gluten free

Easy Oven-Baked Buffalo Wings!

Back again with a new recipe, by special request! I tried a bunch of different methods for oven baked wings and was having a hard time replicating that crunch you get from deep frying them. Alas, we don’t have the space for a deep fryer (maybe one day!) so I kept going on my quest to find the perfect baked wing recipe. And I’ve got it here for you today! The trick is to render down some of the fat by BOILING the wings before you bake them! I know it sounds odd, but I promise you it works!

See?! Proof!

See?! Proof!

Oven-Baked Buffalo Wings


2 lbs of chicken wing pieces


1/4 cup Frank’s red hot sauce

1/4 cup butter


Preheat oven to 450º F.

Fill a small pot with water, adding salt as if you were going to use it to boil pasta. Bring to a boil. Add chicken wings to boiling water, and boil for 8-10 minutes. While they are boiling, skim the fat from the top of the pot with a slotted spoon and discard. Remove the wings from the water and place them on a wire rack to dry off, pat them with a paper towel to remove excess water. Place the wings directly on a sheet pan (do not cover with tin foil) with the side with the largest skin “surface area” facing down (the side that touches the pan will get the most crispy!). Bake for 25-30 minutes on one side, then flip and bake for 5 minutes on the other side. While wings are cooking, combine butter and Frank’s red hot sauce in a small saucepan over low heat and stir until melted and combined. When the wings are done, toss them in the sauce and serve immediately. Enjoy!




Residual Recipe Roundup (Best of October)

Can we just agree to pretend that I haven’t been completely absent from the blog for over a month and move on to the awesome food pics? Because I have a lot of great food to show you. Yes? Good.

PicMonkey Collage

1. Cheesy Roasted Cauliflower Bake

I made this last night after starting off with the idea of a loaded cauliflower soup before realizing I was totally out of chicken broth. But what to do with the head of cauliflower roasting in the oven? Make a casserole/bake thingy of course! I see a lot of casseroles using steamed cauliflower, but I think the flavor you get from roasting the cauliflower is essential in this recipe. It takes more time but the payoff is SO tasty!

(Makes 4 huge servings, you could probably stretch it to 6)


  • 1 head cauliflower
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 cups shredded cheese (I used a mix of mild and sharp cheddars)
  • 4 oz cream cheese, softened (add more if you prefer it creamier, I cut back since B doesn’t like excessive cheese)
  • 1 slice bacon, fried until crisp and crumbled
  • 1/4 cup diced onion
  • 10 plain pork rinds
  • 1/4 cup parmesan cheese (grated kind from the shaker)
  • Dried parsley


Preheat oven to 400° F. Cut cauliflower into small florets and, in a large bowl, stir in olive oil, salt, and pepper. Spread onto lined baking sheet and roast for about 30 minutes, until cauliflower is nicely browned. Remove from oven and turn oven down to 350° F.  In a large bowl, stir together cauliflower, shredded cheese, cream cheese, crumbled bacon, and onion. Spoon into a 9 inch pie pan (this is what mine fit perfectly into, feel free to use a small casserole dish or whatever else you like). Put pork rinds, parmesan cheese, and parsley into a ziploc bag. Seal the bag, then use a wooden spoon or something else flat and heavy to crush the pork rinds and mix everything together. Spread this mixture evenly on top of your casserole. Bake for about 20 minutes, or until top is nicely browned.

Rating: 5/5. Will be coming back to this one again and again.

2. Ultimate Keto Peanut Butter Cookies

Recipe HERE! I substituted erythritol and liquid stevia for the granulated splenda and added 1 tbsp of melted butter and 1 tbsp of heavy cream, since my batter was initially very dry, and they came out fantastically! I got a little bit of the cooling effect from the erythritol since the recipe requires so much of it, do any of my lovely readers know if Swerve has that effect as well? I don’t mind the cooling, but B doesn’t like it, and I’d love to make some healthy baked goods that he’ll also enjoy! Other than that these cookies were fantastic!

Rating: 3.5/5. Will move up once I figure out how to get rid of that darn cooling.

3. Leftover Brisket and Butternut Squash Soup

I made this using leftover brisket from my recipe HERE! I basically just threw in all the veggies we had in the fridge (celery, carrots, onion, and cubed butternut squash) and let them simmer for a while in a mix of beef broth and chicken broth and leftover juices from the brisket. I just simmered until the butternut squash could be pierced easily with a fork, then added the brisket and simmered for a bit longer. Something about the savory brisket with the sweet butternut squash was SO delicious. I think this is one of the best soups I’ve ever made.

Rating: 5/5. This is one of those stroke of genius soups that I know will be hard to recreate; when am I ever going to have leftover brisket and butternut squash in my fridge at the same time again?

