Recipe for Keto Bread

90-Second, 5 Ingredient Keto Bread

Be careful when toasting! It browns very fast. 

INGREDIENTS:
-Almond Flour Version
-2 tablespoon blanched almond flour
-1 tablespoon egg white powder
-1/2 teaspoon baking powder
-1 tablespoon butter
- 2 tablespoon water

Coconut Flour Version
-1 tablespoon coconut flour
-1 tablespoon egg white powder
-1 teaspoon baking powder
-1 tablespoon butter
-3 tablespoon water

INSTRUCTIONS:
Both recipes are to be made the same way. The nutrition info below is for almond flour only.

1. Melt butter in microwave. Then add all ingredients into the most cyclinder mug you can find.

2. If using an 1100 watt microwave you'll only need 60 seconds for it to be done. When done the top will be dry and the feel will be spongy. The sides of the bread will release from the sides of the mug most times. If it's still touching just run a knife to release it.

3. Slice the bread with a bread knife and toast in a pan with butter. Watch closely because it browns quickly.

Link to recipe: https://chipmonkbaking.com/blogs/news/keto-bread-recipe

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Keto Recipe Ground Beef - Taco Salad with Ground Beef

This keto taco salad made with ground beef makes a perfect weeknight meal or lunch for on the go. You can omit the shredded cheese if you'd like to make it dairy free, and the dressing is a delicious mixture of yogurt and blender salsa. It is low carb, nut free, and keto!

Credit For This Recipe Belongs To Monica Stevens Le

Serves 6

Ingredients

Salsa

• 6 Roma tomatoes quartered

• 1/2 medium white onion quartered

• large handful of cilantro

• 2 jalapeños cut in half, see notes

• 4-6 garlic cloves

• 1/4 cup avocado oil

• 2 teaspoons kosher salt

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

Ground Beef

• 1 tablespoon avocado oil or ghee

• 1 1/2 pounds grass-fed ground beef see notes

• 4 garlic cloves minced

• 1 1/2 tablespoons chili powder

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons kosher salt

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1/4 teaspoon black pepper

• 1 1/2 tablespoons lime juice

Salad

• 3 Romaine hearts chopped

• 1/2 cup Greek yogurt or dairy free yogurt see notes

• 1/2 cup blender salsa see notes

• 1/4 cup green onions thinly sliced

• 3/4 cup shredded cheese

• 1 cup cherry or grape tomatoes halved

• 2 medium avocados sliced or cubed

• handful of fresh cilantro roughly chopped

• kosher salt to taste

• black pepper to taste

Instructions

1. Prep salsa: In the pitcher of a high-speed blender pitcher, combine the blend tomatoes, onion, cilantro, garlic, and jalapeños. Blend together on high speed until smooth throughout.

2. Cook salsa: In a medium saucepan over medium heat, add warm the oil and turn the heat to medium. Carefully pour the blender contents into the saucepan, while stirring. Add the salt, oregano, and black pepper seasonings.

3. Cook over medium heat, stirring frequently, for 15 minutes. It will become darker as the vegetables cook.

4. Taste for additional salt or pepper. Transfer to an airtight container once it has cooled down and set aside. Leftovers can be stored in the refrigerator for up to 10 days.

5. In a small bowl, combine all of the spices together and set aside. Heat up a large sauté pan over medium high heat for 2 minutes. Add oil and let that heat for another minute.

6. Add ground beef to the pan along with the spices. Sauté for about 5-7 minutes, adding lime juice halfway through, until it is cooked throughout and there is no longer any pink showing .

7. Make dressing: Meanwhile, in a small bowl, whisk together equal parts salsa and yogurt and set aside.

8. Toss salad: In a large bowl, toss together the romaine, tomatoes, and cheese; alternatively, assemble on a platter. Top with the cooked beef and drizzle with the salsa sauce.

9. Sprinkle with salt and pepper, to taste. Add the avocados, scallions, and cilantro before serving.

Nutrition Calories: 545kcal | Carbohydrates: 13g | Protein: 26g | Fat: 45g | Fiber: 6g | Sugar: 3g

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LEMON GARLIC CREAM SAUCE

 

The unique lemon and garlic chicken drumsticks recipe originated at our home. You will not find this recipe anywhere, the combination of pan frying and oven baking results into juiciest drumsticks you will ever had. Lemon, garlic and cream give so much flavor to drumsticks that yo+u will be surprised and eat more and more. A low carb, keto diet and 100% gluten free recipe for healthy lifestyle. Its easy, low cost and must try recipe in the dinner or lunch.

