Categories
Best Recipes

Easy Keto Chicken Parmesan Meatballs

Super easy, absolutely keto-friendly and perfectly appetizing chicken parmesan meatballs which are filled with Mozzarella cheese, fried in olive-oil and cooked with yummy marinara sauce. Isn’t it mouthwatering? Serve these Easy Keto Chicken Parmesan Meatballs with zucchini pasta and loads of parmesan cheese!

In this recipe, almond flour is used to keep it keto-friendly in place of breadcrumbs. And I used marinara sauce because it contains low sugar.

So let’s get started!

How to Make Chicken Parmesan Meatballs

At first mix ground chicken with the spices, parmesan, almond flour, and eggs. The mixture should be moderately wet.

Then scoop up approx 2 tablespoons of the chicken mixture into your hand and compressed it.

Now put a mozzarella ball in the middle and cover the mozzarella ball completely with the meatball mixture.

Then heat 1/4 cup of olive oil in a cast iron skillet over medium heat. Brown the meatballs from all sides in batches. After each batch, pull them out from the skillet onto a plate.

After that, remove all of the meatballs from the skillet, leaving the remaining olive oil.

Then pour the marinara sauce into the skillet and beat it overall.

Now add the meatballs back to the skillet and put it in a 350F oven for 15 minutes.

Now remove the skillet from the oven, garnish with parmesan and serve.

Easy Keto Chicken Parmesan Meatballs

Super easy, absolutely keto-friendly and perfectly appetizing chicken parmesan meatballs which are filled with Mozzarella cheese, fried in olive-oil and cooked with yummy marinara sauce. Isn’t it mouthwatering? Serve these Easy Keto Chicken Parmesan Meatballs with zucchini pasta and loads of parmesan cheese!

Course: Appetizer, dinner, Main Course

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8

Calories: 498kcal

Author: Okay Reviews

INGREDIENTS

  • 1.25 pounds Ground chicken
  • 1/2 cup almond flour
  • 1/2 cup Grated Parmesan
  • 2 Large Eggs
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Dried parsley
  • 12-15 Mozzarella balls
  • 1/4 cup Olive oil
  • 4 Cups Marinara sauce
  • Parmesan for garnish

INSTRUCTIONS

  1. With your hands, combine the ground chicken, almond flour, parmesan, eggs, salt, pepper, oregano, and parsley in a large bowl.  
  2. Scoop out 2 tablespoons of the mixture and flatten it in your hand.  Now put a mozzarella ball in the middle and cover the mozzarella ball completely with the meatball mixture. Turn round it to make a perfect ball shape. Do same with the remaining meatball mixture and set aside on a plate.
  1. Preheat the oven to 350F.
  2. Now heat a heavy based skillet over medium heat and add the olive oil.  When the oil gets hot, add half of the meatballs and brown them on all sides.  Take them out in a plate and add the remaining meatballs to the skillet to brown.  
  3. Remove all of the meatballs from the skillet, leaving the remaining olive oil. Then pour the marinara sauce into the skillet and beat it overall.
  4. Now add the meatballs on top of the marinara sauce and place in the oven to bake for 15 minutes.
  5. Remove the skillet from the oven and garnish with parmesan if desired.  
  6. Serve.

USEFUL TIPS

  1. If you want to use these as an appetizer, bake the meatballs without the marinara, serve with toothpicks and the marinara on the side.  
  2. You can use ground turkey too, if you are having problems finding ground chicken.
  3. In place of the mozzarella balls, you can cut a mozzarella cheese stick into 1 inch pieces.  

NUTRITION

Calories: 498kcal | Carbohydrates: 6g | Protein: 32g | Fat: 39g | Saturated Fat: 13g | Fiber: 2g | Sugar: 3g

Categories
Best Recipes

Easy Low Carb Delicious Tamale Pie

This Easy Low-Carb Delicious Tamale Pie recipe is wonderful for your dinner tonight. The filling made from tender beef roast and the cornbread topping made from cheese and coconut flour is making this tamale pie incredible in taste! This keto-friendly tamale pie is so tempting and extra luscious, that everyone will love it definitely!

Type of Meat

You can use shredded beef or ground beef or chicken also.

In this recipe, I am using shredded beef as it is juicy and tastier.

