Post your Keto dinner pics!
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Getting ready for Meaty May with lamb loin chops cooked in ghee and topped with blue cheese. Of course I poured the ghee from the pan on top.2 -
Fluffy Cheese Souffle Omelet with 4oz Ribeye. How can you not LOVE keto?
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I had this whole recipe planned out, but ugh...I'm tired. So I rooted around in the fridge and fussed with the kitchen scale until I came up with this:
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Bacon and Eggs are kind of a keto staple. To kick it up a notch I tried some parmesan Brussel sprouts with this old standby. I cut the sprouts in half and steamed them until they were tender. Then I smashed grated parm on each sprout face and quickly fried them face down in the fat from the bacon. They turned into crunchy, cheesy carb bombs that transformed plain old Bacon & Eggs into a keto breakfast feast. The other cool thing is that even though the Brussel sprouts were 4.2 carbs they also had 2.4 fiber, making them only 2.4 net carbs.
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This was so good. The sauce alone was enough to make cardboard taste amazing!3 -
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Cinco de Mayo time.... (yes, I know it's not really a Mexican holiday, but any excuse for Mexican food is a good one)
KetoSummit MexiRecipes0 -
@CRZYFTM I must have missed the post on the cheesecake! Did you happen to share the recipe?? It looks absolutely delicious!0
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fanncy0626 wrote: »@CRZYFTM I must have missed the post on the cheesecake! Did you happen to share the recipe?? It looks absolutely delicious!
I didn't realize this was a post from a year ago or so before replying to it. I saved the link for the recipe: https://www.allrecipes.com/recipe/239793/keto-cheesecake-cupcakes/
I'm definitely making them this weekend...
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steamer veggies and meatloaf , made with salsa , pork rinds, 1 egg and pound of ground sirloin . total carbs 10 , net carbs 6 for whole meal . the meatloaf is actually only 1 carb per 2 slices .
also added extra real butter to the veggies and sharp sliced cheese2 -
fanncy0626 wrote: »@CRZYFTM I must have missed the post on the cheesecake! Did you happen to share the recipe?? It looks absolutely delicious!
I didn't realize this was a post from a year ago or so before replying to it. I saved the link for the recipe: https://www.allrecipes.com/recipe/239793/keto-cheesecake-cupcakes/
I'm definitely making them this weekend...
Thanks for the link! I will definitely be making them as well!1 -
Peppercorn pork tenderloin, caesar salad, and parmesan zucchini! Came in at 11.9 net carbs when added the croutons. I hadn't eaten all day so I splurged!
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I have this over black forbidden rice cause I can fit it in to my carb allowance of under 40 grams I do once a week or so. Most days I am under 20-30 grams net carbs and some times less than that. It can be eaten on it's own without rice for even less net carbs.Thai Coconut Peanut Spot PrawnsSpot Prawns Marinating in Olive Oil, Garlic and Red Chili Flakes
The Sauce
All The Ingredients
Over Black Forbidden Rice
Close Up
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canadjineh wrote: »How do you get dairy free buttered cabbage? Isn't that an oxymoron? Do you mean ghee? As in no milk proteins?
Something like Earth Balance maybe? I'm guessing there are several dairy free "butters" for vegans and those who are lactose intolerant.
Some of us are even allergic to dairy (yes, it can be allergen) - I have a sensitivity that isn't life threatening but is the same as a bad case of poison oak or poison ivy.
There are a lot of soy- or nut-based non-dairy products (imitation cheese, yogurt, milk, sour cream) for those of us who miss the creaminess. And lite olive oil with a little salt in it imitates the feel/taste of butter.
I was going to order some keto recipe books, but this thread is even better.0 -
In case you are missing the flavour of fruit: My rhubarb - very low in calories and carbs - add your own choice of sweetener but it doesn't take much. Didn't add any colour - that's what it looks like naturally 'Valentine rhubarb' 125g raw
Calories 26 Sodium 5 mg
Total Fat 0 g Potassium 351 mg
Saturated 0 g Total Carbs 6 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 2% Calcium 10%
Vitamin C 16% Iron 1%
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canadjineh wrote: »
Those are ADORABLE!0 -
I don't like things too sweet so this recipe is for a cake that is not very sweet so if you want it sweeter just add more sweetener to the recipe or whatever else you want.
