Christmas Cookies Galore! (And some low-carb ones too!)

It’s no secret that I love to bake. 

Especially around the holidays!

Baking dozens upon dozens of Christmas cookies for family and friends was a tradition my mom and I started way back in once upon a time time when I was a child. Her friend Mary Kelly would join us and we would literally bake all-night-long. 

Oatmeal fudgey bars, rum balls, Tollhouse cookies, Spritz cookies, jam dots, snickerdoodles- the list goes on and on. By the time we were done, we’d have enough cookies for my dad to take to work, my mom to share with her co-workers at school, and a plate for just about everyone else! 

My mom loved the holidays, and I’ve carried on that enthusiasm in her absence by continuing these fun traditions that we started long ago. 

I started baking on Sunday, when we held our annual Christmas Cookie Swap for the families at the Ronald McDonald House in Tampa! 

We baked tons of cookies for the families staying at the house while their child receives medical care, and each family was gifted with a gorgeous plate of cookies- just like at a traditional cookie exchange. We also whipped up an Asian themed dinner, and brought home some cookies for our own families too! 

We even brought my mom’s spirit into the house by using her Kitchen Aid stand mixer that I brought over from my kitchen! 

Yesterday I tapped into my inner Mrs. Fields 😉 and started baking for my nearest and dearest, and will continue through the week. I baked a variety of cookies for Mr. Fields to take to work, and to share with family and friends. I made SO. MANY. COOKIES! Jam dots, blondies, cinnamon palmiers, oatmeal, rum balls, lemon crinkles, and savory sausage and cheddar balls! 

I also whipped up a variety of low carb, no sugar, keto friendly cookies that turned out to be SO delicious! Paleo blondies, cream cheese sugar cookies (with homemade colored Truvia), melt-in-your-mouth pecan snowballs, and iced sugar cookies (just like those iced cookies you buy in the grocery store!). 

Here are the links to all of the recipes listed above! With a few days left before Christmas, you still have plenty of time to make a batch of these for your loved ones!

Low Carb Sausage Balls 

Sugar Cookies (sprinkles and iced) 

Pecan Snowball Cookies (keep in the fridge overnight for more of a traditional ball shaped cookie)

Paleo Blondie Bites (use Sukrin gold sweetener and Lily’s chips to keep these sugar free and keto friendly)

Lemon Crinkle Cookies 

Cinnamon Palmier Cookies

Chewy & Crisp Oatmeal Cookies

Jam Dot Mini-muffin Cookies

Traditional Sausage Balls

Rum Balls

PS- If you’re local and want some cookies, message me! I have to-go boxes! 😉
Merry Christmas to you and yours!
xoxo Steph


Low carb Fiddle Faddle (or Poppycock if you’d like!)

When I was around 7 or 8, my grandfather, Abuelito, built me a treehouse. 

It wasn’t fancy or elaborate, just a big wooden platform, about 7 feet off of the ground with a ladder to get up to it. He even added green indoor/outdoor carpeting over the wood to add a little extra something, but other than that, it was a super simple design (unlike my life-size, walk-in, air conditioned playhouse him and my dad built me when I was a toddler which WAS elaborate, but I’ll save that for another post).

I have so many fond memories of hanging my legs over the platform of this treehouse, sitting there among the leaves and the squirrels talking about what kids talk about with my cousin Glenn, and my childhood friend Vanessa. 

We’d spend hours in the tree house- no smartphones, no video games, no toys- just us and that wooden platform, climbing the branches that surrounded the treehouse, plucking leaves, camouflaging ourselves from cars as they drove by, and stopping every so often for snacks that my grandmother, Abuelita, would bring us. 

Cold boxes of YooHoo chocolately drink, plastic bowls of Bugles, plates of Nilla Wafers, and sometimes, a box of Fiddle Faddle to share, were using our go-to snacks when it came to our treehouse dining.

