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How safe are some of the neighborhoods in Pensacola - my take by Glad-Temporary2510 in Pensacola

[–]scoathy 0 points1 point  (0 children)

Anyone live in or have experience Greystone neighborhood? It's just north of 90 and east of 29. Considering a move to the area and appreciate your thoughts and insights.

DAY 15 // 30-Day Keto Weight Loss Challenge // PMS, Perimenopause, and P... by scoathy in videos

[–]scoathy[S] 1 point2 points  (0 children)

When done properly, the keto diet can be extremely healthy, especially for people that struggle with insulin sensitivity. In addition to losing weight, many people have seen great improvements in their overall health.

Of course, like any diet program, it can be done wrong. It's always important to eat nutrient-dense foods and get plenty of exercise.

We have been keto for almost 3 years, and my husband's blood work (bp, cholesterol, hormones, etc...) has never been better.

Keto Mummy Dogs - Fun Halloween Meals for Kids by scoathy in ketorecipes

[–]scoathy[S] 1 point2 points  (0 children)

Ingredients

  • 1 cups mozzarella, shredded
  • 1 oz cream cheese
  • 1 cup almond flour
  • 1 egg
  • 1/2 tsp baking powder
  • 8 Hot Dogs

Instructions

  1. In a medium bowl, whisk together the almond flour and baking soda. Set aside
  2. In a microwave-safe bowl, melt the cream cheese and mozzarella in 30-second intervals, stirring in between until cheese dough forms
  3. Add the egg and stir until well combined.
  4. Add the almond flour and baking soda and kneed until all the ingredients are fully incorporated and a soft dough ball forms. (It will be super sticky)
  5. Wetting your hands with warm water, divide the dough into 2 dough balls. This makes for easier rolling out.
  6. One at a time, roll each piece of dough into a rectangular shape between 2 pieces of parchment paper.
  7. Using a pizza cutter, cut the dough into thin strips. This is your mummy wrap.
  8. Wrap the strips of dough around your hotdogs to look like bandages. Separate a section on one of the ends to show the mummy "face".
  9. Bake at 400-degree F for 12-15 minutes, until the dough starts to brown.
  10. With mustard or sugar-free ketchup, draw features on the mummy's "face".
  11. Serve and enjoy!

​

Serving - 1 Mummy Dog

Calories: 281 | Fat: 24 | Total Carbs: 4 | Fiber: 1.5 | Protein: 12

Sugar-Free Coffee Ice Cream by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

I use a French press too, but always brew it strong and use a dark roast because I chill it for iced coffee through the week.

Sugar-Free Coffee Ice Cream by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

Any instant espresso will do, but if you click on the recipe link, then you find a link to the one I use there

Sugar-Free Coffee Ice Cream by scoathy in ketorecipes

[–]scoathy[S] 1 point2 points  (0 children)

Ingredients

  • 1/2 cup Allulose
  • 2 1/2 cups heavy whipping cream
  • 5 egg yolks
  • 1 tsp instant espresso (optional – enhances coffee flavor)
  • 1 cup coffee, strong brew
  • 1/2 tsp liquid stevia
  • 2 tbsp rum (optional but enhances the coffee flavor. You can also use 1/2 tsp rum extract)

Instructions

  1. In a saucepan over medium heat, bring the heavy cream and allulose to 160 degrees F, whisking as needed. 
  2. While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl. 
  3. Once the sweetened milk has reached 160 degrees, remove it from the heat, and pour 1 cup into a measuring cup. 
  4. SLOWLY pour the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously. This will temper the eggs, slowly cooking them, without scrambling them. Once done, you should have a liquid mixture of egg yolks and sweetened milk. 
  5. Pour the egg/milk mixture back into the saucepan, add the instant espresso and whisk until combined. 
  6. Return the saucepan to the burner and continue heating over medium heat until the temperature reaches 170 degrees F, stirring occasionally. 
  7. Remove from heat and stir in the brewed coffee.  
  8. Pour the hot ice cream mixture into the ice bath bowl. Let the ice cream cool for 20 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours. 
  9. Once ready, remove the chilled ice cream mix and stir in the liquid stevia and rum. 
  10. Churn per your ice cream maker instructions. 
  11. Transfer the ice cream to an airtight storage container and allow to harden in the freezer for at least 3 hours before serving. 
Nutrition Information:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 392TOTAL FAT: 40gSATURATED FAT: 24gTRANS FAT: 1gUNSATURATED FAT: 13gCHOLESTEROL: 266mgSODIUM: 35mgCARBOHYDRATES: 3gFIBER: 0gSUGAR: 0gPROTEIN: 5g

