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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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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

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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

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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

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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

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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

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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

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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