Keto Recipes

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

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

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

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

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

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 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

The keto bowl of Street Corn Chicken Rice is a satisfying & healthy meal that is perfect for those on low-carb/strict-keto diets. We have crafted the recipe to smartly swap the corns & rice for their low-carb counterparts. These bowls feature cauliflower rice & corns(extremely keto), marinated cooked chicken slices, lime crema with keto mayo, sour cream, lime, etc., & all keto toppings like wedges of lime, avocado slices, crumbled cheese, chopped cilantro. This keto bowl of Street Corn Chicken Rice is perfectly seasoned, packed with healthy fats, proteins, and many essential nutrients.

NUMERICAL OVERVIEW:

• Diet: Ketogenic
• Course: Main course
• Cuisine: Fusion/Tex-Mex
• Time for prep: Fifteen mins
• Twenty-five mins for cooking
• Working time(in total): Forty minutes
• Size/serving: A bowl/person
• Yield in total: 4 bowls
• Mode of cooking: Grill(grill pan) + stovetop
• Level of difficulty: Easy to normal

TOOLS:

• Board & knife for cutting & chopping
• A grill pan/skillet
• Rice grater/food processor(for making the rice from cauliflower)
• Bowls for mixing
• Tongs/spatula
• Baking sheet/tray
• Spoons & cups, to measure

INGREDIENTS:

FOR THE CHICKEN:

• One tsp. of cumin
• 2 tbsps. of oil(olive)
• Chili powder, 1/2 tsp
• 2 breasts of chicken, boneless & skinless
• To taste of salt & pepper
• 1 tsp. of paprika, smoked
• Fresh juice of half a lime

STRICT KETO VERSION OF THE STREET CORN:

• 1/4th tsp. of powdered garlic
• Florets of cauliflower, 1.5 cups
• 0.25 tsp. of paprika
• To taste of salt
• 1 tbsp. of oil(avocado)

CREMA:

• Fresh juice of a lime
• 0.5 cup of sour cream, full-fat
• To taste of salt & pepper
• 1/4th cup of mayonnaise(avocado-oil based)
• To taste of salt & pepper
• 1 clove of minced garlic
• Chopped cilantro, one tbsp.

RICE BASE:

• 1 tbsp. of coconut oil/butter
• Rice of cauliflower, 2 cups
• To taste of salt

TOPPINGS:

• Wedges of lime
• 1/2 sliced avocado
• Cojita cheese(crumbled), two tbsps.
• 1/4thc up of fresh cilantro, chopped

INSTRUCTIONS:

COOKING CHICKEN:

1. Include & mix the paprika, juice of lime, cumin, pepper(black), oil of olives, salt, powdered chili, & garlic in a bowl.
2. Add chicken to the above marinade you just made.
3. Coat all the chicken properly & refrigerate while covered it for a minimum of fifteen mins.
4. Place a skillet on the stove over a normal-fulll flame.
5. Add the marinated chicken to that skillet.
6. After ~seven mins, turn the side of the chicken.
7. Fry for the same precise length of time on the other side.
8. Check that the chicken must be tender from inside & golden & crisp from the outer side.
9. If it’s done, dish it out, cool it, then slice/dice the chicken.

PREPARING THE STRICT KETO VERSION OF CORN:

1. First, prepare the corn-sized bits of cauliflower florets.
2. Then coat them properly with the mixture of salt, paprika, oil of avocado, & powdered garlic.
3. Spread the seasoned corn-sized cauliflower bits on the baking sheet/tray.
4. Shift that baking tray to the oven for roasting the cauliflower bits for ~twenty mins at 200 °C.
5. After ~ten mins mix them to change their position for even roasting.
6. Check them after twenty mins, and remove them from the oven if they are crisp & golden.

LIME CREMA:

1. Mix juice of lime, sour cream, pepper, mayo, salt, minced garlic, & chopped cilantro in a bowl.
2. Now, you can refrigerate your lime crema.

COOKING OF CAULIFLOWER RICE:

1. Include oil/butter in a skillet over a normal flame.
2. Include the cauliflower rice in that melted butter/hot oil.
3. Sprinkle the salt, mix & cook them until tender(~five mins).

