Friday, February 28, 2014

Dry BBQ rub

I saw this recipe at but I have to modified it and change the sugar to erythritol to make it lowcarb. 

1/2 cup of erythritol or any sweetener of choice
1/2 cup of smoked paprika
1 tbsp of pink salt or sea salt
1 tbsp of chili powder
1 tbsp of ground black pepper
1 tbsp of garlic powder
1 tbsp of onion powder

That's it! Just remember to use a quality product to yield an awesome flavor. Just mix it well and store in a glass jar in your pantry. It's not only for BBQ or grilling You can rub meats and fish then pan fry or bake it, or mix it with sauces. 

Monday, February 24, 2014

Fried coconut buns

It's basically the same recipe for my microwave coconut bun, but since I know some of you don't cook with microwave i cook it in the stove in a pan. And it turns out well except it has a little sliminess of the psyllium compare to the microwave ones. Also if you are going to bake this it will take a lot of time to totally cook the psyllium, about 50-60 minutes in a 350f preheated oven. 

Recipe: 1 tbsp of coconut flour
1 tbsp of psyllium husk ( home ground) 
If you are gonna use the store bought psyllium powder use less about 3/4 tbsp
1 whole egg
1/4 tsp of Italian dried herbs
1/4 tsp of baking powder
Pinch of salt
2 and 1/2 tbsp of water 

For frying: 1 tbsp of unsalted butter

Heat your pan in medium heat 
If you have a pan that is nonstick and have a cover I suggest you use that
just mix everything together really well in a bowl
When it looks like a dough, divide it into 2-3 portion.
Form it into a ball and put it the heated pan
Flatten it using spatula
Fry it without oil, 5 minutes in each side with a cover
Now add the butter, lower your heat and cook for additional 5 minutes in each side with a cover. Now the texture is way different than the microwave version, this one still got a little sliminess fromthe psyllium   where the microwave have none at all. 

Sunday, February 23, 2014

Ketoninja wrap

This recipe originated from my cinnamon roll that I posted last year. Check that one too. Update: Someone pointed out that it's the same as  emmerich wrap so I check it out and it's freaking so identical, except for how she process it, also mine have a less cooking time like 28 minutes difference from my two minutes and the cooking method is so different too, hers is oven and mine is just stove pan. Maybe because this recipe came from the cinnamon roll that's been inspired by emmerich as I stated from my post last year. I been promoting her site in my ig even her books so I will never copy her recipes because I respect her. This is just those weird coincidence but at least the process and the cooking method is so different. My credibility is important to me because that's all I have and unlike other bloggers I don't get anything but just a satisfying feeling  to help my fellow lowcarbers. Im gonna email Emerrich about this but I'm standing in my ground that this is my recipe that's originated from my cinnamon roll that I posted last year 👊  

1/2 cup of coconut flour
3 tbsp of ground psyllium husk
1/4 cup of room temp butter or coconut oil
1/4 tsp of garlic powder
1/4 tsp of salt
1 cup of warm water plus 2 tbsp of warm water


Before you start ready a standard circular plate and a pan that can accommodate the wrap ( it needs to lay flat on the pan) so I suggest look for a plate that will fit in your pan nicely. 
In a deep bowl mix the coconut flour, psyllium, salt, garlic powder. 
Then add the butter and using your hands mix it and press like what you do in a dough
Add the warm water and keep on mixing
When it finally looks like a dough, shape it into a log and divide into four equal portion
Get one of the dough and place it in a silicone mat, then cover it with another mat and start rolling using a rolling pin
( I think a cling wrap will also do this job)
Start rolling to the desire size, I made mine about 8 inches.
Also this dough is very flexible to work with so if you want to add more dough to create your circle just take out from the outer edges put in where you need it and start rolling. Same process as when it rips just get some from the outer edges and just put it where you need it, put the mat back on top and continue rolling from the outside.
I suggest make it thin but not to the point of it getting rip when you are gonna take it out, if it's too thick it will turn into a crunchy crust like thin crust pizza which is not bad either, but we want a wrap
Get a regular circle plate and just trace it out using a blunt butter knife. 
Heat the pan into a medium heat I put mine to 5, the highest setting in my stove is 8 just to give you guys an idea
Gently lift the wrap from the mat and transfer it to the pan
Cook for about 1 minute in each side so it will stay pliable and flexible 
If you overcook it will not be flexible like a regular wrap but you can still use it with so many application 
(I'm thinking thin crust, tortilla chips because it does becomes so crunchy)
Repeat the process in all of the dough. The remnants of the dough you can make into a soft taco shell, same process but get a smaller plates. 

Check out my Instagram feed for the video. Don't forget to @ketoninja #ketoninja #ketoninjawrap when you made my recipe

Friday, February 21, 2014

Microwave coconut pizza crust


1 tbsp of coconut flour.
1 tbsp of ground psyllium husk.
1 egg
1/4 tsp of dried Italian herb seasoning.
1/4 tsp of baking powder.
2 1/2 tbsp of water.
Pinch of salt
Garlic powder ( sprinkles it in top before microwave) 
Toppings and sauce of your choice 


mix everything together using a wire whisk. It will be a really thick batter. Transfer in a grease microwave plate. Using a spoon or spatula spread it and shape like a slice of pizza. Make sure it's not to thin or it won't hold your toppings. Microwave for 1:30 to 2:30 minutes depending on your microwave. Transfer in a heated pan put all the toppings and cover, cook in a medium heat or till the cheese melts. I used the oven to melt the cheese just broil it. Or if youre ok with microwave then microwave everything to melt the cheese. Enjoy! Please don't put my recipe in your feed just direct them here. Thank you so much. 

