Add Keto Recipes Here

Vic's Sweet Keto Baked Ricotta
8 servings

This is a sugar-free riff on an classic Italian dessert, great for breakfast, a snack or dessert, warm or cold. If you're familiar with the original, this no-sugar version will not brown on top. Being part Italian, I used to add finely grated zest of a lemon, a Tablespoon of fresh lemon juice, and instead of vanilla, Fiori di Sicilia flavoring. We found this 'basic' recipe with vanilla is our favorite. You might add some cocoa powder to this (3 carbs in a Tablespoon of cocoa powder), or consider an unsweetened savory version - crumbled bacon, green onions? Enjoy!

INGREDIENTS
4 raw eggs, beaten
2 Tablespoons melted unsalted butter
4 Tablespoons granulated no-calorie sweetener (level or heaping). I use a Splenda type
1/2 tsp vanilla extract
A pinch or two of salt
15 ounces/425g whole milk ricotta cheese

Preheat conventional oven to 350F.

Butter an 8x8" pan, or, I prefer to use an unbuttered sheet of parchment paper that I just press into the unbuttered pan, trim the extra, leaving some to lift it out.

With an electric mixer, in a blender or food processor, whip the eggs for a minute.

Add the remaining ingredients in order, ensuring everything is blended well before adding the ricotta. Blend at least one minute after add ricotta, so the mixture is very silky smooth.

Pour mixture into prepared pan, bake about 35 minutes. The center should be firm enough to touch.

Allow to cool to almost room temperature before cutting and serving, warm is nice. Sprinkle with cinnamon, or my husband likes it with a no-sugar added fruit syrup. Store covered in the fridge.

NUTRITION PER 1 PIECE
Calories: 136
Carbs: 1.9
Fat: 10.4
Protein: 8.4
Sodium: 10g

KETO CHICKEN DIVAN

1/4 cup onion, chopped
1 tablespoon Olive oil
Salt and pepper to taste
2 cups cooked chicken, cut up
3 slices deli ham, coarsely chopped
1 cup broccoli florets, cut small
4 ounces cream cheese, cut in cubes, at room temperature
1/2 cup chicken broth or stock
3/4 cups cheddar cheese, separated into 1/2 and 1/4 cups

Preheat oven to 350F/180C.

Spray an 8X8" pan with non-stick spray or line with parchment paper you have run under hot water.

Over medium-low heat, sauté onion in olive oil. Add salt and pepper to taste. When onion is soft and slightly brown (~3-5 minutes), add cream cheese to pan. When cream cheese is melted, whisk in chicken broth smooth. Allow to simmer for about a minute, or until sauce thickens slightly.

Place chicken and broccoli in a large mixing bowl.

Add cream cheese and onion mixture to chicken and broccoli in bowl. Mix well.

Add 1/2 cup shredded cheese and chopped ham to bowl, mix again. Taste and adjust salt and pepper, if desired.

Spread mixture evenly in baking pan. Add remaining 1/4 cup cheese on top.

Bake 25 minutes, or until cheese is melted, and casserole is bubbling. Serve warm.

For creamier texture, add 2 Tablespoons heavy cream, subtracting as much broth.

NUTRITION FACTS FOR 1 serving
Calories: 498
Carbs: 4.5g
Fiber: 0.7g
Fat: 33.7
Protein: 40.7g

GlassAngyl wrote: »

We made kale chips. Zero cal olive oil spray, pink salt, pepper, and a dehydrator.

Better than chips!

I tried kale in my dehydrator, but they came out leathery. Are your kale chips crispy? How long did you process them? Thanks

Yes, I used oil, I remember having to clean my trays after I did it. I may just not have dried it long enough. Thanks!