There’s something magical about the combination of naturally sweet roast pumpkin and salty stringy fried halloumi that just makes my taste buds sing. Such a simple salad, ready in just 20 minutes but one that never fails to disappoint.

Make for a healthy lunch, a speedy weeknight keto dinner or a fantastic salad for your BBQ spread. I hope you enjoy it as much as I did.

Note: This salad is a healthy carb-up option. If your daily carb intake is less than 20 grams of net carbs or you follow the restricted keto diet, substitute part of the pumpkin with roasted zucchini.

Hands-on: Overall: 

Nutritional values (per serving)

9.4 grams
6.5 grams
18.9 grams
51.1 grams
17 grams
570 calories

Total Carbs 15.8 grams
Fiber 6.5 grams
Net Carbs 9.4 grams
Protein 18.9 grams
Fat 51.1 grams
of which Saturated 17 grams
Calories 570 kcal
Magnesium 105 mg (26% RDA)
Potassium 989 mg (49% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (13%), fat (80%)

Ingredients (makes 2 servings)

  • 1 1/4 cups diced pumpkin (no need to peel if using Hokkaido, Delicata or Kabocha) (145 g/ 5.1 oz)
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1 tsp paprika
  • pinch of sea salt
  • 1 tbsp butter or ghee (15 g/ 0.5 oz)
  • 110 g halloumi, cubed (3.9 oz)
  • 200 g watercress (7.1 oz)
  • 1/2 avocado, sliced (100 g/ 3.5 oz)
  • 3 tbsp flaked almonds (18 g/ 0.6 oz)


  1. Preheat the oven to 200 °C/ 390 °F (fan assisted.)
  2. Place the chopped pumpkin on a baking tray. Toss with 1 tbsp olive oil, paprika and pinch of salt. Roast in the oven for 15 – 20 minutes until soft and golden.
    Low-Carb Roast Pumpkin & Halloumi Salad
  3. Whilst the pumpkin is cooking, heat the butter or ghee in a non-stick pan, add the halloumi and fry for 4 – 6 minutes stirring occasionally until golden and crisp. Remove from the heat.
    Low-Carb Roast Pumpkin & Halloumi Salad
  4. Mix all the dressing ingredients together in a bowl. Option to thin with a touch of warm water if you prefer.
    Low-Carb Roast Pumpkin & Halloumi Salad
  5. Place the almonds on a baking tray and toast for 6 minutes until golden. Remove from the oven and allow to cool.
  6. Place the watercress in a bowl, top with pumpkin, halloumi, avocado, almonds…
    Low-Carb Roast Pumpkin & Halloumi Salad
    …and drizzle with dressing.
    Low-Carb Roast Pumpkin & Halloumi Salad
    Best served fresh, but can be stored in the fridge for 1 day.
    Low-Carb Roast Pumpkin & Halloumi Salad

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As the weather gets colder (we had our first minor frost recently) I like to make up a big pot of soup each week.

This keto recipe is a crowd pleaser which means the whole family will enjoy it even if they don’t follow a keto diet. Unlike creamy high-carb favourites like potato soup or lentil soup, this meal is ideal for those who keep their carb intake low.

You can serve it as an appetiser, and two servings will be enough as a main dish. It’s a delicious and easy dinner and it’s a quick, tasty and warming lunch to heat up for myself or to send in thermoses for my family.

The name of this soup pretty much tells you everything you need to know; it’s thick and creamy with a lovely fresh vegetable flavour. If you love soups, check out our keto noodle soup – it is just as comforting and so easy to whip up. Enjoy!

