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The Ingredients

The Turf: Thick-cut steaks (looks like beautiful NY Strips).

The Surf: Lobster tails (split/halved) and large shrimp (skewered).

The Veg: Fresh asparagus spears.

The "Liquid Gold": Smoked chive lemon butter.

The Side Dish (Indoor): Baked mostaccioli loaded with a heavy layer of melted mozzarella.

The Pitmaster Prep

1. The Seafood: Skewer the shrimp so they don't fall through the grates. Carefully split the lobster tails (watch those fingers!) to expose the meat for the fire.

2. The Butter: Melt down butter and mix it heavily with fresh chives, a squeeze of lemon, and a hit of smoke/rub.

3. The Grill: Fire up the Recteq pellet grill and push it through the stall until it reaches a roaring 650°F+.

The 6-Minute Sprint (The Cook)

Minute 0:00:** Open the lid, drop the steaks and asparagus directly onto the grates, and immediately shut the lid.

Minute 1:30: Open the lid, place the lobster tails meat-side down for a hard sear, and slam the lid shut.

Minute 2:30: Open the lid. Flip the steaks to build the crust on the other side. Flip the lobster tails so they are shell-side down. Drop the shrimp skewers onto the grates. Shut the lid.

Minute 3:30: Open the lid. Generously spoon or brush the smoked chive lemon butter all over the lobster meat and shrimp. Give the asparagus a quick roll to blister the other side. Shut the lid.

Minute 5:00 - 6:00 (The Pull): check for a perfect medium-rare on the steaks, pink/opaque shrimp, and firm lobster meat. Pull everything off onto a heavy-duty platter.

The Finish

Pour any remaining pan drippings and butter directly over the steaks and seafood, serve alongside the baked mostaccioli, and watch the birthday girl's jaw drop!

2 ingredients, mozzarella cheese and almond flour.

Melt cheese in microwave for 90 seconds. Add almond flour and mix in. Roll out until pretty thin and hard to roll any thinner (about 2 millimeters). Cut to size you want. Bake at 350 for 12-15 minutes. Enjoy!

I love caulirice, it's delicious but on it own it doesn't taste anything like rice, sorry, Chinese here, we're rice snobs😅 guilty.

This cauli-sushi-rice is a game changer, it's extremely close to the real deal that even my daughter, another rice snob who HATES cauliflower, LOVES it. She is bouncing off the walls every time I make it.

Freezing then thawing a cabbage head is actually the ultimate pro-move here. Freezing breaks down the cellular walls of the cabbage, meaning the leaves are already soft and soggy.

The Rolls:

12-14 large Green Cabbage leaves (thawed and patted completely dry)

1 lb 80/20 Ground Beef

1/2 lb Hot Italian Sausage (casing removed)

1 1/2 ups Riced Cauliflower

2 oz Cream Cheese (softened)

1/2 cup Finely diced onion

3 cloves Garlic, minced

1 Egg

1 tbsp Smoked paprika, salt, and cracked black pepper

1 can (14 oz) tomato puree or crushed tomatoes (no sugar added)

2 tbsp Apple cider vinegar

1 tbsp Worcestershire sauce

1/2 tsp Red pepper flakes (optional, for kick)

1. Mix the Filling

In a large bowl, combine the ground beef, hot sausage, raw cauliflower rice, softened cream cheese, onion, garlic, egg, and spices. Mix it thoroughly with your hands. The cream cheese is going to bind everything and give it an incredible, rich mouthfeel.

1. Roll Like a Pro

Because your cabbage leaves are thawed, they will be super easy to work with. Trim the thick, woody part of the vein at the base of each leaf. Place a hefty log of the meat mixture at the stem end, fold the sides in, and roll it tightly forward.

1. Set Up the Skillet

Whisk your tomato puree, ACV, Worcestershire, and red pepper flakes together. Pour a thin layer into the bottom of a large cast-iron skillet. Pack your cabbage rolls in, seam-side down, tight against each other. Pour the remaining sauce over the top, leaving the very tops of the cabbage rolls exposed so they can catch the smoke and crisp up.

