Keto Recipes Easy

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I see why zucchini noodles have become so popular in recent years. Take our easy 60-Second quiz to see Get a customzied keto diet plan tailored, just for you ! https://cutt.ly/PGxN1sh Ingredients ¼ kg. bacon, chopped 1 chopped shallot 2 cloves minced garlic 1/4 cup vinegar 1 1/2 cup heavy cream 1/2 cup grated Parmesan cheese, plus more for garnish 500 g. zucchini noodles Salt and black pepper Instructions 1. In a large skillet over medium heat, cook bacon until crispy for 8 minutes. Set aside on a plate. 2. Pour off all but 2 tablespoons of bacon oil, then add shallots. Cook until soft for about 2 minutes, then add the garlic and cook until fragrant for about 30 seconds. Add vinegar and cook until reduced by half. 3. Add heavy cream and bring the mixture to a boil. Reduce heat to low and stir in Parmesan. Cook until the sauce is thickened slightly for about 2 minutes. Add zucchini noodles and toss until completely coated in sauce. Remove from heat and stir in cooked bacon.

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Take our easy 60-Second quiz to see Get a customzied keto diet plan tailored, just for you ! https://cutt.ly/PGxN1sh Ingredients of Mediterranean Watermelon Salad 1 bowl watermelon cubes 2 Yellow bell peppers 1 cup onions1 cup cucumber 1 cup tomatoesPomegranate juice 1 tbsp mustard paste 2 tbsp olive oil A pinch of jeera powder A pinch of oregano 10-12 Olives parsley choppedRomaine lettuce Rocket lettuce Flax seeds Pistachios Salt & pepper How to Make Mediterranean Watermelon Salad 1.Pour pomegranate juice into a bowl. 2.Add mustard paste, oregano, jeera powder, salt & pepper and whisk it well. Then add olive oil. 3.In another bowl, put the watermelon cubes, yellow bell peppers, onions, cucumber, tomatoes and olives. 4.Add parsley, salt and pepper. Mix them all well. Add lettuce leaves, flax seeds and pistachios. Add to the watermelon mixture. Toss it well. 5.Serve chilled.

INGREDIENTS 1 head of cauliflower 1 TBSP olive oil ½ tsp salt ¼ tsp black pepper ¼-½ tsp garlic powder ¼-½ tsp paprika CHIMICHURRI SAUCE ¼ cup olive oil a TBSP red wine vinegar ½ cup finely chopped parsley 2 cloves garlic 1 small red chili pepper ⅓ tsp dried oregano ½ tsp coarse salt ¼ tsp black pepper INSTRUCTIONS First make the chimichurri sauce. peel/smash/mince garlic, chop parsley, then deseed and finely chop chili pepper. Combine all ingredients and stir. Allow the mixture to sit while you prep and roast your cauliflower. This will allow the flavors to mingle and intensify. Preheat your oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and lightly brush with olive oil. Combine salt, pepper, garlic powder, and paprika in a small bowl and mix. Set aside. Remove the outer green leaves of your cauliflower and trim the very bottom of the core while still keeping the core intact. The core helps keep the steaks together once you slice them. Slice each head into ¾-1-inch thick slices. Depending on the size of your heat of cauliflower you will get 2-3 steaks out of each cauliflower head. Remaining florets will crumble and fall apart, set those aside for adding to salads, snacking with ranch dip, or even making cauliflower rice later. Arrange the cauliflower slices in a single layer on the baking sheet. Brush each side with olive oil and sprinkle each side with seasoning mixture as well. Roast the cauliflower pieces for 15 minutes. Use a large spatula to carefully flip the cauliflower steaks and resume roasting for another 10-15 minutes depending on thickness of your steaks. Once they're fork-tender on the inside and deliciously browned on the edges, they're ready to eat! Top with chimichurri sauce and enjoy immediately while they're still crisp and delicious. Yum! Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Ingredients yields 4 servings 4 egg yolks 1 teaspoon vanilla extract 2 cups heavy whipping cream 5 tablespoons low-calorie natural sweetener (such as Swerve®), divided Instructions Step 1 Preheat oven to 325 degrees F (165 degrees C). Step 2 Whisk egg yolks and vanilla extract in a bowl. Step 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins. Step 4 Bake in the preheated oven on the middle rack until set, about 30 minutes. Step 5 Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

