BRUSSELS SPROUTS BREAKFAST HASH

Super simple one pan breakfast prepared in a skillet. This delicious low carb brunch dish starts with super crispy shredded Brussels sprouts, radishes, crispy bacon seasoned to perfection and is finished off with eggs, all in one pan. 

I love an easy and delicious breakfast hash for Sunday brunch, and I have to admit that I haven’t made it in a while, because this is one of those things where I say, if I can’t eat potatoes and I’m not making it for the rest of the family either lol. So A few months ago I was on Facebook and a very nice woman suggested that I try using Brussels sprouts and let me tell you something, this woman deserves an award!! I wish I remembered where that post was, because I would love to thank her for the inspiration. I didn’t make it at that time but I did make it. It is so easy and absolutely delicious! 

I like to shred the Brussels sprouts and the radishes together, and cook them on high heat. High heat will keep them from getting soggy and make them crispy. Whisk is exactly what I’m looking for in hash. 

I just love the flavor bacon brings to this recipe but it can be made without the bacon. Use coconut oil, ghee or avocado oil because you’ll be cooking on high heat. It’s still delicious and nutritious. 

Brussels Sprouts Breakfast Hash

6g Net Carbs per serving
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, brunch
Cuisine American
Servings 4
Calories 156 kcal

Equipment

Ingredients
  

  • 4 slices bacon chopped
  • 1/4 cup water
  • 1 lb Brussels sprouts shredded
  • 4 radishes shredded
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • Himalayan salt to taste
  • 1/4 tsp pepper
  • 4 eggs
  • scallions and pepper to garnish optional

Instructions
 

  • Add the water to a hot skillet along with the chopped bacon.
  • Cook until the water evaporates and the bacon becomes crispy.
  • While the bacon is cooking, shred the Brussels sprouts and radishes.
  • Once the bacon is crispy, remove it from the pan and set it aside, keep the bacon grease.
  • For the vegetarian version skip the bacon part and start with ghee or avocado oil.
  • Add the shredded vegetables to the skillet with the grease and cook the vegetables on high heat.
  • High heat is very important to keep the vegetables tender crisp and not soggy.
  • The Brussels sprouts will cook down and start to turn brown. (Watch the short video for full instructions)
  • Once you’re at this point, add the bacon back in the pan, keeping about a tablespoon for garnish.
  • Mix, then make 4 “nests” in the pan for the eggs and lower the heat.
  • Crack and egg in each of the nests, cover the skillet on low heat for 3-5 minutes or until the eggs are cooked to your liking.
  • Garnish with the rest of the bacon, scallions and pepper.

Video

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
 
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/4 recipeCalories: 156kcalCarbohydrates: 11gProtein: 11gFat: 7.9gFiber: 4.9g
Keyword brussels sprout hash, easy brunch recipe, keto breakfast hash, low carb breakfast hash, quick breakfast hash
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Ghee

There’s nothing like the fragrant, nutty, golden, and delicious Ghee.

Even though ghee has recently gained popularity in the US, it is a vey typical staple in all Pakistani & Indian households. From curries to breads to desserts, ghee is the preferred fat to use, because of it’s medicinal values and delicious taste of course! It’s like the Olive oil of the South Asia.

Ghee is a traditional Indian food and has been enjoyed in the Middle East and Asia for thousands of years. It’s also frequently used in Ayurveda and other healing medicines. Because ghee and butter both derive from cow’s milk, their nutritional profiles and fat content are very similar. However, because ghee does not contain the same levels of dairy proteins as butter, it may be better for people who do not tolerate dairy products well.

It’s shelf stable and has a high smoke point. That means it’s a great cooking fat and you can fry with it. It also has a distinctly sweet and nutty flavor that’s just delicious in so many different recipes. Ghee is made by melting regular butter. The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter. Having a high smoke point makes it really versatile, you can cook anything with it. Use it for sautés, stir frying, baking, spreading, and OMG bullet proof coffee that’s out of this world delicious. One of my most favorites is fried eggs in ghee.