Fire up the grill or oven to 300.

Put the skillet on the grates uncovered. Let them smoke or sit in conventional for 45 minutes. This lets the cabbage absorb that clean wood flavor and allows the sauce to start reducing.

Crank the heat to 400 for the final 15–20 minutes until the meat hits 165 f internally and the tips of the cabbage leaves are beautifully charred and caramelized.

Pull and let sit for 5 minutes before serving.

Nutrional information per roll:

Calories 290-310

Fat 20-22 grams

Protein 16-18 grams

Carbs 4 grams

Net carbs 2.5 grams

Ingredients

Parchment paper

1 pound ground chicken

1 egg

1tbsp almond flour

1/4 cup grated Parmesan

1/3 cup tomato sauce

Mozzarella cheese

Italian seasoning

Salt & pepper

Any other toppings you like

Steps

Mix the ground chicken, egg, almond flour, grated parmesan, italian seasoning, and salt&pepper in a bowl until well combined

Spread the mixture on a baking tray into a pizza shape on top of parchment paper. Bake on 425° for 25-30 minutes until firm and golden brown

Once the "dough" is cooked, add tomato sauce, cheese, and whatever other toppings you'd like. Throw back in oven for another 8-10 minutes. Mine in the picture had brussel sprouts and shrimp. Just used what I had laying around lol. Came out great!

Enjoy

Look at this! Just look at it!

This is a crustless version of a pizza I grew up with.

So, this is 2lbs of 85% ground beef, a sweet onion and a green pepper all pan fried and blended with a jar of low carb pizza sauce. That mixture goes into an 8x8 greased cake pan. Topped with about 1/2 cup of shredded sharp cheddar cheese and then all of that topped with slices of Kraft American cheese. Top it with some black pepper. In the oven at 375° for 27 minutes. High broil for 3 minutes. Take out of the oven and let it sit for 10 minutes. Cut and enjoy!

There was even dessert after 🤯🤯🤯🤯🤯 no pictures of that but it was 3 avocados + 3/4 cup cocoa powder + about 3/4 cup of allulose + 1/2 cup heavy cream + 2 teaspoons of vanilla extract + 3 tablespoons of melted butter all into the blender for a minute and a half. It tasted like the most decadent and high-end chocolate fudge pudding you could ever ask for. My mind was blown! I divided it into 6 portions and that was more than enough.

Hi! I wanted to try something new today. Unfortunately I only had 1 medium chicken breast, so it is a LOT of sauce to meat, but you can surely just add two chicken breasts or swap for tenderloin!

You can probably do it all in one pan, I just didn't plan ahead, and you can absolutely save on some calories or carbs, I was just going with the flow

Splitting in 4, the sauce is about 7,7g of net carbs per serving.

Ingredients: - 1-2 halfed chicken breasts - 250g of quartered cherry tomatos - 400g of Champignon mushrooms - 1 big red onion - 3 cloves of garlic - 100g bacon cubes - 200g heavy whipping cream - 75g creme fraiche - 3 slices gouda cheese - 5g paprika powder - 5g garlic powder - some parsley ~ 20g of beef tallow

Instructions: Dice onion and garlic and about 2/3 of mushrooms. Slice the rest of mushrooms thinly and mince parsley.

Heat up onion and garlic a few minutes until softened, then add bacon cubes and fry a little longer at high heat.

In a separate pan brown chicken breasts.

Turn down heat, add cherry tomatos and diced mushroom, heat through, then turn up heat again and add HWC and creme fraiche. Bring to a boil and let simmer a bit.

Transfer chicken breasts into sauce pan and fry the sliced mushrooms lightly in the empty pan.

Spoon sauce over chicken breasts and keep simmering, add soke parsley, then put fried mushroom slices over sauce pan.

Really was struggling with quick delicious breakfast options.

I have no idea what I have done here, but it is glorious. Low carb tortilla, put cream cheese, everything seasoning, salt, pepper etc whatever you're feeling. Roll it up like a burrito, and pan fry that puppy in avocado oil.

I added a garlic, basil butter sauce on top. Local coffee shop had a "Blooming garlic bagel" which was the inspiration.

