Tried Most of The Time and Tested Low Carb / Keto Recipes

Tried Most of The Time and Tested Low Carb / Keto Recipes

This page will be updated often so make sure to come back to see what I've tried and tested. I will not post any recipe that failed or isn't low carb.

Ok I am finding so many recipes and not always having the time to test them. I will note if I haven't tried something. 

90 Second Bread

What you will need

⅓ cup (35 g) almond flour.
½ teaspoon (2 g) baking powder.
⅛ teaspoon (1 g) salt.
1 egg, whisked.
2 and ½ tablespoons (37 ml) ghee (or butter if you tolerate it, coconut oil, or olive oil), melted.

Directions

1. In one bowl whisk the egg
2. In second bowl combine: almond flour, baking powder, and salt.

3. Combine whisked egg and dry ingredients

4. Pour in square bowl and spread
5. Cook in Microwave for 90 seconds

Serving: 1

Carbs (g) 2 Fat (g) 17.6 Protein (g) 7.1 Calories: 250

1 Pan Crust-less Pizza

What you will need 

1 cup of Mozzarella cheese

1 cup of topping of your choice. (Picture is Mushrooms and Chicken)

Directions

1. Pour the mozzarella cheese into your non stick pan

2, Pour the toppings on top.

3. Cook until cheese is crispy and lightly brown.

Serving: 1

Your Carbs, Fat, Protein, and Calories will vary on what toppings you use

Cream Cheese Keto Pancakes

What you will need

3 tsp Double Acting Baking Powder

2 Large Eggs

2 oz Cream Cheese

Directions

1. Put baking powder, eggs, and cream cheese into a blender.

2. Blend for 30 seconds.

3. Let set for a minute or two

4. Into non stick pan 

5. Cook until the edges get firm then flip. Take care to not flip too soon.

Serving: 1 

Carbs (g): 3.8  Fat (g): 28.9 Protein (g) 15.8 Calories: 329

Cloud Bread

What you will need

• 3 large eggs, separated
• 1/4 teaspoon cream of tartar

2 ounces cream cheese, very soft

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Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2.  Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
3.  Mix egg yolks, and cream cheese together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese.
4.  Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
5.  Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
6.  Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

Serving: 5 to 6

The following info is based off of 6 servings

Carbs (g): .5  Fat (g): 5.8 Protein (g) 3.6  Calories: 69 

Fat Head Pizza 

What you will need

1 3/4 cups pre shredded/grated cheese mozzarella
3/4 cup almond meal/flour
2 tbsp cream cheese
1 egg
pinch salt to taste
½ tsp dried rosemary/ garlic or other flavorings optional
Your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Directions

1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
2. Stir then microwave on HIGH for another 30 seconds.
3. Add the egg, salt, rosemary and any other flavorings, mix gently.
4. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
5. Make fork holes all over the pizza base to ensure it cooks evenly
6. Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until brown.
7. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5 minutes.

Your Carbs, Fat, Protein, and Calories will vary on what toppings you use

SAUSAGE, SPINACH & FETA FRITTATA

What you will need

• 12 oz. Sausage (roll) 
• 10 oz pkg of frozen chopped spinach, thawed and drained
• ½ cup crumbled feta cheese
• 12 eggs
• ½ cup heavy cream
• ½ cup unsweetened plain almond milk
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg

Directions

1.  Break up the raw sausage into small pieces and place it in a medium bowl. Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage. Sprinkle the feta cheese over the mixture and toss lightly until combined. Lightly spread the mixture onto the bottom of a greased 13x9 casserole dish or 18 greased muffin cups.

2.  Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined. Gently pour into the pan or muffin cups until about ¾ the way full.3.  Bake at 375 degrees (F) for 50 minutes (for the casserole) or (30 minutes) for the muffin cups - or until fully set. Serve warm or at room temperature.

Serves: 18 muffins or 12 squares

Approximate nutrition information per serving:

Per muffin: 137 calories, 10 g fat, 1 g net carbs, 8 g protein

Per square: 206 calories, 16 g fat, 1.4 g net carbs, 12 g protein

Roasted Fennel with Lemon

What you will need

1 squeezed lemon

4 fresh fennel

3 tablespoons olive oil

¹⁄3 lb sugar snaps

2 tablespoons pumpkin seeds, roasted

sea salt

ground black pepper

Directions

1.  Preheat the oven to 450°F (225°C).
2.  Cut the fennel into small wedges and place in a baking dish. Pour over olive oil. Salt              and pepper.
3.  Cut the lemon and squeeze out the juice and save for something else.  Cut the lemon            into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but      you don’t have to eat them if you don’t like to).
4.  Bake in the oven for 20–30 minutes or until the fennel has turned a  nice color.
5.  While the fennel is baking, place the pumpkin seeds in a dry frying pan and roast the            seeds on medium heat for a few minutes until browned but not burnt.
6.  Mix the roasted fennel with raw shredded sugar snaps and pumpkin seeds on a plate.

Serves: 4

Approximate nutrition information per serving:

170 Calories  Fat (g) 13 Carbs (g) 9.9 Protein (g) 3.7

Keto Egg Salad

What you will need

6 eggs
2 Tbsp mayonnaise
1 tsp mustard
1 tsp lemon juice
¼ tsp Sea Salt 
Dash of Pepper

Directions

1.  Cook and peel eggs

2.  Add the eggs to a bowl and mash them. 

3.  Stir in the mayonnaise, mustard, lemon juice and salt and pepper.

Serves: 4

Approximate nutrition information per serving:

154 Calories  Fat (g) 12.2 Carbs (g) .7 Protein (g) 9.5

Blue Cheese Omelette

What you will need

For the filling:

2 oz cream cheese, softened

1 Tbsp blue cheese

1.5 tsp hot sauce

For the omelette:

3 eggs

1 tbsp water

2 Tbsp butter

Directions

1.  In a small bowl, heat the cream cheese, blue cheese, and hot sauce in the microwave for      about 15 seconds.
2.  Stir until full combined and smooth.
3.   In another small bowl, beat the three eggs and the  water together until smooth.
4.   Heat the 2 Tbsp of butter in a nonstick pan on low to medium heat.
5.   Pour the egg mixture into the pan.
6.   Drop the softened filling mixture by spoonfuls onto one half of the eggs. When the eggs          have firmed enough, fold the empty half of the egg mixture over the half with the filling         on it.
7.   Cover with a lid to keep the heat inside and cook on low heat for another minute or until         the eggs have cooked through. Remove carefully from the pan and serve warm.

Serves: 2

Approximate nutrition information per serving:

 321 Calories  Fat (g) 29.3 Carbs (g) 1.8 Protein (g) 12