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Thanks Jennifer, it looks so good!

What are you doing with the skins though? Do you fry them in a pan? Seems like a waste to throw them away.

Ingredients * 13 large Eggs, beaten * ½ teaspoon Kosher salt * ¼ teaspoon italian seasoning * ¾ cup sugar free Jar Marinara * 1 cup Shredded Mozzarella Cheese * 36 Pepperonis, chopped Equipment * standard muffin pan (12, 100 ML cups) Instructions * Preheat the oven to 350F and spray the inside of the muffin tin well with cooking spray. Alternatively you can use muffin liners. * In a large mixing bowl, combine the eggs, salt and Italian seasoning. Beat with whisk until ingredients are mixed together. * Pour the egg mixture evenly into each muffin cup. Place into already preheated oven and bake for 15-20 minutes. * Pull from oven and begin topping your eggs. Place 1 tablespoons marinara into each egg cup, take your 1 cup mozzarella and distribute evenly into each egg cup. Finally, distribute the pepperoni evenly on top of each egg cup. * Place back into the oven and let bake for 5 more minutes or until golden brown. Let cool and serve!� Storage Instructions * I like to divide these into 2 egg bites per serving and store them in air tight meal prep containers in the fridge for up to 1 week. Servings: 6 Nutrition per serving Serving: 2bites | Calories: 288 | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Fiber: 0g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

I just bought this product. I like my noodles very soft, any advice on how to achieve this?

you suggest a non-whey non-pea protein powder I have made your muffins, and they are great but looking to have more protein Can I use egg white protein in place ? not sure if it has the amount (30) that yours does

can anyone tell me what’s the temp or the microwave?

Thanks

I wonder if this would work with blueberries instead of the chocolate chips?

Ingredients * 1 Cup Vanilla Protein Powder (I used Vanilla Premiere Protein) * 2 ½ Cups almond flour * 1 teaspoon Baking soda * ¼ teaspoon Kosher salt * ½ Cup sugar free granulated sweetener, see notes * 4 Large Eggs * 8 ounces plain Greek Yogurt, see notes * 2 teaspoons Vanilla Extract * 1 Cup Sugar free Chocolate Chips, see notes Equipment * 4 Tablespoon cookie scoop (60ML) * standard muffin pan (12, 100 ML cups) Instructions * Preheat oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray. * In a large mixing bowl, combine the dry ingredients: almond flour, protein powder, baking soda, salt and sweetener. Mix until all your ingredients are combined. * Stir in the wet ingredients: eggs, greek yogurt and vanilla extract. Mix until all your ingredients are combined. Fold in the chocolate chips. Scoop the batter into the muffin cups evenly. The muffin liners will be full. * Bake in the oven for 12-15 minutes or until a toothpick has a few crumbs. You really want to pull these muffins just as they are cooked through or even a little under so they do not dry out. Let cool for 10 minutes before serving.� Notes * Sweetener: you do not have to use a sugar free sweetener for this recipe. I prefer no added sugar for low carb, b you could use coconut sugar. * Greek Yogurt: plain fat free Greek Yogurt was used for this recipe but you could use full fat as well. * Chocolate chips: In place of the chocolate chips you could use blueberries, nuts, white chocolate chips, or peanut butter chips. * Storage: Let come to room temperature then store in an airtight container in the refrigerator for up to a week. These freeze really well for up to 3 months in an airtight container or a ziplock bag made for the freezer. Servings: 12 Nutrition per serving Calories: 245 | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Fiber: 3g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

can do this without nutmeg and cinnamon?

Looks great. Who can afford steak these days? Not me😢

Holy CRAP-amoli you lost a lot of weight since making this video.

because the propane in the oil spray destroys the non stick surface!??

Looks delicious. Thanks for the recipe.

Thank you.

Ingredients 2 Tablespoons avocado oil * 1 ½ pounds Ribeye Steaks, sliced thin * 8 ounces Mushrooms, sliced * 1 Green Bell Pepper, sliced * 1 Red Bell Papper, Sliced * ½ pound White American Cheese, sliced * ½ White onion, sliced thin * 2 cloves Garlic, minced Instructions * Heat the avocado oil in a large oven safe skillet over medium-high heat. Add in the steak pieces and sear on each side for a few minutes. Season with salt and pepper to taste. Remove from the skillet and set aside. * Reduce the heat of the skillet to medium and add your vegetables, minced garlic, salt and pepper. Saute for about 5 minutes or until softened. While your vegetables are cooking, preheat your broiler to high heat. * Once your vegetables are cooked through, add your steak back to your skillet. Stir to mix the juices from your vegetables with your steak. * Layer the cheese on top of the steak and vegetables. * Place your oven proof skillet under the broiler to allow the cheese to brown and melt. * Serve. Servings: 6 Nutrition per serving Calories: 514 | Carbohydrates: 3g | Protein: 27g | Fat: 33g | Fiber: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

Yum looks delicious 😊

Can you freeze these?

