Jeanne's Kitchen

Before starting keto, one of our favorite meals were Asian lettuce wraps. We would marinate steak in sugary teriyaki sauce and flash fry in a wok. Once the meat cooled, we would spoon rice into a lettuce cup, sp rinkle with  soy sauce and chili oil and pile with steak. Finally, we would add a few slices of cucumber to cool the heat from the chili oil. It was so satisfyingly delicious! I have been craving those lettuce wraps recently, so I decided to try my hand at recreating the marinade, making it Keto of course!  I decided to make it into a salad in order to add more vegetables to bulk it up since we aren't using rice. The final meal tasted better than our old lettuce wraps; I will definitely be using this teriyaki sauce more often! Servings: 4 entree size salads  Sauce ingredients: 1/2 cup tamari or coconut aminos 1/4 cup water 2 tablespoons rice vinegar 4 tablespoons Swerve Confectioners sugar (or sugar substitute of choice) 1 teaspoon garlic powder 1...

These 6 layer cookie bars are so decadent, you won't believe they are sugar free and low carb! They are just like the layered dessert bars you knew and loved, but without all the guilt!  When I started keto, I think I was so successful in staying in sustained ketosis because I found keto substitutes for all the delicious treats I used to love instead of depriving myself!  Remember, using your creativity to get through cravings is the key!  Makes 12 bars Crust 1 1/4 cups almond flour 1/4 cup granular Swerve Sweetener 1/4 tsp salt 1/4 cup butter chilled, cut into small pieces Cookie bar Filling 1/2 cup chopped pecans lightly toasted 1/3 cup chopped unsweetened coconut flakes, lightly toasted 1/2 Lily's Stevia Sweetened chocolate chips Keto caramel sauce- recipe from my blog here:  Keto caramel sauce 1 teaspoon Pink Himylayen sea salt Instructions First, make a batch of my keto caramel sauce and set aside to cool slightly. (See separate recipe link above) Cru...

All your favorite Supreme pizza toppings in one skillet! After a long day at work, I know I can whip this up with minimal effort and time, but it's a comforting and filling meal. Servings: 6-8  (Enough for a tribe, depending on appetite!) 1- 16 oz. Package Italian sausage (if links, remove casing before cooking) 1/2 cup pepperoni, large diced 1 green bell pepper, large diced 1 red bell pepper, large diced 1/2 yellow bell pepper, large diced 1 package sliced mushrooms 1/2 medium white onion, large diced 3 oz. canned black olives, sliced 1 cup Italian blend cheese (or cheese of your choice) 1 Tablespoon olive oil 1 cup keto pizza sauce- My recipe is super quick and can be found here:  Keto pizza sauce In large skillet or Dutch oven, heat olive oil over medium-high heat. Crumble sausage into skillet and cook 3 minutes. Add bell peppers, onion, and mushrooms and cook until peppers and onions are al dente, approximately 8-10 minutes. Add pizza sauce and olives, stir ...

I made this coleslaw to go along with our keto BBQ ribs the other night (see BBQ separate sauce recipe on the blog), and let me tell you, it was BBQ HEAVEN! This recipe came together in a snap while the ribs were finishing on the grill, and others who tried it said they couldn't tell the difference between my recipe and the usual sugar laden coleslaw recipes! Ingredients 1/2 cup mayonnaise 2 tablespoons Swerve or other sugar substitute 2 tablespoons lemon juice 1 tablespoon vinegar (I use apple cider) 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1 16oz. Package shredded coleslaw mix (or shred your own- I ain't got time for that!) Directions Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a large bowl until smooth and creamy. Pour in the cabbage mix and fold together until completely covered with the dressing. Enjoy!

The olive oil in this cake makes it super moist, which is hard to achieve when working with coconut flour. Infused olive oils work wonderful in this cake; I have a blood orange infused olive oil that I will substitute into the recipe sometimes. The chocolate ganache is quick and easy, but tastes sublime! Enjoy! 1 cup olive oil 3/4 cup Coconut flour 3/4 cup erythritol 6 large eggs 2 tsp Baking powder 1 1/4 tsp Baking Soda 2 tsp vanilla extract 1/4 tsp Pink Salt INSTRUCTIONS Combine all dry ingredients in a bowl and set aside. Beat eggs to double the  original volume in another bowl. Add olive oil, and vanilla extract to eggs and combine. Slowly add the dry ingredients into the wet as you combine. Pour into a greased pan (I used a 9 inch springform pan). Bake at 350 for 30 minutes (until edges will have browned and toothpick comes out clean). Allow to cool completely, then cover in chocolate ganache.  Ganache: 1/2 cup heavy whipping cre...

