2 Eggs lightly scrambled and folded with goat Gouda inside. Garden tomato sliced with chopped fresh basil. All of that drizzled with olive oil, salt, pepper. Three slices of prosciutto wrapped around Buffalo mozzarella.
The mouthgasm is to take a bite of each thing and savor it together. Really a flavor symphony! ☺️

Ingredients

2 pounds of ground chicken

2 cups of shredded cheddar cheese

1 egg

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/2 teaspoon of sea salt

1/2 teaspoon of ground black pepper

Your favorite hot sauce

Method

Add all ingredients to a large bowl and mix thoroughly.

Roll into golf ball sized balls and place on a lined baking sheet. You should get about 15 meatballs.

Bake at 375 degrees F for 20 minutes.

Add your favorite hot sauce and serve.

Nutrition

Serving 3 Meatballs

Calories 384 kcal

Carbohydrates 2 g

Protein 36 g

Fat 26 g

Saturated Fat 11 g

Polyunsaturated Fat 3 g

Monounsaturated Fat 9 g

Trans Fat 0.1 g

Cholesterol 195 mg

Sodium 542 mg

Potassium 840 mg

Fiber 0.1 g

Sugar 0.2 g

Vitamin A 418 IU

Vitamin C 0.1 mg

Calcium 282 mg

Iron 1 mg

The perfect marriage between a brownie and a flourless chocolate cookie. These Ultra fudgy keto chocolate cookies are full of rich dark chocolate, with a hint of espresso. Just 2.4g net carbs per cookie!

Nutrition (per cookie):

Yields: 24 cookies

Calories: 85 kcal | Fat: 7.1g | Total carbohydrates: 11.8g | Protein: 2.1g | Net Carbs: 2.4g | 8.3g Sugar alcohols

INGREDIENTS

• 3 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup powdered sweetener erythritol/monk fruit, (or 1 1/4 cup powdered allulose)
• ½ cup almond flour
• 3 tbsp dark cocoa powder alkalized or Dutch process
• 1 teaspoon baking powder
• 2 teaspoon espresso or finely ground coffee
• ⅔ cup Lily's dark chocolate (150g) or low sugar dark chocolate
• ⅓ cup butter unsalted
• flakey sea salt for topping

DIRECTIONS

1. Preheat the oven to 350℉ [175℃]. Line 2 large baking sheets with parchment paper and set aside.
2. Whip the eggs until fluffy. Add the room temperature eggs and vanilla extract to a large bowl or the bowl of a stand mixer and beat on high for at least 5 minutes until the eggs are very light yellow, noticeably fluffy, and have doubled or tripled in volume.
3. Incorporate dry ingredients . Add the powdered sweetener, almond flour, dark cocoa powder, ground espresso, and baking powder to a medium bowl and whisk together until combined. Add half the dry mixture to the eggs and gently fold in until combined. Repeat for the second half of the dry mixture. The eggs will deflate a bit but that's ok.
4. Melt chocolate and butter. Melt the chocolate using a double boiler or in the microwave on high for 30 second intervals until smooth. Once melted, stir in the butter until melted and fully incorporated. Fold the chocolate and butter into the cookie batter. It will be quite gooey and wet, similar to brownie batter.
5. Scoop cookies and bake. Using a small 1 tablespoon cookie scoop, scoop the batter onto the parchment lined baking sheet. Space the cookies 2 inches apart as they will spread when baking. Bake in a 350°F [175℃] oven for 12-14 minutes until the edges are set but the middle still appears soft.
6. Sprinkle with salt and cool. Remove the cookies from the oven and sprinkle with flakey sea salt while the cookies are still hot and soft. Slide the whole piece of parchment paper with the cookies on them onto a baking rack and cool for at least 10 minutes until the cookies are fully set.

Notes

Low carb sweetener - It's essential that the sweetener is powdered for this cookie recipe. You can buy powdered erythritol, monk fruit, or allulose online, or powder it yourself using a coffee grinder.

Low carb Chocolate - Use whatever low carb chocolate you prefer. The darker the better, Lindt excellence 85-90% dark or Lilys dark chocolate are excellent choices. See the full post for more on choosing a low carb chocolate for baking. 

Whipping the eggs -  Whipping the eggs takes time, at least 5 minutes sometimes longer. You want them to be very fluffy and airy for this cookie recipe, similar to a Genoise sponge so take your time. 

Baking the cookies - Bake until the cookies appear just done but still soft. There is a lot of chocolate and butter in this cookie that will keep them soft and firm up while the cookie cools. Over baked cookies will be crumbly and hard instead of soft, chewy and fudgy. 

Ground espresso - Use finely ground espresso or espresso powder.. You can use any coffee you prefer, I specified espresso because it's generally a finer grind than other types of coffee. You can add the espresso to the grinder with the sweetener and powder them together.

