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As I have mentioned on other threads, I am dead serious about tweaking my diet and losing weight. I chose a low carb/keto path because it worked best for me in the past. As a reqactive hypoglycemic, I react very strongly to a carb overload. Ice cream puts me to sleep. So does pasta, corn, home baked goodies, etc. So I have been determined to find substitute recipes for me to use. Mary and I always eat together, and she is able to eat all those high carb goodies, so I do not want to give up making them....just eating them, LOL. She is content with a breakfast of 4 slices of home made bread and butter....no way does that do anything for me except make me HUNGRIER....Anyway, I found a couple of recipes that I will definitely use again since they mimic the flavors I want to keep enjoying, without the high carbs. The other thing I needed was that they were not dependent on ingredients that couold get hard to find. Pork rinds are as exotic as I have been so far, and since I know how to make them, supply should never be an issue. Here are the first two recipes: LOW CARB SHAKE AND BAKE (use it the exact same way!) Servings: 6 Prep time: 5 min Cook time: 20 min Macros Per Serving:* Calories: 605; Fat: 41g; Protein: 53g; Total Carbs: 2g; Net Carbs: 1g *Macros are calculated using pork chops and coconut flour. Carbs are lower if you use the parmesan from the green jar like I did. I used mine on chicken, but pork is tomorrows dinner. 6 half pound pork chops or chicken quarters 2.5 oz or 1 c of finely ground pork rinds or pork 1 tbsp olive oil bread crumbs 1 tbsp grated parmesan or coconut flour 1 tsp pink Himalayan salt (pffft....used lite salt) 1 tsp onion powder 1 tsp paprika 1/2 tsp garlic powder 1/4 tsp black pepper Pinch ground red pepper Pinch parsley Pinch basil Pinch oregano Set oven to 425 F. Grind pork rinds in your food processor until they are crushed to a fine powder. Alternately, you can use pork bread crumbs. Add all ingredients (besides the meat) to the food processor. Continue to pulse until combined. Add pork rind mixture to a gallon sized ziploc bag. If saving some for later, set aside before any meat touches the mixture. Pat protein dry. Add 1 portion of protein at a time to the bag, shake to apply a generous coating to each piece of meat. Place protein on a baking sheet with a raised baking rack. Bake for 20 minutes at 425F (check internal temperature before serving) Enjoy! I used 1/2 cup of the mixture for 2 chicken quarters and had extra, so next time I will cut back a bit to 1/3 cup. This was as advertized....crispy and crunchy. The pork rind crumbs were quite neutral in taste, so did not detract from the flavor at all. Wal mart here sells already crushed pork rind crumbs in a jar alongside the bread crumbs....at ZERO carbs per truckload, that is a good ingredient swap for me. The other one takes care of those nights when Mary wants pizza and feels guilty that I dont get any....so now I make this which is not an exact copy of pizza, but it is close enough to cover most of the taste cravings....plus the whole pizza crust is only 1 gram of carbohydrate. I topped mine with 2 TB tomato puree, Italian seasoning, Mozzarella cheese, mushrooms, green peppers and paper thibn onion slivers. I think a spritz of olive oil would be good too, but I did not have any handy tonight. It was good though. I think the whole pizza (an 8 incher as I made the crust medium thick since I was too hungry to roll it out super thin) ran 6 net grams of carebyhydrates. (As compared to our usual pizza, which would have been 112 grams ... ) Chicken Crust Pizza Recipe This entire chicken pizza crust clocks in at under 1g of TOTAL CARBS! It goes great with a high fat pesto sauce for a fun keto dinner. total time 30 minutes servings 1 8-10 inch crust calories per serving 408kcal prep time: 5 minutes cook time: 25 minutes 10 oz Canned Chicken, or cooked shredded or ground chicken. I used chicken breast that I crock potted last night and had in the fridge 1 oz grated parmesan cheese (fresh or the stuff in the green jar) 1 large Egg Thoroughly drain the canned chicken, getting as much moisture out as possible. (I squeezed my refrigerated chicken as dry as I could) Spread chicken on a baking sheet lined with a silicon mat. Bake at 350 for 10 minutes to dry out the chicken. ((No silicone mat here...used fat spray on a pizza pan) Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees. Add cheese and egg to the bowl with chicken and mix. Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier. Optional: With a spatula press the edges of the crust in to for a ridge for the crust. This is beneficial is you’re using topping that may slide off(i.e. eggs). Bake the crust for 8-10 minutes at 500 degrees. (I baked it alongside Marys pizza at 425...it was not as crispy as the recipe said, but it was still good and held together.) Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cook time. Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy! Nutrition Facts: 1 whole pizza crust = Calories 408; Fat 17g; Carbohydrates 1g; Protein 61g The cauliflower crusts are supposed to be very good, too, but this is what I had on hand, and I priced those cauliflower products....right out of my grocery budget! I have to pick up some cream cheese before I can try the pork rind version, which uses pork rind crumbs, cream cheese and an egg. It sounds easy enough so next payday I will have to get a little cream cheese to try it out. The cream cheese and pork rinds also feature in a low carb tortilla recipe. Speaking of pork rinds, I found how how to flavor them at home to make a better junque food.... DORITO DUST MICRO PORK RINDS Dorito Dust Microwave Pork Rinds are the keto/low carb friendly nacho cheesy solution for snack food cravings while on a ketogenic diet. Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 1 serving 1 packet cheese powder from Kraft Mac-and-Cheese 1/4 cup microwaveable pork rinds 1 tsp paprika (I used a heaping teaspoon) 1 tsp garlic powder 1 tsp onion powder 1 pinch ground oregano (a little goes a long way) 1 ea paper lunch bag 1 ea paper plate Grind paprika, onion powder, garlic powder, and oregano together to dust in a spice grinder. Incorporate the ground dry seasoning mixture with the cheese packet contents. Mix well. Microwave pork rinds according to the instructions on the bag you are using. In my case, I spread the pork rinds on a paper plate and microwave for about two minutes on high. Work quickly while the pork rinds are still hot and a bit glistening to remove them to a paper bag and add 1 heaping teaspoon of the seasoning mix. Close the paper bag and shake well. Serve. If you insist on a solo test (or just crave doritos) eat them from the bag. PORK RIND CHEESE PUFFS “CHEETOS” 2.5 oz Pork Rinds (inexpensive rork rinds) 1 TB Anthony's Cheddar Cheese Powder (the stuff from mac and cheese works for my test purposes) 1/2 teaspoon White Cheddar Popcorn Seasoning Oil Spray Break up the pork rinds into bite size pieces and place in a large microwave bowl. In a small bowl mix together the cheddar cheese powder and the white cheddar seasoning. Lightly spray the pork rinds with avocado or coconut oil. Toss the pork rinds so all are coated with the oil. Microwave for about 20 or 30 seconds just to warm them up. Remove from the microwave, sprinkle the cheese powder mixture over the warm pork rinds and toss until evenly coated. Place back in the microwave for another 30 seconds. After 15 seconds you may want toss again to get any extra cheese powder from the bottom of the bowl to adhere to the rinds. Nutritional Information: Serves 4 109 Calories; 8g Fat; 9g Protein; 1g Net Carbs CINNAMON KETO PORK RINDS YIELD: 6 SERVINGS prep time: 5 MINS cook time:20 MINS total time:45 MINS 1 (3.5 ounce) bag pork rinds 1/4 cup butter, melted 1/4 cup erythritol (see note) 1 tablespoon ground cinnamon Add the pork rinds to a gallon Ziploc bag or a large tupperware. Pour the butter in and shake the bag to coat the pork rinds. Sprinkle the cinnamon sugar in the bag and shake to coat. If eating right away, no further step is needed. If storing and saving for later, follow the steps in the notes. RECIPE NOTES Tips for making these ahead of time Preheat oven to 200 degrees. After pouring butter and shaking sure on the pork rinds, spread pork rinds on a baking sheet and bake for 20 minutes. We live in a humid climate and this helps crisp them up after adding the butter. If you live in a dry climate this might not be necessary. Erythritol is a natural sugar alternative such as Monkfruit or Swerve. These are sold at most grocery stores, costco, and amazon. (i used my regular artificial sweetener - works just as well.) If are not doing Keto and just want to make regular Cinnamon pork rinds, use regular sugar. Amount per serving (1g) — Calories: 160, Fat: 13g I see no reason we could not use pork rinds in a chex mix recipes to fill that craving....or maybe a ranch seasoned version.....?? The low carb muddy buddies had too many carbs for right now, but they are on deck to test in later weeks. I have to find some of the ingredients or work out substitutes first, LOL. But for Christmas....hmmm ...... KETO MUDDY BUDDYS Prep Time 10 mins; Cook Time 5 mins; Total Time 15 mins Keto Servings: 21 1/2 Cup Servings Calories: 127.17 Author: Courtney @ Bake It Keto 5 oz Epic Himalayan Pink Salt Pork Rinds (2 Bags) 6 Tbsp Butter 1 Cup Lily's Sugar Free Chocolate Chips 2 tsp Vanilla 1/2 Cup Creamy Natural Peanut Butter (make sure 1/4 tsp Cinnamon the ingredients are just peanuts, or peanuts and 1/8 tsp Salt (if your peanut butter is unsalted) salt!) 1 1/2 Cup Confectioners Swerve OR Granulated Allulose If using granulated Allulose to coat the keto puppy chow, you'll need to buzz it in a blender to create the consistency of confectioners sugar before you begin. I use my Nutribullet to do this. I prefer using Allulose in this recipe since it tastes the most like sugar in my opinion. I use and like Hoosier Hill Farms Allulose. One at a time, empty the pork rind bags into a gallon zip top bag and break them into Chex-sized pieces with a few whacks of a rolling pin. If any large pieces remain, just break them in half with your fingers. Transfer the pork rinds to a large bowl. In a medium heatproof bowl combine the chocolate chips, peanut butter, and butter. Gently heat over a double boiler, stirring regularly, until the chocolate and butter have melted and combined with the peanut butter to form a smooth mixture. Add the vanilla, cinnamon, and salt to the chocolate mixture and stir to combine. Scrape the chocolate mixture out into the bowl of pork rinds and carefully stir to coat every piece. At first, it may not seem like enough chocolate - just keep gently folding and stirring the mixture, making sure to scrape the bottom and sides of the bowl regularly. Pour the powdered Allulose or confectioners Swerve into a large clean bowl and dump the pork rind mixture on top. Shake and stir the mixture to dust every chocolate pork rind piece. Spread the finished Keto Puppy Chow out on a lined cookie sheet to cool completely. Store in an airtight container. Nutrition Facts Amount Per Serving (1.5 oz (approx 1/2 Cup)); Calories 127.17; Calories from Fat 90; Fat 10g; Carbohydrates 4.84g; Fiber 2.9g; Sugar 0.3g; Protein 7.3g; * Percent Daily Values are based on a 2000 calorie diet. There ya go, some handy dandy crave-stoppers for a kety/low carb diet.