If you are also following keto diet, then definitely try these recipes

Keto diet was in trend in 2018 and people felt its benefits too. If you also want to stay healthy and fit this new year, then definitely try these keto diet recipes. Keto diet keeps weight under control by burning fat so that you can avoid many diseases.

Keto diet is known as ‘low carb diet. People following this diet consume only protein and fat food and stop consuming carbohydrate food items or reduce its quantity very much. You must be thinking that if we stop taking carbs then from where will we get energy. During a keto diet, instead of carbs, energy is produced from fat. It burns your fat. Apart from this, there are many benefits of the keto diet, such as reduced risk of heart diseases, blood sugar level control, and brain function. Keto diet has been in trend in 2018 and it is followed by 45 per cent of the people around the world. If you are also following keto diet in 2021, then definitely try these recipes…

ALSO READ: good carbs for weight loss

50+ Keto Recipes That Are Simple And Guilt Free

Beef stew recipes

INGREDIENTS:-

• 2 lb beef chuck roast, cut into 1″ pieces
• kosher salt and pepper powder 2 Tbsp.
• 8 oz extra pure olive oil.
• Baby bella mushrooms,
• sliced ​​1 small onion,
• sliced ​​1 medium carrot,
• peeled and cut into rounds
• Take 2 stalks celery,
• chopped 3 cloves garlic,
• minced 1 tsp. tomato paste
• 6 cup low sodium beef broth
• 1 tsp. fresh oregano
• 1 tsp. fresh chopped rosemary

Instructions:-

• Dry the beef with a paper towel and season well with salt and pepper.
• In a large container on medium heat, heat oil. Working in batches, add beef and all sides until golden, about 3 minutes per side. Remove from the pot and repeat with the remaining beef, add more oil as needed.
• Add mushrooms to the same pot and cook for 5 minutes until golden and crisp. Add onions, carrots and celery and cook for 5 minutes until soft. Add garlic and cook until smelling, 1 minute more. Add tomato paste and stir to coat vegetables.
• Add broth, rosemary, and beef to the pot with salt and pepper. Bring to a boil and reduce the heat to a boil. Boil beef till tender, 50 minutes to an hour.

Garlic Beef rosemary

Ingredients:-

• 4 Pork Loin Chops
• Kosher Salt
• Black Pepper Powder
• 1 tsp. fresh minced rosemary
• 2 cloves garlic, minced
• 1/2 cup (1 stick)butter,melted
• 1 tsp. extra pure olive oil

Instructions:-

• Preheat the oven to 375°. Season pork chops liberally with salt and pepper.
• Whisk together butter, rosemary and garlic in a small bowl.
• In an oven-safe skillet over medium-high heat, heat the olive oil and then add the pork chops. Fry until golden, 4 minutes, flip and cook for 4 more minutes.
• Brush the pork chops liberally with the garlic butter. Place the skillet in the oven and cook until cooked through, 10-12 minutes (145 degrees for medium). Serve with more garlic butter.

Keto corned Beef and cabbage

Ingredients:-

• 3-4 pounds corned beef
• 2 onions, quartered
• 4 celery stalks, quadruples
• 1 packet pickle spices
• kosher salt pepper
• 1 medium green cabbage
• 2 carrots cut into 2″ wedges, peeled and cut into 2″ pieces
• mustard 2 tbsp
• Apple cider vinegar
• 1/4 cup mayonnaise
• 2 tbsp. capers, roughly chopped, plus 1 tsp salted 2 Tbsp. parsley, roughly chopped

Ingredients:-

• In a large pot, add corned beef, onion, celery and pickle spices. Add enough water to cover by 2″, add salt and pepper, and bring to a boil.
• Reduce heat, cover, and simmer until very tender, 3–3 1/2 hours. Meanwhile, place in a small bowl and simmer. Season with salt and pepper, mustard and add apple cider vinegar.
• In another bowl, combine mayo, capers, caper brine, and parsley. Season with salt and pepper. Add the cabbage and carrots and continue to simmer for 45 minutes to 1 hour, until the cabbage is tender.
• Remove meat, cabbage and carrots from the pot. Slice the corned beef and season with more salt and pepper. Serve with sauce on both sides for dipping.

Indian keto diet meal Plan

Keto stuffed cabbage

Ingredients:-

For the sauce:

• 1  can diced tomato
• 1 tsp. apple cider vinegar
• 1/2 tsp. red pepper flakes
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. dried oregano
•  kosher salt pepper powder
• 1/4 cup extra pure olive oil

For the cabbage rolls:

• 12 leaves of cabbage
• 1 pound ground beef
• 3/4 lb ground pork
• 1 cuo steamed cauliflower
• 3 green Onion, thinly sliced
• ​​1/4 cup chopped parsley, plus more black pepper powder for serving

Instructions:-

• For Sauce: Preheat the oven to 375°. Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano in a blender; Season with salt and pepper.
• In a large deep skillet (or large pot), heat the oil over medium heat. Add pureed tomato sauce, bring to a boil, then reduce to medium and simmer for 20 minutes until slightly thickened.
• For the Cabbage Rolls: In a large pot of boiling water, boil the cabbage leaves until soft and pliable, about 1 minute. To cancel.
• Make Filling: In a large bowl, mix c. Tomato sauce, ground meat, cauliflower rice, scallions and parsley. Season with salt and pepper. Spread a thin layer of sauce on the bottom of a large baking dish. Using a paring knife, cut tough triangular ribs from each cabbage leaf.
• Place about a cup of filling on one end of each leaf, then tuck the edges in while rolling and roll them up. Place roll seam side-down on top of sauce in a baking dish. Spoon remaining sauce over cabbage rolls. Bake 45 minutes to 55 minutes, until meat is cooked through and internal temperature reaches 150 degrees. Garnish with more parsley before serving.

Keto taco caserole

Ingredients:-

• 1 tsp. extra pure olive oil
• 1/2 yellow onion, chopped
• 2 pounds ground beef
• 2 tbsp. kosher salt
• freshly ground black pepper
• 2 tbsp. keto taco seasoning mix
• 1 jalapeno, seeded and minced, plus more chopped to garnish
• 6 large eggs, beaten lightly 2 cup shredded Mexican cheese
• 2 tbsp. fresh chopped parsley leaves
• 1 cup Sour Cream, for serving

Instructions:-

• Get content powered by Chicory guidelines Preheat the oven to 350°.
• In a large skillet over medium heat, heat the oil. Add onion and cook until lightly tender, 2 minutes.
• Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
• Sprinkle in taco seasoning and jalapeno and cook, stirring, until spices are lightly browned, 1 minute. Sieve and let it cool slightly.In a large mixing bowl, whisk eggs, then pour in meat mixture.
• Spread the mixture in an even layer in the bottom of a 2-quart baking dish. Sprinkle it with cheese. Bake until set, about 25 minutes.
• Sprinkle with parsley and top each slice with sour cream and a dollop of jalapeno, if desired.

