Foodie Friday Tiramisu Dip’n Doughnut…

It’s Foodie Friday, ya’ll. It also happens to be the Friday before Father’s Day. My husband loves tiramisu. I do, too! I wanted to try my hand at a treat that would be a close second to his beloved Italian Dessert. However, traditional tiramisu is not exactly friendly to the waistline; and one of the main needed ingredients to make tiramisu makes it a hard recipe to convert to low carb – lady fingers! Though, I am going to keep trying. Stay tuned!

However today, I have a recipe for a tiramisu inspired doughnut with a dip. It’s not quite the same. But, I think it is a great low carb treat.

I altered several recipes to come up with this creation.

*** Note: I used 2 doughnut pans that yield 8 doughnuts per pan (not exactly the norm as far as doughnut pans go). The dough yielded 15 doughnuts. As a result, I upped the serving size to 3 doughnuts ***


Tiramisu Dip’n Doughnut

Yields 5 Servings

Doughnut Ingredients:

  • 1/2 Cup Coconut Flour
  • 1/4 Cup Erythritol (I used Swerve)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Liquid Stevia (I used Vanilla Liquid Stevia)
  • 4 Large Eggs
  • 1/4 Cup Grapeseed Oil (or melted Coconut Oil)
  • 2 Tbsp Rum
  • 6 Tbsp Strong Brewed Coffee or Espresso
  • High Heat Oil for frying (Cocount, Grapeseed – I used Grapeseed)

Dip Ingredients:

  • 4 oz Cream Cheese (Room Temperature)
  • 1/4 Cup Sour Cream (Room Temperature)
  • 1/4 Cup Heavy Whipping Cream (Room Temperature)
  • 1 Large Egg Yolk (optional) – Room Temperature
  • 1/4 Cup Powdered Erythritol (I used Swerve Confectioner’s or grind Erythritol in a coffee bean grinder)
  • 1/4 tsp Vanilla Liquid Stevia or Regular
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Orange Extract

Doughnut Directions:

  1. Pre-heat oven to 325 degrees
  2. Combine all dry ingredients into a medium sized mixing bowl and whisk to combine & work out lumps (Coconut flour is very lumpy – especially when stored in the freezer. I use a fine mesh sieve and pour my flour into it over the bowl and work the flour through. It saves a lot of time trying to de-lump the flour)
  3. For the strange coffee portion, I took a glass measuring cup added the rum, then added water until it reached 1/2 cup. I then microwaved it for 1 minute and added 1 Tbsp of instant decaf coffee. You need your rum/coffee combo to equal 1/2 cup
  4. Add all liquid ingredients to the dry ingredients and mix thoroughly
  5. Add batter to your doughnut pan(s) – (I found piping them in easier and less messy)
  6. Bake for 16-20 minutes until firm and/or toothpick inserted removes clean
  7. Remove from oven and let cool for 5-7 minutes, then remove doughnuts from pan and let cool completely on wire rack
  8. Add enough oil to about 1/2 inch in a frying pan (I used a cast iron skillet)
  9. Heat oil over medium heat until a drop of water pops
  10. Add a few doughnuts at a time (my skillet allowed for 6), frying for 1-2 minutes per side
  11. Remove and let dry on papertowl
  12. Repeat until all doughnuts are fried

Dip Directions:

  1. If adding an egg or worried about using raw egg, I had farm fresh eggs on hand and felt safe using it raw because of knowing the source.
  2. Add all ingredients in a large mixing bowl and whip/whisk on high until smooth and creamy
  3. Portion out or put in storage container and place in refrigerator for at least 30 minutes to set up
  4. Sprinkle with a little cocoa powder (optional) and serve with your doughnuts

Per Serving

(I wasn’t sure how to count for the fat when frying the doughnuts; so, I added 3 Tbs of Grapeseed Oil to the macros)

~  Calories: 438  ~  Fat: 39.31g  ~  Carbohydrate: 7.83g  ~  Fiber: 4g  ~  Net Carb: 3.83g  ~  Protein: 8.97g

I hope you enjoy the recipe. Have a great weekend!


