This is an easy low-carb vegetable soup recipe for everyday cooking. Roasting adds amazing depth which pairs perfectly with crunchy Parmesan crisps and fresh basil.
from KetoDiet Blog https://ift.tt/24idgIj
via IFTTT
from KetoDiet Blog https://ift.tt/24idgIj
via IFTTT
This low-carb chocolate bundt cake soft and moist thanks to zucchini! It has a spicy kick from cayenne pepper and sea salt and it's all drizzled with creamy cinnamon icing.
from KetoDiet Blog https://ift.tt/YI9EDrZ
via IFTTT
Making gut-healthy asparagus "pickles" is so easy! These fermented asparagus spears with garlic, dill and chillies are a great snack and will make a great addition to any meal.
from KetoDiet Blog https://ift.tt/BTcGkFA
via IFTTT
This is a simple yet delicious Fresh Keto Strawberry Pie. Sweet keto pie crust filled with strawberry sauce and fresh strawberries, all set with gelatin. No starches, no gluten and no sugar needed!
from KetoDiet Blog https://ift.tt/n9eRt3i
via IFTTT
This low-carb kumquat marmalade is deliciously sweet, tart and chunky with hints of vanilla, ginger and cardamom. And it's really easy to make! You won't need to use any thickeners — no chia seeds, gelatin or pectin needed!
What Are Kumquats?
Kumquat is a fruit with sweet, edible skin and tart, sour flesh. They are now in season and when used for marmalade, they have the perfect chunky texture with delicate flavor.
To add more flavor I used a combination of ginger, vanilla and cardamom which go really well together. I found most of these tips in the Flavour Thesaurus book which has been really helpful for my recipe development!
How to Make Low-Carb Marmalade
Making low-carb marmalade is easy! You'll only need kumquats, low-carb sweetener, water, spices and a pinch of salt — that's it.
You'll need to slice all the kumquats and remove the seeds. This may take some time as there will be plenty of seeds. Once you do this, you will add all of the remaining ingredients and let the kumquats sit to soak. Finally you'll cook it all on low-medium until soft and syrupy.
Thick Marmalade Without Sugar
In this recipe you will need Allulose — no substitutions! I'm using granulated Allulose although Allulose syrup can be used instead.
Ever since I discovered Allulose, I knew I needed to make marmalade. Allulose is the perfect low-carb sweetener that works and tastes just like sugar but with none of the blood sugar spikes and calories. Other low-carb sweetener options simply wouldn't create that perfect syrupy texture.
There are a few Allulose 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.
How Long Can I Store Homemade Marmalade for?
You can store this low-carb marmalade in a sealed jar in the fridge for up to 2 weeks. To preserve for longer, freeze or use the water-bath canning method.
Recipe Tips and Substitutions
Kumquats can be replaced with thinly sliced citrus fruits such as organic oranges, or a combination of oranges and lemons or tangerines.
If you can't get Allulose and need to use an Erythritol-based sweetener instead, you will need to add some gelatin (powder or sheets) to make it thicker, just like I did in my Chunky Low-Carb Strawberry Jam recipe. In this recipe I used gelatin sheets to replace part of the sweetener which would otherwise make the jam too sweet.
Preparation time
Hands-on: 30 minutes
Overall: 2 hours Nutritional values (per tbsp, 20 g/ 0.7 oz)
| Total Carbs | 2.7 | grams |
| Fiber | 1 | grams |
| Net Carbs | 1.7 | grams |
| Protein | 0.3 | grams |
| Fat | 0.1 | grams |
| of which Saturated | 0 | grams |
| Energy | 12 | kcal |
| Magnesium | 3 | mg (1% RDA) |
| Potassium | 28 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (75%), protein (12%), fat (13%)
Ingredients (makes about 620 g/ 1.4 lbs)
- 450 g kumquats, sliced and seeds removed (1 lb)
- 1 cup granulated Allulose (200 g/ 7.1 oz)
- 2 tsp grated fresh ginger
- 1/2 tsp vanilla bean powder or 1/2 tbsp sugar-free vanilla extract
- 1/4 tsp ground cardamom
- 1 cup water (240 ml/ 8 fl oz)
- pinch of sea salt
Instructions
- Wash the kumquats and slice them thinly. Remove any seeds, there will be plenty.
