Chat with us, powered by LiveChat

Sheri’s Keto-Buns

Print Recipe
Sheri’s Keto-Buns
Cook Time 7 Mnts
Servings
serving
Cook Time 7 Mnts
Servings
serving
Instructions
  1. Mix all the ingredients together until it forms a sort of cake batter consistency. You can switch out the mayo for sour cream.
  2. Heat the chaffle iron and make two buns, the exact same size.
  3. Cook for a few minutes each side until fully cooked.
  4. Eat immediately, store in the fridge for up to 3 days or freeze for future use.
Recipe Notes

NUTRITION

amount per serving

 

Calories......223
Fat.................19g
Carbs............5g
Fiber.............2g
Sugar............1g
Protein.........11g

 

Sheri’s Keto Mini Quick Bread – Bariatric Edition

Print Recipe
Sheri's Keto Mini Quick Bread - Bariatric Edition
Servings
People1
Servings
People1
Instructions
  1. Add a couple drops of oil to a round ramekin to grease the bottom and sides.
  2. In a small mixing bowl whisk the oil and egg together. Stir in the almond flour and baking powder until well combined.
  3. Transfer the batter to the prepared ramekin and microwave on high for 90 seconds or until the bread is firm yet spongy to the touch.
  4. Carefully remove the ramekin from the microwave and then turn the bread out onto a plate. Allow the bread to cool slightly before slicing.
  5. Bread can be served as is or toasted. Enjoy!
Recipe Notes

Leftovers: Store in an airtight container for up to one day. Freeze for up to two months.

More Flavor: For a more savory bread, add salt, garlic powder, onion powder or dried herbs.

How to Serve: Use for sandwiches, burgers or as a side for breakfast, soups or salads.Top with your favourite bread or toast toppings.

Thinner Slices:Cut into 3 or 4 slices instead.

Ramekin: A 3- to 5-inch ramekin can be used. A smaller ramekin will yield a thicker bread.

Oven-Baked: Grease ramekin well and bake bread at 375ºF (190ºC) for 13 to 15 minutes or until spongy to the touch. Let the baked bread cool slightly before carefully removing from the ramekin.

Serving Size: One serving is equal to one piece of bread.

 

NUTRITION

amount per serving

 

Calories......316
Fat.................29g
Carbs............5g
Fiber.............2g
Sugar............1g
Protein.........11g

 

Sheri’s Savory Breakfast Biscuits Bariatric Edition

Print Recipe
Sheri's Savory Breakfast Biscuits Bariatric Edition
Cook Time 20 minutes
Servings
people
Cook Time 20 minutes
Servings
people
Instructions
  1. Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper.
  2. In a cast-iron skillet over medium heat, add the sausage and peppers. Cook until the sausage is browned and the peppers are softened. Turn off the heat and set aside to cool.
  3. In a large bowl, add the almond flour, baking powder, thyme and salt. Whisk to combine.
  4. In a small bowl, add the eggs and whisk. Then add half of the cheese and stir to combine. Add the wet ingredients into the dry and then add the cooled sausage and peppers. Stir to combine until a sticky dough has formed.
  5. Place roughly 3 tbsp of the mix onto the parchment-lined paper and press down gently to flatten. The mixture will be a little sticky. Repeat until the dough is used up. Top each biscuit with the remaining cheese.
  6. Bake for 9 to 10 minutes or until the biscuits are cooked through and slightly browned on the bottom. Serve and enjoy!
Recipe Notes

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.

Serving Size: One serving is one biscuit.

Nut-Free: Use gluten-free flour or brown rice flour instead of almond flour.

More Flavor: Add chili flakes, onion and/or minced garlic.

 

Nutrition

Amount per Serving

Calories......169

Fat.................14g

Carbs............3g

Fiber..............1g

Sugar.............1g

Protein..........8g

Sheri’s Almond Pancakes – Bariatric Edition

Print Recipe
Sheri's Almond Pancakes - Bariatric Edition
Cook Time 20 Minutes
Servings
Cook Time 20 Minutes
Servings
Instructions
  1. In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
  2. Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
  3. Place the pancakes onto plates and top with almond butter and almonds. Enjoy!
Recipe Notes

Leftovers: Refrigerate cooked pancakes in an airtight container for up to three days.

 Reheat in a toaster for easy leftovers.

Serving Size: One serving equals approximately 2 to 3 small pancakes.

Additional Toppings: Top with berries and/or maple syrup.

No Monk Fruit Sweetener: Omit or use coconut sugar and adjust accordingly for flavor.

 

Nutrition:

Amount per serving

Calories......401

Fat................35g

Carbs..........16g

Fiber............. 6g

Sugar............ 2g

Protein.........15g