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Garlic Parmesan Roasted Cauliflower With Bacon

By leec Leave a Comment

It Looks Like Great Keto Food To Me

Garlic Parmesan cauliflower with bacon

You are going to wonder – how can something this simple taste that good. You better believe it because you are about to discover the truth. This Garlic Parmesan Roasted Cauliflower with Bacon is about to knock your socks off!

The nice thing is that this is a very easy recipe to make. Just mix the ingredients in a bowl, put them on a cookie sheet ad let them bake. Add the toppings, bake some more and vola all done.

There are many variations you can make with this dish and they are discuses in the source article.

See how easy this is.

Garlic Parmesan Roasted Cauliflower with Bacon

  • 2 lbs = 910 g cauliflower (about 1 large head), chopped into bite-size pieces
  • 1/4 cup = 60 ml extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1 cup = 240 ml freshly ground Parmesan cheese
  • 12 slices (7 oz = 200 g) bacon, fried and crumbled
  • (optional: freshly ground black pepper and unrefined sea salt OR Himalayan salt, to taste)
  1. Preheat the oven to 400 °F (200 °C).
  2. Line a baking sheet with parchment paper.
  3. Place the cauliflower chunks, olive oil, garlic, salt, and pepper (if using) into a large bowl. Toss until well mixed.
  4. Spread the cauliflower on the lined baking sheet in a single layer so that the cauliflower chunks barely touch each other. Bake for 10 minutes.
  5. Remove from the oven. Flip the cauliflower chunks over.
  6. Sprinkle the Parmesan evenly on top of the cauliflower, then sprinkle with the crumbled bacon.
  7. Bake for another 10 minutes, or until the Parmesan is golden and the cauliflower is crisp-tender.
  8. Remove from the oven and serve—for example, with Ranch Dressing.

For more instructions, images and te printable recipe head on over to the original article.

The featured image was captured from the source article.

 

Utterly Divine Keto Hot Fudge Sauce

By leec Leave a Comment

Want That Perfect Chocolatey Topping?

This Is It

Keto Hot Fudge Sauce

Low Carb, sweet and chocolatey – the perfect topping for you keto fans out there.

Pour it over keto ice cream, or those chocolate brownies or just eat it with a spoon.

And the best part is that you can adapt this sauce in so many ways for interesting flavors. Consider mint extract instead of vanilla. Or orange extract! Or coffee, or raspberry, or caramel, or…oh, oh, the possibilities are endless.

Can you see why I am craving ice cream?

Oh I love my sweet tooth.

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This low carb sugar-free hot fudge sauce is so good, you will want to eat it with a spoon. Enough said.

Ingredients

Directions

  1. In a medium saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
  2. Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth.
  3. Drizzle over your favorite low carb ice cream or use as chocolate fondue.

by Carolyn

See the nutritional info and recipe notes back on Carolyn's blog post.

The featured image was captured from the source article.

Blueberry Scones Get A Low Carb Makeover

By leec Leave a Comment

Classic Blueberry Scones Are Also Gluten Free

classic blueberry scones

Carolyne has come up with this classic blueberry scone recipe. Best of all this low carb gluten free scone has the texture and taste of the scones our mothers would have made. These are the best sugar free scones you will ever make.

Most of the ingredients you probably have on hand already. Just remember to get those blueberries and cream next time you are at the grocery store.

They are definitely simple to make as you'll see from the very short video below.

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Prep Time 15 Cook Time 25 Serves 12
Nutrition Facts
Serving Size 1 scone
Amount Per Serving As Served
Calories 153 Calories from fat 108
% Daily Value
Total Fat12.15g 0%
Carbohydrate7.21g 0%
Dietary Fiber3.06g 0%
Protein5.55g

Classic blueberry scones go low carb and gluten-free. They have the perfect dry crumbly scone consistency. The best sugar-free scones you'll ever make!

Ingredients

Directions

  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
  3. Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
  4. Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
  5. Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
  6. Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.

by Carolyn

This recipe has a great back story and more images. Go to Carolyne's blog article.

The featured image was captured from the source article.

How To Make Gluten Free Pizza Crust

By leec 3 Comments

Tastes Like The Real Thing

Low Carb Pizza Crust

A pizza crust that tastes like the real thing, yet has no dairy, grains or gluten.This is a recipe from Becky Winkler of A Calculated Whisk.

There  are a lot of cauliflower or other veggie versions of pizza crust out there, but this is a more traditional pizza dough recipe. This dough bakes into perfect pie with just the right amount of crunch around the edges.

