Murgh Palak is my lunch idea for a vegetarian recipe today. It involves chicken wings and spinach. The purpose is to get a good dose of proteins, fiber, fats, and minimum carbs.

All you need to do is marinate the chicken for a night. In the morning let it cook on low heat for about ten minutes, pack it in a lunch box, and carry it to work. You can have it cold or hot. And as mentioned before, you can always adjust the quantity according to your macros.

My Ketogenic Murgh Palak is juicy and can be eaten as finger food. It gets a nice crust on the outside, and the sautéed spinach adds a nice crunch to the dish.

Ketogenic Murgh Palak/Spinach Chicken Recipe-

https://preview.redd.it/wy1rf1q8khge1.png?width=300&format=png&auto=webp&s=00e39e3aae6bf84ae7a227057e4f4cd3fb904b40

Ketogenic Murgh Palak is my Keto lunch idea for today. It involves chicken wings and spinach. The purpose is to get a good dose of proteins, fiber, fats, and minimum carbs.

Prep Time10 minutes

Cook Time15 minutes

Total Time 25 minutes

Course Lunch

Cuisine French

Servings 1

Calories 609 kcal

Equipment

• Heavy-bottomed pan
• Bowl
• Chopping board
• Spoon
• knife

Ingredients

• 50 gm Chopped Spinach
• 400 gm Chicken wings
• ½ tbsp Ginger Paste
• 1.5 tbsp Olive Oil
• 50 gm Greek Yogurt/Hung Curd
• ½ tbsp Pink Salt
• 1 tbsp Red Chilly powder
• 1 tbsp Turmeric powder
• Salt According to Taste

Instructions

• Wash the chicken and add the Greek Yogurt to it.
• Next wash and chop the spinach roughly.
• Add spinach, salt, garlic paste, ginger paste, dry masalas and mix well with your hands. Add the oil and mix more.
• When you are ready to cook, place it in a heavy-bottomed pan, and cook on low heat covered for about ten minutes.
• Switch off the heat, let the chicken rest for five to ten minutes. Then pack it and take it to work.
• Tip: Most Ketoites just cannot do without a cup of Bullet Proof Coffee. I missed it at work. So I figured out an easy way of having it daily. I carry butter, oil, and coffee in precise quantities in a tumbler to work and just add hot water to it, when I want to have my cuppa!

Notes

NUTRITION FACTS

• Cals – 609
• Carbs – 5g
• Protein – 84
• Fats – 26g

I make these from Mission Carb Balance flour tortilla shells. These have a net carb of 4g for the whole 10 inch shell. I cook the pizza on a griddle on my stove top burner. This is pepperoni, green olives, and Mozzarella with Oregano sprinkled on top. I cover it to steam the ingredients using a 10 inch skillet lid.

I added 505 Green Chili from a jar on top of the salad. Everything else underneath was made exactly how the recipe called for (except sesame seeds). It was so good, I made it two nights in a row.

Big Mac Salad Servings 4 salads

Ingredients Avocado Oil Mayo Heinz Ketchup, No Added Sugar 1 pound lean ground beef 1 teaspoon salt ½ teaspoon cracked pepper ½ teaspoon onion powder ½ teaspoon garlic powder 6 cups chopped romaine or iceberg lettuce 1 cup shredded cheddar 1/2 cup sliced dill pickles ¼ cup diced yellow onions Sesame seeds for garnish

For the Big Mac sauce: 1/2 cup mayonnaise 2 tablespoons sugar free ketchup

2 tablespoons dill relish or diced pickles 2 teaspoons mustard 1 teaspoons distilled white vinegar ½ teaspoon onion powder (up to your preference) ½ teaspoon smoked paprika

Instructions

1. Add the beef to a large skillet over medium heat and break the meat up as it cooks. When the

beef has cooked through, drain the fat.

