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BEST KETO CHOCOLATE CAKE❤️

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener 1:1 sugar replacement

1/4 teaspoon monk fruit powder see note for alternative

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil melted

8 large eggs beaten

2 teaspoons vanilla extract

4 cups zucchini shredded

Directions:

In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.

Mix in eggs, coconut oil, and vanilla until well combined.

Stir in zucchini (and optional chocolate chips if using).

Spread out into greased 9×13-inch pan (or two round 9-inch pans).

Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean.

NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.

Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

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3-INGREDIENT ALMOND BUTTER FAT BOMBS

If you like to eat something sweet after lunch, this is the recipe for you!!! Easy, simple, delicious and keto!

Ingredients:

1 cup natural, almond butter

1/2 cup coconut flour

Stevia, to taste (or 2 tablespoons maple syrup for non-keto)

Source: eat well 101

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HOW TO MAKE A KETO ZUCCHINI LASAGNA WITH MEAT? ⬇️

Ingredients

20 ounces zucchini (about 2 large) ends sliced off and discarded

1 pound extra lean ground beef

15 ounces can tomato sauce or puree

1 cup finely chopped onion (about 1 small)

1 1/2 cups shredded mozzarella cheese

1/2 cup finely grated parmesan cheese

2 tablespoons olive oil

3 teaspoons dried oregano

2 teaspoons salt

1/4 teaspoon ground cayenne

Instructions

Making the meat sauce:

Heat a high-sided pan over medium heat until hot. Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.

Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.

Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.

Add oregano, salt, and cayenne. Stir until well-mixed. Remove from heat and set aside.

Assembling and baking the lasagna:

Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.

Slice each zucchini along its length into 1/8 inch thick strips.

Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about 1/2 cup of mozzarella cheese on top of the meat sauce.

Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.

Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini.

Bake at 375 F until the lasagna is golden brown on top and bubbling, about 45 minutes. Let cool about 10 minutes to allow the lasagna to set and cease bubbling before slicing.

Source: Savory tooth

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Italian Roasted Mushrooms and Veggies 

Ingredients

1 lb cremini mushrooms cleaned

2 cups cauliflower cut into small florets

2 cups cocktail tomatoes

12 cloves garlic peeled

2 tbsp olive oil

1 tbsp Italian seasoning

salt and pepper to taste

1 tbsp fresh parsley chopped

Instructions

Preheat oven to 400 F degrees.

In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.

Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.

Garnish with fresh parsley before serving.

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SHRIMP STUFFED PORTOBELLO MUSHROOMS 🍄😍

INGREDIENTS:

4 medium portobello mushrooms

2 tablespoons butter

1/2 cup onions, finely chopped

4 cloves garlic, minced

1/2 pound peeled and deveined Louisiana shrimp, chopped

1/2 cup breadcrumbs

1 egg, lightly beaten

1/2 teaspoon salt

1 tablespoon fresh lemon juice

1 pinch red pepper flakes (optional)

1 tablespoon chopped basil

1/4 cup grated parmigiano-reggiano cheese, grated

8 whole cooked Louisiana shrimp

1 tablespoon chopped parsley

DIRECTIONS:

Position a rack in the center of the oven and preheat the oven to 425ºF.

Remove the stems from the mushroom, set aside. Wipe the mushroom caps clean with a damp paper towel. Chop the stems.

Heat the butter in a large skillet over medium heat. When the butter has melted, add the chopped mushroom stems, along with the onion, and garlic and cook for 6 to 8 minutes or until tender. Add in the chopped shrimp, breadcrumbs, beaten egg, salt, lemon juice, basil, and the pinch of red pepper flakes (if using). Cook for 1 to 2 minutes, stirring as needed until the shrimp turn opaque.

Place the mushroom caps, stem side up on a baking sheet. Divide the shrimp mixture among the caps and sprinkle with parmesan cheese.

Allow the mushroom caps to bake, uncovered for 15 minutes.

Top with 2 cooked shrimp per mushroom cap and sprinkle with chopped parsley before serving.

Source: Jo Cooks

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Bacon and Parmesan Stuffed 🍄

INGREDIENTS

1/2 cup Parmesan cheese

6 slices bacon fried and chopped

2 tbsp fresh parsley chopped

1/4 tsp salt or to taste

1/4 tsp pepper or to taste

2 tbsp olive oil

1 lb large cremini mushrooms cleaned, stems removed

INSTRUCTIONS

Preheat oven to 400 F degrees.

In a medium bowl add the Parmesan cheese, bacon, parsley and salt and pepper to taste. I usually don't add any salt because I find the Parmesan cheese and bacon provides enough saltiness, but I do add about 1/2 tsp of black pepper. Stir everything together and set aside.

In a large oven safe skillet, add the olive oil and heat it over medium heat. Add the mushrooms and cook on both sides for about 2 or 3 minutes per side, just until the mushrooms start to brown a bit.

Add about 1 tbsp of the bacon/cheese mixture to each mushroom, you should have enough to fill all the mushrooms.

Place the mushrooms in the oven and bake for 5 minutes or until the cheese has melted.

