Spinach Salad with Warm Bacon Dressing

keto / gluten free / dairy free / easy

I grew up near Chicago and like any respectable Midwesterner, I love deep dish pizza. We used to get pizza from a place called Edwardo’s. Edwardo’s had good pizza but they also had an AMAZING spinach salad. It got me hooked on spinach salads with warm bacon dressing for the rest of my life. Every once in awhile I get a craving and I have to make one. Here is my best shot at one of my favorites, I hope you love it as much as I do.


  • The Salad
  • 6 oz Baby Spinach (washed & dried)
  • 6 Hard Boiled Eggs
  • 7-8 Small White Button Mushrooms (thinly sliced)
  • 2 Slices Red Onion (thinly sliced then cut in half)
  • The Dressing
  • 5 Strips Bacon
  • 3 Tbl Bacon Grease (reserved from cooking bacon)
  • 1 Minced Shallot (2 Tbl)
  • 1 tsp Minced Garlic
  • 3 Tbl Red Wine Vinegar
  • 1/2 C Warm Water
  • 1 tsp Dijon Mustard
  • 4 tsp Granulated Sweetener
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Xanthan Gum

the how to

Prepare the ingredients by mincing 1 shallot (2 tablespoons), mince 1 teaspoon of garlic, slice 6 hard boiled eggs, thinly slice 7-8 small white button mushrooms, 2 thin slices red onion cut in half, and wash/dry 6 ounces baby spinach. Set everything aside. Dice 5 strips of bacon.

In a sauté pan on medium high heat, fry 5 strips diced bacon until crispy and brown. Remove the bacon and place onto a paper towel, set aside. Leave the remaining bacon grease in the pan, about 3 tablespoons should remain. Lower the heat to medium low, add 2 tablespoons minced shallot and cook for about 3 minutes until softened, stirring frequently. Add 1 teaspoon minced garlic, cook for about 1 minute until fragrant. Add 3 tablespoons red wine vinegar, 1/2 cup water, 1 teaspoon Dijon mustard, 4 teaspoons granulated sweetener, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk gently while adding 1/8 teaspoon xanthan gum. Continue whisking until fully incorporated and the dressing thickens. If you find it is too thick, add water 1 tablespoon at a time to thin the dressing. Add the crumbled bacon back into the dressing and give a final stir. Turn the heat to the lowest possible heat.

In a salad bowl, add 6 ounces of clean baby spinach. Arrange 6 sliced hard boiled eggs, 7-8 thinly sliced white button mushrooms, and 2 thin red onion slices cut in half over the spinach. Assess the dressing thickness and thin if needed. Gently pour the warm dressing over the salad. Toss the salad after serving. The warm dressing will gently wilt the spinach and create a lovely mixture of warm, cold, tangy, salty and sweet.


  • Serves 3
  • Calories: 340
  • Fat: 25.7g Saturated 9.2g
  • Total Carbohydrates: 5.9g
  • Fiber: 1.5g
  • Net Carbohydrates: 4.4g
  • Protein: 20.3g

Texas Sheet Cake

Keto / Low Carb / Gluten Free / Easy

If you’ve never had the pleasure of enjoying texas sheet cake, you absolutely need to start now! You will feel like you’ve struck oil! A rich chocolate cake topped with a hot fudge icing. It is fantastic right out of the pan still warm, cold out of the fridge it becomes a fudge cake and it freezes beautifully! It is made in a sheet pan so it can even feed a crowd easily. If you love chocolate, this is a great easy dessert to try!


