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.

Keto Cannoli Sheet Cake

Keto Cannoli Sheet Cake

  • Servings: 20
  • Difficulty: Easy
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Happiness is this creamy cannoli frosting on a tender keto vanilla cake. Impress all your friends.


Ingredients

    Sheet Cake
  • 2 cups almond flour
  • 2/3 cup Swerve Sweetener
  • 1/3 cup coconut flour
  • 1/3 cup whey protein powder (I use vanilla protein powder)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup butter melted and cooled
  • 2/3 cup water
  • 1 teaspoon vanilla extract
    • Cannoli Cream Frosting
  • 3/4 cup whole milk ricotta (room temperature)
  • 4 ounces cream cheese softened
  • 1/2 cup powdered Swerve Sweetener
  • 1-1/4 cups heavy whipping cream (divided)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar free mini chocolate chips (or regular sugar free chocolate chips)
  • Additional powdered sweetener for sprinkling

Directions

    Cake:
  1. Preheat the oven to 325F and grease a 10×15 jelly roll pan very well. You can also do this in a 11×17 pan but it will be thinner and will bake faster.
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, and salt. Stir in the eggs, melted butter, water and vanilla extract until well combined.
  3. Spread the batter as evenly as possible int he prepared pan and bake 18 to 22 minutes, until golden brown and just firm to the touch. Remove and let cool completely.
    4. Cannoli Frosting:
  4. In a food processor or high powered blender, combine the ricotta and the cream cheese. Blend briefly until well combined. Add the sweetener, 1/4 cup of the heavy cream, and the vanilla extract. Blend until smooth.
  5. In a large bowl, beat the remaining 1 cup of cream until it holds stiff peaks. Add the ricotta mixture and fold together until well combined. Spread over the cooled cake.
  6. Sprinkle with the chocolate chips and refrigerate at least 1 hour to set. Sprinkle with additional powdered sweetener just before serving.

Recipe Courtesy of All Day I dream About Food

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Merry Christmas and Happy New Year!!!!!!

I want to you wish you all a Merry Christmas and a Happy New Year.

As this year has progressed, we have maintained our consistency in posting every week which it is amazing how hard that can be sometimes as we lead a very busy life.

My goal for next year is to expand a little more and to educate as much as possible about a low carb and keto lifestyle. If you’ve enjoyed any of the recipes or articles I’d love to hear your feedback.

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Keto Creamy Shrimp with Asparagus

Keto Creamy Shrimp with Asparagus

  • Servings: 4
  • Difficulty: easy
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Easy to make and the whole family will enjoy


Ingredients

  • 3 tablespoons butter
  • 1 pound shrimp, peeled and deveined
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • 2 cups asparagus, chopped in three inch pieces
  • salt to taste

Directions

  1. Heat butter in a skillet over high heat until it is just beginning to smoke.
  2. Place shrimp in an even layer on the bottom of the pan and cook for 1 minutes without stirring.
  3. Season shrimp with salt; cook and stir until shrimp begin to turn pink about 1 minute.
  4. Add garlic, heavy cream and asparagus. Let it simmer for 8 minutes or until asparagus begins to soften.
  5. Serve hot.

Recipe Courtesy of Ketogenic.com

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Asian Keto Style Slaw

Asian Keto Style Slaw

  • Servings: 12
  • Difficulty: easy
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Dress your next batch of slaw up with Asian flavor


Ingredients

  • 1 bunch (6 large) scallions, trimmed and thinly slice
  • 2 (16 ounce) bags coleslaw mix or 1 (16 ounce) bag each of shredded green and shredded red cabbage
  • 1 small red onion, thinly slice
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup avocado oil
  • 2 tablespoons grated fresh ginger (from about a 1-inch piece)
  • 2 tablespoons white vinegar
  • 2 tablespoons Swerve brown sugar
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sesame seeds, optional
  • 1 teaspoon salt
  • pepper to taste

Directions

  1. Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
  2. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

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As a woman have you stalled on Keto?

I’ve been doing modified Keto now for 3 years. I initially lost 27 lbs in 3 months and have been able to keep off most of that over the last 3 years. Lately though, I have noticed that even though my weight hasn’t really fluctuated up more than 3 lbs, my measurements have gone up. Not much but a little.

I read this article the other day about keto specifically for women because our hormones always play a role in our weight loss that men don’t seem to have a problem with. That hormone is estrogen. Experts say all keto’s dietary fat spurs extra production of the hormone, and it fights to keep up padded with a protective layer of flab – even after menopause. A study led by University of Iowa’s E. Dale Abel, MD, PhD confirms estrogen counteracts some keto magic.

So all you have to do to counteract this issue is to add more fiber. “Fiber binds to and eliminates excess estrogen” explains Radical Metabolism author Ann Louise Gittleman, PhD. “It also feeds gut bacteria shown to speed weight loss.”

So if you have stalled or just can’t get rid of that last layer of flab – maybe try this fix by adding a little extra fiber. Check out high fiber cheat sheet below.

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Crispy Radish Chips – tastes like Potato Chips

Crispy Radish Chips

  • Servings: 4
  • Difficulty: easy
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If you miss potato chips then this is a no-brainer for you


Ingredients

  • 10-15 large radishes
  • nonstick cooking spray
  • salt to taste
  • pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
  3. Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper to taste (If using other seasonings, now is the time to add them.)
  4. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.

Recipe Courtesy of Food.com

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