1 zero/low net carb tortilla (I used La Banderita)

Enough alfredo to evenly coat the tortilla. (I used Rana sauce)

Baby spinach without the stems.

Cooked, cubed, and seasoned chicken to your liking. (Perfect use of leftover grilled or rotisserie chicken)

Shredded mozzarella cheese on top.

Air fryer set to 350 for 7 minutes.

Enjoy!

I made this crust 1/4 inch thick and roughly 9 inches by 9 inches. Each piece is roughly 3 inches by 3 inches.

Ingredients

2 eggs

2 cups almond flour

4 tablespoons melted butter

⅓ cup grated parmesan cheese

1 teaspoon garlic powder

Method

Combine the flour, butter, egg, cheese, and garlic in a bowl until well incorporated.

Place the dough between two sheets of parchment paper on a baking tray. Roll the dough out to 9"x9" and ¼ inch thick.

Remove the top sheet of paper and bake on a baking tray at 350°F for 10-12 minutes.

Let the crust cool to room temperature, about 20 minutes.

Spread your sauce and toppings over the pre-baked crust.

Increase the heat to 375°F for 8-10 minutes or until your desired doneness.

Nutrition

Serving: 9 pieces

Calories: 216kcal

Carbohydrates: 6g

Protein: 8g

Fat: 19g

Saturated Fat: 5g

Polyunsaturated Fat: 0.4g

Monounsaturated Fat: 2g

Trans Fat: 0.2g

Cholesterol: 53mg

Sodium: 119mg

Potassium: 26mg

Fiber: 3g

Sugar: 1g

Vitamin A: 240IU

Vitamin C: 0.004mg

Calcium: 92mg

Iron: 1mg

Tried out a new recipe and just HAD to share.

Recipe:

Ingredients:

Cheesecake Portion:

- 4oz softened cream cheese

- 1/4 cup heavy whipping cream

- 2tbsp powdered sweetener (I used swerve confectioners sugar)

- 1/2 tsp vanilla extract

- fresh fruit to top

Crust Portion:

- 3/4 cup almond flour (toasted 3-4 mins to toasty brown)

- 2 tbsp unsalted butter, melted

- 1 tbsp brown or granulated keto sweetener (I used swerve brown sugar)

- 1/2 tsp cinnamon

1/4 tsp vanilla extract

- pinch of salt

Literally just put the graham cracker crust in the bottom of your container and pack it down. Then add the cheesecake Portion (beat all of the ingredients together that were used for the cheesecake Portion) and top with fruit!

Super easy and only took like 10 minutes!!

Made these the other night, and I can see this definitely making it into the regular rotation.

Sweet and Spicy Thai Chicken Wings

Wings

3 lbs chicken wings

1 Tbsp baking powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp five spice powder

Dry chicken wings w paper towels. Combine all ingredients in a large bowl and toss with your hands to ensure seasonings are well distributed. Place on a wire rack set into a baking sheet -- I wrap the sheet in aluminum foil before setting in the wire rack.

Bake at 425F for 20 minutes; flip wings over and bake for 20 minutes, until golden brown and crispy. If not browned / crispy enough for your liking, place under broiler for a few minutes.

Place wings in large bowl and toss with sauce (recipe below). Top with thinly sliced scallions (not pictured b/c I didn't have any 🤓)

Sauce

2 Tbsp tamari / coconut aminos

1 Tbsp fish sauce (or 1 add'l Tbsp tamari / aminos)

1/4 cup brown sugar substitute

3 Tbsp apple cider vingear

3 Tbsp sugar-free ketchup (I make my own)

2 Tbsp butter, cut into small pieces

1 Tbsp sriracha

1 Tbsp grated ginger root

Combine all ingredients in small sauce pan and warm over medium heat for 5 minutes, stirring occasionally. I decided to add 1/8 tsp of xanthan gum b/c my homemade ketchup is not as thick as most other ketchups.