Do you remember Fiddle Faddle? Or maybe you used to call it Poppycock? Or maybe even Crunch N’ Munch? They were all pretty much the same thing: salty and sweet caramel coated popcorn with some type of nuts, usually pecans or peanuts, mixed in. It was utterly DELICIOUS. 

I was watching Trisha’s Southern Kitchen on Foodnetwork yesterday morning and she was whipping up granola bars for John Legend (seriously, what a life!), when it hit me: I could totally use the caramel sauce I topped my pecan bars with last week and make some keto, low carb granola bars!


Um, YES! I loved, loved, LOVED Fiddle Faddle as a child, and that adoration carried on through adulthood. I can’t remember the last time I purchased a box of this stuff, but I can still vividly remember the buttery, sweet, salty, and satisfyingly crunchy taste of this treat. And as soon as those memories came flooding back into my mind, I knew I’d have to try and make a batch ASAP. 

Not only would this Fiddle Faddle make a great anytime snack, it would also serve as a lovely holiday treat to bring to a party, or to give as a gift in a tall mason jar with a bow wrapped around the lid. This mixture will stay fresh for 2 weeks in an airtight container or Ziplock bag on the counter, or 3 weeks in the fridge.

I used Wholesome Yum’s tried and true caramel sauce, and a mixture of nuts and things I had on hand, but this is easily customizable using whatever ingredients you have! The recipe for the caramel calls for Sukrin Gold (which is out of this world good as far as no sugar sweeteners go!), but you could also use another granulated no sugar sweetener (like Truvia) to make the caramel, adding a little butternut extract, maple extract, or even a tablespoon of molasses for some richness and depth.   

Here’s the recipe: 

Low Carb, Keto friendly Fiddle Faddle
Yields 15
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  1. For the caramel: Follow the directions from Wholesome Yum's recipe for caramel sauce (linked in the post)
  2. 1/4 cup salted macadamia nuts
  3. 1/4 cup unsalted pecan halves
  4. 1/4 cup unsalted almonds
  5. 1/4 cup unsweetened coconut chips
  6. 1 cup bite sized crunchy pork rinds (don't like pork rinds, try bacon crumbles instead!)
  7. *Walnuts or peanuts would also work great in this mix! I threw in a sprinkle of shelled pistachios because I had a few left over from another recipe, just note that some nuts have higher carb counts (like pistachios) than the lower ones I list in this recipe!
  8. *The pork rinds (or bacon) will have salt on them, so choose 1 salted nut, and leave the rest unsalted so that the recipe isn't TOO salty. Unless you like a lot of salt, then by all means, salt it up!
  1. Make the caramel sauce according to the directions.
  2. Mix the nuts, coconut chips, and pork rinds together in a bowl.
  3. Pour the warm caramel sauce over the nut mixture and stir well to coat.
  4. Transfer to a wax or parchment paper lined 9in x 9in pan and spread evenly.
  5. Place into the refrigerate for 30 minutes, and then break apart into chunks.
  6. Enjoy!
  1. I like to place 1/4 cup of the mixture into cupcake liners for portion control!
  2. Yield 15, 1/4 cup servings.
  3. 1/4 cup= 2.5g total carbs!
  4. Link to the caramel sauce recipe:https://www.wholesomeyum.com/recipes/sugar-free-caramel-sauce-recipe-low-carb-keto/
Enjoy and Happy Holidays!


Low carb Pecan Bars

There really is nothing else to say about these bars than:


These bars are everything you are hoping for from real deal pecan bars: a soft and crumbly sweet and salty crust, and a sweet, buttery, and gooey filling with toasted pecans as far as the eye can see. 

Oh, and that they’re just 2.6g total carbs per bar! 

