https://preview.redd.it/fiowipx5rgxd1.jpg?width=4032&format=pjpg&auto=webp&s=a3a375d705fb63a486f352923a42f4259ab8b715

I've been craving pizza for the longest time, but I wasn't good at it before keto so I wasn't going to start with making it.

Ingredients - although it's pizza so it's kind of obvious

• Low carb wraps
• Thin layer of tomato paste
• Grated mozzarella
• Buttered mushrooms
• Pepperoni
• Oregano
• MSG

Edit to add that I make it in a frying pan and the whole thing takes 5min.

I need to come up with away to make it more filling for next time. How can I pad it out without making it stops tasting like pizza.

How do you make yours?

Hi, All! Any ideas for keto-friendly recipes to take to a pumpkin carving party? There will be adults who are not on Keto and some who are so, something delicious that can be had by all. TIA

Lamb Scottadito

https://pauliesaucerecipes.com/post/lamb-scottadito/

Ingredients

• 2 cups of olive oil
• 2-3 chili peppers
• 6-8 garlic cloves rough choppes
• 7-8 lamb chops
• 2 lemons sliced
• 6-8 rosemary sprigs
• 1/2 tablespoon of salt, pepper, & garlic seasoning
• 1 tablespoon of Italian herb seasoning
• 1/2 tablespoon of lemon pepper seasoning

Instructions

• Add 1 ½ cups of olive oil to a deep dish pan 
• Add chopped garlic
• Add 1 sliced lemon 
• Add 1-2 sliced chili peppers
• Add 2-3 sprigs of rosemary 
• Add your lamb chops on top 
• Season with SPG Seasoning
• Add italian herb seasoning
• Mix around and place in your refrigerator for 2-3 hours (Make sure you mix the chops around every 45 minutes 
• Remove lamb chops for the marinade and pat dry with paper towels
• Season your lamb chops on both sides with lemon pepper
• Set your grill up for high heat grilling 
• Remove the lamb chops from the oil 
• Grill on high heat 
• Flip every 3 minutes to develop a nice crust on both sides 
• Remove the lamb chops when the internal temperature reaches 135 degrees 
• Place your lamb chops in a dish 
• Garnish with fresh lemon, chili peppers and rosemary 
• Drizzle olive oil over the top
• Squeeze some lemon juice over the the lamb chops
• Plate and enjoy!

Rub is a simple mixture of Celtic sea salt, garlic powder, onion powder, black pepper, smoked Paprika, msg, and brown Allulose. As the photo states, smoked at 225° for roughly 2 hours. The Picanha was not room temp, was left out of fridge for roughly 30 min before getting thrown on to the smoker. I have an electric smoker and supplied the applewood chips every 40 minutes for the first 120 minutes, 3 sets of chips, vent open. Would have loved a darker smoke circle but the flavor was there and it was an absolutely delicious cut and turned out great. After a 7 day fast, this along side some sautéed konjac rice with some butter, heavy cream powder and a wheel of Gouda melted into it, and a cucumber sliced up with some liquid aminos, msg, a little bit of dukes mayo, some spices and cojita cheese all shaken together. HUGE plate of food for under 1000 calories and under 10g of carbs.

Hey all, I need some help. A dear friend is fighting cancer, and her doctor has asked her to go keto. The hard part is that she cannot have dairy, cannot have hydrogenated oils, and can only have limited seeds.

How the heck do we get enough fat into her, without just living on avocados and olives? She can eat veggies all day every day, but she's finding she exceeds her calories without touching her fat macro.

Anyone have any resources for me? If I could just find like five savory fatbomb recipes to rotate out, that would do me, but I'm down for any suggestions.

1 medium onion (150g)

1 large carrot (72g)

7 medium celery stalk (280g)

1 pack of brown mushrooms (227g)

1 tbsp garlic (9g)

1 tsp ginger (4g) I used fresh, use whatever you haveon hand.

1 tsp each of ground nutmeg, dried coriander, ground cardamom, salt, and black pepper

1 cup parsley, I used fresh, if using dry use 1/4 cup

500ml of heavy cream

2 tbsp each of butter and olive oil

2l of chicken bone broth. I used homemade because I always have some in my freezer, but use whatever you have on hand. Chicken stock also work. Broths too. Mushroom flavored broth is a good vegetarian option.

Roughly chop the veggies, the smaller the pieces, the faster you'll have soup.