 It’s so easy to make ghee at home using regular unsalted butter, not to mention it’s CHEAP. I mean Grab a pound of butter from Aldi at $1.79 and make ghee with that, honestly it doesn’t get cheaper than that. Even if you were to use grass fed butter, it’s still high quality and so much cheaper than store bought. Ok back to topic, melt the butter slowly and skim off the solids that gather on the surface. Continue to cook the butter until all the milk solids have sunk to the bottom and the liquid is clear, this stage is your clarified butter. Continue to cook for a few more minutes until the milk solids at the bottom of the pan turn brown. The cooked milk solids give the ghee its flavor and color. Pour the liquid into a jar or bottle and let it cool and solidify. You can keep this in your pantry for well over a year, though I doubt it’ll last that long.

Ghee

0g Net Carbs
0 from 0 votes
Cook Time 20 mins
Total Time 20 mins
Course cooking fat
Cuisine Indian
Servings 50 tablespoons
Calories 135 kcal

Equipment

Ingredients
  

  • 2 lbs unsalted butter

Instructions
 

  • Melt the butter and bring it to a boil.
  • Skim the foam as it gets collected on top. Do not walk away as this happens rather quickly.
  • Keep skimming the foam from top until the ghee becomes clear and the milk proteins on the bottom of the pot start to turn brown.
  • Once the milk proteins start turning brown, turn off the heat as the ghee will continue to cook.
  • Cool for a few minutes and then strain into a glass jar and leave uncovered to cool completely and set.
  • Once completely cool and set, you can cover it and keep in the pantry for up to one year.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1tblspCalories: 135kcalFat: 6gSaturated Fat: 9g
Keyword easy ghee recipe, quick ghee
Tried this recipe?Let us know how it was!

EASY HOMEMADE GYRO

Make restaurant worthy homemade gyro meat that’s bursting with garlicky, herby, and is perfectly spiced in the comfort of your own home.

I’ve been experimenting making gyros at home for a while. Gyros are one of those things that just seem… impossible to make at home, right? However being keto, I’ve come to learn, nothing is impossible in my kitchen. And this gyro is proof… it’s not at all difficult to make, and is every bit as good (better, even) than our favorites from Greek and Middle Eastern take out places with the added benefit of no fillers. 

While traditional gyro meat is cooked on a vertical spit and then shaved off, that’s not exactly practical in a home kitchen. So I decided to use a mix of ground lamb and beef, seasoned with all the right spices and bake it, kind of like a meat loaf. Once done I like to completely cool it and then cut it up into cubes or thin slices. It’s even better the next day actually, because cold meat is so much easier to cut without having to worry about breaking. I prefer making it at least a day ahead, it makes my life so much easier and dinner is ready in a jiffy.

The best part about this recipe is that it’s super VERSATILE. A true crowd pleaser. I make a big salad, low carb tortillas, pita, and some rice and serve it family style. Kids love making their own plates with the toppings they enjoy, and I can make one dish that everyone will love. This makes a great do ahead recipe as well. You can make it the day ahead and keep it in the fridge, chop it up when it’s cold and get it ready when you want to serve. This recipe also freezes beautifully. 

I love a combination of 50/50 ground lamb and beef. I am lucky enough to easily find it premixed at my local butcher. Most Mediterranean stores carry the ground lamb and beef mix but if you can’t find it, you can either buy them separately and combine yourself or just use ground beef. 

I like to use a food processor to get the meat to a super fine, dense texture and it makes the job super easy. Spray a casserole dish with cooking spray to prevent sticking, pack the meat mixture in, and bake. Now the gyro does not look appetizing when it comes out of the oven but don’t let that fool you. Because I promise that it tastes absolutely delicious when ready. The most important step is to reheat the cooked meat with the pan juices leftover from the baking. This will ensure that your gyro is moist and delicious. So share good food and love with your family!