Here’s the recipe!
(And Happy Thanksgiving Eve!) <3

Low carb pecan bars
Yields 15
2.6g total carbs per bar (made in a 9in x 9in pan, and cut into 15 squares)
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For the crust
  1. 1/2 cup almond flour (or any nut flour- I used pecan!)
  2. 1/2 cup oat fiber
  3. 1/2 tsp. sea salt
  4. 1/2 tsp. baking soda
  5. 1/4 cup Sukrin Gold sweetener 0g carbs
  6. 1/4 cup No calorie sweetener (I used Truvia)
  7. 1/2 stick of unsalted butter
  8. 1 tsp. vanilla extract
For the filling
  1. 1 1/2 sticks of unsalted butter
  2. 2 cups of toasted pecan halves (4-5 minutes over low heat in a frying pan)
  3. 1/2 cup Sukrin Gold
  4. 1/2 cup No calorie sweetener (I used Truvia)
  5. 2 large eggs
  6. 1/4 cup of room temperature water
  7. 1/2 tsp. baking soda
  8. 1/2 tsp. sea salt
  9. 1 tbsp. vanilla extract
  10. 1 tsp. maple or butternut extract (optional, but enhances the flavor)
  11. *If you don't have Sukrin Gold, replace with more Truvia and a tbsp. of molasses)
For the crust
  1. Preheat oven to 350.
  2. Place all of the ingredients into a food process or high powered blender and pulse/mix until the mixture becomes crumbly and all of the ingredients are incorporated.
  3. Press into a greased 9in x 9in pan (or use parchment paper).
  4. Bake at 350 for 12 minutes.
  5. While the crust bakes, prepare the filling.
For the filling
  1. Melt the butter in the microwave for 90 seconds.
  2. Add the sugars into the butter, whisking to incorporate well.
  3. Add baking soda, sea salt, and extracts into the melted butter.
  4. When the butter is warm (it doesn't have to be cool, just not boiling hot), whisk in the eggs and the water until well combined.
  5. Add the pecans into the butter mixture, and then pour over the warm crust, spreading evenly with a spatula.
  6. Bake at 350 for 20-25 minutes until golden brown.
  7. Let it cool 2-3 hours before cutting! It gets better as it sits. 🙂

Strawberry Butter

Last summer my supervisor added an assignment to my scope of work, supporting new teacher mentors in 13 rural districts in Northwestern Tennessee. The work would take place at the University of Tennessee’s satellite campus in a small town called Martin, TN. 

I had been to Tennessee dozens of times- Nashville, Memphis, The Smoky Mountains- but Martin? Where in the world was that? 

To get to there takes a bit of, well, driving. Basically I fly into Nashville, where I connect with my co-worker for the week, and then hop in a car and drive about 2.5 hours northwest to Martin. 

Luckily, the drive is pretty easy and the scenery is beautiful- rolling hills, corn fields, and quaint small towns to pass through all the way into Martin. And with this particular work assignment, I feel like I hit the co-worker lottery! For the past year and a half I have been blessed to be partnered with someone who makes the travel, and the work so enjoyable.

During those 2.5 hour drives, and all throughout the week, we laugh, sing carpool karaoke (we need a dash cam I swear!), chat about life, plan for how we’re going to make the training ah-mazing, and, most important, plan what we’re going to EAT while we’re there, and when we get back to Nashville prior to heading home.

Traveling with fellow foodies, and all around great people who become dear friends, always makes for the BEST times!

Now while Martin may not be the foodie capital of the world (there’s not even a Starbucks!), there are a few tried-and-true places we always visit while we’re there. 

For our morning coffee run, we love to visit Sacred Grounds, a cute little coffee shop right by our hotel. 

For lunch, we love popping by Sammies or The Grind, a brand new burger and mac & cheese bar just across the street from UT Martin. 

For dinner, our go-to’s are Mexican at Los Portales, Italian at Mousto’s, or dinner at Sassafraz, where we can get anything from steaks and chicken, to salmon and pasta. 

Out of the three dinner spots we frequent, I think Sassafraz has to be our favorite. The menu is diverse, the food is always fresh, they have great salads and sides, and, the serve baskets of freshly baked yeast rolls with butter at the start of the meal.

