Low Carb Breakfast Casserole Rolled Up Turkey Slices with Cream Cheese and Banana Peppers Low Carb Shrimp Scampi with Zoodles Scrambled Eggs and Avocado Leftover Low Carb Shrimp Scampi with Zoodles Bunless Keto Philly Cheesesteak Over a Bed of Lettuce Leftover Breakfast Casserole Egg Muffins Leftover Bunless Keto Philly Cheesesteak Over a Bed of Lettuce Deli Sliced Chicken+ String Cheese + Side Salad w/mct oil BLT's (Bacon Lettuce, Tomato) with Mayo on Lettuce Boats Keto Taco Bites with Lettuce, Tomatoes and Sour Cream Ham/Cheese Omelet Leftover Keto Taco Bites with Lettuce, Tomatoes and Sour Cream Baked Fish (your choice) + Grilled Veggies with Butter and Seasonings Leftover Egg Muffins 1/2 Avocado with Ham Slices and Mayo Keto Mongolian Beef Stir Fry Cheesy Eggs Leftover Keto Mongolian Beef Stir Fry Leftover Baked Fish Over Salad with Ranch Dressing
LOW CARB BREAKFAST CASSEROLE WITH STEAK, ONIONS AND MUSHROOMS BREAKFAST CASSEROLE INGREDIENTS 2 tablespoons bacon fat or olive oil 1 lb stir steak salt and pepper to taste 1 onion julienned 4 oz mushrooms sliced 3 plum tomatoes chopped 12 eggs 1 tablespoon heavy cream 1/4 teaspoon ground thyme 2 tablespoons of freshly chopped parsley Preheat oven to 350 degrees Fahrenheit. Season steak with salt and pepper. In a large pan over medium high heat, melt bacon fat or heat olive oil. Add in steak and onions and cook 3 minutes before adding in mushrooms. Lower heat to medium and cook just until mushrooms have softened. Remove pan from heat and set to the side. In a large bowl add eggs, cream, and thyme -whisk ingredients together. Mix remaining ingredients and salt and pepper. In a large greased 9 13 baking dish, add in steak, onions, and mushrooms. Pour egg mixture over the steak and bake for 20-25 minutes, or until eggs have set. SERVES 8 Calories 202, Total C 4.4g, Fiber 1.1g, Net C 3.3g, Sugar 2.6g, Fat 13.3g, Protein 16.8g
LOW CARB SHRIMP SCAMPI WITH ZOODLES LOW CARB SHRIMP SCAMPI WITH ZOODLES INGREDIENTS 3 zucchini spiralized 1 stick of salted butter 1/2 tablespoon of olive oil 1 pound of raw shrimp 7 cloves of garlic minced 2 lemons cut in half 1/4 cup of white wine 2 tablespoons of parsley fresh or dried salt and pepper to taste In a large pan over medium-high heat, melt butter and warm oil together. Add in garlic and cook until fragrant, about 1-2 minutes. Next, add in wine and cook 2-3 minutes, until wine reduces. Now add in shrimp, season with salt and pepper, cook 4-5 minutes, or until shrimp is pink. Add in lemon juice and parsley. Toss in spiralized zucchini and cook until warmed through. Serve. SERVES 4 Calories 328, Total C 2.6g, Fiber.5g, Net C 2.1g, Sugar.1g, Fat 25.4g, Protein 23.9g
KETO PHILLY CHEESESTEAK KETO PHILLY CHEESESTEAK INGREDIENTS Thinly sliced ribeye steak (or other beef you want to use) Salt and Pepper to taste Optional toppings included: Mushrooms, onions or green peppers also sliced thinly Provolone Cheese Slices Cut the ribeye thin. Season with salt and pepper. Start with adding olive oil or butter to the frying pan and getting it nice and hot before you start. Next, add the sliced veggies you want on your sandwich first because these will take the longest to cook. After the veggies are about halfway cooked, add the thinly sliced raw meat to the skillet. Fry the steak over medium heat just enough for it to brown on all sides. Once the meat has brown, add a slice or two of provolone (or your favorite cheese) on top of the hot steak while it's in the skillet. Turn the burner off. Add chopped lettuce to a plate and place the warm cheesesteak over the top of the lettuce. SERVES 1 Calories 132, Total C 2.7g, Fiber.6g, Net C 2.1g, Sugar 1.3g, Fat 7.4g, Protein 13.8g
KETO TACO BITES KETO TACO BITES INGREDIENTS 1 Pound 80/20 Ground Beef 1 tbsp Chili Powder 1/4 Tsp Garlic Powder 1/4 Tsp Onion Powder 1/8 Tsp Crushed Red Pepper 1/4 Tsp Oregano 1/2 Tsp Paprika 1 1/2 Tsps Ground Cumin 1 Tsp Sea Salt 1 Tsp Black Pepper 1 1/2 Cups Shredded cheese of your choice Optional: Hot Sauce and Sour Cream as toppings Cook the ground beef and add all the seasonings above to the cooked meat after it's done. Set it aside to cool. Make the Dough based on these instructions found on the Keto Hot Pocket Dough Recipe. (Except omit the garlic powder and the onion powder because you have plenty of seasonings in the beef) - see attached recipe After you make the above Keto Hot Pocket Dough recipe, you will use a rolling pin and roll it out on a silicone mat. I use this extra large one. It's well worth every penny I spent on it because I use it often. (it was inexpensive too!) I'm gonna say the thinner you can roll out the dough the better. I'm guessing it's about a quarter of an inch in thickness by the time I was finished. Then I used a glass to form perfectly round circles. A round cookie cutter would have been perfect but I didn't have a round one on hand. This dough is easy to work with and the glass worked just fine. I used a mini cupcake pan (24 count by Wilton). You can use the regular size cupcake pans too but you will need to make your circles bigger when you cut out the dough. Press each circle of dough into the cupcake pan. I have a non-stick pan so I didn't find the need to spray it with non-stick cooking spray beforehand. I probably would if I didn't use this type of pan. Stuff each one with the seasoned ground beef. Top each one with the shredded cheese. Bake it at 350 degrees for about 10 to 15 minutes (until they are golden brown). All the toppings you want and serve them warm. (Heck they are even good cold!) SERVES 24 Calories 99, Total C 1.3g, Fiber.5g, Net C.8g, Sugar.2g, Fat 8.4g, Protein 5g
