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Easy Low-Carb Chia Pudding | Almond & Cinamon

This Easy Low-Carb Chia Pudding is perfect for your morning treat. At only one carb per tablespoon, this Chia pudding is so nutritious and has all the delicious flavors of almond and cinnamon.

It’s a simple and easy recipe for your pleasant mornings. When the Chia seeds are soaked in a liquid, they absorb that liquid and become soft just like a pudding. They can take any flavor you put on them, they are so versatile and flavorful.

How to Make Low-Carb Chia Pudding

For this keto Chia pudding:

  • Chia seeds
  • unsweetened almond milk
  • cinnamon
  • almond butter
  • and liquid stevia

This too much easy breakfast (or any time snack) needs to be made minimum 3 hours ahead of time to give time to Chia seeds to absorb the liquid.

You can put them in refrigerator the night before. After 1 hour you put it in the refrigerator, take it out and quickly stir it as Chia seeds love to sink in the bottom.

In morning, give it another stir and enjoy the deliciousness of this low-carb Chia pudding!

Easy Low-Carb Chia Pudding

This easy low-carb Chia pudding is perfect for your morning treat. At only one carb per tablespoon, this Chia pudding is so nutritious and has all the delicious flavors of almond and cinnamon.

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 servings

Calories: 178kcal

Author: Okay Recipes

INGREDIENTS

  • 2 Tbsp Chia Seeds
  • 3/4 cup unsweetened almond milk
  • 2 Tbsp Almond Butter
  • 1/4 tsp liquid stevia
  • 1/2 tsp ground cinnamon

INSTRUCTIONS

  1. Mix all ingredients in a bowl except Chia seeds.
  1. Whisk the mixture until the almond butter is melted or you can beat it in a blender.
  2. Then add Chia seeds and mix well.
  3. Refrigerate for 1 hour, and then stir.
  4. Refrigerate for another 2 hours or overnight.
  5. If the mixture is too thick, add more almond milk or water.
  6. Enjoy!

NUTRITION

Calories: 178kcal

Nutrition for 1/2 of the recipe: 178 calories | 14g fat | 1g sat fat | 8g carbs | 7g fiber | 6g protein

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Best Recipes

3 Best Keto Fat Bomb Recipes

You’ll definitely love to keep these keto bombs in your freezer as an anytime snack. Here is the recipes for three types of best keto bombs, which are butter cookie, chocolate chip cookie dough and strawberry cheesecake. They are so simple, delicious, nutritious and energetic!

What are Fat Bombs?

Fats bombs are usually made from coconut oil, cream cheese, almond flour, butter or peanut butter. They are the small bites of delight which are sweet but sometimes salt, too.

The macros are bulk in fat that means they are calorie dense.

Are Fat Bombs Good for You

If you take a moderate low-carb diet, then the fat bombs are good to keep your hunger in control. If your aim is to loss fat, then you still need to be in calorie shortage. That’s why fat bombs are perfect to adjust your serving as per your aim.

How many can you eat per day?

It depends on your calorie goal. There is no any specific prescribed quantity of fat bombs you should eat, you can eat 10 per day or you can eat more or less, it’s all dependent on your calorie goal. You should eat these fat bombs in order to stay in ketosis or to do your keto diet well.

As we’ve discussed too much about fat bombs, so let get started to make them!

Butter Cookie

The ingredients for this recipe are too simple, just you have to mix almond flour, butter, granular sweetener, vanilla extract and a pinch of salt, together. And then, by using a one tbsp sized cookie scoop, divide the dough into 12 bites.

The amount of ingredients is given below in the recipe card!

Chocolate Chip Cookie Dough

The recipe for the chocolate chip cookie dough is same as the butter cookie; all you need to add is chocolate chips in them. They are so delicious!

It will make 14 bites of chocolate chip cookie dough.

Strawberry Cheesecake

They are super delightful!

Soften the cream cheese and mix it in powdered sweetener.

The secret ingredient for this recipe is… frozen dried strawberries. You can find it at any grocery mart. (Its 1 ounce bag only add 1 net carb per fat bomb)

So crush the dried strawberries in a mini food processor and then add this powder in the cream cheese.

