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Recipes

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)

Kebabs:
  • 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
Marinade:
  • 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:

Instructions

  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: https://ketodietapp.com/Blog/lchf/low-carb-tandoori-chicken-kebabs

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)

Instructions

  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: https://ketodietapp.com/Blog/lchf/low-carb-broccoli-cake

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)

Instructions

  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: https://ketodietapp.com/Blog/post/2018/05/07/keto-salmon-kale-and-poached-egg-bowl

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)

Crust:
Filling:
  • 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

Instructions

  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: https://ketodietapp.com/Blog/post/2018/05/01/keto-lemon-cheesecake-jars

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)

Salad:
  • 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)
Marinade:
  • 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)
Dressing:

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

Instructions

  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: https://ketodietapp.com/Blog/post/2018/04/26/low-carb-thai-chicken-salad-bowl

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)

Dough:
  • 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)
Filling:

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.

Instructions

  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!

Article source: https://ketodietapp.com/Blog/post/2018/04/20/low-carb-summer-berry-galette

Best Keto Instant Pot Beef Stew

Deliciously tender beef cooked in a pressure cooker with low-carb vegetables, in super creamy grain-free tomato sauce. This is comfort cooking at its best.

What I love most about it is that you can make the whole meal in the Instant Pot! In just 90 minutes you’ve got a tasty keto dish with fall-apart meat and juicy vegetables cooked to perfection.

The only extra work is thickening the sauce but it’s totally worth it. Since there is no flour allowed on a keto diet, most low-carb stews are thin and runny. That’s not the case with this recipe.

Egg yolks are a fantastic alternative to flour resulting in super creamy sauce without the extra carbs.

Hands-on: Overall:

Nutritional values (per serving, about 2 cups)

8.2 grams
5.8 grams
34.3 grams
35.7 grams
14.8 grams
514 calories

Total Carbs 14 grams
Fiber 5.8 grams
Net Carbs 8.2 grams
Protein 34.3 grams
Fat 35.7 grams
of which Saturated 14.8 grams
Calories 514 kcal
Magnesium 65 mg (16% RDA)
Potassium 1,074 mg (54% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (28%), fat (65%)

Ingredients (makes 8 servings)

  • 1 medium yellow onion, chopped (110 g/ 3.9 oz)
  • 2 cloves garlic, minced
  • 1.2 kg boneless beef such as brisket or stewing steak (2.65 lb)
  • 1 rutabaga (swede), peeled and diced (400 g/ 14.1 oz)
  • 3 kohlrabi or turnips, peeled and diced (600 g/ 1.3 lb)
  • 4 celery stalks, chopped (160 g/ 5.6 oz)
  • 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp ground black pepper
  • 1 tbsp paprika
  • 1/4 tsp ground allspice
  • 1 can unsweetened tomatoes or chopped fresh tomatoes (400 g/ 14.1 oz)
  • 1/2 cup water (120 ml/ 4 fl oz)
  • 8 large egg yolks
  • 1/4 cup chopped parsley (15 g/ 0.5 oz)

Note: Not sure what to do with the leftover egg whites? Try one of the options listed in my Keto Lemon Curd recipe!

Instructions

  1. Peel and dice the onion and mince the garlic. Cut the beef into large 2-inch (5 cm) pieces. Set aside.
    Best Keto Instant Pot Beef Stew
  2. Peel the rutabaga and kohlrabi (or use turnips instead of kohlrabi). Cut them into about 1-inch (2.5 cm) pieces. Chop the celery stalks. Set all the vegetables aside.
  3. Set the Instant Pot to Sauté and add the onion (use 6 or 8-quart/L Instant Pot). Cook for just 3 minutes, until fragrant and then add the minced garlic. Cook for another 30 seconds. Best Keto Instant Pot Beef Stew
  4. Add the beef chunks and season with salt and pepper. Cook for 2-3 minutes, or until browned from all sides while stirring to prevent burning. Best Keto Instant Pot Beef Stew
  5. Add the paprika, allspice, chopped rutabaga, kohlrabi and chopped celery stalks. Best Keto Instant Pot Beef Stew
  6. Mix until combined and add the canned tomatoes. Turn the Sauté off.
    Best Keto Instant Pot Beef Stew
  7. Cover with a lid and set to Manual. Cook on high pressure for 35 minutes. When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.
    Best Keto Instant Pot Beef Stew
  8. To make the creamy sauce, whisk the egg yolks with 1/2 cup of water. Keep the egg whites for another recipe (see suggestions listed in my Keto Lemon Curd).
    Best Keto Instant Pot Beef Stew
  9. Strain the juices into a small saucepan and bring to a simmer. Temper the red sauce into the egg yolk mixture while whisking.
    Best Keto Instant Pot Beef Stew
  10. When you add about half of the red sauce, return everything into the saucepan with the remaining red sauce. Cook while stirring for 4-6 minutes, until thick and creamy.
  11. If the sauce is not smooth or has curdled, use an immersion blender and process until smooth and creamy (be careful not to get burnt!).
  12. Pour the creamy sauce back into the pot with the cooked meat & vegetables. Stir to combine.
    Best Keto Instant Pot Beef Stew
  13. Serve immediately (about 2 cups per serving) with freshly chopped parsley. To store, let it cool down and refrigerate for up to 5 days. I haven’t tried freezing it and I’m not sure whether the sauce would separate if you do. You could divide the mixture into single-serving containers or freezer bags and freeze for up to 3 months. Best Keto Instant Pot Beef Stew

