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The Best Psyllium Husk Keto Bread

This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice only has 2 net carbs per slice and an amazing mouthfeel which makes it the best keto bread I’ve ever had! 

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serves: 16 slices

Ingredients

  • 6 tablespoons psyllium husk powder
  • ¾ cup coconut flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 8 whole eggs
  • ½ cup coconut oil or butter, softened
  • ¾ cup hot water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.
  3. Combine the two bowls together by adding the dry into the wet. Work quickly to mix thoroughly because once the psyllium is activated with water it gels fast! Do not over mix.
  4. Transfer to a lightly greased standard 8×4-inch bread loaf pan.
  5. Bake for 60 minutes. The best way to tell if the bread is done is to look for a hard and crusty top. It should be dark brown and firm.
  6. Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

Notes

***I HIGHLY recommend reading the original recipe post. There are important tips you need to know about in order to make the ideal loaf.***

When in doubt, cook for another 10 minutes. Temperatures do vary, so it may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

For the printable recipe card and complete recipe details, visit The Best Psyllium Husk Keto Bread Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Blueberry Smoothie with Avocado

This is a refreshing, cold and creamy keto smoothie made with coconut milk and sweetened with blueberries and vanilla extract. 

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 2

Ingredients

  • 3/4 cup frozen blueberries
  • 1 medium avocado
  • 1 1/2 cup coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • ~ 10 drops liquid keto sweetener
  • 1/2 cup ice cubes

Instructions

  1. Add all ingredients to a blender and combine until smooth.
  2. Taste, add more sweetener if needed.
  3. Divide between two glasses and serve immediately.

For the printable recipe card and complete recipe details, visit the Keto Blueberry Smoothie Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Fried Cabbage and Sausage Skillet

A delicious one pan keto lunch or dinner, this sausage skillet ready in 30 minutes. It’s crispy, fried, and oh so delicious. 100% ketogenic, low-carb, and gluten-free.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

  • 1 small green cabbage
  • 2 tablespoons coconut oil, butter, or tallow
  • 1 pound chicken sausage
  • 1 teaspoon salt
  • 4 cloves garlic minced
  • 1 tablespoon rosemary leaf

Instructions

  1. Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
  2. Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
  3. Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
  4. Serve warm.

For the printable recipe card and complete recipe details, visit the Fried Cabbage and Sausage Skillet Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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How to Make a Keto Omelette (the Easy Way!)

Learn how to make a keto omelette for breakfast, lunch, or dinner. It is an excellent way to use up leftover vegetables, precooked meat, and fresh herbs.

Prep Time: 5 minutes

Cook Time: 1-2 minutes

Total Time: less than 10 minutes

Serves: 1

Ingredients

  • Eggs
  • Fresh herbs
  • Precooked vegetables
  • Precooked meat

Instructions

  1. HEAT a generous amount of fat in a skillet
  2. BEAT the eggs
  3. COOK the omelette 1-2 minutes
  4. FOLD the omelette

For 15+ keto omelette recipes and complete recipe details, visit the How to Make a Keto Omelette on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Butter Pecan Scones

These tender American scones are wedges of rich buttery sweetness. Enjoy as a standalone treat or with a hot cup of coffee.

Prep: 25 mins
Freezer: 10 mins
Cook: 26
mins
Total: 51 mins

Servings
: 12
Calories: 237 kcal
 

Ingredients

For Scones:
  • 1/2 cup chopped pecans
  • 2 Tbsp melted butter
  • 1/3 cup + 1 Tbsp Swerve Brown Sugar divided
  • 2 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 4 Tbsp cold butter cut into small pieces
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp caramel extract
  • 1/2 tsp butter extract
  • 1 Tbsp confectioner Swerve for dusting
  • 1 Tbsp heavy whipping cream
For Glaze:
  • 1/4 cup confectioner Swerve
  • 1/8 tsp caramel extract
  • 1/8 tsp butter extract
  • 1/8 tsp vanilla extract
  • 1 Tbsp Swerve Brown Sugar
  • Pinch of salt
  • 2-3 Tbsp heavy whipping cream

