Delicious Recipes Await

Delicious Keto Mousakka

Ingredients:
For the eggplant layers:
- 2 large eggplants, sliced into 1.5cm thick rounds
- 60ml olive oil
- Salt and pepper, to taste

For the meat sauce:
- 450g ground lamb or beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 250ml tomato puree
- 60g grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste

For the béchamel sauce:
- 250g grated cheddar cheese (choose a keto-friendly, low-carb option)
- 125ml heavy cream
- 60g unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg

For the assembly:
- 250g grated mozzarella cheese (again, choose a keto-friendly option)

Instructions:
1. Preheat your oven to 190°C (170°C fan-forced).
2. Prepare the eggplant slices by brushing them with olive oil and seasoning with salt and pepper. Place them on a baking sheet lined with parchment paper and roast in the oven for 30 minutes, flipping them halfway through.
3. In a large pan, cook the ground lamb or beef over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the tomato puree, Parmesan cheese, dried oregano, dried thyme, salt, and pepper. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally.
6. In a separate saucepan, combine the grated cheddar cheese, heavy cream, melted butter, salt, pepper, and nutmeg. Stir the mixture over low heat until the cheese is melted and the sauce is smooth.
7. To assemble the moussaka, spread a layer of the meat sauce in the bottom of a 20x30cm baking dish. Arrange a layer of roasted eggplant slices on top of the meat sauce.
8. Spread half of the béchamel sauce over the eggplant layer, followed by half of the grated mozzarella cheese.
9. Repeat the layers, starting with the meat sauce, then the eggplant, the remaining béchamel sauce, and finally the remaining mozzarella cheese.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the sauce is bubbly.

Fluffy Keto Pancakes:

Ingredients:
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated sweetener (e.g., Swerve, Erythritol, or Monk Fruit Sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract

Instructions
1. In a large bowl, whisk together eggs, almond flour, coconut flour, granulated sweetener, baking powder, and salt.
2. Add melted coconut oil or butter, and vanilla extract. Mix until smooth.
3. Let the batter rest for 5 minutes to allow the flours to absorb the liquid.
4. Preheat a non-stick skillet or griddle over medium heat. Grease with coconut oil or butter if necessary.
5. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for another 1-2 minutes, until golden brown.
8. Serve warm with your favorite toppings, such as sugar-free syrup, butter, whipped cream, or fresh berries.

Tips
- Make sure to use room temperature eggs for fluffier pancakes.
- Don't overmix the batter, as it can lead to dense pancakes.
- If the batter is too thick, add a little water (1 tablespoon at a time). If it's too thin, add a little more almond flour.

Nutrition Information (approximate per pancake)
- Calories: 320
- Protein: 6g
- Fat: 26g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g

Enjoy your keto fluffy pancakes!

A delicious and refreshing keto mixed berry smoothie!

Ingredients
- 1/2 cup frozen mixed berries (blueberries, strawberries, raspberries)
- 1/2 avocado, peeled and pitted
- 1/4 cup unsweetened almond milk
- 1/4 cup plain full-fat coconut milk
- 1 tablespoon chia seeds
- 1 scoop keto-friendly vanilla protein powder (optional)
- 1/4 teaspoon vanilla extract
- Ice cubes (as needed)
- Fresh mint leaves or berries for garnish (optional)

Instructions
1. Add all the ingredients to a high-speed blender.
2. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust the sweetness by adding a keto-friendly sweetener like stevia or erythritol, if desired.
4. Add ice cubes if you want a thicker, colder smoothie.
5. Blend again until the ice is crushed and the smoothie is the desired consistency.
6. Pour the smoothie into a glass and garnish with fresh mint leaves or berries, if desired.
7. Serve immediately and enjoy!

Macro breakdown (approximate)
- Calories: 420
- Protein: 15g
- Fat: 38g
- Carbohydrates: 10g
- Fiber: 7g
- Net carbs: 3g

This smoothie is not only delicious, but it's also packed with nutrients and fits within a keto diet's guidelines. The avocado adds healthy fats, while the chia seeds provide an extra boost of fiber and omega-3 fatty acids. Enjoy!