ASSEMBLING:

1. Grab the four serving bowls.
2. Add an equal amount of cauliflower rice in each bowl.
3. Now, top the rice with chicken slices, cauliflower”corn”, avocado slices, drizzle of lime crema, cheese, & fresh cilantro one by one.
4. Finally, press half a fresh lime’s juice into each bowl.
5. Your strict keto bowls of Street Corn Chicken Rice are ready to serve!

TIPS:

• Use an airfryer to have the extra crispy cauliflower corns
• You may use the leftover/rotisserie chicken for the quick work.
• You may use the chipotle/jalapenos for the spicy version.
• Longer marination of chicken & longer refrigerating of crema will give you deep flavor.

HOW TO PRESERVE(LEFTOVERS):

NOTE: Never store an assembled rice bowl

CHILLING:

• Save every component individually in the containers(sealed). Refrigerate them all for ~four days. Bring all components to the surrounding temperature while rewarming the rice & chicken. Then assemble them for quick serving.

FREEZING:

• You may save the chicken & rice of cauliflower individually in the container with sealed lids. Freeze them for ~sixty days. Never freeze the crema & topping. Defrost & reheat the chicken, prepare the lime crema & toppings fresh. Assemble them all to serve.

FAQs:

What can I use in place of the dairy cheese?

• You may use extra cream, paste of avocado, or almond-based crumbled cheese in place of dairy cheese. You can also skip the cheese if you want.

Will the frozen cauliflower rice work?

• Absolutely! You need to defrost & drain extra water properly, then your cauliflowers are good to go.

NUTRITIONAL FACTS/SERVING:

Size/serve: 1 Bowl
Calories: ~395 kcal
Carbs in total: Nine grams
Fiber: 4 g
Net carbohydrates: Five grams
Fats: 27 grams
Sugar: Two grams
Proteins: 27 g
Sodium: 510 mg

This Keto Creamy Custard Cake is a very delicious, decadent dessert, and it is also low in carbs. This dessert has a smooth and velvety custard base and a light, airy top. This dessert is ideal for anyone on a ketogenic or gluten-free diet because it features low-carb components like almond milk, coconut flour, and Erythritol. This cake has a special texture that makes this dessert different and appealing. As the batter bakes, it separates into different layers and forms a soft sponge top & creamy custard underneath. This cake has a subtle vanilla flavor and it is mildly sweet, & is filling without a strong taste. We can have this Keto Creamy Custard Cake without anything, or we can add some whipped cream and fresh berries to enhance the taste.

STATS:

• Serving size: 1 slice
• Cook time: Fifty mins
• Cuisine: American
• Total time: One hour, five mins
• Calories: 210 kcal
• Prep time: Fifteen mins
• Course: Dessert
• Diet: Keto, Gluten-Free
• Serving: 8 servings

EQUIPMENT:

• Baking pan
• Parchment paper
• Beater
• Spatula
• Whisk
• Knife

INGREDIENTS:

• 4 large eggs
• 1/3 cup Erythritol powder
• 2 tbsp. coconut flour
• ¼ tsp. xanthan gum
• ¼ tsp. salt
• 1 & ½ cups almond milk
• ½ cup heavy cream
• 1 tbsp. vanilla extract
• Butter

INGREDIENTS NOTES:

EGGS:

• We utilize the eggs which should be at the ambient temperature for the best texture and volume.

ERYTHRITOL POWDER:

• Erythritol powder is used to make this dessert and it dissolves easily and quickly.

COCONUT FLOUR:

• Coconut flour is required in very small amounts as it absorbs moisture very effectively.

XANTHAN GUM:

• Xanthan gum is added to thicken the consistency and stabilize the layers.

SALT:

• Salt is added to balance the sweetness & improve the flavor overall.

ALMOND MILK:

• Almond milk without sugar is used to make this custard cake and it is low in carbs and preserves the lightness of the custard.

HEAVY CREAM:

• It is added in the dessert to prepare the rich & creamy dessert.

VANILLA EXTRACT:

• It is added to the dessert to make this dish warm and rich.

