Keto Recipes

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Post your favorite recipes here for us to all enjoy!

gwenmf

Low Carb Miracle Bisquits

You will never know this biscuits are low carb! Only one egg in the entire recipe and roughly 1 net carb per biscuit. These have a flour like mouth feel and are simply amazing. Grab some oat fiber, mozzarella cheese, and cream cheese and let's get to rolling in the dough!
Stay tuned. These make excellent cinnamon rolls AND copycat orange danish rolls!

For the biscuits
1/3 cup almond flour
1/3 cup plus 2 tablespoons oat FIBER
1 tablespoon Sukrin: 1 granulated sweetener
1/2 tsp salt
1 tsp baking powder
1 egg
1 cup shredded mozzarella cheese
2 ounces cream cheese
3 tablespoons butter

Mix dry ingredients and the egg and set aside. Melt mozzarella cheese and cream cheese on reduced power in the microwave or melt together on low heat on the stove top. Warm until the cream cheese and mozzarella are well mixed. Add butter to mixture to melt it. Add cheese mixture to the dry mix and combine. You will need to use your hands to knead and combine the cheese and other ingredients.
To shape the biscuits you can use parchment paper and roll it out or shape it into biscuits by hand (what I do). The recipe makes 12 biscuits.
Bake at 330 degrees for about 12 minutes. Biscuits will be lightly browned on top and bottom. Enjoy!

gwenmf

Chocolate Mousse (Low Carb & Sugar Free)


Print
Author: Mellissa Sevigny
Recipe type: Dessert
Cuisine: Mousse
Serves: (8) ½ cup servings
Ingredients
• For the pudding:
• 2 hass avocados
• 2 Tbsp coconut oil
• ½ cup premium cocoa powder
• 1 tsp stevia sweetener
• 3 Tbsp SF chocolate flavored syrup
• 4 Tbsp heavy cream
Instructions
1. For the pudding: Combine all ingredients in a blender or magic bullet and puree until smooth. Taste and adjust sweetness as necessary. If it is too thick, add a splash more heavy cream until you get the consistency you want for the pudding.
2. For the mousse: Whip one cup of heavy whipping cream with 1 tsp stevia sweetener until stiff.
3. Using a rubber spatula (if you have one) gently fold ⅓ of the whipped cream into the pudding, then gently fold the pudding mixture into the rest of the whipped cream until it's completely blended and smooth.
Notes
For those of you who don't know, folding is basically what it sounds like. You want to scoop from underneath and keep slowly flipping or "folding" the mixture together until it's blended. This is to keep it fluffy - if you just whipped it in all willy-nilly, you'd release all the air that you whipped into the cream and end up with a runny mess. So fold. Gently.

For the pudding only, entire batch is: 995 cals, 96g fat, 16g net carbs, 16g protein

gwenmf

Low Carb Peanut Butter Truffles

An easy low carb and gluten free peanut butter truffle recipe that requires no cooking or chilling time! Egg free and keto friendly.

Ingredients:
For the truffles:
1C sugar free (natural) chunky peanut butter, room temperature
1/2C zero carb vanilla protein powder
1t vanilla extract
2T unsalted butter, softened
3T heavy whipping cream
1/2C granulated sugar substitute (powdered if you can get it)

For the coating:
2T unsweetened cocoa powder
OR 2 squares 85% (or more) cocoa dark chocolate

Instructions:
Whip together all of the ingredients for the truffles until fully combined. Roll into 18 truffles. Chill for 5 minutes (optional) before rolling in the cocoa powder or drizzling with the melted chocolate. Store in airtight container in the refrigerator for up to 10 days, or in the freezer for a month.

Nutrition:
Serves: 18
1 truffle
Calories: 128
Fat: 9
Protein: 5
Net Carbs: 2.25

gwenmf

Classic Buffalo Wings

Ingredients:
4-5lbs of fresh chicken wings
1 large bottle of Franks Red Hot sauce
1 stick of unsalted butter
1 habanero, seeded and quartered (optional)

Instructions:
1. After you trim the chicken, put the pieces onto a cookie sheet (preferably foil covered, easier clean up). Bake at 350 for about 30 minutes until golden and crisp. Longer if you like extra crispy
2. Meanwhile in a medium saucepan, melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven.
3. Remove wings from oven and dump into the sauce, toss until well coated. Take them out and put back on cookie sheet. Back in oven for another 30 minutes.
4. Serve with lots of celery sticks and good quality blue cheese dressing.

gwenmf

Pepper Stuffed Steak with Cilantro
Ingredients:
16 oz sirloin steak
3T jalapeno pepper, chopped
2T red bell pepper, chopped finely
4oz feta cheese, crumbled
1/4 C cilantro, finely chopped
1T extra virgin olive oil
1/2t cumin, ground
1/4t sea salt
1/4t pepper

Directions:
Preheat your grill or broiler. Mix cilantro, feta, jalapeno and bell peppers together in a bowl.