And now, by using a one tbsp sized cookie scoop, make 17 strawberry cheesecake fat bombs.

They are Yumm!

3 Best Keto Fat Bomb Recipes

You’ll definitely love to keep these keto bombs in your freezer as an anytime snack. Here is the recipes for three types of best keto bombs, which are butter cookie, chocolate chip cookie dough and strawberry cheesecake. They are so simple, delicious, nutritious and energetic!

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Author: Okay Recipes

INGREDIENTS

Butter Cookie

  • 1 cup Almond Flour
  • 4 Tablespoons Melted butter
  • 2 Tablespoons Granular Sweetener
  • 1 teaspoon Vanilla Extract
  • Pinch of salt

Chocolate Chip Cookie Dough

  • 1 Cup Almond Flour
  • 4 Tablespoons Melted Butter
  • 2 Tablespoons Granular Sweetener
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1/2 Cup Sugar free Chocolate Chips

Strawberry Cheesecake

  • 8 Ounces softened Cream cheese
  • 3 Tablespoons Powdered Sweetener
  • 1 Ounce Frozen dried strawberries

INSTRUCTIONS

For the butter cookie and the chocolate chip cookie dough

  1. Mix all ingredients in a small bowl.
  1. The batter should be wet enough to stick together as one.
  2. Scoop out 1 tablespoon of the batter and put it on a lined cookie sheet. It will make 12 butter cookie and 14 chocolate chip cookie dough.
  3. Freeze for 1 hour.
  4. Can be kept frozen for up to 2 months.

For the Strawberry cheesecake

  1. Mix the cream cheese and the powdered sweetener.
  1. Grind the frozen dried strawberries until almost powder.
  2. Add the strawberry powder into the cream cheese mixture.
  3. Scoop 1 tablespoon sized balls onto a lined cookie sheet, will make 17 cheesecake fat bombs.
  4. Freeze for 1 hour.
  5. Can be kept frozen for up to 2 months.

NUTRITION

For 1 butter cookie fat bomb: 91 cal / 9g fat / 2g carbs / 1g fiber/ 2g protein

For 1 chocolate chip cookie dough: 112 cal / 10g fat / 4g carbs / 1g fiber / 2g protein

For 1 Strawberry Cheesecake: 53 cal / 4g fat / 2g carbs / 1g protein

Categories
Best Recipes

Easy Keto Olive-Walnut Tapenade

This recipe is super easy and quick for picnics and as a simple snack. You can refrigerate this Olive-Walnut Tapenade to eat it as any time snack. Serve this keto olive-walnut tapenade with crackers or cucumber slices!

 This olive-walnut tapenade is too delicious and simple, and absolutely keto-friendly!

It’s so difficult to find a snack which has low carb, and it’s found and it is probably a junk which isn’t suitable for us. But this olive-walnut tapenade is so delicious and nutritious snack and a great alternative for higher carbs dips such as bean dip or hummus, and also it’s so simple to make and pack for anywhere!

How to Make Olive-Walnut Tapenade

So let’s get started!

Blend the olives and left some olive chunks. But you can surely blend it smooth to make it a paste.

In this recipe I used avocado oil because I love its flavor, but you can use olive oil, too.

In place of black olives, use calamity olives to change the flavor of this olive-walnut tapenade. It’s so yummy!

Easy Keto Olive-Walnut Tapenade

This recipe is super easy and quick for picnics and as a simple snack. You can refrigerate this olive-walnut tapenade to eat it as any time snack. Serve this keto olive-walnut tapenade with crackers or cucumber slices!

Course: Snack

Cuisine: French

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1 cup

Calories: 80kcal

Author: Okay Recipes

INGREDIENTS

  • 1 Can Large Black Olives
  • 1 Cup Walnuts
  • Splash of Apple Cider Vinegar
  • 1/3 Cup Avocado Oil
  • 1 Tsp Salt
  • Sliced Cucumbers for Serving

INSTRUCTIONS

  1. Add black olives, walnuts, vinegar, avocado oil, and salt to a food processor and blend until you get desired consistency.
  2. Serve with sliced cucumbers.

