Avocado Popsicles

Keto Avocado Popsicles

Happy St. Patrick's Day! I'm pretty sure this is the one and only thing I make that's vegan, gluten-free and keto/low carb. These popsicles are made with mashed avocados, coconut milk and erythritol. The original recipe had lime juice in it, but I've taken it out completely because these remind me so much of when my dad used to make me avocado dessert when I was little. He would mash the avocados and then poured evaporated milk, sugar and crushed ice. I can still hear him yelling at me to stop crunching the ice with my teeth. Miss you, Papa!


2 large avocados (or 3 small ones)

1 can of unsweetened or light coconut milk

1/4 cup erythritol (Granular Swerve) or any sweetener of your choice modified quantity to your taste


1. In a medium bowl, mash pitted avocados with a fork

2. Stir the erythritol into the avocados, then add the coconut milk

3. Adjust sweetness to your liking

4. Evenly distribute the mixture into 6 popsicle molds and freeze until fully set 

Korean Steamed Egg

Korean Steamed Egg - Keto Low Carb Version

One of my favorite menu items to get at Korean BBQ places are these silky, savory steamed eggs. It's already pretty low in carb, but I made it even more low carb/keto by using rice wine vinegar with a little bit of sugar substitute instead of Mirin. I lived off of these last summer when I was very strict with my daily carb count. I'm not as strict anymore, but I still have yet to try it with Mirin. So if you're not on keto or don't mind a few extra sugar carbs, then feel free to use Mirin. The most important item in this recipe is the Ttukbaegi (Korean earthenware bowl). It's a cute bowl that comes with a lid and it retains and distributes the heat perfectly for steamed eggs. This recipe is designed for a 2-cup ttukbaegi. Side note: You can find a ttukbaegi (in various sizes) at any Korean grocery store. 


2 eggs (preferably organic)

1/4 tsp salt

1/4 tsp fish sauce

3/4 tsp rice vinegar (or Mirin)

1/8 tsp Splenda or Stevia (omit sweetener if using Mirin)

1/2 cup chicken broth

Chopped scallions, toasted sesame seeds, sesame oil (for garnish)


1. Preheat ttukbaegi on high heat

2. Meanwhile, beat the eggs, vinegar, salt, fish sauce and sweetener; set aside

3. Pour 1/2 cup chicken broth into preheated ttukbaegi, heat until a slow soft boil forms. Do not let it fully boil as this will overcook the egg

4. Add egg mixture and whisk for 30 seconds. Cover it with lid and let steam for 5 mins on low heat

5. Serve immediately. Garnish with scallions, sesame seeds and a drizzle of sesame oil

Lumpia in a Bowl

Lumpia in a Bowl

I love making Lumpia (Filipino egg rolls). It's one of my most requested foods whenever there's a party or holiday involved. I kept running into keto/low carb recipes for Egg Roll in a Bowl so I thought I'd make my own version by making Lumpia in a Bowl! The ground pork mixture is almost identical to my actual lumpia recipe, but of course there are no carby egg roll wrappers, corn starch or sugar. Best of all, the entire meal can be made into one skillet and I don't need to spend an hour tediously rolling lumpia. I did use shredded carrots on mine because there are carrots in my lumpia recipe. If your net carb allowance doesn't allow for carrots, simply take it out. I personally love the crunch and sweetness it brings to the dish. I had about two servings of this for lunch. Soooo good! 


1 lb ground pork (80% lean/20% fat -- I got mine at Trader Joe's)

1 whole stalk scallions (chopped - green and white parts)

9 oz bag of Trader Joe's Organic Shredded Green & Red Cabbage with Carrots (You can also use a bagged cole slaw mix if you don't have a Trader Joe's near you)

1 clove minced garlic

1/4 cup Kikkoman soy sauce or liquid aminos (**NOTE: Some soy sauce are saltier than others. For example, Filipino soy sauce is significantly saltier than Kikkoman brand. Gradually add soy sauce to your liking. If it's too salty, add more chicken broth)

2 tsps oyster sauce

4 tbsp low sodium chicken broth (canned)

1-2 Splenda or Stevia packets

Juice of 1/2 lemon

1 tsp sesame oil

Pepper (to taste)


1. In a deep skillet or wok, cook the ground pork until brown. Do not overcook!

2. Add the chopped scallions and garlic, then sauté with the ground pork for about 1 minute.

3. Add the soy sauce, oyster sauce, chicken broth, Stevia packets, lemon juice, sesame oil and pepper. Incorporate well and taste to your liking. If the mixture is too salty, add more low sodium chicken broth. 

