Keto Pecan Pie Cheesecake

#ketodessert #ketofriendly #ketocheesecake #ketopecancheesecake

Follow me on Facebook

Please be sure to follow my blog

My Instagram Follow me

Keto pecan pie cheesecake with crunchy pecan crust and pecan keto caramel topping is one of the best keto desserts. Gather your ingredients before starting, I usually get out my ingredients the day before I make my cheesecakes, the cream cheese, eggs, butter all need to be room temperature for best results.

What you need:

PECAN PIE CRUST INGREDIENTS

Roasted pecans 1/2 cup/2 oz

Roasted almonds 1 cup/5.3 oz

Almond flour 1/4 cup/0.8 oz

Low carb sweetener Swerve 1/4 cup or erythritol 1/4 cup + stevia 3 drops

Melted butter 1/2 cup

CHEESECAKE INGREDIENTS

Cream cheese 21 oz

Sour cream 1/2 cup

Low carb sweetener Swerve 1/2 cup or erythritol 1/2 cup + 3 drops of stevia

4 Large eggs

Vanilla essence 1 tsp

Cinnamon 1/2 tsp

PECAN PIE TOPPING INGREDIENTS

Roasted pecans 2/3 cup/70 g/2.5 oz

Butter 1/2 cup/100 g/3.5 oz

Low carb brown sweetener or erythritol 1/2 cup

Heavy whipping cream 1/2 cup/110 ml

Instructions

Turn on the oven to 350 F.

Roast 1 cup of almonds and 1/2 cup of pecans for the crust plus 2/3 cup for the topping on a hot pan for 2 minutes. Don't roast it for longer because pecans start to burn very fast. When roasted, set aside part of pecans for the topping. You will need it later.

Grind the nuts for the crust in a food processor. Add almond flour, sweetener and melted butter. Mix for a minute more then stop. Now get your cheesecake pan ready.

*When baking this cheesecake you will do a water bath, so you will need a pan that is bigger than your cheesecake pan that you will sit the cheesecake down into, then add water slowly to the bigger pan, I use a bigger cake pan or rectangular oven pan.*

Wrap the outside of your pan with foil, this will keep the water bath from seeping into the pan when baking the cheesecake.

Press the crust in a round cake tin, layered with a parchment paper, and lightly spray the sides of your pan with Pam spray. You won't need the bigger pan for this step.

Bake in a preheated oven on 350 F for 10 minutes or until started to be golden brown on the edges.

Prepare cream cheese mixture. Mix or whisk cream cheese with sour cream, sweetener, eggs, vanilla and cinnamon.

Warning your crust and pan will be hot. Pour the mixture over the crust, now place your cheesecake pan in the larger pan, slide into the oven shelf carefully, slowly pour water into this bigger pan, making a water bath around the cheesecake. This helps the cheesecake to not burn around the sides. Now bake on 320 F for 30-50 minutes or until baked (not runny). When it's baked leave it to cool for 15 minutes and put remaining roasted pecans on top.

Cheesecake might crack on the edges but don't worry, it will be covered with topping. 

Let this cool before making your topping

How to make keto topping?

Melt the butter with sweetener and whisk on a low heat until butter start to be golden brown.

Add heavy whipping cream, whisk well to combine and pour gently over the cake with pecans on top.

Set the cake aside and leave it to cool for few hours before serving.

Enjoy!

Notes

This cake is for round cake tin 9 inch diameter. I use springform cake pans. That the sides open for easy cutting and serving.

KETO CHEESY MEXICAN CHICKEN SKILLET

 

This Chicken Skillet is incredibly tasty, filling, and easy to make when you need dinner on the table quickly without skimping on taste and it's keto friendly.
Servings: 6

Calories: @295kcal depending on toppings
Ingredients
1 tablespoon butter
1/3 cup diced onion
1/3 cup diced green pepper
3 garlic cloves minced
2 cups cooked chicken shredded (I prepared mine in the slow cooker)
1 can Rotel tomatoes
1 12 oz bag steamed riced cauliflower
2 tablespoons homemade taco seasoning or taco seasoning packet
3/4 cup chicken broth
1 can whole kernel corn(drained)
1 1/2 cups cheddar cheese
1/2 cup cheese such as mexican or monterey jack

Instructions
In a skillet, melt butter then saute onion, pepper, and garlic until softened.
Steam riced cauliflower in microwave according to package directions.
Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
Add cooked chicken and stir well. If the mixture gets too thick, add a little more chicken broth.
Simmer on low covered for 5 minutes.
Sprinkle cheese on top, cover, and simmer until cheese is melted.
Optional: Serve with your favorite toppings see my list below.

