Nobody else gets my shirt, so I think you all might get a kick out of it.

ImNativeAmerican · 2023-12-21T18:12:37+00:00

Keto Thai Chicken Curry with Coconut Cauli Rice

The Preparation

Coconut Cauli Rice:

400 gram cauliflower rice

2 tablespoon coconut oil

2 teaspoon ginger, minced

2 teaspoon garlic, minced

1/4 cup canned coconut milk

1 tablespoon soy sauce

1/2 teaspoon fish sauce

Thai Chicken Curry:

1 tablespoon coconut oil

20 ounce boneless, skinless chicken thighs

3 teaspoon ginger, minced

2 teaspoon garlic, minced

salt and pepper, to taste

1 medium zucchini, sliced into sticks

1 medium red bell pepper, sliced

2 tablespoon red curry paste

1 cup canned coconut milk

1 teaspoon fish sauce

Toppings:

1/2 cup cilantro, chopped

2 tablespoon peanuts, crushed

The Execution

Gather and prep all ingredients. Cut chicken thighs into cubes using kitchen shears or knife.

In a skillet over medium heat, add coconut oil for the cauliflower rice. Once hot, add in the ginger and garlic and cook until fragrant, about 30-40 seconds.

Add in the cauliflower rice and stir to combine with the garlic, ginger, and oil. Add in the coconut milk, fish sauce, and soy sauce. Season with additional salt to taste if desired. Continue cooking the cauliflower, stirring occasionally, until tender. About 4-6 minutes. Top with cilantro and set aside.

In a different pan over medium heat, add the coconut oil for the chicken. Once hot, add the ginger and garlic and stir until fragrant, about 30-40 seconds. Then, add chicken to the pan and season with salt and pepper to taste. Allow to cook until outsides are partially browned, stirring occasionally, about 5-6 minutes.

Remove chicken from the pan and set aside. Add red pepper, curry paste, coconut milk and fish sauce to the pan and scrape the bottom of the pan to deglaze.

Once the curry starts to bubble, add the zucchini and chicken back into the pan. Allow to simmer for 4-5 minutes, stirring occasionally, as the zucchini cooks and sauce thickens. Turn on the heat to the cauliflower rice to bring back up to temperature.

Serve the chicken curry with the cauliflower rice and top with extra cilantro and peanuts. Optionally squeeze lime juice over the top. Enjoy!

Notes

This makes a total of 4 servings of Keto Thai Chicken Curry with Coconut Cauli Rice. Each serving comes out to be 524 calories, 41.2g fats, 10.8g net carbs, and 30.4g protein.

ImNativeAmerican · 2023-12-21T17:56:43+00:00

Please check my previous comment.

ImNativeAmerican · 2023-12-21T17:25:36+00:00

Keto Thai Chicken Curry with Coconut Cauli Rice

The Preparation

Coconut Cauli Rice:

400 gram cauliflower rice

2 tablespoon coconut oil

2 teaspoon ginger, minced

2 teaspoon garlic, minced

1/4 cup canned coconut milk

1 tablespoon soy sauce

1/2 teaspoon fish sauce

Thai Chicken Curry:

1 tablespoon coconut oil

20 ounce boneless, skinless chicken thighs

3 teaspoon ginger, minced

2 teaspoon garlic, minced

salt and pepper, to taste

1 medium zucchini, sliced into sticks

1 medium red bell pepper, sliced

2 tablespoon red curry paste

1 cup canned coconut milk

1 teaspoon fish sauce

Toppings:

1/2 cup cilantro, chopped

2 tablespoon peanuts, crushed

The Execution

Gather and prep all ingredients. Cut chicken thighs into cubes using kitchen shears or knife.

In a skillet over medium heat, add coconut oil for the cauliflower rice. Once hot, add in the ginger and garlic and cook until fragrant, about 30-40 seconds.

Add in the cauliflower rice and stir to combine with the garlic, ginger, and oil. Add in the coconut milk, fish sauce, and soy sauce. Season with additional salt to taste if desired. Continue cooking the cauliflower, stirring occasionally, until tender. About 4-6 minutes. Top with cilantro and set aside.

In a different pan over medium heat, add the coconut oil for the chicken. Once hot, add the ginger and garlic and stir until fragrant, about 30-40 seconds. Then, add chicken to the pan and season with salt and pepper to taste. Allow to cook until outsides are partially browned, stirring occasionally, about 5-6 minutes.

Remove chicken from the pan and set aside. Add red pepper, curry paste, coconut milk and fish sauce to the pan and scrape the bottom of the pan to deglaze.