BUTTER:

• Butter is used to grease the dish as it helps the easy removal of the cake.

INSTRUCTION:

1. We can preheat the oven to three-twenty-five degrees F.
2. Then we can apply the butter in the pan to grease the dish.
3. We can divide the eggs sprinkle salt and beat the eggs till we get the stiff peaks.
4. Then add the Erythritol and yolks in another bowl till they get light and fluffy.
5. We can add the xanthan gum and coconut flour and stir.
6. Now we can add the heavy cream, vanilla, and warm almond milk to the dry ingredients by mixing continuously till it gets smooth.
7. We can carefully fold the egg whites in three parts as the batter will be runny.
8. Now we can add the batter in the pan and smooth the top layer with the spatula.
9. We can put the cake to bake for 45 to 50 minutes, or until the center jiggles a little and the top is brown.
10. When the cake gets cool down we can place the cake in the fridge to get set.
11. We can slice the Keto Creamy Custard Cake with a knife and serve.

SERVING IDEAS:

• We can top this custard cake with the keto whipped cream.
• You can also dust the Erythritol powder on the cake.
• We can also add fresh raspberries or strawberries to the cake.
• You can also pour some keto-friendly chocolate sauce on the cake.
• We can also garnish the mint on the cake.
• You can also serve this cake with keto-friendly tea or coffee.

TIPS:

• We should use the eggs at the ambient temperature.
• You don’t have to mix the egg whites too much and fold them softly with the batter otherwise the egg whites will get deflated.
• We can use a glass or metal pan for even baking.
• You have to properly cool down the cake so we can make the clean slices.

STORAGE INFORMATION:

FRIDGE:

• We can put the cake in a sealed box and preserve the cake for 5 days.

FREEZER:

• We can cover the slice of the cake in plastic wrap and preserve the cake for one month.

FAQs:

Can we make this cake with the almond flour?

• No, we can’t make this cake with the almond flour & we just have to use the coconut flour to make this cake as it absorbs moisture well; we have to reformulate the ingredients if we have to use the almond flour.

How to make a dairy-free cake?

• We can use full-fat coconut cream in place of heavy cream to make this cake dairy-free.

NUTRITIONAL INFORMATION:

Fiber: 2g
Net Carbs: 4g
Protein: 6g
Fat: 18g
Sodium: 95mg
Calories: 210 kcal
Potassium: 120mg
Serving size: 1 slice
Total Carbs: 6g

 Zero-Carb Carnivore Cheese Buns (Makes ~6 small buns)

 Ingredients:

• 2 cups shredded cheese (mozzarella or cheddar — full-fat, no fillers)

• 4 tbsp cream cheese

• 3 large eggs

• 2 tbsp unflavored gelatin powder (key for chewy, bread-like texture)

• 1 tsp baking powder (optional; omit for strict zero-carb, or sub with ¼ tsp baking soda + vinegar)

• Pinch of salt

 Optional additions:

• 2 tbsp grated Parmesan for extra crispiness

• 1 tbsp beef tallow or bacon grease for deeper flavor

 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Melt cheeses

In a microwave-safe bowl, combine shredded cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until fully melted and smooth (about 1½–2 minutes total). Or melt in a double boiler.

3. Mix eggs

In a separate bowl, whisk eggs until frothy. Add salt, baking powder (if using), and gelatin powder. Mix thoroughly.

4. Combine

Slowly stir the egg mixture into the melted cheese. Mix well with a spatula or hand mixer. Dough will be sticky but cohesive.

5. Shape the buns

Lightly oil your hands (with tallow or butter). Form dough into 6 small buns or rolls and place on the lined baking sheet.

6. Bake

Bake for 15–18 minutes until golden brown and slightly puffed. Tops should be firm but slightly springy.

 Storage:

• Keeps in the fridge for 5–6 days.

• Reheat in toaster oven or pan for best texture.

• Freezer-friendly!

 Texture Tips:

• Gelatin adds chew and mimics gluten. Don’t skip it!

• More cheese = denser buns, more egg = fluffier.

• Use full-fat cheeses without starch or anti-caking agents for true zero-carb compliance.