Keto Egg bacon

Ingredients:-

• 8 eggs 9 oz. Bacon,
• Cherry Tomatoes in Slices

Directions:-

• Fry the bacon in a skillet over medium heat until crispy. Keep aside on a plate. Drop the prepared fat into the pan.
• Use the same pan to fry the eggs. Put it over medium heat and crack your eggs into the bacon grease.
• You can also break them into a measuring cup and pour them into the pan carefully to avoid splattering the hot oil.
• Cook the eggs as you like them. Sunny side – leave the eggs for frying on one side and cover the pan with a lid to make sure they are cooked on top.
• For more easily cooked eggs – after a few minutes flip the eggs over and cook for another minute.
• Cut the cherry tomatoes in half and fry at the same time. salt and pepper to taste.

Japanese kingfish

Ingredients:-

• Ingredients 800g king fish fillet, (or white fish, such as barramundi), peeled, cut into 3cm pieces
• 2 Tbsp peanut or sunflower oil
• 6 green onions, thinly sliced
• ​​1 garlic clove, crushed
• 2 Tbsp each mild soy sauce, mirin and oyster sauce
• 1 Tbsp fish sauce
• 2 small gem lettuce, leaves separated
• 1/4 red cabbage (or regular cabbage), grated or finely chopped
• 4 watermelon radishes (or red radish), thinly sliced Tonkatsu barbecue sauce (or other barbecue sauce), for serving

Instructions:-

• Put the kingfish in a food processor and pulse until very finely chopped.
• Heat peanut oil in a large frypan on a high flame. Add onion and garlic. Cook for 1-2 minutes until slightly softened and then add the fish and cook, tossing, for 1-2 minutes until it begins to color.
• Add soy sauce, mirin, oyster sauce and fish sauce. Cook for 2-3 minutes while stirring until the sauce is reduced.
• Serve this mixture on lettuce leaves with cabbage, radish slices and tonkatsu sauce.

Bell pepper nachos

Ingredients:-

• 2 medium bell peppers (preferably a mix of colors)
• Kosher salt
• 1 Tbsp vegetable oil
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 500 gm ground beef
• 1 cup full-fat shredded
• Mexican blended cheese
• 1/4 cup guacamole
• Pepper corn
• 2 Tbsp full-fat sour cream

Instructions:-

• Cut capsicum from the stalk and cut it into sixth part, remove the stem and seeds.
• Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt.
• Cover and microwave until pepper flakes are softened, about 4 minutes. Let cool slightly and then arrange, cut side-up, together on a foil-lined baking sheet.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add ground beef and 1/4 teaspoon salt and cook, stirring and breaking into bite-sized pieces, until browned and cooked through, about 4 minutes.
• Preheat the broiler. Drizzle some beef mixture over each peppercorn piece. Sprinkle with cheese and simmer until cheese melts, about 1 minute. Top with a dollop of guacamole and pico de gallo. Dilute sour cream with a little water and drizzle over nachos.

Keto diet plan for vegan and food lists

Keto fat bomb

Ingredients:-

• 2 cups chopped almonds
• 1 cup virgin or extra virgin coconut oil
• 1 to 2 tablespoons of your favorite low-carb powdered sweetener
• 2 tablespoons sugar-free vanilla extract
• 1 teaspoon orange peel
• Small pinch kosher salt
• 2 tablespoons unsweetened cocoa powder

Instructions:-

• Line a 12-cup mini muffin tin with a mini liner.
• Beat almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth.
• Remove half and add cocoa powder to a small bowl.
• Fill half of one liner with the vanilla mixture and then quickly fill the other half with the chocolate mixture.
• Repeat with remaining vanilla and chocolate mixture. Tap the tin on the counter several times. Freeze until solid, about 30 minutes.
• You can remove the liner if you want. Refrigerate in an airtight container for up to 5 days.

Keto meatloaf

Ingredients:-

• 4 Tbsp olive oil
• 8 oz cremini mushrooms
• 2 scallions, whites and greens, minced
• 1/4 cup gluten-free tomato paste
• 7 oz jarred roasted red peppers, drained and thinly sliced
• ​​1 lb ground beef chuck
• 1 lb ground pork
• 1/2 cup shredded sharp cheddar (about 2 ounces)
• 1/2 cup fresh parsley, roughly chopped
• 1/4 cup grated Parmesan (about 1 ounce)
• 1/4 cup almond flour Tbsp fresh oregano, roughly chopped
• 1 large egg, lightly beaten
• kosher salt and freshly ground black pepper
• 6 strips bacon

Instructions:-

• Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of olive oil. Put the mushrooms in a food processor and pulse until finely chopped but not pulpy and blended, about 10 times.
• Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add scallions and cook, stirring occasionally, until softened, about 1 minute.
• Stir in mushrooms and cook until lightly browned, about 3 minutes; Some of the liquid will drain but should evaporate while cooking. Add tomato paste and cook for 1 minute, stirring to coat mushrooms. Transfer the mushroom mixture into a large bowl and keep aside.
• In the same skillet over medium heat, add cayenne pepper and remaining 1 Tbsp olive oil. Cook, stirring occasionally, until lightly browned and well caramelized, about 10 minutes.
•  If the bottom of the skillet begins to brown too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add red pepper to mushroom mixture. Add ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, oregano, egg, 1 teaspoon salt, and 1/2 teaspoon pepper, and mix.
• Transfer the meatloaf mixture to the prepared baking sheet and form a loaf. Arrange the strips of bacon in a single layer on top.
• Bake until an instant-read thermometer inserted in the center of the loaf reaches 165°F, 50 to 60 minutes. Let rest for 10 minutes before serving.

Spicy edamame dip recipe

Ingredients:-

• 4 large cloves garlic, peeled
• 16 oz shelled edamame beans (about 2 cups)
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cumin
• A pinch of salt and pepper
• 4 Tbsp olive oil
• 1/4 cup of fresh lime Juice (about 2 limes)
• 1/4 cup finely chopped fresh coriander pita chips, for dipping

Instructions:-

• In a medium skillet over medium heat, saute garlic until lightly browned, about 15 minutes. Remove from heat, cool, and then remove the skins.
• Bring about 8 cups of water to a boil in a saucepan and pour in the beans. Bring to a boil again and cook for 5 minutes.
• Reserve 3/4 cup of the cooking water before filtering. Filter and cool the beans. Put the garlic in a food processor and chop coarsely. Add beans, cayenne pepper, cumin, salt, pepper to the food processor and process.
• Add olive oil, lemon juice and cilantro and pulse to combine. Add reserved water one at a time (you may not need to add all the water) while processing until smooth. Use pita chips for dipping.

Keto Brownies

Ingredients:-

• 1 stick (8 Tbsp) unsalted butter, sliced
• 1/3 cup sugar-free chocolate chips
• 1/4 cup heavy cream
• 1/2 cup confectioners’ erythritol sweetener
• 1/3 cup Dutch-process cocoa powder
• 1/3 cup almond flour
• 1/2 tsp kosher salt
• 2 large eggs plus 1 yolk, at room temperature 1 teaspoon pure vanilla extract
• 1/2 cup chopped nuts or raw coconut chips.

