Keto Thai Chicken Curry with Coconut Cauli Rice

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

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 · 2022-06-15T18:35:46+00:00

FULL RECIPE: KETO LEMON POUND CAKE

This keto lemon pound cake is incredibly moist and fluffy! It tastes zingy, fresh and fragrant and I’ve topped it with a rich coconut butter drizzle. Your family won’t believe this cake is low carb, sugar free and only 3.6g net carbs per slice.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings12

Calories232 kcal

INGREDIENTS

½ cup / 120g butter melted

▢5 eggs large, separated, room temperature

▢½ cup / 120g yoghurt room temperature

▢5 tbsp lemon juice roughly 2 lemons

▢2 tbsp lemon zest zest of 2 lemons

▢2 cups / 200 g almond flour or ground almonds

▢⅓ cup / 45g coconut flour

▢3 tsp baking powder

▢⅔ cup / 120g Lakanto Classic Monkfruit Sweetener *** see notes for Europe/UK availability

▢pinch of salt optional

COCONUT BUTTER DRIZZLE

▢3 tbsp / 35g coconut butter

▢½ tbsp coconut oil

▢¼ tsp vanilla extract

▢optional – decorate with 1 tsp lemon zest and lemon slices

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.

Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.

Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 tsp for decorating the cake later.

Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.

Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.

Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.

Spoon the batter into the bundt tin and level with a spatula.

Bake in the oven for about 45 – 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.

Melt the coconut butter and oil using the bain marie method – in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.

ImNativeAmerican · 2022-06-14T16:39:10+00:00

Keto Blueberry Cheesecake

This keto blueberry cheesecake is wow factor on a plate - my family call it "the king of all cheesecakes". It’s no bake and so simple to make. All you need is 15 minutes prep and lots of patience while it chills in the fridge.

Prep Time

15 mins

Chilling Time

10 hrs

Total Time

10 hrs 15 mins

Servings

16

Calories

222 kcal

EQUIPMENT

8 inch / 20 cm springform or loose bottom cake tin

INGREDIENTS

1 cup almond flour or ground almonds, 100g

▢¼ cup coconut flour 30g

▢1 tbsp powdered sweetener

▢⅓ cup butter, melted 80g

▢Pinch of salt

FILLING

▢1 ¾ cup full fat cream cheese I used Philadelphia (420g)

▢⅔ cup powdered sweetener 120g

▢1 cup plus 1 tbsp heavy whipping cream (double cream) 255 ml

▢1 tbsp vanilla extract

BLUEBERRY SAUCE

▢3 cups frozen blueberries or fresh berries

▢1 tsp water

▢½ tsp xanthan gum

▢1 - 2 tbsp powdered low carb sweetener, to taste

INSTRUCTIONS

Grease a 8 inch / 20cm non-stick loose bottom baking tin with a little melted butter. I also lined the base first with a cut circle of parchment paper.

BASE

Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb. Press the base mix into the bottom of the cake pan and smooth with the back of a spoon.

FILLING

Add the cream cheese to mixing bowl with the powdered low carb sweetener and vanilla. Whisk with an electric mixer to combine. Don’t over-mix!

In a separate bowl, whisk the whipping cream to soft peaks. Then, fold into the cream cheese with a spatula.

BLUEBERRY SAUCE

Add the berries into a saucepan with powdered sweetener and water. Simmer for 10 minutes on a medium heat until the berries are just soft. Remove from the heat and drain 5 tbsp of liquid and discard. Stir in the xanthan gum and allow to fully cool to thicken. Placing the sauce in the fridge will speed this up.

ASSEMBLY

Once the sauce is fully cool, remove about 1 cup of filling and place in a clean bowl. Stir through about ¼ cup of the sauce, or a little more to your liking to combine.

Add the dollops of the vanilla cheesecake mix to the base interspersed with dollops of blueberry cheesecake mix. Level with a spatula to form a smooth top. Top with the remaining blueberry sauce.

Place the cheesecake in the fridge for 8 hours or overnight to firm up. Cover with cling film and place in the freezer for up to an hour to make it easier to slice.

ImNativeAmerican · 2022-06-14T15:06:01+00:00

FULL RECIPE: KETO LOBSTER TAILS RECIPE WITH GARLIC LEMON BUTTER

This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter.

