Keto Pancakes

I got challenged by Alma, one of my YouTube friends, to make this recipe.

I've made this recipe twice now.  I updated the picture.  The first go, I made this using my cast iron skillet.  I would NOT recommend cast iron for these pancakes.  The second time, I used my flat grill, and the results are SO much better.

Ingredients day 1 (Before you go to bed)

1/2 cup of phyllium husk

1/3 cup sunflower seeds

1 1/2 cup of almond milk

1 teaspoon of vanilla

1/2 cup Stevia

Refrigerate overnight

Ingredients day 2 (Before your family gets up)

4 oz Creme cheese

4 eggs

1/2 teaspoon baking powder

4 tablespoons coconut flour

Directions

Mix the ingredients from the day 1 and put in the fridge overnight.

Mix the ingredients from day 1 and add the day 2 ingredients.

Fry in butter on a flat grill.

This video is my 1st attempt.

The second video, it my far SUPERIOR attempt at making the pancakes.

Comments and suggestions are ALWAYS welcome!

Stuffed Zucchini Keto WOE

OK, now I would very likely be the first person to say, zucchini, I'm not eating that.

Well, take a leap of faith.  Try this.  I wouldn't steer you wrong.

Ingredients

4 medium zucchini
2 tsp. extra virgin olive oil
1 lb. ground beef
3 garlic cloves, minced
1 onion, chopped
1 green pepper, chopped
reserved zucchini 'meat' from the center of zucchini
1 tbsp. Italian seasoning
2 cups marinara sauce (Divided)
1 cup mozzarella cheese, shredded
1/4 cup of parmesan cheese

Directions:

Preheat your oven to 400 F.

Slice zucchini in half length wise and use a spoon to scoop out the center leaving about 1/4 inch zucchini shell all around.  

Be sure to save the zucchini you scooped out.

Place zucchini in shallow baking dish.  Put about a cup of water at the bottom.

Cook your hamburger in a large skillet over medium-high heat.  Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.

Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, 1 cup of marinara sauce, salt, and pepper.  

Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.

Put the other 1 cup of marinara sauce in the bottom of the shallow backing dish.  Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling.  

Top each stuffed zucchini boat with shredded mozzarella and parmesan cheese.

Bake for 10 minutes or until the cheese has melted and everything has heated through.  Enjoy!

Comments and suggestions are ALWAYS welcome!