Come on…a Keto Gift Guide?!

Well- more of a kitchen lover’s gift guide. I’ve complied a list of my FAVORITE kitchen items. Items I can’t live without, that make my life easier, or get my kiddos to eat!

Use these ideas for those who love working in the kitchen, or pass them along to family as items you could use as a gift! I’m always struggling with ideas of what I’d like for the holidays.

In full disclosure: these listings include links to purchase using my affiliate links. I do make a small commission on items purchased through these links. It doesn’t change the cost of the item for you, but it helps support the time I put into creating content (like this list) for you!

Click on any of the item pictures to be directed to purchase.

Keto/Low Carb ice cream is EXPENSIVE. I have loved experimenting with different flavors (both dairy and non-dairy varieties), and I couldn’t have done it without the help of this Cuisinart Ice Cream Maker. It keeps air moving through the ice cream mixture as it freezes keeping it light and scoop-able. I also recommend a second bowl for it if you have the freezer space. It comes in handy during the summer when you’ll want to have a cool treat on hand (or two different flavors!).

The Ellie’s Best Bigger Better Nut Milk Bag: I use this for my low carb yogurt recipe and to help get the liquid out of the steamable cauliflower when making cauliflower tots. It’s also AWESOME in the summer to make large pitchers of cold brew coffee! Two cups of coffee in a gallon pitcher equals a whole week of coffee for me. Use code: MNKetoMom for a 10% discount on your purchase.

On the topic of yogurt: these pouches are the best for portion control, easy freezing (just don’t overfill!), and clean eating for the littles. The side zip makes for easy sealing and cleaning.

Bean Envy makes the best milk frother. I use mine daily to mix in collagen and MCT oil powder into my coffee. Also works great for mixing up the kids chocolate almond milk.

This little tool has made browning ground beef so much easier. I never thought I would need it, but now use it multiple times a week. The x pattern makes it so easy to break up the meat. Would make a great stocking stuffer!

These are a MUST for my kitchen. Mostly because I hate cleaning pans. They are great for under cookies, cauliflower tots, low carb bread sticks, and most importantly better than fathead pizza! Don’t cut on them as I learned that one the hard way.

Perfectly even portions for cookies is a must when calculating macros (or keeping your kids from fighting over who had the biggest one). I also use this for making my cauliflower tots! They make a larger size that word well for muffins or cupcakes.

Speaking of muffins- these are a no brainier must have. Saves the environment and your muffins, cupcakes, or egg bites come out looking perfect!

Cookbooks are a great gift for beginners or keto pros. Its always great to have new ideas. Here are a couple of my favorites.

The Kitchen Aid Mixer is one of my most used items, and partially due to these attachments. First the Vegetable Sheet Cutter: Great for cutting sheets of zucchini for sandwich roll ups, enchilada shells, or lasagna noodles. It’s a quick way to get more veggies into your diet in unexpected ways. Even the kids will be fooled. Second, this slicer/shredder attachment has paid for itself just for the cheese shredding!! Preshredded cheese contains additives that keep it from clumping. Sadly, those additives are carbs. We buy the 2 pound blocks of cheese at Sam’s and use this baby to shred it into a ziplock bag. From there, stick in the fridge if you use it as fast as we do, or split it up and freeze what you won’t use in time.

I HATE overcooked steaks and roasts. I invested in the Anova Sous Vide, and I haven’t had a problem since! Just season your meat, vacuum pack ( I use this: Food Saver), put into pan with water and set the temp. Once it is ready, I sear it off in my cast iron pan. The app is super helpful to keep track of time, and it has a lot of recipes and tips for you.

When it comes to the cast iron pan I use to sear, I only trust Lodge. I’ve had cheaper ones, but they aren’t anywhere close to the quality of these. I use this pan every single day. Even with a full set of All Clad pans, this is my go to. I’ve ready (with probably no science behind it) that cast iron can help to infuse iron into your food which is great if you have low iron like yours truly.

These silicone egg bite molds are a great gift idea for anyone with an instant pot. Just blend up eggs and cream cheese (trust me!) then add in your extras. We like cheddar and bacon, but ham or sausage (or all three) would be great too. Pop them into the instant pot for a 10 min pressure cook and you’ve got breakfast. Two stacked will fit in mine, so I make extras to toss in the fridge. I love a good meal prep item.