EASY HOMEMADE GYRO

3g Net Carbs Per Serving
0 from 0 votes
Prep Time 10 mins
Cook Time 50 mins
Resting Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Mediterranean
Servings 8
Calories 323 kcal

Ingredients
  

For the gyro meat

  • 1 lbs ground beef
  • 1 lbs ground lamb
  • 1/2 cup onion chopped
  • 3 cloves garlic chopped
  • 2 tbsp fresh thyme
  • 1 tsp dried oregano
  • salt to taste
  • 1/2 tsp pepper
  • 1/4 tsp allspice
  • nonstick cooking spray
  • 1 tbsp avocado oil
  • 2 bell peppers chopped

For the sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup Greek yogurt
  • 1 tbsp powdered sweetener or sugar
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano crush it between your palms to make it super fine.
  • 2 tsp white vinegar
  • 1 tsp lemon juice
  • 2-3 tblsp water to thin out the sauce

Instructions
 

GYRO

  • Preheat the oven to 400° F.
  • Add the ground meat into a food processor along with the chopped onion, garlic, thyme, and the spices and process until everything is mixed well.
  • Spray a square casserole dish with nonstick cooking spray and add the meat mixture.
  • Pack the meat mixture into the dish making sure there are no bubbles.
  • Bake for 40 minutes.
  • Remove from the oven and cool for at least 30 minutes before cutting.
  • It’s better if you cook the “gyro meatloaf” ahead of time and let it chill in the refrigerator. That makes it so much easier to cut without worrying about being breaking.
  • Cut the meat into squares for salads or to serve or rice, or slice it thinly for sandwiches.
  • Heat a small amount of avocado oil or cooking oil of your choice in a skillet.
  • Add the chopped bell peppers and sauté for a couple of minutes.
  • Push the peppers to one side of the pan and add the meat in the pan.
  • Cool for just a couple of minutes to get a bit of color on the meat pieces.
  • Add some of the juices leftover in the casserole dish from baking. This is important because it will rehydrate the meat and make it juicy and delicious. Mix everything together and remove from heat.
  • Serve over salad, rice, pita or low carb tortillas with the sauce.

SAUCE

  • Add all the “sauce ingredients to a bowl and whisk until smooth.
  • Add a couple of tablespoons of water to thin the sauce out to the consistency of your liking. See notes for nutritional information for the sauce.

Notes

Nutrition for the sauce: Servings: 6
Calories: 128 Total Fat: 14g Protein: 1.6g Total Carbs: 1g Net Carbs: 1g Fiber: 0g
All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/6Calories: 323kcalCarbohydrates: 4.9gProtein: 31.4gFat: 20.4gSaturated Fat: 7.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.9gFiber: 1.2g
Keyword easy gyro, easy homemade gyro, healthy gyro, keto gyro, lowcarb gyro, quick gyro recipe
Tried this recipe?Let us know how it was!

SPINACH AND BACON EGG MUFFINS

These Spinach and Bacon Egg Muffins are the perfect low carb, high-protein breakfast, snack, and everything in between. Made in 30 minutes – all you need is 30 minutes in order to whip this delicious breakfast up!

Egg muffins are one of my favorite breakfasts to meal prep. They’re especially useful for on-the-go meals. For most of us that means busy workday mornings. These egg muffins are both convenient and an easy way to get a low carb, protein packed meal in to keep us going.

Egg muffins are like an omelette or frittata except you don’t really need a fork to eat one. They’re perfect for breakfast (especially if you’re eating Keto or Low Carb). They’re a great source of protein – per serving, this healthy snack rings in at 8.5g protein! They’re super low in carbs – at just .9g net carbs per serving, these muffins will keep you full all day long!

They also keep well in the fridge for a week or so and can be easily re-heated. These muffins are also very customizable. You can use different kinds of cheese, different meats, as well as different vegetables. I just don’t like adding uncooked veggies in mine because they make the muffins watery. But if you’re short on time, you can add raw vegetables and they will be OK.

