{RECIPE} Keto Tortillas

KETO Tortillas



•1/2 c. Coconut flour
•6 Eggs (med to lg)
•1 1/4 cup Unsweetened almond milk (use coconut milk for nut-free)
•3/4 tsp Sea salt or PHS

In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a few minutes, bubbles will rise and coconut flour will absorb liquids. Fold with a spatula and see if you need to add more milk. The batter should be very runny right before cooking – it should pour easily.
Heat a small skillet (about 8″ diameter) over medium to medium-high heat and grease lightly (I always use avocado or coconut oil). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. (2/3 min) The edges will curl inward when you lift the lid. Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.

{RECIPE} Italian Egg Bake

If you don’t feel like making a casserole, do egg muffins that you can freeze and store instead!


Italian Egg Bake


10 large eggs

3 tablespoons Dijon mustard

2 teaspoons dried Italian seasoning

½ cup heavy whipping cream

½ cup Rao’s marinara or tomato basil sauce

2 cups diced rotisserie chicken (skin-on)

12 ounces frozen broccoli florets

½ cup grated Parmesan cheese

1 teaspoon parsley flakes (optional)

1 cup shredded mozzarella cheese (optional)


Preheat oven to 350°F.

In a large mixing bowl, whisk the eggs until fluffy.

Whisk in the mustard, Italian seasoning, and heavy whipping cream.

When that’s blended well, slowly whisk in the Rao’s sauce until it’s no longer lumpy. Add in the diced chicken and broccoli florets.

Grease a casserole dish then pour in the egg mixture bake.

Sprinkle Parmesan cheese and parsley flakes on top.

Bake for 30-40 minutes at 350°F, or until the top looks like a crust.

Before serving, top the Italian bake with some shredded mozzarella.

Makes 8 servings

{RECIPE} Keto Mascarpone Roll

I originally saw this recipe on another website but I had to put my touch on it and make it MY OWN!  My family was impressed and *I believe* it turned out even better than the original.  Enjoy the recipe below and let me know what you think!



The Roll:

• 2 large brown eggs - room temp

• 2 oz. softened cream cheese

• 1/4 tsp cream of tartar or xantham gum 

• 1 Tbsp powdered erythritol


The Filling:

• 1 scoop  It Works Keto Creamer™ http://living4keto.itworks.com/shop/product/33600

• 2 oz. Mascarpone Cheese

• 6 Tbsp Kerry Gold butter, softened

• 1/4 tsp organic cinnamon

• 1/4 tsp liquid stevia (or to taste, I personally use 1/8 of a tsp)



The Roll

1. Preheat the oven to 300°F (150°C). Prepare a baking sheet, covered with parchment paper and grease w/coconut oil.

2. Separate the egg whites from the yolks.

3. Beat the whites until fluffy. Add cream of tartar and beat until stiff.

4. Using an electric hand mixer, mix together egg yolks, sweetener, and cream cheese, until pale yellow, smooth and doubled in size.

5. Use a spatula & GENTLY fold the beaten egg whites into the yolk cream cheese mixture.

6. Pour the batter onto the baking sheet, forming a rectangle shape. Flatten out the batter, using a spatula.

7. Bake for approx. 28-35 minutes. Don't over bake or the roll will break & crumble. 

8. Take the pan out of the oven and roll it with the parchment paper still on. Let it sit like that until it cools down. Optional: I put a cheesecloth on top too before rolling but not necessary. 

The filling

1. Using a hand electric mixer, mix together all of the ingredients. Taste and add more stevia if you desire.

2. Unfold the cooled roll. Using a spatula, top the roll with the filling. Roll it back again.

3. Enjoy immediately, or refrigerate and enjoy it later. Good  cold, better warm! (This is a tasty but rich treat!)