The great thing about making your own snack food at home is that you control what goes into it. This Sweet and Savory Keto Trail Mix combination is no exception. You can have a little sweet and a little salty together without any fear of sending your healthy diet into a nosedive. When you make this recipe in your own kitchen, tailor it to your own preference. Add a little more or less everything but the bagel seasoning. Cut back on the chocolate if you like, or, for that matter don’t add any – the coconut flakes will add plenty of sweetness for some. However you make it, this trail mix is still a fresher, healthier option than most store-bought versions.
The combination of nuts and seeds brings plenty of healthy protein and fat to this snack mix. You can make these separately or toss them together to enjoy a combination of sweet and savory. This is a perfect non-perishable snack to take hiking or camping (it is, after all, trail mix) or, keep an airtight container in your car or at work for snacking during the day.
How to make savory keto trail mix
Briefly baking this combination of nuts and seeds gives it a rich, toasted flavor and slight crunch that’s hard to beat. First preheat your oven to 325 degrees Fahrenheit. Then place all ingredients in a bowl and toss to combine. Lay them out on a sheet pan in a single layer. Bake the mix for 7-10 minutes, tossing them once while cooking. Keep an eye on them to ensure nothing burns while cooking. Give the trail mix another toss and allow it to cool before eating.
How to make sweet keto trail mix
For this recipe combine all ingredients together in a bowl and enjoy! For another variation, you can melt the chocolate with a small dollop of coconut oil and toss the nuts in this mixture, then lay the trail mix out on a pan in a single layer and refrigerate until a hard bark forms.
Last week we gave you a recipe for air fried green beans, and today we’re back again with another fun and oh-so-easy way to use your air fryer: fried pickles!
That’s right, you can “fry” pickles for a crunchy, salty snack in minutes. This particular fried pickle recipe skips the questionable fry oil and batter in favor of a breading made with Primal-friendly ingredients. Whip up a batch of these, get out the Trivial Pursuit, and host an at-home pub quiz with gluten-free beer or these Primal mocktails for the abstainers.
Here’s the recipe:
October means pumpkin…everything. Those who eating low-carb, however, may believe that most of those treats are off the menu. Not so. It’s possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and this pumpkin bread) while you keep your low-carb commitment. Made with the goodness of almond flour, eggs, and all the traditional spices, this pumpkin bread bakes up moist and flavorful. Pumpkin puree rather than pumpkin pie filling means you can sweeten to your own taste. And don’t worry about sugar—this recipe doesn’t have any. It uses a popular low-carb standby—Swerve—to add sweetness without the sugar content.
These amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning, they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning.
For years, I’ve been experimenting with gluten-free chocolate cake recipe after recipe, and most of the time, they turned out … okay. I’d add a little of this, hold back on that, take the the best of the crumbly one with good flavor, merge it with the tender one that isn’t nearly chocolatey enough. Add a melted chocolate bar or stick with cocoa powder? Dairy or no dairy? Extra egg to make it fluffy, or less egg for a richer, denser bite?
Well, today is a good day. After trying every trick, hack, and ingredient combination under the sun, I think I found the gluten-free chocolate cake recipe of my dreams (and yours, too).
What did it? This gluten-free chocolate cake has a secret ingredient that I’m going to start adding to a lot more of my flourless desserts.
This ingredient turned a kind of dry-looking, gloopy dough into a dreamy batter that I knew would bake up into the soft, springy cake that I remember from my gluten-happy childhood. And, I was right. This ingredient added stability (sometimes hard to come by in gluten-free desserts), moisture, and tenderness, and its subtle tanginess really woke up the rich chocolate flavor.
Do you want to know what the secret ingredient is? You probably have it in your pantry right now.
We usually think of lattés as sweet, frothy, maybe caffeinated, and something you sip in the morning. Now, we’re flipping the concept of the latte on its head, using rich bone broth as the base. Today, we’re offering two variations of bone broth latté recipes: one creamy, golden turmeric bone broth latte with warm sweet spices, and another featuring aromatic garlic and herbs. Both creamy, full-bodied, and flavorful.
Whether you have a bone broth latte for breakfast, as an afternoon pick-me-up, or to wind down in the evening, you’ll find yourself reaching for this quick and easy snack option all the time. Warm, soothing, satisfying, and surprisingly filling – what’s not to love? Soon, you’ll find yourself getting creative and coming up with your own variations.