Keto Recipes

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

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 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.

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 Storage:

• Keeps in the fridge for 5–6 days.

• Reheat in toaster oven or pan for best texture.

• Freezer-friendly!

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 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.