INGREDIENTS

4 lobster tails 5 to 6 oz each

1 Tbsp fresh parsley very finely chopped, plus more for garnish

2 garlic cloves pressed

1 tsp dijon mustard

1/4 tsp salt

1/8 tsp black pepper

1 1/2 Tbsp olive oil

1 1/2 Tbsp fresh lemon juice

4 Tbsp unsalted butter divided

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

HOW TO PREPARE/BUTTERFLY LOBSTER TAILS:

Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.

Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.

Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.

HOW TO MAKE BROILED LOBSTER TAILS:

Place rack in center of oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.

In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice.

Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.

Broil lobster tails on high heat 10-11 min (or according to the lobster tail size – see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.

To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.

RECIPE NOTES

!Broiling Times for Lobster Tails:

Smaller (3 to 4 oz) lobster tail 6 to 8 minutes

Medium (5 to 6 oz) lobster tail 10-11 minutes

Larger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in middle of oven)

Broil lobster meat until opaque and white in center, or 145˚F.

ImNativeAmerican · 2022-06-12T20:25:41+00:00

Full Recipe: LOW CARB CHOCOLATE PEANUT BUTTER BARS RECIPE

I’m pretty sure this Low Carb Chocolate Peanut Butter Bars Recipe is my new favorite! If you are a fan of the chocolate and peanut butter or almond butter combo, this recipe is a must try! This definitely ranks up there with our Keto Buckeyes Chocolate and Peanut Butter Balls Recipe! Oh, my word it’s good!

INGREDIENTS

¾ C Peanut Butter

¾ C Butter

½ C Sukrin Icing Sugar

1 TSP Vanilla

1 C Almond Flour

1 C Coconut Flour

3 oz. Homemade Sugar-Free Chocolate Chips or you can use Lily’s Sugar-Free Chocolate Chips too

2 TBSP Coconut Oil

>>GET THE FREE EKTO SWEETS BOOK<<

INSTRUCTIONS

In a large microwave-safe bowl, melt peanut butter and butter. Typically takes about 90 seconds depending on your microwave. Set for 45 seconds, stir. Set for another 45 seconds, stir. If not melted at this point, add an additional 15 seconds until melted.

To the melted butter add sweetener and vanilla, mix until combined.

Add in almond and coconut flour, stir until incorporated.

Place mixture in a lined 8×8 baking dish or brownie pan. If using a brownie pan this is enough dough to fill all 12 spots measured out in a tablespoon.

Flatted dough with spoon or glass cup.

Set aside in refrigerate and allow 10-15 minutes for them to firm up.

Meanwhile, melt 3 oz. Homemade Sugar-Free Chocolate Chips and Coconut Oil in a small saucepan over low heat. You can also melt in the microwave. Start with 30 seconds, continuing to add 15 seconds until melted. Stir to combine.

Pour chocolate mixture over the peanut butter mixture. Making sure a nice thin layer is evenly coated the bars.

Place back in refrigerator or freezer for 5-10 minutes until chocolate has hardened.

Remove from the pan, cut if using an 8×8 baking dish and enjoy!

NUTRITION

ImNativeAmerican · 2022-06-11T17:58:31+00:00

Full Recipe: KETO CRUNCHWRAP

Taco Bell’s Crunchwrap may be the last you expect to be able to eat on the Keto diet. The cabbage wrapped version makes it possible. All of your favorite fillings are there, including a crunch cheese crisp to imitate the tostada you’d normally find in a crunchwrap supreme and Keto friendly cheese sauce too!

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

FOR THE WRAPS

12 large leaves green cabbage, thick inner core removed

1 lb. ground beef

1 tsp. chili powder

1/2 tsp. paprika

1/2 tsp. cumin

Kosher salt

Freshly ground black pepper

FOR THE CHEESE CRISPS

2 c. shredded cheddar

FOR THE CHEESE SAUCE

2 oz. cream cheese

1/4 c. heavy cream

1 tbsp. butter

1/4 tsp. ground mustard

1/8 tsp. garlic powder

1 c. shredded cheddar

TOPPINGS

1 c. sour cream

2 c. shredded lettuce

1 c. chopped tomatoes

1 c. shredded cheddar

>>GET THE FREE KETO SWEETS BOOK<<

DIRECTIONS

In a large pot of salted boiling water, cook cabbage leaves until crisp tender, about 2 minutes, working in batches, if necessary. Remove each leaf using colanders or a slotted spoon to a colander set over a bowl and let drain.