I’ll continue to add to this list as ideas pop up, but I wanted to get it up for you before the big holiday shopping weekend. If you have a favorite item, drop it in the comments.

I need ideas for my own Christmas list!

The fact that I’m typing up this recipe means they came out absolutely FANTASTIC. I topped with All Day I Dream About Food’s Swiss Meringue Butter Cream Frosting with just a slight bit of orange food coloring for some October fun.

Ingredients:

• 1/2 Cup softened Butter (one stick)
• 1/3 Cup Monk Fruit Sweetener Blend
• 4 Eggs
• 1 Tbsp Vanilla
• 1 Scoop Konscious Keto Slim Chocolate Shake Mix (*see note below*)
• 1/8 tsp Salt
• 1/2 tsp Baking Soda
• 1 Cup Almond Flour

Instructions:

1. Preheat oven to 350º F
2. Mix butter and sweetener together.
3. Add Eggs in one at a time until incorporated.
4. Add vanilla.
5. Stir in the rest of the dry ingredients.
6. Scoop into 12 lined muffin cups (I love using the re-useable cup liners) and bake for 15-18 mins (until a toothpick comes out clean from center).
7. Top with Frosting.

*Note: I have only tried this with the Konscious Keto Chocolate Slim shake mix. The kind people there have also extended a discount code of 10% off when you use the code MNKetoMom on their website: Found Here. In full disclosure: I do make a commission on sales from my code. It helps support the work I do on this blog, recipes, videos, and more. I appreciate every sale.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

Ingredients:

• 2 large eggs
• 2 cups mozzarella cheese (separated)
• 1/4 cup grated Parmesan
• 1 tsp Garlic Powder
• 1/3 cup G Hughes Sugar Free BBQ (found at Walmart or online here) plus extra for drizzling on top
• 1/4 small Red Onion chopped
• 4 slices of Bacon chopped
• 1 shredded cooked chicken breast

Instructions:

1. Mix eggs, 1 1/2 cups mozzarella, parmesan, and garlic powder together and spread on lined cookie sheet. Can use parchment paper or silicone liners
2. Bake at 400* for 10-15 mins. Watch for top to start to brown.
3. Spread BBQ on top getting as close to the edges as possible.
4. Sprinkle remaining toppings evenly across pizza and then top with remaining 1/2 cup of mozzarella.
5. Switch oven to broil and put back in until cheese is melted and starts to brown.
6. Drizzle with more BBQ, and enjoy!

Ingredients:

• 4 whole eggs
• 4 egg yokes
• 1/3 cup coconut oil
• 1/4 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/4 cup MCT oil
• 4 Tbsp vanilla
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbsp vodka or vegetable glycerin (keeps the ice cream soft enough to scoop)
• 1/4 cup Salted Caramel Sauce (Recipe Found: HERE)
• 1/2 cup Lily’s Chocolate Chips
• 1 cup chopped pecans

Instructions:

1. Microwave coconut oil until melted. Set aside to cool.
2. Mix eggs, coconut oil, erythritol, MCT oil, vanilla, salt, cream, and vodka together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker and run until it starts to thicken.
5. Once mix has thickened, add in nuts and chocolate chips.
6. Drizzle in caramel. If your caramel is still warm you may not reach ice cream consistency.
7. Pour into storage container and let the freezer do the rest of the work. I like to use a glass pyrex like this.

I’ve only ever made this using an ice cream maker. You can just pour into a glass container and freeze, but I love the light texture the ice cream maker provides. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me.  Less messy than the ice and salt types, and easy to clean parts!

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

Ingredients:

1/3 cup Sour Cream

1/3 cup Mayonnaise

1 Tbsp Mustard

2 tsp Parsley Flakes

1/2 tsp Garlic Powder

2 bags (12 oz each) Steamable Cauliflower

6 Hard-Boiled Eggs (rough chop)

2 Tbsp Chopped Pickles

Salt and Pepper to taste

Directions:

1. Steam cauliflower per bag instructions.
2. Spread out on paper towel and allow to cool (and dry) until you can use your hands to break up the florets into bite size pieces.
3. Mix all ingredients together in large bowl until all of the cauliflower is covered. Salt and pepper as needed.
4. Cover and refrigerate for at least 1 hour. The longer you leave it in the better the flavors combine. If you can plan to do it the day before, its even better!

