Keto Cheesy Meatloaf Poppers

Meatloaf is one of those classic home-cooked meals that I grew up on. The only drawback with meatloaf on a low-carb diet is that most recipes call for a significant amount of bread crumbs. But that’s not going to stop us, is it? It just so happens that almond flour (which is quite keto-friendly) is a great substitute for bread crumbs in most meatloaf recipes.

I try to get creative with “classic” recipes whenever I can, just to mix things up whenever possible. I recently started to get creative with my low-carb meatloaf recipe as well. Rather than molding one large loaf like I normally would, I decided to make meatloaf “poppers” instead. These look and feel more like Italian meatballs, but they retain the classic meatloaf taste that you’ve come to love. To top it off, I like to add cheese and bacon to really spruce up the taste into something slightly more exciting. I now present to you, Keto Cheesy Meatloaf Poppers:

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What you’ll need:

  • 1lb Ground Beef (I recommend 80/20 or 85/15)
  • 3 Slices of Bacon, cut into 1-inch size pieces
  • 1 Egg
  • 3/4 Cup Almond Flour
  • 1/3 Cup Shredded Cheese (I recommend Colby-Jack)
  • 1/3 Cup Half-n-Half
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion Powder

Directions:

Step 1: Preheat your oven to 350F. While waiting for the oven to heat, place all of the above ingredients into a large mixing bowl. When combined, it’ll look like this:

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Step 2: Using your hands, mix the ingredients together completely. Don’t be afraid to mush and mash the meat, almond flour, egg, and cheese together with your fingers. Mix it well!

Step 3: Begin to take small handfuls of the raw meatloaf mixture and roll them into small balls – about the size of a golf ball, if not slightly larger.

Step 4: Grab a cupcake/muffin tin and spray with non-stick cooking spray. Place the meatloaf “poppers” into a cupcake/muffin tin, like this:

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Step 5: Place the tin into your 350F oven and cook for 30 minutes. When finished, they should look like this:

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Let the poppers sit for 5-10 minutes before serving. I recommend dipping them in reduced-sugar ketchup or ranch dressing and serving with a side of cauliflower mash. My current favorite cauliflower mash recipe can be found here. Enjoy!

Sugar Free Orange Cream Jello

Last week, I published a post about the possible benefits of adding gelatin to your low-carb/keto diet. So whether you’ve decided to introduce jello to your diet or even if you’ve been a long time fan of the bouncy goodness that is jello, this recipe is for you.

Sugar-free jello has been one of my go-to desserts for quite some time now. It is stunningly low in calories, high in sweetness, and quite cheap – often sold for about a dollar per box. Here are the nutrition facts for one box of sugar-free orange jello:

sugar free jello nutrition label

After making the plain old basic jello recipe dozens and dozens of times, I recently decided to spruce up this old favorite by adding a little bit of extra flavor and creaminess to it. I decided to combine my childhood love of orange creamsicles with my new-found love of sugar-free jello.

Your standard sugar-free jello recipe calls for the following ingredients:

It doesn’t get any easier than that. You simply mix the 1 cup of boiling water with the entire packet of gelatin mix and stir for about two minutes. Once the mix has dissolved, you stir in the 1 cup of cold water.

I completed the first step (mixing boiling water and jello mix) as instructed. On the next step however, I combined a 1/2 cup of cold water and a 1/2 cup of half-n-half. That was literally the only change I made. I mixed in the water and half-n-half combination for about a minute and then tossed the bowl into the refrigerator for 4 hours.

The final product looked like this:

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A closer look at one serving:

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Just as you’d expect, the half-n-half adds a creamsicle-type flavor to the jello. Not only that, but the half-n-half also gives you a few added grams of fat which may be useful in hitting your macros.

Remember, sugar-free jello is available in just about every flavor including strawberry, cherry, raspberry, lime, and more. I imagine that adding half-n-half will do just fine in any of the flavors!

Perfect and Easy Oven Roasted Turkey Legs

When someone asks me what my favorite holiday is, I always tell them Thanksgiving. For me, Thanksgiving is the perfect mixture of friends, family, and food. I have no shame in admitting that I squeal in delight when the beautiful golden-brown turkey makes it way to the table. And while many of my family members fight over the white breast meat, I always go straight for the legs. I’m a dark meat type of guy, and nothing channels my inner caveman more than using my hands and chomping down on the leg of a turkey.

Now, I am of the belief that there’s no reason to eat roasted turkey once a year. Whenever I’m feeling tired of chicken or beef, I always head to my grocery store in search of something that will change up my protein game for a few days. Some days it’s lamb, other days it’s pork. Yesterday, it was turkey.