I made my own chocolate to add both to the batter and also saved some to melt after to add to the top of the cake. I also saved some of the ground nuts and some of the blueberries for the topping. Those ingredients are all included in the nutrition break down list. See ingredients below and nutrient info. Only thing not listed here is the whipped topping I made for the topping which was just some heavy cream blended with some of the juice from the blueberries and some Stevia for a mild sweetness.
I used a 9" spring form pan which was lined with parchment and the pan and parchment paper was pre sprayed with non stick spray also.
Batter Ingredients:
450 grams regular cream cheese
460 grams unsweetened plain Greek Yogurt
1.25 cups wild blueberries (unsweetened from frozen-thawed and left on paper towel to remove some moisture)
80 grams unsweetened/unflavored whey isolate protein powder
3 medium eggs
1.5 teaspoon vanilla extract
2/3'rds of the chocolate block I made then chopped into little chunks and added to batter (1/3 of the chocolate block was saved to melt and add to the top of the cake) see chocolate ingredients list below
1 ounce of Brazil nuts and 1 ounce of Pecans finely crushed (don't grind them or they will get oily)
1 teaspoon of sea salt
5 small packets of Stevia (I use SweatLeaf each packet is .8 grams each)
Home made semi sweet chocolate ingredients:
57 grams bakers pure chocolate unsweetened then chopped into small pieces
3 small packets of stevia (see above which type I use)
3 tablespoons of melted Ghee
small pinch of sea salt
1 teaspoon vanilla extract
2 tablespoons of heavy cream (33% fat)
Melt chocolate in glass bowl over top of very low temp simmering water in a pot then add the other ingredients to it slowly as chocolate is melting. If it gets too hot the chocolate will clump and go hard and dry so take it off the heat if getting too hot. It only needs to get barely warm enough to melt it and keep mixing. Make sure no water, steam etc gets into the melting chocolate. That will also ruin the chocolate. If you want to make more of a sweeter milk chocolate then add more cream and more sweetener.
Mix all ingredients except chocolate and blueberries in large bowl with electric mixer for approx 3 minutes on low to medium speed setting then scoop around the edges to get all un mixed stuff into the center of bowl then mix again with the mixer for another minute or so on high speed setting. When done mixing fold in the chocolate chunks and blueberries by hand.
Then add batter to the parchment pre lined spring form pan and shake the pan on a table after you pour it all in so all batter spreads evenly in the pan and settles well.
Bake for 25 minutes in a pre heated 325 F oven then reduce temperature to 200F and bake for another 55 minutes. Then turn off oven and open the oven door half way but leave the cake inside so it drops the temperature of the cake slowly for about an hour. Leave the cake in the spring form pan the whole time and...After that hour put the cake out on the counter for another hour to cool more slowly at room temperature. Then with the cake still in the spring form pan, put it in the fridge overnight, then take out from fridge and put it into the freezer still in the spring form pan till it freezes solid.
Take it out of the freezer then remove the cake from the spring form pan. Then add your other toppings while it's still frozen; ie the melted chocolate, some of the ground nuts, more blue berries, the whip cream etc.. The cake cuts much better frozen so we put our toppings on while frozen, then cut it, then put it back in the deep freezer. That way it stays firm and perfectly cut until you want a piece.
When you want a piece and don't want to eat it frozen just put a slice into the fridge or leave it at room temperature till it's the consistency you want to eat it at. I like mine cold but thawed so I thaw mine in the fridge slowly.
