Keto Recipes

Butter Pecan Keto Ice Cream

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Indulge in the velvety richness and nutty flavors of Butter Pecan Keto Ice Cream, a guilt-free treat that won’t disrupt your low-carb lifestyle. Made with wholesome ingredients and no added sugars, this keto-friendly ice cream is the perfect way to satisfy your sweet cravings while keeping your carb intake in check. Creamy, buttery, and studded with toasted pecans, this homemade keto ice cream promises a delightful dessert experience that aligns with your dietary goals. So, let’s dive into the recipe and relish in the pleasure of this luscious and creamy butter pecan ice cream.

Servings: Makes approximately 8 servings

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk (or any other keto-friendly milk of choice)
  • 1/2 cup powdered erythritol or keto-friendly sweetener of choice
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup pecans, roughly chopped
  • Pinch of salt

Instructions:

  1. In a medium saucepan, heat the heavy cream and unsweetened almond milk over medium heat until it begins to simmer. Do not let it boil.
  2. In a separate bowl, whisk the egg yolks and powdered erythritol until well combined.
  3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
  4. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
  5. Continue to cook the mixture over medium heat, stirring frequently, until it thickens and coats the back of a spoon. This will create a custard-like base for the ice cream.
  6. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard base cool to room temperature.
  7. In a separate skillet, melt the unsalted butter over medium heat. Add the chopped pecans and a pinch of salt, toasting the pecans until they become fragrant and slightly browned. Remove the skillet from the heat.
  8. Once the custard base has cooled, cover the bowl or transfer it to an airtight container and refrigerate it for at least 4 hours or preferably overnight.
  9. Once the custard is chilled and ready, churn it in an ice cream maker according to the manufacturer’s instructions. This will give the ice cream its creamy texture.
  10. During the last minute of churning, add the toasted pecans into the ice cream.
  11. Transfer the churned butter pecan keto ice cream to an airtight container and freeze it for an additional 2-3 hours or until it reaches the desired firmness.
Nutrition Facts per Serving (1/2 cup, approximate values):
  • Calories: 332
  • Total Fat: 32g
  • Saturated Fat: 15g
  • Cholesterol: 150mg
  • Sodium: 31mg
  • Total Carbohydrate: 4g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 5g

Carnivore Cake Recipe

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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

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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

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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

Keto Cherry Cheesecake Fluff

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This Keto Cherry Cheesecake Fluff is ideal for anyone on the keto diet. It is a rich, creamy, low-carb dessert made quickly without baking. This dessert is prepared using cream cheese, whipped cream, and a hint of cherry flavor; it offers all the delights of cheesecake without the added sugar or guilt. With its light and fluffy texture and well-balanced sweetness, it’s the perfect way to satisfy sweet cravings while maintaining ketosis. You can easily add extra cherries, crushed almonds, or sugar-free chocolate chips to make it your own. Try this cherry cheesecake fluff. Savor decadence in a keto manner!

 

STATS:

  • Calories: 200 kcal
  • Prep time: 10 minutes
  • Cook time: Nil
  • Total time: Ten mins
  • Serving size: ½ cup
  • Servings: 6
  • Cuisine: American
  • Course: Dessert
  • Diet: Keto, Low Carb

EQUIPMENT:

  • Mixing bowl
  • Beater
  • Separate bowl
  • Spatula
  • Jars
  • Chopping board
  • Knife

INGREDIENTS:

  • 8 oz. cream cheese
  • ½ cup heavy whipping cream
  • 1/3 cup powdered Erythritol
  • 1 tsp. vanilla extract
  • Chocolate shavings(choczero), two tbsp. in total
  • 0.25-0.5 tsp of keto cherry extract(pure)

INGREDIENTS NOTES:

CREAM CHEESE:

  • We can use softened full-fat cream cheese for optimal texture and flavor. This will assist in making the fluff’s base smooth and creamy.

HEAVY WHIPPING CREAM:

  • We can use heavy whipping cream to give the fluff its light and airy texture, which is whipped till it forms soft peaks, and then we can fold the heavy cream into the cream cheese mixture.

ERYTHRITOL POWDER:

  • It is advised to use powdered Erythritol or similar keto-friendly sweetener to prevent any grittiness and we can taste and adjust the amount to the preferred level of sweetness.

CHERRY ESSENCE:

  • Although cherries are naturally delicious, they do contain some carbohydrates. In order to be strictly keto, here, we are using the keto-friendly pure essence of cherries in place of real cherry fruit.

SHAVINGS OF CHOCOLATE:

  • Keto chocolate shavings in combination with cherry extract will keep your carb count low & give you the amazing flavor combo.

VANILLA ESSENCE:

  • We can use the vanilla essence to make the fluff more flavorful. We can go for pure vanilla extract for the greatest taste.

OPTIONAL GARNISH:

  • We can customize by adding crushed almonds, sugar-free chocolate chips, or a few additional cherries for taste and texture.

 

INSTRUCTION:

  1. We can beat the cream cheese till the cream cheese gets smooth in a mixing bowl.
  2. Mix in vanilla essence and powdered sweetener till it gets completely blended.
  3. Take another bowl and beat heavy cream till it forms a soft peaks form.
  4. Then we can gently fold the whipped cream into the cream cheese mixture till it is completely combined.
  5. Then we can stir in pure keto cherry extract along with chocolate shavings.
  6. Transfer to dishes or cups and refrigerate for half an hour.
  7. Then we can garnish the fluff with the optional toppings on top, and serve.

TIPS:

  • We can allow the cream cheese to reach room temperature before combining to prevent lumps.
  • You can add a drop of cherry extract for a stronger taste of cherries in this fluff.
  • We can add additional sweeteners as needed depending on the taste.

STORAGE INFORMATION:

FRIDGE:

  • You could store the cheesecake fluff in a sealed box and store the fluff for 4 days in the fridge.

FREEZER:

  • We can put this cheesecake fluff in individual containers and store this fluff for 1 month.

FAQs:

Is this cheesecake fluff keto-friendly?

  • Yes, this cheesecake fluff is keto-friendly and it is comprised of 3g net carbs, 2g fiber, 3g proteins, and 5g of carbs per serving of this fluff.

Can I use real cherries to make this cheesecake fluff?

  • No, As real cherries are high in carbs that’s why we have replaced them with pure keto cherry essence to make this cheesecake fluff.

How to make this cheesecake fluff dairy-free?

  • You can use the coconut cream as a substitute for heavy cream to make this cheesecake fluff dairy-free.

Is cherry keto-friendly?

  • Cherries have a slighter high in carbs as compared to other keto-friendly fruits but the cherry is still keto and we can able to use the cherry in moderation.

 

NUTRITIONAL INFORMATION:

Calories: 200 kcal
Total carbs: 5g
Net carbs: 3g
Fiber: 2g
Protein: 3g
Fat: 18g
Sodium: 90mg
Potassium: 120mg
Calcium: 60mg
Iron: 0.4mg
Vitamin A: 800 IU

WW Zero-Point Mexican Casserole

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A hearty, protein-packed meal prep option with big flavor and zero guilt.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
W-W Points: 0 (per serving)
Protein: 60+ g (per batch)

Ingredients

  • Homemade ground chicken (seasoned to taste)

  • 1 bag Great Value peppers & onions blend (or 1½–2 cups fresh sliced peppers & onions)

  • 2 (10 oz) bags cauliflower rice

  • 1 can fire-roasted Great Value taco sauce

  • 2 cans black beans, rinsed and drained

  • 2 cans Mexican corn, drained

  • 2 cans green chilies

  • Seasonings of your choice (taco seasoning, cumin, chili powder, garlic powder, onion powder, paprika, etc.)

  • 3 tablespoons Walden Farms Street Taco Sauce – Queso variety (for topping)

Instructions

  1. Cook the Chicken
    In a large skillet over medium heat, cook the ground chicken until browned and fully cooked. Season as you wish while cooking.

  2. Add Veggies & Rice
    Stir in the peppers & onions blend and cauliflower rice. Cook for 5–7 minutes until heated through and excess moisture is reduced.

  3. Add Remaining Ingredients
    Stir in taco sauce, black beans, Mexican corn, and green chilies. Mix well and adjust seasonings to taste.

