Whip up Quick Veggie Nori Wraps in just 10 minutes for a delightful vegetarian and dairy-free lunch or light dinner option. Simply made with nori sheets, small omelettes, red bell pepper slices, and creamy avocado, these wraps offer a burst of flavor!

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Quick Veggie Nori Wraps

Crafted as a wholesome and low-carb remake of YAAR bars, our Nordic Yogurt Protein Bars combine the goodness of Greek yogurt, allulose, and cacao powder to deliver a healthier alternative without compromising on taste or satisfaction.

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Nordic Yogurt Protein Bars

Indulge in a creamy and satisfying low-carb breakfast or brunch with our Creamy Eggs with Gruyere Cheese recipe. This easy skillet meal offers simplicity, convenience, and a delightful combination of flavors that will leave you wanting more.

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Creamy Eggs with Gruyere Cheese

Craving a warm and toasty English muffin while sticking to your keto lifestyle? Look no further than our Quick Keto English Muffin recipe!

Made in just a few minutes using a microwave, this gluten-free delight can be toasted to perfection just like regular English muffins. With only a handful of simple ingredients, including almond flour, coconut flour, and psyllium husk powder, you can enjoy a fluffy and satisfying keto-friendly breakfast or snack.

Let's dive into this easy-to-make recipe and elevate your mornings to a whole new level!

Recipe Tips

Can't eat eggs? I've got you covered - make this Quick Keto Eggless English Muffin instead!

Don't waste the yolk! Use it to make Hollandaise Sauce, Garlic Mayonnaise or Lemon Curd!

Want to make these as part of your meal prep routine? This recipe is easy to scale up! Simply make 4-8 servings at once by combining everything in a mixing bowl, then add the wet ingredients. Use a hand whisk or an electric mixer to combine. Transfer into individual ramekins or a large muffin pan. Bake the muffins in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 15-20 minutes or until cooked in the centre.

Wondering which toppings to serve with your Keto English Muffin? Here are some tasty suggestions!

  • goat's cheese topped with smoked salmon or ham
  • cream cheese plus ham and/or cheese slices
  • fried egg, avocado, bacon, cheddar
  • mashed avocado with a dash of lime juice
  • butter and sugar-free jam (here we used Blueberry Chia Jam)

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per serving, 1 muffin, no toppings)

Total Carbs 9.9 grams
Fiber 5.8 grams
Net Carbs 4.1 grams
Protein 10.6 grams
Fat 14.8 grams
of which Saturated 2.2 grams
Energy 202 kcal
Magnesium 80 mg (20% RDA)
Potassium 301 mg (15% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (22%), fat (69%)

Ingredients (makes 1 muffin)

Instructions

  1. Separate the egg white from the egg yolk. Reserve the yolk for another recipe.
  2. In a small ramekin or a mug, all of the dry ingredients (almond flour, coconut flour, psyllium powder, baking powder and salt).
  3. Add the wet ingredients (egg white plus almond milk or water) and mix until well combined and a dough forms. Microwave for 1 minute, repeat in 30 second increments until firm (2-3 minutes).
    Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.
  4. Use a spatula to loosen the edges and invert. Slice in half and toast if desired.
  5. Serve immediately with some butter and berry jam (here we used Blueberry Chia Jam), or with cream cheese and other savory toppings such as smoked salmon, ham or cheese.
  6. Store at room temperature in a container loosely covered with a lid for 3 days, or freeze for up to 3 months.


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Quick Keto English Muffin

Introducing Breton Chicken — a delightful, low-carb, and protein-packed dish that's as easy to make as it is delicious.

This recipe is not only perfect for a quick and satisfying midweek dinner, but it also shines as a meal prep option. Serve it alongside creamy cauliflower mash, zucchini noodles, or shirataki noodles to keep it low-carb.

With flavorful ingredients like chicken breasts, Dijon mustard, white wine, and creme fraiche, this dish is sure to impress. Top it off with a sprinkle of fresh thyme or parsley for an added touch of herbaceous goodness.

Let's dive into this mouthwatering recipe!

Recipe Tips

This recipe is made with skin-on chicken breasts which are a great high-protein option that are packed full of flavor. You can also use skin-on chicken thighs (boneless or bone-in). If you use any of these alternatives, make sure to adjust the cooking time. It will take less time if you use boneless chicken thighs, and about the same time if you use bone-in chicken breasts. Not a fan of chicken skin? You can also skinless chicken breasts or thighs.