Crispy BBQ Butter Wings…

I have really been into wings lately. I love your traditional Buffalo Wings; and they are super easy to make. One of my favorite low carb food bloggers, Carolyn Ketchum, posted a great wing recipe last week. After trying those wings, I decided I wanted to create a play off of her recipe. Frankly, I wanted a sweeter wing but without all the traditional gooey sauce. So, here goes…

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Crispy BBQ Butter Wings

Serves 4


  • 2 lbs Chicken Wings
  • 1 Tbs Baking Powder
  • 1 Tbs Pork Barrel BBQ Seasoning and Rub (or any MSG & Sugar Free BBQ Seasoning)
  • 2 Tbs Butter
  • 2-3 drops Liquid Smoke or 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Pork Barrel BBQ Seasoning and Rub (or any MSG & Sugar Free BBQ Seasoning)
  • 2 tsp Unfiltered Apple Cider Vinegar
  • Liquid Sucralose or Preferred Sugar Substitute to taste (I added 8 drops of EZ Sweetz as I wanted sweeter wings)


  1. Dry chicken wings as much as possible. Pat them dry with paper towels, then lay them out over a foil lined, paper towel lined, rimmed pan on an oven safe baking/drying rack (or broiler pan) for at least a good 2 hours to dry. I usually let my wings dry overnight in the fridge. It really helps to make them crispy
  2. Pre-heat oven to 250 degrees
  3. Take a gallon food storage bag and add the Baking Powder and 1 Tbs of BBQ – shake to mix. Then add wings and shake & squeeze to coat
  4. Spray or grease baking/drying rack or broiler pan then arrange wings to roast
  5. Place in oven on bottom rack and bake for 30 minutes
  6. After 30 minutes – raise oven temperature to 425 degrees and move wings to top rack
  7. Roast for 20 minutes
  8. In a small pot over medium heat, cook butter down until it comes to a boil. Once boiling stir until it starts to turn a tan color (about 5 minutes)
  9. Add Liquid Smoke, Garlic & Onion Powder, BBQ Seasoning, ACV, and sweetener
  10. Lower heat to low and whisk all ingredients constantly to blend for another 3 -5 minutes making sure butter doesn’t burn but is brown.
  11. Set aside and remove wings from oven
  12. Let wings cool for 5 minutes
  13. Place wings in a bowl or gallon food storage bag, pour BBQ Butter in, and toss to coat thoroughly
  14. Serve and enjoy

~  Calories: 308  ~  Fat: 24.08g  ~  Carbohydrate: 0.26g  ~  Protein: 21.45g  ~

Dairy Free Power Mocha…

I apologize that it has been over a week since I have posted. This start of summer has reallly thrown me for a loop in several ways. While not having to wake up and get my daughter ready for school at 6:00 am is great, we have been going to bed much later and getting up a little later daily. Normal, right?

It has disrupted my previous schedule tremendously. My younger daughter’s nap schedule is all off, which has completely thrown off my gym routine, etc.. I have only made it to the gym TWICE this past week. Not good, people. Now, I have my older daughter complaining & whining every single time I want to go to the gym. Which, by the way, only eggs on my younger daughter whom isn’t crazy about going to the child care center there to begin with. Though, once they both get there, they have a great time. So, I don’t get it. Anyhoo… it’s just another summertime hassle that (until I set the routine and personally adjust), frankly, irritates the living hell out of me. I know – poor baby me. I needed to vent is all.

So, I have been less regimented (I am choosing to say less obsessive) about my diet. Meaning, but for recipes that I plan to post and certain treats, I have not been counting, tracking, and weighing my daily dietary intake. Not to mention, I haven’t weighed myself once. I have decided to keep the weighing and measuring to monthly. It has been quite liberalizing. I am more than likely making my end goals (girth wise) met at a later date. However, I’ll take it if it means freeing up some mental anxiety.

Also, I have all my results from my doc visit and am now treating a couple of hormone related conditions which should help my insomnia and metabolism issues. That will take time, as well.

On to the Dairy Free Power Mocha…

I came up with this recipe based upon Leanne Vogel’s Fat Burning Latte. By the way, I love her website. She has a different approach to ketogenic living through a intuitive and whole foods approach. I have taken some of her advice and am currently putting it into practice. We’ll see how it goes. I might need more restrictions but as it’s summertime, I think it will work for my current conditions.


Dairy Free Power Mocha

serves one


  • 8-10 oz Brewed Coffee
  • 1 Tbs Cocoa (I used good ole Hersheys)
  • 1 Tbs Hemp Seed Hearts
  • 1 Tbs Collagen Hydrosylate
  • 1 Tbs (14g) Raw Cocoa Butter – food quality
  • 10 drops Vanilla Stevia or 1/4 tsp Vanilla extract plus Sugar Free Preferred Sweetener to taste
  • High powered Blender (Nutribullet, Vitamix, Blendtec – you see where I am going)


  1. Brew your coffee
  2. Add all your ingredients to your blender
  3. Add coffee
  4. Blend for at least one minute
  5. Pour and enjoy

~  Calories: 226  ~  Fat: 19.97g  ~  Total Carb:  4.11g  ~  Fiber: 2.4g  ~  Net Carb: 1.71g  ~  Protein: 11.34g

I have a chicken wing recipe to post soon.