4. Bacon Roasted Asparagus

Easy peasy! We had made some bacon in the oven earlier in the day so I just saved all the fat in the pan, chopped a bunch of asparagus in half, tossed them in the pan with the bacon fat, and topped with a generous amount of shredded parmesan and a squeeze of lemon juice. Roasted at 400° F for 20-25 minutes, turning once about halfway through! Yum!

5. Cinnamon Pecan Scones

Recipe from my favorite low-carb blogger ever HERE. I just subbed out the maple extract for vanilla extract, added a few dashes of cinnamon, as well as about 2-3 tsp of coconut flour (since my batter was pretty wet at first). And I made a simple cinnamon cream cheese frosting by blending cream cheese, erythritol, cinnamon, and vanilla extract until creamy and then piping it onto the scones! A great alternative to my normal breakfast of eggs, eggs, and more eggs!

Rating: 4/5. (I think I should have used the original frosting from the recipe since mine was a little gritty. Gotta invest in some powdered erythritol!)

6. (Best thing I’ve ever made ever) Keto Shepherd’s Pie

If you are going to make one recipe out of any of these recipes, make it this one. OH MY GOD. I just want to make this again tonight, and then again next week, and then eat nothing but this recipe ever for the rest of my life. This is another recipe, which can be found HERE, from my favorite low carb blogger Carolyn Ketchum of ‘All Day I Dream About Food.’ If you haven’t checked out her website yet, do it. I have never been disappointed by one of her recipes. As for this recipe, my mouth is water again just thinking about it. What really makes it is the lamb. DO NOT sub out the lamb for beef or pork if you can help it. I actually sprung for a well-sourced ground lamb from an awesome local shop for this recipe, and the flavor was unbelievable. Highly, highly recommended.

Rating: 10/5. I want to marry this recipe.

Comment and let me know if you try any of the recipes and enjoy! KCKO!

Holy-grail Gluten-free Keto-friendly Pizza!

Delicious and cheesy.

Delicious and cheesy.

Lactose intolerants, Vegans, Cheese-haters beware! This recipe is not for you.

But honestly, for the rest of you, this is the only flourless pizza crust recipe you’ll ever need. And it’s so painless to make; way easier than a regular pizza dough, and without sacrificing any deliciousness. 5 minutes of prep, ~15 minutes in the oven, and you’ll be ready to chow down on beautiful pizza deliciousness.

The crust on its own, post-baking.

The crust on its own, post-baking.

With toppings added. Unevenly distributed because I wanted at least  one slice of plain cheese, and B wanted ALL THE TOPPINGS.

With toppings added. Unevenly distributed because I wanted at least one slice of plain cheese, and B wanted ALL THE TOPPINGS.

All done!

All done! Beautiful cheesy goodness.

Look at that lovely flaky crust!

Look at that lovely flaky crust! Anyways, enough distractions, on to the recipe..

Holy-grail Gluten-free Pizza Crust

(Adapted from 3 different recipes found on reddit’s /r/keto and /r/ketorecipes)


1.5 cups Shredded Cheese (I use a mixture of Mozzarella and Sharp Cheddar)

3/4 cup + 2 tbsp Almond Meal (I like the appearance and texture of this better with almond meal, if you want a lighter crust then you can use Almond Flour)

2 tbsp Cream Cheese

1 egg

Italian Seasoning

Garlic Salt


Preheat oven to 425°. Place both the shredded cheese and the cream cheese in a microwave-safe bowl and microwave until entirely melted. WAIT for cheese to cool enough so that you can handle it without burning yourself, and also so it won’t cook the egg as you mix it in. Mix in egg, almond meal, and a few sprinkles of italian seasoning with your hands, until all ingredients are combined. The mixture should have a (surprisingly!) normal dough-like consistency. Spread onto a cookie sheet/pizza pan topped with parchment paper (or grease your pan very very well, this will stick easily. Learned this lesson the hard way after using tin foil). My technique involves placing the dough on the pan, topping with a layer of saran wrap, and then using a can to roll it out (just…make sure to remove the saran wrap before baking, if that wasn’t obvious). Poke a lot of holes in it with a fork to prevent bubbling, and then sprinkle with a tiny bit of garlic salt (if you are using only shredded Mozzarella then I would use more salt). Bake for 8 minutes, then remove and poke more holes if any bubbles have formed. Bake for an extra 4-7 minutes (12-15 total), until browned.  Remove and top with all of your favorite pizza toppings, then return to the oven for 5 more minutes. If you like your cheese really melted and bubbly, set your oven to broil on High for 30 seconds at the very end (but make sure to keep an eye on it so that it doesn’t burn).

It’s as easy as that. Please leave a comment and let me know if you try it! Enjoy!