Tag: low carb

keto fried pickles in air fryer

Keto Fried Pickles in Air Fryer

  • Servings: 4
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Air fried pickles are perfectly crunchy on the outside, hot and juicy on the inside, and only 2 net carbs each!


Ingredients

  • 8 dill pickle spears
  • 1/4 cup almond flour
  • 1 cup crushed pork rind crumbs
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • salt and pepper to taste

Directions

  1. Preheat your air fryer at 350 degrees.
  2. Place the crushed pork rind crumbs into a shallow bowl or plate.
  3. Whisk the egg and heavy whipping cream together in a separate shallow bowl.
  4. Spread the almond flour out in an even layer on a plate, and toss with the garlic powder as well as salt and pepper.
  5. Coat the pickle spears in the almond flour, then dunk into the egg mixture, and finally, dredge in the pork rind crumbs.
  6. Place the coated pickle spears into the air fryer, and cook for 15 minutes until golden brown and crispy on the outside.
  7. Serve with your favorite low carb sauce for dipping if desired.
If you don’t have an air fryer, you can bake these in the oven for about 15 minutes at 450F. They are best baked on a rack over a baking pan.

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keto black forest cake

Keto Black Forest Cake

  • Servings: 20 servings
  • Difficulty: Easy
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This dreamy keto black forest cake recipe is made sheet cake style, for a delicious and easy low carb dessert.


Ingredients

    Cherry Filling
  • 3/4 cup pitted fresh cherries, chopped
  • 1/2 cup fresh raspberries
  • 1/4 cup water
  • 1/3 cup powdered Swerve Sweetener
  • 3/4 teaspoon cherry extract
    • Cake
  • 2 cups almond flour
  • 2/3 cup granulated Swerve Sweetener
  • 1/2 cup cocoa powder
  • 1/3 cup coconut flour
  • 1/3 cup unflavored whey protein powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 to 3/4 cup water
    • Whipped Cream Frosting
  • 2 cups heavy whipping cream
  • 1/2 cup powdered Swerve Sweetener
  • 1 1/2 teaspoon cherry extract
  • 1/2 teaspoon vanilla extract
    • Garnish Ideas
  • Fresh cherries (whole or halved)
  • Sugar-free chocolate sprinkles
  • Shaved dark chocolate

Directions

    Cherry Filling
  1. Ina medium saucepan over medium heat, combine the cherries, raspberries, and water. Bring to a boil, then reduce the heat to a simmer and cook until the berries can be easily mashed with a fork, about 4 minutes.
  2. Remove from heat and stir in the powdered sweetener and the cherry extract. Set aside.
    3. Cake
  3. Preheat the oven to 325F and grease a 15 by 10 inch jelly roll pan. Line the bottom of the pan with parchment and grease the parchment.
  4. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
  5. Stir in 1/2 cup water until well combined. If the batter is overly thick, stir in more water 1 tablespoon at a time. The batter should be spreadable but not quite pourable.
  6. Spread the batter evenly in the prepared pan, and smooth the top with an offset spatula. Bake 15 to 20 minutes, until the top is firm to the touch. Remove and let cool completely in the pan.
  7. Once cool, spread the cherry filling evenly over the top of the cake, spreading out the cherry bits as evenly as possible.
    8. Whipped Cream Frosting
  8. In a large bowl, combine the cream, sweetener, cherry extract and vanilla extract. Beat until the cream holds stiff peaks.
  9. Spread about 3/4 of the whipped cream over the cake, as evenly as possible. Use the remaining cream to pipe rosettes decoratively on the top of the cake.az

Recipe Courtesy of alldayidreamaboutfood.com

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Healthy veal scallopini piccata

Healthy Veal Scallopini Piccata

  • Servings: 4
  • Difficulty: Easy
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This healthy veal scallopini recipe looks fancy, but it's actually a quick 20 minute dinner!


