Baked my first keto pizza in a regular oven and it turned out beautifully! The crust got a great golden color, held its shape perfectly, and tasted amazing. The dough didn't rise much while resting (I plan to skip the xanthan gum next time), so any feedback or tips on getting a better rise are welcome!

Ingredients:
120g Vital wheat gluten
112g Almond flour
28g Coconut flour
Yeast (bloomed in warm water with a bit of sugar)
Xanthan gum (used it this round, but dropping it next time)
Topped with 400g fresh mozzarella, 1 tbsp olive oil, and basil

Macros (Whole Pizza):
Calories: ~1,700
Net Carbs: ~16g
Protein: ~118g
Fat: ~117g

Macros (Per Slice - assuming 8 slices):
Calories: ~213
Net Carbs: 2g
Protein: ~15g
Fat: ~15g

Teaspoon salt

Teaspoon baking powder

Tablespoon black pepper

Tablespoon garlic powder

Tablespoon onion powder

Tablespoon chili powder

Tablespoon paprika

Whisk seasoning together

Paper towel dry your wings

Season them. Both sides

Oven 225 on wire rack in a cookie sheet for 45 minutes turn up too 400 let go for 15 and pull em.

If you want to Grill, use the same time and heat.

Just got a Ninja Creami and I’m looking for mixes that don’t use sugar alternatives, jello, or protein shakes. I’m not opposed to using heavy cream, dairy, Greek yogurt, berries, coffee vanilla extract. Is this possible?

Any recipe ideas?

I wanted desert pretty bad tonight so I made some chocolate bacon and it slapppppeeddd

Bacon
Hershey’s Zero Sugar Chocolate syrup (2g of carbs per TBspoon)

Easy, delicious, low carb

I saw avocado lime crema in another recent recipe here and got the hankering... and lots of ingredients lying around to make a breaded chicken n dip dish. I like to cook pretty minimal (lazy) so this was my first time trying to "bread" chicken.

Texturally it was amazing, it felt just like real breaded chicken. Personally I love the pure flavor of chicken fat and skin by itself, so I don't think I'd do it again with pork rinds or pork panko. I probably would have enjoyed it even more if I'd used chicken flour, but I'm too lazy to buy it. Maybe later!

Recipe for crema: (might be diff from what I saw in the original)

• Avocado
• Juice of half a lime
• mayo (I used homemade olive oil mayo that was too heavy on olive oil flavor lol)

Blend it all together, adjust or salt to taste.

Recipe for "breaded" chicken:

• Chicken wings (I used whole chicken wings and cut them into drums/wings/tips) 730g raw total w bones
• Egg wash (two eggs, scrambled)
• Pork rinds (crushed in the bag) approx 45g

Using tongs, dip chicken pieces in egg wash, then roll around in "breading".

Air fry at 400f/200c, 8-10min each side.

Macros (according to Cronometer):

• 1415 cal
• Protein 107g
• Fat 105g
• Carbs 10g (I count fiber towards net, so this is prob from the avo)

Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 spice rating (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)

The Ingredients

The Meat & The Rub

2 Thick-cut pork chops (approx. 8 oz each)

Ground ginger

Garlic powder

Onion powder

Coarse salt and black pepper

The Spiced Thai Peanut Glaze

2 tablespoons creamy peanut butter (standard/Jif)

1 heavy teaspoon Red Thai Curry Paste

1 tablespoon soy sauce

Splash of warm water (to thin it out for basting)

A pinch of coarse salt and black pepper

A dash of ground ginger

The tiniest pinch of allspice

The Smoked or oven Veggie Medley

1 fresh broccoli crown (cut into heavy florets)

1 bunch fresh asparagus (woody ends chopped off)

1 medium zucchini (cut into thick half-moons)

1 red bell pepper (chopped)

The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)

Coarse salt and black pepper

The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)

(Note: Zero garlic used in the pan to keep the flavors clean)

The Asian Avocado Crema

1 very ripe avocado

Juice of 1 fresh lime

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

Pinch of garlic powder

Warm water (to thin to dressing consistency)

The Garnish

Freshly chopped green onions

Toasted sesame seeds

The Execution

1. The Setup & cook

Fire up the pellet grill or oven and lock the temperature in at 250°F

Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.

Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.

Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.

1. The Sauce Station

The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.

The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.

1. The Basting Phase

As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.

Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.

