Easy Recipes

Cauliflower Potato Salad

by
Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
Keyword: cauliflower potato salad, cauliflower salad, Low carb potato salad
Prep Time: 20minutes 
Cook Time: 15minutes 
Total Time: 35minutes 
Servings: 8 servings
Calories: 253kcal
Author: Sandra Shaffer

Ingredients

    • 6 cups cauliflower florets
    • 1 cup mayonnaise
    • 1 tablespoon prepared mustard
    • 1 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 2 tablespoons pickle relish
    • 4 hard boiled eggs chopped (reserve one for garnish)

Instructions

  • Clean and cut cauliflower into bite size florets.
  • Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
  • Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
  • Cover dish and refrigerate for 2 hours.
  • Slice the remaining egg and top on salad before serving.

Notes

You’ll need on large cauliflower to yield 6 cups of florets.

The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don’t get too toasted.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 536mg | Fiber: 2g | Sugar: 3g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Carnivore Cake Recipe

by

Table of Contents

Carnivore Cake Recipe:

If you’re craving a carnivore-friendly dessert or snack, this Carnivore Cake is a unique, protein-packed option made with only animal-based ingredients. Rich in beef, eggs, and butter, it’s simple, delicious, and aligns perfectly with the carnivore diet.

Ingredients:

  • 1/2 lb ground beef (80/20 blend for some fat)
  • 4 large eggs (preferably pastured)
  • 3 tbsp melted butter (cultured butter for a richer taste)
  • 2 tbsp beef tallow (optional, for extra fat and moisture)
  • 1/2 tsp sea salt (to taste)
  • 1/4 tsp baking soda (optional, helps give the cake lift)
  • 1 tsp vanilla extract (optional, adds a subtle sweetness, check for no sugar)
  • 1 tbsp heavy cream (optional, for extra moisture)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a small cake pan (8-inch round or square) with butter or beef tallow to ensure easy removal.
  2. Prepare the Beef Mixture:
    • In a large bowl, combine the ground beef, eggs, melted butter, and beef tallow (if using).
    • Whisk well to break up the beef and fully incorporate it into the egg and fat mixture. The consistency should be a bit loose but not too runny.
  3. Add Flavoring and Rising Agents:
    • Stir in the sea salt, baking soda, and vanilla extract (if using). The baking soda helps the cake rise and gives it a slightly fluffier texture, but it’s optional.
    • If you’re using heavy cream, add it now to enhance the moisture content.
  4. Mix and Pour:
    • Mix everything thoroughly until the ingredients are evenly distributed. The batter will have a dense consistency due to the beef.
    • Pour the mixture into your prepared cake pan, smoothing the top with a spatula.
  5. Bake the Cake:
    • Place the cake pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and Serve:
    • Allow the cake to cool for 5-10 minutes before removing it from the pan. Slice into pieces and serve immediately.

Optional Variations:

  • Topping: If you want to add extra richness, top the cake with a dollop of whipped cream or more melted butter.
  • Flavor: For a more savory version, you can add a pinch of garlic powder or freshly cracked black pepper.

Keto Blueberry Cobbler

by

Keto Blueberry Cobbler is a delightful and low-carb dessert that showcases the natural sweetness of blueberries while keeping you in ketosis. This delicious cobbler features a juicy blueberry filling topped with a buttery and crumbly almond flour crust. It’s a perfect treat for those following a ketogenic diet or anyone looking for a healthier dessert option. Let’s dive into the recipe!

Recipe:

Ingredients: For the Filling:

  • 3 cups fresh or frozen blueberries
  • 2 tablespoons granulated sweetener (such as erythritol or stevia)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup almond flour
  • 1/4 cup granulated sweetener
  • 1/4 cup melted butter
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the blueberries, granulated sweetener, lemon juice, and vanilla extract. Stir well to coat the blueberries evenly with the sweetener and flavors.
  3. Transfer the blueberry filling to a greased baking dish or individual ramekins.
  4. In a separate bowl, combine the almond flour, granulated sweetener, melted butter, cinnamon, and salt. Mix until the ingredients form a crumbly texture.
  5. Sprinkle the topping evenly over the blueberry filling, covering it completely.
  6. Place the baking dish or ramekins in the preheated oven and bake for 25-30 minutes, or until the blueberry filling is bubbly, and the topping is golden brown.
  7. Remove from the oven and let it cool for a few minutes before serving.
  8. Serve the Keto Blueberry Cobbler warm as is or with a dollop of whipped cream or a scoop of low-carb vanilla ice cream, if desired.