Hands-on: Overall: 

Nutritional values (per serving, about 1 1/4 cups/ 300 ml)

5.6 grams
2.7 grams
4.4 grams
23.6 grams
11.2 grams
258 calories

Total Carbs 8.3 grams
Fiber 2.7 grams
Net Carbs 5.6 grams
Protein 4.4 grams
Fat 23.6 grams
of which Saturated 11.2 grams
Calories 258 kcal
Magnesium 32 mg (8% RDA)
Potassium 554 mg (28% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (7%), fat (84%)

Ingredients (makes 8 servings)

  • 700 g cauliflower (1.5 lb)
  • 500 g zucchini (1.1 lb)
  • 1 clove garlic
  • 1 small brown onion (70 g/ 2.5 oz)
  • 2 celery stalks (80 g/ 2.8 oz)
  • 2 tbsp ghee or butter (30 g/ 1.1 oz)
  • 2 cups chicken broth or vegetable stock (480 ml/ 16 fl oz)
  • 2 cups water (480 ml/ 16 fl oz)
  • 1 tsp fresh thyme, plus extra for garnish
  • 1/2 tsp onion powder
  • sea salt and pepper to taste
  • 1 cup cream (240 ml/ 8 fl oz)
  • 4 tbsp extra virgin olive oil (60 ml)


  1. Wash the vegetables. Remove the green parts of the cauliflower. Peel the onion and garlic.
    The Creamiest Low-Carb Vegetable Soup
  2. Heat the ghee over medium to high heat in a large saucepan. Chop the onion and garlic finely and sauté until translucent.
  3. Add chopped cauliflower, zucchini, celery and seasonings.
    The Creamiest Low-Carb Vegetable Soup
  4. Add broth and water and bring to the boil. Place a lid on the saucepan and reduce to a simmer. Cook until vegetables are soft, for about 15 minutes.
    The Creamiest Low-Carb Vegetable Soup
  5. Remove from heat and use an immersion mixer to puree until smooth. Add cream and return to heat until heated through.
  6. Serve with a drizzle of olive oil (about 1/2 tablespoon per serving) and a sprig of thyme.
    The Creamiest Low-Carb Vegetable Soup
    Store in refrigerator, in a covered container, for up to 5 days or freeze in single serve portions.
    The Creamiest Low-Carb Vegetable Soup

Article source:

I probably should tell you this, but this recipe combines two foods that I’ve never been a fan of.

My husband and son really like broccolini, but eating it steamed has always left me feeling unimpressed. And, try as I might, I’ve never been able to love tahini, it’s just weird tasting, lol.

BUT. First a friend of mine served me a salad with this divine sweet, tangy, earthy dressing and then shocked me senseless when she told me that it was tahini. I cut the sweetness back in mine and love it even more!

And then I saw a recipe for char-grilled broccolini on television and thought “Hmmmm…”

Anyway, by tweaking those two ingredients I’ve created a keto meal that I LOVE. The crunchy almonds are just the cherry on top. It’s a great side dish for those who keep their carb intake low, whether they follow the ketogenic diet or simply want to eat real food. Enjoy!

Did you know? Cruciferous vegetables, including broccoli and broccolini, are also known as goitrogens and can interfere with thyroid function. Fermenting, microwaving, steaming, or boiling these vegetables can reduce their goitrogen content by 33-50% or more, depending on the length of cooking time.

Hands-on: Overall: 

Nutritional values (per serving)

9.1 grams
2.8 grams
7 grams
13.6 grams
1.8 grams
189 calories

Total Carbs 11.9 grams
Fiber 2.8 grams
Net Carbs 9.1 grams
Protein 7 grams
Fat 13.6 grams
of which Saturated 1.8 grams
Calories 189 kcal
Magnesium 20 mg (5% RDA)
Potassium 70 mg (4% EMR)

Macronutrient ratio: Calories from carbs (19%), protein (15%), fat (66%)

Ingredients (makes 4 servings)


  1. Place the broccolini into boiling water and cook for approx. 3 minutes.
    Low-Carb Chargrilled Broccolini
  2. Plunge into ice-water to halt the cooking process.
    Low-Carb Chargrilled Broccolini
  3. While the broccolini is cooking, add 1 tablespoon of olive oil to a frying pan and heat up.
  4. Add the flaked almonds and cook until well browned, but not burned.
    Low-Carb Chargrilled Broccolini
  5. Thinly slice the garlic. Add the other 1 tablespoon of olive oil to a heavy ridged pan and scatter the garlic over. Heat over high heat.
    Low-Carb Chargrilled Broccolini
  6. Place the broccolini in the pan and cook for 3 minutes on either side.
    Low-Carb Chargrilled Broccolini
  7. Meanwhile, mix tahini, lemon juice and sweetener together in a small bowl, adding water until you get a good drizzle consistency.
    Low-Carb Chargrilled Broccolini
  8. Place the broccolini on a serving plate, drizzle with tahini sauce and sprinkle with almonds, finish with a sprinkle of salt.
    Low-Carb Chargrilled Broccolini
    Store in the refrigerator, covered, for up to 4 days.
    Low-Carb Chargrilled Broccolini

