I've been wondering this same thing.  This kind lady did the hard work, so I thought I'd share.
 

How to Make Stevia Syrup At Home 

Vacation Keto: It can be done!

So I spent last week in sunny California.  It was a combo trip: a quickie vacation ending in the awesome wedding of my only brother. I had a fantastic time, and ate tons of good food. And with the exception of one meal (come on, I'm going to eat wedding cake), everything I ate was entirely keto.

Don't think I'm a saint for sticking to my "diet" while out of town.  I just figured that my underlying difficulty metabolizing carbohydrates doesn't go away just because I do.  This wasn't about gaining weight, I just didn't want to make myself ill under the guise of having a good time.  Keto is tasty and makes me feel good; neither of those things make vacation anything less than totally awesome.

Keto is not a diet: it's a lifestyle.  It's also quite easy to stick to while travelling - fun, even!  I treated it like a kind of a game: How many carbs can I *not* eat today?  Something else to consider: it's very handy not to be hungry all the time while one is sightseeing.  Just sayin'.

So how did I do it?  Easy!  Here are some of my keto-friendly travelling tips.

1. Avoid Italian restaurants. It's not that you can't go keto at your local pasta joint (salad, anyone?) but why torture yourself.  If you MUST eat something with tomato sauce, go for pizza.  Load it with meat and eat just the toppings.  Yummy!
2. Appetizers - fried mozzarella and buffalo wings are pretty darn safe.  BBQ wings not so much, sorry.  The sauce is usually loaded with corn syrup or molasses.  The fried cheese just needs to be denuded of its breading and then you can chow down to your heart's delight.  Don't mind the stares, you're on vacation.  No one there will ever see you again.
3. Steamed veggies are the best side dish EVER.  Most restaurants will steam and season them to perfection.  One place even brought me a plate of fresh butter on request.  I actually cleaned up the veggies before finishing my excellent herb-crusted steak.
4. Drink water, not diet soda.  Don't tease yourself with sweetness, it'll make dessert much more tempting.  Water is awesome, especially with a slice of lemon.
5. Meats are everywhere, but be sure to get your fat!!  Butter, sour cream, greasy sausage with your eggs.....do whatever you have to.  It helps keep you full and focused.  Remember, protein can still be turned into glucose.  Fat is your best friend, and it's oh so tasty too.  Remember, you're on vacation! You deserve yummies.
6. Make your cheat meal totally worth it.  Let's be honest, you're gonna eat something "forbidden" sooner or later.  Don't let it be an accident, ie that white chocolate-topped fudge cake that's just too tempting to refuse.  Plan what you're going to cheat with and plan when.  It'll give you something to look forward to, and adds to the fun of the game.  By the time you get to that cheat meal you'll feel so proud of yourself that the sweets will really satisfy.  Even better, you might find that the treat is a bit too sweet, almost a let-down after the fun of eating keto.  Talk about motivation to get back on track!

Most of all, enjoy yourself!  You're on VACATION!!!

Cheese Sticks with Dipping Oil

Two posts in one day!  You guys are gonna get spoiled.

This one is my own creation.  One thing I love about Italian restaurants is when they serve warm fresh bread with herbed olive oil - delightful!  Of course bread is out for me now, but there's no reason why I can't have the oil; and warmed string cheese sticks make a nice vehicle for dipping into it.

Cheese Stick with Dipping Oil

6 string cheese
1/4 cup extra-virgin olive oil
1 tsp oregano
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1 tbsp grated parmesan cheese

In a small bowl, combine the oil and seasonings; warm in microwave about 15 seconds.  Add the parmesan cheese and let sit a few minutes so the flavors can combine.

Lay out the string cheese in a single layer on a plate.  Microwave for 15 seconds.

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And enjoy!  Be aware that the seasonings will usually sit at the bottom of the bowl, so dip accordingly.  This makes a nice, quick snack if you're in the mood for lots of flavor without a lot of work.

Chicago Style Deep-Dish Pizza - KETO FRIENDLY!

This looks simply awesome.  It's basically the same almond-meal pizza crust I posted before, but this gives directions for making it deep-dish style, and how to layer it for maximum awesomeness.   The link to the recipe is below the picture.

Eat Keto's Chicago Style Stuffed Pizza Recipe

Cinnamon Rolls - Not Mine

Yes, I'm stealing another recipe.  And yes, it's largely because I want to try it myself and if I don't post it here I'll lose the recipe.  I will post an update once I get time to make these.  If you're really lucky, there will even be enough cinnamon rolls left over for me to take and post pics!

Maria's Nutritious and Delicious Journal - Amazing Cinnamon Rolls

Recipe Update: Butter Balls

Oh my gosh, ADD THE PEANUT BUTTER!!  I warmed about 2 tablespoons of natural peanut butter in the microwave and added it to the butterball batter, and it tastes awesome!  Might need to add a bit more stevia though; if you use regular peanut butter it'll probably be sweet enough on it's own, but beware - it has sugar in it.

Also, I added an egg this time.  I think it gives it a more cookie-dough texture, and it definitely adds fat and protein.  I might even add two next time; I love eggs.  Eggs and butter are best friends.

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Butter on, faithful readers!

Crustless Quiche

Who needs a crust?  They're a pain to make, God alone knows what's in the pre-made ones you get from the store, and they just add needless carbs.  Eggs bake just fine without a crust, which was good news for me when I developed a craving for quiche but wanted to stick with low carb.  No more boring breakfasts for me!



Hearty Crustless Breakfast Quiche
8 large eggs
1/2 cup heavy cream
1/2 cup shredded swiss cheese
1 cup shredded cheddar cheese, divided
1 tsp onion powder (or you can use real onions, 1/2 small, chopped finely)
1/2 small tomato, diced

1 cup broccoli florets
6 slices bacon, crumbled
salt and pepper to taste

Start with a large pie pan, the deeper the better.  Preheat the oven to 375.

In a large bowl, whisk the eggs, cream, and seasonings together.  Add the swiss and half the cheddar; stir together.   Add in the broccoli and the tomato - I like to squeeze the diced tomatoes out thoroughly to get rid of as much excess water as possible.  Sprinkle the crumbled bacon in, and mix all together thoroughly.

Pour egg mixture into the pie pan.  You shouldn't need to grease the pan, but you could smear it with a little butter if you like.  Sprinkle about 1/2 of the remaining cheddar on top; bake 20-30 minutes until the middle is set.  Add the remaining cheddar in the last few minutes.

It will puff up like a souffle, and then will shrink as it cools.  But don't worry, it'll taste simply awesome when you're done.

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If the above toppings/seasonings sound kind of boring, here are some other things I've tried: ham or sausage instead of bacon.  Sun-dried tomatoes and basil, with either feta or some REALLY sharp cheddar.  I'm even plotting a pizza quiche, with pepperoni, provalone, italian seasonings and tomato; if it comes out well, I will take pics and post the results.

The possibilities are pretty endless, so have fun!