Keto Pumpkin Spice Bread

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder 
  • 1/4 tsp salt
  • 3/4 cup pumpkin purée 
  • 4 large eggs
  • 1/3 cup butter
  • 9 full dropper stevia extract
  1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
  2. In a large bowl, mix together the almond flour, coconut flour, pumpkin pie spice, baking powder, and sea salt.
  3. Add the pumpkin puree, eggs, melted butter and stevia. Mix until well combined.
  4. Transfer the batter into the lined loaf pan. Smooth the top evenly.
  5. Bake for 60 minutes. Cool before applying the frosting. 

Cream Cheese Frosting

  • Half cup heavy cream
  • 8oz cream cheese
  • 1 teaspoons vanilla
  • 5 droppers stevia
  • 4 oz pecan, pounded in a ziplock bag
  1. Cut up cream cheese and warm up in microwave for 15 seconds. 
  2. Beat the softened cream cheese with heavy cream, vanilla and stevia. 
  3. Frost the bread. 
  4. Sprinkle the chopped pecan on top, making sure it stuck on the frosting. 
  5. Cool in the refrigerator for 4 hours before slicing. 

Herbed Riced Cauliflower

One of the hardest things for me to give up on the keto diet was rice, considering how it is included in every meal in Persian cuisine. But I don’t feel I miss those aromatic colorful Persian rice anymore. I am coming up with keto ways to make up for those.

This is the keto version of what we call polo sabzi. I fed it to my kids and they couldn’t tell the difference. The trick is in garlic powder, lots of dried dill and some dried basil. 

Smoked Salmon Keto Sushi

Nori, cream cheese smoked salmon, scrambled eggs, riced cauliflower, red onion, shredded cabbage, and leafy greens. Honestly, I doubled up the nori so I can hold the amount of ingredients I put into this roll. The cream cheese applied on the right side works as the glue that holds the roll together.

Who says we can’t have sushi on keto?


Keto Chocolate Pancakes

Original recipe

This pancake normally constitutes the protein part of my first meal of the day. I make a big stack of them, store them in a glass container and every day I take out one or two and heat it up in the toaster oven with butter and a piece of Montezuma’s 100% dark chocolate. It’s so satisfying and much less carby than another kind of keto pancakes. Also, it totally goes with your bulletproof coffee or matcha. I normally make 4x the amount mentioned below so I can store them. Did I tell you my picky toddlers love them? First beat the eggs with the spices, baking soda, salt, and stevia in the blender then add the flour, collagen and cocoa powder. Cook it on low heat with the top on and flip it when there are bibles appeared on top of the pancake.


Rosanna’s Keto Chia Chocolate Pudding

Here is a delicious and healthy recipe:

4 tablespoons chia seeds
2 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon potassium chloride
2 cups unsweetened almond milk
1/4 teaspoon vanilla extract
6 full droppers of stevia
1 tablespoon peanut butter

1 tablespoon roasted sunflower seeds
1 tablespoon shredded coconut

Put dry ingredients into a bowl, add almond milk, stevia, vanilla and peanut butter then mix.

Pour into a jar and refrigerate overnight, add toppings before serving.

Makes two servings of 270 calories and 3.5g carbs each.