Warm Keto Kale Salad in Bacon Vinaigrette, Keto Choco Almond Fat Bombs, Keto Almond Butter Energy Balls, Keto Broccoli in Mozzarella and Parmesan Sauce and Keto Cream Cheese Pancakes with Berries Compote
Warm Keto Kale Salad in Bacon Vinaigrette
Preparation time: 5 minutes
Cooking time: 5 minutes
? Servings: 1
Ingredients:
50g Bacon, chopped
2 cups Kale
10g Shallots, minced
1 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp sugar-free Maple Syrup
1/2 tsp Black Peppercorns
1 Tbsp shaved Parmesan Cheese
Procedure:
1) Crisp bacon in a pan. Set aside, leaving the drippings in the pan.
2) In the same pan, add shallots and black peppercorns. Stir until shallots are translucent.
3) Stir in mustard, maple syrup, and red wine vinegar.
4) Take the pan off the heat and toss in the kale.
5) Transfer to a serving plate and top with bacon bits and shaved parmesan cheese.
➡️ Nutritional Information:
Energy – 208 kcal
Protein – 9g (14%)
Fat – 17g (68%)
Carbohydrates – 9g (18%)
Fiber – 3g
Keto Choco Almond Fat Bombs
Preparation time: 10 minutes
Cooking time: 5 minutes
? Servings: 14 fat bombs
Ingredients:
7 oz Cream Cheese
1/2 cup Almond Meal
1/4 cup Erythritol
1/2 tsp Salt
1 tsp Vanilla Extract
1/2 dark Chocolate Chips, keto-friendly
1 tsp Butter melted together
Procedure:
1) Add the cream cheese to a bowl.
2) Add almond meal.
3) Add erythritol.
4) Add vanilla extract.
5) Mix until well combined.
6) Form balls and place them on a plate.
7) Deep each ball in the melted chocolate and refrigerate until set.
8) Serve.
➡️ Nutritional Information:
Energy – 37.1 kcal
Protein – 4.75g
Fat – 1.3g
Carbohydrates – 1.6g
Keto Almond Butter Energy Balls
Preparation / cooking time: 10 minutes
? Servings: 4
Ingredients:
1/4 cup Almonds
1/4 cup Almond Butter
1 Tbsp Stevia
1/4 Chocolate Chips, unsweetened
1 Tbsp MCT Oil
Procedure:
1) Place almonds, almond butter, and stevia in a food processor. Process it until the texture is good.
2) Add the chocolate chips and MCT oil. Mix until well combined.
3) Shape the mixture into balls and place it on a tray.
4) Refrigerate for 30 minutes to 1 hour. Serve.
➡️ Nutritional Information:
Energy – 235.1 kcal
Protein – 6.1g
Fat – 20.3g
Carbohydrates – 7g
Keto Broccoli in Mozzarella and Parmesan Sauce
Preparation / cooking time: 20 minutes
? Servings: 1
Ingredients:
1 Tbsp Butter
1 Garlic clove, chopped
1/2 White Onions, diced
1/2 cup heavy Whipping Cream
1/2 tsp Cornstarch
1/4 cup Water
Salt and pepper
1 cup Broccoli florets
1 Tbsp Parmesan Cheese
2 Tbsp Mozzarella Cheese
Procedure:
1) Over medium heat, melt the butter using a non-stick pan.
2) Add the garlic and sauté until fragrant.
3) Add the white onions and cook until translucent.
4) Pour the heavy whipping cream.
5) Add the cornstarch.
6) Add the broccoli florets.
7) add water if the sauce is too thick.
8) Season it with salt and pepper.
9) Add the parmesan cheese.
10) Lastly, add the mozzarella cheese. Stir the mixture until well combined and the sauce is thick and creamy. Serve.
➡️ Nutritional Information:
Energy – 644.9 kcal
Protein – 16.6g
Fat – 56.5g
Carbohydrates – 17.5g
Keto Cream Cheese Pancakes with Berries Compote
Preparation / cooking time: 20 minutes
? Servings: 1
Ingredients:
For the pancake:
1/4 cup Cream Cheese
2 Tbsp Almond Flour
2 Eggs
1 Tbsp Butter, for cooking
For the berries compote:
1/4 cup Mixed Berries
1 tsp Erythritol
2 Tbsp Water
1 Tbsp Lemon Juice
To serve:
2 Tbsp light Whipping Cream
Procedure:
For the pancakes:
1) Put all the pancake ingredients (except butter) in a food processor.
2) Process the mixture until well combined.
3) Heat a non-stick pan and melt the butter.
4) Scoop the batter using a 1/4 measuring cup.
5) Cover the pancakes while cooking.
6) When bubbles started to appear, flip carefully the pancakes and cook for 1 minute. Repeat the same methods into the remaining batter.
For the berries compote:
1) Heat all the compote ingredients in a pan and bring to a simmer until the liquid is reduced in half.
2) Serve the pancakes with whipped cream and compote.
➡️ Nutritional Information:
Energy – 598.7 kcal
Protein – 18.8g
Fat – 52.3g
Carbohydrates – 13.2g