If you're watching your carb intake, be mindful that leeks contain a moderate amount of carbs. If you prefer a lower-carb option, you can either reduce the amount of leeks or consider substituting them partially with spring onions in the Breton Chicken recipe. This way, you can customize the dish to suit your dietary preferences without compromising on taste. And don't forget that you can do that all in our app in a few simple steps. Easy peasy!

This easy low-carb recipe is best served with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).

Preparation time

Hands-on:    20 minutes
Overall:     45 minutes

Nutritional values (per serving, chicken breast + sauce)

Total Carbs 11 grams
Fiber 1.6 grams
Net Carbs 9.4 grams
Protein 33.7 grams
Fat 40.2 grams
of which Saturated 17.6 grams
Energy 554 kcal
Magnesium 57 mg (14% RDA)
Potassium 507 mg (25% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (25%), fat (68%)

Ingredients (makes 4 servings)

  • 2 large or 4 small chicken breasts, skin-on, boneless (600 g/ 1.3 lb)
  • sea salt and pepper, to taste
  • 2 tbsp extra virgin avocado oil or olive oil, divided (30 ml)
  • 2 tbsp butter or ghee (30 ml)
  • 1/2 medium yellow onion, diced (55 g/ 1.9 oz)
  • 2 cloves garlic, minced
  • 1 medium carrot, sliced (60 g/ 2.1 oz)
  • 1 large leek, sliced (150 g/ 5.3 oz)
  • 1 tbsp Dijon mustard or yellow mustard (15 g/ 0.5 oz)
  • 1/3 cup dry white wine (80 ml/ 2.7 fl oz)
  • 3 tbsp fresh lemon juice (45 ml)
  • 2/3 cup creme fraiche or sour cream (160 g/ 5.6 oz)
  • 1 tbsp fresh thyme or parsley
  • Optional: serve with cauliflower mash or zucchini noodles

Instructions

  1. Season the chicken breasts with salt and pepper from both sides (use 1 small or 1/2 large chicken breast per each serving). Peel and slice the onion and carrot into thin slices. Slice the leek and mince the garlic.
  2. Grease a skillet with 1 tbsp of avocado oil (or olive oil). Add the chicken breasts, skin side down, and cook on medium-high for about 3 minutes without moving. Turn on the other side, reduce to medium, and cook for another 12 to 15 minutes. Transfer to a plate and keep warm. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)
  3. Grease the skillet where you cooked the chicken with the remaining 1 tbsp avocado oil and all of the butter (or ghee). Add the onion and cook on medium-high for 3 minutes, until fragrant. Add the garlic, carrot and leek. Cover with a lid and cook on medium for 8 to 10 minutes, until the carrot is tender.
  4. Add the Dijon mustard (or yellow mustard), white wine and lemon juice. Stir through to combine. Add the creme fraiche (or sour cream) and cook until the sauce is thickened and creamy, for about 3 minutes. Add the fresh chopped herbs such as thyme or parsley.
  5. Add back the chicken, skin side up, and cook for a few minutes just to heat through. You can optionally place the skillet under a broiler to crisp up the skin (make sure to use an oven-friendly skillet).
  6. Slice the chicken and serve. Eat with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).


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Low-Carb Breton Chicken

Are you a fan of the sweet and nutty flavor of traditional halva, but looking for a healthier, low-carb alternative? Look no further than our High Protein Keto Pistachio Halva!

This delicious recipe adapted from my original Halva from The New Mediterranean Diet Cookbook combines the rich flavors of coconut butter, tahini, and pistachios, with the added benefits of satiety-inducing collagen powder, and allulose as a natural sweetener. Plus, with the heart-healthy benefits of pistachios, you can indulge guilt-free while still taking care of your health!

Recipe Tips

Collagen powder is the preferred option in this recipe. However, it can be replaced with other options such as whey protein powder or egg white protein powder. Just make sure you use isolate (very low carb) and not concentrate.

Granular Allulose may be too grainy for this treat. You can use a coffee grinder or a food processor and pulse a few times until the Allulose is completely powdered.

Ideal Temperature for Roasting Nuts

Roasting nuts and seeds is a tricky business. In general, 140 °C/ 285 °F is the threshold above which the antioxidants and omega-6 fats in the nuts become damaged. If you do prefer roasted nuts (I get it, more flavor!), I recommend roasting them at 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional) for 15 to 20 minutes. If you want to use a swap, macadamias are a great option. They are more resilient because of their low omega-6 and can be roasted at 150 °C/ 300 °F.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per bar)

Total Carbs 5.2 grams
Fiber 2.5 grams
Net Carbs 2.7 grams
Protein 8.7 grams
Fat 14.9 grams
of which Saturated 6.5 grams
Energy 181 kcal
Magnesium 21 mg (5% RDA)
Potassium 122 mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (19%), fat (75%)

