Keto Fit

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D Ingredients: 4 cups frozen watermelon (1 small seedless watermelon) 1/2 cup frozen pineapple 2 limes, juiced 1/3 cup light coconut milk, chilled 1/2 cup pineapple juice 1/2 cup tart cherry juice 1 tablespoon agave nectar 1 teaspoon camu camu powder DIRECTIONS: 1. Add to a blender or food processor 4 cups frozen watermelon, peeled and cut into chunks. 2. Add 1/2 cup frozen pineapple, peeled, and cut into chunks. 3. Add the juice of 2 limes. 4. Add 1/3 cup light coconut milk, chilled. 5. Add 1/2 cup pineapple juice. 6. Add 1/2 cup tart cherry juice. 7. Add 1 tablespoon of agave nectar. 8. Add 1 teaspoon camu camu powder. 9. Blend all ingredients together until smooth. 10. Pour into a tall glass. 11. Garnish with a small watermelon wedge. 12. Serve immediately.

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 large head cauliflower cut into small florets 1 teaspoon olive oil 1 tablespoon butter 1/4 cup onion diced 1 clove garlic minced 3/4 cup milk plus more as needed 1 Cup Sharp Cheddar shredded 1 Cup Mozzarella or Italian blend shredded 1/4 Cup Parmesan cheese 4 ounces of Cream Cheese sour-cream can also be used 1/4 teaspoon black pepper 1/4 teaspoon salt DIRECTIONS: 1. Cut cauliflower into small florets and place in a large microwave-safe bowl. Cover with plastic wrap and steam for 8-10 minutes or until cauliflower is tender. You can also boil the cauliflower in water on the stovetop for 5 minutes. 2. While the cauliflower is steaming, Heat a large pan or pot to medium-high heat. Add the olive oil, butter, and onions. Cook onions for 3-5 minutes or until they begin to brown. Add the garlic and cook for just 30 seconds. Add the milk and cheeses. Stir the mixture until the cheese is fully melted and the texture is smooth. 3. Pour in the steamed cauliflower and mix until fully combined. Boil for 3-5 minutes or until the cauliflower is soft and tender or to your preference. ➡ Nutritional Information: Calories: 210kcal Carbohydrates: 10.3g Protein: 11.1g Fat: 14.8g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 4-6 (about 6 oz) boneless skinless chicken breasts pounded thin Salt and pepper 2 tablespoons Butter or olive oil 3-4 cloves garlic chopped 1-2 cups chopped spinach optional 1 cup heavy/whipping cream see note for lighter option* 1/4 cup oil-packed sun-dried tomatoes chopped 1/4 cup Parmesan cheese grated DIRECTIONS: 1. Pound the chicken thin using a rolling pin or cut horizontally in half to about ½ inch thickness and season with salt and pepper. 2. Melt 1 tablespoon butter or olive oil in a large pan over medium-high heat, and add chicken and sear on both sides for 4-5 minutes on each side. Remove the chicken from the pan and set aside. 3. Reduce the heat and remaining 1 tablespoon of butter in the same pan. Add garlic and sauté for 30 seconds or until garlic begins to brown; Add sundried tomatoes, spinach, heavy cream, and parmesan cheese, and mix through. 4. Return chicken to the pan and simmer for another minute and remove from heat. Serve immediately with pasta, zucchini noodles, steamed vegetables, salad, or rice. ➡ Nutritional Information: Calories: 301kcal Carbohydrates: 5g Protein: 4g Fat: 30g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 2 lbs sirloin steak cut into small 1'' cubes 1 tablespoon oil of choice 2 tablespoons butter 3-4 garlic cloves minced or crushed Salt and pepper to taste DIRECTIONS: 1. Heat oil in a large heavy-duty skillet or cast iron pan for at least 1 minute. Generously season the steak with salt and pepper. Place the steak in a single layer without overcrowding the pan (work in batches if needed)—Cook for 2 minutes per side or until seared and dark brown. 2. Remove the steak from the pan and add the butter and garlic to the pan. Stir for 30 seconds or until the garlic is light brown. Turn off the heat and return the steak to the pan. Stir until the steak is fully coated with the butter-garlic mixture. 3. Serve with warm mashed sweet potatoes, grilled or steamed veggies, rice, or a salad. Notes Sirloin is the best option but if you don't have sirloin, you can use rib eye, strip steak, or tenderloin.

