These cheesy parmesan chicken burgers are stuffed with homemade Marinara Sauce and creamy mozzarella. It's a healthy higher protein option that will keep hunger at bay.

You can serve these cheese stuffed burgers with any summer salads, or make a batch of Low-Carb Fries from parsley roots, turnips or rutabaga (swede) instead of potatoes. You can also serve these bunless burgers with roasted vegetables or a simple Keto Coleslaw.

Air Fryer to Oven Baking Conversion

If you don't have an air fryer, simply bake these in the oven. When converting an air fryer recipe to oven, you will need to bake it at a higher temperature for a few minutes longer.

To bake these Low-Carb Italian Stuffed Chicken Burgers in the oven, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Once preheated, place the burgers in a tray lined with parchment paper and place in the middle rack of your oven. Bake for 6 minutes. Remove and top with the marinara sauce and mozzarella. Place bake in the oven and bake for another 8 to 9 minutes.

I used a large half-pound burger press to make these stuffed burgers. If you use a quarter-pound burger press to create 4 small burgers instead, reduce the cooking time by about 20 %.

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per burger)

Total Carbs 11.6 grams
Fiber 3.5 grams
Net Carbs 8 grams
Protein 29.3 grams
Fat 27 grams
of which Saturated 17 grams
Energy 377 kcal
Magnesium 51 mg (13% RDA)
Potassium 695 mg (35% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (30%), fat (62%)

Ingredients (makes 2 burgers)

  • 400 g ground chicken (14.1 oz)
  • 2/3 cup grated Parmesan cheese or Pecorino Romano (60 g/ 2.1 oz)
  • 1/4 tsp sea salt
  • 1/3 cup homemade Marinara Sauce or any sugar-free pizza sauce (80 ml/ 2.7 oz)
  • 1/2 fresh mozzarella ball, sliced (50 g/ 1.8 oz)
  • 2 tsp virgin avocado oil

Instructions

  1. In a bowl combine the ground chicken (I used thigh meat) or turkey, grated parmesan cheese and salt.
  2. Use your hands to divide the meat into two equal parts. Flatten each part using your hands. Then take a glass and place in the middle of the burger to create a well just like I did in this recipe. (Alternatively you can use half-pound burger press like I did.)
  3. Cook in an air fryer (one at a time if you can't fit both) at 190 °C/ 375 °F for 5 minutes. Remove and spoon in the marinara sauce inside the hole. Add the mozzarella slices and return into the air fryer for another 7 minutes. (If you don't have an air fryer, check the recipe tips above for oven instructions.)
  4. Serve while still warm with a bowl of dressed greens, simple salads or a quick Keto Coleslaw and fresh basil.


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Low-Carb Italian Stuffed Chicken Burgers

These low-carb bell pepper sandwiches are the perfect zero effort lunch option. You can prep and pack them in just a few minutes using a few common ingredients.

Inspired by the latest TikTok trends, these bell peppers are stuffed with cream cheese, everything bagel seasoning, ham, cheese, radishes and crispy bacon.

I used green bell peppers because they are less sweet and better for sandwiches, and they contain fewer carbs than red, orange or yellow bell peppers. Either way, any bell peppers will be great in this recipe and will still keep it low in carbs.

Don't have ready-made everything bagel seasoning? You can easily make your own by mixing the following ingredients:

  • 1 1/2 tbsp poppy seeds
  • 2 tbsp sesame seeds
  • 1 tbsp onion flakes
  • 1 tsp garlic flakes
  • 1/2 tsp sea salt

Finally, a word of advice before you serve these bell pepper sandwiches. It's much easier if you serve the bell pepper halves separately rather than pressing the halves together and then cutting in half. It may look prettier (just like on these photos) but it's not practical. If you tried eating them pressed together, you know how messy it can get!

