Category: Sides

• 

  Mini Mocha Muffin Tops

  Posted at 9:09 pm by Moose

  Feb 12th

  Ingredients:

  • 1 cup golden flax meal
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup erythritol
  • 2 tbsp instant coffee granules
  • 2 tbsp hot water
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup keto chocolate chips

  Instructions:

  Preheat oven to 350 degrees. Line two baking sheets with parchment. In a mixing bowl, combine flax, almond flour, cocoa powder, erythritol, baking powder, and salt. Dissolve instant coffee granules in 2 tbsp hot water. Mix together coffee concentrate, melted coconut oil, and vanilla. Pour liquid into dry ingredients and mix well. Still mixing, add eggs one at a time. Once combined, stir in chocolate chips. Using a 1.5 inch cookie scoop, scoop dough onto prepare cookie sheet, at least 1 inch apart. Bake for 15-20 till fluffy and the tops are slightly cracked.

  Nutrition Estimate
  Servings: 40
  Amount per serving
  Calories 50
  Total Fat 6g
  Net Carbohydrates 1g
  Protein 1.75g
  *Disclaimer: Nutrition is approximate.

  Posted in Breakfast, Dessert, Sides | Tagged keto muffins, keto recipes, keto snacks, low carb recipes
• 

  Pasta Salad

  Posted at 2:00 pm by Moose

  Mar 13th

  Ingredients:

  • 2 (14.11 oz) packages Organic Shirataki Penne with Oat Fiber
  • 1 can (14 oz) chopped artichoke hearts
  • 1 can (6 oz) sliced olives
  • 1/4 cup wine vinegar
  • 2/3 cup olive oil
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic
  • 1 tsp onion
  • 1/2 tsp thyme
  • 1/4 tsp celery seed
  • 1 tsp salt
  • 1 cup grated parmesan

  Instructions:

  Rinse Shirataki noodles in water, and let drain in colander. If not already pre-cut, chop canned artichoke hearts and slice olives. Toss together noodles, artichoke hearts, and olives. Mix vinegar, oil, and spices and pour over salad. Gently stir in grated parmesan cheese. Let the pasta salad sit in a refrigerator at least a couple hours before serving, though it tastes best if it sits over night. The noodles soak in the flavors and get softer with more time. If desired, drizzle a little more oil over the noodles before serving.

  Nutrition Estimate
  Servings: 8
  Amount per serving
  Calories 205
  Total Fat 20.1g
  Net Carbohydrates 5g
  Protein 0.6g
  Disclaimer: Nutrition is approximate.

  Posted in Sides | Tagged keto pasta salad, keto side dishes, keto sides, lowcarb noodles, pasta salad, shirataki

• Keto Egg Bowl or Rolls

  Posted at 4:00 am by Moose

  Mar 3rd

  • 

  • 

  • 

  Ingredients:

  Egg Roll Filling

  • 1 1/2 lbs ground pork
  • 1 head of cabbage, shredded
  • 2 cup carrots, shredded
  • 3 tbspn vinegar
  • 6 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp erythritol
  • 1/4 tsp pepper
  • 1 tbsp minced garlic
  • 1 tsp ginger
  • 1/2 tsp xanthan gum
  • Optional: Cut Da Carb flatbread for wrapping.

  Sweet & Sour Sauce

  • 1/4 cup water
  • 1/2 cup apple cider vinegar
  • 1 cup erythritol
  • 1/2 tsp molasses
  • 1/4 cup no-sugar added ketchup
  • 1 tbsp soy sauce
  • 1 sugar-free pineapple popsicle
  • 1/4 tsp xanthan gum
  • Optional: red food coloring

  Instructions:

  Pour 2 tbsp of soy sauce over pork and mix together. Brown pork on medium heat in a large frying pan. Set aside, and saute shredded cabbage and carrots until softened. In a small bowl mix together vinegar, sesame oil, remaining soy sauce, spices, erythritol, and lastly xanthan gum. Quickly pour mixture over fried vegetables and add pork. Heat a few more minutes, stirring often. Serve with a generous drizzle of keto Sweet & Sour Sauce. Alternatively, wrap 2 tbsps of egg roll filling in a 4th flat bread and air fry 3-5 minutes until crisp.