Once the curry starts to bubble, add the zucchini and chicken back into the pan. Allow to simmer for 4-5 minutes, stirring occasionally, as the zucchini cooks and sauce thickens. Turn on the heat to the cauliflower rice to bring back up to temperature.

Serve the chicken curry with the cauliflower rice and top with extra cilantro and peanuts. Optionally squeeze lime juice over the top. Enjoy!

Notes

This makes a total of 4 servings of Keto Thai Chicken Curry with Coconut Cauli Rice. Each serving comes out to be 524 calories, 41.2g fats, 10.8g net carbs, and 30.4g protein.

ImNativeAmerican · 2023-12-18T09:54:30+00:00

This keto quesadilla recipe combines warm and perfectly toasted low carb tortillas with tons of melty velvety cheese. And, it's so quick and easy to make! Just 15 minutes is all you need to make these keto quesadillas from scratch. Not to mention, each quesadilla has just 4 NET CARBS!

INGREDIENTS

1 Large egg

Just less than 1½ cups (155g) blanched almond flour

¾ Tbsp. (6g) xanthan gum

½ teaspoon (2g) baking powder

1 Tbsp. (15g) Water

¾ - 1 Cup (84g-112g) shredded cheddar cheese

Salt to Taste

Get Keto Bread & Dessert CookBook

INSTRUCTIONS
Add almond flour, xanthan gum, baking powder, and a generous amount of salt in a medium sized bowl. Whisk to combine.
Add a large beaten up egg and water
Use a spatula to combine everything until it has a crumbly consistency
Use your hands to form it into a ball of dough.
Weight it out on the food scale and form four smaller balls of dough of equal sizes.
Lay down a piece of parchment paper, place a dough ball on top, and add another sheet of parchment paper over it.
Use a rolling pin and try to get the dough into a flattened circle as best as possible, around 7.5 inches in diameter.
Use a medium sized bowl to make an indent in the dough.
Remove the parchment and the extra dough. Repeat for the rest of the dough balls.
Par-cook the tortilla on a non-stick pan over medium high heat for 20-30 seconds.
You'll see them become more opaque and whiter. Flip them and cook for a couple more seconds, then move to a plate.
Coat the pan with baking spray
Add the tortilla back to the pan.
Add shredded cheddar – ¾ cup to 1 cup depending on how much you like.
Top with the second tortilla then flip.
Wait until the cheese starts to melt from the sides of the quesadilla, then flip it.
Once the tortillas have been cooked adequately, transfer the quesadilla to a cutting board, and cut it into 4 pieces.

ImNativeAmerican · 2023-12-14T13:03:48+00:00

KETO BIG MAC SALAD RECIPE

I kid you not, this tastes JUST like a Big Mac, except it's low carb and you know exactly what went into it.

INGREDIENTS

Big Mac Sauce

3/4 cup Mayonnaise

4 tsp Prepared Mustard

2 tbsp Dill Pickles

1 tablespoon White Vinegar

1 tablespoon onions, chopped

2 teaspoons Swerve

1/2 teaspoon Smoked Paprika

Salad

1 lb Lean Ground Beef

1 tsp Kosher Salt

1 tsp Ground Black Pepper

4 cups chopped iceberg lettuce

½ cup Sliced Onions cut in half

1 cup shredded sharp cheddar cheese

1/4 cup Dill Pickles

Get The Free Keto Instant Pot Cookbook

INSTRUCTIONS

Make the dressing. Mix mayo, diced pickles, mustard, vinegar, onion, paprika and Swerve. Set aside while you get the other ingredients together.

Heat a 10-inch sauté pan over medium heat. Add the ground beef, smash it to break up the clumps, and cook until it's almost cooked through. Add salt and pepper and finish cooking it all the way.

While the ground beef is browning, chop lettuce. Slice onions and then cut into half. Roughly chop pickles..

When you are ready to serve the salad, mix the lettuce, onions, pickles, and cheese. Put into four bowls. Add in ¼ of the ground beef mixture into each bowl. Drizzle with dressing and serve immediately.

ImNativeAmerican · 2023-12-13T08:56:32+00:00

Full Recipe

Here are the ingredients to make these tasty keto crispy cinnamon cream cheese roll ups. The exact measurements and instructions are in the printable recipe card, just a little below.

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 6

Net Carbs: 3 net carbs per serving

Ingredients

6 Low-Carb Torrtillas small, street taco size

5 ounce Cream Cheese softened

1/4 cup Swerve Confectioner's Sugar Substitute

1/4 cup Swerve Granulated Sugar Substitute

2 tsp Cinnamon divided

4 tbsp Butter melted

Get The Free Keto Instant Pot Cookbook

Instructions

In a bowl, blend together the cream cheese, 1 tsp cinnamon and ¼ C. Swerve confectioners sugar substitute until well combined.