Instructions

For Scones:
  1. Line baking sheet with parchment paper.
  2. In small skillet, toast pecans on med-low heat until slightly browned and fragrant. About 3 minutes. Remove from pan.
  3. In same pan, melt butter and cook until it starts to brown. About 2-3 minutes. Remove from heat and stir in 1 Tbsp of Swerve Brown Sugar. Add in pecans and coat well. Remove from pan and set aside to cool.
  4. To food processor, add flours, remaining Swerve Brown Sugar, baking powder, and salt to processor bowl. Pulse a few times to combine.
  5. Add cold butter and pulse until well combined.
  6. Add eggs and extracts to processor bowl and pulse until a sticky dough is formed. It will be thick and sticky.
  7. Stir in the butter coated pecans.
  8. Sprinkle 1/2 of the 1 Tbsp of confectioner Swerve on prepared parchment lined baking sheet. Turn dough out onto it. Slightly press dough into a rough circle, then sprinkle with the remaining confectioner Swerve. Form into a 9″ circumference circle about a 1/2″ thick.
  9. Pop baking sheet into freezer for 10 minutes to make it easier to cut and handle.
  10. Preheat oven to 400F.
  11. Cut circle into fourths, then cut each fourth into thirds to make a total of 12 wedges. Carefully separate wedges so there is at least a 1/2″ gap between each one.
  12. Brush tops and sides with the heavy whipping cream.
  13. Bake for 18-20 minutes until firm and deeply browned, but NOT burned. Be sure bottom is not burning.
  14. Remove from oven and allow to cool on the baking pan for about 10 minutes.
For Glaze:
  1. Add all ingredients to a small bowl and combine.
  2. Add heavy whipping cream a little at a time until you reach desired consistency where it can easily be drizzled over scones.
  3. Once scones are cooled, spoon glaze into sandwich-sized plastic bag. Snip a very small section (about 1 mm) off one corner and drizzle glaze over scones.
  4. Keep in airtight container for up to 3 days or freeze up to 1 month.

Recipe Notes:

You may substitute regular Swerve or Sukrin Gold in for the Swerve Brown, but I HIGHLY suggest you get a hold of some of the Brown. It’s A-MAZING. Awesome flavor. Really adds a lot. Great to use in so many recipes.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 19 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 12 g
NET CARBS: 4 g

NUTRITIONAL INFORMATION is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Butter Pecan Scones recipe at Lone Star Keto.

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Keto Blueberry Scones

Make this coffee shop style keto blueberry scones recipe In less than 30 minutes! Use just 10 low carb ingredients you probably already have in your pantry and follow the easy recipe directions or watch along in the video.

keto blueberry scones recipe gluten free diary free low carb 1

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup keto sweetener
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut milk or nut milk
  • 2 tablespoons coconut oil
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or small pizza pan with coconut oil.
  2. Combine almond flour, coconut flour, sweetener, baking powder, and salt in a small bowl.
  3. Whisk the coconut milk, coconut oil, eggs and vanilla in a second bowl. Fold the wet mixture into the dry ingredients. Mix gently until dough forms.
  4. Fold in blueberries.
  5. Shape the scones on a baking sheet in 8 individual discs or form a circle on a pizza pan and cut it into 8 even sections. Separate the pieces a bit so they do not stick together while baking. Sprinkle additional sweetener on the tops and press down gently, if desired.
  6. Bake for 20 to 30 minutes, until golden brown on the edges. Let cool completely before serving.

Notes

  • Fresh blueberries work best. If using frozen, bake for the full 30 minutes. Check them and allow up to 10 extra minutes if they are not fully golden brown.

