8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps
Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).
Preheat oven to 350 degrees F (175 degrees C). In a large frying pan, saute onion in 1 tbsp of butter. In a separate bowl, mix together almond flour, ground beef, ground pork, egg, sauted onion, and spices
Melt 1 tablespoon of butter in a large skillet over medium heat. Use a melon baller or small cookie scoop to form meatballs. Brown meatballs in frying pan, flipping with a spatula until all sides are cooked. Arrange meatballs in baking dish and add chicken broth. Bake for 40 minutes, or until internal temperature reaches 160 degrees.
To make sauce, combine pan drippings beef broth and xanthan gum. Bring to simmer and add sour cream. Salt and pepper to taste. If desired, blend sauce for a smoother consistency.
Serve Swedish Meatballs on low-carb noodles, such as Organic Black Bean Spaghetti, prepared according to package instructions, or a serving of mashed cauliflower.
1 cup keto breadcrumbs (50/50 almond flour and crushed pork rinds)
Prepare fettuccine according to package instructions, and place noodles in a 13 in casserole pan. In a bowl combine keto breadcrumbs, parsley, and half of the melted butter. In a medium saucepan, bring to simmer melted butter, garlic, hot sauce, mustard, lemon juice, worcestershire sauce. Add beer, and simmer for 30 seconds. Add broth and cook until bubbly. Add half of the cheese. Once cheese is melted, whisk in xanthan gum. Pour sauce over noodles, and top with remaining cheese and keto bread crumbs. Broil until the bread crumbs are golden brown.
Bring a pot of water to boil, and prepare fettucine according to package instructions. Meanwhile, steam frozen broccoli until tender, about 5-10 minutes. Drain noodles. Dot noodles with pads of butter and lay slices of cheese over the top. Cover noodles until the butter and cheese melts. Stir in heavy-whipping cream, and salt and pepper to taste. Gently stir in broccoli, and serve.
Brown meat in large frying pan on medium heat with white onion. Add sour cream and cream cheese and heat until combined. Whisk xanthan gum in beef froth and add to frying pan. Stir in Worcestershire sauce and seasoning. Bring sauce to simmer, stirring occasionally. Prepare fettuccine according to package instructions. Pour sauce over fettuccine and gently toss.