4. Finally, add in the cabbage and carrots and stir until slightly wilted but still has crunch.

5. Garnish with scallions (cut on a bias) and sesame seeds. Serve immediately!

Keto Low Carb Chocolate Truffles

Keto Low Carb Chocolate Truffles
Keto Low Carb Chocolate Truffles

I have cooked and baked a lot of keto recipes and I have to say this is probably in the Top 3 best keto/low carb recipes I've ever tried. This recipe comes from Matt and Megha from KetoConnect. They also swore up and down that this was the best recipe they've ever published. My recipe will look a lot different than theirs because they used Baker's Chocolate and manually added the sweeteners. Per their recommendation, if you are able to find/order Lily's Chocolates you won't need to use the added sweeteners or the Baker's Chocolate. I was fortunate to run into Lily's Dark Chocolates (sweetened with Stevia) at my local Sprout's Supermarket and I knew I had to make these truffles.

Another thing I did differently was that I added "really good vanilla extract" (said like Ina Garten) and cracked sea salt to my truffle mixture. When I taste-tested it I could've eaten the whole bowl right then and there! The last thing I changed was that I didn't use an immersion blender like Matt and Megha. I used a Bain Marie (fancy French cooking term for a double boiler) to melt my chocolates. By doing the Bain Marie technique, the chocolates melted effortlessly with the cream. I did have to cool the batter overnight (which was torture) and then molded and rolled them in unsweetened Ghirardelli Cocoa Powder and chopped peanuts the following day. 

Do try these truffles because they are seriously good! I'll definitely be making more in the future. The texture of these truffles remind me a lot of Ferrero Rocher (which I dearly miss) and I want to eventually attempt to make Keto Ferrero Rocher truffles using hazelnuts next time. 


4oz Lily's Dark Chocolate Baking Chips (These are 55% cocoa and are sweetened with Stevia)

1 cup heavy cream 

5-6 packets of Splenda/Stevia (You may use erythritol or Sukrin, but gauge the amount to your desired sweetness)

1/4 tsp Vanilla Extract

1/8 to 1/4 tsps Coarse Ground Sea Salt (I used a little more than 1/4 teaspoons of sea salt because I like the sharpness of it. Start with 1/8 of a teaspoon and add more to your liking)

Unsweetened Ghirardelli Cocoa Powder and/or Chopped Dry Roasted Peanuts


1. Start a bain marie/double boiler. Google what a Double Boiler is if you are unsure what it is or what it looks like. Basically you use a small saucepan with a bit of water in it, let it come to a low-medium boil and add a larger heatproof bowl on top of the saucepan and then melt the chocolates inside the top bowl. The double boiler process ensures your chocolate to melt without burning or curdling. 

2. When the chocolates are melted, quickly heat the heavy cream to a light boil. Remove from heat and let cool for 1 minute. 

3. Combine the melted chocolates to the warm cream until fully incorporated. Add vanilla extract and the Splenda/stevia.  You may add more or less sweetener depending on how sweet you want your truffles to be. Lastly, add the sea salt. Again, you may add more or less sea salt. The sea salt will add so much depth and bring out the sweetness to your truffles. 

4. Pour the mixture and refrigerate for at least 3 hours or overnight

5. Pour some cocoa powder (or chopped peanuts) on a bowl for rolling the chilled truffles

6. Using a 1" cookie scooper with a spring release, scoop out from truffle mixture and immediately roll truffle ball into the cocoa powder or peanuts. Note that the truffle mixture will begin to soften the moment you take it out, so work quickly! If the mixture softens too much, you may place them back in the fridge to harden them back up. 

