Keto Snacks – Cheese, Jalapeno and Pancetta Crisps

Keto cheese, pancetta and jalapeno crispsSomething I’ve found since I started eating keto is that I seem to do better with a “little and often” approach, rather than trying to plan three main meals a day. Combine this with the fact that I often get hungry in the evenings AND I crave snacky, crunchy food, I’m often on an “AVOID CRISPS/TOAST/CHIPS!” wavelength when finding something to eat.

Sometimes, though, the simplest snacks are the tastiest and getting creative with what’s in the fridge can really help. Last night, I was having a major Jones for something salty and crunchy and as much as a 25g portion of peanuts is nice, the carb levels are too high to properly indulge.

This snack satisfies the need for something salty, spicy, flavourful and with a definite CRUNCH which makes it absolutely perfect for me and it couldn’t be simpler to make:

Keto Snacks - Cheese, Jalapeno and Bacon Crisps
Author: 
Recipe type: Keto
Cuisine: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 30g grated parmesan
  • 50g grated cheddar
  • 85g cubed pancetta
  • 12 slices of pickled jalapeno
Instructions
  1. Preheat an oven to 200°C
  2. Line a baking sheet with greaseproof paper
  3. Sprinkle a 50 pence sized circle of parmesan onto the tray in dots (I usually make 12 at a time)
  4. Place a little pinch of grated cheddar on top of the parmesan
  5. Place a few cubes of prosciutto on top of the cheddar and top with a jalapeno slice
  6. Bake in the over for 15-20 minutes until the cheese is golden and crispy around the edges
  7. Take out of the oven and allow to cool slightly before placing on a plate - ENJOY!
Nutrition Information
Serving size: 1 crisp Calories: 45 Fat: 3.5 Saturated fat: 2.3 Carbohydrates: 0.2 Sugar: 0 Sodium: 146.8mg Fiber: 0 Protein: 3.1

I can’t even tell you how tasty these were so I’m hoping the photo does a good job of showing you! They’re 45 calories PER crisps, so really not a low calorie snack (especially as they’re so moreish and one definitely won’t be enough) but at less than half a gram of carbs per crisp, they’re pretty much the perfect keto snack! My husband commented that they’d also be good dipped in salsa but I have no idea how carby salsa would be so don’t take my word for it!

Let me know if you try these or come up with any variations of what to top them with.

 

Low Carb Tiramisu (recipe) – 3.2g carbs

Keto Tiramisu

When you’ve been on keto for a while, you often find that you have cravings for sweet food, or simply get sick of all of the savoury stuff you’ve been eating, and on really bad days even a sugar-free jelly just doesn’t cut the mustard. I also find that, apologies for the TMI, certain times of the month make the sugar cravings worse, and finding something on-plan that I can eat which will allow me to keep my head in the game is really important. I’ve seen a few different dessert options around the internet but one thing I’ve been wanting to try for ages is tiramisu. My husband doesn’t have anything caffeinated, so this seemed like the perfect opportunity to try a keto, de-caff tiramisu, but I promise it was nowhere near as boring as it sounds! It’s also completely grain and gluten free, which makes it ideal if you have other dietary restrictions. Here’s the recipe:

Low Carb Tiramisu (recipe)
Author: 
Recipe type: Dessert (low carb)
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A low-carb, keto-friendly tiramisu recipe which contains zero grains and can also be made without caffeine!
Ingredients
  • ​For the ladyfingers
  • 5 eggs, separated;
  • 140g cream cheese
  • ¼ tsp. cream of tartar
  • 1 tsp. vanilla extract
  • 3tbsp erythritol (or sweetener of your choice)
  • ​​
  • For the filling(s):
  • 4 egg yolks;
  • 80ml whole milk
  • 230g mascarpone cheese
  • 240ml double cream;
  • ½ tsp. vanilla extract;
  • 3tsp erythritol or sweetener of your choice
  • 120ml strong coffee or espresso;
  • 2 tsp cocoa powder
Instructions
  1. ​Preheat oven to 150°C and line an 8x8 baking dish with parchment.
  2. Whip the egg whites and cream of tartar to meringue consistency
  3. In a separate bowl, beat together the egg yolks, cream cheese, vanilla, and sweetener
  4. Fold the yolk/cream cheese mixture into the egg whites
  5. Transfer to baking pan and bake for 30 minutes.
  6. Remove from the baking pan and leave to dry for a few hours - DO NOT REFRIGERATE!
  7. Making the zabaglione
  8. Constantly whisk egg yolks, sweetener, and milk in a saucepan over low-medium heat until "fluffy" and hot. Cool in fridge
  9. When cool, beat the yolk mixture together with the mascarpone.
  10. Whipped Cream
  11. Beat the cream with the vanilla (and sweetener, to taste, if desired) until stiff.
  12. Construction
  13. Split the "cake" into two layers. Cut into "ladyfinger" shapes if desired.
  14. Put one layer of the cake in your serving dish and generously brush/sprinkle/otherwise douse with coffee.
  15. Spread a layer of the zabaglione on the coffee-soaked cake;
  16. Spread a layer of whipped cream over this.
  17. Dust with cocoa powder.
  18. Another layer of the coffee-soaked cake
  19. Another layer of the zabaglione
  20. Another layer of the whipped cream
  21. Final dusting with cocoa powder.
  22. Refrigerate for at least 2 hours before serving to allow to firm up and come together.
Nutrition Information
Serving size: 1/9 Calories: 339 Fat: 32.5g Carbohydrates: 3.2g Sugar: 2.4g Sodium: 63.4 Fiber: .3g Protein: 7.7g

