Category: Low Carb

Keto Beef Shawarma Bowl

Keto Beef Shawarma Bowl

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Ingredients
  

Shawarma Beef

  • 1 ½ lbs ground beef
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • ½ Tbsp cumin
  • ½ Tbsp five spice powder
  • ½ Tbsp cayenne pepper
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 Tbsp Greek yogurt
  • 2 Tbsp fresh squeezed lemon juice
  • 2 Tbsp butter

Cauliflower Rice

  • 16 oz cauliflower rice
  • 2 Tbsp light soy sauce

White Garlic Sauce

  • 2 Tbsp garlic powder
  • ½ tsp onion powder
  • 4 Tbsp Greek yogurt
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 Tbsp water

Red Pepper Sauce

  • 1 tsp crushed red pepper flakes
  • 1 Tbsp sriracha
  • 1 Tbsp chili oil *
  • 2 Tbsp Greek yogurt
  • ½ tsp salt
  • ½ tsp ground black pepper

Instructions
 

  • In a bowl, mix the ground beef and shawarma beef spices.
  • In a separate container, combine yogurt and lemon juice. Mix until homogeneous.
  • Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.
  • For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
  • Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
  • Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.
  • Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.
  • To assemble, layer cauliflower rice, beef, toppings, and sauces.
  • Serve with finely sliced cabbage or lettuce, cucumber, tomatoes, avocado, etc.
  • * Make your own chili oil by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.

Keto Korean Beef Bowl

Keto Korean Beef Bowl

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Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 4 cloves garlic minced
  • 1/4 cup coconut aminos or low carb soy sauce
  • 1/4 cup beef broth
  • 2 tsp Sesame oil
  • 1 Tbsp low-carb brown sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes

Instructions
 

  • Cook cauliflower rice with olive oil, salt & pepper. Set aside and keep warm.
  • In a small bowl, whisk together the coconut aminos, beef broth, brown sugar, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  • Over medium heat, add 1 tablespoon (15 mL) 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.
  • Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  • 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.
  • Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken

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Ingredients
  

  • 1 ½ lbs boneless, skinless, chicken breasts thinly sliced
  • 2 Tbsp olive oil
  • 1 c heavy cream
  • ½ c chicken broth
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • ½ c parmesan cheese
  • 1 c spinach chopped
  • ½ c sun dried tomatoes

Instructions
 

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, serve at once.

Keto Gingerbread Cookies

Keto Gingerbread Cookies

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Ingredients
  

  • 2 c almond flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 5 1/2 Tbsp butter room temperature
  • 1/3-2/3 c golden erythritol
  • 1-2 tsp blackstrap molasses optional, but improves browning and taste
  • 1 egg

Instructions
 

  • Combine almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.
  • Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to cream until light and fluffy.
  • Add in egg, mixing until just incorporated.
  • Mixing on low, add in half of your flour mixture, mixing until just incorporated. Mix in the rest. Wrap cookie dough with plastic wrap and refrigerate 4-5 hours, or preferably overnight
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
  • Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.
  • Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days.

Garlic Chicken Stir Fry

Garlic Chicken Stir Fry

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Ingredients
  

  • 2 Tbsp toasted sesame oil
  • 2 cloves garlic finely chopped
  • 1/2 lb boneless, skinless chicken thighs thinly sliced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 c Broccolini sliced
  • 2 Tbsp butter
  • 2 c Pak Choy roughly chopped
  • 2 Tbsp Tamari Sauce
  • 1 tsp sesame seeds

Instructions
 

  • Place a large non-stick frying pan or wok over high heat.
  • Add the oil and garlic. Saute for 2-3 minutes until fragrant.
  • Add the chicken, salt, and pepper. Saute until the chicken is browned, then add the broccolini and butter.
  • Cook for 5 minutes, until the broccolini has softened.
  • Add the pak choy and tamari sauce and saute until the greens are just cooked (and still a little crunchy).
  • Serve the stir fry sprinkled with sesame seeds.