Keto Chicken Wraps:

Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 low-carb tortillas (look for ones with <5g net carbs)
- 1 large red capsicum, sliced
- 2 cups lettuce leaves
- 1/2 medium red onion, thinly sliced
- 2 tablespoons olive oil
- Optional: avocado, bacon, or keto ranch dressing for added flavor

Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, mix together paprika, garlic powder, salt, and pepper.
3. Brush the chicken breasts with olive oil and sprinkle with the spice mixture.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Let the chicken rest for a few minutes before slicing into thin strips.
6. Assemble the wraps by placing lettuce onto a low-carb tortilla, followed by red capsicum, red onion and chicken.
7. Additional extras, such as avocado or bacon, and drizzle with keto ranch dressing if desired.
8. Serve immediately and enjoy!

Macro breakdown (approximate):
Per serving (1 wrap):

- Calories: 540
- Protein: 43g
- Fat: 42g
- Carbohydrates: 10g
- Fiber: 5g
- Net Carbs: 5g

Chicken Wraps with Chilli Sauce:

Ingredients
- 1 pound (500g) boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Chilli sauce (make sure it's sugar-free and keto-friendly)
- 5-6 large pieces of buttercup lettuce

Instructions
1. In a large bowl, whisk together yogurt, lime juice, cumin, smoked paprika, and cayenne pepper (if using).
2. Add the chicken strips to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a large frying pan or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
4. Cook the chicken for 5-6 minutes per side, or until cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
5. Assemble the wraps by placing a portion of the cooked chicken onto a buttercup lettuce, followed by a spoonful of chilli sauce, and any desired toppings (like cilantro, lettuce, avocado, red onion and spring onions).
6. Serve immediately and enjoy!

Keto Tips
- Add some healthy fats like avocado or bacon to boost the keto-friendly fat content of your keto meal.

Enjoy!

Low Carb Chocolate Lava Cakes

Ingredients:

- 4 ounces (115g) high-quality dark chocolate (at least 85% cocoa), broken into small pieces
- 1/2 cup (115g) almond flour
- 1/4 cup (50g) granulated sweetener (such as Swerve, Erythritol, or Monk Fruit Sweetener)
- 3 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (55g) melted coconut oil or unsalted butter

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a medium bowl, whisk together almond flour, granulated sweetener, and salt.
3. In a separate bowl, melt the chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.
4. In a large bowl, whisk together eggs, vanilla extract, and melted coconut oil or butter.
5. Add the melted chocolate to the egg mixture and whisk until well combined.
6. Gradually add the dry ingredients to the chocolate mixture, whisking until smooth.
7. Pour the batter into 4 (6-ounce) ramekins or small cups.
8. Place the ramekins on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes or until the edges are set, but the centers are still slightly jiggly.
10. Remove from the oven and let cool in the ramekins for 1-2 minutes.
11. Run a knife around the edges to release the cakes, then invert onto plates.
12. Serve immediately, with a scoop of keto vanilla ice cream or whipped cream if desired.

# Tips
- To ensure the cakes are cooked to the right consistency, check them after 12 minutes. If the edges are set, but the centers are still slightly jiggly, they're ready.
- If you prefer a gooier center, bake for 10-11 minutes. If you prefer a firmer center, bake for 15-16 minutes.
- These cakes are best served immediately, but they can be refrigerated for up to 2 days or frozen for up to 2 months. Simply thaw and reheat in the microwave or oven.

Macro breakdown (approximate)
Per serving (1 cake):

- Calories: 320
- Protein: 6g
- Fat: 28g
- Carbohydrates: 5g
- Fiber: 2g
- Net carbs: 3g

Enjoy your keto chocolate lava cakes!