For the printable recipe and complete recipe details, visit the Keto Blueberry Scones Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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Keto Pumpkin Muffins

Keto Pumpkin Muffins are a delightful way to enjoy comforting easy keto recipes full of classic fall flavors. With only 4-ingredients (plus spices) these muffins are a fun, low calorie way to celebrate the change in weather. 100% low-carb, keto, and sugar-free, plus gluten and dairy free too!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 muffins

Ingredients

  • 1/2 cup sugar-free pumpkin puree
  • 1/3 cup coconut flour
  • 1/4 cup keto sweetener
  • 6 whole eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ginger powder

Instructions

  • Preheat the oven to 350° F / 175° C.
  • Combine all ingredients in a medium mixing bowl. Blend with an electric mixer or whisk.
  • Pour batter into a standard sized 12-cup muffin pan, greased or lined with paper or reusable liners.
  • Bake for 20 minutes until golden and firm on the top.
  • Remove from the oven, set aside to cool. Serve warm or cold.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Muffins Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Breakfast Casserole

Serve yourself a simple keto breakfast casserole and your body will be satisfied with the fats and protein for hours! It’s easy to make and great for meal prepping.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

  • 1 tablespoon grass-fed butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound chicken sausage
  • 10 whole eggs
  • 1 cup cheddar cheese shredded
  • ¼ cup Parmesan shredded
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Begin to preheat the oven to 350°F (175°C).
  • Warm butter in a frying pan over medium heat. Sauté the onion and garlic together for 5 minutes.
  • Remove the sausage from its casing and add to the pan also. Break apart into smaller pieces and brown all sides evenly. Cook around 8 minutes.
  • While the sausage browns, whisk 10 eggs in a large bowl. Stir in the cheese, thyme, salt, and pepper.
  • Transfer meat to an 8×8-inch (20×20 cm) glass baking or casserole dish. Arrange in a single, even layer on the bottom.
  • Pour the egg mixture over the meat. Gently jiggle or tap the dish so the egg can settle down around the meat.
  • Bake for 20 minutes, until eggs are set and top is golden brown. Let rest 5 minutes before slicing and serving warm.

For the printable recipe and complete recipe details, visit the Keto Breakfast Casserole Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Keto Pumpkin Spice Waffles

Sweet and savory pumpkin combined with the warmth of pumpkin spice. These keto pumpkin spice waffles are like having Fall on a plate any time of year..

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
 
Servings: 2
Calories: 424 kcal


Ingredients


For Waffles
  • 1 Tbsp coconut flour
  • 2 tsp Swerve Brown
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • Pinch of sea salt
  • 1/8 tsp baking powder
  • 2 Tbsp pumpkin puree
  • 2 eggs
  • 1/2 tsp pumpkin pie extract
  • 1/4 tsp vanilla extract
For Syrup
  • 4 Tbsp butter melted
  • 2 Tbsp mascarpone cheese
  • 4 tsp Swerve Brown
  • 1/4 tsp pumpkin pie spice
  • 2 Tbsp chopped walnuts

Instructions


For Waffle:
  1. Add all ingredients to a Magic Bullet or Ninja. Blend until well mixed together.
  2. Allow batter to sit for a few minutes to allow bubbles to reduce.
  3. Heat waffle maker. Once it’s ready, pour batter into waffle maker and cook until done. This will be enough for a large waffle. If your waffle maker is smaller, adjust accordingly.
  4. Once done, remove from waffle maker and serve with the syrup.
For Syrup:
  1. Melt butter in the microwave for about 30 seconds. Add marscapone cheese and microwave an additional 30 seconds.
  2. Add Swerve Brown and pumpkin spice. Mix well.
  3. Stir in the chopped walnuts.
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Spice Waffles at Lone Star Keto.

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Low-Carb Keto Breakfast Lasagna

Serve as a warm breakfast or enjoy cold leftovers for lunch – this cheesy low-carb keto breakfast lasagna is great for the whole family!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

  • 9 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 pound chicken sausage
  • 1/2 cup heavy cream
  • 1/2 cup bone broth
  • 1 medium zucchini (3/4 of a pound)
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 350 degrees F.
  • Whisk the eggs with salt and pepper. Warm a bit of butter in a skillet and scramble the eggs. Remove from heat and set aside.
  • In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
  • Spiralize or julienne the zucchini, go for long, broad pieces.
  • In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
  • Repeat the layers again. Sausage with creamy broth, zucchini, egg, and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
  • Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Serve cold for lunch.

For the printable recipe and complete recipe details, visit the Low-Carb Breakfast Lasagna Recipe on Primal Edge Health and check out The Carnivore Cookbook too!