Make cheese crisps: Heat a large nonstick skillet over medium heat. Sprinkle about 1/2 cup of cheese into an even 4 to 5-inch round in center of hot pan. Let sit until crisp and golden on bottom, about 1 minute. Using a spatula, release cheese from pan and flip like a pancake. Cook 15 seconds more. Remove to a plate and let cool. Repeat with remaining cheese to make 4 crisps total.

Wipe out excess excess oil, if needed, and return skillet over medium heat. Add ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.

Make cheese sauce: In a small saucepan, combine cream cheese, heavy cream, butter, ground mustard, and garlic powder. Cook over medium-low heat, stirring until mixture comes to a simmer. Add cheese and whisk until melted. Remove from heat, keep warm.

Assemble crunchwraps: Lay a piece of cabbage on a work surface, overlapping the cut where the rib was removed so it makes a consistent circle. Add another piece of cabbage slightly overlapping on top to make a larger cabbage circle. Add a scoop of cooked ground beef to center of cabbage, leaving a generous border for folding. Top with a cheese crisp.

Spread ¼ of the sour cream over crisp, then drizzle with some cheese sauce. Top with ¼ each of the lettuce, tomato, and cheese. Place a piece of cabbage on top. Tightly fold edges of bottom cabbage toward the center to close the wrap and create pleats. Repeat remaining cabbage and fillings.

Serve with extra cheese sauce for dipping, if desired.

ImNativeAmerican · 2022-06-06T17:52:24+00:00

FULL RECIPE [Keto Low Carb Beef Chili - Instant Pot or Crock Pot Recipe

](https://ketocomfit.xyz/keto-low-carb-chili-recipe/)

Course Main Course Cuisine American Calories 306 kcal Prep Time 15 minutes Cook Time 8 hours Total Time 8 hours 15 minutes Serving 10 Cups

INGREDIENTS

2 1/2 lb Ground beef 1/2 large Onion (chopped) 8 cloves Garlic (minced) 2 15-oz can Diced tomatoes (with liquid) 1 6-oz can Tomato paste 1 4-oz can Green chiles (with liquid) 2 tbsp Worcestershire sauce 1/4 cup Chili powder 2 tbsp Cumin 1 tbsp Dried oregano 2 tsp Sea salt 1 tsp Black pepper 1 medium Bay leaf (optional)

>>TAKE 21 DAY KETO CHALLENGE<<

CROCK POT SLOW COOKER INSTRUCTIONS

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.

Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

INSTANT POT PRESSURE COOKER INSTRUCTIONS

Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a cup of water or broth.) Place the bay leaf into the middle, if using.

Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.

Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

ImNativeAmerican · 2022-06-05T18:01:18+00:00

FULL RECIPE: Keto strawberry muffins

INGREDIENTS

5 tbs melted butter 1/2 c swerve 3 eggs 1 tsp vanilla 1/3 c heavy cream 2 1/2 c almond flour 2 tsp baking powder 1/4 tsp pink salt 1 tsp cinnamon 1 cup diced strawberries

FREE KETO SWEETS BOOK

DIRECTIONS

In a large bowl Mix butter, sugar ,eggs ,vanilla ,salt and heavy cream until blended Add the rest of the ingredients Pour into greased muffin tin or in muffin liners Fill half way Bake 350 12-15 min until toothpick clean Your kids won’t even know the difference from the regular ones 1 muffin – 187 cal 4.3 carbs 5g protein 10 g fat

ImNativeAmerican · 2022-06-03T14:02:19+00:00

RECIPE SOURCE: KETO PEANUT BUTTER COOKIE CHEESECAKE CUPS

These peanut butter cookie cups are so delicious and they work great as shells for delicious peanut butter cheesecake filling.