  • Cake
  • 1/2 Cup Unsalted Room Temperature Butter
  • 1 Cup Powdered Sweetener
  • 2 Eggs
  • 1 Cup Sour Cream
  • 2 Cups Almond Flour
  • 1/2 Cup Dutch Process Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Xanthan Gum
  • Icing
  • 1 1/4 Cup Unsalted Butter
  • 2 Cups Powdered Sweetener
  • 6 Tbl Half & Half
  • 1 tsp Vanilla
  • 4 Tbl Dutch Process Cocoa Powder

the how to

Preheat oven to 350°

In a mixer or a large bowl (with a hand mixer), cream 1/2 cup unsalted butter and 1 cup powdered sweetener until creamed fully. This will take about 4-5 minutes. Add 2 eggs and 1 cup sour cream, beat until creamy and scrape down as needed. Add 2 cups almond flour, 1/2 cup dutch process cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon xanthan gum. Beat until combined and scrape as needed. Pour into lightly greased 11×15 sheet pan. Smaller pan will require extra baking time and result in a thicker cake. Spread as evenly and smooth as possible, an offset spatula makes this much easier. It will be a thin layer but it will cover the bottom. Spreading it evenly will ensure every piece is the same thickness as this batter will not spread much. Bake for 30 minutes or until a toothpick comes clean. Don’t overbake, it should be moist.

While the cake is baking with about 10 minutes left on the timer, melt 1 1/4 cup unsalted butter in a small saucepan. Add 2 cups powdered sweetener and whisk until completely smooth. Turn off the heat and whisk in 4 tablespoons dutch process cocoa. Whisk in 6 tablespoons half & half and 1 teaspoon vanilla until completely smooth.

Pour the hot frosting over the hot cake and spread evenly. Let cool until the icing sets. It will start to look crystalized and you will know quickly if it is setting properly. Icing will eventually harden into a fudge as it cools. Enjoy warm or cold!


  • Serves 30
  • Calories: 180
  • Total Fat: 17.3g Saturated 8.7g
  • Total Carbohydrates: 3g
  • Fiber: 1.6g
  • Net Carbohydrates: 1.4g
  • Protein: 3g

The Realest Fauxtato Salad

Keto / Easy

My absolute favorite potato salad recipe is a family recipe. Before I first tried it, I had only experienced the typical potato salad. There isn’t a giant difference between this recipe and others, but the small change gives this side dish another dimension. This recipe adds a little extra celery and egg to offset the cauliflower taste and it makes for a totally enjoyable flavor. This is even better on the second day so feel free to make ahead.


  • 340 g (5 Cups) Cauliflower Florets
  • 4 oz (1 C) Thinly Sliced Celery
  • 1.5 oz (1/4 C) Small Diced Onion
  • 6 Chopped Hard Boiled Eggs
  • 1/2 Cup Mayonnaise
  • 1 tsp Dry Mustard (Must be dry)
  • 1/4 tsp Salt
  • Pinch Black Pepper
  • Garnish with Paprika

the how to

Break the cauliflower florets into bite sized pieces. Place the 5 cups cauliflower florets in a large microwave safe bowl, cover and microwave for 5-6 minutes or until fork tender. Do NOT add water. The cauliflower has plenty of water in it naturally and we do not want the cauliflower getting soggy. Once cooked, check for standing water in the bowl and dump it out if there is any then place into the refrigerator and let the cauliflower cool down. Once cool, add the 4 oz/1 cup thinly sliced celery, 1.5 oz/1/4 cup small diced onion, 6 chopped hard boiled eggs, 1/2 cup mayonnaise, 1 teaspoon dry mustard, 1/4 teaspoon salt, pinch black pepper. Stir to combine and chill. Garnish with paprika.


  • Serves 6
  • Calories: 210
  • Total Fat: 18g Saturated 3.5g
  • Total Carbohydrates: 5g
  • Fiber: 1.5g
  • Net Carbohydrates: 3.5g
  • Protein: 6.3g

Pumpkin Protein Waffles

Keto / Low Carb / Grain Free / High Protein / Easy

It’s that time of year again. End of August rolls around and I fight it with all my being. Summer is NOT over yet! By September though, the feelings start creeping in. The stores fill with fall and Halloween items and I officially give up and embrace all things pumpkin. I do love pumpkin! I just also love summer and have a hard time letting go. These pumpkin waffles are packed with protein and pack fall flavor. You won’t be able to leaf them alone!