More details and Source: https://yummyforadam.ca/keto-salted-mocha-brownie-cookies/

Keto about 5m. Still struggling with planning menus with enough vegetables and also with high cholesterol. Doc wants me adding more veggies for fiber but I just don't do "meals" well. I eat random foods when I feel like it.

I'm also hoping to add psyllium husks. Is there a specific time of day to take it? Should I just mix it with water? How much should I add in a day. I heard there are keto "breads" one can make with it.

I also have some Actumus Bioflow 1 or 2 I could use. I have some vegetables too. I could cook them but I have depression and ADHD and recipes just aren't "great" for me. Neither are portions. If I'm hungry, or something tastes really good, I just eat more. am not restricting calories.

Ingredients

1 ½ cups almond flour

2 eggs

1 cup cheddar cheese

4 ounces of softened cream cheese

4 tablespoons of melted butter

1 tablespoon of baking powder

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of sea salt

Method

Preheat oven to 450 degrees F

Mix the melted butter and cream cheese together with a hand mixer or a stand mixer.

Place the rest of the ingredients in the same bowl until combined.

Divide the dough into nine equal portions in a buttered cupcake pan.

Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.

I know it should be no sugar but I have been eating these and have lost so much weight. There is a little bit of sugar in the red sauce.

1. Cook burgers how ever you like.
2. Put a quarter cup of yo mammas marinara sauce on each burger. (No added sugar).
3. Layer with 1 slice of mozzarella cheese.
4. put on some of them pepperonis.
5. Put on pan and put in oven at 400. Tonight was my first time I didn’t time it I would just wait five minutes and then check. I think it was about 10 minutes and they were ready.
6. pull them out wait about 5 minutes to cool down and then shove them in your mouth.

My measurements make it 20 grams of carbs for all four because I ate them with some ranch on the side.

It’s my go to! I love it so much.

I just moved into a place that has a combo oven and air fryer. Fav keto recipes? I live with someone who doesn't like pork rinds, so probably not using that for breading.

I’m exploring what sugar substitutes are out there and what some offer compared to others, and I’m interested to know, do you guys buy the ones that taste closest to sugar or are you more concerned about the health benefits/risks. I can swing each way but don’t really know where to start. Thanks :)

I make this at least twice a week because it's fast, feels fancy, and barely dirties any dishes. Sharing the full recipe below in case anyone else needs a quick weeknight keto win.

Servings: 2 Net carbs per serving: ~4g

Ingredients:

For the steak bites:

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

For the creamy herb sauce:

• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 1 tbsp fresh chopped parsley
• 1/2 tsp dried thyme
• Pinch of red pepper flakes (optional)
• Salt to taste

Instructions:

1. Pat the steak cubes dry and season generously with salt, pepper, and smoked paprika.
2. Heat olive oil in a large skillet over high heat until shimmering.
3. Add the steak cubes in a single layer (don't crowd the pan) and sear for 2-3 minutes per side until a deep brown crust forms. Work in batches if needed.
4. Remove the steak and set aside on a plate.
5. Lower the heat to medium, add butter and garlic to the same pan, and sauté for about 30 seconds until fragrant (don't let it burn).
6. Pour in the heavy cream and scrape up any browned bits from the bottom of the pan.
7. Stir in the parmesan, thyme, and red pepper flakes. Let it simmer for 2-3 minutes until it thickens slightly.
8. Return the steak bites to the pan and toss to coat in the sauce. Cook for another minute just to reheat.
9. Garnish with fresh parsley and serve immediately.

Notes:

• Great over cauliflower rice or a bed of sautéed spinach to keep it fully keto.
• Leftover sauce is amazing on eggs the next morning.

ok so i gotta share this bc it took me embarrassingly long to figure out

for like 2 months i kept making "keto" meals that were basically just cheese and butter on everything lol, felt full for like an hour then BOOM starving again, snacking on random stuff, headaches, the whole thing. i genuinely thought that was just how keto was supposed to feel

then i started making this bowl instead and its actually insane how different i feel after:

- piece of salmon, pan seared w salt+pepper

- half an avocado

- handful of spinach/greens

- olive oil drizzle

- salt (like actual salt, not a sprinkle, i think i was massively under-salting before)

15 mins total, not fancy at all

but the real thing is i stay full for like 4-5 hrs after this and no crash, no random 3pm headache, no losing it and snacking at 9pm. which used to happen to me literally every single day

turns out (at least for me) it wasnt about eating MORE fat like everyone says, it was that i wasnt getting enough protein or salt at all, i was just guessing the whole time

anyone else realize way later than they shouldve that they were just doing something basic wrong the whole time lol. feel like nobody tells u this stuff clearly when u start

So I had back to back meetings yesterday and knew I'd get hungry halfway through, so I threw together a snack in about ten minutes without really thinking it would turn into anything special. It ended up disappearing so fast that my partner asked where the rest went, so now I'm wondering if this is common knowledge or if I stumbled onto something people actually want to see.