This quick and easy quiche will have you wondering what the big deal is about the crust; you won't miss it at all with this delicious keto version! I make mine on Sunday and have breakfast leftovers to start my work week! 1 pkg diced ham (or other meat of choice) 1/3 cup diced bell peppers  1/4 cup diced green onion 2 T butter and a little olive oil 5 eggs Apx 1 T heavy cream 3 c shredded cheese 1/4 teaspoon each: onion powder, garlic powder, and green Chile powder (optional) Salt and pepper Cook out moisture from ham/peppers /onions (use  butter and oil), approximately 5 minutes on Medium-high heat on the stovetop Stir in all spices to ham and veggie mixture In a separate mixing bowl, Whisk eggs and heavy cream together Add shredded cheese to eggs and mix thoroughly Add ham & veggies into egg mixture and pour into a greased 9 in pie pan. Bake 30 minutes at 350 degrees or until toothpick comes out clean.

Don't let this quick and easy pizza sauce fool you; it's delicious and light years better than any canned sauce I've ever tried (Keto or otherwise). Best part- No cooking required! 1- 15oz can tomato sauce 1- 6oz can tomato paste 2 teaspoons ground oregano 2 teaspoons ground basil 1 1/2 teaspoons minced garlic 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika 2 teaspoons Swerve sugar substitute or sweetener of choice 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt In a medium bowl, mix together all ingredients until smooth. That's it! Enjoy! Tip: I make a batch and then freeze small Tupperware to take out whenever needed! This recipe will keep up to 6 months if frozen.

Ingredients 2 lbs cauliflower florets 8 oz sharp cheddar cheese shredded, divided 8 oz Monterey Jack cheese shredded, divided 8 oz block cream cheese softened 4 tablespoons heavy cream 1 1/2 cups green onions sliced (2 bunches) 6 slices bacon cooked and crumbled 1 clove garlic grated Salt & pepper to taste Instructions Preheat oven to 350 degrees Steam cauliflower florets until tender, about 5 minutes. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream Stir in sliced green onions, chopped bacon, and garlic Set aside Drain any liquid from steamed cauliflower and add to cheese mixture Stir cauliflower and cheese mixture together Taste for seasoning, and add as necessary If you want a finer texture, give a few mashes with the potato masher Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese Cover dish with foil and bake for 25 m...

This is the only fat bomb recipe I use; it's that good! Ingredients (makes 30 servings)- 1 mini cupcake tin! •3 cup desiccated, shredded coconut or flaked coconut, unsweetened (112g / 4 oz) •¼ cup extra virgin coconut oil (55g / 2 oz) •¼ cup butter, grass-fed or more coconut oil (55g / 2 oz) •1 T. vanilla extract •1/2 tsp cinnamon •pinch salt- don't skip this! •1/4 cup swerve sweetner Chocolate topping: 1/3 cup Lily' s chocolate chips or 90% dark chocolate, melted with 1 Tablespoon coconut oil. Note: Flaked coconut works better than shredded - the more fat it has, the better it blends. Also, toasting the coconut will help with blending.   Instructions Preheat the oven to 175 C / 350 F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning. Transfer into a blender and pulse until smooth. You will get a smooth and runny consistency. Add the softened ...

This recipe is not quick, but it is an indulgent dessert that will definitely have you asking yourself how could this possibly be keto? Ingredients:  4 large egg yolks  1/4 cup Swerve sugar substitute +another 2T. In the whipped cream  2 cups heavy cream  8 ounces (90%) or darker chocolate or Lilys chocolate chips (90% chocolate will have some sugar in it, Lily's chocolate chips are stevia sweetened) 1 teaspoon vanilla extract  Apx 1/4 teaspoon cream of tartar  1/2 teaspoon espresso powder  Directions  1. In a medium saucepan, whisk together egg yolks, 1/4 cup Swerve, and 3/4 cup heavy cream, vanilla and chocolate. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat. Put into a bowl;   chill until cool. (use plastic wrap over the top to avoid "skin" from forming). 2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons swerve...

