Keto Dairy Free Savory Crepes With Almond Flour#AlphabetChallenge

I love crepes for breakfasts, so I made these large crepes for me to enjoy. These crepes are dairy free, these we good to enjoy with sugar free jam.
Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan
Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "D" 

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below 2026 Alphabet Challenge-Week D- February 18- Final

• Karen’s Kitchen Stories: Chocolate Covered Sandwich Cookies with Dulce de Leche
• Food Lust People Love: Coconut Cream Date Caramel
• Mayuri’s Jikoni: Dalithoy,Konkani Style Dal 
• Blogghetti: Deviled Egg Charcuterie Board
• Jolene’s Recipe Journal: Dirty Shirley
• Magical Ingredients: Dragon Paneer Roll 
• Sneha’s Recipe: Keto Dairy Savory Crepes With Almond Flour
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan & Cheddar Pimento Corn Chip Dip 
• A Day in the Life on the Farm: Ricotta Gnudi with Creamy Mushroom Sauce 
• Culinary Cam Sesame Dandelion Greens, Siguemchi Namul-Style
• A Messy Kitchen: Sticky Toffee Swirled Cookies 

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St. Lucia Grilled Pork With Souskai Sauce - Keto#EatTheWorld

Souskai (or Sous Kay) is a vibrant, fresh Caribbean sauce and seasoning from St. Lucia and the French Antilles. This Souskai sauce is so delicious, you must try this. This can be used to marinate any meat, poultry or fish.
Adapted from here
Ingredients
For The Pork Chops Marination
1kg Boneless Pork Chops 

1 Teaspoon Pink Himalayan Salt
1 Teaspoon Pepper powder
1½ Teaspoon Curry Powder
1 Teaspoon Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon All Purpose Seasoning
3 Tablespoons Souskai Sauce

For The Souskai Sauce
1 Medium Onion - diced
3 Scallions - Green & White - separated & finely chopped
1 Small Red Bell Pepper- diced
6 Big Clove Garlic - chopped
2 Hot Peppers - Chopped (adjust accordingly for spiciness)
½ Cup Olive Oil
¼ Cup Freshly Squeezed Lime juice
½ Teaspoon Salt
2 Tablespoons Fresh Parsley - chopped
2 Tablespoons Coriander Leaves -chopped
2 Tablespoons Basil Leaves
Method
To Make The Souskai Sauce

In a small chopped add the all the ingredients except the oil and pulse it till it is coarsely chopped. Add the fresh lime juice, oil and salt to the mixture. Again pulse the chopper till the ingredients are well combined. Remove this in a wide mouth jar. Allow the sauce to sit for at least 15–30 minutes to let the flavors infuse, though it can be served immediately.
For The Pork Chops Marination
Wash and pat dry the pork chops.

In a large bowl, add all the given ingredients, rub it into the pork chops well. Refrigerate overnight for better flavors or keep it for at least 3 -4 hours for marinating.
Preheat the oven to 180°C.

Arrange the marinated chops in a large baking dish in a single layer along with marination. 

Bake 20 minutes or until the chops are tender. 

You can cook these on the stove top too. 

After they are tender, take the pork chops and grill them on coal till they are browned on both sides.

Serve hot with topped with more Souskai sauce and sprinkle of chopped tomatoes, coriander leaves. Enjoy!!

My Notes

Souskai Sauce can be used to marinated other meats like chicken, beef , lamb/mutton or seafood. It's a versatile ingredients. You can tomatoes or basil leaves too make this sauce and serve as a condiments along with the grilled meat or seafood.

