Category: Lunch

The Best 90 Second Keto Bread

The Best 90 Second Keto Bread (Not Eggy)

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 1/2 cup almond flour
  • 3 tablespoons golden flaxseed meal
  • 2 tablespoons whey protein isolate
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 2-5 teaspoons erythritol or swerve to taste
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons butter melted and cooled
  • 2 tablespoons sour cream or heavy cream
    • Special Equipment
  • microwave-safe mold or ramekin

Directions

  1. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside. Note: feel free to make the flour mix ahead in a large batch and simply measure out 1/2 cup + 6 Tablespoons per bread.
  2. Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
  3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost cookie dough texture).
  4. Transfer the batter to a microwave-safe dish or mold (use either a large one or divided into 3 ramekins), pressing down and smoothing out the top with a wet fingertip.
  5. If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2-1/2 minutes). Time can vary a lot in the microwaves, but to give you an idea mine is 1000 watts. Either way, it’ll come out looking pale and spongy (and not very appetizing at all). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools). Then you’ll definitely want to give it a good toast to get some texture on.
  6. Store in an airtight container for 2-3 days or in the freezer for a couple months. Serve warm with a pat of butter.
Recipe Courtesy of gnom-gnom.com

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Keto Onion Rings

Keto Onion Rings

  • Servings: 2-4
  • Difficulty: easy
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Rich, crisp and delicious


Ingredients

  • 1 large sweet onion
  • 1 cup pork rinds, crushed – your choice of flavor
  • 3 eggs, beaten

Directions

  1. Slice the onion in 1/4″ slices and rinse. Separate the rings carefully. Save the smaller ones for other dishes.
  2. Dip rings in a bowl of beaten eggs, wait for remainder of egg mixture to drip off back into the bowl.
  3. Coat the rings in your choice of crushed pork rinds.
  4. Dip into egg mixture again.
  5. Coat rings in pork rinds again.
  6. Place in air fryer at 380F for 5-7 minutes.
  7. Tip: Use one egg at a time. You do not want to saturate the egg mixture with the pork rinds for the last pieces of onion rings. Also watch out for maltodextrin on the nutrition labels for some of the pork rinds (especially the hot/spicy ones).

Recipe Courtesy of Ketogenic.com

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Asian Keto Style Slaw

Asian Keto Style Slaw

  • Servings: 12
  • Difficulty: easy
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Dress your next batch of slaw up with Asian flavor


Ingredients

  • 1 bunch (6 large) scallions, trimmed and thinly slice
  • 2 (16 ounce) bags coleslaw mix or 1 (16 ounce) bag each of shredded green and shredded red cabbage
  • 1 small red onion, thinly slice
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup avocado oil
  • 2 tablespoons grated fresh ginger (from about a 1-inch piece)
  • 2 tablespoons white vinegar
  • 2 tablespoons Swerve brown sugar
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sesame seeds, optional
  • 1 teaspoon salt
  • pepper to taste

Directions

  1. Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
  2. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

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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

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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.

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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.

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