TIPS FOR MAKING KETO CHEESY MEXICAN SKILLET CHICKEN 
Below I've included a few tips I've found that further simplify this recipe.
Slow Cooker - By cooking the chicken in my slow cooker first, it cuts back on cooking time so that I can have dinner on the table in a snap. I simply place the boneless skinless chicken breasts in a slow cooker and cover with chicken broth and salt/pepper. Then, I slow cook on low for 6 hours or high for 3 hours.I also like to keep a batch of this chicken in the freezer for recipes.

Instant Pot - If you don't have a slow cooker or forgot to throw it in earlier in the day, you can also cook the chicken in the Instant Pot. You can find detailed instructions to cook chicken in the Instant Pot here. 

 
In a hurry you can also use store bought rotisserie chicken or even canned chicken which is in the same section as canned tuna.
Grab a rotisserie chicken while you are out to shred as it will drastically cut back on preparation time.
Substitute Ground Beef - Out of chicken, but still want to make this recipe? No problem, you can easily sub ground beef and beef broth instead of chicken and chicken broth for a nice variation. 

There are so many options to garnish Keto Cheesy Mexican Skillet Chicken. Here are what we used
lettuce
sour cream
sliced grape tomatoes
cilantro
salsa
sliced avocado
guacamole
jalapenos 
Diced Onions

Nutrition
Calories: 295kcal | Carbohydrates: 5g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 470mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 39.8mg | Calcium: 300mg | Iron: 1.2mg

LOW CARB Chicken CASSEROLE--KETO FRIENDLY

This is a rich dish, loaded with cheese, we LOVE Cheese and veggies and this mixes it all up perfectly. Tonight I had a few ripe olives so I chopped them up and added them, you can think of all kinds of ways to mix this up.

Servings: 12
Calories: 409 cal can vary depending what you add
Ingredients

1 lb boneless/skinless chicken breasts
2 10 oz Steam bag of veggies you like (you may also use fresh)
2 tb butter
6 oz Cream Cheese
1 3/4 cup heavy whipping cream
12 oz sharp shredded cheese
4 oz mozzarella cheese
1/2 cup parmesan cheese
1 tb garlic powder
1 teaspoon paprika
1 1/2 teaspoons Italian seasoning
1 tsp parsley
1/4 cup chopped ripe olives(optional)
salt/pepper to taste

Instructions
Preheat oven to 375 degrees. Cook chicken breasts I always add a little chicken broth and salt and pepper, but you can use water instead. Remove and shred. My family prefers chicken breasts, but you can use thighs or a whole chicken too. Or, skip preparing the chicken and use a rotisserie chicken instead to save time.
Cook the fresh broccoli or microwave the steam bags of broccoli and drain.
In a saucepan, add butter, heavy whipping cream, garlic, and 1/2 of the Italian seasoning. Add softened cream cheese and stir with a whisk until thoroughly combined and cook over low medium heat until the sauce is smooth.
Add cheeses stirring continually reserving 1/4 cup of cheddar cheese 1/8 cup of the other cheeses for the topping.

Grease a 9 X 13 casserole dish and layer the shredded chicken first.
Add the steamed broccoli on top of the chicken.
Remove saucepan with the cheese sauce from the stove and pour on top of the broccoli and shredded chicken making sure that it is completely covered gently stir in everything.
Sprinkle the reserved cheese on top of the casserole along with parsley, paprika, and the remaining Italian seasoning.
Bake in a 375-degree oven for 30 minutes.
Enjoy!

Nutrition approximate
Calories: 409 cal | Carbohydrates: 5g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 132mg | Fiber: 1g | Sugar: 1g | Iron: 1mg


Keto Chicken Casserole Variations
You can make this Low Carb Chicken Casserole many different ways with the options listed below:

Use a Rotisserie Chicken to save time
Sub in different veggies like cauliflower rice, mushrooms, asparagus, brussels sprouts, or green beans
Add crushed pork rinds or homemade Cheese Crisps or bread crumbs and parm for a crunchy topping

Keto Ground Beef and Broccoli Bowl

Keto Beef and Broccoli is super easy, fast and keto friendly, good for you
stores well too. I added Mushrooms today you can use if you like too
Yield: 3 servings keto beef and broccoli

