Tag Archives: keto recipe

Keto NO OatMeal

Keto No’atmeal is surprisingly easy to make and so healthy for you. At this point in the pregnancy game (26 weeks!) I am in need of some quick, healthy breakfast ideas. Flaxseed and Chia Seeds are nutrient-dense foods that have amazing benefits for your body (See graphics below).

There are so many variations of this recipe so I kept it simple and you can add in any other tasty ideas you might have.

NO’atmeal Recipe:

2 Tbsp Ground Flax
2 Tbsp Chia Seeds
1/2 C any keto-friendly milk, I use unsweetened Almond Milk carrageenan-free
Toppings or add-ins of your choice (some ideas: cinnamon, berries, Lakanto Monk Fruit Maple Syrup– use our link for 20% off)

Directions:

Heat everything in a saucepan on the stove until it simmers mixing constantly.
Remove from heat and add in your desired toppings. Enjoy right away or some prefer to let it sit in the fridge overnight and enjoy the next day.


Other yummy ways to enjoy 👇

Keto Hemp Seed Oatmeal

EASY LOW CARB KETO OATMEAL

No Oat Oatmeal

STUFFED PORTABELLO

After all this quarantine, stay at home business, this momma is over having to put thought into dinner each night. I had almost thrown in the towel and served lunch meat for dinner when I realized I had a simple recipe in the fridge waiting to be cooked. If you are looking for an easy, quick dinner idea, this is it. 

This is a super simple, versatile recipe that can be made in a pinch. 

Here’s the recipe!


KETO STUFFED PORTABELLOS

Ingredients
Portabellos
Raos Pizza Sauce
Mozzarella Cheese 
Avocado Oil
Pepperoni or any other pizza toppings desired

Directions

  1. Preheat oven to 375F degrees  
  2. Place a cast-iron skillet or oven safe skillet on medium on the stovetop. 
  3. Pour 1-2 Tbsp of avocado oil into the skillet until it is hot
  4. While it is heating, remove the stems from the portabellos 
  5. Chop/dice the stems for adding to the mushrooms 
  6. Place portabello caps top down into the skillet 
  7. Scoop a tsp or so of Rao’s pizza sauce into each cap
  8. Drop a couple of pinches of the chopped stems into the sauce of each portabello cap
  9. Cover the caps with shredded mozzarella 
  10. Let cook for 3-5 minutes on the stovetop
  11. Remove from stovetop and place in the oven for 15 minutes
  12. After removing from oven, add more cheese if desired 
  13. Let cool and enjoy

Other Delicious Keto Portabello Recipes

Wholesome Yum

I Breathe I’m Hungry

Cast Iron Keto

Cast Iron Keto Lasagna

We absolutely love our Lodge Cast Iron Skillet. The meals are easy to prep and cook all in one. We might have gone a little overboard with the cheese but that is never a bad thing! You can choose to omit the zucchini for a thicker mixture. Either way, this deep dish cast iron keto lasagna will have you drooling!

Ingredients
1.5- 2 lbs grass-fed beef
1 jar marinara sauce with no added sugars- Raos is a good brand
1-2 zucchini thinly sliced lengthwise- use a vegetable peeler or mandolin for slicing
2 tsp minced garlic
1/4 cup onion
1 1/2 cups mozzarella cheese
1/2 cup shredded parmesan
2-3 tsp Pink Himalayan Salt and Herb Blend
pepper to taste

 

Directions

  1. In a large skillet, brown the beef (adding in seasoning, garlic, and onions while cooking) on the stovetop and drain. Place in a bowl, add low carb marinara to beef and stir.
  2. While beef is browning prep zucchini slices and grated cheese and set aside.
  3. Preheat oven to 375 degrees.
  4. Place cast iron skillet on another burner on low-medium heat. Use about half of the prepared meat mixture creating your first thick layer, then top with mozzarella cheese.
  5. Next, make a layer of zucchini criss-crossing the pieces. Then cover with meat mixture and top with shredded mozzarella.
  6. Repeat step 4, leaving enough meat to cover the last layer of zucchini, then cover with the last of mozzarella and parmesan cheese.
  7. Place the prepared lasagna in the oven for 25 minutes on 375. It should come to a nice sizzling bake. Add an additional 3-5 minutes on broil to brown the top.
  8. Remove from oven with caution, cut, and enjoy.

 

 

 

Check out these amazing Keto/Low Carb Cast Iron Meals
Keto Spinach Dip with Pull-Apart Rolls

Keto Pizza Skillet

23 Keto Skillet Recipes

Low-Carb Bacon Mushroom Chicken

 

 

Cooking with cast iron is one of our favorite things to do. Looking for a Keto Cast Iron Skillet Cookbook.
Check these out!
Keto Cast Iron Cooking

Maggies Keto Cookbook e-book

 

 

 

Keto Crock-Pot Chuck Roast

 

If you are bored with eating chicken and looking to change it up, try out this low carb keto chuck roast recipe. This is by far the best chuck roast I have ever eaten, so full of flavor!
Toss all ingredients into the crockpot and cook on high for 4 hours then reduce heat to low for an additional 2 hours or until roast becomes tender.

