Tag Archives: fat-adapted

4-Step Tarragon Mushroom Keto Quiche

 

Keto Tarragon Quiche
Keto Tarragon Quiche

I hate doing dishes, so if I can reduce the number of pots and pans and bowls and spoons and whisks when cooking, you bet your dishwasher I am going to do it, as in the case with this 4-step keto tarragon quiche. And because it is low-carb quiche, we’re not bothering with a crust. It only means more dishes to wash. Let’s not dally…

Ingredients: chicken breast, mushrooms, broccoli, full-fat whipping cream, eggs, parmesan cheese, butter, salt, pepper, garlic, tarragon.

Mushrooms for Keto Tarragon Quiche
Mushrooms for Keto Tarragon Quiche
  1. Steam 2 cups of broccoli florets till barely tender and pour into large baking dish.
  2. Saute’ 2 cups of sliced mushrooms and add to same dish. Use 2 T Kerrygold butter, 1 t dried tarragon, 1/4 t sea salt, 1/2 t minced garlic.
  3. Dice 12 ounces of chicken breast, and yep, add to dish. Now stir it all together.
  4. In medium bowl, mix 4 eggs, 1 C heavy whipping cream,  1/2 parmesan cheese, black pepper and pour over ingredients in baking dish. Bake at 400 for 25 minutes.

Toppings are optional, but a layer of bubbly cheddar cheese and green onions sure makes it pretty, and tasty. You could even sprinkle on paprika. Experiment! Eat the fat! Keto On, Warriors!

If you’re new to keto, please poke around the blog. I am pretty much a newbie, so I cook simply and explain the basics so as not to overwhelm. I am THRILLED with how much better I feel on keto: so much energy, reduced depression, drastically reduced body aches and pains, and a slightly smaller butt.

Click the following links for some basics:

Stock Your Keto Kitchen

Make Ice Cream Shakes in 90 Seconds

Get your crunch on with a 1-Minute Keto Cracker

Check out the One Keto Book I Bought

If you don’t know Fathead Keto Pizza, You Must!

You might notice a lack of ads and banners here, which I do so you can read uninterrupted, but you will see links to products I like, and if you click through and make a purchase, you will not pay one penny extra, but I will earn a wee commission. I appreciate it very much!

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Comfort Food That Won’t Kill Me!

Why does my heart-shaped fathead dough pizza have dill pickle eyebrows? Great question! Because my comfort food has come a long way, baby.

My Grandma Ruth always had two things ready for me when we visited. Sweet pickles and sausage sandwiches on white bread. God, I adored that woman. She knew how to love fiercely. And the unbreakable grip of her hugs proved it.

And she knew how to feed people what they craved. Unfortunately I craved white bread and sugar in all its forms.

So it’s a rainy day and I’m a little down. Remnants of the out-of-control depression that is now under control through ketogenic eating. And experimentation in the kitchen is one of my greatest rules. I don’t cook inside the lines. That’s why my pizza has eyebrows. But instead of sausage on white bread, I now have sausage on fathead dough pizza crust. And those pickles are no longer sweet gherkins. Dill pickles are actually great for keto eaters because they replace a lot of salt we lose on the low-carb way of eating.

I think Grandma Ruth would approve. <3

Thanks for stopping by. Hope you enjoy reading my ad-free blog. I do include links to products I like. At no additional cost to you, I earn a small commission if you click from this blog and make a purchase. Keto on, warriors!

Fathead Dough Keto Pizza!

Fathead Keto Pizza from KetoCookKC
Fathead Dough Keto Pizza

Low-carb pizza crust made from cheeses, eggs, and almond flour? Fathead dough keto pizza is the real deal! Google has many variations of this keto famous homemade dough, but it is super easy. Here a how-to video, and also written instructions:

In a glass bowl, heat the following in microwave for 1 minute: 1.5 cups of mozzarella cheese and 2 Tablespoons of cream cheese.

  1. Mix as best you can. It will be sticky! Add one egg, pinch of salt, 1 Tablespoon milled flaxseed, and sprinkle of Italian seasoning, and 3/4 cup almond flour. (Egg and almond flour are the only required ingredient in addition to the two cheeses.)
  2. Now roll up your sleeves and dig in. Knead that dough and then roll it out between two pieces of parchment paper and bake at 375 degrees for 10 minutes, then flip crust and make for 10 more minutes until golden brown.
  3. Top with low-carb Rao’s Marina, cheese and your choice of nitrate-free meats and low-carb veggies. Heat again until cheese is melted. Make sure any meats you use are precooked.

For the pictures below, I made a double batch of fathead dough. Flipping the crust over was easier than I thought! It did not fall apart, and I had never flipped a pizza crust in my life! Make sure to read labels on the sauce you use. Rao’s Marinara is 4 net carbs per 1/2 cup. I have seen sauces as high as 14 net carbs. That’s a lot of sugar! I topped the pizza with hand-grated romano, feta cheese, and basil. Voila…amazing! If you’d like a keto resource on paper, this is the book I bought. Very thoroughly researched, options for varying food tolerances, and full color pictures.

Fathead Dough Keto Pizza
Fathead Pizza Straight From The Oven!

For more details on how to get your pantry keto-ready, see this Stock Your Kitchen post.

Thanks for stopping by. Hope you enjoy this blog, which I am keeping ad-free so you can read uninterrupted. I do include links to products I like. At no additional cost to you, I earn a small commission if you click through and make a purchase. Keto on, warriors!

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