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Keto Coconut Flour Bread

Make Coconut Flour Bread with simple pantry staples. It is a great sandwich bread for low carb, keto, and paleo dieters. Plus, the recipe is dairy free too!

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 9 1-inch pieces

Ingredients

  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 whole eggs
  • 2 egg whites
  • ½ teaspoon raw apple cider vinegar
  • ½ cup coconut oil melted

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the dry ingredients in a mixing bowl. Stir in coconut oil and vinegar until crumbly and uniform.
  3. Beat the eggs and egg whites in a separate bowl.
  4. Gently fold the egg mixture into the first bowl. Wait a minute or so for the coconut flour to absorb the liquid and begin to thicken.
  5. Grease a 9×5-inch bread loaf pan or line with parchment paper. Pour batter into pan.
  6. Bake for 40-45 minutes, until top is golden brown and a toothpick comes out clean after inserting into the center.
  7. Remove from the oven and cool on a wire rack for 10 minutes before taking out of the pan. Run a knife around the edge to loosen the bread from the sides.

For variations,  printable recipe card and complete recipe details, visit the Keto Coconut Flour Bread on Primal Edge Health and check out our keto and carnivore cookbooks too!

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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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Simple Keto Chocolate Cake

An Easy Low Carb Chocolate Cake made with cacao powder and coconut flour is simple enough to make in 15 minutes, yet elegant enough for a dinner party.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Serves: 12

Ingredients

  • 6 eggs
  • ½ cup coconut milk
  • ½ cup butter or coconut oil for dairy-free
  • ½ cup coconut flour
  • ½ cup cacao powder
  • ¼ cup classic Lakanto or plain erythritol
  • 2 ½ teaspoon baking powder
  • 1 teaspoon vanilla powder or 2 teaspoons vanilla extract
  • ¼ salt

Instructions

  1. Preheat the oven to 350°F (175°C). Melt the butter in the oven as it warms.
  2. Whisk the eggs in a small bowl. Add the milk and butter to the eggs, stir to combine. Set aside.
  3. In a second bowl, mix all the dry ingredients together. Add the dry mixture to the egg bowl and stir until ingredients are evenly incorporated.
  4. Pour batter into a greased 8 by 8-inch glass baking dish. Bake for 50 minutes, until the center is set and a knife comes out clean after testing the middle.
  5. Remove the cake from the oven and cool. Frost if desired, once cool.

Notes

Serve plain or frosted. My Maple Buttercream Frosting is a family favorite! Cream cheese frosting and Whipped Ricotta Frosting also pair well.

For the printable recipe card and complete recipe details, visit the Easy Keto Chocolate Cake 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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No-Churn Keto Ice Cream (with a Mason Jar!)

Forget the fancy ice cream machine and grab a trusty mason jar for this no-churn keto ice cream recipe!

Prep Time: 10 minutes

Chill Time: 3 hours

Total Time: 3 hours + 10 minutes

Serves: 4

Equipment

  • Mason jar or other freezer safe glass jar with lid
  • Freezer
  • Strong arms

Ingredients

  • 1 cup heavy whipping creamraw if possible
  • 1/2 cup coconut milk
  • 2 raw egg yolks
  • 2 tablespoons cacao powder
  • 1 tablespoon powdered Monkfruit Sweetener
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Add all ingredients to a quart size mason jar.
  2. Close securely and shake well to combine.
  3. Continue shaking for up to 5 minutes, until the volume has doubled.
  4. Freeze for at least 3 hours.
  5. Remove the jar from the freezer 5 or more minutes before serving to allow the ice cream to warm slightly before scooping.

For the printable recipe card and complete recipe details, visit the No-Churn Keto Ice Cream (with a Mason Jar) on Primal Edge Health and check out our keto and carnivore cookbooks too!

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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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Easy Cheeseburger Pie

This easy cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients on hand in your fridge right now.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

  • 1.5 pounds ground beef
  • 1 tablespoon tallow, or cooking fat of choice, separated
  • 1 medium onion diced
  • 4 whole eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded cheese

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9-inch round pie plate or 8×8-inch baking dish.
  • Lightly brown the meat in cooking fat over medium-high heat in a heavy-bottomed skillet or cast iron. Transfer to pie plate once cooked.
  • Add a little more fat to the skillet and brown the onions until translucent, about 5-7 minutes. Stir frequently.
  • While the onions cook, whisk the eggs. Add herbs, salt and pepper.
  • Pour over the beef so it sinks into the meat. Shake the dish gently if needed.
  • Arrange the onions in an even layer over the eggs and meat.
  • Top the whole pie with cheese.
  • Bake for 20 minutes, until cheese is melted and bubbly.
  • Allow the cheeseburger pie to rest for 5 minutes before slicing.

Notes

To make a complete hamburger themed meal, serve on a bed of lettuce with a side of pickles or Pickle Relish and thick slices of fresh tomatoes. Offer mustard and sugar-free ketchup at the table.

For the printable recipe and complete recipe details, visit the Easy Cheeseburger Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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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!