Author: low-carb-keto-lifestyle

I've been interested in healthy living for a couple of years and have been trying to find ways to do this myself and to share information to the public.

chocolate peanut butter fat bombs (keto buckeyes)

Chocolate Peanut Butter Fat Bombs (Keto Buckeyes)

  • Servings: 48
  • Difficulty: Easy
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Keto chocolate peanut butter fat bombs are a healthy low carb snack or treat with just 1.2g net carbs each! Keto Buckeyes!


Ingredients

  • 1 cup Natural peanut butter (salted, the kind that’s a little runny)
  • 6 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt (to taste)
  • 2/3 cups powdered Swerve
  • 2/3 cup peanut flour (no sugar added)
  • 6 ounces sugar-free dark chocolate chips

Directions

    Peanut butter balls
  1. Line a baking sheet with parchment paper
  2. Ina large bowl, combine the peanut butter, melted butter, vanilla and sea salt. use a hand mixer to beat until smooth.
  3. Beat in powdered Swerve and peanut flour, until smooth. Adjust salt to taste.
  4. If the mixture is too sticky or thin to work with, refrigerate for 20 minutes to firm up.
  5. Wash your hands with cold water to cool them off. Use an extra small cookie scoop to scoop the peanut butter mixture, shape the balls as needed, and place onto the lined baking sheet. Work quickly and avoid touching the balls too much, or they will melt.
  6. Refrigerate the peanut butter balls for about 20 minutes, until firm.
    7. Chocolate Dip Layer
  7. Place the chocolate chips into a double boiler on the stove(use a small glass bowl over a saucepan with water in it). Heat the chocolate, stirring occasionally, until melted and smooth.
  8. Place a toothpick into the center of each peanut butter ball. Dip each ball into the melted chocolate, leaving a small area of peanut butter showing at the top. Place back onto the baking sheet, remove the toothpicks, and smooth over the holes with your fingers.

Recipe Courtesy of wholesomeyum.com

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Cabbage noodle tuna casserole – low carb, gluten free

Cabbage Noodle Tuna Casserole - Low Carb, Gluten Free

  • Servings: 8
  • Difficulty: Easy
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Your favorite Tuna Noodle Casserole done as low carb with Cabbage.


Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • medium head green cabbage (about 1-1/2 lbs) cut into large shreds
  • 1 cup onion, chopped
  • 3 ribs celery, chopped
  • 2 gloves garlic, minced
  • sea salt and black pepper, to taste
  • 2 teaspoon dried dill or 2 tablespoons fresh dill
  • 2 teaspoon dry mustard powder
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 1 1/2 cup heavy cream
  • 1 1/4 cup Parmesan cheese, grated, divided
  • 3-5 ounce cans albacore tuna, drained
  • 1/2 cup frozen peas

Directions

  1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
  2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
  3. Saute until the vegetables are crisp tender – about 10 minutes.
  4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
  5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
  6. Reduce heat to medium low and let simmer to allow the sauce to thicken.
  7. Once the sauce has started to thicken, stir in the tuna and the peas.
  8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
  9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

Recipe Courtesy of peaceloveandlowcarb.com

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keto churro waffles

Keto Churro Waffles

  • Servings: 8
  • Difficulty: Easy
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Tasty breakfast or low carb dessert! No matter what, these crispy keto cinnamon waffles are sure to please!


Ingredients

    Waffles
  • 1 large egg separated
  • 1 large egg white
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 cup almond flour
  • 1/4 cup Swerve Sweetener
  • 1 teaspoon baking powder
  • 1/3 cup almond milk room temperature
  • 3 tablespoons butter melted
  • 1 teaspoon vanilla extract
    • Cinnamon “Sugar” Coating
  • 1/3 cup Swerve Granular
  • 2 teaspoons cinnamon
  • 1/4 cup butter melted
    • Chocolate Sauce
  • 1/3 cup heavy cream
  • 1 ounce unsweetened chocolate chopped
  • 2 tablespoons powdered Swerve Sweetener
  • 1/2 teaspoon vanilla extract

