Category: Dinner

Keto Cheeseburger Casserole with Bacon

Keto Cheeseburger Casserole with Bacon

  • Servings: 12
  • Difficulty: easy
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Bacon Cheeseburger without the Bun


Ingredients

  • 2 pounds ground beef
  • 2 large cloves garlic
  • 1/2 onion
  • 1/2 yellow or orange pepper
  • 1 pound no sugar bacon cooked and chopped
  • 8 eggs (If you want a less eggy casserole, reduce eggs and add more beef. Mushrooms, onions and pickles are great add-ins)
  • 1 can tomato paste 6 ounces
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 ounces grated cheddar cheese divided

Directions

  1. Brown ground beef with garlic, onion and pepper.
  2. Drain excess grease, ten spread beef mixture on bottom of 9×13″ casserole pan.
  3. Stir bacon pieces into cooked beef.
  4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
  5. Stir 8 ounces grated cheese into egg mixture.
  6. Pour egg mixture over beef and bacon.
  7. Top with remaining 4 ounces of grated cheese.
  8. Bake at 350 degrees F for 30-35 minutes or until golden brown on top.

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Gluten Free and Keto Meatballs

  • Servings: 6
  • Difficulty: easy
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Ultra juicy, incredibly tender and totally delicious Keto Meatballs


Ingredients

  • 1 tablespoon grass-fed butter
  • 1 medium white onion finely chopped
  • 1 pound ground beef chuck*
  • 1/2 cup ground pork rinds or 1/3 cup almond flour
  • 1/2 cup Parmesan cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup fresh parsley finely chopped
  • 1-2 teaspoons pink himalayan salt to taste
  • 1/2 teaspoon black pepper
  • 1 clove garlic finely minced or pressed
  • 1 egg lightly beaten

Directions

  1. Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and saute until it just begins to caramelize (6-8 minutes). Remove frm heat and set aside to cool.
  2. Add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, egg, salt and pepper to a large bowl. Mix everything thoroughly together using your hands and taste for seasoning by cooking a small amount (only way around it!) Form into rounds (either 20 smallish ones or 14 large).
  3. Heat up a touch of olive oil (I use avocado oil) in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You’ll want to turn them around a few times so they cook evenly. If you’ve got an instant thermometer, your meatballs are cooked through once they reach 165deg F in the center.
  4. Place the cooked meatballs on a paper towel to drain. If adding a sauce, heat up the sauce and then add the meatballs back into the mixture gently stirring before serving.
*I use ground deer burger with some chuck added. I have also substituted Italian seasoning for the parsley. Serve over Zoodles or mashed cauliflower.

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Coconut Flour Fat Head Dough for Pizza

Coconut Flour Fat Head Dough Pizza

  • Servings: 1
  • Difficulty: easy
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Keto Pizza Fun


Ingredients

  • 1/2 cup Coconut Flour
  • 2 tablespoons baking powder
  • 2-1/2 cups mozzarella cheese
  • 2 ounces cream cheese
  • 3 large eggs beaten
  • 2 tablespoons butter melted

Directions

  1. Preheat oven to 425 F and line a baking pan with parchment paper.
  2. Mix coconut flour and baking powder in a small bowl. Set aside.
  3. Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
  4. Add in beaten eggs, butter and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. Knead dough with your hands to mix it well.
  5. Roll out dough between two sheets of parchment paper into shape of pizza. Use a toothpick or fork to poke holes in the dough.
  6. Bake for 6 minutes and poke holes in any big bubbles. Bake an additional 3-7 minutes til golden brown.
  7. Add your toppings and bake again for 3-5 minutes to melt the cheese and heat pizza through.

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Gluten Free & Keto Shrimp Zoodles with Pesto

Gluten Free & Keto Shrimp Zoodles with Pesto

  • Servings: 1
  • Difficulty: easy
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A fresh, light Greek Inspired recipe perfect for summer


Ingredients

    For the Zoodles
  • 1 zucchini
  • 1 tablespoon extra virgin olive oil for cooking (I used butter and avocado oil)
  • 2 cloves garlic minced
  • 6 large shrimp peeled and deveined
    • For the pesto
  • 1/4 cup homemade pesto or store-bought
  • kosher salt to taste
    • To garnish
  • lemon juice
  • Parmesan cheese freshly grated
  • fresh basil ribboned
  • black pepper freshly ground

Directions

  1. Cut the zucchini into noodles using a spiralizer (or buy ready shaped zoodles). Place in a sieve, sprinkle with salt, and allow water to drain for 5-10 minutes while you prep and cook the shrimp. This will ensure dry rather than soupy zoodles.
  2. Heat up oil in a skillet or pan over medium heat and add in garlic. Saute for a minute or to until just golden. Add in the shrimp, season generously with salt and freshly ground black pepper and cook for 2-3 minutes on each side until pink and fully cooked. Move the shrimp to the side of the pan (or transfer to a plate) to cook the zoodles.
  3. Add in the drained zoodles and cook until lightly softened (but not fully cooked) 2-3 minutes. Don’t overcook. Mix in the pesto and serve right away with lemons, freshly grated Parmesan and basil.
Feel free to adjust the quantity of zoodles and pesto to fit your macros or your tastebuds. Recipe courtesy of gnom-gnom.com

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Creamy Garlic Parmesan Brussels Sprouts

Creamy Garlic Parmesan Brussels Sprouts

  • Servings: 4-6
  • Difficulty: easy
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Creamy Garlic Parmesan Brussels sprouts and Bacon will become your NEW favorite way to eat Brussels Sprouts! Pan fried Brussel Sprouts and bacon baked in a cheesy creamy garlic sauce, and topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love with these little suckers!


Ingredients

  • 10 ounces bacon, cut into strips
  • 2 tablespoons butter
  • 2 pounds sprouts, washed (trim bottoms and cut sprouts in half)
  • Salt and pepper to season
  • 5 cloves garlic finely chopped
  • 1 1/2 cups light cream, (or for a richer sauce, you can use heavy or thickened cream)
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
  • 1/3 cup fresh shredded or grated mozzarella
  • 1/4 cup fresh shredded or grated parmesan cheese

Directions

  1. Preheat oven to 375F.
  2. Fry the bacon in a large oven0safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
  3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
  4. Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
  5. If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately until combined.
  6. Add the bacon in and give everything a good mix to combine all of the flavors together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

Recipe Courtesy of cafedelites.com

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Keto Tex-Mex Casserole

Keto TexMex Casserole

  • Servings: 4-6
  • Difficulty: easy
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Hearty and spicy like you daydream about


Ingredients

  • 1-1/2 lbs ground beef
  • 7 oz crushed tomatoes
  • 2 oz pickled jalapenos
  • 7 oz shredded cheese, for example Monterey Jack or shredded Mexican blend
  • 1 cup crème fraiche (sour cream)
  • 1 scallion, finely chopped
  • 2 oz butter
  • 1 cup guacamole, for serving (optional)
    • Make Your Own Taco seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons paprika powder
  • 1 teaspoon ground cumin
  • 1-2 teaspoons onion powder or garlic powder
  • 1 pinch cayenne pepper
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 400F.
  2. Fry the ground beef in butter, until cooked through and no longer pink. Add taco seasoning and tomatoes.
  3. Place the ground beef mixture in a baking dish. Top with jalapenos and cheese. Bake on upper rack in oven for 15-20 minutes.
  4. Chop the chives finely and mix in with the sour cream.
  5. Serve with sour cream, guacamole and a green salad.

Recipe Courtesy of the dietdoctor.com

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