Tag: Low Carb Keto Lifestyle

keto swedish meatballs

Keto Swedish Meatballs

  • Servings: 6
  • Difficulty: Easy
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These gluten free and keto Swedish meatballs are a terrific spinoff of a traditional family recipe. Think juicy and incredibly flavorful meatballs, bathed in a creamy and luscious gravy! Serve with green beans and mashed cauliflower!


Ingredients

  • 4 tablespoons grass-fed butter divided
  • 1 medium white onion finely chopped
  • 1 pound ground beef (chuck works great)
  • 1/4 cup almond flour or crushed pork rinds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 egg slightly beaten
  • 1/2 cup heavy cream divided
  • extra virgin olive oil for cooking
  • 2 cups beef broth to taste
  • 1 teaspoon Dijon mustard
  • 1/2-1 teaspoon arrowroot powder (or xanthan gum)

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 from heat and set aside to cool.
  2. Add the ground meat, almond flour (or pork rind panko), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-ish ones or 14 large).
  3. Heat up a touch of olive 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. Transfer to a plate and cover with foil while you make the sauce.
  4. Add the remaining butter to the skillet and cook until it begins to brown (don’t clean the meatball remnants as they add the flavor to the sauce!) Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning.
  5. Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower).
Recipe Courtesy of gnom-gnom.com

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skinny keto pina colada

Skinny Keto Pina Colada

  • Servings: 2
  • Difficulty: Easy
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This thick tropical keto pina colada has just 4 grams of sugar per glass.


Ingredients

  • 3 oz Rum
  • 1/2 cup Coconut cream (or coconut milk)
  • 1/2 cup Pineapple chunks
  • 1/2 teaspoon Pineapple extract
  • 1/4 cup Powdered Swerve
  • 3 cups ice

Directions

  1. Add rum, coconut cream, pineapple chunks, pineapple extract, and powdered Swerve to a blender, then add ice.
  2. Blend all ingredients until smooth.

Recipe Courtesy of wholesomeyum.com

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keto king ranch chicken soup

Keto King Ranch Chicken Soup

  • Servings: 8
  • Difficulty: Easy
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This cheesy keto chicken soup is so thick and cream. All the best flavors from King Ranch Chicken in a hearty slow cooker soup recipe.


Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup diced tomatoes
  • 1 large jalapeno, diced (I left this out)
  • 1/4 cup butter
  • 3 gloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 – 1/2 teaspoon xantham gum (optional thickens soup)
  • 2 cups cheddar or colby jack, shredded
  • 4 ounces cream cheese, cut into chunks

Directions

  1. Add the chicken, tomatoes, and jalapenos to a 5 or 6 quart slow cooker.
  2. In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and saute until fragrant, about 30 seconds. Add the chili powder and cumin and cook another minute. Stir in all the chicken broth and bring to a boil.
  3. Remove from heat and stir in the salt and pepper, and the xantham gum if using to thicken the sauce. Pour over the chicken in slow cooker.
  4. Set the slow cooker to high for 3 hours or low for 6 hours.
  5. When the time is up, remove the chicken to a plate. Add the shredded cheese and the cream cheese to the slow cooker and replace the lid. Let melt 10 minutes, then use an immersion blender to blend everything together.
  6. Shred the chicken with two forks and stir back into the soup. Serve hot with chopped tomatoes, cilantro, and additional cheese if desired.

Recipe Courtesy of alldayIdreamaboutfood.com

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keto walnut coffee cake

Keto Walnut Coffee Cake

  • Servings: 20
  • Difficulty: Easy
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This keto walnut coffee cake is a bakery style cake with a walnut cinnamon swirl. An amazing low carb, sugar free brunch treat.


Ingredients

  • 3/4 cup chopped walnuts
  • 1/3 cup Swerve Brown
  • 1 tablespoon cinnamon
  • 2 3/4 cup almond flour
  • 6 tablespoons coconut flour
  • 6 tablespoons whey protein powder (or egg white protein powder)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 6 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 to 1 cup water

Directions

  1. Preheat oven to 350F and grease a 9-inch tube pan (aka angel food cake pan) well. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the walnuts, Swerve Brown and cinnamon. Set aside.
  3. In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder and salt.
  4. In a large bowl, beat the butter with the Swerve until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla extract, scraping down the beaters and the sides of the bowl as needed.
  5. Add the flour mixture and beat until well combined. Then beat in 3/4 cup of the water. If the batter is quite thick, add additional water as necessary. The batter should be scoopable and spreadable but not quite pourable.
  6. Spread about half the batter in the prepared pan, and then sprinkle with half of the walnut mixture. Spread the remaining batter in the pan and sprinkle with the remaining walnut mixture.
  7. Bake 45 to 55 minutes, until golden brown and just firm to the touch. A tester inserted in the center should come out clean.
  8. Remove and let cool in the pan, then run a sharp knife just around the edges to loosen and transfer to a plate.

Recipe Courtesy of alldayIdreamaboutfood.com

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low carb & keto tortilla chips

Low Carb & Keto Tortilla Chips

  • Servings: 8 tortillas
  • Difficulty: Easy
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Expect deliciously crisp results in every bite.


Ingredients

    For the tortilla dough:
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/8 – 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water

    • For cooking

  • lard or frying oil of choice
  • avocado oil for bushing (if baked)

    • For the ‘Dorito’ dust (optional)

  • 1 tablespoon nutritional yeast
  • 1 tablespoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon chipotle powder to taste
  • 1/4-1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon ground cumin

Directions

    For the tortilla dough
  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
  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 doug 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 2 days in the fridge.)
  4. Break the dough into eight 1″ to 1-1/2″ balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 26g uncooked.
  5. UPDATE: Based on a reader’s feedback, we now know that your chips won’t puff up unless the tortillas are THIN enough! So you absolutely must get 8 5″ tortillas out of one batch. If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you’ve got!)
  6. Cut tortillas into 8 triangles and set aside.
  7. Preheat oven to 350F.
  8. Place uncooked tortilla dough triangles in a parchment lined baking tray. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.
  9. If adding a topping, you’ll need to brush them with avocado oil, in order for it to stick.

    10. For the ‘Dorito’ dust (optional)

  10. Mix all ingredients in a ziplock bag, or run them through a high speed blender to fully mix and finely grind. Once your tortilla chips are done cooking, add them into the ziplock bag with the spices and mix until thoroughly coated. Allow them to cool completely, so they crisp up fully.
Recipe Courtesy of gnom-gnom.com

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spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
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Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


Ingredients

  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9 ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed

Directions

  1. Preheat oven to 350F.
  2. Clean mushrooms and remove stems. Finely chop stems.
  3. Cook stems 3 to 5 minutes in a dry pan.
  4. Melt butter in pan over medium heat. Whisk in xantham gum and cook 2 minutes.
  5. Slowly whisk in almond milk.
  6. Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  7. Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  8. Stir in parmesan cheese.
  9. Stir spinach mixture into milk mixture.
  10. Spoon 1/2 tablespoon mixture into mushroom caps.
  11. Bake for 20 minutes or until heated through.

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