snacks – 2KrazyKetos

Keto Protein Puffs

2krazyketos — Wed, 27 Mar 2024 17:06:11 +0000

Keto Protein Puffs

A delicious take on egg white puffs that tastes like fruity cereal

Course Snack

Cuisine American

Prep Time 10

Cook Time 10

Servings serving

Equipment

Ingredients

1 serving Keto Chow
1/2 cup liquid egg whites (4 Large Eggs worth)
1/2 cup Egg white protein powder
10 drops liquid sucralose (optional)
1/2 tsp cream of tartar

Instructions

In a stand mixer, combine liquid egg whites, egg white protein powder and cream of tartar. Whip until still (about 3-5 minutes)
Add Keto Chow and a few drops of liquid sucralose
Mix until well combined
Put batter into a piping bag and pipe out into small dots
Bake at 350 degrees for 7-10 minutes until brown

Video

Thumbprint Cookies

2krazyketos — Sun, 31 Dec 2023 18:31:26 +0000

Thumbprint Cookies

These are delicious, chewy thumbprint cookies that can be filled with your favorite keto friendly jam, jelly, preserves or even chocolate fudge,

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Servings Cookies

Calories 70kcal

Cost $9

Ingredients

1 cup almond flour
1 Serving Keto Chow any flavor of your choice (NOT THE CORE FLAVORS)
2 tablespoons beef gelatin powder
1/4 teaspoon baking powder
1/4 cup butter softened
1/4 cup powdered sweetener
1 large egg
1 teaspoon vanilla extract
Orange Preserves You can use any keto friendly jelly, jam, preserves or even fudge

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the almond flour, Keto Chow, beef gelatin powder, and baking powder until well combined.
In another bowl, using a hand mixer or stand mixer, cream together the softened butter and powdered erythritol (or powdered monk fruit sweetener) until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients mixture into the wet ingredients and mix until a dough forms.
Roll the dough into small balls and place them on the prepared baking sheet. Use a spoon or your thumb to gently press down on each ball to create a divot for the filling
Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Fill each them

Video

Notes

The below nutrition facts are based on the ingredients we used and do not include whatever filling you use for the middle of the cookie

Nutrition

Peanut Butter Cookie

2krazyketos — Fri, 09 Dec 2022 18:14:39 +0000

Peanut Butter Cookies

These are delicious 3 ingredient peanut butter cookies that can be made in the oven or even air fryer

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

cooling time 10

Servings cookies

Calories 114kcal

Ingredients

1 cup Peanut Butter (use a sugar free peanut butter)
1 cup Bochasweet (you can also use granulated Erythritol
1 Large Egg

Instructions

Preheat oven or airfryer to 350 degrees
In a bowl, combine egg and sweetener and mix well
Add in 1 cup of peanut butter and mix until well combined
Using a cookie scoop, separate into balls (we shoot for 14)
Place them on a lined cookie sheet or on parchment paper in air fryer
Press down with a fork
Bake for 12-15 minutes in an oven or 5 minutes in air fryer.
Remove immediately when they are brown
Allow to cool for at least 10 minutes before trying to transfer to storage container

Video

Notes

The below nutrition facts are based on using BochaSweet as the sweetener and getting 14 cookies from a batch. The macros for your cookies are dependent on the peanut butter and sweetener you use as well as how many cookies you make.

Nutrition

Hot Dogs

2krazyketos — Thu, 01 Dec 2022 17:15:51 +0000

Hot Dogs

We love hot dogs but many of the store bought hot dogs have sugar, natural flavors and lots of other questionable ingredients. Making your own hotdogs is pretty easy and only requires a few things.

Course Main Course, Side Dish

Cuisine American

Prep Time 1

Cook Time 1

Servings Hotdogs

Calories 167kcal

Equipment

Ingredients

2 pounds Ground Beef 80/20 or higher in fat (DO NOT USE LEAN)
2- grams Redmond Real Salt
10 grams Paprika
5 grams Granulated Garlic
4 grams Ground Black Pepper
3 grams Onion Powder
2.5 grams Prague Powder #1
1 cup Crushed Ice
20 feet Sheep or cellulose casing

