ketorecipepics

Bacon cheddar cheese ball

https://www.aheadofthyme.com/bacon-cheddar-cheese-ball/

Tilapia pan-fried in ghee, with riced cauliflower simmered in chicken bone broth

Creamy Kale and Eggs with Goat Cheese

Recipe:

1/2 cup chicken broth (can substitute vegetable broth or even water)

2 cups frozen chopped kale

1 oz cream cheese, cubed

1 Tbsp butter

3 eggs

1/4 cup goat cheese crumbles

Salt and pepper to taste

Instructions:

Add broth to sauce pan, turn to high heat and bring to boil.

Add frozen kale and reduce to medium heat. Cook 5 mins, stirring occasionally to fully integrate. I add a dash of salt here.

Transfer kale and broth mixture to medium skillet over low heat. Add cubes of cream cheese, and use spatula to smash and mix cream cheese to fully integrate.

Draw creamy kale mix to edges of the pan to make room in the middle. Add the butter to center and turn heat to medium to melt.

Once butter is melted, add the eggs (I find it helpful to have previously cracked all 3 eggs into one small bowl so they can be added all at once).

Cook on medium for 1 min, then reduce heat to low. Use spatula to drag through any bubbles (do not break yolk), and to pull egg whites into surrounding kale mix to allow for thorough cooking.

Cook on low for 2-3 min.

Sprinkle goat cheese crumbles over entire surface. Dash with black pepper. Cover with lid and cook additional 2-3 min on low to allow steam to continue cooking eggs and to melt the cheese.

If it seems like eggs might overcook, turn heat off or very low, and just let the pan sit so cheese gets gooey.

Carefully transfer to plate with spatula. And enjoy!

Notes-
•Cooking times reflect electric stove top which remains heated. Cooking times may vary

•Could probably do all actions in the skillet to reduce to one pan.

•Goat cheese adds saltiness, so be mindful of adding too much salt

•Fresh kale would probably work as well, just make sure it's thoroughly chopped

•Could substitute feta or any other cheese to top

Stearic Acid-Enhanced Chocolate and Sugar-Free Keto Strawberries and Cream.

●Stearic Acid Enhanced Chocolate:

•5 squares of 95% Cocoa Lindt Dark Chocolate
•1 Tbsp heavy cream
•1 wafer cocoa butter
•1 Tbsp powdered erythritol
•4 Tbsp stearic acid (food grade)

Gently melt chocolate and cocoa butter over low heat. Add heavy cream and erythritol and stir til blended. Keep on low heat to maintain fluid consistency.

In another pan, melt stearic acid over medium-high, lowering to medium once melting is almost complete. Then turn to low to cool slightly.

Return chocolate to medium heat, and slowly pour melted stearic acid into chocolate. Stir until fully blended, reducing heat to low or off. Once completely mixed, pour into silicon chocolate molds and place in fridge to cool.

●Sugar-free strawberries and cream:

•200 g strawberries
•1/4 cup heavy cream
•1 Tbsp powdered erythritol
•1/2 tsp lime juice

Coarse chop strawberries and place in freezer safe container.

In a small bowl, blend erythritol into heavy cream.

Add lime juice and blend.

Pour mixture over strawberries and stir. Or add lid and shake.

Place into freezer. Remove before fully frozen, or unthaw to creamy before eating.



Read more about the benefits of stearic acid:
https://medium.com/in-fitness-and-in-health/why-stearic-acid-is-one-of-the-most-important-fats-for-metabolic-health-4b8ee117dfa9

Finally picked up some cocoa butter to try in my morning hot cacao!

Recipe below.

1st pic: my breakfast beverage surrounded with all the ingredients except water

2nd pic: the cocoa butter melting in the rich coconut milk

3rd pic: adding the raw cacao to the spiced coconut and cocoa butter blend



Hot Cacao with Cocoa Butter (keto and vegan!)

