Indulge in a healthy and delicious treat with our spiced nut chocolate bark! Made with a blend of mixed nuts baked with the perfect blend of cinnamon, vanilla and sea salt, this low-carb snack is coated in rich and creamy 90% dark chocolate.

Perfect for satisfying your sweet tooth while staying on track with your health goals, this chocolate bark is a must-try for all chocolate and nut lovers.

Recipe Tips

We're using several types of nuts. However, this bark will work just as well with just one to two types of nuts or even seeds if you follow a nut-free diet.

Make nuts easier to digest by activating them! Activation involves soaking the nuts in water for a specific amount of time, which helps to release enzymes and increase the bioavailability of important nutrients such as vitamins and minerals. Additionally, activating nuts makes them easier to digest and can enhance their natural sweetness and nutty flavor.

To activate nuts, simply soak them in filtered water for the recommended time (usually around 8-12 hours for almonds and 4-6 hours for other nuts), then rinse and drain them before using in recipes. This simple step can add an extra boost of nutrition and flavor to your favorite dishes.

Is 90% dark chocolate too bitter for you? You can use same amount of 85% dark chocolate, or even use sugar-free milk chocolate sweetened with healthier low-carb options such as Stevia, Erythritol or Allulose.

Need to make these keto bars travel friendly? Use cacao butter instead of coconut oil! Unlike coconut oil, cacao butter is stable at room temperature.

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 30 minutes

Nutritional values (per serving, 1 piece)

Total Carbs 5.5 grams
Fiber 2.2 grams
Net Carbs 3.3 grams
Protein 3.6 grams
Fat 17.3 grams
of which Saturated 6 grams
Energy 179 kcal
Magnesium 52 mg (13% RDA)
Potassium 175 mg (9% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (8%), fat (85%)

Ingredients (makes 16 bars)

Instructions

  1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Ideally, use activated nuts in this recipe (see recipe tips above.) In a mixing bowl, combine the brown low-carb sweetener, cinnamon, vanilla powder (or vanilla extract), salt and melted butter.
  2. Add the nuts and stir to combine.
  3. Place them on a baking tray and spread for even baking. Bake for 12 to 15 minutes, turning the tray halfway. Remove from the oven and set aside.
  4. Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool slightly.
  5. Pour the chocolate mixture into a parchment-lined baking dish, glass container or a silicon cake pan. Scatter the roasted nuts over the top.
    Note: We're using a 20 x 20 cm (8 x 8 inch) silicon cake pan.
  6. Refrigerate for about 1 hour, or until set and ready to slice.
  7. Once set, slice or break into pieces. Keep refrigerated for up to 1 week or freeze for up to 3 months.


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Keto Spiced Nut Chocolate Bark

Try these savory Chile & Lime Granola Bars for a low-carb snack option packed with flavor. Made with nuts, seeds, eggs, spices and allulose, they're a great on-the-go high-protein snack, breakfast and lunchbox option.

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Low-Carb Savory Chile & Lime Granola Bars

Spice up your meal routine with our low-carb version of the classic Indian dish, Beef Vindaloo. High in protein & perfect for meal prep. Spicy, tangy, & slightly sweet taste, enjoy it on its own or with rice or naan bread.

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Low-Carb Beef Vindaloo

Easy frittata recipe featuring sausage and pizza toppings including tomatoes, mozzarella, and Italian herbs. Perfect for low-carb and keto diets, this dish is also high in protein and filling. A healthy and satisfying option for the whole family.

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Sausage Pizza Frittata

Enjoy a low-carb twist on a classic dish with our recipe for Eggs Royale using broccoli instead of bread, topped with perfectly cooked eggs and a rich browned butter hollandaise sauce. A keto-friendly and gluten-free option for brunch.

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Keto Eggs Royale with Browned Butter Hollandaise

I'll admit it. This is not my finest looking recipe. I was thinking about reshooting it but in the end I decided to keep it. Make it authentic, real, just like it's supposed to be. It may not look as the most appetizing keto meal but it sure is delicious, convenient and filling!

This easy low-carb bake is a great option to serve any time of the day - for breakfast, lunch or dinner. You only need a few common ingredients to make this satisfying low-carb dinner. All made in one tray with minimum clean up afterwards!

And if you like sausage casseroles, make sure to check out my Sauerkraut Sausage Casserole too!

Recipe Tips

We are using meaty sausages with no starches. If possible, use gluten-free sausages that only use raw meat, spices and seasonings. The are a bit crumblier than the ones with added starches but contain more protein to keep you full for longer.