Article source:

These Italian Sub Roll Ups are a great option for a keto lunch or quick snack! If your ham is on the thicker side you’ll end up with a fun taco shaped roll-up, if it’s thinner you’ll have a traditional shaped one.

This “unwich” a great keto-friendly alternative for the traditional Italian sub sandwich. With no bread there will be no blood sugar and insulin spike which means that you will stay full for longer.

One roll up is enough as a snack and 2-3 roll ups can be served as a main dish. Optionally, you can add more non starchy vegetables such as sliced peppers, cucumber or tomatoes. These are all suitable for a healthy ketogenic diet.

Hands-on: Overall: 

Nutritional values (per roll up)

1.6 grams
0.5 grams
13.8 grams
15.3 grams
6.5 grams
201 calories

Total Carbs 2.1 grams
Fiber 0.5 grams
Net Carbs 1.6 grams
Protein 13.8 grams
Fat 15.3 grams
of which Saturated 6.5 grams
Calories 201 kcal
Magnesium 17 mg (4% RDA)
Potassium 230 mg (12% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (28%), fat (69%)

Ingredients (makes 6 roll ups)

Roll ups:
  • 12 slices Pepperoni (36 g/ 1.3 oz)
  • 6 slices quality ham (170 g/ 6 oz)
  • 6 slices Provolone cheese (170 g/ 6 oz)
  • 2 cups shredded lettuce (72 g/ 2.5 oz)
  • 1/4 cup canned hot cherry peppers (30 g/ 1.1 oz)
  • 1/4 white onion, thinly sliced (28 g/ 1 oz)

Note: 6 roll ups will be enough for 6 snacks, or 3 regular meals.


  1. Lay each slice of ham down and top with a slice of cheese and a slice of pepperoni.
    Italian Sub Keto Roll Ups
  2. In a small bowl mix together the mayonnaise, red wine vinegar, and Italian seasoning. Divide the sauce between each roll-up.
    Italian Sub Keto Roll Ups
  3. Top each roll-up with lettuce, hot cherry peppers, and a few slices of onion. Carefully roll up and serve. Italian Sub Keto Roll Ups
    Store in an airtight container in the refrigerator for up to 3 days.
    Italian Sub Keto Roll Ups

Article source:

A classic and a favourite made keto-friendly. These Tandoori Chicken Kebabs are packed with flavour and nourishing spices. Grill, griddle or enjoy on the BBQ. And it’s a great keto recipe using turmeric so you can benefit from its anti-inflammatory, anti-oxidant and anti-aging properties!

If you can leave to marinade overnight, it really enhances the flavour but of course if you’re in a rush you can just baste on the marinade and grill straight away. Who needs Indian take out when you can make a healthy, low carb alternative at home? Especially when you can easily make your own curry powder!

They are relatively high in protein so you may need to use a smaller chicken breasts depending on your macros. If your carb intake is ultra low, serve these tasty chicken kebabs with a bowl of dressed greens.

I hope you enjoy guys.

