Keto BBQ Ribs (Cooked with a Sous Vide!)

rib-keto-bbq-sauce-lowcarb-porkI actually don’t usually care for ribs, because I am weird, and hate eating stuff on the bone, even though I love the taste of meat.  But, since I was craving something from Phil’s BBQ (so tasty btw if you’ve never been) I knew I couldn’t eat there because as delicious as their sauce is, it’s very carby.  So, we decided to make our own keto-friendly ribs.  Also, as a new sous vide convert, I always was happy to find the opportunity to use my new appliance other than for just those Starbucks Egg-Bites, as delicious as they are.

These are actually really good, I could have definitely eaten the whole rack.  Also, I gotta say, they were incredibly tender.  I will list both ways to cook them, but if you have a sous vide I highly recommend you try it!


  • 1 tbsp neutral oilketo-bbq-ribs-nutritional-info2 green onions
  • 2 tbsp chopped garlic
  • 1 can of tomato paste
  • 1/2 C of sugar-free maple syrup
  • 1/4  apple cider vinegar
  • 2 tbsp Mustard
  • 1/2 C Water
  • 2 tsp Cayenne pepper
  • 2 tsp chili powder
  • 1 package of St. Louis Style ribs
  • Garlic powder
  • Salt and Pepper to taste

For Sauce: Chop green onion and saute with garlic in sauce pan with oil. Once soft, add remaining ingredients, cooking until sauce is of desired consistency: For thinner sauce, add more water. *Please note, nutritional information is for sauce only as you can use any meat with the recipe

With Immersion blender or food processor blend until smooth.

For Ribs: Set your sous vide bath to 165F. Season ribs liberally to give a uniform coating.  I didn’t give exact measurements as it’s going to depend on the size of your ribs, use your judgement. Divide ribs into 4 pieces and place them into bags and into the water bath for 12 hours. You may need to put a cup or bowl in your sous vide to make sure the ribs are fully immersed, or invest in some  sous vide clamps. When they are done, you can finish them on a grill or in the oven.

If you don’t have a sous vide, you can definitely roast them in an oven, I would do them low and slow, at 250F wrapped in foil until they are tender, and then finish on the grill or open the foil and turn your broiler on to give them color.

*Myfitnesspal doesn’t count sugar alcohols separately and the Sugar free syrup used while 16g of carbs, has 14g of Sorbitol, which has a GL index if 4. The facts below are for the sauce, the recipe made a little more than a pint, but for ease of measurements, we will call it a pint and at 1 Tbsp per serving.  I used 4 Tbsp to coat the ribs, however the type of ribs, or whatever meat you decide to use, and the amount of sauce, is completely up to you.




Decadent Choco Ice Cream (With only 1 NET Carb!)


So, ever since I tried my first bite of Halo Top Ice Cream, I have been a HUGE fan.  I have tasted a many low carb ice cream and many of them just taste pretty bitter with a terrible aftertaste. Oh but when tasted that first heavenly bite of Halo Top I was in love.  Until I saw the price tag.  I know you get what you pay for, but getting a tiny pint of ice cream was just not economical for me at this time.  My solution? Spend money on amazon and buy an ice cream maker instead, because that’s what I do. Yeap. Makes total sense right? I’ll eventually save like 20 bucks after you count the cost of the machine, and the ingredients. Genius.

In all actuality, this really will save me a fair amount of money because it makes a much larger batch of ice cream, and I can make froyo (is there such thing as a keto-friendly froyo?) and sorbet.  For me, the only difficult part of keto was needing that sweet treat in the summer when it’s hot that only ice cream or sorbet could solve.

Anyways, here is a tasty ice cream recipe.  It’s fairly easy, and you’ll feel 10x more legit for making your own ice cream; oh, and it’s only 1G net carb.


  • 2 cups heavy cream
  • 1 1/2 cups half n half
  • 1/2 cup cocoa powder
  • 1/2 cup Erythritol
  • 4 large egg yolks
  • 1/2 tsp vanilla extract
  • 1/4 tsp Xanthan gum (Highly reccomended, helps reduce iciness)
    • If you don’t  xanthan gum, you can use tps vodka

 In a medium saucepan over medium heat, combine the heavy cream, 1 cup half n half, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer, or some type of stove-top thermometer.

Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper (to slowly raise the temperature of) the yolks; otherwise the yolks will cook and you’ll have to restart. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on thermometer and is thick enough to coat the back of a spoon.

Pour mixture into bowl, then cover and refrigerate for at least 3 hours.

Pour in Vodka (if using), and vanilla extract: Mixture will be VERY thick until these ingredients are whisked in.

Sprinkle surface with xanthan gum (again, if using), and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions (roughly 30 mins).

Once churned, you can serve immediately or you can pack in an air-tight container and freeze until a little firmer (1 to 2 hours).

Nutrition Info:

It is only 1G net carb, but it is definitely a little steeper in calories, I will admit.  It’s very rich, so you only need a tiny bit, but I’m definitely going to try to experient and make a lower calories version soon!

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 302
% Daily Value *
Total Fat 22 g 34 %
Saturated Fat 18 g 91 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 187 mg 62 %
Sodium 64 mg 3 %
Potassium 152 mg 4 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 5 g 22 %
Sugars 2 g
Protein 5 g 10 %
Vitamin A 21 %
Vitamin C 0 %
Calcium 8 %
Iron 5

Chimichurri- A Brazilian Steak Sauce

Chimichurri is an amazing sauce that is traditionally used as a steak sauce in Brazil.  It also has many other uses, it’s absolutely amazing on eggs, any type of meat, and some people will even mix it with mayo or cream cheese as a spread.  This also tastes

Although chimichurri can be used in a multitude of ways, you really can’t go wrong with adding it to a steak.  Try it!

really delicious mixed with hot veggies. It’s really just a great way to add some zest to any dish, and it’s very easy to make. If you have any other uses for this delicious sauce, let me know! I’m curious to try it in other recipes.


  • 1/2 C Red Wine Vinegar
  • 1 tsp Salt
  • 3-4 Garlic Cloves
  • 1 Shallot
  • 1 Jalapeno
  • 1 Bunch of Cilantro
  • 1 Bunch of Parsley
  • 2 tbsp Oregano
  • 1 C Extra Virgin Olive Oil

Coarsely chop, garlic, shallot, jalapeno, cilantro, parsley and oregano.  Add all ingredients except the olive oil into a food processor.  The reason why I’m having you coarsely chop the ingredients first so so that they blend better. Pulse 5-6 times or until mixture is in small and uniform pieces. Remove from the food processor, and add olive oil and mix well. Store in mason jar or a container of your choosing.

Tip: To make sure chimichurri stays green and vibrant in color, add a thin layer of olive oil on top of the mixture before storing in refrigerator. This will prevent oxidation and loss of color.

Blueberry Jalapeno Bacon Jam

Straight up, this jam isn’t the most photogenic jam, but it’s absolutely delicious. Trust.

I actually got this idea based on a restaurant I went to in Denver; I ordered a burger with a blackberry bacon jam while my friend Raquel feasted on the most delicious chicken dinner ever.  It had potential to be good, but it was so bland!  As soon as I got home I was determined to make a better version of what should have been a delicious condiment on my burger.  I have also made this with blackberries and both are equally delicious, I just happened to have frozen blackberries on hand this time, but both work quite well.

Works deliciously on burgers, as a condiment on a charcuterie board with cheese and cured meats, or even on bread.  Feel free to adjust ratios as needed to your liking.  It’s a tad carby, so don’t go overboard as delicious as this jam is.


  • 6 strips of bacon
  • 1 large red onion
  • 4 jalapenos (seeded)
  • 1/4 C balsamic vinegar
  • 1/4 C distilled vinegar
  • 1/2 C blueberries (if frozen, make sure no added sugar)

Finely chop raw bacon (or you can even freeze and grind in a food processor or meat grinder), add your bacon to a sauce pan and render bacon fat. Remove bacon from the pan but leave the bacon fat. Finely dice or process the onions or jalapenos, and add to pot and cook in the bacon fat on a medium heat until it has softened.  Add bacon, along with other ingredients and cook until the vinegar has evaporated, which should leave you with a jam-like consistency. Remove from heat, and cool in a mason jar or any suitable container.