NUTRITION

Calories: 80kcal

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Sugar-Free Keto Peanut Butter Cup Fat Bombs

Do you also love peanut butter cups? Of course, it’s everyone’s favorite! Do you know it’s so easy to make these peanut butter cups at home? I this recipe I’ll tell you that how easy is to make sugar-free keto peanut butter cup fat bombs at home by using only 3 ingredients. This recipe is perfectly keto-friendly and great fat bombs to freeze, too! You can make these peanut butter cups with almond butter or sun-butter also. They are so delicious and tempting peanut butter cups!

I just love shortcuts for baking, that’s why this recipe is too much simple and has less ingredients… the only 3 required ingredients are sugar-free chocolate chips, sugar-free powdered sweetener and natural peanut butter.

Can you use Baker’s chocolate?

If you can’t find the Lily’s sugar free chocolate chips, you can also use unsweetened bakers chocolate as a substitute. The Baker’s chocolate will add more calories, but the carbs will remain the same. Baker’s chocolate is a low-priced substitute as well.

The procedure will remain similar to using the Lily’s chocolate chips. Both the chocolates need to be melted. But you just need to add sweetener to the baker’s chocolate for taste.

 The baker’s chocolate peanut butter cups have 46 more calories each than Lily’s sugar-free chocolate chips peanut butter cups.

But there is another alternative for Lily’s chocolate chips that are half-priced than this. They are “Bake Believe”.

Melting the chocolate

You can melt the chocolate by two methods:

  • You can microwave the chocolate by chopping the chocolate and place it in a microwave safe bowl (just like glass bowl) and microwave it for 30 seconds. You can use the thermometer and heat the chocolate to 88F.
  • You can also use the double boiler for melting the chocolate. Boil some water in a sauce pan and place the glass bowl on its top having chocolate in it (don’t let the bowl to touch the water). Stir the chocolate constantly until it gets melt completely, and then remove the bowl from the heat, instantly. You can use the thermometer and heat the chocolate to 88F.

Sugar-Free Keto Peanut Butter Cup Fat Bombs

Do you also love peanut butter cups? Of course, it’s everyone’s favorite! Do you know it’s so easy to make these peanut butter cups at home? I this recipe I’ll tell you that how easy is to make sugar-free keto peanut butter cup fat bombs at home by using only 3 ingredients. This recipe is perfectly keto-friendly and great fat bombs to freeze, too! You can make these peanut butter cups with almond butter or sun-butter also. They are so delicious and tempting peanut butter cups!

Course: Snack

Cuisine: American

Prep Time: 20 minutes

Setting time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12

Calories: 152kcal

Author: Okay Reviews

INGREDIENTS

  • 1/2 cup Peanut butter
  • 1/4 cup Powdered Sweetener
  • 9 ounce Sugar free Chocolate Chips

INSTRUCTIONS

  1. Line a 9×13 cupcake tin with liners and then spray the inside of the liners with cooking spray.
  1. Melt half amount of the chocolate according to the procedure given above.
  2. When the chocolate is melted, spoon out the chocolate evenly in the 12 cupcake liners.
  3. Put it in fridge to let chocolate harden (will take about 10 minutes).
  4. While your chocolate is in the fridge, take a small mixing bowl and begin to mix together the peanut butter and powdered sweetener. You may need to place in microwave for 30 seconds to make mixing easier.
  5. Once your chocolate is done hardening, with a spoon begin to evenly put a layer of peanut butter on top of your chocolate layer.
  6. Once finished, place into the fridge for another 10 minutes.
  7. Melt the rest of your chocolate just as before. Remove the cups from the refrigerator and evenly spoon the melted chocolate on top. Chill for 10 minutes.
  8. Serve.