Nutrition Facts (per serving):

  • Calories: Approximately 180
  • Fat: 15g
  • Protein: 4g
  • Total Carbohydrates: 10g
    • Dietary Fiber: 4g
    • Net Carbs: 6g

Servings: This recipe makes approximately 6

Keto Meatballs Stuffed Mushrooms

by

Keto Meatballs Stuffed Mushrooms is a tasty low-carb appetizer that is ideal for anyone on a ketogenic or gluten-free diet. These meatballs are made from ground beef, almond flour, Parmesan cheese, and Italian spices and are filled in large mushroom caps. This dish is rich and loaded with savory flavors and has a pleasant texture. It is very easy and quick to make this dish, and it is perfect for hectic weeknights, meal prep, or party platters. This dish is filled with good fats and proteins and doesn’t ruin the keto diet without compromising the flavor. These Keto Meatballs Stuffed Mushrooms are so delicious and filling that we have this dish with fresh salad or even without anything.

STATS:

  • Serving size: 2 stuffed mushrooms
  • Cook time: Twenty-five mints.
  • Cuisine: American / Low-Carb
  • Total time: Forty mints.
  • Course: Appetizer / Snack / Main
  • Diet: Keto, Low Carb, Gluten-Free
  • Calories: 180 kcal
  • Serving: Makes 12 stuffed mushrooms
  • Prep time: Fifteen mints.

EQUIPMENT:

  • Baking sheet
  • Knife
  • Parchment paper
  • Chopping board

INGREDIENTS:

  • 12 white or cremini mushrooms
  • ½ lb. ground beef
  • ¼ cup almond flour
  • Quarter cup parmesan cheese
  • One huge egg
  • One Teaspoon Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt & pepper
  • ¼ cup mozzarella
  • 1 tbsp. olive oil

INGREDIENTS NOTES:

MUSHROOMS:

  • We have to use large and firm mushrooms like white or cremini so that we can easily stuff the stuffing.

BEEF:

  • We have to use the 80/20 ground beef to make the juicy meatballs or we would also utilize the pork or turkey as well.

ALMOND FLOUR:

  • We have to use almond flour as the low-carb binder in place of breadcrumbs to make the keto-friendly dish.

PARMESAN CHEESE:

  • Parmesan cheese is added to this dish and it helps to keep meatballs together and it also adds the umami flavor.

LARGE EGGS:

  • We use the large eggs in this dish to keep the components by binding the ingredients.

HERBS:

  • We add the oregano and basil herbs to the dish as it adds the traditional Italian flavor to the meatballs.

ONION & GARLIC SEASONING:

  • We can add the onion & garlic seasoning to the dish as it prepares the dish more flavorful and delicious without the addition of additional carbs.

MOZZARELLA CHEESE:

  • Mozzarella cheese is added to make this dish cheese-rich.

OLIVE OIL:

  • Olive oil is used to roast the mushrooms and to also help to keep the mushrooms juicy.

INSTRUCTION:

  1. We can heat the oven at three-seventy-five degrees F.
  2. Then we can put parchment paper on a baking pan.
  3. We can cut the stems & clean the mushrooms then set aside the caps.
  4. Now we can add the meat, almond flour, onion seasoning, Parmesan, egg, seasoning, garlic seasoning, salt, and pepper powder and mix these components.
  5. We can make the 12 little meatballs with the mixture.
  6. Now we can add one meatball in one mushroom cap and put it in the tray.
  7. We can drizzle the olive oil on the mushrooms.
  8. Now we can put the mushrooms in the oven for twenty to twenty-five minutes or till the mushrooms get soft and the beef gets properly cooked.
  9. We can sprinkle the shredded cheese over the mushrooms in the last 5 minutes then serve warm.