Until then…

Foodie Friday Keto Cereal…

I have been quite silent (in wordpress world) this week. It was the first week of summer break here in Georgia. I have, literally, only had random 10 minutes of peace here & there. Needless to say, sitting down and typing away on my blog was nearly impossible.

My older daughter has been a cereal eating machine since school let out last Thursday afternoon. If I allowed it, she would eat cereal morning, noon, and night. It has taken hold of me, though. Every time I pour her a bowl, I envy how fast she is able to sit down and just eat. So…. off to the internet I took to discover recipes to satisfy my want for my own bowl of cereal.

The great thing about having a well-stocked, low carb, baking cupboard is that – you usually have everything you need in order to get baking. I made three different types of cereal for myself to choose from: Chocolate Peanut Butter, Birthday Cake, and Tutti Fruity! My local grocery store had almond milk on sale – so double bonus! I think these would make great Keto Cookies, as well, if cereal doesn’t float your boat or bowl (buh bum bum – pow!).

I modified Maria Emmerich’s original recipe to suit my tastes.

Birthday Cake Keto Cereal


  • 1 Cup Vanilla Whey or Egg White Protein Powder (Sub Chocolate Protein Powder for Chocolate PB or Strawberry Protein Powder for Tutti Fruity)
  • 1 Cup Almond Flour (Sub Peanut Flour for Chocolate PB)
  • 2/3 Cup Erythritol
  • 1 tsp Vanilla Liquid Stevia (Sub any Berry Flavor Liquid Stevia for Tutti Fruity)
  • 1/2 Cup plus 1 Tbs Melted Coconut Oil (or Butter – if using butter, cereal will need to be stored in the refrigerator)
  • 1 – 2 Tbs Water
  • 1/2 tsp Almond Extract (optional)
  • 1/2 tsp Cake Batter Flavoring (optional-my preferred brand of protein powders now offers a cake batter flavor- I will be checking it out soon!)
  • 1 1/2 tsp Sprinkles (optional)
  • Tutti Fruity (add 1 tsp any Berry/Fruit extract)
  • Chocolate PB (add 2 Tbs Cocoa Powder)


  1. Preheat oven to 300 degrees
  2. Prepare rimmed baking pan with parchment paper – cover to include the rim
  3. In a mixing bowl add all Dry Ingredients
  4. Whisk out lumps and mix all dry ingredients together
  5. Add Liquid Stevia and Extracts/Flavorings
  6. Whisk to incorporate
  7. Add melted coconut oil or butter
  8. Mix completely with spatula or spoon
  9. Add water until everything is mixed and crumbly
  10. Pour out onto your prepared baking pan
  11. Wet hands with water and pat down the dough evenly, taking care to not thin out the edges too much as they brown the fastest
  12. Place in the oven on the middle rack and bake anywhere from 12-20 minutes (until golden brown and/or until the middle gives slightly to the touch)
  13. Once done, take out of the oven and let cool for 5 – 10 minutes
  14. While still warm and not fully crisped, take a pizza cutter or knife and score into little squares or into 8 even servings
  15. Let sit out until completely cooled and crisped (can sit out overnight if coconut oil was used)
  16. Divide into 8 servings (I used food storage bags)
  17. Enjoy with Unsweetened Almond, Coconut Milk (carton), or any blend for a low carb cereal fix

Makes 8 Servings

Birthday Cake Cereal

Calories: 266  ~  Fat: 23.5g  ~  Total Carbohydrate: 5.75g  ~  Fiber: 2.8g  ~  Net Carb: 2.95g  ~ Protein: 9g

Chocolate Peanut Butter Cereal

Calories: 223  ~  Total Fat: 18.39g  ~  Total Carbohydrate: 5.34g  ~  Fiber: 2.9g  ~

~  Net Carb: 3.44g  ~  Protein: 8.78g  ~

Tutti Fruity Cereal

Calories: 266  ~  Total Fat: 23.5g  ~ Total Carbohydrate: 5.75g  ~  Fiber: 2.8g  ~

~  Net Carb: 2.95g  ~  Protein: 9g  ~

So, there you have it! Now you can have cereal, too! (or a Keto Cookie on the go!)

I plan on going to the International Farmers Market over the weekend and have baking/cooking in mind. Assuming all goes as planned, I should have several recipes to post next week.

Until then…