Labels: St. Lucia, Eat the World, International Cuisine, Souskai, Sauce, Pork Chops, Keto, Low Carb

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "St. Lucia"

• Amy's Cooking Adventures: St. Lucia Cacao Tea 
• Sneha's Recipe: St. Lucia Grilled Pork With Souskai Sauce - Keto 
• A Day in the Life on the Farm: St. Lucian Rum Punch

Creamy Avocado & Egg Salad - Keto#SundayFunday

Creamy Avocado & Egg Salad is a healthy, protein-packed, and low-carb alternative to traditional egg salad. This is my to go salad meal which have for my lunch, especially carry it whenever I, attend a first Saturday retreat. I love this salad, it's filling and satisfying.
Ingredients 
2 Hard Boiled Eggs 
1 Large Hass Avocado 
1 Small Carrot - finely chopped
1 Medium Onion - finely chopped 
1 Medium Cucumber -finely chopped 
1 Tomato - chopped 
1 Tablespoon Extra Virgin Olive Oil 
Salt & Pepper to taste 
2 Tablespoons Mayonnaise 
2 Tablespoon Fresh Cream 
1 Teaspoon Sriracha Sauce 
Chopped Coriander Leaves - for garnishing
Method

Cut the eggs into large pieces, reserve 2 wedges for garnishing.
Mash the avocado lightly, there should be few chunks in it.
In a small bowl add the olive oil, mayonnaise, fresh cream Sriracha sauce, salt and pepper to taste mix it well, keep aside.
In a large bowl, add the chopped veggies, egg and avocado, toss to combine. Add the mayo mix and lightly mix it. Place it into a serving bowl, garnish with coriander leaves.

Enjoy!! This is a perfect filling keto meal. 
Labels: Keto, Low Carb, Avocado, Egg, Cucumber, Mayonnaise, Fresh Cream, Sriracha Sauce, Carrot, Tomato, Healthy, Main course, Sunday Funday

For Sunday Funday we are celebrating National Avocado Month. Check the recipes using Avocado!

• A Messy Kitchen: Avocado Chicken Salad
• Mayuri's Jikoni: Avocado Strawberry Salad 
• Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas 
• Making Miracles: Chocolate Avocado Pudding 
• Food Lust People Love: Chunky Avocado Egg Salad 
• A Day in the Life on the Farm: Crab and Avocado Salad 
• Sneha's Recipe: Creamy Avocado & Egg Salad- Keto 
• Cook with Renu: Grilled Tofu Avocado Sandwich 
• Sizzling Tastebuds: No cook Avocado Spread 
• Karen's Kitchen Stories: Pineapple Avocado Salsa 
• Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs 
• Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt

Keto Cottage Cheese Pizza#SundayFunday

This Keto Cottage Cheese Pizza Crust is quick to make, just add all the ingredients in a blender jar. Pour this on a parchment line tray and bake, a delicious thin crust pizza is ready. This is a complete meal.
Serves 2
Ingredients
1 Cup Cottage Cheese
2 Eggs
1 Teaspoon Italian seasoning - optional
For the Topping
3 Tablespoons Homemade Keto Tomato Sauce
Pizza Cheese
Pepperoni Slices
Pizza Seasonings
Basil Leaves - optional
Method

Blend all ingredients and pour it on a parchment lined tray make a round circle with a back of a spoon. Bake in a pre heated oven @180°C for about 20 minutes or until the edges are beginning to brown and turn crispy.. The baking time depends on the moisture content in the cottage cheese and also the thickness. 

Spread the keto tomato sauce over the flatbread, 

Add the pepperoni slices and pizza cheese , basil leaves on top. Bake for 5-10 minutes until the cheese has melted.

Enjoy!!

Labels: Cottage Cheese, Pizza, Keto, Low Carb, Sunday Funday, Egg, Main course

For Sunday Funday, we are sharing Pizza recipes 

• A Day in the Life on the Farm: Cheeseburger Pizza 
• Sneha's Recipe: Keto Cottage Cheese Pizza 
• Food Lust People Love: Leftover Pizza Pizza Salad 
• Sids Sea Palm Cooking: Pizza Dip 
• Karen's Kitchen Stories: Potato and Rosemary Pizza 
• Mayuri's Jikoni: Puff Pastry Pizza Pockets 
•  Amy's Cooking Adventures: Roasted Garlic Alfredo Pizza 
• Culinary Cam: The Elusive, Enjoyable Gluten-Free Pizza 
• Sizzling Tastebuds: Turkish Pide

Malfatti With Tomato Sauce -Keto#EatTheWorld

Malfatti (Italian spinach ricotta dumplings) is Naked Pasta In Tomato Sauce. Gnudi or Malfatti, as they are also known, are a kind of gnocchi - balls/rolls of spinach and ricotta without any pasta covering them. The difference only is Malfatti (badly made) in Northern Italy, Gnudi (naked) in Florence.
I’ve heard it said that these rustic, poorly made, naked ravioli have a long history, going back to Roman times, and perhaps even earlier.