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: Base: 2 Tbsp powdered Erythritol 2 Tbsp butter 1 cup almond flour or ground walnuts 1/2 tsp pumpkin spice Filling: 2 cups (16 oz) cream cheese at room temperature 1 cup 1 cup pumpkin puree canned or steamed pumpkin 2 large Eggs at room temperature 1 tsp 1 tsp pumpkin spice mix DIRECTIONS: To make the base: 1. Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside. 2. In a medium mixing bowl, combine melted butter and erythritol and mix until fully blended. Add almond flour and pumpkin spice; stir until combined. 3. Transfer the mixture to an 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool. To make the filling: 1. In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined. 2. Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing. ➡ Nutritional Information: Calories: 291kcal Carbohydrates: 8g Protein: 7g Fat: 27g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 3-4 medium zucchini 1 pound raw shrimp peeled and deveined 1 tablespoon olive oil 2 tablespoons butter 3-4 garlic cloves minced or crushed 1 teaspoon Italian seasoning or oregano optional 1/4 teaspoon of red pepper flakes adjust to taste Salt and pepper to taste Freshly grated parmesan or chopped parsley to garnish, optional DIRECTIONS: 1. Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer and set them aside. 2. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the shrimp to the hot pan, season with salt and pepper cook for 1 minute. Add the garlic, Italian seasoning, and crushed pepper to the pan. Cook for another minute per side or until the shrimp is light pink and the garlic is golden brown. Transfer to a bowl. 3. Add the Butter and zucchini noodles to the same pan, season with salt and pepper, and cook for 2 minutes or until tender. 4. Return the cooked shrimp to the pan and stir through. Garnished with freshly grated parmesan cheese or/and chopped parsley. ➡ Nutritional Information: Calories: 199kcal Carbohydrates: 5g Protein: 25g Fat: 8g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 lb. flank steak butterflied 2 tablespoons oil ½ cup onion chopped 3-4 cloves garlic minced or crushed 4 ounces of cream cheese 8 ounces sliced Provolone cheese or mozzarella or your favorite melting cheese 2 cups baby spinach Salt and pepper to taste DIRECTIONS: 1. Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside. 2. Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sauté for another minute. Remove from and stir in cream cheese until thoroughly combined. Season with salt and pepper. 3. Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up the steak and tie it with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice the roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper. 4. Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil, and let rest for 5 minutes before serving. ➡ Nutritional Information: Calories: 528kcal Carbohydrates: 5g Protein: 41g Fat: 37g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 pound chicken breasts cut into 1'' pieces 2 tablespoons olive oil 1 teaspoon Italian seasoning 1/4 teaspoon crushed pepper optional Salt and pepper to taste 3-4 cloves minced garlic 1/2 cup tomatoes chopped 2 cups broccoli florets 2 cups baby spinach 1/2 cup shredded cheese mozzarella, cheddar, parmesan, or favorite melting cheese 4 oz cream cheese DIRECTIONS: 1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, and season with Italian seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or until chicken is golden and cooked through. 2. Add the garlic and sauté for another minute or until fragrant. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese. Cook for another 3-4 minutes or until the broccoli is cooked through. 3. Serve with cooked pasta or rice ➡ Nutritional Information: Calories: 358kcal Carbohydrates: 7g Protein: 30g Fat: 23g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1/2 cup raw bacon (about 4-6 slices) chopped into small pieces (optional) 1 tablespoon butter 4-5 cloves garlic minced or crushed 3 cups broccoli florets 1/2 teaspoon crushed red pepper optional Salt and pepper to taste 1 cup heavy cream or light cream or half & half 1/2 cup shredded mozzarella or cheddar, or your favorite melting cheese 1/4 cup parmesan cheese optional DIRECTIONS: Preheat oven to 400F. In a large pan over medium-high heat, cook chopped bacon for 2-3 minutes or until almost crispy. Remove bacon from the pan and to the same pan, add the butter, garlic, broccoli, garlic powder, crushed red pepper, and a dash of salt and pepper. Sautee for 2-3 minutes or until the garlic is fragrant. Add the heavy cream, cheese, and cooked bacon. Transfer to the preheated oven and cook for 12-15 minutes