A healthier take on the classic Spanish cheesecake with a fall-inspired pumpkin pie twist. This easy crustless cheesecake is light and airy with caramelized top.
from KetoDiet Blog https://ift.tt/31khxMW
via IFTTT
from KetoDiet Blog https://ift.tt/31khxMW
via IFTTT
Missing gnocchi on a low-carb diet? Here's how you can make keto gnocchi, step-by-step! These buttery cauliflower gnocchi are nut-free, coconut-free and can even be made dairy-free.
from KetoDiet Blog https://ift.tt/3G1N1q7
via IFTTT
These are the ultimate keto, zero-carb breadcrumbs made from scratch. No nuts, seeds and no dairy. All you need is just one ingredient!
from KetoDiet Blog https://ift.tt/3HXDUIv
via IFTTT
Today I'm followiung up on once of your recipe requests from our Facebook Support Group. This is Grand Marnier made low-carb!
Grand Marnier is a delicious French liqueur flavored with orange peel and warming spices including cinnamon and cloves. It's the perfect liqueur to enjoy this holiday season!
When ready, it can be enjoyed with no ice, or with an extra ice cube if you prefer it chilled. You can keep it in the fridge but I recommend keeping it at room temperature or in a cool room.
A great way to enjoy Grand Marnier is to use it in cocktails! Here are cocktails made with Grand Marnier (many of them can be made low-carb!)
How to Make Sugar-Free Grand Marnier
Making this delicious orange liqueur at home is really easy because you will only need a few ingredients, that's it!
- Orange peel, organic, peel only. The essential oils from the peel is what will add fantastic flavor to your Grand Marnier.
- Spices. Ceylon cinnamon, cloves and bitter dried orange peel for that perfectly spiced flavor and scent.
- Brandy. Brandy is the best option to keep it closer to the authentic drink but vodka is a good alternative for a more neutral, fresh tasting orange liqueur.
- Allulose combined with water to make a simple syrup. Allulose is a type of low-carb sweetener that tastes just like sugar and does not crystallize like other types of low-carb sweeteners like Erythritol. You can read all about Allulose here.
Note: I tried to get the flavor as close as I could without making it too sweet. If you want this liqueur sweeter, add more Allulose. This recipe uses 1 cup of sweetener but you can use as much as 2 cups for a sweeter taste. Add 1/2 cup of water for every cup of sweetener.
Tips for the Perfect Grand Marnier
Use organic oranges. Most citrus fruits have pesticide residues on the peel so you want to make sure you are using organic oranges. You'll only be using the peel and you don't want any pesticides in your Grand Marnier.
Avoid bitter Grand Marnier. When peeling the oranges, try to only get the orange part. The less of the white pith you use, the less likely you'll end up with bitter liqueur. If you slice a piece with too much white on it, carefully scrape it off using a small pairing knife.
Let the peel infuse in alcohol for 1 to 4 weeks. The longer you leave it, the more flavor you'll get. I infused the first one for a week, the second one for three weeks.
Strain the infused brandy through a nut milk bag to ensure that there are no solids and the final product is smooth.
Use Allulose to make your Grand Marnier smooth and keep the carbs low. If you absolutely have to, use Erythritol-based sweetener instead but keep in mind you will get a slight cooling aftertaste and there might be some sediments on the bottom once chilled.
You'll have some leftover oranges. Don't waste them and instead use them in other recipes. Make batch of Low-Carb Lemon Curd by using orange juice instead of lemon juice for a milder, sweeter taste. Although orange juice is not typically labeled "keto", the carbs per serving will be low.
Note that nutrition facts are estimated and the carb count is likely even lower than listed as the orange, cinnamon, and cloves are only used for infusing.
More Low-Carb Liqueur Recipes
I love the challenge of transforming high-carb liqueurs into sugar-free versions and here's even more delicious recipes you may like:
- Low-Carb Limoncello
- Low-Carb Amaretto
- Low-Carb Frangelico Hazelnut Liqueur
- Low-Carb Kahlua
- Low-Carb Baileys Irish Cream
- Low-Carb Czech Egg Liqueur (similar to classic eggnog)
Make sure to check out my Low-Carb Guide to Alcohol for even more recipes and tips!