Instructions:-

• Preheat the oven to 325 degrees Fahrenheit. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on two sides.
• Bring a few inches of water to a boil in a medium saucepan. Combine butter, chocolate chips, and heavy cream in a medium heatproof bowl. Set bowl over saucepan and heat, whisking, until mixture is melted and combined. Take it off the flame. In a separate medium bowl combine sweetener, cocoa powder, almond flour and salt.
• Add eggs and yolks one by one to the melted chocolate mixture, beating after each addition until just incorporated. Whisk in vanilla. Whisk in dry ingredients to combine. Pour the batter into the prepared baking dish and spread it to the edges in an even layer using an offset spatula. Sprinkle with nuts or coconut chips, if using.
• Bake until edges of brownies are matte and completely set, but center is still slightly shiny, 18 to 20 minutes. Cool in a baking dish for about 10 minutes, then use parchment to transfer brownies to a wire rack to cool completely. Cut into 12 pieces.

Keto pancakes

Ingredients:-

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp confectioners’ erythritol sweetener
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsweetened coconut milk
• 1/4 cup heavy Cream
• 3 Tbsp unsalted butter, melted and cooled, plus more for skillet
• 1 tsp pure vanilla extract
• 3 large eggs
• 2 Tbsp toasted unsweetened coconut flakes
• 2 Tbsp toasted chopped macadamia nuts
• 1/2 lemon peeled off.

Instructions:-

• In a large bowl combine almond flour, coconut flour, erythritol, baking powder and salt.
• Whisk coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and mix until well combined. Mix coconut, nuts and lemon zest. Allow 10 minutes to rest.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet.
• Using a 2 Tbsp cookie scoop, pour batter into the skillet and spread it into a 3-inch round shape using the back of the scoop. Cook until the bottom is deep golden brown and the pancake is puffed, about 3 minutes.
• Flip and cook until the other side is golden brown and the pancakes are cooked through, about 2 minutes; Transfer to a plate. Repeat with remaining batter. Serve hot.

Keto Broccoli salad

Ingredients:-

• Kosher salt for salad
• 3 heads broccoli, cut into small pieces
• 1/2 cup shredded cheddar 1/4 red onion, thinly sliced
• ​​1/4 cup roasted almonds
• 3 slices bacon, cooked and crumbled
• 2 Big spoons fresh chopped chives for dressing
• 2/3 cup mayonnaise
• 3 Tbsp. apple vinegar
• 1 tsp. Dijon Mustard
• Kosher Salt
• Black Pepper Powder

Instructions:-

• In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water. Add broccoli florets to boiling water and cook for 1 to 2 minutes, until softened.
• Remove with a slotted spoon and place in the prepared bowl of ice water. When cool, drain the florets in a colander.
• In a medium bowl, whisk the dressing ingredients to combine. Season to taste with salt and pepper.
• Combine all salad ingredients in a large bowl and top with dressing. Toss until ingredients are combined and completely coated in dressing. Refrigerate until ready to serve.

Nasi goreng

Ingredients:-

• 40 ml (2 tbsp) peanut oil
• 5 ml (1 tsp) sesame oil
• 1 medium onion,
• 1 finely chopped carrot, peeled,
• chopped 200 g beef or pork
• mince 1 cup bean sprouts
• 1 tsp hot chili Chutney
• 2 tbsp Tomato sauce (ketchup)
• 40 ml (2 Tbsp) Sweet Soy Sauce
• 2 cups chopped iceberg lettuce
• 3 cups ripe jasmine rice
• 4 fresh eggs
• 1/2 cup diagonally sliced ​​onion
• 2 Tbsp chopped fresh coriander, plus additional coriander for serving.

Instructions :-

•  Heat half the peanut oil and sesame oil in a pan. Add the onions and carrots and cook over medium heat for 1-2 minutes, until softened but not coloured.
• Add beef and cook for about 3-4 minutes until meat is browned. Add bean sprouts, chili, tomato and soy sauce, three-quarters of the lettuce and rice and cook for another minute, making sure everything is well combined.
• 1 Turn off the flame and partially cover the kadhai with a lid while cooking. 2. Heat the remaining oil in a non-stick pan on medium heat. Carefully crack the eggs in the pan and fry until cooked to your liking. To cancel. 3. Add small onions, coriander leaves and remaining lettuce to the rice, then spoon into the serving bowl.
• Top with an egg and additional cilantro. 4. Serve the nasi goreng with additional chili and soy sauce.

Keto tuna salad

Ingredients:-

• 4 large eggs
• 4 strips bacon
• 1/3 cup olive or avocado oil
• mayonnaise
• 2 Tbsp sour cream
• 1/4 tsp lemon zest plus 1 Tbsp lemon juice
• 1 stalk celery, thinly sliced
• ​​Two 5-packed in olive oil ounce can tuna, reserved 2 tablespoons oil and remaining drained 2 scallions, chopped
• kosher salt and freshly ground black pepper
• 1 medium tomato, halved and cut into 8 slices
• 16 leaves Bibb lettuce.

Instructions:-

• Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from heat, cover and let stand for 8 minutes. Filter it and immerse it in ice water. When cool enough to handle, peel and chop eggs.
• Meanwhile, cook bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Grind into bite size pieces.
• Whisk together mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt, and several grinds of black pepper in a medium bowl. Add tuna and three-quarters of the bacon and eggs and gently fold together (do not overmix).
• Season with additional salt and pepper if necessary. Sprinkle tomato slices with salt and pepper. Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a slice of tomato. Sprinkle with reserved scallions, bacon and eggs.

Philly Cheesesteak Lettuce Wraps

Ingredients:-

• 2 tbsp. vegetable oil, divided
• 1 large onion, thinly sliced
• ​​2 large capsicum, thinly sliced ​​
• 1 tsp. dried oregano kosher salt pepper powder
• 1 lb skirt steak, thinly sliced
• ​​1 cup chopped provolone
•  8 large butterhead lettuce leaves
• 1 tsp. fresh chopped parsley

Instructions:-

• In a large skillet over medium heat, heat 1 tablespoon of oil. Add onion and capsicum and add oregano, salt and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes.
• Remove the chilies and onions from the skillet and heat the remaining oil in the skillet. Add steak in a single layer and season with salt and pepper. Cook the steak until cooked through, about 2 minutes on one side. Flip and cook until steak is cooked through and cooked to your liking on the other side, about 2 minutes more for medium.
• Pour onion mixture back into the skillet and toss to combine. Sprinkle provolone over steak and onions, then cover skillet with a tight-fitting lid and cook until cheese is melted, about 1 minute. remove from heat. Place lettuce on a serving platter. Scoop steak mixture over each piece of lettuce. Serve hot garnished with parsley.

Citrus marinated olive

Ingredients:-

• 1/4 cup extra-virgin olive oil
• 1/4 tsp ground red pepper flakes
• 2 sprigs fresh oregano
• 1 clove garlic, 1 strip finely chopped
• 1 strip lemon zest, vegetable peeler and 1 tsp lemon juice Orange peel, with vegetable rind removed
• 1 Tbsp orange juice kosher salt
• freshly ground black pepper 1 cup Castelvetrano olives

Instructions:-

• Heat olive oil in a small saucepan over medium heat. Add red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook until garlic is golden, about 2 minutes, stirring occasionally.
• Stir in olives and cook, stirring, until heated through, about 2 minutes. Turn off the flame. Combine lime juice and orange juice and pour into a decorative jar or serving bowl. Serve hot or at room temperature.

