Category: Low Carb

Chicken Enchilada Bowl

Chicken Enchilada Bowl

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Ingredients
  

  • 2 Tbsp coconut oil
  • 1 lb boneless skinless chicken thighs
  • 3/4 c red enchilada sauce
  • 1/4 c water
  • 1/4 c white onion chopped
  • 1 4 oz can diced green chilies

Topping

  • diced avocado, jalapeno, and tomato. sour cream, cheese

Instructions
 

  • In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
  • Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
  • Careully remove the chicken and place onto a work surface. Chop or shred chicken, then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
  • Server over cauliflower rice (or Mexican cauliflower rice), top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings.

Keto Thai Beef Bowl

Keto Thai Beef Bowl

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Ingredients
  

  • 1 Tbsp coconut oil
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 1 1" piece ginger peeled and grated
  • 1-2 fresh Thai red chiles seeds removed and finely chopped (you can also sub in California red chile or red jalapeño or leave out)
  • 1 lb ground beef or other ground meat
  • ¼ c coconut aminos gluten-free tamari or soy sauce
  • 2 tsp fish sauce
  • 1 tsp rice wine vinegar or lime juice
  • red pepper flakes to taste
  • sea salt to taste
  • ¼ cup fresh basil thinly sliced or roughly chopped (Thai basil, preferred, if you can find it)

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chile, cook, stirring constantly, until fragrant, about 1 minute.
  • Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
  • In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar. Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
  • Turn off the heat and stir in the chopped fresh basil.
  • Serve immediately over cauliflower rice or zucchini noodles.
  • Top with shredded or spiraled carrots, thinly sliced cucumber, thinly sliced scallions, thinly sliced red chiles, red pepper flakes, bean sprouts, or limes.

Greek Cauliflower Rice

Greek Cauliflower Rice

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Course Salad
Cuisine Mediterranean

Ingredients
  

  • 2 Tbsp olive oil
  • 1 clove garlic minced
  • 1 package cauliflower rice
  • 1 10 ounce package frozen chopped spinach thawed and drained
  • 1 6 ounce jar marinated artichoke hearts drained and quartered
  • 1 4 ounce jar roasted red peppers drained and chopped
  • ½ c crumbled feta cheese with herbs

Instructions
 

  • Cook cauliflower rice package in microwave, according to directions. Remove, and set aside.
  • Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in cauliflower rice; cook until rice is hot, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.
  • Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.
Keyword low-carb

Keto Fish Taco Bowl

Keto Fish Taco Bowl

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Ingredients
  

  • 4 small fillets of any mild white fish
  • 4 tsp olive oil
  • 2 tsp fish rub of your choice
  • 1 tsp ground cumin
  • 1/2 tsp chile powder
  • 1 medium head green cabbage thinly sliced
  • 1/2 medium head red cabbage thinly sliced (see notes)
  • 1/2 c green onion thinly sliced; or more if you’re a big green onion fan like I am
  • guacamole for serving (completely optional, but good, see notes)

DRESSING INGREDIENTS:

  • 1/2 c mayo
  • 2 Tbsp fresh-squeezed lime juice see notes
  • 2 tsp Green Tabasco Sauce more or less to taste.
  • salt or Vege-Sal to taste

Instructions
 

  • Thaw fish overnight in the refrigerator if frozen.
  • Mix the fish rub, ground cumin, and chile powder in a small dish.
  • When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
  • Let the fish come to room temperature while you prep the other ingredients.
  • Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer (affiliate link) to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline. (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)
  • Thinly slice the green onion.
  • Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing (affiliate links).
  • Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side.
  • Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it’s done.)
  • While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
  • When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
  • Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
  • Serve right away, with green onions for garnish and guacamole if desired.

Keto Salmon Cakes

Keto Salmon Cakes

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Ingredients
  

  • 1 lb Canned Salmon canned and drained well
  • ½ c Almond Flour
  • ¼ c Scallions thinly sliced
  • 2 Tbsp Parsley finely chopped
  • 1 Tbsp Dried Minced Onion
  • 2 large Eggs
  • 1 Lemon zest only
  • 1 clove Garlic finely chopped
  • ½ tsp Salt
  • ½ tsp White Pepper ground
  • 3 Tbsp Olive Oil

Instructions
 

  • Place all ingredients, except the oil, into a large bowl and mix well.
  • Shape into 8 evenly sized patties.
  • Place a large nonstick frying pan over medium-high heat. Add half the oil.
  • Fry the salmon cakes in batches, adding more oil as needed, for 2-3 minutes on each side.
  • Serve salmon cakes warm or cold with lemon wedges and Low Carb Mayonnaise.