- Place the sliced kumquats in a saucepan (pouring any juice from the chopping board). Add Allulose, ginger, vanilla, cardamom and salt. Pour in a cup of water. Allow the sliced kumquats to sit for 30 to 45 minutes.
Note: Do not use any substitutes for the allulose as the syrup won't thicken with alternatives. If you can't get Allulose, see recipe tips for modifications.
- After 30 to 45 minutes, place on the stove and bring to a boil over medium-high heat.
- Reduce the heat and simmer on medium-low for 25 minutes, or until softened and syrupy (jam-like consistency with chunks of kumquats).
- Transfer the marmalade into a large glass jar (or more smaller jars) with a tight-fitting lid.
- This marmalade will keep in the fridge for about 2 weeks. It can be frozen for longer storage or preserved using the water-bath canning method.
from KetoDiet Blog https://ift.tt/pGL4KOC
via IFTTT
These Italian Cheese Stuffed Chicken is the ideal easy tray bake dinner for a hungry family. Filled with Parma ham, stringy mozzarella, sweet tomatoes and fragrant basil, these are familiar flavors that pair perfectly together.
The combination of lean chicken breasts, parma ham and mozzarella makes this meal a great option for those who need more protein in their diet.
I’m thinking for a Sunday roast or a simple midweek dinner option served with Arugula, Tomato & Feta Salad for a spring or summer inspired meal, or Creamy Parmesan Cauliflower Mash and Low-carb Creamed Spinach for a more satisfying comfort food dish. Yum!
Preparation time
Hands-on: 10 minutes
Overall: 35-45 minutesNutritional values (per serving, 1 chicken breast)
| Total Carbs | 5.1 | grams |
| Fiber | 1.1 | grams |
| Net Carbs | 4 | grams |
| Protein | 65.8 | grams |
| Fat | 25.8 | grams |
| of which Saturated | 9.4 | grams |
| Energy | 528 | kcal |
| Magnesium | 100 | mg (25% RDA) |
| Potassium | 1,073 | mg (54% EMR) |
Macronutrient ratio: Calories from carbs (3%), protein (51%), fat (46%)
Ingredients (makes 4 servings)
- 1 tbsp butter, ghee or olive oil (15 ml)
- 2 garlic cloves, minced
- 4 cups fresh spinach (120 g/ 4.2 oz)
- 2/3 cup cherry tomatoes, halved (100 g/ 3.5 oz)
- 2 tbsp extra virgin olive oil, divided (30 ml)
- 1 tsp balsamic vinegar
- 1/2 cup fresh basil
- 4 chicken breasts, skinless and boneless (900 g/ 2 lb)
- 4 slices of Parma ham (60 g/ 2.1 oz)
- 1 1/2 cups grated mozzarella (170 g/ 6 oz)
- good pinch of sea salt and pepper
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Heat 1 tablespoon of butter, ghee or olive oil in a skillet. Add the garlic and spinach and cook for about 1 minute until the spinach wilts. Drain the juices and place to one side.
- To prepare the salad filling, mix the tomatoes with olive oil (1 tbsp), basil and balsamic vinegar.
- Cut a pocket in each of the chicken breasts with a sharp knife. Flatten the chicken breasts slightly with a rolling pin.
- Use another tablespoon of olive oil to grease a baking tray to prevent sticking (or line with greaseproof paper). Add the chicken pockets.
- Add a slice of pancetta to each of the chicken breasts, cooked spinach and tomatoes. Season with salt and pepper and sprinkle half the mozzarella. Close the chicken breasts and top with the remaining cheese.
- Bake the stuffed chicken breasts in the oven for 25 – 30 minutes until cooked through, golden and to your liking.
- Tastes best when served fresh but can be stored in fridge for up to 3 days.
from KetoDiet Blog https://ift.tt/eH7FtS0
via IFTTT
This No Bake Keto Lemon Cheesecake is the perfect sugar-free and gluten-free treat for spring, Easter and summer!
The base is made with heart-healthy macadamia nuts and almonds that are toasted in the oven using low heat to preserve the oils and add rich nutty flavor which perfectly compliments the zingy, creamy cheesecake topping! Technically it's not 100% no bake as you'll be roasting the nuts, but this step is optional and you can always use raw nuts instead.
Unlike many no bake cheesecake recipes, there’s no gelatin in this cheesecake topping. The whipped cream combined with mascarpone hold well without the need for gelatin or any other thickener or stabilizer.