  Make Sweet & Sour by heating all ingredients, except xanthan gum, in a sauce pan until erythritol is dissolved. Whisk in xanthan gum until thoroughly combined. Let cool to room temperature.

  Egg Roll Bowl Nutrition Estimate
  Serving Size: 1/8th Recipe
  Amount per serving
  Calories 232
  Total Fat 14g
  Net Carbohydrates 4.9g
  Protein 16.6g
  Disclaimer: Nutrition is approximate.

  Egg Roll Nutrition Estimate
  Serving Size: 2 egg rolls
  Amount per serving
  Calories 79
  Total Fat 2.55g
  Net Carbohydrates 3.1g
  Protein 4.8g
  Disclaimer: Nutrition is approximate.

  Sweet & Sour Nutrition Estimate
  Serving Size: 2 tbsp
  Amount per serving
  Calories 5
  Total Fat 0g
  Total Carbohydrates 0.7g
  Protein 0.1g
  Disclaimer: Nutrition is approximate.

  Posted in Dinner, Lunch, Sides | Tagged chinese food, egg roll, keto dinner, keto egg roll, keto lunch, keto recipes, keto sides, keto snacks
• 

  Pigs in a Blanket

  Posted at 1:26 am by Moose

  Feb 3rd

  Ingredients:

  • 3 1/2 cups shredded mozzarella cheese (full-fat)
  • 1/4 cup cream cheese
  • 2 eggs
  • 1 1/2 cups almond flour
  • 1 tsp baking powder
  • 48 Beef Lit’l Smokies
  • 6 pieces of American Cheese

  Instructions:

  Preheat oven to 425 degrees. Prepare a large baking sheet with parchment Melt mozzarella cheese, and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs and baking powder. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. The dough should be smooth and fairly elastic (not two-toned) when done. On parchment, roll out dough until it is thin (about 1/2 cm thick) cut into 3-4inch long strips using a pizza dough cutter. You should have 48 strips of dough. Cut American Cheese slices in four squares, then cut each fourth in half so that you have 48 strips of cheese. Place cheese and a smokie on a strip of dough. Roll and pinch the edges and place on prepared baking sheet. Repeat. Bake in preheated oven for 12-15 minutes until golden.

  Nutrition Facts
  Servings: 48
  Amount per serving
  Calories 78
  Total Fat 6.3g
  Net Carbohydrates 1g
  Protein 4.3g
  Disclaimer: Nutrition is approximate.

  Posted in Sides | Tagged keto snacks, pigs in a blanket, Sides, super bowl
• 

  Spicy Yellow Squash “Pasta”

  Posted at 10:19 pm by Moose

  Nov 11th

  Ingredients:

  • 5 yellow squashes
  • 5 oz cream cheese
  • 1/2 tsp red pepper flakes
  • 1/8 tsp cayenne pepper
  • 4 tsp oregano
  • 1 tablespoon butter
  • Salt and pepper to taste

  Instructions:

  Make yellow squash into “noodles” using a vegetable spiralizer (Optional: spread out to dry out on a paper towel before proceeding.) Sauté noodles on medium heat in a frying pan with 1 tablespoons melted butter, stirring occasionally. Add red pepper flakes and cayenne. The noodles are done when they start to turn translucent, about 5 minutes. Taste a squash noodle strand to make sure they are the desired texture. Add cream cheese, cut in small chunks, and oregano. Stir occasionally until cream cheese is completely melted and hot. Salt and pepper to taste. Sauce will thicken a bit as it cools.

  Nutrition Facts
  Servings: 5
  Amount per serving
  Calories 155
  Total Fat 12.7g
  Net Carbohydrates 5.5g
  Protein 4.7g
  Disclaimer: Nutrition is approximate.

  Posted in Sides | Tagged keto, keto recipes, keto side dishes, Sides, spicy food, yellow squash, zoodles

• 

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