  4. Simmer
    Let the mixture cook together for 5–10 minutes over low heat to allow flavors to blend.

  5. Serve & Top
    Divide into meal prep containers or serve hot. Top each portion with 3 tablespoons of Walden Farms Street Taco Sauce – Queso variety.

Tips

  • For extra spice, add jalapeños or hot sauce.

  • Make it creamy by stirring in a spoonful of fat-free Greek yogurt before serving.

  • This freezes and reheats well — great for batch prep.

Do you want me to calculate the approximate nutrition breakdown per serving so you’ll know calories, protein, carbs, and fat? That could make tracking even easier.

New Orleans Monday Red Beans & Rice

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Serves: 6–8 | Prep: 20 min | Cook: 2–2½ hrs | Total: ~3 hrs (plus soaking time)

Ingredients

For the Beans:

  • 1 lb dry red kidney beans

  • 2 tbsp vegetable oil or bacon drippings

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 3 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 lb andouille sausage, sliced into ½-inch rounds

  • 1 smoked ham hock or 2 smoked turkey wings (optional but highly recommended)

  • 1 tsp dried thyme

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (adjust to taste)

  • 2 bay leaves

  • 6 cups chicken stock or water (plus more if needed)

  • Salt and black pepper to taste

  • A few dashes Louisiana hot sauce (like Crystal or Tabasco)

For Serving:

  • 4–5 cups cooked white rice

  • Sliced green onions or parsley for garnish

Instructions

1. Soak the Beans:
Place beans in a large pot or bowl. Cover with at least 2 inches of water and soak overnight. Drain and rinse before cooking.

2. Sauté the Base:
In a large Dutch oven, heat oil over medium heat. Add onion, bell pepper, and celery. Cook until softened (about 5 minutes). Stir in garlic and cook 1 minute more.

3. Brown the Sausage:
Push veggies to the side and add the sausage. Cook until lightly browned on both sides.

4. Add Beans & Seasonings:
Stir in the soaked beans, ham hock (if using), thyme, paprika, cayenne, and bay leaves. Pour in the stock.

5. Simmer to Creamy Perfection:
Bring to a boil, then reduce heat to low. Cover partially and simmer for 2–2½ hours, stirring occasionally, until beans are tender and the liquid is thick and creamy. Add more water/stock as needed.
For extra creaminess, mash some beans against the pot side and stir back in.

6. Final Seasoning:
Remove bay leaves and ham hock. Season generously with salt, pepper, and hot sauce to taste.

7. Serve:
Ladle beans over warm rice. Garnish with green onions or parsley. Serve with more hot sauce on the side.

💡 Tips from Louisiana cooks:

  • Day-old magic: Red beans taste even better the next day. Reheat gently with a splash of water.

  • Meat boost: Leftover smoked ribs, salt pork, or even tasso ham add amazing depth.

  • Low & slow: Don’t rush the simmer — the beans need time to break down into creamy sauce.

Keto Chicken Parmesan Cups

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Keto Chicken Parmesan Cups are a keto dish and they also contain of low no of carbs. This dish is very flavorful and tasty, so everyone will enjoy it whether they are on a diet or not. This dish is made with a combination of mozzarella and parmesan cheese, keto marinara sauce, egg, almond flour, and seasoned with Italian seasoning, black pepper & salt. We can serve this as a side salad, zucchini noodles, or solo. This dish has lots of protein and healthy fats, so it is good to have this dish in a keto diet. These cups contain 3g net carbs so we can easily serve this dish on a keto diet. This dish stores well, so we would prepare this in advance. We can easily customize these cups and add the favorite cheese, sauce, and herbs for a different flavor profile.

 

STATS:

  • Cook time: 20 mints.
  • Total time: 35 mints.
  • Serving size: 2 cups
  • Calories: 220 kcal
  • Cuisine: Italian-American
  • Prep time: 15 mints.
  • Course: Appetizer
  • Diet: Keto, Low-Carb
  • Servings: 6

EQUIPMENT:

  • Muffin tin
  • Mixing bowls
  • Spoon or scoop
  • Grater
  • Oven

INGREDIENTS:

  • 2 cups of chicken
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • ½ cup marinara sauce
  • 1 egg
  • ¼ cup almond flour
  • 1 tsp. Italian seasoning
  • Salt and pepper
  • Fresh basil

INGREDIENT NOTES:

CHICKEN:

  • We have to utilize the cooked and shredded chicken to prepare these cups to save time.

PARMESAN CHEESE:

  • We utilize the parmesan cheese to salt the sharp and savory taste in this bake.

EGGS:

  • Eggs help bind the ingredients and they help to hold the chicken mix together.

KETO MARINARA SAUCE:

  • We have to utilize the keto-friendly marinara sauce to prepare these cups without the additional carbs.

MOZZARELLA CHEESE:

  • This cheese should be made with full-fat milk and it should be fresh when you make these cups.

ALMOND FLOUR:

  • It is low-carb flour, and it is utilized to provide the structure.

ITALIAN SEASONING:

  • It is included in these parmesan cups to provide the taste in these cups.

SALT & PEPPER:

  • It is used to provide the flavor in this dish.

BASIL LEAVES:

  • It is used to garnish the dish for the burst of color.

 

INSTRUCTIONS:

  1. We can pre-heat the oven to three-seventy-five degrees F.
  2. Then we can apply the oil in a muffin tin and place the cups.
  3. Take a big dish and add the chicken, egg, almond flour, Parmesan, Italian seasoning, salt, & black pepper.
  4. We can add the chicken mixture, press properly, and form a well in the middle.
  5. Then we can add one spoonful of keto marinara sauce in every cup and then sprinkle mozzarella cheese.
  6. Bake these cups for eighteen to twenty minutes.
  7. We can slightly cool these cups, garnish with the basil, and serve warm.

SERVING SUGGESTIONS:

  • Serve these parmesan cups with a fresh salad with balsamic vinaigrette.
  • We can pair these cups with roasted zucchini or asparagus.
  • You can dip these cups in additional marinara sauce or garlic aioli
  • We can also serve these parmesan cups with zoodles for whole dinner.
  • You can also give these cups in the school lunchbox.
  • We can also add a full spoonful of pesto sauce for additional flavor.

TIPS:

  • We would utilize the silicone muffin cups to remove the cups easily.
  • You would also prepare these cups in double the amount for meal prep purposes.
  • We would also sprinkle some chili flakes for the additional spice.
  • We would also add some turkey or beef in place of chicken to make it more flavorful.

STORAGE INFORMATION:

FRIDGE:

  • Put these cups in the sealed box and preserve them for around four days.

FREEZER:

  • We can place these cups in a bag and preserve them for two months.

FAQs:

Can I use a can of chicken to prepare these cups?

  • We will use the can of chicken to prepare these cups, but we have to drain and shred the chicken.

Are these Parmesan cups gluten-free?

  • These parmesan cups are gluten-free, but check the label of keto marinara and seasoning to ensure they are gluten-free also.

Can I make these parmesan cups before the time?

  • We can easily prepare and store these parmesan cups in advance and utilize them when required.

Is there any alternative to almond flour?

  • We would utilize the keto bread crumbs, or coconut flour, in place of almond flour to provide the structure in these cups.

 

NUTRITIONAL INFORMATION:

Fiber: 1g
Net Carbs: 3g
Protein: 22g
Calories: 220 kcal
Fat: 13g
Calcium: 180mg
Iron: 1.2mg
Vitamin A: 450 IU
Total carbs: 4g
Sodium: 430mg
Potassium: 300mg

Keto Grilled Chicken & Broccoli Bowl

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This Keto Grilled Chicken & Broccoli Bowl with creamy garlic sauce is a flavorful dish of American cuisine. This dish contains proteins and fat, and it is also low in carbs, so this dish is good for the keto diet, and it also satisfies the hunger for dinner. This saucy chicken and broccoli bowl is prepared quickly in only thirty minutes, so it is easy to prepare for busy weeknights. This saucy chicken and broccoli bowl is perfect to have for those with a gluten allergy or on a low-carb or high-protein diet. This Keto Grilled Chicken & Broccoli Bowl with creamy garlic sauce goes well along with salad, bacon, or keto rice.