2. Season the beef with the salt, pepper, onion powder, and garlic powder.

3. Divide the lettuce evenly between 4 salad bowls, about 1 1/2 cups each.

4. Top the lettuce with the the cheddar, onions, pickles, and beef.

5. Drizzle about 3 tablespoons of the big mac sauce over each salad and toss well.

6. Sprinkle with sesame seeds and additional pickles just before serving, if desired.

7. To make the big mac sauce, whisk together all of the ingredients until well combined.

Notes We like to make our salads in separate bowls so that people can choose how much pickle and onion they'd like to add (or leave it out completely!). If this isn't a concern in your house, you can toss the salad in a large bowl and divide out into individual bowls for serving.

Nutrition Serving: 1 | Calories: 635kcal | Carbohydrates: 9g | Protein: 42g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1305mg | Fiber: 4g | Sugar: 3g | Net Carbs: 5g

simple yet effective

• 4x zero carb tortillas (brand: La Banderita)

• 2x eggs

i like to cook my eggs into an omelet and stuff it with whatever. on these i used goat cheese and Colby jack. i then cut the omelet evenly into 4 pieces after. obviously you can make your eggs however you like!

• i usually do my bacon in the oven @ 400° for 20 minutes for peak crispness

• i top with tabasco and pepper

I haven’t met a single person who doesn’t love Keto Chicken Biryani. However, following a keto diet means I can’t eat rice, and as a devoted Biryani lover, I miss my favorite dish.

You can enjoy it daily without the guilt that usually comes with traditional Biryani with rice. This Chicken Biryani will become a favorite among your family members and friends.

Today, I feel like a genius for cooking a Keto Chicken Biryani that tastes just as good as the traditional version but without the rice. This Chicken Biryani will become a favorite among your family members and friends.

Biryani was my go-to meal, but now that I’m on Keto, I had to find a way to satisfy my cravings without breaking my diet.

Keto Chicken Biryani is a flavorful low-carb version of the classic dish. You can replace rice with grated cauliflower to keep carbs minimal.

Prep Time15minutes minsCook Time20minutes minsTotal Time35minutes minsCourseMain CourseCuisineIndianServings4Calories215 kcal

Ingredients  

• 1 teaspoon Ghee
• 500 grams of Ground Chicken
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Turmeric
• 1 teaspoon Garam Masala
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon Ground Cumin

Ingredients For Cauliflower Rice

• 1 teaspoon Ghee
• 1 Red Onion small (Chopped, sliced thin)
• 1 Jalapeño pepper, diced
• 1 teaspoon ginger garlic paste or (1/2 teaspoon minced garlic, 1/2 teaspoon minced ginger)
• 120 ml of Water
• 100 grams Cilantro, chopped
• 50 grams of Mint Leaves, chopped
• 400 grams Cauliflower, riced

Instructions 

• Heat a 10-inch deep pan or skillet and add ghee.
• Add the onions and cook until they brown at the edges, which should take about 10 minutes.
• Now, add the ginger-garlic paste and jalapeño. Cook for a minute or two.
• Add the ground chicken, breaking up any clumps, and cook until it's raw. Once the chicken releases its water, add all the spices and mix thoroughly. Continue cooking until the water evaporates and the spices are well-blended.
• Add water to deglaze the pan, scraping up the browned bits from the bottom.
• Now add in chopped cilantro and mint, and the uncooked riced cauliflower.
• Mix everything very well and cover it with a lid.
• Turn the stove on low and let all of it simmer together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
• Taste and add salt as needed.

Notes

Nutrition in one serving: Calories 215 kcalCarbohydrates 6 gramFat 12 gramFiber 2 gram

Really need to get on the meal prep train. Two quasi-Chinese things I am currently hankering for that I'd love some keto recipes for:

1. Ginger/lemon chicken
2. Salt and pepper chicken

Would love to mix some keto ingredients with EVOO in a daily smoothie that tastes reasonable. Something that masks the EVOO effectively. Perhaps a flavored protein scoop, or nut butter. Thoughts?

Credits to: https://alldayidreamaboutfood.com/keto-peanut-butter-pie/

It was really easy to make, and absolutely delicious. According to my food tracking app, this comes out at around 4.5g net carbs & 280 kcal per slice (cake divided into 12 pieces).

I made the dairy version but used coconut oil for the crust.