Low carb cheesy cauliflower breadstick

Ingredients:-

• Nonstick cooking spray for coating on parchment
• 1 small-headed cauliflower, cut into florets (about 4 cups)
• 1 small clove garlic
• 1/2 tsp dried Italian seasoning
• 1/4 tsp ground red pepper flakes
• 2 large Eggs, beaten
• 2 cups shredded Cheddar (about 8 ounces)
• 1 cup shredded Parmesan (about 5 ounces)
• kosher salt and freshly ground black pepper
• Marinara sauce, for dipping

Instructions:-

• Preheat the oven to 475 degree F. Line a rimmed baking sheet with parchment and coat with cooking spray.
• Put the cauliflower and garlic in a food processor and grind the lentils to a fine paste until the consistency of couscous.
• Transfer the cauliflower mixture into a large bowl. Add the Italian seasoning, red pepper flakes, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt, and a few grinds of black pepper, and mix until the mixture holds together when squeezed.
• Spread cauliflower mixture on prepared baking sheet into an 8-by-12-inch rectangle about 1/4 inch thick. Use the straight edge of the parchment as a guide to keep the edges of the cauliflower mixture even.
•  Bake until golden brown around the crust, 18 to 20 minutes. Remove the baking sheet from the oven and place another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so that the bottom of the baking sheet is touching the parchment.
• Using oven mitts, hold 2 baking sheets together and turn them over so that the crust is now on the parchment on the baking sheet with the top up. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them slightly apart. Sprinkle with remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on top-side down baking sheet until cheese is melted and browned in spots and visible crust is deep golden brown, 8 to 10 minutes.
• Let it cool for 5 minutes, then transfer the steaks on the parchment to a serving plate and serve with the marinara sauce for dipping.

Mixed Crab and avocado recipe

Ingredients:-

• 1 ripe avocado
• 3 Tbsp lemon juice
• 1/4 tsp salt, plus more seasoning
• 1 tsp Dijon mustard Pinch white pepper
• 1/2 pound lump crab
• 2 Tbsp chopped chives

Instructions:-

• Peel and peel the avocado and cut into 1/2-inch pieces. In a small bowl, gently mix the avocado pieces with 1 tablespoon lemon juice and salt to taste.
• In a medium bowl, combine remaining lemon juice, 1 teaspoon Dijon mustard, a pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can on a serving plate, removing both the top and bottom. Put a quarter of an avocado in a can. Place 1/4 of the crabmeat on top and press gently into the mold. Gently remove the can from the avocado and crab mixture. Garnish with tsp chives. Repeat with remaining 3 servings and serve.

Keto Egg cup

Ingredients:-

• Select All 2 Tbsp unsalted butter, melted
• 6 large thin slices prosciutto (about 1/3 pound)
• 1/3 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 cup packed baby spinach leaves, chopped
• 1/4 cup roasted red pepper,
• 6 chopped large eggs
• 1/4 cup heavy cream
• kosher salt and freshly ground black pepper

Instructions:-

• Place an oven rack in the middle of the oven and preheat to 400 degrees F. Brush 6 standard muffin cups with butter (the butter will accumulate in the bottom of the cups, but that’s okay).
• Line each cup with a slice of prosciutto, folding and overlapping so as to cover the entire surface of the cup and no metal can peek through.
• Divide the mozzarella evenly among the cups. Repeat with Parmesan, spinach and roasted red pepper.
• Whisk eggs and cream in a large measuring cup or small pitcher; Add some salt and some ground black pepper. Pour egg mixture into each cup, making sure not to overfill. Bake until eggs are set and stirred only slightly, 10 to 12 minutes (eggs will continue to cook after they come out).
• Let cool for 5 minutes, then use an offset spatula to loosen the prosciutto from the sides of each cup and transfer to a plate for serving.

Zucchini chips

Ingredients:-

• small zucchini 1/16 to 1/8 inch thick

Instructions:-

• Line a baking sheet with a silicone mat; Generously coat with cooking spray. Using a mandolin, cut a small zucchini 1/16 to 1/8 inch thick.
• Arrange on a baking sheet in a single layer; Coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, while rotating the baking sheet in half.
• Flip the slices; Continue baking until browned, 30 to 40 minutes more. Transfer chips to a rack to cool.

Keto bacon sushi

Ingredients:-

• 6 slices bacon, halved
• 2 Persian cucumbers, thinly sliced
• ​​2 medium carrots, finely sliced ​​
• 1 avocado, sliced ​​
• 4 oz. cream cheese, soft sesame, for garnish

Instructions:-

• Preheat the oven to 400º. Line a baking sheet with aluminum foil and fit it with a cooling rack.
• Place the bacon halves in an even layer and bake until slightly crisp but still flaky, 11 to 13 minutes. Meanwhile, cut cucumber, carrot and avocado into equal parts the width of the bacon.
• When bacon is cool enough to touch, spread an even layer of cream cheese over each slice. Divide vegetables evenly among bacon and place on one end. Roll up the vegetables tightly. Serve garnished with sesame seeds.

Keto Cabbage pizza bites

Ingredients:-

• 1 small head cauliflower (about 1 1/2 pounds), green leaves and core removed, cut into medium florets (about 4 cups)
• 1/4 cup fresh flattened oregano leaves
• 1 large egg plus
• 1 large egg yolk
• 1/4 to 1/2 tsp red chili flakes
• 1 1/4 tsp Italian seasoning
• 1 1/4 tsp onion powder
• 1 1/4 tsp garlic powder kosher salt
• 3/4 cup almond flour (about 3 ounces)
• 2 tablespoons keto-approved marinara sauce, plus extra for serving
• 1/4 cup plus 1 tablespoon finely grated Parmesan (about 1 1/4 ounces)
• 1 cup finely shredded Italian cheese blend (about 3 1/2 ounces)
• Nonstick Extra-Virgin Olive Oil Spray

Instructions:-

• Stir cauliflower and 1/4 cup water into a glass bowl protected over medium heat. Dampen a paper towel and place it over the cauliflower.
• Microwave until fork-tender, 6 to 8 minutes, depending on your microwave. Carefully remove the paper towels, transfer the cauliflower to a food processor (leaving the water in the bowl) and cool for 10 minutes. Clean the glass bowl and keep it aside.
• Meanwhile, place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment and set aside. Whisk together 1 Tbsp Parmesan and 3 Tbsp Italian cheese mixture in a small bowl, then set aside.
• Put the parsley in a food processor and pulse until the cauliflower is finely chopped and similar in texture to rice. Transfer to a large clean kitchen towel and drain off any excess water.
• Toss cauliflower mixture with whole eggs, egg yolks, red chili flakes, Italian seasoning, onion powder, garlic powder, 3/4 tsp salt, almond flour, marinara sauce, and remaining 1/4 cup Parmesan in reserved bowl . 3/4 cup plus 1 Tbsp Italian Cheese Blend. Use your hands to mix everything well.
• Scoop tablespoons of the mixture onto the prepared baking sheet, spacing them evenly, about 28 in total. Wet your hands lightly, then roll each mound into a round ball, re-wetting your hands as needed.
• This helps to keep your hands from getting sticky and makes the mixture very easy to roll. Spray the balls with cooking spray and sprinkle the top with the reserved cheese mixture, pressing the cheese gently over the top to help it adhere.
• Bake in the oven until lightly golden brown and cooked through, about 25 minutes, turning the baking sheet once halfway through the cooking time. Transfer to a platter and serve with extra hot marinara sauce, for dipping.