You only need 30 minutes in order to whip this delicious breakfast up for a week! Seriously you just can’t beat how easy these spinach egg muffins are to make! The beauty of this healthy snack or breakfast is that you can mix and match all of your favorite ingredients and make an egg muffins out of them, even Vegetarian ones. The options are endless so I’ll list a few options here.

MEATS: bacon, ham, sausage, leftover steak, and even leftover roast chicken are great options.

VEGETABLES: chopped spinach, diced tomatoes, chopped zucchini, chopped asparagus, mushrooms, bell peppers, jalapeno peppers, chives, scallions. I like to saute my veggies but if you don’t have the time, you can skip that step.

CHEESE: cheddar, mozzarella, pepper jack, Colby jack, Monterey jack, feta and even a Mexican blend all work great in this recipe

Spinach& Bacon Egg Muffins

.9g Net Carbs per 2 muffins
0 from 0 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 124 kcal

Equipment

Ingredients
  

  • 12 eggs
  • 1/4 cup heavy cream
  • 12 oz spinach blanched and squeezed to remove all the moisture or you can use frozen, microwaved for 3 minutes, then cooled and moisture squeezed out
  • 1/2 cup red bell pepper finely chopped
  • 2 strips bacon you can use more if you like
  • 1 scallion
  • 1/2 cup cheddar cheese

Instructions
 

  • Preheat the oven to 350° F.
  • Spray two muffin pans with cooking spray and set aside. This recipe makes 24 muffins.
  • Blanch the spinach for a couple of minutes, then shock it in an ice bath. Drain and squeeze out all the moisture out and set it aside.
  • Chop the bacon and cook in a pan until all the fat is rendered and bacon gets crispy. Remove from the pan and sat aside.
  • Sauté the bell pepper in the bacon fat for a couple of minutes, and set aside.
  • Crack the eggs in a large bowl, add the heavy cream, season with salt and pepper.
  • Whisk until fluffy.
  • Add the cooked spinach, bacon, peppers, shredded cheese and chopped scallions.
  • Whisk again and divide into the prepared muffin pans.
  • Bake for 12-15 minutes, or just until the middle is set.
  • Remove from the oven and let cook in the pan.
  • Cool them on a wire rack.
  • Remember the eggs will continue you to cook even after removing from the oven, so don’t over cook them.
  • Serve with hot sauce or however you please.
  • You can keep them in the fridge for up to a week or double the batch and freeze these in a freezer bag for an easy grab and go breakfast for even longer.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 2muffinsCalories: 124kcalCarbohydrates: 1.9gProtein: 8.5gFat: 9.3gFiber: 1g
Keyword easy egg muffins, keto egg muffins, low carb breakfast, quick breakfast egg muffins
Tried this recipe?Let us know how it was!

KETO/ LOW CARB CHINESE FRIED CABBAGE

Get a serving of veggies with this tasty Chinese Fried Cabbage recipe, that’s tender crisp, sweet and salty.  So easy to make and such a delightful way to eat cabbage, this will become your new favorite side in under 15 minutes.

A quick side dish or light lunch, this Chinese Fried Cabbage recipe is a tasty cabbage stir fry loaded with crispy bacon and the perfect combination of sweet and savory seasonings. If you thought cabbage was boring, I am about your mind because you’ve never tried this Chinese fried cabbage with bacon recipe.

Why is this fried cabbage recipes this one is my favorites?  It’s easy to make, requires very few ingredients, and packs quite a bit of flavor with each and every bite. Chinese Fried Cabbage is a simple, delicious recipe that makes the perfect side dish for any meal. Made with just a handful of ingredients, it’s easy to make and packed with the most amazing flavor. The combination of sweet, tender cabbage and salty, fried bacon is simply mouthwatering. It’s one of those dishes you can’t stop eating, and since it’s so easy, you don’t even have to! 