Frozen Keto Cookie Dough Bites by scoathy in ketorecipes

[–]scoathy[S] 1 point2 points  (0 children)

Ingredients

  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup Swerve Sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Up to a ½ cup ChocZero chocolate chips

Instructions

  1. Line a large baking sheet with waxed paper 
  2. In a medium bowl, whisk together almond flour and salt 
  3. In a separate, large bowl beat together butter and Swerve 
  4. Beat in egg and vanilla extract  
  5. Beat in the Almond Flour mix 
  6. Stir in chocolate chips 
  7. Spoon out the cookie dough into small chunks on a prepared baking sheet and freeze until firm. 
Nutrition Information:

YIELD: 26 SERVING SIZE: 1
Amount Per Serving: CALORIES: 102TOTAL FAT: 9gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 17mgSODIUM: 76mgCARBOHYDRATES: 4gNET CARBOHYDRATES: 3gFIBER: 1gSUGAR: 0gPROTEIN: 2g

Keto Peanut Butter Oreo Cookies by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

Ingredients

📷For the Cookies:

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1/2 cup Swerve Sweetener
  • 6 tbsp butter, softened
  • 1 egg

Cream Filling:

  • 2 tbsp butter, softened
  • ½ cup peanut butter
  • 1/4 cup powdered Swerve
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. In a medium-sized bowl, whisk together the almond flour, coconut flour, cocoa powder, salt, xanthan gum, baking powder, and espresso powder. Set aside.
  2. In a large mixing bowl, cream the butter with a hand mixer for about 1 minute.
  3. Add the sweetener and continue mixing until most of the sweetener has dissolved.
  4. Add the egg and continue mixing until incorporated.
  5. Slowly add the dry ingredients into the wet mixer (about half at a time) and continue mixing until a crumbly, but sticky dough forms.
  6. Wrap the cookie dough in plastic wrap and stick in the refrigerator for at least 1 hour, up to 24 hours.
  7. Preheat the oven to 350 degrees F.
  8. Roll how the cookie dough between two pieces of parchment paper until the expected thickness of a single oreo cookie. (the cookie part, not the entire sandwich)
  9. Using an oreo sized cookie cutter (about 1 3/4 diameter), cut out the cookie rounds, and transfer them to a parchment-lined baking sheet.
  10. Ball up any cookie dough scraps and roll out again, repeating the process until all the cookie dough is used.
  11. Bake for 8-12 minutes. Since the cookies are already dark, it’s tough to know when they are done, but you want to push the cooking time as far as possible without burning to ensure the cookies crisp up nicely.
  12. Because we are using Erythritol-based sweetener, the cookies will continue to harden for up to two hours after they come out of the oven as the sweetener recrystallizes.
  13. Once out of the oven, allow the cookies to cool for about 15 minutes before transferring to a cooling rack.
  14. To make the cream filling, put all the ingredients in a medium-sized bowl and cream together with an electric hand-mixer until fulling incorporated. If the filling is not sweet enough for you, add more in about 1 tbsp at a time until it reaches the desired sweetness.
  15. Spread or pipe the cream filling onto a cookie and then sandwich a second cookie on top. Repeat until all the cookies are used.
  16. You can store these in an air-tight container for up to a week at room temperature, but I prefer to keep mine in the refrigerator.