  • 1 Cup Almond Flour
  • 1 Cup Plain/Vanilla Whey Protein Powder
  • 1/4 Cup Golden Flax Meal
  • 1 tsp Salt
  • 1 Tbl Baking Powder
  • 1 tsp Xanthan Gum
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 2 Egg
  • 1/4 Cup Melted Coconut Oil
  • 1/2 Cup Plain Greek Yogurt
  • 1 Cup Pure Pumpkin Puree
  • About 3/4 Cup High Protein Milk (I used Fairlife)

the how to

In a medium size mixing bowl, add 1 cup almond flour, 1 cup whey protein powder, 1/4 cup golden flax meal, 1 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon xanthan gum, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk dry ingredients and create a well in the center. Set aside.

In a small mixing bowl, add 2 eggs, 1/4 cup melted coconut oil, 1/2 cup plain greek yogurt, 1 cup pure pumpkin puree and whisk together. Pour wet mixture into dry mixture then add the high protein milk 1/4 cup at a time until a medium thick batter is achieved. I usually have to add 3/4 cup total. Let batter sit for a few minutes while you heat the waffle iron.

Heat the waffle iron to medium heat. Brush a small amount of coconut oil onto the waffle iron or use a nonstick spray. Spoon 2/3 cup batter onto the preheated iron and spread the batter across the entire iron surface evenly quickly. Close the lid and allow to cook 3 minutes. Depending on your iron, this could take between 1 to 5 minutes. Watch the waffle after 1 minute to get an idea of how your iron cooks. Once the waffle feels cooked, you can hike the temperature to high to get the outside crunchy. Carefully lift the waffle out once it is crunchy and browned.

You can amp up your syrup experience by combining:

  • 1/2 Cup Sugar Free Syrup of your choice
  • 1 tsp Salted Butter
  • 1/4 tsp Cinnamon

Melt the 1/2 cup syrup, 1 teaspoon salted butter, and 1/4 teaspoon cinnamon in a microwave safe container for 1 minute. Stir and pour.


  • Serves 6 = 1 Full Size Waffle
  • Calories: 339
  • Total Fat: 23.3g Saturated Fat: 9.6g
  • Total Carbohydrates: 10.5g
  • Fiber: 5.1g
  • Net Carbohydrates 5.4g
  • Protein: 23.2g

Fudgy Chewy No Bake Cookies

Keto / Low Carb / Gluten Free / Easy

These are an easy, delicious and only 1.3 grams of net carbs! I have provided an allulose and a powdered sweetener version. The allulose version produces a soft caramel texture and the powdered sweetener version produces a hard fudge texture. Both are delicious, just different. Follow the same instructions for both options.


  • 1/2 C Unsalted Butter
  • 1 C Allulose
  • 3 Tbl Half & Half
  • 1/2 tsp Vanilla
  • 2 Tbl Cocoa Powder
  • 1/2 C Peanut Butter
  • 1 C Unsweetened Shredded Coconut
  • 1 C Sliced Almonds (110g)
  • 1 C Pecan Halves (115g)

erythritol/monk fruit version (follow same how to)

1/2 C Unsalted Butter
3/4 C Powdered Sweetener
3 Tbl Half & Half
1/2 tsp Vanilla
2 Tbl Cocoa Powder
1/2 C Peanut Butter
1 C Unsweetened Shredded Coconut
1 C Sliced Almonds (110g)
1 C Pecan Halves (115g)

the how to

Oat sized pieces

Combine the 1 cup coconut, 1 cup sliced almonds and 1 cup pecan halves into a food processor and pulse them until they are about the size of an oat. Set aside.

Mixing the peanut butter into the bubbling fudge

In a medium saucepan, melt 1/2 cup butter and 1 cup allulose over medium heat. Once the sweetener has fully dissolved into the melted butter, add 3 tablespoons half & half, 1/2 teaspoon vanilla, and 2 tablespoons cocoa powder. Whisk until combined and bubbling. Pull from heat and add 1/2 cup peanut butter. Whisk until completely dissolved and smooth in the fudge. Fold the coconut, almond and pecan mixture in with a rubber spatula. Using a 1 tablespoon sized cookie scoop, portion 30 cookies out onto parchment lined cookie sheets. Refrigerate for a few hours to set.

