Low Carb Monte Cristo Sandwich With Waffle Bread Recipe

This decadent and low carb Monte Cristo sandwich makes it easy to enjoy the fancy lunch of your dreams. Best part? All you need is cheese, ham, a few spices, and your delicious Keto Pancake and Waffle Mix to make the perfect sweet and savory meal. Recipe and photo by @jaredcluck

What You’ll Need:

-1 bag of Keto and Co Keto Pancake and Waffle Mix

-5 eggs, beaten

-2 tbsp nut milk (or water)

-1 tbsp oil

-A dash of Wondrose Sugar Replacer

-2 tbsp milk

-¼ tsp salt,

-¼ tsp pepper

-¼ tsp nutmeg

-2 tbsp butter

-Sugar free strawberry jam

-Mayonnaise

-Mustard

-Swiss cheese

-A few slices of ham

-A few slices of turkey

Cooking Instructions:

1. Cook your Keto Waffles according to the instructions on the back of the packaging. Once they are ready - if they are larger waffles - cut them both in half. If they are mini waffles, no need to cut. 
2. Smear mayonnaise on one side and mustard on the other. 
3. Start layering in this order: cheese, ham, cheese, turkey and more cheese. 
4. Wrap in cling wrap and put in the fridge.
5. In a skillet over medium low heat, melt butter. 
6. In a medium mixing bowl, whisk together the remaining eggs, milk, salt, pepper, and nutmeg.
7. Dip your sandwich in the egg mix and pan fry in the pan, 3 minutes on each side or until golden brown and as crispy to your liking. 
8. Top with Wondrose, warmed strawberry jam and enjoy!

Two Keto Friendly Harvest Pizza Recipes Topped With Autumn Veggies

Packed full of fall flavors, these two harvest pizzas will quickly become your favorite weekly meal. Grab your hearty, leafy greens, gourmet cheeses and caramelized veggies to make the autumn pizza of your dreams! Recipes + photo by @queer_on_keto.

Brie, Pancetta, Leek, & “Apple” w/ Arugula and White Balsamic Reduction Flatbread

What You’ll Need:

Dough:

-1 bag of Keto and Co Flatbread and Pizza Mix

-1 cup Warm Water

-4 Tbsp Unsalted Butter, softened

-2 eggs

Toppings: 

-Drizzle of Olive Oil

-2oz. Sliced Brie

-1/2oz. Sautéed Leeks

-2oz. Pancetta, cooked until crispy

-2oz. Grilled Chayote Squash “Apples”

-2 Tbsp lemon juice

-3 Tbsp Wondrose Sugar Replacer 

-Sprinkle of Dried Aleppo Chiles

-¼ cup Arugula (added after baking)

-Topped with White Balsamic Reduction

Cooking Instructions:

1. Mix all ingredients together in your mixer fitted with a paddle or dough hook attachment.

2. Let rise in a warm area or in your oven on the “proof” setting for 1 hour.

3. Preheat the oven to 350F. Roll between two pieces of parchment into a circle or oval, 1/4in. thick.

4. Remove the top layer of parchment. Transfer to a sheet tray. Bake flatbread for 15 minutes.

5. Optional: Grill your flatbread after baking on a preheated cast iron griddle.

6. While your flatbread is cooking - peel, core and slice one Chayote Squash.
7. Simmer in 1 cup water,  2 Tbsp lemon juice + 3 Tbsp Wondrose Sugar Replacer until fork-tender. Then Grill.
8. Add all your toppings how you like, place the flatbread back in the oven for 10 minutes or until your cheese melts.
9. Top with olive oil and sea salt and enjoy! 