Keto Eggs Benedict [Hollandaise Sauce Recipe]


I’m slightly weird about eggs, but I just love the ooey gooey-ness of them, plus with a nice side English muffin.  If you want to impress someone with your gourmet keto skills, this recipe is definitely the way to do it, I would just recommend doing a test run as it is a bit of a lengthy and technical process.

I’m going to preface this with that you may want to buy premade hollandaise sauce from your grocer because it is a BITCH to make.  Just writing down all the steps gave me a headache, lol.  But since the boyfriend is also a professionally trained chef, he wanted to give you a proper recipe for Hollandaise sauce.  It is really good, you can definitely taste the difference.   Plus, if you make this batch size you will definitely have leftovers that you will work great with any keto dinner, especially with a side of asparagus.

Plus, making your own Hollandaise is pretentious AF. #letsbehonest

Ingredients Hollandaise Sauce:

  • 3 Egg Yolks
  • 10 whole peppercorns (OPTIONAL)
  • 2 ounces water
  • 1 tbsp fresh lemon juice
  • 6 oz unsalted or clarified butter
  • Salt and Pepper to Taste

Put butter in a sauce pan or microwave safe bowl and melt.

In a small saute pan or sauce pan, toast 10 whole peppercorns until fragrant over low heat for approximately for 45 seconds to one minute, be careful not to burn them.  Add 2 fluid oz of sherry vinegar or apple cider vinegar to pan. Swirl pan (or stir with a wooden spoon), until all liquid has evaporated from pan. Next you are going to add 2 ounces water, swirl until the water absorbs all the condensed vinegar and remove from heat. Remove or strain peppercorns from mixture.

Over a double broiler on medium heat, whisk together the egg yolks  and vinegar mixture vigorously until the egg yolks lighten in color and are creating ribbons as you pull the whisk away from the eggs. I highly recommend using an electric whisk for this.  Again, be careful not to overcook; you may need to remove pan from heat as necessary. Once eggs have reached this stage, while whisking vigorously, ladle butter into egg mixture, one ladle at a time, making sure each ladle is fully incorporated/mixed, before adding another ladle of butter.

Important: If your eggs get too hot, they will scramble, alternatively, if your eggs get too cold the sauce will break, meaning you will get a puddle of oil on top of your eggs. To prevent this, make sure you keep your sauce at approximately 140 F (about a medium heat) and DO NOT stop whisking. Again, you may have to move your pan off and on the heat to prevent this. Make sure the water in your double boiler is not touching the bowl, you want a very small amount of water in the pan, that way the heat from the water does not cook the egg.

Once the butter has been fully incorporated into your sauce, your Hollandaise sauce should be the consistency of thin pudding. From there you can add lemon juice both to taste, and to thin the sauce out.

You will have plenty of Hollandaise sauce, if you are only cooking just a couple Benedicts, I would recommend halving this recipe.

Eggs Benedict:

  • Eggs (Poached)
  • Canadian Bacon
  • Parsley
  • Favorite Toast, or keto friendly English muffin.

Once you have the Hollandaise sauce made, either take a slice or circle of you favorite keto bread, you can also make a microwaved version in a large mug if you’d like a perfect muffin shape, toast to your like and set on base of the plate.

Lightly fry a piece of Canadian bacon on a pan to get it warm and slightly crisp.  Place on toast, and add poached egg and hollandaise sauce. Garnish with parsley if you choose.

***I am currently in the process of testing out how you can poach an egg with the sous-vide, I think it will be much more simple than the traditional way of doing this since it’s a controlled temperature. Stay tuned for updates.***





Starbucks Sous-Vide Egg Bites Recipe

I think we just about nailed they Starbucks Sous-Vide Egg Bites Dupe #humblebrag

If any of you have recently visited a Starbucks you may have noticed a new breakfast item: Sous-Vide Egg bites. They are selling off the shelves like crazy, we went into Starbucks for a coffee this morning and before 9:00 AM they were sold out.  They are a very delicious, velvety, buttery consistency that somewhat like the texture of a dense cheesecake.  They are delicious.  The only problem is that they are a little pricey for my liking, 4.95 for a serving, but for me the deal breaker was how carby they are at 9g carb for 2 bites (one serving). So I decided to make a more keto-friendly version.