Hands-on: Overall: 

Nutritional values (per serving, 2 skewers)

7.4 grams
2.1 grams
43.9 grams
20.8 grams
4.3 grams
404 calories

Total Carbs 9.5 grams
Fiber 2.1 grams
Net Carbs 7.4 grams
Protein 43.9 grams
Fat 20.8 grams
of which Saturated 4.3 grams
Calories 404 kcal
Magnesium 71 mg (18% RDA)
Potassium 936 mg (47% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (45%), fat (47%)

Ingredients (makes 2 servings, 4 skewers)

  • 2 medium chicken breasts (340 g/ 12 oz)
  • 1 small zucchini (courgette), cut into ribbons (100 g/ 3.5 oz)
  • 1 small red onion, cut into wedges (60 g/ 2.1 oz)
  • 1/4 tsp cracked black pepper
  • 1 1/2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 tbsp grated ginger
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 3 heaped tbsp full-fat Greek yoghurt (90 g/ 3.2 oz)
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/81/4 tsp turmeric powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp saffron strands
  • 1/4 tsp sea salt, or to taste
To serve:


  1. Chop the chicken into ~ 2 cm/ 1 inch cubes. Mix the garlic, chili and ginger in a pestle and mortar.
    Low-Carb Tandoori Chicken Kebabs
  2. Add to a bowl and mix with the lemon juice and zest, yoghurt, spices and seasoning.
    Low-Carb Tandoori Chicken Kebabs
  3. Add the marinade to the chicken and leave in the fridge for at least 2 hours or overnight to enhance the flavour.
  4. Remove the chicken from the fridge and bring to room temperature.
    Low-Carb Tandoori Chicken Kebabs
  5. Make the zucchini ribbons using a vegetable peeler.
  6. Thread metal skewers with chicken, zucchini ribbons and red onion.
    Low-Carb Tandoori Chicken Kebabs
  7. Line a baking tray with grease proof paper, add the kebabs and grill for 20 – 25 minutes until crisp and cooked through. Turn every 5 – 10 minutes for even cooking. Ensure the tray isn’t too close to the top of the grill to prevent charring.
  8. Drizzle with olive oil. Optionally, serve with crispy greens, zucchini ribbons and pine nuts. These kebabs are best served fresh or can be stored in the fridge and enjoyed next day.
    Low-Carb Tandoori Chicken Kebabs

Article source:

I’m a bit anxious about this one people. Not because I worry about how it will turn out, I know how amazing it is. But because it’s based on a famous Yotam Ottolenghi recipe and I feel like I just finger painted on a masterpiece.

Anyway. I first saw the recipe for Yotham’s Cauliflower Cake when a friend of mine posted it on Instagram and I thought how beautiful it looked. I immediately looked the recipe up, only to see that it needed ketofying.

First, I made the recipe using cauliflower and making my keto friendly substitutes… but I wasn’t a fan. So, I re-made it using broccoli and LOVED it! (See? It’s like I just insulted the great man)

You could use whichever one suits you, I suppose… or a mixture of both of these cruciferous vegetables! Apart from being delicious, this keto recipe will keep your carb intake low and your blood sugar levels happy. Broccoli and almonds are a great source of electrolytes that will help minimise the symptoms of keto-flu and provide a steady energy source.

Lesson here is, don’t be afraid to try new things. And aren’t we better off trying a keto adapted version of a great dish than never trying it at all? Enjoy!

Hands-on: Overall: 

Nutritional values (per serving)

5.2 grams
3.4 grams
18.4 grams
28.5 grams
13 grams
361 calories

Total Carbs 8.6 grams
Fiber 3.4 grams
Net Carbs 5.2 grams
Protein 18.4 grams
Fat 28.5 grams
of which Saturated 13 grams
Calories 361 kcal
Magnesium 58 mg (14% RDA)
Potassium 344 mg (17% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%)

Ingredients (makes 8 servings)


