Descubre el exclusivo "Libro de 300 Recetas Cetogénicas" y sumérgete en el apasionante mundo de la salud y el sabor. Diseñado meticulosamente para aquellos que buscan adoptar y disfrutar plenamente de la dieta cetogénica, este compendio culinario no solo es una guía, sino un compañero esencial en tu viaje hacia un estilo de vida cetogénico.

I was curious if any of you knew how to create a keto sponge cake with just yellow cake mix? Like anyway to make it more airy?

Meatloaf is so funny to me because I hated it as a kid, loved as a non keto adult. My personal attempts at meatloaf have been such a ho hum letdown. I don't know if it's because I'm just not as good a cook as my mom or because I'm trying to make a keto alternative.

So any advice on recipes? Honestly think all of my ground beef based recipes just end up tasting very similar.

Stabilized Ricotta Mousse w/three ingred. and NO BAKING -

1. BelGioioso Ricotta Whole Milk 16 oz

2. Simply Delish Gelatin Free dessert 1 package strawberry or raspberry

3. CoolWhip Sugar Free 1 container

In a large bowl sprinkle the Simply Delish and mix well with Ricotta then add thawed CoolWhip, gently Mix well. Flavor develops as it chills. Did I reinvent the wheel? JumboSparky's Wheel

Pictured: Hot & Sour Soup fusion made with leftover chicken and leftover vegetables.

Let's stop food waste!

Post has three recipes.

Each year we do a different theme for a holiday party.

Last year it was Asian Fusion and I never really made Asian food except for basic stir fry or fried rice.

I discovered it was super easy and even the ones that required specialty ingredients could easily be swapped out.

A lot of them are also super easy to convert to low carbohydrate or sugar-free.

With ginger powder, don't get the store stuff in the shaker, you can get a 1 lb bag of organic ginger powder. Keep the bag sealed and it will retain its flavor.

Sweet And Sour Sauce

It is simple to whip up and doesn't require any odd ingredients for a simple sweet and sour sauce that can be used as a dipping sauce or even as a glaze.

I modified the recipe using an allulose / stevia blend.

Do not use erythritol, it will crystallize.

I used unsweetened curry ketchup, I've also made this with unsweetened Primal Kitchen Ketchup.

Since I used unsweetened ketchup I added a little bit more sweetener than the recipe calls for.

I mix 1 tsp stevia with 1 cup of allulose as my blend.

Ingredients

• 3/4+ cup sugar substitute blend
• 2/3 cup water
• 1/3 cup white vinegar
• 1/4 cup soy sauce
• 1+ tsp xanthan gum or guar gum
• 1 tbsp ketchup

Preparation

1. Take your 3/4 cup sweetener and grind it to a confectioner blend in a coffee grinder or smoothie blender.

2. Add all ingredients to a pot except the thickener.

3. Stir together.

4. Taste and add any additional sweetener.

5. Slowly whisk in xanthan gum

6. Bring to a slow boil and stir constantly until it starts to thicken.

7. If not thick enough, slowly sprinkle and whisk additional xanthan gum.

That's it.

Notes

Does not work with gelatin

You can use rice vinegar but it will make it a little bit sweeter tasting.

It will thicken further as it cools.

Stores for roughly a week in the fridge.

If you want a little bit more kick, you can sprinkle in some ginger powder.

Can add 1 tsp of molasses.

Can add more ketchup If it is too weak.

Can use sweetened ketchup like Heinz Sugar Free Ketchup, just add the recipe amount.

Egg Drop Soup

This is a simple recipe that took just a little tinkering.

It does not have any hard to source ingredients.

If you want to make your own garlic salt:

3 parts garlic powder to 1 part salt, I make mine with Himalayan pink salt.

Ingredients

• 32 oz chicken broth or chicken bone broth
• 3 large eggs
• 1/2 to 1 tsp xanthan or guar gum
• 1 tsp ground ginger
• 1/4 tsp garlic salt
• 1/8 to 1/4 tsp black pepper (I use 1/4 tsp)
• 3 green onions (thin sliced)

Preparation

1. Whisk eggs and set aside

2. In a pot, add chicken broth and slowly whisk in xanthan gum.

3. Add ground ginger, garlic salt, black pepper.

4. If too thin, slowly whisk in more xanthan gum.

5. Bring to a boil while stirring and add green onions and continue stirring.

6. Bring to a roaring boil.

7. Use a non slotted spoon, stir the soup in clockwise or counterclockwise circles, do not change the stirring direction.

8. While stirring in circles, slowly add the eggs. The eggs will cook while you are stirring.

9. Turn off the heat and enjoy, don't overcook the eggs.

Notes

Can add additional vegetables or protein, after step 2, add your ingredients and let it simmer until the vegetables or protein get to desired tenderness.

