Keto · Uncategorized

Keto Scotch Eggs

On our last trip to Disney World, we tried Scotch Eggs for the first time. They were very good and I knew I would have to try to make a keto version when we got home. Last weekend, I had everything I needed. It was way less intimidating than I expected. Everyone absolutely loved them, and have already requested that I make them again! In my personal opinion, they’re better than the original.


Keto Scotch Eggs:

Boiled eggs



parmesan cheese

2 eggs, beaten

First, boil your eggs to your personal preference. ( I personally cannot eat them even a tiny bit runny). Beat 2 eggs in a separate bowl. Begin heating the oil. Roll sausage around the boiled eggs. Dip into the beaten eggs. Drop into a Ziploc bag with about 2 cups of Parmesan cheese. Shake gently, making sure the egg and sausage is completely covered. Drop into the hot oil. Turn as it browns. Completely cook. Remove from the oil and drain on paper towels. These can be served hot or cool. My family liked them hot,

I hope you like these as much as my family did!


Frozen lemonade

Nothing says summertime quite like ice cold lemonade. I know it’s not technically summer just yet, but in the south it already feels like it!

My children love to use those Bacardi mixers ( no worries- they are non- alcoholic) to make frozen drinks to enjoy outside, at the pool, or at the beach. I miss an icy drink to sip in the heat.  I love lemons and decided that frozen lemonade would hit the spot.

Here is the easiest recipe ever:

1 cup of crushed ice

1/2 cup pure lemon juice (no sugar added)

3 sweetners of your choice

Blend it all in a magic bullet or blender.

Serve with a dollop of whipped cream.



Cake · Uncategorized

Vanilla Cake

IMG_0321.JPGOne of the things that can make a person who is living low carb feel sad is not being able to enjoy dessert, especially on special holidays like Memorial Day. I wanted to make a cake that I could throw some berries and whipped cream on top and feel like I was enjoying a decadent treat. I can hardly wait to share this super easy recipe with you!

Low Carb Vanilla Cake

2 1/2 cups almond flour

1/2 cup softened butter

1/2 cup softened coconut butter

1 1/2 cup Splenda

1 cup sugar-free vanilla Torani syrup

1 tsp. vanilla extract

1 tsp. baking soda

1/2 tsp. salt

2 tsp. meringue powder

1 tsp. cream of tartar

2 eggs

Preheat the oven to 350 degrees. Stir together all the ingredients. Pour into a greased cake pan. Cook until a toothpick comes out clean. Cool. Remove from pan and enjoy so many different ways!



Keto Peppermint Patties {Low Carb}

Peppermint during Christmas time is practically required. I used to love candy canes and the peppermint bark that came around every Christmas. Now, that I’m low carb I make my own peppermint treats.

This could probably also be used as a fat bomb for those that do the keto diet, especially is you left off the chocolate.

Low Carb Peppermint Patties

1/2 cup coconut oil

1/4 cup Splenda

2 tsp. peppermint extract

1/2 of a whole bar of unsweetened chocolate (no sugar at all)

2 Tbl. Spenda

1 tsp. vanilla

Start by adding the coconut oil, 1/4 cup Splenda, and the peppermint extract together in a bowl. Stir until it is as smooth as possible. Set aside. In a microwave safe bowl, put chocolate. Melt. Add to melted chocolate 2 Tbl. of Splenda and vanilla in a bowl.


In 3 to 4 cupcake liners, put the coconut mixture. Then place the chocolate mixture on…

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Hello, it’s me…

I just couldn’t help myself. Anyway, I’m Samantha. I’m a little dorky (if you couldn’t already tell) and I always have a million things on my mind and my to-do list. I have yo-yo dieted my whole life. I finally found the one thing that works for me …low carb living. I did great living my everyday low carb for a year; then a vacation and a few rounds of steroids due to bronchitis had me back on the SAD (standard American diet). Guess what, it made me sad! I gained over 30 pounds in about 9 months. Now, I’m back to what works (for me). If you are looking for recipes, real-life advice, and a friend living low carb too, then you’ve come to the right place. Welcome!


Keto Fried Chicken

Fried chicken is my very favorite food. I don’t actually remember my mom making it very often. I just know that it is one of my favorite foods. I like it crunchy and if I can get a little spice in there too, it’s even better. I rarely eat it. I probably went years without it. So sad! Then, my husband said, we can fry foods on keto. Eureka! I may be able to have fried chicken again.

So, one night we got adventurous. We coated the chicken breasts in egg. Then we dipped them in parmesan cheese. We used the kind that comes in a cylinder on the shelf. Then we dipped it again and coated it again. We then put in into a fryer. We bought a small fryer for about $20 at Christmas time. We actually did all this outside because we tried this once before and it really makes a lot of smoke. Because the breasts we used were so large, (I guess those chickens had really been hitting the free weights hard) it took forever for them to cook. The next time we do this, we decided that we will make them into chicken fingers. That will make them more manageable and make them cook faster.

These are completely allowed on the diet because the have a lot of fat. Now, I still don’t eat them very often. I like them a little too much and go a little overboard. Also, while we can eat these kinds of fried foods on a keto diet, I still prefer to eat healthier.

If you are like me, and get a hankering for some fried chicken while on a keto diet or even a gluten-free diet, then this is for you!!


Keto Fried Chicken

2 pounds of chicken breasts or chicken fingers

1 1/2 to 2 containers of shelf stable parmesan cheese

Salt, pepper, any other spices to taste

6 eggs, beaten

In a medium to large bowl, beat the eggs. In a lasagna pan or large Ziploc, put the parmesan cheese and if you desire spices, add them as well. Drop your chicken into the egg, dredge in the parmesan mixture. Do this two times. When your oil is very hot, carefully drop your chicken into the fryer. The outside should turn a lovely brown. Use a meat thermometer to check for doneness. Place on a paper towel covered plate to help pull out any excess oil. This takes time when using a small fryer. You may want to keep them warm in the oven until all of them are done.


If you try this, please let me know how you liked it.