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Zucchini Hummus

Ingredients


Makes 3 cups
½ cup of fresh lemon juice
1½ teaspoons of cumin
4 tablespoons of olive oil
2 organic chopped zucchinis
1 teaspoon of sea salt (or to taste)
1 cup of raw tahini
½ cup of raw sesame seeds

Instructions

Start by soaking the sesame seeds for about four hours.

Drain them and dump all the other ingredients in a blender.
Blend on high speed as you scrape the sides.
Serve with carrot or vegetable sticks.
Net carbs per cup: 3g

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Parsnip Chips

Ingredients


Makes 4 cups
2 medium parsnips, peeled & sliced
Salt
Oil for frying (your choice)

Instructions

  1. Heat oil to 350 degrees and add parsnip chips in small
    chunks.
  2. Cook for 20 to 30 seconds until the chips are golden brown.
    Place on paper towels and sprinkle with sea salt and kosher.
    Net carbs per cup: 4g

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Sugar-Free Turtles

Ingredients


Makes 24
½ cup of organic heavy whipping cream
6 tablespoons of organic butter
1 cup of Swerve confectioners
2 dark chocolate bars, chopped finely
24 whole pecans

Instructions

  1. Heat butter in a saucepan.
  2. Add cream and the swerve to the pan. Whisk until the sauce
    is smooth.
  3. Pour it into a glass mason jar and let it cool at room
    temperature. Store it in the fridge for up to two weeks.
  4. Once cooled a bit, place a tablespoon on a cluster of pecans
    and place in the fridge to set.
  5. Meanwhile, chop dark chocolate bars and heat in a double
    boiler until chocolate melts. Drizzle this over the cool caramel
    covered pecans and enjoy.
    Net carbs per turtle: 3.7g

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Protein Bagel

Ingredients


Makes 12 bagels
¼ teaspoon of Celtic sea salt
¼ cup of melted coconut oil
½ cup of vanilla egg white protein powder
2 tablespoons of coconut flour
½ teaspoon of guar gum
2 teaspoons of blueberry extract
1 teaspoon of baking powder
10 eggs

Instructions

  1. Heat oven to 350 degrees F.
  2. Mix ingredients in bowl
  3. Spoon the dough into a greased donut mould; place on a
    cookie sheet and allow them to bake.
    Net carbs per bagel: 1g

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Kale Chips with Lime

Ingredients


Serves: 2
1-teaspoon soy sauce
1-teaspoon fish sauce
2 tablespoons of olive oil
1 tablespoon Sriracha
1 bunch of kale, washed well
Juice of half a lime

Instructions

  1. Heat oven to 350 degrees.
  2. Chop the stem off the kale. Break them into chip-sized
    pieces and thoroughly dry them.
  3. In bowl, combine lime juice, Sriracha, olive oil, fish sauce,
    and soy sauce and mix. Taste for saltiness and hotness and
    adjust as desired.
  4. Pour the dressing over the kale to coat the chips. Spread the
    leaves over 2 cookie sheets (greased) but do not overlap them.
  5. Bake for 10 to 12 minutes as you monitor them.
    Net carbs per serving: 6g

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