Tag: low carb

easy keto korean ground beef

Easy Keto Korean Ground Beef

  • Servings: 4
  • Difficulty: easy
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Try this easy 20 minute Keto Korean Beef Bowl.


Ingredients

    Cauliflower Rice:
  • 1 tablespoon Olive Oil
  • 1 pound Cauliflower (frozen or fresh riced in a food processor)
  • 1/2 teaspoon salt
  • 1/8 teaspoon Black pepper (optional)
    • Beef:
  • 1 tablespoon Olive oil
  • 1 pound ground beef
  • 1/2 teaspoon sea salt
  • 4 clove garlic (minced)
  • 1/4 cup coconut aminos
  • 2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
    • Garnish:
  • 1/4 cup green onions (sliced)
  • 1 teaspoon sesame seeds
  • 1 small cucumber

Directions

  1. Heat 1 tablespoon olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.
    2. 2 Remove the cauliflower rice from heat, set aside, and cover to keep warm.
  2. In a small bowl, whisk together the coconut aminos, beef brother, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  3. Turn heat back to medium-high. Add another tablespoon olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
  4. Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  5. Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won’t be much liquid left.
  6. Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds and cucumber slices.

Recipe Courtesy of WholesomeYum.com

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keto twix bars

Keto Twix Bars

  • Servings: 16 servings
  • Difficulty: easy
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Tender shortbread crust topped with sugar free caramel and milk chocolate.


Ingredients

    Crust
  • 1-1/2 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/8 teaspoon salt
  • 4-1/2 tablespoons butter melted
    • Caramel Filing
  • 1/2 cup Swerve Brown sugar
  • 5 tablespoons butter
  • 1/4 cup xylitol
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla cream
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
    • Topping
  • 4 ounce sugar free milk chocolate chopped

Directions

    Crust
  1. Preheat oven to 325F and line a 9×9″ pan with parchment paper, allowing some overhand for easy removal.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  3. Press mixture firmly into the bottom of the prepared baking pan and bake for 15 to 18 minutes, until golden brown. Remove and let cool completely.
    4. Caramel Filling
  4. In a medium saucepan over medium heat, combine the Swerve, butter, and xylitol. Bring to a boil and cook 3 to 5 minutes, until bubbling and the sweeteners have dissolved.
  5. Remove from heat and add the cream and vanilla. The mixture will bubble vigorously. Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Whisk in the salt.
  6. Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly.
  7. Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges.
  8. Place the pan in the freezer 1 to 2 hours to set the caramel.
    9. Topping
  9. Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add the milk chocolate and stir until melted.
  10. Pour the chocolate over the caramel and spread to edges with a knife or offset spatula.
  11. Refrigerate 30 minutes to set the chocolate before cutting into bars. You can cut long thin “Twix” bars or squares, your choice!

Recipe Courtesy of AlldayIdreamaboutfood.com

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Keto Cauliflower mac ‘n cheese

Keto Cauliflower Mac 'N Cheese

  • Servings: 4
  • Difficulty: easy
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Ultra cheesy and oh so good that has now become one of my favorites


Ingredients

  • 1 head cauliflower
  • 3 tablespoons salted butter
  • 1 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • pink salt to taste
  • 1 tablespoon corn starch slurry (or 1-2 teaspoons arrowroot powder if you have it)
  • 1-1-1/2 cups shredded sharp cheddar cheese or a mix of gruyere and cheddar

Directions

  1. Break up the cauliflower head into bite-sized florets and set aside.
  2. Add butter to a dutch oven or pot over medium/low heat and cook, stirring every so often until fully browned (4-6 minutes). Add heavy cream, mustard, garlic powder, black pepper, a generous pinch of salt and stir until combined.
  3. Add in the cauliflower bites, stir until evenly coated, cover with lid and simmer until softened but still retain a bite (10-15 minutes). Feel free to add a little extra salt now, keeping in mind you’ll be adding the cheese still.
  4. Make a corn starch slurry (mix the powder with a couple tablespoons of cold water). Add it to the cauliflower mixture and stir until thickened. Add in the cheese, stir until melted and serve right away!
Recipe Courtesy of gnom-gnom.com

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Peanut butter mug cake

Peanut Butter Mug Cake

  • Servings: 1
  • Difficulty: easy
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Yummy, peanut butter mug cake just for you!


Ingredients

  • 2 tablespoons peanut butter, creamy
  • 1/8 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon Swerve sweetener (optional)

Directions

  1. Add all ingredients into a microwave-safe mug. Whisk until it’s fully mixed and the batter is nice and smooth.
  2. Microwave for 1-2 minutes. I suggest taking it out after 1 minute to check if it’s firm. If not, do an additional minute.
  3. Cool the mug cake for a few minutes and then enjoy!

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Happiness

Are you known for being a happy person? Or a crazy person? Or are you the one that everyone wants to go away because you’re so negative?

Happiness is something that is inside of you. We all have trials and tribulations that affect our lives – a death in the family, a divorce, loss of job, floods, hurricane, tornados and yes even a pandemic. Can you control any of those things? NO!

But you can control how you react to them! Though it may not be easy, we all have the power within us to take that situation and review it and find one good thing that can come out of it. Just like with this pandemic, one of the best things that I can think of to come out of it – is cleaner air! OMG it is amazing.

Plus I think by slowing down we have all had an opportunity to figure out some of the important things in our lives. It isn’t always having to be doing something or buying something. Sometimes it is to just take a minute and breathe!

Let the creative juices start flowing and see what you can come up with. Maybe you will be building your first garden or doing some handy work around the house for the first time in years, because you have time. Maybe its pulling out the sewing machine to make clothes or masks!

We have to learn to be happy with whatever our circumstances and then if we don’t like those circumstances change them. You are in control and you have the power within you to make those changes.

I challenge you today to be happy in your own skin, with your own family and with your sate of mind. Make HAPPINESS HAPPEN TODAY!

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Keto blueberry crumble bars

Keto Blueberry Crumble Bars

  • Servings: 12-16
  • Difficulty: easy
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Tasty, ooey, gooey blueberry crumble bars


Ingredients

  • 1 cup blueberries
  • 2 tablespoons water
  • 1/4 cup Swerve (confectioners)
  • 1/4 teaspoon xanthan gum
    • Crust – Crumble
  • 1-1/2 cups almond flour
  • 3/4 cup shredded coconut
  • 1/2 cup Swerve granular
  • 2 tablespoons coconut flour
  • pinch of salt
  • 6 tablespoons butter (melted)
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan over medium heat, combine the blueberries and water.
  2. Bring to a boil and then reduce the heat and simmer 10 minutes, until the berries can be easily mashed. Mash them up a bit.
  3. Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.
  4. Preheat the oven to 350F.
  5. In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour and salt.
  6. Stir in the melted butter and the vanilla extract until the dough begins to clump together. Press half of the mixture firmly into the bottom of the pan. Bake 10 minutes, then remove from the oven and let cool 10 minutes.
  7. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.
  8. Bake another 20 to 25 minutes, until golden and bubbly. Let cool completely before cutting and serving. Store in the refrigerator.

If you decide to use frozen berries for this recipe, you may need to increase the cooking time on the filling.

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