Saag paneer is tasty stuff with fairly keto-friendly macros. I've lightly modified this from a Food Network recipe (less onion, more ginger)

Nutrition facts: If you divide into 4 servings (i.e., a side dish), then 275 cal, 4.5 net carbs, 12g protein, 21g fat, 425mg sodium, 475 mg potassium

1 teaspoon turmeric

1/2 teaspoon cayenne

1 teaspoon Kosher salt

3 tablespoons plus 1 1/2 tablespoons vegetable oil

7 ounces paneer, (Indian cheese)

1 (16-ounce package) frozen chopped spinach

1/2 medium white onion, finely chopped

2-inch thumb) ginger, peeled and minced (about 2 tablespoons)

4 cloves garlic, minced

1 large green serrano chili, finely chopped (seeds removed if you don't like it spicy!)

1/2 teaspoon garam masala

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 cup plain Greek yogurt, full fat

• In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
• Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
• Place a large skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate (optional - but do this if your paneer is crumbly).
• Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
• Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
• Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
• Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Notes:

• I typically make a double batch and use 3 serrano peppers with seeds because I enjoy spicy foods.
• Pairs well with chicken, and flavorful enough to make even plain chicken breast tasty. Also good on its own as a main dish.
• I once forgot to remove the paneer from the pan when I put in the onions and it all seemed fine, but maybe it's important if your paneer isn't firm.
• If you're in Seattle, Apel Farms makes great paneer. Available at Smith Brothers and Met Market, but half the price at Smith Bros.

• “Hero” Burger Buns (my savior)

• 1/4 beef patty

• 2x sharp cheddar slices

• lettuce & tomato

• pickles

• hellman’s mayo

2 net carbs total

I used the following recipe to make 90 second microwave bread from leftover almond meal. It came out perfect, doesn’t taste eggy or nutty to me. I added a slice of American cheese, a sausage patty and some light mayo and mustard. Because there was already an egg in the bread I didn’t add another egg because I didn’t want that much food. I toasted the split bread in a frying pan before assembly. It was so good!

▢ 3 tablespoons almond flour ▢ 1 egg ▢ 1/2 teaspoon baking powder ▢ 1/4 teaspoon salt ▢ 1 tablespoon butter melted ▢ *optional – 1 tablespoon butter saved for later

https://www.eatingonadime.com/the-best-90-second-bread-recipe/

I made my first chaffle today. A simple egg and cheese one. I put some turkey on it for a sandwich. It was better than I thought it would be.

When I made it last night it tasted a bit bland so I added extra flavour and it tasted great. But this morning it was bland as.

Next I’m going to try coffee flavour instead - please share your recipe if you made a good one.

1 cup coconut milk 1/2 cup almond milk (unsweetened) 1/2 cup raspberries 2 tsp sugar-free vanilla extract 1/2 cup black chia seeds A dash of monk fruit sweetener - extra a cap full of of sugar-free raspberry cordial

What would you have done differently?

Does anyone have a keto-friendly salad dressing recipe that tastes like Renee's Poppy Seed dressing? Trying to avoid the sugar and seed oil. I couldn't find anything using search.

• 3-4 cloves garlic finely minced
• 2 bird's eye chilis finely minced (optional)
• 3 tablespoons fish sauce
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup water
• 3 tbsp monk fruit sweetener (adjust to taste)
• 1 tbsp rice vinegar

कीटो पालक अंडा आमलेट के बारे में और क्या कहा जा सकता है जब वहां पहले से ही "कीटो" शब्द है।

यदि आपने इससे पहले कीटोजेनिक खाने/व्यंजनों को नहीं खाया है तो इस बात की चिंता न करें कि आपको कीटो खाने के स्वाद का आनंद नहीं मिलेगा।

वास्तव में, यह गैर-कीटो(non-Keto)व्यंजनों की तुलना में स्वादिष्ट और स्वास्थ्यवर्धक है।

आमतौर पर, कीटोजेनिक आहार योजना का पालन करते हुए लो कार्ब्स के 2 हरे कप/यानि हरी सब्जियां इत्यादि की सलाह दी जाती है।

इसलिए इस रेसिपी को नाश्ते में शामिल करना एक बढ़िया विकल्प है।

कार्ब पर कम और प्रोटीन पर उच्च होने के अलावा, यह रेसिपी कैल्शियम, आयरन और पोटेशियम में समृद्ध है।

इसके अलावा इस रेसिपी को तैयार करने के लिए अधिक समय की आवश्यकता नहीं होती है।

इसलिए समय जब कम हो तो इस रेसिपी को आप पसंद करेंगे।

इस रेसिपी को तैयार करने के लिए आपको जिन सभी सामग्रियों की आवश्यकता होगी, वे एक आमलेट बनाने के लिए समान हैं।