Serving: 3

Net Total Carbs: 24 g

Carbs per serving: 8 g

INGREDIENTS

CHICKEN MARINADE RUB

• 1/2 tsp paprika

• 1/2 tsp salt

• 1 tsp oregano

• 1/2 tsp black pepper

• 1 Tbsp Lemon zest

• 3 cloves garlic chopped

• 1 tsp olive oil for drizzling in marinade rub

• Half lemon juice fresh squeeze

2 Tbsp butter

• 1 Tbsp olive oil

• 4 cloves chopped fresh garlic

• 1 large green chili freshly sliced cut

• 2 Tbsp heavy cream (full fat cream)

• 1 cup (250 ml) chicken broth

• 2 Tbsp lemon juice (fresh squeezed for best results)

Cooking TIPS * Be sure to pat dry chicken drumsticks before marination to ensure good browning

• Marinate for at least 30 minutes in the fridge

• Fry drumsticks in preheated pan for 5-6 minutes, change sides while frying

• Set aside fried drumsticks when brown

• In the same pan prepare lemon, garlic and cream sauce by adding butter, olive oil, chopped garlic, lemon juice, chicken broth and heavy cream

• Cook the sauce for 6-7 minutes until start thickening

• Cook drumsticks in the Lemon Garlic Cream sauce for 5 minutes for rich flavor

• Bake drumsticks and sauce @ 170 degrees Celsius for 20 minutes until chicken is cooked through

• COOKING TIME MAY VARY

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Keto Steak Marinade

1/3 cup avocado oil

1/4 cup lime juice

1 tsp garlic, minced

1 tsp dried cilantro

1/4 tsp cumin

1/4 tsp red pepper flakes

1/4 tsp seasoned salt

Mix together and pour over steaks. Marinate for 30-60 minutes then cook until the desired color. I air-fried my steak at 400° for 10 minutes

Green Chile Cauli-rice:

2 Tbsp butter

1/2 tsp garlic, minced

2 oz diced green chiles

2 Tbsp sour cream

3 Tbsp heavy cream

1 cup shredded Mexican blend cheese

1/4 tsp onion powder

1/4 tsp garlic powder

salt & pepper

Melt butter in a skillet and saute garlic for 2 minutes. Add cauliflower, green chiles, sour cream, and heavy cream. When the mixture becomes bubbly, stir in cheese and seasonings. Let simmer 5-10 minutes

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Keto-friendly Chicken Crust Pizza

 Ingredients:

• 200g of shredded chicken breast (I used and drained one can of Kirkland canned chicken chunks)

• 100g softened cream cheese

• 2 tbps sour cream

• 1 egg

• shredded cheddar and mozzarella

• rosemary

Procedure:

1. Mix shredded chicken, cream cheese, sour cream, egg, and rosemary in a bowl

2. Spray oil onto the baking sheet and spread the chicken mix

3. Airfry/bake for 10mins @ 200C

4. Pull out and top with shredded cheese and rosemary. Airfry for another 5 mins at 190C or until the cheese melts.

Best served with hot sauce. Marinara is a great alternative base sauce too!

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Keto Spinach Shakshuka

Total carbs: 8

NET carbs per serving: 4

Ingredients:

-Olive oil - 1 Tbsp + more for drizzling

-1/2 Onion, sliced

-1/4 red chilli, deseeded and finely chopped

-2 cloves garlic, finely chopped

-1/8 tsp ground coriander

-1/8 tsp ground cinnamon

-1/4 tsp, salt

-150g baby spinach

-1 Tbsp lemon juice

-2 Eggs

-Freshly ground pepper

-1/8 tsp dried oregano

Cooking Instructions:

1. Heat olive oil in a frying pan over medium heat. Add onion and chilli and cook, stirring occasionally, for 3-5 minutes, until onion is soft and translucent.

2. Add garlic, coriander , cinnamon and salt and cook, stirring, for 1 minute until fragrant.

3. Add spinach and lemon juice. Reduce heat to low, cover and cook for 5 minutes, until spinach is soft. Spread spinach evenly over base of the pan.

4. Break the eggs into the pan. Increase heat to medium , cover and cook for 4-5 minutes until the whites are set and the yolks are cooked but runny. Remove the pan from the heat. Drizzle with olive oil and sprinkle with pepper and oregano .

Serve hot, directly from the pan.

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Keto Crustless Quiche

 Macros for the entire quiche: 759 cal, 5g carbs, 61g protein, 55g fat

Ingredients:

• 3 large eggs

• 90 grams short rind bacon (I think it is called canadian bacon in America)

• 100 grams spinach

• 30 grams diced brown onion

• 30 grams heavy cream

• 80 grams shredded mozzarella cheese

• salt & pepper to taste

Directions:

1. Preheat oven to 180 celsius (356 F) and line baking tin with baking paper

2. Cook bacon and chop into small pieces once removed from the pan

3. Add onion into the pan and once translucent turn off heat

4. Add chopped spinach into pan and stir until wilted

5. Crack 3 eggs into a bowl and beat with a fork

6. Add cream, salt and pepper to beaten egg

7. Add bacon, onion and spinach to egg mixture and pour into parchment lined dish

8. Top with half of your shredded cheese and place into oven for 12 minutes

9. Add remainder of cheese and turn oven to broil for 5 minutes to brown the top

10. Slice and enjoy!

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