Spanish Flan Classic Spanish Flan with Silky Caramel Topping Ingredients: 1 cup granulated sugar (for caramel) 1/4 cup water (for caramel) 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 3 large eggs 1 tablespoon vanilla extract Pinch of salt Directions: Preheat oven to 350°F (175°C). In a small saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns deep amber in color, about 8–10 minutes. Carefully pour the hot caramel into the bottom of a round 8-inch cake pan or flan mold. Tilt to coat the bottom evenly. Set aside to cool and harden. In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt. Blend until smooth. Pour the custard mixture over the hardened caramel in the pan. Place the filled pan in a larger baking dish. Pour hot water into the outer dish to create a water bath, reaching halfway up the sides of the flan pan. Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate, allowing the caramel to drizzle over the top. Prep Time: 15 minutes | Cooking Time: 1 hour | Cooling + Chill Time: 4 hours | Total Time: 5 hours 15 minutes Kcal: 275 kcal | Servings: 8 servings #spanishflan #carameldessert #classicflan #custardflan #homemadeflan #easydesserts #latinodesserts #sweetcustard #flanrecipe #creamyflan #dessertlover #traditionalflan #comfortdessert #sweetspanishdish #vanillacustard #bakingjoy #flanperfection #richandcreamy #silkycustard #dessertmagic A spoonful of heaven! This Classic Spanish Flan is creamy, dreamy, and topped with golden caramel. The perfect make-ahead dessert!

MASSIVE CARBONARA DEEP DISH CATASTROPHE Ingredients: 6 slices bacon or pancetta, chopped 2 cups cooked spaghetti (or pasta of choice) 2 eggs + 1 yolk, beaten 1 cup grated parmesan 1 cup shredded mozzarella 2 cloves garlic, minced Deep-dish pizza crust or thick dough Optional: cracked black pepper & parsley Instructions: 1⃣ Cook bacon till crispy, sauté garlic in bacon fat. 2⃣ Toss pasta with eggs, parmesan & bacon. 3⃣ Press dough into deep-dish pan, layer pasta mix, top with mozzarella. 4⃣ Bake at 375°F for 25-30 min till golden and set. 5⃣ Top with black pepper & parsley—slice into this creamy, cheesy catastrophe! Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4-6

Looking for a delicious low-carb twist on a classic dish? This Keto Chicken Fried Steak is crispy, savory, and oh-so-satisfying! Ingredients: - 1 pound cube steak - 1 cup almond flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1/4 cup heavy cream - 1/4 cup pork rinds, crushed (optional, for extra crunch) - 1/4 cup coconut oil or avocado oil (for frying) Directions: 1. Start by preheating your oven to 200°F. This way, you can keep those beautifully cooked steaks warm while you finish frying. 2. In a shallow bowl, mix together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Give it a good stir to combine all those zesty flavors. 3. In another bowl, whisk the eggs and heavy cream together until they're well blended and ready for coating. 4. Time to dip! Take each cube steak and first immerse it in the egg mixture, letting any excess drip off, then coat it thoroughly in the almond flour mixture. If you’re feeling adventurous, press it into the crushed pork rinds for an extra crunch. 5. Heat your choice of coconut oil or avocado oil in a large skillet over medium-high heat. You want that oil nice and hot! 6. Carefully add the coated cube steaks to the skillet. Fry them for about 3-4 minutes on each side until they turn a gorgeous golden brown and are cooked through. 7. Once cooked, transfer the steaks to a baking sheet and pop them in the oven to keep warm while you finish the rest. 8. Serve these hot, and for an extra treat, why not pair with a keto-friendly gravy or a side of steamed veggies? Nutritional Values (per serving): - Serving Size: 1 steak - Calories: 420 - Protein: 35g - Fat: 30g - Carbohydrates: 8g - Fiber: 4g - Net Carbs: 4g Enjoy your keto-friendly feast! #KetoRecipes #LowCarb #EatClean #ChickenFriedSteak #HealthyEating

Say hello to your new favorite breakfast treat! This Sour Cream Blueberry Coffee Cake is moist, delicious, and perfect for any time you want a sweet, guilt-free indulgence. Enjoy it with a cup of coffee or tea and bask in the joy of a homemade treat! ### Ingredients: - 2 cups almond flour - 1/2 cup coconut flour - 1/2 cup erythritol (or your favorite keto sweetener) - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/2 cup unsalted butter, softened - 1 cup sour cream - 4 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) ### Directions: 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper to keep things tidy. 2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon until well combined. 3. In another bowl, beat the softened butter and erythritol together until the mixture is light and fluffy. It’s the perfect moment to show off those arm muscles! 4. Next, add the sour cream, eggs, and vanilla extract to the butter mixture. Mix until everything is beautifully blended. 5. Gradually incorporate the dry ingredients into the wet ones, stirring gently until just combined. You don’t want to overmix—this cake loves a little bit of tenderness. 6. Now comes the best part! Gently fold in the blueberries, taking care not to smash them into oblivion. 7. Pour the batter into your prepared baking dish, smoothing it out evenly. 8. Pop it in the oven and let it bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 9. Once done, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. ### Nutrition Facts (per serving): - Serving size: 1 piece (about 1/12 of the cake) - Calories: 190 - Fat: 14g - Carbohydrates: 8g (Net 5g) - Protein: 6g - Fiber: 3g Indulge in this deliciously moist coffee cake that’s low in carbs but high in flavor! Perfect for breakfast or a sweet afternoon snack. Now, grab a slice, a hot drink, and enjoy! #BlueberryBliss #CoffeeCakeLovers #KetoDelight #BakingJoy #HealthyTreats

Macaroni Salad Creamy Classic Macaroni Salad Ingredients: 3 cups elbow macaroni, cooked and drained 1 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1/2 cup celery, finely chopped 1/2 cup red bell pepper, finely chopped 1/4 cup red onion, finely chopped 2 hard-boiled eggs, chopped 1 teaspoon sugar Salt and black pepper to taste 1/4 cup fresh parsley, chopped (optional) Directions: Cook macaroni according to package instructions until al dente. Drain and rinse with cold water to cool. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add cooled macaroni, celery, red bell pepper, red onion, and chopped eggs to the dressing. Mix well to combine. Chill in the refrigerator for at least 1 hour before serving to let flavors meld. Garnish with fresh parsley before serving, if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes + chilling Kcal: 320 kcal | Servings: 6 servings #macaronisalad #creamsalad #classicrecipe #picnicfood #potluckideas #easyrecipes #summerrecipes #saladrecipe #comfortfood #familyfavorites #coldsalad #partyfood #easymeals #healthycomfortfood #homemadesalad #dinnerideas #sideDish #lunchideas #freshflavors #mealprep Creamy, tangy, and packed with veggies—this Classic Macaroni Salad is your next go-to for picnics and potlucks! Easy to make and loved by all.