Saute the onions in butter and olive oil. When translucent add the carrots and celery. Saute for a bit, then add the mushroom, garlic, ginger, and all the spices. Mix well and add the chicken bone broth. Bring to a simmer, or small boil if you want soup fast. Cook until the veggies will blend well. Add the parsley, cook an aditional 2 minutes, then blend. Add the cream, mix, and serve.

Now, you are really sick and can't keep much down? Triple the ginger, omit the butter and cream. It's pretty soft on the belly.

You want more consistency, double de veggies, and add chicken pieces to the finished soup. I love rotisserie chicken for that, but canned, or freshly cooked also work.

Don't have a blender? It's also a great chunky soup.

Nutrional value for a cup (makes around 14 cups)

176 calories

3.4g Total carbs, 0.9g fiber, 2.3 net carb

3g proteins

15.8g fat

And noodles in general. If you have them please share

Ginisa ng Ampalaya (Bitter Melon Stir-Fry)

 Cost: $1.25 per serving
 Yield: 4 servings
 Difficulty
 Carb Count: 2.1g per serving

Ingredients:

•  2 medium-sized ampalaya (bitter melon)
•  2 small eggs, beaten
•  1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 1/2 tbsp olive oil
•  3 cloves garlic, minced
•  1/2 medium red onion, chopped
•  1 unripe tomato, chopped

Instructions:

1. Prepare the ampalaya: Wash the ampalaya, slice it lengthwise, remove seeds and white filling.
2. Sauté aromatics: Heat olive oil in a pan, sauté the onions and tomatoes for about 2 minutes, then add garlic and sauté for 1 more minute. Season with salt and pepper.
3. Cook the ampalaya: Add the ampalaya slices and stir-fry for about 4 minutes until slightly tender but still retaining a bitter flavor. Season as needed.
4. Add the eggs: Pour the beaten eggs into the pan and cook until firm, stirring to scramble them.
5. Serve: Remove from heat and serve hot.

Mediterranean Marinated Chicken Legs

 Cost: $1.50 per serving
 Yield: 5 servings (2 chicken legs per serving)
 Difficulty: Medium
 Carb Count: 1.0g per serving

Ingredients:

•  1 kg (2.2 lbs) chicken legs
•  1 1/2 tbsp salt
• 1 tbsp black pepper
•  6 garlic cloves, roughly chopped
•  1/2 small white onion, diced
• 2 tsp paprika
• 2 tsp cumin
• 1 tsp chili powder
•  Juice of 1/2 lemon
• 3 tbsp olive oil
•  2 fresh mild chili peppers (e.g., serrano, roughly chopped)

Instructions:

1. Marinate the chicken: In a large bowl, combine the chicken legs with all the marinade ingredients. Let the chicken sit in the marinade for at least 1 hour or refrigerate overnight.
2. Preheat the oven: Set your oven to 325°F (163°C).
3. Brown the chicken: Heat olive oil in an oven-safe pan over medium-high heat and brown the chicken legs for 3 minutes on each side.
4. Add marinade and bake: Pour the remaining marinade into the pan, add a knob of butter, cover partially, and transfer the pan to the oven. Bake for 12 minutes.
5. Finish baking: Flip the chicken pieces. Increase the oven temperature to 450°F (232°C), remove the lid, and bake uncovered for an additional 5 minutes.
6. Serve: Plate the chicken legs and drizzle the pan sauce over them before serving.

So the recipe is: 3/4 cup keto wheat flour, 1 egg, pinch of salt, and 1/2-1 cup water (want like a pancake batter consistency) strain directly into the broth (I used a slotted spatula). (I separated it out because I made my partner non keto nokedli)

Texture was a bit mushier than I’d like but I think it’ll do the trick, I am sick and really wanted paprikash. I might do a smidge of flour in it next time tho) a

It's not a Chicago deep dish or Pizza Hut pan crust, but it's a nice change from fathead dough. I hate pork rinds and use homemade keto breadcrumbs instead.

2 Tbsp (30ml) melted butter, ghee, or oil 4 large eggs 1 Tbsp (15ml) olive oil 2 tsp (12g) Italian seasoning 1/2 tsp (3g) garlic powder 1/2 tsp (3g) onion powder 1/4 tsp (1.5g) salt 1/2 tsp (3g) baking powder 2 cups (240g) shredded mozzarella cheese 1/4 cup (30g) grated parmesan cheese 1/2 cup (60g) crushed pork rinds or keto breadcrumbs

1. Preheat oven to 375F (190C).
2. Spread butter, ghee, or oil around a 12 inch (30 cm) cast iron pan.
3. Whisk eggs with olive oil, seasonings, salt, and baking powder.
4. Mix in cheeses and pork rinds or breadcrumbs.
5. Spread mixture evenly into pan.
6. Bake for 20 minutes.
7. Remove crust from oven, and turn oven to low broil setting.
8. Add desired sauce, cheese, and toppings to crust.
9. Broil 8-10 minutes or until cheese is melted.
10. Slice and serve!

