Back to Keto

For those of you wondering what happened to my Keto journey … well … it derailed. Hubby did really well, but I started adding in a bit of this and a bit of that into my diet. The this’s and that’s not being Keto friendly.

I promised myself that 2018 would be the year of paying attention to my body. Turning 55 just seems significant to me. Age 50 was like “ya, whatever”, but mid-fifties is like “Whaaaaattttt?”

In January, Hubby announced he wanted to ‘go Keto’ and I eagerly jumped on board with him. I didn’t lose very much weight, but I felt FANTASTIC! For all of six weeks. Then the derailment started to happen.

I could spend time analyzing the reasons excuses, but that seems like a waste of time and energy. Instead, I looked at what worked. I came up with the following:

  • being publicly accountable to my Pay-Attention-to-My-Body commitment through this blog
  • taking an interest in finding and trying Keto recipes
  • wearing my FitBit and not going to bed until I hit my 10,000 daily steps

Sooooo … back to blogging. Back to wearing my FitBit and ….

Back Into The Kitchen

First on my list was dealing with coconut milk. For those of you doing Keto, you know it is alllllll about coconut. The problem is there is something about the texture that makes me gag. Thicker than water and thinner than milk. GAK! Weird, I know, but the struggle is real.

I decided to make my own condensed milk by simmering the living daylights out of coconut cream. It took me about 45 minutes with two cans to get the consistency I like. You can make sweetened condensed milk by adding liquid stevia if you like. I am good with unsweetened.


I also learned that I need to have something on hand that feels bread like.

BackToBakingI had made these Flax & Cinnamon Muffins before and deemed them successful, so I made a batch. They freeze really well and I can pull one out at a time when the bread craving hits.


Keto, my friend, we are good to go!

~ Eliza

Flax & Cinnamon Muffins

  • 2 cups ground flax seed
  • 1/4 teaspoon liquid stevia
  • 2 tablespoons ground cinnamon
  • 1 tablespoon baking powder
  • 1/4 teaspoon finely ground gray sea salt
  • 5 large eggs
  • 1/2 cup water
  • 1/3 cup melted and allowed to cool down coconut oil
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees F and prepare a muffin pan with 12 paper liners.

In a large bowl whisk the dry ingredients.

Place eggs, water, oil, stevia and vanilla in a blender (I use my NutriBullet) and blend for 30 seconds until foamy.

Fold the liquid mix into the dry mix just until blended. Let the batter sit for 3 minutes.

Divide the batter into the muffin liners. Bake for 13 to 15 minutes until a toothpick inserted into the centre of a muffin comes out clean.

Immediately take the muffins out of the pan and place on a cooling rack.

1 muffin = 1 serving


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