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Tater Tots

Ingredients

  • 1 medium head cauli- flower
  • ¼ cup grated Parmesan cheese
  • 2 ounces mozzarella cheese, shredded
  • 1 large egg
  • ½ teaspoon onion pow- der
  • ½ teaspoon garlic pow- der
  • 2 teaspoons psyllium husk powder
  • Salt and pepper to taste
  • 1 cup keto approved oil for frying

Directions

  • Cut cauliflower head into florets. Steam until tender. Pulse in food processor until it resem- bles mashed potatoes
  • Let cauliflower cool, then put into a dish cloth and wring out any excess water.
  • Add cheese, egg, and spices. Mix together until mixture is thickened and can be worked with. Add 1 tsp. extra psyllium husk powder at a time if needed.
  • Roll batter into tater tots, then heat oil. Fry 6- 9 at a time, flipping as they brown on each side.
  • Lay on paper towels to cool, then serve.
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Pizza Chips

Ingredients

  • 6 ounces sliced pepper- oni
  • 25 ounces mozzarella cheese, shredded

Directions

  • Preheat oven to 400°F. Take out some cookie sheets. You may need 2-3.
  • Arrange pepperoni’s in batches of 4, so they are close together.
  • Bake them for about 5 minutes until they are semi crispy and the grease is coming out of them. If they move out of place just arrange them back together
  • Sprinkle the cheese on top. Bake for anoth- er 3 minutes, or until the cheese is melted and a little crisp
  • Lay the chips onto paper towels to soak up any excess grease
  • Let sit for 3-4 minutes to cool off and crisp up even more. Serve with marinara!
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Pesto Crackers

Ingredients

  • ¼ cups almond flour
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon baking pow- der
  • ¼ teaspoon dried basil Pinch of cayenne pepper 1 clove garlic, pressed
  • tablespoons basil pesto 3 tablespoons butter

Directions

  • Preheat oven to 325 degrees Fahrenheit.
  • Line a cookie sheet with parchment paper.
  • In a medium bowl, combine almond flour, pepper, salt and baking powder and whisk until smooth.
  • Add basil, cayenne, and garlic and stir until evenly combined.
  • Next, add in the pesto and whisk until the dough forms into coarse crumbs
  • Cut the butter into the cracker mixture with a fork or your fingers until the dough forms into a ball
  • Transfer the dough onto the prepared cookie sheet and spread out the dough thinly until it’s about 1 ½ mm thick. Make sure the thickness is the same throughout so that the crackers bake evenly.
  • Place the pan in the preheated oven and bake for 14-17 minutes until light golden brown in color.
  • Once the dough has finished baking, remove it from the oven.
  • Cut into crackers of the desired size or break into pieces.

 

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Fathead Crackers

Ingredientsm

  • 100 grams Shredded Mozzarella Cheese
  • 40 grams Cream Cheese
  • 50 grams Almond flour
  • Salt & Pepper
  • Fresh Parsley

Directions

  • Microwave the mozzarella and cream cheese for 1 minute
  • Add the salt, pepper and parsley and mix well
  • Add in the almond flour and form a dough
  • Using 2 sheets of parchment paper roll the dough nice and thin
  • Bake for 10 minutes at 200C or till golden brown.
  • Allow to cook on a baking rack and then cut and serve hot.

 

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Garlic Parmesan Croutons

Ingredients

  • ½ cup almond flour
  • 4 teaspoons psyllium huskfiber
  • 1 teaspoon baking pow- der
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 tablespoon avocado oil
  • 1 tablespoon grated Par- mesan cheese

Directions

  • Heat oven to 350°F and line a baking sheet with parchment. Combine almond flour, psyllium fiber, baking powder, garlic and salt in a large mixing bowl and stir un- til uniform.
  • Add egg whites to the dry mixture and stir.
  • Work the dough with a spatula or your hands until it is a thick, slightly sticky con- sistently.
  • Divide dough into two balls and place on the parchment. They will already begin to become drier as you continue to work with them so move quickly!
  • Flatten each dough ball slightly and bake for 10 minutes or until the dough seems firm but not crusted on the edges .
  • Cut each portion in half, like a burger bun, and then each sliced into squares. This should yield about 9 croutons per sec- tion of dough
  • Drizzle croutons with oil and sprinkle with Parmesan cheese then return to oven un- til the cheese has melted and browned
  • Cool and serve on keto salads or soups!

 

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Garlic Parmesan Green Beans

Ingredients

  • 1 pound fresh green beans, stems removed
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parme- san cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Directions

  • Fill a large bowl with water and ice and set it aside for blanching the green beans
  • Bring water to a rolling boil in a large pot
  • Add your beans to the boiling water and steam for 3 to 4 minutes
  • Immediately drain the green beans and add them to the ice water to complete- ly cool
  • While the beans are cooling, melt butter in another pan over medium heat. Add olive oil and garlic.
  • Drain the green beans and rest them on paper towels.
  • Once the garlic begins to sizzle, add the green beans to the pan and toss to coat in the oils.
  • Season with salt and pepper to taste and remove from heat.
  • Add the parmesan cheese
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Cucumber Chips

Ingredients

  • 2 medium cucumbers or 3 small ones
  • 1 tablespoon olive oil or avocado oil
  • 2 teaspoons apple cider vinegar or vinegar of choice (omit for regular chips)
  • 1 teaspoon sea salt

Directions

  • slice cucumber very thin. Use a mandolin slicer for best results.
  • Remove excess moisture from slices using a paper towel
  • Put cucumber slices in a large bowl and toss with oil, vinegar, and  salt.
  • For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until crispy.
  • For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours or until crispy.
  • Allow slices to cool before serving.

Note: If using foil lined pans, don’t cut the cu- cumbers too thin and be sure to flip half-way so they can be removed easier.

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Cottage Cheese & Zucchini Salad

Ingredients

  • Lettuce leaves
  • Green salad leaves
  • Zucchini
  • Capsicum
  • Cottage cheese cubes
  • Almonds
  • Coconut or olive oil
  • salt
  • Black pepper
  • Chili flakes

Dressing:

  • 1 tbsp fresh cream
  • 1 tsp vinegar
  • Half tsp yellow mustard
  • dash of hot sauce
  • 1 tsp salt
  • 1 tsp red chili flakes
  • Few mint leaves

Directions

  • Take a bunch of lettuce and green salad leaves and chop roughly.
  • Sprinkle some salt and keep aside.
  • In a pan stir fry diced zucchini , capsicum, sliced almonds and cottage cheese cubes in coconut or olive oil.
  • Sprinkle salt and peppers and red chilli flakes. Add to the leaves bowl.

For dressing:

  • Take fresh cream and add vinegar, yellow mustard, dash of hot sauce, salt pepper, red chili flakes and some mint.
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Cheesy Eggplant

Ingredients

  • Eggplant – 250 grams
  • Olive oil —1 tbsp
  • Salt — as per taste
  • Red-Chili Flakes – as per taste
  • Mozzarella Cheese — 4
  • Mixed herb—1 tsp

Directions

  • Slice egg plant length wise.
  • Sprinkle salt and sprinkle red chili flakes ,drizzle olive oil and steam in non stick pan until well done and slightly brown.
  • Then assem- ble all egg plant slices in middle of pan and put mozzarella cheese n steam un- til its melted.
  • Sprinkle bit of mixed herbs.