Keto & Low Carb Fish n' Chips


So I am loving the "breading" I created for my Keto Chicken Tenders and decided to experiment. I added some bay seasoning, lemon zest and parsley flakes to make the perfect coating for some fish sticks. I also served them with a homemade tartar sauce and some Parmesan Crisps to make the chip part of "Fish n Chips"


Keto Fish and Chips 
  • Tartar Sauce: 
    • 1/2 cup mayo
    • 2 tblsp sugar-free sweet relish 
    • 1 tsp dried dill
    • 2 tblsp lemon juice 
  • 1 pound of fish fillet (I used flounder)
  • 3/4 cup almond flour
  • 1/4 cup oat fiber (you can substitute with more almond flour)
  • 1/2 cup parmesan cheese (the grated green container is best) 
  • 1/2 tsp Old Bay Seasoning
  • zest of half of a lemon
  • 1/2 tsp dried dill
  • egg
  • avocado oil, to fry (you can use any other oil you have on hand) 
1: Preheat the oven to 375 degrees. Prepare a baking pan with aluminum foil. Add a baking rack on top. (If you don't have a baking rack you can skip it but you will have to turn your fish sticks over half way through the baking process. Using a rack makes the fish sticks crunchy and flaky all around.)

2: Pat dry the fish really well and cut into stick pieces. Set aside and prepare your breading. 

3: Mix together the almond flour, parmesan cheese and seasonings into a medium bowl. In a small bowl whip your egg. 

4: Dip the fish sticks into the egg and then into the breading. You want to lightly coat the fish and shake all of the excess breading off. Repeat with each piece of fish. 

5: Heat your oil on high heat. Fry each fish stick on both sides until they are golden brown. You want to do this quickly because the fish will continue to cook in the oven. 

6: Place the browned fish sticks on top of the baking rack and place in the oven. Bake in the oven for about 10 minutes or until the fish is cooked through.

7: While the fish is baking, mix all of the ingredients for the tartar sauce. Let rest in the refrigerator.

**I used the Cello Parmesan Wisps as my chips. You can make them yourself following these steps.



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Keto & Low Carb Sandwich and Coleslaw


One of the perks of being a New Yorker is having some amazing Deli's right in my neighborhood. I used to love to go early in the morning for some fresh sesame seed covered bread and cold cuts. I would slather the bread with mayo and pile on the meats and cheese.

Now that I am doing a ketogenic diet bread is a no-go so I started rolling the meat and cheese together and eating it that way. I got kind of tired of eating it this way and craved some bread. The oopsie rolls came to the rescue again when I decided to make some sandwiches with them. First I make the coleslaw and let it sit in the refrigerator. Then I make the oopsie rolls and let them cool. Spread some mayo onto two of the oopsie rolls and assemble my sandwich. This time I used hard salami and lacey swiss cheese.


Coleslaw (Serves 2)
  • 1 1/2 cups chopped cabbage 
  • 1 tblsp mayonnaise
  • 1 tblsp avocado oil (you can substitute any oil you like) 
  • 1 tblsp apple cider vinegar (I love the Organic Braggs brand)
  • 2 drops liquid stevia
  • salt and pepper to taste
  1. Whisk together all of the ingredients except for the cabbage until completely combined and creamy. 
  2. Toss the cabbage with the dressing. Make sure all of the cabbage is evenly coated. 
  3. Cover and refrigerate for at least one hour. It tastes better when you let it sit in the fridge overnight. 

Oopsie Rolls (Makes 12 halves or 6 sandwich rolls)
  • 4 eggs, separated
  • 4 ounces of cream cheese 
  • 1 tsp cream of tartar 
  • sesame seeds
  1. Preheat the oven to 325 degrees. 
  2. In a large bowl add the egg whites and cream of tartar. Beat together until stiff peaks form. 
  3. In a medium bowl add the egg yolks and cream cheese. Beat together until it looks like cake batter. 
  4. Spoon some of the egg yolk mixture on top of the egg white mixture and carefully fold together. Continue to add the egg yolk mixture until it is completely mixed, being careful not to lose volume. 
  5. To make the rolls round and uniform I use two whoppie pie pans. Carefully spoon into the two pans. Sprinkle on the sesame seeds.
  6. Bake for 15 minutes and then alternate the pans and bake for another 15 minutes. 
  7. Let cool and then store in a ziplock bag in the refrigerator. 

What's your favorite sandwich?
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What I Ate Wednesday: Week 23



Breakfast: My favorite thing in the world to eat for breakfast is a bacon, egg and cheese sandwich. I keto-fied it by substituting the bread for oopsie rolls. My husband and I made a huge batch of oopsie rolls for the week while we were snowed in. I cooked two slices of uncured bacon until golden and crispy. Then I fried the egg in the bacon grease and melted half an ounce of sharp cheddar cheese on top. I put it all in between two oopsie rolls and squirted a little bit of reduced sugar ketchup on top. I had some cold brewed Starbucks coffee with some heavy cream, stevia drops and DaVinci amaretto syrup.


Lunch: I ate my breakfast a little after 12pm so I didn't get hungry for lunch until 3:30pm. One of the easiest things to eat for lunch is canned tuna with a good helping of mayo. I took a whole can of tuna and mixed it with 1 1/2 tablespoons of mayo. I will usually add finely diced celery and onion but didn't this time because I wanted to save my carbs. I cut a leftover cheese taco shell into chip sized pieces to eat with the tuna.


Dinner: I had my dinner at 7:30pm with is a little later than I usually do. I made these delicious pizza puffs with pepperoni. They taste like little mini pizza flavored quiches. I had a simple salad of romaine and shaved parmesan cheese and some caesar dressing to go along with the puffs.


Snacks: I had planned to eat a chocolate brownie mug cake with some whipped cream on top. By the time 9:30pm came around I was still super full from dinner. I try to make it a point to not eat after 9pm so I decided to drink the rest of my 64 ounces of water and call it a night.
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