Ingredients
For The Sauce
4 Large Tomatoes - blanched & peeled
2 Tablespoons Olive oil
2 Tablespoons Butter
4 Cloves Garlic - chopped
1 Medium Onion - chopped
1 Teaspoon Red Chilly flakes
1 Teaspoon Dried Parsley
1 Teaspoon Thyme
Teaspoon Dried Celery

Salt & Pepper
To Make The Malfatti click Here
Method
For The Sauce

Blend the onion and tomatoes.
In a pan heat oil and butter add the chopped garlic fry for a minute add the blended tomato mixture add all the dry spices and herbs. Mix well, bring to a boil then reduce heat to low, partially cover and simmer for 10 to 15 minutes, stirring occasionally. Add salt & pepper to taste. When oil surfaces and the sauce thickens, switch off the flame.

Pour your sauce into a large serving dish and lay the Malfatti on top. Sprinkle freshly chopped basil leaves
and serve.

Labels: Keto, Low Carb, Malfatti, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italian, Eat The World

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Northern Italy" 

• Palatable Pastime: Cheese Ravioli with Morel Sauce
• Sneha's Recipe : Malfatti With Tomato Sauce -Keto 
• A Day in the Life on the Farm: Risotto al Pesce Persico 
• Amy's Cooking Adventures: Tiramisu  

Grilled Zucchini Bruschetta Bites#Alphabet Challenge

These Keto Zucchini Bruschetta Bites are a fun and tasty and a great way to enjoy a tasty alternative where the toast is replaced with slices of zucchini making for some light, bite sized treats! Whether you are looking for a Keto appetizer, snack or even a light meal these zucchini bruschetta bites are the perfect finger food!

Ingredients
2 Medium Zucchini - sliced ⅛ inch thick
2 Medium Tomatoes - diced
2 Tablespoons Basil - chopped
2 Tablespoons Balsamic Vinegar
1 Clove Garlic - minced
Salt & Pepper to taste
Cheese Slices as required.
Grated Pizza Cheese as required
Method

Mix the basil balsamic vinegar, garlic, salt and pepper. Keep aside.
Top the zucchini slices with a piece of cheese slice then tomato the mixture of the tomatoes, basil, balsamic vinegar mix, sprinkle on the pizza cheese.

Broil or grill until the cheese has melted.

Enjoy these bites...yum!! 
Labels: Alphabet Challenge, Keto, Low Carb, Zucchini, Appetizer, Snack

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Culinary Cam: A Holiday Zaza or Two or Three - Cheers!
• A Day in the Life on the Farm: Baked Ziti 
• Food Lust People Love: Boursin Zucchini Tart 
• Sneha’s Recipe: Grilled Zucchini Bruschetta Bites
• Blogghetti: Homemade Za’atar Seasoning 
• A Messy Kitchen: Lemon Eton Mess 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Simple Zero Cream Creamy Butternut Squash Soup
• Karen’s Kitchen Stories: Zacatecas Beef Stew
• Jolene’s Recipe Journal: Zeppole 
• Mayuri’s Jikoni: Zeytin Piyazi 

Xacuti Chicken Mince Stuffed Bell Peppers#AlphabetChallenge

These Keto Xacuti Chicken Mince Stuffed Bell Peppers is a simple comfort food that's hearty, filling, has incredible flavors, you can bake them or make it in a stove top pan. This is a hassle free versatile, easy, meal which can be prepped earlier or even freeze them.

