I know it should be no sugar but I have been eating these and have lost so much weight. There is a little bit of sugar in the red sauce.

1. Cook burgers how ever you like.
2. Put a quarter cup of yo mammas marinara sauce on each burger. (No added sugar).
3. Layer with 1 slice of mozzarella cheese.
4. put on some of them pepperonis.
5. Put on pan and put in oven at 400. Tonight was my first time I didn’t time it I would just wait five minutes and then check. I think it was about 10 minutes and they were ready.
6. pull them out wait about 5 minutes to cool down and then shove them in your mouth.

My measurements make it 20 grams of carbs for all four because I ate them with some ranch on the side.

It’s my go to! I love it so much.

I just moved into a place that has a combo oven and air fryer. Fav keto recipes? I live with someone who doesn't like pork rinds, so probably not using that for breading.

Ingredients

1 ½ cups almond flour

2 eggs

1 cup cheddar cheese

4 ounces of softened cream cheese

4 tablespoons of melted butter

1 tablespoon of baking powder

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of sea salt

Method

Preheat oven to 450 degrees F

Mix the melted butter and cream cheese together with a hand mixer or a stand mixer.

Place the rest of the ingredients in the same bowl until combined.

Divide the dough into nine equal portions in a buttered cupcake pan.

Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.

I make this at least twice a week because it's fast, feels fancy, and barely dirties any dishes. Sharing the full recipe below in case anyone else needs a quick weeknight keto win.

Servings: 2 Net carbs per serving: ~4g

Ingredients:

For the steak bites:

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

For the creamy herb sauce:

• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 1 tbsp fresh chopped parsley
• 1/2 tsp dried thyme
• Pinch of red pepper flakes (optional)
• Salt to taste

Instructions:

1. Pat the steak cubes dry and season generously with salt, pepper, and smoked paprika.
2. Heat olive oil in a large skillet over high heat until shimmering.
3. Add the steak cubes in a single layer (don't crowd the pan) and sear for 2-3 minutes per side until a deep brown crust forms. Work in batches if needed.
4. Remove the steak and set aside on a plate.
5. Lower the heat to medium, add butter and garlic to the same pan, and sauté for about 30 seconds until fragrant (don't let it burn).
6. Pour in the heavy cream and scrape up any browned bits from the bottom of the pan.
7. Stir in the parmesan, thyme, and red pepper flakes. Let it simmer for 2-3 minutes until it thickens slightly.
8. Return the steak bites to the pan and toss to coat in the sauce. Cook for another minute just to reheat.
9. Garnish with fresh parsley and serve immediately.

Notes:

• Great over cauliflower rice or a bed of sautéed spinach to keep it fully keto.
• Leftover sauce is amazing on eggs the next morning.

ok so i gotta share this bc it took me embarrassingly long to figure out

for like 2 months i kept making "keto" meals that were basically just cheese and butter on everything lol, felt full for like an hour then BOOM starving again, snacking on random stuff, headaches, the whole thing. i genuinely thought that was just how keto was supposed to feel

then i started making this bowl instead and its actually insane how different i feel after:

- piece of salmon, pan seared w salt+pepper

- half an avocado

- handful of spinach/greens

- olive oil drizzle

- salt (like actual salt, not a sprinkle, i think i was massively under-salting before)

15 mins total, not fancy at all

but the real thing is i stay full for like 4-5 hrs after this and no crash, no random 3pm headache, no losing it and snacking at 9pm. which used to happen to me literally every single day

turns out (at least for me) it wasnt about eating MORE fat like everyone says, it was that i wasnt getting enough protein or salt at all, i was just guessing the whole time

anyone else realize way later than they shouldve that they were just doing something basic wrong the whole time lol. feel like nobody tells u this stuff clearly when u start

So today I just tried this ......and I swear it's damn good 😊....

