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 yellow squash casserole

Keto Yellow Squash Casserole

  • Servings: 10
  • Difficulty: Easy
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Tender squash, gooey cheese and crunchy pork rinds make this a memorable side dish or a hearty main course.


Ingredients

  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 1 bag of original pork rinds (12-16 ounces) pulverized
  • 1 cup shredded Cheddar cheese
  • 2 large eggs beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground pepper to taste
  • 2 tablespoons butter

Directions

  1. Preheat oven to 400 degrees F.
  2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  3. Ina medium bowl, mix together pork rinds and cheese. Stir half of the pork rinds mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch backing dish. Sprinkle with remaining pork rind mixture, and dot with 2 tablespoons butter.
  4. Bake in preheated oven for 25 minutes, or until lightly browned.

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Crack Keto Biscuits

Crack Keto Biscuits

  • Servings: 12 biscuits
  • Difficulty: Easy
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Delicious whether you are doing a keto lifestyle or not. Loaded with cheddar, bacon and ranch. SOOOO Good.


Ingredients

  • 4 ounces cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 (1oz) packet dry Ranch dressing mix
  • 1-1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup copped cooked bacon

Directions

  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
  3. Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
  4. Stir in cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

Recipe Courtesy of PlainChicken

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Cuban-inspired slow cooker chicken

Cuban-Inspired Slow Cooker Chicken

  • Servings: 4
  • Difficulty: easy
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A refreshing and effortless slow cooker recipe for Cuban Chicken that has lots of Cuban flavor


Ingredients

  • 1 large onion, chopped
  • 3 skinless, boneless chicken breast halves, or more to taste
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes
  • 2 cups chicken broth
  • 1 cup sour orange juice (if you can’t find sour orange juice – use 3/4 cup orange juice and 1/4 cup lime juice)
  • 3/4 cup dry white wine
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
    • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground thyme
  • cooked rice or cauliflower rice

Directions

  1. Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
  2. Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper and thyme; pour into the slow cooker.
  3. Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165F.
  4. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  5. Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

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keto Cranberry cosmopolitan

keto Cranberry Cosmopolitan

  • Servings: 1
  • Difficulty: easy
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Unsweetened cranberry juice gives this tangy-sweet tipple its signature pretty-in-pink color and bright flavor for a fraction of the carbs and calories of the standard cocktail.


Directions

In an ice-filled shaker, mix 1 1/2 ounce vodka, 2 tablespoons water, 1 tablespoon each lime juice and sugar substitute, 2 teaspoon unsweetened cranberry juice and 2 drops orange extract. Shake well; strain into a glass.

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parmesan-sage crusted pork chops

Parmesan-sage Crusted Pork Chops

  • Servings: 4
  • Difficulty: easy
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Our simple 3-ingredient cheesy crust transforms budget-friendly pork chops to create this restaurant-worthy star of a mouthwatering Southern feast.


Ingredients

  • 1/3 cup super-fine almond flour
  • 1/3 cup grated Parmesan cheese
  • teaspoon dried sage
  • 4 bone-in pork loin rib chops, about 3/4″ thick
  • 2 eggs, beaten

Directions

  1. Heat oven to 400F in shallow bowl, stir together almond flour, Parmesan cheese and sage. Season both sides of chops with salt and pepper. Dip pork chops into egg, then coat all sides with cheese mixture.
  2. Coat ovenproof skillet with cooking spray; heat over medium-high heat. Add chops; sear 3 minutes per side or until well-browned. Transfer skillet to oven. Bake 10 minutes or until thickest part of meat registers 145F.

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sex in a pan dessert (sugar-free, low carb, gluten-free)

Sex In A Pan Dessert - Sugar-free, Low Carb and Gluten-free

  • Servings: 16
  • Difficulty: medium
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If you're looking for delicious keto desserts that everyone else will love too, this is for you.


Ingredients

    Pecan Crust
  • 1 1/2 cup Blanched almond flour
  • 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  • 2 tablespoons Powdered erythritol
  • 1/3 cup Butter (measured solid, then melted)
    • Cream Cheese Layer
  • 1/4 cup heavy cream
  • 1/4 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese softened
    • Chocolate Layer
  • 1/3 cup Cocoa Powder
  • 1 1/2 cup heavy cream
  • 1/3 cup powdered erythritol
  • 1/2 teaspoon vanilla extract
    • Whipped Cream Layer
  • 1 1/2 cup heavy cream
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 1 ounce sugar-free dark chocolate (shaved using a peeler, grater, or shaver)

Directions

    Crust
  1. Preheat the oven to 350F. Line a 9×9″ baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
    4. Cream Cheese Layer
  4. While the crust is baking, make the cream cheese layer. use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
    6. Chocolate Layer
  6. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  7. Spread the chocolate whipped cream over the cream cheese layer.
    8. Whipped Cream Layer
  8. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  9. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  10. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Recipe Courtesy of wholesomeyum.com

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