See if you can fool you friends into thinking this is a standard pizza crust instead of a low carb crust. It really is that good.

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Ingredients

⅓ cup (2 2/3 fluid ounces) warm water

3 tablespoons (42 g) extra virgin olive oil, plus more for brushing

1 tablespoon (21 g) honey

2 1/4 teaspoons active dry yeast (or 1 3/4 teaspoons instant yeast)

1 egg (50 g, weighed out of shell) at room temperature, beaten

½ teaspoon kosher salt, plus a pinch for sprinkling

1¾ cups (210 g) tapioca starch/flour, divided, plus more for dusting

1 cup (120 g) almond flour, plus more as needed

Pizza toppings, as desired

Directions

  • In a large bowl, place the warm water, olive oil, and honey and whisk to combine well. Sprinkle the yeast on top and let it sit for about 5 minutes, until foamy. Whisk in the egg. Add the salt and 1½ cups (180 g) of the tapioca flour and whisk until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The dough should appear shaggy.
  • Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. If it’s too sticky to come together, add additional almond flour a tablespoons at a time. Return the ball of dough to the bowl, cover it with plastic wrap, and set it in a warm place for 45 minutes (I usually set my oven to 200°F just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won’t double in size, but will get noticeably bigger. Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat to 375°F.
  • Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment. Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust. Brush the top of the dough with a little bit of olive oil and sprinkle with a pinch of sea salt.
  • Carefully transfer the parchment with the dough onto the pizza stone or sheet pan and bake for 8 minutes. Remove the dough from the oven, prick the middle of the dough in several places with a fork, and add your desired toppings. Return to the oven and for about 5 minutes more. If desired, set the oven to broil and broil the pizza for up to two minutes until browned to your liking. Remove from the oven, slice, and serve hot. Any leftovers will reheat beautifully in just a few minutes in a 400°F oven.

With a little tweaking (replace the tapioca starch and honey) you can make this a keto friendly recipe.

For more on this recipe go to the source article

 

4-INGREDIENT AVOCADO CHIPOTLE SOUP

By leec Leave a Comment

AKA FAT BOMB SOUP

4-INGREDIENT AVOCADO CHIPOTLE SOUP AKA FAT BOMB SOUP

I'll bet you haven't thought about a fat bomb soup before. A perfect soup for a Keto diet. With this soup you get a lot of good fats in a very delicious way.

Just 4 natural ingredients and a few minuets is all you need to be enjoying this wonderful soup.

Here is one tip for making this soup. After adding the avocado and sour cream do not allow the soup to boil. The reason is the ingredients may separate and that's not going to look very good.

When you look at the macro list, you'll discover a lot of fats – so you can really call this a fat bomb soup. Who would have thought that a soup could be a fat bomb. Great for you Keto diet.

With all of its velvety texture, piquant taste, and healthy fats, it’s a real winner!

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Ingredients

Author: Elviira

  •  2 large ripe Hass avocados
  • 3 cups = 710 ml chicken stock or vegetable broth
  • 1 cup = 240 ml full-fat sour cream
  • 1/2-1 teaspoon (or to taste) chipotle
  • unrefined sea salt OR Himalayan salt, to taste

Instructions

  1. Halve the avocados. Remove the pits and discard them. Place the flesh into a blender.
  2. Blend the avocado until smooth. Add some stock to help the blending process, if necessary.
  3. In a large saucepan, bring the rest of the stock to a boil, then remove from the heat.
  4. Add the avocado mash, sour cream, and chipotle. Mix well with a spoon until smooth. If there are lumps, use an immersion blender or regular blender to blend the soup until very smooth.
  5. Heat again until hot, but don't let it boil (this is very important! If the mixture boils, it might separate).
  6. Season with salt if desired.
  7. Divide the soup into soup bowls.
  8. Serve with lemon or lime wedges and chopped fresh herbs (like parsley or cilantro) if desired.

For a keto paleo or keto vegan lifestyle, you can omit the sour cream and use 1 cup (240 ml) coconut cream (as thick as you can find, but without food additives) and 2-4 tablespoons freshly squeezed lemon juice from organic lemons. Naturally, for a keto vegan version, you should use vegetable broth instead of chicken stock.

To make the soup even heartier, top each serving with cooked shrimp, feta cheese, or cooked and cubed chicken right before serving.

The featured image came from the source article.

Go to the original article for the great back story on this recipe. There are also a lot more images and instructions.

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