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per sandwich)

Total Carbs 11.6 grams
Fiber 3.5 grams
Net Carbs 8 grams
Protein 29.3 grams
Fat 27 grams
of which Saturated 17 grams
Energy 377 kcal
Magnesium 51 mg (13% RDA)
Potassium 695 mg (35% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (30%), fat (62%)

Ingredients (makes 1 sandwich)

  • 1 medium green bell pepper (150 g/ 5.3 oz)
  • 3 tbsp cream cheese or goat's cheese (45 g/ 1.4 oz)
  • 1 tsp everything bagel seasoning
  • 2-3 slices ham (40 g/ 1.4 oz)
  • 1-2 slices cheese such as provolone, cheddar or gouda (30 g/ 1.1 oz)
  • 4 thin-cut slices of cooked bacon (32 g/ 1.1 oz)
  • 2-4 radishes or few slices of cucumber (20 g/ 0.7 oz)

Instructions

  1. Cook the bacon in a hot pan until crispy.
  2. Cut the bell peppers in half and remove the seeds.
  3. Spread the cream cheese inside each half and then top with everything bagel seasoning. (To make your own, see recipe tips above.)
  4. Top with ham and cheese slices, sliced radishes and bacon. These peppers are ready to serve. They can be stored in the fridge for up to a day.
  5. To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.)


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Bell Pepper Sandwich with Bacon, Ham & Cheese

This naturally dyed blue low-carb ice cream is the most scoopable, silky smooth, no icy, soft keto ice-cream you'll ever try. Best of all, you won't need an ice cream maker!

I adapted this recipe from my Keto Rum and Raisin Ice Cream and added blue spirulina powder to create a pretty vibrant blue effect. To avoid using an ice cream maker, I swapped the usual egg custard with my keto condensed milk whipped with cream.

If you have an extra 30 minutes, make some Keto Sugar Cones to serve this ice cream — they are totally worth it!

Blue Moon Ice Cream or Smurf Ice Cream?

Are Blue Moon and Smurf ice cream actually the same thing? Although they look the same, the flavor seems to be quite different.

Blue moon ice cream is the American version, and what seems to be the original Blue Moon recipe. Although  no one really knows what this popular frozen treat is made, most recipes like this one include lemon extract or lemon oil, raspberry extract and vanilla.

Smurf ice cream is the European version of Blue moon ice cream. You'll get hints of almonds, cherries, vanilla and berries. This is the flavor I was trying to recreate in this ice cream recipe.

If you prefer the American version of Blue Moon ice cream, use the following sugar-free food extracts instead: 1 tsp lemon extract, 1 tsp raspberry extract and 1 tsp vanilla extract.

No matter what you do, do not combine lemon and almond extracts. I guarantee that flavor combo won't work. I've tried making Blue Moon ice cream with these extracts and had to throw away the whole batch because it was unpalatable. While almonds and almond flour seem to be working really well with lemon juice and lemon zest, almond and lemon extracts are both too strong to be combined and they simply don't go together.

How To Make Soft Keto No Churn Ice Cream

The secret ingredient for soft ice cream is my keto condensed milk made with Allulose.

You could use other low-carb sweeteners like Erythritol or Swerve but it won't be the same and your ice cream won't be as soft. Allulose is the best option as it will keep this delicious ice cream from freezing rock hard.

This ice cream is egg-free and it can also be made dairy-free. I only tested this recipe with dairy cream and dairy-based Keto Condensed Milk but I'm sure it will work just as well with coconut cream and Dairy-Free Condensed Milk.

How To Use Leftover Condensed Milk

You'll only need a little over half a batch of my keto condensed milk which means that you'll have some leftover condensed milk. You can use the remaining keto condensed milk to make any of these recipes:

Preparation time

Hands-on:      20 minutes
Overall:      5-6 hours

Nutritional values (per serving, 2 scoops, 115 g/ 4 oz)

Total Carbs 3.7 grams
Fiber 0.2 grams
Net Carbs 3.5 grams
Protein 2.6 grams
Fat 44.6 grams
of which Saturated 28.1 grams
Energy 433 kcal
Magnesium 13 mg (3% RDA)
Potassium 147 mg (7% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (2%), fat (95%)

Ingredients (makes 8 servings)