I am cooking it in the Instant Pot to decrease the cooking time but still it’s a time-taking method.

If you want your dinner quicker, then choose ground beef or cooked and shredded chicken. Then simply add spices and follow the procedure given.

“Cornbread” Layer

I’ve used coconut flour to make cornbread layer, but you can also use 2cups of almond flour as a substitute.

I also added cheese, green chilies and chicken broth to make it flavorful.

Serving Suggestions

You can serve this low-carb tamale pie with the slices of avocado or with pico de Gallo and sour cream.

Easy Low-Carb Delicious Tamale Pie

This Easy Low-Carb Delicious Tamale Pie recipe is wonderful for your dinner tonight. The filling made from tender beef roast and the cornbread topping made from cheese and coconut flour is making this tamale pie incredible in taste! This keto-friendly tamale pie is so tempting and extra luscious, that everyone will love it definitely!

Course: dinner

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 1 hour 35 minutes

Total Time: 1 hour 55 minutes

Servings: 8 Servings

Calories: 530kcal

Author: Okay Reviews

INGREDIENTS

  • 2 Pounds of chuck roast OR ground beef  OR Cooked Shredded Chicken
  • 1/2 cup water (omit if using ground beef or chicken)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 15 ounce Can Enchilada Sauce
  • 1 (4 Oz. tin of) diced green chilies
  • 3 cups (divided shredded) cheddar cheese
  • 4 eggs , beaten
  • 1 cup chicken broth
  • 1 cup Coconut flour
  • 1 tsp baking soda

INSTRUCTIONS

  1. Cut the chuck roast into large chunks and season with chili powder, cumin, salt, and pepper.
  1. Place beef and water in Instant Pot and set for 35 minutes, when finished cooking, let pressure release naturally for 10 minutes, then quick release the rest. (see notes for ground beef or chicken)
  2. Remove beef from instant pot and shred with 2 forks
  3. preheat oven to 400 degrees
  4. Combine shredded beef, enchilada sauce, and green chilies in a bowl
  5. Pour into a 9×13 rectangle casserole dish.
  6. top with 2 cups of cheese
  7. To make the “cornbread” top: combine beaten eggs and chicken broth in a bowl
  8. In a separate bowl combine coconut flour and baking soda
  9. add the coconut flour mixture to the egg mixture
  10. Add remaining cup of cheese to the batter. If it seems too thick, add more chicken broth. It should be easy to spread and not dry.
  11. spread over the top of the beef and cheese in casserole dish
  12. bake for 35-40 minutes until bubbly
  13. Serve with pico de Gallo and sour cream

USEFUL TIPS

  • Shredded beef, ground beef or chicken: My favorite way to make this is with the shredded beef but that can be time consuming.  For time saving, use ground beef or shredded chicken.
  • Ground Beef or Chicken:  Use ground beef or Chicken to cut down on cooking time.  Brown the beef in a large skillet and add the seasonings.  Then continue with step 5.
  • Nutrition for 1/8th of the recipe: Includes just the casserole using shredded beef, not the toppings
  • Almond Flour: use 2 cups of almond flour in place of the coconut flour.

NUTRITION

Calories: 530kcal | Carbohydrates: 12g | Protein: 44g | Fat: 31g | Fiber: 5g

With ground beef: 486 cal / 30g fat / 12g carbs / 5g fiber / 38g protein

With chicken breast: 430 cal / 19g fat / 12g carbs / 5g fiber / 47g protein

With shredded beef and almond flour: 634 calories / 46g fat / 9g carbs / 3g fiber / 48g protein

Categories
Best Recipes

Low-Carb Green Bean Casserole with Mushroom Sauce

You will definitely love this recipe of Low-Carb Green Bean Casserole with Mushroom Sauce! This low-carb keto-friendly side dish with its delicious combo of creamy mushroom sauce, green beans and parmesan almond crumble topping….will become ideal for your all get-togethers!

So let’s start!

How to Make Mushroom Sauce

  • Chop the mushrooms finely in a food processor or by knife (finely chopped mushrooms will help them cook faster).

*I am using baby Bella mushrooms here as they have more delicious mushroom flavor.