SERVING IDEAS:

  • We would serve this dish with keto marinara sauce.
  • You would also sprinkle the parsley and basil leaves to make the dish bright & aromatic.
  • We would have the crispy green salad along with these mushrooms for the filling meal.
  • You would also have the cauliflower rice with the mushrooms to have them in the dinner.
  • We would also serve these mushrooms in the tray as a party appetizer.
  • We would also add some garlic butter to make this Keto Meatballs Stuffed Mushrooms richer.

TIPS:

  • We don’t have to fill the mushrooms too much otherwise it will spill during the cooking.
  • You could use the parchment paper to prevent the mushrooms from getting stuck.
  • We would also sprinkle red flakes to make the spicy meatballs.
  • You shouldn’t have to mix the meatballs too much otherwise they won’t remain juicy.

STORAGE INFORMATION:

FRIDGE:

  • We would put the remaining dish in an airtight container and preserve the dish for 3 days.

FREEZER:

  • We would preserve this dish for 2 months.

FAQs:

Is this dish low in carbs?

  • This dish is low in carbs and it just comprised of 2g net carbs and 14g proteins are present per portion of this dish.

Can I add a different variety of meat to this dish?

  • We can add chicken, sausages, or turkey to this dish to make the taste different.

Will I bake these mushrooms in air fryer?

  • We can make this dish in the air fryer and cook this dish at three-fifty degrees F for 15 minutes.

NUTRITIONAL INFORMATION:

Calories: 180 kcal
Total carbs: 3g
Fiber: 1g
Net carbs: 2g
Protein: 14g
Fat: 12g
Sodium: 280mg
Potassium: 320mg
Calcium: 80mg
Iron: 1.4mg
Vitamin A: 120IU
Serving size: 2 mushrooms

Weight watchers cheesecake Recipe

by
Just because you are on a diet does not mean you can’t enjoy a slice of cheesecake. I am going to share with you the best zero point WW cheesecake recipe! This Weight Watchers recipe is super easy to make too!
Weight watchers cheesecake
INGREDIENTS
2 Tbsp Vanilla Extract
3 Eggs
1 Box Instant Sugar-Free Cheesecake Pudding Mix (unmade)
3 Cups Fat Free greek Yogurt
1/4 Cup Splenda
INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a large mixing bowl or stand mixer, mix eggs, Splenda, vanilla, and yogurt until fully blended.
Add in dry cheesecake pudding mix a little at a time until well blended. Do not dump it all in at one time or you will end up with a big lump.
Grease a 7-inch push or springform cheesecake pan. I also used a greased piece of parchment paper at the bottom of my pan.
Pour cheesecake mixture into greased pan.
Bake in the center of the oven for 40 minutes. Will be just slightly golden and just starting to crack when done. The center will still be slightly jiggly.
Let cool to room temperature. Then cover and store in the fridge until fully chilled before serving.

Cream cheese frosted Banana Cake

by
This delicious and moist double layer banana cake is absolutely scrumptious and is frosted with a cream cheese frosting that tastes amazing.

Ingredients

For The Banana Cake

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 ⅓ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 medium bananas, mashed (about 2 cups)

For The Cream Cheese Frosting

    • 8 oz cream cheese, room temperature
    • ½ cup butter, room temperature
    • 1 tsp vanilla extract
    • 3 cups powdered sugar

Instructions

  • Preheat oven to 350° and right before filling, spray (2) 8 inch cake pans with non stick spray.

Banana Cake

    • In a large bowl, beat butter and sugar together until creamy.
    • Add eggs and beat until combined then beat in sour cream and vanilla.
    • Next, add flour, baking soda and salt then beat just until combined.
  • Stir in mashed bananas and mix until combined.
  • Pour equally into prepared cake pans and bake for approximately 35-40 minutes or until toothpick inserted comes out clean.

Cream Cheese Frosting

  • In a medium bowl, beat cream cheese and butter together until combined then add vanilla.
  • Gradually add powdered sugar and beat until smooth and creamy.
  • Once cake has cooled, frost cake and enjoy!

Notes

Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition

Calories: 565kcalCarbohydrates: 79gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 339mgPotassium: 229mgFiber: 2gSugar: 58gVitamin A: 911IUVitamin C: 4mgCalcium: 52mgIron: 1mg