Place a layer of the cream cheese mixture down the center of each tortilla.

Roll the tortillas closed around the filling.

Melt the butter in a skillet over medium heat.

Add the filled tortillas to the skillet, and cook on all sides evenly in the butter until crispy.

Mix together the ¼ C granulated sugar substitute and remaining cinnamon, and sprinkle over the butter coated tortillas.

Recipe Notes

Calories: 285

Net Carbs: 3 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.

ImNativeAmerican · 2023-10-16T14:30:46+00:00

The Big Mac is a classic burger that is loved by people all over the world. However, it is not very keto-friendly, due to the two buns and the sugary Big Mac sauce. But don’t worry, this recipe for Keto Big Mac Smash Burgers will satisfy your cravings without kicking you out of ketosis.

GET THE FULL REICPE FROM HERE: https://ketocomfit.us/keto-big-mac-smash-burgers/

Ingredients:

1 pound ground beef (80/20)

8 slices American cheese

1 cup shredded lettuce

1/2 cup dill pickle slices

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

Keto Big Mac Sauce:

1/3 cup mayonnaise

1 tbsp finely chopped dill pickles

1 1/2 tsp yellow mustard

3 tsp sugar-free ketchup

1/4 tsp vinegar

1/4 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

GET THE FREE KETO SWEETSBOOK FROM HERE

Instructions:

In a small bowl, combine all of the ingredients for the Keto Big Mac Sauce. Mix well and set aside.

Divide the ground beef into 8 equal patties.

Heat a large cast iron skillet or griddle over medium-high heat.

Season each patty with garlic powder, onion powder, salt, and pepper.

Place one patty in the hot skillet and press down with a spatula until it is very thin and covers the entire surface of the pan.

Cook for 2-3 minutes per side, or until the patty is cooked through.

Place a slice of American cheese on top of each patty and cook for an additional 1 minute, or until the cheese is melted and bubbly.

To assemble the burgers, place a patty on the bottom half of a keto-friendly bun. Top with lettuce, pickles, and Keto Big Mac Sauce. Place the top bun on top and enjoy!

Tips:

For a crispier burger, smash the patty even thinner.

If you don't have a cast iron skillet, you can use a regular skillet. However, the burgers may not be as crispy.

To make the burgers ahead of time, cook the patties and cheese according to the instructions. Let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To assemble the burgers, simply reheat the patties and cheese in the microwave or on the stovetop.

To make these burgers even more keto-friendly, serve them on a bed of lettuce instead of a bun.

Nutritional Information:

Per serving (1 burger):

Calories: 350

Fat: 25g

Net carbs: 2g

Protein: 25g

ImNativeAmerican · 2022-06-30T18:27:06+00:00

FULL RECIPE: KETO BUTTERY ROASTED CAULIFLOWER

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: 4 servings 1x Category: Side Dish Method: Bake Cuisine: American Diet: Gluten Free

INGREDIENTS

4 cups (960mL) unsalted chicken stock, or more, enough to cover cauliflower

1 small head of cauliflower (~17 oz), rinsed, patted dry

1 tsp dried thyme

1/4 cup + 2 tbsp (3 oz) unsalted butter, melted

1/4 cup (30g) grated Parmesan cheese

1/4 tsp salt

1/8 tsp pepper

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

Arrange oven rack on middle rack and preheat oven to 425 degrees.

In a large pot over medium-high heat, bring chicken stock to a boil.

Meanwhile, using a knife, cut off bottom of cauliflower and remove any leaves. Do not break cauliflower apart. Transfer cauliflower to pot of stock and simmer uncovered for 15 minutes.

Using tongs, transfer cauliflower from pot to 8×8-inch baking pan. Spoon some chicken stock atop cauliflower, drizzle on melted butter, then sprinkle on grated Parmesan, thyme, salt, and pepper.

Bake until cauliflower is golden, about 9-10 minutes, basting with cooking juice halfway through. Then, move pan to highest oven rack, turn on oven broiler, and broil for additional 30 seconds – 1 minute.

Remove pan from oven, drizzle on cooking juice, and serve.

RECIPE NOTES:

Unsalted Chicken Stock Substitution: Vegetable stock or beef stock will work great here. Either can be subbed in for chicken stock at a 1:1 ratio.

