Tag: keto recipe

Protein Lemon Squares

Check out this new dessert recipe that tastes absolutely delicious!

Ingredients

  • 1 Cup fat-free vanilla Greek yogurt
  • 1/2 Cup lemon juice
  • 1/2 Cup egg whites
  • 1 Teaspoon vanilla extract
  • The zest of one lemon see note below
  • 1 package sugar-free lemon pudding, Jell-O brand
  • 1/2 Cup Splenda, the kind for baking, or use Stevia, which I would recommend.
  • 1 Cup flour of your choice regular, a low carb mix etc I recommend an almond/coconut blend
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup vanilla Pro-3 protein
  • 1/2 Cup no-sugar added blackberry jam

Directions

  1. Preheat the oven to 350 degrees Fahrenheit and take your jam out of the fridge so that it sits at room temperature. This makes it a lot easier to drizzle.
  2. Get your lemon zest ready. Set a bowl down to collect the zest. Then use the lemon zester to scrape off the yellow part of the peel. If you’re using a cheese grater, rub the lemon in one direction, against the sharp edges of the holes. You only want to collect the yellow part, so turn the lemon as you go, letting the zest fall into the bowl.
  3. In a medium mixing bowl, combine yogurt, lemon juice, vanilla extract, lemon zest, and egg whites. Set aside.
  4. In a separate mixing bowl, combine flour, baking soda, Splenda or Stevia, protein powder, and sugar-free lemon pudding.
  5. Mix both bowls together thoroughly. Pour into your baking dish. With a spoon, drizzle several lines across the top of your batter. Using a knife, make whatever pattern you’d like on top but be sure to push the jam into the batter a bit.
  6. Pop the pan into the oven for 30 minutes or until you poke it with a toothpick, and it comes out clean. Everyone’s oven is different so keep an eye on it. Allow a couple minutes to cool before eating, that jam gets pretty hot. Cut into 9 pieces and enjoy!
Lemon Squares

Low Carb Taco Casserole

Taco Casserole 2

Here is an awesome recipe I found the other day that I wanted to share with you guys. Here goes….Check it out!

Taco Casserole Ingredients

  • 1 3/4 pounds ground beef
  • 1 chopped onion
  • 4 chopped tomatoes, large
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 2 Anaheim peppers
  • 1 cup grated high-quality sharp Cheddar

Ingredients for Tortillas

  • 1/4 cup coconut flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup water
  • 4 eggs
  • 3 tablespoons Avocado Oil or Coconut Oil

Directions

In a large skillet, heat a drizzle of oil and saute the onion until soft, 5 minutes. Add the ground beef. As it cooks, season with chili powder, cumin, garlic powder, dried oregano, sweet paprika and salt. When the meat is almost cooked, stir in the tomatoes. Turn off heat and set aside.

For the anaheim peppers, set the peppers over the flame of a gas stove, or under a broiler. Cook the peppers, turning as needed, until the entire pepper is blackened. Put the peppers in a sealed bag or container to steam and cool; rub the blackened skin off with your fingers. Chop, then mix in with the meat.

In a small bowl, whisk together the coconut flour, tapioca flour, cumin, chili powder and salt.

In a large bowl, whisk together the water, eggs, and oil. Slowly add the coconut flour mixture to the wet ingredients, whisking constantly to eliminate clumps.

Heat a tablespoon of avocado oil over medium heat in a non-stick skillet. Pour a little less than 1/4 cup batter in the hot pan. Let the batter sit untouched for one minute then put a lid on the pan and cook one minute more. Flip the tortilla and fry for 1 to 2 more minutes. Continue frying tortillas until the batter is used up, making sure there is always a thin layer of warm avocado oil or coconut oil in the pan.

Preheat oven to 375 °F

Coat the bottom of a 2 quart square or round baking dish with a little oil. Add a layer of 4 tortillas. Cover with half of the ground meat. Add another layer of tortillas. Cover with more ground meat and the grated cheese.

Bake 30 minutes. Let sit 10 minutes before cutting. 

Optional: Add lettuce, tomatoes, and diced avocado as toppings once casserole is baked and cool. Enjoy!

Low Carb Cashew Turmeric Chicken Salad

Being I am a huge fan of chicken salad I needed to find a good low carb recipe for this to help fill in the void. This one definitely hit the spot on flavor. Check this out!

Low Carb

Chicken Salad Ingredients

  • 3 cups chopped, cooked chicken, approx. 1lb
  • 6 tablespoons cashew cream
  • 2 teaspoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons coconut aminos
  • 3/4 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 1 inch piece of turmeric root, peeled and grated
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon salt
  • 2 ribs celery, finely chopped
  • 1 shallot, finely chopped
  • Cracked black pepper

Cashew Cream Ingredients

  • 1 cup whole, raw, unsalted cashews
  • 1/2 cup water

Directions

First soak cashews at least 4 hours or overnight in cold water. Drain and rinse.

Put the cashews and 1/2 cup water in a high-powered blender. Blend for 1 to 2 minutes, scraping down the sides as needed, until the consistency is similar to whipped cream. The texture should be very creamy with no bits of nut left at all.

Next, in a small bowl, whisk together 6 tablespoons of cashew cream, plus the lemon juice, apple cider vinegar, coconut aminos, Dijon, olive oil, turmeric root, parsley and salt.

In a large bowl, mix together the chicken, dressing, celery and shallot, and add all the other ingredients in together. Once mixed evenly you can add black pepper if you like to taste. That’s it! Enjoy! Really the hardest part with this recipe is prepping the cashews ahead of time for later use. Other than that this is a breeze to make, and it tastes amazing. Give it a shot.