There are lots of places who serve freshly baked yeast rolls with butter before the main course comes out., but Sassafraz puts a special spin on the typical bread and butter basket, because they have no ordinary butter. Sassafraz serves homemade STRAWBERRY BUTTER. 

Now I know what you are thinking… “Strawberry butter? Say what?”

But guys…you have got to trust us on this one. The combination of the whipped strawberry butter and the hot, fresh rolls is out of this world! 

Since we started traveling to Martin, we’ve been visiting Sassafraz mostly for a taste of that delicious butter. When we were there last week, we decided to ask about the butter, and low and behold, without prompting, the waitress told us the recipe!

Considering it’s going to be a while until my next trip to Martin, I had to whip up a batch of this delicious spread at home so that I could enjoy it. And the best part? Knowing the ingredients from the original recipe, I was able to modify this a bit making it low carb, keto friendly, and sugar free without compromising the flavor one bit! I used freeze-dried strawberries from Trader Joe’s, and zero calorie/carb Truvia, making this butter just 1/2 carb per tablespoon! 


You’ve got to make this butter ASAP. It would make the PERFECT addition to your holiday table this year, or as a great gift to bring to a party host or potluck! Here’s the recipe!

Low carb, sugar free whipped strawberry butter
Yields 10
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Prep Time
10 min
Prep Time
10 min
  1. 1/4 cup freeze-dried strawberries (I used Trader Joe's brand)
  2. 2 sticks of softened unsalted butter
  3. 1/4 cup no-calorie sweetener of your choice (I used Truvia brand)
  4. 1 tbsp. vanilla extract
  5. 1 tsp. sea salt
  6. 1 tsp. unflavored gelatin powder
  7. 1 tsp. strawberry extract (optional, but provides extra strawberry flavor!)
  1. Remove the butter from the fridge and let it soften for 2-3 hours in a mixing bowl.
  2. In a blender or food processor, blend strawberries, sweetener, and sea salt until it turns into a find powder.
  3. Add the strawberry mixture, vanilla, gelatin, and strawberry extract to the butter and use an electric mixer to beat until well combined and fluffy.
  4. Place in an airtight container and serve with your favorite rolls, biscuits, or scones!
  1. The butter is best the next day, so make ahead if possible.
  2. Keep refrigerated when stored, but remove at least an hour before serving so that the butter is soft and spreadable.
Enjoy and Happy Thanksgiving! 



How to find joy this holiday season (when all you really want to do is get it over with)

Lately I’ve been hearing similar messages from friends, family, internet acquaintances, and even random passerbys:

I’m ready for the next two months to be over with. 
I just need to get through the holidays. 
I’m just going to grin and bear it for my kids’ sake. 

I’m no stranger to grief and difficult times. And I know these struggles can be exasperated by this time of year. The holidays can remind us of what’s missing, what has changed in our lives, or stressors that we’re facing. They can also be a time where we might feel like the only way to get through is by putting up a facade- for our families, our friends, and sometimes even for ourselves. That “keep smiling and grin and bear it” approach is exhausting to maintain, but sometimes it’s all that we feel capable of.

Between the expectation society places on us to have a “perfect holiday experience” (and to create a “perfect holiday experience” for our loved ones), and the demands that come from, what has become, such commercialized time of year, we can sometimes lose ourselves and our spirits in all of that hustle and bustle.

Pair those expectations and demands with internal feelings of grief, loss, sadness, anxiety, and other emotions that come from being human, well, let’s just say that these bags we carry don’t always make for a holiday season that’s very merry and bright. 

But it doesn’t have to be that way. 

Like I said before, pretending to be perfectly happy through the holidays is exhausting, especially when we are doing it for the sake of others. It takes a lot of energy to put on a smiling face and fake happiness, even if we think it feels easier in the moment. Over time, those fronts we put up to survive the holiday season become overwhelming burdens to carry.