 

Keto_Crock-Pot_Chuck_Roast_Recipe2

Ingredients
chuck roast
bundle of cilantro
celery
1/2 large onion
1 small bag radishes quartered
3/4 cup baby carrots
1 16.2oz Kettle and Fire Bone Broth (click for 10% off)

Keto_Crock-Pot_Chuck_Roast_Kettleandfire.jpg
Optional spices:
oregano
parsley
basil
turmeric
pepper
pink Himalayan salt and herb blend

 

Keto_Crock-Pot_Chuck_Roast_Recipe3

 

 

Check out these delicious Crock-Pot Keto Meals

10 Keto Friendly Slow Cooker Recipes

31 Keto Crockpot Freezer Meals

Keto Crockpot Crustless Pizza

Crockpot Cheesy Chicken Cauliflower

Low Carb Casserole and Keto Slow Cooker Meals

 

 

Blueberry Keto Pancakes

One thing that happens often at our house, is our kids saying “Mommy, we should make keto _______________________ (fill in the blank of their favorite carb option meal). We had ultimately given up the tasty, pastry-like breakfast foods that we loved but were loaded with sugar. Gradually we have found great replacements that are so much better for us and taste just like the real deal.

The last time I heard that mommy statement, it had me digging for something different than eggs and bacon for breakfast. The kiddos said we should make keto pancakes and so it was, we went on the hunt to find a good recipe. We previously had purchased Paleo pancakes and the kids ate them, but to me, they were very eggy tasting and I would rather go without. I kept searching and tried a few recipes but this is one that I settled on until I come across something better.

These are still not as good as our keto maple bacon waffle but they are quicker to make and will do in a pinch.

INGREDIENTS
1/2 c. almond flour
4 oz. full fat cream cheese, softened
large eggs
1 tsp vanilla
Butter, for frying and serving

Optional Ingredients:
1 tsp.
 lemon zest

Keto Syrup (a must try!):
Lakanto Maple Flavored Syrup (sweetened with monk fruit) – use KetoFam20 for 20% off your order.

 

DIRECTIONS
  1. In a medium bowl, whisk together almond flour, cream cheese, eggs, and lemon zest until smooth.
  2. In a nonstick skillet over medium heat, melt 1 tablespoon butter. Pour in about 3 tablespoons batter and cook until golden, 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and continue with the rest of the batter.
  3. Serve topped with butter.

Recipe adapted from:
Keto pancakes

Check out another low carb pancake recipe we tried you may like.

 

Keto Stuffed Bell Peppers

Why I have I waited so long to make these? I find myself asking that question about a lot of keto meals. I have never been a big fan of cooked peppers mixed in with my food but my tastes must be changing with this keto woe because I devoured this meal and it was perfect. Just enough spice with lots of cheese.

 

Ingredients:
Two large bell peppers, any color
1lb grass fed beef
1-2 tsp minced garlic
1/2 cup each shredded mozzarella and cheddar
2 tsp grass fed butter
1-2 tsp MCT oil
1 tsp Italian seasoning
1 tsp onion powder
2-3 green onions
3 cilantro sprigs
Pink Himalayan Salt to taste
Pepper to taste

Optional: 1/2 can Rotel

Directions:

1. Heat a large skillet on medium to high heat. Brown and drain grass-fed beef.

keto-bell-peppers-recipe

2. As it cooks, chop onion and cilantro and set aside.

 

3. Add butter and MCT oil to skillet, along with minced garlic. Let simmer for a couple minutes, then add in chopped green onions and cilantro. Let simmer and additional 2-3 minutes.

 

31958902_10103041130173033_5275153509543575552_n4. Add browned beef and seasonings to the mixture. Let simmer on low-medium heat until it combines well.

 

Keto-Bell-Peppers

5. As the beef mixture is simmering, preheat the oven to 350 degrees. Wash and cut the center out of two bell peppers, scooping out the seeds and rind. Place them in a glass baking dish.

 

 

6. Scoop beef mixture into bell peppers one at a time, leaving a bit of room at the top. Cover with shredded mozzarella and cheddar. Place in the oven for 20 minutes or so.

 

 

Keto-Bell-Peppers-Recipe.jpg

7. Remove from oven when cheese turns golden brown and the pepper looks tender.

 

31957931_10103041130297783_7957968310883057664_n

8. Slice and dice with a knife and enjoy with a cold keto beverage.

 

 

Other delicious bell pepper recipes:

Low-Carb-Stuffed Bell Peppers

Low Carb Stuffed Bell Peppers with Cheese

Skinny Low Carb Pepper Tacos

Low-Carb Lasagna Stuffed Peppers

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