Top with additional green onion.

I like to add a little bit of fresh ginger slivers into the soup when I add the green onion.

Hot And Sour Soup

This is another simple soup that I like to make when I have leftover vegetables or leftover meat and I want to avoid food waste.

Because I throw in leftover vegetables it's not traditional.

I will include a traditional recipe and then you can add or subtract whatever to your taste.

Ingredients:

• 64 oz chicken or vegetable broth (or bone broth)
• 8 oz shiitake mushrooms thinly sliced
• 8 oz can bamboo shoots (drained)
• 1/4+ cup rice wine vinegar
• 1/4 cup low sodium soy sauce
• 2+ tsp ground ginger
• 1+ tsp chilli garlic sauce
• 1+ tsp xanthan or guar gum
• 2 large eggs (whisked)
• 8 oz firm tofu cut into 1/2 inch cubes
• 1 tsp toasted sesame oil
• Salt and pepper to taste

Ingredient substitution

• Can use baby bella mushrooms for shiitake mushrooms.
• Can use white vinegar for rice vinegar but it will make it a little more sour.
• Can use regular soy sauce but will make it more saltier.
• Can use Sriracha sauce or red pepper flakes and minced garlic instead of chili garlic sauce
• Can use extra firm tofu
• Can substitute avocado oil or peanut oil for toasted sesame oil
• Can add a little tahini or a bagel seasoning with the avocado or peanut oil.

Preparation:

1. In a large stock pot, sprinkle in and whisk xanthan gum with 64 oz broth.

2. Add mushrooms, bamboo shoots, rice wine vinegar, soy sauce, ginger and chili garlic sauce.

3. Heat over medium high heat while stirring until it reaches a simmer.

4. If too thin, sprinkle and whisk more xanthan gum. Stir soup in a circular motion.

5. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.

6. Stir in the tofu, sesame oil and half of the green onions.

7. Add additional salt and pepper for taste.

8. If you’d like a more “sour” soup, add in another tablespoon or two of rice wine vinegar as well.

9. If you like a spicier soup, add in more chili garlic sauce.

10. Garnish with additional green onions and serve immediately.

Can eat as is or serve on cauliflower rice or zucchini noodles.

Notes:

What I added to the soup in the picture:

• Was out of bamboo shoots so it was omitted.
• Used regular white mushrooms.
• Since I'm sick, I wanted it very spicy. I used red pepper flakes, cayenne powder and jarred minced garlic in water (drained).
• Used 2 tbsp ginger powder.
• I used dark soy sauce.
• Used 1 tsp avocado oil + 1 tsp bagel seasoning.
• Used fresh vegetables that I had in the fridge.
• Used leftover chicken breast.

Served on cauliflower rice.

How to add fresh vegetables

After I added the 64 oz of chicken stock and whisked in the xanthan gum, I added my fresh vegetables

I let it simmer for an hour until the vegetables were al dente.

After that I continued with step 2.

I've been using red pepper as the "bread" and cream cheese with everything bagel seasoning in the middle. Sooo good

200g Eryrhritol
250g Butter
75g Oat Fibre
160g Vanilla Whey Powder
50g Lupin Flour
30g Coconut Flour
1g Xantham Gum
1/4 tsp Baking Powder
10g Dark or Black Cocoa for color 50g Sugar Free Syrup (I used Cookie Flavour Skinny Syrup)
105g Whites or 2 Large whole eggs

1. Cream butter and sugar substitute, add syrup and eggs mix well.
2. Sift and mix together dry ingredients, add to wet and mix well. Mix will be quite wet and gummy, this is ok it will absorb into the flours.
3. Wrap in Saran and refrigerate minimum 1 hour. Roll out to desired thickness and cut into desired shapes.
4. Bake at 325F for 20-25 minutes.
5. Take out at 20 minutes if you want to cut windows in, and return to oven. This is when I added crushed up sugar free hard candies for the windows.

Icing:
1Tbsp powdered egg white
1 cup powdered sweetener (I put erythritol in a blender on high to make mine).
1-4 tbsp water

1. Mix to desired consistency.

Decorate with sugar free candy! I used sugar free cola bottles for the shingles (Amazon), sugar free mints, gummy bears, hard candies and jelly drops from bulk barn

Avocado and Jalapeño Ceviche Wraps

This recipe calls for white fish, so any firm and mild-tasting white fish, such as cod, haddock, grouper, or halibut, can be used.

