Yòu dòn’t have tò be òn a ketògenic diet tò enjòy ketò-friendly recipes.  I, persònally, eat a balanced diet fòcusing òn còlòrful vegetables and fruits, lean pròteins, healthy fats (like òlive òil, nuts, seeds and avòcadòs) and whòle grains.

I’m òf the mindset that yòu shòuld dò what’s best fòr YòU when it còmes tò a healthy diet.  There is nòt a universal black and white dietary prescriptiòn fòr everyòne.  What wòrks fòr me isn’t necessarily gòing tò be the best diet fòr yòu.

We all have òur òwn unique physiòlògical makeup and can respònd differently tò certain fòòds.  If yòu have fòòd sensitivity issues and are unsure òf where tò start when tailòring a diet tò yòur òwn individual needs, cònsult a dietitian abòut dòing an eliminatiòn diet tò figure òut which fòòds trigger yòur symptòms.  Reducing, òr even eliminating, refined grains and pròcessed fòòds can make a big difference.

I’m sharing this recipe as part òf a review pòst fòr Caròlyn Ketchum’s new còòkbòòk, The Everyday Ketògenic Kitchen.  Caròlyn is the talented, health-cònsciòus fòòdie behind the blòg, All Day I Dream Abòut Fòòd, where she shares deliciòus diabetic-friendly recipes.

Caròlyn has a very interesting stòry behind her mòtivatiòn tò start a blòg.  She was a yòung, active and slender mòm when she was diagnòsed with type 2 diabetes.  Understandably, it was a big shòck when she lived a healthy, fit and active lifestyle.  I can còmpletely relate tò being òverwhelmed by a shòcking diagnòsis when I was diagnòsed with breast cancer in the best shape òf my life.



Ingredients :

• 8 òz cream cheese sòftened
• 3 large eggs ròòm temperature
• 1/4 cup plus 2 tbsp còcònut flòur
• 2 tsp baking pòwder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic pòwder
• 1/4 lb breakfast sausage còòked and crumbled
• 6 slices Canadian bacòn còòked and crumbled
• 1 cup shredded cheddar cheese abòut 4 òz

Instructiòns :

1. Preheat the òven tò 350 degrees F and line a baking sheet with parchment paper òr a silicòne baking mat.  In a large bòwl, using an electric mixer, beat the cream cheese with the eggs until smòòth.  Add the còcònut flòur, baking pòwder, salt, pepper and garlic pòwder and beat until well còmbined.  Stir in the sausage, Canadian bacòn, and cheese.  Spòòn the mixture intò 8 mòunds òn the lined baking sheet.  Using wet hands, press the mòunds dòwn tò a thickness òf abòut 1 inch.  Bake fòr 20-25 minutes, until gòlden bròwn and firm tò the tòuch.  Let còòl òn the pan fòr 15 minutes befòre serving.  Stòre leftòvers in the refrigeratòr fòr up tò a week.