Slice the side of each steak, creating a pocket in the middle, but without cutting all the way through.

Stuff pockets with cilantro pepper feta mixture. Close opening with toothpicks or skewers. Fold over into a round jelly roll shape.

Add olive oil, cumin, sea salt, pepper to taste to a bowl. Mix well and run over the steaks.
Grill or broil 5 inches from heat, 4-5 minutes on each side. Remove toothpicks before serving.


Serving size: can vary
Nutrition for total recipe:
Calories: 1341
Fat: 100g
Carbs: 3g
Fiber: 1g
Protein: 100g

gwenmf

Cheesy Chili Spaghetti Squash Casserole - LC and GF

A low carb and gluten free casserole recipe loaded with chili and cheese on a spaghetti squash base. Easy to make and family friendly!
Serves: 8 servings
Ingredients
For the chili:
• 1 lb lean ground beef (or turkey)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp chopped chipotles in adobo (optional)
• ½ tsp garlic powder
• 1 tsp dried oregano
• ½ cup prepared salsa
• salt and pepper to taste
For the casserole
• 4 cups cooked spaghetti squash
• 2 tbsp butter, melted
• ¾ cup sour cream
• 1¾ cup kraft shredded mexican cheese
• chopped cilantro (optional)
• sour cream, salsa, avocado to serve (optional)
Instructions
For the chili:
1. In a medium saucepan brown the ground meat seasoned with salt and pepper. Pour off any extra fat and discard. Add the rest of the chili ingredients and simmer for about 10 minutes.
For the casserole:
1. In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat. Season generously with salt and pepper to taste.
2. Spread the squash out in a 12 - 14 inch casserole dish. Sprinkle with ¾ cup of shredded cheese. Spread the sour cream over the cheese layer. Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge. Top with the remaining 1 cup of shredded cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.
Notes
Approximate nutrition info per serving: 284 calories, 20g fat, 6g net carbs, 23g protein
Nutrition Information
Serving size: Approximately 1½ cups

gwenmf

Radish hashbrowns

gwenmf

Low Carb Raspberry Cheesecake Bars


Author: Mellissa Sevigny
Recipe type: Dessert
Cuisine: Cheesecake bars
Serves: Makes 9 large bars
Ingredients
• For the macaroon crust:
• ½ cup butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• For the filling:
• 8 oz cream cheese, softened
• ⅓ cup granulated sugar substitute
• ¾ tsp vanilla extract
• 1 egg
• 1 cup raspberries
• 2 Tbsp granulated sugar substitute
Instructions
1. To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
2. Press into a lightly greased 9 x 9 pan and set aside.
3. To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
4. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.
5. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.
Nutrition Information
Serving size: 1 bar Calories: 230 Fat: 22g Carbohydrates: 3g net Protein: 4g

gwenmf

sae12

I will try a couple of these. I'm always looking for new recipes.

gwenmf

I'm always looking too! Makes life easier when you have some tasty "go to" recipes.

gwenmf

Chickpea Chocolate Cupcakes (Low Carb/Gluten Free)