STATS:

  • Total time: 30 mints.
  • Cuisine: American
  • Calories: 450 kcal
  • Course: Dinner
  • Diet: Low carb & Keto
  • Time of preparation: Ten (10) mints.
  • Serving size: 1 bowl
  • Cook time: 20 mints.
  • Servings: 4

EQUIPMENT:

  • Grill
  • Saucepan
  • Mixing bowl
  • Whisk
  • Tongs
  • Cutting board
  • Knife

INGREDIENTS:

CHICKEN BOWL:

  • 1.5 lbs. chicken breasts (no bone & skin)
  • Black pepper
  • Four cups florets of broccoli
  • Two tablespoon olive oil
  • Salt
  • One teaspoon smoked paprika
  • ½ tsp. garlic powder

GARLIC SAUCE:

  • 2 tbsp. butter
  • 3 cloves of garlic
  • 1 cup heavy cream
  • ½ cup Parmesan cheese
  • Salt and pepper
  • Nutmeg

INGREDIENT NOTES:

CHICKEN:

  • We have to use boneless and skinless chicken breast or thigh fillet to prepare this dish.

BROCCOLI:

  • It is best to use fresh broccoli florets to prepare this dish for the nice taste, but we can also use frozen florets if required.

OLIVE OIL:

  • It is used to season the chicken and to prepare the dish, and it also helps to add healthy fats to the dish.

BUTTER:

  • Butter is used to form the base of the creamy sauce, and it should be unsalted so we can include the salt as we like.

GARLIC:

  • We use fresh garlic to add a fresh aroma to the dish, and it also increases the depth of the sauce.

HEAVY CREAM:

  • It is used to form the creamy texture of the sauce or to utilize coconut cream for the dairy-free version of this dish.

PARMESAN CHEESE:

  • We have to use the parmesan cheese to provide a strong and classic taste in the sauce.

SALT & PEPPER:

  • This is used to season the dish to make the tasty dish.

NUTMEG:

  • It is used to add slight warmth to the sauce.

 

INSTRUCTIONS:

  1. We have to warm up the grill before time on moderate settings.
  2. Then we can apply paprika, olive oil, black pepper, salt, and garlic seasoning on the chicken fillet.
  3. We can grill the chicken 5–7 minutes on each side or until its temperature reaches 165 degrees F, and then slice the chicken after some time.
  4. We can grill broccoli for around 5–6 minutes until tender & crisp.
  5. Then we can liquefy the butter in a pan and add garlic to toss for two minutes.
  6. We can add cream and simmer till the sauce gets thick.
  7. Then we can add parmesan cheese along with black pepper, nutmeg, and salt, and mix the cheese.
  8. We can add the broccoli and chicken slices to 4 bowls and drizzle the garlic sauce into the bowls.
  9. Decorate the Grilled Chicken & Broccoli Bowl with parsley and serve.

SERVING SUGGESTIONS:

  • We can include cauliflower rice for the additional fiber content.
  • You can also add some bacon crumble for the additional crunch.
  • These bowls greatly pairs with vinaigrette or green salad.
  • You can also include avocado slices for the additional healthy fats.
  • We can sprinkle red pepper flakes to make the spicy dish.
  • Serve this bowl with keto breadsticks.

TIPS:

  • We can also infuse the chicken for thirty minutes to prepare the tastier chicken.
  • You don’t have to overcook the broccoli, and keep it slightly crisp.
  • We would also utilize the meat thermometer so that the chicken would not get overcooked.
  • You can also add some broth to thin the consistency of this sauce.
  • We can add fresh herbs like basil or thyme to the sauce for different flavors.

STORAGE INFORMATION:

FRIDGE:

  • Put this dish in a sealed box and store it for four days, and store the sauce in a different container for good consistency.

FREEZER:

  • Put the chicken and sauce in different boxes and preserve the dish for two months, but the sauce’s texture might change.

FAQs:

Can you make this dish with rotisserie chicken?

  • We can easily make this dish with rotisserie chicken to save time and to add flavor.

Is this dish dairy-free?

  • This dish is not dairy-free as it contains heavy cream and cheese, but we can use coconut cream and dairy-free cheese or nutritional yeast to prepare a dairy-free dish.

 

NUTRITIONAL INFORMATION:

Total Carbs: 8g
Fiber: 2g
Protein: 40g
Calories: 450 kcal
Fat: 30g
Sodium: 480mg
Potassium: 750mg
Calcium: 180mg
Iron: 1.5mg
Vitamin A: 900 IU
Net Carbs: 6g
Serving Size: 1 bowl

Keto Spinach Cheese Melt Recipe

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The Keto Spinach Cheese Melt is a classic, delicious Mediterranean. It features a combination of feta cheese, spinach, mozzarella cheese, cream cheese, or parmesan cheese, along with garlic and oregano, which helps in making the aromatic dish. You would effortlessly cook this dish if you happened to be a vegetarian or you have a gluten allergy. We can also have this dish along with flatbread and fresh veggies, and with some grilled protein like chicken or beef. This dish stores well, so we can easily prepare it in time and use it when required. We would also utilize plant-based cream cheese and dairy-free cheese to prepare the non-dairy Keto Spinach Cheese Melt.

STATS:

  • Calories: 310 kcal
  • Prep time: 10 mints.
  • Serving size: 1 portion
  • Cook time: 15 mints.
  • Cuisine: Mediterranean
  • Total time: 25 mints.
  • Course: Main dish
  • Diet: Keto
  • Serving: 4

EQUIPMENT:

  • Skillet
  • Mixing bowl
  • Spatula
  • Oven
  • Knife
  • Cutting board

INGREDIENTS:

  • 2 cups fresh spinach
  • ½ cup feta cheese
  • Half cup mozzarella cheese
  • 2 tbsp. olive oil
  • 2 garlic cloves
  • ½ tsp. dried oregano
  • One-fourth cup Parmesan cheese
  • Salt
  • Two tbsp. cream cheese
  • Sun-dried tomatoes or olives
  • Black pepper

INGREDIENT NOTES:

SPINACH:

  • We would make use of the fresh spinach to make this dish for the best taste, but we would also consume freezed spinach for this purpose.

FETA CHEESE:

  • Feta cheese is used to prepare this dish, and it adds the tangy and salty flavors to the dish, and it also complements spinach in a good way.

MOZZARELLA CHEESE:

  • This cheese is used to create the melty texture because it melts well.

PARMESAN CHEESE:

  • We use the parmesan cheese to add the sharp, salty, and nutty flavor to the dish.

CREAM CHEESE:

  • We have to use full-fat cream cheese, which should be soft and help to create the creamy dish.

OLIVE OIL:

  • It is used to prepare the dish, and it also helps to boost the Mediterranean taste in the dish.

GARLIC:

  • It is used to make the dish aromatic, and it also provides a savory warmth in the dish.

DRIED OREGANO:

  • Oregano is a Mediterranean herb used to add its flavor and also provides an earthy flavor in the dish.

SALT & PEPPER:

  • It is used to season the dish and add taste.

INSTRUCTIONS:

  1. We can warm up the oil on a moderate flame.
  2. After that we would include garlic and toss the garlic.
  3. Now we can add spinach and sauté to wilt spinach.
  4. We can sprinkle salt, oregano, & pepper powder to season the dish.
  5. Then we can place the pan on the surface and add the cream cheese and mix to melt.
  6. We can add feta and half the quantity of mozzarella cheese to the pan.
  7. Then we can add the mixture to the oven dish and sprinkle the remaining Parmesan & mozzarella cheese on it.
  8. We can broil the dish for 2 to 4 minutes to melt down cheese.
  9. Now we can cool down the dish slightly; garnish with olives and sundried tomatoes and serve warm.

SERVING SUGGESTIONS:

  • Have this dish with almond flour crackers or keto pita.
  • We can pair this dish with a Greek salad for a filling dinner.
  • You would also stuff this as a filing in lettuce wraps.
  • We can also add this with grilled chicken or fish.
  • You could have this spinach cheese melt as a warm dip with vegetable sticks.
  • We can also put this dish on the flat bread and roll it to create a delicious wrap.

TIPS:

  • We have to drain frozen spinach well to prevent the melted form from getting soggy.
  • You have to keep an eye on the broiling process to avoid the cheese from getting burned.
  • We would include some pepper flakes so that dish will get some spice.
  • You can make this dish in double the amount for meal prep purposes.

