If you're looking for a quick and easy low-carb meal that's both satisfying and packed with protein, look no further than this delicious Caprese Frittata.

Made with just a handful of simple ingredients, including eggs, pesto, mozzarella, cherry tomatoes, and fresh basil, this flavorful dish is the perfect vegetarian option for a busy weeknight dinner or a lazy weekend brunch.

Not only is it easy to make, but it's also a great way to use up any leftover ingredients you might have on hand. So why not give this tasty Caprese Frittata a try?

Recipe Tips

Love frittatas? Make sure to check out these healthy low-carb, high protein options:

Preparation time

Hands-on:       10 minutes
Overall:        20 minutes

Nutritional values (per slice, 1/2 frittata)

Total Carbs 5.8 grams
Fiber 1.3 grams
Net Carbs 4.6 grams
Protein 34.9 grams
Fat 42.9 grams
of which Saturated 13.6 grams
Energy 552 kcal
Magnesium 39 mg (10% RDA)
Potassium 467 mg (23% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (26%), fat (71%)

Ingredients (makes 2 servings)

  • 1 ball fresh mozzarella cheese (125 g/ 4.4 oz)
  • 6 large eggs
  • 1 tbsp basil pesto (15 g/ 0.5 oz)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil or ghee (30 ml)
  • 1 cup cherry tomatoes, halved (5.3 oz)
  • fresh basil, to serve

Instructions

  1. Slice the mozzarella and prepare all the ingredients.
  2. Crack the eggs in a bowl and beat with the pesto, salt and pepper.
  3. Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).
  4. Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.
  5. Remove from the oven and set aside to cool down. Top with fresh basil just before serving.
  6. Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.


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Caprese Frittata

Are you missing sweet, chewy cookies but are low-carb? Look no further than these Chewy Keto Peanut Butter Cookies!

Made with peanut butter, coconut butter, egg, low-carb sweetener, and salt, these cookies are the perfect treat for satisfying your sweet tooth while staying within your dietary restrictions.

But what makes these cookies truly special is the addition of allulose, a low-calorie sweetener that gives the cookies their chewy texture. However, it's important to note that allulose can cause the cookies to brown faster, so it's crucial to bake them on low for longer.

Recipe Tips

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat peanuts? Use an equivalent amount of almond butter or sunflower seed butter!

If you prefer a crunchy cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Love simple keto desserts similar to these cookies? Check out these keto recipes:

Preparation time

Hands-on:     10 minutes
Overall:      30 minutes

Nutritional values (per cookie)

Total Carbs 6 grams
Fiber 2.4 grams
Net Carbs 3.6 grams
Protein 7.5 grams
Fat 16.8 grams
of which Saturated 5.1 grams
Energy 191 kcal
Magnesium 95 mg (24% RDA)
Potassium 215 mg (11% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (15%), fat (78%)

Ingredients (makes 10 cookies)

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard.
  2. Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt.
  3. Using a spatula, mix to combine.
  4. Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
  5. Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
  6. Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down.
  7. Store in an airtight container for up to a week or freeze for up to 3 months.


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Chewy Low-Carb Peanut Butter Cookies

Looking for a tasty and nutritious breakfast or brunch recipe? Try Eggs in Purgatory, a low-carb, high-protein dish with a tangy tomato sauce and eggs cooked right in. Similar to Shakshuka with an Italian twist, it's easy to make and packed with flavor.

Read more...



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Italian Eggs in Purgatory

Looking for a delicious low-carb, keto-friendly dessert that requires no baking? Try this easy recipe for Dulce De Leche Cheesecake made with Allulose. Perfect for those on a low-carb or keto diet, this crustless cheesecake is a decadent and guilt-free treat.

Read more...



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No Bake Keto Dulce De Leche Cheesecake

Looking for a delicious and filling breakfast that's low in carbs and high in protein? Look no further than this hearty Corned Beef Breakfast Hash recipe!

Packed with savory corned beef, crispy veggies, and topped off with perfectly fried eggs, this dish is sure to satisfy your hunger and keep you energized throughout the day.

Plus, it's super easy to make, so you can whip it up in no time even on the busiest of mornings. So, let's get cooking and start your day off right with this delicious and nutritious breakfast hash!

Recipe Tips

Use sugar-free corned beef. The ingredients should be limited to beed, salt and sodium nitrate (same preservative you'd find in bacon).

If you're looking to avoid processed meats like corned beef, you can easily swap it out for ground beef in this recipe. Simply brown the ground beef in a skillet with a bit of salt to taste, and then add in the veggies and spices as directed. The result will be a delicious and hearty breakfast hash that's just as satisfying as the original.

A cold beer is the perfect accompaniment to this savory and satisfying breakfast dish, making it a great option for a lazy weekend brunch or a quick weekday breakfast. There are many low-carb and gluten-free options available these days that are perfect for those who are watching their carb intake or who have gluten sensitivities. Just be sure to check the label.

Preparation time

Hands-on:        10 minutes
Overall:      20-25 minutes

Nutritional values (per serving)

Total Carbs 13.3 grams
Fiber 4.9 grams
Net Carbs 8.5 grams
Protein 48 grams
Fat 30.4 grams
of which Saturated 15 grams
Energy 524 kcal
Magnesium 64 mg (16% RDA)
Potassium 650 mg (33% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (38%), fat (55%)

Ingredients (makes 2 servings)

  • 1/2 head savoy cabbage, sliced and core removed (225 g/ 8 oz)
  • 1 small yellow onion, sliced (70 g/ 2.5 oz)
  • 1 small carrot, grated (50 g/ 1.8 oz)
  • 2 tbsp ghee, duck fat or olive oil (30 ml)
  • 1 can corned beef (340 g/ 12 oz)
  • 2 tbsp fresh lemon juice (30 ml)
  • 2 large eggs
  • Optional: pinch of whole or crushed caraway seeds and/or black pepper

Instructions

  1. Halve the savoy cabbage. Remove and discard the core. Cut into thin slices. Slice the onion peel and grate the carrot.
  2. Grease the skillet with ghee (or olive oil), reserving a teaspoon or two for cooking the eggs. Add the onion and cook for about 5 minutes, until fragrant and lightly browned.
  3. Add the corned beef, break into pieces and cook to crisp up for a few minutes.
  4. Add the sliced cabbage, carrot and lemon juice. Add a splash of water, toss to combine and cover with a lid. Cook for 5 to 7 minutes, or until the cabbage is crisp-tender, and then take off the heat.
  5. Meanwhile, fry the eggs in the remaining cooking fat. Optionally, add a pinch of crushed caraway seeds or black pepper.
  6. Serve the corned beef hash topped with the fried eggs. The hash (without eggs) can be stored in the fridge for up to 4 days. Eggs are best cooked fresh.


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Low-Carb Corned Beef Breakfast Hash

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