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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