Deliciously Healthy Keto Pumpkin Bread

Pumpkin puree and pumpkin pie spice are used to make this moist and delectable Keto pumpkin bread dish, which is then finished with a delightful glaze!

Components of the Bread:

1. Five oeufs
2. 2 tablespoons butter, melted in 1/2 cup coconut oil
3. one cup pure pumpkin or pumpkin puree
4. 1/4 teaspoon pumpkin pie spice
5. 1 and a half cups of delicious monkfruit Mix with powdered cellulose sweetener.
6. 10 tsp flour made with coconut
7. 1/2 teaspoon salt and 1/2 teaspoon baking powder
8. One teaspoon vanilla extract

Icing recipe:

1. l4 tablespoons Wholesome Yum Monkfruit Mix with powdered cellulose sweetener.
2. One tsp melted butter and two tsp heavy whipping cream (add extra if necessary)

Directions for Making the Bread:

• Set the oven’s temperature to 175°C/350°F.
• Crack the eggs and add the Wholesome Yum Monkfruit Blend, pumpkin puree, vanilla essence, and pumpkin pie spice to a large mixing bowl along with the Allulose powdered sweetener. Beat the items together with an electric mixer or whisk until thoroughly blended.
• Put the butter and coconut oil in a microwave-safe bowl. In the microwave, preheat the bowl until the butter and coconut oil are melted. Mix everything together.
• To ensure equitable distribution, slowly add the melted butter and coconut oil to the bowl containing the wet components while mixing constantly.
• Mix the baking powder, coconut flour, and salt in a another basin. Mixing the dry ingredients thoroughly requires stirring.
• Stir the dry flour mixture into the bowl with the wet ingredients gradually. Until there are no more lumps and the batter is thoroughly mixed, stir the ingredients.
• Use cooking spray or butter to grease a loaf pan. Another option is to use parchment paper to line the pan. After the loaf pan is ready, pour the batter into it. After preheating the oven, place the pan inside and bake for one hour and fifteen to one hour and twenty-five minutes. Test the bread’s doneness by sticking a knife into the center; if it comes out clean, it’s done. Bake for a further five minutes, if necessary. To keep the top from browning too soon, cover the bread with aluminum foil at about the 40-minute mark. Take note of that
• After baking, give the bread five to ten minutes to cool in the pan. Next, move the loaf to a wire rack to cool.

Regarding the Icing:

• Melt the butter in a microwave-safe basin until it turns liquid.
• Add the powdered sugar and Wholesome Yum Monkfruit Blend to the bowl after the butter has melted. Stir the mixture until the melted butter and powdered sweetener are well combined.
• Pour the heavy whipping cream mixture gradually over the butter mixture with the powdered sugar. Pour and whisk some more until the icing has a thin, pourable consistency. To get the right thickness, adjust the amount of cream as necessary.
• Drizzle the prepared frosting over the top of the baked loaf while it’s still warm.

Keto Chocolate Cream Pie

Everything you could possibly want in a low-carb chocolate dessert is in this handmade Keto Chocolate Pie recipe! A rich chocolate mousse is layered inside a crisp pecan pie shell and topped with just-whipped cream. Pure, sugar-free deliciousness is the end product.

INGREDIENTS

Ingredients for the crust

1. One cup of crushed pecans
2. Two tablespoons of melted butter
3. One teaspoon Complete Delicious Monkfruit with Allulose Mixture

whipped cream Components:

1. three cups of thick cream for whipping
2. ⅓ cup Wholesome Delicious Monkfruit Blend with Powdered Allulose Chocolate

Filling Components:

1. Half a cup cocoa
2. 8 ounces of softened cream cheese
3. a half-cup of Wholesome Yum Monkfruit Blend with powdered cellulose
4. four tsp of butter
5. Four ounces sugar-free Chocolate Chips from Lily
6. Three cups of the handmade whipped topping made without sugar

Guidelines

• Turn the oven on to 350°F. Oil a 9-inch deep dish pie plate. Crush the pecans, then thoroughly combine with the butter and sweetener.
• Line a pie plate with crust, pressing it into the bottom and slightly up the sides.
• After 10 minutes of baking, take the dish out of the oven and let it cool fully.
• As the crust bakes, combine 3 cups heavy whipping cream and sweetener in a bowl, and whisk until firm peaks form and the mixture has doubled in size, about 5 minutes.
• Beat together the softened cream cheese, cocoa powder, and sweetener in a separate dish.
• Put your butter and sugar-free chips in a small glass bowl. After 25 seconds in the microwave, mix. Stir and re-microwave for ten to fifteen seconds. As you stir, the chocolate mixture should totally melt and start to smooth. If not, microwave for a further five seconds, being careful not to overheat or the chocolate will seize.
• Stir in the melted chocolate after adding it to the cream cheese mixture.
• Three cups of the homemade whipped cream should be added to the bowl, and it should be gently folded into the batter until it is just incorporated.
• Fill the pecan pie crust with a spoonful of chocolate filling.
• Spread the leftover handmade whipped cream on top and smooth it out.
• Add chocolate shavings from any sugar-free bar as a garnish. (Deeply optional)
• Before chopping, freeze for at least one hour.

