This soup was super delicious! I loved it but my husband said it was only ok. I made it very chunky and cheesy but you can adjust it however you want to fit your own tastes.
I found this on r/ketorecipes by u/jyssrocks who apparently has their own blog!
Jyssica’s blog is not over wordy and there are step by step pictures. It’s so well done and straight forward that I’m not going to repeat it.
Please visit the blog link above for the recipe!
I was surprised this actually worked and was as amazing as it looks. I really liked it and will definitely make again.
This was found on r/ketorecipes by u/rakinoakland
Time: 60 minutes
Effort Level: Medium. Multiple cook steps and you gotta like turn them over and drain off bacon juice.
Amount: 4 peppers
You need this:
- 8 small skewers. Toothpicks may work depending on how big your peppers are, but you will need something. Even a big skewer and do two on it.
- 4 poblano peppers
- 4 oz cream cheese
- Mozzarella – I bet you can use whatever kind/shape you want. I ended up using fresh mozzarella balls and breaking them up.
- 1 lb ground beef or steak strips or w/e meat you want to stuff it with.
- 8 strips of bacon
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp oregano
- Broil the poblanos in the oven for about 2 min and then flip over and broil another 2 min. Set aside on a cutting board with a kitchen towel covering it.
- Preheat oven to 425F
- Heat a large skillet over medium-high heat. Add the ground beef along with spices, and fully cook through. Drain excess fat from the meat.
- You can now choose to peal the skin off the poblanos, but if you can’t get it or don’t want to put forth the effort it will be ok. They’re soft and that’s what really matters.
- Cut a slit down one edge of each poblano. DO NOT CUT THROUGH! You need a pocket silly.
- Spoon out the seeds
- Stuff it with some cream cheese, mozzarella, and lots of meat.
- Wrap the bacon slices around the poblano to hold it closed and skewer through to hold it all in place. Be sure to skewer both the top piece of bacon and to place a second skewer on the bottom piece.
- Line a sheet pan with aluminum foil, spray with cooking spray, and place your stuffed peppers on it.
- Bake at 425 for 30-40 minutes until bacon is crisp, flipping the peppers and draining (if needed the excess bacon fat) every 10 minutes. The flipping and draining just ensure crispness all around on the bacon. If you like soggy cooked bacon, by all means don’t flip or drain.
For my first post back, I give you this “Keto” bread. If you’re attempting weight loss, low carb, or keto diet then you need this bread.
Does it taste like normal white/wheat bread? No. It’s made with almond flour….soooo yeah it’s going to have a nutty taste.
Does it feel like bread? YES! It really does. It can be toasted and grilled too!
I found this recipe from a post by hotsoupisonmyeye on r/ketorecipes https://www.reddit.com/r/ketorecipes/comments/5nc6k9/my_girlfriend_and_i_had_a_craving_for_grilled/
The original bread recipe is here: http://ketoconnect.net/recipe/best-keto-bread/
Time: 45 minutes
Effort Level: Easy
Amount: 1 loaf
You need this:
- 1.5 cups almond flour
- 6 large eggs – separated
- 4 Tbl butter – melted
- 3 tsp baking powder
- 1/4 tsp cream of tartar
- 1 pinch salt
- Preheat oven to 375
- Separate egg whites from the yolks into a large bowl or kitchen aid mixer. Add cream of tartar to the egg whites and beat until soft to medium peaks are achieved.
- In a food processor or blender combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined.
- I recommend transferring your dough to a large bowl and using a spatula add the egg whites in two batches. Fold the egg whites in, mixing as little as possible to combine. NOTE: Too much mixing will cause the bread to not rise as much. It’s still good but you have little breads like the one in my picture!
- Butter a loaf pan and pour in your batter.
- Bake at 375 for 30 minutes!