#keto recipes free

[fullcravings]

Ultimate No-Bake Pumpkin Cheesecake Recipe (High Protein)

[vegan-nom-noms]

The Best Vegan Coconut Macaroons

[mitchell-nihil]

Cookies are like a safe-haven for gluten free foods, I've never met a cookie that I couldn't make the exact same gluten free

[strengthandsunshine]

This Virgin Margarita recipe is so easy to make! A simple non-alcoholic margarita with a mixture of fresh lime, lemon, and orange juice, plus agave for sweetness, stirred into tonic water and ice! Garnish with a salt rim and extra lime wedges for a quick, delicious, and healthy margarita mocktail everyone can enjoy!

Virgin Margarita Recipe https://wp.me/p4UrDz-99t

[aliferous-ly]

being someone who has a specific healthy diet bc of health problems can be so wild because like. yes I eat white woman fad diet foods. no it's not because of the fad. yes I'm grateful the fad made it more common. no I don't think the average person should do this diet. yes I think the fad is kinda stupid. no I will not be dissing it in public because again it's popularity has helped me greatly

[queenketouk]

SUGAR FREE STRAWBERRY JAM (NO PECTIN)

Sugar Free Strawberry Jam (no pectin) takes 10 minutes from start to finish and is pure simplicity.This healthy, low calorie recipe yields 100g of jam containing 6g carbs in total, which equates to just 0.9g carbs per serving. By far the easiest and quickest jam you'll ever make. It's smooth, spreadable but not too runny, and full of fruity flavour.Not keen on strawberries? Choose whichever berries you prefer. Blueberries, raspberries, blackberries, or hybrid berries - they'll all be fine. Read the full article

[littlebitrecipes]

Halloween Mummy Baked Brie Celebrate Halloween with a twist! Our mummy baked brie is a devilishly delicious and low-carb treat you won't be able to resist.

Recipe => https://littlebitrecipes.com/halloween-mummy-baked-brie/

[threewaysdivided]

Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert?  Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes.  While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time:  12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping.  Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking. 

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper.  (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender.  Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown.  (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes.  Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates.  Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh.  Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined.  Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired.  (Note:  adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour.  This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust.  Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note:  DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind.  (The more water is in your cream, the less firmly it will whip).  Transfer the thick cream to a bowl.  (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed.  Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional:  If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down.  Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls.  (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans.  Dust with cocoa powder using a fine sieve or tea-strainer.  (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.

[celebrationgeneration]

[travelinglowcarb]

Best Homemade Keto Cinnamon Rolls Recipe 👩‍🍳 I have everything on hand to make these, with cream cheese icing! They sound DELICIOUS. 😍 Have you tried fathead dough??

[newloseweightsecret]

Hey,

Have a fantastic day!

Today, I’ve rounded up 21 of my favorite keto dishes for breakfast, lunch and dinner. You’re going to want to bookmark this list, as these recipes are totally drool-worthy.

All recipes come with simple ingredients and easy instructions and you can download everything today for free.

Sounds good?

==> Just click here to download your FREE copy of 21 yummiest keto recipes

Your family and friends will love these keto recipes…

And everything is 100% keto-approved and proven to speed up your ketosis.

Just follow the instructions below and download your free keto cookbook :)

just click here to get to the download page

enter your details where to send the recipes

check your email address in the next few minutes (also check your spam filter) and enjoy your new recipes!

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[fullcravings]

Low-Carb Chocolate Zucchini Muffins

[vegan-nom-noms]

Coconut Milk Chia Pudding

[healthyhabitsdailyy]

Here is a sample 7-day keto meal plan for weight loss:

Day 1:

Breakfast: Scrambled eggs with spinach and cheese

Snack: Mixed nuts

Lunch: Grilled chicken salad with avocado and bacon

Snack: Celery with cream cheese

Dinner: Baked salmon with roasted broccoli

Day 2:

Breakfast: Mushroom omelette with cheese

Snack: Pork rinds

Lunch: Turkey and cheese lettuce wraps

Snack: Cheese sticks

Dinner: Beef stir-fry with broccoli, mushrooms, and bell peppers

Day 3:

Breakfast: Greek yogurt with blueberries and almonds

Snack: Hard-boiled eggs

Lunch: Chicken Caesar salad with Parmesan cheese

Snack: Cucumber slices with ranch dressing

Dinner: Grilled shrimp with zucchini noodles

Day 4:

Breakfast: Bacon and egg muffin cups

Snack: Almond butter with celery

Lunch: Tuna salad with avocado and cucumber

Snack: Sunflower seeds

Dinner: Pork chops with roasted cauliflower

Day 5:

Breakfast: Keto smoothie with spinach, avocado, and coconut milk

Snack: Beef jerky

Lunch: Cobb salad with turkey, bacon, avocado, and blue cheese

Snack: Olives

Dinner: Baked chicken with asparagus

Day 6:

Breakfast: Chia seed pudding with berries

Snack: String cheese

Lunch: Broccoli and cheese soup

Snack: Roasted pumpkin seeds

Dinner: Steak with sautéed mushrooms and Brussels sprouts

Day 7:

Breakfast: Keto pancakes with sugar-free syrup

Snack: Cheese and salami

Lunch: Tuna salad lettuce wraps

Snack: Coconut chips

Dinner: Grilled salmon with cauliflower rice and roasted green beans

Remember to adjust the portion sizes according to your caloric needs and goals. Also, make sure to drink plenty of water throughout the day and consult with a healthcare professional before starting any new diet or exercise program.

Click here Free Download 21 day keto meal plan for weight loss

[themessykitchen]

Keto Crunch Wrap

[thenonosekitchen]

Antioxidant Boosting Blueberry Matcha Green Tea Ice Cream

If you love ice cream, you are in for a treat! I played around with my recipe for my Super Creamy Blueberry Cheesecake Ice Cream to create one that had even more antioxidant-boosting benefits! If you feel like the taste of matcha is too subtle, feel free to add in more to suit your taste buds! And, as always, I highly encourage adding a textural element like nuts, chocolate chips, or even…