Gluten Free and Keto Meatballs

  • Servings: 6
  • Difficulty: easy
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Ultra juicy, incredibly tender and totally delicious Keto Meatballs


  • 1 tablespoon grass-fed butter
  • 1 medium white onion finely chopped
  • 1 pound ground beef chuck*
  • 1/2 cup ground pork rinds or 1/3 cup almond flour
  • 1/2 cup Parmesan cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup fresh parsley finely chopped
  • 1-2 teaspoons pink himalayan salt to taste
  • 1/2 teaspoon black pepper
  • 1 clove garlic finely minced or pressed
  • 1 egg lightly beaten


  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 frm heat and set aside to cool.
  2. Add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, egg, salt and pepper to a large bowl. Mix everything thoroughly together using your hands and taste for seasoning by cooking a small amount (only way around it!) Form into rounds (either 20 smallish ones or 14 large).
  3. Heat up a touch of olive oil (I use avocado 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. If you’ve got an instant thermometer, your meatballs are cooked through once they reach 165deg F in the center.
  4. Place the cooked meatballs on a paper towel to drain. If adding a sauce, heat up the sauce and then add the meatballs back into the mixture gently stirring before serving.
*I use ground deer burger with some chuck added. I have also substituted Italian seasoning for the parsley. Serve over Zoodles or mashed cauliflower.

Gluten Free & Keto Shrimp Zoodles with Pesto

Gluten Free & Keto Shrimp Zoodles with Pesto

  • Servings: 1
  • Difficulty: easy
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A fresh, light Greek Inspired recipe perfect for summer


    For the Zoodles
  • 1 zucchini
  • 1 tablespoon extra virgin olive oil for cooking (I used butter and avocado oil)
  • 2 cloves garlic minced
  • 6 large shrimp peeled and deveined
  • For the pesto
  • 1/4 cup homemade pesto or store-bought
  • kosher salt to taste
  • To garnish
  • lemon juice
  • Parmesan cheese freshly grated
  • fresh basil ribboned
  • black pepper freshly ground


  1. Cut the zucchini into noodles using a spiralizer (or buy ready shaped zoodles). Place in a sieve, sprinkle with salt, and allow water to drain for 5-10 minutes while you prep and cook the shrimp. This will ensure dry rather than soupy zoodles.
  2. Heat up oil in a skillet or pan over medium heat and add in garlic. Saute for a minute or to until just golden. Add in the shrimp, season generously with salt and freshly ground black pepper and cook for 2-3 minutes on each side until pink and fully cooked. Move the shrimp to the side of the pan (or transfer to a plate) to cook the zoodles.
  3. Add in the drained zoodles and cook until lightly softened (but not fully cooked) 2-3 minutes. Don’t overcook. Mix in the pesto and serve right away with lemons, freshly grated Parmesan and basil.
Feel free to adjust the quantity of zoodles and pesto to fit your macros or your tastebuds. Recipe courtesy of