  1. Preheat oven to 200 °C/ 390 °F. Cut the broccoli into florets.
    Low-Carb Broccoli Cake
  2. Place the broccoli florets into boiling water and cook until soft. You don’t want them to be mushy, you just want them to break under gentle pressure from a spoon.
    Low-Carb Broccoli Cake
  3. Meanwhile, add the ghee or olive oil to a frying pan and heat.
  4. Cut four slices from the onion, approx. 5 mm/ 0.2″ thick. Chop the remaining red onion, rosemary and prosciutto finely and add to pan. Sautee until softened and fragrant.
    Low-Carb Broccoli Cake
  5. Break eggs into a large mixing bowl, beat well and then add tarragon, almond and coconut flour, baking powder, turmeric, parmesan cheese and salt and pepper to taste.
    Low-Carb Broccoli Cake
  6. Mix together until well combined and then add broccoli and combine, careful not to break it up too much.
    Low-Carb Broccoli Cake
  7. Line a 20 cm/ 8 inch springform pan with silicone paper. Melt the butter and brush the base and sides with a good coating of melted butter.
  8. While still wet, sprinkle the sesame seeds around the base and side, tilting and turning the pan to help spread the seeds.
    Low-Carb Broccoli Cake
  9. Spoon the cake mixture into the tin, smooth the top and press the onion rings into the batter.
  10. Cook for 45 minutes or until browned on top and a skewer comes out clean.
    Low-Carb Broccoli Cake
    Serve at room temperature.
    Low-Carb Broccoli Cake
    Store in the refrigerator, covered, for up to 3 days.
    Low-Carb Broccoli Cake

Article source:

Keto Salmon, Kale & Poached Egg Bowl

A breakfast, lunch or dinner favourite. Don’t you just love a recipe that you fancy at any time of the day? This low carb roast salmon, kale and poached egg bowl is the perfect balance of healthy fats, fibre, carbs and protein to keep hunger at bay, insulin levels stable and your belly happy and healthy. It works really well with smoked salmon too if you prefer.

I used keto superfoods like salmon, avocado, kale and eggs. They are great sources of quality protein, healthy fats and electrolytes, making it the ideal dish for those who practice intermittent fasting while following a lchf diet. Whether you prefer skipping a meal or fast for 24 hours, this is the ideal low-carb recipe to break your fast.

Just one serving will provide over 70% of your daily potassium and 30% magnesium. And remember, if you just started following a ketogenic diet, don’t be afraid to use salt. Sufficient sodium will keep keto-flu at bay!

Hands-on: Overall: 

Nutritional values (per serving)

7.2 grams
9.2 grams
44 grams
66.6 grams
14.2 grams
826 calories

Total Carbs 16.4 grams
Fiber 9.2 grams
Net Carbs 7.2 grams
Protein 44 grams
Fat 66.6 grams
of which Saturated 14.2 grams
Calories 826 kcal
Magnesium 114 mg (29% RDA)
Potassium 1,445 mg (72% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%)

Ingredients (makes 2 servings)


  1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Mix the coconut aminos, olive and sesame oil, lemon juice, salt and pepper in a bowl.
  2. Blitz or finely chop the kale. Massage the dressing into the kale and allow to stand whilst you make the salmon and eggs.
    Keto Salmon, Kale & Poached Egg Bowl
  3. Heat the butter or coconut oil in a non-stick frying pan. Fry the salmon fillets, skin side up on a medium heat for about 3 – 4 minutes. Flip and cook for a further 3 minutes until cooked through.
  4. Add the chopped garlic for the remaining 30 seconds – 1 minute until crisp. Remove the salmon from the pan and allow to cool slightly. Keto Salmon, Kale & Poached Egg Bowl
  5. Place the almonds on a baking tray and roast for 6 minutes until golden. Remove from the oven and allow to cool.
  6. Place a pan on water with a pinch of salt on the hob and bring to the boil. Crack the eggs separately into a cup. Swirl the water in a circular direction and gently pour in the eggs one at a time. Cook for 3 – 4 minutes on a medium heat for a medium poach (firm white, runny yolk) or to your liking. Remove from the water and drain on kitchen roll.
  7. Remove the skin from the salmon and pull into flakes. Keto Salmon, Kale & Poached Egg Bowl
  8. Place the kale in a bowl, top with salmon and garlic, almonds, sliced avocado and perfect poached egg. Eat immediately. Keto Salmon, Kale & Poached Egg Bowl

Article source:

Keto Lemon Cheesecake Jars

These Keto Lemon Coconut Cheesecake jars are the perfect little sweet treat for a high fat diet! With only a few simple ingredients and steps you can whip these keto-friendly jars up in no time. Coconut and lemon is such a classic flavor combination, it’s so bright and fresh making it a nice detour from chocolate based dessert recipes.