7. Once you've made your truffles, store in the fridge to re-harden prior to serving. Will keep for up to 5 days if stored in a seal container. But I doubt they'll last for more than 2 days in your fridge because they are SCRUMMY!!! 

Keto Pan-Fried Wonton Dumplings and Mongolian Beef

Keto Pan-Fried Wonton Dumplings
Keto Mongolian Beef

Kung Hei Fat Choi / Happy Chinese Lunar New Year. I very much enjoyed the Wonton Meatballs a few weeks ago so I remade them and pan-fried it this time! I can't figure out which cooking method I like better. They're both equally delicious whichever way you cook them. I also made Keto Mongolian Beef because I saw on a TV special that cooking with ginger during Chinese New Year brings good energy. I'm not a big fan of ginger, but I'm totally a big fan and welcoming of good energy.


1 lb beef skirt steak (thinly sliced against the grain)

1 tbsp soy sauce

3/4 tbsp oyster sauce

2 tsps fish sauce

2 tsps toasted sesame oil

1 packet of Splenda/Stevia

3 cloves garlic (freshly minced)

3-inch ginger (thinly sliced lengthwise)

3 bulbs scallions cut into 3-inch lenghts

2 red chili peppers (seeds removed, sliced thinly)  

Toasted sesame seeds (optional for garnish)


1. In a medium bowl, combine soy sauce, oyster sauce, fish sauce, Splenda and sesame oil. Add thinly sliced beef and let marinate for 20 mins

2. In the meantime, prepare garlic, ginger, and scallions 

3. Heat 1 tbsp cooking oil (canola oil/peanut oil/vegetable oil) over medium high heat in a deep skillet or wok. Stir-fry the beef with the marinade until no longer pink. Remove from wok and set meat aside. 

4. Add a bit more cooking oil, saute the ginger, garlic, peppers and white color parts of scallions. Saute until fragrant and garlic is just starting to turn brown (about 1 minute). 

5. Add the pre-cooked beef and sauce to the skillet and combine with the aromatics. Add remaining scallions. Taste the beef if more seasoning is needed. 

6. Serve immediately and garnish with sesame seeds


Cracklin' Chicken

Cracklin' Chicken

This is my third recipe from Nom Nom Paleo and I think I'm officially obsessed with her recipes. This was another homerun! The chicken skin was soooo crispy! It reminded me of chicken chicharon (Filipino fried chicken skin). Then there's the oh-so-succulent chicken meat that stayed moist and perfectly cooked. The only thing I didn't have on hand was Nom Nom Paleo's Magic Mushroom Powder (no, not that kind of magic mushroom) for seasoning, so I just used cracked sea salt for the skin side, and salt & pepper for the meat side. It was still sooooo delicious! 

I'm just going to directly link the recipe from Nom Nom Paleo's website because she meticulously wrote, photographed and made a video that instructs you how to de-bone chicken thighs. I couldn't believe how easy it was. And all this time I've been unevenly overcooking chicken thighs with the bone-in. 

Paleo Keto Wonton Meatballs

Keto Low Carb Wonton Meatballs

These were hands down delicious! This is the second recipe I’ve tried from Nom Nom Paleo and it didn’t disappoint. One of the many things I miss while being on keto are the delicious Dim Sum dumplings in San Diego & Vegas. This recipe totally hit the spot and I didn’t even miss the wonton wrapping. I didn’t have any Coconut Aminos Soy Sauce substitute so I used regular soy sauce, so my recipe ended being keto instead of paleo. I also added about 2 teaspoons of oyster sauce to this recipe to give it that nutty flavor, and I added about a tablespoon of chopped carrots for texture and color. Michelle from Nom Nom Paleo also says you can flatten these and pan fry them, so I’m gonna try that next time!


  • ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
  • ½ pound shrimp, peeled and deveined
  • 1 pound ground pork
  • 2 scallions, finely chopped
  • 1 tablespoon carrots, finely chopped
  • 1 tablespoon soy sauce or coconut aminos (if doing Paleo)
  • 2 teaspoons oyster sauce
  • ½ teaspoon fish sauce
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon sesame oil
  • 1 scallion, sliced on the bias (optional garnish)
  • Sesame seeds (optional for garnish)


1. Hydrate dried shiitake mushrooms in hot water (30 minutes) and preheat oven to 400 F degrees

2. Coarse chop the shrimp into small chunky cubes

3. Transfer the chopped shrimp into a large bowl and add the pork, mushrooms, scallions and carrots

4. Add soy sauce, oyster sauce, fish sauce, white pepper and sesame oil

5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. Most meatball recipes warn against over-mixing the ingredients, but squeeze firmly to fully bind and incorporate the meat

6. Form the mixture into 1 1/2 inch balls. I use a large ice cream scoop (that holds about 3 tablespoons) to measure mine so that they are evenly formed.

7. Roll the mixture into round balls and arrange formed meatballs on a parchment-lined rimmed baking sheet. You should end up with 12-14 meatballs.

8. Bake the meatballs in the oven for 18-20 minutes or until cooked through

9. Garnish with scallions and sesame seeds and serve immediately. I like to dip mine in a soy sauce and calamansi juice (or lemon juice) dipping sauce, but you can dip yours in your favorite dipping sauce like Srirarcha, Ponzu, etc. 

Low Carb Keto Strawberry Jam

Low Carb Keto Strawberry Jam

I love making marmalade, but if you’ve ever made marmalade or jams before then you’d know that they’re made with an obscene amount of sugar. Like... a lot!!! I was excited when I ran across this low-carb strawberry jam recipe, but I doubled the recipe and tweaked it a bit to add more subtle flavors that I use on my marmalade. These turned out really good! Not too sweet and they taste more like fresh strawberry purée. I cannot wait to swirl these into some Halo Top, but I’m also going to test out a Peanut Butter & Jelly cup recipe with some of these soon. 



16oz hulled & diced fresh strawberries 

8 packets of Splenda or 1/2 cup Sukrin :1 or Swerve granulated 

1/2 cup water 

1/4 tsp vanilla extract 

Pinch of salt 

2 tbsp fresh lemon juice 

1 1/2 tsp grassfed gelatin powder (I used Knox Gelatin powder)


1. In a small bowl, sprinkle the gelatin over the lemon juice. Set aside.

2. In a small sauce pan over medium heat, combine the strawberries, Splenda (or Sukrin :1 or Swerve) and water. Stir to combine. Add vanilla and pinch of salt. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes. Stirring and mashing the strawberries occasionally. 

3. Break up the gelatin mixture gradually and stir into the strawberries to melt.  Remove off the heat and adjust sweetness. (I added 4 more packets of Splenda to mine. Amount of sweetener will vary depending on the ripeness of your strawberries). Let cool completely.

4. Spoon the strawberry jelly into a clean Mason jar, cover and refrigerate. Use in 7-10 days. Makes 2 cups yielding 32 servings, 1 tablespoon each.

Buffalo Wings

Buffalo Wings



20 chicken bone-in wings 

Salt & pepper 

1/2 tsp cayenne pepper (optional)

1/2 tsp smoked paprika


1/4 cup salted butter 

1/4 cup Frank’s Red Hot Sauce

1/4 tsp garlic powder 

1/8 tsp black pepper 

*Ranch or Blue Cheese Dressing for dipping


1. Sprinkle the wings evenly with salt, pepper, cayenne powder and paprika.

2. Refrigerate seasoned chicken for at least 30 mins to an hour. This stage is optional if you’re impatient (or hungry). It would still taste pretty good without the refrigeration. 

3. Deep fry chicken wings, 10 pieces at a time, in 375 degree oil for 13 minutes or until golden brown. Use a high-smoking point oil like peanut oil, canola oil or vegetable oil. Never use olive oil for frying!

4. While the chicken is frying, heat a saucepan and melt the butter, hot sauce, garlic powder and pepper.

5. When the first batch of chicken is done frying, place the cooked wings on a wire rack to cool. Don’t rest the cooked chicken wings on a paper towel because the heat will cause it to steam and one side of your chicken wings will be soggy. 