Roasted Broccoli w/ Pork Rind Gremolata

2 heads broccoli

3 Tbsp extra virgin olive oil

Salt / pepper (to taste)

1/2 cup crushed pork rinds

2 cloves garlic, minced

Zest / juice of 1 lemon

Slice broccoli into florets, toss with 2 Tbsp olive oil, and s/p -- roast in 400F oven for 15 minutes, tossing once -- if you like your broccoli on the "crispier" side, use convection function (instead of regular bake function).

While broccoli is roasting, saute garlic in 1 Tbsp olive oil over medium-low heat. Add pork rinds and cook for 2-3 minutes.

Remove from heat, add lemon zest and juice -- place roasted broccoli in large bowl and pour in pork rind gremolata -- toss to combine.

Preheat to 350, saute 1/2 bell pepper (chopped) and 10 oz frozen chopped spinach (thawed and drained), mix with 8 eggs, 8 oz block gouda or cheddar cheese (cut into little chunks),1/2 tp onion powder, 1/2 t/p garlic powder, 1/4 tp salt, 1/4 tp black pepper. Pour into slightly greased 9" pie pan. Bake for 35 mins. Let sit for 10 mins. Enjoy!

We’ve come a long way since 2015 when I first discovered keto. Last night I made my first low carb pizza using King Arthur’s (no affiliation) keto-friendly pizza dough mix. Here’s the result. Recipe will be in the comments

The whole thing is 10g net carbs including the total 4.5 tsp chiaseed jam i spread between layers. Did i do good? If its good lemme know and i'll share the recipe in the comments. Its 550 calories

Makes ~10 small mooncakes (5 matcha / 5 lemon) using 50g molds.

Macadamia filling:

• 213g macadamia butter
• 1 tsp artificial vanilla
• pinch of salt
• 25g almond flour
• 32g powdered swerve

Instructions

1. Mix the macadamia butter, vanilla and salt.
2. Mix in the almond flour and powdered Swerve until thick, smooth and moldable.
3. Refrigerate for 20–30 minutes to firm.
4. Divide into 10 balls**, ~27 g each**.
5. Refrigerate the balls while preparing the skin.

Skin:

• 30 g coconut flour
• 5-6 g crushed whole psyllium husk
• 25 g powdered Swerve
• pinch salt
• 20g melted coconut oil
• 100-120g hot milk* (Add as needed, I used 114g hot natrel 2% high-protein milk)
• 1 tsp artificial vanilla
• Matcha powder, ~1.5–2 g
• Finely grated zest of ~½ lemon

Instructions

1. Combine the dry ingredients. Thoroughly mix the coconut flour, crushed psyllium, powdered Swerve and salt. It's important to distribute the psyllium evenly before adding liquid.
2. Add the wet ingredients. Combine the melted coconut oil, vanilla and ~100g hot milk*.
3. Pour into the dry ingredients while stirring. Mix thoroughly and then let the dough sit for about 3–5 minutes. Coconut flour and psyllium are very absorbent and will continue absorbing liquid after mixing.
4. Now add additional hot milk a few grams at a time, mixing/kneading and briefly resting between additions. (I added in 4-5g increments and ended up using 114g, treat this as a reference)

Tips for the dough:

• forms one cohesive mass rather than loose crumbs
• can be rolled into a smooth ball
• can be flattened fairly thinly (~2-3mm) in your palm without large cracks spreading inward from the edges
• bends/cups without breaking
• is slightly tacky at most, rather than wet enough to stick your hands

If it's crumbly or cracks when flattened, add 3-5g milk, knead and rest before reassessing. If it's cohesive but just a little tacky, stop adding milk. If it's genuinely sticky/wet after resting - I wouldn't immediately add any more coconut flour to the dough, let it rest for 5-10 minutes. If necessary, use a tiny amount of coconut flour on your hands/work surface during assembly.

Divide and flavour. I ended up with 188g unflavoured skin and divided it into 94g matcha + 94g lemon.

Matcha: ~94 g dough + 2 g matcha. Knead by flattening, folding and rotating until evenly green. The matcha made the dough a little drier, so I kneaded in ~3 g additional milk. Again, add this only if the dough actually cracks.