STORAGE INFORMATION:

FRIDGE:

  • Put the dish in a close container and stock it for 4 days.

FREEZER:

  • We can create the portions and store the dish for more than two months.

FAQs:

Can I prepare the dairy-free spinach melt?

  • We can make the spinach melt dairy-free, and for this purpose, we have to use dairy-free cheese and plant-based cream cheese.

Will we include some protein in the dish?

  • We can include some chicken, beef, or lamb in this dish for the protein source.

Can we include kale in this dish?

  • We can include kale in this dish with or without spinach; it doesn’t affect the flavor.

NUTRITIONAL INFORMATION

Caloric content: 310 calories
Serving size: ¼ of recipe
Overall carbs: 6g
Sodium: 570mg
Fiber: 1g
Potassium: 370mg
Net Carbs: 5g
Calcium: 280mg
Protein: 13g
Iron: 2mg
Fat: 26g
Vitamin A: 4100 IU

Keto Lemon Pound Cake

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The wonderful, moist treat you have been waiting for is Keto Lemon Pound Cake. The star of the show is zesty lemon, which is present in both the cake and the delicious lemon glaze. Your guests will enjoy every bite of this pound cake, so make it for all of your backyard barbecues, breakfasts, and dinners.

Ingredients

  • 1 cup cream cheese,
  • 6 tablespoons melted butter
  • 3/4 cup Joy Filled Eats sweetener
  • 6 eggs
  • 1/4 cup lemon juice
  • 2 1/2 cups almond flour
  • 1/2 cups coconut flour
  • 1 tablespoon baking powder
  • 1 tablespoon lemon zest

Citrus Glaze:

  • 1/2 cup erythritol powder
  • 1 tablespoon room temperature butter
  • 1 teaspoon lemon extract or zest
  • 2 teaspoons of water

Instructions

  • The oven to 350 degrees. Using parchment paper, line a normal loaf pan.
  • In a food processor, mash together the cream cheese, butter, and sweetener. till smooth, pulse. Eggs, lemon juice, flours, baking powder, and zest should be added. Once everything is thoroughly blended, pulse.
  • Place the batter in the loaf pan that has been prepared. It will be a thick batter.
  • Bake for 60 to 70 minutes, or until the sides are very dark golden brown and the middle feels firm to the touch. (Check after 45 minutes; if going too brown, cover with foil.)
  • In the pan, cool for 10 minutes. Lift the parchment from the pan after running a knife along the edges. Complete cooling.
  • As you combine the icing ingredients, add the water one teaspoon at a time. Over the top of the cooled cake, spread the glaze.

Notes

Lemon: Add 2 teaspoons of lemon extract or zest to the glaze for a deeper lemon taste. even more. You’re free to contribute as much as you like! We approve of it as written.

Alternate citrus fruits, such as limes or oranges, can be used in place of the lemon.Storage: You can place the airtight lemon keto cake container. To Freeze, either divide the recipe into servings or place it all in a big freezer-safe container. Before eating, let it defrost on the counter.

Nutrition

Serving size: 1 slice; calories: 322; carbs: 10; protein: 10; fat: 28; saturated fat: 10; cholesterol: 120; sodium: 168; potassium: 188; fibre: 5; sugar: 2; vitamins: 580IU for vitamin A; 2mg for vitamin C; 136 mg for calcium; and 2mg for iron;

Keto Mozzarella Sticks Recipe

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One of the best keto appetisers you can make are these Keto Mozzarella Sticks. These are delightfully cheese-filled interior, crispy outside, and tasty to the max.

Ingredients

  • 200g each of six mozzarella sticks, cut in half
  • 1 big, beaten egg
  • 2 teaspoons of seasoning mix
  • Garlic powder, 1/4 teaspoon
  • 1/4 teaspoon of sea salt, fine
  • 1 to 2 teaspoons (7–14g) of coconut flour
  • grated parmesan cheese, 1/2 cup (45g)
  • almond flour, 1/2 cup (56g)

Instructions

  • One little egg should be beaten in a bowl until the whites and yolk are blended.
  • Take another bowl and mix sea salt, garlic powder, Italian seasoning, parmesan cheese, and almond flour.
  • After that, add only the coconut flour to a third bowl.
  • If you haven’t done so before, divide your six mozzarella sticks in half to create 12 smaller sticks.
  • A piece of mozzarella should first be dusted with coconut flour, then dipped in beaten egg, and last rolled in the almond flour mixture to coat. Continue until each of the 12 mozzarella sticks is completely covered.
  • Put sticks on a parchment-lined baking sheet. Freeze an hour.
  • Then, fill the frying pan with oil until it is at least half an inch above the bottom.
  • It will only take a few minutes to cook the mozzarella sticks after the oil reaches 350°F and is golden brown on all sides.
  • To drain the extra oil from the fried mozzarella sticks, place them on a wire rack or dish lined with paper towels.

Notes

NUTRITION

Size of Serving: One mozzarella stick 83 calories Fat: 23 Protein: 4 Carbohydrates: 1.5 Fiber:.7

Carnivore diet Chili recipe

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Table of Contents

Carnivore diet  Chili  recipe (Beanless, No Tomato)

🧾 Ingredients:

  • 2 lbs ground beef (80/20 works great)

  • 1/2 lb ground pork or beef heart/liver (optional, for nutrient density)

  • 4–6 strips bacon, chopped

  • 1 tbsp beef tallow or butter

  • 1 tsp salt (or to taste)

  • 1/2 tsp black pepper (optional if you’re relaxed carnivore)

  • 1/2 tsp smoked paprika or chili powder (optional for keto/carnivore crossover)

  • 1/4 cup bone broth or water (for moisture)

🔪 Instructions:

  1. Fry the bacon in a large pot or Dutch oven over medium heat until crispy. Remove and set aside, leaving the fat.

  2. Add the ground beef and pork to the pot. Brown the meat well, breaking it up with a spatula.

  3. Add beef tallow or butter if needed for extra fat and flavor.

  4. Stir in salt, and if using, pepper and spices. Add bone broth to keep it moist and let it simmer gently for 20–30 minutes, stirring occasionally.

  5. Add the crispy bacon back into the pot. Simmer 5 more minutes.

  6. Taste, adjust salt/fat levels, and serve hot.

🔥 Optional Carnivore Add-ins:

  • Shredded beef, brisket, or short ribs (for texture and slow-cooked flavor)

  • Beef liver or heart, finely chopped (nutrient boost)

  • Heavy cream (dash added at the end for richness)

  • Egg yolks stirred in off heat for creaminess

🥣 Serving Ideas:

  • Top with a fried or poached egg

  • Serve with pork rind “chips” or carnivore bread

  • Add shredded cheese (if dairy is okay for you)

Keto Cheese Salami & Pickles

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This Keto Cheese Salami & Pickles is the perfect low-carb marinated cheese appetizer for anyone following a ketogenic or gluten-free diet. Cubes of firm cheese are soaked in a flavorful marinade of olive oil, apple cider vinegar, garlic, and herbs, allowing them to absorb a tangy and savory punch. Paired with slices of rich, savory salami and crunchy dill pickles, this appetizer delivers a satisfying balance of textures and bold flavors. Keto Cheese Salami & Pickles is easy to assemble, store, and customize with your favorite cheeses or spices. Whether you’re hosting a gathering or craving a nutritious bite, this appetizer hits all the right notes — rich, tangy, savory, and perfectly keto.

 

STATS:

  • Serving: 4
  • Total time: Ten mints.
  • Calories: 250 kcal
  • Serving size: 1 appetizer portion
  • Prep time: Ten mints.
  • Cuisine: American-Italian fusion
  • Cook time: Nil
  • Course: Appetizer
  • Diet: Keto & Gluten-free

EQUIPMENT:

  • Mixing bowl
  • Airtight container or jar for marinating
  • Knife and cutting board
  • Serving platter

INGREDIENTS:

  • Pickles slices: ½ cup
  • Olive oil: ¼ cup
  • Cheese cubes: 1 cup
  • Apple cider vinegar: 2 tbsp.
  • Salami slices: ½ cup
  • Garlic powder: ½ tsp.
  • Black pepper
  • Dried oregano: 1 tsp.
  • Red pepper flakes: ¼ tsp.
  • Salt
  • Fresh parsley: 1 tbsp.

