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Filtering by Category: appetizers

Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

Patricia Reitz

 Keto Cheddar Bay Biscuits (Low-Carb, Gluten-Free) - ButterYum --

Keto Cheddar Bay Biscuits (Low-Carb, Gluten-Free) - ButterYum --

Always on the lookout for low-carb recipes, I stumbled upon an interesting version for the ever popular Cheddar Bay Biscuits, a national restaurant chain favorite.  I made the recipe as written and I have to say, they were just kind of okay - not enough cheese, not enough garlic... basically, not enough flavor!  So I tweaked and tweaked until I came up with this version which is full of cheesy-garlicky flavor.  And check out these nutritional stats - each biscuit contains only 2 net carbs and 9 whole grams of protein.  Compare that to the traditional version which contains a whopping 16 carbs and only 3 grams of protein.  Is my version exactly like the original?  Obviously not (although my husband says he likes mine better!), but this healthier version is surprisingly bread-like.  If you're looking for a low-carb, keto, or gluten-free version to try, I think you'll be very pleased with this recipe. 

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The ingredients (clockwise from the top) - sour cream, an egg, almond flour (aka almond meal), sharp cheddar cheese, baking powder, salt, garlic powder (or granulated garlic), dried parsley, and melted butter.

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Start by whisking the almond flour, baking powder, salt, garlic powder, and parsley together.  The almond flour has a tendency to clump so use that whisk to break the clumps up.

That was easy.

Next toss the cheddar cheese into the almond flour mixture - this will keep all the bits of cheddar cheese separate when we add the wet ingredients. 

Here's a thought, I bet these would be good made with pepper jack cheese!  I'll have to give that a try.

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Switch to a spatula and stir in the sour cream, egg, and melted butter.  

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I don't know.... this is such a complicated recipe... JOKING!

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Divide the batter into 6 equal portions and place on a silpat lined half sheet pan, spaced evenly apart. 

If you've been waiting to buy a silpat, now's your chance - they're 50% off while supplies last!

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This recipe will make exactly 6 biscuits if you portion the batter with a #20 scoop (and it's a great size for dishing ice cream too!).  By the way, did you know the sweeper arm of most portion scoops will have a number which indicates the size of the scoop?  The #20 here means this scoop will measure 20 portions per quart.  Likewise, a #30 will portion 30 scoops per quart, and so on.  Who says food blogs aren't educational?

Back to the biscuits, bake in a preheated oven for 10-13 minutes or until golden brown all over.  The cheese will be as hot as lava so allow the biscuits to cool for a couple of minutes before serving. 

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Oh my... I wish you could smell my kitchen right now! 

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Enjoy these biscuits while they're warm and the cheese is all melty. 

I'm totally dying here - time to dig in! 

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Mmmmmmm...  I really, really, really, really, hope you'll give this recipe a try.  Happy baking! 

Items used to make this recipe:


Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

makes 6 biscuits

Printable Recipe

Ingredients

  • 3/4 cup almond flour (almond meal)
  • 1 tablespoon dried parsley flakes
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder (or granulated garlic)
  • 1/2 teaspoon fine salt
  • 3 ounces sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Directions

  1. Preheat oven to 400F and place rack in center position.
  2. In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.
  3. Add shredded cheese and toss well to coat.
  4. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.
  5. Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.
  6. Bake for 10-13 minutes or until golden brown all over.
  7. Allow to cool for a few minutes before serving - these are best served warm.

Note:  This recipe doubles well (and all 12 can be placed on the same sheet pan).  

Keto stats for each biscuit:  9 grams protein, 4 grams carbs, 2 grams fiber.

Keto Turkey Meatballs

Patricia Reitz

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So what's a girl to do when she wants to make traditional meatballs (check out my recipe here), but her husband wants to eat as few carbs as possible?  Substitute ground almonds for the Italian breadcrumbs that are usually called for in the recipe.  Of course ground almonds don't have the same flavor as Italian breadcrumbs so I've upped the herbs and spices too.  These meatballs can be baked or fried, you decide.

I like to start by mixing all the extra stuff together before adding the meat.  I think the ingredients are distributed more evenly that way.  Here you see water (yes water), eggs, ground parmesan cheese, almond meal (almond flour), dried parsley, garlic powder, oregano, salt, black pepper, and crushed red pepper flakes.