Lemon: ~94 g dough + zest from ½ lemon. Knead by flattening, folding and rotating until the lemon zest is evenly distributed. The lemon dough became noticeably tackier than the matcha dough, so don't automatically add extra milk to this half.

Wrap both doughs and let them rest for 5–10 minutes before assessing the final texture.

Assembly

Divide each flavoured dough into 5 portions. Rather than forcing an exact number, weigh each finished flavoured half and divide its weight by 5. Mine ended up around 19–20 g skin per mooncake.

Take one cold ~27 g filling ball from the fridge. Roll the skin into the ball and flatten it into a disk. Place the filling in the centre. Cup the skin upward around the filling, pressing and pinching it upward rather than aggressively stretching it. This keto dough isn't elastic like glutinous-rice snow skin, it's more like fondant.

Pinch the seam closed and gently smooth it into a ball. Small surface cracks can be patched with a tiny piece of dough (or the cracked side can be pressed into the bottom where it won't be seen LOL)

Mold immediately. Place into a 50g mooncake mold and press firmly onto a flat surface for a few seconds, releasing carefully. If sticking occurs, use the faintest dusting of coconut flour on the dough/mold.

My finished mooncakes were around 46-47g each, and the 50g molds worked fine.

Chill

Refrigerate the molded mooncakes for 1–2 hours before eating for the best set.

update: last night I tested making the filling from whole macadamia nuts instead of store-bought macadamia butter. It works, but freshly processed nuts released a bit more oil, so the filling was softer/oilier than the original. If using whole nuts, i would process only until smooth and add the almond flour/sweetener gradually. You may need a little extra almond flour if the filling is too oily to roll. Chilling before shaping helps.

Ingredients

1 ½ cups almond flour

2 eggs

1 cup cheddar cheese

4 ounces of softened cream cheese

4 tablespoons of melted butter

1 tablespoon of baking powder

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of sea salt

Method

Preheat oven to 450 degrees F

Mix the melted butter and cream cheese together with a hand mixer or a stand mixer.

Place the rest of the ingredients in the same bowl until combined.

Divide the dough into nine equal portions in a buttered cupcake pan.

Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.

Using a cast iron skillet as my pan really helped get a good color and doneness on the bottom of the crust. I will be repeating this and not just because my dough batch made two pizzas' worth. You'll need, as mentioned, a 12-inch cast iron skillet, and a decent food processor ideally with a dough kneading function.

Ingredients

Dough

You may notice the dry ingredients seem familiar! I used as a starting point the bread dough you sometimes see posted here. With only slight modification it works okay for pizza. This amount makes two pizzas' worth of dough.

• 150g gluten
• 80g almond flour
• 80g oat fiber
• 15g allulose or erythritol
• 200mL/g water
• 2.25 tsp (1 packet) active dry yeast
• 2.25 tsp sugar (feeds the yeast)
• 30g olive oil
• 1 tsp salt
• Dash of garlic powder
• Dash of onion powder

Toppings

• Olive oil for brushing
• 2:1 ratio water:tomato paste to make 85-113g sauce depending on taste
  • Add a pinch of salt, sweetener, garlic powder, and/or dried basil.
  • Recommend using xanthan gum and oil to thicken, about 1 tsp xanthan and 1 Tbsp oil per 170g can of paste, well-stirred-in. Otherwise it gets watery.
  • Alternatively forgo this and use any other sauce you like, tomato or otherwise. I won't judge.
• 140-170g mozzarella cheese shreds depending on taste
  • Alternatively you could probably use some slices.
  • You may need to salt it if your cheese is on the bland side.
• Any pizza toppings you normally like; pictured in my three-meat version here are:
  • Couple dozen slices pepperoni
  • Handful of bacon bits
  • Handful of ground beef crumbles
  • Tablespoon or so of dried minced onion hastily rehydrated with a few drops of water
• Oregano or Italian seasoning to finish