Serves 4
Ingredients
500 Grams Chicken Mince
1 Tablespoon Heaped Xacuti Masala
1 Teaspoon Each Minced Garlic and Ginger
½ Teaspoon Turmeric powder
2 Medium Onions - chopped
2 Green Chillies - minced
4 Large Bell Peppers/Capsicums - cut into halves
1 Tablespoon Olive oil/Coconut oil
Cheese for topping as required
Method

Saute chopped onions, ginger and garlic in a pot till the onions are soft. Next add the xacuti masala and saute for a minute.
Add the chicken mince, water and stir it well till no big chucks of meat. Add salt to taste and cook covered on medium heat for 20-25 minutes.
Turn the heat off and add the chopped fresh cilantro. Let cool.
Preheat oven to 180°C.
Cut thin slice from stem end of each cleaned bell pepper to remove top of pepper. Remove the seeds and membranes.

Apply little salt to the bell peppers on the inside. Place them in a microwaveable dish add a splash of water to the bottom of the dish and microwave for a minute to soften the peppers a little.
Pour out any liquid from the inside of the bell peppers. Next spoon in the chicken mince in each pepper, drizzle a little olive oil on the sides of the dish. 

Cover the dish with a foil and then bake in a preheated oven for 35-40 minutes at 180°C with both the elements on - top and down. After 40 minutes remove the foil and again bake at 200°C till the cheese turns golden.
Remove cool and enjoy.

Labels: Keto,Alphabet Challenge,Low Carb, Chicken Mince, Stuffed Peppers, Side Dish
Let's take a look at the recipes being shared today with Alphabet "X"

Sneha’s Recipe: Xacuti Chicken Mince Stuffed Bell Peppers 

A Messy Kitchen: Xiao Mi Zhou (Millet porridge/congee) 

Jolene’s Recipe Journal: Xocolati- Aztec Hot Chocolate 

Karen’s Kitchen Stories: Xavier Soup 

Food Lust People Love: Homemade XO Sauce 

Palatable Pastime: Vietnamese Sesame Shrimp Noodles (Mi Xao Tom) 

Culinary Cam: The Luxurious Umami Bomb that is (Homemade) XO Sauce + How to Use it 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Rotisserie Chicken Xavier Soup with Fennel 

A Day in the Life on the Farm: Xanthia Cocktail 

Mayuri’s Jikoni: Pai Huang Gua Hé Xigua

Keto Biscuits With Almond & Coconut Flour#BreadBakers

Biscuits and Gravy are the ultimate comfort and delicious food for a perfect meal. These Keto biscuits are so flaky, but hold together well.
Ingredients
150 Grams Almond Flour
15 Grams Coconut Flour
½ Teaspoon Pink Himalayan Sea Salt
½ Teaspoon Xanthan Gum
2 Teaspoons Baking Powder
3 Tablespoons Heavy Whipping Cream
56 Grams Cold Butter - cut into cubes
2 Large Eggs 
Method
Preheat your oven to 190°C with both the elements on (top & bottom).

In a large mixing bowl or food processor, combine the almond flour, coconut flour, salt, xanthan gum, and baking powder, mix until well combined. Then add the cubed cold butter and pluse until it forms bread crumbs. Then add all the wet ingredients, and pluse it twice. Remove this into to a bowl ( do not overmix - this will whip out all of the air and cause the biscuits to deflate).

Take a large cookie scoop and drop it on a lined baking tray ( I got 7 biscuits). Slightly wet your hands and give it round shape and flatten the top a little. 

Bake for 10-12 minutes ( mine got done in exactly 12 minutes) or until slightly browned. It could take slightly longer depending on your oven. 

Cool them on a wire rack.

These are so buttery, soft, and flaky inside. 

I enjoyed this with Indian Style kheema gravy. This is real comfort food.

Labels: Biscuits, Keto, Low Carb, Almond Flour, Coconut Flour, Bread Bakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Biscuits.

A Day in the Life on the Farm: Apple Cider Biscuits 

A Messy Kitchen : Cast Iron Buttermilk Biscuits 

The Wimpy Vegetarian: Cheesy Air Fryer Biscuits with Herbs 

Karen's Kitchen Stories: Cream Cheese Biscuits 

Food Lust People Love: Easy Drop Biscuits 

Sneha’s Recipe: Keto Biscuits With Almond & Coconut Flour 

Palatable Pastime: Sausage and Cheddar Biscuits