Instructions

  1. Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft. While still warm, measure out 1 1/4 cups (300 ml) and add 1/4 cup (50 g/ 1.8 oz) more of Allulose.
  2. Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
  3. Pour the cream (or use coconut cream) and condensed milk into a mixing bowl. Add the blue spirulina and process until just combined.
  4. Finally, add all of the flavor extracts and salt. You will need 1 tsp sugar-free vanilla extract, 1/2 tsp sugar-free cherry extract, 1/4 tsp sugar-free strawberry extract, 1/4 tsp sugar-free raspberry extract (or use 30 drops raspberry stevia drops instead) and 1/4 tsp sugar-free almond extract. (You can read more about this flavor selection and other options in the recipe tips above.)
  5. Use an electric mixer to beat until it just starts to thicken. Beat until smooth and well combined. Do not over beat, the mixture should be whipped until soft (not stiff) peaks form. It's better to make it runnier then to over-beat and split it.
  6. Pour the mixture into a loaf cake tin or any container, scraping the sides of the bowl with a rubber spatula. Instead of one container you could use 8 single-serve containers or a muffin tray for better portion control. Place in the freezer and freeze for about 4 hours or until set.
  7. The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
  8. You can serve it on its own by scooping into a bowl, or make some Keto Sugar Cones. Enjoy!


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Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)

This recipe is for all of my American friends. Naturally colored blue jello topped with fluffy sugar-free vanilla cream and fresh strawberries.

This is an easy diabetic-friendly, low-carb and low-calorie dessert to celebrate this year's Fourth of July, the keto way!

How to Make Blue Treats Without Food Dyes

To make the pretty blue jello layer I used butterfly pea tea flowers which I bough online (here's where to get them on Amazon US and Amazon UK).

You'll only need a few small flowers for a vibrant blue effect (10 to 20 depending on the desired effect). The longer you steep the flowers in water, the more vibrant the layer will become.

Butterfly pea tea tastes neutral so you can add any sugar-free extracts to add the flavor you like. Strawberry, blueberry or raspberry extract will work best in these low-carb jello jars.

If you don't have and can't get butterfly pea tea flowers, simply use a few drops of natural blue coloring or add 1 to 2 teaspoons of blue spirulina powder like I did in these Keto Rainbow Cheesecakes.

Recipe Tips

  • Can't have dairy? Swap coconut cream for the heavy whipping cream.
  • Want to make it sweetener-free? Thanks to the sweetness from fresh berries and cream, this recipe will work without sweeteners.
  • Instead of 4 gelatin sheets you can use 1 tablespoon gelatin powder or 1 tablespoon agar powder if you want to make it vegetarian (or vegan if you also replace the cream with coconut cream). This will be enough to soft-set 4 cups (480 ml) of liquid.
  • Want to change the jello color? Skip the berry extract and instead add juice from one lemon. When combined with acidic ingredients, blue butterfly pea tea turns into pretty purple!

More Patriotic Keto Recipes

Looking for more red, white & blue recipes to celebrate this year's Independence Day? Here are even more low-carb recipes:

Preparation time

Hands-on:    15 minutes
Overall:      3 hours

Nutritional values (per serving, 1 jar)

Total Carbs 5 grams
Fiber 0.8 grams
Net Carbs 4.2 grams
Protein 1.6 grams
Fat 17.2 grams
of which Saturated 10.9 grams
Energy 186 kcal
Magnesium 9 mg (2% RDA)
Potassium 92 mg (5% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (4%), fat (87%)

Ingredients (makes 4 servings)