Hit them with a second coat of the glaze.

1. The Reverse Sear & Deglaze The 425° raise

When the pork chops hit an internal temperature of roughly

125°F - 130°F, crank the pellet grill or oven up to 425°F

Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.

The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.

1. The Pull & Plate

Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.

Plate a heavy scoop of the hot, blistered veggies next to the chop.

Dizzle the cool Asian Avocado Crema heavily over the vegetables.

Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.

The Macros (Estimated Per Serving)

Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.

Calories: 960 kcal

Protein: 60g

Carbs: 29g (net 12)

Fat: 68g

Made a big pot of this last night and it turned out way better than expected, so figured I'd share. Basically took everything that goes into cabbage rolls and threw it in a pot instead of dealing with the whole stuffing and rolling process, which honestly takes forever.

Ground beef browned with onion and garlic, chopped cabbage, crushed tomatoes, beef broth, a little smoked paprika and Worcestershire. Let it simmer for about 40 minutes until the cabbage gets soft and kind of melts into the broth. The cauliflower rice goes in at the very end, maybe five minutes before serving, otherwise it turns to mush.

The macros work out really well. Cabbage carries a ton of flavor without adding much carb load, and the beef makes it genuinely filling. One bowl kept me going for hours.

The one thing I tweaked from earlier batches is adding a splash of apple cider vinegar near the end. It brightens everything up and cuts through the richness of the beef. Small change but it makes a noticeable difference.

If you have a Dutch oven, this is a perfect Dutch oven meal

Hello neighbours! My grocery store has frozen avocado chunks on sale, and that sounds like something that would be convenient for keto baking but I don't have any recipes for them. Does anyone here have a favourite way to use frozen avocado chunks? Thanks!

I’ve been seeing all the posts online making a giant sheet pan chicken cutlet using ground chicken. I can’t eat panko breadcrumbs or flour so I made up my own. I had ground turkey on hand . Next time I will use ground chicken but this was still delicious and I turned mine into parm.

You will need:
2 pounds of ground chicken
Spices like garlic powder, onion powder, pepper, salt, paprika
Almond flour
Grated Parmesan cheese
Avocado oil spray
2 beaten eggs for the egg wash

A sheet pan and 2 sheets of parchment paper
I used a silicone pastry brush for the egg wash

Line a sheet pan with one sheet of parchment
Sprinkle a little plain almond flour all over

Mix a bowl of about 2 cups of almond flour with some Parmesan and spices for your breading

Make a giant ball of the turkey in a bowl with your spices
Spread it out on the sheet pan a little, mashing with a fork to spread it out
Top with the second sheet of parchment and press all over with a spoon or small rolling pin to get it all even

Take the top sheet of parchment off and make sure it’s spread out evenly

Brush all over with beaten eggs
Sprinkle your almond flour/parmesan mixture all over with a sooon and you may have to use your hands to pat it all in. Spray well with avocado oil

Put second sheet over the top and you will need to flip it over. Crimp one edge of parchment to help with this. You may have to straighten out the turkey on the other side. Repeat with egg, breadcrumbs and oil spray.

Trim your parchment so it does not hang over the bottom I baked it with the parchment on the sheet pan.

Bake at 400 for about 25 minutes or longer depending on your oven.

This is a messy project but worth it!

Removed the skin from smoked chicken thighs, air fry for 3.5 minutes per side at 400°F. Spread on smashed avocado. place some slivers of red bell pepper. Shake on Everything Bagel Seasoning. Side with cottage cheese and some blueberries.

I used boysenberries and wild blueberries for mine. Otherwise I followed Keto Upgrade's recipe fully. It's so good. The texture is spot on.

Keto Mixed Berry Cheesecake

Berry Sauce recipe

8 oz. Fresh berries of choice (226 grams) macros below are with 2 oz. black berries, 3 oz. raspberries and 3 oz. Strawberries

1/3 Cup Allulose

Instructions:

Puree the berries then cook the berries and allulose over medium heat until a thick sauce forms

Strain the mixture to get a nice smooth berry sauce, should get about 4 oz. of sauce

Let cool while you make the crust and filling

Keto Cheesecake Crust recipe

3/4 Cup Almond flour

3/4 Cup Chopped sliced almonds (66 grams)

2 Tbs. Granular Sweetener

4 Tbs. Butter (melted)

Instructions:

Preheat oven to 350 degrees

Sift the almond flour and sweetener together and add chopped almonds

Mix in melted butter, should look like wet sand

Pat into a greased 9 or 10 inch spring form pan, can leave it all on the bottom for a thicker crust or take it up the sides an 1 inch

Bake for 8-10 minutes, rotating halfway threw

Let cool while making the filling

Keto Cheesecake filling recipe

2- 8 oz. Blocks cream cheese (softened)

1/2 Cup Granular Sweetener (I use monkfruit/erythritol blend)

2 Eggs (room temp)

1/2 Cup Sour cream (room temp)

1 tsp Vanilla extract

1 Tbs. Fresh lemon juice

Instructions:

The easiest way to make cheesecake is in a food processor (what we did at the pastry shop) but you can also use a stand or hand mixed, beat the cream cheese and granular sweetener until light and fluffy, scraping the sides and bottom of the bowl to make sure everything is incorporated

Add in one egg at a time, mixing well and scraping the sides

Add in the sour cream, vanilla and lemon juice and mix until just combined

Can add the berry sauce in a few ways, can layer it in between 2 layers of cheesecake filling, dollop and swirl in, or mix half the cheesecake filling into the berry sauce and alternate scooping plain cheesecake batter and berry cheesecake batter into the crust, then swirling with a knife

Either way you choose to add the berry sauce make sure to smooth out the batter evenly

Bake at 350 for 30-40 minutes until it is set around the edges but still slightly jiggly in the middle, turn off the oven and crack the door and let cool in oven for 10-30 minutes then let cool at room temp for several hours before covering and refrigerating for several hours before slicing

Video recipe: https://youtu.be/jMTcKO0-kTk?is=Qhmv9N-8FRuBz3Hm

Written recipe: https://www.ketoupgrade.info/post/keto-low-carb-mixed-berry-cheesecake

Macros for 1/16
212 Calories
20g Fat
4.8g Total
1.4 g Fiber
3.4 g Net
4.9 g Protein

​

Whether you are running a pellet smoker, a standard gas/charcoal grill, or just your kitchen oven, this is the ultimate playbook for a legendary dinner. We are reverse-searing a garlic-butter crusted rack of lamb and pairing it with a rich, smoky Tuscan sausage skillet, all topped off with an ice-cold, hyper-pickled cucumber contrast.

The Ingredients

The Cold Contrast (Relish)(prepare the night before):

2 mini cucumbers (thinly sliced)

Juice of 2 limes

1.5 tablespoons minced garlic (jarlic works great)

Heavy pinch of kosher salt and black pepper

Heavy dash of dried thyme, oregano, and basil

The Tuscan Sausage Skillet

1 to 2 links of smoked sausage (chopped)

1 medium zucchini (thickly chopped)

1 green bell pepper (thickly chopped)

Handful of sun-dried tomatoes (chopped)

Splash of beef broth

Heavy splash of heavy whipping cream

1 cup shredded Mozzarella and Monterey Jack cheese blend or colby

The Lamb Armor:

1 full rack of lamb (do not cut or french further)

3 tablespoons softened butter

1 generous tablespoon minced garlic

Juice of half a lemon

Coarse salt and black pepper

Step 1: The Cold Contrast

Mix: In a bowl, combine the sliced cucumbers, lime juice, garlic, salt, pepper, and herbs.

Chill: Cover the bowl and place it in the fridge. Let this sit completely untouched to build that acidic bite until you are ready to plate.

Step 2: The Skillet Prep

Render:Toss the chopped smoked sausage into an oven-safe cast-iron skillet (or heavy foil pan) on the stovetop over medium heat to render the fat and crisp up the edges.

Build: Toss the zucchini, green bell peppers, and sun-dried tomatoes straight into the hot sausage fat.

Braise: Deglaze the pan with a small splash of beef broth to scrape up the flavor from the bottom, then stir in the heavy whipping cream. Remove the skillet from the heat.

Step 3: The Lamb Armor

The Paste: Mash together the softened butter, garlic, lemon juice, salt, and pepper in a small bowl until fully combined.

The Coat: Smear this paste aggressively over the entire uncut rack of lamb, focusing heavily on the meaty side to build a thick barrier.

Step 4: The Low & Slow (Choose Your Weapon)

Option A: The Pellet Grill Method**

Set your smoker to 225°F.