INGREDIENTS 1 lb ground beef or venison burger 1 cup onion chopped 1/2 teaspoon salt 1/3 cup coconut flour 3 Tablespoons almond flour 1 teaspoon baking powder 1 cup unsweetened almond milk 4 large eggs 1½ cups cheese shredded 1 tomato optional INSTRUCTIONS Cook beef and onion in skillet over medium heat until meat is brown, about 8-10 minutes. Spread beef mix into pie plate and sprinkle in salt. Mix together coconut flour, almond flour, baking powder, almond milk and eggs. Pour the egg mixture evenly over the meat. Sprinkle about 1 cup of cheese on top. Bake at 400°F for about 25 minutes. Remove from oven and top with optional tomato if desired and remaining cheese. See recipe notes for other possible toppings. Bake an additional 5 minutes. NOTES All almond flour can be used if you don’t care for coconut flour. You can also use a baking mix like Carbquik if desired. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Ingredients of Keto Samosa 1 Cup Almond flour 1 cup Finely chopped cauliflower 1/2 cup Chopped Onion 1 tsp Cumin Powder Salt to taste 1/2 tsp Garam Masala 1/2 tsp Chilli flakes 2 tbsp Coriander leaves 1 tbsp Butter 1 tbsp Chopped ginger How to Make Keto Samosa For Dough 1.Take a large container, add almond flour, salt and cumin powder along with lukewarm water. Mix well and knead a dough. 2.Once done, set it aside for a few minutes. For Filling 1.Preheat a pan and add butter (preferably grass-fed), then add ginger, cauliflower, onion along with all the spices. Mix well and stir fry for 5-6 minutes .For Assembling 1.Now, take a small portion from the dough and roll it out, fill it with the stuffing and bake for 14-15 minutes or until golden brown. 2.Follow the same process for all the samosas. 3.Serve and enjoy! Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Ingredients 1 recipe keto pie crust 5 large eggs room temperature 1 1/2 cups heavy cream 3/4 cup bacon chopped 1/2 cup ham chopped 1 cup cheddar cheese shredded 1/3 cup green onions sliced Instructions Prepare the crust as instructed and blind bake it. Add dried beans or pie stones to it before baking so it doesn’t rise and also add tin foil around the edges so it doesn’t burn. Let the crust cool completely. Preheat the oven to 180C/350F. Add the bacon to a pan and cook until crispy. Set aside on paper towel. In a mixing bowl, whisk the eggs. Add the heavy cream, ham, bacon, cheese, and green onions. Stir until mixed. Transfer into the pie crust and add tin foil around the edges to prevent the crust from burning. Bake for 40-50 minutes, or until just set in the middle. Remove from the oven and let rest for a few minutes, before slicing and serving. For a crustless quiche, transfer the mixture into a glass baking dish and bake for 25 minutes Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Ingredients 7 oz. bacon 4 oz. mushrooms, sliced 1½ lbs ground beef or ground turkey ½ tsp salt ¼ tsp pepper 1 cup (4 oz.) shredded cheddar cheese 1 butterhead lettuce, leaves separated and washed 8 (5 oz.) cherry tomatoes, sliced ... Instructions Add the bacon to a large skillet and cook over medium heat for about 15 minutes, or until crispy. Remove the bacon from the pan and set aside. Over medium-high heat, sauté the mushrooms in the bacon fat, for about 5 to 7 minutes, or until browned and tender. Set aside. Add the ground beef, salt, and pepper. Sauté the beef (breaking up any chunks with the back of a wooden spoon) for about 10 minutes, or until evenly browned. For serving, spoon the ground beef onto the lettuce leaves and layer the cheddar cheese, bacon, mushrooms, and tomatoes on top. keto recipes with ground beef,keto recipes with chicken,keto recipes easy,keto recipes for beginners,keto recipes dessert Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