Preparation time
Hands-on: 15 minutes
Overall: 7 daysNutritional values (per serving, 45 ml/ 1.5 fl oz)
| Total Carbs | 2.1 | grams |
| Fiber | 0.7 | grams |
| Net Carbs | 1.3 | grams |
| Protein | 0.1 | grams |
| Fat | 0 | grams |
| of which Saturated | 0 | grams |
| Energy | 84 | kcal |
| Magnesium | 1 | mg (1% RDA) |
| Potassium | 13 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (90%), protein (6%), fat (4%)
Ingredients (makes about 900 ml/ 30 fl oz)
- 4 to 5 organic oranges, peel only
- 2 cinnamon sticks
- 5 whole cloves
- 1 tbsp bitter dried orange peel (9 g/ 0.3 oz)
- 1 bottle brandy (700 ml/ 24 fl oz)
- 1 cup Allulose (200 g/ 7.1 oz)
- 1/2 cup water (120 ml/ 4 fl oz)
Instructions
- Start by washing the oranges (you'll need 4 to 5 oranges). Make sure you use organic oranges. Using a vegetable peeler, zest the outer layer of the peel. (The less of the white pith you use, the less likely you'll end up with bitter Grand Marnier.)
- Place the orange peel in a fido jar (or any jar that you can seal) and add 2 cinnamon sticks, 5 cloves, 1 tablespoon of bitter dried orange peel and the brandy.
- Secure with a lid and store in a dry cool place for at least one week, or up to 4 weeks. As the orange peel steeps into the alcohol, the liquid will turn golden orange and the peel will start looking pale.
- Strain the liqueur through a fine mesh sieve lined with nut milk bag. Discard the solids.
- When ready, prepare the simple syrup. Pour 1/2 cup (120 ml) of water into a sauce pan and heat up until warm (it doesn't have to boil). Add the sweetener (Allulose works best but Erythritol can be used instead). Stir until all the sweetener crystals have dissolved. Remove from the heat and let it cool.
- Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.
- Store at room temperature for up to 6 months.
- Serve with no ice or add an ice cube if you prefer it chilled. Grand Marnier is also great for making cocktails (see recipe tips above).
from KetoDiet Blog https://ift.tt/3p4xcrN
via IFTTT
Today I've got a special treat for you! It's my Christmas Spice Extract which is perfect for the holiday baking season.
This sugar-free extract is made in the same way as classic Vanilla Extract which I've been making for years. It's so easy and so much cheaper to make your own, plus you never ever have to worry about added sugar.
This year I wanted to spice things up a little so I made this sugar-free spice extract that tastes like everything you love about Christmas!
The combination of warming spices including cinnamon, cloves, allspice and cardamom pair perfectly with fresh and citrusy orange peel, plus real vanilla pods for subtle sweetness.
And it's not just delicious, it's a cute edible gift option! I know you'll ask where I got those cute little gift jars from so I got these jars from Amazon UK and found the same jars in the US under a different name. The one drawback is that the lid is not very secure so keep that in mind to avoid any spillage, or use a different jar with a more secure lid.
Once ready, it can be used for baking, added to hot chocolate, chilled desserts and even ice cream.
I hope you enjoy making it as much as I did!
Preparation time
Hands-on: 15 minutes
Overall: 6-8 hours Nutritional values (per tbsp, 15 ml)
| Total Carbs | 0.5 | grams |
| Fiber | 0.2 | grams |
| Net Carbs | 0.2 | grams |
| Protein | 0 | grams |
| Fat | 0 | grams |
| of which Saturated | 0 | grams |
| Energy | 35 | kcal |
| Magnesium | 1 | mg (1% RDA) |
| Potassium | 5 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (76%), protein (10%), fat (14%)
Ingredients (makes about 600 ml/ 20 fl oz)
- peel of 1 small organic orange (outer layer only)
- 3 vanilla beans
- 12 whole cloves
- 6 whole allspice
- 6 whole cardamom pods
- 3 cinnamon sticks
- 600 ml vodka (20 fl oz)
Instructions
- You'll need the outer layer of 1 organic orange, 3 vanilla beans (pods), 12 cloves, 6 allspice, 6 cardamom pods, 3 cinnamon sticks and good quality vodka.