Ingredients

  • 1 pound Veal cutlets
  • 1/2 teaspoon Sea salt (plus more to taste at the end)
  • 1/4 teaspoon Black pepper (plus more to taste at the end)
  • 1 tablespoon Olive oil
  • 3 tablespoons Butter (divided into 1 tbsp and 2 tbsp)
  • 4 cloves Garlic minced
  • 1/2 cup White cooking wine
  • 1/2 cup Chicken bone broth
  • 1/4 cup Lemon juice
  • 1/4 cup Capers drained
  • 2 tablespoons fresh parsley (optional, for serving)

Directions

  1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8″ thickness. Season both sides with salt and pepper.
  2. In a 12″ skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
  3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute until fragrant.
  4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
  5. Stir in remaining butter, until melted. Simmer for another 3-4 minutes, until thickened. Taste and adjust salt and pepper to taste, if desired.
  6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

Recipe Courtesy of WholesomeYum.com

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paleo, low carb & keto butter chicken

Paleo, Low Carb & Keto Butter Chicken

  • Servings: 6
  • Difficulty: Easy
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The keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up!


Ingredients

    For the Chicken Marinade:
  • 1 cup plain full-fat Greek-style yogurt or plain coconut yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • kosher salt to taste
  • 2 pounds boneless chicken skinless, diced into bite-sized pieces
    • For the Butter Sauce:
  • 4 tablespoons butter or ghee
  • 1 tablespoon avocado oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons cumin seeds (optional)
  • 1/4 teaspoon ground cinnamon
  • 14-ounce can diced tomatoes
  • 1 jalapeno pepper seeded and diced
  • kosher salt to taste
  • 1/2 cup chicken stock
  • 1/2-1 cup heavy cream or coconut milk to taste
  • 2 tablespoons almond flour

Directions

  1. Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste. Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
  2. Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently.
  3. Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.
  4. Add in the chicken with the yogurt marinate into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.
  5. Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste.
  6. Serve right away over a bed of cauliflower rice and garnish with cilantro and Keto Naan.
Recipe Courtesy of gnom-gnom.com

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frozen skinny paleo & keto margarita

Frozen Skinny Paleo & Keto Margarita

  • Servings: 2
  • Difficulty: Easy
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This frozen skinny keto margartia is a real thing of beauty! Just like the original, it's absolutely refreshing and intensely citrusy.


Ingredients

    To Garnish
  • lemon wedges
  • kosher salt
    • For the Margarita
  • 3-4 ounces tequila
  • 2-4 tablespoons allulose syrup (see notes)
  • 1 teaspoon orange zest or 1/2 teaspoon orange extract
  • 2 cups ice as needed
  • 1/2 cup lime juice

Directions

  1. Get your glasses ready first by running a lime wedge through the rim and dipping it in salt. Set aside.
  2. Add all ingredients to a blender. Blend until slushy in consistency, adding more ice as necessary and sweetener to taste.
If using a powdered sweetener it’s always best to dissolve them in a little hot water prior to avoid any grittiness. You can use anything from allulose, Lakanto (or other erythritol sweeteners) or xylitol. And IF PALEO, feel free to use maple syrup.

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keto meatloaf muffins

Keto Meatloaf Muffins

  • Servings: 6
  • Difficulty: Easy
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These make an easy, family-friendly, and freezer-friendly main dish!


Ingredients

  • Non-stick cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground beef 80/20
  • 1/4 cup yellow onion finely chopped
  • 1 large celery stalk finely chopped
  • 3 large eggs
  • 2 tablespoons coconut flour (or 6 tablespoons almond flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon sugar-free tomato paste
  • 2 teaspoons Italian seasoning
  • 1 tablespoon fresh rosemary leaves finely chopped (or 1 teaspoon dried rosemary)
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 3/4 cup shredded Colby Jack Cheese

Directions

  1. Preheat oven to 375F and spray a muffin tin with non-stick cooking spray.
  2. In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.
  3. Divide beef mixture into 12 equal-sized portions and place into the muffin tin slots. Place in preheated oven for 20-25 minutes, or until the meat is cooked through.
  4. Carefully remove the muffin tin from oven. If there is excess moisture on the top of each muffin, blot the tops with a clean paper towel. Then top each muffin with the shredded cheese.
  5. Return to oven for 5 minutes, or until cheese is melted and starts to turn golden brown.
  6. Let the muffins cool for 5 minutes before removing them from the muffin tin

Recipe Courtesy of forgetsugarfriday.com

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