Keto Low Carb Beef And Broccoli

This is a quick and simple dish for Keto Low Carb Beef and Broccoli that you can make on a weeknight.

INGREDIENTS

1. One-pound Flatiron steak, cut thinly against the grain
2. 1/2 pound of broccoli, thinly sliced into florets
3. 1/4 cup of coconut oil
4. Toasty Sesame Oil, 1 teaspoon
5. One tsp of marinated beef and broccoli in fish sauce
6. One-fourth cup of Coconut Aminos
7. One teaspoon of grated and peeled root ginger (do not use powdered ginger!)
8. two chopped garlic cloves

Guidelines

• Against the grain, thinly slice the flat iron steak.
• Sliced meat, garlic, and coconut aminos should be added to a small bag. Let marinate in the refrigerator for one hour.
• When you’re ready to cook, take the beef out of the marinade, saving the liquid to make the stir-fry sauce later.
• After blanching the broccoli in boiling water for two minutes, make sure to drain it thoroughly.
• Heat the oil in a large wok or cast-iron skillet over medium-high heat. Add the meat and stir-fry for one to three minutes, or until browned. Take out of the skillet.
• Add the remaining marinade and simmer for two more minutes after stir-frying the broccoli for around three minutes, or until it’s crisp-tender.
• Serve the beef hot after adding the fish sauce and toasted sesame oil to the skillet and reheating it along with the broccoli.

Instructions for Recipe

• Use only root ginger; do not use powdered ginger, which is what you usually use for baking. If you are unsure, feel free to inquire at any food store as ginger root should be available there. It must first be peeled before being finely chopped or grated.
• Each serving of this recipe has about 6g of net carbohydrates.
• Read the label carefully before purchasing any coconut amino brand because some have more carbohydrates than others based on the components. The Coconut Secret brand is my favorite.

INSTANT POT CHICKEN AND BROCCOLI STIR FRY

A famous Chinese takeaway favourite, Instant Pot Chicken and Broccoli Stir Fry is made simply in the pressure cooker in less than 30 minutes! Simple to alter and ideal for hectic workday evenings.

Ingredients:

1. 1 1/4 pounds of chicken breasts or thighs, sliced into 1-inch pieces
2. season with black pepper and sea salt if needed
3. One or two teaspoons of olive or coconut oil
4. 3 1/2 cups of florets of broccoli
5. 1/3 cup of carrots, finely sliced or grated

For low-carb recipes

1.  use 1 teaspoon xanthan gum or 1 tablespoon each of arrowroot or cornflour.
2. Add as much as two teaspoons of water to thin the sauce.

MARINADE with SAUCE”

1. Six tablespoons of gluten-free tamari
2. low-sodium soy sauce is an alternative. paleo version of coconut aminos
3. 1 1/2 tablespoon oyster sauce leave out for low carb & use fish sauce instead
4. 1 1/2 teaspoons toasted sesame oil
5. 1 teaspoon coconut sugar use low carb sweetener like erythritol, stevia or monk frui for low carb
6. Half a teaspoon of dry sherry or Mirin Chinese cooking wine (omit for paleo and keto versions)
7. half a teaspoon of freshly grated ginger
8. two minced garlic cloves
9. One-third to one-half cup water OR chicken broth

Optional:

1. toasted sesame seeds and red pepper flakes
2. One finely sliced green onion

Directions:

Nutrition Facts:

Keto Creamy Garlic Chicken

Made in about 30 minutes with only a few ingredients, Creamy Garlic Chicken is ready to eat. A thick, creamy garlic sauce is served with pan-seared chicken. This is a naturally low-carb, gluten-free meal that is perfect for the whole family.

Components

1. One-pound chicken breasts, devoid of bones and skin, sliced or pounded to a thinness of approximately 1/4 to 1/2 inch
2. Pepper and salt
3. Two teaspoons of divided butter
4. 8 finely sliced garlic cloves
5. Half a cup of chicken broth
6. One cup of heavy cream
7. One tablespoon of fresh parsley, optionally minced