Have you ever had to “fake smile” before? Like when you’re at a work event or a party that maybe you don’t want to be at for whatever reason (like your spouse’s holiday work party for example), so you’ve got your friend the Facade front and center taking the place of your true self so that you can just get through the event. Your friend the Facade is smiling, engaging in small talk, and listening and nodding along to stories (from a multitude of people many of whom you have never met) all night long. 

By the end of the night, when you get into the car to head back home, you notice that your face hurts from fake smiling all night. You might even have a headache from all of that forced happiness, head nodding, and strained attempts at active listening. Not only are you exhausted from having to keep your facade shiny and fresh all night long, but you’re also drained, and want nothing more than to climb into your pajamas and get your head on that pillow, relieved that you won’t have to do this again until next year. 

Now I want you to think about spending time (a party, a girl’s night in, holiday dinner, etc.) with your absolute best friends. You spend the entire evening telling hilarious stories of days passed, sharing inside jokes, reminiscing about fond memories and good times, and literally smiling and belly laughing way passed your bedtime. Your friend the Facade never needs to show up because your true self was there the entire time, present and enjoying the moment. Your smiles weren’t forced, so your face doesn’t hurt. Your laughter was genuine. You’re exhausted, but in a good way, because your spirit isn’t drained. Instead, it’s been renewed, replenished, and restored. 

Now imagine spending an entire two months relying on your friend the Facade to show up for you each and every day through Thanksgiving, the winter holidays, and all the way until the ball drops in Times Square. Just typing out those words feels unbelievably daunting and exhausting. You think your Facade can keep up, but it can’t. It’s unreliable and unpredictable. And because it’s not your true self, it has an expiration date.

By the time you ring in the new year, you are so “over it” all, that the thought of going back to the routines of a post-holiday life is also a disheartening reality. You’ve just spent two months in a negative state of mind, pretending that everything was ok, and now you are faced with normal life again. That life may seem easier, but the exhaustion left over from the Facade will still be there because you have just lost a perfect opportunity to reconnect, renew, replenish, and rejuvenate your spirit over the holiday season.  

So how do we do this? How do we look at the holidays as a time of renewal instead of burden? How do we give ourselves permission to remove the Facade? How do we find those moments (like that party with our friends) where we are truly, genuinely content? How do we let go of the perfect expectation and commercialized image of the holidays and embrace the joy and peace of being present in the moment? How do we transform the energy we use pretending that everything is great, into an experience that actually is? How do we find ways to honor the people in our lives (both past and present) and appreciate the beauty of the season? How do we find ways to rejuvenate our spirits so that we are ready to start a new year with passion, purpose, energy, peace, and joy? 

It begins with practicing self-compassion. The holidays can often make us feel pressured to be perfect. We strive to create the perfect family photo for the perfect holiday card, to perfectly decorate the house in a way that keeps up with the neighbors, to lose weight to work our hips into the perfect party dress, to buy the perfect gifts for our loved ones, to cook the perfect holiday meal, to literally create a picture-perfect holiday experience for those we love.

The problem with perfection is that we place value in what we DO rather than who we ARE. The situation becomes even worse when we tell ourselves what we should be doing. I should be hosting Thanksgiving this year. I should be already done with holiday shopping. I should be able to manage it all.

When we become wrapped up in a bad case of the “shoulds“, we place judgement, guilt, and shame on ourselves, instead of striving for a place of self-compassion, joy, and grace. When we do things because we think we should, a feeling of resentment may cloud the gesture or action. When we do something from a place of love, we bring a positive energy to the gesture that is memorable, long-lasting, and full of joy.

The most beautiful gift that the holidays give us is the gift of time. Schools are closed for winter break, offices shut down for the holidays, and vacation time is often given (or used). The holidays provide us with opportunities for togetherness, and quiet, peaceful times. Finding moments to spend that time with others who life your spirits, and taking time to honor your needs, is the best way to begin to practice self-compassion. Put aside the pressures of perfection, and embrace the joy of togetherness. Say yes to lunch with a friend, take your kids for a walk at the park, volunteer your time at a charitable organization, bake cookies with your spouse, treat yourself to a pedicure, take that fun exercise class you’ve been eyeing, go driving around looking at Christmas lights, start a new holiday tradition (or rekindle one from the past), sit on the couch and watch holiday movies in your pajamas as a family drinking hot cocoa (even if it’s 80 degrees outside). 