If you don’t have an Instant Pot, try some of the following alternatives:

Oven Baking

Preheat the oven to 150 °C/ 300 °F. Place all ingredients in a large baking dish (optionally you can brown the onion, garlic and meat). Cover with foil or a lid and bake for 4 hours.

Add some water if needed (check half way through to ensure the haven’t dried out). After 4 hours, remove the foil and increase the temperature to 200 °C/ 400 °F. Cook for another 15-20 minutes. Then, follow the instructions from step 8.

Dutch Oven

Grease a large Dutch oven (6 -quart/L or more) with ghee. Add chopped onion and cook over a medium heat for 4-5 minutes. Then add garlic and cook for a minute. Add the chopped rutabaga, kohlrabi, celery, salt, pepper, paprika, allspice and tomatoes. Add 1-2 cups of water. Bring to a boil over a high heat and then turn down to low.

Cook for 4 hours, checking every hour to ensure there is enough juices. If needed, add a cup or two more water. When done, take off the heat. Optionally, crisp up in the oven preheated to 200 °C/ 400 °F for 15-20 minutes. Then, follow the instructions from step 8.

Slow Cooker

Optionally, you can brown the onion, garlic and meat before adding into the slow cooker. Place all ingredients in the slow cooker (6 -quart/L or more).

Cover with a lid and cook for 3-4 hours on high or 6-8 hours on low. Optionally, crisp up in the oven preheated to 200 °C/ 400 °F for 15-20 minutes. Then, follow the instructions from step 8

Let us know what you think, rate this recipe!

Article source: https://ketodietapp.com/Blog/post/2018/04/17/best-keto-instant-pot-beef-stew

Keto Pumpkin Cheesecake Breakfast Pockets

These low-carb breakfast hot pockets are filled with pumpkin cheesecake. Easy to make, grain-free and vegetarian meal prepared in under 30 minutes.

Here is what’s most amazing about this recipe – All you need for the dough is just 2 ingredients! It’s a simplified version of the FatHead dough but without eggs and cream cheese. Easy-peasy ketogenic treat!

Just like my Apple Pie Keto Hot Pockets, it’s a recipe successfully adapted from an all-time favourite created by Vicky and Rami of Tasteaholics – the Keto Morning Hot Pockets.

You can get creative and use any sweet or savoury filling. You can even make nut-free hot pockets by using fax meal instead of almond flour. The options are endless!

Hands-on: Overall: 

Nutritional values (per serving)

8.1 grams
2.5 grams
20.8 grams
41.8 grams
20.7 grams
455 calories

Total Carbs 10.6 grams
Fiber 2.5 grams
Net Carbs 8.1 grams
Protein 20.8 grams
Fat 41.8 grams
of which Saturated 20.7 grams
Calories 455 kcal
Magnesium 65 mg (16% RDA)
Potassium 322 mg (16% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (17%), fat (76%)

Ingredients (makes 2 servings)

Filling:
Dough:
  • 3/4 cup shredded mozzarella (85 g/ 3 oz) – use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
  • 1/3 cup almond flour (33 g/ 1.2 oz)

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan). Prepare the filling. Place the softened cream cheese, pumpkin puree, egg yolk, Erythritol and pumpkin pie spice in a bowl. Keto Pumpkin Cheesecake Breakfast Pockets
  2. Mix until well combined. Set aside.
    Keto Pumpkin Cheesecake Breakfast Pockets
  3. Place the shredded mozzarella in another bowl and microwave for 30-60 seconds, or melt on the stove over a low heat.
    Keto Pumpkin Cheesecake Breakfast Pockets
  4. Mix in the almond flour.
    Keto Pumpkin Cheesecake Breakfast Pockets
  5. Using a fork, combine well until you create dough.
    Keto Pumpkin Cheesecake Breakfast Pockets
  6. Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin).
    Keto Pumpkin Cheesecake Breakfast Pockets
  7. Scoop the pumpkin cheesecake filling in the centre of the dough.
    Keto Pumpkin Cheesecake Breakfast Pockets
  8. Fold over like an envelope and seal the dough. Keto Pumpkin Cheesecake Breakfast Pockets
  9. Poke some holes for releasing the steam while baking. Transfer onto a baking sheet lined with parchment paper.
    Keto Pumpkin Cheesecake Breakfast Pockets
  10. Bake for about 15 minutes or until golden brown on top.
    Keto Pumpkin Cheesecake Breakfast Pockets
  11. When done, remove from the oven and let it cool down for a few minutes. Slice and serve!
    Keto Pumpkin Cheesecake Breakfast Pockets
  12. Optionally, dust with some powdered Erythritol or Swerve, and cinnamon. The pockets can be stored in the fridge for up to 3 days. Reheat before serving or eat cold.
    Keto Pumpkin Cheesecake Breakfast Pockets

Do you like this recipe? Share it with your friends!