No Added Sugar Vanilla Ice Cream

Ingredients:

- 2 cups heavy cream
- 1 cup full-fat coconut milk
- 1/2 cup granulated sweetener (such as Swerve, Erythritol, or Monk Fruit Sweetener)
- 1 tsp vanilla extract
- Pinch of salt

Equipment:

- Ice cream maker (optional)
- Blender or food processor
- Mixing bowl
- Freezer-safe container with lid (if using the "no-churn" method)

Instructions:

*Option 1: Using an Ice Cream Maker*
1. In a mixing bowl, combine the heavy cream, coconut milk, granulated sweetener, vanilla extract, and salt. Mix well until the sweetener is fully dissolved.
2. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.
3. Remove the mixture from the refrigerator and pour it into your ice cream maker.
4. Follow the manufacturer's instructions to churn the ice cream. This should take about 20-30 minutes, depending on the type of ice cream maker you have.
5. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.

*Option 2: No-Churn Method*
1. In a blender or food processor, combine the heavy cream, coconut milk, granulated sweetener, vanilla extract, and salt. Blend the mixture on high speed until it's smooth and creamy, stopping to scrape down the sides of the blender as needed.
2. Pour the mixture into a freezer-safe container with a lid. Cover the container with plastic wrap or aluminum foil and place it in the freezer.
3. Every 30 minutes, remove the container from the freezer and blend the mixture again with a fork or whisk to break up any ice crystals that have formed. This is called "tempering" the mixture, and it will help the ice cream to be smooth and creamy. Repeat this process for 2-3 hours, or until the ice cream has reached the desired consistency.

# Tips and Variations
- For a creamier ice cream, use more heavy cream and less coconut milk.
- Add a pinch of salt to enhance the flavor and texture of the ice cream.
- Use different flavor extracts, such as almond or coffee, to create unique flavor combinations.
- Add some chopped nuts, chocolate chips, or shredded coconut to the mixture for added texture and flavor.

Low Carb Buns

Ingredients
- 3 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 3/4 cups almond flour
- 1 tablespoon baking powder
- 2 large eggs
- Sesame seeds for topping (optional)

Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the shredded cheese and cream cheese. Microwave until the cheese is mostly melted, then whisk until smooth.
3. Let the cheese mixture cool slightly, then transfer it to a food processor. Add the almond flour, baking powder, and eggs. Pulse until a thick dough forms.
4. Divide the dough into 6 portions and shape each into a ball. Flatten each ball slightly into a bun shape.
5. Place the buns on the prepared baking sheet, leaving about 1 inch of space between each bun. Brush the tops with the remaining egg and sprinkle with sesame seeds if desired.
6. Bake for 14-17 minutes, or until the buns are golden brown.

These keto buns are perfect for burgers, sandwiches, or just snacking on their own. They're soft, fluffy, and deliciously cheesy. Give them a try and let me know what you think!

Delicious Beef Burgers

Ingredients:
- 4 premade keto burger buns (ensure they are within your daily keto macros)
- 500g minced beef (80/20 or 70/30 lean to fat ratio works well)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 slices of cheese (optional, but choose a keto-friendly cheese like cheddar, mozzarella, or feta)
- Lettuce, tomato, avocado, pickles, and any other keto-friendly toppings you like.

Instructions:
1. Preheat a grill or frying pan to medium-high heat.
2. In a large bowl, combine the minced beef, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and paprika. Mix well with your hands or a spoon until just combined. Don't overmix.
3. Divide the beef mixture into 4 equal parts (8 for smash burgers) and shape each part into a ball. Flatten each ball slightly into a patty.
4. Grill the patties for about 4-5 minutes per side, or until they're cooked to your desired level of doneness. For medium-rare, cook for 3-4 minutes per side.
5. While the burgers are cooking, toast the premade keto burger buns on the grill or in a toaster.
6. Once the burgers are done, assemble the burgers by spreading a slice of cheese (if using) on the bottom bun, followed by a cooked patty, some lettuce, tomato, avocado, pickles, and any other toppings you like. Top with the top bun.
7. Serve immediately and enjoy your delicious keto beef burgers!