50 years from now, you won’t remember that perfect party outfit or the holiday cards you sent that year. But you will remember the cozy, slow, and joyful moments with your nearest and dearest, and yourself. If we are constantly tangled up in the quest for perfection, we are constantly thinking about what’s next on our holiday to-do list (and how much time, money, and energy it will take to complete each task). Instead, try focusing on being present, because in the present is where we can find true happiness. When you find yourself getting lost in the future (or drumming up regrets or guilt of the past- like saying “last year I got the kids this gift, so I have to get something bigger and better this year!), remind yourself to come back to the present. Notice what’s around you (even if it’s a pile of laundry that you’re currently working through), think about or write down what you’re grateful for in that very moment, say something kind to yourself, drop what you’re doing and do something that brings you peace and calm (even if it’s a simple cup of coffee with your favorite seasonal creamer). When you find yourself becoming overwhelmed, or if you feel the urge to put up the Facade, center yourself in the present and intentionally seek moments of joy, content, and appreciation for what’s happening around you. It’s not about being perfectly happy, it’s about being aware and acknowledging that your spirit needs a bit of replenishing in that moment, and following through with those needs so that you can continue to take steps towards joy. 

I encourage you to seek opportunities to find beauty and peace this holiday season. Resist the urge to give into negative thoughts about this time of year, or what this year will bring because of whatever stressor, hardship, or loss you may be facing right now. Reframe those thoughts as they creep into your mind (I just want to get the holidays over with. I’m looking forward to making new memories with my loved ones). Focus on being intentional this year. Focus on building on the good: the opportunities for togetherness and self-care, the simple moments, traditions old and new, trying new things, pausing for awareness and appreciation. And give yourself the space, and the grace to do so. 

This year I encourage you to avoid worrying about how the holidays should be, and instead, embrace the little things that make you and your loved ones feel special, even if it doesn’t fit into the norm of the holidays. Connect with purpose, peace, joy, and love, and disconnect from perfection. Your spirit will thank you for the opportunity to renew and strengthen. 

Happy Thanksgiving and Happy Holidays!


How to have a low carb, no sugar, keto-friendly Thanksgiving!

Since I started living a low carb, no sugar, high healthy fat (ketogenic) diet back in August, I have had the holidays on my mind. 

I. Love. Holiday. Foods.

Dressing (or do you call it stuffing in your part of the world?), buttered rolls, green bean casserole, pie, cookies, sweet potato casserole… the list goes on and on.

However, I don’t want to lose sight of my goals, or reverse the progress (35lbs lost!) that I’ve already made. I’m feeling way too great to trade that success in for a scoop of mashed potatoes, so I’m going all-in, planning a keto-friendly Thanksgiving meal from start to finish!

My family is holding a casual pot-luck this year, so my plan is to make a sampling of some of the recipes listed below so that I have options, and family and friends can sample these recipes if they’d like! All of the recipes below are low carb, no sugar, and ketogenic diet approved

Two cheese sausage balls
Eggplant stuffed mushrooms
Spicy, crispy, cauliflower (you can also make this using broccoli!)
Jalapeno popper deviled eggs

Main protein
Ina Garten’s perfect roast turkey (this turkey recipe has made an appearance on our Thanksgiving table for 15+ years. It is simply the BEST!)
Crispy skin slow roasted pork shoulder

Side dishes
Mac and Cheese with Zeroodles!
Creamed kale 
The best creamy mashed cauliflower 
Sausage and sage stuffing
Roasted pecan green beans
Buttery drop biscuits with no sugar strawberry butter! 