  • In a large skillet, heat the Avocado oil over medium-heat.
  • Add onion and sauté (for about 5-8 minutes) until it gets soft.
  • Now add mushrooms into in and cook for 5 minutes.
  • Add the chicken bouillon and heavy cream into it and sprinkle some salt and pepper.
  • Set aside!

How to Make Low-Carb Green Bean Casserole

  • Pre-heat your oven to 350F.
  • Spray 9×9 casserole dish with cooking spray (you can also use oval baking pan).
  • In a large mixing bowl, season the cooked green beans with salt and pepper. (you can use fresh or canned or frozen green beans)
  • Now pour the mushroom sauce and stir to coat the green beans.
  • Transfer the whole mixture in the casserole dish.
  • In a separate bowl, mix all the topping contents and stir well. Top this mixture over the green beans.
  • Now bake it in the already pre-heated oven for half an hour.

Enjoy the delicious low-carb green bean casserole! Yumm!

Low-Carb Green Bean Casserole with Mushroom Sauce

You will definitely love this recipe of low-carb green bean casserole with mushroom sauce! This low-carb keto-friendly side dish with its delicious combo of creamy mushroom sauce, green beans and parmesan almond crumble topping….will become ideal for your all get-togethers!

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 287kcal

Author: Okay Reviews

INGREDIENTS

For the Topping:

  • 1/2 Cup almond flour
  • 1/4 Cup Shredded Parmesan Cheese
  • 1/4 Cup Sliced almonds
  • 2 Tablespoons Melted Butter

For the Casserole:

  • 1 Tablespoon avocado oil
  • 1/2 Cup Diced onion
  • 8 ounces Mushrooms, finely chopped (baby Bella mushrooms)
  • 1 Cup Heavy cream
  • 1 Cube Chicken bouillon
  • 24 ounces Cooked green beans, See notes
  • salt and pepper to taste

INSTRUCTIONS

  1. Pre-heat your oven to 350F.
  2. Spray 9×9 casserole dish with cooking spray (you can also use oval baking pan).
  3. In a large skillet, heat the Avocado oil over medium-heat.
  4. Add onion and sauté (for about 5-8 minutes) until it gets soft.
  5. Now add chopped mushrooms into in and cook for 5 minutes.
  6. Add the chicken bouillon and heavy cream into it and sprinkle some salt and pepper.
  7. In a large mixing bowl, season the cooked green beans with salt and pepper.
  8. Now pour the mushroom sauce and stir to coat the green beans.
  9. Transfer the whole mixture in the casserole dish.
  10. In a separate bowl, mix all the topping contents and stir well. Top this mixture over the green beans.
  11. Now bake it in the already pre-heated oven for 30 minutes.
  12. Serve hot!

USEFUL TIPS

  • For the green beans: You can use fresh green beans that you Blanche or you can use canned or frozen green beans too.

 NUTRITION

Calories: 287kcal | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Fiber: 3g | Sugar: 3g

Categories
Best Recipes

Easy Keto Breakfast Casserole

This Easy Keto Breakfast Casserole recipe is so simple to make and can easily be used all week long. This keto breakfast casserole contains all the nutritious ingredients such as spinach, mushrooms, eggs and bacon. This delicious breakfast casserole is so cheesy and yummy to have and yes it’s absolutely low-carb.

You can also double the quantity and reserve it in larger casserole to take it to a brunch or meal-prep.

How to make the Easy Keto Breakfast Casserole

To get this breakfast casserole started, I first had to sauté my mushrooms and spinach with some garlic.  I sliced 8 ounces of mushrooms and I used a 5 ounce container of baby spinach.  It only took a few minutes to get the mushrooms a little soft and the spinach wilted down.

To get started, slice 8 ounce of mushrooms and take 5 ounce container of baby spinach. Sauté mushrooms and spinach with some garlic. It will take only few minutes to get the spinach wilted down and the mushrooms to be soft. At the same time, cook and drain the bacon too.

Beat the eggs and put half and half and cheese into it, then add cooked mushrooms and spinach into it. I am not adding bacon into the casserole, I will just garnish it on the top instead (you can put cooked and chopped bacon or sausages into the casserole). If I was adding it I would use 6 slices of cooked bacon or half a pound of sausages into the casserole.