MINCE

Ground beef Garlic Cumin seeds Fennel seeds Smoked paprika Fish sauce Red wine vinegar

I pan fry the beef with a little olive oil till it breaks up and becomes crispy. Toast the cumin and fennel seeds and grind. Add to the mince along with crushed garlic and smoked paprika. Fry for another minute. Add fish sauce and some red wine vinegar to taste.

CAULIFLOWER

One cauliflower head Onion Garlic Fresh herb mix (I had thyme, oregano and basil) Butter

I blitz up a cauliflower into rice-ish size bits. Fry chopped onions in butter. Add garlic and cauliflower rice. Stir fry till cauliflower gets brown bits. Add finely chopped herbs and season.

I had it with a big dollop of sour cream and mixed leaves with salt pepper and olive oil.

What would I change next time? Maybe serve in a bowl instead and add a little fresh salsa with tomato cucumber and chilli.

Sorry for no exact measurements but it's more about the vibes

Cheers.

I made Keto Almond and Coconut Bread. it is very filling, it can be toasted like normal bread, and you can also cut it into decent slices.

On my keto journey, there are times when I crave textures that break the monotony of my usual keto meals. So, in my quest to treat myself to something new, I made keto almond and coconut bread.

https://preview.redd.it/5cs2srfo04ge1.png?width=300&format=png&auto=webp&s=d3eb07c7dfe887bda7c70a511c75e4765f56aa80

Prep Time15 minutes 

Cook Time 45minutes 

Total Time 1 hour hr

Course Side Dish

Cuisine Indian

Calories 135 kcal

Equipment

• Cup
• Blender
• Bowl
• Plate

Ingredients  

• 5 Medium Eggs
• 3 tbsp Olive Oil (1 tbsp for oiling the Baking Dish )
• ¾ Cup Full Fat Yogurt
• 100  gms  Grounded Flax Seeds
• 30 gms  Desiccated Coconut / Coconut Flour
• 200  gms  Whole Almonds
• ½ tsp  Baking Powder
• 1 tsp  Apple Cider Vinegar
• ½ tsp Baking Powder
• ¼ Cup Stevia
• ¼ tsp Pink Salt
• ¼ tsp White Salt

Instructions 

• Measure out all the wet and dry ingredients and keep them ready.
• Start by breaking the eggs in a cup. Please ensure that you have a cup full of eggs.
• In the blender start by whisking the eggs.
• Next, add the 2 tbsp Olive oil and keep blending.
• Add the yogurt next, followed by the apple cider vinegar.
• Start adding the dry ingredients. 
• Start by adding the coconut flour. Followed by both salts.
• Add the grounded flax seeds and keep blending.
• Now freshly grind the whole almonds, until you get a fine flour.
• Add the almond flour to the batter and blend some more.
• Now add the stevia, followed by the baking powder and the baking soda. 
• Do not skip the stevia as it gives the bread the perfect amount of sweetness.
• By now the batter will be nice and thick and will resemble a cake batter.
• Keep a baking dish ready, oiled with the remaining Olive oil.
• Pour the batter into the dish and even it out with a flat knife or with your hands.
• I baked my bread at 180 degrees Celcius, for forty-five minutes.
• The bread will get a nice golden crust. Allow it to cool overnight before you slice it in the morning.

Notes

NUTRITION FACTS

• Cals – 135
• Net Carbs – 1 g
• Proteins – 5 g
• Fats – 11g

Also Read: Keto Naan Bread

I am following up my previous Natural magnesium lunch menu, with a vegetarian version and with apparently more Magnesium content. Ingredients:

1. Broccoli about half a broccoli (cut into small peices)
2. Spinach about one large bowl, cleaned and copped into medium sized
3. Button mushrooms, 10-12 medium sized ones
4. French green beans about 5-6 whole beans (can add more but it has some carbs I think about 5-6gms per 100gms) so I kept it about 50gms
5. One medium red onion
6. 1 tsp oil, 1 tsp butter
7. Salt & pepper

On a nonstick pan, heat some oil and add the butter. Add broccolis first since it will take some time to cook, but we don’t want to make them soggy as well, just fry till right crunch. Add mushrooms midway, keep stirring on high heat. Add the beans and the spinach at this stage. Let the spinach soften a bit, add a pinch of salt. Add the onions at last and top off with a little black pepper crushed. That’s it. Enjoy the Magnesium rich Keto meal.