Pumpkin cheesecake bars
Pecan pie bars 

Additional tips and tricks for having a satisfying Low Carb Thanksgiving:

  • Pack some snacks! Olives, pickles, cheese and salami are all things that can ensure you have some healthy snack options if Thanksgiving dinner runs later than planned.
  • Fill up on fat! Add butter to veggies and those slices of turkey, go for that creamed spinach (or kale!) that’s made with full fat cream cheese, enjoy a cup of coffee with heavy cream after your first helping, and most of all, listen to your body as it becomes full. It’s easy to overdo it with all of those yummy things to eat, so pay close attention to how you feel as you dine!
  • Have some fun! Start a game of pickup football, go for a walk before or after the feast, play a game of checkers or cards with family or watch a holiday classic with family- there are lots of fun things to do during a Thanksgiving celebration besides eating! 

Low carb Mac & Cheese!

Yes, you heard that correctly!


And just in time for your low carb Thanksgiving table!

The best part? There’s not a cauliflower floret in SIGHT!

Not that I have anything against good ol’ cauliflower (they’re not a Brussels Sprout after all), however, do a Google search and you’ll find that most low carb or ketogenic mac and cheese recipes use our old friend the cauliflower.

But not this recipe! Because this recipe uses something even better: Zeroodles!

I was recently introduced to these little 0g carb gems and all that I can say is WOW! Not only are they delicious and satisfying, but this brand really brings it with a great noodle-like texture and NO stomach-turning smell (I’ve read some horror stories about other brands!). I was really impressed with the quality of this product, and even more excited at the fact that these are made with oat fiber, which has no calories, no fat, and no effective carbs! 

Here’s the 101 on oat fiber:
From this website: Oat fiber is ONLY the insoluble fiber (lignin, cellulose and hemicellulose)- it’s made from grinding the non-digestible oat hull… It’s made from the hull or husk that the oat was harvested from. Nutrition wise, oat fiber is really more akin to sawdust than to oatmeal. It does contain some nutrients, but because it’s essentially non-digestible, it does not provide any nutrients or carbs for the body to burn. But that’s OK, because it’s not used for its nutritional properties. It’s used in low carb baked goods as a flour sub either on its own or in a blend of other lower carb flours. It’s very affordable and very absorbent-oat fiber is capable of absorbing a lot of liquid in a recipe and can be used to add moisture to baked goods. Since oat fiber doesn’t break down in the digestive track it also helps to prevent constipation by bulking up the stool.

Winner winner, mac & cheese dinner! And at only 3.2g total carbs per serving, you can feel good about adding this to your Thanksgiving spread!

Here’s the recipe. 

Low carb, keto mac and cheese
Serves 4
Write a review
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 1 14oz bag of Zeroodles Oat Fiber Penne
  2. 1/2 cup heavy whipping cream
  3. 2oz full fat cream cheese
  4. 8oz shredded colby or cheddar cheese
  5. 1 tbsp. butter + extra for greasing the dish
  6. 1 tsp. smoked paprika
  7. 1/2 tsp. sea salt
  1. Pre-heat oven to 375.
  2. Open the package of zeroodles and rinse well. Pat dry with paper towels and set aside.
  3. In medium sized pot, bring the heavy cream to a rolling simmer.
  4. Lower the heat to medium low, and add the cream cheese, butter, and shredded cheese, stirring with a whisk until smooth.
  5. Add the seasonings and stir to combine.
  6. Add the dry zeroodles to the cheese sauce and fold to coat, stirring for 2-3 minutes.
  7. Transfer the mixture to a small (8in x 8in casserole pan would work well, or a round soufflé dish) buttered baking dish. Sprinkle with extra shredded cheese, cover with foil, and then bake at 375 for 30 minutes. Remove foil and broil on high for the last 2-3 minutes to achieve a crispy, cheesy crust! (Just keep an eye out on the mac & cheese while broiling- it can go from zero to burnt in a matter of seconds!).
  8. Let it cool for 8-10 minutes, then enjoy!