Article source: https://ketodietapp.com/Blog/post/2018/04/16/keto-pumpkin-cheesecake-breakfast-pockets

Keto Matcha Lemon Breakfast Jars

Matcha and lemon is a match made in heaven. These healthy parfaits make the perfect low-carb breakfast or dessert. So what’s the hype about matcha?

Green tea is well known for its myriad health benefits. Matcha is a type of green tea that is particularly high in antioxidants called catechins, and mind-calming amino acid called L-theanine. Green tea is beneficial for heart health, metabolic health and has shown to lower insulin levels in menopausal women. Thanks to the high content of catechins, it is beneficial for people suffering from non-alcoholic fatty liver disease.

I made these jars without sweeteners but you can use some powdered Erythritol or stevia drops. You can also add a few tablespoons of grass-fed collagen or MCT oil. While collagen will provide a healthy source of protein that will help you stay full for longer, MCT oil will provide a quick boost of energy.

Hands-on: Overall: 

Nutritional values (per serving)

6.5 grams
8.3 grams
7.4 grams
38 grams
28.3 grams
404 calories

Total Carbs 14.9 grams
Fiber 8.3 grams
Net Carbs 6.5 grams
Protein 7.4 grams
Fat 38 grams
of which Saturated 28.3 grams
Calories 404 kcal
Magnesium 27 mg (7% RDA)
Potassium 346 mg (17% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (7%), fat (86%)

Ingredients (makes 2 servings)

Matcha layer:
Lemon layer:

Note: Low-carb sweetener in this recipe can be omitted or used to taste. Instead of coconut cream you can use mascarpone cheese or whipped cream.

Instructions

  1. Prepare the matcha chia layer. In a bowl whisk the almond milk with the matcha powder. Add 1-2 tablespoons of powdered Erythritol or a few drops of stevia.
  2. Add the chia seeds and let them bloom in the matcha milk for 20-30 minutes (or overnight in the fridge). Stir once or twice to combine.
    Keto Matcha Lemon Breakfast Jars
  3. Optionally, you can stir in some grass-fed collagen powder and/or MCT oil.
    Keto Matcha Lemon Breakfast Jars
  4. Use a spoon and divide the chia mixture between 2 jars (if serving for breakfast), or up to 4 jars (if serving them as a dessert).
  5. Scoop the coconut cream into a bowl (only the thick, creamy part).
    Keto Matcha Lemon Breakfast Jars
  6. Add freshly grated lemon zest, almond milk and lemon juice. Add 1-2 tablespoons of powdered Erythritol or a few drops of stevia. Mix to combine.
    Keto Matcha Lemon Breakfast Jars
  7. Scoop the creamy lemon-coconut layer on top of the matcha-chia layer. Optionally, dust with more matcha powder. Keto Matcha Lemon Breakfast Jars
    Enjoy immediately or store in the fridge for up to 3 days.
    Keto Matcha Lemon Breakfast Jars

Article source: https://ketodietapp.com/Blog/post/2018/04/15/keto-matcha-lemon-breakfast-jars

Almond butter gives these vegan blondies a rich, decadent taste. Bake up a batch for a snack, a party, or any excuse to have a delicious treat!

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Vegan Almond Butter Blondies with Chocolate Chips

Vegan almond butter blondies sit on a wooden block with sprigs of mint
  • Author:Oh My Veggies
  • Prep Time:40 min
  • Cook Time:25 min
  • Total Time:65 min
  • Yield:9 blondies

Ingredients

2/3 cup almond butter

1/2 cup sweetened almond milk

3/4 cup coconut sugar

2 tsp vanilla extract

1 cup all-purpose flour, unbleached

1/4 cup almond meal

1/2 cup rolled oats

1/4 tsp baking soda

1/4 tsp ground cinnamon

1 pinch salt

3/4 cup vegan chocolate chips

Instructions

  1. Preheat the oven to 180°C (160° fan) | 350°F | gas 4. Grease and line an 20 cm | 8″ square baking pan with greaseproof paper.
  2. Combine the almond butter, almond milk, sugar, and vanilla extract in a large mixing bowl. Beat well until smooth, about 2 minutes.
  3. Add the flour, almond meal, oats, baking soda, cinnamon, and salt, and fold thoroughly until combined. Finish the batter by folding in the chocolate chips.
  4. Spoon the mixture into the prepared baking pan and smooth the top. Bake for about 25 minutes until golden-brown and dry to the touch on top.
  5. Remove to a cooling rack. Once cool, turn out and cut into nine squares before serving.

Article source: https://ohmyveggies.com/vegan-almond-butter-blondies-with-chocolate-chips/

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