- Using a vegetable peeler, zest the outer layer of the orange peel. Make sure to use organic (you don't want pesticides in your extract). Also, the less of the white pith you use, the less likely you'll end up with bitter extract.
- If you're using 6 small 100 ml gift jars like I did, cut the vanilla beans in half to get a total of 6 pieces. Using a sharp knife, split each of the halves lengthwise and scrape the tiny seeds out, into each one of the jars. Add the vanilla beans, cloves, allspice, cardamom and orange zest. Break each of the cinnamon sticks in half to get 6 pieces and add to the jars.
- Top with neutral tasting alcohol like vodka. Cover with a lid and then turn upside down a few times to combine. Note: If you're using one large 600 ml (20 fl oz) jar, place all of the ingredients inside and add the vodka. Instead of vodka you can use rum, whiskey or bourbon.
- Let it infuse for at least 2 weeks. The extract tastes best after 4-6 weeks or longer. Keep in the pantry just like you would vanilla extract. If you start running out, just add more vodka and a little bit of each spices.
from KetoDiet Blog https://ift.tt/3nLihDt
via IFTTT
A classic American casserole made low-carb! We've got zero-carb pasta combined with cauliflower, all baked with the creamiest cheese sauce, keto bread crumbs and grated cheese.
from KetoDiet Blog https://ift.tt/3FCE7yU
via IFTTT
This is the best low-carb custard recipe. It's just as creamy and delicious as traditional English vanilla egg custard but without the sugar and starches!
from KetoDiet Blog https://ift.tt/3HG7rX0
via IFTTT
Deliciously creamy macadamia and toasted coconut butter with gut-healing collagen for creaminess and extra protein. A healthy snacking option with no sugar!
from KetoDiet Blog https://ift.tt/2YVKwFU
via IFTTT
All the flavors of a really good New York Cheesecake but without the long cooking times and baking! These No Bake NY Cheesecake Jars are ready in just 15 minutes and super easy to make.
Great for a weeknight low-carb treat to snuggle down to Netflix with or a dinner party because you can easily multiply up the quantities for a larger number of guests.
Easy No-Bake Cheesecake Recipes
Love easy nobake cheesecake recipes? Check these out!
- Pumpkin Pie Chocolate Cheesecake Jars
- Berry Cheesecake Jars
- Chocolate Cheesecake Jars
- No-Bake Pumpkin Pie Cheesecake Jars
- Chocolate Cheesecake Jars with Graham Cracker Crust
- White Chocolate & Raspberry Cheesecake
- Apple Streusel Cheesecake Jars
- Lemon Cheesecake Jars
- Strawberry Cheesecake Jars
Preparation time
Hands-on: 15 minutes
Overall: 15 minutesNutritional values (per serving, 1 jar)
| Total Carbs | 9.9 | grams |
| Fiber | 3.7 | grams |
| Net Carbs | 6.1 | grams |
| Protein | 8.6 | grams |
| Fat | 34.3 | grams |
| of which Saturated | 16.9 | grams |
| Energy | 347 | kcal |
| Magnesium | 57 | mg (14% RDA) |
| Potassium | 251 | mg (13% EMR) |
Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)
Ingredients (makes 4 servings)
Base
- 2/3 cup almond flour (68 g/ 2.4 oz)
- 1 tbsp melted butter or coconut oil (15 ml)
- 1 tbsp powdered Erythritol, Swerve or Allulose (10 g/ 0.4 oz)
- 1/2 tsp sugar-free vanilla extract or a pinch of vanilla powder
- 1/8 tsp sea salt
Filling & topping:
- 1 cup cream cheese (240 g/ 8.5 oz)
- 1/4 cup heavy whipping cream or coconut cream (60 g/ 2.1 oz)
- 2 tsp fresh lemon juice
- 1/4 cup powdered Erythritol, Swerve or Allulose (40 g/ 1.4 oz)
- 1 tsp fresh lemon zest
- 1/2 tsp vanilla powder or a pinch of vanilla powder
- 1 cup blackberries or an equivalent ampunt of any low-carb berry jam (145 g/ 5.1 oz)
Instructions
- Mix all the base ingredients together in a bowl.