Nutritional info per 100 gram piece:
Calories: 269
Fat: 19.8 grams
Carbs: 8.17 grams
Fibre: 1.29 grams
Net Carbs: 6.88 grams
Sugar: 4.98 grams
Protein: 14.6 grams
Cholesterol: 56.8 mg
Sodium: 388.8 mg
Potassium: 53.1 mg
Calcium: 14.7%
Iron: 6.7%
Vitamin A: 15.6 %
Vitamin C: 1.8%
Vitamin E: 1.5%Wild Blueberry Chocolate Cheesecake
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Mexican chicken Enchiladas. Used La Tortilla's low carb wraps. The large ones are 6 grams net carbs per wrap. Bone in skin on (adds more flavor) chicken breast cooked on low in chicken stock, onion, garlic, cilantro, tomato, sweet paprika, pink salt and cracked black pepper. When chicken is cooked through removed from stock and shredded the chicken when cooled. Then strained the solids from the stock (discarded the solids) and used the stock to simmer the dried and seeded New Mexican chili peppers in until they were soft. Then in a blender combined 2/3rd's of the stock, onion, garlic, tomato, cilantro, dried oregano, and the soft cooked chili peppers and blended till smooth. Used the remaining 1/3rd of the stock to lightly heat the tortilla's in so they were soft and warm before filling them and rolling them. Filled the tortilla's with the shredded chicken and red onion. Poured about a third of the sauce to put on the bottom of the cast iron then laid the rolled tortillas in the cast iron on the sauce. Then put the remaining chicken around the tortilla's then poured the rest of the sauce all over the rolled tortillas and the loose chicken. Then covered with grated cheddar and jack cheese. Baked for about 8 minutes at 400F then turned broiler on and broiled for another few minutes. Then garnished with diced avocado, cilantro, lime, and fresh home made siracha creme (butter milk, sour cream, Greek yogurt, siracha, lemon juice, sea salt), and avocado lime creme (creamed avocado, butter milk, sour cream, Greek yogurt and lime juice).Mexican Chicken Enchiladas
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@PaulChasinDreams Liberte yogourt!!! Vive le yaourt! And Island Farms....You must be a BC'er too.0
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canadjineh wrote: »@PaulChasinDreams Liberte yogourt!!! Vive le yaourt! And Island Farms....You must be a BC'er too.
Lol yes I am 1 -
Raspberry/Blueberry/Blackberry jam. With lemon juice, tiny bit of stevia and unflavored gelatin. 1 tablespoon has 8 calories, 1.28 grams net carbs, .32 gram protein, .05 gram fatSugar Free Berry Jam
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Albacore Tuna (caught by myself ) Hawaiian poke (pronounced po-kay)
Marinated sashimi grade Albacore tuna in light soy sauce, sesame oil, shallots, and green onion. Over black rice (AKA Forbidden rice) which I tossed in coconut cream and sea salt after coming out of the rice cooker, garnished with kiwi, cilantro, toasted sesame seeds, avocado, edamame beans, and home made pickled radish. For the pickle brine I used rice wine vinegar, stevia and fresh ground ginger root. Then a fresh squeeze of lime and lemon over top. Man this was delicious! All the flavors and textures complement each other very well. And super nutritious! I'll be making this dish often!Hawaiin Tuna Poke
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Dough= almond flour, egg, mozzarella cheese, cream cheese, garlic/onion powder, Italian seasoning.
Homemade Marinara sauce= Heirloom tomato, garlic, red onion, sweet paprika, olive oil, ghee, tbsp white wine, vegetable stock, fresh oregano and basil, stevia pack, then simmered till reduced and blended with immersion blender.
Toppings= roasted yellow pepper, roasted caramelized garlic cloves, mushrooms, aged white cheddar, mozzarella, sweet onion apple cheddar, feta and pepperoni. Delicious!!
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I usually eat sushi/sashimi twice a week or so. Short grained white sushi rice (cooked) has between 25 to 32 grams net carbs per 1/2 cup. So I try to stay under that when eating my portions. I also make rolls without rice at all and have also made them with cauliflower rice/cream cheese for the inside out rolls but the cauliflower rice/cream cheese I'm not too fond of. Some people get knocked out of ketosis easier than others and it may be better to stay away from rice and/or things like potatoes etc. Myself I stay in full ketosis as long as I eat under 50 grams carbs/day but usually I am far below that. Lot's of my meals are more in the range of 10 to 30 grams net carbs. I also intermittent fast eating only once a day every 23 hrs.