Low Carb Chocolate Cheesecake w/ Raspberry Sauce

Low Carb Chocolate Cheesecake w/ Raspberry Sauce

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Servings 16

Ingredients
  

Crust

  • 1 1/4 c almond flour
  • 1/4 c cocoa powder
  • 1/4 c erythritol
  • 3 Tbsp butter melted

Filling

  • 6 oz sugar-free dark chocolate or unsweetened, 90% cocoa
  • 1 Tbsp butter
  • 24 oz cream cheese softened
  • 1 c powdered erythritol
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1/4 c cocoa powder
  • 1/3 c whipping cream room temperature
  • 2 tsp butter for brushing sides of pan

Topping

  • 3/4 c whipping cream
  • 1/3 c powdered erythritol
  • 3 oz unsweetened chocolate finely chopped
  • 1/2 tsp vanilla extract

Sauce

  • 12 oz frozen raspberries thawed, with juice
  • 1/4 c powdered erythritol
  • 1 Tbsp lemon juice
  • 1/4 c water

Instructions
 

Crust

  • Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
  • Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Filling

  • In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
  • In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
  • Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
  • Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
  • Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

Topping

  • In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  • Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Sauce

  • Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes. The berries will break down and the sauce will thicken as it cooks. At this point, you can either strain the seeds out, puree in the food processor or leave it chunky.
  • Allow to cool before serving. If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.

Keto “Noodles”

Keto "Noodles"

These actually worked out really well. I made two batches of this recipe for the two of us.
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Ingredients
  

  • 1 oz cream cheese
  • 2 eggs room temperature
  • 1/4 tsp xanthan gum

Instructions
 

  • Preheat oven to 325. Line a baking sheet with parchment paper.
  • Mix together all three ingredients, and blend on high for a minute.
  • Pour onto parchment-lined sheet, and bake for 5 minutes.
  • Remove from oven, let cool for 2 - 3 minutes, and cut into noodle shapes.
  • Simmer noodles in broth or sauce for a few minutes before serving.

Keto Naan #2

Keto Naan #2

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Ingredients
  

  • 2 1/2 tsp active dry yeast
  • 1 1/2 tsp honey (will be eaten by yeast)
  • 2 Tbsp water lukewarm
  • 1 c almond flour
  • 3 Tbsp coconut flour
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1 egg lightly beaten

Instructions
 

  • Proof the yeast by mixing it with the honey and lukewarm water in a small bowl or cup. Cover with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly.
  • Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in food processor. Pulse until thoroughly combined.
  • Pour in the apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Stop the food processor and add in the yeast mixture. Pulse a few times until the dough comes together. The dough should be sturdy, but sticky to touch. Form into a ball, cover with a kitchen towel and allow to rest in a warm draft-free spot for 30-60 minutes.
  • Wrap the rested dough in cling film and knead it through the plastic for a minute or two.
  • Divide the dough into four pieces. Roll fairly thin between two sheets of parchment or waxed paper with a rolling pin.
  • Heat up a skillet on medium heat.
  • Heat up a little oil or butter, add the rolled out naan and cover immediately with a lid. Cook for 30-40 seconds on each side, until lightly charred and bubbly.

Notes

After all the version of keto naan I've tried, this recipe worked really well.  A keeper.

Keto Mounds / Bounty Bars

Keto Mounds / Bounty Bars

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Ingredients
  

Filling

  • 3 c shredded, unsweetened coconut
  • 1/4 c erythritol or erythritol / monkfruit blend
  • 1/2 Tbsp vanilla
  • 1 c coconut cream
  • 1/4 c coconut oil

Coating

  • 5 oz 90% cocoa chocolate
  • 1 1/2 oz cocoa butter or coconut oil

Instructions
 

  • Toast coconut in a 350 deg. oven for 5-6 minutes. Let cool 10 minutes.
  • Mix together the first five ingredients, and place in the fridge for 10-15 minutes.
  • Remove from fridge, and form the mixture into 12 bars. Put them back in the fridge for 30-60 minutes.
  • Melt chocolate and cocoa butter or coconut oil. You can substitute the 90% cocoa chocolate for unsweetened baker's chocolate, but include a little erythritol as well. Let it cool.
  • Using wooden skewers, dip each bar into the chocolate mixture, then place back in the fridge for another 30-60 minutes.

90 Second Keto Mug Bread

90 Second Keto Mug Bread

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Ingredients
  

  • 1 Tbsp coconut flour
  • 1/4 c almond flour
  • 1 Tbsp coconut oil
  • 1/4 tsp baking powder
  • 1 egg
  • 1/4 tsp cinnamon (optional 1)
  • 1/2 tsp mixed dried herbs (optional 2)

Instructions
 

  • Mix all ingredients together in a mug until well combined.
  • Microwave for 90 seconds.
  • Remove from microwave, let cool for 1 - 2 minutes. Remove from mug.
  • For heavens' sake, don't use optional 1 and optional 2 at the same time. That's why they're numbered.