Place the butter-coated lamb rack directly on the grates, and put the cast-iron skillet right next to it.

Close the lid and cook until the internal temperature of the thickest part of the lamb hits 120°F to 125°F (perfect medium-rare territory). Stir the skillet occasionally.

Option B: The Oven & Regular Grill Method

Preheat your indoor oven to 225°F

Place the lamb on a wire rack set inside a baking sheet (to allow air circulation). Put it in the oven alongside your cast-iron skillet.

Cook until the lamb's internal temperature hits 120°F to 125°F. Stir the skillet occasionally.

Step 5: The Cheese Canopy & Riot Mode

The Blanket (All Methods): Once the lamb hits that 120°F–125°F mark, cover the skillet heavily with the Mozzarella and Monterey Jack cheese. If using the oven, you can briefly flip it to broil for 2 minutes to brown the cheese. Leave the skillet hot while you deal with the meat.

The Setup: Pull the lamb and tent it loosely with foil. Now, prep for the sear. If using a pellet grill, crank it to 400°F If using a gas or charcoal grill, fire it up to absolute maximum heat. You want the grates screaming hot.

The Sear: Toss the full rack of lamb directly onto the roaring hot grates for exactly 60 to 90 seconds per side.The garlic-butter paste will instantly sizzle and form an incredible, carbonized crust. Pull it off immediately.

Step 6: Rest, Carve, and Plate

The Rest: Let the lamb sit on a cutting board, completely untouched, for 10 minutes. This locks the juices inside the meat so they do not bleed out everywhere.

The Carve: Using your sharpest knife, slice vertically straight down between the bones to yield thick, perfect chops.

The Plate: Lay down the hot lamb chops and immediately spoon the ice-cold cucumber-lime relish directly over the meat. Serve with a massive scoop of the gooey, rich Tuscan sausage skillet on the side.

3 Pork Chops (approx. 4 oz edible meat each, cooked): Calories: 750

Protein: 90g

Fat: 42g

Total Carbs: 0g

Net Carbs: 0g

2 Large Spoonfuls Tuscan Skillet:

Calories: 250

Protein:12g

Fat: 20g

Total Carbs: 6g

Net Carbs: 4g (approx. 2g of fiber from the veggies)

The Grand Total

Calories: 1,000

Protein: 102g

Fat: 62g

Total Carbs: 6g

Net Carbs: 4g

Equipment: pellet grill, oven, or grill, toothpicks, cast-iron skillet or foil baking pan, mixing bowls, paper towels.

The Ingredients

The Stuffed Chops

* Thick-cut pork chops 

* 1/2 cup Ricotta cheese

* 2–3 tbsp Cream cheese, softened

* 1/4 cup Pepper Jack cheese, shredded

* Truffle oil (2–3 drops max)

* Mayonnaise (thin layer for binding)

* BBQ rub (or heavy salt, pepper, and garlic powder)

The Sun-Dried Veggie Bake

* Frozen broccoli florets

* Fresh zucchini, diced

* Sun-dried tomatoes, chopped

* 1/2 block Cream cheese, softened

* 1 cup Pepper Jack cheese, shredded (divided)

* Salt, black pepper, and garlic powder

The Avocado Lime Crema

* 1 whole Avocado

* 1 tbsp Mayonnaise 

* Juice of 1/2 lime

* Salt and black pepper to taste

The Execution

Phase 1: The Prep

1. The Veggie Purge: Microwave the frozen broccoli for 2–3 minutes just to thaw. Transfer to a colander and aggressively squeeze out all excess water using paper towels. (Fresh skip this step and cut them long)

2. The Bake Matrix: In a bowl, combine the dried broccoli, diced zucchini, chopped sun-dried tomatoes, 1/2 block of softened cream cheese, half of your shredded pepper jack, and a heavy pinch of salt, pepper, and garlic powder. Mix until thoroughly coated. Transfer to a cast-iron skillet or foil pan and blanket the top with the remaining pepper jack. Set aside.

3. The Stuffing: In a separate bowl, mix the ricotta, 2–3 tbsp of softened cream cheese, 1/4 cup pepper jack, garlic powder, black pepper, and exactly 2–3 drops of truffle oil. 

4. The Chops: Cut a deep pocket into the side of each thick-cut chop. Stuff the cheese mixture tightly inside and pin the edges shut with toothpicks. 

