Category: Low Carb

Mark’s Mediterranean Meatballs

Mark’s Mediterranean Meatballs

a low-carb take
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Ingredients
  

  • 1 lb ground beef
  • 1/2 onion grated
  • 1 clove garlic minced
  • 1/2 c shredded mozzarella
  • 1/4 c freshly grated Parmesan plus more for serving
  • 2 Tbsp freshly chopped parsley
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 large egg beaten
  • 2 Tbsp extra-virgin olive oil

Instructions
 

  • Heat oven to 400° F. Place onion in a food processor or grate by hand.
  • In a large bowl and using your hands, combine beef, onion, garlic, mozzarella, Parmesan, egg, and spice, Form into 16 meatballs.
    * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to a lightly oiled parchment-lined rimmed baking sheet.
  • Bake in the oven for 20-25 minutes, rotating the pan half way through.

Air Fryer

  • Preheat fryer to 400° F.
  • Place meatballs in a single layer. Reduce fryer to 380° F.
  • Cook meatballs 12-14 min.

Low Carb Thin mints

Low Carb Thin mints

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Ingredients
  

Cookies

  • 1 3/4 c Almond Flour
  • 1/3 c cocoa
  • 1/3 c low-carb sweetener monkfruit, erythritol, etc
  • 1 tsp Baking powder
  • 1/4 tsp salt
  • 1 egg beaten
  • 2 Tbsp butter melted
  • 1/2 tsp vanilla extract

Chocolate coating

  • 1 Tbsp coconut oil
  • 7 oz dark chocolate about 200g
  • 1 tsp peppermint extract

Instructions
 

Cookies

  • Pre-heat oven to 300F
  • Combine dry ingredients, and mix well
  • In a separate bowl, combine wet ingredients, then add to dry ingredients
  • Mix well until dough forms. Pour onto parchment paper, and kneed slightly to form a stiff ball. Roll flat, to about 1/16" thick.
  • Cut into 2" circles, place on a cookie sheet, and back for 20-30 minutes, depending on the thickness.
  • Remove from oven, and let cool.

Chocolate coating

  • Melt the three coating ingredients over a double boiler (or carefully in the microwave). Dip each cookie in the chocolate and leave to cool completely.

Keto “English Muffins”

Keto “English Muffins”

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Ingredients
  

  • 1 Tbsp butter unsalted
  • 1 large egg
  • pinch salt
  • 3 Tbsp almond flour
  • ½ tsp baking powder

Instructions
 

  • Place the butter in a microwave-safe 4-inch ramekin. Melt it in the microwave, then allow it to slightly cool.
  • With a fork, mix in the egg and salt.
  • Mix in the almond flour, thoroughly mixing until smooth.
  • Mix in the baking powder.
  • Microwave for 90 seconds, until puffed and a toothpick inserted in rthe center comes out clean.
  • Invert the muffin into a cutting board and allow the bottom to air out for a couple of minutes, it will be very moist. If the bottom sticks to the ramekin and the muffin won’t come out, carefully loosen it with a spoon.
  • Cut the muffin crosswise into two slices. Toast in a greased skillet, or in the toaster on the lowest setting.

Keto Lasagna

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Ingredients
  

For the "Noodles"

  • 2 large eggs
  • 4 oz cream cheese softened
  • ¼ cup Parmesan cheese grated
  • 1 ¼ cup mozzarella cheese shredded
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

For the Filling

  • 1 pound ground beef
  • 1 ½ cups Marinara Sauce divided
  • ¾ cup mozzarella cheese shredded
  • 6 tablespoons whole milk ricotta cheese
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning

Instructions
 

For the "Noodles"

  • Preheat oven to 375° Line a 9×13 baking dish with parchment paper. Grease the parchment paper.
  • In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  • Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  • Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  • Spread the mixture into the baking dish, forming a nice even layer.
  • Bake on the middle rack for 20 to 25 minutes.
  • When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

  • In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  • Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it together

  • Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  • Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  • Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

