Tag Archives: keto

Keto-friendly muffins

6 Jul

mg_0831

These muffins are basically protein and fat, which is great for the keto diet. I have never made them before and just about to start on the first batch. I will update once I try them.

Update: these are delicious. They remind me of macaroons a bit. I would use a tiny bit more Splenda if we weren’t as strict about our diet as we are. For maintenance, I am sure that would be fine. We’ve been having one of these a day for breakfast for the last couple of days and they hold us up until lunch decently enough.

Ingredients:

  • 2 cups almond flour
  • 1+1/2 cup coconut flakes + as much as you like to sprinkle on top
  • 2 eggs
  • ½ cup cream or better yer ½ cup coconut milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • Smallest amount of vanilla extract
  • 1 tablespoon vegetable oil
  • 7- 9 packets of Splenda
  • 2 tablespoon of sparkling water
  • Walnuts – optional

Directions:

As always with mix the drys and the wets(except the sparkling water) separately, then add the drys into the wets, make a smooth mixture. When you have a rather dry dough-like mixture then add the sparkling water and bring the mix to a more runny texture. If you like you can add some crushed walnuts too.

Pour the muffin mixture into cupcake cups. Add as much as you like into the cups, as we do not use normal flour here, the baking powder won’t make the chunky almond flour rise too much.

Before putting in the oven, sprinkle some coconut shavings on the muffins. They will get crunchy on top and add a different texture into the muffins.

Bake at a pre-heated oven at 350F for 10 – 15 minutes. Varrying from oven to oven, check at 10 minutes, poke the muffins with a tooth pick and if it comes out dry you are good to go, if there is still. Some wetness or you want to bake them more to make the tops  darker color,  bake for another 5 minutes.

These muffins are very fulfilling and they are so good at tea time or any time you want some low carb snack/dessert.

Original recipe here

Nutritional information:

1 serving (1 muffin – based on the dough being spread between 12 muffins)

195 calories

Fat: 18 g

Carb: 2 g

Prot: 5 g

 

DH and I starting Keto today

6 Jul

burger-wrap

And this was our first Keto meal. I have to say it was very delicious! I can hardly believe it was a diet meal at all :).

Ingredients:

4 oz beef patty

lettuce (I used romaine, but iceberg would probably work better for wrapping)

bacon (1 slice)

1 TBSP blue cheese dressing

1/4 avocado / sliced

Directions:

Salt and pepper both sides of the the burger patty before cooking. Grill the patties (I like to grill to avoid extra calories from grease and oil). Prepare bacon how you like it (chewy or crispy). Put avocado, bacon, blue cheese on top of the cooked beef patty and wrap it with lettuce. Enjoy!

Nutritional information for the meal:

353 calories

Fat: 23.76 g

Carbs: 8.74 g

Protein: 26.3 g

The recipe was found here

Kielbasa and Cabbage Skillet

5 Jun
Kielbasa is one of my favorite ingredients to cook with since it is delicious and very simple. I would normally use turkey kielbasa instead of pork though to cut some calories. I will be making this dish some time soon.
Kielbasa-and-Cabbage-Skillet-blog
Ingredients
  • 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
Directions
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Original recipe is here

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