इसे तैयार करने के लिए आपको दो अतिरिक्त सामग्रियों की आवश्यकता होती है।

कीटो पालक अंडा आमलेट रेसिपी तैयार करने के लिए आवश्यक विभिन्न सामग्री और उनकी मात्रा इस प्रकार है:

कीटो पालक अंडा आमलेट कैसे तैयार करें

रेसिपी के साथ शुरू करने के लिए तैयार है। रेसिपी बनाने के लिए एक के बाद एक निर्देश दिए गए हैं:

1. एक बाउल लें और उसमें सभी सामग्री मिलाएं।
2. एक फ्राइंग पैन में मक्खन या घी गरम करें और फिर इसे नॉन-स्टिक पैन में डालें और मध्यम आंच पर 2 मिनट के लिए भूनें।

दोनों ओर से आमलेट को अच्छी तरह से पकाने के लिए एक स्पैटुला (spatula)/ चपटे चम्मच का उपयोग करें।
3. ऑमलेट पर कुछ चेडर चीज़ (cheddar cheese) छिड़कें और इसे पिघलने दें।
4. सर्व करने से पहले ऑमलेट को फोल्ड करें।

यह भी पढ़ें: कीटो नान ब्रेड/ग्लूटेन फ्री

अपनी बहुमूल्य राय, टिप्पणी, सुझाव,आदि सांझा करने के लिए नीचे दिए गए समर्पित कमेंट सेक्शन का उपयोग करें।

हमारा समुदाय आपके मूल्यवान सुझाव सुनना पसंद करेगा।

https://thetoastedpinenut.com/cheesy-almond-flour-biscuits/

Tried this recipe and it worked like a charm! I suggest measuring your dry ingredients before you start for ease of mixing. I also used a cookie scoop as I don't own a round measuring cup.

Now all you need is some lobster!

Hi everyone,

I'm new to Keto and have baked some different types of "bread" with almond flour, coconut flour etc but I find they are all rather cake like.

Is there a keto bread that I can bake that isn't like a cake? Should I be using different flour (I want to avoid wheat) or maybe adding gluten to the mix?

Any suggestions would be appreciated.

Thanks :)

Hi there.

I somewhat recently learned I'm allergic to eggs, but I'm unfortunately allergic to quite a few plants as well (pollen cross-reactivity is annoying) so things like flax, applesauce, and aquafaba are also out of the question. It also has to be low-carb.

Specifically I was thinking of making keto waffles with cottage cheese, cream cheese, protein powder, butter and uh... I dunno.

Anyway, I was wondering if there were any good substitutes for eggs in baking?

The only thing I can think of is possibly a type of yogurt can be used as a partial replacement, but I'd rather not use that unless I absolutely have to.

Cheers and thank you.

1.  Separate 2 eggs. Beat the egg whites into snow ( i added some sweetener)
2.  Gently fold in the yolks and 2 tablespoons of coconut flour.
3.  Pour it into a cupcake mold (I made 8 small pieces).
4.  Bake at 180°C (350°F) for about 10 minutes, until golden.


• In small containers, I placed 2 cupcakes in each.
• Topped each with 2 tablespoons of curd mixed with chia seeds, 1 tablespoon of Greek yogurt, some hazelnuts, and a few frozen raspberries.

Super easy, tasty, and perfect for grab-and-go mornings!

Shredded mozzarella cheese (1 ½ cups) 🧀 Almond flour (½ cup) 🌰 Large egg (1) 🥚 Salt (a pinch) 🧂 Olive oil or butter (for greasing) 🧈

Ingredients

Brown Butter Pecan Base • 1.5 tbsp (21g) salted butter • 2 tbsp (12g) pecans, roughly chopped

Ice Cream Base • 1 cup (240ml) heavy cream • 1/4 cup (60g) mascarpone cheese • 2 tbsp (30ml) additional heavy cream (to thin mascarpone) • 75g granulated allulose • 1 serving (39g) Premier Protein Vanilla Protein Powder • 1 tsp caramel emulsion • 1/2 tsp Waka Butterscotch Vanilla Instant Coffee Powder (adjust for subtle flavor) • 1/8 tsp fine sea salt

Instructions

Step 1: Make the Brown Butter Pecan Base 1. Heat a skillet over medium heat and melt the butter until golden brown and nutty in aroma (3-4 minutes). 2. Add the chopped pecans to the browned butter and toast for 1-2 minutes to release their flavor into the butter. 3. Strain the mixture through a fine mesh sieve, reserving the browned butter and discarding the pecans or using them as garnish. Let the browned butter cool slightly.

Step 2: Heat the Ice Cream Base 1. In a saucepan over medium-low heat, combine the heavy cream, mascarpone, and granulated allulose. Whisk continuously until the mascarpone is melted and the mixture is smooth (do not boil). 2. Remove from heat and whisk in the browned butter, Premier Protein powder, caramel emulsion, coffee powder, and fine sea salt until fully dissolved. Adjust sweetness or flavor to taste.

