Looking for a tasty and nutritious breakfast or brunch recipe? Try Eggs in Purgatory, a low-carb, high-protein dish with a tangy tomato sauce and eggs cooked right in. Similar to Shakshuka with an Italian twist, it's easy to make and packed with flavor.

Read more...



from KetoDiet Blog https://ift.tt/nCUoV8t
via IFTTT

Italian Eggs in Purgatory

Looking for a delicious low-carb, keto-friendly dessert that requires no baking? Try this easy recipe for Dulce De Leche Cheesecake made with Allulose. Perfect for those on a low-carb or keto diet, this crustless cheesecake is a decadent and guilt-free treat.

Read more...



from KetoDiet Blog https://ift.tt/RSY7Jls
via IFTTT

No Bake Keto Dulce De Leche Cheesecake

Looking for a delicious and filling breakfast that's low in carbs and high in protein? Look no further than this hearty Corned Beef Breakfast Hash recipe!

Packed with savory corned beef, crispy veggies, and topped off with perfectly fried eggs, this dish is sure to satisfy your hunger and keep you energized throughout the day.

Plus, it's super easy to make, so you can whip it up in no time even on the busiest of mornings. So, let's get cooking and start your day off right with this delicious and nutritious breakfast hash!

Recipe Tips

Use sugar-free corned beef. The ingredients should be limited to beed, salt and sodium nitrate (same preservative you'd find in bacon).

If you're looking to avoid processed meats like corned beef, you can easily swap it out for ground beef in this recipe. Simply brown the ground beef in a skillet with a bit of salt to taste, and then add in the veggies and spices as directed. The result will be a delicious and hearty breakfast hash that's just as satisfying as the original.

A cold beer is the perfect accompaniment to this savory and satisfying breakfast dish, making it a great option for a lazy weekend brunch or a quick weekday breakfast. There are many low-carb and gluten-free options available these days that are perfect for those who are watching their carb intake or who have gluten sensitivities. Just be sure to check the label.

Preparation time

Hands-on:        10 minutes
Overall:      20-25 minutes

Nutritional values (per serving)

Total Carbs 13.3 grams
Fiber 4.9 grams
Net Carbs 8.5 grams
Protein 48 grams
Fat 30.4 grams
of which Saturated 15 grams
Energy 524 kcal
Magnesium 64 mg (16% RDA)
Potassium 650 mg (33% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (38%), fat (55%)

Ingredients (makes 2 servings)

  • 1/2 head savoy cabbage, sliced and core removed (225 g/ 8 oz)
  • 1 small yellow onion, sliced (70 g/ 2.5 oz)
  • 1 small carrot, grated (50 g/ 1.8 oz)
  • 2 tbsp ghee, duck fat or olive oil (30 ml)
  • 1 can corned beef (340 g/ 12 oz)
  • 2 tbsp fresh lemon juice (30 ml)
  • 2 large eggs
  • Optional: pinch of whole or crushed caraway seeds and/or black pepper

Instructions

  1. Halve the savoy cabbage. Remove and discard the core. Cut into thin slices. Slice the onion peel and grate the carrot.
  2. Grease the skillet with ghee (or olive oil), reserving a teaspoon or two for cooking the eggs. Add the onion and cook for about 5 minutes, until fragrant and lightly browned.
  3. Add the corned beef, break into pieces and cook to crisp up for a few minutes.
  4. Add the sliced cabbage, carrot and lemon juice. Add a splash of water, toss to combine and cover with a lid. Cook for 5 to 7 minutes, or until the cabbage is crisp-tender, and then take off the heat.
  5. Meanwhile, fry the eggs in the remaining cooking fat. Optionally, add a pinch of crushed caraway seeds or black pepper.
  6. Serve the corned beef hash topped with the fried eggs. The hash (without eggs) can be stored in the fridge for up to 4 days. Eggs are best cooked fresh.


from KetoDiet Blog https://ift.tt/7kJyC9b
via IFTTT

Low-Carb Corned Beef Breakfast Hash

These keto-friendly "Rice" Krispie Marshmallow Chocolate Clusters are a perfect treat for anyone who loves chocolate but wants to stay on track with their healthy eating habits.

This easy dessert recipe uses roasted sunflower seeds to replace the crunchy Krispies, sugar-free milk chocolate (although dark chocolate would work just as well!), and finally homemade sugar-free marshmallows.

Just like these 3-Ingredient Keto Chocolate Macadamia Clusters, these 5-ingredient chocolate clusters are great as a dessert or snack, and are perfect for anyone following a healthy sugar-free diet.

Recipe Tips

Dark chocolate can be used instead of sugar-free milk chocolate. If you're using sugar-free milk chocolate, use healthy options like Lilly's.

If you can find ready-made sugar-free marshmallows, go for it. Just avoid options with Maltitol and Sorbitol as these will spike your blood sugar levels despite the fact they are often labeled "sugar-free".

As with any sweet treat, it's important to watch your portion sizes to avoid overindulging. Fortunately, with this recipe, that's easy to do – the servings are small, so you can enjoy a delicious snack without going overboard. These clusters are a great addition to any keto-friendly snack lineup, so be sure to give them a try and see for yourself!