or until the cheese is bubbly and the broccoli is cooked to desired doneness. Serve as a side or eat as a main meal! ➡ Nutritional Information: Calories: 341kcal Carbohydrates: 8g Protein: 9g Fat: 31g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 2 medium zucchini 1 large egg beaten ½ cup almond flour or panko/Italian breadcrumbs ½ cup parmesan cheese grated 1 teaspoon Italian seasoning or seasoning of choice ½ teaspoon garlic powder optional Pinch of salt and pepper Oil for spraying olive or oil of choice DIRECTIONS: 1. Cut the zucchini in half and into sticks (aka fries) about 1/2 inch thick and 3-4 inches long. 2. In a shallow bowl, combine the almond flour (or bread crumbs), grated parmesan, spices, and a pinch of salt and pepper. Mix to combine. 3. Dredge zucchini in egg and then in the almond flour mixture and place on a plate or baking sheet. Generously spray zucchini with cooking spray. 4. Working in batches, place the zucchini fries in a single layer in the air fryer. and Cook for 10 minutes at 400F, or until crispy. ➡ Nutritional Information: Calories: 147kcal Carbohydrates: 6g Protein: 9g Fat: 10g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 pound chicken breasts 2-3 chicken breasts 1 teaspoon Italian seasoning or seasoning of choice 1/2 teaspoon garlic powder Pinch of salt and pepper 1 cup grated or zested parmesan cheese 1/2 cup almond flour 2 eggs 3 tablespoons olive oil or butter or oil of choice DIRECTIONS: 1. Lay the chicken breasts out on a cutting board and cut them in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside. 2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs. 3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered. 4. Heat oil or butter in a large NON-STICK heavy-duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets. ➡ Nutritional Information: Calories: 364kcal Carbohydrates: 1g Protein: 36g Fat: 22g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: For the Chicken 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts 1 teaspoon garlic powder 1 teaspoon oregano or Italian seasoning Salt and pepper to taste 2 tbsp unsalted butter 1 tablespoon olive oil 8 oz baby Bella mushrooms 1/4 cup minced onion 3-4 cloves minced garlic 1 1/2 cups heavy cream (or light cream, or half & half) 1/4 cup freshly grated parmesan cheese 2 tablespoons fresh herb of choice optional DIRECTIONS: 1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper. 2. Heat butter and oil over medium-high heat in a large heavy-duty pan or cast iron skillet. Add chicken breasts to the pan and cook for 5-6 minutes per side. Remove chicken from pan and set aside. 3. To the same pan, add the mushrooms and onion to the pan and sauté for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; sauté for 1 minute or until fragrant. 4. Reduce heat to low and add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed. 5. Return the chicken and its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies. ➡ Nutritional Information: Calories: 569kcal Carbohydrates: 7g Protein: 30g Fat: 47g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 large head cauliflower separated into florets 3-4 cloves minced garlic 4 tablespoons olive oil Salt and pepper to taste DIRECTIONS: 1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil (optional), and set aside. 2. Combine florets, garlic, olive oil, and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic. Transfer to a baking sheet or a glass baking dish. 3. Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender. 4. To Make the creamy Sriracha Sauce: Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour cream, 2 tablespoons sriracha, and 1 teaspoon lime juice. ➡ Nutritional Information: Calories: 163kcal Protein: 2g Fat: 14g Carbohydrates: 7g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts For the Marinade: 2 garlic cloves finely minced 3 tablespoons olive oil ¼ cup cilantro chopped Juice of 1 lime 1/2 tsp. cumin ½ tsp paprika ½ tsp salt or to taste ¼ tsp black pepper Avocado Salsa: 2 avocados diced 2 small (or 1 large tomato) chopped ¼ cup red onion chopped 1 jalapeno de-seeded and chopped (optional) 1/4 cup cilantro finely chopped Juice of 1 lime Fresh cracked pepper & salt to taste DIRECTIONS: 1. In a large bowl, whisk all the ingredients for the marinade and set aside. 2. Pound the breasts to even thickness or slice them in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours. 3. Grill chicken over medium-high heat or in a large on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately. To Make Avocado Salsa 1. While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use. ➡ Nutritional Information: Calories: 468kcal Protein: 39g Fat: 29g Saturated Fat: 4g