This is one of the very first snack I have had since I have been on my KETO diet, it satisfies my cravings and tastes so good. I swear KETO doesn't have to be boring. I used 1/4 cup of stevia in this recipe, but you may add more if you prefer a sweeter ice cream. Try this recipe, make it your own Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

1 Tbsp Avocado or Olive Oil 1 Small Onion - diced 3 - 4 Cloves Garlic - minced 1 1/2 lbs Ground Chicken 1 tsp Salt 1/2 tsp Black Pepper 1/2 lb Bacon - cooked & rough chopped 1 Tbsp Oregano 2 C Cheddar Cheese - shredded 2 Eggs 1/4 C Heavy Cream 1/2 C Sour Cream In large pan add olive oil and onion cook 2 - 3 minutes, add garlic and cook until soft. Add ground chicken to pan and cook through. Remove from heat & stir in bacon and oregano. Spray 13 x 9 casserole dish with cooking spray. Pour meat mixture casserole dish and stir in the cheddar cheese. In small bowl add eggs, heavy cream & sour cream, whisk until well blended. Pour over meat mixture. Bake @ 350° for 20 - 30 minutes. Music: Level up By Quincas Moreira Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

(Serves 4) Ingredients: 3 cups cauliflower rice 1 egg, beaten ½ cup diced onion ½ cup almond meal ½ cup parmesan, plus more for topping ¼ cup mozzarella cheese 2 tablespoons chopped chives ½ teaspoon garlic powder salt and pepper, to taste Instructions: Preheat the oven to 375°F. Combine the cauliflower rice, egg, onion, almond meal, parmesan, mozzarella, chives, and garlic powder. Season with a generous pinch of salt and several turns of freshly ground pepper, and stir it all up! Form the mixture into tots and place on a baking sheet lined with parchment paper. Space them evenly. This is optional, but I suggest adding a little extra parmesan cheese here. Just sprinkle a little on each tot. Off to bake! Leave them in for about 18-20 minutes. Flip them once after about 9 minutes, and continue baking until golden brown. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

INGREDIENTS 2 eggs 1/2 cup shredded mozzarella Cooking spray Plug in the waffle maker, and set it to "medium" heat. If your waffle maker is numbered, set it to whatever the middle number is on the dial. Whisk together the eggs and shredded mozzarella until the eggs are completely beaten. When the waffle maker is ready (some will make a noise letting you know it's ready to go), spray it with cooking spray and pour in the ingredients. Make sure the cheese and egg are evenly distributed throughout the waffle maker. Close the lid and wait for the waffle maker to go off. When the waffle maker goes off, remove from the iron. The cheese may be crispy, so use a fork for some assistance. Serve with butter and sugar-free syrup if you're keto. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

INGREDIENTS For the donuts: 1/4 cup (30 g) of almond flour 1/2 cup (56 g) of coconut flour 1/4 cup of erythritol (or stevia to taste) 1/2 teaspoon (2 g) of baking soda 1/4 teaspoon (1 g) baking powder 2 Tablespoons (30 ml) coconut oil, melted 1/4 cup (60 ml) coconut milk, from cans 4 medium eggs For the glaze: 3.5 oz 100% dark chocolate (100g), broken into pieces 2 teaspoons (10 ml) of ghee 2 teaspoons of erythritol 1/4 cup (20 g) unsweetened desiccated coconut (for topping) INSTRUCTIONS Preheat the oven to 350 F (180 C). Combine the coconut flour, almond flour, erythritol, baking soda and baking powder in a bowl. In a separate bowl, whisk together the melted coconut oil, coconut milk, and eggs. Add the wet mixture to the dry mixture and use a wooden spoon to stir well to combine the batter. Spoon the batter into silicon donut molds (we used mini donut molds) which has been placed on a tray. Place the tray in the oven for 10-15 minutes. Remove the tray and tip out the donuts out onto a board to cool. (Unless you have more than one mold, you may need to do this in two batches.) For the glaze, place the chocolate into a medium-sized pan on a medium heat and add the ghee. Let the chocolate melt and mix with the ghee. Then stir in the sweetener (add more to taste). Remove the pan from the heat. Dip the donuts one at a time into the melted chocolate, then dip into a bowl of desiccated coconut. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