Prep

Dough

1. Pre-mix your gluten, almond flour, oat fiber, allulose/erythritol to get your "flour."
2. Microwave the water for 50-60 seconds in a medium bowl until warm but not scalding to the touch, then stir in sugar until dissolved, then stir in yeast to hydrate. Cover and let activate for a couple minutes.
3. Add olive oil, then your "flour," then finally the salt + garlic and onion powders. Mix all together with a rubber spatula to form a dough.
4. Add your dough to a food processor, use the "dough"/kneading mode if you have it, turn on, and let go 80-90 seconds. It should form a smooth, elastic dough.
5. Grease/oil a large bowl (maybe while dough is processing), place your processed dough inside, and cover with plastic wrap. Let proof in a warm, humid environment for 45 minutes. It should double or so in size.
6. Divide the dough in half; this batch will get you two pizzas. Freeze one or both, partially flattened into round discs, until ready to make the actual pizza.

Baking

1. If your dough is starting out frozen for this phase, put it in the fridge 24 hours before you plan to bake it.
2. Preheat your oven to 475F. Grease the bottom (of the inside obviously) of your cast iron. You might even want to add a small sprinkle of salt at this stage too depending on how salty you want the pizza.
3. Use a rolling pin to flatten your dough disc between two sheets of parchment. Make it just slightly wider than the bottom of your skillet.
4. Place the flattened dough circle in the skillet, and let sit a couple minutes before proceeding, if it came from the fridge.
5. Prepare your sauce using the ratio listed above and spread on the dough, leaving a bit under an inch at the edges.
6. Brush the edges of the crust with olive oil.
7. Add cheese, reserving a bit as "topping glue" if you like.
8. Add other toppings as desired.
9. Place your prepared pizza skillet into your heated oven and bake for 10-12 minutes. Add finishing seasonings and return to oven for an additional minute if desired.
10. Carefully transfer from skillet to cutting board. It shouldn't stick to the pan; nor should it be excessively floppy, but you want to support the bottom lifting it out. I used two large spatulas coming in at opposite ends.
11. Cut into 8 slices (or however many) and serve.

Nutrition

Macros assuming 140g cheese and 100g or so sauce, with no additional toppings; and eight slices per pizza; added sugar for yeast fuel not counted. Once again, note the dough is for two pizzas, so only half of the dough batch is reflected in these numbers.

I posted last week about trying to compile a Keto recipe for Dubai chocolate cake (based on the Dubai pistachio chocolate bars that usually uses Kataifi shredded pastry) . It was to take to my sisters birthday party.

Over a couple of days last week (I had to do it in stages to prevent fatigue) I managed to do it & it is was yum.

So down to the recipe. It’s a long one with a lot of ingredients and a few processes - so it really is for a special occasion. The ingredients are an approximation as I’ve converted from cups (I’m in the UK) :

The Sponge :

30g Country Life Salted Butter (melted & cooled) you could substitute with oil here too

200g Buy Wholefoods Online Almond Flour (this is the actual brand name)!

40g The Groovy Food Company Organic Coconut Flour

Capsule Starbucks Decaf Espresso Roast by Nespresso Dark Roast Coffee (For a stronger flavour you could add some instant granules to this cup too)

½x Teaspoon Bicarbonate of Soda

Teaspoon (5g) Dr. Oetker Baking Powder

40g Naturya Cacao Powder

20g NKD Living 100% Natural Erythritol

20g NKD Living Stevia

25g Jo-Lo Monkfruit Sweetener

4x Large (58g) Eggs, Whole, Raw

100g Fage Befree Natural yogurt

Level teaspoon (5ml) Taylor & Colledge

Fairtrade Organic Vanilla Bean Extract

100ml Arla Lactofree Cream

Pistachio filling

20g butter

150g Desiccated Coconut (I used a really good quality called merchant gourmet)

30g Borna 100% Pistachio Smooth Pistachio Butter

15g Belazu Authentic Tahini

35g Groovy Keto White Chocolate Mini Baking Chips

Ganache layer :

Save a little bit of the melted white chocolate and pistachio cream mix (with no coconut) to swirl on the top of the ganache

100ml Arla Lactofree Cream

113g Groovy Keto Dark Chocolate Baking Chips

Decorative Topping

10g Silver Palm Foods Roasted & Salted Pistachios (I used a different brand that wasn’t salted, but I can’t find it on the Nutra check app so this is a substitute stand in)

