Saturday, December 7, 2019

Keto, Low-Carb Spinach Tortillas
This recipe is special for all my friends who follow the keto diet, low-carb or paleo diets, delicious spinach tortillas with no carbohydrates! They have the perfect texture to make tacos, enchiladas or quesadillas without the egg flavor.

I had previously prepared another version of vegetable-based tortillas, but they were not very flexible and broke when folded, plus they had an intense egg flavor. In this recipe tortillas are felxible and soft, ideal for folding and making tacos or quesadillas.

Keto Spinach Tortilla


The keto diet or ketogenic diet makes you lose weight very quickly, eat foods high in fat but low in carbohydrates, may sound contradictory that consuming fat makes you lose weight, but it is a diet that accelerates your metabolism and has helped many people lose weight.

Remember to always inform yourself and follow any diet under the supervision of your doctor or nutritionist.

This recipe is low in carbohydrates, with just 88 kcal per tortilla, equivalent to 1 weight watchers point.

It is also perfect for everyone who has problems with diabetes and sugar control.

They are super easy to prepare, you only need 4 ingredients and that's it! I assure you that they will become your allies to follow the KETO diet without falling into temptations.

I will be uploading more KETO recipes soon, if you are following a diet to lose weight I recommend that you subscribe to our Newsletter so you do not miss any of these recipes.

Keto Spinach Tortilla


Keto, Low-Carb Spinach Tortillas


Ingredients


1 cup spinach
4 egg whites
1 tbsp olive oil
3 tablespoons almond flour

Instructions



  1. Blend 4 ingredients until well blended
  2. Put some oil in a frying pan, you can use avocado oil or spray oil to make it healthier.
  3. Put some of the mixture in the frying pan, try not to make it too thick, give it a circular shape with the frying pan.
  4. Wait a few seconds and turn around.
  5. Wait another 5 seconds and your tortillas will be ready!
Keto Spinach Tortillas

Monday, December 2, 2019

Keto Homemade Basil Pesto Sauce Recipe
If you're on a keto or ketogenic diet, you probably miss some recipes that you used to take on a regular basis.

Would you like to have a delicious Pesto Sauce that is suitable for the low-carbohydrate diet?

In this post I'm going to show you a quick, very easy and cheaper way than the original.

And you can use it in many recipes to give flavor to your dishes.

Keto Homemade Pesto Sauce Recipe


History of pesto sauce


Pesto is a sauce typical of the Italian region of Liguria, whose capital is Genoa. That is why it is sometimes called "pesto genoves".

The word "pesto" comes from the Genoese word "pestare", which means to grind or crush in a mortar.

Originally, pesto was made by crushing in the mortar, and even today many people still do so. But with the rush of modern life, many of us use a mincer or a food processor.

Traditionally, pesto has 7 ingredients, and better if they all come from the Ligurian region: fresh basil leaves, pine nuts, Parmesan cheese, Pecorino cheese, extra virgin olive oil, garlic and coarse salt.

The version I present to you is a variant suitable for the keto diet, although you should not abuse the amount you take.

Instead of pine nuts, I use pecan nuts, because they have less carbohydrates and because they are cheaper than pine nuts: good ones are very expensive!

Go ahead and tell me if you liked it!

Keto pesto sauce recipe


A variant of this delicious sauce for your low-carb diet. Try it!

  • Dish: Sauce
  • Cuisine: Italian
  • Calories: 172 kcal
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Servings: 5

Ingredients


  • 2 cups fresh basil leaves, washed and dried
  • 1/3 cup pecan nuts
  • 60 grams grated Parmesan cheese
  • 2 teaspoons garlic powder or minced
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt


Instructions


  1. Put the pecans in the chopper or food processor and chop them into large pieces.
  2. Add basil, garlic and Parmesan. Grind until coarse powder.
  3. Add olive oil and salt. Grind until creamy.
  4. If it is dry you can add a little more oil or a pinch of water.
  5. Now you can enjoy it!


Keto Homemade Basil Pesto Sauce Recipe

Notes

Conservation

The pesto sauce is very well preserved for several days in the fridge, stored in an airtight container.

Presentation suggestions 

This pesto sauce can be used in numerous dishes in the keto diet: with crab cakes, zucchini spaghetti, clams, mussels, tomato salad and mozzarella, chicken cut into pieces, spread on a slice of toasted keto bread, on pizza, etc...

Keto-Homemade-Basil-Pesto-Sauce-Recipe

Monday, November 25, 2019

Keto Crab Cakes Recipe (Almond Flour)
These keto crab cakes are classic on the east coast of the United States. This is our version of the dish with simple ingredients and a delicious result.

Keto Crab Cakes Recipe


INGREDIENTS



  • 8 ounces of lump crab meat
  • 1/2 tablespoon of cayenne pepper
  • 1/2 tablespoon salt
  • 1 tablespoon chopped parsley
  • 1 beaten egg
  • 3 tablespoon mayonnaise
  • 1 teaspoon of mustard
  • 1/2 cup almond flour
  • 1 tablespoon green onion
  • 2 tablespoons ghee or unsalted butter


INSTRUCTIONS


  • Put the crab meat in a bowl. Add the chopped parsley, salt and cayenne pepper. Finely chop the green onion and add it as well. Put the mayonnaise and finally the beaten egg mixing very well.
  • Form some meatballs and crush them a little.
  • Heat the ghee or butter in a frying pan over medium heat. Put the cakes so that they brown equally everywhere and wait a few minutes for them to brown and be cooked.


They can be served at the moment, but they are usually eaten temperate or cold. They are served with tartar sauce or mayonnaise.

You can also add finely chopped red peppers, or packaged bell peppers.