INGREDIENTS: butter: ideally grass fed, softened (leave it in a bowl at room temperature for 30 minutes or microwave for a few seconds) finely ground almond flour ground almonds (almond meal): not the same as almond flour! You need both for this recipe. . erythritol: my absolute favorite keto-friendly sweetener! But other granulated sweeteners that don’t spike your blood sugar are fine as well. one vanilla pod vanilla extract confectioners erythritol: powdered erythritol 1. Mix the butter & erythritol: Add the erythritol to the bowl with the butter. Use a hand mixer to beat the butter with the erythritol until you get a pale and fluffy mixture. 2. Mix the remaining ingredients: Split the vanilla pod in half and scrape out the vanilla seeds with the backside of a knife. Mix the remaining ingredients except for the confectioners’ erythritol and add the almond mixture to the butter. Mix well until you get a moist and slightly crumbly dough. 3. Form crescents: Preheat the oven to 350°F/180°F. Line a baking tray with parchment paper and start to form the vanilla crescent cookies: Take a small part of the dough (approx. 1 tbsp) and form it into a half moon shape. It may help if you use the parchment paper lined baking tray to press the dough into its shape. The dough will yield approx. 12-14 cookies, depending on the size of your crescent cookies. (I made 14). 4. Bake in the oven: Bake in the oven for approx. 10 minutes. Keep an eye on the cookies to avoid burning. 5. Let them cool off and roll in confectioners erythritol: Set the cookies aside and let them cool off for at least 30 minutes. Add a bit of confectioners erythritol to a bowl or plate and roll the cooled cookies in the confectioners’ erythritol. Make sure to be careful when you roll them in the confectioner’s erythritol because they might break easily, especially when they’re still a bit warm. 6. Serve: Enjoy the keto vanilla crescent cookies with a hot cup of coffee or tea! Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Ingredients 1 ounce vodka 1 ounce amaretto liqueur 1 ounce heavy cream Grated nutmeg, for garnish In a cocktail shaker filled with ice, pour the vodka, amaretto, and heavy cream. Shake vigorously. Strain into a chilled cocktail glass. Garnish with grated nutmeg on top. Serve immediately.

MAKES 4 SERVINGS INGREDIENTS 10 jalapeño peppers, halved lengthwise and de-seeded 1/2 lb 80% lean ground beef 6 oz full-fat cream cheese 1 cup shredded cheddar cheese 4 slices cooked bacon 3/4 cup EPIC pork rinds HOW TO MAKE IT Preheat oven to 475°F. Line a baking sheet with foil. Place the cream cheese and cheddar in a bowl of a sanding mixer fitted with a paddle attachment. Beat the cheeses together until they form a soft, creamy blend. In a skillet over medium heat, cook the beef until brown all over, about 5 minutes. Assemble the poppers by filling each with a spoonful of beef, and then covering with a generous amount of the cheese mix. Place on the baking sheet and bake for 10 minutes, until the filling is bubbling and has some brown spots. Feel free to broil to achieve the desired brownness. While the peppers are baking, place cooked bacon and pork rinds in a food processor. Pulse until you get a crumbly texture. Once the poppers are done, sprinkle the topping over each popper. Serve immediately. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Ingredients 4 small russet potatoes peeled and diced 1 small white or yellow onion chopped 1 cup shredded carrots 1 teaspoon dried basil 1 teaspoon dried parsley 3 cups chicken broth 1 pound lean ground beef 8 slices cooked bacon chopped 3 Tablespoons butter 1/4 cup all-purpose flour 2 cups milk I use 2% 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups shredded pepper-jack cheese or shredded cheddar cheese Green onion chopped (for garnish) Instructions Place potatoes, onions, carrots, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Add in the cooked, chopped bacon as well. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything. Add shredded pepper jack cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