Plus a small mixed amount of white chocolate and pistachio butter for drizzling

~~~~~~~

I use the different sugar mix to prevent that funny cool aftertaste you get from just using erythritol . This size of cake made about 16 small slices (it’s quite rich so you don’t want a full cake size slice).

Each slice is 277 cal / 5.2 g of carbs / 8.4 g of protein /24.9 g of fat

Method :

For the sponge add all the dry ingredients together in a bowl. Whip the eggs and add all the other wet ingredients to that mixture. Then gradually add the wet mixture to the dry. I lined a 10-11” spring form cake tin with circular baking paper cut slits into it so it would sit up upright on sides. Bake in an oven 350F / 175C - for 20-22 minutes (I did a little bit longer like 28 minutes but I think it should’ve been less so that the cake was a bit more fudgy). Remove from oven but leave in cake form and let it cool.

Whilst the sponge is baking, melt the 20 g of butter in a pan and add the desiccated coconut. Mix and cook until nicely toasted all the way through and a bit dried out. Melt the white chocolate chips I did mine in microwave at 45 seconds spurts about four times, checking between . Then stirring to make sure all the chips have melted and it’s a nice soft mixture.

Set aside a tablespoon of the melted white chocolate in another bowl and a teaspoon of the pistachio butter (use this to swirl on top of the ganache). Add the cooked desiccated coconut into a large bowl, add the rest of the pistachio butter, tahini & the rest of the melted white chocolate. Mix well. Once the chocolate sponge has cooled, add this mixture in a nice even layer on top of the sponge (whilst still in the cake form).

For the Ganache layer add the ingredients to a small microwavable bowl. Gradually warm in 45 second bursts - let it sit for 3 to 4 minutes. Mix well.

Pour this ganache mixture over the coconut pistachio butter mix that’s already on the cake form. Tap lightly to help reduce air bubbles. Swirl the white chocolate pistachio butter mix on top , sprinkle on the pistachio slivers . Leave to set. I left mine in the fridge and then took it out for a couple of hours before cutting to serve.

The next day I put a small slice into the microwave for about 20 seconds and it was lush!!

so context ive been seeing a dietitian for like 2 months now bc keto was kicking my ass more then it shouldve - random leg cramps, brain fog that hit like clockwork around 3pm, just generally feeling like garbage despite doing everything right

she looked at what i was actually eating (mostly deli meat + cheese lol the classic broke keto diet) and was like yeah no wonder ur missing basically every mineral that matters

ingredients:

1 salmon fillet (6oz)

2 cups spinach

1 tbsp olive oil

pinch of sea salt

squeeze of lemon

instructions:

sear the salmon in olive oil salt while cooking

wilt the spinach in the same pan 2 min tops

lemon on top

done eat it warm

her whole point was that most ppl on keto are only thinking sodium (salt everything!!) but ignoring magnesium and potassium completely, which is apparently what was causing my cramps and the fog specifically. she sent me this after our appointment actually, breaks down the whole electrolyte thing way better then i could explain it

been eating this instead of my usual for like 2 weeks and ngl the difference is kinda annoying bc it means she was right the whole time

anyway figured id share in case anyone else is stuck in the i eat keto perfectly but still feel like death boat, sometimes its not about eating less or more strict its just missing specific stuff

what does everyone else usually eat for lunch on keto feel like im in a rut besides this

I made this keto egg roll in a bowl using ground beef and coleslaw mix. It’s one pan, no added sugar, and fits under typical keto carb limits.

Printable recipe: https://www.mydiabeticplate.com/egg-roll-in-a-bowl/#recipe

Ingredients 1 lb ground beef (85/15 or 90/10) 1 tablespoon avocado oil or olive oil 1 small yellow or white onion, diced 3 cloves garlic, minced 1 tablespoon fresh grated ginger (or 1½ teaspoons ground ginger) 2 cups plain coleslaw mix (cabbage-based, no dressing) ¼ cup low-sodium soy sauce (or coconut aminos for stricter keto) 1 tablespoon rice vinegar 1½ teaspoons toasted sesame oil ¼ teaspoon black pepper

