Updated: Feb 13, 2020

Anyone that knows me (really well), knows I LOVE Cheetos (you know those crunchy puffs covered in cheese powder). It's a secrete addiction I have. However these little buggers really can't be eaten (aka devoured) when you are trying to watch the amount of carbohydrates you intake for the day. I was introduced to Anthony's Cheddar Cheese Powder a while back and dreamed of all the things I could do this magical dust. And the number one thing that came to mind would be how can I use this cheese powder in a way that would replace my love of cheese puffs. I sat on it for some time (I couldn't come up with a way to do so). Then at some point I starting seeing on Instagram that folks were sprinkling cheddar powder on pork rinds. What a great idea ... pork rinds are so crunchy and have no carbs! I gave it whirl and tried different ways to get the taste and crunch that I have been looking for, and I wanted an easy way to make them. I was happy to find you can simply make mock Cheetos by simply spraying the pork rinds with coconut or avocado oil and then tossing them in the magical cheese powder. But they need a little more flavoring so I played around with a variety of add-ins. I found that just be adding in some white-cheddar popcorn salt I accomplished the right taste. They don't taste exactly like Cheetos cheese puffs. But they most definitely make me happy and satisfy the carving when needed. I do portion them out so I don't eat the entire batch! As for the ease of making these, I found just popping the coated pork rinds in the microwave for a few seconds is a good way to get the cheese powder(s) to adhere to the pork rinds.

So all cheese puff / keto / low carb eaters must give this a try. They make a great snack or server with as an accompaniment with a low carb wrap or sandwich. Enjoy!

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Pork Rind Cheese Puffs "Cheetos" | Keto | Low Carb

Ingredients: 2.5 oz Pork Rinds (I use inexpensive rork rinds like Mac's) 1 Tablespoon Anthony's Cheddar Cheese Powder 1/2 teaspoon White Cheddar Popcorn Seasoning Avocado or Coconut Oil Spray Directions: 1. Break up the pork rinds into bite size pieces and place in a large microwave bowl. 2. In a small bowl mix together the cheddar cheese powder and the white cheddar seasoning. 3. Lightly spray the pork rinds with avocado or coconut oil. Toss the pork rinds so all are coated with the oil. 4. Microwave for about 20 or 30 seconds just to warm them up. 5. Remove from the microwave, sprinkle the cheese powder mixture over the warm pork rinds and toss until evenly coated. Place back in the microwave for another 30 seconds. After 15 seconds you may want toss again to get any extra cheese powder from the bottom of the bowl to adhere to the rinds.

Nutritional Information: Serves 4 109 Calories; 8g Fat; 9g Protein; 1g Net Carbs

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Gingersnaps or anything spiced with cloves, ginger, cinnamon, and molasses at holiday time is always high on my list. For a quick Christmas treat. I made batch of Gingersnap Spiced Pecans to keep on hand for snacking and for adding to holiday baked goods. These crispy pecans are coated in brown sugar (replacement) and all the spices of a gingersnap cookie. I used just a smidgen of blackstrap molasses to give that bold flavor that I crave. Blackstrap molasses has a strong flavor and is pretty low in sugar content. Due to the strong flavor you need just a bit. Which will keeps this recipe keto an low carb friendly (plus it is high in magnesium which is a plus for us lowcarbers). You must try these toasted pecans that are covered with a sweet and crispy coating that is bursting with the flavors of gingersnaps (gingerbread). Cinnamon, cloves, ginger, and a hint of molasses! Perfect for your next holiday party! They are simple to make

Gingersnap Spiced Pecans - Keto | Low Carb

Gingersnap Spiced Pecans - Keto | Low Carb

Gingersnap Spiced Pecans Keto | Low Carb

Ingredients: 10 oz pecan halves

1/2 teaspoons blackstrap molasses

1/2 cup Swerve Sweetener, Brown

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1 Tablespoon + 1 teaspoon water


1. Preheat oven to 200F.

2. Line a baking sheet with parchment paper or foil. If using foil, spray with coconut or avocado oil.

3. In a mixing bowl, combine the brown Swerve, black strap molasses, ginger, cinnamon, cloves and water. Mix well (the mixture should be a thick pour-able consistency).

4. Gently stir in the pecan and mix to coat.

5. Place your coated pecans in a single layer on the prepared baking sheet.

6. Bake for 1 hour, stirring every 20 minutes.

7. Remove from the oven. Allow pecans to cool completely.

Nutrition: Coming ..

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Wake Up and Smell this luscious Dark Cherry Almond Coffee Cake! It's a great treat for holiday breakfasts. This buttery yellow cake is topped with Dark Sweet Cherries and a Crumb Topping. I used Kawaii Treats and Eats Yellow Cake Mix mix for the base, making this an incredibly easy cake to make. It is so quick to make you will have it prepared and in the oven in under 20 minutes.  It is great served warm, room temperature, and even chilled from the fridge.

This by far is one my favorite cakes that I've made. I can't tell you how much I have enjoyed this. I used almond extract in the cake which brings right over the top! I am not a huge fan of almond extract as it can be over powering. But it is a must in this coffee cake.

I know you're all like .. what Cherries on a low carb/keto diet?!? Honestly, it works (at least for me). Each slice will have only a small amount of cherries but it's just the right amount in each bite. I used 80g of frozen dark cherries (unsweetened) which adds about 12g net carbs to the entire cake. So basically adding only 1g or 2g net carbs to each serving (depending on your serving size).

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Dark Cherry Almond Coffee Cake - Before Baking

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Ingredients: 1 package Kawaii Treats and Eats Yellow Cake Mix (use coupon code: DMLCD10) 5 Tablespoons Butter 2 Eggs 1 teaspoon Vanilla Extract 1 teaspoon Almond Extract (Note: The ingredients on the package asks for 2 teaspoons vanilla. I used both vanilla and almond extract) 80 grams Frozen or Fresh Sweet Dark Cherries (about 3/4 cup or 14 to 16 whole cherries) Crumb Topping (see below)

Step 1: 1. Preheat oven to 350 degrees F. Have ready 7-inch tart pan with a removable bottom. Line the bottom of the tart pan with a round piece of parchment paper. (You can use a parchment lined 8x8 baking dish if you don't' have a tart pan, the cooking time will change). 2. Make the yellow cake according to the directions on the package. Set Aside Step 2: Prepare The Cherries: 1. Place the frozen cherries on a paper towel and allow to defrost and dry (as the cherries defrost the juices will be soaked up by the paper towels. You want to make sure the cherries are as dry as possible to keep from making the cake too wet). 

Step 3: Prepare The Crumb Topping: 3 T Butter, melted 1/2 Cup Almond Flour Fine Ground 1 T Coconut Flour 1 1/2 T Granulated Swerve (or other sugar substitute) 1/4 to 1/2 tsp vanilla or almond extract (optional)

1. Add the extract to the melted butter and mix well. Whisk together the almond flour, coconut flour, granulated Swerve. Work in the butter, mixing until coarse crumbs form.

Step 4: Prepare and Assemble The Cake: 1. Pour the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon. 2. Arrange the cherries on the top of the cake (I topped with whole cherries, and a few cherries cut in half) Sprinkle the crumb topping over the cherries, leaving the cherries somewhat exposed. 3. Optional: Sprinkle the top of the cherries and crumb topping with 2 teaspoons of sweetener. 4. Bake at 350 degrees for 28-32 minutes or until middle is just set. (Note: cooking time will be less if using an 8x8 baking dish).

Nutritional Information: coming ...

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