Instructions

Get your meat very cold by putting it into the freezer for a little while. You want to keep the meat below 40 degrees
Grind meat on a course grind (if you are grinding meat)
Combine all of you spices and blend by hand into the meat
Put mixture back into the freezer for a little while to get it cold (again, keep it below 40 degrees)
Run meat mixture through a grinder on a medium grind plate. If you don't have a grinder, or are using pre-ground meat, skip to the next step
Place all the meat into a food processor along with 1/2 cup to 1 cup of ice. Emulsify the meat until it becomes a uniform consistency and color. After about 1 minute, add some more ice to keep it cold. You will know the meat is fully emulsified when it is one color and you can not distinguish the fat from the protein. It should be very sticky. It should stick to your hand when you hold it upside down
Place mixture back into freezer while you clean your tools and set up stuffer
Load up the sausage stuffer with your casings and hot dog meat.
Stuff the hot dogs and then tie off every 8-10 inches.
Place the links in fridge overnight
Precook your hotdogs in a smoker, Sous Vide or by Par-boiling. You want to do this at a low temperature until the hot dogs reach an internal temperature of 150-155 degrees
As soon as the hot dogs are done, immediately transfer to an ice bath for a few seconds to stop the cooking process. Then transfer back to pan to allow to further cool down.
Once they are cool, if you are using cellulose casings, remove from casing. Place hot dogs into an airtight container (we like to vacuum seal them)Can be stored in the fridge for 7-10 days or frozen for 6 months.

Video

Notes

The key to making good hot dogs is to keep the meat cold the entire time. It is also helpful to chill your grinder and sausage stuffer, which will help keep the mixture cold. If you allow the meat to get warm, it will affect the emulsification. You also want to not overcook them. Doing that will cause them to be dry and the fat will ooze out of the casing.

The below nutrition facts are based on the number of hot dogs we get out of 2 pounds of meat. It will be different depending on how long and thick you make your hot dogs

Nutrition

Carnivore Chips

2krazyketos — Tue, 29 Nov 2022 12:26:41 +0000

Carnivore Chips

We love meat and we love meat snacks even more. There are some amazing carnivore meat snacks on the market and as good as they are, they can be expensive. This recipe will help you make your own at a fraction of the cost of purchasing the store ones.

Course Snack

Cuisine American

Prep Time 10

Cook Time 4

Servings

Calories 160kcal

Equipment

1 food slicer
oven or smoker

Ingredients

2 pounds Beef, pork or Lamb
Redmond Real Salt

Instructions

Slice meat thinly to about 2mm. (You can also purchase shabu shabu meat)
Lay out of jerky racks and cover generously sprinkle salt over all the pieces
Place in an oven or smoker at 180 degrees for 4 hours
Every one to two hours, dab excess fat off the meat and flip it. Depending on you smoker, you may want to rotate the trays from top to bottom.
When meat is finished, it will still be soft. Remove from oven or smoker, dab off excess oil and allow to cool. The meat will crisp up a little after it cools. Store in an air tight container,

Video

Notes

The below nutrition facts are for chuck roast and are only an approximation. To determine the exact nutrition for your batch, weigh it before cooking and determine how much protein and fat is in that amount. (For example, 1 pound of ribeye has 1100 calories, 85g protein and 85g fat). After cooking, weigh what is left and separate into portions. Divide the nutrition facts from before cooking by the number of portions you have. So, if you have five, 1 ounce portions of ribeye, each serving would be 220 calories, 17g fat and 17g of protein.

Nutrition

Serving: 1ounce | Calories: 160kcal | Protein: 18g | Fat: 10g

Bacon Jerky

2krazyketos — Wed, 16 Nov 2022 21:17:31 +0000

Bacon Jerky

Course Appetizer, Snack

Cuisine American

Prep Time 2

Cook Time 4

Servings slices

Calories 70kcal

Ingredients

10 slices Thick Sliced Bacon

Instructions

Preheat oven or smoker to 200 degrees
Lay bacon on smoker rack or an oven safe cooling rack over a pan
After 2 hours, dab the bacon with a paper towel and flip it over, dapping the other side as well
Remove from oven or smoker after 4 hours or when the bacon is the desired consistency
Store in airtight container or vacuum seal bag

Video

Notes

You can marinate the bacon in any thing you want. We like to put a little sriracha mixed with stevia to give a sweet heat flavor.