Best of all, this real food treat is so versatile! Instead of lemon zest, you can try other flavors and add chocolate chips, orange zest, cinnamon, matcha or cacao powder. The perfect addition to your meal plan while following a lchf diet! These treats are small and low in calories so you can enjoy them even if you are trying to lose weight.

Hands-on: Overall: 

Nutritional values (per serving)

5 grams
2.2 grams
7.2 grams
26.1 grams
16.4 grams
270 calories

Total Carbs 7.2 grams
Fiber 2.2 grams
Net Carbs 5 grams
Protein 7.2 grams
Fat 26.1 grams
of which Saturated 16.4 grams
Calories 270 kcal
Magnesium 32 mg (8% RDA)
Potassium 179 mg (9% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (10%), fat (83%)

Ingredients (4 servings)

  • 8 oz cream cheese (227 g)
  • 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
  • 3 tbsp coconut milk or heavy whipping cream (45 ml)
  • 1/4 cup lemon juice (60 ml)
  • 1 tsp fresh lemon zest
  • 2 tsp unsweetened coconut extract


  1. Make the crust by mixing together the ingredients in a small bowl.
    Keto Lemon Cheesecake Jars
  2. Divide between 4 (115 g/ 4 oz) jars and set aside.
    Keto Lemon Cheesecake Jars
  3. Make the filling by combining all ingredients in a medium bowl.
    Keto Lemon Cheesecake Jars
  4. Mix with an electric mixer until smooth.
    Keto Lemon Cheesecake Jars
  5. Spoon into the jars and refrigerate 1 hour before serving.
    Keto Lemon Cheesecake Jars
  6. Top with additional toasted coconut and a slice of lemon before serving. Store in the fridge for up to 4 days.
    Keto Lemon Cheesecake Jars

Article source:

Low-Carb Thai Chicken Salad Bowl

I’m a big fan of salads, but not your Bugs Bunny, plain lettuce type! For me the best salads comprise of lots of different textures, are packed with flavour and cuddled in a delicious dressing.

This Thai Chicken Crunch Bowl Salad ticks all those boxes. Great to pack in your lunchbox for work or for a speedy, healthy supper after a long day. It’s wonderfully nourishing whilst also being nice and light.

Hands-on: Overall: 

Nutritional values (per serving)

6.4 grams
3 grams
20.7 grams
22 grams
2.8 grams
312 calories

Total Carbs 9.5 grams
Fiber 3 grams
Net Carbs 6.4 grams
Protein 20.7 grams
Fat 22 grams
of which Saturated 2.8 grams
Calories 312 kcal
Magnesium 71 mg (18% RDA)
Potassium 556 mg (28% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (27%), fat (65%)

Ingredients (makes 3 servings)

  • 2 chicken breasts (226 g/ 8 oz)
  • 1/2 cup shredded red cabbage (45 g/ 1.6 oz)
  • 1/2 cup shredded white cabbage (45 g/ 1.6 oz)
  • 2/3 cup grated carrot (73 g/ 2.6 oz)
  • 1 tbsp chopped mint
  • 1/2 cup chopped coriander leaves, stalks removed
  • 1 tbsp chopped chives
  • 1/4 cup blanched almonds (36 g/ 1.3 oz)
  • 1 clove garlic, chopped
  • 1 tbsp ginger, grated
  • 1 small red chilli, finely chopped
  • 1/2 stalk lemongrass, finely chopped
  • 2 tbsp fresh lime (30 ml)
  • 1 tsp fish sauce
  • 1 tbsp coconut aminos (15 ml)

Note: This recipe will be enough for 3-4 appetisers or 2 regular meals.