INGREDIENT NOTES:

CHEESE:

  • We use Gouda or Cheddar cheese to prepare this dish and it is firm and also holds its shape properly.

SALAMI:

  • We have to use best quality salami slices, which should be nitrate-free and keto-friendly.

PICKLES:

  • We have to use dill or gherkin pickles to add the tangy and crunchy taste to the appetizer.

OILVE OIL:

  • We have to use olive oil in this dish to include the rich flavors and healthy fats.

APPLE CIDER VINEGAR:

  • It is used in this dish to provide the tangy and mild acidity in the marinade.

GARLIC POWDER:

  • It is used in this appetizer to provide a subtle taste and make it more flavorful.

OREGANO:

  • We use dried oregano to add the flavor and aroma of herbs in the marinade.

RED PEPPER FLAKES:

  • It is used to add spice to this appetizer.

PARSLEY:

  • We use parsley to garnish this appetizer.

SALT & PEPPER:

  • It is added in this appetizer as it is necessary to develop the taste of the dish.

 

INSTRUCTIONS:

  1. Take a mixing dish and add apple cider vinegar, garlic powder, salt, red pepper flakes, black pepper, olive oil, and oregano.
  2. Mix all these components.
  3. Now we can add cubes of cheese to the marinade.
  4. Softly coat the cheese cubes in the marinade.
  5. We can add the marinated cheese cubes to a jar.
  6. Put them in the fridge for around two hours or for the whole night.
  7. Then we can place the marinated cheese cubes on the plate along with pickles and salami slices inside.
  8. We can garnish the platter with parsley and red pepper flakes and serve.

SERVING SUGGESTIONS:

  • We can pair this platter with a glass of keto dry white wine or cocktail
  • Serve this platter with keto crackers or celery sticks
  • We can also add olives or cherry tomatoes on the side of the plate for variation.
  • You can also utilize this appetizer platter as a topping on keto flatbread or crackers.
  • We can serve this platter chilled at a party.

TIPS:

  • We can marinate he cheese cubes for the whole night for the best taste.
  • You can also use the combination of two or three different cheeses for the taste variation.
  • We can add pickles in last so that the pickles stay crispy.
  • You can alter the spice level as you can tolerate.

STORAGE INFORMATION:

Fridge:

  • We would store marinated cheese in a closed box for five days.

Freezer:

  • The texture of marinated cheese will get ruined, so we wouldn’t have to freeze the marinated cheese.

FAQs:

Can I use any other meat in this appetizer?

  • We can use some prosciutto or pepperoni in this appetizer for the best taste.

Will the vegetarian have this appetizer?

  • No, it includes salami, so if we use marinated vegetables or exclude the meat from this appetizer, vegetarians will have this appetizer.

How long is it required to marinate the cheese cubes?

  • We can soak the cheese cubes for 2 to 12 hours to make them flavorful.

 

NUTRITIONAL INFORMATION:

Calories: 250 kcal
Total Carbs: 2 g
Net Carbs: 1.5 g
Fiber: 0.5 g
Protein: 15 g
Fat: 20 g
Calcium: 200 mg
Iron: 0.5 mg
Vitamin A: 150 IU
Sodium: 600 mg
Potassium: 150 mg

Egg, Avocado & Cottage Cheese Breakfast Burrito

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A protein-packed breakfast burrito featuring creamy cottage cheese, fluffy scrambled eggs, ripe avocado, and fresh veggies — perfect for busy mornings.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

  • Whole-wheat tortillas – 2 large

  • Cottage cheese – ½ cup (room temperature for best texture)

  • Eggs – 2 large, scrambled

  • Avocado – 1 ripe, sliced

  • Tomato – ¼ cup, diced

  • Cilantro – 2 tbsp, chopped

  • Salt & black pepper – to taste

  • Cooking spray – for the skillet

Instructions

  1. Cook the eggs:
    Lightly spray a nonstick skillet with cooking spray and heat over medium-high. Crack in the eggs and scramble until just set. Remove from the pan and set aside.

  2. Assemble the burrito:
    Lay a tortilla flat on a clean surface. Spread cottage cheese in the center. Layer on scrambled eggs, avocado slices, diced tomato, and chopped cilantro. Season with salt and pepper.

  3. Roll it up:
    Fold in the sides, then roll from the bottom up, tucking in the filling to form a tight burrito.

  4. Toast:
    Place seam-side down in the skillet over medium heat. Cook for 2 minutes per side, until golden brown and heated through.

  5. Serve:
    Slice in half and enjoy immediately.

Quick Notes & Pro Tips

  • Extra crisp: Brush the outside of the burrito lightly with olive oil before toasting.

  • Spice it up: Add chili flakes, hot sauce, or jalapeños for a kick.

  • Make it heartier: Add a handful of baby spinach or shredded cheese before rolling.

Why You’ll Love It

This burrito is quick, filling, and packed with protein — perfect for breakfast on the go or a light lunch.

Serving Suggestions

  • Pair with fresh fruit or a smoothie for a complete breakfast.

  • Serve with salsa or hot sauce for extra flavor.

Storage & Make-Ahead

  • Refrigerate: Store assembled burritos in an airtight container for up to 2 days.

  • Reheat: Warm in a skillet or oven for the best texture (avoid microwaving to prevent sogginess).

FAQs

Q: Can I make these ahead for meal prep?
A: Yes! Assemble and store in the fridge, then toast before eating.

Q: Can I swap the cottage cheese?
A: Absolutely. Use cream cheese, Greek yogurt, or hummus for a different flavor.

Q: Can I make it vegan?
A: Substitute scrambled eggs with tofu scramble and use a plant-based cottage cheese alternative.

Would you like me to create a “meal-prep freezer version” for batch cooking or a “southwest-style version” with black beans, corn, and spicy seasoning?

Ask ChatGPT

French Onion Chicken Bake

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This keto French Onion Chicken Bake is a delicious and amazing dish. This baked dish had a large no of healthy fats & proteins, so we won’t feel hungry till the next meal. It is made with a mix of tender chicken with caramelized onions, Gruyere cheese, along with herbs, and beef broth. These ingredients will deepen the taste of the dish and also make the dish aromatic and appetizing. This dish is prepared fast in only fifty minutes, so it is perfect for a weeknight dinner, but also on busy days. We can serve this tasty baked dish along with cauliflower mash or steamed vegetables for a filling and healthy meal. This dish is very delightful, so everyone will like to have it.

 

STATS:

  • Serving size: 1 fillet with topping
  • Time of cook: 35 mints.
  • Serving: 4
  • Overall time: 50 mints.
  • Caloric content: 400 Kcal
  • Cuisine: American & French-inspired
  • Time of prep: 15 mints.
  • Course: Main course
  • Diet: Keto & Low-Carb

EQUIPMENT:

  • Oven-safe baking dish
  • Big dish
  • Measuring spoons
  • Bowl
  • Measuring cups

INGREDIENTS:

  • Four chicken breasts
  • One tablespoon organic olive oil
  • 3 large yellow onions
  • Black pepper
  • 3 tablespoons grass fed butter
  • 2 garlic cloves
  • 1 cup organic Gruyere cheese block
  • ½ cup Homemade beef broth
  • 1 tablespoon Coconut aminos
  • Salt
  • 1 teaspoon fresh thyme

INGREDIENT NOTES:

YELLOW ONIONS:

  • We use yellow onions to make this dish as they caramelize well, and they also add sweetness and deep taste to the dish.

GRUYERE CHEESE BLOCK:

  • It is utilized to add a slightly tangy & nutty taste, and it also melts nicely in the dish.

GRASS FED BUTTER:

  • It is used to boost the caramelization taste of onions, and it also makes the dish rich.

HOMEMADE BEEF BROTH:

  • We have to use the reduced sodium broth to add the umami flavor in the dish & chicken broth is also a great alternative.

COCONUT AMNOS:

  • We have to use the coconut aminos to add the umami flavor in the dish without the carbs.

THYME:

  • We have to use fresh thyme to add the strong herbal aroma to the dish; dry thyme works great.

OLIVE OIL:

  • It is used to saute the onions and also prevents the food from sticking to the pan.