Instructions

  1. To prepare the blue jello layer, place 10 to 20 butterfly pea tea flowers into a jar filled with 2 cups of cold water (I used 20 flowers for a deep blue jello).
  2. Let it steep at room temperature for at least 30 minutes or in the fridge for up to 8 hours.
  3. Pour a few tablespoons of water over the gelatin sheets and leave to soften for a few minutes. (Note: check the recipe tips for vegetarian options and dairy-free options.)
  4. Strain the liquid through a sieve into a saucepan and discard the flowers. Heat up over a medium-high heat. Once hot, take off the heat. Add the granulated sweetener (Erythritol, Swerve or Allulose) and sugar-free extract (blueberry, strawberry or raspberry will work best).
  5. Add the softened gelatin sheets and stir until dissolved. Let it cool down to room temperature. (You can speed it up by placing the saucepan into a bowl filled with ice water.)
  6. Divide between 4 glass jars and refrigerate until set. This will take 1 to 2 hours.
  7. When set, prepare the cream layer. Using an electric mixer, whip the cream until slightly thickened. Add powdered sweetener and vanilla extract and whip until stiff peaks form.
  8. Slice the strawberries. To assemble, spoon half of the whipped cream on top of the jello layer or use a piping bag (it will be less messy if you do).
  9. Top with the sliced strawberries, and then top with the remaining cream.
  10. Serve immediately or store in the fridge for up to 4 days, ideally covered to prevent the cream from drying out.


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Keto Red, White & Blue Jello Jars

This keto smoothie is such a refreshing and easy low-carb breakfast option. It tastes like ice cream but with none of the sugar! It's low in carbs and high in protein to keep you full for longer.

To get that extra protein boost we're using collagen powder, yogurt and eggs. If you haven't tried using raw eggs in smoothies before, it's a game changer. When blended, raw eggs get really frothy with absolutely no odd texture or flavor. And as long as you're using pasteurized eggs, they are safe to consume.

How To Make Keto Protein Smoothie

This Raspberry & Lemon Protein Smoothie is easy to make. Here's what you need and what you can use if you need to make this smoothie egg-free, dairy-free, nut-free or vegetarian.

  • Eggs are a great source of protein and will make this smoothie creamy and frothy. Don't worry, you won't be able to taste them and there will be no slimy texture. If you can't use eggs, you can use 1 tbsp chia seeds or 1-2 tbsp coconut butter or almond butter.
  • Collagen powder is a great source of protein that will make this smoothie even creamier. Instead of collagen powder you can use whey protein powder (isolate) or egg white protein powder. You can even use plant-based protein powder (pea protein powder is a good choice).
  • Almond milk or cashew milk (make sure it's unsweetened) or even water will work in this recipe. If you don't like ice, add more almond milk or water. Full-fat yogurt or coconut yogurt for dairy-free. And if you need to add more fat and make it more satisfying, simply add some heavy whipping cream or coconut cream..
  • Raspberries, ideally frozen for extra creamy texture. If you don't have frozen raspberries, use 2 more ice cubes. You can also use strawberries, blackberries or wild blueberries (go easy on blueberries as they contain twice the amount of carbs!)
  • Lemon zest for extra flavor. Make sure you are using organic, unwaxed lemons. Although not essential, it's highly recommended. Instead of lemon zest you can could use 1/4 tsp of sugar-free vanilla extract.
  • Low-carb sweetener such as stevia, Erythritol, Swerve or Allulose can be used to taste. You can find all options and conversions here.
  • Ice is perfect for hot summer days and will provide extra creaminess. Or you can just add water or more almond milk instead.

Customize Your Smoothie

Each and every one of us has different dietary needs so it's only natural that you may need to adjust the macros in this keto recipe. Here are a few tips:

  • Need more fat? Add a tablespoon of MCT oil or partially replace the yogurt with heavy whipping cream or coconut yogurt.
  • Need less protein? Skip the protein powder (collagen) or use just one egg (or use two egg yolks instead of two whole eggs). You can also reduce the protein content by using heavy whipping cream or almond milk instead of yogurt.
  • Need fewer carbs? Use just half of the amount of raspberries or swap with blackberries for a slightly lower carb count.

You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

More Keto Smoothie Recipes

Love low-carb smoothies? Check out some of these recipes!

How To Pasteurize Eggs at Home

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs.