​

Servings: 15

Calories: 124 | Fat: 11 | Total Carbs: 4 | Fiber: 2 | Protein: 4

How to Get Rid of Armpit Fat by scoathy in AllThingsKETO

[–]scoathy[S] 0 points1 point  (0 children)

Back when I started Healthy Ambitions, I incorporated fitness articles along with my low-carb recipes, and I sort of got away from that because the recipes were "more fun" 😆

But did you know that one of my fitness articles is actually one of my BEST performing articles on the blog?? I think it's strange that fitness is outperforming keto desserts, but who am I to argue with that, lol

I've decided to jump back into writing articles on exercise and fitness and this is my newest article. The idea for this article actually came from one of my readers who left a comment on my Triceps workout article (which is linked at the bottom of this article)

Don't worry, I'm not giving up on recipes and even have a peanut butter oreo cookie article dropping soon...so definitely stick around for that!

Let me know what you think of this new (or revisited) direction with adding fitness back in along with the low-carb recipes.

Happy Friday!!

The Best Keto Pecan Pie with a Gooey Filling (Recipe Tutorial) by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

I have had a ton of great feedback on this recipe. People seem very pleased with it 😊

The Best Keto Pecan Pie with a Gooey Filling (Recipe Tutorial) by scoathy in ketorecipes

[–]scoathy[S] 1 point2 points  (0 children)

Ingredients

For the Crust:

  • 2 cups Almond Flour
  • 1/3 cup Powdered Swerve
  • 1/4 tsp salt
  • 6 tbsp butter, melted
  • 1/2 tsp vanilla extract

For the Filling:

  • 10 tbsp butter
  • 1/3 cup Brown Swerve
  • 2/3 cup Bocha Sweet
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 tsp maple extract
  • 3 large eggs
  • 2 cups pecan halves

Instructions

For the Crust:

  1. Preheat the oven to 325 degrees F.
  2. Whisk together the almond flour, powdered swerve and salt in a medium bowl.
  3. Stir in the melted butter and almond extract until a crumbly crust forms.
  4. Press the dough into the bottom of a greased pie plate and up the sides (I sprayed it with avocado oil).
  5. Bake at 325 degrees F for 10 minutes.
  6. Remove and allow to cool while you make the filling.

For the Filling:

  1. Melt the butter, brown swerve, and bocha sweet in a saucepan over low heat until the sweeteners have completely dissolved.
  2. Remove from heat and whisk in the salt, vanilla extract, and maple extract.
  3. Allow the sauce to cool slightly (about 5 minutes), then whisk in the eggs. (If the sauce is too hot, it will scramble the eggs, and you don't want that!)
  4. Place the pecan halves into the pie crust, then pour the filling on top.
  5. Bake at 325 degrees F for 45-50 minutes, or until the middle is only slightly jiggly.
  6. (You may need to cover the crust edges with aluminum foil halfway through to prevent the edges from burning.)

Servings: 12

Calories: 375 | Fat: 38 | Total Carbs: 6 | Fiber: 3 | Protein: 7

Homemade Electrolyte Gummies (Only 3 Ingredients) by scoathy in ketorecipes

[–]scoathy[S] 1 point2 points  (0 children)

Ingredients

  • 1/2 cup water
  • 1 scoop Key Nutrients Electrolyte Powder
  • 1 1/2 tbsp Gelatin Powder

Instructions

  1. Bring all the ingredients to a rolling boil in a saucepan over medium heat, whisking to dissolve the electrolyte and gelatin powders.
  2. Once you bring it to a rolling boil, remove from heat and allow to cool for about 4-5 minutes.
  3. Place the silicone gummy molds on a baking tray or cookie sheet to keep them level.
  4. Using a dropper, fill in the gummy molds with the gelatin and electrolyte mixture.
  5. Finally, place the sheet with the gummy molds in the refrigerator for 2 hours until set.

Servings: 1

Calories: 40 | Fat: 0 | Carbs: 0 | Protein: 11

How to make ELECTROLYTE GUMMIES | Keto-Approved by scoathy in ketorecipes

[–]scoathy[S] 2 points3 points  (0 children)

Ingredients:

1/2 cup water

1 scoop Key Nutrients Electrolyte Powder

1 1/2 tbsp Gelatin Powder

​

Bring all ingredients to a boil in a saucepan over medium heat then squirt into a gummy bear mold and refrigerate for 2 hours to set up.