Source: Jo Cooks

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Starting today I’ll be sharing 14 delicious recipes with portobello mushrooms, which is a great and delicious idea on keto diets! Hope you enjoy🤤❤️

Caprese Stuffed Garlic Butter Portobellos

Ingredients🍎:

Garlic butter

2 tablespoons butter

2 cloves garlic , crushed

1 tablespoon freshly chopped parsley

Mushrooms:

5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel

5-6 fresh mozzarella cheese balls , sliced thinly

1 cup grape (or cherry) tomatoes, sliced thinly

fresh basil , shredded to garnish

Balsamic Glaze: (or you can use store bought, or this recipe)

1/4 cup balsamic vinegar

2 teaspoons brown sugar (OPTIONAL)

Prep👩🏻‍🍳:

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).

To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Source: Cafe Delites

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You have got to try this recipe!!!! It’s the best dessert I’ve tasted in years!!! ❤️

[healthypouch]

Balsamic-Glazed Steak Rolls 🥩

Ingredients🍎:

8 thin slices sirloin or flank steak (length and width according to personal preference)

Extra-virgin olive oil

Salt and freshly ground black pepper

Fresh rosemary, chopped

1 red bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1 medium zucchini, sliced into thin strips

1 medium yellow onion, halved and then thinly sliced

A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 teaspoon extra-virgin olive oil

1 large clove garlic, minced

1/4 cup dark balsamic vinegar

2 tablespoons dry red wine

2 teaspoons brown sugar

2 sprigs fresh rosemary

1/4 cup Progresso™ beef-flavored broth

Prep👩🏻‍🍳:

Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.

Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.

Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.

Roll it up, and secure it with a toothpick. Repeat for each steak roll.

For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.

Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.

Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Source: table spoon

[healthypouch]

LEMON GARLIC BUTTER SHRIMP 🍤 🦐

Ingredients🍎:

Shrimp:

1.5 lbs medium raw shrimp peeled and deveined, tail-on or tail-off

2 tbsp butter

1 tbsp minced garlic

1 tsp italian seasoning

1/4 tsp onion powder

salt and pepper to taste

1/4 tsp smoked paprika or regular

Asparagus:

1 tbsp butter

1 tbsp olive oil

1 lb asparagus

salt to taste

Garnishment:

2 tbsp parsley

1/2 lemon juiced

Prep👩🏻‍🍳:

Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.

Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.

Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.

Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.

Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.

Remove from heat, garnish with parsley and serve immediately.

Source: with peanut butter on top

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LOW CARB OLIVE GARDEN STUFFED CHICKEN MARSALA 🍗 Ingredients🍎: Chicken 4 boneless skinless chicken breasts 1 cup all-purpose flour Salt/Pepper to taste ½ cup olive oil Stuffing ½ cup smoked shredded cheese provolone or gouda 8 oz. mozzarella cheese shredded ¼ cup Parmesan cheese grated ½ cup breadcrumbs 1 teaspoon fresh garlic minced ¼ tsp red pepper flakes crushed 2 Tablespoon sun-dried tomato flakes (drain first if in oil) 3 green onions thinly sliced 3/4 cup sour cream Sauce 1 yellow onion sliced into strings 4 cups Marsala Wine 8 oz. heavy cream 12 oz. button mushrooms thinly Prep👩🏻‍🍳: Combine all stuffing ingredients together in a bowl and set aside. Preheat the oven to 350 degrees. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes. Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick. Place ¼ of the stuffing inside of each of the chicken breasts. Coat the outside of each chicken breast with salt, pepper, and then the flour. Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color. Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through. Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes. Deglaze the pan by adding the wine and bringing it to a light bubble. You’ll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious. Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat. Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes! Source: The cozy cook

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ROASTED HERBED BEEF 🥩: Ingredients🍎: 2 pounds sirloin steak cut into 1 inch cubes 2 cups fresh parsley chopped ¼ cup olive oil ¼ cup water 1 teaspoon dried oregano 3 tablespoons lemon juice 2 cloves garlic minced 1 teaspoon salt ½ teaspoon black pepper Non-stick cooking spray Prep👩🏻‍🍳: Add all ingredients, except the beef, to a mixing bowl and whisk together. Pour the mixture into a large Ziploc bag. Add the beef and massage the bag to ensure all of the beef is covered by the marinade mixture. Refrigerate for 1 hour. Remove the beef from the refrigerator and allow to sit at room temperature. In the meantime, preheat your oven to 400 degrees. Line a baking sheet with parchment paper to catch the grease, and position a wire cooking rack on top. Lightly spray the cooling rack with non-stick cooking spray. Position the cubes of beef onto the wire cooling rack, leaving a little space. Bake for 30 minutes. Remove from oven and serve immediately. Source: Lord by Ron’s Kitchen

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GARLIC BUTTER STEAK AND SPINACH Ingredients🍎: 1 2/3 lb (750g) flank steak, sliced against the grain 1 ¼ lb (500g) fresh spinach 4 tablespoons butter or ghee (or less if you want) 4 garlic cloves, minced Juice of ½ lemon ¼ cup (60ml) low-sodium beef broth ¼ cup chopped parsley ¼ cup chopped chives ¼ teaspoon crushed red pepper flakes Salt and fresh cracked pepper, to taste The steak marinade