Ingredients
1½ Tbsp grass-fed butter, coconut oil or ghee
2 tsp garlic minced
1 tsp ginger minced
1 small onion minced
1 stalk celery diced small
Handful of sliced Mushrooms(Optional)
1 lb organic ground beef
4 cups broccoli florets
3 cups cauliflower rice

Sauce:
2 Tbsp coconut aminos or soy sauce
1 Tbsp sesame oil
¼ tsp salt
⅛ tsp pepper
red pepper flakes, to taste (~¼ tsp, if desired)

Optional Toppings:
½ avocado, sliced
sesame seeds
2 green onions, finely chopped

Instructions
To a pan over medium-high heat, add butter, ghee, or coconut oil and allow
to melt. Add garlic and ginger. Cook until fragrant, add onions and celery cook till just tender and translucent.

Now add broccoli florets and cook till bright green. Remove this mixture from pan and set aside in a bowl.
Add beef to hot pan and cook until no longer pink then add the onion and garlic mixture from bowl back into pan. Lower the heat and add your sauce ingredients. Toss to coat and season to
taste.

Once beef mixture is stirred, add cauliflower rice cook just till it's hot again and serve
Enjoy warm, topped with avocado slices, sesame seeds, and green onions—or
your favorite toppings!
If meal prepping for the week, double this recipe!
Store in the fridge, or freeze if desired!

*Nutrition provided for keto beef and broccoli bowl with cauliflower rice,
excluding optional toppings.

**Per keto beef and broccoli bowl with cauliflower rice: 8g net carbs.

Nutrition
Serving Size: 1 meal (~6 oz)Calories: 502 Sugar: 8Fat: 35 Carbohydrates:
1 3Fiber: 5 Protein: 32

Mashed Cauliflower

Instead of Mashed Potatoes try Mashed Cauliflower, lower in calories, lighter and these are cheesy with three kinds of cheese. Great Keto food too See the other recipes from this Meal below

Ingredients
4 servings 98 cals

What you need:
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated Parmesan cheese
1/8 cup of grated Asiago cheese
1 tablespoon cream cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, Asiago cheese and cream cheese, salt, and black pepper.

See the other recipes from this dish here

Mustard Herb Chicken Breasts and Garlic Spinach and Kale

This is a healthy Keto Friendly meal that is full of flavor that you should try. Even if you are not on a diet this food is tasty, and has a great sauce.

serves 4

What you need:
Mustard Herb Chicken Breasts:
Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy brown mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish

Garlic Spinach and Kale:
2 tablespoons olive oil
2 garlic cloves, minced
2 Cups fresh spinach or 2 10 oz boxes frozen
1 Cup fresh young Kale stems removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

How to make it:
Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.

Garlic Spinach and Kale:
Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the kale first give it 2 minutes head start then add spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a few minutes.
Cook until completely wilted, a minute or two more, then season with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

See my recipe for the Mashed Cauliflower here

Pan Seared Cauliflower Steak

We are veggie lovers, they are good for us and we find all kinds of tasty ways to cook em up here in Oklahoma. This recipe is my second favorite way to eat cauliflower and with the added sauce it may become my new favorite

SERVES 4
INGREDIENTS
¼ cup Olive oil
1 head cauliflower, cut into ½-inch-thick vertical slices
¾ tsp sea salt, divided
Freshly ground black pepper, to taste
For A Sauce(optional)
1 bunch parsley, stemmed
¼ cup red wine vinegar
¼ tsp red chili flakes
2 garlic cloves chopped
¾ cup olive oil

DIRECTIONS

Heat a large cast-iron pan over high heat. Add oil. Sprinkle cauliflower with ¼ tsp salt and pepper. Cook 2-4 minutes per side, or until golden and crispy. Transfer pan to the oven and bake 10 minutes, or until cauliflower is tender.
For a sauce:
Combine parsley, vinegar, remaining ¼ tsp salt, garlic and red chili flakes in a food processor; pulse to combine. With motor running add olive oil through food chute; process until smooth. Spoon over cauliflower to serve.

Garlic Jalapeno Shrimp

Shrimp Lovers you need to make this dish. It is a little spice with slight garlic and oh so good shrimp.

Plus they are so easy and everyone who loves shrimp will want these again.

What you Need:

About a pound of medium shrimp peeled and deveined 

3 garlic clove minced or sliced real thin

1 jalapeño stem, ribs and seeds removed. sliced thin

1 tbs lime juice 

3 tbs extra virgin olive oil 

Salt and pepper to taste

How to make it:

Toss together all the ingredients

Season with salt and pepper. Marinate in refrigerator for 30 minutes.Heat large skillet over medium high heat . Add Shrimp to skillet, cook for about 3 minutes per side or until the look little bit brown.