Macro breakdown (approximate):
Per serving (1 burger):

- Calories: 540
- Protein: 34g
- Fat: 44g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g

Note: The macro breakdown will vary depending on the specific ingredients and portion sizes.

Keto-friendly Crème Brûlée Recipe:

Ingredients:
- 3 large egg yolks
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) full-fat coconut milk
- 1/4 cup (60 g) granulated sweetener (e.g., Swerve, Erythritol, or Monk Fruit Sweetener)
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.25 ml) salt
- 1/4 cup (60 g) granulated sweetener (for caramelizing)

Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, whisk together egg yolks, heavy cream, coconut milk, granulated sweetener, vanilla extract, and salt.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
4. Strain the mixture into 4-6 ramekins or small baking dishes.
5. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
6. Bake for 25-30 minutes or until set.
7. Remove from the water bath and let cool to room temperature.
8. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
9. Just before serving, sprinkle a thin layer of granulated sweetener over the top of each ramekin.
10. Caramelize the sweetener with a kitchen torch or under the broiler.

Tips and Variations:
- For a more golden-brown caramel, use a kitchen torch.
- If using the broiler, keep an eye on the caramelization process to avoid burning.
- You can flavor the crème brûlée with different extracts, such as almond or coffee, for a unique twist.
- To ensure the crème brûlée sets properly, it's crucial to cook the mixture to the correct temperature and to not overbake.

Nutritional Information (per serving):

- Calories: 320
- Protein: 3g
- Fat: 32g
- Carbohydrates: 5g
- Fiber: 0g
- Net Carbs: 5g

Enjoy!

Keto Sponge Cake with Whipped Cream and Strawberries:

Keto Sponge Cake

Ingredients:
- 3 large eggs, at room temperature
- 1/2 cup (100g) granulated sweetener (e.g., Swerve, Erythritol, or Monk Fruit Sweetener)
- 1/2 cup (60g) almond flour
- 1/4 cup (30g) coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract

Instructions:
1. Preheat oven to 350°F (180°C) and grease two 8-inch (20cm) round cake pans.
2. In a large mixing bowl, beat eggs until light and fluffy.
3. Gradually add sweetener and beat until well combined.
4. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
5. Gradually add dry ingredients to egg mixture, beating until smooth.
6. Add vanilla extract and mix well.
7. Divide batter evenly between prepared pans.
8. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Whipped Cream

Ingredients:
- 1 cup (240ml) heavy cream
- 2 tablespoons granulated sweetener (e.g., Swerve, Erythritol, or Monk Fruit Sweetener)
- 1 teaspoon pure vanilla extract

Instructions:
1. In a large mixing bowl, beat heavy cream until soft peaks form.
2. Gradually add sweetener and beat until stiff peaks form.
3. Add vanilla extract and mix well.

Assembly

1. Once cakes are completely cool, place one cake layer on a serving plate.
2. Spread a layer of whipped cream on top of the cake.
3. Arrange sliced strawberries on top of whipped cream.
4. Place second cake layer on top and dust with powdered sweetener (optional).

Macro Breakdown (approximate):
Per serving (1 slice):

- Calories: 320
- Protein: 6g
- Fat: 28g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g

Enjoy your delicious keto sponge cake with whipped cream and strawberries!

Keto Chocolate Cake with Chocolate Ganache

Keto Chocolate Cake

Ingredients:
- 2 cups almond flour
- 1 cup granulated sweetener (such as Swerve or Erythritol)
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt

Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour, granulated sweetener, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Ganache

Ingredients:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 2 cups dark chocolate chips (at least 85% cocoa)
- 1 teaspoon vanilla extract

Instructions:
1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. Remove the cream from the heat and pour it over the dark chocolate chips in a heatproof bowl.
3. Let it sit for 2-3 minutes before stirring until the chocolate is melted and smooth.
4. Add the unsalted butter and vanilla extract, and mix until well combined.
5. Allow the ganache to cool and thicken before using it to frost the cake.