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 2 Chicken Thighs 1 TBSP Salt 2 TBSP Apple Cider Vinegar 1 Cup Water 2 Small Pickles 4 Slices Tomato 2 Slices Cheese 2 TBSP Mayo 1 Egg ½ Cup Almond Flour ½ Cup Hemp Seeds 1 TSP salt 4 Slices Low Carb Bread DIRECTIONS: 1. In a resealable bag, add 1 tablespoon of salt, apple cider vinegar, and a cup of water. 2. Add 2 boneless chicken thighs and refrigerate overnight. Mix the almond flour, hemp seeds, and salt. 3. Beat 1 egg and crumb the chicken using this mix. 4. Fry in coconut oil until cooked through – about 5-7 minutes on each side. Remove and rest on paper towels. 5. Layer the sandwich with low-carb bread and enjoy! ➡ Nutritional Information: Net Carbs: 14g Protein: 64g Fat: 67.9g Calories: 901

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: ½ Cup Almond Flour ½ Cup Peanuts ½ Cup Cashews ½ Cup Butter 2 Cup Cream Cheese ¾ Cup Sour Cream 1/2 Cup Sukrin 3 Eggs 2 TBSP Vanilla Essence 1 TBSP Lemon Zest 1 TBSP Lemon Juice 1 TSP Salt DIRECTIONS: 1. Add the almond flour, peanuts, cashews, and butter to a food processor and pulse until smooth. 2. Press into a lined and greased 8-inch springform pan. 3. Bake for 10 minutes at 350°F. Remove and let cool. 4. Add the rest of the ingredients to a blender and blend until smooth. Pour into the tin and bake for 40 minutes at 325°F until a knife inserted into the center comes out clean. 5. Serve with strawberries. ➡ Nutritional Information: Net Carbs: 12.3g Protein: 17.9g Fat: 62.2g Calories: 662

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 10 OZ Block Mozzarella ¼ Cup Psyllium Husk ½ Cup Hemp Seeds ¼ Cup Almond Flour 2 Eggs Coconut Oil for frying DIRECTIONS: 1. Cut the block of mozzarella into 12 sticks. 2. In a bowl beat 2 eggs. In another, add psyllium, hemp seeds, and almond flour. 3. Coat the sticks in the egg, then the dry mixture. Freeze until solid (about 40 minutes). Repeat and freeze again. 4. Heat 1/4 cup of coconut oil and fry the sticks until crisp and browned. 5. Drain and serve with low-carb ketchup. ➡ Nutritional Information: Net Carbs: 11.2g Protein: 48.3g Fat: 40.3g Calories: 641

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 10 OZ Block Mozzarella ¼ Cup Psyllium Husk ½ Cup Hemp Seeds ¼ Cup Almond Flour 2 Eggs Coconut Oil for frying DIRECTIONS: 1. Cut the block of mozzarella into 12 sticks. 2. In a bowl beat 2 eggs. In another, add psyllium, hemp seeds, and almond flour. 3. Coat the sticks in the egg, then the dry mixture. Freeze until solid (about 40 minutes). Repeat and freeze again. 4. Heat 1/4 cup of coconut oil and fry the sticks until crisp and browned. 5. Drain and serve with low-carb ketchup. ➡ Nutritional Information: Net Carbs: 11.2g Protein: 48.3g Fat: 40.3g Calories: 641

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 Cup Mashed Cauliflower 1 Cup Mozzarella 3 TBSP Flax Meal 3 TBSP Almond Flour 6 Slices Bacon 12 Mushrooms 1⁄2 Cup Mozzarella 2 TBSP Tomato Paste DIRECTIONS: 1. Mix the steamed and mashed cauliflower, mozzarella, flax meal, and almond flour in a medium bowl. 2. Wrap in plastic and freeze for 40 minutes. 3. Roll between 2 sheets of parchment paper until thin. Bake at 375°F for 10 minutes. 4. Top with tomato paste, mushroom, bacon, and mozzarella. 5. Return to the oven for 10 minutes until the bacon is cooked and the cheese is melted. ➡ Nutritional Information: Net Carbs: 12.4g Protein: 45.8g Fat: 41.4g Calories: 593

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: Pastry: 100 G Almond Flour 40 G Coconut Flour 1 TSP Xanthan Gum 1 TSP Salt 2 TBSP Rosemary 150 G Cold Butter 1 Egg 2 TBSP Apple Cider Vinegar Filling: 6 Eggs ½ Cup Cream 3 Cups Shredded Chicken 1 Cup Chopped Mushrooms 2 TBSP Thyme 3 Cloves Garlic DIRECTIONS: 1. Add the almond and coconut flour into a food processor along with the salt and xanthan gum. Pulse briefly to combine. 2. Add 150 grams of cold butter cut into small cubes, salt, and rosemary. Pulse until a breadcrumb texture forms. Form a well and add one egg and the apple cider vinegar. Pull together and knead gently until a dough forms. 3. Refrigerate for 20 minutes. Remove and roll between two sheets of parchment paper. Using the back of a rolling pin, gently transfer to a greased quiche pan and trim off the excess dough. 4. Bake the crust for 10 minutes at 325°F. In a large bowl, combine 6 eggs, ½ cup of cream, garlic, and fresh thyme. Pour into the pie crust and top with shredded chicken and mushrooms. 5. Return to the oven for 45 minutes or until a knife inserted into the center comes out clean. ➡ Nutritional Information: Net Carbs: 7g Protein: 22.4g Fat: 40.5g Calories: 484