Now pour the mixture into a 9×9 greased casserole dish and bake it for half an hour at 375F (or until the center is set).

*you can check it by inserting a butter knife into the center of this keto breakfast casserole.

Easy Keto Breakfast Casserole

This Easy Keto Breakfast Casserole recipe is so simple to make and can easily be used all week long. This delicious breakfast casserole is so cheesy and yummy to have and yes it’s absolutely low-carb.

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 6

Calories: 389kcal

Author: Okay Reviews

INGREDIENTS

  • 12 large beaten Eggs
  • 1/2 Cup Half and Half
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Shredded cheddar cheese
  • 1 tablespoon avocado oil
  • 3 cloves (minced) Garlic
  • 8 ounces (sliced) Mushrooms
  • 5 ounces Raw baby spinach
  • 4 Slices Thick cut bacon, cooked and cut into 2 inch pieces

INSTRUCTIONS

  1. Pre-heat the oven to 375F and spray cooking spray on a 9 x 9 casserole.
  2. In a large mixing bowl, add the eggs, half and half, salt, and pepper.  Whisk thoroughly.  Add in the cheese.
  3. In a large skillet over medium heat, add oil and garlic.  Sauté for 1 minute.  Add in the mushrooms and sauté for 1 minute more.  Finally, add in the spinach and mix in with the mushrooms.  Continue to sauté until the spinach is wilted.  Then remove from the heat.
  4. Add the spinach and mushrooms to the bowl with the eggs.  Mix to combine.
  5. Pour into the greased casserole and arrange the bacon pieces on top.
  6. Put it in a pre-heated oven and bake for 30 minutes (or until the casserole is set in the middle).
  7. Serve hot, or wrap portions in foil or plastic wrap and store in the fridge up to 1 week.

USEFUL TIPS

  1. You can easily double this recipe and use a 9×13 casserole dish. And bake it for 45 minutes or until set.
  2. You can absolutely use heavy cream as a substitute of half and half if you want a lower carb count.
  3. You can add cooked sausage or crumbled bacon into the casserole.  I would use 1/2 pound of sausage cooked and crumbled, or 6 slices of bacon cooked and crumbled.  Add it to the egg mixture with the mushrooms and spinach.
  4. You can check the doneness of casserole by inserting a butter knife into the center of this keto breakfast casserole.
  5. Freezing method: you can bake the casserole in a foil pan then cool it, cover up with foil and then freeze up. Or you can also bake it first then remove it from pan, wrap it firmly with foil and then freeze.

NUTRITION

Calories: 389kcal | Carbohydrates: 4.9g | Protein: 26g | Fat: 29g | Fiber: 0.6g

Categories
Best Recipes

Easy Keto Baked Reuben Casserole

Easy Keto Baked Reuben Casserole recipe contains all the essential flavors you’ll love. Corned beef, Sauerkraut, Special Sauce and Swiss cheese layer will fill your dinner table with complete joy. It takes just one hour to serve your pleasures to the table! 

Did you eat Reuben Sandwiches in your childhood? Those were so yummy! This baked Reuben Casserole flavor is so close with those sandwiches. You just have to layer up all the ingredients and bake them in the oven.

Sauce and Layers

Its special sauce is so delicious and gives a unique flavor to the Reuben Casserole. It contains Mayo, Minced Onion, Sugar-free Ketchup, Keto-friendly Sweetener, White Vinegar and Dill-pickle Relish.

The layers of this casserole start with 1-pound of deli sliced corned beef, the other layer is of sauerkraut then a layer of special sauce and the last final layer is of Swiss cheese.

Can you use canned corned beef or homemade corned beef?

Yes, you can absolutely use canned or homemade corned beef. But make sure that the carb counts on both of those.  I use the deli corned beef which has zero carbs.

Serving suggestion

As this casserole is already rich so I would suggest serving this with fresh green salad or a sautéed green vegetable just like zucchini or Brussels sprouts.

Easy Keto Baked Reuben Casserole

Easy Keto Baked Reuben Casserole recipe contains all the essential flavors you’ll love and that’s perfectly keto-friendly. Corned beef, Sauerkraut, Special Sauce and Swiss cheese layer will fill your dinner table with complete joy. It takes just one hour to serve your pleasures to the table!