Serves: 12 cupcakes
Ingredients
• For the cupcakes:
• 15 oz can of garbanzo beans
• ⅓ cup almond milk or water
• 4 eggs
• 2 Tbsp coconut oil
• ½ cup premium cocoa powder
• 1 tsp baking powder
• ¾ cup granulated sugar substitute
• For the frosting:
• ¾ cup heavy whipping cream
• 4 oz 90% cocoa Lindt chocolate bars
• 1 Tbsp sugar free hazelnut syrup
• 2 Tbsp coconut oil
• ½ cup granulated sugar substitute
Instructions
1. Preheat your oven to 350 degrees (F). Drain and rinse your chickpeas. Add the chickpeas and almond milk (or water) to a blender or food processor. Puree until very VERY smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener - blend until smooth.
2. Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.
3. Meanwhile, to make the frosting, break up the chocolate and place it in a microwave safe bowl. Add your cream and coconut oil. Microwave on high for one minute. Stir. Microwave on high for another 30 seconds. Stir. If not completely smooth, repeat one more time. Stir in the sugar free hazelnut syrup and the sugar substitute.
4. Cool in the refrigerator for at least half an hour or until firm.
5. Remove from the fridge and whip until fluffy (I just used a fork). Then add to a pastry bag with a star tube on it and pipe onto the cupcakes.
6. Store any uneaten cupcakes (as if!) in the refrigerator.
Notes
Approx. nutrition data per naked cupcake: 85 calories, 5g fat, 5g net carbs, 5g protein
Nutrition Information
Serving size: 1 frosted cupcake Calories: 217 Fat: 18g Carbohydrates: 7g net Protein: 6g

gwenmf

Crock Pot Asian Porkchops - Low Carb Recipe
Author: Donella Crigger
Recipe type: Dinner

Ingredients
• 4 thick-cut boneless pork chops
• 1 small onion, chopped
• ½ c. low-sodium soy sauce
• 2 tbsp. Splenda
• ¼ tsp. ginger
Instructions
1. Add pork chops and onions to the crock pot.
2. In a small bowl, mix soy sauce, Splenda and ginger.
3. Pour over pork chops in the crock pot.
4. Cook on low for 6 hours or high for 3-4 hours. May need to cook a little longer if your chops are frozen.
5. Serve with cauliflower rice or vegetables.

gwenmf

Not Quite Perfect Pecan Pie

Crust
1 1/3 cup almond flour
1/2 cup oat fiber (or 1/3 cup coconut flour)
1 large egg
3 tablespoons butter
1/2 tsp salt
3 tablespoons granulated sweetener

Preheat oven to 325 degrees. Mix all ingredients until dough forms. Press into a pie pan. Press crust up sides. To shape the edges of the dough, you will need to refrigerate it for about 30 minutes. Bake the pie crust for about 7-9 minutes and then set aside to cool.

Filling
1 cup Sukrin fiber syrup gold
1/2 cup Sukrin brown sugar (or granulated sweetener with 1 tsp molasses)
2 eggs, beaten
1 tsp salt
2 tsp vanilla
5 tablespoons butter, melted
1/4 tsp cinnamon (optional)
3 cups of pecans

Mix the Sukrin syrup, brown sugar (or granulated sweetener + molasses), salt, and cinnamon. Add eggs and mix well. Stir in butter and vanilla and mix until well combined. Add pecans and mix well.

Pour mixture into cooled pie crust. Bake at 325 degrees for about 40 to 45 minutes. After 20 minutes, cover the pecan pie with foil to keep the top from browning too much. Do not over bake.
Let cool at least 30 minutes before serving.

gwenmf

Savory Riced Cauliflower - Low Carb Side Dish
Author: Donella Crigger
Recipe type: Side Dish, Low Carb
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4 servings

This low carb side dish can be made from frozen cauliflower. It has a savory flavor that pairs well with meatloaf and other comfort foods.
Ingredients
• 1 bag frozen cauliflower
• 2 carrots
• ½ medium onion
• 1 tbsp. olive oil
• 1 tsp. seasoned salt
• ½ tsp. black pepper
Instructions
1. Defrost the frozen cauliflower by running warm water over it. Drain well, and pat dry with paper towels.
2. Put the cauliflower in your food processor, or use your blender on the "chop" setting. Pulse a couple of times until the cauliflower is small like rice.
3. Heat 1 tbsp. olive oil in a skillet. Add cauliflower, onions and carrots. Cook until veggies are almost done.
4. Season with 1 tsp. seasoned salt and ½ tsp. black pepper. Cook for a few more minutes until the cauliflower starts to brown, stirring frequently.

gwenmf

Whipped Chocolate Ricotta
Serves 1

Ingredients:
1/2 C Ricotta
1/2-1T unsweetened cocoa powder
sweetener to taste (agave nectar, stevia, etc)
1T mini chocolate chips (optional)
Suggested Add-ins: nuts, etc

Directions:
Combine the ricotta cheese, cocoa powder, and sweetener (to taste) in a bowl. Beat or stir together for about 2 minutes. Stir in the chocolate chips or other add ins. Enjoy@

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