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: Salad: 1/2 Cup Cabbage 1 Cup Baby Spinach 1 Cup Romaine Lettuce 7 oz Pastrami 10 Spears Asparagus Russian Dressing: 1/4 Cup Mayo 1/8 Cup Reduced Sugar Ketchup 1 TBSP Mustard 1/2 TSP Worcestershire Sauce 1/2 TBSP Dill 1 Pickle DIRECTIONS: 1. For the Russian dressing, finely slice a dill pickle and add all ingredients to a bowl and mix thoroughly. Transfer to an airtight container or bottle and refrigerate. 2. For the salad, fry the asparagus and let it cool. Layer all other ingredients in a bowl and top with the shredded pastrami. 3. Finish with dressing and a low-carb pickle! ➡ Nutritional Information: Net Carbs: 11.5g Protein: 20.3g Fat: 22.9g Calories: 341

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 LB Ground Chicken 1 TBSP Cumin ½ Cup Onion 4 cloves Garlic 8 Strips Bacon 8 Slices Mozzarella Iceberg Lettuce 1 Egg DIRECTIONS: 1. Mix ground chicken, cumin, onion, garlic, and egg in a large bowl. 2. Form into 8-10 small burgers. 3. Fry for 6-7 minutes on medium-high heat until crispy and cooked. Fry the bacon until desired crispness is achieved. 4. Layer the sliders in a small iceberg lettuce leaf and secure with a toothpick. ➡ Nutritional Information: Net Carbs: 3.8g Protein: 39.6g Fat: 27.7g Calories: 415

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 Cup Almonds 1 Cup Peanuts 2 TBSP Peanut Butter 1 TBSP Cinnamon ½ Cup Hemp Seeds ½ Cup Chia Seeds ½ Cup Pumpkin Seeds 2 TBSP Cacao Nibs ¼ Cup Flax Seeds ½ Cup Cashews 2 TBSP Coconut Oil Stevia DIRECTIONS: 1. Mix 2 tablespoons of peanut butter, 1 tablespoon of ground cinnamon, 2 tablespoons of coconut oil and stevia in a small bowl. 2. In a larger bowl mix the remainder of the ingredients. Combine and mix until all nuts are well coated. 3. Transfer to a parchment paper–lined baking sheet and bake at 325°F for 25 minutes or until nuts are well toasted. Stir every 5-8 minutes to avoid burning. 4. Let cool and serve with a splash of unsweetened almond milk. Store in an airtight container. ➡ Nutritional Information: Net Carbs: 10g Protein: 35.2g Fat: 54.9g Calories: 693

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 1 lb Ground Chicken 1 Egg 2 TBSP Almond Flour 2 TSP Salt 1 TSP Liquid Smoke ½ Cup Low Sugar Hot Sauce 1 Stick Butter Keto Ranch Celery DIRECTIONS: 1. In a medium bowl, mix the chicken, egg, almond flour, salt, and liquid smoke. 2. Spoon onto a lined baking tray into 12 wing shapes. Freeze for 30 minutes. 3. In a pot, melt the butter, keeping the heat low. Add the hot sauce in a slow stream until completely combined. Set to the side. 4. Remove the wings from the freezer and fry for 5 minutes on each side until browned and the chicken is fully cooked. Add wings to the bowl with the hot sauce and mix until completely coated. 5. Serve with keto ranch and celery. ➡ Nutritional Information: Net Carbs: 1g Protein: 23.1g Fat: 38.7g Calories: 439

Click the link below to create your own keto dinner. https://oke.io/thJ9IyBJ Click the link below for a free keto cookbook. https://oke.io/qvU6D INGREDIENTS: 18 Cabbage Leaves 1 lb Ground Pork ½ Cup Prawns 1 TBSP Fennel Seeds 1 TBSP Soy Sauce ¼ Cup Green Onions 4 Cloves Garlic 1 TBSP Chinese 5 Spice 1 TBSP Olive Oil DIRECTIONS: 1. Take a small head of green cabbage and remove the core carefully with a sharp knife. Steam the cabbage for 10-15 minutes until tender and pliable. Unpeel the leaves and set them to the side. 2. In a bowl, mix the pork, prawns, soy sauce, onions, and garlic. Add the 5 spices and fennel seeds and mix until combined. 3. Take a cabbage leaf and wrap about a tablespoon of the pork and prawn mixture.Secure with cooking twine. 4. Place dumplings in the steamer for 10 minutes, then finish in a hot pan with a tablespoon of olive oil for 2-3 minutes on each side or until crispy. 5. Serve with soy sauce and enjoy! ➡ Nutritional Information: Net Carbs: 6.2g Protein: 48.8g Fat: 36.2g Calories: 571