What the hell is sous-vide you ask? It’s a style of cooking where the water is heated at a constant temperature, this allows for very gentle, precise cooking.  We are going to have many more recipes now that we have invested in a sous-vide machine, but for now, enjoy these egg bites!


  • 3 Eggs
  • 2 oz Jarlsberg Cheese
  • 4 tbsp Full Fat Cottage Cheese
  • 2 Strips Bacon
  • 1 tbsp Heavy Whipping Cream

In a medium bowl, finely grate the Jarlsberg cheese, and add remaining ingredients except the bacon. Using an immersion blender, blend ingredients very well, until the mixture is completely smooth.  We want the added ingredients to be very homogeneous with the eggs, because with these sous-vide bites, so it’s a uniform texture like the ones you’ve tried at Starbucks.

It’s hard to tell, but the water its right above the line, and I don’t recommend a mason jar any bigger than these in diameter.

Line bottom of jam jar (you can get them at Michael’s) or egg mold with bacon (if you forget this step it’s fine, I forgot to as well), and fill jars evenly with mixture. Cook for one hour inside the sous-vide at 165 F, and then empty jar by using a butter knife around the edges of the egg bite, pressing inward slightly on the flat side of the knife to release.  If you’d like, you can quickly toss bite into pre-heated cast iron skillet, this will allow the bacon to crisp and get a nice crust on the egg.

 Yields 4 bites, serves two.

To Use Sous Vide: Place jars into sous vide container with very loose fitting lid, and then add water into sous vide container, until  the water is filled just above the level of the eggs. We want the eggs to be fully submerged that way they cook evenly. Set sous-vide to 165 F, and cook for an hour.

Note: You can try cooking this on the stove top without a sous-vide maker, but we broke down and got one because since it does cook so much more evenly, we found that even on a low setting, the water just became too hot.

Cheesy Cheese “Bread”


I could go on and on and on with how much I adore carbs, but I’ll save you the love story (plus, I’m hungry just typing this).  Yes, I am a carb fanatic, but between keto, and my upcoming surgery, my fondness for carbs and bread has got to go.  I am trying to sever the relationship with bread, not because I can no longer have bread, but because I no longer want bread; well, that’s what I’m trying to tell myself anyways.

Point is, with recipes as delicious as this, who really needs bread? I honestly am starting to believe that bread substitutes, especially cauliflower, tends to absorb the taste of the recipe much better, which is much more satisfying to my palette. Because apparently my “palette” is so refine. Yeah ok. Haha. Anyways, here is my take on cheesy cauliflower bread. This is so good and will definitely curb any carb cravings you have. Enjoy.


  • 12 oz of riced cauliflower*
  • 1 cup+1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 3 eggs
  • 1 tsp oregano
  • 1 tsp red pepper flake
  • 1/2 salt and pepper

*If you want to taste a little less like cauliflower, I would recommend 1/2 finely grated cauliflower, I don’t mind it not tasting like bread, and wanted simplicity, so I just opted with a bag of riced cauliflower from Trader Joe’s.

In a large bowl combine cauliflower with 1 cup mozzarella and the Parmesan.  Beat eggs, then add mixture to cauliflower along with oregano and red pepper flakes. Once uniformly mixed, spread onto thin layer of parchment paper or a Sil Pat lined baking pan and bake at 425 F until the edges start to brown and cheese has bound the mixture into a solid sheet. This should typically take 25-30 minutes, but I would even recommend longer depending on your preferences.  Top crust with 1/2 cup of mozzarella and place back into oven until the cheese on top is browned and melted. Serve with some marinara sauce and enjoy! This makes a delicious side to any meat dish or some Keto Lasagna.