My keto cooking thread...
 

Posting random things I make that are keto friendly...

Don’t make fun of my paper plates. :leaving:

Blackened chicken Alfredo...
 

Blackened chicken Alfredo - Keto style

Blackened seasoning

1 ½ tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt

Mix all the spices. Toss 4 chicken breasts in the mix in a ziplock bag. Make sure all sides of each piece are coated.

Brown chicken in oven safe pan. Finish off in oven. Serve with noodles and Alfredo sauce.

I used hearts of palm linguini to make it keto friendly. I also added sautéed mushrooms.

Attachment 54269

Attachment 54270

Attachment 54271

With a little more sauce and parm cheese:

Attachment 54272

Attachment 54273

I have leftover chicken for a few days, as well. :cheers:

Keto breakfast sandwiches (with fathead dough)
 

Keto Meal prep/breakfast with fathead dough.

Fathead dough rolls. They freeze and reheat really well. I make several batches at a time. Super easy and they’re a good snack.

Breakfast sandwiches: Fathead rolls, hot jimmy dean sausage, cheese. You can add egg but I’m not a huge fan of eggs. Anyhow, these are super heart, so I froze one. They freeze well.

INGREDIENTS

• 2 oz cream cheese
• 3/4 cup shredded mozzarella
• 1 egg beaten
• 1/4 tsp garlic powder
• 1/3 cup almond flour
• 2 tsp baking powder
• 1/2 cup shredded cheddar cheese

INSTRUCTIONS

• Preheat the oven to 425°
• In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
• In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
• Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
• Spoon dough onto plastic wrap. Dust the top of it with almond flour.
• Fold the plastic wrap over the dough and gently start working into a ball.
• Cover and refrigerate 30 minutes.
• Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun
• Sit cut side down on parchment paper or very well greased sheet pan.
• Bake 10-12 minutes or until golden and set up.

This dough is also good rolled out and used as pizza crust. (Prebake and then top) You can also make these as sweet dessert rolls. (Google that.)

https://howtothisandthat.com/keto-fathead-rolls/

Attachment 54274

Attachment 54275

Attachment 54276

Attachment 54277

Asian fusion tacos? Keto style.

I don’t know. I’m making shit up sometimes.

Fried chicken with faux “bread” crumbs. (Pork rinds, cashew flour, grated parm cheese. Toss in food processor.) Avocado oil. You can also use almond flour in place of cashew flour.

Spicy peanut sauce. (Natural/no sugar added PB, chili garlic sauce, monk fruit, shoyu, rice vinegar, few dashes of sesame seed oil)

Sliced cabbage. Sriracha. Low carb tortillas.

The low carb tortillas are considered “dirty” keto but I enjoy them now and then. 😉

And I’m packing up leftover chicken for the freezer. It reheats nice and crispy in the oven. I’m a food prepper. I usually cook on the weekend and freeze for the week.

Attachment 54278

Attachment 54279

Attachment 54280

Attachment 54281

Attachment 54282

Attachment 54283

Attachment 54284

Attachment 54285

Attachment 54286

Dublin Coddle
 

In honor of saint patricks day, I made Dublin Coddle. ☘️

To make it keto friendly, I used turnips instead of potatoes.

https://gypsyplate.com/dublin-coddle/

Attachment 54325

Attachment 54326

Attachment 54327

Attachment 54328

Attachment 54329

Attachment 54330

Attachment 54331

Attachment 54332

Attachment 54333

Attachment 54334

Dublin Coddle - Finished product
 

Finished product...

Attachment 54335

Attachment 54336

White Keto Lasagna
 

White Keto Lasagna

Used palmini lasagna sheets to make it keto friendly.

Sautéed some spinach with olive oil and minced garlic, salt/pepper.

Rao’s Alfredo sauce with chicken and mushrooms. Used rotisserie chicken for convenience. Sautéed mushrooms, added chicken, added sauce, heat up for a minute. I kept it on the thicker side with the chicken.

I use cottage cheese for the parm/cheese/egg/parsley mixture because I don’t really care for ricotta. (Actually, I was out of parsley.)

Layered it up. Noodles, cheese mixture, sauce, spinach, mozzarella cheese, repeat. Tossed in the oven at 400 (425 convection) for about 30 minutes. Covered for the first 20 uncovered for the last 10.

Attachment 54596

Attachment 54597

Attachment 54598

Attachment 54599

Attachment 54600

Attachment 54601

Attachment 54602

Attachment 54603

Attachment 54604

Attachment 54605

White Keto Lasagna

Attachment 54606

Attachment 54607

Attachment 54608

Attachment 54609

Attachment 54610

Attachment 54611

Attachment 54612

Attachment 54613

Attachment 54614

Attachment 54615

Attachment 54623

Attachment 54624

Attachment 54625

Attachment 54626

Attachment 54627

Attachment 54628

Cheesy keto skillet bread
 

Cheesy Keto skillet bread

I altered the recipe by adding garlic powder.

https://alldayidreamaboutfood.com/lo...skillet-bread/

Attachment 54900

Attachment 54901

Attachment 54902

Attachment 54903

Attachment 54904

Attachment 54905

Attachment 54906

Attachment 54908

Attachment 54909

Attachment 54910

Al pastor “lasagna”?

Al pastor, sauce, cheese, jalapeños, low carb tortillas. Topped it with some sour cream and black olives (not pictured).

:drool:

I didn’t do much cooking this past weekend. Lots of yard work. :willy:

But looking at recipes to try something new this weekend. :waiting1:

Oh...Easter Sunday...

Greek style chicken (boneless thighs in yogurt marinade with garlic, lots of oregano, lemon juice and zest), homemade tzatziki, bacon wrapped asparagus and grilled cauliflower.

Attachment 55620

Looks fantastic. Lots and lots of work.