USEFUL TIPS

  • Storage Technique: You can keep them stored in the refrigerator for 1 week or in the freezer for 3 months. 
  • You can use almond butter or sun-butter as an alternative of the peanut butter.  
  • Sweetener: You can use any sweetener you like that is powdered. I like Swerve and Lecanto.
  • Melting the chocolateYou can melt the chocolate by two methods:
  • You can microwave the chocolate by chopping the chocolate and place it in a microwave safe bowl (just like glass bowl) and microwave it for 30 seconds. You can use the thermometer and heat the chocolate to 88F.
  • You can also use the double boiler for melting the chocolate. Boil some water in a sauce pan and place the glass bowl on its top having chocolate in it (don’t let the bowl to touch the water). Stir the chocolate constantly until it gets melt completely, and then remove the bowl from the heat, instantly. You can use the thermometer and heat the chocolate to 88F.

NUTRITION

Serving: 1Cup | Calories: 152kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Fiber: 1g

Categories
Best Recipes

Low-Carb Shepherd’s Pie with Cauliflower Mash

The perfect way to use leftover veggies and meat in your fridge is to make this Low-Carb Shepherd’s Pie! Pair this with a delicious combo of mashed cauliflower to make this recipe the best for your dinner table. It’s too much yummy, aromatic and nutritious casserole skillet.

So whenever you want to make casserole, remember this Shepherd’s Pie as your first priority!

Now let’s start!

How to Make Low-Carb Shepherd’s Pie

  • At first, steam 1 large head of cauliflower in a large pot until very soft.
  • Now pre-heat your oven to 40F.
  • A large oven safe skillet, heat the Avocado Oil over middle heat.
  • Add in the onion and carrots and cook until the carrots are tender (about 10 minutes).
  • Now add in the ground beef and continue to cook until the ground beef is well-cooked (be remembering to drain any fat from the beef).
  • Spice up the beef with the steak seasoning to taste and add in the tomato paste and the beef broth. Let cook for 5 minutes.
  • Now add the steamed cauliflower, butter and heavy cream to a blender or food processor.  Blend until smooth.
  • Sprinkle some salt and pepper to taste.
  • Put the mashed cauliflower on top of the beef mixture and level the top.
  • Bake in the oven for 20 minutes or until cheese is just starting to brown and the sauce is bubbling.

Enjoy the flavorful Low-Carb Shepherd’s Pie skillet casserole with your family! Yummilicious!

Low-Carb Shepherd’s Pie with Cauliflower Mash

The perfect way to use leftover veggies and meat in your fridge is to make this low-carb shepherd’s pie! Pair this with a delicious combo of mashed cauliflower to make this recipe the best for your dinner table. It’s too much yummy, aromatic and nutritious casserole skillet.

Course: dinner, Main Course

Cuisine: French

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 403kcal

Author: Okay Reviews

INGREDIENTS

For the meat filling:

  • 1 tablespoon avocado oil
  • 1/2 cup Chopped onion
  • 2 Carrots, Peeled and Diced
  • 1 pound Ground beef
  • Montreal Steak Seasoning to taste
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1 cup beef broth

For the Cauliflower Mash:

  • 1 large Head Cauliflower (steamed until too soft)
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 cup Cheddar Cheese

INSTRUCTIONS

  1. At first, steam 1 large head of cauliflower in a large pot until very soft. I did this in a large pot with a lid and a steamer basket. keep the temp medium low and pour 1 cup of water under the steamer basket.
  2. Pre-heat the oven 400F.
  3. In a large oven safe skillet, heat the avocado oil over medium heat.
  4. Add in the onion and carrots and cook until the carrots are tender (about 10 minutes).
  5. Now add in the ground beef and continue to cook until the ground beef is well-cooked (be remember to drain any fat from the beef).
  6. Spice up the beef with the steak seasoning to taste and add in the tomato paste and the beef broth. Let cook for 5 minutes.
  7. Now add the steamed cauliflower, butter and heavy cream to a blender or food processor.  Blend until smooth.
  8. Sprinkle some salt and pepper to taste.
  9. Put the mashed cauliflower on top of the beef mixture and level the top.
  10. Now top with the cheddar cheese.
  11. Bake in the oven for 20 minutes or until cheese starts to be brown and the sauce is bubbling.
  12. Serve hot!

NUTRITION

Serving: 6g | Calories: 403kcal | Carbohydrates: 10g | Protein: 23g | Fat: 31g | Saturated Fat: 17g | Fiber: 3g | Sugar: 4g