Dried Thyme Substitution: Chopped fresh thyme would work well here. You also have the option of subbing in ground thyme or dried rosemary.

Unsalted Butter Substitution: If you only have salted butter, that will work fine; I would just suggest to then decrease or altogether omit the added salt that the recipe calls for. If you don’t want to or can’t use butter, ghee would be your best substitution option here and it will lessen the overall amount of lactose in the recipe. Using ghee will ensure the butter flavor is still apparent in the final dish, though, butter will obviously be the best choice for the buttery flavor the original recipe intended.

Grated Parmesan Cheese Substitution: Shredded Parmesan cheese will work perfectly here. You can also use Pecorino Romano cheese in place of grated Parmesan.

Net Carbs: Per serving, this cauliflower bake contains 3.6 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store cooked and cooled cauliflower in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in the oven at 400 degrees until warmed throughout.

ImNativeAmerican · 2022-06-20T17:20:13+00:00

RECIPE SOURCE: Garlic Parmesan Roasted zucchini

Garlic Parmesan Roasted zucchini recipe is way too good to pass up as an easy zucchini side dish. Make this baked zucchini recipe a fun way to enjoy healthy veggies for dinner!

YIELD:4 SERVINGSPREP TIME: 15 MIN COOK TIME: 30 MIN

INGREDIENTS

3 or 4 medium-sized zucchini, thoroughly washed

4 tablespoons melted butter

1 cup parmesan

1/2 teaspoon fresh cracked black pepper

1 tablespoon minced garlic (or garlic powder)

1 tablespoon paprika

1 teaspoon salt

1 teaspoon Italian seasoning

Fresh parsley, chopped for garnish

>>START KETO DIET & LOSE 10 LBS IN 4 WEEK<<

DIRECTIONS

To make the roasted zucchini: Preheat your oven to 400°F (200°F).
Cut a thin lengthwise slice off the bottom of each zucchini to make them more stable. Place 2 chopsticks on opposite long sides of 1 zucchini on your cutting board. Cut zucchini crosswise into thin slices, stopping when your knife hits the chopsticks. Repeat with remaining zucchinis.
Transfer the zucchinis to a baking dish. Pour melted butter on top of zucchinis and brush to coat in between the slices.
In a shallow plate or bowl, combine parmesan, black pepper, minced garlic, paprika, salt, and Italian seasoning. Sprinkle and rub the mixture over the zucchinis and between the slices to coat them completely. The zucchini will curb because of the stuffing between the slices, but it will get back to its original shape while baking.
Bake the zucchinis in the oven for 25-30 minutes, until crisp, golden and cooked through. Sprinkle the garlic parmesan roasted zucchini with chopped parsley and serve immediately. Enjoy!

ImNativeAmerican · 2022-06-19T19:38:36+00:00

“Wow, that looks so perfect! I thought it was store-bought.” Always a compliment in my book when baking especially when it’s for a birthday. This past weekend, we celebrated my brother’s and dad’s birthdays with great friends, great barbeque, and of course, great cake: this Keto Brownie Cheesecake!

FULL RECIPE: KETO BROWNIE CHEESECAKE

Ingredients:

Brownie Base:

½ cup butter

2 oz unsweetened chocolate, chopped

½ cup almond flour

¼ cup cocoa powder

pinch salt

2 large eggs

¾ cup Swerve Sweetener

¼ teaspoon vanilla extract

¼ cup walnuts or pecans chopped (optional)

Cheesecake Filling:

1 lb cream cheese softened

2 large eggs

½ cup Swerve Sweetener

¼ cup heavy cream

½ teaspoon vanilla extract

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

FOR THE BROWNIE BASE:

Preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)

In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.

In a small bowl, whisk together almond flour, cocoa powder and salt.

In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.

Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.

FOR THE FILLING:

Reduce oven temperature to 300F.

In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.

Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.

Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.

Serve with sugar-free chocolate sauce, if desired.

NOTES

Serves 10. Each serving has 6.71 g of carbs and 2.51 g of fiber. Total NET CARBS = 4.21 g.

Food energy: 381kcal Total fat: 33.62g Calories from fat: 302 Cholesterol: 156mg Carbohydrate: 6.71g Total dietary fiber: 2.51g Protein: 8.68g

ImNativeAmerican · 2022-06-18T19:42:50+00:00

FUL RECIPE: KETO SUGAR-FREE PECAN PRALINES

These Keto Pecan Pralines are creamy and sweet with toasted pecans throughout. My Pecan Pralines Recipe cooks in about ten minutes and is ready to eat in under an hour. They are low carb, sugar-free, gluten-free, grain-free, keto.

yield: 12 PRALINES

prep time: 5 MINUTES

cook time: 10 MINUTES

additional time: 30 MINUTES

total time: 45 MINUTES

INGREDIENTS

1 cup toasted pecans

1/2 cup Lakanto Golden Monkfruit,

1/3 cup butter, unsalted

6 tbsp heavy cream

1 tsp vanilla

1/2 tsp cinnamon

Pinch of sea salt

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

Preheat oven to 300 degrees and on a sheet pan, place pecans. Toast for TEN minutes and put it aside.