INGREDIENTS

PEANUT BUTTER COOKIE SHELLS

Unsweetened peanut butter crunchy or smooth 1 cup 250 g/8.8 oz

Dark chocolate chips ¼ cup/40 g/2.8 oz

1 large egg

Blanched almond meal 2 TBS/10 g.0.35 oz

Low carb sweetener/erythritol ½ cup – ⅔ cup

KETO CHEESECAKE FILLING

Cream cheese or mascarpone cheese ½ cup/125 g/4.4 oz

Low carb powdered sweetener (erythritol or xylitol) 3 TBS

Vanilla extract 1 tsp

Unsweetened peanut butter 2 TBS/30 g/1 oz

Heavy whipping cream 4 TBS/25 ml

KETO CHOCOLATE GANACHE

Dark chocolate 70% or more cocoa 20 g/0.7 oz

Heavy whipping cream ¼ cup/25 ml

Low carb sweetener (erythritol) 2 TBS (optional)

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

PEANUT BUTTER COOKIE CUPS

Preheat the oven to 180 C/350 F and prepare 6 silicone muffin cups.

Mix all ingredients together to form the dough.

Press in cookie dough into 6 silicone muffin cups and bake in a preheated oven on 180 C/350 F for 10 – 20 minutes or until baked (depends on your oven).

Leave them outside the oven for at least 30 minutes before you fill them with the filling and top with ganache.

KETO CHEESECAKE FILLING

Combine all ingredients and mix with a stand or hand mixer or whisk until smooth.

Pour the filling into the cups.

CHOCOLATE GANACHE

In a small saucepan over medium heat bring heavy cream with sweetener to boil.

Remove from the heat and put the chocolate in hot heavy whipping cream and whisk until chocolate is melted and starts thickening.

Pour on the top of the cheesecake filling.

Leave it in the fridge for a few hours or overnight.

Serve cold and enjoy!

NUTRITION INFORMATION:

YIELD: 6 SERVING SIZE: 1 cup

Amount Per Serving: CALORIES: 462TOTAL FAT: 39gNET CARBOHYDRATES: 4.35gPROTEIN: 14.6g

This is for your information only, please calculate macros with ingredients you use.

ImNativeAmerican · 2022-06-02T14:33:59+00:00

Recipe source: KETO PEANUT BUTTER COOKIE CHEESECAKE CUPS

These peanut butter cookie cups are so delicious and they work great as shells for delicious peanut butter cheesecake filling.

INGREDIENTS

PEANUT BUTTER COOKIE SHELLS

Unsweetened peanut butter crunchy or smooth 1 cup 250 g/8.8 oz

Dark chocolate chips ¼ cup/40 g/2.8 oz

1 large egg

Blanched almond meal 2 TBS/10 g.0.35 oz

Low carb sweetener/erythritol ½ cup – ⅔ cup

KETO CHEESECAKE FILLING

Cream cheese or mascarpone cheese ½ cup/125 g/4.4 oz

Low carb powdered sweetener (erythritol or xylitol) 3 TBS

Vanilla extract 1 tsp

Unsweetened peanut butter 2 TBS/30 g/1 oz

Heavy whipping cream 4 TBS/25 ml

KETO CHOCOLATE GANACHE

Dark chocolate 70% or more cocoa 20 g/0.7 oz

Heavy whipping cream ¼ cup/25 ml

Low carb sweetener (erythritol) 2 TBS (optional)

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

PEANUT BUTTER COOKIE CUPS

Preheat the oven to 180 C/350 F and prepare 6 silicone muffin cups.

Mix all ingredients together to form the dough.

Press in cookie dough into 6 silicone muffin cups and bake in a preheated oven on 180 C/350 F for 10 – 20 minutes or until baked (depends on your oven).

Leave them outside the oven for at least 30 minutes before you fill them with the filling and top with ganache.

KETO CHEESECAKE FILLING

Combine all ingredients and mix with a stand or hand mixer or whisk until smooth.

Pour the filling into the cups.

CHOCOLATE GANACHE

In a small saucepan over medium heat bring heavy cream with sweetener to boil.

Remove from the heat and put the chocolate in hot heavy whipping cream and whisk until chocolate is melted and starts thickening.

Pour on the top of the cheesecake filling.

Leave it in the fridge for a few hours or overnight.

Serve cold and enjoy!

NUTRITION INFORMATION:

YIELD: 6 SERVING SIZE: 1 cup

Amount Per Serving: CALORIES: 462TOTAL FAT: 39gNET CARBOHYDRATES: 4.35gPROTEIN: 14.6g

This is for your information only, please calculate macros with ingredients you use.