- In a clean mixing bowl add all the filling ingredients and mix using an electric whisk until thick.
- Spoon the base evenly across 4 glasses. Add the cheesecake filling.
- Puree the blackberries in a blender until smooth.
- Top with the pureed berries.
- Serve or place in the fridge to set overnight.
- Keep refrigerated for up to 5 days.
from KetoDiet Blog https://ift.tt/3ca8IXW
via IFTTT
Ready to get warm and cozy? When the days get colder, a cup of delicious chicken stock or broth is just what you need!
This is a step-by-step guide to making the most delicious, extra concentrated bone broth. Or you can simply follow the recipe up to step 4 to make chicken stock.
How to Make Chicken Stock and Bone Broth
There are many ways to make stock and bone broth. You can use any bones with meat or without any meat (bones from roast chicken, ribs, etc.), with or without vegetables, various herbs and spices. Make sure to use salt and add lemon juice or vinegar as that will help release more collagen and will help balance the flavors.
To make chicken stock or bone broth, you can use:
- the Instant Pot or any pressure cooker
- a slow cooker/crockpot
- a Dutch oven or any heavy-bottom soup pot
In this recipe we're using the Instant Pot method but you can find more information about the slow cooker/crockpot method and Dutch oven method in this Keto Bone Broth recipe.
What's The Difference Between Chicken Stock and Bone Broth?
There are a few differences between stock (whether it's chicken or beef), and bone broth. Firstly, the flavor of bone broth is typically more concentrated than stock. Also, bone broth contains more protein and more minerals than stock. For these reasons, bone broth is easier to store than stock as it will take less space in your fridge and freezer.
For easy storage, you can pour your bone broth or stock in several freezer bags or in an ice tray and freeze for up to 6 months. When you need to add flavor, just pop a few of them out and add to soups, sauces or gravies!
Note that the nutrition facts in this recipe are estimated based on similar ready-made products. Most of the ingredients are used partially for flavor with large parts discarded.
Preparation time
Hands-on: 15 minutes
Overall: 2 hoursNutritional values (per cup, 240 ml stock)
| Total Carbs | 0.5 | grams |
| Fiber | 0 | grams |
| Net Carbs | 0.5 | grams |
| Protein | 3.6 | grams |
| Fat | 3.1 | grams |
| of which Saturated | 0.7 | grams |
| Energy | 41 | kcal |
| Magnesium | 120 | mg (30% RDA) |
| Potassium | 401 | mg (20% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (32%), fat (64%)
Ingredients (makes about 10 cups stock)
- 2 chicken carcasses (about 1 kg/ 2.2 lbs)
- 2 medium celery stalks
- stalks from 2 fennels or 2 more celery stalks
- 1 medium yellow or red onion, halved
- 4 cloves garlic, peeled
- juice from 1 fresh lemon or 2 tbsp apple cider vinegar
- 2 bay leaves
- 3 whole allspice
- 4 sprigs of thyme
- 1 tbsp sea salt
- 8-10 cups water, enough to cover the bones, no more than 2/3 capacity of your pressure cooker
- Other options: carrots, leeks, parsnip, parsley roots or celeriac
Instructions
- Cut the celery in thirds. Peel and halve the onion and garlic. Place the chicken carcasses in the Instant Pot or a pressure cooker.
- Add water until you fill about two thirds of its capacity. Add the celery, onion, garlic, bay leaves, allspice, vinegar (or use lemon juice), salt and pepper.
Note: Apart from these vegetables you can use carrots, leeks, parsnip, parsley roots, or celeriac.
- Set the program to Manual with the valve in the sealed position, and cook on high pressure for 30 minutes. Let the pressure release naturally.
