Keto Spicy Garlic Shrimp and Spinach & Mushrooms with Creamy Cauliflower Rice Risotto

Ingredients:

4 cups riced cauliflower (fresh or frozen)

1 tablespoon garlic ghee (can sub butter or vegan butter)

3 tablespoons cream cheese (dairy-free or regular)

1 cup white cheddar cheese (dairy-free cheese for vegan)

1/4 cup parmesan cheese

salt & pepper to taste

In a large pan, melt butter or ghee over medium-high heat; stir in the riced cauliflower and cook 5-7 minutes, or until cauliflower is tender.

Reduce heat and stir in cheeses. Season with salt, pepper, and dried basil (optional)

SPICY GARLIC SHRIMP:

Season shrimp with cajun seasoning + paprika (about 1tsp each), then sauté in 1-2 tsp garlic ghee until pink and slightly crispy.

SAUTÉED SPINACH & CREMINI MUSHROOMS:

Ingredients:

1-2 tsp Garlic Ghee

1/2 cup sliced Cremini Mushrooms

Spinach (about 25g)

Heat 1-2 teaspoons garlic ghee in a large pan

Add 1/2 cup sliced cremini mushrooms, and sauté 3-4 minutes

Add spinach and cook 10-15 seconds, or until slightly wilted.

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Keto Fathead Dough w/ Marinara

What u need:

3/4 cup shredded Mozzarella cheese

1oz cream cheese

1 egg

1/4 cup almond flour

1 tsp squeeze garlic

1 Tbsp butter

1 cup marinara sauce

1 tsp parsley (optional)

Put Mozz cheese and cream cheese in microwave safe bowl and microwave in 15 sec intervals until able to mix together easy. Then add egg and almond flour and mix with fork until blended. This may take a few minutes to actually get it to mix together well. Spray some oil on parchment paper and spread out dough in a thin(ish) layer. Place parchment paper with dough on cookie sheet and bake at 400 degrees for 15 mins. Melt butter in garlic in small dish and brush over top of dough once out of the oven. I broiled at 500 degrees for a few more minutes until bubbles formed on edges after butter and garlic was brushed on. Heat mariana and serve hot.

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Keto Pork Steak with Garlic Butter & Mushroom👌

 Ingredients:

• 2 Pork Steak, 150 grams each

• Salt and pepper

• 4 Tbsp Butter, divided

• 2 Garlic cloves, chopped

• ½ tsp Paprika

• ½ tsp Cumin Seed

• 1 cup Mushrooms, sliced

• ¼ cup Chicken Stock

Procedure:

1. Prepare all the ingredients. Season the pork steak with salt and pepper.
   Melt the butter in a non-stick skillet.

2. Saute the garlic until fragrant.

3. Place the pork steak into the skillet and continue cooking. Carefully flip the steak.

4. Add mushrooms and broth, and allow it to cook.

5. Season with paprika and cumin seed. Cook for another minute and baste the pork steak with more butter. Serve.

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Keto Bacon-Wrapped Meatloaf

 INGREDIENTS

1 tablespoon olive oil

1 medium onion,

1 garlic clove, finely chopped

1/2 cup Primal Kitchen Ketchup

¼ cup apple cider vinegar

¼ teaspoon cayenne pepper

¾ cup low-sodium chicken broth

½ cup chopped fresh parsley

2 large eggs

½ cup finely grated Parmesan

1 tablespoon kosher salt

¼ teaspoon freshly ground black pepper

2 pounds ground beef chuck

6 thin strips of bacon

INSTRUCTIONS

Preheat the oven to 350º Heat oil over medium heat in a skillet. Add in onion and garlic and cook until translucent. Set aside. Meanwhile, add ketchup, apple cider vinegar, and cayenne pepper to a medium saucepan. Add a few drops of Stevia and bring to a boil. Add in broth and parsley. Set aside 2 tbsp for glazing the meatloaf. Combine the rest of the sauce with eggs, Parmesan cheese, and salt. Add beef and mix well with your hands. Move to a lined baking sheet and form into a log 10-12 inches long. Brush the remainder of the sauce on top. Crisscross the bacon strips on top of the meatloaf and tuck underneath. Bake for 45 min-1 hr until meatloaf reaches 165º

NUTRITION

Serving Size: 1 slice

Calories: 502

Fat: 37g

Carbohydrates: 6g

Protein: 33g

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Keto Chicken Shawarma and Rice

 

Cauliflower Rice:

Ingredients: 250g cauliflower, olive oil, ~1tsp turmeric, ~1tbsp shawarma spice mix (cumin, coriander, ginger, turmeric, salt, garlic, onion, cloves, nutmeg, chili, parsley, fenugreek, cinnamon, pepper), ~1/2tbsp baharat (cinnamon, cardamom, cumin, ginger, cloves), ~3tbsp beef stock

