- Lisa Evangelos
Chef Jered's Go-To Keto Recipes
Anyone else on the #keto train? Chef Jered has been living the #keto life for four years now, and I joined him almost a year ago (and 30 lbs ago). He made us some phenomenal Cheddar Bacon Biscuits and Caribbean Seasoned Crackers earlier this week on his day off. I posted pictures of the delicious #ketotreats on our social media and had a lot of interest for the recipes, so here they are!
These are recipes Chef Jered found online and modified to his own preference and taste.
Since we got such great feedback, we decided it might be fun to start selling some of these items locally. Once every two weeks (as long as there is interest) we'll be emailing our local keto pals to see if they'd like to make an order for our keto baking batch! If you'd like to join the mailing list, email us here
Caribbean Keto Crackers INGREDIENTS
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1 tbsp Chef Jered's Caribbean Seasoning Blend To make Chef Jered's Caribbean Seasoning Blend - 2 tsp cayenne pepper, 2 tsp salt, 2 tsp black pepper, 1 tsp dried basil, 1 tsp dried thyme, 2 tsp paprika. This will make enough to use 1 tbsp IN the cracker dough, and 1 tbsp for seasoning on top of the crackers (as per recipe below) *If you'd rather use a premade seasoning, we suggest Cool Running Caribbean Seasoning, but beware it does have some sugar in it, so your net carbs will be higher.
1 & 3/4 cups almond flour
Preheat oven to 350F.
Mix the egg, garlic powder, onion powder, salt & 1 tbsp of Chef Jered's Caribbean Seasoning Blend.
Using a spatula, mix in the almond flour. Mix until all the ingredients combine into a stiff dough
Lay the dough flat between two sheets of parchment paper or wax paper.
Using a rolling (or a wine bottle) roll the dough out very thin (approximately 1/8 inch)
Dust on the remaining Caribbean Seasoning Blend and pat into the dough.
Before baking, slice into squares or any shape you like (we used our pizza cutter) *Don't worry about rough edges as they cook out nicely, and give a rustic appearance.
Transfer your dough on the parchment to a baking sheet.
Bake for 10 minutes. or until gold brown and a dry texture.
The crackers will stiffen up more as they cool.
This recipe makes approximately 3 dozen crackers.
Net carbs per cracker is 0.4g.
We enjoyed these crackers with a spinach and artichoke dip and it was a delicious low carb late night snack! Chef Jered also recommends fresh guacamole or just straight up!
Keto Cheddar Bacon Biscuits
2 1/2 cups shredded mozzarella
2 oz cream cheese
3 farm fresh eggs
1 1/2 cups almond flour
1 tsp baking powder
1/3 cup cooked bacon bits
3/4 cup grated fresh parmigiano reggiano (get your own and grate it for best results, vs. pre-grated)
2 tsp dried oregano
2 tsp of dried basil
1 tsp dried parsley
1 tsp dried oregano
1/4 cup butter (grass fed is best)
2 tsp garlic powder
*Melt butter and stir in ingredients, set aside for brushing over the top of the almost finished biscuits (refer to recipe below).
Preheat your oven to 400F.
Grease a medium sized frying pan (non stick or cast iron is best) with oil or non stick spray. Combine parmigiano reggiano, basil & oregano in a shallow plate.
In the microwave melt your mozzarella and cream cheese in a large bowl (for approximately 1 minute) then mix well with a spatula until smooth.
Combine the melted cheese, eggs, baking powder, almond flour and bacon bits. Don't be afraid to get your hands dirty and mix ingredients thoroughly together by hand. Your dough will be quite wet until you roll it in the parm and herb mix.
Using an ice cream scoop or large spoon, scoop dough and roll into the parmesan, oregano and basil mix.
Place each ball into your pan side by side, don't worry they should be touching.
Sprinkle with the rest of the parmesan cheese.
Let your raw biscuits cool in refrigerator for approximately 10 minutes.
Once cooled, bake your biscuits for 25 to 30 minutes, or until dark golden brown.
Using a barbecue brush, generously cover the biscuits with the biscuit topper and return to the oven for 3 minutes. Let cool and enjoy!
Keto Cauliflower & Goat Cheese Pizza Crust
2 lbs frozen cauliflower florets
1/3 cup soft goat cheese
1/4 freshly grated parmigiano reggiano
2 tsp dried oregano
1/2 tsp freshly ground pepper
1 tsp sea salt
Preheat oven to 400ºF.
Thaw frozen cauliflower completely.
Pour the thawed cauliflower into a large food processor. Blend your cauliflower until it has a rice-like texture to it.
Transfer the cauliflower rice to a clean, damp dishtowerl or cheese cloth. Squeeze all the excess moisture out. There will be a lot of extra liquid, which will leave you with a nice and dry pizza crust. Ring out as much liquid as possible, the dryer the "rice" the better the crust!
In a large bowl, mix up the dry rice, egg, goat cheese, parmesan and spices. Again - don't be afraid to get your hands dirty, and work that dough! This dough will be a very different consistency than typical pizza dough.
Press the dough out onto a baking sheet lined with parchment paper. Don't skip the parchment.
You'll want the dough to be about a quarter inch in thickness.
Bake for 30-35 minutes at 400F, until golden brown (like our photo below).
Using the parchment paper to lift the dough off the baking sheet, flip the crust over, and bake again until golden, another 5 - 10 minutes.
We have tried a number of keto pizza crusts, and this has had the best texture to it by far! We topped this particular crust with a pesto aoili, proscuitto, fresh mozzarella and fresh basil! Bon Appetit!