keto beef stew

Keto Beef Stew

  • Servings: 4-6
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A hearty stew that fills your tummy with warmth and joy!


Ingredients

  • 2 pounds beef chuck roast, cut into 1″ pieces
  • Pink Salt
  • Freshly ground black pepper
  • 2 tablespoons avocado oil
  • 8 ounces baby bella mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 gloves garlic, minced
  • 1 tablespoon tomato paste
  • 6 cups low-sodium beef broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon freshly chopped rosemary

Directions

  1. Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
  2. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables.
  3. Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

keto mocha mini muffins

Keto Mocha Mini Muffins

  • Servings: 30
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These tasty keto mini muffins are easy to make, kid-friendly, and totally nut-free! A perfect after school snack or a treat when you're on the go.


Ingredients

  • 3 large eggs
  • 1/3 cup strong coffee
  • 1 teaspoon vanilla extract
  • 2 1/4 cups pumpkin seed flour (can sub 2 to 2 1/4 cups almond flour)
  • 1/2 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1/3 cup sugar-free chocolate chips

Directions

  1. Preheat the oven to 325F and line a mini muffin pan with silicone or parchment liners.
  2. In a blender or food processer, combine the eggs, coffee, and vanilla extract. Blend a few seconds to combine.
  3. Add the pumpkin seed flour, sweetener, cocoa powder, baking powder, and salt. Blend on high until well combined. Add the melted butter and blend again until smooth.
  4. If your batter is overly thick, add a little more liquid (coffee or water) 1 tablespoon at a time. The batter should be scoopable but not pourable.
  5. Stir in most of the chocolate chips by hand, reserving a few for the tops of the muffins. Fill the mini muffin cups almost to the top. You will get about 39 mini muffins so you may need to work in batches.
  6. Add a few of the reserved chips to the top of each muffin. Bake 15 to 20 minutes, until the tops are set and firm to the touch. Remove and let cool in the pan.

keto maple bacon donuts

Keto Maple Bacon Donuts

  • Servings: 9 donuts
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Keto Maple Donuts are the best of all possible worlds. Delicious low carb baked donuts with a rich sugar-free maple glaze and crispy bacon bits.


Ingredients

    Donuts
  • 3 large eggs room temperature
  • 1/4 cup Swerve Brown
  • 1/4 cup Swerve Granular
  • 1/4 cup almond milk room temperature
  • 1/4 cup butter, melted but not hot
  • 1 teaspoon maple extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Maple Glaze
  • 1/3 cup powdered Swerve
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon maple extract
  • water to thin
  • 4 pieces bacon, diced and cooked until crisp

Directions

  1. Preheat oven to 325F and grease a donut pan well. (If your donut pan only holds 6, you will need to work in batches.)
  2. In a high powered blender or a food processor, combine the eggs, sweeteners, almond milk, butter, and maple extract. Blend until smooth.
  3. Add the almond flour, coconut flour, baking powder, and salt and blend until well combined and smooth. Spoon the batter into a pastry bag and fill the donut pan slots about 3/4 full.
  4. Bake 15 to 20 minutes, until the donuts are golden brown around the edges, and firm to the touch. Remove and let cool in the pan 10 to 20 minutes, then flip out onto a wire rack to cool completely.
  5. In a medium bowl, whisk together the powdered sweetener, whipping cream, and maple extract. Whisk in a teaspoon of water at a time, until it’s a dippable consistency.
  6. Dip each donut in the glaze and place back on the rack. Sprinkle with the chopped bacon and let set about 30 minutes.

keto cheeseburger soup

Keto Cheeseburger Soup

  • Servings: 8
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Our recipe is so easy, so cheesy, so delicious - it's a cheeseburger in a bowl!


Ingredients

  • 1 pound Ground beef 80-20 blend
  • 3/4 cup onion chopped
  • 3/4 cup carrots chopped
  • 3/4 cup celery chopped
  • 3/4 cup cauliflower chopped fine
  • 2 cups organic chicken broth
  • 1 tablespoon tomato paste
  • 1 cup (8 ounces) cream cheese softened
  • 2 cups Cheddar cheese shredded
  • 2 cups heavy cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon creole seasoning (optional)

Directions

  1. In a large skillet or stock pot, brown the ground beef until chunks are formed and meat is no longer pink in color. Drain the excess grease.
  2. Add onions, celery, carrots, cauliflower and cook until softened (about 5 minutes). Add in cheeses and stir until melted.
  3. Stir in tomato paste, chicken broth, milk, and seasonings and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Serve with shredded cheese and sprinkle of creole seasoning on top.

keto granola clusters

Keto Granola Clusters

  • Servings: 8
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These keto granola clusters make a delicious snack or a healthy low carb breakfast. A sweet sugar-free treat that satisfies the craving for crunch.


Ingredients

  • 1 cup pecan halves
  • 1 cup flaked coconut
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup Swerve Brown
  • 1/4 cup powdered Swerve
  • 1/2 teaspoon vanilla extract or maple extract

Directions

  1. Preheat the oven to 300F and line a large baking sheet with parchment paper.
  2. Ina food processor, combine the pecans, coconut, almonds, pumpkin seeds, and salt. Process until the mixture resembles coarse crumbs. A few larger pieces are okay.
  3. In a large saucepan over low heat, combine the butter and sweeteners. Whisk until the butter is melted and the sweeteners are mostly dissolved. Remove from heat and stir in the vanilla extract.
  4. Stir in the nut mixture into the butter mixture until well combined. Transfer the mixture ot the prepared baking pan and spread out evenly. Top with waxed paper or parchment and press down firmly and evenly to a uniform thickness.
  5. Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
  6. Store on the counter in an airtight container for up to a week.

Recipe Courtesy of alldayidreamaboutfood.com

The Best keto chicken taco soup

The Best Keto Chicken Taco Soup

  • Servings: 7
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Thick, creamy and loaded with shreds of chicken, this Keto Chicken Taco Soup is an easy & quick recipe that can be made in the instant pot, crock pot or top of the stove with precooked chicken.


Ingredients

  • 1 1/2 pound boneless skinless chicken breasts
  • 2 tablespoons avocado oil
  • 1/2 red bell pepper, chopped
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 5 cups chicken broth or bone broth
  • 10 ounce can Rotel Tomatoes (diced with green chilis)
  • 2 tablespoon butter
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon dry ranch seasoning mix
  • 4 ounces cream cheese, softened
  • salt and pepper to taste

Directions

    Crock pot
  1. In a skillet, heat avocado oil on medium heat then add peppers, onion, and minced garlic.
  2. While you are sauteeing the veggies add all of the other ingredients to the Crockpot including the cream cheese on top of the chicken.
  3. Add the sauteed veggies to the crockpot and stir to combine.
  4. Slow cook on low for 8 hours or on high for 4 hours.
  5. Remove the chicken and shred into chunks then add back to the crockpot. Whisk to mix the cream cheese into the mixture.
  6. Add salt and pepper to taste. Enjoy!