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

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