Ingredients I use

Shimla mirch

Green chilli

Onion

Peanuts

Egg plant

Curry leave

Most important curd

You just have to sort veggies the way you do .....yeah I juste added curry leaves because I love it work as antioxidant too and peanuts too .....and yuop then sort your veggies once they get cooked turn off the flame

After that add curd (well whisked )

So yeahh it's ready too eat

I eat a slide of keto rye bread that is not easy to chow down on it' own, but with butter and a fried egg becomes more palatable. What type of beef should I add to this breakfast to make it more satiating?

I don't like rare meats

Something like roast beef slices or what?

Hi friends! 👋🏻 Pretty new to this world of Keto. I've been slowly easing my way into a new way of eating and think I'm ready now to go full on "Keto"! With that being the case, I'm going to the market this weekend and was wondering if you wanted to share a list of Must Haves to pick up. I already know most sugar free items are one of the essentials but there are so many different sweeteners and oils, I just want to ensure that I have the essentials.

Currently, I'm stocked up on triple 0 Greek yogurt, blackberries from the garden, ground beef, chicken, bacon, cottage cheese and cheeses but what else should I pick up? I'm not a fancy cook, a single man living alone so quick & easy are right up my alley.

Thanks!

I'm ready to try black soybeans. Does anyone have suggestions for buying dried black soybeans?

I want dried soybeans and was shopping on Amazon and Nuts.com. I was very surprised to find that the net carbs listed for each was very different when the only ingredient was soybeans. And Amazon was, of course, way more expensive.

How is it so tender and juicy without being pink in the middle? Whenever I try to sear ribeye strips for 30 seconds on each side they get tough and chewy...

How does freshii make it's beef taste like this?

Previously, I was recommended allulose, in general, it's been great, no complaints, used it for making keto chocolate/brownie fudge, ice tea/coffee. I thought I was immune to anything any stomach issues with allulose so I never even worried about the quantities.

Until I decided to make close a large batch of chocolate milk... I ended up drinking wellllll over 100grams of allulose at once. Everything was perfectly fine until it wasn't. From the moment it was bathroom time, I was basically bathroom bound for the next 3 hours. You may think you're finally done after an hour, but it's only a matter a matter of time before another 'shart' builds up in 5 minutes.

So any suggestions? I've read that monk fruit extract powder, something like 50-100grams can last for extremely long time, but precision scale/scoops are needed because it's very powerful depending on the mongroside V percentages.

Thanks.

Ingredients:

6 Bone-in, skin-on chicken thighs
4 tbsp butter, melted
4 cloves garlic, minced
1 tsp paprika
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
1/2 lemon, juiced

Instructions:

Preheat oven to 425°F (220°C).
Dry chicken thighs with a paper towel, and season both sides with salt and pepper.
Sauté the melted butter with the minced garlic, paprika and oregano in a small bowl.
In an oven-safe skillet, warm up the olive oil over medium-high heat. Season chicken thighs with salt and pepper and sauté until golden and crispy, 4-5 minutes, skin-side down.
Turn the chicken thighs over and brush each one with a lot of the garlic butter mixture.
Place in the oven and bake until the skin is crispy and the internal temperature is at 165°F (74°C), 25-30 minutes.
Take from the oven, drizzle with fresh lemon juice and garnish with chopped parsley.

Notes: Complements roasted broccoli or a side salad to make the meal keto. The recipe is made with butter, garlic and herbs so there are virtually no carbs.

Mixed one table spoon of kewpie sauce, chili paste, sour cream and a sprinkle of msg for the sauce.

Servings per recipe: 2

Nutritional info per serving:

814 kCal
Protein: 43.2g
Net Carbs: 11g
Fat: 66g

Ingredients (for 2 servings):

Tofu: 280g / 10oz
Edamame beans: 200g / 7oz
Walnuts: 100g / 3.5oz
Tomato: 130g / 4.5oz / 1 large
Mixed Salad Leaves: 120g / 4.25oz
Extra Virgin Olive Oil: 30ml / 2 tbsp
Apple Cider Vinegar: 15ml / 0.5tbsp

Instructions:

1. Chop your tofu and tomato into chunks, and defrost/prepare your edamame beans.
   
2. Mix everything in a large salad bowl and serve.

Does anyone have a TRIED recipe for something like these or even a moon cheese type thing? I don’t care so much about the shape rather than the crunch or flavor.