1. Using a food processor, cut cauliflower into smaller pieces and pulse until it resembles texture of rice.

2. Heat olive oil in pan. Then add quarter of the spices. Stir until it looks like a paste.

3. Add the cauliflower rice and rest of spices.

4. Stir until everything is well combined.

5. Add beef stock and continue to cook until liquid is gone.

Shawarma Chicken:

Ingredients: chicken thighs, olive oil, shawarma seasoning mix (cumin, coriander, ginger, turmeric, salt, garlic, onion, cloves, nutmeg, chili, parsley, fenugreek, cinnamon, pepper), baharat (cinnamon, cardamom, cumin, ginger, cloves)

1. Preheat oven to 425F.

2. In a bowl, marinate and coat chicken thighs with olive oil and spices. Transfer to baking dish.

3. Cook for 20-25 mins.

4. Optional: Broil for 5 mins.

White sauce:

Ingredients: yogurt, garlic, lemon juice, salt, and pepper

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Keto Coconut Milk Braised Chicken

 Ingredients:

• 100 grams Bone-in Chicken Pieces

• 10 grams Ginger, thinly sliced

• 1 stalk Lemongrass

• 1 Green Chili

• 2 pcs Kaffir Lime Leaves

• 1 tsp Fish Sauce

• 1/2 cup water

• 2 Tbsp Coconut Milk

Procedure:

1. Combine water, ginger, lemongrass, chili, kaffir lime leaves, and fish sauce in a pan. Bring to a boil.

2. Add chicken and coconut milk.

3. Simmer for 20-25 minutes, adding more water as needed.

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Keto Chicken Caesar Salad Tacos

✨INGREDIENTS

👉🏼Taco Filling

- 4 chicken tenders OR 1 skinless, boneless chicken breast cut into 4 strips

- 1/2 lb chopped bacon

- 2 cups chopped romaine lettuce

- 2 tbsp garlic powder

👉🏼Taco Shells

- 2 cups shredded parmesan cheese

👉🏼Dressing

- 2 eggs yolks

- 3 cloves of garlic

- 2 tbsp Worcestershire sauce

- 1/4 cup shredded parmesan cheese

- 2 tbsp lemon juice

- 1 tbsp anchovy paste - 2 tbsp dijon mustard

- 1/2 cup olive oil

✨Instructions

👉🏼 Filling

1. Season the chicken strips (or sliced breast) with salt and pepper. Pan fry for 5 minutes on each side. Set aside

2. Fry the bacon in a pot until crispy. 3) Degrease the bacon, and combine with the garlic powder

👉🏼 Taco Shell

1. Add 1 cup of parmesan cheese to a medium-high heat frying pan. Spread the cheese making sure it covers the entire pan. Fry until the cheese starts to crisp and bubble.

2. Take the cheese out and form it in a taco holder

👉🏼 Dressing:

1. Combine the eggs, garlic, Worcestershire, shredded parmesan, lemon juice, anchovy paste, dijon mustard, and olive oil in a blender.

2. Season with salt and pepper

👉🏼 Assembly

1. Coat the romaine with the caesar dressing. Add the lettuce to the hardened parmesan cheese shell. Top the lettuce with the garlic bacon bits, chicken, and extra dressing.

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Keto Marinated Coleslaw

 

Serves 12 x ½ cup servings, that's under 2 net carbs per serving!

Nutrition for the full batch:

20 net carbs

92 grams fat

6.7 grams protein

Ingredients:

6 cups chopped cabbage

Half carrot grated

1 TBSP erythritol

1 tsp. Kosher salt

Toss the above ingredients in a large bowl and set a side.

Marinade Ingredients:

¼ cup white vinegar

1 tsp. yellow Mustard

1tsp. Celery seed

1 TBSP erythritol

¼ cup avocado oil

¼ cup mayonnaise

Directions:

In a small pot add the vinegar, mustard, celery seed and erythritol.

Bring to a boil while stirring and remove from the heat.

Stir in the avocado oil.

Mix the marinade with the coleslaw until well combined.

Chill in the fridge.

When ready to serve, mix in the mayonnaise.

Servings Suggestions and Notes:

Serve with pulled pork and all things BBQ.

Cover well and store in the fridge for up to 5 days.

Onions can be carby, so I have omitted the onions but if you like onions and they fit into your macros, add what you like.

You can make this with packaged coleslaw in a pinch but fresh chopped cabbage is best.

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Keto Andouille Sausage and Rice

 

Ingredients: 2 links Chicken andouille sausage (I use Amylu brand) 200 g riced cauliflower (frozen weight) 56 g sharp cheddar 25 g green onion, sliced and dark green parts separated
40 g avocado, diced 30 g sour cream Cilantro Salt/pepper/garlic powder

1. Slice sausage and pan fry on each side until nicely browned. Remove from pan.

2. Dry cook cauliflower rice with white/light green pieces on green pepper until water is evaporated. Season well with salt/pepper/garlic power. Turn off heat

3. Return sausage to pan and toss with caul rice. Add sharp cheddar, dark green pieces of onion, and cilantro.

4. Add to plate and top with sour cream, avocado, and hot sauce

Nutrition: 630 kcal, 45 G protein, 41 g fat, 17 g total carbs, 9 g fiber.

