I was sent to review, Everyday Ketogenic Kitchen, a cookbook written by Carolyn Ketchum, author and blogger at All Day I Dream About Food. I was not required to write a post regarding this review. As always, all thoughts and opinions are my own.
It’s like your maple syrup, pancakes and bacon all wrapped up in a tender delicious muffin! These muffins have a wonderful maple flavor and are perfectly sweet. The touch of crispy, salty bacon just brings it all over the top delicious. Perfect with your morning cup of coffee for breakfast, or a midday snack if the sweet snacking urge hits you.
Today I am sharing a recipe from my friend Carolyn’s new cookbook, Everyday Ketogenic Kitchen. Carolyn also writes the food blog All Day I Dream About Food. I have been acquainted with Carolyn’s blog for several years now and was excited to be one who was able to receive a copy of her new cookbook! When I received my copy in the mail, I immediately started reading about the Ketogenic Diet. It is like a light bulb went off in my brain and I knew this was something that was going to tremendously help Grumpy and I.
Longtime readers here on my blog know that Grumpy was diagnosed with diabetes not long after we made our move to Albany area. This threw me for a complete loop and I did what I “thought” needed to be done by continuing to cook with things like whole wheat flour, sugar free sugars, and even with real sugar. After all, the diabetic magazines promote recipes with real sugar in them!
Now, a good 5 years later, I realize that I have been doing a pretty terrible job. Grumpy’s blood sugar continued to worsen and I was at a point of not knowing what on earth we were going to do. Then, Carolyn Ketchum came out with her cookbook the Everyday Ketogenic Kitchen. How this book opened my eyes! It is also so amazing that you can be blind to something, right in front of you for years, like Carolyn’s blog was to me regarding the Ketogenic way of eating. I have known who Carolyn was for years, admired her food and her beautifully presented blog where everything always looked so tasty. Yet somehow I never connected her way of eating as being a way that we should have been following from the moment we found out about Grumpy’s diabetes.
What I discovered was, I needed to toss out all my pasta, sugars, and flours and to start paying better attention to what I was fixing for our meals. Getting rid of those ingredients that neither one of use needed in our diets was my first step to losing 20 pounds within a month! With the Ketogenic diet you are consuming high fat, moderate protein, and low carb. Almost exactly similar to how I was told to eat for my own health situation several years ago, but had abandoned the idea thinking moderate and healthy was all I needed. (I will elaborate more on in my own health situation in my next blog post).
I went online and found a Ketogenic Diet Calculator and figured out what my macronutrients should be for me personally. Grumpy doesn’t track his food so he didn’t do what I did, however he was a very good sport and went along with it. He also had been told by his doctor that he needed to get his blood sugar levels under control by his December appointment or it would be insulin shots for him. So, prior to even starting the Ketogenic Diet, Grumpy had already started to make some changes on his own (Go Grumpy!).
What I didn’t realize was when he weighed himself for me for this diet, he had already dropped 8 pounds from his own efforts. He has not been able to eat Keto Breads, but he has enjoyed the other recipes I have made (including the sweets). Try as I may, I have yet to make a bread recipe for him that he is willing to swap out for regular bread. Hence, he still consumes more carbs than I do and his weight loss has been less dramatic than mine. His total loss has been 10 pounds, which is nothing to scoff at! It will be great when he can go to the endocrinologist and have lost at least 10 pounds since his last visit, and hopefully, his blood sugar will be under better control also.
Recipes like Maple Bacon Pancake Muffins (my absolute FAVORITE) recipe so far, White Chocolate Raspberry Cups, Chocolate Pecan Pie Muffins, Browned Butter Cream of Mushroom Soup, and Easy Taco Pie (all of which I have made and turned out delicious!) make this lifestyle even easier to follow.
Carolyn does a wonderful job in the beginning of her cookbook explaining the everyday keto ingredients used to make her recipes. She also gives of not so everyday ingredients, such as coconut aminos and grass-fed gelatin and collagen (just a few of the ingredients I have fell in love with using!). She explains the different low carb sweeteners and even provides you with a chart listing the sweetener, the ingredient in that sweetener, the equivalent of that sweetener to sugar, as well as the properties of that sweetener. There is a section on swaps and substitutions that is also a great resource to have.
I could go on and on but really, if you are interested in this way of eating because you 1) want to lose weight 2) want to get blood sugars under control 3) love to eat delicious food, then you NEED this Everyday Ketogenic Kitchen Cookbook! Luckily for you, one of my readers will be eligible to win their own copy! Just enter by rafflecopter below and good luck!
In the meantime, grab this recipe (shared with permission of Carolyn Ketchum) and make these muffins! You’re going to LOVE them!
Everyday Tip from Carolyn: Extracts and other flavorings are really useful in recipes like this. I used to love maple syrup, but let's be honest, it's just sugar in a different form. Using maple extract gives these muffins the maple flavor I love and helps me feel like I am not missing out.
Everyday Swap from Carolyn: If you don't need these muffins to be dairy-free, there's no reason you can't use melted butter in place of the avocado oil.
- 3 large eggs
- 1/2 cup plus 2 tablespoons unsweetened almond milk
- 1-1/2 teaspoons maple extract
- 3 tablespoons avocado oil
- 1 cup (100g) blanched almond flour
- 1/4 cup (27g) coconut flour
- 1/4 cup granulated erythritol sweetener
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 slices bacon, chopped and cooked crisp
Preheat the oven to 325 degrees and line 8 standard-size muffin cups with parchment paper or silicone lines.
Place the eggs, almond milk, maple extract, and avocado oil in a blender. Blend on high for 10 seconds to combine.
Add the almond flour, coconut flour, sweetener, baking powder, and salt and blend on high until the batter is smooth. Stir in about three-quarters of the cooked bacon.
Divid the batter evenly among the prepared muffin cups, filling about three-quarters full. Sprinkle each muffin with a little of the remaining bacon. Bake for 22 to 25 minutes, until the muffins are golden brown and firm to the touch.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Store in the refrigerator for up to a week or in the freezer for up to a month.
Nutritional information: Calories: 193, Fat 17.6g, Protein 8.5g, Carbs: 5.5g Fiber 2.8g, Erythritol: 9.3g
Personal note: I went with butter instead of avocado oil as we are not dairy free.
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Amount Per Serving Calories 193Total Fat 17.6gCarbohydrates 5.5gFiber 2.8gProtein 8.5g
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