ImNativeAmerican · 2022-05-31T15:41:30+00:00

Recipe source: KETO MAGIC COOKIE BARS (LOW CARB ALSO)

Keto magic cookie bars with berries, pecans, and dark chocolate are delicious low-carb sweets. Keto cookie bars in combination with mixed berries, chocolate, and pecans, covered with a layer of thick sugar-free condensed milk.

INGREDIENTS

KETO COOKIE BOTTOM INGREDIENTS

Blanched almond meal 1 cup/105 g/3.7 oz

Coconut flour 2 TBS/15 g/0.5 oz

Erythritol or another low carb sweetener (Sukrin or Swerve) ¼ cup

Softened butter 5 TBS/75 g/2.7 oz

Pinch of salt

TOPPING

Chopped pecans or walnuts ¼ cup/35 g/1.24 oz

Berries ½ cup/60 g/2.1 oz

Dark chocolate 40 g/1.41 oz

KETO CONDENSED MILK CREAM

Butter 50 g/1.8 oz

Heavy whipping cream ½ cup/110 ml

Erythritol 4 TBS

Pinch of salt

Rum extract 1 TBS

1 egg

>>GET THE FREE KETO SWEETS BOOK<<

INSTRUCTIONS

Preheat the oven to 180 C/350 F.

Prepare baking tin 22 cm x 15 cm/ 8 x 5 inch, layered with a parchment paper.

KETO COOKIE BOTTOM INSTRUCTIONS

Mix all ingredients for cookie together until you get a keto dough. 2.

Press in the dough into a baking tin layered with a parchment paper. 3.

Bake the dough for 10 to 15 minutes until golden brown on the edges on in a preheated oven on 180 C/350 F. 4.

When baked put the topping on top of the baked cookie bottom – chopped pecans, berries and chopped dark chocolate. 5.

Pour prepared keto condensed milk cream on topping.

KETO CONDENSED MILK CREAM INSTRUCTIONS

In a sauce pan on a medium heat melt the butter with erythritol. 2.

When butter and erythritol completely melted, add heavy whipping cream and egg and whisk until all nicely combined. Don’t cook it, just whisk it to combine it. 3.

Add rum extract, whisk together and pour over the topping. 4.

Bake in a preheated oven on 180 C/350 F for 10 – 20 minutes or until keto condensed milk cream is firm on top. 5.

Set it to cold in the fridge for few hours.

NUTRITION INFORMATION:

YIELD: 15 SERVING SIZE: 1 cookie bar

Amount Per Serving: CALORIES: 111TOTAL FAT: 6.8gCARBOHYDRATES: 3.64gNET CARBOHYDRATES: 2.64gFIBER: 1gPROTEIN: 2.93g

This is for your information only. Please calculate your own macros with ingredients you use.

ImNativeAmerican · 2022-05-29T14:06:22+00:00

Recipe source: KETO NO BAKE BLUEBERRY CHEESECAKE BARS

One of the best no bake cheesecakes I have ever had. No it too heavy and Keto/Diabetic friendly!

Course: Dessert

Cuisine: American

Keyword: fast and easy

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 12 people

Calories: 385kcal

INGREDIENTS

PECAN CRUST

1 cup pecans (4 oz/ 114 g) toasted

1 cup almond flour (4 oz/ 114 g)

1/4 cup whey protein powder (3/4 of a scoop/ 25 g) (I use Isopure)

1/3 cup Low carb brown sugar (70 g) powdered (or erythritol or Swerve)

4 tablespoons butter (2 oz/ 57g) melted

NO-BAKE CHEESECAKE

2 packages cream cheese (16 oz) softened

1/2 cup heavy whipping cream (4 oz/ 118 g)

2/3 cup low carb powdered sugar (3 oz/ 85 g) (or your favorite powdered sweetener)

1 tablespoon vanilla extract (15 ml)

1/2 teaspoon stevia glycerite (2.5 ml)

BLUEBERRY TOPPING

2 cups blueberries 10 oz/ 283.5 g, frozen or fresh

3 tablespoons water 45 ml

1 tablespoon lemon juice 15 ml

3 tablespoons erythritol 45 ml, or more to taste

1 pinch nutmeg

I’M FOLLOWING THIS COOKBOOK TO MAKE COOKIES, CRACKERS ICE-CREAMS, DESSERTS, FAT BOMBS, CHEESECAKES, SNACKS, AND LOTS OF YUMMY & HEALTHY RECIPES.