healthy and easy paneer roll at home

Garlicky lemon mahi mahi

Ingredients:-

• 3 tbsp. butter, divided
• 2 tbsp. extra virgin olive oil, divided
• 4 (4-oz.) mahi-mahi fillets kosher salt freshly ground black pepper
• 1 pound asparagus
• 3 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 1 lemon, chopped Juice and juice of 1 lemon
• 1 tbsp. fresh chopped parsley, plus more for garnish

Instructions:-

• In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add mahi-mahi and add salt and pepper.
• Cook until golden, 4 to 5 minutes per side. Transfer to a plate. In a skillet, add remaining 1 tbsp oil. Add asparagus and cook until softened, 2 to 4 minutes. Add salt and pepper and take it out on a plate.
• In a skillet, add remaining 2 tablespoons butter. Once melted, add garlic and red pepper flakes and cook until fragrant, 1 minute, then mix in lemon, zest, juice, and parsley.
• Remove from heat, then return mahi-mahi and asparagus to skillet and spoon over sauce. Garnish with more parsley before serving.

Keto baked potato

Ingredients:-

• 1 small cauliflower, cut into florets (about 3 cups)
• 1 bunch radishes, trimmed and quartered (about 1 1/4 cups)
• 1 tablespoon extra-virgin olive oil fine
• sea salt and freshly ground black pepper
• 6 slices uncooked bacon, chopped
• 1 large yellow onion, chopped (about 2 cups)
• 2 ribs celery, chopped (about 1/2 cup)
• 3 cloves garlic, minced (about 1 Tbsp)
• 4 cups low-sodium chicken broth
• 1 tablespoon unsalted butter 4 ounces cheddar cheese, shredded (about 1 cup) hot sauce,
• 2 Tbsp minced fresh chives, for serving
• sour cream, for serving

Instructions:-

• Place a large baking sheet in the middle rack of the oven. Preheat the oven to 425 degrees F. In a large bowl, toss cauliflower and radishes with oil, 1/2 tsp salt, and 1/4 tsp pepper.
• Carefully remove the heated baking sheet from the oven and spread the vegetables in a single layer on the baking sheet.
• Roast once or twice, 25 to 30 minutes, until vegetables are tender and caramelized in spots.
• Place bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until bacon is crisp and golden, 10 to 13 minutes.
• Using a slotted spoon, transfer bacon to a small dish. Skim off all but 1 Tbsp bacon fat. Add onion and celery to the pan, sprinkle 1/4 tsp salt and cook, stirring, for about 5 minutes. Add garlic and fry until fragrant, about 1 minute.
• Pour in the broth, put the roasted vegetables and bring to a boil. Reduce heat, cover partially and allow the flavors to meld, about 20 minutes. Working in batches, transfer soup to a blender. Add butter and 3/4 cup cheese and whisk until smooth, being careful with hot liquid.
• Season with salt, pepper and hot sauce, if desired. If necessary, return the soup to the pan to reheat.

Tuscan butter shrimp

Ingredients:-

• 2 tbsp. extra pure olive oil
• 1 pound shrimp, peeled, deveined, and tails removed
• kosher salt
• pepper powder
• 3 Tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 cup halved cherry tomatoes
• 3 cup small leaf spinach
• 1/2 cup heavy cream
• 1/4 cup fresh grated Parmesan
• 1/4 cup basil, finely chopped

Instructions:-

• In a large skillet over medium-high heat, heat oil. Season shrimp with salt and pepper. When oil is shimmering but not smoking, add shrimp and fry until golden, about 2 minutes, then flip until opaque. Remove from the pan and keep aside.
• Turn the heat to medium and add butter. When butter is melted, add garlic and cook until fragrant, about 1 minute.
• Add cherry tomatoes and add salt and pepper. Cook till the tomatoes start sputtering then add the spinach and cook till the spinach is cooked.
• Stir in heavy cream, Parmesan and basil and bring mixture to a boil. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
• Return shrimp to skillet and stir to combine. Cook until shrimp are hot, garnish with more basil and squeeze lemon over top before serving.

Keto baked potato soup

Ingredients:-

• 4 large baking potatoes (Idaho or russet)
• 12 slices thick-cut applewood smoked bacon
• 1/2 cup all-purpose flour
• 6 cups 2 percent low-fat milk, heated
• 5 ounces sharp Cheddar, grated
• Kosher salt and freshly ground black pepper
• 4 ounces sour cream
• 3 tablespoons finely chopped fresh chives

Instructions:-

• Preheat the oven to 350 degrees F. Place potatoes on a roasting tray and bake for 45 minutes. When it is cooked, the tip of the knife should easily come out through the potato. Cut bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove bacon from pan with a slotted spoon and set aside, leaving drippings in pot.
• Pour the flour into the drippings in the pot and stir to combine. Cook, without adding color, until flour and fat are combined, about 1 minute. Pour in milk as you whisk to incorporate. Cook over medium heat for about 15 minutes, stirring frequently, until bubbly and thickened. Remove the potato pulp from the peel and add it to the milk mixture. Mash with the back of a wooden spoon and leave it a little thick.
• Season well with cooked bacon (leave a bit to decorate soup), 1 cup cheese, and salt and pepper. Stir until the cheese melts. Take it off the flame. Pour soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese, and chives.

Broiled salmon

Ingredients:-

• 4 (4-oz.) salmon fillets
• 1 tsp. grainy mustard
• 2 cloves garlic, finely chopped
• 1 tsp. finely minced
• shallots 2 tsp.
• 2 tsp fresh oregano, chopped, plus more for garnish.
• fresh rosemary, chopped
• juice of 1/2 lemon
• kosher salt
• pepper powder
• Lemon slices, for serving

Instructions:-

• Heat the broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and salt and pepper.
• Spread mixture over salmon fillets and simmer for 7 to 8 minutes. Garnish with more thyme and lemon slices and serve.

Keto poached salmon

Ingredients:-

• 2 tablespoons extra-virgin olive oil
• 2 scallions white and light green parts, chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/4 cup fresh parsley leaves
• 1/4 cup sour cream
• 2 tbsp fresh lemon juice
• 2 tablespoons mayonnaise
• 2 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh sage
• 1 oiled anchovy fillet

Salmon:-

• Fine sea salt and freshly ground black pepper Salmon Four 4-ounce wild salmon fillets, skins removed and reserved fine sea salt
• freshly ground black pepper
• 3 sprigs fresh dill
• 1 lemon, thinly sliced
• 1 cup dry white wine
• 1 tablespoon extra-virgin olive oil.