1/2 Cup Thai coconut milk (the rich kind sold for cooking, not the thin milk alternative)

1 oz cocoa or cacao butter

~1 Tbsp sweetener (I used a monk fruit/erythritol blend) to taste

1/2 tsp vanilla extract

1/4-1/2 tsp Vietnamese cinnamon

1/8 tsp cayenne pepper (more to taste, or omit)

Pinch of salt

3 Tbsp raw cacao powder

1 Cup hot water

Add coconut milk and cocoa butter to small sauce pan and warm with medium heat, stirring occasionally as butter melts.

Once blended, turn heat to low or off and add all ingredients except the cacao powder and hot water. Stir to blend.

Add cacao powder to warm (but not hot) liquid in pan, and stir to blend, making sure to smash any chunks.

It's important to not overheat raw cacao to maintain its high nutrient quality.

Once well mixed add the hot water and return heat to medium just long enough to make hot to drink.

Pour into large mug and enjoy!

When Sprouts has smoked trout you make smoked trout and eggs (scrambled with cream cheese, red onion, and dill, with capers)!

Low-Carb Tuna Casserole from

Delicious! And easy to make.

Get the full recipe here: http://healthyrecipeblogs.com/low-carb-tuna-casserole.

I divided the finished recipe in half prior to baking, for two single-servings, and baked the half recipe in a mini loaf pan, broiling for a few min at the end. I paired it with sauteed zucchini.

Simple Garlic Shrimp

I was so happy to find I already had all the ingredients to make this simple and delicious recipe (except fresh parsley - I only had dried, but it turned out just fine!). The caper brine is a nice touch!

It was soooo good with riced cauliflower!

https://www.allrecipes.com/recipe/220597/simple-garlic-shrimp/

Dill Onion Chaffle

2 Egg Whites
1 Egg
1 1/2* cup Mozzarella (finely shredded)
1 oz Cream Cheese (softened)
1 Tbsp Almond Flour
1/3 cup Red Onion, thinly sliced
1/2 tsp Baking Powder
3/4 tsp Dill W**d
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1/4 tsp Salt (optional)

Makes 6 mini chaffles

*For extra crispness sprinkle additional mozzarella directly onto waffle iron before and after adding batter.

Coconut Cream Coffee w/ Tea Towels

I used to make my morning 'keto coffee' with 1 Tbsp of unrefined coconut oil and 1 Tbsp of grass-fed butter. I've since modified it and I like this more, using 1/2 cup Thai coconut cream instead.

Thai coconut cream is rich in flavor, is a whole food, vegan, dairy-free, and still very high in good mct fat while remaining very low in carbohydrates.

1/2 cup of coconut cream contains about 200 cal, 20g of fat, 2g net carbs, and 2g protein.

Different brands can vary slightly, so check the label. Also make sure you're getting Thai coconut cream and not Thai coconut milk, as the cream has a higher fat content.

I use 5 Tbsp coarse ground coffee. Add 2 c bolling water directly to the coffee and let sit and brew for 5 min.

Then I filter it using this modified 'pour-over' method with a funnel and a pre-wetted tea towel, pouring the coffee directly onto the coconut cream in Nutribullet large cup.

Wash out any leftover coffee grounds in the mug. Then blend the coffee and coconut cream for 20 secs. Return mixture to mug and enjoy!

No-Dressing-Needed Salmon Salad

Salad of mixed super greens, sliced red onion, halved cherry tomatoes, sesame seeds, and 4 sheets of wasabi-flavored seaweed snacks, crumbled.

Crack black pepper onto 4oz salmon filetn each side. Pan fry salmon filet in oil of your choice, on medium heat. I use either coconut oil or reclaimed bacon fat. 3-4 min skin up, 2-3 min skin down.

Place cooked filet skin side up on aluminum foil and pour 1 Tbsp sesame oil then 1 Tbsp soy sauce onto skin. Add a little of the used pan oil as well if desired. Tent the filet in the foil for 1 min.

Add filet to salad and pour in all the liquid from the foil.

Top with black pepper. Some salt might be needed if desired. Break up salmon filet with fork, mix around, and enjoy!