INGREDIENTS low sodium chicken broth ranch seasoning mix chicken breasts cream cheese cheddar cheese bacon For serving: green onions fresh parsley Pour chicken broth into your slow cooker and stir in ranch seasoning mix. Add chicken breasts to the slow cooker and stir around to coat the chicken. Cover with the lid and set on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. When done, remove the lid and shred the chicken in the slow cooker using two forks. Stir in your cream cheese and 1 ½ cups shredded cheddar cheese until completely melted and combined. Top your chicken with remaining cheddar cheese and chopped bacon. Garnish with green onions and parsley. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

INGREDIENTS: Chicken – rotisserie chicken works well here. Pecans – these are candied with Monkfruit and give a sweet crunch. Blueberries – one of the lower carb fruits out there and give a nice pop of fruity flavor. Celery – for some crunch! Green onions – give is a savory flavor. Bacon – gives it a salty bite. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Keto Garlic Sauce Recipe – Perfect Low-Carb Condiment Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya Best Five Babies of the Last Decade https://bit.ly/3zKv9fB

If you're craving something sweet but don't want to spend a lot of time in the kitchen baking something, try this simple keto milkshake Strange Canned Foods https://bit.ly/3CMIciB Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Serves: 8 Lava Muffins NGREDIENTS 170 g of chocolate, preferably 90% 90 g butter, soft Low carb sweetener 30g almond meal pinch (s) of salt 3 eggs Butter for the mold 1 ½ tbsp of cocoa powder, unsweetened INSTRUCTIONS Melt chocolate and butter over the water bath. In the meantime, mix sweetener, salt, and low carb flour. Stir one egg after the other under the dry ingredients until a smooth dough is formed. Add the slightly cooled, liquid chocolate, stir in and beat with a stirrer at the highest level for about 4 minutes until thick and creamy. Grease the wells of a muffin tin well and sprinkle with cocoa powder. Fill the muffin pan about 2/3 with the dough and bake at 190 ° C top/bottom heat for 10-11 minutes. On the outside, the muffin should be cake-like, but still liquid on the inside, very soft and juicy. Allow the muffins to cool slightly, then gently loosen. They taste best when they are still warm. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya

Prep: 30 mins Cook: 50 mins Yield: 6 servings INGREDIENTS ▢1.5 to 2 pounds beef chuck roast, cut into 3/4 inch cubes ▢5 slices bacon, diced ▢1 small onion, chopped ▢10 ounces cremini mushrooms, quartered ▢2 carrots, chopped ▢5 cloves garlic, minced ▢3 bay leaves ▢3/4 cup dry red wine (Note 1) ▢1 tablespoon tomato paste ▢1 teaspoon dried thyme ▢3/4 teaspoon xanthan gum (Note 2 for corn starch) ▢salt and pepper INSTRUCTIONS Prepare: Generously season beef cubes with salt and pepper, and set aside. Verify that all ingredients are measured, prepared, and ready to go before proceeding with recipe. Cook Bacon: Select saute mode on pressure cooker (Note 3) for medium heat. When display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer bacon to paper towel lined plate. Brown Beef: Keeping bacon grease in pot, add beef in single layer and cook for a few minutes to brown, then flip and repeat for other side. Transfer beef to separate plate when done. Add Aromatics: Add onions and garlic to pot. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using stiff wooden utensil to briefly scrape up flavorful brown bits stuck to bottom of pot. Stir to check that tomato paste is dissolved. Turn off saute mode. Pressure Cook: Transfer beef back to pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal lid. Cook at high pressure for 40 minutes, followed by quick pressure release. Thicken Stew: Uncover and select saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over pot and stir together. Let stew boil for a minute to thicken while stirring. Turn off saute mode. Serve into bowls and top with crispy bacon. Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto https://bit.ly/2Wa0Dya