Course: dinner, Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 407kcal

Author: Okay Reviews

INGREDIENTS

  • 1 pound Deli Corn Beef-chopped
  • 1 Cup Sauerkraut-drained
  • 2 Cups Shredded Swiss cheese

Dressing:

  • 1/2 Cup Mayonnaise
  • 4 Tablespoons Ketchup (sugar free for keto)
  • 2 Tablespoons Minced white onion
  • 2 teaspoon Granular Sweetener
  • 2 teaspoon Dill Pickle Relish
  • 2 teaspoon White vinegar

INSTRUCTIONS

  1. Pre-heat the oven to 400F.
  1. In a small mixing bowl, combine the mayo, ketchup, onion, sweetener, pickle relish and vinegar. Set aside.
  2. Spray the inside of a 9×13 casserole dish with cooking spray.
  3. Spread the corned beef in the bottom of the dish.
  4. Spread the drained sauerkraut evenly on top of the corned beef, followed by the sauce, and finally the shredded cheese.
  5. Bake in the oven for 20 minutes.
  6. Serve.

NUTRITION

Calories: 407kcal | Carbohydrates: 4g | Protein: 29g | Fat: 26g | Fiber: 1g

Categories
Best Recipes

Best Low-Carb Lasagna

This Low-Carb Lasagna recipe is best for your keto dinner. The cheesy and saucy layers of lasagna will give a tempting flavor to your taste buds. The best thing is there is no zucchini or cabbage in this recipe. You can serve this lasagna with some side salad or keto garlic bread!  

The Meat and Sauce Layer

This lasagna consists of ground beef, Italian Sausage and marinara sauce.

The first layer is of sauce and meat then we’ll top it with cheese.

(Here I used jarred sauce but you can also use homemade marinara sauce)

The Ricotta Cheese Layer

After the meat layer we’ll put a layer of Ricotta cheese, Italian seasoning, egg and Parmesan cheese.

Now we layer the remaining meat mixture on it and then finally top the lasagna with Mozzarella cheese and Parmesan.

Bake it in the preheated oven for half an hour and its ready!

Freezing Low-Carb Lasagna

If you want to freeze this lasagna, take a 9×13 foil baking pan and assemble the whole lasagna in it and wrap it firmly with foil. Then put it in a freezer. You can keep it frozen for up to 2 months. When you want to serve it, take it out of the freezer and bake it in the oven until the internal temp. Reaches to 165F.

Best Low-Crab Lasagna

This low-carb lasagna recipe is best for your keto dinner. The cheesy and saucy layers of lasagna will give a tempting flavor to your taste buds. The best thing is there is no zucchini or cabbage in this recipe. You can serve this lasagna with some side salad or keto garlic bread!  

Course: dinner

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 8

Calories: 568kcal

Author: Okay Reviews

INGREDIENTS

For the Meat Layers

  • 1 Pound Ground Mild Italian Sausage
  • 1 Pound Ground Beef
  • 1/2 Cup diced onion
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 1 (24 ounce) Jar Marinara

For the cheese layers

  • 15 Ounces Ricotta cheese
  • 2 large eggs
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon minced garlic
  • 2 Cups shredded Mozzarella cheese
  • 1 1/2 Cups Shredded Parmesan Cheese

INSTRUCTIONS

  1. Preheat the oven to 375F.
  2. For the meat layer:

Over medium high heat, in a large pot, brown and crush the sausage and ground beef with the onion and garlic. Sprinkle some salt and pepper. Fold in the marinara. And then Turn off the heat and set aside.

  1. For the ricotta layer:

Combine the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese together.

  1. Assembling:

Take a large 9×13 casserole; layer half of the meat mixture in the bottom.

Then layer all of the ricotta mixture on top.

And now put the rest of the meat mixture on top of the ricotta mixture.

At last, sprinkle the mozzarella and the remaining 1/2 cup of parmesan cheese on the top.

  1. Put it in a pre-heated oven and bake for 30 minutes.
  2. Take it out of the oven and Serve!

USEFUL TIPS

Freezing method: If you want to freeze this lasagna, take a 9×13 foil baking pan and assemble the whole lasagna in it and wrap it firmly with foil. Then put it in a freezer. You can keep it frozen for up to 2 months. When you want to serve it, take it out of the freezer and bake it in the oven until the internal temp. reaches to 165F.