1 tablespoon portions


  • Makes 30 Servings / Serving Size = 1 Cookie
  • Calories: 120
  • Fat: 11.5g
  • Total Carbs: 3g
  • Fiber: 1.7g
  • Protein: 2.3g

Ham & Beans

Keto / Low Carb / Easy / Gluten Free

Have leftover ham hanging around? Don’t have leftover ham hanging around but you just want something hammy? This is for you! You literally dump it in a pot and let it cook. Couldn’t be easier! Let’s go…


  • 1 lb Bite Size Chopped Ham
  • 750g (1 lb) Frozen Cut Green Beans
  • 900ml (3.5 C) Chicken Broth
  • 1/2 Diced Small (1/2 C) Yellow Onion
  • 1/2 C Diced Carrot (optional)
  • 1/4 C Salted Butter
  • 1 tsp Black Pepper
  • 1 tsp Salt

the how to

In a soup pot add the 1 lb chopped ham, 1 lb green beans, 3.5 cups chicken broth, 1/2 c diced yellow onion, 1/4 c salted butter, 1 tsp black pepper, 1 tsp salt. Simmer on low-medium for 60 minutes until the liquid has reduced and onions are translucent. Perfect with keto cornbread!


  • Serving Size 1 Cup – 6 Servings
  • Calories: 202
  • Fat: 11g
  • Total Carbs: 9.1g
  • Fiber: 2.7g
  • Protein: 14.2g

THE Chocolate Chip Cookie

Keto / Gluten Free Option / Easy

*THE* Chocolate Chip Cookie sounds bold and a little presumptuous but I promise they are at least good so they’re worth a try! These are the closest to a real chocolate chip cookie I’ve ever made. They’re gooey and satisfying. I have two options for this cookie. A straight almond flour keto cookie and a keto cookie that has gluten in it. The gluten adds a real cookie feel and chew. The gluten option also has cornstarch which also adds more of a real cookie mouth feel and light crispy edge but that is completely optional if you aren’t comfortable with it. I love this cookie. I am in love with this cookie. I want to marry this cookie.

ingredients (Gluten Free)

  • 1/2 C Unsalted Softened Butter
  • 2 oz Softened Cream Cheese
  • 1/2 C Brown Sweetener (I use Swerve Brown – the sticky consistency helps with a chewier cookie)
  • 1/2 C Granulated Sweetener (I use Lakanto Classic)
  • 1 Egg + 1 Egg Yolk
  • 1/2 tsp Vanilla + 1/2 tsp Butter Extract or 1 tsp LorAnn Butter Vanilla Bakery Emulsion (1 tsp vanilla can be substituted with no issue as well)
  • 1 1/2 C Almond Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 1-2 C Sugar Free Chocolate Chips (2 cups makes a better chocolatier cookie but 1 cup makes a fine cookie with less carbs/calories – It is up to you!)

the how to

Using a stand mixer or hand mixer, cream the 1/2 cup softened unsalted butter, 2 ounces softened cream cheese, 1/2 cup brown sweetener and 1/2 cup granulated sweetener for about 5 minutes until fluffy and shaggy. Add 1 egg, 1 egg yolk and 1 tsp vanilla, beat for an additional 3-5 minutes until fluffy and fully emulsified. This creaming process is very important and will result in a much better cookie. Add 1 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp xanthan gum, 1/2 tsp salt and 1 to 2 cups sugar free chocolate chips. Slowly mix these ingredients in until just combined. Remove the paddle/mixer and use a silicone spatula to finish mixing if needed.

Line your cookie sheets with parchment. Using a 1 tablespoon size cookie scoop, scoop leveled portions onto your cookie sheet spaced 2″ apart. Refrigerate the scooped cookies for 30 minutes. While your cookies chill, preheat your oven to 350º. Once the cookies are chilled, bake for 10 minutes. Check at 8 minutes. The cookies should be golden around the edges with a light brown top. Remove them from the oven and give them a little slam when you put the pan down. Allow them to cool on the cookie sheets before removing them. Store in an airtight container. Enjoy!