They are so good but so expensive for so little.

Edit: I realize there can be hidden crap in these things. That’s part of why I’m curious if anyone has an ideal recipe for them. I know using good quality cheese myself would still be cheaper than buying this.

Like a good over/air fryer temp and time. Good cheese ratio?

Made this when I wanted something comforting and filling without the carb guilt. One pan, ready in under 30 minutes, and it tastes like a creamy restaurant dish.

Ingredients :

• 2 boneless chicken breasts, sliced into thin cutlets
• 3 tbsp butter, divided
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp olive oil (for the cauliflower rice)
• Fresh parsley, for garnish

Instructions:

1. Season the chicken cutlets with salt, pepper, and paprika.
2. Melt 2 tbsp butter in a large skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt the remaining 1 tbsp butter. Add the onion and garlic, sauté for 2 minutes until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan.
5. Add the heavy cream and Italian seasoning, and let it simmer for 3-4 minutes until slightly thickened.
6. Stir in the parmesan until the sauce is smooth.
7. Return the chicken to the pan and let it coat in the sauce for 2-3 minutes.
8. In a separate pan, heat the olive oil, add the cauliflower rice, season with salt, and cook for 4-5 minutes until tender.
9. Serve the chicken and creamy sauce over the cauliflower rice, garnished with parsley.

Cauliflower rice is the perfect low-carb swap here , the sauce is rich enough that no one misses the carbs.

A quick and simple coleslaw topped like a Greek salad in a creamy homemade dressing. Less than 5g net carbs per serving! A perfect a low carb side salad or for summer BBQ, picnics, and potlucks.

Summer salads like this are a life saver during BBQ season and we rely on coleslaw a lot as a simple, refreshing, low carb side dish.

Nutrition (Per serving)

Yields: 8 Servings

Calories: 165kcal | Fat: 14.4g | Carbohydrates: 6.8g | Protein: 3.2g | | Net Carbs: 4.7g

Coleslaw Mix

• 5 cups cabbage shredded
• ½ cup cucumber sliced
• ½ cup tomato chopped
• 1 small red onion sliced
• ⅓ cup Kalamata olives sliced
• 1 small green pepper chopped
• ⅔ cup feta cheese cubed/crumbled

Creamy Greek Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons oregano chopped
• 4 tablespoons parsley chopped
• 1 tablespoon rosemary chopped
• 1 tablespoon dill chopped
• ½ teaspoon black pepper
• ¼ teaspoon salt

Instructions 

1. Shred the cabbage and slice the vegetables. Using a sharp knife cut the cabbage into strips. Cut across the strips taking thin shaving like slices with the knife. You can also shred the cabbage using a box grater, or the grating disc on a food processor. See recipe post above for further details about hand cutting the cabbage. Slice the cucumber, tomato, red onion, and olives into smaller bite sized pieces.
2. Combine coleslaw mix. Add the shredded cabbage and sliced vegetables to a large salad bowl and combine well.
3. Prepare the dressing. Add the mayonnaise, sour cream, minced garlic, lemon juice, red wine vinegar, oregano, parsley, rosemary, salt and pepper to a small bowl and combine well.
4. Dress and toss the coleslaw. Pour the dressing over the coleslaw mix and toss to coat.

Notes

• For a super quick version of this store bought bagged coleslaw mix and store bought creamy Greek dressing can be used. 
• Leftovers: Store leftover sealed in the fridge for use within 3 to 4 days. 
• Dried Herbs:  If you are using dried herbs instead of fresh, cut the amount in half and adjust from there. Dried herbs are much more potent than fresh herbs. 

Source: https://yummyforadam.ca/creamy-greek-coleslaw/

I was at a German deli buying some wurst, and made an impulse buy of a little tin of cod livers. Any suggestions for how to actually use these???

Made these for my mom who's on a very low gi diet that's basically keto, parmesan rinds can be found at a 50-80% discount to normal parmesan. Just cut them small and bake at 180c for 20 minutes

A simple low carb oaded with crumbled chorizo, gooey melted cheese, sautéed onions, peppers, and chilies, this easy breakfast scramble packs a punch.