 6 skewers Ingredients 1¼ cup light coconut milk 2 tsp. ground cumin 1 tsp. ground coriander 1 tsp. salt ¼ tsp. pepper 1/4 c. Swerve sweetner ½ tsp. garlic powder pinch cayenne pepper (or more if desired) 1 Tbsp. curry powder 2 Tbsp. light tamari sauce ¼ tsp. minced fresh ginger  zest of 1 small lime juice from ½ small lime 8 chicken thighs, cut into long strips bamboo skewers light coconut milk cilantro, chopped for serving Instructions Combine coconut milk, cumin, coriander, salt, pepper, Swerve, garlic powder, cayenne, curry powder, tamari sauce, ginger, lime zest & juice in a large Ziploc bag. Swish contents around in bag to mix well.Add in chicken thighs. Marinate for 1-2 hours.Soak bamboo skewers in water for 10 minutes and then thread chicken pieces onto skewers (reserve marinade). Heat grill to medium-high. Cook skewers until cooked through, rotating often to cook each side and brushing with marinade. When skewers are fi...

This caramel sauce is wonderful when used for my 6 layer bars, poured over my sundae, or used to dip berries in! So easy and versatile (and delicious!) INGREDIENTS: 1/4 cup butter 6 tbsp Swerve Sweetener 2 tbsp Sukrin Gold brown sugar replacement OR 2 tbsp.coconut sugar OR 1 tbsp blackstrap molasses* OR additional Swerve** 1/2 cup heavy cream 1/4 tsp xanthan gum 1/4 tsp kosher or sea salt 2 tbsp water FOR SALTED CARAMEL SAUCE 1/2 tsp additional kosher salt or sea salt DIRECTIONS In a medium saucepan over medium heat, combine butter, Swerve, and brown sugar replacement of choice. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).Remove from heat and add cream. Mixture will bubble vigorously. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined. For salted caramel, simply stir in additional salt at the end. The sauce can be store...

1 large zucchini 1/2 cup almond flour 1 tsp paprika 1 tsp black pepper 1 egg Oil for frying INSTRUCTIONS Cut the zucchini in small sticks and set aside. Mix the paprika, pepper, and flour until well combined. Add the beaten egg to a bowl and then add the zucchini slices. Stir until the zucchini slices are well covered with egg. Place each zucchini slice in the flour mix and make sure that all the slices are well covered with the crumb. In the meantime, add the oil to a preheated frying pan and then place the zucchini slices. Remove them from heat when they are brown. Serve them along with low sugar ketchup or ranch. Enjoy!

These cookies are a life saver when you need a dessert! I promise you won't believe these are keto; they have the chew and taste of your usual non-keto cookie, with about 1 net carb per cookie! Servings: 20 cookies Ingredients 6 oz cream cheese 4 tbsp unsalted butter, softened 1/2 cup Swerve sugar substitute (or sweetener of choice) 1 egg 1/2 tsp vanilla extract 1/4 tsp almond extract 1 pkg sugar‐free Jello pudding, any flavor (4-serving size) I used butterscotch flavor 1/8 tsp sea salt 1/2 tsp baking powder 1 c almond flour Optional: 1/2 cup 85% or darker chocolate or Lily's chocolate chips 1/3 cup pecans, chopped Directions Soften cream cheese and butter. Beat egg together with sweetener and extracts. Mix in salt and Jello pudding packet until combined. Whisk baking powder into the almond flour. Add the flour mixture to the wet mixture. Blend well using a stirring spoon to form a slightly sticky dough. Stir in any optional add-ons...

