Thank you so much for watching Day 26 of our 30 day Keto Challenge! I hope you join along with me and share your progress!
These videos are not sponsored by Konscious Keto.
Please speak to your Doctor before starting a new diet plan.
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Breakfast
Cottage Cheese Pancakes
INGREDIENTS
2 SERVINGS
2 large eggs, room temperature
½ cup full fat cottage cheese
¼ tsp Stevia powder
½ tsp pure vanilla extract
2 tbsp blanched almond flour
1 ¼ tbsp coconut flour
¼ tsp baking soda
Non-stick cooking spray
2 tbsp butter, for serving
Optional: fresh berries for serving
INSTRUCTIONS
In a bowl, whisk eggs, cottage cheese, and vanilla.
Fold in almond flour, coconut flour, & baking soda. Set the batter aside to rest for 5 minutes.
Spray a large skillet with cooking spray.
Set the skillet over medium-high heat.
Using a 2-tablespoon scoop, transfer four mounds of the batter into the skillet. Press gently with the spatula.
Cook the pancakes for 3 minutes, or until firm enough to flip. Flip and cook the other side for about 2-3 minutes or until done.
Serve warm, topped with butter and fresh berries, if desired.
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Lunch
BLT Salad
INGREDIENTS
1 SERVING
For the Salad:
1 Romaine heart
8 cherry tomatoes, halved or quartered
2 sliced bacon, cooked and crumbed
1/4 cup parmesan cheese, shaved or shredded
salt and pepper, to taste
For the Dressing:
2 tbsp mayo
1 tbsp sour cream
1 tsp lemon juice
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp fresh chives, chopped (or 1/4 tsp dried)
¼ tsp fresh or dried dill
salt and pepper, to taste
water or unsweetened almond milk, as needed to thin
INSTRUCTIONS:
Slice the Romaine in half lengthwise & place on a plate.
Top the lettuce with tomatoes, bacon, and parmesan. Sprinkle the salad with salt and pepper.
In a small bowl, whisk together the ingredients for the dressing.
Drizzle the salad with dressing and enjoy!
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Snack
Double Layer Cheesecake Fat Bombs
INGREDIENTS
12 SERVINGS
For the Crust:
1 cup almond flour
3 tbsp melted butter or coconut oil
1 tsp erythritol
For the Cheesecake Filling:
5 oz cream cheese, room temperature
3 tbsp butter, melted
3 tbsp erythritol
1 tsp vanilla extract
1/4 cup coconut oil
For the Chocolate Topping:
1/2 cup coconut oil, melted
2 tsp unsweetened cocoa powder
2 tsp erythritol
INSTRUCTIONS
Preheat your oven to 350 degrees
In a bowl, combine the crust ingredients & scoop heaping tablespoons of the mixture into the mold or cupcake pan. Gently press down to form the crust.
Bake the crusts for about 8 minutes in the oven & allow to cool completely while you make the cheesecake filling.
For the filling, add the melted butter & softened cream cheese to a medium bowl & beat with an electric mixer until well combined.
Add the erythritol, coconut oil, & vanilla extract. Beat again until smooth & creamy.
Spoon the filling on top of the crusts in the mold.
Freeze for about 20 minutes or until set.
While the base is freezing, combine the coconut oil, cocoa powder, & erythritol in a bowl.
Pour chocolate mixture over the frozen base layer & return to freezer for about 3-4 hours.
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Dinner
Lemon Garlic Chicken Thighs
INGREDIENTS
4 SERVINGS
8 boneless chicken thighs, skinless or with skin
sea salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp red chili flakes
2 tbsp olive oil
3 tbsp butter
1/2 small onion, chopped
4 garlic cloves, thinly sliced or minced
1 lemon, juiced
2-4 tsp Italian seasoning
zest of half a lemon
1/3 cup chicken broth
2 tbsp heavy cream OR coconut cream
1/8 tsp–1/4 tsp xanthan gum, for thickening sauce (optional)
INSTRUCTIONS
Season chicken with salt, pepper, garlic, paprika, & chili flakes.
Select the “sauté” function on your Instant Pot & add oil. Add chicken & cook about 3 minutes per side. You want to get a nice golden brown coat on your chicken. Once this is achieved, remove chicken & set aside.
Melt butter in Instant Pot & add onions & garlic to sauté. Add lemon juice & cook another minute.
Next, add Italian seasoning, lemon zest, & chicken broth. Return chicken to Instant Pot. Lock the lid and turn the valve to “Sealing.”
Select the “Manual” or “Pressure Cook” option, depending on which model you have, & set the timer to 7 minutes.
Once done, release the pressure & remove the lid. Remove the chicken to a serving plate.
Stir heavy cream into Instant Pot. Press off & turn to sauté function. Allow sauce to thicken; you may add a tiny bit of xanthan gum if you find the sauce is too thin.
Return chicken to pot to coat with sauce.
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