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KETO

Easy Keto Alfredo Sauce

 

Treat yourself and guests to creamy homemade Alfredo sauce with this easy recipe. This sauce pairs well with pasta or zoodles (spiralized zucchini). You can even add chicken or shrimp. Sauce will become very thick if stored in the refrigerator. Simply heat the sauce up for it to be pourable.

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 6
Yield: 6 servings

Ingredients

 

DIRECTIONS

Melt butter in a medium saucepan. Cook garlic until fragrant, about 2 minutes. Add heavy cream and cream cheese. Slowly add Parmesan cheese, stirring constantly until well incorporated and sauce thickens, 5 to 7 minutes. Stir in salt, nutmeg, and white pepper.

 

Nutrition Facts

531.3 calories; 10.3 g protein; 3.8 g carbohydrates; 177.3 mg cholesterol; 391.9 mg sodium.
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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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KETO

Simple Keto Zucchini Hash

 

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.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4
Yield: 4 servings

INGREDIENTS

 

 

DIRECTIONS

  • 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.

  • 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:

Himalayan pink salt also works well in this.

Nutrition Facts

200.3 calories; 7.3 g protein; 5 g carbohydrates; 106.5 mg cholesterol; 616 mg sodium.
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KETO

Keto Taco Shells Recipe

Keto

 

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

Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.

 

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