Nutrition

Serving: 1slice | Calories: 70kcal | Protein: 5g | Fat: 5g

Chicken Skin Chips

2krazyketos — Wed, 09 Nov 2022 18:02:41 +0000

Chicken Skin Chips

We love crackers but all the crackers available, keto or non keto, have carbs. These chicken skins make delicious crackers and stand up to the "dip" test. The best part about them is there is zero carbs and no additional oils

Servings

Calories 170kcal

Equipment

2 Sheet Pans

Ingredients

6 ounces Chicken Skins
Redmond Real Salt

Instructions

Preheat oven to 350 degrees
Cut Chicken Skins into pieces (generally 2-3 pieces from each skin)
Place a sheet of parchment paper on a sheet pan
Lay Chicken Skins on the parchment paper and blot dry with a paper towel
Sprinkle with seasoning. (we highly recommend Redmond seasonings)
Flip skins over and season the other side
Cover chicken skins with another sheet of parchment paper.
Place second pan on top of skins and bake at 350 degrees for 30 - 35 minutes
Check the skins around the 20 minute mark to make sure they are baking evenly

Video

Notes

The below nutrition facts are an approximation. It is very difficult to figure out the exact nutrition because there is leftover fat in the pan and the skins lost water weight in the cooking process

Nutrition

Serving: 1ounce | Calories: 170kcal | Protein: 13g | Fat: 13g

No Mayo Deviled Eggs

2krazyketos — Tue, 18 Oct 2022 22:55:00 +0000

No Mayo Deviled Eggs

This is the creamiest deviled egg you will ever make. It has a delicious flavor and they are super easy to make.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 5

Calories 50kcal

Ingredients

6 Eggs Hard Boiled, cut in half
1 Large Hass Avocado (or 3/4 cup guacamole)
3 teaspoons Lemon or Lime juice
1 tsp Fresh cilantro, chopped fine
1/2 tsp Redmond real Salt (to taste)
1/4 tsp Pepper (to taste)
Diced fresh tomato
Cayenne pepper (optional) (to taste)

Instructions

Cook your eggs. We prefer to cook them in the instant pot for 3 minutes then slow release for 1 minute, then quick release and put in ice bath. Allow them to cool
Cut eggs in half and place 4 whole yolks into a food processor
Add avocado, lemon juice, cilantro and then salt and pepper to taste.
Blend until smooth. (You can also mix by hand for a chunkier filling)
Either by spoon or in a pastry bag, fill up the egg whites with the yolk/avocado mixture)
Top with some diced tomato and optional cayenne pepper

Video

Notes

These are the perfect deviled egg for a party. They contain no mayo and thus no seed oils. The texture is spot on and they are super colorful making for a great platter on the table.

Nutrition

Pizza burger waffle

2krazyketos — Tue, 07 Jun 2022 05:39:12 +0000

Pizza burger waffle

This is an awesome meal or appetizer that is low in total carbs and can be enjoyed by non keto people.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 12

Servings

Calories 245kcal

Equipment

Presto Stuffler

Ingredients

1/3 2kk Waffle Batter
1 Ounce cooked ground beef
1 Ounce Mozzarella Cheese
2 Tablespoons No sugar added Tomato sauce

Instructions

Preheat stuffler
Prepare 2kk waffle batter
Pour enough batter into stuffer to cover the grates on the bottom up to the dividers.
Place cheese into mixture (cubed works best)
Pour tomato sauce over cheese
Place ground beef crumbles over sauce
Pour more batter over fillings to cover everything (Do not over fill)
Close cover and flip
Cook for 10-12 minutes
Remove from stuffer and allow to cool for a couple minutes (filling will be hot)
Can be stored in fridge or freezer and reheated in an air-fryer or toaster oven

Video

Notes

When adding the filling, it's always best to but the liquid and cheese first and then put the more solid filling on top to allow you to spread the top layer of batter.

You can use a small hamburger patty in place of the ground beef crumbles.

The nutrition facts are based on what we used in the video with 90/10 ground beef. We have a serving size as half of the stuffed waffle

Nutrition

Waffle Batter (Keto/Carnivore)

2krazyketos — Tue, 07 Jun 2022 04:57:34 +0000

Waffle Batter

This is an awesome waffle batter even non keto people will enjoy. It works great as a Belgium waffle, a traditional waffle or with the Presto Stuffler

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Servings Waffles

Calories 162kcal

Ingredients

1/2 Cup Pork Rind crumbs
4 Ounces Cream Cheese
1-2 Tablespoons Butter
4 Large Eggs
1 teaspoon Baking Powder

Instructions

Allow cream cheese to soften on counter
In a bowl, combine all ingredients with a hand mixer or in a food processor
Pour into waffle maker and cook according to waffle maker instructions
For the Presto Stuffer, most foods are done in 10-12 minutes

Video

Notes

This recipe makes 6 large waffles, up to 12 mini waffles or 3 Stufflers. The nutrition facts are based on the ingredients we used in the video and 1 tablespoon of butter. You can adjust or eliminate the butter

Nutrition