I accidentally got sweetened almond milk and fell in love. So I went back and got unsweetened and lo! it didn't taste so good. So I want to try sweetening it. Is this just as straightforward as putting in sucralose? are there sweeteners that work better than others?

• 1 lb Ground Bison

• 1/4 cup Bell Pepper of Choice, finely chopped

• 1/2 Small Onion, finely chopped

• 1 Egg, lightly beaten

• 3 Garlic Cloves, minced

• 2 tbsp Fresh Parsley, chopped

• 1 tsp Oregano

• 1/2 tsp Sea Salt plus more to taste

• 1/2 tsp Black Pepper plus more to taste

• 1/4 tsp Red Crushed Pepper, optional

• Grated Parmesan

• Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or aluminum foil.

• In a large bowl, combine all the ingredients. Mix until well-incorporated.

• Form 1 1/2 inch meatballs (or about two tablespoons) and place onto a prepared baking sheet. Repeat until all the meat is used.

• Bake for 15 minutes, turning meatballs over halfway through.

*Grate Parmesan and enjoy

Has anyone come across a muffin recipe that has a sponge-like bounce?

I have tried half a dozen recipes as they all seem to share the characteristics of being super heavy with a crumbly top and wet bottom and I'm really missing that light sponge-like texture from a flour-based muffin.

Hello hope everyone is well.

I’m new to keto and looking for some advice please. I’m not sure if this is the correct subreddit to be posting in if it’s not then I apologise.

I don’t have access to coconut oil or MCT oil and I don’t like butter. So I was wondering could I use extra virgin olive oil in my coffee instead for breakfast?

Hello you all! I’m new in this group but has been on and off on keto for over a decade. I had couple years off and I’m now getting back on track again because I got diabetes.

Anyways, I love artichoke paste on sandwiches and now that I’m not eating bread anymore I need to find some ways to use over 30 jars of this artichoke paste I have. I have made white keto pizza so far, but I’m looking for other type of recipes and suggestions on how to use it all.

Bread of any kind (keto included) is my “drug” atm, triggering unbearable hunger so that’s why I can’t eat keto bread either at this time.

This Keto Egg Curry Recipe is the perfect dish for those chilly days. When the weather gets cold, there’s nothing better than a hearty and warming meal to fill you up. It’s easy to make, and it’s packed with Indian flavor. The recipe is currently my family’s new favorite, and we can’t get enough of it at our house, especially in winter.

Egg curry has simple ingredients, including onions, tomatoes, coconut milk, and spices. The spices give the curry a rich and complex flavor that will warm you up from the inside out. The eggs add protein and richness to the dish, and they help to bind everything together.

Keto Egg Curry

Keto Egg Curry brings incredible South Indian flavors to your table. A few spices, onions, tomatoes, and coconut milk make this utterly satisfying and comforting egg curry.

Prep Time 5 minutes 

Cook Time 30 minutes 

Total Time 35 minutes 

Course Dinner

Cuisine Indian

Servings 6

Calories 272 kcal

Equipment

• 2 Pan 
• Spoons 

Ingredients  

• 10 tbsp  Eggs Boiled, Peeled, and Halved
• 2 tbsp  Vegetable Oil
• 2 Small Onions finely diced
• 1 tsp  Minced Ginger
• 1 tsp  Minced Garlic
• 1 tsp  Cumin Seeds
• 1 tbsp  Curry Powder
• 200 g Chopped Tomatoes
• 200 ml Hot Water
• 300 ml  Coconut Milk
• Salt as per your taste preferences
• 0.5 tsp Brown Mustard Seeds
• 15 Curry Leaves