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Keto Mexican Zucchini Lasagna

 Ingredients:

For The Zucchini Noodles (aka Zoodles)

4-5 large zucchinis

1.5 tsp salt

For The Lasagna

2 Tbsp olive oil

1 lb ground 99% fat-free chicken (extra lean)

1 small onion (approx. ½ cup)

1Tbsp fresh garlic roughly chopped

1 Green Pepper

1 Tbsp plus 1 tsp taco seasoning (I use Club House brand)

¾ cup diced tomatoes

¾ cups salsa of your choice (I use Tostitos Salsa)

1 15oz of fat free or light ricotta cheese (I use Tre Stelle Brand)

1 egg

½ cup cilantro roughly chopped (plus a little extra for garnish)

2 spring onions (green onions) finely chopped for garnish

2 cups Mexican blend shredded cheese (or whatever your cheese preference is, I use Black Diamond brand)

Directions:

Preheat oven to 350 degrees F

1. Using a mandolin, slice the zucchini into thin slices.

2. Lay them out flat onto 2 cookie sheets and sprinkle with salt

3. Bake zoodles for 20 minutes or until lightly brown (this is to get some of the moisture out)

4. While the zucchini is in the oven cooking, heat the olive oil over medium heat in the large pan.

5. Add the ground chicken, onions, garlic, and taco seasoning and sauté for about 15 minutes.

6. Add diced tomatoes and salsa to the chicken and onions and cook until it comes to a simmer.

7. Once the zucchini are done baking in the oven, transfer them onto paper towels and cover with more paper towel and gently press out as much moisture as you can. Set aside

8. In a medium bowl, use a fork and whisk the egg and add the ricotta cheese and stir well to combine. Add a pinch of both black pepper and salt.

Assembly:

Pre-heat oven to 375 degrees F and spray a 9 X 13 inch baking dish with cooking spray

9. Start by scooping out some of the meat sauce and spread a little at the bottom of the baking dish.

10. Layer zucchini noodles in a single layer, lightly overlapping them, followed by half of the shredded cheese to seal in the zoodles.

11. Pour ½ of meat sauce over the shredded cheese and spread it out evenly. Top it with the ricotta mixture, then add another layer of zoodles.

12. Whatever leftover meat sauce you have left pour over zoodles and spread out evenly. Then top with shredded cheese and cover with aluminum foil.

13. Baked covered for 45 minutes.

14. Uncover and bake for another 10 minutes.

15. Turn your oven to broil on high and broil for 5 minutes or until the top of the cheese starts to turn golden and bubble.

16. Garnish with extra cilantro and the chopped green onions

Let the lasagna sit for 15 minutes so it sets a little before cutting into it as it keeps its shape better.

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Keto Lobster Salad

1lb Lobster meat ( two tails was roughly 12oz, so adjust recipe accordingly).

¼C Mayonnaise (go easy, too much is gross).

2tbsp lemon juice ( add 1tbsp first and try it, or add squeezes later).

½tsp mustard (Dijon/spicy, whichever you like).

1pinch paprika

Sea salt & black pepper to taste.

Butterhead lettuce.

Add-ins (optional):

¼C Celery (finely diced)

2tbsp green onions (sliced thin)

Avocado 

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Keto Egg Roll in a Bowl

This Keto Egg Roll in a Bowl recipe has all of the flavors of your favorite Chinese fried appetizer!

INGREDIENTS

• 1.50 lb, Cabbage, shredded

• 1 lb, Ground Beef

• 1 medium Red Pepper

• 1 Jalapeno pepper (optional for a spicy bowl)

• 2 small Onions

• 2 tbsp, Ghee

• 2 tablespoons Sesame Oil

• 1 tbsp, Chili Sauce

• 1/4 cup Tamari Sauce

• 2 tbsp chopped scallions

• Cilantro and lime for garnish

INSTRUCTIONS

Heat a large skillet over medium heat. Add ground beef, season with salt, and cook until done. Remove from the pan and set aside. To the pan, add the ghee. When melted, add the onions. Cook for 3 minutes. Add in red pepper and jalapeno pepper if you are using them. Cook for 3 minutes, then add in the cabbage. Cook until cabbage starts to wilt. In a small bowl, combine the sesame oil, chili sauce, tamari sauce scallions, and cilantro. Add beef back to the pan and mix. Pour sauce over the mixture and mix well. Season to taste with salt and pepper. Garnish with fresh cilantro and a squeeze of lime juice.

NUTRITION
Serving Size: 1
Calories: 387
Fat: 25g
Carbohydrates: 16g
Fiber: 6g
Protein: 27g

contributed by: EatBeFitExplore

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