Keto Chaffle Breakfast Sandwich

Keto Chaffle Breakfast Sandwich

  • Servings: 1
  • Difficulty: easy
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Enjoy bread again with this easy Keto Chaffle recipe


Ingredients

  • 1 egg
  • 1/2 cup Monterey Jack Cheese
  • 1 tablespoon almond flour
  • 2 tablespoons butter

Directions

  1. In a small bowl mix the egg, almond flour and Monterey Jack Cheese
  2. Pour half of the batter into your mini waffle maker and cook for 3-4 minutes. Then cook the rest of the batter to make a second chaffle.
  3. In a small pan melt 2 tablespoons of butter. Add the chaffles and cook on each side for 2 minutes. Pressing down while they are cooking lightly on the top of them so they crisp up better.
  4. Remove from the pan and let sit for 2 minutes.
  5. Now make your sandwich with egss and bacon or sausage and cheese.

Recipe courtesy of Midgetmomma.com

90 Second Keto Bread

90 Second Keto Bread

  • Servings: 1
  • Difficulty: easy
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Keto bread that makes you feel like you're cheating


Ingredients

  • 3 tablespoons Almond flour
  • 1 egg
  • 1 tablespoon melted butter
  • -1/2 teaspoon baking powder
  • 1/4 teaspoon salt (or a pinch of salt)

Directions

  1. Pour all ingredients into a microwave safe bowl. (I use a large coffee cup that is about 4″ wide at the bottom.
  2. Use a fork or small whisk to mix the ingredients.
  3. Place in the microwave for 90 seconds.
  4. Remove from microwave and allow to cool slightly.
  5. Then cut in half. (You can then use for a regular sandwich or you can fry it or toast it)

Recipe Courtesy of Eating on a Dime.

Layered Mexican Casserole with Chicken, Green Chilies, Black Beans and Cheese (Low Carb)

Layered Mexican Casserole with Chicken, Green Chilies, Black Beans and Cheese

  • Servings: 8
  • Difficulty: easy
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Low Carb at it's best and tastiest


Ingredients

  • 1 can (15oz) Mild Green Chile Enchilada Sauce (La Victoria)
  • 2 cans (15oz) Pinto Beans – I like black beans better
  • 1 large onion, diced in 1/2 inch pieces
  • 1 large green bell pepper, diced in 1/2 inch pieces (I use red or yellow or orange)
  • 2 teaspoon olive oil
  • 1 tablespoon ground cumin
  • 1 can (4oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
  • 1-3 tablespoons Green Tobasco Sauce (I don’t use this)
  • 3/4 cup sour cream
  • 4 cups diced, cooked chicken
  • 1/2 cup thinly sliced green onion
  • 2 cups grated Mozzarella cheese

Directions

  1. Preheat oven to 375F/190C. Pu the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup. While sauce simmers, put the two cans of beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well (or blot dry with paper towels if you’re in a hurry.)
  2. Dice the onion and bell pepper and slice the green onions. heat the olive oil in a large heavy frying pan, add the onion and bell pepper and saute until they’re softened and starting to barely brown, about 5 minutes. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot. (You can mash the beans slightly at this point if you’d like a layer of beans that sticks together a bit more.)
  3. As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice. Taste the mixture to see if you want to add the optional Green Tabasco Sauce. When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken and sliced green onions.
  4. Spray a 9x9x3 casserole dish with olive oil or non-stick spray. Spread half the bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture. Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture. Repeat with another layer of beans, sauce/chicken mixture and cheese.
  5. Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting, then serve.
  6. This freezes well or it will keep in the fridge in a covered container for several days. Or I divide it into single serve portions and freeze for my lunches.

Keto Bang Bang Shrimp

Keto Bang Bang Shirmp

  • Servings: 4-6
  • Difficulty: easy
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Absolutely to die for Bang Bang Shrimp


Ingredients

    For the Shrimp
  • 1 pound of shrimp, peeled and deveined
  • 1/3 cup heavy cream
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • 1/2 cup coconut flour
  • 2 tablespoons Caribeque Calypso Kick (optional)
  • A frying oil with 0 carbs
  • For the Sauce
  • 1/3 cup mayonnaise
  • 1/4 cup chili garlic paste
  • 1 tablespoon Sriracha (more or less depending on your taste)
  • 1 tablespoon Swerve confectioners

Directions

  1. In a bowl, add mayonnaise, sriracha, chili garlic paste, and swerve. Mix to combine and set aside.
  2. In a separate bowl, mix the heavy cream and vinegar together then pour over the shrimp, tossing to coat well.
  3. Heat a skillet or deep fryer to medium-high heat and add your favorite 0 carb oil.
  4. Toss the coconut flour and Caribeque Calypso Kick to mix evenly, then toss the shrimp in the flour to coat well.
  5. Add the shrimp to the oil in batches if need be and fry for 3-4 minutes until nicely golden.
  6. Remove from oil and add the sauce to the shrimp.

Hearts of Romaine with Blue Cheese and Bacon

Hearts of Romaine with Blue Cheese and Bacon

  • Servings: 4
  • Difficulty: easy
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Combining the Enhanced flavor of romaine with bacon and blue cheese dressing so that old-fashioned wedge of lettuce becomes a slice of heaven.


Ingredients

    Salad
  • 8 strips good quality bacon
  • 1 large egg
  • 2 hearts romaine lettuce
  • Kosher salt and freshly ground black pepper
  • Blue Cheese Dressing, recipe follows
  • Blue Cheese Dressing
  • 1 cup mayonnaise
  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1/2 cup buttermilk
  • 1 tablespoon freshly grated lemon zest
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon celery seeds (optional)
  • 2 tablespoons minced fresh flat-leaf parsley
  • Freshly ground black pepper

Directions

    Salad
  1. Preheat oven to 375 degrees F
  2. Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 29 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
  3. Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
  4. Remove the large out leaves from the romaine hearts and rinse. Chop these leaves into bite-sized pieces and spin dry. (Use an extremely sharp knife to minimize brushing the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
  5. Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon.
  6. Blue Cheese Dressing
  7. Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Recipe Courtesy of Food Network

Keto Broccoli Salad

Keto Broccoli Salad

  • Servings: 6-8
  • Difficulty: easy
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A delightful salad for any season


Ingredients

  • 1 head broccoli (about 3-1/2 cups) cut into bit sized pieces (stalk removed)
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup red onion, finely chopped
  • 8 ounces cheddar cheese, cubed or shredded
  • 1/2 cup raisins “optional”
  • 3/4 cup mayo
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons swerve
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. In a small bowl, combine mayo, apple cider vinegar, swerve, black pepper and salt.
  2. In a large bowl, toss together bite sized broccoli pieces, bacon, red onion, cheddar cheese and raisins. I add peanuts or cashews to mine instead of the raisins.
  3. Combine the dressing with the broccoli mixture.
  4. Cover and chill in the refrigerator for two hours before serving.