Keto Pecan Shortbread

Keto Pecan Shortbread

Oh. My. Dog.
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Ingredients
  

  • 3/4 c Almond Flour
  • 1/4 c Coconut flour
  • 1 large Egg
  • 4 Tbsp butter melted
  • 1/2 c erythritol
  • 1 tsp vanilla extract
  • 1/2 tsp Baking powder
  • 1/4 tsp xanthan Gum
  • 1/3 c raw pecans crushed

Instructions
 

  • In a small bowl combine all the dry ingredients using a fork. Set aside.
  • In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
  • Add the egg and combine. Add the rest of the dry mixture and mix one last time.
  • In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
  • Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • After 30 minutes have passed, cut the log into 1/4 inch thick cookies – we were able to make 24.
  • Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
  • Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.

Keto Energy Bars

Keto Energy Bars

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Ingredients
  

  • 1 c natural peanut butter smooth or crunchy, or any other nut butter
  • 1/4 c keto-friendly brown sugar substitute eg; Sukrin Gold
  • 2 Tbsp water more as needed
  • 1/3 c coconut flour

Instructions
 

  • Line a 9-inch loaf pan with parchment paper or wax paper.
  • In a medium bowl, stir together the peanut butter, brown sugar substitute, and water until blended and smooth.
  • Add the coconut flour, stirring until blended. The mixture should be very thick, but not dry. If it appears dry, add a few more teaspoons of water until no longer dry. The bars will be very firm once chilled.
  • Press mixture evenly into prepared pan. Firmly tamp down, smoothing the top. Refrigerate for at least 2 hours until firm set.
  • Use paper lining to remove bars. Cut into squares.

Keto Tomato Basil Soup

Keto Tomato Basil Soup

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Ingredients
  

  • 2 Tbsp butter or coconut oil
  • 4 oz red onion finely diced
  • 2 cloves garlic minced - lol "2"
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 8 oz cream cheese softened
  • 4 c chicken stock
  • 28 oz canned whole tomatoes chopped
  • 5 oz grated Parmesan cheese plus more for garnish
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • fresh Basil for garnish

Instructions
 

  • Place the butter in a 6-quart Instant Pot and press Sauté. Once melted, add the onions, garlic, basil, and oregano and cook for 4 minutes or until the onions are soft. Press Cancel to stop the Sauté.
  • Add the cream cheese and use a whisk to loosen or you will get clumps. Slowly whisk in the broth. Add the tomatoes, parmesan, salt, and pepper.
  • Seal the lid, press Pressure Cook or Manual, and set the timer for 8 minutes. Once finished, turn the valve to venting for a quick release.
  • Remove the lid and puree the soup with a stick blender; or transfer the soup to a regular blender or food processor and process until pureed.
  • Season with additional salt and pepper, if desired. Ladle the soup into bowls and garnish with more parmesan and basil leaves.

Keto Tomato Soup

Keto Tomato Soup

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Ingredients
  

  • 2 Tbsp butter
  • 1 small onion diced
  • 3 cloves garlic sliced thin
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 c chicken stock
  • 28 oz canned whole tomatoes
  • 1 c whip cream
  • fresh basil for garnish

Instructions
 

  • Select the “saute” function on your instant pot and allow to heat up.
  • Add the butter, onion, and garlic and saute for 2 minutes, then add the oregano, salt, and pepper.
  • Saute another 1-2 minutes, until the onion is starting to soften.
  • Add the chicken stock and canned tomatoes.
  • Put on the lid and set to high pressure for 10 minutes.
  • Once finished, use the quick release method to depressurize, then remove the lid.
  • Blend the soup with an immersion blender, until smooth and lump-free.
  • Stir through the cream and serve hot, topped with a drizzle of cream and fresh basil.

Keto Crack Chicken

Keto Crack Chicken

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Ingredients
  

  • 4 chicken breasts
  • 8 oz cream cheese cut into cubes
  • 1/2 c chicken stock
  • 1 c cheddar cheese shredded
  • 2 Tbsp ranch seasoning
  • 6 strips bacon cooked and chopped
  • 1/4 c leek minced
  • 1/2 c white onion chopped, optional
  • 1/2 c mushrooms sliced, optional

Instructions
 

  • Place chicken breasts and broth into Instant Pot, sprinkle with seasoning, and mix so that they are well covered with it. Add cream cheese and cheddar, and onions or mushrooms if desired.
  • Put the lid on and cook on High for 15 minutes with the vent closed. Quick release when completed.
  • Remove chicken to cutting board or bowl, and shred. Place back into Instant Pot, and combine well.
  • Add bacon and leek, and serve.