Original Recipe: https://www.culinarylion.com/keto-pan-pizza-crust-pizza-hut-copycat/

https://www.walmart.com/ip/La-Morenita-Queso-Panela-Part-Skim-Milk-Cheese-12-oz/17619822?

Trying to find a frying cheese to make sticks with and was wondering if this is similar to Halloumi cheese and can be fried without melting

Portions: 2-3 servings
Cook Time: 25 minutes

Ingredients:

• 250g ground pork
• 200g pointed cabbage, thinly sliced
• 50g onion, diced
• 150g Chinese Eggplant, sliced into 1cm rounds
• ¼ Cauliflower, grated
• 10g fresh ginger, grated
• 2 cloves garlic (approx. 6g), minced
• 1 tbsp soy sauce
• ½ tbsp fish sauce
• Juice 1 Lemon
• 10g chopped parsley
• 1 tbsp vegetable oil (approx. 14g)
• Salt and pepper to taste

Method:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onions and ground beef and cook until browned.
3. Add the aubergine, cooking for another 2 minutes until fragrant.
4. Stir in the sliced cabbage, cooking for 5-7 minutes until the cabbage is tender but still slightly crisp.
5. Add the Cauliflower, garlic and ginger, then add the soy, fish sauce, lemon juice and fresh parsley.
6. Taste and add salt/pepper/soy or lemon if needed

I posted a couple of months ago about wanting to try to make a keto version of these; and the only keto version I could find didn’t appeal… so here’s what I did instead. I’ll do my best with measurements; but I never measure anything.

Half of a 1lb bag frozen okra

Little less than a quarter cup of onion mandolin sliced then minced fine

One serano pepper also super fine diced.

Best one egg thoroughly, add your preferred seasoning (I went with Slap ya Mama Cajun) and your diced onion and pepper.

Mix in with a fork enough shredded Parmesan to make a gummy sticky mess.

Add frozen okra to the mash and let it thaw completely, then mix with a fork again.

Mix powdered table parm and almost flour 50/50 with a little more seasoning.

Make balls of your fritter mixture, then roll them in your flour mixture and pat them into a patty shape; adding more flour as you need to get a firm patty.

Slide your patties into your favorite hot oil around medium heat. Cook about 2-3 minutes per side until each side is nicely browned. Garnish if you like; I used green onion tops.

They came out really good! Nice and crispy on the outside; while being just a little melty cheesy on the inside.

I always used these recipes even before I I started making low-carb for the boyfriend so I really didn't need to rework these.

Makes a great party snack or snack at a family meal.

Low carb dips

Ranch dip

3 tbsp ranch powder to 16 oz sour cream, under 9 net carbs for entire container at most If using bulk pre-packaged powder.

There are good organic ones that do not have MSG or maltodextrin that don't taste like an ocean of salt.

Make sure to let it set overnight after mixing it up so that it absorbs the flavors.

If you want to do it from scratch

There are plenty of easy to make low carb recipes for ranch seasoning powder that use everyday ingredients that do not cost through the roof.

I like to make it myself because I can add more of this and less of that.

When you make it from scratch of course let it set overnight to absorb flavors.

Onion dip

This has some carbs but you're not going to eat an entire 16 oz tub of onion dip at once.

3 tbsp onion dip mix to 16 oz sour cream. 18 net carbs at most if using bulk pre-packaged powder.

Instead of buying expensive onion dip powder, it's very simple to make from scratch.

Some of the natural ones that don't have MSG taste like they use the entire Atlantic Ocean for salt.

There are tons of recipes online for making homemade onion soup mix, they use everyday ingredients that are not ungodly expensive.

When you make it yourself, you can avoid the maltodextrin or being overly salty.

I like to cut up some green onions before serving and mix that into the dip as a garnish, some people like to add green onions directly into the dip when letting it set.

After you mix it up real good, let it set overnight to absorb the flavors.

Salsa

I also use this in place of ketchup.