Guidelines

• Sprinkle salt and pepper on both sides of the chicken breasts.
• Salt, pepper, and one pound of skinless, boneless chicken breasts
• In a big, deep skillet, melt 1 tablespoon of butter over medium heat.
• Depending on the thickness of your chicken, add the chicken and cook it for 4–6 minutes on one side, or until golden brown.
• After flipping, heat for a further 4–6 minutes, or until the chicken is cooked through and no longer has a pink center, on the opposite side.
• To keep the chicken warm, remove it to a platter and cover it with aluminum foil.
• Pour in the leftover butter into the skillet. Sliced garlic is added once it has melted.
• Simmer for 30 to 60 seconds, or until very aromatic.
• After adding the chicken stock, boil for 2 to 3 minutes, or until it reduces by half.
• Half a cup of chicken broth
• Add the heavy cream gradually and boil for three to five minutes, or until thickened.One cup of heavy cream
• Re introduce the chicken to the pan and cover it with sauce.
• If desired, garnish with freshly minced parsley.One tablespoon of recently harvested parsley

Notes: Strategies & Methods

• Take care to avoid burning or browning the garlic. The sauce will taste more bitter as a result of this.
• You can replace the chicken stock with bone broth. Make sure to read the labels because certain chicken stocks contain gluten.
• This dish can be made using half-and-half in place of the heavy cream. Just be advised that it won’t be quite as creamy and thick.
• Keep any leftover chicken and sauce refrigerated in an airtight container. Eat in three to four days.

Keto Parmesan Crisps Recipe

Ever tried the well-liked ketogenic diet? Like any diet, this one has its downsides, and many individuals find it difficult to stick to such a low-carb lifestyle. On the plus side, though, is that, when followed correctly, it has been shown to be a rather successful weight loss strategy. Even though meat is a staple of keto diets, nobody can survive only on meat. You know, sometimes all you want is something crunchy to nibble on. Sadly, it seems like everything crunchy has carbohydrates, with the possible exception of celery, but nobody seems to get particularly enthusiastic about celery.

But these simple, delicious keto Parmesan crisps are a whole other story. “I’m always on the hunt for low-carb or no carb snacks that are not super high sugar so this is brilliant,” says recipe developer Susan Olayinka of The Flexible Fridge. The flavor will entice you in, but the crunch will draw you in! These are so simple to make, and they taste so good, that you should definitely include them to your snack rotation even if you’re not on the ketogenic diet. Who doesn’t enjoy crunchy cheese, after all?

INGREDIENT

1. One cup of shredded Parmesan cheese

Extra Ingredients

1. One spoonful of spice for everything bagel
2. One tablespoon of finely chopped parsley

Guidelines

Set the oven’s temperature to 350°F.

Grate or shred one cup Parmesan cheese.

Use parchment paper to line a baking sheet.

On the baking sheet, arrange two teaspoons of the shredded Parmesan cheese into a little mound. Continue this process with the remaining cheese. There should be eight cheese mounds, spaced about 1 inch apart.

After 5 minutes of baking the cheese, take the baking sheet out of the oven.

Garnish with chopped parsley or everything bagel seasoning, if preferred.

KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE

A 20-minute prep for a simple, no-bake chocolate cheesecake dish! There are just 5 ingredients in the crust and 4 in the filling of this keto low-carb chocolate cheesecake.

INGREDIENTS

CHOCOLATE CHEESECAKE CRUST WITH LOW CARB:

1. 1 3/4 cups Wholesome Yum Pasteurized Almond Flour
2. Three tablespoons of powdered Dutch cocoa
3. Besti Monk Fruit Allulose, 3 tablespoons Mix well.
4. 1/3 cup melted unsalted butter
5. 1 teaspoon pure vanilla
6. 8 ounces of low-carb chocolate cheesecake filling

LOW CARB CHOCOLATE CHEESECAKE FILLING:

1. 24 ounces of unsweetened baking chocolate Cream cheese (room temperature softened)
2. 1 and a quarter cups Besti Monk Fruit Allulose Blend in Powder
3. 1 teaspoon pure vanilla

LOW CARB CHOCOLATE CHEESECAKE CRUST:

• Combine the erythritol, cocoa powder, and almond flour in a sizable bowl.

• Mix the vanilla and the melted butter in a small basin. Stir into the mixture of almond flour. Use a spoon or spatula to press down and thoroughly stir until everything is homogeneous. While crumbly, it should be pressable together.

• Press parchment paper into the bottom of a 9-inch (23 cm) springform pan. Firmly press the non-bake crust into the pan’s bottom. As you are making the filling, chill.

LOW CARB CHOCOLATE CHEESECAKE FILLING:

• In a double boiler on the stove or the microwave, melt the unsweetened chocolate, stirring from time to time. Take care not to get too hot. Put aside to cool.

• In the meantime, whip the cream cheese, powdered sweetener, and vanilla extract together with a hand mixer set on medium-low speed until they are well combined and frothy. Mix in the vanilla extract.

• Beat the chocolate into the cream at a medium-low pace until it has cooled to a warm but not hot temperature.

• Using a spatula, transfer the contents to the crust and level it out. Chill for a minimum of two hours, or until solidified.