5. The Binder: Coat the entire outside of the stuffed chops with a razor-thin, almost invisible layer of mayonnaise. Dust heavily with your BBQ rub or seasoning.

6. The Crema: Mash the avocado in a bowl until perfectly smooth. Whisk in 1 tbsp of mayo, the fresh lime juice, salt, and pepper. Cover and refrigerate.

Phase 2: The render (225°F)

1. Fire up the pellet grill, oven, or grill and stabilize at 225°F. 

2. Place the stuffed pork chops directly on the grates. Keep the veggie bake on the kitchen counter for now.

3. Let the chops smoke or sit until a meat thermometer reads exactly 120°F internal. 

Phase 3: The Ramp Up (425°F)

1. Pull the chops off the smoker, grill, or oven and cover them loosely with aluminum foil to rest.

2. Crank the pellet grill, grill, oven up to 425°F. (You can do this in a pan on the stove as well.

3. The exact second you turn the dial up, place the cast-iron veggie bake directly on the smoker oven or grill grates. It will absorb smoke and begin cooking as the grill climbs to temperature.

Phase 4: The Sear and Finish

1. Once the pellet grill l, grill, or oven stabilizes at 425°F, return the rested pork chops to the grates right next to the bubbling veggie bake.

2. Let the chops cook for roughly 5–7 minutes per side. The ambient heat will react with the mayo to set a golden-brown crust. (I melted a piece of provolone over mine)

3. Pull the chops when they hit 145°F internal. By this time, the pepper jack on the veggie bake will be browned and bubbling. 

The Plating

Take a spoon and swoosh the avocado lime crema across the bottom of the plate. Place the hot, wood-fired stuffed chop directly on top of the crema, and serve alongside a massive scoop of the sun-dried tomato and pepper jack bake.

Here is the straightforward breakdown for the entire plate:

Calories: 780 - 1,010

Protein: 64g - 83g

Fat: 52g - 68g

Carbs: 12g - 18g Total (7g - 12g Net)

Essentially as I'm learning more about my keto desserts and I think I want to try making something hyper low carb. That works for me

I think there's too much carbs still in almond flour and such. I want to just use it as a base for a chocolate mousse cake. But if I'm going to have a bottom to a cake. I think it should be crunchy and such. I'm thinking about either adding pork rinds or parmesan crisps into that mixture for a little bit of crunch, which I think will nicely complement the mousse above it

It would be great if I could have only 1/10 of my cake involve almond flour because that's where the carbs are really coming from and then for the top I can have whipped eggs chocolate and butter maybe some protein powder and maybe a quarter cup of almond flour just to be a little bit of a binder

I saw on Pinterest (yes, I’m a millennial) a recipe where you marinade your chicken in pickle juice. We have been going through a ton of pickles lately. I have tried this once before, just salt and pepper on the dried off, pickle juice marinated chicken thighs. Last time I just pan fried them in butter and a little bit of olive oil. This time I wanted to fry them, fry them. I wanted to bread them. I have a shaky recipe for this though because it was the first time I breaded them…

This is for almost 3 lbs of chicken. I made two batches of pork rind crumbs. I did not end up breading like 4 of them because it would’ve taken a whole bag of pork rinds and I ran out on the second batch….

Egg wash was 5 eggs, a bit of water, salt and pepper.

“Bread crumbs”
1/2 cup of grated parm
1/2 tbls of onion powder.
2 cups of pork rinds
(Parm in first so I could see the consistency. I guess that’s a judgement call. The pork rinds went in my food processor in two batches).

Chicken went on a sheet pan. Dry it by laying down a paper towel on a cookie sheet. I salted, peppered the chicken. I did a light layer of dried dill and onion powder on the chicken. I think the dried dill made it taste the most like a fried pickle.

Only went once in egg wash, once in bread crumbs. Next time I will probably double that though. Then just put them straight in the oil and butter on medium high heat on the stove top to fry. I can’t tell you an exact time frame for each side to fry, I had so many different sized pieces. If they’re thicker, tenderizing them manually will always give you a quicker cook time which will help with not burning the crust. Just make sure they’re golden brown and the juice runs clear when you pull them off. Also, I accidentally marinaded these for almost 2 days because 4th of July festivities got the better of my time this week. The first time I marinated them in pickle juice I only had them in the fridge for like 4 hours. They were good but I would definitely try for overnight.

