keto lemon bars

Keto Lemon Bars

  • Servings: 12-16 bars
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If you like lemon you will love these Keto Lemon Bars. They are so good!


Ingredients

    For the shortbread crust
  • 2 cups almond flour
  • 1/2 cup butter melted
  • 1/2 cup Powdered Swerve
    • For the lemon filling
  • 1/4 cup butter (melted and cooled)
  • 1/2 cup lemon juice
  • 1/2 cup Powdered Swerve
  • 5 large eggs
  • 1 large egg yolk
  • 1 1/2 tablespoon coconut flour

Directions

  1. Preheat oven to 350F. Line an 8×8 pan with parchment paper and set aside.
  2. In a medium bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
  3. Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
  4. In a separate mixing bowl, mix your butter, lemon juice and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
  5. Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
  6. Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
  7. Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more. Once ready to serve, sprinkle with extra powdered sugar.
  8. These need to be stored in the refrigerator or will freeze for up to six months.

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keto fried pickles in air fryer

Keto Fried Pickles in Air Fryer

  • Servings: 4
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Air fried pickles are perfectly crunchy on the outside, hot and juicy on the inside, and only 2 net carbs each!


Ingredients

  • 8 dill pickle spears
  • 1/4 cup almond flour
  • 1 cup crushed pork rind crumbs
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • salt and pepper to taste

Directions

  1. Preheat your air fryer at 350 degrees.
  2. Place the crushed pork rind crumbs into a shallow bowl or plate.
  3. Whisk the egg and heavy whipping cream together in a separate shallow bowl.
  4. Spread the almond flour out in an even layer on a plate, and toss with the garlic powder as well as salt and pepper.
  5. Coat the pickle spears in the almond flour, then dunk into the egg mixture, and finally, dredge in the pork rind crumbs.
  6. Place the coated pickle spears into the air fryer, and cook for 15 minutes until golden brown and crispy on the outside.
  7. Serve with your favorite low carb sauce for dipping if desired.
If you don’t have an air fryer, you can bake these in the oven for about 15 minutes at 450F. They are best baked on a rack over a baking pan.

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keto black forest cake

Keto Black Forest Cake

  • Servings: 20 servings
  • Difficulty: Easy
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This dreamy keto black forest cake recipe is made sheet cake style, for a delicious and easy low carb dessert.


Ingredients

    Cherry Filling
  • 3/4 cup pitted fresh cherries, chopped
  • 1/2 cup fresh raspberries
  • 1/4 cup water
  • 1/3 cup powdered Swerve Sweetener
  • 3/4 teaspoon cherry extract
    • Cake
  • 2 cups almond flour
  • 2/3 cup granulated Swerve Sweetener
  • 1/2 cup cocoa powder
  • 1/3 cup coconut flour
  • 1/3 cup unflavored whey protein powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 cup water
    • Whipped Cream Frosting
  • 2 cups heavy whipping cream
  • 1/2 cup powdered Swerve Sweetener
  • 1 1/2 teaspoon cherry extract
  • 1/2 teaspoon vanilla extract
    • Garnish Ideas
  • Fresh cherries (whole or halved)
  • Sugar-free chocolate sprinkles
  • Shaved dark chocolate

Directions

    Cherry Filling
  1. Ina medium saucepan over medium heat, combine the cherries, raspberries, and water. Bring to a boil, then reduce the heat to a simmer and cook until the berries can be easily mashed with a fork, about 4 minutes.
  2. Remove from heat and stir in the powdered sweetener and the cherry extract. Set aside.
    3. Cake
  3. Preheat the oven to 325F and grease a 15 by 10 inch jelly roll pan. Line the bottom of the pan with parchment and grease the parchment.
  4. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
  5. Stir in 1/2 cup water until well combined. If the batter is overly thick, stir in more water 1 tablespoon at a time. The batter should be spreadable but not quite pourable.
  6. Spread the batter evenly in the prepared pan, and smooth the top with an offset spatula. Bake 15 to 20 minutes, until the top is firm to the touch. Remove and let cool completely in the pan.
  7. Once cool, spread the cherry filling evenly over the top of the cake, spreading out the cherry bits as evenly as possible.
    8. Whipped Cream Frosting
  8. In a large bowl, combine the cream, sweetener, cherry extract and vanilla extract. Beat until the cream holds stiff peaks.
  9. Spread about 3/4 of the whipped cream over the cake, as evenly as possible. Use the remaining cream to pipe rosettes decoratively on the top of the cake.az

Recipe Courtesy of alldayidreamaboutfood.com

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Healthy veal scallopini piccata

Healthy Veal Scallopini Piccata

  • Servings: 4
  • Difficulty: Easy
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This healthy veal scallopini recipe looks fancy, but it's actually a quick 20 minute dinner!


