Authentic Schnitzel made low-carb, the way you would enjoy it in any German or Czech restaurant. The best crunchy coating and juicy meat that's packed full of flavor!
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This side salad is a great way to prepare lettuce, especially if you need to use up large amounts. It's super simple and you only need a few ingredients we all have on hand; olive oil, lemon juice, garlic and fresh herbs.
You can use any lettuce including crunchy types such as Little Gem or Romaine, soft types like lamb lettuce, or red lettuce such as Radicchio.
If you want to make it a bit more special, flavorful and add extra protein, sprinkle in some grated parmesan cheese. Serve with some crispy chicken, juicy steak or baked salmon and a few lemon wedges.
Preparation time
Hands-on: 5 minutes
Overall: 5 minutesNutritional values (per serving, about 2 cups, 100 g/ 3.5 oz)
| Total Carbs | 2.7 | grams |
| Fiber | 0.9 | grams |
| Net Carbs | 1.8 | grams |
| Protein | 1.1 | grams |
| Fat | 13.7 | grams |
| of which Saturated | 1.9 | grams |
| Energy | 134 | kcal |
| Magnesium | 12 | mg (3% RDA) |
| Potassium | 199 | mg (10% EMR) |
Macronutrient ratio: Calories from carbs (5%), protein (3%), fat (92%)
Ingredients (makes 4 servings)
- 4 tbsp extra virgin olive oil (60 ml)
- 3 tbsp fresh lemon juice (45 ml)
- 1 tbsp apple cider vinegar (15 ml)
- 2 tbsp herbs of choice (dill, basil, parsley or chives)
- 1 clove garlic, minced
- 300 g mixed lettuce of choice (10.6 oz)
- sea salt and pepper, to taste
- Optional: 4 tbsp grated Parmesan
Instructions
- Prepare the vinaigrette by mixing olive oil, lemon juice, vinegar, freshly chopped herbs (dill, basil, parsley or chives) and minced garlic.
- Wash the lettuce and run it through a salad spinner or pat dry using a paper towel. If the leaves are large, chop or tear into smaller pieces.
- Drizzle the dressing over the lettuce. Optionally you can add a few tablespoons of grated parmesan or pecorino.
- Toss to combine. Serve immediately with any proteins such as juicy steak, roast chicken or baked salmon. This salad can be stored in the fridge for up to a day. If not serving immediately, keep the dressing in a small container and pour over the leaves just before serving.
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It's that time of year again.
Fall is the best time for comforting soups, nutritious stews and warming spices. This gumbo is a hearty recipe that will warm you through chilly late summer nights, fall and winter.
Unlike many gumbo recipes, this soup-stew is not just low-carb but it's also gluten-free. Once cooked, okra acts as a thickener in this hearty Southern inspired stew. This means there is no roux and no flour needed!
If you're not a huge fan of shrimp and prawns, try chicken breasts or turkey and add some diced chorizo for extra flavor.
This gumbo can be served on its own as a soup, or as a stew with some rice or bread. To keep this recipe low-carb, simply swap the high-carb sides with cauliflower rice or shirataki rice.
Recipe Tips
This gumbo uses two types of spice blends. The first one is Creole Spice mix and second one is Old Bay Seasoning. You can either buy these ready-made or make them from scratch. Here's a recipe for homemade Creole spice blend and Here's a recipe for homemade Old Bay seasoning.
For even more flavor, add some chopped andouille sausage. If you prefer your gumbo hot and spicy, add some chorizo and a good pinch of cayenne pepper.
Are you tracking your diet using our app? You can make quick adjustments, such as adding cauliflower rice as a side, directly in the KetoDiet App by cloning any of the recipes from the blog and customizing them to fit your macros and preferences in the app.
Preparation time
Hands-on: 15 minutes
Overall: 50 minutesNutritional values (per serving, about 2 cups without side)
| Total Carbs | 10.1 | grams |
| Fiber | 4.1 | grams |
| Net Carbs | 6.1 | grams |
| Protein | 19.7 | grams |
| Fat | 16.5 | grams |
| of which Saturated | 7.5 | grams |
| Energy | 259 | kcal |
| Magnesium | 68 | mg (17% RDA) |
| Potassium | 700 | mg (35% EMR) |
Macronutrient ratio: Calories from carbs (10%), protein (31%), fat (59%)
Ingredients (makes 6 servings)
- 1 medium brown onion, diced (100 g/ 3.5 oz)
- 2 cloves garlic, sliced
- 3 large celery stalks, sliced (190 g/ 6.7 oz)
- 1 large green bell pepper (150 g/ 5.3 oz)
- 250 g okra (8.8 oz)
- 1/2 stick butter (57 g/ 1 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- 400 g canned peeled tomatoes (14.1 oz)
- 4 cups chicken stock (960 ml)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp Creole spice mix
- 1 tbsp Old Bay seasoning
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 600 g raw shrimp, peeled and deveined (1.3 lbs)
- Optional to serve: cauliflower rice or shirataki rice, and fresh parsley, thyme or green onions
Instructions
- Prepare all the ingredients. Cut the okra into about 1.5 inch (4 cm) pieces. Dice the onion and mince the garlic. Slice the celery and dice the bell pepper.
