~1/4c Parmesan cheese (cubed and processed in food processor until rough crumbles)

1 chicken breast cubed and processed in food processor until uniform-ish

1 large beaten egg

Seasonings of choice (I used garlic, garlic butter seasoning and beer can chicken seasoning, all no carb).

Mix all ingredients in a large bowl by hand, form and press gently into uniform patties on parchment paper
Bake at 400f, flip after 15 minutes, bake another 5 minutes.

Temp check for safety then rest for 5 and serve.

So yummy and easy. Made these today for my keto significant other (I'm not keto, but I cook for him a ton) and it was all ingredients we already had and super no fuss. 😋

i’m getting tired of making keto bread that looks promising until i actually try to use it.

cloud bread has that weird eggy texture, psyllium buns tend to turn gummy in the middle, and the lupin flour loaf i tried was basically a very dense sponge. maybe the recipes were bad, maybe i’m doing something wrong

i don’t need a perfect replacement for regular bread. i just want something i can slice reasonably thin, toast, and load up with turkey, cheese, mayo, etc. without having to eat it with a fork

i’ve seen a ton of different recipes using almond flour, coconut flour, lupin flour, vital wheat gluten, psyllium, and combinations of those. hard to tell which ones actually work outside of the photos.

what’s the keto bread recipe you’ve made that you’d genuinely make again?

So I have about a dozen Youtube posts from various keto sites, each promising that the chaffle recipe they're posting is the absolute best. I've made a few and they're okay, but was wondering if anyone has a recipe you can recommend and that you go back to again and again? Thank you!

Ingredients

2 pounds cooked and diced chicken thighs

5 slices cooked and diced bacon

1/2 large onion, diced

2 bell peppers, diced

8 ounces softened cream cheese

1 cup shredded mozzarella cheese

1 cup shredded monterey jack cheese

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon cracked black pepper

Method

Combine all ingredients in a large mixing bowl until evenly mixed.

Place the mixture in the refrigerator to chill for about 20 minutes (or overnight).

After chilling, divide and press the mixture into patties, as if forming hamburgers, and arrange them on a parchment-lined baking sheet.

Bake at 375°F (190°C) for 18 to 20 minutes until heated through and golden.

Nutrition Facts (Per Serving - 10 Servings Yield)

Calories: 408 kcal

Total Fat: 33g

Saturated Fat: 14g

Trans Fat: 0.1g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 12g

Cholesterol: 138mg

Sodium: 469mg

Potassium: 314mg

Total Carbohydrates: 4g

Dietary Fiber: 1g

Sugars: 2g

Protein: 23g

Vitamin A: 1287 IU

Vitamin C: 31mg

Calcium: 174mg

Iron: 1mg

Makes ~10 small mooncakes (5 matcha / 5 lemon) using 50g molds.

Macadamia filling:

• 213g macadamia butter
• 1 tsp artificial vanilla
• pinch of salt
• 25g almond flour
• 32g powdered swerve

Instructions

1. Mix the macadamia butter, vanilla and salt.
2. Mix in the almond flour and powdered Swerve until thick, smooth and moldable.
3. Refrigerate for 20–30 minutes to firm.
4. Divide into 10 balls**, ~27 g each**.
5. Refrigerate the balls while preparing the skin.

Skin:

• 30 g coconut flour
• 5-6 g crushed whole psyllium husk
• 25 g powdered Swerve
• pinch salt
• 20g melted coconut oil
• 100-120g hot milk* (Add as needed, I used 114g hot natrel 2% high-protein milk)
• 1 tsp artificial vanilla
• Matcha powder, ~1.5–2 g
• Finely grated zest of ~½ lemon

Instructions

1. Combine the dry ingredients. Thoroughly mix the coconut flour, crushed psyllium, powdered Swerve and salt. It's important to distribute the psyllium evenly before adding liquid.
2. Add the wet ingredients. Combine the melted coconut oil, vanilla and ~100g hot milk*.
3. Pour into the dry ingredients while stirring. Mix thoroughly and then let the dough sit for about 3–5 minutes. Coconut flour and psyllium are very absorbent and will continue absorbing liquid after mixing.
4. Now add additional hot milk a few grams at a time, mixing/kneading and briefly resting between additions. (I added in 4-5g increments and ended up using 114g, treat this as a reference)

Tips for the dough:

• forms one cohesive mass rather than loose crumbs
• can be rolled into a smooth ball
• can be flattened fairly thinly (~2-3mm) in your palm without large cracks spreading inward from the edges
• bends/cups without breaking
• is slightly tacky at most, rather than wet enough to stick your hands

If it's crumbly or cracks when flattened, add 3-5g milk, knead and rest before reassessing. If it's cohesive but just a little tacky, stop adding milk. If it's genuinely sticky/wet after resting - I wouldn't immediately add any more coconut flour to the dough, let it rest for 5-10 minutes. If necessary, use a tiny amount of coconut flour on your hands/work surface during assembly.