Prep time: 10 minutes “Cook” time: 45 minutes – 1 hour (time for fish to “cook” in citrus juice) Serves: 4-6

Ingredients: 1 lb. firm white fish, chopped into bite-sized pieces 2 garlic cloves, finely minced 1 medium shallot, diced small 1 large red jalapeño pepper, seeded and chopped small* Sea salt and black pepper, to taste 1/3 c. orange juice 1/3 c. fresh lemon juice 1/3 c. fresh lime juice ½ medium red bell pepper, diced 1 large avocado, cubed 1/3 c. fresh cilantro, chopped Bibb lettuce leaves, to serve

• Can also use green jalapeño, if preferred.

Directions:

1. Add the fish, garlic, shallot, and jalapeño, to a large glass or other non-reactive bowl. Pour in the orange, lemon, and lime juice, and season with salt and black pepper, to taste. Gently toss to combine, while ensuring that the fish is completely submerged in the juice.

2. Cover and place in the refrigerator for 30 minutes, then gently turn the mixture to ensure all ingredients are evenly distributed in the juice.

3. Cover and return to the refrigerator to continue marinating for another 15-30 minutes or until the fish is “cooked” through. Do not “overcook” or the fish may become mushy.

4. Remove from the refrigerator and add the bell pepper, avocado, and cilantro to the bowl. Gently toss to combine. Taste and season with additional salt and black pepper, if desired.

5. Spoon the ceviche onto the individual Bibb lettuce leaves with a slotted spoon to drain excess liquid right before serving. Enjoy!

Nutritional Information: (based on 4 servings per recipe)

Carbs/Serving: Total Carbs: 11.25g Fiber: 4.4g Net Carbs: 6.85g

Calorie Breakdown: Protein: 45% Fat: 36% Carbohydrates: 19%

Indian/Pakistani curry I make for my husband during his keto diet. I usually put more spinach to eat with rice (hence the amount of sauce in the photo) but I put here the quantities for a slightly "dryer" curry as the Indians say.

Recipe:

• Ingredients for 4 people:

-500g chicken breast -300g spinach -150g 30% fat cream (you can do without cream) -2 tbsp tomato puree or 1 blended tomato (optional) -1 level tbsp tomato paste -3 tbsp vegetable oil or ghee -1 large red onion -1 tsp ginger-garlic paste -Salt to taste -½ tsp chili powder (or to taste) hot or spicy of your choice -½ tsp turmeric powder -1 tsp coriander powder -2 tbsp chopped coriander leaves -1 tbsp kasuri methi -½ tsp garam masala powder

If you have whole spices (if not, it doesn't matter): -4 green cardamom pods -2 bay leaves -1inch cinnamon

• For the marinade (optional):

-3 tbsp Greek yogurt -1 tsp turmeric powder -1 tsp sweet pepper powder -1.5 tsp cumin seeds (or 1 tsp powder)

▪︎ Marinade preparation: In a large bowl, mix all the marinade ingredients. Add the chicken pieces. Mix well, making sure all the pieces are coated. Leave for at least 30 minutes.

▪︎ Blanch the spinach for 2 minutes in boiling salted water, then drain and rinse with cold water immediately (to preserve the color). Blend in a blender without wringing to obtain a smooth puree. Set aside.

▪︎ Heat the oil in the casserole dish. And fry the spices whole for 20-30 seconds.

▪︎ Brown the chopped onions.

▪︎ Add the ginger-garlic paste for 2 minutes, until the raw smell disappears. Add a little water if it starts to stick to the bottom of the pan.

▪︎ Add the chicken and brown it. Add the salt, chilli, coriander and turmeric and the tomato paste diluted in water. Cook for 10 minutes.

▪︎ Add the spinach puree, tomato, cream, fresh coriander and kasuri methi. Cook for 2-3 minutes.

▪︎ Add garam masala and mix.

▪︎ Do not add water unless it is too dry and cover with the lid and cook until cooked.

(Sorry I don't know how to calculate net carbs): Approximate nutritional values ​​for one serving: Carbohydrates: ~ 21.64g (19%) of which 9.91g is sugar; Protein: ~ 35.08g (31%); Fat: ~ 25.48g (50%)

Hi Everyone, just wondering if anyone from this group is baking with Allulose and what the experience was like.

I’m hoping to make sugar cookies as a test

Finally allulose with monk fruit options at my local grocery. Just in time for some holiday baked treats. 🎅 Good deal here on Besti, $5 cheaper than Amazon even. Discovered at Woodmans if you’re in Wisconsin, definitely a new add as previously they only stocked Lankato.

I' m using Xanthan gum to make shakes our of almost nothing. Ice, almond milk, sometimes a scoop of cream cheese, vanilla, salt, maybe some cinnamon - and you have a nice thick smoothy with almost nothing in it.

Sodium citrate has been great for making cheese soups. A tsp of it keeps cheese based soups from breaking.

What else is there that I can "play with" that you find useful?