The combination of cabbage, mushrooms, tomatoes and spinach is not used just for flavor. These vegetables are high in electrolytes! Feel free to use lightly cooked spinach instead of frozen, and fresh tomatoes instead of canned tomatoes. Other options that will work well in this recipe are zucchini (courgette), eggplant (aubergine) and red cabbage.

For more flavor, add a tablespoon of Dijon mustard into the cooked vegetables before baking.

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving, about 1 cup cooked vegetables + 3 sausages)

Total Carbs 15.9 grams
Fiber 7.5 grams
Net Carbs 8.3 grams
Protein 39 grams
Fat 50.5 grams
of which Saturated 14.9 grams
Energy 652 kcal
Magnesium 120 mg (30% RDA)
Potassium 1,308 mg (65% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (24%), fat (71%)

Ingredients (makes 4 servings)

  • 1 small red onion, sliced (60 g/ 2.1 oz)
  • 1/4 head green cabbage, sliced (250 g/ 8.8 oz)
  • 2 cups sliced brown mushrooms (145 g/ 5.1 oz)
  • 350 g frozen spinach, defrosted and thawed (12.4 oz)
  • 12 English or Italian sausages (800 g/ 1.76 lbs)
  • 4 tbsp extra virgin avocado oil or olive oil (60 ml)
  • 1 can chopped tomatoes (400 g/ 14.1 oz)
  • 1/4 cup fresh chopped parsley

Instructions

  1. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Slice the onion, cabbage and mushrooms. Defrost and drain the spinach.
  2. Place the onion and sausages in a deep baking tray greased with half of the avocado olive (or olive oil). Drizzle the remaining oil over the sausages.
  3. Place in the oven and bake for 15 minutes, turning the sausages half way. Alternatively, you can brown the onion and the sausages in a skillet.
  4. Remove the tray from the oven. Reduce the temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
  5. Using tongs, place the browned sausages in a plate. To the baking dish add the sliced cabbage, mushrooms, spinach, tomatoes and chopped parsley. Season with salt and pepper and toss to combine. Top with the browned sausages. Place back in the oven and bake for another 20 minutes.
  6. Remove from the oven and optionally top with more parsley.
  7. Eat warm or let it cool down and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Reheat before serving.


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All Day Sausage Casserole

This healthy high-protein, low-carb salad is a great option for your weekly meal prep. Tender chicken breasts, crunchy broccoli and celery are combined with blue cheese dressing which is so creamy that it can even be used as a dip. It's as simple as that!

Recipe Tips

This recipe uses broccoli and celery although other options will work just fine. Try steamed green beans, cauliflower or even some shredded cabbage or kohlrabi.

You can use poached chicken breasts or leftover rotisserie chicken shredded into pieces. If using raw chicken, you’ll need about 800 g (1.76 lbs) of raw chicken breasts to get about 600 g (1.3 lbs) of cooked chicken.

Travel friendly tip: Use mason jars to assemble your salad. Start by adding the dressing, followed by diced or shredded chicken, and finally add the chopped celery and broccoli. When ready to serve, simply tip into a serving bowl!

Preparation time

Hands-on:    10 minutes
Overall:     15 minutes

Nutritional values (per serving, about 390 g/ 13.8 oz)

Total Carbs 10.9 grams
Fiber 3.6 grams
Net Carbs 7.3 grams
Protein 55.6 grams
Fat 32.8 grams
of which Saturated 12.9 grams
Energy 563 kcal
Magnesium 76 mg (19% RDA)
Potassium 884 mg (44% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (41%), fat (54%)

Ingredients (makes 4 servings)

  • 150 g crumbled blue cheese (5.3 oz)
  • 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz)
  • 1/2 cup sour cream (115 g/ 4.1 oz)
  • 1 tbsp apple cider vinegar (15 ml)
  • 1/4 tsp garlic powder
  • ground black pepper, to taste
  • 600 g cooked chicken breasts, skinless and boneless (1.3 lbs)
  • 4 medium celery stalks, chopped (225 g/ 8 oz)
  • 400 g broccoli florets or tenderstem broccoli (14.1 oz)

Instructions

  1. To make the dressing: Place the crumbled blue cheese, mayonnaise, sour cream, vinegar, garlic powder and black pepper in a mixing bowl. Mix to combine.
  2. Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside. Slice or shred the chicken.
  3. To make the salad: Combine the chicken, celery, broccoli and blue cheese dressing.
  4. The salad can be stored in a sealed jar in the fridge for up to 4 days.


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Creamy Chicken Blue Cheese Salad

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