You read the title right- keto BBQ sauce! I know you are as excited as I am for this recipe; it goes great on chicken, ribs, pulled pork, or any other grilled meat you have at your next BBQ! It even caramelizes like BBQ sauce should! Ingredients: 6 ounce can of tomato paste 1/3 cup apple cider vinegar 3 tablespoons white wine vinegar 3/4 cup water 2 tablespoons Worcestershire sauce 2 teaspoons chili powder 1 tsp onion powder 1 teaspoon salt 1/4 teaspoon cinnamon 1 tsp garlic powder 1/2 teaspoon ground black pepper 1/4 c Swerve 3 T. Sugar free maple syrup Combine in saucepan on  Medium heat and let simmer for 30 minutes, stirring occasionally every 10 minutes.

INGREDIENTS 3 medium Zucchini (sliced in 1/4" thick slices) Sea salt Black pepper 3 oz Brie cheese (edges cut off) 1/3 cup Heavy cream 2 tbsp Unsweetened almond milk (or any milk of choice) 1 tbsp Butter 2 cloves Garlic (minced or crushed) 1 cup Swiss, Gruyere, Cheddar, shredded cheese blend (or any shredded sharp cheese) 1/2 tbsp Italian seasoning INSTRUCTIONS Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end. Preheat the oven to 400 degrees F. In a small 1.5 quart casserole dish, arrange the zucchini slices in several overlapping rows. Season lightly with black pepper. (They already have salt at this point.) Combine the brie, cream, milk, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. Pour the mixture evenly over the zucchini. Sprinkle the shredded cheese blend on top. Top wi...

Need a quick dessert that tastes like it took hours to make? You found it here! If I didn't tell you it was made with pudding mix, you would NEVER guess!  Ingredients:  2 1/4 cup heavy shipping cream, divided  1 package sugar free Jello pudding, chocolate fudge (or any other sugar free flavor you desire), (4 serving size)  1/2 cup Lilly's chocolate chips (optional, but makes the chocolate extra rich) Directions: Place chocolate chips and 1/4 cup heavy cream in the microwave   and heat in 40 second intervals, stirring in between, until chocolate has melted and the ganache is smooth. Spoon the ganache into a large mixing bowl, add the remaining 2 cups of heavy cream and the Jello packet contents. Use a mixer to blend together until   thick, which will take approximately 2-3 minutes.  Enjoy!

This fragrant east Indian dish has quite a list of ingredients and directions to make it, BUT IT IS SO WORTH THE EFFORT!! This particular dish is one of the more popular Indian dishes and also can be made mild or hot, so it can suit most palates!

This Mexican side dish has always been a favorite of mine. Easy to make and full of vegetables, this is one to try with your next south-of-the-border meal! Delicioso! Serves 4.

It's BBQ season! This coleslaw recipe if great when paired with pulled pork or brisket, but anything BBQ'd will fit the bill!

Creamy, cheesy spinach and artichoke dip can be served with carrot chips or stuffed into mini bell peppers. Great for Super Bowl or any other get-together!

Much healthier than your usual fried chicken wings, you can choose to smother them in buffalo sauce or omit the sauce for chicken nuggets. About 2 dozen "wings".

 Delicious and full of fat, can serve witb zoodles for a filling, indulgent meal!  Serves 4 .

I went to Hawaii with my mom years ago and fell in love with the luau food there!! Since then, Del and I have contemplated having a Hawaiian-style reception when we have our wedding. This recipe was to try out that idea and we have since decided we are DEFINITELY going Hawaiian!! This is another set-it and forget-it crock pot recipe. It is great served with any fragrant cauliflower rice!

This is a great set-it and forget-it recipe for the work week! I came up with it because I saw I had a bottle of Cooking Sherry in my pantry and needed to use it up!! This recipe is great served over noodles or rice and if you have any left-overs, simply add bottled BBQ sauce to pork the next day and serve on hamburger buns for a delicious pulled pork sandwich!!

Easier Than You Think Creme Brulee Recipes I have worked on several recipes and Del was nice enough to taste with me. ;-) She finally told me the other night that "I had perfected this", so now I feel like I can share! Extreme creamy custard on the bottom, and a hard, crunchy top layer of "burnt" sugar. "Creme Brulee" literally translates to "burnt creme".  The only "must" for this recipe is the custard cups- make sure you use heat proof cups designed for baking souffles or brulees and this recipe will be a snap!!