Important tips.

This is one of the most important tips. Cook the cabbage on high heat, this will prevent your cabbage to become too soft. You want the cabbage to be tender crisp. after adding the sauce, don’t cook the cabbage for more than 30 seconds.

Do not brown the garlic. as soon as the garlic starts to sizzle, add the cabbage. Garlic will still continue to cook with the cabbage and if you brown it first, it’ll get bitter.

I love using liquid Allulose for this recipe because it’s lightly sweetened, so it it enhances the flavor of cabbage instead of making it too sweet. This is the one I use https://amzn.to/3kZFYow If you don’t have the liquid Allulose, you can use the powdered sweetener of choice or even sugar free maple syrup. Just use half of the quantity the recipe calls for.

Use more BACON! If you are not watching your calories, double the bacon. It’s only going to taste better. Also you’ll notice that I don’t add any salt to the recipe. That’s because between the bacon and coconut aminos/ soy sauce, it’s salty enough for me. But please taste and adjust salt to your taste.

Keto Chinese Fried Cabbage

5g Net Carbs
0 from 0 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Asian, Chinese
Servings 6
Calories 153 kcal

Equipment

Ingredients
  

  • 8 oz natural bacon You can double this if you're not watching your calories
  • 1/4 cup water
  • 1.5 lbs cabbage
  • 2 cloves garlic sliced
  • 4 whole red peppers or 1/4 teaspoon pepper flakes
  • 2 tbsp coconut aminos or soy sauce, https://amzn.to/3l0LTd3
  • 1 tbsp allulose or any sweetener of choice. I use this https://amzn.to/3t8QNHQ
  • 1/2 tsp black pepper

Instructions
 

  • Add the water and bacon to a hot wok.
  • Cook until all the fat renders and bacon becomes crispy.
  • Meanwhile chop the cabbage into big chunks, and slice the garlic.
  • Remove the bacon from the wok when it’s crispy and set it aside. Keep the bacon grease in the pan.
  • Add the whole red pepper and garlic to the bacon grease and cook for just a few seconds.
  • Add the cabbage and stir fry on high heat for 3-5 minutes.
  • Make sure not to over cook the cabbage.
  • Mix the coconut aminos, allulose and black pepper in a small bowl.
  • Add the sauce and bacon in to the wok. Cool for about 30 seconds and serve immediately.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/6 recipeCalories: 153kcalCarbohydrates: 8.1gProtein: 11.6gFat: 7.7gFiber: 3g
Keyword easy Chinese fried cabbage, easy fried cabbage, easy side dishes, simple sides
Tried this recipe?Let us know how it was!

AIR FRYER MALAI CHICKEN KEBABS

These kebabs are so easy to make and so flavorful. Making them in the air fryer makes cooking and cleanup a pinch!

One of my favorite food is kebabs, I mean anything on a stick instantly becomes fancy and more appetizing. If you have a grill, the probability is that you have made some version of chicken kababs. The word malai translates to cream. Kebabs are a staple in our cuisine, and there are so many different variations. These kabobs are all about the marinade. The traditional recipe usually has some gram flour added to it but my recipe is free of any type of flours or starches, making it low in carbs.

The easiest way to make these is in the air fryer. Cooking and cleanup are super easy this way but you can cook them any way you like. Traditionally these would be made on a charcoal grill, and I do love that flavor that you can only get from charcoal grilling. But it’s cold out and that doesn’t mean I can’t enjoy my favorite food. You can also bake, broil or grill them on an indoor grill.

The ingredients may seem unusual to you but trust me, the end result are juicy and flavorful kebobs. I marinate the chicken pieces in a mixture of garlic, ginger,  jalapeño, mint, cilantro, shredded mozzarella, heavy cream, and full fat greek yogurt. I only use cumin, salt and pepper to spice it up. Yes I know what you’re thinking. But trust me, this combination is bomb. So are you up for indulging in the best kebobs made in the air fryer?