Instructions 

• Take a pan and heat half of the olive oil on medium heat and then fry the onion till they turn slightly brown.
• After that add ginger and garlic and fry that with onions for 1 another minute till fragrant.
• Add the cumin and curry powder, stir for 30 seconds, and cook for 5 minutes, followed by the tomatoes.
• After that add the water and cook the mix on sim for another five minutes.
• After 5 minutes, allow the mix to cool then pour it into a blender. Blend the mix until you get a smooth paste.
• Add the remaining oil to another pan and heat it over medium-high heat.  Add mustard seeds. When the seeds begin to pop, add the curry leaves and fry for 15 seconds.
• After that add in the blended curry paste, coconut milk, and salt to taste. Cook the curry on sim for about 5-6 minutes.
• Now add in the hard-boiled eggs and spoon the sauce over them to coat.
•  Cook the eggs with curry for a few minutes till the eggs are heated through.
• Serve hot Keto Rice or Naan

Notes

Nutrition  Facts Per Serving

Calories: 272kcal Carbohydrates: 7g Fat: 22g Saturated Fat: 12g Fiber: 1g

Keto TikTok Egg Boil

Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
- 1 tablespoon olive oil (for drizzling)

Instructions:

1. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.
2. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
3. After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This will make peeling easier.
4. Peel the eggs and slice them in half lengthwise.
5. In a mixing bowl, combine mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth.
6. Spoon the mayonnaise mixture into the halved eggs.
7. Drizzle with olive oil and sprinkle with chopped chives, if using.
8. Serve immediately or refrigerate for up to 2 hours before serving.

Serving Size:
Serves 6 (2 halves per serving)

Nutritional Information (per serving):
Calories: 180
Net Carbs: 1g
Protein: 6g
Fat: 16g

Tips & Variations:
- For a spicy kick, add a few dashes of hot sauce to the mayonnaise mixture.
- Substitute the mayonnaise with Greek yogurt for a tangy flavor while keeping it keto-friendly.

Serve with keto-friendly sides like pork rinds, celery sticks, or cucumber slices for a complete snack or appetizer.

https://preview.redd.it/97edfk9m6lfe1.png?width=1080&format=png&auto=webp&s=ac50bdeb70d92b1aa9d9d080e95173fa087c31e0

I am type 2 diabetic, so I eat lower carb, not Keto levels but between 50 to 75 carbs per day. It makes it where I can control it with just pill medications. A necessity since i am a trucker. I am home daily. But some days are 13 to 14 hours with a 30 minute commute each way. Meals like this is ​what keeps me from eating fast food on those days.

I have this prepped frozen meatball meal I make. Simple thing, meatballs, diced bell pepper, 2 or 3 tbsp Raos spaghetti sauce then up to ​an ounce of mozzarella. Then freeze it. Sometimes I will make keto meatballs sometimes I'll just buy the bag meatballs since they tend to be one carb per meatball. Either way ​It makes for a quick microwavable meal for those days I have to be back on the clock in less than 10 hours.

What I'm missing is something to pair well with it in the other side of the meal prep container. I would prefer something that could be frozen and microwaved with the meal but it's not necessary, just that it's a quick fix.

I have made larger meatballs meals by about 50%. But more of the same is less satisfying to me ​if you know what I mean.

I have discovered that in this season is the right time to indulge in spicy, warm, and comforting Keto Pumpkin and Chicken Curry recipes that are both keto-friendly and delicious. As someone who’s been following the Ketogenic Lifestyle for many years now.

Considering this, I prepared Keto Pumpkin and Chicken Curry on a rainy day last week. This recipe combines the hearty flavors of chicken and pumpkin with a rich coconut base, making it a perfect recipe to enjoy while watching the rain pour outside.

Pumpkin is a wonderful ingredient to include in a keto diet, as it contains a low number of carbs. This makes it a great addition to the ketogenic meal plan. It is also rich in vitamins A and C, which are good for boosting your immunity– essential during the rainy season.

This healthy recipe has a rich brimming flavor and a vibrant color with a creamy texture. You can enjoy it for lunch or dinner, as you like. Without further ado, let’s check out the recipe below.

Keto Pumpkin Chicken Curry is a flavorful, low-carb dish combining tender chicken with creamy pumpkin in a spiced coconut curry.