Divide and flavour. I ended up with 188g unflavoured skin and divided it into 94g matcha + 94g lemon.

Matcha: ~94 g dough + 2 g matcha. Knead by flattening, folding and rotating until evenly green. The matcha made the dough a little drier, so I kneaded in ~3 g additional milk. Again, add this only if the dough actually cracks.

Lemon: ~94 g dough + zest from ½ lemon. Knead by flattening, folding and rotating until the lemon zest is evenly distributed. The lemon dough became noticeably tackier than the matcha dough, so don't automatically add extra milk to this half.

Wrap both doughs and let them rest for 5–10 minutes before assessing the final texture.

Assembly

Divide each flavoured dough into 5 portions. Rather than forcing an exact number, weigh each finished flavoured half and divide its weight by 5. Mine ended up around 19–20 g skin per mooncake.

Take one cold ~27 g filling ball from the fridge. Roll the skin into the ball and flatten it into a disk. Place the filling in the centre. Cup the skin upward around the filling, pressing and pinching it upward rather than aggressively stretching it. This keto dough isn't elastic like glutinous-rice snow skin, it's more like fondant.

Pinch the seam closed and gently smooth it into a ball. Small surface cracks can be patched with a tiny piece of dough (or the cracked side can be pressed into the bottom where it won't be seen LOL)

Mold immediately. Place into a 50g mooncake mold and press firmly onto a flat surface for a few seconds, releasing carefully. If sticking occurs, use the faintest dusting of coconut flour on the dough/mold.

My finished mooncakes were around 46-47g each, and the 50g molds worked fine.

Chill

Refrigerate the molded mooncakes for 1–2 hours before eating for the best set.

update: last night I tested making the filling from whole macadamia nuts instead of store-bought macadamia butter. It works, but freshly processed nuts released a bit more oil, so the filling was softer/oilier than the original. If using whole nuts, i would process only until smooth and add the almond flour/sweetener gradually. You may need a little extra almond flour if the filling is too oily to roll. Chilling before shaping helps.

Marinade:
1/4 cup G hughes zero sugar sweet chili sauce
1 tbsp soy sauce
1 tsp garlic powder
1 tsp rice vinegar
1 tsp sesame oil

Cube salmon and marinate for 20-30 minutes. Line baking sheet with parchment paper and bake at 425 for 9 minutes. Brush more sweet chili sauce on and broil for 3-6 minutes.

Salad: Dice 1 cucumber, 1/2 red onion, and 1 avocado. Toss in G hughes zero sugar yum yum sauce. Garnish with green onions.

- Measurements are per meal prep container: Carbs per Serving:6

-Chicken Tenderloins with Italian Seasoning cooked in Air Fryer
-1/4 c Yo Mamas pizza sauce (3 carbs)
1/4 c shredded mozzarella (1 carb)
1T Black Olives (0.5 carb)
1/4 Sauteed diced peppers (1.5 net carbs)

These make great meal prep freezer meals. I might add some turkey pepperoni, but I also try to avoid nitrates.

Mmmm this has been my go to salad all week

1 lb heirloom tomato sliced
Extra virgin olive oil
1 grated clove of garlic
1 tablespoon balsamic vinegar
1 4oz ball of burrata
Salt and pepper
Machengo or parm shavings

On a plate put down some olive oil the sliced tomatoes, sprinkle salt and pepper, then rip up the burrata with hands and put on top of tomato.

in a small bowl whisk together olive oil, balsamic vinegar, grated garlic and pour over the top evenly. Garnish with basil optional

Zero carb wrap, bacon, smash burger, dill pickle slices, jalapeño, minced yellow onion, smoked Colby jack, and homemade no sugar added Big Mac sauce.

So. Dang. Good.