NUTRITION

Calories: 568kcal | Carbohydrates: 9g | Protein: 41g | Fat: 41g | Fiber: 1g

Categories
Best Recipes

Low-Carb Cheesy Loaded Cauliflower Casserole

This recipe of cheesy loaded cauliflower casserole will definitely be loved by your family. This side-dish is so quick and simple to make and absolutely low-carb having a delicious taste of cheese and cauliflower combo!

This recipe has a twist in simple Riced Cauliflower to something creamy and cheesy served with bacon!

How to Make Low-Carb Cheesy Loaded Cauliflower Casserole

To get started, use 24 ounces of already Riced Cauliflower. (Frozen cauliflower rice can also be used; you just have to cook it according to the package direction)

The ingredients for this cauliflower rice casserole are Riced Cauliflower, melted butter, minced garlic, dried chives, sour cream, bacon, and cheddar cheese.

(Everything will be put in a loaded baked potato).

Combine all of the ingredients together in a large mixing bowl (except 1/4 cup of the crispy bacon and 1 cup of cheese).

Transfer it all into a 9×9 baking dish.

 Top with the remaining cheese and bacon.

Then bake it in an oven for about 20 minutes at 400F.

Take it out of the oven after 20 minutes and Serve!

This cheesy loaded cauliflower casserole is an ideal side dish for your keto dinner-table!

Low-Carb Cheesy Loaded Cauliflower Casserole

This recipe of cheesy loaded cauliflower casserole will definitely be loved by your family. This side-dish is so quick and simple to make and absolutely low-carb having a delicious taste of cheese and cauliflower combo!

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 9

Calories: 382kcal

Author: Okay Reviews

INGREDIENTS

  • 24 Ounces Riced Cauliflower (defrost if frozen)
  • 2 Tablespoons (melted) Butte
  • 2 Cloves (minced) Garlic
  • 2 Tablespoons Dried Chives
  • Salt and Pepper to Taste
  • 1 Pound Bacon (cooked and crumbled)
  • 3 Cups Shredded Cheddar Cheese (divided)
  • 1 Cup Sour Cream

INSTRUCTIONS

  1. Pre-heat oven to 400F.  
  2. Mix riced cauliflower, butter, garlic, chives, sour cream, 2 cups of the cheese, and bacon  (reserve 1/4 cup for garnish), in a large mixing bowl. Sprinkle some salt and pepper to taste.
  1. Transfer into a 9×9 casserole dish.
  2. Garnish with the remaining cheese and bacon.
  3. Bake in the pre-heated oven, uncovered, for 20 minutes.
  4. Serve!

NUTRITION

Calories: 382kcal | Carbohydrates: 7g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Fiber: 2g | Sugar: 3g

Categories
Best Recipes

Creamy Feta Vegetable Dip | Keto and Gluten Free

This simple and nutritious Creamy Feta Vegetable Dip recipe needs only 4 ingredients for its addicting cheesy flavor! Yeah, that’s really simple and easy to make vegetable dip and it’s perfectly keto-friendly too.

You just have to mix all 4 ingredients in a food-processor and blend them until smooth and creamy texture. That’s it! Isn’t it so simple, right?

And I served this Creamy Feta Vegetable Dip with grilled zucchini, and it’s too much delightful! Try it!

Creamy Feta Vegetable Dip | Keto and Gluten Free

This simple and nutritious Creamy Feta Vegetable Dip recipe needs only 4 ingredients for its addicting cheesy flavor! And it’s perfectly keto-friendly too.

