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!

Read more...



from KetoDiet Blog https://ift.tt/3HG7rX0
via IFTTT

Keto Vanilla Custard

Deliciously creamy macadamia and toasted coconut butter with gut-healing collagen for creaminess and extra protein. A healthy snacking option with no sugar!

Read more...



from KetoDiet Blog https://ift.tt/2YVKwFU
via IFTTT

Keto Macadamia Coconut Collagen Butter

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!

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional 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
Filling & topping:

Instructions

  1. Mix all the base ingredients together in a bowl.
  2. In a clean mixing bowl add all the filling ingredients and mix using an electric whisk until thick.
  3. Spoon the base evenly across 4 glasses. Add the cheesecake filling.
  4. Puree the blackberries in a blender until smooth.
  5. Top with the pureed berries.
  6. Serve or place in the fridge to set overnight.
  7. Keep refrigerated for up to 5 days.


from KetoDiet Blog https://ift.tt/3ca8IXW
via IFTTT

No Bake Keto New York Cheesecake Jars

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:

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 hours

Nutritional 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

  1. Cut the celery in thirds. Peel and halve the onion and garlic. Place the chicken carcasses in the Instant Pot or a pressure cooker.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the pressure release naturally and remove the lid. Strain the bone broth to remove the bones and any leftover skin. Discard the solids.
  7. (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.
  8. 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.
  9. 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

How To Make Chicken Stock and Bone Broth

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 minutes

Nutritional 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Eat immediately while still warm.


from KetoDiet Blog https://ift.tt/3wLHh0g
via IFTTT

Keto Blue Cheese Burger

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 hour

Nutritional 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)

Instructions

  1. 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.
  2. 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.
  3. Add the cacao butter. Once completely melted, remove from the heat and set aside to cool down. The chocolate should reach room temperature.
  4. 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.
  5. 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.
  6. Add a teaspoon of the toasted coconut butter and place in the freezer for another 10 minutes or until set.
  7. 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.)
  8. 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).
  9. 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

Keto Toasted Coconut Chocolate Cups

Toasting coconut enhances the favor and adds a subtle sweetness to this deliciously creamy butter. Easy DIY toasted coconut butter in just 15 minutes!

Read more...



from KetoDiet Blog https://ift.tt/3EVNKbA
via IFTTT

Homemade Toasted Coconut Butter

To Prepare and Cook Delicious Meal Read These Free Recipes - CLICK BELOW

Custom Keto Diet
© Re ketogenic diet 2014 || Powered by Blogger || Designed by - Dapinder