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.

The Flakiest Gluten Free and Keto Pie Crust

The Flakiest Gluten Free and Keto Pie Crust

  • Servings: 8
  • Difficulty: easy
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Super flaky, buttery and tasty and ideal to use to make anything from pies to empanadas to pasties to meat pies.


Ingredients

  • 1 cup almond flour
  • 5 tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest or orange zest (optional)
  • 3 1/2 tablespoons unsalted grass fed butter cold
  • 1/4 cup cream cheese cold
  • 1 egg lightly beaten
  • 2 teaspoons apple cider vinegar
  • egg wash optional (for glossy finish)

Directions

  1. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
  3. Turn out the dough onto cling film and pat into a round.
  4. Refrigerate for at least one hour, or up to 3 days. you can, alternatively freeze the pie crust at this point and thaw out as needed (just like regular pie crust).
  5. Roll out he crust between parchment paper. It’s more fragile than regular pie crust, so you need to work quickly and in cold conditions. you can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
  6. Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
  7. Fill with your favorite filling and bake per pie recipe.
Recipe Courtesy of Gnom-gnom.com

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double chocolate almond brownies

Double Chocolate Almond Brownies

  • Servings: 9-12
  • Difficulty: easy
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Moist and chocolatey tasting decadence.


Ingredients

  • 1/2 cup butter
  • 4 ounces semi-sweet chocolate
  • 1/4 cup packed brown Swerve
  • 1/4 cup Swerve granulated
  • 1-1/2 teaspoons vanilla extract
  • 2 eggs
  • 1-1/2 cups almond flour
  • 2/3 cup chocolate chips
  • 1/2 cup chopped almonds

Directions

  1. Preheat oven to 350F and lightly butter an 8″ baking pan.
  2. Melt butter and chocolate in a medium saucepan over very low heat.
  3. Stir in sugars and vanilla; set aside to cool.
  4. Add eggs and beat well to incorporate. Stir in almond flour and mix well. Then stir in chocolate chips and almonds.
  5. Spread evenly in prepared pan; Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cool completely before cutting into squares.

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Crunchy chicken salad

Crunchy Chicken Salad

  • Servings: 5
  • Difficulty: easy
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Hearty, fruity and crunchy.


Ingredients

  • 2 cups cooked chicken chunked
  • 1/2 cup celery
  • 1/4 cup green pepper
  • 1/4 onion
  • 1/2 cucumber
  • 1/2 cup grapes
  • 1 apple (small, diced, leave the peel on)
  • 1/4 cup pecans
  • 1/4 cup yogurt, plain

Directions

  1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
  2. Chop the celery into small pieces.
  3. Chop the green pepper into small pieces.
  4. Peel and chop 1/4 of an onion.
  5. Peel and chop half of a cucumber.
  6. Chop the apple into pieces. it’s okay to leave the peel on the apple.
  7. Cut the grapes in half.
  8. Put all ingredients in a large bowl. Stir together.
  9. Serve over a bed of lettuce or put on crackers.

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easy keto korean ground beef

Easy Keto Korean Ground Beef

  • Servings: 4
  • Difficulty: easy
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Try this easy 20 minute Keto Korean Beef Bowl.


Ingredients

    Cauliflower Rice:
  • 1 tablespoon Olive Oil
  • 1 pound Cauliflower (frozen or fresh riced in a food processor)
  • 1/2 teaspoon salt
  • 1/8 teaspoon Black pepper (optional)
    • Beef:
  • 1 tablespoon Olive oil
  • 1 pound ground beef
  • 1/2 teaspoon sea salt
  • 4 clove garlic (minced)
  • 1/4 cup coconut aminos
  • 2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
    • Garnish:
  • 1/4 cup green onions (sliced)
  • 1 teaspoon sesame seeds
  • 1 small cucumber

Directions

  1. Heat 1 tablespoon olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.
    2. 2 Remove the cauliflower rice from heat, set aside, and cover to keep warm.
  2. In a small bowl, whisk together the coconut aminos, beef brother, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  3. Turn heat back to medium-high. Add another tablespoon olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
  4. Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  5. Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won’t be much liquid left.
  6. Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds and cucumber slices.

Recipe Courtesy of WholesomeYum.com

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keto twix bars

Keto Twix Bars

  • Servings: 16 servings
  • Difficulty: easy
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Tender shortbread crust topped with sugar free caramel and milk chocolate.


Ingredients

    Crust
  • 1-1/2 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/8 teaspoon salt
  • 4-1/2 tablespoons butter melted
    • Caramel Filing
  • 1/2 cup Swerve Brown sugar
  • 5 tablespoons butter
  • 1/4 cup xylitol
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla cream
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
    • Topping
  • 4 ounce sugar free milk chocolate chopped

Directions

    Crust
  1. Preheat oven to 325F and line a 9×9″ pan with parchment paper, allowing some overhand for easy removal.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  3. Press mixture firmly into the bottom of the prepared baking pan and bake for 15 to 18 minutes, until golden brown. Remove and let cool completely.
    4. Caramel Filling
  4. In a medium saucepan over medium heat, combine the Swerve, butter, and xylitol. Bring to a boil and cook 3 to 5 minutes, until bubbling and the sweeteners have dissolved.
  5. Remove from heat and add the cream and vanilla. The mixture will bubble vigorously. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Whisk in the salt.
  6. Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly.
  7. Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges.
  8. Place the pan in the freezer 1 to 2 hours to set the caramel.
    9. Topping
  9. Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add the milk chocolate and stir until melted.
  10. Pour the chocolate over the caramel and spread to edges with a knife or offset spatula.
  11. Refrigerate 30 minutes to set the chocolate before cutting into bars. You can cut long thin “Twix” bars or squares, your choice!

Recipe Courtesy of AlldayIdreamaboutfood.com

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Keto Cauliflower mac ‘n cheese

Keto Cauliflower Mac 'N Cheese

  • Servings: 4
  • Difficulty: easy
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Ultra cheesy and oh so good that has now become one of my favorites


Ingredients

  • 1 head cauliflower
  • 3 tablespoons salted butter
  • 1 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • pink salt to taste
  • 1 tablespoon corn starch slurry (or 1-2 teaspoons arrowroot powder if you have it)
  • 1-1-1/2 cups shredded sharp cheddar cheese or a mix of gruyere and cheddar

Directions

  1. Break up the cauliflower head into bite-sized florets and set aside.
  2. Add butter to a dutch oven or pot over medium/low heat and cook, stirring every so often until fully browned (4-6 minutes). Add heavy cream, mustard, garlic powder, black pepper, a generous pinch of salt and stir until combined.
  3. Add in the cauliflower bites, stir until evenly coated, cover with lid and simmer until softened but still retain a bite (10-15 minutes). Feel free to add a little extra salt now, keeping in mind you’ll be adding the cheese still.
  4. Make a corn starch slurry (mix the powder with a couple tablespoons of cold water). Add it to the cauliflower mixture and stir until thickened. Add in the cheese, stir until melted and serve right away!
Recipe Courtesy of gnom-gnom.com

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