Course: Appetizer, Snack

Cuisine: Greek

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 138kcal

Author: Okay Reviews

INGREDIENTS

For the creamy feta dip

  • 6 oz Crumbled Feta
  • 3 oz softened cream cheese
  • 1 tbsp Lemon Juice
  • 1/4 cup Half and Half

For the grilled veggies

  • 4 Zucchini
  • 2 tbsp Avocado oil
  • 2 tablespoons Soy Sauce (or Coconut Amino)
  • 1 tsp smoked paprika
  • 1/2 tsp pepper
  • 1/2 tsp salt

INSTRUCTIONS

  1. Put all ingredients, for the feta dip, in a food processor or blender and blend until all are combined and smooth.  
  2. Cut zucchini in half lengthwise, and then in half again. (You can also cut them in rounds or into ¼inch thick sticks).
  3. Add the zucchini and all other ingredients to a large bowl or plastic zip top bag and toss to mix.  
  4. Marinate for 30 minutes.
  5. Prepare the grill at medium-high heat and grill the veggies until tender and lightly well-cooked for about 7 minutes

NUTRITION for 1/6th of recipe (not including vegetables):

Calories: 138cal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 8g

Categories
Best Recipes

Best Low-Carb Garlic Bread

Here the recipe for best low-carb garlic bread which is so simple, crispy and scrumptious to eat, made with healthy and keto-friendly almond flour and topped with buttery garlic topping! An amazing and simplest recipe for your today’s meal!

Basically, it’s not as thick as garlic bread; it’s just like a garlic toast which will go perfect with any Italian dish just like Italian Vegetable Stew!

How to make best low-carb Garlic Bread?

At first, preheat your oven to 350 F and spray a 13×9 sheet pan with cooking spray. 

Mix dry ingredients first in a large bowl. Mix almond flour, baking powder and salt.

Now, add in butter and egg whites.

Once combined thoroughly, pour the batter into a sheet pan to bake for 12 minutes.

After 12 minutes, remove the low-carb garlic bread from the oven and allow cooling just enough to cut 12 equal rectangles.

Remove the 12 rectangles and arrange on a larger sheet pan.

For the delicious garlic topping, mix together, butter, garlic powder and parsley. 

Spread the garlic butter mixture with a brush or spoon onto the pieces of bread.

Place the sheet pan in the center of the oven under hi-broil for few minutes. Make sure to pay close attention. When the bread is crisp, you are ready to serve.

Best Low-Carb Garlic Bread

Here the recipe for best low-carb garlic bread which is so simple, crispy and scrumptious to eat, made with healthy and keto-friendly almond flour and topped with buttery garlic topping!

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 12

Calories: 161kcal

Author: Okay Reviews

INGREDIENTS

For the Bread

  • 1-1/4 cup Almond flour
  • 1/3 cup Melted butter
  • 1 teaspoon Baking powder
  • 3/4 cup Egg whites
  • 1/2 teaspoon Salt

For the topping

  • 1/4 Cup Melted butter
  • 1 teaspoon Garlic powder
  • 1/2 tablespoon Parsley

INSTRUCTIONS

  1. Preheat the oven to 350F and spray a 13X9 sheet pan with cooking spray.
  1. In a large bowl combine the almond flour, baking powder, and salt. 
  2.  Now add in the butter and egg whites and stir well.
  3. Pour the batter into the sheet pan and bake in the oven for 12 minutes.
  4. Take out from the oven and let cool a little. 
  5. Cut into 12 equal rectangles and place on a larger sheet pan or cookie sheet.
  6. Pre-heat the broiler to HI.
  7. Prepare the topping by mixing the butter, garlic powder, and the parsley. Use a brush or spoon to spread the topping onto the bread.
  8. Place in the center of the oven under hi-broil and broil for a few minutes to crisp up the bread. 
  9. Serve!

USEFUL TIPS

  • The use of egg whites in this recipe really lessens the egg taste that comes with most keto bread recipes.  
  • You can use a 13×9 baking dish, if you don’t have a 13×9 sheet pan.
  • I used the oven broiler to get these crispy all at once.  If you would like to only crisp up a few at a time, you could use a toaster oven.
  • These will need to be stored in an airtight container in the refrigerator.  You can store them after toasting or before toasting.  To serve as leftovers, they would need to be toasted again.
  • Freezing: Flash freezes these on a flat sheet pan for 1 hour (before toasting but after applying the garlic butter). Place in a freezer bag or airtight container.  When ready to eat, remove from the freezer and let soften. Place in a toaster or under a broiler.