To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 smoothie)

Total Carbs 10.2 grams
Fiber 2.6 grams
Net Carbs 7.6 grams
Protein 43.1 grams
Fat 15.4 grams
of which Saturated 5.8 grams
Energy 351 kcal
Magnesium 59 mg (15% RDA)
Potassium 649 mg (33% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (51%), fat (40%)

Ingredients (makes 1 serving)

Instructions

  1. First, since we are using raw eggs, make sure you're using pasteurized eggs. (If you don't want to use ice, simply add some water or use more almond milk.)
  2. Place everything in a blender and process until smooth and creamy.
    Note: You can use sugar-free vanilla extract or a pinch of vanilla bean powder instead. Check the tips in the post above for allergy-free options.
  3. Serve immediately, optionally sprinkled with more crushed frozen raspberries, and enjoy!


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Raspberry & Lemon Protein Smoothie

Every year my parents make a huge batch of elderflower syrup. It's so easy to make and so much bertter than any store-bought elderflower syrup.

For years I've been making their version of elderflower cordial with erythritol and stevia instead of sugar but it just wasn't the same. That bitter aftertaste from stevia and the chilling effect of erythritol was hard to mask.

When allulose became available, I decided to give it another try and it was a success! Absolutely zero unpleasant aftertaste and just as good as the elderflower syrup I used to love.

How To Pick and Store Elderflowers

Elderflowers are in season throughout May and June so you still have a couple of weeks left to pick them before they are gone. Elder trees grow in the countryside in fields and on the edge of forests. They also grow in urban areas in parks. Although they are easy to pick, you should avoid a few common mistakes. Here are my top tips:

  • Elderflowers and elderberries are edible when cooked but other parts of the plant should not be eaten. Make sure you are picking elderflowers and not plants that look similar as they can be poisonous. Forage safely — do not eat anything you are not 100% sure is edible!
  • Don't pick your elderflowers on a rainy or windy day. If it rains, allow at least 24 hours before you pick them. You want fresh pollen that's not been washed away by rain or blown away by wind.
  • Only pick fully opened, white flowers that have not yet turned brown and started falling off.
  • Pick the whole flower heads where the stem joins together and place in a basket where the flowers can breathe and don't sweat.
  • Avoid picking elderflowers that are growing on the roadside and in other polluted areas. Also avoid picking elderflowers that grow too low to the ground where dogs can reach them.
  • Once you pick elderflowers, use them as soon as possible, or store in a sealed container in the fridge for up to 24 hours. For longer storage, trim the hard stalks, place in a bag and in the freezer for up to 6 months.

How To Make Low-Carb Elderflower Cordial (Syrup)

  • Elderflower heads. Most recipes I found for comparison are using anywhere from 15 to 30 heads but I prefer using as many as 30 to 40 (depending on the size) just to get more concentrated flavor.
  • Water. Still water is what you'll need to soak & steep the elderflowers.
  • Lemons. Make sure you are using organic and unwaxed lemons. You will need both the peel and the juice. Some recipes advice using whole sliced lemons but I find that using lemon peel and then juicing is better as you get more lemon flavor, more tang and no bitterness from the white parts of the lemon.
  • Citric acid. This is a key ingredient as it will act as a natural preservative and help release the flavor from the elderflowers. It also adds a lot of tang! You can get citric acid from Amazon and in most major grocery stores.
  • Allulose. Unless you absolutely have to, do not substitute allulose. Erythritol-based sweeteners tend to form sugar crystals once chilled, and too much stevia will make your cordial bitter. Stevia should only be used together with other sweeteners and never on its own.

Where to Get Allulose?

There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

Do you live in the UK? This place seems to stock allulose and delivers to the UK.

Do I Need to Reduce the Syrup?

No, you don't have to reduce the syrup but I prefer to do that by boiling to just about half of its original volume. It's easier to store and the flavor is more concentrated. Instead of light yellow, the color is dark golden.

Remember that if you don't reduce the liquid, you will need to use twice as much to achieve the same flavor and sweetness level which you should always do depending on what you like. I dilute the reduced syrup with still or sparkling water at 1:10 to 1:15 and serve it with ice.