The most important steps in this cookie is the long creaming time and fully chilling them. It is worth the extra few minutes and will result in a far better cookie. I promise!

ingredients (gluten version)

  • 1/2 C Unsalted Softened Butter
  • 2 oz Softened Cream Cheese
  • 1/2 C Brown Sweetener (I use Swerve – I feel the stickiness helps a chewy cookie)
  • 1/2 C Granulated Sweetener (I use Lakanto)
  • 1 Egg + 1 Egg Yolk
  • 1/2 tsp Vanilla + 1/2 tsp Butter Extract or 1 tsp LorAnn Butter Vanilla Bakery Emulsion (1 tsp vanilla can be substituted with no issue)
  • 1 C Almond Flour
  • 1/2 C Vital Wheat Gluten
  • 1 tsp Baking Soda
  • 1 Tbl Cornstarch (Optional – Makes for a chewier cookie but not required for a great cookie)
  • 1/2 tsp Salt
  • 1-2 C Sugar Free Chocolate Chips (2 cups makes a better chocolatier cookie but 1 cup makes a fine cookie with less carbs/calories – It is up to you!)

Follow the instructions above.


Gluten Free Version (2 Cups Chocolate Chips)
  • Makes 39 Cookies / 1 Cookie = 1 Serving
  • Calories: 96
  • Fat: 8.9g
  • Total Carbs: 6.7g
  • Fiber: 4.6g
  • Protein: 2.1g
Gluten Version (2 Cups Chocolate Chips)
  • Makes 39 Cookies / 1 Cookie = 1 Serving
  • Calories: 95
  • Fat: 8.4g
  • Total Carbs: 8.6g
  • Fiber 4.6g
  • Protein: 2.8g

*The carbs listed would lower to 2.5 net with one cup of chocolate chips.

Protein Pumpkin Bread

Keto / Low Carb / Contains Gluten / Easy

This moist and delicious pumpkin bread has nearly 10 grams of protein per slice! I would call it a Starbucks copycat as it is so close to their pumpkin bread. It is an absolute repeat for me through fall and winter.


  • 1 C Pure Pumpkin
  • 3/4 C Granulated Sweetener (I use Lakanto)
  • 1 Large Egg
  • 1/2 C Greek Yogurt
  • 1 tsp Vanilla
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • 1 C Almond Flour
  • 1/4 C Vital Wheat Gluten
  • 1/4 C Micellar Casein Protein Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 C Pumpkin Seed (Optional)

the how to

Preheat oven to 325°. If your pumpkin looks quite wet or has water sitting on top, drain it in a sieve so the excess moisture doesn’t interfere with your bread. The pumpkin should not look wet or sloppy. In a mixing bowl, combine 1 cup pure pumpkin, 3/4 cup sweetener, and 1 large egg together by hand or with a hand mixer. Add 1/2 cup greek yogurt, 1 tsp vanilla, 1 tsp pumpkin pie spice, 2 tsp cinnamon and blend, scraping the sides of the bowl down to make sure everything is incorporated.

In a small separate bowl add 1 cup almond flour, 1/4 cup vital wheat gluten, 1/4 cup micellar casein, 1/2 tsp baking soda, 1/4 tsp salt and whisk.

Add half the dry mixture to the wet mixture and combine. Scrape down as needed. Add the last half. Combine and scrape. Pour into a greased loaf pan & top with crushed pumpkin seed before baking if desired. Bake for 45-60 minutes. Check with a toothpick. There should be no wet batter and the bread should have a nice browned surface that feels firm to the touch. Cool completely before slicing. Store in an airtight container in the refrigerator.


  • 12 Slices
  • 1 Slice
  • Calories 108
  • Fat 5.6
  • Total Carbs 4.3
  • Fiber 1.9
  • Protein 9.8

Protein Bread

Keto / Low Carb / Contains Gluten / Easy

This bread packs almost 13 grams of protein per slice and 2 net carbs. There are a lot of store bought bread options out there but nothing beats a homemade warm loaf of bread with a slather of butter on it. This is a variation from a recipe on the internet titled “Dierdre’s Low Carb Bread”. Even if you are new to baking, this is an easy recipe that produces beautiful bread. Baking your own bread can seem intimidating but this really couldn’t be easier.