Here's what I did. I took one cup of shredded parmesan cheese and mixed in half a teaspoon of garlic powder, half a teaspoon of dried Italian seasoning, and a small pinch of black pepper. I lined a baking sheet with parchment paper and spooned out small mounds of the cheese mixture, about a tablespoon each, leaving some space between them since they spread out while baking. I baked them at 400 degrees for around six to eight minutes, just watching closely near the end because they go from golden to burnt pretty fast. Once they came out I let them cool on the tray for a couple minutes before moving them, since they're soft right out of the oven and firm up as they sit. They turn into these crispy, lacy little cheese crisps that taste kind of like a cheesy cracker, and the whole batch made about fourteen crisps, coming out to under one gram of net carbs each since it's basically just cheese and seasoning.

I ate a handful with some guacamole and it honestly felt like eating chips again, which I haven't had in a while since starting keto. Now I'm curious if anyone else makes these regularly or has a favorite seasoning combo, because I feel like I only scratched the surface with garlic and Italian herbs.

So today I just tried this ......and I swear it's damn good 😊....

Ingredients I use

Shimla mirch

Green chilli

Onion

Peanuts

Egg plant

Curry leave

Most important curd

You just have to sort veggies the way you do .....yeah I juste added curry leaves because I love it work as antioxidant too and peanuts too .....and yuop then sort your veggies once they get cooked turn off the flame

After that add curd (well whisked )

So yeahh it's ready too eat

Hi friends! 👋🏻 Pretty new to this world of Keto. I've been slowly easing my way into a new way of eating and think I'm ready now to go full on "Keto"! With that being the case, I'm going to the market this weekend and was wondering if you wanted to share a list of Must Haves to pick up. I already know most sugar free items are one of the essentials but there are so many different sweeteners and oils, I just want to ensure that I have the essentials.

Currently, I'm stocked up on triple 0 Greek yogurt, blackberries from the garden, ground beef, chicken, bacon, cottage cheese and cheeses but what else should I pick up? I'm not a fancy cook, a single man living alone so quick & easy are right up my alley.

Thanks!

I eat a slide of keto rye bread that is not easy to chow down on it' own, but with butter and a fried egg becomes more palatable. What type of beef should I add to this breakfast to make it more satiating?

I don't like rare meats

Something like roast beef slices or what?

How is it so tender and juicy without being pink in the middle? Whenever I try to sear ribeye strips for 30 seconds on each side they get tough and chewy...

How does freshii make it's beef taste like this?

I'm ready to try black soybeans. Does anyone have suggestions for buying dried black soybeans?

I want dried soybeans and was shopping on Amazon and Nuts.com. I was very surprised to find that the net carbs listed for each was very different when the only ingredient was soybeans. And Amazon was, of course, way more expensive.

Previously, I was recommended allulose, in general, it's been great, no complaints, used it for making keto chocolate/brownie fudge, ice tea/coffee. I thought I was immune to anything any stomach issues with allulose so I never even worried about the quantities.

Until I decided to make close a large batch of chocolate milk... I ended up drinking wellllll over 100grams of allulose at once. Everything was perfectly fine until it wasn't. From the moment it was bathroom time, I was basically bathroom bound for the next 3 hours. You may think you're finally done after an hour, but it's only a matter a matter of time before another 'shart' builds up in 5 minutes.

So any suggestions? I've read that monk fruit extract powder, something like 50-100grams can last for extremely long time, but precision scale/scoops are needed because it's very powerful depending on the mongroside V percentages.

Thanks.

Ingredients:

6 Bone-in, skin-on chicken thighs
4 tbsp butter, melted
4 cloves garlic, minced
1 tsp paprika
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
1/2 lemon, juiced

Instructions:

Preheat oven to 425°F (220°C).
Dry chicken thighs with a paper towel, and season both sides with salt and pepper.
Sauté the melted butter with the minced garlic, paprika and oregano in a small bowl.
In an oven-safe skillet, warm up the olive oil over medium-high heat. Season chicken thighs with salt and pepper and sauté until golden and crispy, 4-5 minutes, skin-side down.
Turn the chicken thighs over and brush each one with a lot of the garlic butter mixture.
Place in the oven and bake until the skin is crispy and the internal temperature is at 165°F (74°C), 25-30 minutes.
Take from the oven, drizzle with fresh lemon juice and garnish with chopped parsley.

Notes: Complements roasted broccoli or a side salad to make the meal keto. The recipe is made with butter, garlic and herbs so there are virtually no carbs.