Assembly
1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a thick layer of chocolate ganache on top of the first layer.
3. Place the second layer on top and frost the entire cake with the remaining ganache.

Nutrition Information (per serving)
- Calories: 540
- Protein: 12g
- Fat: 48g
- Carbohydrates: 10g
- Fiber: 5g
- Net Carbs: 5g

Tips and Variations
- To ensure the cake is fully cooked, check the internal temperature with a thermometer. It should read 190°F (88°C).
- If you prefer a lighter texture, you can add an extra egg white to the batter.
- For an extra-rich flavor, you can add a teaspoon of instant coffee powder to the batter.

A hearty keto breakfast! Keto Waffles with Bacon and Eggs:

Ingredients:

- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated sweetener (e.g., Swerve or Erythritol)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted coconut oil or unsalted butter
- 4 slices of streaky bacon
- 2 eggs

Instructions:
1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, combine the almond flour, coconut flour, granulated sweetener, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and melted coconut oil or unsalted butter.
4. Add the wet ingredients to the dry ingredients and stir until combined. The batter should still be slightly lumpy.
5. Pour about 1/4 cup of the batter onto the center of the waffle iron and spread it out to the edges.
6. Cook the waffle for 3-5 minutes, or until it's golden brown and crispy. Repeat with the remaining batter.
7. While the waffles are cooking, cook the bacon slices in a pan over medium heat until crispy.
8. Fry the eggs in the same pan as the bacon.
9. Serve the waffles with the bacon, fried eggs, and your favorite toppings (e.g., syrup, avocado, sour cream, or shredded cheese).

Macros:
- Calories: 740
- Protein: 43g
- Fat: 64g
- Carbohydrates: 5g
- Fiber: 2g
- Net carbs: 3g

Note: The macros are approximate and may vary based on the specific ingredients and portion sizes used.

Low Carb Waffles with fresh berries, no added sugar syrup and whipped cream

Ingredients:

- 2 cups almond flour
- 1/2 cup granulated sweetener (e.g., Swerve, Erythritol)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Fresh berries (e.g., strawberries, blueberries, raspberries)
- Sugar-free syrup (e.g., maple-flavored syrup sweetened with Stevia or Erythritol)
- Whipped cream (made with heavy cream and a sweetener like Stevia or Erythritol)

Instructions:

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, combine the almond flour, granulated sweetener, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil or butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. The batter should still be slightly lumpy.
5. Pour about 1/4 cup of batter onto the center of the waffle iron and spread it out to the edges.
6. Cook the waffle for 3-5 minutes, or until it's golden brown and crispy. Repeat with the remaining batter.
7. Serve the waffles hot with fresh berries, sugar-free syrup, and whipped cream.

Macros per serving (1 waffle with toppings):
- Calories: 540
- Protein: 12g
- Fat: 48g
- Carbohydrates: 10g
- Fiber: 5g
- Net Carbs: 5g

Note:
- The macros will vary depending on the specific ingredients and portion sizes used.
- Make sure to choose sugar-free syrup and whipped cream to keep the carb count low.
- Fresh berries are a great source of fiber and antioxidants, but be mindful of the carb count. A serving size of berries is about 1/2 cup.

Keto Creamy Chicken Thigh Casserole

Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms (button, cremini, or shiitake), sliced
- 1 cup grated cheddar cheese (make sure it's a keto-friendly, full-fat version)
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (again, choose a full-fat, keto-friendly option)

Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 3-4 minutes.
5. In a large mixing bowl, combine the cooked chicken, mushroom mixture, grated cheddar cheese, heavy cream, thyme, salt, and pepper. Mix well to combine.
6. In a greased 9x13-inch baking dish, arrange half of the chicken and mushroom mixture in the bottom of the dish. Top with half of the shredded mozzarella cheese. Repeat the layers, starting with the remaining chicken and mushroom mixture, then the remaining mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is heated through.
9. Remove from the oven and let it cool for a few minutes before serving.