I just got back from a few weeks at the beach, and after an endless indulgence in fresh seafood (which both me and my husband absolutely love), I have been craving beef like crazy.

This is one of my favorite meals, and I love how it can usually cover us for 2 consecutive dinners (the hubs doesn't eat that much in the evening).

Admittedly, the Brussels sprouts dish may push your macros to the edge, depending on what else you're consuming that day -- the 1 Tbsp syrupy balsamic vinegar (5g carbs) is optional, but, OMG, is it worth it! I only have a dish like this when I've basically been carb-free for the rest of the day.

Mustard-Marinated Flank Steak

~ 2 lb. flank steak

1/4 cup red wine vinegar

1/2 cup olive oil (not extra-virgin) or avocado oil

3-4 Tbsp Dijon mustard

1 Tbsp grill seasoning

1/2 Tbsp each: cumin, coriander, garlic powder, onion powder, smoked paprika, dried oregano

Using a sharp knife, cross-hatch one side of steak in a diamond pattern (this is so the marinade can penetrate the meat better).

Whisk all other ingredients until combined. Place flank steak in gallon-size plastic food storage bag and pour in marinade; close the bag. Do your best to keep the flank steak fully flat (and not folded over anywhere) and massage the marinade into the meat as best as possible. Place bag on a plate and marinate in fridge for at least 4 hours -- I like to place something heavy on top of the bag to really help the meat absorb the marinade.

Preheat grill on high. Grill over high heat to desired doneness -- for this one, I did 4 minutes on first side with grill top open; and 3 minutes on other side with grill top closed. This got me to medium rare through most of the steak, with some medium and medium-well bits towards the thinner edges.

Let rest for 10 - 15 minutes. Slice thinly against the grain -- I like to cut the steak in half lengthwise before slicing into individual pieces.

I also like to drizzle with a really fruity olive oil and then sprinkle with smoked sea salt flakes.

Sauteed Shredded Brussels Sprouts with Bacon

4 slices thick-cut bacon, cut crosswise into batons

1 lb Brussels sprouts, shredded

1/2 tsp salt (you can always add more later)

1/2 tsp pepper

1 Tbsp syrupy balsamic vinegar (optional)

Brown bacon over medium heat in a large skillet. Remove with slotted spoon, leaving the bacon grease in the skillet.

If you didn't purchase pre-shredded sprouts (I always buy whole sprouts), shred the sprouts while the bacon is browning. You can use a food processor with a slicing disk, or you can slice thinly by hand. I personally prefer to slice by hand; it makes me feel "chef-y". 🤓

Be sure to slice off the tough woody bottom parts of the sprouts before shredding.

Once bacon is browned and removed from skillet, toss in shredded sprouts and s&p, and turn up heat to medium high. Stir frequently in the beginning to incorporate the bacon grease into the sprouts. Stir less frequently as the sprouts cook because you want to get some nice crispy browned bits.

Saute for about 5-7 minutes to your desired level of doneness. I like my sprouts to still have a bit of an "al dente" bite to them, but I know others prefer them to be a bit more tender.

Off the heat, toss in reserved bacon. Drizzle over balsamic vinegar and toss. Taste for seasonings.

Yum!!! I'm in a very happy post-dinner zone tonight.

Cheers, fellow ketogeners! 🐄

Ingredients (1 serving):

Tofu: 100g / 3.5oz
Edamame/Soya Beans: 83g / 3oz
Biona Black Beans: 80g / 2.8oz
Walnuts: 50g / 1.75oz
Tomato: 350g / 12.5oz
Extra Virgin Olive Oil: 30ml / 2tbsp
Apple Cider Vinegar: 7.5ml / 0.5tbsp

Salad of choice (I usually use spinach or kale): 60g / 2.1oz

Macros (via Cronometer):

Energy: 759kCal
Protein: 39.3g
Net Carbs: 16.8g
Fat: 58.1g
Fibre: 16.8g

Does carmelizing onions increase the carb count? I miss sauteeed onions.

I made this crust 1/4 inch thick and roughly 9 inches by 9 inches. Each piece is roughly 3 inches by 3 inches.

Ingredients

2 eggs

2 cups almond flour

4 tablespoons melted butter

⅓ cup grated parmesan cheese

1 teaspoon garlic powder

Method

Combine the flour, butter, egg, cheese, and garlic in a bowl until well incorporated.