How To Sterilize Storage Bottles

To sterilize the storage jars or bottles, place the bottles and the lids, as well as the funnel that you'll need to pour the liquid into the jars, in a large pot filled with water.

Bring to a boil over a high heat, and then reduce to medium-low. Keep in the water for about 10 minutes, making sure everything is fully submerged. Carefully remove the sterilized jars one at a time (careful, they will be hot!) and place on a clean kitchen towel to dry.

If you plan to use the syrup within 2 weeks and store it in the fridge, you won't need to sterilize it.

More Low-Carb Drinks and Syrups

When the days get hot and you're looking for a guilt-free refreshment with no sugar, we've got you covered:

Whether you just started following the ketogenic diet or need a tasty way to replenish electrolytes after a workout, make sure you prepare some electrolyte drink including:

Is there any other drink you've been missing on keto? Let me know in the comment section and I'll do my best to make a sugar-free version of it!

Preparation time

Hands-on:   20 minutes
Overall:     5 hours

Nutritional values (per serving, 2 tbsp/ 30 ml)

Total Carbs 1.2 grams
Fiber 0.1 grams
Net Carbs 1.1 grams
Protein 0 grams
Fat 0 grams
of which Saturated 0 grams
Energy 5 kcal
Magnesium 1 mg (1% RDA)
Potassium 5 mg (1% EMR)

Macronutrient ratio: Calories from carbs (95%), protein (3%), fat (2%)

Ingredients (makes about 1.5 L)

  • 30-40 elderflower heads
  • 2 liters water
  • 2 lemons, organic and unwaxed
  • 1/4 cup citric acid (59 g/ 2 oz)
  • 900 g granulated Allulose (2 lbs.) or other low-carb sweeteners (see tips above)

Instructions

  1. Remove any dirt or insects from the elderflowers. (Do not wash as you don't want to wash off the pollen which will give it flavor.)
  2. Use scissors to trim the thick stalks off the elderflowers and place into a large pot filled with 2 liters of water.
  3. Use a vegetable peeler to remove the outer yellow layer of the lemons and add to the pot. Juice the two lemons and add the lemon juice to the pot.
  4. Place on the stove. Heat up until simmering, and then cover with a lid and take off the heat. Let it sit for at least 4 hours of up to 24 hours to allow the flavors to infuse.
  5. Strain the liquid through a colander lined with a muslin cloth or a nut milk bag. Squeeze any remaining liquid from the flower & lemon pulp fpr even more flavor.
  6. Place the pot with the elderflower liquid back on the stove. Add the sweetener, bring to a boil and stir to combine. Simmer for 20 to 30 minutes, or until you get about half of the original volume, about 1.5 liters of liquid.
    Note: If you don't want to reduce the liquid, see the tips in the recipe above. My pots have capacity marks inside so it's easy to get exactly the amount I need.
  7. Meanwhile, sterilize as many glass bottles and a funnel (see tips in the recipe above to learn how to do that).
  8. Bottle up the elderflower cordial while it's still hot. Keep the bottles in a cool, dark place for up to 12 months.
  9. Serve 2 to 4 tablespoons combined with a cup of still or sparkling water and some ice.
  10. Once opened store in the fridge and use within 2 weeks. Optionally, serve with a slice of lemon for some extra zing!


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Sugar-Free Elderflower Cordial

Have you tried our Keto Turkish Borek yet? It’s one to add to your weekly planner for sure. Everyone is loving it!

If you’re into Turkish cuisine or ever visited there, you’ve probably tried borek. Traditional borek is usually made with white flour and stuffed with either spinach and cheese or minced meat. This is our low-carb version made with a super easy fathead dough and it's based on this Keto Turkish Borek recipe.

Today I’ve gone all American and opted for a classic hamburger filling made with ground beef, sugar-free ketchup, mustard and pickles. And if you don't have any sugar-free ketchup, you can simply use tomato paste. If you use tomato paste, mix it with some water just to make it a little more runny.

For the topping you'll just need one small-medium egg and some sesame seeds. You won't likely need the whole egg, just about half. You can even use 1 egg yolk mixed with about 1 teaspoon of water, either will work and create a nice and shiny effect once the borek is baked.