TIP: To keep the first batch of chicken wings warm, place them in a 200-degree heated oven until the second batch is complete. 

6. Once all chicken wings are done frying, place the first 10 wings in a large bowl and pour half of the buffalo sauce mixture. Toss the wings until all wings are coated. Repeat step with the remaining 10 wings.  

7. Serve immediately with ranch or bleu cheese dressing. 

Kalua Pulled Pork Instant Pot (Pressure Cooker)

Keto Low Carb & Paleo Kalua Pulled Pork Instant Pot Pressure Cooker

One of the best parts about testing out keto and low carb recipes is that I get to use some of my cooking equipment on new things. Normally I run for my Le Creuset when I make pulled pork or carnitas, but this recipe from Nom Nom Paleo calls for a pressure cooker/Instant Pot. It not only cuts the cooking time significantly, but it also doesn’t overcook the pork like a dutch oven can sometimes do. Another reason why I wanted to try this recipe was the fact that the first step of the recipe instructs you to, “Sauté 3 slices of bacon!” 😊😊 SOLD! I also got to use my red rock salts from Hawaii for the first time ever and it definitely added a depth of flavor to the pork! This was the best Kalua pulled pork I’ve ever made. The recipe I had been using in the past called for liquid smoke, which tends to leave me with a bitter aftertaste. The 3 slices of bacon acts as the “smokey” flavor in this recipe so there was no need to use the liquid smoke.





Whether you use a stove-top pressure cooker or an electric one, the process is pretty much the same. As noted above, the only difference is that the cooking time will be slightly shorter with a stove top cooker than with an electric cooker (e.g., 75 minutes vs. 90 minutes).

1. Drape three pieces of bacon on the bottom of your Instant Pot. Press the “Sauté “button and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with three pieces of bacon, crank the burner to medium, and start frying your bacon.)

2. Grab the pork roast and slice it into three equal pieces. With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.

3. Sprinkle the Alaea coarse salt evenly over the pork. No Alaea salt? Replace it with pink Himalayan sea salt or kosher salt. If you're using finely ground salt, cut it to only 1 tablespoon instead of 1 1/2 tablespoons. 

4. Place the salted pork on top of the bacon, keeping the meat in a single layer.

(Please note: as you’re prepping the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.)

5. Pour in the water. Cover and lock the lid.

If you’re using an Instant Pot, select the “Manual” or “Pressure Cook” button and press the “+” button until you hit 90 minutes under high pressure. Once the pot is programmed, walk away.

If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.

When it is finished cooking, the Instant Pot will switch automatically to its “Keep Warm” mode. If you’re at home, press the “Keep Warm/Cancel” button to turn off the cooker and let the pressure come down naturally quicker.

***IMPORTANT*** If you’re using a stove-top pressure cooker, remove the pot from the heat. In either case, let the pressure release naturally (which will take about 15 minutes).

6. Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under pressure for another 5-10 minutes to get the right texture.

7. Shred the pork and serve with green onions for garnish. 

Peanut Butter Keto Bombs

Peanut Butter Keto Fat Bombs

Happy National Peanut Butter Day! This is the third time I've made these. The first time it was really delicious, the second time I made them with almond butter instead of peanut butter... NOT as delicious! Hahaha! Since it's National Peanut Butter Day I thought I'd be festive and make these again. Just a word of caution for those doing the keto diet that these are not snacks. You're basically supposed to only eat one per day. You can do more research (Google is your friend) on what keto fat bombs are for and how they work into your diet. Another word of caution is that not all peanut butters are made equal. Many of the popular brands that we ate as children have quite a bit of sugar in them, so look for ones that are marketed towards the health-conscious and compare the sugar carb counts before picking one up. You can sweeten them later with your own sugar substitute of choice. 