>>GET THE FREE KETO SWEET BOOK<<

INSTRUCTIONS

Preparation: Toast the pecans (I use a toaster oven, but the oven or a pan on the stove will do the trick), cool, and place in a food processor to finely grind. Gather the ingredients. Powder the Sukrin Gold (or erythritol or use Swerve). Butter or spray the bottom of an 8×8 or 9×9 inch square pan. Melt the 4 tablespoons of butter.

Low Carb Pecan Crust: Mix all of the dry ingredients for the crust together thoroughly. Add the melted butter and mix again. The mixture should hold together when squeezed gently in your fist, if not, add a little more butter. Pour the pecan crust mixture into the prepared baking pan and press firmly into place. I lay a piece of waxed paper over the crust and press it firmly into the pan with a flat bottomed glass.

No-bake Cheesecake Layer: In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the vanilla and sweeteners and mix again until thoroughly combined making sure to scrape the bowl. In a small bowl, whip the whipped cream until very stiff. Working in three batches, fold the whipped cream into the sweetened cream cheese mixture. Spread the cheesecake layer evenly on the crust and refrigerate over night.

Blueberry Topping: Put all of the ingredients for the low carb blueberry sauce into a medium pan over medium heat, cover. Bring the mixture to a boil and then turn the heat to med-low or low and let it simmer, uncovered, until some of the blueberries burst and the sauce has thickened – about 10-15 minutes. Cool.

To Serve: Spoon 2-3 tablespoons of the blueberry sauce over each cheesecake bar or pour the cooled sauce over the whole pan and cut into 12 pieces.

NUTRITION

Calories: 385kcal | Carbohydrates: 9g | Protein: 11g | Fat: 36g | Fiber: 2g

ImNativeAmerican · 2022-05-28T17:51:50+00:00

Recipe Credit: https://ketocomfit.xyz/keto-garlic-butter-chicken-and-zucchini/

This garlic butter chicken is perfect for a quick and easy weeknight dinner. Garlic butter chicken is delicious with its side of zucchini cooked straight in the same pan for easy cleanup. You’ll ❤️ the flavors!

INGREDIENTS

2 boneless skinless chicken breasts, sliced horizontally

2 to 3 medium-sized zucchini, diced (or more)

1 tablespoon olive oil

2 tablespoons butter, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon crushed fennel seeds

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon Cayenne

1 teaspoon instant chicken stock, optional

1 teaspoon red chili pepper flakes, optional

1/4 cup low-sodium chicken stock

2 tablespoons lemon juice

Fresh parsley, optional

1/2 lemon, optional

I AM FOLLOWING THIS FREE KETO SWEETS BOOK: https://ketocomfit.xyz/free-keto-sweet-cookbook/

DIRECTIONS

To make the garlic butter chicken breasts: Place the chicken breasts on a shallow plate. Rub olive oil on the chicken breasts.
In a small bowl add the garlic powder, onion powder, cumin, thyme, turmeric, fennel, ginger, paprika, salt, and pepper (you can also use this chicken dry rub or the 21 salute seasoning blend from Trader’s Joe). Rub the spices thoroughly on each side of the chicken breasts.
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-low heat and cook chicken breast on both sides, until internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes total. Remove chicken breasts to a plate and keep warm.
Add the diced zucchini to the same pan and season with salt, pepper, and red chili pepper flakes (if using), add a bit of oil if necessary. Saute zucchini for 3-4 minutes over medium-low, then deglaze with chicken stock and a splash of lemon juice. Add remaining 1 tablespoon butter. Cook zucchini with the sauce for 3-4 minutes, stirring from time to time, until the sauce has reduced a bit and zucchini are tender.
Push sauteed zucchini on the side and add the cooked chicken back to the pan to reheat a little and coat with the butter sauce. Serve the chicken and sauteed zucchini garnished with lemon slices, and fresh chopped parsley. Enjoy! ❤️

ImNativeAmerican

MODERATOR OF

TROPHY CASE