Air Fryer Malai Chicken Kebabs

2g Net Carbs
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Resting Time (optional) 20 mins
Total Time 55 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 230 kcal

Equipment

Ingredients
  

  • 2 cloves garlic
  • 1 tsp ginger
  • 1/2 Jalapeño remove the seeds for mild
  • 2 tbsp mint leaves
  • 2 tbsp cilantro leaves
  • 1 oz mozzarella cheese shredded
  • 1 tbsp heavy cream
  • 1 tbsp greek yogurt I use Fage 4%. It’s the lowest in carbs
  • 1 tbsp lime juice
  • 1 tbsp avocado oil or any oil of choice
  • 1/2 tsp ground cumin
  • 1 lbs boneless skinless chicken thigh or breast if you prefer
  • salt to taste
  • 1/2 tsp pepper
  • non stick cooking spray to prevent sticking, it also helps the chicken brown

Instructions
 

  • Blend the garlic, ginger, jalapeño, mint leaves, cilantro, mozzarella cheese, heavy cream, Greek yogurt, lime juice, and avocado oil in a blender.
  • Cut the boneless skinless chicken thighs into cubes.
  • Pour the marinade over chicken, add salt, pepper, and cumin. Mix, cover and set aside for 20 minutes or refrigerate for up to 24 hours.
  • Preheat the air fryer at 370° F for 5 minutes.
  • Thread the chicken onto the skewers and air fry for 8-9 minutes, then turn the skewers and cook for additional 8-10 minutes or until lightly browned.
  • If you don’t want to use an air fryer, you can bake these on a baking tray lined with parchment in preheated oven at 475° F until golden. Or grill on and indoor or outdoor grill. 
  • Serve with a side salad and my cilantro mint chutney.
  • Click on this link the chutney recipe, also makes a great salad dressing https://ketowithmona.com/2020/09/08/keto-smack-chicken-with-cilantro-mint-chutney/

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/4 recipeCalories: 230kcalCarbohydrates: 2.6gProtein: 18.9gFat: 16.2gFiber: 0.6g
Keyword air Fried Chicken, air fryer kebabs, easy chicken kebabs, malai chicken kebabs
Tried this recipe?Let us know how it was!

KETO/ LOW CARB BEEF CREPE MANICOTTI

My easy manicotti recipe is the perfect combination of comfort meets low carb. I use Crepini egg wraps to replace the traditional crepes and the result is delicious, light and satisfying manicotti that will amaze anyone. 

The recipe halves and doubles easily, and freezes great! By halving I mean that you can make assemble it in two 8×8 dishes and freeze one, just as you would lasagna. 

I love adding some ground beef for protein but feel free to use anything you like. Some of the options are cooked shredded chicken, Italian sausage, ground pork, ground turkey. You can make it vegetarian by either not adding anything else to the cheese or add cooked spinach, sautéed peppers, or sautéed mushrooms. No matter how you make it, you’re going to love it. 

When I first came across the Cripini wraps I wasn’t a fan. I don’t prefer them as a wrap, I found the texture to be really weird. But I had a lot of them so I experimented with them and fell in love! They’re really convenient and so versatile (no I am not being paid by Crepini). I get mine from Costco and they come in a pack of 14. They’re the perfect size for making the crepe manicotti. So I made this into 7 servings, 2 per serving but they’re super filling. You can adjust the servings to your preference (I eat a lot lol).