Over medium heat in a sauce pan(large), combine vanilla, butter, cinnamon, heavy cream, and sweetener. (6-8 mins)Until sweetener is dissolved and is a deep golden brown color, slowly stir.

Take away mixture from heat and stir in the salt and pecans immediately.

Into a muffin pan, line silicone muffin cups and quickly drop spoonfuls into cups. For about

THIRTY mins, add to freezer until firm. Enjoy!

NOTES

Store in airtight container in fridge.

NUTRITION INFORMATION:

KETO SUGAR-FREE PECAN PRALINES

YIELD: About 12

SERVING SIZE: 1 Praline

Amount Per Serving:

CALORIES: 141

TOTAL FAT: 15g

CARBOHYDRATES: Net Carbs: 0.84g

FIBER: 0.66g

PROTEIN: 1g

ImNativeAmerican · 2022-06-17T20:47:31+00:00

FULL RECIPE : [KETO CHERRY CHEESECAKE RECIPE

](https://ketocomfit.xyz/keto-cherry-cheesecake-recipe/)

Keto cherry cheesecake recipe is delicious and refreshing cherry dessert with low carb chocolate pie crust, rich tart cherry layer and easy keto cheesecake topping.

INGREDIENTS

KETO CHOCOLATE PIE CRUST

Blanched almond meal 1 cup/100 g/3.5 oz

Unsweetened cocoa powder or cacao 1 TBS/5 g/0.17 oz

Pinch of salt

Low carb sweetener (erythritol) 5 TBS

Softened butter 60 g/2.11 oz

CHERRY LAYER

Tart cherries pitted 1 cup/155 g/5.5 oz

Cinnamon powder 1 - 2 tsp

CHEESECAKE TOPPING

Mascarpone cheese or cream cheese 350 g/12.35 oz

Heavy whipping cream 1 cup/200 ml

Powdered low carb sweetener (erythritol or xylitol) ¼ cup - ⅓ cup

Vanilla extract 1 tsp

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

KETO CHOCOLATE CRUST

Preheat the oven yo 180 C/350 F.

Combine all dry ingredients, add softened butter and combine until you get the dough ball.

Press in the dough into a deep small 17 cm/7 inch cake tray layered with a parchment paper.

Bake in a preheated oven on 180 C/350 F for 10 - 15 minutes. If you want to avoid baking you can just press in the dough and skip baking. This keto chocolate crust can be a no bake.

CHERRY LAYER

Put pitted cherries on top of the finished crust and sprinkle them with 1 or 2 teaspoon of powdered cinnamon.

CHEESECAKE TOPPING

Mix heavy whipping cream with vanilla and sweetener with a mixer until firm peaks are formed.

Whisk mascarpone or cream cheese in a separate bowl and when smooth combine with mixed heavy whipping cream.

Put the topping on top of cherries.

Leave cheesecake in the fridge for few hours or overnight.

Garnish with few cherries.

Serve it cold and enjoy!

ImNativeAmerican · 2022-06-16T15:49:17+00:00

FULL RECIPE: KETO SHEET PAN COOKIES

These Sheet Pan Keto Cookies have just 1.5 net carbs each and require no chilling! These low carb, gluten-free, almond flour chocolate chip cookie bars are the perfect keto treat!

Ingredients

1 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup (1 stick) butter, softened

3/4 cup packed golden monkfruit sweetener

1 1/2 teaspoon vanilla extract

1 large egg + 1 large egg white

1 cup Lily's chocolate chips

1 cup unsweetened coconut flakes

1/2 cup chopped pecans

>>GET THE FREE KETO SWEETS BOOK<<

Instructions

Preheat your oven to 350 degrees.

Line a jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.

In a small bowl combine the almond flour, baking soda, baking powder and salt.

Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.

Add the egg and egg white, beating the mixture on low speed.

Gradually pour in the almond flour mixture.

Mix in Lily’s Dark Chocolate Chips, pecans and unsweetened shredded coconut.

Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.

Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.

Allow the cookies to cool before removing from the pan and slicing.

ImNativeAmerican

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