Butternut Squash, Caramelized Onion, & Goat Cheese with Kale Flatbread

What You’ll Need:

Dough:

-1 bag of Keto and Co Flatbread and Pizza Mix

-1 cup Warm Water

-4 Tbsp Unsalted Butter, softened

-2 eggs

Toppings: 

-1 Tbsp garlic purée

-1oz. Caramelized Onions

-½ cup Lacinato Kale, Chiffonade

-1.5oz. roasted butternut squash

-1 Tbsp chopped sage

-3oz. goat cheese

Cooking Instructions:

1. Mix all ingredients together in your mixer fitted with a paddle or dough hook attachment.
2. Let rise in a warm area or in your oven on the “proof” setting for 1 hour.
3. Preheat the oven to 350F. Roll between two pieces of parchment into a circle or oval, 1/4in. thick.
4. Remove the top layer of parchment. Transfer to a sheet tray. Bake flatbread for 15 minutes.
5. Optional: Grill your flatbread after baking on a preheated cast iron griddle.

6. Add all your toppings how you like, place the flatbread back in the oven for 10 minutes or until your cheese melts
7. Top with olive oil and sea salt and enjoy! 

Family Recipes Ketofied: Low Carb Whoopie Pies By Kim at Keto and Co

This recipe is part of our Family Recipes Ketofied series - enjoy! 

Growing up, my parents both had two jobs, and my twin brother and I spent most of our summers at sports or day camps--unless we saw whoopie pies on the table. Waking up to whoopies pies meant it was our twice-a-summer, “sick day” declared by my mom where the kids had full control over the activities for the day, and the OK for the whole family to stuff our faces with our favorite treat. We loved summer camp but we loved hanging home and eating whoopie pies more.

My mom has been making her whoopie pies since before I was born. It wasn’t a top-secret family recipe or anything, she clipped it out of a magazine in the mid-eighties. Despite pantry reorganizations, house moves, and new cookbooks, this recipe, with all of its sugar, Crisco, and flour, made it through 3 decades of family memories. I find this impressive as I rarely find a recipe that sticks for more than 2 weeks, let alone 27 years. 

Once the pandemic happened, I craved those old times more than ever. I missed my family and couldn’t help but think constantly about what my parents were doing to stay healthy. Food is a way that we show we care about each other which hasn’t always been the healthiest form of affection. I was able to go to my childhood house for the day and surprise my mom with a surprise baking session lead by me! I’m known as the smoothie drinking, health fanatic in my family so when she heard “no sugar? Low carb?! No Crisco?” she was skeptical, to say the least. 

After 30 minutes of  “that’s all we need to do?”, and “mmmm that smells just right”, she sunk her teeth into the beloved whoopie pie, smiled, and then we air hugged.

Low Carb Whoopie Pies Recipe

What You’ll Need For Whoopie Pies:

-1 bag of Keto and Co Chocolate Keto Cake Mix

-4 eggs

-6 Tbsp butter

-½ tsp cider vinegar

What You’ll Need For Filling:

-1 bag of Keto and Co Buttercream Frosting

-1 tbsp lemon juice or ½ tbsp cream of tartar

-1 ½ cup butter

-1 tbsp vanilla extract

-¼ salt

-Electric mixer

-Whoopie Pie Mold (on Amazon here)

Cooking Instructions:

1. Preheat your oven to 350 and grease your whoopie pie molds
2.  Beat cake mix, eggs and butter in mixing bowl until smooth
3. Let batter sit for 30 seconds, then stir in cider vinegar
4. Pour your batter evenly into the whoopie pie molds and bake for 15-20 minutes (or until lightly browned)
5. While the whoopie pies are baking, prepare the buttercream frosting according to the instructions on the package or follow this (Step By Step Video on How To Make Keto Buttercream Frosting)
6. Once the whoopie pies are cooled, separate the batch in two and spread buttercream frosting on half of them. 
7. Take the other half of whoopie pies and place them on top of each whoopie pie with buttercream frosting to create a sandwich and enjoy!

Homemade Low Carb Pumpkin Spice Sweetener

Stir it into your coffee or hot tea, sprinkle it over your pancakes or add it to your favorite muffin mix, the possibilities are endless! The perfect sweetener to add a touch of seasonal flavor to your goodies.

