Clean Keto that taste ‘dirty’! Massage is just one key ingredient to an overall healthy lifestyle, and diet plays a big part of that. A lot of our clients do Keto, so here are a few of our favorites:
Rosemary Bagels
Ingredients:
- 1 1/2 cups almond flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 tablespoons psyllium husk powder
- 1 whole egg
- 3 egg whites
- 1/2 cup warm water
- 1 tablespoon rosemary, chopped
- Avocado oil
Instructions:
- Preheat oven to 250
- Mix almond flour, xanthan gum, baking soda and salt together in a bowl.
- In a separate bowl, whisk eggs and warm water together. Stir in psyllium husk until there are no clumps.
- Add liquid ingredients to dry ingredients.
- Coat bagel mold with avocado oil.
- Press dough into mold.
- Sprinkle rosemary on top.
- Place in oven and bake for 45 minutes.
- Remove and cool for 15 minutes before slicing.
Nutritional Information (Per Serving):
- Calories: 285
- Protein: 13g
- Carbs: 12g
- Fiber: 7.5g
- Net Carbs: 4.5g
- Sugar: 1.75g
- Fat: 22.5g
- Saturated Fat: 2g
- Polyunsaturated: 0.25g
- Monounsaturated: 0.5g
- Trans fat: 0g
- Cholesterol: 46mg
- Sodium: 82.5mg
- Potassium: 91mg
- Vitamin A: 1mg
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 10mg
Coconut Flour Tortillas
Ingredients:
- 8 large Egg Whites
- 1/3 cup Coconut flour
- 10 tbsp Water
- 1/4 tsp Baking powder
- 1/4 tsp garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp chili powder
- 1/4 tsp Pink Salt
Instructions:
- Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).
- Optional: add seasonings and mix.
- Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).
- As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
- Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
- Repeat process until all the batter is cooked. The above mixture made 16 small taco sized tortillas for us.
Nutritional Information (Per Serving):
- Calories: 75kcal
- Carbohydrates: 6g
- Net Carbs: 2.75g
- Protein: 8.5g
- Fat: 1.5g
- Fiber: 3.25g
Edible Cookie Dough
Ingredients:
- 1 cup raw cashews (soaked if desired — see recipe notes)
- 2 tablespoons Brain Octane Oil
- 1 scoop (about 4 tablespoons) vanilla collagen protein
- 1/4 cup coconut flour
- 1/2 teaspoon Ceylon cinnamon
- 1 tablespoon cacao nibs (optional)
Instructions:
- Add cashews and Brain Octane to a high-powered blender or food processor. Blend at low speed for several minutes, scraping down the sides of your container as needed, until cashews take on a nut butter consistency.
- Add collagen, coconut flour, and cinnamon, and blend again at low speed until combined and smooth.
- Fold in cacao nibs, if using, or any other mix-ins.
- Line a glass container with parchment paper. Using a teaspoon, gather heaping scoops of the dough and roll into balls. Place balls spaced apart onto the parchment.
- Store edible cookie dough in the fridge for a more doughy consistency, or store in the freezer for a more solid texture.
Serves: 10
Nutritional Information (Per Serving):
- Calories: 126
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Total Carbs: 7g
- Dietary Fiber: 2.5g
- Sugars: <1g
- Net Carbs: 4.5g
- Protein: 4g
- Sodium: 14mg
- Potassium: 19mg
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