Jeanne's Kitchen

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!