Thursday, February 20, 2014

Microwave coconut buns


1 tbsp of coconut flour.
1 tbsp of home grind psyllium husk.
( if you are going to use a store bought powder psyllium use about 3/4 tbsp).
1 medium size whole egg.
2 1/2 tbsp of water
1/4 tsp of Italian dried herb seasoning
1/4 tsp of baking powder.
Pinch of salt.


just mix everything using a wire whisk. It will be a really thick batter. Put it in a grease microwave bowl and with the used of a spoon flatten it or tap your bowl so it will be even in the bottom. Microwave for 1:30 minutes to 2:30 minutes. Let it cool and cut in half. I like toasting it in the pan before serving but it's really good as is. Don't forget to tag me @ketoninja and #ketoninja so I can see it 

Coconut bark

recipe: 1/2 cup of unsweetened coconut flakes
            3 tbsp of coconut butter
            2 tbsp of coconut oil
            4 tbsp of coconut flour
method: in a pan toast your coconut flakes in a low heat till its golden. divide into two servings and set aside               (1/4 cup each) turn off the stove.
            in the same pan with just the residue of heat from toasting the unsweetened coconut flakes put the              coconut oil, coconut butter, coconut flour and 1/4 cup roasted coconut flakes. mix well until well                    combine.
            put the mixture in loaf pan that's been line with a parchment paper or cling wrap
            sprinkles the remaining 1/4 cup of toasted coconut on top
            cover and put in the fridge till its harden
            cut into 8 squares and store in a seal container in the fridge

Sunday, February 9, 2014

Black bottom cupcake


1 (8 ounce) creme cheese room temp
1 egg
2 tbsp powder erythritol or any granulated sweetener of choice
1/4 tsp salt
1 1/2 cup of almond flour
2 tbsp of coconut flour
3/4 cup of erythritol ( or 1/2 cup of any granulated sweetener of choice, erythritol is less sweet than any sugar substitute)
1/4 cup of unsweetened cocoa powder
1 tsp baking soda
1/2 tsp of salt
1 cup of freshly brewed coffee ( totally cool it down) or water
1 tbsp of melted butter
1 tbsp of vinegar ( i used white distilled)
1 tsp of vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. In a medium bowl, beat the cream cheese, egg, 2 tbsp of erythritol and 1/4  teaspoon salt until light and fluffy. it will be a bit runny.
  3. In a large bowl, mix together the almond and coconut flour, 3/4 cup erythritol, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the brewed coffee, butter, vinegar and vanilla. Stir together until well blended and wait till it thickens a bit. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 28 to 30 minutes.
  5. this makes 12 standard muffin cups 
  6. let it rest and put in a container and refrigerate. best eaten the next day.

inspired black bottom cupcake  

Saturday, February 8, 2014


I like my quiche cheesy and meaty.                                                                                                            Recipe: 5 whole eggs.                                                                                                                                 1 1/2 cup of finely shredded cheese.                                                                                                            1 cup of Italian shredded blend cheese.                                                                                                   1/2 cup of chopped strips of ham ( I used Oscar Meyer select, no gluten and no preservative).                       2 cups of chopped fresh spinach.                                                                                                            1/2 of an onion ( diced).                                                                                                                          1/4 cup of sweet peppers or red bell peppers.                                                                                         1/4 tsp of salt.                                                                                                                                          1/4 tsp of ground black pepper.                                                                                                               1/4 tsp of garlic powder                                                                                                                              1 cloves of fresh garlic ( minced into fine).                                                                                                   2 slices of bacon for the toppings.                                                                                                          Method:      Normally I just trow everything together but I want to pre cooked the other ingredients to give it more flavor. So take time to add some extra love in it. Fry your bacon, while you are cooking the bacon diced and prep all your ingredients. When Your bacon is cook take it out the pan and set aside, now in the same pan where you cook your bacon add the onions, sweet peppers, ham and the fresh garlic sauté it till the onions soften. Set aside and let it cool down. Now preheat your oven to 350f. In a big bowl put your eggs and whisk, then add the cheese and the rest of the ingredients. Mix really well. I used a silicone mold but if you don't have it, grease your muffin pan. Then fill the mold halfway. Mix the mixture gently before putting it in the mold to ensure even distribution of ingredients. Chopped the bacon and divide it for 12 and put it on top before baking it. Bake for 18-20 minutes. Enjoy.

Thursday, February 6, 2014

Salvadoran breakfast cake

Think of a lighter pound cake with cheese flavor.. That is what this goodness is!                                            Here's the recipe:                                                                                                                                     1/2 cup of softened unsalted butter.                                                                                                           1/2 cup of powdered erythritol or any sweetener of choice.                                                                       1/4 tsp of liquid stevia.                                                                                                                                3 eggs.                                                                                                                                                      1/2 cup of sour cream.                                                                                                                                 1 cup of almond flour ( honeyville brand).                                                                                                 1/4 cup and 2 tbsp of freshly grated Parmesan cheese                                                                                   1 tsp baking powder.                                                                                                                              
  Mix all the dry ingredients first then set aside. Preheat your oven to 350f. In a large bowl put your erythritol, stevia and butter. Using electric mixer, cream your butter. Then one at a time add the eggs then your sour cream and mix till everything is well incorporated. Add your dry ingredients and continue mixing for about 2 minutes in high speed. Line your muffin tin, or you can use silicone. Fill the muffin cups halfway. This will make 12 cupcakes. Bake for 30 minutes in a 350f oven. cool down and store in a container and refrigerate.  it is best accompanied with a sweet lowcarb or sugarfree jam to balance out the cheese.   This is a savory cupcakes  sweet, it might taste a little salty while it's still hot but it will be completely gone once it cools down. I like putting some jam on top it will tie everything together. also this is easy to eat in the morning rush with a cup of coffee.