As I was glancing through the meat section, I came across an unbeatable deal on turkey legs. Take a look:

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Two beautiful, meaty turkey legs for $4.88. You just can’t beat that! It’s almost $10 to get a single turkey leg at the State Fair, so I knew that I wasn’t going to pass this deal up. I decided to bring those legs home and cook them for dinner that night.

If you’re like me, you prefer recipes that are not only quick and easy, but also effective. Roasting turkey legs is just that – easy and effective. Let’s not make it harder than it has to be.

Today, I’ll tell you how to roast the perfect turkey leg with only 3 ingredients. Let’s get started:

What you’ll need:

  • Turkey legs
  • Salt
  • Pepper
  • 1/2 Stick of Butter (softened at room temperature)

Directions:

Step 1: Preheat your oven to 350F. While waiting for the oven to heat, remove your turkey legs from the package and rinse them under cold water. When finished, pat the turkey legs dry with a paper towel and place them on a plate or cutting board:

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Step 2: Take your softened, room-temperature butter and spread the butter all over the turkey legs using your hands. Massage the butter into the turkey meat and under the skin if possible. Try to cover the turkey legs with even amounts of butter, being sure to use only as much butter as needed. When finished, the legs should look like this:

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Step 3: Sprinkle your desired amount of salt and pepper onto the turkey legs. Be sure to cover the legs evenly with salt and pepper:

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Step 4: Place the turkey legs onto a wire rack over a baking/roast pan. This method is useful to catch the turkey drippings. I actually use a cooling rack and a cake pan:

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Step 5: Place the turkey legs into your 350F heated oven. Cook for 45 minutes and then flip the turkey legs over to cook for an additional 45 minutes. Total cook time is 90 minutes. After 90 minutes, the turkey legs should come out looking like this:

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Mmm…golden brown turkey legs with crispy skin to boot! Pro-tip: Use a meat thermometer to measure the heat in the center of the turkey leg, which should be 180F. If the center of the turkey leg is not 180F, place them back in the oven for another 10-15 minutes and try again.

When you do remove the legs from the oven, be sure to let them stand and cool for at least 10 minutes. Not only will they be piping hot, but leaving them to stand before eating allows the juices to redistribute throughout the meat, leaving you with more succulent and tender turkey legs.

Now stop waiting for Thanksgiving and go find yourself some turkey legs to roast!

Cheesy Buffalo Scrambled Eggs – Made in a Coffee Mug!

breakfast

George Michael wasn’t wrong.

One of my favorite parts of the Keto Diet is that I consistently wake up full of energy and ready to take the day on. On the weekends, I go crazy over decadent omelettes, piles of bacon, almond flour pancakes, and other morning treats. But on weekdays? That’s another story.

We all know this routine too well. Wake up, let the dogs out, take a shower, brush your teeth, and get dressed just to make it out of the house by 7:00am. That doesn’t leave much time for a hearty breakfast, does it? But if you’re like me, skipping breakfast altogether isn’t an option. So we just need to get creative.

Any low-carber should be aware of the benefits and versatility of eggs. These mighty things are perfect. Your typical egg has only 70 calories, 0g carbs, and still manages to pack in 5g of fat. And they’re a breakfast staple. So rather than waiting until the weekend to eat my eggs, I searched for a quicker way to make them during the work week.

I decided to look to my almighty microwave. I thought to myself, why turn the stove on and dirty a skillet when I could just zap my eggs in a minute flat? So I decided to go with it. Without a further ado, I present to you – Cheesy Buffalo Scrambled Eggs, made in a coffee mug:

What you’ll need:

  • 2 eggs
  • Salt and pepper
  • Shredded cheese (any kind, but I recommend colby-jack)
  • Your favorite buffalo wing sauce (I prefer Frank’s)

Directions: 

Step 1: Crack your eggs directly into a coffee mug

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Step 2: Using a fork, whisk up the eggs. They’re ready when they look like this.

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Step 3: Place the mug into your microwave and cook for 1.5 – 2 minutes, depending on the power of your microwave.

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Step 4: Remove the mug from the microwave. CAUTION: IT MAY BE HOT! Your eggs should look like this.

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Step 5: Add dashes of salt and pepper. Then, sprinkle on your desired amount of cheese. Using a fork, mix everything together.

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Step 6: After mixing the eggs, salt & pepper, and cheese, add your buffalo or hot sauce:

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Step 7: Mix in the sauce. The final product should look like this.

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And just like that, your cheesy buffalo scrambled eggs are ready to eat. Plus, you only have a coffee mug and a fork to clean! Enjoy!