Macro breakdown (approximate)
Per serving (assuming 6-8 servings):

- Calories: 540-720
- Protein: 37-50g
- Fat: 45-60g
- Carbohydrates: 5-7g
- Fiber: 1-2g
- Net carbs: 4-5g

Note: The macro breakdown may vary depending on the specific ingredients and their brands used.

Enjoy your delicious keto creamy chicken thigh casserole!

Delcious Keto Meatlovers Pizza

Keto Pizza Dough Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup melted mozzarella cheese
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar-free pizza seasoning (optional)

Keto Meat Lovers Pizza Toppings:
- 8 slices of pepperoni
- 8 slices of chorizo
- 8 slices of bacon
- 1 cup of shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- Fresh mozzarella balls (about 8-10)

Instructions:
1. Preheat the oven to 425°F (220°C) with a pizza stone or baking sheet inside.
2. In a large mixing bowl, combine the almond flour, coconut flour, Parmesan cheese, and salt.
3. Add the melted mozzarella cheese, egg, olive oil, and pizza seasoning (if using) to the dry ingredients. Mix until a dough forms.
4. Knead the dough for 2-3 minutes until it becomes smooth and pliable.
5. Divide the dough into 2-4 equal portions, depending on the size of pizza you prefer.
6. Roll out each portion into a thin circle, about 1/4 inch thick.
7. Transfer the dough to the preheated pizza stone or baking sheet.
8. Top the dough with the pepperoni, chorizo, bacon, shredded mozzarella cheese, and shredded cheddar cheese.
9. Place the fresh mozzarella balls randomly around the pizza.
10. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Remove the pizza from the oven and let it cool for a few minutes.
12. Slice and serve immediately!

Macro Breakdown (approximate):
Per serving (1 slice):

- Calories: 560
- Protein: 36g
- Fat: 47g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g

Note: The nutritional information is an estimate and may vary based on the specific ingredients and portion sizes used.

Delicious Keto Omelet

Ingredients:

- 2 large eggs
- 1/2 avocado, diced
- 1 medium tomato, diced
- 4 slices of streaky bacon
- 1/4 cup grated cheese (cheddar or mozzarella work well)
- Salt and pepper to taste
- Cooking oil or butter for greasing the pan

Instructions:

1. Crack the eggs into a bowl and whisk them together. Season with salt and pepper.
2. Heat a non-stick pan over medium heat and add a small amount of oil or butter.
3. Pour in the eggs and let the omelet cook until the edges start to set.
4. Add the diced avocado, tomato, and cooked bacon to one half of the omelet.
5. Sprinkle the grated cheese over the top.
6. Use a spatula to gently fold the other half of the omelet over the filling.
7. Cook for another minute, until the cheese is melted and the omelet is cooked through.
8. Slide the omelet out of the pan onto a plate and serve hot.
9. Optional garnishes: Parsley, chives or spring onions.

Macro breakdown (approximate):

- Calories: 540
- Protein: 37g
- Fat: 45g
- Carbohydrates: 6g
- Fiber: 4g
- Net carbs: 2g

This keto omelet is a nutrient-dense breakfast option, packed with healthy fats, protein, and fiber. Enjoy!

Keto Lemon Tart

Ingredients:

For the Crust:
- 2 cups almond flour
- 1/2 cup granulated sweetener (such as Swerve or Erythritol)
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt

For the Filling:
- 3 large egg yolks
- 1/2 cup granulated sweetener (such as Swerve or Erythritol)
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup melted coconut oil
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, mix together the almond flour, granulated sweetener, and salt. Add the melted coconut oil, eggs, and vanilla extract. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Roll out the crust: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4. Bake the crust: Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
5. Prepare the filling: In a large bowl, whisk together the egg yolks, granulated sweetener, and lemon juice until well combined. Add the melted coconut oil, lemon zest, and vanilla extract. Whisk until smooth.
6. Pour the filling: Pour the lemon filling into the cooled tart crust.
7. Bake the tart: Bake the tart for 20-25 minutes, or until the filling is set and the edges are lightly golden.
8. Cool and serve: Let the tart cool to room temperature. Refrigerate for at least 2 hours before serving.