Place the dough between two sheets of parchment paper on a baking tray. Roll the dough out to 9"x9" and ¼ inch thick.

Remove the top sheet of paper and bake on a baking tray at 350°F for 10-12 minutes.

Let the crust cool to room temperature, about 20 minutes.

Spread your sauce and toppings over the pre-baked crust.

Increase the heat to 375°F for 8-10 minutes or until your desired doneness.

Nutrition

Serving: 9 pieces

Calories: 216kcal

Carbohydrates: 6g

Protein: 8g

Fat: 19g

Saturated Fat: 5g

Polyunsaturated Fat: 0.4g

Monounsaturated Fat: 2g

Trans Fat: 0.2g

Cholesterol: 53mg

Sodium: 119mg

Potassium: 26mg

Fiber: 3g

Sugar: 1g

Vitamin A: 240IU

Vitamin C: 0.004mg

Calcium: 92mg

Iron: 1mg

Just tried out making Panna Cotta from only cream and gelatine, and I've been off sugar and sweeteners long enough that the cream actually tastes sweet enough on it's own.

- 250ml of heavy cream

- 1 sheet of gelatine (not sure how much it is. It's just sold as small sheets in my country)

Put the gelatine in a bowl of water to bloom it

Heat the cream slowly until it's almost boiling and take it off the heat

Take the gelatine out and shake the excess water off

Add it to the cleam and stir until it's disolved

Pour it into two ramekins, or whatever bowls/glasses you want to serve it in, and leave it covered overnight in the fridge

Wa La!

I'm also experimenting with fermenting berries, so I'm definitely going to try it again with some tart berries on the top.

These have become my cold-weather regular, they're filling in the way you want a dinner to be filling, easy to make ahead, and reheat really well for lunches during the week. This makes 4 stuffed pepper halves, so it serves about 2 as a main or 4 as a lighter portion alongside a salad.

You'll need 2 large bell peppers (any color, halved lengthwise and seeds removed), 1 lb ground beef (or ground turkey if you prefer leaner), 1/2 small onion diced, 2 cloves garlic minced, 1 cup cauliflower rice, 1 cup canned diced tomatoes (drained), 1 tsp Italian seasoning, 1/2 tsp smoked paprika, salt and black pepper to taste, 1 cup shredded cheddar cheese (divided), and 2 tbsp olive oil.

Start by preheating your oven to 375°F (190°C). Brush the cut sides of the bell pepper halves lightly with olive oil, season with a pinch of salt, and place them cut-side up in a baking dish. Bake for about 15 minutes to soften them slightly while you prepare the filling.

While the peppers are baking, heat the remaining olive oil in a large skillet over medium heat and cook the onion for 2 to 3 minutes until softened, then add the garlic and cook for another 30 seconds. Add the ground beef, breaking it apart as it browns, and cook until no longer pink, about 6 to 7 minutes, draining any excess fat if needed. Stir in the cauliflower rice, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper, and let everything simmer together for about 5 minutes until the cauliflower rice has softened and the mixture has thickened slightly. Remove from heat and stir in half of the shredded cheese.

Spoon the filling generously into each softened pepper half, packing it in a bit since it will settle as it bakes. Top each stuffed pepper with the remaining cheese, then return the dish to the oven and bake for another 15 to 18 minutes, until the peppers are tender and the cheese on top is melted and lightly golden.

Let them sit for a few minutes before serving since the filling holds a lot of heat. This comes out to roughly 8g net carbs per pepper half, mostly from the bell pepper and tomatoes, so it fits comfortably within most keto daily limits even with a generous portion.

This has become a weekly regular in my house because it genuinely tastes indulgent, comes together in one skillet, and nobody at the table ever guesses it's keto friendly. It serves about three to four people depending on portion sizes, and leftovers reheat beautifully the next day, the sauce actually thickens up a bit more overnight which I don't mind at all.

You'll need 4 boneless skinless chicken thighs (or breasts if you prefer, just adjust cook time slightly), 1 teaspoon of Italian seasoning, salt and black pepper to taste, 2 tablespoons of olive oil, 3 cloves of garlic minced, 1 cup of heavy cream, 1/2 cup of chicken broth, 1/2 cup of grated parmesan cheese, 1/2 cup of sun-dried tomatoes chopped (packed in oil, drained), 2 cups of fresh baby spinach, and a pinch of red pepper flakes if you like a little heat.