2 tbsp coconut oil

2 tbsp grass-fed butter

4 tbsp peanut butter (crunchy or smooth)

3 teaspoons unsweetened cocoa powder (I used Ghirardelli)

3-5 packets of Splenda or Stevia or sugar substitute of your choice (Taste your mixture before adding more sweetener)

1 tsp vanilla extract

1.5 tbsp cream cheese

Pinch of salt


1. Mix all ingredients together and place in the microwave for 30 seconds.

2. Stir the mixture well and if not all ingredients are dissolved place it back in the microwave for another 15-20 seconds

3. Pour into ice cube molds or mini-cupcake molds

4. Freeze 30 minutes to an hour and remove from the tray molds

5. Refrigerate (Do not leave out in the counter as the coconut oil will eventually melt if not refrigerated)


Low Carb Keto Cheddar Bay Biscuits

Low Carb Keto Cheddar Biscuits

These are my favorite low-carb biscuits. They remind me of the Cheddar Bay Biscuits at Red Lobster that I do miss dearly. Sometimes this is all I eat on busy days when I'm doing assignments or editing photos or bingewatching a show. My favorite way to eat them is reheating them in the toaster and the edges get crispy and chewy; then I cut them in half and make a ham sandwich. 


 Makes approximately 12 biscuits


1/2 Cup + 6 tbsp Super Fine Almond Flour (I use Bob's Red Mill brand)

1 tsp garlic powder

1 tsp Old Bay Seasoning

1/2 tsp dried parsley

1/2 tsp salt

1/2 cup grated parmesan 

1/2 cup sour cream

2 cold eggs

1 cup shredded sharp cheddar cheese

4 tbsp melted butter

NOTE: Grating your own cheese is preferable. Pre-shredded packaged cheese are mixed with flour or corn starch to prevent clumping


1. Preheat oven at 350

2. In a large mixing bowl, combine all ingredients until fully incorporated

3. Scoop the batter evenly into a non-stick muffin pan. You may alternatively use a cookie sheet with parchment paper, spread 2 inches apart as they will spread wider

4. Bake in the preheated oven for 16-18 minutes

5. Remove from the tin or baking sheet and let rest in a cooling rack

No Carb Chicken Crust Pizza


I’ve been on the hunt for the best keto/low-carb pizza crust since August of last year. I’ve tried ones with almond flour and ones with isolate protein powder. I didn’t really care for either of their textures. This is by far the best one I’ve found... and the crust has the most surprising ingredient! It’s made out of Parmesan, egg and CHICKEN IN A CAN!! The geniuses, Matt and Megha from KetoConnect, made up this crust recipe. My only variation from their crust recipe is that I added some Italian herbs. I think next time I’ll add a bit of sea salt to add more pizza crust taste to it. I made a pepperoni, Italian sausage and mushroom pizza with it but I think next time I’ll just do a plain pepperoni and cheese because this crust tastes really good with the crispy pepperoni. I have many plans for this crust recipe like making cheesy garlic breadsticks or some chips for nachos. Excuse me while I drive to Costco and buy some chicken in a can in bulk! 



  • 10 oz Canned Chicken 

  • 1 oz grated parmesan

  • 1 large Egg

*NOTE: Pre-cook toppings such as bell peppers, sausages and mushrooms as they will only be in the oven for 6-10 minutes. Pepperoni does not need to be pre-cooked since they're cured and will crisp up in the oven. 

Servings: 8-10 Inch Crust


  1. Thoroughly drain the canned chicken, getting as much moisture out as possible.

  2. Spread chicken on a baking sheet lined with a silicone mat or parchment paper. Bake at 350 for 10 minutes to dry out the chicken.

  3. Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.

  4. Add cheese and egg to the bowl with chicken and mix.

  5. Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.

  6. Optional: With a spatula press the edges of the crust in to for a ridge for the crust. This is beneficial is you're using topping that may slide off(i.e. eggs).

  7. Bake the crust for 8-10 minutes at 500 degrees.

  8. Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cook time. (Make sure toppings are pre-cooked, such as sausage, peppers and mushrooms)

  9. Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy!