- Remove the lid. Using tongs, remove all of the vegetables, spices and chicken, and place them in a deep baking tray. Let the meat cool down until cool enough to touch. Shred the meat off the bones and reserve for another use. You can add the meat to soups or cook with some cauliflower rice. Stop at this step if you want to make chicken stock, or continue to the next step for more concentrated bone broth. You should get about 10 cups of stock.
- Place the bones and skin back in the pressure cooker, cover with a lid and cook on the same settings for another 60 minutes with the valve still in the sealed position.
- Let the pressure release naturally and remove the lid. Strain the bone broth to remove the bones and any leftover skin. Discard the solids.
- (This step is optional but recommended for better storage.) Pour the stock in a pot and cook on medium-low for about 60 minutes, until it's reduced to about a third. Once reduced, it will be less opaque. You should get about 4 cups of concentrated bone broth.
Note: Alternatively, you can use the Sautee setting on your Instant Pot to reduce the stock.
- Pour in a storage jar to keep refrigerated for up to 5 days, or pour in freezer bags or freezer-friendly containers to store for up to 6 months.
- Use just like you would chicken stock or bone broth. It's delicious to drink straight from a cup, or use to make soups, gravies, sauces and more!
from KetoDiet Blog https://ift.tt/3c5E3Lg
via IFTTT
These low-carb burgers taste just like the real deal! Fluffy low-carb bread buns brushed with homemade mayonnaise and filled with juicy, satisfying beef burgers, creamy blue cheese, tomato slices and lettuce.
You can use our classic keto buns. It's easy! You can watch the video below to see how to make them step-by-step.
If you can't eat nuts then you can use these nut-free keto buns instead. Or for extra flavor, you can use this recipe to make yeast keto buns.
Once you have the burger buns, this recipe is really quick and easy to put together in just a few minutes. Simple and delicious low-carb, high-protein keto dinner in just 15 minutes. If you need more protein, simply make bigger burger patties.
Preparation time
Hands-on: 15 minutes
Overall: 15 minutesNutritional values (per burger)
| Total Carbs | 16.6 | grams |
| Fiber | 9 | grams |
| Net Carbs | 7.6 | grams |
| Protein | 45.7 | grams |
| Fat | 66.6 | grams |
| of which Saturated | 22.8 | grams |
| Energy | 828 | kcal |
| Magnesium | 138 | mg (34% RDA) |
| Potassium | 1,032 | mg (52% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%)
Ingredients (makes 2 burgers)
- 2 Ultimate Keto Buns or Nut-Free Keto Buns
- 300 g ground beef (10.6 oz)
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 tsp paleo mayonnaise (20 ml) - you can make your own mayo
- 85 g blue cheese (3 oz)
- 2 large slices tomato (85 g/ 3 oz)
- 4 small lettuce leaves (30 g/ 1.1 oz)
- ghee or olive oil for greasing
Instructions
- Prepare the keto burger buns. If you don't have any, you'll need an extra hour to prepare them.
Note: If you can't eat nuts, you can make nut-free keto buns instead. For extra flavor, use this recipe to make yeast keto buns.
- In a bowl, mix the ingredients for the burger patties: beef, onion powder, garlic powder, apple cider vinegar, sea salt and black pepper. Do not overmix or the burgers will become tough.
- Using your hands, create 2 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
- Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside.
- Grease a hot skillet with a small amount of ghee or olive oil, and add the burger patties. The patties should sizzle as soon as they touch the skillet. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side, about 2-3 minutes.
- Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices.
- Top with pieces of blue cheese and cook for another 2-3 minutes. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
Note: Fat for greasing is not included in the nutrition facts as some fats in the meat are lost during the cooking process.
- To assemble the burger, spread about a teaspoon of mayonnaise on each bun halve. Top with a burger patty, a large slice of tomato, few lettuce leaves, and then add the top bun.
- Eat immediately while still warm.
from KetoDiet Blog https://ift.tt/3wLHh0g
via IFTTT
Love Reese's peanut butter cups but can't eat peanuts? Then this is the perfect recipe for you!