  1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Prepare the marinade by putting all the ingredients in a pestle and mortar and combine until the flavours infuse together.
  2. Place the chicken breasts between 2 sheets of cling film and bash with a rolling pin to flatten until even (1/2 inch/ 1 cm thick).
    Low-Carb Thai Chicken Salad Bowl
  3. Place the chicken breasts in a bowl and coat with half of the marinade. Ideally leave to marinade for 2 hours or overnight in the fridge (or skip if you are short on time). If you’re in a rush you can of course just use straight away but marinating allows the flavours to infuse.
  4. Finely slice or grate the cabbages and carrot and combine in a bowl along with the chopped herbs.
    Low-Carb Thai Chicken Salad Bowl
  5. Place the almonds on a baking tray and toast in the oven for 6 – 8 minutes until golden. Remove from the oven and allow to cool.
  6. Meanwhile, heat a griddle pan greased with a little olive oil to prevent sticking. Fry the chicken breasts for about 4 minutes per side until cooked through. Remove from the pan, allow to stand for one minute and slice. Best served fresh but can be stored in the fridge for up to 1 day.
  7. Mix the remaining marinade with the olive oil, salt and pepper…
    Low-Carb Thai Chicken Salad Bowl
    … and toss through the salad along with the almonds and top with chicken.
    Low-Carb Thai Chicken Salad Bowl
    Best served fresh but can be stored in the fridge for up to 1 day. Low-Carb Thai Chicken Salad Bowl

Article source:

Low-Carb Summer Berry Galette

I pondered it for a while, feeling a bit put out that I couldn’t make one because it looked so darn pretty. Suddenly it occurred to me that it might be possible to make a sweet Fat Head dough. I turned it over in my head for a bit longer, did an experiment or two and voila!

I worried that the juices from the berries would make the dough soggy, and when I pulled it out of the oven and saw the juices pooled around the base I thought it was a failure.

But no! The dough absorbs the sweet juices and still stays stable. Is there nothing that fat head dough cannot do?

This is so quick and easy to make, tastes delicious ad would be a great crowd pleaser. Enjoy!

Hands-on: Overall: 

Nutritional values (per serving, 1 slice)

7.2 grams
3.9 grams
11.7 grams
15.1 grams
4.9 grams
218 calories

Total Carbs 11.2 grams
Fiber 3.9 grams
Net Carbs 7.2 grams
Protein 11.7 grams
Fat 15.1 grams
of which Saturated 4.9 grams
Calories 218 kcal
Magnesium 54 mg (14% RDA)
Potassium 244 mg (12% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (22%), fat (64%)

Ingredients (makes 1 galette, 6 slices)

  • 1 1/2 mozzarella cheese, grated (170 g/ 6 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
  • 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
  • 3/4 cup + 1 tablespoon almond flour (80 g/ 2.8 oz)
  • 1 large egg
  • 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz) – or low-carb sweetener of choice
  • 1/4 tsp pumpkin pie spices (you can make your own)

Note: I used fresh, not frozen berries: about a cup of each raspberries, wild blueberries and blackberries. Frozen berries may end up too wet but try it and let me know.If you need to substitute keep in mind the following net carb values per 100 g/ 3.5 oz: blackberries contain 4.3 g net carbs, raspberries contain 5.4 g net carbs and wild blueberries contain 9.7 g net carbs.


  1. Preheat oven to 220 °C/ 430 °F.
    Low-Carb Summer Berry Galette
  2. Place fresh berries, sweetener and vanilla into a bowl and toss to combine.
  3. Place the mozzarella, cream cheese and almond flour together in a microwaveable bowl.
    Low-Carb Summer Berry Galette
  4. Microwave on high for 1 minute. Stir well. Microwave on high for a further 30 seconds.
    Low-Carb Summer Berry Galette
  5. Add egg, sweetener and pumpkin pie spice and stir well until combined.
    Low-Carb Summer Berry Galette
  6. Roll out between two sheets of silicone paper. Lay dough on a lined baking tray.
  7. Spoon the berry mixture into the centre of the dough, in a rough circle. When spooning the berries from the bowl, try to leave as much juice behind as possible.
    Low-Carb Summer Berry Galette
  8. Fold the edges of the dough around the sides of the berries. Sprinkle the exposed dough with the xylitol.
    Low-Carb Summer Berry Galette
  9. Bake for 15 minutes. Store covered in cling wrap, in the refrigerator, for two days.
    Low-Carb Summer Berry Galette

Let us know what you think, rate this recipe!

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Light, lemony and satisfying, my Creamy Avocado Soup tastes rich and smooth, making the perfect light summer lunch or first course for a outdoor...
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