Tips and Variations:
- To ensure a smooth filling, make sure to whisk the egg yolks and sweetener until well combined.
- Use a high-quality lemon extract for an intense lemon flavor.
- If you prefer a more golden crust, brush the crust with a beaten egg before baking.
- Experiment with different flavor combinations, such as adding a hint of lavender or a sprinkle of sea salt on top.

Nutrition Information (approximate):
Per serving (1 slice, 1/12 of the tart)

- Calories: 320
- Protein: 6g
- Fat: 28g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g

Enjoy your delicious keto lemon tart!

Keto Chocolate Chip Hot Cross Buns

Ingredients:

- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated sweetener (e.g., Swerve, Erythritol)
- 1/4 cup melted coconut oil
- 3 large eggs
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast (sugar-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup sugar-free chocolate chips (e.g., Loving Earth, ChocZero)
- Keto-friendly glaze (see below)
- Cross topping (see below)

Keto Glaze:

- 1/4 cup powdered sweetener (e.g., Swerve, Erythritol)
- 2 tablespoons heavy cream or full-fat coconut milk
- 1/2 teaspoon vanilla extract

Cross Topping:

- 1/4 cup almond flour
- 1/4 cup granulated sweetener
- 1/4 cup melted coconut oil

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, granulated sweetener, and salt.
3. In a separate bowl, whisk together melted coconut oil, eggs, yeast, cinnamon, nutmeg, and cloves.
4. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
5. Fold in the chopped nuts (if using) and sugar-free chocolate chips.
6. Knead the dough for 5-7 minutes until smooth and elastic.
7. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and then flatten slightly into a bun shape.
8. Place the buns on the prepared baking sheet, leaving about 1 inch of space between each bun.
9. To make the cross topping, mix the almond flour, granulated sweetener, and melted coconut oil in a small bowl. Divide the mixture into 6-8 equal pieces and roll each piece into a thin rope.
10. Place a rope across each bun, forming a cross shape.
11. Bake the buns for 15-20 minutes, or until golden brown.
12. While the buns are baking, prepare the keto glaze by mixing the powdered sweetener, heavy cream, and vanilla extract in a small bowl.
13. Once the buns are done, remove them from the oven and let cool for 5 minutes.
14. Drizzle the keto glaze over the warm buns.

Nutrition Information (approximate)
Per serving (1 bun):

- Calories: 420
- Protein: 7g
- Fat: 34g
- Carbohydrates: 10g
- Fibe

Delicious healthy Coconut Bliss Balls
These tasty treats are guilt free and easy to make!

Keto Chocolate Tart

#DeliciousKetoRecipes
Facebook group: https://www.facebook.com/groups/819316917056836

Ingredients:
Crust
1½ cups or 6 oz. almond flour
½ cup or 1½ oz. cocoa powder
1⁄3 cup or 2½ oz. monk fruit
6 tbsp coconut oil, melted
Filling
230g or 8 oz. (1¾ cups) dark dairy-free sugar-free dark chocolate
170g or 6 oz. full fat coconut cream

Instructions:
Crust
1. Preheat the oven to 175°C (350°F).
2. Grease a fluted 24 cm (9.5-inch) tart pan.
3. Place the dry crust ingredients in a mixing bowl.
4. Add the coconut oil to the dry ingredients and mix well until completely combined.
5. Scrape the mixture into the pan and spread the mixture until it is evenly covering the bottom and sides.
6. Bake for 12 minutes. Once baked, remove from the oven and allow it to cool while you prepare the filling.