Preparation time

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

Nutritional values (per serving, 1 piece)

Total Carbs 8.8 grams
Fiber 6 grams
Net Carbs 2.8 grams
Protein 3.5 grams
Fat 14.5 grams
of which Saturated 5.6 grams
Energy 157 kcal
Magnesium 38 mg (10% RDA)
Potassium 75 mg (4% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)

Ingredients (makes 12 clusters)

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using homemade marshmallows or if the sugar-free marshmallows are too big, cut into smaller pieces.
  2. Place the sunflower seeds in a baking tray and transfer into the oven. Bake for 25 to 30 minutes, rotating the tray halfway for even baking. Once roasted, remove from the oven and set aside and let it cool down completely.
  3. Meanwhile, melt the sugar-free milk chocolate bar (or chips) and cacao butter (or coconut oil) 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 down to room temperature.
  4. When cool but still runny, add the roasted and cooled sunflower seeds.
  5. Add the sugar-free marshmallows and stir to combine until completely covered in chocolate.
  6. Line a tray with parchment paper. Using a spoon, create 12 clusters. Transfer into the fridge to set for 30 minutes.
  7. Store in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Clusters made with cacao butter will be stable at room temperature but will melt if using coconut oil.


from KetoDiet Blog https://ift.tt/FAWbzyR
via IFTTT

Keto "Rice" Krispie Marshmallow Chocolate Clusters

Looking for a delicious and easy-to-make keto-friendly meal? Try this Bacon & Avocado Chaffle Sandwich recipe that features a super fluffy chaffle with no cheese bits or eggy taste, loaded with crispy bacon and creamy avocado. Perfect for a satisfying and low-carb, high-protein meal any time of day.

Read more...



from KetoDiet Blog https://ift.tt/oreqftS
via IFTTT

Bacon & Cheese Chaffle Sandwich

This high-protein Chinese chicken noodle soup recipe features a delicious twist with shirataki noodles, homemade chicken stock, and fresh veggies. Seasoned with fragrant aromatics, this low-carb and low-calorie soup is perfect for chilly days or when you're feeling under the weather.

Read more...



from KetoDiet Blog https://ift.tt/dGOfFm5
via IFTTT

Low-Carb Chinese Chicken Noodle Soup

Get ready for a flavor explosion with my Muhammara Dip recipe!

If you're looking for a healthy and delicious dip that's perfect for game night, the Super Bowl, or a summer barbecue, you've come to the right place. This easy dip recipe is sure to impress your guests and keep them coming back for more.

Traditional Muhammara is a roasted pepper dip with origins in Syria and Lebanon, although there are different variations of it in different Middle Eastern countries. I skipped the commonly used pomegranate molasses and made a few other tweaks to fit an easy low-carb lifestyle.

Made with roasted red peppers, walnuts, and a blend of spices, this low-carb dip is packed with healthy fats and unbeatable flavor. So, fire up your food processor and let's get started.

Recipe Tips

Adjust the heat and umami to your palate! Traditional Muhammara uses Aleppo chile flakes which give this dip extra heat. I used a combination of sweet pepper flakes and smoked Ancho chile powder which is a great option if you like your dip mild. Or you can use Chipotle chile powder if you prefer your dip hot.

Not sure what to serve this Muhammara dip recipe with? Try crunchy carrots, cucumber slices or bell peppers. And if you're craving a crunchy snack, there's a ton of healthy low-carb crackers here:

Preparation time

Hands-on:    5 minutes
Overall:     30 minutes

Nutritional values (per serving, about 1/4 cup, 60 g/ 2.1 oz)

Total Carbs 6.9 grams
Fiber 2.2 grams
Net Carbs 4.6 grams
Protein 1.9 grams
Fat 11.3 grams
of which Saturated 1.4 grams
Energy 131 kcal
Magnesium 21 mg (5% RDA)
Potassium 210 mg (11% EMR)

Macronutrient ratio: Calories from carbs (15%), protein (6%), fat (79%)

Ingredients (makes about 2 cups, 8 servings)

  • 3 large red peppers, seeds and stalks removed (500 g/ 1.1 lb)
  • 4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)
  • 2 garlic cloves, sliced
  • 1/2 cup walnut halves (50 g/ 1.8 oz)
  • 4 tbsp unsweetened tomato puree (60 g/ 2.1 oz)
  • 2 tbsp lemon juice (30 ml) or 1 tbsp red wine vinegar
  • 1 tsp ground cumin
  • 1 1/2 tsp red pepper flakes
  • 1/2 tsp smoked chile powder (Ancho for mild, Chipotle for hot)
  • 1 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Optional: 1-2 tbsp Allulose and fresh parsley

Instructions

  1. Start by roasting the peppers. Place whole peppers in a baking dish and bake on high at 230 °C/ 445 °F (fan assisted), or 250 °C/ 480 °F (conventional) for about 20 minutes.
  2. When the peppers are charred, remove them from the oven and cover the dish with a lid for 5 minutes to sweat. This will help with peeling. Once cool enough to touch, remove the core & seeds and peel off the skins.
  3. While the peppers are baking, peel and slice the garlic and prepare all of the ingredients.
  4. Place all of the ingredients in a food processor; roasted peeled peppers, olive oil, sliced garlic, walnuts, tomato puree, lemon juice (or half the amount of red wine vinegar), cumin, red pepper flakes, smoked chile powder, balsamic vinegar, salt and pepper. You can optionally add 1 to 2 tablespoons of low-carb sweetener such as Allulose or Erythritol.
  5. Process until smooth and creamy.
  6. Transfer into sealable containers. Store sealed in the fridge for up to a week. For longer storage, freeze for up to 3 months.
  7. Optionally, garnish with some parsley leaves and crumbled walnuts. Serve with any low-carb crackers (see recipe tips above), or crunchy vegetables such as carrots, cucumbers or bell peppers.


from KetoDiet Blog https://ift.tt/iYBogJb
via IFTTT

Muhammara - How to Make Roasted Red Pepper Dip

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