Toasting enhanced the flavor of coconut and adds subtle caramel-like sweetness. It's delicious without any sweeteners, although you can add some low-carb sweeteners if you prefer a sweeter taste.
I like these best with 90% dark chocolate like Lindt, however they’ll taste closer to the original if you can find a good keto-friendly milk chocolate sweetened with erythritol, stevia, monk fruit, xylitol or allulose. And if you like these cups really sweet, you could even use sugar-free white chocolate.
If you can't eat coconut, you can always make our Chocolate Almond Butter Cups instead!
Preparation time
Hands-on: 15 minutes
Overall: 1 hourNutritional values (per cup)
| Total Carbs | 10.3 | grams |
| Fiber | 5.7 | grams |
| Net Carbs | 4.6 | grams |
| Protein | 3.9 | grams |
| Fat | 32.7 | grams |
| of which Saturated | 23.1 | grams |
| Energy | 325 | kcal |
| Magnesium | 58 | mg (15% RDA) |
| Potassium | 253 | mg (13% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (5%), fat (89%)
Ingredients (makes 6 cups)
- 3/4 cup Toasted Coconut Butter (180 g/ 6.4 oz)
- 1 1/4 bar 90% dark chocolate (125 g/ 4.2 oz)
- 30 g cacao butter or virgin coconut oil (1.1 oz)
- Optional: powdered low-carb sweetened and flaked sea salt
Instructions
- Make the toasted coconut butter by following this recipe. It will only take a few minutes! If you've already got some in the fridge, gently heat up to make it runny.
Note: If you prefer the filling sweeter, add 1 to 4 tablespoons of powdered Erythritol, Swerve or Allulose.
- Melt the dark chocolate in a double boiler or a glass bowl placed on top of a small saucepan filled with a cup of water over a medium heat.
- Add the cacao butter. Once completely melted, remove from the heat and set aside to cool down. The chocolate should reach room temperature.
- To make the cups, use 6 small-medium silicon or paper muffin moulds. Place about a teaspoon full into the bottom of each mould, and then place in the freezer for 1 to 2 minutes.
- Use another teaspoon to coat the sides of the mould with the chocolate. This should use roughly two thirds of all of the melted chocolate. Set the rest aside, and place the moulds in the freezer for 5 minutes to harden.
- Add a teaspoon of the toasted coconut butter and place in the freezer for another 10 minutes or until set.
- Pour the remaining chocolate evenly over the top of each to fill each mould, about a teaspoon per cup. Tilt and swirl the cups if needed to ensure even coating. (You may need to heat up the remaining chocolate if it has started to set to ensure it pours easily.)
- Optionally, you can add some flaked sea salt on top of each cup (or add it in the next step after the chocolate has fully set).
- Place the moulds in the freezer or fridge to set. Store in the fridge in a sealed container for up to one month, or freeze for up to 3 months. One serving (cup) is about 56 grams (2 oz).
from KetoDiet Blog https://ift.tt/3bYWO2Z
via IFTTT
Toasting coconut enhances the favor and adds a subtle sweetness to this deliciously creamy butter. Easy DIY toasted coconut butter in just 15 minutes!
from KetoDiet Blog https://ift.tt/3EVNKbA
via IFTTT
These mini low-carb burgers are a fun party appetizer that's ideal for any parties and gatherings like birthdays and game nights.
from KetoDiet Blog https://ift.tt/31q04lY
via IFTTT
Zero-carb noodles served with the creamiest keto cheese sauce. An easy vegetarian keto dinner recipe in just 10 minutes!
from KetoDiet Blog https://ift.tt/3CL99Ur
via IFTTT
Fluffy keto chocolate muffins topped with silky smooth sugar-free caramel frosting. A decadent treat for any special occasion!
from KetoDiet Blog https://ift.tt/3mD9GlC
via IFTTT
These subways are made with deliciously juicy marinara meatballs which are stuffed into fluffy keto bread baguettes and topped with melty cheese. Your favorite take out made low-carb!
from KetoDiet Blog https://ift.tt/3GJiezu
via IFTTT
To Prepare and Cook Delicious Meal Read These Free Recipes - CLICK BELOW