Filling
1. To make the filling, chop the chocolate into small pieces and place in a heatproof bowl.
2. Heat the coconut cream in a small saucepan, over medium-low heat until just starts to bubble, whisking occasionally.
3. Remove the coconut cream from the heat and pour over the chocolate.
4. Let the mixture sit for two minutes, without touching it.
5. Whisk the ganache until it is smooth and glossy.
6. Let it cool slightly before pouring into the tart shell.
7. Place the tart in the fridge overnight to set.
8. Decorate by dusting with whipped cream and strawberries.

Please see below for the link to the recipe.
https://how2doketo.com/keto-strawberry-cheesecake/#recipe
Modifications:
Allulose is not easily found in Australia so I used monk fruit (3/4 of what the recipe called for).
Base:
1. I used butter instead of shortening
2. Add 1/4 cup of dessicated coconut
3. Baked on 180 °C until golden on top and around edges, cool fully before adding cheesecake filling.
Filling:
Place 3 tablespoons of water in a small bowl and sprinkle 1 tablespoon of gelatin on top and allow to bloom for 10 mins. Place 2 cups of frozen strawberries in a saucepan on low heat and add 1/4 cup of sugar substitute of choice (more or less depending on reference) until it starts to boil and the strawberries are soft. Turn off the heat and add gelatin mixture, stir until dissolved. Strain the liquid from the strawberries and allow to cool fully. Add the strawberries to the cheesecake mixture. Add the jelly on top of the cheesecake mixture once slightly set and then set fully before decorating.

Enjoy 😍😁

Decadent Keto Chocolate Mousse Cake
#DeliciousKetoRecipes
Recipe from: https://www.facebook.com/groups/819316917056836

Makes 8 servings

Ingredients:
300g cream cheese, room temperature
325ml cream
2 teaspoon vanilla extract
1/4 cup almond meal
2 tablespoon monk fruit
2 tablespoon cacao
1/2 cup powdered replacement sugar (I like to use monk fruit)
15g gelatin
2 x pinch of salt

Instructions:
1. Preheat oven to 180°C/360 farenheit.
2. Lightly spray moulds/muffin pan (needs to be a deep muffin pan).
3. In a bowl, mix together the almond meal, gelatin, a pinch of salt, 3 tablespoons of cream, 2 tablespoons of monk fruit and 50g cream cheese.
4. Divide the mixture by eight and evenly place at the bottom of the moulds. Place in the oven and cook for 10-15mins until lightly golden on top. Once cooked, allow to fully cool down.
5. In a bowl, add the cream cheese and beat for a few minutes on high until light and creamy.
6. Add the remaining cream and whip for one minute on high until well combined.
7. Add 1 teaspoon vanilla extract, pinch of salt, cacao powder and powdered replacement sugar and beat for a further 2 minutes on high until light and fluffy.
8. Add the chocolate mousse to the fully cooled base and then place in the freezer to set overnight.
9. Remove from the moulds/muffin pan and place in a airtight container.
10. When ready to eat, simply remove the amount required from the freezer and put it in the fridge to defrost for two hours before serving. Serve with whipped cream and a drizzle of your favourite no sugar caramel/chocolate sauce.

Enjoy!

Macros per serve:
Calories: 348
Carbs: 6.1g
Fats: 31.9g
Protein: 8.8g

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Your One-Stop Recipe Destination

All Recipes

Dairy-Free

Keto & Low Carb

Diabetic Friendly

Vegan

Pescatarian

Vegatarian

Mediterranean

Gluten-Free

Paleo

Latest Articles

Exploring the Flavors and Nutrition of Vegan Baigan Aloo Curry Recipe

Exploring the Rich Flavours of Creamy Chicken and Mushroom Fettuccine

The Delicate Art of Making Perfect Jam-Filled Donuts

Recipe Videos

Chia Seed Parfait

Coconut Bliss Balls

Soft Low Carb Bread

Keto Vegan Chocolate Tart

Bacon and Egg Loaf

Keto Strawberry Yoghurt Parfait