Category Archives: Uncategorized

best keto rolls

Keto Rolls — my favorite recipe!

This is the first keto ‘bread’ recipe I came across that actually turned out great! They are quick and easy to make. They take a longer time to bake than you’d expect, but it’s worth the wait. They smell like baking bread, look great, taste great! The rolls keep in the fridge for days and can be sliced and toasted to be used for mini sandwiches, buttered toast, toaster oven pizzas and are great to dunk in soups. I’ve been told they freeze well—I’ll test that out the next time I make them and update here.


Keto Rolls -- my favorite keto bread recipe!

These very low carb (2 gram each), no gluten rolls are just the thing when you're craving bread. They are quick to mix up, smell great baking and have a wonderful taste and texture. Firm enough to go in the toaster too.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Cuisine: Keto
Keyword: keto rolls
Servings: 6 rolls


dry ingredients

  • 1.5 cups almond flour
  • 5 tbsp ground psylliam husk
  • 2 tsp baking powder
  • 1 tsp sea salt
  • toppings (optional) Sesame, poppy, "everything" bagel mix, etc.

wet ingredients

  • 1 cup boiling water
  • 2 tsp cider vinegar
  • 3 egg whites


  • Preheat oven to 350°. Line a baking sheet with parchment.
  • Put all dry ingredients into a bowl and mix well.
  • Add the wet ingredients and mix well until dough becomes a bit fluffy. I mix in the vinegar and eggs first, then quickly stir in the water to form a foamy dough.
  • Form 6 rolls out of the dough using WET hands. I wet my hands for each roll. Sprinkle optional topping. You may need to rub a little more water on the rolls so the topping sticks better.
  • Bake at 350° for one hour. Enjoy!

Pesto – Fast & easy!

Ever had pesto? I’ve been making my own from scratch for years, since it’s so easy to make and tastes so much better than anything you’ll find in a jar. I grow basil in my garden and sometimes the plants get so big they start growing bark on the stems! To preserve as much as I can, I’ll make a batch of pesto a few times in late summer and early fall and vacuum seal them, about 1/3 cup per bag, so I can use it over the winter and into the next summer.

Not only is pesto a wonderful lighter pasta topping, but it’s also great as an appetizer, spread on buttered toasted bread medallions. I’ve also run across a keto-friendly pesto/chicken/kale soup recipe that I’ll post here soon.

Pesto - Fast & easy!

This is a great treat on pasta, but also delicious on crackers or warm bread as a snack. Try it as dip for bread sticks and even artichokes!
Prep Time20 mins
Total Time20 mins
Servings: 4 people


  • 2 cups Fresh basil leaves
  • 1/2 cup parsley
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 4-5 pieces dried tomatoes (optional)
  • 1 TB fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • pepper, maybe salt


  • Combine basil, parsley, garlic, pine nuts, dried tomatoes (if you're using them) and lemon juice in a food processor and pulse until chopped.
  • Add olive oil and combine until smooth.
  • Move pesto to a bowl, mix in the parmesan cheese.
  • Taste before adding salt or pepper, sometimes parmesan is very salty and so you most likely will not need to add any.

Muligatawny Soup

Post coming soon.

Muligatawny Soup

Prep Time30 mins
Cook Time2 hrs
Course: Main Course


  • 2 lbs Chicken, cut in small pieces
  • 2-3 cloves garlic
  • 3-4 tbsp olive oil
  • 1 Medium onion, chopped
  • 1 Carrot, chopped
  • 4 Celery stalks, chopped
  • 1 Green pepper, chopped
  • 4 Medium tomatoes, chopped
  • 7 c Chicken broth
  • 1 tsp Curry powder, or to taste
  • Salt & pepper to taste


  • Brown chicken in soup pot. Remove and set aside.
  • Saute onions, carrot, celery, pepper and garlic until soft.
  • Remove from heat and add curry, tomatoes and stock.
  • Return to heat, heat to boiling and simmer for 1.45 hours, stirring occasionally. Vent the lid during last 30 minutes to thicken the broth.