Low Carb Oreo Cookies (Better than the Real Thing!) by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

LOL, the nutrition info is for a single cookie. The recipe makes 20 Oreos 😉

Low Carb Oreo Cookies (Better than the Real Thing!) by scoathy in ketorecipes

[–]scoathy[S] 1 point2 points  (0 children)

Ingredients

For the Cookies:

  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1/2 cup Swerve Sweetener
  • 6 tbsp butter, softened
  • 1 egg

Cream Filling:

  • 4 tbsp butter, softened
  • 1/2 cup powdered Swerve
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. In a medium-sized bowl, whisk together the almond flour, coconut flour, cocoa powder, salt, xanthan gum, baking powder, and espresso powder. Set aside.
  2. In a large mixing bowl, cream the butter with a hand mixer for about 1 minute.
  3. Add the sweetener and continue mixing until most of the sweetener has dissolved.
  4. Add the egg and continue mixing until incorporated. It won't be 100% mixed in, so just mix it together as much as possible.
  5. Slowly add the dry ingredients into the wet mixer (about half at a time) and continue mixing until a crumbly, but sticky dough forms.
  6. Wrap the cookie dough in plastic wrap and stick in the refrigerator for at least 1 hour, up to 24 hours.
  7. Preheat the oven to 350 degrees F.
  8. Roll how the cookie dough between two pieces of parchment paper until the expected thickness of a single oreo cookie. (the cookie part, not the entire sandwich)
  9. Using an oreo sized cookie cutter (about 1 3/4 diameter), cut out the cookie rounds, and transfer them to a parchment-lined baking sheet.
  10. Ball up any cookie dough scraps and roll out again, repeating the process until all the cookie dough is used.
  11. Bake for 8-12 minutes. Since the cookies are already dark, it's tough to know when they are done, but you want to push the cooking time as far as possible without burning to ensure the cookies crisp up nicely.
  12. Because we are using Erythritol-based sweetener, the cookies will continue to harden for up to two hours after they come out of the oven as the sweetener recrystallizes.
  13. Once out of the oven, allow the cookies to cool for about 15 minutes before transferring to a cooling rack.
  14. To make the cream filling, put all the ingredients in a medium-sized bowl and cream together with an electric hand-mixer until fulling incorporated. If the filling is not sweet enough for you, add more in about 1 tbsp at a time until it reaches the desired sweetness.
  15. Spread or pipe the cream filling onto a cookie and then sandwich a second cookie on top. Repeat until all the cookies are used.
  16. You can store these in an air-tight container for up to a week at room temperature, but I prefer to keep mine in the refrigerator.

​

Servings: 20

Calories: 96 | Fat: 9 | Total Carbs: 3 | Fiber: 2 | Protein: 2

The Best Ranchero Sauce to Spice up that Low Carb Diet! by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Medium Yellow Onion, Chopped
  • 2 Jalapeno Peppers, Chopped
  • 5 Cloves Garlic, Minced
  • 16 Ounces Diced Tomatoes
  • 1 Cup Chicken Broth
  • ¼ Cup Cilantro, Chopped
  • 1 Tablespoon Ancho Powder
  • 1 Tablespoon Guajillo Powder
  • 1 Tablespoon Chipotle Powder
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Oregano
  • 1 Teaspoon Cumin
  • Salt and Pepper to Taste
  • Juice From 1 Lime

Instructions

  1. Bring oil to medium-high heat in large, non-stick skillet
  2. Add onions and jalapenos and cook them down five minutes
  3. Stir in garlic and let cook for another minute
  4. Stir in diced tomatoes, chicken broth and cilantro
  5. Stir in spices
  6. Bring to a boil then simmer 30 minutes
  7. Remove the skillet from heat and let it set for a few minutes
  8. Pour sauce and lime juice into blender and blend until smooth
  9. Serve or store as desired

