Healthy, Simple, Delicious, and best of all...low-carb! Those are the four awesome things that I love about this stuffed eggplant recipe. It’s perfect for your weekly meal prep because it only takes about 15-20 minutes to prepare. Did I mention that it’s also very filling?
Wondering what to prepare for breakfast? You can never go wrong with a delicious, hot muffin that’s free of carbs and guilt! This is the perfect on-the-go snacks for you and your family!
Almost everyone is making bread while on quarantine. And why not? With all of the free time that we have right now, it’s the perfect opportunity to try some cool new recipes that the whole family will love.
If you’re looking for a good low-carb bread recipe, why not try a deliciously-filling muffin, best-served hot! Serve it fresh in the morning to kickstart your day. This Breakfast Muffin recipe is keto-recipe and will definitely NOT kick you out of ketosis. It’s very easy to make as well!
Here are the ingredients:
These healthy pumpkin cream cheese bars are made with almond meal, healthy coconut oil, and pumpkin puree! You’ll love the combo of pumpkin and cream cheese.
It's no pumpkin season so far, but I just love to bake and cook with pumpkin. It just gives a great texture and some moisture for baking. If you only try one time to bake with pumpkin, then please please bake these bars. They are so good!! I just couldn't keep my hands off of them and my family too. They are keto, gluten-free, baked with almond meal and covered by a decadent cream cheese layer with some cinnamon on top. Healthy and delicious - a total win in my book!!!
Why use almond meal? They are a great substitute for flour, gluten-free, great for low carb- keto baking and almonds deliver a massive amount of nutrients and fiber. They are rich in Vitamin E, Manganese, Magnesium,...
Just recently, I have discovered how to make Keto Cheese Taco Shells as an alternative to your Tortilla Taco Shells. It's been all over Instagram, so I thought of trying it out myself. And as it turns out, I loved it! So I thought of sharing with you how I do it.
How to make Keto Cheese Taco Shells?
The steps are easy to follow, which you may start doing now. Or for as long as you have cheese in your kitchen right now! ;)
Spread the grated cheese to form a round shape on a baking sheet. You have the option to use any cheese you prefer or whichever is available in your kitchen.
Bake the cheese in the oven until it's melted. Then, let it cool for a bit.
In this step, I used two even or similar cups and placed a wooden spatula on the top of the cups. Then, place the baked cheese over the wooden spatula. Let it dry and allow the baked cheese to harden and form into a taco shell.
OMG I love Mexican food. My absolute favorite meal was always a cheese burrito with beans, vegetable and grilled over with cheese.
Now you can imagine how happy I am to have this recipe here now for cheese tortillas the keto style!
Let’s start and I’ll show you what I made to prepare this delicious dish.
At first I made a great salad as a side for my tortilla.
1 diced yellow onion
Some small tomatoes
1 tbsp lemon juice
1 tbsp peanut butter
Mix everything together.
The mushroom red pepper filling:
½ diced onion
1 red pepper finely diced
2 big mushrooms finely diced
1 Tbsp cream cheese
1 Tbsp heavy cream
1 small piece of butter
Fry the onion in the butter until golden
Add the rest and stir fry
Preheat the oven to 180 degrees
These keto Easter dinner recipes make it easy for you to enjoy the holidays and having guests while staying on track with your keto diet. Indulge and enjoy.
For everybody who loves Chinese food and broccoli, this dish is for you.
The lemongrass and the chicken are a match made in heaven. It is wonderful.
This dish is really easy and is made in my favorite pot- the instant Pot! If you look for a tool which makes kitchen work and cooking easy for you- this pot is calling your name.
You just put everything in there, press some buttons and the pot makes the whole work alone.
I make Cauliflower Casserole dishes on a weekly basis and this one would be...
Today I want to share my favorite 4 Keto Deserts with you.
Being on a diet doesn’t mean that you can’t have desert anymore. That’s one of the many good things on the keto diet. There are tons of keto dessert recipes out there and I want to show you the good ones here.
2) Chocolate Keto Blender Cupcakes from ketodietapp. She has so many great recipes out there and a youtube channel. Those chocolate cupcakes are really awesome and you should really try them. One of the best things of those is that you just throw all the ingredients into a blender and they are ready made. Fast and easy whats not to love about that? Click here to get the recipe
Espresso and chocolate are a match made in heaven. You can just use instant Espresso which you can just stir it directly in your mixes and batters or make a real espresso and ad the liquid version of it in. It will transform your cake or brownie into something magical!!
Let’s go ahead and dive deep into our chocolatey, chewy and crispy. Heaven of a brownie.
½ cup almond or hazelnut flour
¼ cup cocoa powder
1/2 cup powdered xylitol
½ tsp baking powder
½ cup +2 tsp butter
2 oz dark chocolate
When I am having family or friends over, I like to make that Cherry cake. It just looks so festive with the chocolate biscuit layer, the curd cheese and the cherries on top. I will bake it this Sunday. Do you like to try it too? What’s your favorite festive cake?
For the biscuit:
¾ cup xylitol
A little bit of salt
1 tsp vanilla extract
1 hot espresso
100g dark chocolate (shredded)
2 cups shredded hazelnuts and 1 tsp baking powder
500 g curd cheese or mascarpone
1 cup xylitol
250 ml heavy cream
1 tsp Vanilla extract
1 tsp xanthan gum
For the cherries:
1 glas of cherries
2 tsp gelatine
Mix the eggs, xylitol and hot espresso for 3 minutes
Add the meals, vanilla extract and chocolate and stir carefully – not too much so that it will stay fluffy and airy. If you beat it too much the biscuit will be very hard.
Bake for 20 minutes at 180 degrees
The weather here in Berlin is grey in grey, cold and a mixture of rain and snow. Some days it rains and is not so cold, some days it snows and is a little bit colder. The perfect weather to cozy up on the sofa with a good book, a cup of tea and a nice and healthy cookie.
I really like Rocher and thought about how I could create cookies that are a little bit like that. And now they are ready, and I can introduce you to my sort of Rocher Cookies which are moist, chewy, chocolaty, rich and hazelnutty. I just thought that it would taste great to have a chocolate chip in the middle of the cookie. But that Is for the next time I bake them. Now they are just made of ground hazelnuts, coconut oil, xylitol and cocoa powder. Then covered up with crushed hazelnuts and baked to perfection. Of course, they are keto and gluten free.
3 cups hazelnuts
½ cup cocoa powder
½ cup xylitol
1 cup coconut oil
A little bit of water