Prep Time 20minutes 

Cook Time 40minutes

Total Time1hour hr

Course Side Dish

Cuisine Indian

Servings 2

Calories 308 kcal

Ingredients  

• 680 g chicken thigh
• 2 tbsp coconut oil
• 2 medium-sized onions
• 1 tbsp ginger
• 2 cloves of garlic
• 1 tbsp curry powder
• 1 regular, approx 2-inch (5 cm) long Jalapeño peppers
• Salt to taste
• 1 tsp pumpkin pie spice
• 100ml Pumpkin purée
• 1/2 1/2 tsp black pepper
• 1 small bowl of mushrooms
• 1 small bowl of chopped broccoli
• 2 teaspoons lime juice, canned, bottled or boxed
• 120 ml heavy cream
• 300 ml canned coconut milk

Instructions 

• Cut chicken into bite-sized pieces. Now, grease a huge pan using coconut oil and put it over medium flame. Add chicken in it and let it cook for 10 minutes while turning the chicken pieces. After it’s cooked, remove the chicken from the pan using a slotted spoon.
• Add finely diced onion, ginger, garlic, curry powder, jalapeño, salt, pumpkin pie spice, and celery in it. Mix all the spices properly with the chicken. Now, cook it for another 8 to 10 minutes.
• Now, add pumpkin purée to the pan along with heavy cream and coconut milk. Stir well and cook for a few more minutes. (Optional: you can adjust the seasoning as per your taste).
• Add thinly sliced mushrooms and bite-sized broccoli florets into the pan. Put lime juice over it and stir well. Cover it with a lid and let it simmer over a medium-low flame until mushrooms and broccoli become tender.
• Now the curry is ready. Serve it in bowls, and you can garnish it with chopped cilantro or parsley and lime wedges. Optionally, you can serve it with Greek yogurt.

Notes-

Nutrition in a Serving: Calories 308 Net carbs 5.5 gram Fiber 2.4 gram Total carbs 8.1 gram Protein 26.4 gram Fats 18.6 gram

Just like I have made this delicious Keto Pumpkin and Chicken Curry part of my meal plan, you can also include it in your diet this monsoon season. It will surely bring warmth and rich Indian flavors to your dining table. The best part is that you’ll be happily savoring it guilt-free, as it keeps you on track with your keto diet while enjoying Indian Keto recipes.

All these recipes are worth trying and serving for a hearty lunch or dinner.

Happy cooking and stay Keto Strong!

Butterfly a chicken breast, cook, top with your choice of cheese (I usually do cheddar or mozzarella), a spoonful or two of pizza sauce, pepperoni, broil a few minutes, add some Italian seasoning, Parmesan, and bam. Keto pizza.

Ingredients

2 1/2 cups almond flour
1 cup cocoa powder
1 cup Keystone Pantry allulose
1 teaspoon baking powder
1/2 cup butter softened
8 large eggs room temperature
1 teaspoon vanilla extract
2 cups Keystone Pantry keto frosting

Instructions
Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
Slowly add in the almond flour, cocoa powder, baking powder, and allulose until just combined.

Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out clean.

Remove from the oven and let cool in the pan completely. Once cool, slice cakes in half to form layers. place a layer of frosting between layers of cake and frost entire cake when done.
Notes
TO STORE: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: You can freeze keto cake by placing it in a freezer friendly container. It will store well for up to 6 months.

I’ve been going down a YouTube rabbit hole since I did a cloud bread pizza dough.

I just watched a guy use blended up canned chicken breast and molecular gastronomy to make spaghetti/ramen that was basically zero carb. Another guy do mozzarella/xanthum gum/egg for pasta. Another woman did buns with powdered milk. I’m gearing up to do a fathead dough.

I love cooking Asian food, Mexican, pizzas, and I miss having a burger on a bun, but there’s just a TON of different options. I’ll experiment with a ton of these, but till then I wanted to see what y’all have had the most success with.

Macros: 542 cals, 50g protein, 11g net carbs, 33g fat

For the dough: 2/3 cup Carbonaut flour, 1/3 cup pumpkin purée, 1 egg. Knead and roll until flat. On a lightly floured surface, add small pieces of feta cheese in a vertical line, cut the dough, and fold the edges of the dough across each piece of feta. Boil for 3 minutes.