Keto yule log- post the recipe again. It takes a long time to format a recipe when you’re also keeping watch over a 2 year old, and we need recipes like this.

Keto Yule Log

Ingredients:
1/2 cup almond flour 2 TBSP cocoa powder
3/4 tsp baking powder
1/4 tsp xanathum gum
3 TBSP coconut oil, melted
5 large eggs, separated
1/4 cup powdered Swerve
1/4 tsp cream of tartar
1/2 tsp vanilla extract
Pinch of salt

For the Filling:
1 cup heavy cream 1/2 cup powdered Swerve 1/2 cup Marscapone 1 tsp vanilla extract

For the ganache: 3.4 oz (100g) sugar free chocolate chips 3.4 oz (100g) heavy cream

Preheat oven to 350F
Prepare sheet pan with cooking spray, then a piece of parchment, then grease parchment.
Mix almond flour, cocoa powder, xanthum gum, baking powder, and salt in a large bowl.

In a separate bowl, beat egg yokes and Swerve until light, about 2 minutes. Add melted coconut oil and vanilla extract. Add mix to dry ingredients. Mix well, until fully incorporated and no lumps remain. If mix is dry, add 1 tablespoon of water.

In a mixing bowl, add egg whites and cream of tartar. Beat until stiff peaks, and fold into cake batter. Spread cake batter onto the prepared sheet pan. Bake at 350F for 10-12 minutes. Set aside to cool.

For the filling: Mix heavy cream and swerve in mixing bowl until stiff peaks. Mix in vanilla and Marscapone until smooth.

Spread filling on cooled cake, and using the parchment paper to assist, gently roll the cake into log shape. Wrap in plastic wrap and refrigerate overnight.

For the Ganache:
Microwave heavy cream for one minute. Add chocolate chips. Stir to combine, until thick and glossy. Use ganache to frost cake roll before serving.

Ricardo’s Spinach-Stuffed Chicken with Traditional Pesto

Uncle Ricardo’s villa in Sicily was the heart of our family. His rustic dishes, especially this spinach-stuffed chicken, brought us together and made every gathering unforgettable. This simple yet delicious recipe is a tribute to his legacy and the joy he brought to our table.

Ingredients

For the Chicken:

•	6 boneless, skinless chicken breasts (trimmed and pounded slightly for even cooking)
•	2 tablespoons olive oil
•	2 teaspoons garlic powder
•	1 teaspoon smoked paprika
•	1 teaspoon Italian seasoning
•	1 teaspoon salt
•	2 teaspoons black pepper

For the Cheesy Filling:

•	4 ounces cream cheese, softened
•	½ cup shredded Fontina cheese
•	½ cup grated Parmesan cheese
•	1½ cups fresh spinach, finely chopped
•	3 cloves roasted garlic, mashed into a paste
•	Zest of 1 lemon

For the Traditional Pesto:

•	2 cups fresh basil leaves
•	¼ cup pine nuts, toasted
•	2 cloves garlic
•	½ cup grated Parmesan cheese
•	½ cup extra virgin olive oil
•	2 tablespoons finely chopped sun-dried tomatoes
•	Juice of ½ lemon
•	Salt and pepper to taste

Garnish:

•	Shaved Parmesan cheese
•	Fresh basil leaves

Instructions

1.	Season the Chicken: Preheat the oven to 375°F (190°C). Rub the chicken with olive oil and spices, then cut a pocket into each breast.
2.	Prepare the Filling: Combine cream cheese, cheeses, spinach, garlic, and lemon zest. Stuff the mixture into the chicken and secure with toothpicks.
3.	Cook the Chicken: Sear the chicken in a skillet until golden, then bake for 15-20 minutes or until the internal temperature reaches 165°F.
4.	Make the Pesto: Blend basil, pine nuts, garlic, Parmesan, sun-dried tomatoes, lemon juice, and olive oil until smooth. Adjust seasoning to taste.
5.	Serve: Drizzle pesto over the chicken and garnish with Parmesan and basil leaves.

This easy, flavorful dish is perfect for bringing family and friends together, just like Uncle Rico always did.

I have a lot of texture sensitivities that have made eating healthy difficult and was wondering if there's any way to bake broccoli till the moisture is almost gone and it's more like a chip/fry in crispiness? Any help would be appreciated

4-5 bone in center cut pork chops Avocado oil Salt Pepper Minced dried garlic Butter

Preheat air fryer to 400 degrees Cook chops for 5 minutes, flip and cook for 7-8 minutes Rest for 5 minutes before cutting.

The spinach is simply sautéed in butter on the stove.

Has anyone successfully made dried cheddar cheese, like moon cheese, at home? The same cheese that's in Great Value keto snack mix?

I'm considering trying it. I hate to waste good cheese, though.

OMAD