Indulge in a creamy and satisfying low-carb breakfast or brunch with our Creamy Eggs with Gruyere Cheese recipe. This easy skillet meal offers simplicity, convenience, and a delightful combination of flavors that will leave you wanting more.

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Creamy Eggs with Gruyere Cheese

Craving a warm and toasty English muffin while sticking to your keto lifestyle? Look no further than our Quick Keto English Muffin recipe!

Made in just a few minutes using a microwave, this gluten-free delight can be toasted to perfection just like regular English muffins. With only a handful of simple ingredients, including almond flour, coconut flour, and psyllium husk powder, you can enjoy a fluffy and satisfying keto-friendly breakfast or snack.

Let's dive into this easy-to-make recipe and elevate your mornings to a whole new level!

Recipe Tips

Can't eat eggs? I've got you covered - make this Quick Keto Eggless English Muffin instead!

Don't waste the yolk! Use it to make Hollandaise Sauce, Garlic Mayonnaise or Lemon Curd!

Want to make these as part of your meal prep routine? This recipe is easy to scale up! Simply make 4-8 servings at once by combining everything in a mixing bowl, then add the wet ingredients. Use a hand whisk or an electric mixer to combine. Transfer into individual ramekins or a large muffin pan. Bake the muffins in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 15-20 minutes or until cooked in the centre.

Wondering which toppings to serve with your Keto English Muffin? Here are some tasty suggestions!

  • goat's cheese topped with smoked salmon or ham
  • cream cheese plus ham and/or cheese slices
  • fried egg, avocado, bacon, cheddar
  • mashed avocado with a dash of lime juice
  • butter and sugar-free jam (here we used Blueberry Chia Jam)

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per serving, 1 muffin, no toppings)

Total Carbs 9.9 grams
Fiber 5.8 grams
Net Carbs 4.1 grams
Protein 10.6 grams
Fat 14.8 grams
of which Saturated 2.2 grams
Energy 202 kcal
Magnesium 80 mg (20% RDA)
Potassium 301 mg (15% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (22%), fat (69%)

Ingredients (makes 1 muffin)

Instructions

  1. Separate the egg white from the egg yolk. Reserve the yolk for another recipe.
  2. In a small ramekin or a mug, all of the dry ingredients (almond flour, coconut flour, psyllium powder, baking powder and salt).
  3. Add the wet ingredients (egg white plus almond milk or water) and mix until well combined and a dough forms. Microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
    Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.
  4. Use a spatula to loosen the edges and invert. Slice in half and toast if desired.
  5. Serve immediately with some butter and berry jam (here we used Blueberry Chia Jam), or with cream cheese and other savory toppings such as smoked salmon, ham or cheese.
  6. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.


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Quick Keto English Muffin

Introducing Breton Chicken — a delightful, low-carb, and protein-packed dish that's as easy to make as it is delicious.

This recipe is not only perfect for a quick and satisfying midweek dinner, but it also shines as a meal prep option. Serve it alongside creamy cauliflower mash, zucchini noodles, or shirataki noodles to keep it low-carb.

With flavorful ingredients like chicken breasts, Dijon mustard, white wine, and creme fraiche, this dish is sure to impress. Top it off with a sprinkle of fresh thyme or parsley for an added touch of herbaceous goodness.

Let's dive into this mouthwatering recipe!

Recipe Tips

This recipe is made with skin-on chicken breasts which are a great high-protein option that are packed full of flavor. You can also use skin-on chicken thighs (boneless or bone-in). If you use any of these alternatives, make sure to adjust the cooking time. It will take less time if you use boneless chicken thighs, and about the same time if you use bone-in chicken breasts. Not a fan of chicken skin? You can also skinless chicken breasts or thighs.

If you're watching your carb intake, be mindful that leeks contain a moderate amount of carbs. If you prefer a lower-carb option, you can either reduce the amount of leeks or consider substituting them partially with spring onions in the Breton Chicken recipe. This way, you can customize the dish to suit your dietary preferences without compromising on taste. And don't forget that you can do that all in our app in a few simple steps. Easy peasy!

This easy low-carb recipe is best served with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).

Preparation time

Hands-on:    20 minutes
Overall:     45 minutes

Nutritional values (per serving, chicken breast + sauce)

Total Carbs 11 grams
Fiber 1.6 grams
Net Carbs 9.4 grams
Protein 33.7 grams
Fat 40.2 grams
of which Saturated 17.6 grams
Energy 554 kcal
Magnesium 57 mg (14% RDA)
Potassium 507 mg (25% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (25%), fat (68%)

Ingredients (makes 4 servings)

  • 2 large or 4 small chicken breasts, skin-on, boneless (600 g/ 1.3 lb)
  • sea salt and pepper, to taste
  • 2 tbsp extra virgin avocado oil or olive oil, divided (30 ml)
  • 2 tbsp butter or ghee (30 ml)
  • 1/2 medium yellow onion, diced (55 g/ 1.9 oz)
  • 2 cloves garlic, minced
  • 1 medium carrot, sliced (60 g/ 2.1 oz)
  • 1 large leek, sliced (150 g/ 5.3 oz)
  • 1 tbsp Dijon mustard or yellow mustard (15 g/ 0.5 oz)
  • 1/3 cup dry white wine (80 ml/ 2.7 fl oz)
  • 3 tbsp fresh lemon juice (45 ml)
  • 2/3 cup creme fraiche or sour cream (160 g/ 5.6 oz)
  • 1 tbsp fresh thyme or parsley
  • Optional: serve with cauliflower mash or zucchini noodles

Instructions

  1. Season the chicken breasts with salt and pepper from both sides (use 1 small or 1/2 large chicken breast per each serving). Peel and slice the onion and carrot into thin slices. Slice the leek and mince the garlic.
  2. Grease a skillet with 1 tbsp of avocado oil (or olive oil). Add the chicken breasts, skin side down, and cook on medium-high for about 3 minutes without moving. Turn on the other side, reduce to medium, and cook for another 12 to 15 minutes. Transfer to a plate and keep warm. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)
  3. Grease the skillet where you cooked the chicken with the remaining 1 tbsp avocado oil and all of the butter (or ghee). Add the onion and cook on medium-high for 3 minutes, until fragrant. Add the garlic, carrot and leek. Cover with a lid and cook on medium for 8 to 10 minutes, until the carrot is tender.
  4. Add the Dijon mustard (or yellow mustard), white wine and lemon juice. Stir through to combine. Add the creme fraiche (or sour cream) and cook until the sauce is thickened and creamy, for about 3 minutes. Add the fresh chopped herbs such as thyme or parsley.
  5. Add back the chicken, skin side up, and cook for a few minutes just to heat through. You can optionally place the skillet under a broiler to crisp up the skin (make sure to use an oven-friendly skillet).
  6. Slice the chicken and serve. Eat with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).


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Low-Carb Breton Chicken

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