Instructions:-

• For the sauce: In a small unheated skillet, combine the oil, scallions, and garlic. Reduce the heat to low and cook for about 30 seconds, until the mixture starts to crackle.
• Take it off the flame. Transfer the mixture to a small food processor. Add parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to combine, then mix until smooth. Season with salt and pepper to taste.
• For salmon: Sprinkle fish with 1 tsp salt and 1/4 tsp pepper. Add dill and lemon slices to a large skillet with high sides. Pour in wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish over the lemon and dill.
• Cover and cook until fish is lightly browned and flakes easily when lightly pressed, 8 to 12 minutes, depending on thickness of fish.
• Just before serving, heat the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then put in the skillet and sprinkle with a pinch of salt.
• Cook until lightly browned and crisp, turning with tongs, 4 to 6 minutes. Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin “chip” and serve with the remaining sauce.

Keto chilli

Ingredients:-

• 3 slices bacon, cut into 1/2″ strips 1/4 medium yellow onion, chopped 2 celery stalks, chopped 1 green capsicum, chopped 1/2 c. sliced ​​baby bella mushrooms 2 cloves garlic, minced 2 pounds ground beef 2 tbsp. Chili powder 2 tsp. ground cumin 2 tsp. dried oregano 2 tbsp. smoked paprika kosher salt freshly ground black pepper
• 2 cup low sodium beef broth sour cream, for garnish shredded cheddar, for garnish chopped green onion, for garnish sliced ​​avocado, for garnish

Instructions:-

• In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon.
• Add onion, celery, pepper and mushrooms to pot and cook until softened, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
• Push the vegetables to one side of the pan and add the beef. Cook, stirring occasionally, until no pink remains. Drain off fat and return to heat.
• Add chili powder, cumin, thyme, and paprika and add salt and pepper. Stir to combine and cook for 2 more minutes. Add broth and bring to a boil.
• Let cook 10 to 15 minutes more, until most of the broth has evaporated. Ladle into bowls and top with sour cream, reserved bacon, cheese, green onions, and avocado.

Keto almond cookies

Ingredients:-

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 stick (8 Tbsp) unsalted butter, at room temperature
• 1/2 cup sugar
• 2 oz cream cheese, at room temperature
• 1/2 tsp almond extract
• 1 Tbsp Egg
• 1/2 cup chopped almonds

Instructions:-

• Whisk the almond and coconut flour in a small bowl.
• Combine butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes.
• Add cream cheese and continue whisking until smooth, about 1 minute. Add almond extract and egg and beat until combined.
•  Add the flour mixture and continue mixing for 1 to 2 minutes and whisking until smooth. Fold the chopped almonds lightly.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap logs in plastic wrap and freeze until firm, about 45 minutes.
• Place a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Cut the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. Cookies will harden as they cool.

Cheesy Bacon Ranch Chicken

Ingredients:-

• 4 slices coarsely chopped bacon
• 4 boneless skinless chicken breasts (about 1 3/4 lb.)
• kosher salt
• pepper powder
• 2 tsp. ranch seasoning
• 1 1/2 cup shredded mozzarella chopped chives, for garnish

Instructions:-

• In a large skillet over medium heat, cook bacon, turning once, until crispy, about 8 minutes.
• Transfer to a paper towel-lined plate. Remove all but 2 tablespoons of bacon fat from the skillet. Season chicken with salt and pepper.
• Return skillet to medium-high heat, add chicken and cook until golden and cooked through, about 6 minutes per side.
• Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella.
• Cook, covered with skillet, until cheese is melted and bubbly, about 5 minutes. Crumble and sprinkle bacon and chives over the top before serving.

Keto sandwich

Ingredients:-

• 2 Tbsp canola oil
• 5 oz bulk breakfast sausage
• 2 large eggs
• 1 1/2 Tbsp cream cheese, at room temperature
• 1 Tbsp finely chopped fresh chives
• 1 Tbsp finely chopped fresh coriander
• 1 Tbsp finely chopped fresh parsley
•  kosher salt and freshly ground black pepper
• 1 deli slice sharp cheddar
• 1/4 avocado, cut into 1/4-inch slices

Instructions:-

• Heat oil in a small nonstick skillet over medium heat. Divide sausage in half and form each piece into a 4-inch thin patty.
• Add patties to skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve skillet and drippings.
• Whisk the eggs together with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of black pepper. Heat skillet and drippings over medium heat.
• Add the eggs and stir with a silicone spatula for the first 30 seconds to break up the curds as they cook. Stop stirring and let the eggs cook for another 30 seconds , then slide the omelet onto a plate. Flip the egg back into the skillet so that the raw side is facing down.
• Top one side of the egg with the Cheddar. Cook until eggs are cooked through but still soft, another 30 seconds to 1 minute. Place sausage patty “bun” on a plate.
• Using the silicone spatula, fold the omelet in half, then fold it into quarters before taking it out of the skillet and sliding it over the sausage patties. Sliced ​​avocado and second sausage patty bun.

Garlic rosemary pork chops

Ingredients:-

• 4 Pork Loin Chops
• Kosher Salt
• Black Pepper Powder
• 1 tbsp fresh minced rosemary
• 2 cloves garlic, minced
• 1/2 cup butter,
• melted 1 tbsp extra pure olive oil

Instructions:-

• Preheat the oven to 375°. Season pork chops liberally with salt and pepper. Whisk together butter, rosemary and garlic in a small bowl. To cancel.
• In an oven-safe skillet over medium-high heat, heat the olive oil and then add the pork chops. Fry until golden, 4 minutes, flip and cook 4 more minutes. Brush the pork chops liberally with the garlic butter.
• Place the skillet in the oven and cook until cooked through, 10-12 minutes (145 degrees for medium). Serve with more garlic butter.

Keto pumpkin pie

Ingredients:-

• 1 cup almond flour
• 1/2 cup coconut flour, plus more for dusting
• 1/4 tsp kosher salt
• 1 stick (8 tablespoons) very cold unsalted butter, cut into cubes 3 tablespoons very cold cream cheese
• 1 large egg, lightly beaten
• nonstick cooking spray for pie dish

 Filling:

• one 15-ounce can pumpkin puree
• 1 cup heavy cream
• 1/3 cup granulated erythritol sweetener
• 1 tsp pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/2 tsp kosher salt
•  3 large eggs
• 1 cup heavy cream

Instructions:-

For Crust:

Combine almond flour, coconut flour, and salt in a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture is very crunchy with the pea butter pieces.

Add the egg and continue to pulse until the dough begins to come together into a shaggy mass. Dump the dough onto a sheet of plastic wrap, grabbing at the edges, and using the plasticizer to gently knead the dough into a single mass.

Tap it into a disc and wrap tightly in plastic. Refrigerate until well chilled, at least 1 hour and up to overnight. Lightly spray a 9-inch pie dish with nonstick cooking spray.

Sprinkle a sheet of parchment lightly with coconut flour. Place the chilled dough disc in the centre of the parchment, lightly sprinkle more coconut flour over top and place the second sheet of parchment on top.

Using a rolling pin, gently roll out the dough into a round shape large enough to fit into the prepared pie dish.