Place all the ingredients listed above in a bowl and mix well.

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You can combine the mixture easily by hand, but I pretty much use my stand mixer every time I have the chance.  

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Now add the ground turkey and mix again.

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See how evenly mixed together everything looks?

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I like to use a #50 scoop to portion out my meatballs - each are a little bitter than 1 tablespoon.  That my favorite meatball size, but do whatever you like.  These meatballs can be baked (I'd bake this size at 400F for 10-15 minutes, or until they reach an internal temperature of 165F), but today I felt like going old school so I fried them in about 1/2-inch of olive oil.  

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Turn as needed until they're cooked through and brown all over.

 Keto turkey meatball recipe - gluten free meatballs recipe - low-carb turkey meatballs

Once you have a mountain of meatballs, freeze for later or add them to your favorite tomato sauce (try one of my most popular recipes, San Marzano Tomato Sauce).  Enjoy!


Low-Carb Turkey Meatballs (Keto, Gluten-Free)

makes 60 meatballs

Ingredients

  • 2 pounds ground turkey
  • 2 large eggs
  • 1/2 cup almond meal
  • 1/2 cup ground parmesan cheese
  • 1/3 cup water
  • 2 tablespoon dried parsley flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • olive oil for frying

Directions

  1.  In the bowl of a stand mixer (or by hand), combine the eggs, almond meal, parmesan, water, parsley, salt, garlic powder, pepper, crushed red pepper, and oregano until well mixed; add ground turkey and mix until evenly combined.
  2. Roll turkey mixture into 60 meatballs - I like to do this with a #50 portion scoop (like this one).
  3. Heat about 1/2-inch of olive oil in a skillet and fry meatballs, in batches, until golden brown all over and cooked through, turning as needed.

Meatballs can also be baked in a 400F oven for 10-15 minutes or until they reach an internal temperature of 165F.

Nutritional stats for 3 meatballs 120 calories, 6g fat, 0,5g carbs, 16g protein.

Frico Eggs

Patricia Reitz

 Frico Eggs - ButterYum --

Frico Eggs - ButterYum --

Frico (freek-o) - "what's frico" you might be asking?  Frico are thin, crispy, lacey discs of cooked cheese (in this case, parmesan).  Frico are often crumbled over a salad or served as an appetizer.  Today I'm bulking up these delicate disks by marrying them with hard-cooked eggs - the flavor marriage of the two are perfect together.  Super cool looking too, don't you think?

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Start by cutting hard-cooked eggs in half lengthwise.  A thin, sharp knife works best (like this one).

Oh hey, check out my absolute favorite method for cooking eggs with shells that release perfectly every single time, even when the eggs are freshly laid.  And here's my second favorite method that works almost as well 

In a nonstick skillet over medium-low heat, place little mounds of grated or ground parmesan cheese.  Depending on the size of your eggs, use between 1 1/2 and 2 teaspoons for each egg half.  You can substitute other cheeses if you like, but you'll have to experiment to see which ones work well.  I've used pecorino romano - it works beautifully, but the flavor is stronger and the cheese is quite a bit saltier than parmesan.

Carefully center one egg half on each mound of cheese.  

Now we wait.  If any bits of cheese start jumping around in the pan, lower the heat.  You don't want to risk burning the cheese so take it slow and be patient - the whole process will only take a few minutes.

Remove from the heat when they look like this.  Allow to cool slightly before removing from the pan.  Use a very thin, flexible nylon spatula (like this one) to protect the finish of your nonstick pan.  

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That's all there is to it - super easy.  Enjoy!

Items used to make this recipe:


Frico Eggs

makes 4 appetizers

Printable Recipe

Ingredients

  • 2 hard-cooked eggs, peeled and cut in half
  • 2 tablespoons ground pecorino romano or parmesan cheese

Directions

  1. In a nonstick skillet over medium-low heat, divide cheese into 4 equal mounds spaced evenly apart.
  2. Top each cheese mound with 1/2 hard-cooked egg, cut side down; allow cheese to slowly melt until golden brown (if the cheese starts to jump in the pan, lower the heat).
  3. Remove from skillet and enjoy.