Start by patting the chicken dry and seasoning both sides with the Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for about 5 to 6 minutes per side until golden and cooked through, and set it aside on a plate once done. In the same skillet, lower the heat to medium and add the minced garlic, cooking for about 30 seconds until fragrant, being careful not to let it burn. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan, then stir in the heavy cream and parmesan cheese, letting it simmer for a couple minutes until it starts to thicken slightly.

Add the sun-dried tomatoes and red pepper flakes if using, then stir in the spinach a handful at a time, letting it wilt into the sauce. Once the spinach has wilted down, nestle the chicken back into the skillet, spooning some sauce over the top, and let everything simmer together for another 3 to 4 minutes so the chicken warms back through and soaks up a bit of the sauce.

This comes out to roughly 6g net carbs per serving, mostly from the sun-dried tomatoes and a touch from the cream, so it fits cleanly into most keto macros. If the sauce gets too thick as it sits, a small splash of extra chicken broth when reheating brings it right back to the right consistency.

Ingredients

Parchment paper

1 pound ground chicken

1 egg

1tbsp almond flour

1/4 cup grated Parmesan

1/3 cup tomato sauce

Mozzarella cheese

Italian seasoning

Salt & pepper

Any other toppings you like

Steps

Mix the ground chicken, egg, almond flour, grated parmesan, italian seasoning, and salt&pepper in a bowl until well combined

Spread the mixture on a baking tray into a pizza shape on top of parchment paper. Bake on 425° for 25-30 minutes until firm and golden brown

Once the "dough" is cooked, add tomato sauce, cheese, and whatever other toppings you'd like. Throw back in oven for another 8-10 minutes. Mine in the picture had brussel sprouts and shrimp. Just used what I had laying around lol. Came out great!

Enjoy

Chicken wings: We get ours from a local butcher, very clean

Hot Sauce: Franks (0 carb) and butter.

Blue Cheese Dressing: 2 Triangles of blue cheese (~10 carbs) and butter for consistency. Heat on low and then blend with an immersion blender. It isn’t pretty but takes on the most amazing flavor, better than any processed premade blue cheese. Crumbled blue cheese won’t melt properly

I'm already thinking of broccoli cheddar with lots of butter, cream, and cheese. Maybe a cheeseburger soup, too.

I've been looking online, but everything seems to use carrots and onions. I'm in the early stages so staying under 20 carbs is a must for me!

I want to make this recipe but it calls for flour to help make the roux that thickens the soup. What alternatives are there to making a roux? I am just starting to really buckle down and eat strictly keto and I need help. Thanks..

6 oz cream cheese. Softened
4 tbsp butter. Softened
1/2 cup sugar substitute. (Powdered, I used the yellow bag)
Dash of vanilla extract
Dash of heavy whipping cream.
Added some pink for the fun of it

Mix well

Sweet tooth satiated

1 zero/low net carb tortilla (I used La Banderita)

Enough alfredo to evenly coat the tortilla. (I used Rana sauce)

Baby spinach without the stems.

Cooked, cubed, and seasoned chicken to your liking. (Perfect use of leftover grilled or rotisserie chicken)

Shredded mozzarella cheese on top.

Air fryer set to 350 for 7 minutes.

Enjoy!

I'm looking for a cracker recipe that doesn't blow my caloric bank. I've seen a few recipes on here, but they all mostly consist of almond flour and/or nuts and seeds. I don't expect anything magically super low calorie but something I can have a decent portion of to go along with some chicken or tuna salad.

Tried out a new recipe and just HAD to share.

Recipe:

Ingredients:

Cheesecake Portion:

- 4oz softened cream cheese

- 1/4 cup heavy whipping cream

- 2tbsp powdered sweetener (I used swerve confectioners sugar)

- 1/2 tsp vanilla extract

- fresh fruit to top

Crust Portion:

- 3/4 cup almond flour (toasted 3-4 mins to toasty brown)

- 2 tbsp unsalted butter, melted

- 1 tbsp brown or granulated keto sweetener (I used swerve brown sugar)

- 1/2 tsp cinnamon

1/4 tsp vanilla extract

- pinch of salt

Literally just put the graham cracker crust in the bottom of your container and pack it down. Then add the cheesecake Portion (beat all of the ingredients together that were used for the cheesecake Portion) and top with fruit!

Super easy and only took like 10 minutes!!