RELATED: Keto Pumpkin Pie Cheesecake Recipe


Keto Crab Cakes

Wednesday, November 20, 2019

Keto Pumpkin Pie Cheesecake Recipe
If you're on a keto diet, or any diet, with this Keto Pumpkin Pie Cheesecake Recipe, actually, the holidays that can be a stressful time will become a time to enjoy. But turkey and green beans don't have to be the only thing on your plate....there are plenty of Thanksgiving recipes to add to the table, from carrots wrapped in bacon and stuffed with cauliflower to a pumpkin pie for dessert.

It also looks so cute prepared, it's perfect as a birthday cake or to take with you when you have a visit to your friends' house (grandmothers are right when they say you should never come home to anyone empty-handed).

This keto pumpkin pie is an excellent gift of love and health! Try it and leave us your comments.



Ingredients:


For the Bark:



  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 tbsp. granulated Swerve (natural sweetener)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 7 tbsp. melted butter

pumpkin



For the filling:



  • 4 packets cream cheese, 8 ounces each, softened
  • 1/2 cup brown sugar Swerve*
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


Preparation:


1. Start by preheating the oven to 350°F (176°C).

2. Mix almond flour, coconut flour, Swerve brown sugar, cinnamon and salt in medium bowl.

3. Add the melted butter and beat until all ingredients are well blended.

4. Press the crust into a mold on 8″ trying to get a uniform layer and put a little up on the sides.

5. Bake until lightly browned, 10 to 15 minutes.

6. Reduce oven temperature to 162°C (325°F).

7. In a large bowl, beat cream cheese and stir until smooth and fluffy.

8. Add pumpkin puree and beat until smooth.

9. Add eggs, one at a time, and beat in each addition until well blended.

10. Add vanilla, cinnamon, ginger and salt.

11. Pour the dough over the crust and smooth the top with a spatula.

12. Wrap the bottom of the pan in aluminum foil and place in a large roasting pan.

13. Add enough boiling water to reach half of the baking dish.

14. Bake until the center of the cheese pie only moves slightly, about 1 hour.

15. Turn off the heat, open the oven door and let the cheese pie cool in the oven for 1 hour.

16. Remove the foil and refrigerate the keto pumpkin cheese pie until completely cooled, at least 5 hours or until next day.

Serve this delicious Keto Pumpkin Cheese Pie with a spoonful of whipped cream and toasted walnuts.

Keto Pumpkin Pie Recipe

Swerve Brown Sugar Note*



  • Brown Swerve is sweet and delicious. It is a natural replacement for brown sugar that does not have the bitter dessert flavor associated with other sweeteners such as stevia and monk fruit.
  • Measured the same as brown sugar: If your recipe requires a cup of brown sugar, simply replace it with a cup of Swerve. Since it's measured as brown sugar, using Swerve in your favorite recipes will be amazing.
  • Zero net carbohydrates: The components of Swerve do not affect blood sugar, so the carbohydrates it contains are considered no impact.
  • Keto-friendly: Because Swerve is not glycemic, it's the perfect sweetener for use in ketogenic recipes.
  • It contains only the highest quality ingredients. Swerve's ingredients come from Europe and North America - there are no ingredients from China.


Keto Pumpkin Pie Cheesecake Recipe

Wednesday, November 22, 2017

Low Carb & Keto Lemon Cheesecake Recipe
If life gives you lemons, make a lemon cheesecake out of them. And best of all one without sugar and in low carb, with 2,4g carbohydrates per 100g!

Low Carb & Keto Lemon Cheesecake


The cake is really simple and super delicious!

It is 100% Low-Carb & Keto, gluten-free & without added sugar!

Ingredients:

For the bottom
  • 3 eggs
  • 80 Almond flour
  • 20 Coconut flour
  • 60g -80g Erythritol
  • 60 butter
For the quark filling
  • 5 eggs
  • 160g Erythritol
  • 650g quark
  • Juice & peel of a lemon

Keto Lemon Cheesecake Recipe

  1. Put all the ingredients for the base in a mixing bowl and knead everything until it becomes a smooth dough.
  2. Now take your baking tin and line it completely with baking paper.
    Spread the dough evenly over the entire bottom of the baking tin. You don't have to form an edge.
  3. Bake the base for about 10 minutes at 175 degrees circulating air.
  4. First grate the zest of the lemon with a fine grater and then squeeze out the juice.
    Make sure it is an organic lemon, because you want to eat the peel 😉
  5. Now put all the ingredients for the quark filling in a bowl and whisk everything until a homogeneous viscous mass is obtained.
  6. Pour this mixture completely onto the baked base.
  7. Bake the cake on the middle shelf for another 30 - 40 minutes.
    Each oven is a bit different, so watch the cake after 30 minutes and take it out as soon as it starts getting dark 🙂
  8. Allow the cake to cool for 2-3 hours and set before taking it out of the tin.
Low Carb Lemon Cheesecake Recipe


Tip: If you put some lemon slices as decoration on it, it looks particularly pretty!

Nutritional values per 100g :

Per 100g
Calorific value                                                  KJ / kcal
KJ                                                                      684.7
kcal                                                                    163.7
Fat                                                                      11.8
of which saturated                                              5.6
Carbohydrates                                                    13,3
of which sugar                                                    2.2
of which polyols                                                 10.9
Protein                                                                10,7
Salt                                                                      0,0

We are very happy when many people imitate our recipes 🙂
Share them with other ketarians and those who want to become ketarians! Please remember to link or mention in it. Developing recipes is a lot of work and it would be great if this can be traced back to us!

Low Carb and Keto Lemon Cheesecake Recipe