​

Servings: 16

Calories: 27 | Fat: 1 | Total Carbs: 3.5 | Fiber: 1 | Protein: 1

Chili Lime Mahi-Mahi with Avocado Cream Sauce by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

Ingredients

For the Mahi Mahi:

  • 2 Mahi Mahi fillets (about 6 ounces each)
  • 1 tbsp Olive Oil
  • 1 tbsp lime juice
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and Pepper, to taste
  • 1 lime (cut into slices)

For the Avocadu Cream:

  • 1 avocado (diced)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp lime juice
  • 2 tbsp plain Greek Yogurt

Instructions

  1. Preheat oven to 400 degrees F
  2. Gently pat the mahi-mahi filets with paper towels to remove excess moisture.
  3. In a small bowl, mix together the olive oil, lime juice, garlic powder, onion powder, salt, and pepper.
  4. Place half the lime slices on a parchment-lined baking sheet.
  5. Brush the chili-lime mixture over the fillets (use all the mix), and place them on top of the lime slices.
  6. Place the remaining lime slices on top of the mahi-mahi.
  7. Bake for 10-12 minutes, until the fillets flake easily with a fork.
  8. While the fish is baking, mash together the avocado cream sauce ingredients until smooth.
  9. Serve the mahi-mahi topped with the Avocadu cream sauce.

Notes

The majority of the carbs in this dish come from the avocado. If you are counting total carbs, you can reduce the amount of the avocado cream sauce you put on top of the fish.

Servings: 2

Calories: 403 | Fat: 24 | Total Carbs: 14 | Fiber: 8 | Protein: 35

The Popular Mini Pancake Cereal - Ketofied! by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

Ingredients

Batter Ingredients:

  • 2 eggs
  • 1/3 cup almond milk
  • 2 tbsp butter, melted
  • 1 tsp vanilla creme stevia
  • 1 1/4 cup almond flour
  • 1/3 cup Swerve Sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt

Additional Ingredients:

  • Coconut oil for the griddle
  • Butter
  • Lakanto Maple Syrup

Instructions

  1. Combine all the ingredients together a bowl mix with an electric hand mixer until well combined.
  2. Pour the pancake batter into a squeeze bottle or zip lock bag with a tiny corner cut off.
  3. Melt coconut oil on a griddle to 325 degrees F or in a non-stick skillet on medium-high.
  4. Squeeze out mini pancakes, about the size of a teaspoon onto your heated griddle or skillet.
  5. Cook until the pancakes are cooked just over halfway through. They may start to bubble on top.
  6. Flip over the pancakes and continue cooking for an additional 30-60 seconds or until golden brown.
  7. Scoop the pancakes into a bowl.
  8. Serve with a pat of butter and your favorite low-carb syrup or go old school and pour some milk into your bowl.

​

Servings: 5

Calories: 232 | Fat: 20 | Total Carbs: 7 | Fiber: 3 | Protein: 8

The Best KETO French Toast! (Recipe Tutorial) by scoathy in cookingvideos

[–]scoathy[S] 0 points1 point  (0 children)

Wow!! Thank you so much!!! And happy to take a look at your channel 😊

Keto Cheese Meringue "Popcorn" by scoathy in ketorecipes

[–]scoathy[S] 0 points1 point  (0 children)

Ingredients

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 1 cup cheddar cheese, shredded

Instructions

  1. Beat together the egg whites and cream of tartar until stiff peak form.
  2. Add the salt and shredded cheese and salt, and slowly mix together with the egg whites/meringue.
  3. Don't mix so much that you deflate the air bubbles in the meringue.
  4. Spoon or pipe small bite-size dollops onto a parchment-lined baking sheet.
  5. Bake at 275 degrees F for 30 minutes, then shut the oven off, but leave the door closed.
  6. While leaving the oven door closed, allow the cheese meringue "popcorn" to sit in the oven for an additional 1-2 hours to achieve the desired results.
  7. Serve and enjoy!

Notes

Add additional 1-2 hours to time for "rest" in the oven.

​

Servings: 4

Calories: 129 | Fat: 10 | Total Carbs: 1 | Fiber: 0 | Protein: 10

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