I pre-make these any time we are running low and are having another meal with chicken breasts.  I buy a pack of chicken much larger than we need for that night, and any chicken that doesn’t go in that nights meal gets made into these and put into the freezer. I already have chicken on my hands, a cutting board dirty, and time while that nights chicken cooks.  A little multi tasking one night can save a LOT of time during future meals. Often times I’ll make up 2-3 batches of these at a time.

Enjoy!

Ingredients:

2 pounds chicken breast cut into nugget size

1 cup crushed Pork Rinds

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Parsley Flake

2 Tbsp Nutritional Yeast

OPTIONAL:

• 1 tsp Cayenne Pepper (for a spicier nugget)
• Dipping Sauce: We love this Sugar Free BBQ

Directions:

1. Cut chicken breast into nugget sized pieces.
2. In gallon zip top bag, put all other ingredients.
3. Shake to mix.
4. Add chicken and shake to cover.
5. If freezing: spread nuggets out within the zip top bag and lay flat in freezer to prevent them from freezing together.  Once frozen, they no longer need to be stored flat.
6. Cooking: place desired number of nuggets into air fryer. Turn on to 370* for 10-15 mins flipping half way through.  An oven could also be used for cooking, but I love the crispiness that come from the air fryer.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Monday: Blue Cheese and Onion Smothered Steak with Brussel Sprouts

Tuesday: Taco Salad

Wednesday: Kid Approved Chicken Nuggets and Side Salad with Homemade Blue Cheese

Thursday: Better than Fat Head Pizza

Friday: Enchilada Bake

Saturday: Bun-less Burgers with broccoli

Sunday: Wings with Homemade Blue Cheese

Enjoy!

Ingredients:

• 1 pound ground chicken
• 1 cup grated parmesan
• 1 cup mozzarella
• 1 Tbsp Italian seasoning
• 1 cup heavy whipping cream
• 8 Tbsp butter
• 2 Tbsp minced garlic
• 1 jalapeño sliced with seeds removed
• 6 strips of bacon cooked and chopped
• 1/2 cup shredded parmesan cheese

Directions:

1. 1. Preheat oven to 400*
   2. Mix ground chicken, grated parmesan, mozzarella, and Italian seasoning together.
   3. Roll the mixture out between two pieces of parchment paper into the shape of your baking pan. I like to use a pizza stone like this to get a nice crisp on the pizza.
   4. Leaving the crust on the parchment place on baking pan and bake for 20 mins. I find it helpful to place a pan on the rack under the pizza to help catch the drips from the chicken.
   5. While crust is baking, melt butter in sauce pan. Then add the garlic.
   6. When bubbles start, add in heavy cream and continue to reduce the sauce over medium heat stirring occasionally.
   7. Pull crust out when top has started to brown and flip it over directly onto the pizza stone. This helps to get a nice crust that holds up when eating, but doesn’t stick to the pan when baking!
   8. Bake crust for 5-10 mins for the top to brown slightly.
   9. Top crust.  First sauce followed by jalapeños and bacon, and topped with shredded parmesan cheese.
   10. Back in the oven until cheese is melted and jalapeños are soft.
   11. After taking the pizza out of the oven, let sit for 10 mins to help crust stiffen up.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

While a little more work than the store bought low carb options, I think you’ll find it’s worth it!

Enjoy!

Ingredients:

• 4 whole eggs
• 4 egg yokes
• 1/3 cup coconut oil
• 1/4 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/4 cup MCT oil
• 1 Tbsp vanilla
• 2 Tbsp instant coffee
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbls vegetable glycerin (keeps the ice cream soft enough to scoop)

Instructions:

1. Microwave coconut oil and instant coffee until oil is melted. Set aside to cool.
2. Mix all ingredients together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker until thick.
5. Store in freezer in glass container.

I’ve only ever made this using an ice cream maker.  After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me.  Less messy than the ice and salt types, and easy to clean parts!

Can’t wait to hear what you think!

MN Keto Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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