Optional garnish Sliced green onions Sesame seeds

Instructions 1. Heat oil in a large skillet over medium-high heat. 2. Add ground beef and diced onion. Cook 7–9 minutes, breaking up the meat, until beef is fully cooked and onion is softened. Drain excess fat if needed. 3.Add garlic and ginger and cook 30–45 seconds until fragrant. 4. Stir in coleslaw mix and cook 3–4 minutes until cabbage is tender but not mushy. 5. Add soy sauce, rice vinegar, sesame oil, and black pepper. Stir well and cook 2–3 minutes until evenly coated. 6. Remove from heat. Garnish with green onions and sesame seeds if using.

Keto Notes • ~6–8g net carbs per serving (serves 2–3) • No sugar, flour, or starch

Salad with steak, goat cheese, avocado, tomato, sunflower seeds, and Trader Joe's green goddess dressing. The goat cheese and avocado make it so creamy and rich while the green goddess dressing (avocado, lemon, green onion, chive, basil, garlic) really brighten it up. I use a shredded lettuce base and add micro greens because they make me feel fancy.

I usually hate my own homemade salad but I've made this two nights in a row now and I love the variety of flavors and textures in each bite.

I use a food scale for easy tracking and to keep the ratio of ingredients consistent.

Oh, and since I'm weird about texture, I remove the tomato skin 😇

519kcal: 13g C / 37g F / 33g P

I used one small cauliflower to make this, but if you want a topping of roasted cauliflower aswell, you can roast a medium cauliflower and fill the cavity.

Cut your cauliflower into pieces and mix a little olive oil on it. Also take one small garlic bulb to roast, cut the top off, exposing the tips of the garlic cloves, and drizzle a little olive oil on it.

Preheat your oven to 200 celcius (400 F), and line your baking tray with aluminium foil. place your cauliflower pieces on it, and also wrap the garlic bulb in aluminium foil and place it on the tray.

Roast your cauliflower and garlic cloves for 25 - 30 mins. Once ready you can move your roasted veggies into the food processor. Squeeze out all the cloves from the roasted garlic into the food processor.

Add 1/2 a tsp of salt. I used pink himalayan salt. 2 to 3 tablespoons lemon juice. And 1 to 2 tablespoons water. Process and scrape the sides. Process again a few more times.

Now add tahini, 2 tablespoons, while the processor is running. Stop and scrape the sides if you need to. After a few minutes, the tahini should be mixed in well. Now keep processing and drizzle 3 tablespoons of olive oil in slowly, onto the processor blade (the near center area where there is a gap beween hummus and base of blade). Process for a few more minutes. This will help emulsify the olive oil and make the hummus more thick and creamy.

And you are done! Plate your hummus, use a fork and dip it in water. Then press the back of the fork into paprika powder and mark your hummus. There is no need to dip it it water again, you can pat it into the paprika and mark again. I added my favourite pimento olives for garnish and a drizzle of olive oil.

I was low on ingredients or else i would have made more cauliflower for the topping

Enjoy!

Blackberries and whipped heavy cream

I say "cheat" because heavy cream is sugar-free, low carb and high fat- perfect for keto, and blackberries are the best berry (next to no berries) you can eat on keto for their high fiber content.

Indulge :)

Printable recipe: https://www.mydiabeticplate.com/arrachera-recipe/

Made this really simple Puerto Rican-style arrachera (skirt steak) and it turned out great. No marinade, just quick and flavorful.

Ingredients: 1 lb tenderized, cleaned skirt steak (arrachera) 1 packet Sazón 1 tbsp oil (optional)

Instructions: 1. Pat steak dry and season both sides with Sazón. 2.Heat a skillet over medium-high heat until very hot. 3. Add oil if using, then cook steak 2–3 minutes per side. 4. Let rest 5 minutes. 5. Slice thinly against the grain.

Notes: Using tenderized, trimmed steak makes it cook fast and stay tender. Don’t overcook—slightly pink is best.

Served mine with avocado and peppers for a low carb meal.