Low Carb Keto Korean BBQ Skewers

Low Carb Keto Korean BBQ Skewers



1 pound sliced flap meat steak or skirt steak - cut thinly into 1/2 inches

3 tbsp soy sauce
1 1/2 tbsp oyster sauce
4-5 Splenda packets (or Stevia)3 tsps rice wine vinegar (or white white vinegar)
3 chopped green onions (green & white parts) - plus more for garnish
4 garlic cloves (minced)
1/4 cup sliced onions (red or yellow)
1 1/2 tbsp sesame oil
1 1/2 tbsp sesame seeds - plus more for garnish

*NOTE: There are approximately 5g of sugar carbs in 1 tbsp of Oyster Sauce


1. Thinly slice the steak into 1/2 inches and carefully insert bamboo skewers into meat

2. Put the skewered beef into a large rectangular dish and add marinade

3. Let marinade 3-4 hours or overnight - turning once or twice to ensure that all sides of the meat are marinated

4. Cook on an outdoor or stovetop grill to desired doneness. Approximately 3-4 mins on each side, or until dark golden brown. While the meat is grilling, brush the meats with a bit of the marinade leftover from the bottom of dish; however, make sure to cook the brushed sides so the excess marinade gets cooked and caramelized. 

5. Serve with extra chopped green onions and sesame seeds for garnish.

Marsala Sausage & Mascarpone Stuffed Mushrooms

Marsala Sausage & Mascarpone Stuffed Mushrooms

*TIP: This recipe is best done "mise en place" ...meaning to prep all the ingredients to have it ready before you begin the cooking process. You don't want to be chopping the veggies or mushrooms and end up overcooking the sausage. 



Two 8 oz. boxes of pre-washed whole mushrooms (Target or Trader Joe's)

2 1/2 tbsp Dry Marsala (Trader Joe's)

1 pound tube Jimmy Dean regular sausage 

6 chopped green onions (white & green parts)

2 garlic cloves (minced)

8oz tub Mascarpone cheese (Trader Joe's)

1/3 cup grated parmesan (Trader Joe's)

2 1/2 tbsp minced parsley

Salt & pepper to taste

2-3 packets of Splenda 


1. Remove stems from mushrooms and chop them finely and place in bowl. Add Marsala and let the stems marinate. Set aside. 

2. In a medium skillet, add Sausage and break apart finely with a wooden spatula. Cook 8-10 mins until it's browned. (You may optionally drain the fat, but I don't bother since fat is good with this diet)

3. Add mushroom stems with the Marsala marinade. Stir for another 3 minutes. 

4. Stir in chopped scallions and garlic, stirring occasionally

5. Add Mascarpone and swirl until melted

6. Remove pan from heat and stir in parmesan and parsley

7. Add Splenda. Add salt and pepper, to taste

8. Let mixture cool until its' consistency is moldable

9. Fill each mushroom generously and arrange in a rectangular baking dish. Sprinkle a little more parmesan on prepped mushrooms

10. Bake in a preheated oven at 325 degrees for 35-45 mins

Keto Chicken Tenders with Dipping Sauce

Keto Chicken Tenders with Dipping Sauce

The breading for these chicken tenders were made with grated parmesan, garlic powder, onion powder, salt and pepper... and wait for it... crushed pork rinds!! It was also baked and not fried, which I was skeptical about... but because of the crunchy pork rinds it totally crisped up! 



  • 1lb boneless skinless chicken breast
  • 60g (2 cups) pork rinds/chiccarones
  • ½ cup parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 egg


  • 2 tbsp mayonaisse
  • 1 tbsp Heinz reduced sugar ketchup
  • 1/2 to 1 packet of splenda
  • Smoked paprika 
  • Mix all ingredients until fully combined


  1. Crush the pork rinds up until they resemble the consistency of bread crumbs. (You may use a food processor to crush the pork rinds or alternatively place pork rinds in a ziplock bag and pound with a rolling pin/heavy skillet)
  2. Combine crushed pork rinds with parmesan cheese, garlic powder, onion powder, dried parsley, salt and pepper, making sure they are mixed well.
  3. Place the mixture into a bowl, container, or dish big enough to accommodate your pieces of chicken.
  4. Beat the eggs into a separate container or dish big enough to accommodate your pieces of chicken.
  5. Dip the chicken in the egg mixture then into the pork rind mixture and place on a foil lined baking sheet.
  6. Continue until all of your chicken is coated.
  7. Bake at 350° for approximately 25 minutes or until cooked through, flipping once.