Low Carb Two Cheese Sausage Balls #KetoFriendly

Last night I had a group of my nearest and dearest over for a little pre-Thanksgiving celebrating! 

(Isn’t that table cloth the cutest! It was an instant hit, and we had no kids at this party! LOL. Get your own here before they sell out!)

The goal of this early Friendsgiving-style pot luck gathering was to taste, swap, and share some healthy appetizer, side dish, and dessert recipes to bring to our holiday tables this year! We all know the holidays revolve around FOOD. And in just a few weeks, we’re going to be surrounded by Candy, Stuffing, and Holiday Cookies. So because I’ve been on this low-carb, healthy fat, no sugar (keto) adventure for the past 10 weeks, I thought it would be a great idea to get together to share some delicious and healthy options for this holiday season! 

And boy did my friends and family come through! We had SO many amazing concoctions to sample and I want to share each and every recipe with you! Look for a post in the near future with recipes for the dishes pictured below. 

So while you must wait a little bit longer for the recipes to all of the delicious goodies you see above, I will give you a sneak peek at something that I just HAD to make again today! 

My friend Kristen (who’s been keto for 2 years and has had AMAZING results- check out her progress pic below!), brought a tray of low-carb, keto friendly sausage balls to the potluck last night. They were SUCH a hit, and were pretty much all gone within 30 minutes. 

I was bummed that there weren’t any leftovers because I just HAD to have them again today. So, of course, I whipped up a few! I was missing one of the ingredients the original recipe called for, so I improvised, and ended up making a few small batches, trying out a little of this and that (including a little spice to kick things up) and eventually landed on the version in the recipe below as my favorite! 

These sausage balls will NOT have you craving the real thing because they are SO deliciously moist, flavorful, and chewy- soft on the inside, crisp on the outside, and oh-so-cheesy! They’re perfect to take to a work potluck because they’re just as yummy at room temperature as they are fresh and hot out of the oven. They would also make a great appetizer to take to a party, or to serve at Christmas eve! 

Here is the recipe: 

Low carb two cheese sausage balls
Yields 25
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1.5 lbs of ground pork sausage (make sure the carb and sugar counts are 1g or less)
  2. 2 large eggs
  3. 1/2 cup finely ground plain pork rinds (use rolling pin, mallet, or food processor to grind into a fine dust)
  4. 1 cup of freshly grated mild cheddar cheese
  5. 1/2 cup of freshly grated Parmesean cheese
  6. 1 tsp. smoked paprika
  7. 1/4 tsp. sea salt
  8. 1/4 tsp. ground mustard
  9. 1 tsp. dried parsley
  10. 2 tsp. baking powder
  1. Preheat oven to 350.
  2. Add all of the ingredients into a mixing bowl and stir to combine (I have found that a mixer with a paddle attachment works best). Mix until just combined (over mixing=gummy and tough sausage balls!)
  3. Roll into walnut-sized balls and place on a lightly greased baking sheet.
  4. Bake at 350F for 15 minutes. Let cool a bit and then enjoy!
Adapted from Cooking Keto with Kristie
Happy Holidays!


The New Earth Fare in Oldsmar (and a fall recipe!)

Disclosure: As a local member of TBB, I was invited to attend this event at Earth Fare for free, and receive compensation in the form of a gift card in exchange for my honest review of the store. All foodie-inspired opinions are my own. 

Hey friends! I hope things are well with you and that you had a super weekend! My weekend was a restful one, which was a welcomed sight after a few whirlwind work trips last week. I worked out, grocery shopped, did some cooking, and spent quality time with my main squeeze my husband (still love saying that!) Continue reading



September 1st marks the beginning of Ovarian Cancer Awareness Month, followed by October, which we all know is Breast Cancer Awareness Month. 

Have you had your annual well-woman exam this year? 
Are you doing monthly breast self-exams? Continue reading