I have tried many different low-carb chocolate cookie recipes, and these are my favorite keto cookies; moist, chewy, and so decadent!

Nutrition Facts

This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.

INGREDIENTS

DIRECTIONS

• Step 1

  Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.

• Step 2

  Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.

   

Cook’s Note:

Nutrition Facts

Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!

INGREDIENTS

• 60g (2 cups, firmly packed) baby spinach leaves
• 2 eggs
• 40g (1/3 cup) almond meal
• 2 teaspoons psyllium husk
• 1/2 teaspoon salt

METHOD

• Step 1
  Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
• Step 2
  Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
• Step 3
  Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
• Step 4
  Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
• Step 5
  Fill with your favourite taco ingredients (see notes).

NOTES