Notes

Marinara Sauce

Mediterranean Ground Beef Stir Fry

Mediterranean Ground Beef Stir Fry

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Ingredients
  

  • 1 Tbsp olive oil
  • 1 red bell pepper seeded and diced
  • 1 pint cherry tomatoes sliced in half
  • 8 oz baby spinach small tub
  • 4 garlic cloves minced
  • 2 green onion thinly sliced, white and green parts separated
  • 1 lb ground beef
  • ½ tsp dried oregano
  • kosher salt and freshly ground black pepper to taste
  • 2 Tbsp crumbled feta

Instructions
 

  • Heat the oil in a large pan on medium-high heat. Add the bell pepper and cherry tomatoes and saute for 4-5 minutes, until the tomatoes are blistered, and saucy. Add the garlic and stir another minute.
  • Add the spinach and white parts of the green onion. Note that the spinach will take up most of the pan, but it will wilt down. Stir for another 2-3 minutes, until the spinach has wilted. Remove these veggies to a plate.
  • Add the ground beef, oregano, salt, and pepper to the pan, and use a spatula to break up the meat. Cook the ground beef until it’s browned, then drain off any excess grease.
  • Transfer the veggies back to the pan, add the green parts of the green onion, and stir until warmed through. Garnish with crumbled feta before serving.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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Ingredients
  

  • 1 lb ground beef
  • ½ onion diced
  • 2 cloves garlic minced
  • 3 ½ c beef broth
  • 14.5 oz canned diced tomatoes
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp minced parsley
  • 1 tsp dried dill
  • 1 tsp mustard powder
  • 1 tsp seasoned salt
  • 4 oz cream cheese
  • 1 ½ c grated cheddar cheese
  • 1 c heavy cream
  • 6 slices bacon cooked and crumbled

Instructions
 

  • Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
  • Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
  • Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
  • Ladle soup between 6 serving bowls and top with crumbled bacon.

Queso Chicken Soup

Queso Chicken Soup

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Ingredients
  

  • 2 large boneless skinless chicken breast halves
  • 2 Tbsp taco seasoning
  • 28 oz petite diced tomatoes 2 cans, not drained
  • 1/4 tsp kosher salt
  • 2 c chicken broth
  • 1 c salsa verde or green salsa
  • 8 oz cream cheese softened
  • avocado and Monterrey jack cheese for topping

Instructions
 

  • Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.
  • Set to manual mode and cook for 10 minutes at high pressure.
  • Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.
  • Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.
  • Return chicken to the soup and serve with diced avocado and Monterey jack cheese.

Cheesy Chicken Bacon Casserole

Cheesy Chicken Bacon Casserole

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Ingredients
  

  • 2 lbs Chicken seasoned, cooked & cut into small cubes
  • 12 slices of Bacon cooked & chopped
  • 2 cups Broccoli
  • 1 cup Cauliflower
  • 2 cups Cheese shredded (we used a Mexican style blend)
  • 1 1/2 tsp Garlic minced
  • 3/4 cup Ranch dressing
  • Salt & Pepper to taste we also used spicy seasonings on the chicken

Instructions
 

  • Preheat oven to 350 degrees.
  • Steam broccoli & cauliflower on stovetop until tender. Strain & run under cold water to stop the cooking process.
  • In a large bowl, combine chicken, half the bacon, garlic, broccoli, cauliflower & half the shredded cheese.
  • Add the ranch dressing & mix well.
  • Transfer to a large baking dish & top with remaining cheese & bacon.
  • Bake for 15 minutes.

Keto Baking Powder Biscuits

Keto Baking Powder Biscuits

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Ingredients
  

  • 1½ c almond flour
  • ¼ tsp salt
  • 1 tbsp baking powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 large eggs
  • ½ c sour cream
  • 4 tbsp butter melted
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 450°F. Lightly grease a 12-cup muffin pan.
  • In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
  • In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
  • Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
  • Distribute the batter evenly among the muffin cavities; each will be about 1/4 c.
  • Bake biscuits about 10-11 minutes or until tops are golden.
  • Allow biscuits to cool slightly before eating.