Thank you for the recipe you always have good recipes

Greetings, will carton egg white be ok?

Ingredients * ½ tablespoon Oil * 1 large egg white * 3 tablespoons almond flour * ½ teaspoon baking powder * pinch of salt Equipment * 8 ounce oven safe ramekin Instructions * Add your oil to your ramekin and swirl it around the inside. Now add in your egg white, followed by the almond flour, baking powder, and salt (if needed). * Stir the mixture very well, being sure to scrape into the corners. I also like to make sure the edges around the inside of the ramekin is clean by scraping with a spatula. This is the best way to make sure your muffin comes out perfectly. * Microwave on high for 60-90 seconds. The cooking time will depend on the wattage of your microwave. Split in half and toast, if desired. Use for breakfast sandwiches or top with sugar-free jam.� Notes * Oven: I honestly do not recommend making this in the oven. It will work, but the muffin comes out less fluffy and if you don't use cooking spray, it will likely stick to the ramekin. With that said, here are the instructions: Preheat the oven to 400 degrees F. Follow the instructions just as you would for the microwave, except we are going to bake it in the oven for 10-12 minutes. * Store in an airtight container in the refrigerator for up to 4 days * Coconut flour version: Use 1 ⅓ tablespoons of coconut flour instead of the almond flour Servings: 1 Nutrition per serving Calories: 196 | Carbohydrates: 4g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Fiber: 2g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

What would be a good side with this dish?

This looks so good.

This really looks good this is a good one I can't wait

Ingredients * 1/2 Pound Ground breakfast sausage or Italian sausage * 2 Pounds Ground beef * 1/2 Cup Grated Parmesan cheese * 1/3 cup Chopped fresh parsley * 2 cloves Garlic, minced * 2 Tablespoons Olive oil * 2 Large Eggs, beaten * 1 1/2 teaspoons Kosher salt * 1/2 teaspoon pepper * 1 24 oz sugar free Jar Marinara * 2 Cups Shredded Mozzarella Cheese Equipment * Meat Thermometer Instructions * Preheat your oven to 350F and spray a 9x9 casserole dish with cooking spray. * Combine ground beef, sausage, parmesan, parsley, olive oil, eggs, garlic, salt and pepper in a large mixing bowl. Careful not to overwork the meat. * Roll your mixture into 12 -13 meatballs. * Spray avocado oil in a large skillet and fry each meatball over medium heat until brown on all sides. Use a non stick skillet with the spray oil for even more assurance that your meatballs do not stick. * Place your meatballs inside a 9x9 casserole dish. Add the jar of marinara sauce around the meatballs * Sprinkle the shredded mozzarella cheese evenly over the top of the meatballs. * Bake in the oven for 20 minutes or until an internal meat thermometer reads 165F in the center of the meatballs. If you would like your cheese to get a little more brown, you can set your oven to broil for a few minutes extra. * Serve.� Notes * Use Frozen Meatballs for an even quicker dish: Frozen meatballs will work in this recipe, but since frozen meatballs are generally smaller you would use more. Fill the bottom of the casserole dish with the meatballs. Note that store bought frozen meatballs are a little higher in carbs than these homemade ones. * Jar Marinara: The one I have linked is my favorite keto friendly marinara but you can use any brand that is your favorite. Look for one that has no sugar added. You can also make your own with my recipe for keto marinara sauce. * Ground Beef: I use 85/15 ground beef for this recipe * Pre-shredded Cheese: I always use pre-shredded cheese and this fact is reflected in the nutrition info. You can shred your own if you like. Servings: 6 Nutrition per serving Calories: 629 | Carbohydrates: 7g | Protein: 44g | Fat: 48g | Fiber: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

I just made these for this hot rainy sunday and they were amazing! So good in fact that I didn't even get one 😅my family demolished them in record time!

*I love having a tasty, keto-friendly option for breakfast that keeps me full for hours. Thanks for the awesome recipe!*

Can we use chickpea and lentil powder?

I wonder how long to do with an air fryer with this same recipe...i don't have a microwave😅

Thank you for the lovely recipe

You must be from the south like me! This I have missed the most! ❤. God bless 🙏

I'm pretty sure your measuring skills are not accurate. Not one ingredient was what you claimed it was.

