Tag: Low Carb Keto Lifestyle

cheesy chicken marsala

Cheesy Chicken Marsala

  • Servings: 4
  • Difficulty: easy
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Our tender three-cheese chicken dish in a rich mushroom marsala sauce is unbelievably easy -- and faster than going out to dinner.


Ingredients

  • 4 boneless skinless chicken breast halves, about 1-1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded mozzarella cheese about 1 oz.
  • 1/4 cup shredded provolone cheese about 1 oz.
  • 1/4 cup shredded Asiago cheese, about 1 oz.
  • 3 tablespoons chopped, drained, oil-packed sun dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon oil – I use avocado oil
  • 1 package baby portobello mushrooms sliced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup dry marsala wine
  • 1 tablespoon all corn starch (or flour if not keto)
  • 2 tablespoons butter

Directions

  1. Preheat oven to 375F. Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet or heavy can covered with foil pound each piece to 3/4″ thickness.
  2. Sprinkle Chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. Turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of cheese mixtures, return to oven until cheese is melted and chicken is no longer pink in center, about 5 minutes. Transfer to platter.
  3. While chicken is cooking make sauce: In large nonstick skillet heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes. whisk together broth, wine and starch (flour); pour into skillet. Bring to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired.
  4. Serve with Mashed Cauliflower and green beans.

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Keto lemon blueberry zucchini cake

Keto Lemon Blueberry Zucchini Cake

  • Servings: 16
  • Difficulty: easy
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This summer's bounty brings so many delicious flavors together in one sugar-free dessert!


Ingredients

    Cake:
  • 1 medium zucchini shredded (about 200g)
  • 1/4 teaspoon salt
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavoured whey protein powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 3 large eggs room temperature
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract (try lemon extract for more lemon flavor)
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup blueberries fresh or frozen
    • Lemon Frosting:
  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 cup powdered Swerve Sweetener
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoon heavy whipping cream
    • Garnish:
  • 1/4 cup fresh blueberries

Directions

    Cake:
  1. Place the zucchini in a sieve and sprinkle with the salt. Toss to combine. Let drain 1 hour and then squeeze out the zucchini to release as much moisture as possible.
  2. Preheat the oven to 325F and grease 2 – 9″ round cake pans very well. If your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.
  3. In a medium bowl, combine the almond flour, coconut flour, whey protein, baking powder and salt.
  4. In a large bowl, beat the butter with sweetener until well combined. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Then beat in the zucchini, lemon zest, and vanilla extract.
  5. Beat in the almond flour mixture until well combined, then beat in the lemon juice. If your batter is quite thick, add a little water, 1 tablespoon at a time, until a spreadable consistency is achieved.
  6. Gently fold in the blueberries. Divide the batter between prepared pans and spread evenly tot he edges. Bake 30 to 40 minutes, until golden brown around the edges and the top is set to the touch.
  7. Remove and let cool completely in the pans, then run a sharp knife around the edges to loosen.
    8. Frosting:
  8. In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the lemon zest.
  9. Beat in the lemon juice and cream.
    10. To Assemble:
  10. Place one cake layer on a swerving platter and spread the top with half of the frosting. Add the second cake layer and spread with the remaining frosting. Top with fresh blueberries.

Recipe Courtesy of AlldayIdreamaboutfood

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Pesto-stuffed Grilled Portobellos

  • Servings: 3 servings
  • Difficulty: easy
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Serve as a side or as a main vegetarian meal


Ingredients

  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash Chardonnay wine, or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend

Directions

  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
    4. 4.Brush the olive oil mixture over the top of each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  4. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Recipe Courtesy of All Recipes

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keto cinnamon bun muffins

Keto Cinnamon Bun Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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No need to miss out on those cinnamon bun flavors, even if you're following a keto diet plan.


Ingredients

    Muffins:
  • 1 1/2 cups almond flour
  • 1/3 cup flax seed meal
  • 2 tablespoons toasted finely shredded coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup coconut oil, melted
  • 1/2 cup confectioners erytrhitol sweetener (Swerve)
  • 5 large eggs at room temperature
  • 1/2 cup half-and-half, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup walnuts, coarsely chopped
  • 1 tablespoon granulated erythritol sweetener
    • Cream Cheese Icing:
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons confectioners’ erythritol sweetener

Directions

  1. For the muffins: Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners.
  2. Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1-1/2 teaspoons of the cinnamon in a medium bowl.
  3. Whisk together the coconut oil and confectioners’ erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
  4. Using a measuring cup or cookie scoop, divide the batter among the paper liners (they should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
  5. Bake until a toothpick comes out clean when inserted in the middle of a muffin. 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
  6. For the cream cheese icing: Whisk together the cream cheese, cream and confectioners’ erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Recipe Courtesy of Food Network

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keto fudge crumb bars

Keto Fudge Crumb Bars

  • Servings: 16 bars
  • Difficulty: easy
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Low carb and grain-free, these chocolate fudge crumb bars are the healthy answer to Starbucks' oatmeal fudge bars.


Ingredients

    Crust:
  • 2 cups almond flour
  • 1/2 cup Swerve sweetener
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter melted
  • 1 teaspoon vanilla extract
    • Filling:
  • 3/4 cup whipping cream
  • 1/3 cup powdered Swerve sweetener
  • 3 ounces unsweetened chocolate finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum

Directions

  1. Preheat oven to 325F and grease an 8×8″ metal baking pan
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.
  3. Press 2/3 of the mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).
  4. In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.
  5. Whisk filling until smooth, then add the vanilla. Sprinkle with xanthan gum and whisk to combine. Pour the filling over the crust and spread to the edges.
  6. Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until topping is golden brown. Remove and let cool completely.

Recipe Courtesy of alldayIdreamaboutfood.com

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