- Place the butter and olive oil in a large pot. Add chopped onion and cook for 3 to 5 minutes, until fragrant and lightly browned.
- Add minced garlic, chopped green bell pepper and sliced celery stalks. Cook for 3 to 5 minutes, stirring occasionally.
- Add the tomatoes, chicken stock, bay leaf, 1 tbsp Creole seasoning, 1 tbsp Old Bay seasoning, salt and black pepper. Bring to a boil over a high heat and cover with a lid. Reduce to medium-low and cook for about 30 to 35 minutes, until the okra is tender.
- When the okra is tender, remove the lid. Taste and season more if needed. Add the peeled and deveined shrimp. Stir through and cook for another 5 minutes. Take off the heat and set aside.
- Serve warm as it is or with some cauliflower rice or shirataki rice and some freshly chopped parsley.
- To store, let it cool down and refrigerate for up to 4 days. For longer storage, place in a container and freeze for up to 3 months.
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Wild blueberries, cream and lemon are featured in this simple high-protein, low-carb breakfast smoothie that's packed with antioxidants!
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Fragrant strawberries, cream and vanilla are a match made in heaven in this simple high-protein keto breakfast smoothie.
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I've been making this sauce for years because it's so easy and adds an amazing flavor to any dishes, not just pasta! I like to serve mine with meatballs and vegetable pasta alternatives like zucchini noodles.
Just like this Baked Feta Pasta Sauce, it's so versatile, plus it's also dairy-free! If you're planning to use it as pasta sauce, simply heat up and serve with your favorite low-carb pasta options such as zucchini noodles, palmini noodles, or shirataki noodles.
This sauce can also be used as a base for casseroles, meatballs and you can even use it to make bolognese-style dishes or keto lasagna. It works well on pizza because you can use it just like you would Marinara Sauce, or simply bake with some chicken.
Finally, this sugar-free tomato sauce is great for meal prep and batch cooking. It's easy to portion it up and freeze it so you've got a tasty sauce ready for future meals.
Preparation time
Hands-on: 10 minutes
Overall: 40 minutesNutritional values (per serving, about 1/2 cup, 120 ml/ 4 fl oz)
| Total Carbs | 5.2 | grams |
| Fiber | 2.1 | grams |
| Net Carbs | 3.1 | grams |
| Protein | 1 | grams |
| Fat | 7 | grams |
| of which Saturated | 1 | grams |
| Energy | 84 | kcal |
| Magnesium | 12 | mg (3% RDA) |
| Potassium | 242 | mg (12% EMR) |
Macronutrient ratio: Calories from carbs (16%), protein (5%), fat (79%)
Ingredients (makes about 4 cups, 960 ml)
- 450 g canned peeled tomatoes (1 lb)
- 4 large celery stalks, sliced (300 g/ 10.6 oz)
- 1 large brown onion, diced (150 g/ 5.3 oz)
- 4 cloves garlic, sliced
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1 tsp sea salt
- 1/2 tsp black pepper
- Optional: 1 tbsp Worcestershire sauce
Instructions
- Dice the onion. Slice the celery stalks and garlic. Pour the olive oil in a saucepan and add onion. Fry for 3 to 5 minutes, until lightly browned and fragrant. You can fry it longer for more caramelized flavor. Add garlic and cook for another 30 seconds.
- Finally add celery, tomatoes, salt and pepper. Optionally add 1 tablespoon of Worcestershire sauce. Cover with a lid and reduce the heat to low-medium. Simmer until the celery is tender, for 20 to 30 minutes.
- Remove the lid and give it a good stir. Set aside to cool down a little before using an immersion blender and processing until smooth.
- Let it cool down completely before pouring in saleable jars. Store in the fridge in sealed jars for up to a week. For longer storage, transfer to an ice tray or small freezer-friendly containers and freeze for up to 6 months. When ready to use, just pop out a few cubes.
- Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or any meatballs work best).
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Inspired by traditional Spanish Paella, this a one-pot low-carb meal is made with four types of seafood plus tomato, saffron and herb-infused cauli-rice.
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To Prepare and Cook Delicious Meal Read These Free Recipes - CLICK BELOW