I had absolutely no idea what to expect from this tiramisu, especially with the “cake” part because of the complete lack of flour or substitute grains, but it was genuinely delicious. I tried a bit of the cakey part while I was building and I’d be happy to eat it all by itself! Husband tried it and loved it too – it’s been years since he’s been able to eat tiramisu because all of the others contain caffeinated coffee, so his standards may have been lowered, but he went back for seconds AND had some on day 2, as well which is a pretty decent endorsement.

The whole thing does take a fair amount of prep and separate periods of baking and mixing, so it’s not something that can be whipped together really quickly but I would happily make this for a planned meal if we were having people over and I think it would be passable with non-keto eaters too. Husband and I both said we could barely tell the difference!

For me, being successful at staying on keto has been about willingness to try new things and experiment in the kitchen and this is one experiment that I’m not only thrilled to have done but also one that I’ll definitely be repeating in the future.

 

Keto Recipes – Low Carb Chilli

 photo IMG_20170207_183940_HDR_zpskzhbi574.jpg

One of the things I’ve missed since going keto is a warming bowl of chilli, but with a bit of experimentation I’ve managed to combine two of my loves – keto and slow cooking! Obviously it’s sans-beans because they’re all just too high in carbs but with the celery and tomatoes, it didn’t really feel like it was lacking too much. This recipe serves 8 people, can be frozen for eating at a later date, and one portion is 10.7g carbs, 11.2g fat, 35.4g protein and just 288 calories, making it the perfect keto dinner.

We served ours with Bare Naked “rice”, a konjac-based rice substitute which comes in a sachet and can be microwaved just like normal rice, except a serving is just 0.1g carbs and only ten calories!

 photo IMG_20170207_120026_HDR_zpshf1sklqi.jpg

Low Carb Chilli
Author: 
Recipe type: Keto
Cuisine: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A low-carb, slow-cooker chilli
Ingredients
  • 900g lean beef mince
  • 2 x 400g tins chopped tomatoes
  • 100g tomato puree
  • 2 sticks of celery, finely diced
  • 2 red bell peppers, finely diced
  • 1 onion, finely diced
  • 2 tbsp cumin
  • 2 tbsp mild chilli powder
  • 1 tbsp paprika
  • 2 tsps tabasco
  • dash of olive oil
Instructions
  1. Brown the mince in a frying pan with a tiny dash of olive oil
  2. Drain the mince and add it to the slow cooker
  3. Add the onion, pepper and celery to the pan and fry until onion starts to go translucent before adding to the slow cooker
  4. Add the chopped tomatoes and tomato paste
  5. Fill one of the tomato tins with water and add to the slow cooker
  6. Add the spices and give it all a really good stir
  7. Cook on low for 6-8 hours
  8. Serve with konjac rice, sour cream, avocados and grated cheese
Nutrition Information
Calories: 288 Fat: 11.2g Saturated fat: 2.3g Unsaturated fat: 0.5g Trans fat: 0 Carbohydrates: 10.7g Sugar: 7.4g Sodium: 94mg Fiber: 3.3g Protein: 35.4g Cholesterol: 67.5mg

Next time I would also perhaps add some chopped pickled jalapenos to give it a bit more bite, but it was still really tasty exactly as it was. Let me know if you give this a go, or if you have your own variation of this dish that we could try!