  • 1 C 110° Water
  • 1 Tbl Active Dry Yeast
  • 1 tsp Honey or Sugar
  • 2 Large Eggs
  • 1/2 C Golden Flax Meal
  • 1/2 C Unflavored Micellar Casein Protein Powder
  • 1/2 C Oat Fiber
  • 1 1/4 C Vital Wheat Gluten
  • 1/4 C Powdered Sweetener
  • 1 tsp Salt
  • 2 Tbl Olive Oil
  • 1 Tbl Lemon Juice

the how to

In a stand mixer bowl add 1 cup 110° water, 1 Tbl active dry yeast and 1 tsp honey or sugar. Whisk gently and let sit for 10 minutes until it becomes foamy.

Yeast Ready

Add 2 large eggs, 1/2 cup golden flax meal, 1/2 c unflavored micellar casein, 1/2 cup oat fiber, 1 1/4 cup vital wheat gluten, 1/4 cup powdered sweetener, 1 tsp salt, 2 Tbl olive oil and 1 Tbl lemon juice. Place into the stand mixer with the dough hook attachment and set on low for 20 minutes. At about 5 minutes remaining in mixing time, set the kettle with 1 liter of water or heat the water in the microwave until boiling. Place a heat safe bowl on the bottom shelf of your (turned off) oven and fill it with the boiling water. Shut the oven door.

Kneaded Dough

Once the dough is done kneading, gently shape it into a loaf and place it in a lightly greased bread pan or a bread pan lined with parchment paper. Cover loosely with a tea towel and place it in the oven over the bowl of boiling water. Shut the oven door and set the timer for 70 minutes. Do not open the oven door until the timer goes off.

After Rising

Once the loaf is done rising, remove the loaf and the bowl of water. Set the oven to 350° and wait until it preheats. Remove the tea towel from your bread. Once the oven preheats, place your bread on a middle rack and bake for 40 minutes until uniformly golden brown. Let cool until warm to the touch before turning out onto a cooling rack to cool completely. This is usually the point I slice off the end and put a big smear of grass fed salted butter on. Store in an airtight container.


  • Serves 14 Slices
  • Serving Size – 1 Slice
  • Calories 103
  • Fat 4.1g
  • Total Carbs 8g
  • Fiber 6.4g
  • Protein 12.8

Easy Hearty Chili

Keto / Low Carb / Gluten Free / Easy / Mild – Medium Spice

This is my favorite chili. I have another smoked chuck chili that is also delicious but this one is easy so it rises to #1. Full of flavor with great mild to medium spice. It is always good and it always hits the spot.


  • 2 lbs Ground Beef
  • 1 1/4 C Diced Yellow Onion
  • 2 Tbl Tomato Paste
  • 2 28 oz Cans Diced Tomato (loosely drained)
  • 1 Can Black Soy Beans (optional)
  • 3 Tbl Ancho Chili Powder
  • 2 Tbl Smoked Paprika
  • 1 Tbl Cumin
  • 1 Tbl Minced Garlic or Garlic Paste
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Hot Sauce

the how to

In a large pot, brown the 2 lb ground beef with 1 1/4 cups diced yellow onion. Once brown, add the 2 Tbl tomato paste, 2 28 oz cans diced tomato, 1 can black soy beans (optional), 3 Tbl ancho chili powder, 2 Tbl smoked paprika, 1 Tbl cumin, 1 Tbl minced garlic or garlic paste, 1 tsp salt, 1/2 tsp pepper, and 1 tsp hot sauce. Stir to combine and let simmer for 45 minutes until the color turns a rich deep red and the chili thickens.


  • Makes 8 – 1 Cup Servings
  • 1 Serving
  • 321 Calories
  • Fat 16.7g
  • Total Carbs 14.2g
  • Fiber 5g
  • Protein 30.2g
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