Roasted Brussels Sprouts with Prosciutto

Roasted Brussels Sprouts with Prosciutto



3-4 oz prosciutto, cut into small pieces (you may use bacon)
2 – 3 tablespoons melted butter
12 oz brussels sprouts, ends trimmed and yellow leaves discarded
2 cloves minced garlic
Salt & pepper to taste


1. Preheat oven to 400F.

2. Add a little bit of melted butter to an oven-proof skillet, saute the prosciutto until they become crispy. Using the spatula, pushing them one side of the skillet.

3. Add the remaining butter and saute the garlic until aromatic and slightly browned. Add the brussels sprouts and stir to combine well with the prosciutto. Add salt and black pepper. If it’s too dry, add another tablespoon melted butter.

4. Transfer the skillet into the oven, and roast for 8 minutes. Serve immediately.



Low Carb Keto Braised Beef

Braised Beef



  • 2 - 3 lb tri-tip or beef chuck roast (trimmed of excess fat) - cut into 1 1/2" cubes
  • 1 tablespoon olive oil
  • 1/3 cup reduced sodium soy sauce
  • 1 cup Diet Pepsi or Diet Coke
  • 2 10.5 oz. cans Campbell's Beef Consommé 
  • 1/4 cup dry minced onions
  • 1 tablespoon beef bouillon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 8oz sliced mushrooms
  • 1 red bell pepper - sliced lengthwise


  1. Preheat oven at 250 degrees. Meanwhile, heat olive oil over medium high heat in a large nonstick skillet. Add cubed meat in batches. Do not overcrowd the meat or they will begin to steam instead of sear. Brown on all sides and then transfer meat to a 3.5 to 5.5 quart or larger enameled cast iron dutch oven. 

  2. In the dutch oven, add all ingredients except for mushrooms and bell peppers. Stir well to combing ingredients. Bring to a boil and then cover dutch oven with lid and transfer to the oven. Slow cook in the oven for 2 hours or until fork tender.

  3. While the beef is in the oven, heat a large nonstick skillet with 2 tbsp butter and 1 tbsp olive oil. Begin frying sliced mushrooms until brown. Careful not to overcrowd again or the mushrooms will steam instead of brown. Set aside until beef is done. 

  4. After 2 hours, check the beef for tenderness. (If meat is still not tender, place it back in the oven for another 30 mins.) When beef is tender, transfer back to the stovetop and let simmer. Add the fried mushrooms and sliced bell peppers and simmer for another 10 mins. 

Low Carb Keto Korean Bulgogi BBQ

Low Carb Keto Korean Bulgogi BBQ



1 pound thinly sliced ribeye, skirt steak or flap meat steak

2 tbsp soy sauce
1 tbsp oyster sauce
2-3 Splenda packets
1 1/2 tsps vinegar
3 chopped green onions (green & white parts) plus more for garnish
3 garlic cloves (minced)
1/3 cup sliced onions
1 tbsp sesame oil
1 tbsp sesame seeds (plus more for garnish)


1. Freeze 1 to 1.5 lb Ribeye steak for 1.5 hours and cut thinly with a sharp knife (It's easier to cut thinly if the meat is frozen)

2. Put thinly sliced beef into a large bowl and cover it with water. Add 1 tsp baking soda (to tenderize and expel blood out of the meat) to bowl; cover and let sit in the fridge for 30-45 mins. 

3. Drain & rinse the beef in cold water. Pat dry.

4. Add marinade. 

5. Marinate overnight

6. Cook on a stovetop grill or skillet pan to desired doneness. (If using fire grill, make sure to use a grilling pan or basket that have smaller openings so the meat doesn't fall in). Cook until juices have evaporated and meat is browned. 

7. Serve with extra chopped green onions and sesame seeds for garnish.

*NOTE: There are approximately 5g of sugar carbs in 1 tbsp of Oyster Sauce