This is a very delicate dough that can crack or break; If this happens, press the cracks together. If the dough becomes too hot and unbearable, place a whole piece of parchment on a baking sheet and refrigerate to cool before rolling out.

Use the parchment to help you transfer the dough to the prepared pie dish. Again, the dough can crack and break at points. It’s okay to press it back together with your fingers. Trim the edges and crimp as desired. Place the pie crust in the freezer for 30 minutes to 1 hour.

To make the filling: Preheat the oven to 375 degrees F. In a large bowl, beat together pumpkin, cream, sweetener, pumpkin pie spice, vanilla, salt and eggs with a hand mixer until well incorporated. Transfer the frozen pie shell to a baking sheet and cover the edges of the crust loosely with foil.

• Put the filling in the centre and bake for 50 minutes. Gently remove foil from edges and continue baking until edges are very dark golden brown and filling is set a couple inches from edges but still slightly jiggly in the middle, 5 to 10 minutes more. Let cool completely.

For the Whipped Cream: Just before serving, pour the cream into a large bowl and beat with a hand mixer until stiff peaks form. Spread on top of the pie.

Instant pot crack chicken

Ingredients:-

• Bacon Boneless Skinless Chicken Breast
• Cream Cheese Water
• Apple Cider Vinegar
• Dried Chives Garlic Powder
• Onion Powder Crushed
• Red Pepper Flakes Dried
• Salt and Black Pepper as er taste
• Shredded Cheddar Cheese Scallions

Instructions:-

• To make cracked chicken in the slow cooker, add the chicken and cream cheese to the slow cooker.
•  Whisk together the water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and pepper in a small bowl and pour over.
• Cook on low for 8 hours. Remove the chicken and shred it, and then add it back to the pot and stir in the Cheddar. Cook bacon in a skillet until crispy; Let the bacon cool and then crumble the top.

Instant lemon pot chicken

Ingredients:-

• 6-8 boneless chicken thighs, skinless
• sea ​​salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp red chili flakes to taste
• 2 tbsp olive oil
• 3 tablespoons butter
• 1/2 small onion chopped
• 4 garlic cloves chopped or minced
• juice of 1 lemon
• 2-4 tsp Italian seasoning
• juice of half a lemon
• 1/3 cup homemade or reduced sodium chicken broth
• 2 tbsp heavy cream or coconut cream
• chopped fresh parsley and lemon slices, if desired, for garnish

Instructions:-

• Add olives to a medium-sized skillet over medium-high heat and cook 4-5 degrees on each side or until chicken reaches 165 F. Take out the browned chicken in a plate and keep it aside.
• Heat the pan back up and melt the butter. Stir in onion and garlic. Add lemon juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth.
• Stir in heavy cream [if you like your sauce thicker—you can mix 1/2 teaspoon cornstarch (arrowhead starch) with a cornstarch solution (if not low-carb) or arrowroot starch solution (or xanthan gum) with 1 teaspoon cold can do. Water]. Once the sauce bubbles up and thickens slightly, add the chicken back to the pan until it’s hot. Pour sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices if desired.

Keto Chicken Enchilada Bowl

Ingredients:-

• 2 Tbsp coconut oil (for roasting chicken)
• 1 pound boneless, skinless chicken thighs
• 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
• 1/4 cup water 1/4 cup chopped onion
• Some green chillies
• 1 whole avocado, shredded 1 cup shredded cheese (I used mild cheddar)
• 1/4 cup chopped pickled jalapenos
• 1/2 cup sour cream
• 1 Roma tomato, chopped

Instructions:-

• Melt coconut oil in a pot or Dutch oven over medium heat. When hot, fry the chicken thighs until lightly browned.
• Stir in the enchilada sauce and water, then add the onions and green peppers. Reduce the heat and cover till it comes to a boil. Cook the chicken for 17-25 minutes or until the chicken is tender and fully cooked at an internal temperature of at least 165 degrees F.
• Carefully remove chicken and place on the work surface. Shredded the chicken  then put it back in the pot.
• Let the chicken sit uncovered for another 10 minutes to absorb the flavors and let the sauce reduce a bit.
• To serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings.

Keto chicken nugget

Ingredients:-

• 800 gm ground chicken thighs
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup blanched, finely ground almond flour
• 1 egg
• 1 ounce finely grated pork loin

Instructions:-

• Preheat the oven to 375°F. Line two baking sheets with parchment paper. Combine chicken, Parmesan and Cheddar cheese in a large bowl.
• Take 2 tablespoons of the mixture and shape it into chicken nuggets, round and thick, about 1/2 inch high. Place the nuggets on a baking sheet and freeze for 20 minutes.
• In a medium bowl add almond flour. In a separate medium bowl, whisk the eggs. In another medium bowl, place pork rinds. Remove the nuggets from the freezer and dip one nugget into the egg.
• Stir to remove excess, then press it into the almond flour. Dip it back into the egg, and then press it into the crushed pork rind to coat it evenly.
• Place nuggets on another baking sheet. Bake for 25 minutes or until the outside is golden and the internal temperature is at least 165°F. Serve hot with dipping sauce of your choice.

Ketogenic low-carb Indian chicken recipes

Mushroom stuffed crab

Ingredients:-

• 1kg mushrooms
• 2 Tbsp finely grated Parmesan cheese
• 1 Tbsp chopped fresh parsley

Salt Filling:

• 200gm brick cream cheese  
• 200 gm crab meat,
• finely chopped  5 cloves garlic,
• minced 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1/4 tsp table salt

Instructions:-

•  Prepare Mushrooms: Preheat the oven to 400 F. Line the baking sheet with parchment paper. Snap the stem off the mushroom , and open the mushroom cap side up, about 1 inch apart, on the baking sheet. Season with salt . Make the Filling: Microwave the cream cheese in 10-second intervals until very soft and pliable.
• In a large mixing bowl, whisk all filling ingredients until well blended, without lumps of cream cheese.
• Fill mushroom caps with filling, then sprinkle Parmesan cheese over stuffed mushrooms.
• Bake uncovered at 400 F until mushrooms are very tender and the filling appears nicely browned, about 30 minutes . Top with chopped parsley and serve hot .

Bacon blued cheese deviled egg

Ingredients:-

• 8 hard-boiled eggs cups sour cream
• 1/3 cup mayonnaise
• 1 Tbsp Dijon mustard tsp
• kosher salt tsp
• black pepper tsp dill cup crumbled blue cheese 3 slices of cooked bacon
• finely chopped Parsley for garnish

Instructions:-

• Cut each hard-boiled egg in half and place the cooked yolk in a bowl and the cooked egg white on an egg plate. With a fork, mash the egg yolks until they resemble coarse crumbs.
• Stir in sour cream, mayo, mustard, and salt and pepper, and mix well until mixture is creamy (you can do this in a food processor if you like).
• Add remaining ingredients and taste for seasoning filling. If the filling seems a little dry, add a tablespoon more mayo.