Ingredients (makes 16 servings)

Instructions

  1. To soften the tahini and the coconut butter, place them in a small saucepan over low heat with the coconut oil. Remove from the heat and set aside to cool for a few minutes.
  2. Add the remaining ingredients (collagen powder, vanilla extract, cinnamon and Allulose. Optionally, you can add a pinch of salt. Stir to combine.
  3. Transfer the mixture into an 8 × 8 inch (20 × 20 cm) parchment-lined pan or a silicone pan, or any pan or container lined with parchment paper.
  4. Evenly top with pistachio nuts (raw or roasted for extra flavor). Place in the fridge for at least 1 hour or until fully set.
  5. Cut into 16 pieces and serve.
  6. To store, keep refrigerated for up to 2 weeks or freeze to up to 3 months.


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High-Protein Keto Pistachio Halva

Looking for a quick and easy low-carb dinner option that doesn't compromise on flavor? Look no further than our Marinara Halloumi Skillet!

This recipe uses a handful of simple ingredients, including a homemade marinara sauce, zucchini noodles, and seared halloumi cheese, to create a delicious and satisfying meal that's perfect for two. And the best part? It's low in carbs and high in flavor!

With its bold flavors and easy preparation, this easy keto recipe is sure to become a weeknight dinner favorite in no time.

Recipe Tips

Homemade or store-bought marinara sauce? Just like in this Curried Halloumi Skillet, you will only need a few common ingredients to make it. This easy vegetarian keto meal uses a simple Marinara Sauce although you can use your favorite store-bought, sugar-free pasta sauce instead.

How about sides? This Marinara Halloumi Skillet is a versatile dish that can be served with a variety of low-carb sides (not just zoodles!) — cauliflower rice or roasted vegetables such as green beans, asparagus or eggplant will work just as well.

More Recipes Using Marinara Sauce

The marinara sauce is really versatile and will work with plenty more options, including:

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:     15 minutes
Overall:      20 minutes

Nutritional values (per serving, 5 slices marinara halloumi + zoodles)

Total Carbs 13.2 grams
Fiber 3.1 grams
Net Carbs 10.1 grams
Protein 27.6 grams
Fat 58.8 grams
of which Saturated 23.7 grams
Energy 678 kcal
Magnesium 99 mg (25% RDA)
Potassium 710 mg (36% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 2 servings)

Marinara Sauce:
  • 1/2 cup cherry tomatoes or regular tomatoes, chopped (75 g/ 2.7 oz)
  • about 1/2 cup fresh basil leaves
  • 1 clove garlic
  • 1/2 small shallot (30 g/ 1.1 oz)
  • 2 tbsp tomato paste, unsweetened (30 g/ 1.1 oz)
  • 2 cup extra virgin olive oil (30 ml)
  • sea salt and ground pepper, to taste
  • Optional: water, to thin down
Halloumi Skillet:
  • 1 pack halloumi cheese (225 g/ 8 oz)
  • 2 tbsp extra virgin olive oil, divided (30 ml)
  • 2 medium zucchini, spiralized (392 g/ 13.8 oz)
  • sea salt, to taste
  • fresh basil, to serve
  • 2 tbsp grated Parmesan or other Italian-style hard cheese

Instructions

  1. Prepare the Marinara Sauce by simply placing all ingredients for the sauce into a blender and process until smooth or chunky. Store any leftover curry sauce in the fridge for up to 5 days. Alternatively, use your favorite sugar-free pasta sauce.
  2. Cut the halloumi cheese into 10 slices. Heat a skillet greased with 1 tablespoon of olive oil over a medium-high heat. Add the halloumi slices and cook for a few minutes per each side, until golden brown. Be careful not to burn the halloumi.
  3. Once browned, add the marinara sauce and cook for a minute or two to heat through. Optionally, thin down with a tablespoon or two of water. Set aside and keep warm.
  4. Use a julienne peeler or a spiralizer to turn the zucchini into thin or wide “noodles.” Chop the soft cores. Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle with salt and let them sit for 10 minutes.
  5. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
  6. Grease a skillet with the remaining oil. Add the chopped zucchini cores and cook for 2 to 3 minutes. Add the zucchini noodles and cook for 2 to 5 minutes, depending on your preference.
  7. Serve the halloumi (5 slices per serving) with the prepared zucchini noodles, marinara sauce and grated Parmesan (or use other Italian-style hard cheese). Eat while still hot.
  8. To store, let it cool down and refrigerate for up to 5 days. Halloumi should always be reheated before serving.


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Low-Carb Marinara Halloumi Skillet

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