All the seafood we eat is caught by me so it is fresh and not farmed. My diet is around 50% seafood. In our local waters here we have Pacific wild salmon, Ling Cod, Halibut, Red Snapper, Albacore Tuna, Dungeness and Red Rock Crab, Spot Prawns, Pinkie and Side Striped Shrimp, clams, oysters, Scallops, Mackerel, and Octopus. All these foods are high in protein and almost no carbs. So I eat them with other fatty foods like avocado, spicy mayo's, marinating oils, ground nuts etc..
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Okay, @PaulChasinDreams, I see you are within 5 hours drive time, I'll be at your place tonight for dinner. I will bring the sake, lol.
Sorry.... *internet keto creeper*
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canadjineh wrote: »Okay, @PaulChasinDreams, I see you are within 5 hours drive time, I'll be at your place tonight for dinner. I will bring the sake, lol.
Sorry.... *internet keto creeper*
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My spin on Korean Bulgogi pork chop. I wanted it a bit spicier than the typical bulgogi so I added a couple extra ingredients to the marinade. For the marinade: light soy sauce, rice vinegar, sesame oil, kimchi, sweet paprika, onion, ginger, garlic, stevia. A brown substitute would be even better but I didn't have any when I made this.
The pork chop was marinated overnight then reverse seared by first grilling on the outside then putting in the oven to finish on lower temp with internal temp thermometer to keep it very moist on the inside.
For sides I made a Bulgogi dipping sauce, grilled Shiitake mushrooms and egg/potato salad. The amount of net carbs for the egg/potato salad was 36 grams. And it made a bit more than two portions worth. So my side dish of egg/potato salad had 22 grams of net carbs. There is also a small portion of reduction of net carbs due to the resistant starch that develops in the potatoes when they are cooled. I don't account for that in my macro tracking but just think of it as a little bonus when consuming some resistant starch. https://www.healthline.com/nutrition/resistant-starch-101#section3
Egg/Potato salad ingredients
potato 7 oz 204 cal 36 carbs 4 protein
bacon 1oz cooked 146 cal 14 fat 4 protein
mayo 6 tbsp 540 calories 60 grams fat
celery 1 tbsp n/a
pickle 1 oz 3 cal 1 gram carb
white onion 2 tbsp 8 cal 2 gram carb
honey pale ale mustard 1 tbsp 15 cal 3 carbs
6 boiled eggs 456 cal 31 gram fat, 41 protein, 2 carbs
Cilantro and paprika for garnish
Potato/Egg salad Total weight: 23.15 oz or 655 grams
Potato/Egg salad Total macro nutrients:
1372 cal, 105 gram fat, 49 gram protein, 44 grams of carbs
Potato/Egg salad Macro Nutrients per one ounce serving size:
60 cal, 4.5 gram fat, 2.1 gram protein, 1.9 gram carbs
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My take on a "nutella like" fat bomb. Super tasty and very satisfying. When I calculate my macro's after my meal and if I'm a bit low on fat intake I either eat some of this out of a container I keep in the fridge or if I feel like a frozen one instead I grab one out of the freezer. They are very good either way. A bit pricey to buy all the good high fat nuts to firs make it but it makes a lot and I break it all up into one ounce serving size to make it easy to track the macro's. Also great on some toasted low carb bread.
Homemade Nutella like fat bombs
Ingredients: 1/2 cup of each: walnuts, pecans, brazil nuts, 1 cup macadamia nuts, 3 tbsp mct oil, 3 tbsp coconut oil, 2 tbsp vanilla extract, 2 packets stevia, 2 tbsp unsweetened cocoa powder.
Blend all ingredients in blender on high power till made smooth creamy consistency.
Made 1.5 cups (375 ml) total. Which equals 25 tablespoons
Total macro nutrients for 1.5 cups: 2874 calories, 20 grams net carbs, 36 grams protein, 304 grams fat.
Macro Nutrients per tablespoon: 115 calories, .8 gram net carb, 1.4 gram protein, 12 grams fat
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