Serve topped with fresh chopped chives.

Pork Chops with Honey Herbs in Applesauce

Pork and apple are a match and this recipe uses those ingredients just right. Use fresh herbs or 1/2 the amount of dried. This makes a great entree with a salad

Serves: 4

Ingredients
For the Chunky Apple and Herb Sauce with Balsamic Vinegar:
1 tablespoon olive oil (EVO)
2 large shallots or 1 medium red onion, finely chopped
1 large clove garlic, chopped
Salt and pepper
2 tablespoons thyme, chopped
1 tablespoon rosemary, finely chopped
3 apples, peeled and diced ½ inch, such as Honeycrisp or Gala
½ lemon, juiced
½ cup apple cider
1 tablespoon honey
2 tablespoons aged balsamic vinegar
3 tablespoon grainy Dijon mustard


For the Pork Chops:
4 large boneless pork chops, about 1 ½-inches thick
Salt and pepper
2 tablespoons olive oil
½ cup Marsala or chicken broth
½ cup apple cider
2 tablespoons butter

How to make it:
For the applesauce, heat a saucepan over medium to medium-high heat with
EVO, 1 turn of the pan, add the shallots or onion, garlic, salt,
pepper and herbs and cook 5 minutes to soften. Add apples, lemon juice, apple
cider, honey and vinegar and cook about 12 minutes for apples to soften and
chunky sauce to form, stirring occasionally. Add mustard to serve

For the pork chops, heat a cast-iron skillet over medium-high heat while you
pat chops dry and season with salt and pepper. Add olive oil, 2 turns of the
pan and cook chops about 10 minutes, turning occasionally. Brown the edges on
chops and let rest on a platter covered with foil. Add Marsala to the pan and
whisk up the fond or drippings. Add cider to the pan and reduce liquids by
half, then add butter and swirl a minute or so more. Spoon sauce over the
chops and top with the applesauce. 

BACON JALAPEÑO CREAM CHEESE STUFFED MUSHROOMS

Mushrooms are a big favorite anyway you can fix them, these make delicious appetisers or as a lunch by themselves is even delicious.
This is keto friendly

Ingredients

16 oz cremini or baby portabella  mushrooms with stems (see notes)
1 medium-large jalapeño (1/4 cup minced)
1 slice bacon cooked and crumbled
1 clove garlic
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste (I added 1/8 tsp each)
2 oz sharp white cheddar cheese, grated (approx. 1/2 cup plus extra for
topping)
4 oz cream cheese
3-4 TBSP panko breadcrumbs (skip for GF + keto)

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment
paper, or spritz with olive oil spray if preferred.
Clean mushrooms by dusting off the caps with a paper towel and remove the
stems. Place mushroom tops on your baking sheet and set aside.
Finely mince the stems and measure out 1 cup of mushroom stems for your
filling.

Mince your jalapeño and garlic clove. The seeds help control the heat, so for
less spicy mushrooms take out all the seeds. For a little kick add a few into
the filling and for spicy mushrooms, include all the seeds!
Melt oil in a pan or skillet over medium-high heat and add your minced
mushroom stems, jalapeño, and garlic. Sauté for 3-4 minutes until tender then
season with garlic powder, onion powder, salt, and pepper. Then stir in bacon crumbles.

Dice your cream cheese into small cubes (to help it melt faster) and add it
to the pan, stirring until just melted. You can shake in a little grated parm cheese
if you like.

Spoon cream cheese mixture into each mushroom cap then sprinkle with a little
extra white cheddar. If desired, top with panko breadcrumbs as well.

Bake at 375 F for approx. 15-20 minutes or until filling it hot and melty and
the mushrooms are deliciously tender. Sprinkle shredded cheese on each mushroom
and bake another 5-10 minutes till cheese melts and browns. Dive in while they're hot!

Recipe Notes
If you find good medium-sized mushrooms caps you'll have about 16 stuffed
mushrooms. Smaller mushrooms will hold less filling so I usually grab the
package with the biggest baby portobello (crimini) or button mushrooms I can
find. If they're even bigger than the ones I used you may end up with 12-14
stuffed mushrooms.