What You’ll Need:⁣

-1 1/2 cups of Wondrose Sugar Replacer

-1 tsp ground cinnamon

-½ tsp ground nutmeg

-½ tsp ground ginger

-½ tsp ground allspice

-¼ tsp ground cloves

Instructions:

1. Mix all ingredients together, put in an airtight container and enjoy all things pumpkin!

The Perfect Keto Friendly Charcuterie Cracker Recipe

Piled high with cured meats, cheeses, fruits, nuts and more - everyone loves an intricate and beautiful charcuterie board! And now we have the perfect keto friendly crackers to fit in perfectly with all of the deliciousness. Recipe and photo by @jaredcluck

What You’ll Need:

-1 bag of Keto and Co Flatbread and Pizza Mix

-4 tbsp olive oil

-1 cup water

-2 tbsp ground flax seeds

-1 egg white

-Sprinkle topping of choice (flax, chia, sesame, hemp hearts, dried parsley, etc.)

Cooking Instructions:

1. Combine the Keto and Co Flatbread Mix, olive oil, water and ground flax seeds, and form a ball. 

2. Quarter that and wrap each with cling wrap and place in the freezer for 15 min.

3. While those are chilling, grab four gallon sized ziplock bags and cut the top off and cut down the sides to open it up. These work the best to roll out the dough.

4. Roll your dough balls out thin and place back in the freezer for 15 min. Cut the rolled out flatbread into squares and place back in the freezer for 15 min.

5. Preheat the oven to 450°F. Place the cut crackers individually on a silpat mat covered baking sheet (the mat will get a better crisp than parchment will). 

6. Brush each cracker with the beaten egg white and sprinkle on your topping.

7. Bake for 5 min and turn the oven off. Leave the crackers in the oven for an additional 15 min then remove and let cool for a couple hours to crisp up!

8. Enjoy!

This Low Carb Pumpkin Quiche Will Be Your Favorite Savory Brunch Recipe

It’s that time of year again when we crave all things pumpkin - and this keto friendly pumpkin quiche definitely satisfies that craving! The crust is made with our Keto Flatbread Mix and the pumpkin filling topped with refreshing, lemon dressed greens - each bite is more flavorful than the last! Recipe and photo by @cleaneaterr

What You’ll Need:

Crust: 

 - 1 Keto and Co Flatbread and Pizza Mix

- 2 tbsp coconut flour

- 2 eggs

- 1/2 stick of butter

- 1 cup of lukewarm water

Filling:

- 8 eggs 

- 2 tbsp unsalted butter

- 1 medium yellow onion, chopped

- 3/4 cup of pumpkin puree

- 1/2 cup heavy cream

- 1/2 cup diced ham

Arugula Topping:

- 4 cups of arugula 

- Juice of 1 lemon

- 2 tbsp olive oil

- 1/2 cup grated Parmesan 

Cooking Instructions:

1. In a medium bowl, mix your Keto and Co Flatbread Mix, 2 tbsp of coconut flour, 1 cup of lukewarm water, butter, and eggs in a medium mixing bowl and stir until smooth dough forms. 

2. Roll out the pie crust between two sheets of parchment paper. Using the parchment paper, line the quiche pan with the crust and make marks with your fork.  This will work in a 9-inch quiche pan

3. Refrigerate your crust for 30 minutes and preheat the oven to 400F. Bake your crust for 15 minutes

4. Reduce oven temperature to 375F and bake for 5-8 minutes, until the crust just begins to brown.  Remove from the oven and allow it to cool while you make the filling. 

5. While the crust is cooling, reduce your oven temperature to 350F. 

6. Heat your butter in a medium pan and add chopped ham. Let it cook for a few minutes and then add in your onions. Sprinkle it with salt and pepper.  Cook, stirring occasionally until the onions are browned and tender, around 15 minutes.  

7. Whisk together the pumpkin puree, eggs, and cream in a large bowl.  Whisk in the onion mixture.  Pour into prepared pie crust and bake until set, 30 to 40 minutes.  Allow to cool for 10 minutes. 

8. Whisk together the cheese, olive oil, vinegar, and lemon juice in a bowl.  Season with your fave seasonings (salt, pepper, etc.) 

9. Cut the quiche into 12 small portions. Top the quiche with salad and serve!

Yield: 12 slices (use quiche pan)