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.