Slow cooker chicken buffalo dip

Ingredients:-

• Two 450gm packages low-fat cream cheese, cut into small pieces
• 2 cups shredded white meat from rotisserie chicken, skin and bones discarded
• 2 cups shredded reduced-fat cheddar (about 6 ounces)
• 1 cup buttermilk
• 3 cups hot sauce, such as Frank’s 1 Tbsp flour
• 1 tsp Worcestershire sauce
• 3/4 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup oregano, chopped
• 1/4 cup crumbled Blue
• Paneer Ajwain and Carrot Sticks, for serving

Instructions:-

• Add cream cheese, chicken, cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne pepper, garlic powder and onion powder to slow cooker and mix. Cover and cook on high heat for 2 hours; The mixture should bubble up and the Cheddar should be melted. Stir until smooth and combined. Sprinkle with parsley and blue cheese, reduce heat and serve with celery and carrot sticks.

Zoodle Alfredo With Bacon

Ingredients:-

• 1/2 lb bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 tbsp golden wine
• 1 ½ cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1 container zucchini noodles kosher salt pepper powder

Instructions:-

• In a large skillet over medium heat, cook bacon until crisp, 8 minutes.
• Remove on a paper towel-lined plate. Add all but 2 tablespoons of the bacon, then add the onions. Cook until softened, about 2 minutes, then add garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half.
• Add heavy cream and bring the mixture to a boil. Reduce heat to low and mix in Parmesan. Cook until the sauce thickens slightly, about 2 minutes.
• Add the zucchini noodles and toss in the sauce until completely coated. Remove from heat and stir in cooked bacon.

Keto Quesadillas

Ingredients:-

• 1 tbsp. extra pure olive oil
• 1 capsicum, chopped
• 1/2 yellow onion, chopped
• 1/2 tsp. Chili Bucchini
• Kosher Salt
• 2 tbsp Black Pepper Powder
• Sliced ​​Monterey Jack 2 tbsp
• Sliced ​​Cheddar 3 tbsp
• Sliced ​​Chicken
• 1 avocado, thinly sliced ​​
• 1 green onion, thinly sliced
• ​​sour cream, for serving

Instructions:-

• Preheat the oven to 400º and line two medium baking sheets with parchment paper. In a medium skillet over medium-high heat, heat oil.
• Add pepper and onion and add chili powder, salt and pepper. Cook until softened, 5 minutes. Transfer to a plate.
• In a medium bowl, stir together the cheese. Pour 1 1/2 cups cheese mixture into the center of both prepared baking sheets. Spread in an even layer and shape into a circle the size of a flour tortilla.
• Bake until the cheese is melted and the edges are slightly golden, 8 to 10 minutes. Add onion-pepper mixture, shredded chicken, and avocado slices to half of each.
• Let cool slightly, then using parchment paper and a small spatula, gently lift and fold one side of the cheese “tortilla” with the filling over. Return to the oven to preheat for 3 to 4 minutes.
• Repeat to make 2 more quesadillas. Cut each quesadilla into quarters. Garnish with spring onions and sour cream before serving.

Keto mint chip smoothie

Ingredients:-

• 1 cup unsweetened almond milk
• 1 cup ice
• 1/2 cup packed baby spinach leaves
• 1/4 cup unsweetened coconut milk
• 1 ounce unsweetened vanilla protein powder (about 1/4 cup)
• 2 to 3 tablespoons erythritol sweetener, optional
• 2 Tbsp packed fresh mint leaves
• 1/2 avocado
• 1 Tbsp cacao nibs, plus more for serving

Instructions:-

• Add almond milk, ice, spinach, coconut milk, protein powder, erythritol sweetener, mint and avocado to a blender and blend until smooth.
• Taste and add erythritol if desired.
• Add cocoa nibs and lentils to combine. Pour into glasses, sprinkle cocoa nibs on top and serve immediately.

Keto breads

Ingredients:-

• 1 stick (8 Tbsp) unsalted butter, melted, plus more for buttering in pan
• 1 ¾  cups almond flour
• 2 tsp baking powder
• 1/2 tsp kosher salt at room temperature
• 6 large eggs, separated

Instructions:-

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper large enough to overhang 2 inches from 2 sides (this will help you lift the loaf from the pan). In a large bowl, whisk together the almond flour, baking powder and salt. Beat in egg yolk and butter.
• In another large bowl, beat egg whites with an electric mixer on medium-high speed until they hold soft peaks. Add about one-third of the whipped egg whites to the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it’s okay if there are some streaks of egg whites in the batter).
• Pour batter into the prepared pan and bake until golden brown and toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in a pan on a rack. Use the parchment to help roll out the bread. Slice for sandwiches or toast or eat with butter. Wrap and store at room temperature for up to 5 days.

Keto chicken soup

Ingredients:-

• 2 tbsp. Vegetable oil
• 1 medium onion
• chopped 5 cloves garlic
• chopped 2″ piece fresh ginger
• sliced ​​1 small cauliflower, cut into florets 3/4 tsp.
• Crushed red pepper flakes
• 1 medium carrot, peeled and thinly sliced Bias on 6 c.
• low-sodium chicken broth
• 1 stalk celery
• thinly sliced ​​2 boneless skinless chicken breasts
• Fresh chopped parsley, for garnish

Instructions:-

• In a large pot, heat oil over medium heat. Add onion, garlic and ginger. Cook till it turns brown. Meanwhile, pulse cauliflower in a food processor until broken into rice-sized grains. Add cauliflower to pot with onion mixture and cook over medium-high heat until browned, about 8 minutes.
• Add pepper flakes, carrots, celery and chicken broth and bring to a boil. Add chicken breasts and cook slowly until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and chop. Meanwhile, continue to simmer for 3 to 5 minutes more, until vegetables soften.
• Remove the ginger from the pot, and add the shredded chicken back to the soup. Add salt and pepper to taste, then garnish with parsley before serving.

Carrot and kale vegetable saute

Ingredients:-

• 8 bacon strips
• coarsely chopped 4 large carrots
• sliced ​​2 cups peeled cubed butternut squash (1/2-inch pieces)
• 1 poblano pepper, seeded and chopped
• 1/2 cup finely chopped red onion
• 1 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 plum tomatoes
• chopped 2 cups chopped fresh kale

Instructions:-

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon from paper towels. Add all except drippings to 1 Tbsp.
• Add carrots and squash to drippings; Cover and cook on medium heat for 5 minutes. Add poblano pepper and onion; Cook until vegetables soften, about 5 minutes, stirring occasionally. Stir in spices. Add tomatoes and cabbage; Cook, covered, until the kale is tender, 2–3 minutes. Top with bacon.

Keto Herbed balsamic chicken

Ingredients:-

• 1/2 cup balsamic vinegar
• 3 Tbsp extra virgin olive oil
• 1 Tbsp minced fresh basil
• 1 Tbsp minced fresh chives
• 2 tsp grated lemon zest
• 1 garlic clove, minced
• 3/4 tsp salt
• 1/4 tsp black pepper
• 6 boneless skinless chicken thighs (1-1/2 pounds)

Instructions:-

• Whisk all the ingredients together except the chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; Let stand for 10 minutes.
• Grill chicken, covered, over medium heat or broil 4 inches apart. Turn off heat until the thermometer reads 170°, 6-8 minutes per side.
• Drizzle with remaining vinegar mixture just before serving.

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