Day 20 in Ketogenic Lifestyle

So 7 lbs in 19 days is not earth shattering. BUT it is 7lbs lighter! And considering my age and hormones, I see it as a big win! 

Last Saturday we had a big party. I had to have & prepare loads of carb filled goodies for our guests who do not follow a ketogenic lifestyle. I did it AND I made a few Keto hits too.

Along side of the delicious Costco birthday cake, I made Keto Cookies. I wanted to celebrate with a goodie alongside everyone else. These are my favorite treats. My kids always want them because they are good cookies, not good KETO cookies.

In addition to the best Keto Cookies recipes, I want to share with you my favorite on the go, "fast food" that I like to keep on hand.

Hard boiled eggs.... you can boil them yourself or you can run into the grocery store and grab these. I keep these on hand for quick meal. 

I eat them out of the package with salt & pepper

I eat them with a bit of mayo, & dill relish (egg salad)

I eat them with the yolks blended with a bit of may & seasoning (deviled eggs)

I eat them fried with Parmesan crust

They are just good, fast, and easy.

Next up.... 

I LOVE these! I have one day a week when I am busy from 7am to 8pm.

I usually have these with me. I will eat a few for lunch, and the rest for supper.

I don't really miss  pizza when I can eat these!

My last suggestion for a quick Keto meal or snack:

yum. salt & pepper and eat!

I would love to hear from you on some of your go-to snacks. You meaning anyone out there who may happen to read this... maybe

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Recipe

Lemon Shortbread keto cookies

iNGREDIENTS

• 6 Tbsp butter
• 2 cups almond flour
• 1/3 cup granulated sweetener (I like Swerve)
• 1 tsp freshly grated lemon zest (I have used lemon juice & lemon extract)

INSTRUCTIONS

1. Melt the butter in the microwave or a small saucepan.
2. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
3. Form dough (it will be crumbly, this is normal) into a cylinder and wrap tightly with plastic wrap to compress.
4. Chill in freezer for 30 minutes or until firm, or in the refrigerator for 2 hours.
5. With a sharp knife, slice into 1/2 inch thick cookies (if they crumble apart your dough isn’t cold enough or you didn't pack your roll tight enough).
6. Bake in a preheated oven @ 350 degrees (F) on a parchment lined cookie sheet for 15 minutes, or until firm and golden brown.
7. Allow to cool before removing.

Nutrition

• Serving Size: 1 cookie
• Calories: 119
• Fat: 11g
• Carbohydrates: 1.6g net
• Protein: 3g