Directions

    Waffles
  1. Preheat the oven to 200F and set a baking rack over a large sheet pan. Preheat a classic waffle iron.
  2. In a large bowl, beat the egg whites with the salt and cream of tartar until they hold stiff peaks.
  3. In another large bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the almond milk, egg yolk, butter, and vanilla extract. Carefully fold in the beaten egg whites until no streaks remain.
  4. Lightly grease the waffle iron, then add about 1/4 to 1/3 cup batter to the center of the waffle iron. cook until the waffles are golden brown on both sides. You should get at least 4 – 8″ waffles.
  5. Place cooked waffles on the prepared baking rack and place in the oven for 20 minutes, to crisp up. Break the waffles into sections.
    6. Cinnamon “Sugar” Coating
  6. In a shallow bowl, together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter, and then dip each in the cinnamon mixture.
    7. Chocolate Sauce
  7. In a small saucepan, heat the cream over medium heat until bubbling. Add the chopped chocolate and let sit to melt for 5 minutes. Whisk in the sweetener and vanilla extract until well combined. Let sit a few minutes to thicken.
  8. The sauce will continue to thicken as it cools. To thin it out, whisk in a bit of almond milk.

Recipe Courtesy of alldayidreamaboutfood.com

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keto ham casserole

Keto Ham Casserole

  • Servings: 6
  • Difficulty: Easy
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This keto Ham Casserole will remind you of Carbonara without all the carbs! It's conveniently made in casserole form, making it a quick and easy weeknight dinner.


Ingredients

  • 1/4 cup diced onion
  • 2 cups diced ham
  • 1 tablespoon butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 1 teaspoon garlic powder
  • 3/4 cup grated parmesan cheese divided
  • 1/2 cup frozen peas
  • 1/4 cup chopped parsley
  • 16 ounces zucchini noodles

Directions

  1. Preheat oven to 400F.
  2. Saute onion and ham in melted butter n a large skillet over medium-high heat until onions are translucent.
  3. Combine eggs, egg yolk, broth, heavy cream, garlic powder, and 1/2 cup Parmesan cheese in a medium bowl or measuring cup.
  4. Add mixture to ham mixture in skillet. Cook for 3-4 minutes, stirring constantly, or until mixture thickens. Stir in peas and parsley; cook an additional 1-2 minutes or until heated through.
  5. Place zucchini noodles in an 8×8 inch baking pan. Top noodles with ham mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
  6. Bake at 400F for 10 minutes or until Parmesan is lightly browned.

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low carb gluten-free keto soft pretzels

Low Carb Gluten-Free Keto Soft Pretzels

  • Servings: 6
  • Difficulty: Easy
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Learn how to make keto pretzels with this EASY gluten-free soft pretzels recipe. These chewy low carb pretzels are made with fathead dough and yeast.


Ingredients

  • 1 packet Active dry yeast (2 1/4 teaspoons)
  • 1/4 cup water (lukewarm)
  • 1/2 teaspoon coconut sugar (this will be consumed by the yeast and is required)
  • 1 1/2 cups almond flour
  • 1 tablespoon gluten-free baking powder
  • 1/4 teaspoon Zanthan gum (optional, for more chewy pretzels)
  • 2 large eggs beaten
  • 3 cups mozzarella cheese, shredded
  • 2 ounces cream cheese

Directions

  1. In a medium bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
  2. Meanwhile, place the almond flour, baking powder, xanthan gum, eggs into a food processor. When the yeast is done proofing and has increased in volume to 1/2 cup, add it to the food processor and pulse until uniform.
  3. In a 3rd medium bowl, combine the shredded mozzarella and cream cheese. Heat in the microwave, or in a double boiler on the stove, until melted. Stir until smooth and uniform.
  4. Add the cheese to the food processor, positioning the cheese over the blade. Process until a uniform dough forms, scraping the sides with a spatula if necessary.
  5. Chill the dough in the fridge for 15-20 minutes, until it’s not too sticky to work with.
  6. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  7. Using oiled hands, form a ball with the dough. Cut it into 6 sections, like a pie. Roll each section into a long, skinny log, about 18 inches long. Twist into a pretzel by taking one end of the pretzel and looping it around and down across the bottom, then repeat with the other end, crossing over the first one. Place onto the baking sheet. Repeat with the remaining dough sections.
  8. Sprinkle coarse sea salt over the pretzels and press down lightly.
  9. Bake for 10-12 minutes, until golden.

Recipe Courtesy of wholesomeyum.com

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asian lettuce wraps

Asian Lettuce Wraps

  • Servings: 4
  • Difficulty: Easy
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Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal.


Ingredients

  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • 1 dash Asian chile pepper sauce, or to taste (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil

Directions

  1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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