Parmesan topped Mahi. Followed this recipe but used less than ½ the mayo that it called for. Same amount of parm and garlic powder.

https://kalynskitchen.com/easy-low-c...parmesan-fish/

Attachment 56571

Attachment 56572

Attachment 56573

Attachment 56574

Thanks!

When I cook, I always make enough to last a few days, plus enough to freeze some. Makes it easier during busy nights/weeks.

Now that i know you can cook i have fallen deeply in love with you. You need to tell Nox, it's only right. :yesnod:

:rofl: :rofl: :rofl:

You name it, I can probably cook it. Or I can learn to cook it. :D

I love cooking. And baking. Christmas cookie time is a big deal here, too. :D Not very keto, though.

This past Christmas was…

✔️ Pistachio nut bread
✔️ Oatmeal with rum soaked raisins (soaked overnight for a little bite)
✔️ Peanut butter kiss cookies
✔️ Scottish shortbread
✔️ Orange and walnut Russian tea cakes
✔️ Spicy, candied pecans

Attachment 58645

Attachment 58646

Attachment 58647

Attachment 58648

Attachment 58649

Attachment 58650

I also cook and i'am a very good cook. I can cook just about anything. We can open up a restaurant down by the beach. Will call it 'Dog and Toots' :yesnod:

Damn I need to cook some of these up, these look fantastic

:yesnod:

I am just thankful that I looked at this thread while my mouth was still burning, so I don't get hungry right now. It all looks fantastic.

I'm interested in that heart of palm stuff, and will probably try it, because I love pasta, but have recently eschewed it

I like mine a little more tender, so I do cook it longer than it calls for on the package.

I also use it in homemade pho or ramen.

It will never be exactly like noodles, but it’s not bad at all.

I cannot take the shirataki noodles…I can’t get past the texture. Rubbery. Weird mouth feel and bite for me. I just can’t do it. :funny:

Turkey tacos last night, which is nothing extraordinary. But I thought I would share because I make my own taco seasoning. The store bought stuff has a lot of sugar.

INGREDIENTS

• 2 tbsp Chili powder
• 1 tbsp Cumin
• 1 tbsp Sea salt
• 1/2 tbsp Black pepper
• 1/2 tbsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/8 tsp Cayenne pepper (or more if you like spicy)

Stir all ingredients together. Store in an airtight container. I use two tablespoons per pound of meat but you can add more or less based on your taste.

I usually triple or quadruple the batch and store it in the pantry.

Limited toppings today because I need to grocery shop tomorrow.

Attachment 65687

Attachment 65688

Attachment 65689

Attachment 65690

Attachment 65691

:leaving:

:funny:

Those are tasty. A little too tasty. I also like Rebel. But they’re all a little calorie heavy for me. I only get it occasionally. :funny:

I've tried pretty much every brand of fake ice cream I can find, and Enlightened tastes the least fake out of all of them. :yesnod:

What's the green and off white topping made of?

Salsa verde and picante sour cream. (Not my pics). I get the verde and rojo salsa pack at Costco.

Attachment 65956

Attachment 65957

Keto chicken teriyaki
 

This is adapted from @Nox mom’s authentic recipe. I altered it to make it keto friendly.

Chicken Teriyaki

(I usually double or triple the marinade and mushrooms, since everyone scoops so much of the sauce and mushrooms up with their chicken.)

Ingredients

• 1/2 cup soy sauce
• 1/4 cup avocado oil
• 3 tbs rice wine vinegar
• 3 tbs keto honey
• 1 tbs Fresh Grated Ginger (grated finely-peel it before grating because it has a tough skin. I use my zester to grate it.)
• 1/2 tsp minced garlic
• 2-3 tablespoons of monkfruit sweetener
• 4 boneless, skinless chicken breasts (ponded evenly so it will grill or bake evenly)
• 1 large pack of whole button mushrooms, cleaned (NOT sliced. Sliced mushrooms tend to soak up too much of the soy sauce and get too salty.)

Directions

1. Mix all ingredients and stir really well. Pour into large ziplock bag. Put chicken into ziplock bag squeeze all the air out.
2. Marinade in refrigerator for 24 hours. Shake and turn bag every so often to remix ingredients and marinate chicken evenly on both sides.
3. Remove chicken from marinade but do not discard marinade.
4. Let chicken come up closer to room temperature. About 15-20 minutes.
5. You can bake or grill the chicken. (Grilling is usually better. If baking, start chicken at same time as you start cooking the marinade.)
6. If grilling, start the marinade first, since it doesn't take chicken long to grill.
7. Put marinade in pan with mushrooms and bring to boil.
8. Reduce heat and simmer for 30 minutes with lid off, cooking mushrooms and reducing/thickening sauce.
9. When chicken is done, place it in a pan/serving dish and pour the sauce and mushrooms back over the chicken.

I served mine with riced cauliflower.

Attachment 66669

Attachment 66670

Attachment 66671

Attachment 66672

Attachment 66673

Attachment 66674

Pumpkin stuffed with meatloaf. Swapped out their meatloaf recipe for a keto turkey meatloaf (substitute in grated Parmesan or crushed pork rinds for bread crumbs).

Pumpkin is a little higher in carbs but low in calories. I usually save this for a day when I haven’t had many carbs earlier in the day.

https://www.cdkitchen.com/recipes/re...af117734.shtml

Attachment 69917

Attachment 73783

Chicken piccata. Made with almond flour instead of wheat flour.

I follow this recipe. I like my sauce a little more tangy, so I add a little extra lemon zest and juice to the sauce. I also pound out my chicken thinner, which the recipe does not call for.

https://www.savorytooth.com/lemon-chicken-piccata/

I usually serve it with cauliflower mash. Or over palmini noodles.