 

INSTRUCTIONS:

  1. We have to preheat the oven at three-seventy-five degrees F.
  2. Then we can heat oil in a pan on moderate settings.
  3. We can add slices of onions and cook for around twenty minutes to get them caramelized.
  4. Then we can add butter and garlic in between.
  5. We can sprinkle black pepper, thyme, and salt on the chicken fillet.
  6. Put the chicken fillet on a tray along with keto beef broth, & coconut aminos.
  7. Sprinkle caramelized onions and Gruyere cheese around the chicken fillet.
  8. Now we can bake this for 25 minutes to properly cook the chicken.
  9. We can serve French Onion Chicken Bake after 5 mints.

SERVING SUGGESTIONS:

  • We can serve this Bake dish with steamed broccoli or asparagus.
  • We can pair this bake with cauliflower mash for a filling meal.
  • You can have this bake dish along with salad & vinaigrette.
  • We can add sautéed mushrooms on the side of this dish.
  • You can garnish with parsley or chives.

TIPS:

  • We have to slowly caramelized onions to prepare the flavorful and sweet dish.
  • You have to utilize a meat thermometer to monitor the interior temperature of 165 degrees F.
  • We can also add a little heavy cream to prepare a rich dish.
  • You can easily use mozzarella cheese for a different flavor profile.

STORAGE INFORMATION:

FRIDGE:

  • Put the bake dish in the sealed container for around 4 days.

FREEZER:

  • Put the bake dish in a closed box and preserve the dish for three months.

FAQs:

Can I utilize chicken thighs to prepare this dish?

  • We can utilize chicken thighs to prepare this dish, and modify the time of cooking as required.

Is this baked dish dairy-free?

  • This baked dish is not dairy-free, but we can use dairy-free cheese or eliminate the cheese to prepare a dairy-free dish.

Will we prepare the dish before time?

  • We can prepare and assemble the dish, store it in the fridge, and bake the next day.

 

NUTRITIONAL INFORMATION:

Fiber: 2g
Net Carbs: 5g
Fat: 20g
Sodium: 600mg
Protein: 45g
Calcium: 200mg
Caloric content: 400 kcal
Iron: 2mg
Vitamin A: 400 IU
Potassium: 700mg
Total Carbs: 7g

Carnivore Chocolate Mousse Recipe

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🥩 Carnivore Chocolate Mousse Recipe

✅ Ingredients (Serves 2–3):

  • 4 large egg yolks (pasture-raised preferred)

  • ½ cup beef tallow, duck fat, or unsalted butter (softened but not melted)

  • 2 tbsp collagen powder (optional, for protein boost & texture)

  • 1–2 tbsp cocoa powder (technically a plant, but tolerated by many carnivore dieters)

  • 1–2 tbsp raw honey or stevia/monk fruit (optional – skip for strict carnivore)

  • Pinch of salt

  • ¼ tsp vanilla extract (optional)

🥛 Optional additions:

  • ¼ cup whipped heavy cream or whipped egg white for a lighter mousse texture

  • Shaved raw cacao or 100% chocolate for garnish (if tolerated)

🥄 Instructions:

  1. Whip egg yolks
    In a mixing bowl, use a hand mixer to whip the yolks for 2–3 minutes until creamy and pale.

  2. Add fat
    Slowly add the softened butter, tallow, or duck fat while whipping. The mixture should become thick and smooth.

  3. Mix in flavor
    Add cocoa powder, sweetener (if using), salt, vanilla, and collagen powder. Mix until fully combined and fluffy.

  4. Optional: Fold in cream or whipped egg white
    This lightens the mousse. Use a spatula and fold gently.

  5. Chill
    Transfer into ramekins or small jars. Refrigerate for at least 1–2 hours until firm.

  6. Serve
    Garnish (optional) and enjoy!

🧊 Storage:

Keeps well in the fridge for up to 4 days. Can also be frozen and thawed slowly in the fridge.

🥩 Carnivore Compliance Notes:

  • Strict Carnivore: Skip cocoa and sweeteners; use whipped tallow + egg yolks + salt for a savory mousse.

  • Relaxed Carnivore: Cocoa, vanilla, and minimal sweetener are generally tolerated.

Cottage Cloud Swirl Muffins

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Keto Cottage Cloud Swirl Muffins are ideal for breakfast or as a snack. These muffins are very fluffy, flavorful, and low-carb. These muffins have a beautiful swirl of cinnamon that adds warmth and some sweetness to this soufflé-like treat. These are made with egg whites and cheese, which adds the protein and fat content to make it keto-friendly. We make these muffins with almond flour as it adds structure and fluffiness without the additional carbs.
Go through the detailed recipe below to fulfill all your baked goods cravings without any guilt!

 

STATISTICAL OVERVIEW:

  • Size/serving: 1 muffin
  • Cooking time: Twenty-five mins
  • Cuisine: American
  • Working time(total): Forty minutes
  • Course: Breakfast, Snack
  • Calories: 90 kilocalories
  • Diet: Keto, Low-Carb, Gluten-Free
  • Servings: 8–10 muffins
  • Time for prep: Fifteen mins

TOOLS:

  • Knife
  • Bowl
  • Whisk
  • Spatula
  • Muffin tin
  • Small bowl
  • Rack

INGREDIENTS:

FOR THE MUFFIN BASE:

  • 4 large eggs, separated
  • ½ cup full-fat cottage cheese
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • 2 tbsp. almond flour
  • 1–2 tbsp. Erythritol or monk fruit
  • ½ tsp. vanilla extract

FOR CINNAMON SWIRL:

  • 2 tsp. cinnamon
  • 1 tbsp. Erythritol
  • ½ tbsp. Melted butter or coconut oil

INGREDIENTS NOTES:

EGGS:

  • We have to use the large eggs and the egg whites, and they offer structure and support, and we can beat the whites to make it light and airy.

COTTAGE CHEESE:

  • We have to use the rich cottage cheese in these muffins and blend it before adding the cheese to the batter, and it also provides nutrition and an acidic taste.

CREAM OF TARTAR:

  • We could utilize the cream of tartar to retain the volume or to make the fluffy muffins.

SALT:

  • Salt is added to the batter to balance the sweetness, and it also adds flavor.

ALMOND FLOUR:

  • Almond flour is used to give the structure and improve its ability to maintain the shape, and it is low in carbs and good for keto baking.

KETO SWEETENER:

  • We add keto sweeteners like Erythritol and Monk fruit as they add the sweetness without the additional carbs.

VANILLA EXTRACT:

  • Vanilla extract is added to remove the smell of the eggs and to make them rich and flavorful.

CINNAMON POWDER:

  • Cinnamon powder is added to provide the aroma, and it also complements the creamy cottage cheese.

BUTTER OR COCONUT OIL:

  • We can use butter or coconut oil to add richness and help spread the cinnamon flavor in the muffins.

 

INSTRUCTION:

  1. We can turn on the oven at 300 degrees F.
  2. Now we can place the silicon cups in the muffin tin.
  3. We can discrete the yolks from the whites & put the yolks in another dish.
  4. Now we can add cream of tartar and salt to the egg whites.
  5. Beat them till the egg whites form firm peaks.
  6. We can add the cottage cheese, almond flour, vanilla, Erythritol & egg yolks to the other dish
  7. Stir till it gets smooth.
  8. Then we have to gently incorporate the yolk mixture into the egg white mixture, and don’t overmix.
  9. We have to combine the liquid butter, cinnamon, and Erythritol in a small dish to make the cinnamon swirl.
  10. Now we can pour the muffin batter into the cups and fill them halfway.
  11. Then we can add the cinnamon swirl on top and gently mix to create the swirl.
  12. Put the muffin in the oven for twenty-five minutes.
  13. We can cool these muffins in the tin for 5 minutes.
  14. Then put these muffins on the rack and serve.

TIPS:

  • We can mix the cottage cheese for a smoother texture before the addition.
  • You can serve these muffins fresh or allow these muffins to deflate a little because they bubble up like soufflés.
  • We can add chopped nuts or a drizzle of cream cheese for an additional taste.

STORAGE INFORMATION:

FRIDGE:

  • We can put the remaining cottage cloud swirl muffins in an airtight container and store these muffins for 4 days.