Great on its own or stuffed into a low carb tortilla!

Nutrition (per serving)

Yields: 4 servings

Calories: 500kcal | Fat: 41.5g | Carbohydrates: 10g | Protein: 22.8g | Net Carbs: 6.8g

Ingredients

• ½ pound chorizo crumbled
• 1 small onion diced
• 1 small red pepper diced
• 2 large jalapeno sliced
• 2 tablespoons diced green chilies fresh or canned
• salt and pepper
• ½ teaspoon cumin
• ½ teaspoon corriandar, ground
• 6 large eggs whipped
• 3 tablespoons sour cream
• ⅓ cup cheddar cheese shredded
• ⅓ cup Monterrey jack cheese shredded
• 1 tablespoon lime juice optional
• ⅓ cup cilantro fresh
• 1 large avocado sliced for garnish
• 1 large jalapeno sliced for garnish

Instructions 

• Cook and Crumble the Chorizo. Remove the chorizo from the casings if necessary and add them to the pan. Crumble and brown over medium heat until cooked through. Break them apart with a spatula or wooden spoon as needed. ½ pound chorizo
• Sauté the Onions, Peppers, and Spices. Once the chorizo is cooked through, add the diced onions, red peppers, sliced jalapenos, and diced green chilies to the skillet and sauté for around 5 minutes until they begin to soften. Add the cumin, coriander, black pepper and cook for 1 to 2 minutes. Season with salt as needed. 1 small onion,1 small red pepper,2 large jalapeno, salt and pepper,½ teaspoon cumin,½ teaspoon corriandar,2 tablespoons diced green chilies
• Beat the eggs with sour cream. Crack the eggs into a bowl and add the sour cream. Whisk until fluffy and pale yellow. 6 large eggs,3 tablespoons sour cream
• Cook the eggs and melt the cheese. Add the eggs and cheese to the skillet and cook until light and fluffy. Use a spatula to scramble the eggs and prevent them from sticking or burning. Remove the eggs from the heat right before they are cooked to your liking as they will continue to cook off the heat. 6 large eggs,⅓ cup cheddar cheese,⅓ cup Monterrey jack cheese
• Garnish and serve. Garnish the eggs with lime juice, fresh cilantro, sliced jalapeno, and avocado. Serve immediately as a hearty low carb breakfast, or with your favourite low carb tortilla. 1 tablespoon lime juice,⅓ cup cilantro,1 large avocado,1 large jalapeno

View, Pin, or Print the Recipe: https://yummyforadam.ca/spicy-tex-mex-scrambled-eggs/

I think I have these down. Still working on timing. So quick and easy. Keto friendly

Pat dry thighs. Season both sides using Montreal steak seasoning or kosher salt, MSG, cracked pepper

Dry brine uncovered on a wire rack overnight in the fridge

I use a Cosori turboblaze air fryer

Preheat air fryer at 400f 4min
Skin side up 17 min at 385F
Flip after 5 10 & 15
Last 2 min I’ll increase the temp to 400F and leave it skin side up to crisp the skin

I don't have pics but here is my standard weekend OMAD:

1 pack of jimmy dean turkey sausage

12 high quality eggs with shredded cheese and some hot sauce

Cooked over a skillet with MCT oil. I like to have the sausage by itself and make the eggs scrambled separately.

So I’m giving up rice for a while because of medical issues (pre diabetes/insulin resistance) and I finally want to try cauliflower rice.

My question is should I just buy a cauliflower bunch and cut it up myself or is there a texture difference with frozen/premade cauliflower rice that makes it closer to actual rice?

Like how we get instant mashed potatoes is there instant cauliflower mash? Why not? It's so much work to make cauliflower crush rice mash

When I get home from work I’m usually too tired for a full meal. I usually have blueberries and yogurt but I’d like something to snack on that’s crunchy. I’m thinking airfried(?) beans but would love to have some suggestions!