Crepini

I hope you guys make and enjoy this recipe. If you do, please leave a review of your experience. To follow me on Facebook click here https://www.facebook.com/ketowithmonah/

Keto Beef Crepe Manicotti

6.8g Net Carbs
0 from 0 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 7
Calories 455 kcal

Equipment

Ingredients
  

  • 2 tbsp olive oil https://amzn.to/3qVyepE
  • 1/2 cup onion chopped
  • 1 lbs ground beef
  • Himalayan salt to taste https://amzn.to/3bI5EBL
  • pepper https://amzn.to/37Rn5im
  • 1/2 tsp pepper flakes divided, optional
  • 15 oz ricotta cheese
  • 3 cups mozzarella cheese shredded & divided
  • 1/2 cup Parmesan cheese divided
  • 1 lg egg beaten
  • 2 cloves garlic chopped
  • 2 tbsp parsley chopped
  • 2 cups marinara Rao's or homemade, https://amzn.to/3dQhpZv
  • 14 pcs egg wraps Crepini cauliflower egg wraps, widely sold at Costco, Walmart& Aldi etc. One pack has 14 pcs

Instructions
 

  • Add one tablespoon of olive oil to a pan.
  • Add the chopped onion and sauté for 2 minutes.
  • Add the ground beef, and break it up using a wooden spatula.
  • Season with salt, pepper flakes and black pepper, cook until browned.
  • Once browned, drain the fat out of the ground beef and set aside to cool.
  • In a large bowl, mix the ricotta, 2 cups mozzarella, 1/4 cup Parmesan, chopped garlic, parsley, egg, salt, pepper and pepper flakes. Add the cooled ground beef and mix until everything is incorporated well.
  • Add 1 tablespoon olive oil to the bottom of your casserole dish and 1 cup of marinate sauce. Spread it all over the dish.
  • Fill the egg thins with some of the filling, roll and place in the prepared casserole dish. Once you have all of them in the casserole, top with the rest of marinara, mozzarella and Parmesan cheese.
  • Bake at 350° F for 30-35 minutes.
  • Serve with a side salad.

Video

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 2ozCalories: 455kcalCarbohydrates: 7.6gProtein: 33.3gFat: 30.3gFiber: 0.8g
Keyword Easy keto crepe manicotti, Easy low carb beef crepe manicotti, Easy low carb manicotti
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KETO/ LOW CARB THAI CURRY SOUP WITH SHRIMP

This Keto/ Low Carb Thai Curry Soup with Shrimp is packed with flavor thanks to the combination of curry paste, fresh lemongrass, fresh ginger, coconut milk, hearty shiitake mushrooms, bell pepper, shrimp and lime.

I am obsessed with Thai food, there’s something about that sweet, tangy, spicy and salty combination that gets me every time. Thai Curry Soup has to be on top of the list. Nothing better on a cold winter night, it’s actually snowing out today and I can’t think of a better way to warm me up. Rich and creamy yet tangy and salty, perfectly balance. This low carb version of Thai Curry Soup is filling but light and bursting with flavor.

This one is a family favorite. You can customize the flavor to your liking by adding more curry paste, I wouldn’t recommend using less though. I use 2 tablespoons in mine because I the hotter the better lol. Use full fat canned coconut milk, it makes the soup rich and creamy and also adds a great amount of fat. I get my curry paste from my local asian mart (lucky living in NY). It adds a delicious flavor profile that can’t be matched. If you don’t have any Asian markets near you, I added a link to Amazon for the one I use in the recipe card. Fresh ginger, lemon grass, lime, and cilantro take this soup to the next level. Either remove the lemongrass after simmering for 15 minutes or mince it really fine, so you don’t have to strain it. I love mine with shrimp but you can add other vegetables to make this vegetarian (there’s vegetarian curry paste available), or you can add sauted or shredded cooked chicken as well.