KETO HOT POCKETS DOUGH KETO HOT POCKETS DOUGH INGREDIENTS 1 3/4 cup Mozzarella cheese 5 tbs Butter (I love me some Kerrygold butter!) 1 egg 1/2 cup Almond Flour 1/4 cup Coconut Flour 1 1/2 Tsp baking powder 1/2 Tsp salt In the medium size bowl, combine all of the dry ingredients first: Almond flour, Coconut flour, baking powder, and salt. In a small saucepan, start to melt the mozzarella cheese over low heat. Once the cheese has melted, add the butter and egg to this mixture. You want all the butter to be melted at the end of this step. It will be liquid cheese until you add the dry ingredients. Note: You can heat up the cheese in the microwave but you will need to work fast. It's important to have the cheese warm when you roll out the dough. If not, it won't roll out easily. This is the reason I prefer to use a saucepan to heat the cheese. It tends to keep it somewhat warm until I am ready to combine all the ingredients together. Now add all of your dry ingredients into the saucepan mixture. It will seem as though the ingredients don't come together right away. You will see the separation of flours and cheese but, don't worry, these ingredients will eventually come together when you knead the dough. The dough mixture will be warm at this point but not hot (be careful to check it before touching the dough). Pour the dough mixture on to a non-stick silicone mat or parchment paper (I prefer the silicone mat because it sticks to the counter top and doesn't budge when you are rolling out the dough) Split the dough into two different portions. Place one of the portions back in the warm saucepan until you are ready to roll it. Gently roll the warm dough out into a thin layer. Using a mason jar, cut circles and place them in a muffin tin. Proceed to instructions for the Keto Taco Bites. SERVES 24 Calories 99, Total C 2.2g, Fiber.6g, Net C 1.4g, Sugar.4g, Fat 9.2g, Protein 3.3g
KETO MONGOLIAN BEEF STIR FRY KETO MONGOLIAN BEEF STIR FRY INGREDIENTS 1 lb. beef tips, thin sliced Olive Oil 2 TBSP Coconut Aminos 1 TBSP Fish Sauce 2 TBSP Toasted Sesame Oil 3 TBSP Garlic, Minced Ginger, 3 long thin slices 2 Red Chili Peppers, thin slices 3 Scallion, White part 3 Scallion, Green part Whisk coconut aminos, fish sauce and sesame oil, drizzle to coat beef tips and marinate for 15-30 minutes. In a large skillet, drizzle with oil and cook beef tips until no longer pink, 3-5 minutes. Remove beef from pan, set aside. In the same skillet, cook ginger, chili peppers, garlic and white scallion pieces. Add beef and green scallion pieces to skillet and toss all ingredients together. SERVES 4 Calories 314, Total C 4.7g, Fiber.6g, Net C 4.1g, Sugar 1.6g, Fat 22.2g, Protein 23.5g
LOW CARB LEMON POUND CAKE LEMON POUND CAKE INGREDIENTS 2.5 cups almond flour 1/2 cup Kerrygold butter 1.5 cups Swerve powdered sugar substitute 8 whole eggs (set out at room temperature) 1.5 tsp vanilla extract (we also like to add some lemon zests too) 1 tsp lemon extract (I also added some lemon zest from the outside of the lemon too) 1/2 tsp salt 8 oz cream cheese 1.5 tsp baking powder LEMON FROSTING INGREDIENTS 1/4 cup powdered Swerve sugar substitute 3 tbsp heavy whipping cream 1/2 tsp vanilla extract Optional: add 4oz cream cheese for a thicker frosting (not counted in nutritional numbers below) In a medium size bowl, cream together the butter and Swerve sweetener until it's a smooth consistency. Add the cream cheese and continue mixing it until the ingredients are fully blended together. Add the eggs, vanilla extract and lemon extract and continue mixing it with the hand mixer until all ingredients are blended together. Finally, add the almond flour, baking powder, and salt and mix until there are no clumps in the batter. Preheat the oven to 350 degrees.pour the batter into two mini bread pans on one regular size bread loaf pan. Pour the batter into two mini bread pans on one regular size bread loaf pan. Make sure to spray the loaf pans with a non-stick cooking spray first. Bake the 3 mini loaf pans for about 35 minutes or one loaf pan for about 60 minutes. You want to stick a toothpick (or knife) in the center of the lemon poundcake loaf to test to make sure the middle is done. When you remove the toothpick, it should be clean. If there is any batter on it, it needs to bake for a bit longer. When the pound cake is baking, start making the lemon frosting. In a medium size bowl, combine the Swerve powdered sugar substitute, vanilla extract and heavy whipping cream. Use a hand mixer and blend it on high until all the ingredients are smooth and creamy. Wait until the pound cake has completely cooled before you apply the frosting or else it will melt. SERVES 16 Calories 230, Total C 5g, Fiber 1.9g, Net C 3.1g, Sugar 1.3g, Fat 20.9g, Protein 8g