Ingredients

  • 1 pound Veal cutlets
  • 1/2 teaspoon Sea salt (plus more to taste at the end)
  • 1/4 teaspoon Black pepper (plus more to taste at the end)
  • 1 tablespoon Olive oil
  • 3 tablespoons Butter (divided into 1 tbsp and 2 tbsp)
  • 4 cloves Garlic minced
  • 1/2 cup White cooking wine
  • 1/2 cup Chicken bone broth
  • 1/4 cup Lemon juice
  • 1/4 cup Capers drained
  • 2 tablespoons fresh parsley (optional, for serving)

Directions

  1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8″ thickness. Season both sides with salt and pepper.
  2. In a 12″ skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
  3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute until fragrant.
  4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
  5. Stir in remaining butter, until melted. Simmer for another 3-4 minutes, until thickened. Taste and adjust salt and pepper to taste, if desired.
  6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

Recipe Courtesy of WholesomeYum.com

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keto pumpkin spice earthquake cake

Keto Pumpkin Spice Earthquake Cake

  • Servings: 20
  • Difficulty: Easy
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If you're the type of person who can't decide between cookies, cheesecake, and layer cake, earthquake cake will rock your world.


Ingredients

  • 2 1/3 cups almond flour
  • 2/3 cup Swerve Granular or other granulated sweetener
  • 1/4 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2/3 cup pumpkin puree
  • 3/4 cup unsalted butter, melted and divided
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 3/4 cup Swerve Confectioners or other powdered sweetener
  • 1/2 cup chopped pecans
  • 1/2 cup sugar-free chocolate chips

Directions

  1. Preheat the oven to 325F and grease a 9 x 13 glass or ceramic baking pan.
  2. In a large bowl, whisk together the almond flour, granular sweetener, protein powder, baking powder, pumpkin pie spice and salt. Stir in the eggs, pumpkin puree, 1/2 cup of the melted butter, and the vanilla until well combined.
  3. If the batter is very thick, add water 1 tablespoon at a time until batter is spreadable, but not pourable. Spread the batter evenly in the prepared pan.
  4. In another bowl, use an electric mixer to beat cream cheese with the remaining 1/4 cup of melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans. use a knife to swirl everything together. Sprinkle the top with chocolate chips.
  5. Bake 40 to 45 minutes, or until the cake is mostly set but the center is still slightly soft and jiggly when the pan is gently shaken. Remove and let cool completely in the pan before serving, and store any leftovers in the fridge.

Recipe Courtesy of PeteandGerrys.com

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paleo, low carb & keto butter chicken

Paleo, Low Carb & Keto Butter Chicken

  • Servings: 6
  • Difficulty: Easy
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The keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up!


Ingredients

    For the Chicken Marinade:
  • 1 cup plain full-fat Greek-style yogurt or plain coconut yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • kosher salt to taste
  • 2 pounds boneless chicken skinless, diced into bite-sized pieces
    • For the Butter Sauce:
  • 4 tablespoons butter or ghee
  • 1 tablespoon avocado oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons cumin seeds (optional)
  • 1/4 teaspoon ground cinnamon
  • 14-ounce can diced tomatoes
  • 1 jalapeno pepper seeded and diced
  • kosher salt to taste
  • 1/2 cup chicken stock
  • 1/2-1 cup heavy cream or coconut milk to taste
  • 2 tablespoons almond flour

Directions

  1. Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste. Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
  2. Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently.
  3. Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.
  4. Add in the chicken with the yogurt marinate into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.
  5. Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste.
  6. Serve right away over a bed of cauliflower rice and garnish with cilantro and Keto Naan.
Recipe Courtesy of gnom-gnom.com

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