Keto Ground Beef Casserole

Found this recipe for Keto friendly Ground Beef Casserole, by using cream and cream cheese instead of can soups it makes it healthy and keto friendly. It tastes better than the old fashion ground beef casseroles we usually make. You can add frozen peas and carrots for a change up or other veggies you like as well.

Ingredients

1 pound ground beef
3 ounces cream cheese
1/2 cup beef broth
1/2 cup heavy whipping cream
1 tsp minced garlic or 1/2 teaspoon garlic powder
2 cans green beans, drained
3/4 cup cheddar cheese
3/4 cup mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
Preheat oven to 350 degrees.
Brown ground beef in a cast iron skillet then drain the excess grease.
Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the two cans of green beans that have been drained on top then sprinkle cheese on top of green beans.
Bake for 25 minutes.

Nutrition
Calories: 281kcal | Carbohydrates: 4g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 410mg | Potassium: 234mg | Fiber: 0.875g | Vitamin A: 10.8% | Calcium: 15.6% | Iron: 8.1%

Italian One Pan Chicken and Vegetables

This dish is easy to make, quick and tasty Marinate your chicken and veggies
in Italian Dressing and dinner is in the pan

What you need:
1 bottle Italian dressing
4 chicken thighs
2 veggies of your choice, (zucchini and asparagus today)
dash salt and pepper

How to make it
Put chicken in a bag and shake a little Italian dressing over then put in
fridge to marinate at least 2 hours
Put vegetables in another bag shake some Italian dressing over gently shake
to coat and marinate in fridge.
When ready to cook, Heat oven to 350, line a large cookie sheet with foil
place chicken on pan season with salt and pepper place in oven and bake 30-45
minutes until nice and golden, take out of oven place veggies on pan and
spread out, bake another 15-20 minutes.
Serve with salad or couscous and enjoy.

Chicken Sausage Vegetable Soup

Soup is always a good thing, feeling cold? grab a bowl of soup, having a rainy gloomy day time for soup. It's comfort food, it's healing food, it's so delicious. This soup has so many good ingredients it's delicious and add more spice if you like it zesty, less if you don't
Chicken Sausage Vegetable Soup

Hearty flavorful soup that will heal your soul and it will even help when you're under the weather.

What you need:
1 lb of chicken cooked and diced or shredded
1 lb of sausage cooked and chopped(I use Blue and Gold or Jimmy Dean)
1 onion sliced or diced
4 cloves garlic minced small
1 small bag mixed vegetables frozen(thawed)
**or you can use a mix of fresh chopped small
1 cup fresh spinach
Spices: sea salt and pepper to taste, 1/2 tsp crushed chili flakes, paprika,
garlic powder, onion powder, thyme and sage
3 cups chicken broth
1/2 cup grated parmesan to top it off when serving

How to make it:
First cook your chicken and sausage in a large pot then add onion, garlic in and cook till tender and if there is a lot of grease, drain otherwise add 3 cups chicken broth
If you are using fresh vegetables, cut them up the size you prefer
In a large pot add the spices in and then the veggies, stir and bring to boil
boil about 10-15 minutes to cook veggies, reduce heat and simmer gently for as long as you like to bring flavors out in soup, when almost ready to eat, add spinach and cook about 5 minutes before serving
Top bowls of soup with grated cheese, you can also serve the soup in bread bowls or with chunks of bread.
This is comfort food, feel better soup or just anyday you feel like soup is always a good day.

Breaded Pork Tenderloins

Here is a recipe for breaded Pork Tenderloins, they make a good dinner or lunch plain or on your favorite bread or buns, wrap up on lettuce for keto diets or plain with good sides or salad
This recipe serves 2

WHAT YOU NEED:
2 thin boneless pork cutlets, pork chops or pork tenderloins(I pound my own boneless pork chops for these today
just a little of each seasonings: sea salt pepper, chili powder, paprika, garlic powder, onion powder, thyme and sage
Olive oil
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup milk or 2 eggs whisked

HOW TO MAKE IT:
First if you are using boneless pork chops or cutlets, you will want to pound them out a bit with a meat mallet to thin them and tenderize, then I would sprinkle with a dash of sea salt and pepper
Next mix your flours with the spices in
Dip the pork in milk or egg mixture and then in breading mix and turn to coat both sides
Heat a skillet nice and hot with about 3 turns of the olive oil bottle
This meal goes really good with Eggplant and Creamed Cheesy Spinach

