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.

frozen skinny paleo & keto margarita

Frozen Skinny Paleo & Keto Margarita

  • Servings: 2
  • Difficulty: Easy
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This frozen skinny keto margartia is a real thing of beauty! Just like the original, it's absolutely refreshing and intensely citrusy.


Ingredients

    To Garnish
  • lemon wedges
  • kosher salt
    • For the Margarita
  • 3-4 ounces tequila
  • 2-4 tablespoons allulose syrup (see notes)
  • 1 teaspoon orange zest or 1/2 teaspoon orange extract
  • 2 cups ice as needed
  • 1/2 cup lime juice

Directions

  1. Get your glasses ready first by running a lime wedge through the rim and dipping it in salt. Set aside.
  2. Add all ingredients to a blender. Blend until slushy in consistency, adding more ice as necessary and sweetener to taste.
If using a powdered sweetener it’s always best to dissolve them in a little hot water prior to avoid any grittiness. You can use anything from allulose, Lakanto (or other erythritol sweeteners) or xylitol. And IF PALEO, feel free to use maple syrup.

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keto meatloaf muffins

Keto Meatloaf Muffins

  • Servings: 6
  • Difficulty: Easy
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These make an easy, family-friendly, and freezer-friendly main dish!


Ingredients

  • Non-stick cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground beef 80/20
  • 1/4 cup yellow onion finely chopped
  • 1 large celery stalk finely chopped
  • 3 large eggs
  • 2 tablespoons coconut flour (or 6 tablespoons almond flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon sugar-free tomato paste
  • 2 teaspoons Italian seasoning
  • 1 tablespoon fresh rosemary leaves finely chopped (or 1 teaspoon dried rosemary)
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 3/4 cup shredded Colby Jack Cheese

Directions

  1. Preheat oven to 375F and spray a muffin tin with non-stick cooking spray.
  2. In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.
  3. Divide beef mixture into 12 equal-sized portions and place into the muffin tin slots. Place in preheated oven for 20-25 minutes, or until the meat is cooked through.
  4. Carefully remove the muffin tin from oven. If there is excess moisture on the top of each muffin, blot the tops with a clean paper towel. Then top each muffin with the shredded cheese.
  5. Return to oven for 5 minutes, or until cheese is melted and starts to turn golden brown.
  6. Let the muffins cool for 5 minutes before removing them from the muffin tin

Recipe Courtesy of forgetsugarfriday.com

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keto snickerdoodles

Keto Snickerdoodles

  • Servings: 24 cookies
  • Difficulty: Easy
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Perfectly soft, lightly tangy and ultra cinnamon-y!


Ingredients

  • 1 1/4 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1 stick grass-fed unsalted butter at room temperature
  • 1/3 – 3/4 cup erythritol to taste (I use 1/3 cup)
  • 1 1/2 teaspoon vanilla extract
  • 1 egg
    • Cinnamon sugar
  • 2 – 3 tablespoons allulose for least aftertaste
  • 2 teaspoons cinnamon

Directions

  1. Preheat oven to 375F and line a baking tray with parchment paper or a baking mat.
  2. Add almond flour, coconut flour, xanthan gum, baking soda, cream of tartar and salt to a medium bowl. Whisk until thoroughly combined and set aside.
  3. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes). Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture – mixing until just incorporated. Mix in the rest.
  4. Scoop out cookie rounds using a tablespoon for guidance. Roll in cinnamon ‘sugar’ mix and flatten slightly. Note that because keto cookies don’t spread much, how much you pre-flatten them will dictate their final texture. Like them thicker and softer!? Leave them rounder! Also do a test cookie to see if it spreads too much and to get the perfect texture.
  5. Transfer cookies to prepared tray and bake for 6-8 minutes, until just very lightly golden. Allow to cool for 10 minutes and enjoy.
  6. Store in an airtight container for 3-5 days. Note that the shaped dough can be frozen for up to 3 months. Simply freeze them shaped, thaw them out in the fridge overnight, roll in cinnamon sugar and bake away.
Recipe Courtesy of gnom-gnom.com

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Slow-cooker chipotle chicken stew

Slow-Cooker Chipotle Chicken Stew

  • Servings: 4
  • Difficulty: Easy
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Flavorful and easy to make


Ingredients

  • 1 1/4 pounds skinless, boneless chicken thighs, cut into 2″ pieces
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 1 15 ounce can diced fire-roasted tomatoes with green chiles
  • 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
  • 1/2 teaspoon dried oregano
  • 1 cup frozen corn (if keto leave this out)
  • 1/4 cup crumbled Cotija cheese
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, torn

Directions

  1. Put the chicken in a 6 to 8 quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and few grinds of pepper.
  2. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours.
  3. Add the corn and stir until warmed through.
  4. Serve with toppings such as cheese, avocado and cilantro and warm keto tortillas.

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chocolate pecan pie muffins

Chocolate Pecan Pie Muffins

  • Servings: 12 muffins
  • Difficulty: Easy
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Dense, sweet low carb muffins packed with chopped pecans and chocolate. They really do taste like pecan pie!!!


Ingredients

  • 3/4 cup Swerve Sweetener
  • 1 cup almond flour
  • 1 cup pecans coarsely chopped
  • pinch salt
  • 1/2 cup butter softened
  • 2 large eggs room temperature
  • 1 tablespoon molasses optional
  • 2.5 oz 90% cacao chocolate chopped or Lily’s dark chocolate chips

Directions

  1. Preheat oven to 325F and line 12 muffin cups with paper liners.
  2. In a medium bowl, whisk together granulated Swerve, almond flour, chopped pecans and salt.
  3. In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
  4. Divide batter among prepared muffin cups. Bake 26 to 28 minutes, or until set.
  5. Let cool in pan.

Recipe Courtesy of alldayidreamaboutfood

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Broccoli Cheese baked bites

Broccoli Cheese Baked Bites

  • Servings: 24
  • Difficulty: Easy
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Cheesey Baked Broccoli - oh so tasty.


Ingredients

  • 2 cups broccoli florets
  • 2 eggs
  • 1 cup cheddar cheese, grated
  • 1/2 cup spinach
  • 1/4 cup diced onions
  • 1/4 cup parmesan cheese, grated
  • 1/3 cup sour cream
  • 1 lemon zest

Directions

  1. Preheat the oven to 180F.
  2. Place broccoli in a microwave safe bowl with 1/4 cup of water. Microwave for 3 minutes on high or until broccoli is tender.
  3. Chop broccoli florets into small pieces and place in a large bowl. Add all other ingredients and mix well until thoroughly combined.
  4. Using a small cupcake pan with paper liners, pour in the mixture.
  5. Bake for 15-20 minutes until puffed and browned.
  6. Cool for 10 minutes.

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