Ingredients Low Carb Cheddar Biscuits * ¼ cup Melted butter * 4 large Eggs * ⅓ cup Coconut flour, or 2 cups almond flour * ¼ teaspoon Kosher salt * ¼ teaspoon Baking powder * 1 cup Shredded cheddar cheese Low Carb Sausage Gravy * 1 pound Ground sausage * 1 cup Chicken broth * 1 cup Heavy cream * ½ teaspoon xanthan gum * Kosher salt and pepper to taste Instructions * Pre-heat oven to 400F. Line a baking pan with parchment, a silicone baking mat, or spray with cooking spray. Add all of the biscuit ingredients to a large bowl and stir to combine. Scoop the batter using a 3 tablespoon scoop or spoon out 3 tablespoons worth of batter for each biscuit. Place them 2 inches apart on the baking sheet. Makes 6 biscuits. * Bake in the oven for 15 minutes or until golden brown. Remove and set aside. * While the biscuits are cooking, make the gravy. In a large skillet, brown and crumble the sausage over medium-high heat until it is cooked through. Add the chicken broth, cream, and xanthan gum. Stir to combine. Bring to a simmer, reduce the heat to low, and continue to simmer until the gravy is thick. Season with salt and pepper. Remove from heat. * To serve, cut the biscuits in half and spoon gravy onto biscuits. Store any leftovers in an airtight container in the refrigerator.� Notes Nutrition for 1 biscuit: Calories: 216, Fat: 18g, Carbs: 5g, Fiber: 2g, Protein: 10g Nutrition for ⅙th of the gravy: Calories: 336, Fat: 32g, Carbs: 1g, Fiber: 0g, Protein: 9g Servings: 6 Nutrition per serving Calories: 552 | Carbohydrates: 6g | Protein: 19g | Fat: 50g | Fiber: 2g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

Making these right now!

They would have been juicier if you would have folded them like a ball to keep the moisture in and at 400 for 28 mins

God, you can talk a glass eye to sleep…

Jennifer, this looks so yummy, 😊thanks

No Sound. Looks very good !

It looks great!

I’m new at this. Thank you.

Thanks 👍🏽

Ingredients * 2 1/2 Cups almond flour or 1 cup coconut flour (100g) * 3/4 Cup sugar free granulated sweetener (note 2) * 1 teaspoon Baking soda * 1/4 teaspoon kosher salt * 3 Large Eggs, beaten, 4 eggs if using coconut flour * 8 Ounces Plain Greek Yogurt or sour cream, 1.5 cups if using coconut flour * 2 teaspoons Vanilla Extract * 3 teaspoons Banana extract * 1/2 Cup chopped walnuts , or ½ cup (112g) sugar-free chocolate chips Equipment * 8x4 inch (22x10 cm) Loaf pan (note 1) Instructions * Preheat the oven to 350F (175C). Spray the inside of a standard loaf pan with cooking spray. If you use melted butter or melted coconut oil for greasing the pan, you may want to use a parchment paper sling in the bottom to ensure the bread releases from the pan. * In a large bowl combine the almond flour, baking soda, salt and sweetener. Be sure there are no almond flour or baking soda clumps. Next, stir in the eggs, greek yogurt or sour cream, vanilla and banana extract. Finally, fold in the chopped walnuts or chocolate chips, if using. (add a little extra on top for decoration, if desired). * Pour the keto bread mix into the prepared loaf pan. Cover loosly with aluminum foil to prevent over browning. Bake in the center of the preheated oven for 45 minutes to 1 hour. The almond flour bread can handle extra cooking past the toothpick test as it is very moist. When using coconut flour, pull the bread when a toothpick comes out clean. * When finished baking, remove from the oven and let cool completely before removing from the loaf pan and cutting (place the loaf pan directly on a wire rack for quicker cooling time).� Notes 1. Loaf pan size: This can be baked in a standard 8x4 inch loaf pan, or a 9x5 loaf pan. The 9x5 loaf pan will not need to cook quite as long. 2. Sweetener: The low carb sugar you use should be a 1 for 1 substitute for sugar (I have linked to my favorite in the ingredients list). Avoid sweeteners with maltodextrin. 3. Storage: Let the low carb bread cool completely and keep refrigerated in an airtight container for up to 1 week after baking. 4. Freeze: This low carb banana bread freezes really well. You can wrap the entire loaf, a partial loaf, or individual slices in plastic wrap and then store in an airtight container. Keep frozen for up to 3 months. 5. Use real bananas: You could replace ½ of the sour cream or Greek Yogurt with 2 mashed bananas. I calculated the following nutrition using almond flour, ½ cup fat free plain Greek Yogurt, ½ cup walnuts, and 2 medium bananas: Calories: 217, Fat: 17g, Carbs: 10g, Fiber: 3g, Protein: 9g Servings: 12 Nutrition per serving Calories: 206 | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Fiber: 3g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

anything with added any kind of sweetener cannot be called keto

I just subscribed

I bet some lemon or lime juice would be amazing in these too

Yum these look delicious

Thanks looks great 😊

*The flavors were spot-on and the dish was so satisfying. Thanks for sharing this wonderful recipe!*

Don't look done 2 me!🥴

Can't print recipe from shorts