Since I don't have time to make salsa, here's my favorite ones that I use that have either no artificial ingredients or thickeners or very limited.

They are Pico de gallo style and not puree like jar salsa since most jar salsa has added sugar.

• BJ's Wholesale Club - Wellesley Farms Fresh Salsa

Under 1 net carb per 2 tbsp, mild to medium heat, has cucumber to lower the carb count and it does have a really really good flavor. For some people it might be too oniony.

There is one problem you have to be careful with.

Because it has a lot of onion and no preservatives or artificial ingredients, it can start to ferment and puff up in the container very fast.

After buying you need to go straight home with it or put it in a cooler with ice packs or ice or it will go bad very fast.

• Costco - Jack's Organic Cantina Salsa

3 net carb per 2 tbsp, medium heat salsa. Has the most tomato flavor. Does have sugar and potassium sorbate (a preservative) .

I like this one for a medium spicy salsa but it does have artificial ingredients and sugar.

• Sam's Club - Member's Mark Cilantro Pico De Gallo Style Salsa

1 net carb per 2 tbsp. Has a strong cilantro flavor.

The problem with this one is this one has the most amount of liquid which is what lowers the carbohydrate count.

Contains xanthan gum, lactic acid, phosphoric acid and food coloring.

I like all three of them, I like the Wellesley Farms one the most but it spoils the fastest.

If you're good at making your own salsa, that is always the best and you're lucky you have the time to make it, If you make a homemade salsa, make sure to let it set overnight to absorb flavors.

The chips

Pork rinds

Use plain unflavored pork rinds, they make a good scoop style chip.

Pork rinds work good with the sour cream based sauces and with salsa.

Flavored pork rinds have sugar and they also have MSG.

Best place for pork rinds is Sam's Club or Aldi or Walmart.

Veggies

I use a mandoline and make squash chips, they are perfect for dipping in your sour cream based dips.

Celery sticks works best with the sour cream based dips.

Cauliflower and broccoli florets works best with the sour cream based dips.

Low carb wraps

Sprinkle with some sea salt and bake in an oven or heat up in a skillet until hard and break into crackers.

Works best with cream sour cream based dips.

I like to use a little unsweetened low fat Greek yoghurt with a dash of lemon juice and garlic salt to taste as a really rich creamy salad dressing or dip for some celery or cucumber sticks. What are your favourite quick and easy homemade dressings and dips?

Cinnamon Apple Protein Donuts Anything’s a donut if you put it in a donut mold!

Ingredients:

• 1/4 green apple
• 1 egg
• 1/4 cup Bulk Supplements unflavored whey protein isolate
• 1 tsp baking powder
• 2 TBSP allulose
• 2 TBSP reduced fat cottage cheese
• 2 TBSP chopped walnuts
• 1 TBSP MCT, divided: 2 tsp in batter, 1 tsp in pan
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Pinch of nutmeg

Cream cheese frosting:

• 2 oz cream cheese
• 1 TBSP whey protein isolate
• 1 TBSP allulose
• 1 TBSP heavy whipping cream

Preheat oven to 350*F. Peel a green apple and dice 1/4 of it into small pieces. Add to mixing bowl. Add 1 egg, 1/4 cup whey protein isolate, 1 tsp baking powder, 2 TBSP allulose, 2 TBSP cottage cheese, 2 TBSP chopped walnuts, 2 tsp MCT oil, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and a dash of nutmeg. Mix with a hand mixer until a batter is formed.

Distribute remaining 1 tsp of MCT into donut molds, and spread with a pastry brush. Spoon batter into the molds.

Bake for about 10 minutes.

Cream cheese frosting:

Ingredients:

• 2 oz cream cheese
• 1 TBSP whey protein isolate
• 1 TBSP allulose
• 1 TBSP heavy whipping cream

Combine 2 oz cream cheese, 1 TBSP whey protein isolate, 1 TBSP allulose, and 1 TBSP whipping cream in a mixing bowl. Mix with hand mixer until creamy.

Calories (1 donut only): 78 Total fat: 4.9 grams Net carbs: 1.7 grams Protein: 6.1 grams

Calories (1 donut with frosting): 124 Total fat: 9.1 grams Net carbs: 0.6 grams Protein: 1.7 grams

Nutrition facts calculated using MyFitnessPal and are not guaranteed to be accurate

Watch my reel on Instagram! https://www.instagram.com/reel/DBOcX6OvUVN/?igsh=MWhvOTlkajRkZWMxZw==