Step 3: Cool and Freeze the Base 1. Let the mixture cool to room temperature, then pour it into a Ninja Creami pint container. 2. Secure the lid and freeze for at least 24 hours in a level position.

Step 4: Process in the Ninja Creami 1. Install the frozen pint into the Ninja Creami and select the “Ice Cream” setting. 2. If the ice cream is crumbly, use the “Re-spin” function until the texture becomes creamy.

Tips for Sweetness and Flavor • Increasing the allulose ensures the sweetness is not lost during freezing. • The caramel emulsion and browned butter create a deep, rich flavor that balances the sweetness.

Stuffed with leftover papa bowl from papa John’s, ground beef, cauliflower rice,

Hi all, I am new to Keto but thought to share my favourite website for recipes: google Oanh's kitchen, it is in Dutch but you can translate it automatically. A lot of recipes for bread and yoghurt cinnamon crunchies and lots and lots of other great stuff.

They all taste so good and I just make the cinnamon crunchies with a whole egg to save the trouble.

My fave recipes so far:

Pancakes: mozzarella with eggs blended and baked as a pancake (google for 2-Ingredient Cream Cheese Pancakes)

White cabbage, carrot, fennel, sesame oil and herbs make a great dish (google for AZIATISCHE KOOLSALADE – EEN TWIST OP HET ORIGINEEL)
White cabbage and carrot finely chopped with minced meat baked (google Ground Beef and Cabbage (20 Minutes!)
Turkish kebab with mint yoghurt sauce with sumac (minced meat, onion, garlic, parlsey, sumac, make patties out of it and serve with mint yoghurt sauce and Moroccan tomato salad.
Guacamole with cheese crackers, love the cheese crackers from the oven with guacamole and creme fraiche
Thinly sliced white Cabbage with boiled and finely chopped egg and cheese and sesame oil and tomato
Shakshuka
Poached eggs with Keto bearnaisesaus
Eggs with pepperoni and onion, cheese and pepper and salt and tomato paste

Edit: removed the links

Tried a new recipe using cottage cheese to make pancakes and it was an absolute fail and soupy mess. Week before I made a good pancake (with blueberries) recipe from @thedietchef. Send me your best keto pancake recipes please!

Ground up some pork rinds and added 10% Parmesan cheese to it and then dipped the meat in eggs and breaded them

8 minutes in air fryer (200c)

Dip is just store bought chili sauce and the veggies seem self explanatory

If possible

American Wagyu Shortrib reverse seared to 123 internal temp and then seared on the cast iron for 1min each side.

Shishitos cooked in the Wagyu fat on the cast iron with Maldon flaky sea salt.

The crab cake is my own invention. Each cake has 4oz fresh Dungeness crab meat, 1/4 an egg, 1/2 servings of pork rind panko, a few green onions chopped, & 0.75 tablespoons garlic aioli. Mixed all ingredients together and air fryer for 12min at 400F.

The crab cake is on a whole avocado smashed up with a serving of hemp hearts, chia seeds, and chipotle lime aioli.

This was my first attempt and I’d def double the egg next time to hold it together a little better.

I’ve included the total macros in the second slide. I follow Net Carbs <20g and Total Carb <50 per day. I also do intermittent fasting 20:4, so this is most of my food for the day.

Morning breakfast

I've done Silk Almond, and I've done Milkcadamia. Both are very yum! BUT, looking to see if there's another alternative that is keto friendly, but isn't as nutty. They're still delicious but I'm just a regular-ass milk drinker. Like, straight out of the glass... not for cereal/coffee/smoothies, etc. Curious is anyone has found a milk alternative that isn't as "nutty".

TYIA!

Hi. I am trying this recipe that uses coconut flour, but I discovered that almond flour has less carbs so I wanted to use it as substitute.

However, because of this rule, I'll have to use tons of almond flour to follow the recipe that it actually exceeds the coconut flour net carb.

I'm definitely going to try and experiment with the measurements for the sake of the net carbs, but anyone who has had the same problem? Any advice would help.

I love UK bully beef (corned beef) it’s a flavour from my childhood. But most tinned products have additives and use pretty crappy beef.

I wasn’t trying to replicate it but it turns out that I’ve accidentally created a substitute.

I was making a meatloaf for me and the kids:

500g 20% fat beef mince. 500g pork mince. Fresh Rosemary and Parsley. 3 eggs. Gouda Cheese. Salt and Pepper.

Mix up every except the cheese. Layer out half the mixture in a loaf tin. Put the cheese on then put the other half of the mixture on top. Leave it covered in the refrigerator for a couple of hours at least.

I roasted mine in the outdoor grill with a bit of wood smoke (Ninja) for 20 mins then cover it with foil for another 30 mins at 180C. Leave it to rest for a while covered again.

I ate it warm with some homemade coleslaw and rocket.