Eggplant fried Keto Style

Fried eggplant is good, and here is a recipe for it, NOT using regular white flour Try this with Breaded Pork Tenderloins

what you need:
eggplant sliced 1/2" thick(salt it and lay on 2 paper towels to absorb extra moisture for about 30 minutes or more
1/2 cup almond flour
1/2 cup coconut flour
seasonings: sea salt and pepper to taste, dash of paprika, garlic powder, onion powder, chili powder
olive oil
grated asiago cheese

How to make it:
Mix your flours with seasonings, take 2 eggs and gently whip with a whisk
After the eggplant has sat wipe off with paper towel , heat skillet with a good 3 turns of olive oil
dip eggplant in egg then in the flour mixture and place in hot skillet to cook up golden brown on each side, the thicker the slices the longer you will need to cook. Top with a sprinkle of fresh grated asiago grated cheese
Serve with dinner or lunch

Creamed Cheesy Spinach

Creamed Cheesy Spinach has cream cheese in it to make it extra smooth it's the best way to eat cooked spinach

5 servings

Ingredients
1/4 cup diced onion
1 garlic clove, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/4 cups fat-free half-and-half
4 ounces fat-free cream cheese, cubed
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
1/4 cup plus 1 tablespoon shredded Parmesan cheese, divided

Directions
In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened.
Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately.

Vegetable Medley

We all know how good vegetables are for us, here's a recipe using a mixture of good veggies for you, that you can mix up a few of your favorite ones. For a meat added meal I cooked burgers with this recipe, you can omit that part if you want just the vegetable dish alone

Ingredients:
1 bell pepper sliced(any color)
1 8 oz package of mushrooms sliced or quartered
1 zucchini sliced about 1" thick and halved
3-4 cloves of garlic sliced thin
You can substitute any veggies you like cooked
Olive oil
2 TB butter
dash of sea salt and pepper, the following spices to taste garlic powder, onion powder, chili powder, paprika (all optional)
1 Tsp of anchovy paste(optional but I love it, comes in a tube, keeps forever in fridge)

How to make it
In a large skillet give 3 turns of olive oil or 3 good TB and 2 TB butter in pan and heat up
If you are cooking burger with this, have them ready to put in the hot pan now cook those first almost done, add the peppers, garlic and cook till tender, toss in mushrooms and cook about 3 more minutes then finally add zucchini and cook just till as tender as you like. I like cooking everything in one pan that way you get the flavors mixed together for a really good dish. Add spices and anchovy paste and stir till mixed simmer a couple minutes and you're done.
Wonderful main meatless dish or side dish.

We had beef burgers topped with Pepper Jack Cheese with this I cooked along with the veggies for an easy one dish meal.

Pork Rinds Breaded Chicken Cutlets

This recipe is Keto friendly, it's probably ALL DIET friendly in fact, and it actually tastes good. Why do people not like most diet foods? They lack flavor, well this recipe is delicious and healthy in so many ways.
The other good thing with this recipe is you can cook it in a skillet with good oil like olive oil
or fry in your air fryer

What you need:
2 chicken breast halves (one large chicken breast sliced thinly in half)
1 cup crushed pork rinds(I use a small food chopper/grinder)
1/4 cup coconut flour
1/4 cup almond flour
2 eggs and 1/4 cup of milk
a dash of garlic powder, onion powder, and others you like(I used chili, paprika, italian seasoning)
Olive oil for cooking or to coat chicken for air fryer


How to make it:
First take your chicken and pound it out thin for a cutlet
You can marinate your chicken in 1/2 cup buttermilk to tenderize if you have time, at least an hour before cooking; if not proceed to the next step.
In a blender, food processor or small food chopper add 1 cup pork rinds and grind into crumbs
In 2 flat wide bowls you will prepare for your breading steps
1st bowl-add eggs and whisk, then add milk
2nd bowl mix pork rind crumbs with 1/4 cup almond flour and 1/4 cup coconut flour together

Heat up your skillet for frying  and now you will move quickly IF air frying skip this and read below

Now you will take your chicken out of the marinate and let it drip off, but do not rinse
Put the chicken in the egg milk mixture and soak a few seconds to cover
Then lift chicken out of egg milk mixture and let drip a few seconds
then move to breading bowl and pat it down well on both sides with the crumbs
Then put in skillet to cook or read below for air fryer

Air Frying instructions
Heat your air fryer up to 350 let get hot
when you have coated your chicken as above, give it a spray of natural olive oil and place in air fryer basket or pan to cook. I do about 6-8 minutes a side or until nice and golden brown depending on the brand of air fryer this can really vary.