For the sauce: brown butter (I used ghee) over medium heat with sage leaves. Toss the boiled gnocchi into the sauce. Plate with 2 tbsp Parmesan cheese.

I’m happy to share my keto version of the Sri Lankan fish curry recipe today, adding a creamy coconut flavor that keeps the dish’s essence.

Prepare for a culinary journey to Sri Lanka, a land known for its stunning beaches and delectable cuisine. People like Sri Lankan food’s unique spice and flavor combinations.

This recipe has grown to be my favorite. In summer I want to serve my family a delectable seafood feast. Infused with curry leaves and chili, Keto Sri Lankan Fish Curry delivers a spicy, authentic flavor.

Its colorful spices make this meal delicious while remaining keto-friendly! You can make this Keto Sri Lankan Fish Curry at home in just a few simple steps. Here is the recipe.

Sri Lanka is not only known for its pristine beaches, but it is also famous for palatable curries and rice. You can’t ignore Sri Lankan food's distinctive taste and flavors if you’re an epicure like me.
Its colorful spices make this meal delicious while remaining keto-friendly! You can make this Keto Sri Lankan Fish Curry at home in just a few simple steps. Here is the recipe.

Prep Time 5 minutes 

Cook Time 30 minutes 

Total Time 35 minutes 

Course Dinner

Cuisine Indian, Sri Lankan

Servings 3

Calories 535 kcal

Equipment

• Saucepan
• Spoons 

Ingredients  

• 1 kg  Any White Fish
• 4 tbsp  Coconut Oil
• ½ tsp  Mustard seeds, whole
• ½ tsp  Ground cumin
• 1 tsp  Curry powder
• 1 inch  Fresh turmeric root, grated or ½ tsp of ground turmeric powder
• ½ Red onion finely chopped
• 3 Cloves of garlic, chopped
• 1.5 cups Full-fat coconut cream
• ½ tsp  Sea salt
• 2 long green chiles, cut into small pieces, deseeded if you prefer a milder curry.
• 1 tsp  Fresh ginger, grated.
• ¼ cup  chopped cilantro

Instructions 

• Take a large saucepan and heat half of the coconut oil in that.
• After the oil gets hot add the mustard seed into the saucepan and stir until it starts to pop.
• Now add the chopped onion, garlic, and ginger and cook for about 5 minutes.
• After that, add in the chili, curry, cumin, and turmeric and cook for a good 5 minutes.
• Now add the coconut milk, water, and salt and give the mixture a good boil on low flame for about 15 minutes.
• In the meantime heat the rest of the oil in a nonstick pan on the other stove and fry the fish in the coconut oil on sim for about 2 to 3 minutes. Make sure you fry the fish gently so it won’t break.
• Once the fish is fried as how you like it add it to the curry sauce and cook for another 5 minutes on a low flame.
• Sprinkle cilantro on the dish and mix well.
• Serve hot.

Notes

You can relish the dish with a Keto Almond Roti Recipe or Keto Broccoli Fried Rice.  Must try, and let me know as well how you liked my personal favorite Sri Lankan cuisine. 

Nutrition Facts Per Serving

• Calories: 535
• Fat: 37 gms
• Carbohydrates: 5.75 gms
• Protein: 44 gms

KeywordSri Lankan Fish Curry

Fish Curry features tender fish simmered in coconut milk, turmeric, and aromatic spices. This low-carb dish is rich in healthy fats, offering a flavorful and keto-friendly tropical meal option.

Enjoy a guilt-free, nourishing dish packed with bold Sri Lankan flavors!

Keto Sri Lankan Fish Curry

I decided to bring in some natural source of Magnesium. From the broccoli & green beans. But Spinach is missing, would have been great.

1. 2 semi hard boiled eggs
2. Half a cup of chopped fresh green French beans
3. Half a cup of Fresh broccoli (not blanched)
4. One small carrot chopped in dices (not blanched)
5. Half a cup of fresh button mushrooms
6. 1 Teaspoon of butter (herb butter would taste great)