FREEZER:

  • We can cover these cottage cloud swirl muffins in plastic wrap and store these muffins in the freezer for 2 months.

FAQs:

Can I make these cheese cloud swirl muffins with ricotta cheese?

  • We can make these cheese cloud bread muffins with ricotta cheese as a substitute for the cottage cheese, but the ricotta cheese is slightly high in carbs.

Are these cottage cloud swirl muffins sweet or savory?

  • These cottage cloud swirl muffins are slightly sweet with the cinnamon swirl.

 

NUTRITIONAL FACTS/SERVING:

Calories: 90 kcal
Total Carbs: 2.5 g
Net Carbs: Two grams
Fiber: 0.5 gram
Protein: Six grams
Fat: 6 g
Sodium: 160 milligrams

Keto Cowboy Cookies Recipe

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Keto Cowboy Cookies are a delicious twist on the classic cowboy cookie, adapted to fit a ketogenic diet. These cookies are packed with flavor and texture, combining the richness of dark chocolate, the nuttiness of almonds, and the sweetness of sugar-free alternatives. Plus, they’re low in carbs, making them a perfect treat for those following a keto lifestyle. Whether you’re a fan of traditional cowboy cookies or new to the concept, you’re in for a tasty and guilt-free delight. Let’s dive into the recipe for Keto Cowboy Cookies.

Recipe: Keto Cowboy Cookies

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup dark chocolate chips (use sugar-free for keto)
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar-free maple syrup or sugar-free honey substitute

Instructions:

Preparing the Dough:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, unsweetened shredded coconut, chopped pecans or walnuts, dark chocolate chips, chia seeds, baking soda, and salt. Mix well to evenly distribute the ingredients.
  3. In another bowl, beat together the softened unsalted butter and granulated erythritol (or your chosen keto-friendly sweetener) until it becomes creamy.
  4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
  5. Gradually add the sugar-free maple syrup or sugar-free honey substitute while continuing to mix.
  6. Combine the wet and dry ingredients, stirring until a cookie dough forms. If the dough is too sticky, you can refrigerate it for about 15 minutes to make it easier to handle.
Baking:
  1. Using a spoon or your hands, form cookie dough balls (about 1-2 tablespoons each) and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
  2. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
  3. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:

(recipe makes about 18 servings):

  • Calories: 110
  • Total Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 16mg
  • Sodium: 91mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 2g
  • Sugars: 0g
  • Protein

Carnivore Sandwich Bread Recipe

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Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.

Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.)

for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.

Ingredients

  • 8 eggs
  • 1 lb raw ground pork (Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.)
  • 5 oz pork rinds (pre-ground)
  • 1/4 cup grass-fed ghee (or butter)
  • 1 tsp sea salt

Instructions

Start the oven.

  • Preheat the oven to 375 degrees.

Make the batter.

  • Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
  • With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
  • Melt the ghee on your stovetop.
  • In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
  • Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.
  • With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
  • In a blender or food processor, crush the pork rinds to a fine powder.
  • Fold the pork rind powder and sea salt (ASHLEYRfor 15% off) into the batter.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!

Bake the loaf.

  • Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.
  • Note: You’ll know it’s done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it’s not done.
  • Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.

Prepare and serve.

  • Slice the loaf into 1-inch thick slices, or whatever size you prefer.
  • Meal ideas: Make a Classic Carnivore Club Sandwich, Pulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.
  • Store in the fridge in an airtight container for up to 5 days. Enjoy!

Steak Bites Recipe

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These Garlic Butter Steak Bites are quick and easy to make – and they vanish fast! Serve them as finger food on appetizer night, as part of your game day spread or as part of a fun family dinner date.

Steak bites are especially fun for the kids. I know it’s a recipe mostly served as an appetizer (Super Bowl! or any Game Day party!) , but we don’t mind them as a regular meal at all.

They are quick and easy to whip up, and turn out so tender.

Ingredients

  • ▢ 2 pounds steak cut into bites
  • ▢ salt and ground black pepper to taste (season on the generous side)
  • ▢ 1 tablespoon oil
  • ▢ 4 tablespoons butter
  • ▢ 2 cloves garlic or more to taste
  • ▢ 2 tablespoons chopped parsleyoptional for serving

Instructions

  • Prep steak: Remove steak from fridge 30 minutes before cooking. Unwrap, cut into cubes (see notes at bottom of recipe for size recommendation) and season with salt and pepper. Let sit on plate on counter for 30 minutes. (For best results, do not skip this step.)2 pounds steak, salt and ground black pepper
  • Sear steak: Once ready, heat a large skillet (preferably cast iron) over high heat. Add oil, then sear steak for around 2 minutes per side, until a nice, browned crust forms but middle stays tender. Work in batches if needed, do not overcrowd pan! Set seared steak bites aside on a plate and tent with foil.1 tablespoon oil
  • Make garlic butter: Once steak is done and set aside on a plate, reduce heat to medium. Add butter and garlic to empty skillet. Heat about 2 minutes, until garlic is fragrant. Take off the heat.4 tablespoons butter, 2 cloves garlic
  • Finish: Add steak to skillet with garlic butter. Toss to coat. Serve immediately with chopped parsley, if desired.2 tablespoons chopped parsley

Notes

Steak: Use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special.

Parsley: Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space ?

Bite size: You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.

I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.

Searing time: 4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.

For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.

Carnivore Sausage Gravy

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Ingredients:

  • 1 pound (450g) ground pork sausage (choose a fattier sausage for best flavor)

  • 4 ounces (½ block) cream cheese, cut into cubes

  • 1 cup heavy whipping cream

  • Salt and black pepper to taste (optional — sausage often has enough salt)

Instructions:

  1. Cook the sausage:

    • Heat a large skillet over medium heat.

    • Add the sausage and cook, breaking it apart with a spatula, until fully browned and cooked through (about 7-10 minutes).

    • Drain excess grease if desired, but leaving some fat will add flavor.

  2. Add cream cheese:

    • Reduce heat to low.

    • Add the cream cheese cubes directly into the skillet with the sausage.

    • Stir gently and continuously to soften and melt the cream cheese, combining it fully with the sausage.

  3. Add heavy cream:

    • Pour in 1 cup of heavy whipping cream.

    • Stir well to combine everything into a creamy mixture.

  4. Simmer and thicken:

    • Keep the heat low and cook, stirring occasionally, until the gravy thickens to your desired consistency (about 5-8 minutes).

    • If it gets too thick, you can add a little more cream or water to loosen it.

  5. Season:

    • Taste the gravy and add salt and pepper if needed (usually the sausage has enough salt).

  6. Serve:

    • Serve hot over cooked eggs, steak, or as a dipping sauce for carnivore bread or pork rinds.

Tips:

  • For extra flavor, you can use breakfast sausage with herbs and spices, or keep it plain for a pure carnivore experience.

  • Keep the heat low after adding cream cheese and cream to avoid curdling.

  • This gravy is great for meal prep and stores well in the fridge for 3-4 days.

Would you like me to suggest a full carnivore meal plan using this gravy? Or ideas on what to pair it with?

Deviled Egg Hamburgers Recipe (Carnivore-Friendly and Flavorful)

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These Deviled Egg Hamburgers are a fun, protein-packed twist on the classic burger. Combining the rich flavors of a juicy hamburger patty with the creamy goodness of deviled eggs, this recipe is perfect for carnivore enthusiasts looking to enjoy a flavorful, low-carb, high-fat meal. Whether you’re hosting a gathering or just craving something hearty and delicious, these deviled egg hamburgers will not disappoint.

