This was good. It satisfied my weekly pizza craving without going way over on calories or carbs. It holds up too. I ate it with my hands and not a fork!
I found this on reddit.com/r/ketorecipes
It’s called fathead pizza and the crust recipe is originally from here: http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
*Tools/ingredients that you need and not everyone uses daily are baking parchment paper and almond flour. If Kayla is reading this…You need a microwave.
Effort Level: Low amount of effort. You mix you roll.
Time: 30-45 minutes
Amount: 1 full size thin crust pizza – 8 slices
You need this:
- 1 & 3/4 cup grated and/or shredded mozzarella cheese
- 3/4 cup almond flour
- 2 Tbl cream cheese
- 1 egg
- pinch of salt
- Other herbs if you want. i.e)Rosemary
- Pizza sauce of choice
- Toppings of choice
- Preheat oven to 425F.
- In a medium to large mixing bowl add the cheese, almond flour, and cream cheese.
- Roughly mix together and microwave 1 minute.
- Stir mixture and microwave another 30 seconds.
- Add remaining ingredients and mix thoroughly.(Dough will be wet and sticky)
- Place in-between two pieces of parchment paper and roll into desired size and thickness.
- Remove one piece of parchment and slide the crust, still on the parchment paper, onto a pizza pan.
- Bake at 425F for 10-15 minutes or until browned.
- Remove and flip over on the parchment paper.
- Bake other side at 425F for another 5 minutes or until that side is also browned.
- Remove and add desired and pre-cooked toppings.
- Cook until cheese is completely melted and toppings are hot.
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!
This was super delicious. I love having breakfast for dinner. It’s a good way to sneak in a vegetarian meal during your busy weeknights also.
Pintrest idea No. 10072 : http://www.iwashyoudry.com/2016/04/22/huevos-rancheros-breakfast-tostadas-avocado-salsa-verde/
Time: 20 minutes unless you make the beans and guac ahead of time.
Effort Level: Super duper easy
Amount: 8 servings ( You don’t have to make all 8 at once )
You need this:
- 2 tomatillos – husked and rinsed
- 1 jalapeno – sliced
- 1 avocado – peeled and pit removed
- 1/2 lime – juiced (~1 Tbl of lime juice)
- Salt to taste
- 1 (14.5oz) can of black beans – rinsed and drained
- 2 Tbl water
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 lime – juiced
- pinch of salt
- 8 corn tostada shells
- Shredded cheese or delicious mexican cheese
- 8 eggs
- salt and pepper to taste
- Sliced cherry tomatoes (optional) – Didn’t really add anything to the dish other than color on the plate.
- Combine all ingredients in a food processor and pulse until mostly combined.
- Set aside or refrigerate up to a week
- Combine all ingredients in the food processor and blend until smooth.
- Set aside or refrigerate up to 4 days
- Preheat oven to 400 degrees F.
- Line baking sheet with tinfoil and spray with cooking spray.
- Place tostada shells in an even layer on baking sheet
- Spread some black bean mixture over each tostada.
- Sprinkle on some cheese.
- Bake tostadas for about 5 minutes until cheese is fully melted.
- Cook eggs to preferred egginess
- Top your tostadas with your eggs and avocado mix.
This is good. The only caveat is to make sure you don’t overcook the chicken or the meal is extremely dry without sauce.
A Pintrest find. Original link here: http://www.jocooks.com/healthy-eating/oven-roasted-chicken-shawarma/
Prep Time: 25 minutes YOU MUST PREP THE CHICKEN TO MARINATE PRIOR TO COOKING!
Cook Time: 45 minutes
Effort level: Some. You have to remember to prep it in advance
Amount: 3 servings
- 3 chicken breasts
- 1 large onion
- 2 tsp smoked paprika
- 1 tsp turmeric
- 2 tsp cumin powder
- 1/2 tsp cinnamon
- 2 tsp ground black pepper
- 1 tsp salt
- juice from 2 lemons
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- 4 cloves of garlic minced
- 1 cup of cook basmati rice (optional)
For a garlic sauce (optional but recommended)
- 1 cup vegetable oil
- 1/3 cup lemon juice
- 6 garlic cloves minced
- 1 egg white
- 1 tsp salt
- In a dish or 1 gallon plastic bag, add all the ingredients except those for sauce. Mix thoroughly
- Allow to sit in refrigerator and marinade for at minimum 1 hour. The longer the better
- Preheat oven to 425 degrees F
- Add everything to a 9×13 baking dish
- Bake until chicken is fully cooked through (30-40 minutes)
- During this time make your sauce and rice.
- Add sauce ingredients to a blender and blend until smooth. Refrigerate until ready to eat.
- Prepare rice according to instructions.
- Slice chicken, serve over rice, and top with sauce.
This was delicious and all leftovers were eaten (a big compliment to any meal). A great meal for the week day since it can be prepped ahead of time!
A Pintrest find. Original link here: http://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/
Prep Time: 40 minutes (time to cook chicken)
Cook Time: 30 minutes
Effort level: Some. You have to like open cans and bake some chicken.
Amount: 8-10 servings
- 3 cups of red enchilada sauce (cans or homemade)
- 1 packet of soft corn tortillas
- 1 can black beans – rinsed and drained
- 1 can whole kernel corn – rinsed and drained
- 1 bunch of green onion – chopped
- 4-5 chicken breasts (~1.5-2lbs) – cooked and shredded
- 1 packet of mexican blend cheese
- Avocado and cliantro optional for garnish
- Cook the chicken (bake, grill, slowcook, etc..) and shred it apart.
- If you’re making homemade sauce, make it at the same time as the chicken.
- Preheat oven to 375 degrees F.
- Pour 3/4 cup of sauce into bottom of 9×13 pan.
- layer some tortillas
- Add half the beans and corn – spread evenly on top of the tortillas
- Add half the green onion – spread evenly
- Add half the chicken – spread evenly
- Add half the cheese – spread evenly
- Add half of sauce – spread evenly
- Repeat steps 5-10
- Cover with aluminum foil and bake for 20 minutes
- Uncover and bake for 10 minutes.