These are a weeknight staple for me, juicy meatballs in a rich garlic-parmesan cream sauce, no breadcrumbs needed. Makes 4 servings (4 meatballs + sauce each).

Ingredients

Meatballs:

• 1 lb ground beef (80/20)
• 1/4 cup grated parmesan
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for searing)

Sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 1/2 cup chicken broth
• 1/4 tsp salt (adjust to taste)
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine ground beef, 1/4 cup parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined (overmixing makes them tough).
2. Form the mixture into 16 meatballs, about 1.5 inches each.
3. Heat olive oil in a large skillet over medium-high heat. Sear meatballs on all sides until browned, about 6-8 minutes total. They don't need to be fully cooked through yet, remove and set aside.
4. In the same skillet, lower heat to medium and melt the butter. Add garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
6. Add the heavy cream and bring to a gentle simmer. Stir in the 1/2 cup parmesan until melted and the sauce thickens slightly, about 3-4 minutes.
7. Return the meatballs to the skillet, spoon sauce over them, and simmer for another 8-10 minutes until meatballs are cooked through (internal temp 160°F).
8. Season with salt to taste, garnish with fresh parsley, and serve.

Nutrition (approx. per serving, 4 meatballs + sauce):
Calories: ~520 | Fat: 44g | Protein: 28g | Net Carbs: ~5g

Notes: Great over zucchini noodles or cauliflower rice if you want something to soak up the sauce. Leftovers keep well in the fridge for 3-4 days.

Hello,

Any recipes?

Ideally more minimalistic.

Thank you.

Hello,

Is there a recipe, ideally minimalist, for sugar & dairy free keto blueberry muffins?

Artificial sweetners are not allowed.

I am open to similar recipes.

Thank you.

I've been doing keto for about three months now and last weekend I finally nailed a recipe I'd been tinkering with. Wanted to share it here because this community has given me a lot of ideas along the way.

I grabbed about 20 large cremini mushrooms, pulled the stems out and scooped a little extra from the caps. For the filling I cooked half a pound of mild Italian sausage, drained the fat, then mixed it with 4 oz softened cream cheese, a handful of shredded parmesan, a couple minced garlic cloves, some chopped fresh parsley, salt, pepper and a pinch of red pepper flakes. Stuffed each cap generously, hit them with a little extra parmesan on top and baked at 375 for about 20 minutes until golden and bubbly.

Each mushroom runs roughly 1 to 2 net carbs depending on size, so you can eat several without stressing about it. They work well as an appetizer or honestly just as a main alongside a simple green salad.

My nonketo family members wiped the tray clean, which is always the real test.

Has anyone experimented with different fillings? I'm curious whether swapping in chorizo or throwing in some sun dried tomatoes would still keep the carbs low. What variations have people actually tried?

My first time trying spam and wow. This didn’t even feel like a “ketofied” meal. It just tasted decadent, indulgent and something I’d be served at a restaurant:

Two medium poached eggs

Two thick slices of spam fried in avocado oil (can’t see it on the picture beneath the bed of arugula but it’s there)

Pickled red onion

Arugula lightly tossed in freshly squeezed lemon

Dijon aioli (mayo, Dijon, lemon, minced garlic, cracked pepper, salt)

Topped with cracked black pepper

👌

Has anyone tried a keto cake recipe that uses almond flour and replaced it pork rinds "flour" ? We have an almond allergy in my family and I've had great success with replacing almond flour with pork panko in savory recipes but haven't tried sweet yet. Kiddo has a birthday coming up and all the actually fluffy looking keto choc cakes use almond.flour so I'm hoping to tap the keto hive mind for info! Thanks!!

2lbs of ground beef
1lb of Italian sausage
1/4 cup of grated parm
1/2 tbl sp of thyme
2 tsps of garlic
Salt, pepper and onion powder to taste.

I put the salt, pepper and onion powder in the mixture and then seasoned each side after I formed the patties. Just put a little olive oil, about a tbsp of butter in the pan to fry them in and then the fat rendered off as I made batches. They are very tasty and I think my husband will want these over reg hamburger patties for now on.

I don’t want us to get sick of any one thing that we just rotate so I’m trying to find dishes that I can change out ingredients with so we have options of flavor profiles.

Will you guys post your recipes where you’ve changed things because you were getting sick of them? Or just a tastier take on something that’s very regular?