Ingredients:

  • 4 large eggs (hard-boiled)
  • 1 lb ground beef (80/20 fat ratio, for juicy burgers)
  • 2 tbsp butter (grass-fed, for cooking)
  • 1/4 cup mayonnaise (preferably sugar-free and made with animal fats)
  • 1 tbsp Dijon mustard (optional, check ingredients for no carbs or sugar)
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp fresh chopped chives or parsley (optional, for garnish)
  • 4 small pieces of crispy bacon (optional, for topping)
  • 2 tbsp beef bone broth (optional, for extra flavor in patties)

Instructions:

  1. Prepare the Deviled Eggs: Boil the eggs by placing them in a pot of cold water. Bring to a boil, then reduce to a simmer for 10 minutes. Afterward, transfer the eggs to an ice bath to cool. Once cooled, peel the eggs, slice them in half, and carefully remove the yolks. Place the yolks in a bowl and mash them.
  2. Make the Deviled Egg Filling: To the mashed yolks, add the mayonnaise, Dijon mustard (if using), and a pinch of salt and pepper. Stir until smooth and creamy. Set aside.
  3. Form the Patties: In a bowl, season the ground beef with salt, pepper, and optional beef bone broth. Mix well and form 4 burger patties, about 1/2 inch thick.
  4. Cook the Patties: Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Cook the patties for about 3-4 minutes per side, or until they reach your desired doneness.
  5. Assemble the Deviled Egg Hamburgers: Place a cooked burger patty on a plate. Spoon a generous amount of the deviled egg filling on top. Optionally, add crispy bacon and garnish with fresh herbs like chives or parsley for extra flavor.
  6. Serve: Enjoy your deviled egg hamburgers hot! These are perfect as a carnivore-friendly burger option without the bun, packed with protein and rich flavor.

This unique and delicious recipe will be your new favorite way to enjoy a burger with a creamy, indulgent twist!

Oven-Baked Cabbage Burger

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The other night, I prepared these cabbage burgers, and they were a huge hit! Delicious, cheesy, oven-roasted delight that fits perfectly into a low-carb or keto lifestyle—without the buns or the guilt. This is how I went about it:

🛒 What You’ll Need:

  • 1 medium green cabbage (cut into thick slices,0ne inch)

  • 1 lb lean ground beef

  • ½ cup tomato sauce/sugar-free ketchup

  • ½ cup shredded cheese

  • ½ tsp salt & black pepper

  • ½ tsp red chili flakes (for a little kick)

  • ONE tsp grated garlic

  • ½ cup chopped green onions

  • ½ cup fresh chopped parsley

👨‍🍳 How to Make Them:

Step 1: Prep
Set your oven’s temperature to 400°F, or around 200°C, first. Arrange the pieces of cabbage on a baking sheet (if you like less cleanup, use parchment paper). Drizzle them with a little olive oil and season with salt and pepper. To slightly soften them, roast them in the oven for ten minutes. They cook more evenly with the meat later on thanks to this process.

Step 2: Beef Mixture
Take out a large mixing dish and start roasting your cabbage. Grated garlic, chopped green onion, parsley, chili flakes, salt, pepper, half of the shredded cheese, and ground meat should all be added. Combine the ingredients and form into four burger patties.

Step 3: Assemble
Remove from the oven the cabbage. Spread a dollop of tomato sauce over each slice. Place a beef burger directly on top of it after adding a little cheese. Add a final little grating of cheese on top of the meat.

Step 4: Bake
Place the tray back in the oven and continue baking for another 10 to 12 minutes, or until the cheese is brown and bubbling and the beef is cooked through. If you want that cheesy crust, you can broil it for the final one to two minutes.

Step 5: Serve
Remove them, garnish with more parsley if you want to be fancy, and serve hot. They taste fantastic by themselves or served with cauliflower mash or a side of salad.

Oven-Baked Cabbage Burger

💡 Bonus Tip:

Feel free to add hot sauce or jalapeños to the meat mixture if you prefer your burgers hotter. If you don’t like beef, you can also use ground chicken or turkey.

Keto Philly Cheesesteak Pasta

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Keto Philly Cheesesteak Pasta is classic and delicious pasta. It is made with a combination of steak shreds, bell pepper, sautéed onions, & mushrooms along with cheesy sauce with keto pasta made with almond flour. This pasta is prepared quickly in only thirty minutes, so this pasta is a great dish to make for busy days. This dish is easily customizable, so we can easily use alternate ingredients of choice to prepare this dish. It is not dairy-free, so we can consume dairy-free cheese and vegan cream cheese to prepare dairy-free cheese. We can serve this Keto Philly Cheesesteak Pasta with Cesar or arugula salad, or with roasted zucchini or cauliflower for a filling dinner or lunch.

 

STATS:

  • Overall Time: 30 mints.
  • Portion size: 1.5 cups
  • Time of Prep: 10 mints.
  • Portions: 4
  • Cuisine: American
  • Caloric content: 450 Kcal
  • Course: Dinner
  • Time of Cook: 20 mints.
  • Diet: Keto & Low-Carb

EQUIPMENT:

  • Large skillet
  • Saucepan
  • Mixing spoon
  • Cutting board
  • Knife
  • Colander

INGREDIENTS:

  • 12 oz. keto pasta
  • 1 lb. shaved beef steak
  • 1 tbsp. olive oil
  • 1 green bell pepper
  • 1 small onion
  • 1 cup mushrooms
  • 1 tsp. garlic powder
  • Salt & pepper
  • 4 oz. cream cheese
  • ½ cup beef broth
  • ½ cup provolone
  • ¼ cup Parmesan cheese

INGREDIENT NOTES:

KETO PASTA:

  • We have to sue keto pasta made with almond flour or use Shirataki noodles or zoodles to prepare this dish.

SHAVED BEEF:

  • We have to utilize rib-eye or sirloin steak, which works great for this purpose.

BELL PEPPER:

  • We use different color of bell pepper to prepare this pasta dish and it also adds crunch and classic flavor of Philly cheesesteak with less carbs.

ONIONS:

  • We have to use yellow or white onions to prepare this dish to include the natural aroma and sweet flavor.

MUSHROOMS:

  • They are added to the dish to include the umami flavor, and they also deepen the flavor of this dish.

CREAM CHEESE:

  • It is included to make the indulgent smooth base of sauce to prepare this pasta.

BEEF BROTH:

  • We have to use the beef broth to prepare the sauce, and it is also used to adjust the consistency of this sauce.

MOZZARELLA OR PROVLONE CHEESE:

  • We use provolone and mozzarella cheese to prepare this dish to add a smooth and melty texture to this pasta.

PARMESAN CHEESE:

  • It is used to add a sharp flavor, and it also helps to thicken the consistency of sauce.

GARLIC POWDER:

  • It is added to include the garlic flavor without the use of fresh garlic.

 

INSTRUCTIONS:

  1. We can boil the keto pasta as directed on the package than drain and put the pasta in corner.
  2. Then we can add oil in the skillet on a moderate setting.
  3. We can add bell pepper, mushrooms, and onions and saute them to make the veggies tender.
  4. Then we can add beef shreds along with black pepper, garlic seasoning, and salt and cook to brown the meat.
  5. We can set the flame on a low setting and add the cream cheese and beef broth to the pan and stir to form a
  6. smooth consistency of sauce.
  7. Then we can add parmesan & provolone cheese & mingle to smooth the cheese in sauce.
  8. Now we can add the pasta and stir to combine with the sauce, and simmer for around three minutes and serve warm.

SERVING SUGGESTIONS:

  • We can garnish this pasta with parsley or green onions.
  • Serve this cheesesteak pasta with a Caesar or arugula salad.
  • We can pair this pasta with roasted zucchini or cauliflower for dinner or lunch.
  • You can top this pasta with additional provolone and broil to prepare the golden crust.
  • Serve this pasta in a skillet for rustic presentation.
  • We can add some chili flakes as we like to make the spicy pasta.

TIPS:

  • We can freeze the shaved beef so it gets sliced easily.
  • You would use the different color bell pepper to add color.
  • We don’t have to overcook the noodles as they get mushy.
  • You can add cream cheese slowly so that clumps will not get created.
  • We can stir the cheese constantly to form the smooth sauce.

STORAGE INFORMATION:

FRIDGE:

  • We can palace pasta in container and preserve this dish for 3 days.

FREEZER:

  • We can make and store separate portions for one month.

FAQs:

Can I prepare this pasta with the ground beef?

  • We can easily prepare this pasta with ground beef, and it cooks quickly as well.

Will I make this pasta dairy-free?

  • We can make the dairy-free pasta and use dairy-free cheese and vegan cream cheese to prepare dairy-free pasta.

 

NUTRITIONAL INFORMATION:

Fiber: 2g
Net carbs: 7g
Protein: 35g
Total carbs: 9g
Fat: 32g
Sodium: 580mg
Caloric content: 450 kcal
Potassium: 550mg
Serving size: 1.5 cups