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.
  3. In a small bowl, whisk together the coconut aminos, beef brother, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  4. 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.
  5. Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  6. 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.
  7. 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

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

tuna and cheese oven bake

Tuna and Cheese Oven Bake

  • Servings: 4
  • Difficulty: easy
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Easy, Cheesey Tuna Bake


Ingredients

  • 16 oz tuna (tinned in olive oil)
  • 5 oz celery (finely chopped)
  • 4 oz parmesan cheese (grated)
  • 1 cup mayonnaise
  • 1 green bell pepper (diced)
  • 1 onion (diced)
  • 2 tablespoons butter
  • 1 teaspoon chili flakes

Directions

  1. Preheat the oven at 200 degrees
  2. In a large frying pan, fry the celery, pepper and onion until soft.
  3. In a bowl, mix together tuna, mayonnaise, parmesan and chili flakes until well combined
  4. Stir inthe cooked vegetables; pour mixture into an ovenproof dish
  5. Bake for 20-25 minutes or until golden brown.

Recipe Courtesy of the Diet Doctor

Crazy keto dough (for everything)

  • Servings: 8
  • Difficulty: easy
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Think of this as your crazy keto dough good for anything from pizza, hot pockets, tortillas, pasties... and so much more!!!


Ingredients

  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water as needed

Directions

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything ina large bowl and use a hand or stand mixer for the following steps.
  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. allow dough to rest for 10 minutes ( and up to 3-4 days in the fridge).
  4. If cooking on the stove top (tortillas, naan)
  5. Heat up a skillet (preferably) or a pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
  6. Transfer to skillet and cook over medium heat for just 3-4 seconds (very important). Flip it over immediately (using a think spatula or knife), and continue to cook until just lightly golden on each side though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
  7. If baking (pizza, cinnamon rolls)
  8. Preheat oven to 350F. Line a baking tray with a baking mat or parchment paper. If making pizza, you’ll want to blind bake the crust without toppings until lightly golden (10-13 minutes). Add the toppings and bake for an additional 10-15 minutes.
  9. If frying (pasta, ravioli)
  10. Heat up butter or oil in a skillet or pan over low heat. Cook pasta until it just begins to get some color, I found this gave the most ‘al dente’ texture (soft but with a bite). Feel free to make a test with one piece.
Recipe Courtesy of gnom-gnom.com

cream cheese chicken burrito

Cream Cheese Chicken Burrito

  • Servings: 4-6
  • Difficulty: easy
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Absolutely delicious and I will make again over and over again


Ingredients

  • 4 cups picked shredded chicken
  • 1/4 c medium picante sauce
  • 4 oz cream cheese
  • 4 oz grated cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 oz more cheddar cheese
  • 4 tablespoons more Medium picante sauce
  • shredded lettuce
  • 4 tablespoons sour cream

Directions

  1. Either pick a whole poached chicken or buy a rotisserie chicken and pick that.
  2. Beat cream cheese and add picante sauce and spices.
  3. Add grated cheese and cream cheese mixture to the shredded chicken and mix thoroughly.
  4. Divide into 4 portions (I made 6 portions out of mine).
  5. Shape them like a burrito and put on a cookie sheet. Top with remaining cheese and bake for about 10 minutes til cheese melts. (or you can just microwave).
  6. Top with another Tablespoon of picante , lettuce and a dollop of sour cream.
Recipe Courtesy of Low-Carb-Scams.com

keto pork fried cauliflower “rice”

Keto Pork Fried Cauliflower Rice

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 head of cauliflower “riced” in a food processor
  • 1 pork tenderloin chopped into small pieces (about 1/4″)
  • 1 large leek (finely diced)
  • 3 gloves garlic (minced)
  • 1 carrot (shredded)
  • 1 celery (diced)
  • 1 cup broccoli florets (chopped)
  • 3 scallions (chopped)
  • 2 tablespoons ghee or coconut oil
  • pink salt and pepper to taste
  • 3 tablespoons low salt soy sauce
  • ground ginger to taste
  • 1-2 tablespoons fish sauce
  • 1 egg (beaten)

Directions

  1. Rice the cauliflower in a food processor, then steam it for a few minutes (you can use a rice steamer, but a pot works just as well.
  2. Saute the meat and veggies (minus the scallions) in tablespoons of ghee or coconut oil with pink salt and pepper in a large skillet until meat is browned and veggies are tender.
  3. Fold in the riced cauliflower and add the soy sauce, ginger and fish sauce.
  4. Add the beaten egg and stir fry until fully cooked.
  5. Season with additional pink salt and pepper to your taste.
  6. Sprinkle with chopped scallions.