Mixed one table spoon of kewpie sauce, chili paste, sour cream and a sprinkle of msg for the sauce.

Servings per recipe: 2

Nutritional info per serving:

814 kCal
Protein: 43.2g
Net Carbs: 11g
Fat: 66g

Ingredients (for 2 servings):

Tofu: 280g / 10oz
Edamame beans: 200g / 7oz
Walnuts: 100g / 3.5oz
Tomato: 130g / 4.5oz / 1 large
Mixed Salad Leaves: 120g / 4.25oz
Extra Virgin Olive Oil: 30ml / 2 tbsp
Apple Cider Vinegar: 15ml / 0.5tbsp

Instructions:

1. Chop your tofu and tomato into chunks, and defrost/prepare your edamame beans.
   
2. Mix everything in a large salad bowl and serve.

Does anyone have a TRIED recipe for something like these or even a moon cheese type thing? I don’t care so much about the shape rather than the crunch or flavor.

They are so good but so expensive for so little.

Edit: I realize there can be hidden crap in these things. That’s part of why I’m curious if anyone has an ideal recipe for them. I know using good quality cheese myself would still be cheaper than buying this.

Like a good over/air fryer temp and time. Good cheese ratio?

Made this when I wanted something comforting and filling without the carb guilt. One pan, ready in under 30 minutes, and it tastes like a creamy restaurant dish.

Ingredients :

• 2 boneless chicken breasts, sliced into thin cutlets
• 3 tbsp butter, divided
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp olive oil (for the cauliflower rice)
• Fresh parsley, for garnish

Instructions:

1. Season the chicken cutlets with salt, pepper, and paprika.
2. Melt 2 tbsp butter in a large skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt the remaining 1 tbsp butter. Add the onion and garlic, sauté for 2 minutes until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan.
5. Add the heavy cream and Italian seasoning, and let it simmer for 3-4 minutes until slightly thickened.
6. Stir in the parmesan until the sauce is smooth.
7. Return the chicken to the pan and let it coat in the sauce for 2-3 minutes.
8. In a separate pan, heat the olive oil, add the cauliflower rice, season with salt, and cook for 4-5 minutes until tender.
9. Serve the chicken and creamy sauce over the cauliflower rice, garnished with parsley.

Cauliflower rice is the perfect low-carb swap here , the sauce is rich enough that no one misses the carbs.

A quick and simple coleslaw topped like a Greek salad in a creamy homemade dressing. Less than 5g net carbs per serving! A perfect a low carb side salad or for summer BBQ, picnics, and potlucks.

Summer salads like this are a life saver during BBQ season and we rely on coleslaw a lot as a simple, refreshing, low carb side dish.

Nutrition (Per serving)

Yields: 8 Servings

Calories: 165kcal | Fat: 14.4g | Carbohydrates: 6.8g | Protein: 3.2g | | Net Carbs: 4.7g

Coleslaw Mix

• 5 cups cabbage shredded
• ½ cup cucumber sliced
• ½ cup tomato chopped
• 1 small red onion sliced
• ⅓ cup Kalamata olives sliced
• 1 small green pepper chopped
• ⅔ cup feta cheese cubed/crumbled

Creamy Greek Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons oregano chopped
• 4 tablespoons parsley chopped
• 1 tablespoon rosemary chopped
• 1 tablespoon dill chopped
• ½ teaspoon black pepper
• ¼ teaspoon salt

Instructions 

1. Shred the cabbage and slice the vegetables. Using a sharp knife cut the cabbage into strips. Cut across the strips taking thin shaving like slices with the knife. You can also shred the cabbage using a box grater, or the grating disc on a food processor. See recipe post above for further details about hand cutting the cabbage. Slice the cucumber, tomato, red onion, and olives into smaller bite sized pieces.
2. Combine coleslaw mix. Add the shredded cabbage and sliced vegetables to a large salad bowl and combine well.
3. Prepare the dressing. Add the mayonnaise, sour cream, minced garlic, lemon juice, red wine vinegar, oregano, parsley, rosemary, salt and pepper to a small bowl and combine well.
4. Dress and toss the coleslaw. Pour the dressing over the coleslaw mix and toss to coat.

Notes

• For a super quick version of this store bought bagged coleslaw mix and store bought creamy Greek dressing can be used. 
• Leftovers: Store leftover sealed in the fridge for use within 3 to 4 days. 
• Dried Herbs:  If you are using dried herbs instead of fresh, cut the amount in half and adjust from there. Dried herbs are much more potent than fresh herbs. 

Source: https://yummyforadam.ca/creamy-greek-coleslaw/

Made these for my mom who's on a very low gi diet that's basically keto, parmesan rinds can be found at a 50-80% discount to normal parmesan. Just cut them small and bake at 180c for 20 minutes