500 g cheeseburger + 6 eggs

Fry one side of a low carb tortilla (mission 2g) in a skillet with avocado oil golden. Preheat oven to 425. Top the tortilla with 2.5tbsp of raos marinara, oregano, 5 applegate pepperonis, 1/4c Italian cheese and oregano. Bake for 5 mins. I topped with sriracha and Guy Fieri’s brand of chipotle sauce.

Recipe scales based on how many cans of tuna you want to use. I used 3 for this recipe as we'll munch on it for a couple of days (it lasts 2 days in the fridge). Adjust any and everything to taste!

1 - 5 oz can tuna packed in water 1/4 cup diced onion 1/4 cup diced dill pickle 1/3 cup mayonnaise 1 little squirt (half a tsp) of yellow mustard Black pepper to taste

Serve on keto bread, lettuce wraps, cheese chips, or my personal favorite, scoop it with thick slices of cucumber.

You can swap ingredients up to your preference. You could use avo instead of mayo. Keto bread and butter pickles with diced celery are good, I'm told. I endorse none of these. The recipe is perfect, just like my grandma.

So last night, just before bedtime, my partner turns to me and says, "you know what I've been craving? Tuna salad." My partner knows that I make one version of this, and it's the one my grandmother made me growing up.

I'm not exaggerating when I say this is the only food she made from ingredients. She couldn't even boil an egg without scorching the pot. She was a modern woman and expected her husband to do the cooking. So if we were hungry it was a Marie Callander pot pie, or Franco American Spaghetti-os (always the full name), or this on hyper processed white bread.

My grandmother passed recently and I've been missing her a lot. It feels nice to share this with you, the one and only keto-friendly lunch I ever enjoyed growing up. The funny thing is, this wasn't her only recipe. Every single one of us got our own special version of her tuna salad. She was more of a cook than she let on 😏

This was so easy and yummy!

Ingredients:

• 150g Chopped chicken breast

• 4 pieces of thick cut bacon

• 2 medium zucchini’s

• 1/3-1/2cup Alfredo sauce (up to you)

• salt and pepper to taste

Instructions:

1. Bake chicken breast in oven at 375 degrees until internal temp is 160 degrees. Season with salt and pepper. Chop however you want.

2. I heated up my bacon in the microwave that was made this morning. You can make your bacon however you normally do. I then roughly chopped it.

3. Use a spiralizer to spin 2 medium zucchini’s into noodle shape.

4. Boil zucchini noodles for 4 minutes or until tender.

5. Add zucchini noodles and chopped chicken to plate. Pour over heated Alfredo sauce of your choice. Add chopped bacon on top.

Yum!

Can any of you recommend a Keto recipe book or website for making keto ice creams

using the Ninja Creami? Would appreciate, thanks

Omg, I AM A COOKING GENIUS!! Haha, Referencing a previous stuffed mushroom post from 7 yrs ago. But seriously, I accidentally created this recipe and it turns out it kinda scratches my itch for pizza. Sausage, bell pepper, and mushroom pizza to be exact! Here’s the recipe:

Filling: 212g Italian Sausage removed from casing (raw weight)(2 links. 36g Minced onion. 40g Minced Red Bell Pepper. 7g Garlic. 67g Minced Mushroom stems. 64g Baby Spinach roughly chopped. 94g Feta .

Cook sausage in a pan and break it up as small as possible. Add next four ingredients and cook through. Salt and pepper to taste. Add spinach and feta and heat through to wilt spinach and melt feta. This makes nearly 2cups of filling. Each mushroom takes a tablespoon of filling. Measurements are what I used but it’s somewhat arbitrary as long as the ingredients are within that ballpark. Macros per Tbs of filling: Carbs 1g Protein 2g Fat 2g Calories 28

Each mushroom cap was about 22g each. Fill w 1 tbs filling and top w a pinch of Parmesan cheese (1g). Total macros for 8 mushrooms: Carbs 8g Protein 21g Fat 19g Calories 292

Bake at 400 for 30 min, longer if chilled before baking.

I couldn’t believe how tasty these were and tasted like my favorite pizza toppings!

Anyone know any shops I can buy this from? I can only find ground almonds, even Holland and Barrat don’t seem to stock any. Don’t really want to buy it offline but may have to if there’s no shops?

Ok so I’ve started keto reasonably recently and it’s going great but one thing I miss is smoothies, now I know a lot of fruit have sugars so they are out but do you guys have any good recipes to make at home?

Canadian Cheddar Soup:

5 Tbsp bacon grease

1/2 lb of bacon, chopped (optional; I exclude it because I don’t like the hard pieces of fat in the otherwise smooth soup)

142g onion

120g celery

4 tablespoons butter

1g Bob’s Red Mill xanthan gum (optional)

3 cups chicken broth (you can use 4 tsp Better Than Bouillon Chicken and 3 cups of water instead)

3 cups Silk unsweetened soy milk or Silk unsweetened almond milk

1 cup heavy cream

454 g white cheddar cheese, grated

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

Coarse salt, freshly ground pepper to taste

1/3 cup warm Canadian golden lager or any pale lager-style beer

In a 4- or 5-quart Dutch oven, add bacon grease, onion, celery, and butter and sauté until onion has softened, about 5 minutes.

Whisk in xanthan gum (optional) and chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.

Add “milks” and continue to simmer for 15 minutes. Do not boil after milk is added.

Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.