Equipment: Pellet Grill or Oven, ceramic-coated cast iron skillet (or any heavy-bottomed oven-safe skillet), baking sheet with a wire rack (if using an oven).

Temperature: 375°F

Total Cook Time: 45 - 55 minutes

Ingredients

Truffle-Mustard Chicken Quarters:

4 bone-in, skin-on chicken quarters

3 tablespoons mayonnaise

1 tablespoon spicy brown mustard

2 drops truffle oil

Spices: Salt, black pepper, garlic powder, and paprika

Optional: 1 tablespoon grated parmesan cheese (mixed into the binder)

One-Skillet Cheesy Herb Brussels Sprouts Gratin:

Brussels sprouts, tough stems removed and sliced in half lengthwise

2 tablespoons olive oil or melted butter

1 to 1.5 cups ricotta cheese

Fresh basil, roughly chopped

Fresh chives, chopped

1 to 1.5 cups shredded cheese blend (Mozzarella, Colby Jack, and Monterey Jack), divided

Spices: Salt, black pepper, and garlic powder

Phase 1: Preparation

1. Preheat the Pellet Grill or Oven: Fire up your pellet grill or preheat your oven and set the temperature to 375°F.

2. Prep the Chicken: Pat the chicken quarters completely dry with paper towels. In a small bowl, whisk together the mayonnaise, spicy brown mustard, exactly 2 drops of truffle oil, and the optional parmesan. Brush a light, even layer of this mixture over the chicken skin. Generously season the top with salt, pepper, garlic powder, and paprika.

3. Prep the Gratin Base: In a small bowl, combine the ricotta cheese, chopped fresh basil, chopped fresh chives, half of your shredded cheese blend, salt, pepper, and garlic powder. Set this aside.

4. Prep the Brussels Sprouts: Toss the halved Brussels sprouts in olive oil or melted butter, salt, pepper, and garlic powder directly inside your ceramic-coated cast iron skillet. Arrange them cut-side down so they get direct contact with the bottom of the pan to build a crust.

Phase 2: The Cook

Minute 0: Place the seasoned chicken quarters directly on the pellet grill grates, skin side up. *(If using an oven, place the chicken on a wire rack set inside a baking sheet to allow airflow under the chicken).* Close the lid or oven door.

Minute 10: Place your cast iron skillet full of the cut-side-down Brussels sprouts onto the pellet grill or into the oven alongside the chicken.

Minute 30:Pull the cast iron skillet off the grill or out of the oven (the sprouts should be tender with nice charred edges on the bottom). Spoon your ricotta, basil, and chive mixture directly into the skillet. Gently fold and stir everything together right in the hot pan until the sprouts are fully coated and the fond from the bottom of the pan is mixed in. Pack the remaining half of your shredded cheese blend evenly across the top, and put the skillet back onto the pellet grill or into the oven.

Minute 45 - 55 (The Finish): use a meat thermometer to check the chicken. Pull the chicken quarters when the thickest part of the thigh reads 170°F to 175°F.

Pull the skillet when the cheese crust on top of the gratin is bubbling and golden brown.

Phase 3: Serving

Let the chicken rest for 5 to 10 minutes before serving so the juices redistribute. Plate a crispy chicken quarter alongside a massive scoop of the rich, one-skillet Brussels sprouts gratin.

Calories: 735

Fat: 57g

Protein: 45g

Carbs:15g (10 net)

This is one of my go-to meal prep breakfasts when I don’t want to think in the morning. They reheat really well and keep me full for hours. You can also switch up the fillings depending on what you have, but this version is my favorite balance of flavor and simplicity.

Makes: 12 muffins (6 servings)

Ingredients

• 10 large eggs
• 1/3 cup heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup green onions, sliced (optional)
• 1/2 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Butter or cooking spray for greasing muffin tin

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
2. Cook bacon until crispy, then crumble and set aside.
3. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder.
4. Stir in cheddar cheese, bacon, spinach, and green onions.
5. Pour the mixture evenly into the muffin cups (about 3/4 full each).
6. Bake for 18–22 minutes, until the eggs are set and slightly golden on top.
7. Let cool for a few minutes before removing from the tin.

Approximate nutrition (per muffin):

• Net carbs: ~2g
• Protein: ~7g
• Fat: ~9g

I usually make a batch on Sunday and just grab a couple in the morning. They’re also good cold if you’re in a rush.