2/3 cup low-sodium soy sauce (or coconut aminos if you’re strictly paleo) ¼ cup lemon juice ¾ cup olive oil 2 tablespoons Sriracha sauce (or any hot chili sauce you like)

Source: Eat well 101

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This keto-friendly flatbread dough is so easy to make and can be used in a bunch of different ways, give it a try and let me know in the comments what you guys think 👇🏻💕 👌🏻

Source: Goodful

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RAW VEGAN TIRAMISU BITES😍 Important to mention, this recipe is gluten and dairy free, vegan and paleo🤩 Ingredients🍎: For crunchy chocolate base: 2 2/3 oz (75 g) dark chocolate, melted with 1/2 tbsp coconut oil (Note 1) 1 tbsp maple syrup 1 cup (100 g) ground almonds (Note 2) 1 cup (35 g) puffed quinoa (Note 3) For mousse-like coffee layer: 2 cups (200 g) cashew nuts, that have been soaked overnight and drained 3/8 cup maple syrup 1 tbsp melted coconut oil 1 - 2 tbsp instant coffee, dissolved in 1 tbsp hot water For creamy vanilla layer: 1 1/2 cups (150 g) cashew nuts, that have been soaked overnight and drained 1/2 cup (115 g) coconut cream (Note 4) 1 1/2 tbsp coconut oil 1/4 cup maple syrup 1 tsp vanilla paste (or 2 tsp vanilla extract) You will also need: cupcake/muffin tin dark chocolate for drizzling (optional) Prep👩🏻‍🍳: Grease a cupcake/muffin tin with coconut oil and put strips of baking/greaseproof paper into 10 of the cupcake/muffin holes. These strips will make removing the frozen raw vegan tiramisu bites at the end much easier. For crunchy chocolate base: In a bowl, mix together all the chocolate base ingredients. Transfer ~1/8 cup of the mixture into each of the cupcake/muffin holes and flatten it down into a compact layer – I used a 1/3 cup measure for flattening. Freeze for at least 15 minutes so that the chocolate firms up. For mousse-like coffee layer: In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste. Add the rest of the coffee layer ingredients and blend until everything is evenly distributed. Transfer ~1/8 cup of the mixture on top of the firmed up chocolate base and smooth out the tops with a small spoon. Freeze for at least 1/2 hour so that the coffee layer firms up sufficiently for the vanilla layer to be added on top. For creamy vanilla layer: In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste. Add the rest of the vanilla layer ingredients and blend until everything is evenly distributed. Transfer ~1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon. Freeze overnight. Final steps: Next day, remove the frozen raw vegan tiramisu bites from the cupcake/muffin tin. I found that this is easiest if you warm the underside of each cupcake/muffin tin hole above a hot cup of water/tea/coffee. Then, use the baking paper strips to help lift the tiramisu bites out of the tin. Before serving, allow to thaw for about 5 - 10 minutes. Serve as is, dusted with cocoa powder or drizzled with melted dark chocolate. Storage: The raw vegan tiramisu bites keep well in a closed container in the freezer for 2 - 3 weeks. Source: The Loopy Whisk

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Here is one of my favorites lunch recipes, hope you like it❤️: KOREAN PINEAPPLE BEEF LETTUCE WRAPS🥩 Ingredients🍎: 1/4 c. pineapple juice 1 clove garlic, grated 2 tbsp. low-sodium soy sauce 1/2 tsp. red pepper flakes 1 tbsp. grated fresh ginger 1 tbsp. honey 1 tbsp. toasted sesame oil 1 lb. sirloin, strip steak, or boneless short rib, frozen until just solid (45 to 60 minutes) 2 tbsp. canola oil Kosher salt Lettuce leaves, cooked sticky rice, scallions, red chiles, and chopped peanuts for serving Prep👩🏻‍🍳: 1. In medium bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, and sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking. 2. Heat large stainless steel skillet on medium-high. Add 1 tablespoon canola oil. Transfer half of beef mixture to skillet, arrange in even layer, season with 1/4 teaspoon salt and cook without moving until lightly browned, 1 minute. Toss beef and continue to cook until just cooked through and crisp at edges, 2 minutes. Transfer to plate. Repeat with remaining tablespoon oil and beef. 3. Serve immediately with lettuce leaves, sticky rice, scallions, chiles, and peanuts, if desired. Source: Good house keeping

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LEMON GARLIC HERB SALMON 🌿 🐠 Ingredients🍎: 3 oz Ghee for Whole30 or butter for other diets 1 tsp Real Salt 1 Lemon, juiced and zested 1 Tbsp Fresh Parsley (chopped) 1 tsp Fresh Dill (chopped) 1 Clove Garlic (minced) Dash of White Pepper 4 4.5 oz Wild Salmon Fillets Prep👩🏻‍🍳: Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds. Stir until combined. Place the salmon fillets on a parchment lined baking sheet. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet. Bake in an oven preheated to 400 degrees on the top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork. Alternately the fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.

Source: My natural family