90-Second Keto Bread

90-Second Keto Bread
INGREDIENTS

1 large egg
1 tablespoon milk
1 tablespoon olive oil
1 tablespoon coconut flour
1 tablespoon almond or hazelnut flour
1/4 teaspoon baking powder
Pinch salt
Optional add-ins:

1/4 cup grated cheese
1 tablespoon minced scallions or herbs
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INSTRUCTIONS

Whisk the egg, milk, oil, coconut flour, nut flour, baking powder, and salt together in a small bowl. Add the cheese and scallions or herbs, if using, and stir to combine.
Pour into a tall microwave-safe mug and tap the bottom firmly on the counter a few times to force any air bubbles to rise and pop. Microwave on high for 1 minute, 30 seconds.
Invert mug onto a cutting board and let the bread slide out. Cut crosswise into 1/2-inch-thick slices. To toast, heat a teaspoon of oil in a small skillet over medium-high heat until shimmering. Add the slices and toast until golden-brown, about 30 seconds per side. Original Article Click Here

KETO CHEESEBURGER HELPER

KETO CHEESEBURGER HELPER

This Keto Cheeseburger Helper is a nostalgic meal with more nutrients and fewer carbs than the classic favorite. My family gobbled it up as quickly as I made it!

INGREDIENTS

1. BEEF AND CABBAGE
2. 1 lb ground beef (80/20)
3. 1 tsp paprika
4. 1/2 tsp onion powder
5. 1/4 tsp garlic powder
6. salt & pepper to taste
7. 1 tbsp tomato paste
8. 1/4 cup water
9. 2 cups shredded cabbage
10. CHEESE SAUCE
11. 2 tbsp salted butter
12. 1 ounce cream cheese, softened
13. 1/2 cup heavy whipping cream
14. 1 1/2 cup shredded cheddar
15. salt & pepper to taste
16. Crumbled bacon to top, optional

INSTRUCTIONS

1. In a large skillet or dutch oven, over medium heat, brown the ground beef until no pink remains, about 15 minutes. Drain the excess grease and return the skillet of ground beef to the heat.
2. Add the paprika, onion powder, garlic power and your preferred amount of salt and pepper to the pan. Stir in the tomato paste and water.
3. Place the shredded cabbage into the skillet and fold into the seasoned ground beef. Bring the mixture to a boil and cover. Allow the cabbage to cook for 15-20 minutes or until tender and translucent, stirring occasionally.
4. While the cabbage is cooking, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat, about 45 seconds.
5. Whisk in the cream cheese and heavy whipping cream until smooth, about 1 minute. The sauce will start to form bubbles, continue whisking and reduce heat to low. Quickly stir in the shredded cheese and sprinkle with salt and pepper.
6. Turn off the heat and continue stirring until all the cheese is melted and the mixture is completely smooth about, about 1 minute. It will be about the thickness of melted Velveeta or queso.
7. Once the cabbage is tender, pour the cheese sauce into the skillet and fold into the ground beef mixture. Remove from heat and top with crumbled bacon, if desired.

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Keto Mongolian Beef

KETO MONGOLIAN BEEF

This Mongolian beef is a perfect recipe for you to try a keto-friendly and low-carb Asian dish.

INGREDIENTS

1. 1 lb flank steak sliced into bite-size stripes
2. 2 tbsp olive oil divided
3. 1 tbsp fresh ginger peeled and grated
4. 2 garlic cloves minced
5. 2 tbsp coconut aminos
6. 1/2 cup water
7. 1/3 cup So Nourished Erythritol
8. 1 teaspoon red pepper flakes
9. 1-2 tsp xanthan gum to thicken the sauce
10. salt and pepper to taste
11. 1 scallion sliced (for topping)

INSTRUCTIONS

1. In a saucepan heat half of olive oil, add minced garlic and grated ginger and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes and simmer on high for 3-4 minutes. Turn off the heat and set aside.
2. Add a xanthan gum and beef strips to a zip bag and toss well.
3. In a frying pan, heat the other half of olive oil until hot. Add beef strips and fry stirring until begin to get brown. Set aside.
4. Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper and cook for another minute stirring constantly.
5. Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.

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Super Easy and Delicious Keto Pulled Pork Recipe

Super Easy and Delicious Keto Pulled Pork Recipe

This Keto Pulled Pork Recipe is quick to prepare and bursting with flavor. Allow your slow-cooker to do most of the work and pair this with our Keto Coleslaw for a delicious keto dinner.

Ingredients

1. 2 lbs pork shoulder
2. 2 tsp onion powder
3. 1 tsp garlic powder
4. 2 tsp dried rosemary
5. 2 tsp smoked paprika
6. 1/2 tsp cayenne pepper
7. 1 tsp ground fennel seeds
8. 2 tsp cocoa powder
9. 1 tbsp sea salt
10. black pepper to taste
11. 1/3 cup organic sugar-free chicken broth
12. 8 iceberg or butter lettuce leaves

Instructions

1. Combine all spices and the cocoa in a small bowl and season with salt and black pepper, to taste. Rub the spice mix all over the pork shoulder and transfer to a 5 or 6-quart slow cooker crock. Add the organic chicken broth to the crock and cook on high for 4 hours or on low for 6.
2. Once the cooking time is complete, use two forks to pull the pork apart while it is still in the slow cooker crock. Allow the pulled pork to remain in the juices with the slow cooker set to “warm” for 20-30 minutes to absorb more flavor. 
3. To serve, fill each lettuce leaf with some Crunchy Keto Broccoli Slaw and top with some pulled pork. Enjoy!

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CHICKEN CARBONARA RECIPE – KETO, LOW CARB, GLUTEN-FREE

Chicken Carbonara

Chicken Carbonara takes the classic flavors of spaghetti carbonara and subs in chicken for the pasta. It makes a delicious low carb dinner that is ready in about 30 minutes.

Ingredients

1. 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
2. ½ tsp garlic powder
3. salt and pepper to taste
4. 6 slices cooked bacon (crumbled)
5. 1 tbsp bacon grease
6. ½ cup onion chopped
7. 2 tsp minced garlic
8. 1 cup heavy whipping cream
9. 1 cup chicken broth
10. 1 beaten egg (optional)
11. ⅓ cup Parmesan cheese (grated)
12. 1 tsp Italian seasoning
13. 1 tbsp fresh chopped basil
14. 2-3 cups fresh spinach

Instructions

1. Cook the bacon until crispy and then crumble into pieces.
2. Place 1 tbsp of the bacon grease in a large skillet over medium-high heat.
3. Add the chicken to the skillet and sprinkle with the garlic powder as well as salt and pepper to taste. Continue to saute the chicken until it is completely cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, at the ½ cup of chopped onion and saute for a few minutes until they start to become tender.
5. Add in the minced garlic, and saute for another 30 seconds.
6. Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet. 
7. OPTIONAL: Put the beaten egg in a small bowl. Slowly stream the sauce into the egg while whisking it vigorously. Once half of the sauce has been incorporated slowly add the egg mixture back to the skillet while whisking.
8. Mix in the parmesan cheese, chopped basil and Italian seasoning.
9. Toss in the crumbled bacon, and 2-3 cups of fresh spinach. Cook until the spinach has begun to wilt.
10. Add the chicken back into the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
11. Simmer the mixture for 3-5 minutes longer, and serve.

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