Meyer Lemon vs Regular Lemon: What's the Difference?
We're using Meyer lemons in this recipe. Compared to regular lemons, Meyer lemons are more round, have slight orange hue and are less acidic with floral undertones. Meyer lemons are almost like a cross between an orange and regular lemon which makes them perfect for those who prefer a more subtle, less zingy lemon cheesecake.
Meyer lemons are not the only option and you can use regular lemons in this recipe. Depending on your palate, use 1/4 (60 ml) to 1/2 cup (120 ml) of fresh juice, plus zest of 1 to 2 lemons.
Lemon Cheesecake Topping Options
This keto cheesecake is packed full of flavor so you could keep it plain with no topping, or add whipped cream (spread or pipe on top) with slices of lemon just like in the recipe below. Instead of lemon you can even use sliced strawberries or some raspberries, blueberries or blackberries which go well with lemon.
Preparation time
Hands-on: 20 minutes
Overall: 4 hoursNutritional values (per serving, 1 slice)
| Total Carbs | 6.1 | grams |
| Fiber | 1.6 | grams |
| Net Carbs | 4.4 | grams |
| Protein | 5.6 | grams |
| Fat | 47.3 | grams |
| of which Saturated | 25.3 | grams |
| Energy | 468 | kcal |
| Magnesium | 35 | mg (9% RDA) |
| Potassium | 131 | mg (7% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (5%), fat (91%)
Ingredients (makes 1 cheesecake, 12 slices)
Base:
- 1 cup macadamia nuts, roasted (134 g/ 4.8 oz)
- 1/2 cup blanched almonds, roasted (73 g/ 2.6 oz)
- 2 tbsp powdered Allulose or Erythritol (20 g/ 0.7 oz)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1 tsp sugar-free vanilla extract
Cheesecake layer:
- 2 1/2 cups heavy whipping cream, divided (600 ml/ 20 fl oz)
- 500 g full-fat cream cheese or mascarpone (1.1 lb)
- 3/4 cup powdered Allulose or Erythritol (120 g/ 4.2 oz)
- 1/2 cup fresh lemon juice, ideally Meyer lemon (120 ml)
- zest of 1 to 2 lemons (to taste), ideally Meyer lemon
- 1/2 to 1 sliced lemon, ideally Meyer lemon, to decorate
Instructions
- To roast the nuts, preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional) and place raw nuts in a baking tray in a single layer. Bake for about 25 minutes until the nuts are light golden, crisp and fragrant.
Note: Baking the nuts is optional (you can use raw nuts) but it is highly recommended.
- Add the warm nuts to a food processor and process until finely chopped. Add the 2 tbsp sweetener (powdered Allulose or Erythritol), butter and vanilla. Process again until it comes together.
- Press into springform pan (an 8-inch/20 cm deep springform pan or a 9-inch/23 cm springform pan) lined with parchment paper in the bottom. Place in the fridge while you make the cheesecake layer.
- To make the cheesecake layer, add 2 cups (480 ml) of the heavy cream to a bowl (reserving the remaining 1/2 cup/120 ml for topping). Add the mascarpone cheese (or cream cheese), remaining sweetener (powdered Allulose or Erythritol), lemon juice and lemon zest (use fine zest of 1-2 organic lemons - to taste).
Note: We are using Meyer lemons which are less acidic than regular lemons. If you use regular lemons, start with 1/4 (60 ml) lemon juice and add up top to 1/2 cup (120 ml), to taste.
- Using a hand mixer or stand mixer, beat until smooth and creamy. Add on top of the chilled nut layer and use a spatula to spread evenly.
- Refrigerate at least 3 hours before serving. To release the cheesecake from the pan, run a sharp knife around the edges.
- Beat the remaining 1/2 cup (120 ml) heavy cream until still peaks form. Transfer to a piping bag and pipe it all around the edge of the cheesecake. Or you can simply spread the cream on top with a spatula.
- Slice the remaining lemon and cut each slice in half to decorate the top of the cheesecake.
- Serve immediately or chill for an hour. Store in the fridge up to 5 days.
from KetoDiet Blog https://ift.tt/91LOwjh
via IFTTT
To Prepare and Cook Delicious Meal Read These Free Recipes - CLICK BELOW