NUTRITION

Calories: 161kcal | Carbohydrates: 1g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Fiber: 1g | Sugar: 1g

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Low-Carb Cauliflower Hummus Recipe

This Low-Carb Cauliflower Hummus recipe is super amazing dip for your all keto snacks! Its creamy and seriously fanatic flavor will make your every event or meal-prep superb. A must try recipe for all. It’s a perfect keto substitute to hummus! The flavor of tahini will give an awesome flavor to this hummus that you’ll be surprised.

Isn’t it interesting to have this creamy and smooth hummus in just 20minutes? Amazing!

IS HUMMUS KETO FRIENDLY?

No, to be honest hummus is not keto-friendly as it has a lot of carbs. Usually hummus is made with chickpeas and has 6 net carbs in ¼ cup.

But as we are making this hummus with cauliflower so it has 4 net carbs in ¼ cup. That’s not too bad I think!

WHAT IS THE BEST WAY TO COOK CAULIFLOWER HUMMUS?

There are 2 ways to cook this low-carb cauliflower hummus. You can steam the cauliflower or you can roast it as well. Both the procedures are given in the recipe card.

But the main thing to remember is that your cauliflower should be well cooked until its falling apart.

HOW TO MAKE LOW-CARB HUMMUS?

As your cauliflower is cooked, add tahini, olive oil, lemon juice and seasonings into it and blend it at high speed in a food-processor or a blender, until the hummus gets super smooth.  

HOW TO MAKE CAULIFLOWER HUMMUS CREAMY?

To make the hummus creamy, make sure that your cauliflower is super soft and mushy. Now add approx. 2 tablespoons of water into the hummus (while blending) to make it extra creamy and smooth.

So simple! Right?

Just serve this cauliflower hummus with any veggie of your choice and make it a super creamy addicted dip!

Low-Carb Cauliflower Hummus Recipe- 4 Net Carbs!

This Low-Carb Cauliflower Hummus recipe is super amazing dip for your all keto snacks! Its creamy and seriously fanatic flavor will make your every event or meal-prep superb. A must try recipe for all. It’s a perfect keto substitute to hummus!

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Calories: 149kcal

Author: Okay Reviews

INGREDIENTS

  • 3 Cups Cooked cauliflower florets
  • 1/2 Cup Tahini
  • 1/2 Cup lemon juice
  • 3 Tablespoons olive oil
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder (or roasted garlic)
  • 2-3 Tablespoons Water
  • Salt to taste

INSTRUCTIONS

  1. See notes for cooking methods for the cauliflower.
  1. Add the cauliflower, add tahini, olive oil, lemon juice and seasonings into it and blend it at high speed in a blender or food processor.
  2. Process until the cauliflower hummus is smooth. Add the water a little bit at a time for an even smoother hummus.
  3.  Season with salt to taste.
  4. Serve topped with your favorite toppings such as an olive tapenade or any other and eat with vegetable sticks.

USEFUL TIPS

  • ROASTED CAULIFLOWER HUMMUS – Its surely time consuming procedure but it adds more flavor as compared to any other method.
  • Chop your head of fresh cauliflower into florets.  Place on a sheet pan and roast in an oven for 20 minutes (or until the cauliflower gets browned on the edges) at 425F. Your cauliflower should be really tender and mushy.
  • ADDING GARLIC TO ROASTED CAULIFLOWER HUMMUS – for a delicious roasted garlic flavor, peel half of a head of garlic and remove the garlic cloves. Enfold the cloves in foil and add to the tray with the cauliflower.
  • STEAMED CAULIFLOWER HUMMUS (SIMPLEST METHOD) – It’s a time-saving and quick procedure. I buy a bag of frozen cauliflower florets and steam them in the bag according to the package directions.  Let the cauliflower cool before blending.
  • FREEZING KETO HUMMUS – If you want to make a double or triple batch of this hummus, simply place a sheet of parchment paper on a large sheet tray and dollop 1/4 cup size portions. Leave enough room so they do not touch.  Place in the freezer for 2-4 hours.  Remove from the freezer and cut the parchment paper around the portions.  Now you can stack them up in a freezer safe container and layer more parchment paper squares between each one.  Freeze for up to 2 months.  
  • YOU CAN ALSO USE CAULIFLOWER RICE – Cauliflower rice would work for this recipe but make sure it is cooked super soft and mushy.

NUTRITION

Calories: 149kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Fiber: 2g | Sugar: 1g