Depending on whether you used Silk unsweetened almond or unsweetened soy:

Net carbs: <9g

Fat: <38g (even more if you add additional olive oil or bacon grease before serving)

Protein: <18g

I just bought my first package of konjac noodles and idk where to start. Looking for simple recipes that dont require a lot of prep. Could i replace my instant ramen noodles w these and just add the packet as normal?

This seems to be a pretty "standard" recipe, yet mine are fall-apart-crumbles. I bake, then let them cool to touch, then try to pick up, and they fall apart.

1/2c Kirkland (Costco) PB 1/2c powder/baking stevia 1 egg

Mix together. Make balls, flatten on cookie sheet, bake 325F for 10-15m.

Do I need some liquid (eg: almond/coconut milk)? More fat (eg: coconut oil/butter)? or a binder (eg: almond flour)? Thank you!

Hi all! I have been absolutely craving baked manicotti and I e seen mose keto friendly versions use keto crepes in place of the noodles. Has anyone used low carb/no carb Tortillas instead of the crepes to replace the manicotti noodles? Or are there any other tasty suggestions you may have? Thanks in advance.

Link - https://nexanarratives.com/2024/04/keto-sushi-rolls-with-cauliflower-rice/

Ingredients:

For the Cauliflower Rice:

• 1 medium head of cauliflower, riced
• 1 tablespoon rice vinegar (ensure it’s sugar-free)
• 1 teaspoon erythritol or another keto-friendly sweetener
• Salt, to taste

For the Sushi Rolls:

• 4 nori seaweed sheets
• 1/2 pound sashimi-grade tuna or salmon, thinly sliced
• 1 avocado, sliced
• 1 cucumber, julienned
• Cream cheese (optional, for added creaminess)
• Soy sauce, wasabi, and pickled ginger, for serving

Keto Sushi Instructions:

Prepare the Cauliflower Rice:

• Pulse cauliflower florets in a food processor until they resemble rice grains.
• Heat a large skillet over medium heat, add the riced cauliflower, and cook for 5-7 minutes until tender. Let it cool.
• Mix in rice vinegar, erythritol, and a pinch of salt to the cooled cauliflower rice, mimicking the flavor of traditional sushi rice.

Assemble the Sushi Rolls:

• Place a nori sheet on a bamboo sushi mat or a piece of parchment paper.
• Spread an even layer of cauliflower rice over the nori, leaving about an inch empty at the far end.
• Arrange slices of tuna or salmon, avocado, cucumber, and a smear of cream cheese (if using) in a line across the rice near the edge closest to you.
• Carefully roll the sushi using the mat or parchment paper, pressing lightly to ensure the roll is firm and the rice sticks together.
• Use a sharp, wet knife to slice the roll into bite-sized pieces.

Serve:

• Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Hey there everyone! I’m just getting back to this while keto thing, and I just wanted to get a general view on what everyone’s opinion is on using wine in cooking. Does this throw things off? The recipe calls for 1/2 cups of white wine.

I've tried to make my own keto tortilla chips, but I can't get them to come out crunchy (rather puffy-tasting if that makes sense). I'm looking for tips. I've made this with La Banderia low carb tortillas - cooking at 350 in the oven for at least 10minutes. I cook it til it's golden brown but it still comes out a bit "soft/puffy" -- even when I fry it in oil. I've tried all triangle sizes too. Thoughts on how I can make it as crunchy as possible? I can go back and buy Mission tortillas? Or maybe I need to increase/decrease the oven temp and play with timing? Any recommedations, as I really want a crunchy chip! (I don't have an air fryer)

Keto cakes just seem like too many ingredients, and since I’m not keto myself, I didn’t want to have to buy too many items. So, I’m looking for a quick and easy delicious dessert to make for someone’s birthday! I may end up doing little cheesecake cups, but wanted to see if anyone had any better ideas.

I love a cup of soup for breakfast when it starts to get cold.

Unfortunately all my favourite soups contain potato and it doesn’t work just to not add the potato.

What else can I use that get it that delicious thick consistency?

What is your fav homemade keto friendly soup?

Hey y’all, I was recently diagnosed with type 2 diabetes and it’s been a massive lifestyle change. I’m a habitual snacker and I find myself feeling really anxious and irritable if I don’t have some kind of little snack to pick at, even if I’m not hungry. I munch on ice sometimes, but I need something that will make me feel LESS hungry. Of course, nuts are considered god’s gift to diabetics… Problem is, I can’t stand them.

I hate the mouthfeel, how they get stuck in my teeth, and I don’t like the flavor of raw or salted ones at all. Nut butter is great, but it’s not something snackable.

Any ideas? I want something that makes them taste good, either sweet or savory (not spicy preferably) and is as close to zero carb as possible. Or, if you’ve got any other similar snacks that you love, I’ll take those too. Thank you so much!! 🙏🙏🙏

So Podium makes a maple butter pancake protein powder. I decided to try my hand at turning it into waffles. The flavor was there, but they were much more cakey than fluffy. Here is what I did.

2 eggs + 4 egg whites

1 cup plain Greek yogurt

2 scoops of the Podium protein

1/2 cup coconut flour

1 tsp swerve

1 tsp baking powder

1 tsp vanilla

1/2 cup Fairlife ultra filtered whole milk.

It made 4 large waffles (if you are familiar with the 2x2 Breville waffle iron, that is what I used.)

I mixed the wet ingredients in a bowl, the dry ingredients in a bowl, then mixed them together.

My initial thoughts are switch from coconut flour to almond, and whip the eggs whites separately before incorporating the other ingredients.