This Keto Hamburger Borek is so good and ideal for a healthy low-carb lunch or dinner. If you love cheese, you can easily make this into a Cheeseburger Borek by simply adding 3/4 to 1 cup of shredded cheddar or monkery jack cheese on top of the mustard before rolling the dough. Enjoy!

How to Make Nut-Free Keto Borek

Whether you're making our Keto Turkish Borek or this low-carb Hamburger Borek, you will need almond flour which can luckily be swapped with coconut flour to make it nut-free.

To do that, simply use about 6 tbsp (48 g/ 1.7 oz) of coconut flour and add 1 to 2 tbsp extra of cream cheese. For a flax alternative, use about 8 tbsp (57 g/ 2 oz) flax meal and add 1 to 2 tbsp extra of cream cheese.

Preparation time

Hands-on:    20 minutes
Overall:     1 hour

Nutritional values (per serving, slice)

Total Carbs 5.1 grams
Fiber 0.8 grams
Net Carbs 4.3 grams
Protein 21.2 grams
Fat 24.8 grams
of which Saturated 11.2 grams
Energy 328 kcal
Magnesium 30 mg (8% RDA)
Potassium 354 mg (18% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (26%), fat (69%)

Ingredients (makes 6 servings)

Dough:
  • 1 1/2 cups low-moisture shredded mozzarella (170 g/ 6 oz)
  • 2 tbsp cream cheese (30 g/ 1.1 oz)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1 large egg
Filling:
  • 400 g ground beef (14.1 oz)
  • 1 small yellow onion (70 g/ 2.5 oz)
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup sugar-free ketchup (120 ml/ 4 fl oz) or 1/2 cup tomato paste combined with 1-2 tbsp water
  • 1 1/2 tbsp Dijon mustard or yellow mustard (24 g/ 0.8 oz)
  • 1/4 cup chopped sugar-free pickles/gherkins (36 g/ 1.2 oz)
  • 1 tbsp ghee or butter (15 ml)
Topping:

Instructions

  1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
  2. Place the ground beef, garlic, onion, salt and pepper in a cast iron skillet or non stick frying pan and sauté on a medium heat for 4 - 5 minutes until browned.
  3. Remove from the heat and allow to fully cool. This is important. It needs to be cold so as no not make the fathead dough soggy.
  4. Meanwhile, make the dough. Place the mozzarella and cream cheese in a heat proof bowl and melt in the microwave on high for 1 minute.
  5. Mix with a spatula and heat for a further 30 seconds. Add the almond flour and egg.
  6. Mix until combined and rollable dough is formed. You may need to get your hands involved here!
  7. Lay a long line of baking paper on your tabletop and form the dough into a long sausage about 75 cm/ 30 inch long. Roll the dough between two long sheets of greaseproof paper.
    Note: You will need to work quickly so the dough doesn’t become too cold or it stiffens. If it's too hard to roll, form back into a ball and microwave for 15 to 20 seconds to soften, and then roll again.
  8. Spoon the hamburger filling along one side of the dough leaving a 2 1/2 cm/ 1 inch rim around the edge. Top with sugar-free ketchup or tomato puree (mixed with 1-2 tbsp water if too thick), mustard (yellow or Dijon) and chopped sugar-free** pickles (gherkins). Roll to seal.
  9. Generously grease your skillet (I used 25 cm/ 10 inch) with ghee or butter and coil the dough into it.
    Note: For zero risk of the borek sticking to the pan, line it with a piece of parchment paper.
  10. Crack the remaining egg into a cup and whisk with a fork. Brush the borek with egg and top with sesame seeds. Note: You won't need the whole egg, just about half. You can even use 1 egg yolk mixed with about 1 teaspoon of water.
  11. Bake in the oven for 25 - 28 minutes until golden on top then allow to cool for 5 - 10 minutes before slicing.
  12. Can be stored in the fridge, covered for up to 4 days, or frozen for up to 3 months.


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Keto Hamburger Borek

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