Keto/ Low Carb Thai Curry Soup With Shrimp

7.1g Net Carbs
0 from 0 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Asian, Thai
Servings 4 servings
Calories 234 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat the oil in a large pot over medium heat.
  • Add the ginger, lemongrass, and curry paste in the oil and cook for 1 minute.
  • Slowly pour the broth over the mixture.
  • Stir in the fish sauce and golden sweetener. Cover and simmer for 15 minutes.
  • Remove the lemon grass using a strainer.
  • Stir in the coconut milk, mushrooms and bell pepper.
  • Cover and simmer for 5 minutes or until the mushrooms are soft.
  • Add the shrimp; cook until no longer translucent about 3 minutes.
  • Taste and adjust the salt.
  • Stir in the lime juice and cilantro.
  • Serve with extra cilantro and lime wedges.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/4 recipeCalories: 234kcalCarbohydrates: 8.2gProtein: 24.4gFat: 11.7gFiber: 1.1g
Keyword easy keto thai curry soup, easy low carb thai curry soup
Tried this recipe?Let us know how it was!

KETO/ LOW CARB CHOCOLATE LAVA CAKES FOR TWO

These Luscious & decadent Chocolate lava cakes for two bake up as tender delicious cakes with an oozing chocolate center! Made with sugar-free chocolate, these cakes are moist and delicious. Perfect for a special occasion dessert, say Valentine’s Day. 

Looking to make your loved one feel a little extra special this Valentine’s Day without breaking out of ketosis? These Sugar-free Lava Cakes “For Two” is the way to go! Trust me on this one guys. Lava cakes seem to be a complicated dessert but they are so easy to make.

I start with preheating the oven to 400°F. This is important. So you put the cakes in a hot oven and then lower temperature to 350°F. Trust me it just works!  Then I move on to melting the chocolate chips (Lilly’s dark baking chips are my favorite) and butter together in the microwave. You want to keep a close eye on this as chocolate can burn in seconds. It should take about a minute for the chocolate chips to be warm enough to smoothly melt when mixed. Do this in 30 second increments. Stir using a silicone spatula until its smooth, add vanilla and set aside.

Next whisk the egg using an electric mixer until it turns pale and fluffy. I use a small amount of oat fiber, it really helps to stabilize the cake. You can skip it if you don’t have any. Make sure to SIFT the oat fiber on to of the whisked egg. Then add the chocolate batter and GENTLY fold everything together.

Spray two ramekins with olive oil spray or grease them with softened butter. Add the batter and smooth the tops. I turn the oven temperature down to 350° F as soon as I put the cakes for baking. Hot temperature create t a crust while the cakes quickly bake while the temperature is lowering. This just works. So go on and make this delicious dessert for you and your sweetheart. And enjoy a guilt-free Valentine’s Day dessert. 

KETO/ LOW CARB LAVA CAKE FOR TWO

0g net carbs
0 from 0 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Dessert
Cuisine American
Servings 2
Calories 225 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400°F.
  • Add the chocolate and butter to a microwave safe bowl.
  • Microwave in 30 second increments to make sure the chocolate doesn’t burn. You shouldn’t need more than a minute depending on the power of your microwave.
  • Mix the butter and chocolate using a spatula, chocolate will continue to melt as you do this.
  • Add vanilla and stir until smooth and set aside.
  • Beat one egg with an electric mixer until fluffy, pale and it has tripled in size, about 2-3 minutes. Sift in the oat fiber.
  • Pour the chocolate batter on top of the oat fiber and fold gently with a spatula to combine, until the batter is smooth. Folding the batter is crucial, if you whisk it the egg will deflate and become spongy.
  • Spray 2 ramekins with the avocado oil spray or grease with butter. Pour the batter into the greased ramekins and place in the oven. Immediately lower the heat to 350°F .
  • Set a timer for 7-9 minutes. The lava cakes will be done just as the surface begins to crack, do not over bake.
  • Remove from the oven and serve with your favorite low carb, sugar free ice cream (I love Rebel salted caramel flavor with this), or whipped cream.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1cakeCalories: 225kcalCarbohydrates: 3.7gProtein: 4.8gFat: 21.1gFiber: 6.5g
Keyword easy guilt-free chcocolate lava cakes, easy keto dessert, easy low carb chocolate dessert, easy sugar free lava cakes
Tried this recipe?Let us know how it was!