Keto Chips

http://todayrecipes.xyz/2-ingredient-low-carb-chips/

• 4 egg whites
• about 1/2 cup of grated cheddar cheese (or cheese of your choice)
• seasoning to taste (optional)

Instructions:

Preheat the oven to 400 degrees.

Grease a muffin mold really well with vegetable or olive oil. You can also use Pam, but personally, I do not think it works that well.

Separate the 4 egg whites and seasoning of your choice in a bowl and beat well. Just add a pinch of garlic salt and black pepper, and sometimes rosemary!

With a spoon, place approximately 1/2 tablespoon of your egg white mixture in each muffin compartment (only until you have a very thin layer that covers the bottom). The bun I use has 24 slots, and I find that 3-4 egg whites fill them perfectly. Keep in mind that the thinner you cover the bottom, the crispier your chips will be. If you make it too thick, your chips will be crispy just on the edge, but still very tasty!

Top each with a dash of grated cheddar cheese. When finished, use a small spatula to make sure that no cheese touches the edges to facilitate cleaning. The cheese tends to stick to the sides a bit. The silicone muffin cans are much easier to clean.

Bake for 10-20 minutes or until the edges have browned. Your cooking time will depend on how thick your egg mixture is.Use a small spatula to remove the chips from the pan. Eat right away and enjoy!

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Peanut Butter (or Almond) Fat Bombs

whatmollymade.com/peanut-butter-fat-bombs/#_a5y_p=6644112

Peanut Butter Fat Bombs are a low carb, keto recipe. Make them in 5 minutes and keep them in the freezer all week for a snack on the go.

Ingredients

• 1/2 cup coconut oil solid
• 2/3 cup raw peanut butter no sugar added
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup
• course sea salt to top
• dark chocolate melted (optional)

1. Line 12 mini muffin tins with paper liners and set aside. HW: (or silicone molds about that size) If you do not have a pan or mold - drop by 1 tablespoon on to parchment/wax paper lined cookie sheet.
2. In a large, microwave-safe bowl, combine the coconut oil and raw peanut butter. Place in the microwave and heat on high for 30 seconds. Remove, stir and place back in the microwave and repeat until completely melted.
3. Add the cinnamon, sea salt, vanilla and maple syrup and whisk until combined. Evenly distribute the into the prepared muffin tins. Sprinkle with sea salt. Place in the freezer for at least 1 hour. Remove from freezer and drizzle with dark chocolate if desired.
4. Store in the freezer for up to 3 months.

4 total carbs per bomb. 

Italian Herb & Spice Blend:

• 2 tablespoons of Marjoram, dried
• 2 tablespoons of Basil, dried
• 2 tablespoons of Oregano, dried
• 1 tablespoon of Thyme, dried
• 2 teaspoons of Parsley, dried
• 1 teaspoon of Garlic Powder
• ½ teaspoon of Salt
• ½ teaspoon of Pepper
• ¼ teaspoon of Allspice
• ¼ teaspoon of Chili Powder

Mix and store in airtight container or jar. 

Phily Cheese Steak Stuffed Peppers

http://beautifuleatsandthings.com/2017/10/01/philly-cheese-steak-stuffed-bell-peppers/

Ingredients

• 4 green bell peppers
• 1 lb ground turkey
• 1 packet of Italian Seasoning (or homemade)
• 8 slices of low fat provolone cheese
• 1 diced onion
• 8 oz fresh sliced mushrooms (optional) 
• 1 tablespoon of olive oil
• 1 tsp rosemary
• Optional: black pepper and garlic powder

Instructions

1. Preheat oven to 400 degrees.
2. In a large stockpot, over high heat, bring 4 cups of water to a boil.
3. Slice bell peppers in half, lengthwise, remove ribs and seeds.
4. Place the bell peppers in the boiling water for about 10 minutes, until slightly tender.
5. Remove the bell peppers from the water and place open side down to drain excess water.
6. Bring skillet to medium heat and add olive oil, diced onions, mushrooms, Italian seasoning and ground turkey. Stir mixture frequently and cook until meat is slightly brown and has reached a temperature of 165 degrees. You may add a dash of black pepper and garlic powder for more flavor, if you desire. Remove from heat and set aside.
7. Place cut bell peppers, open side up, in a lightly greased baking dish and fill each pepper with meat mixture.
8. Place a slice of low fat provolone cheese on top of each bell pepper.
9. Bake for 15-20 minutes or until cheese is melted.

Easy Homemade Marinara: Low Carb | Keto Friendly

Ingredients

• 1 tbsp olive oil
• 1 tsp minced garlic
• 2 28oz cans of crushed tomatoes
• 1/2 tbsp dried oregano
• 2 tbsp dried basil
• 1/2 tbsp onion powder
• 1/3 cup red wine (optional)
• 2 tsp salt, or to taste
• 1/2 tsp pepper
• 1/4 tsp crushed red pepper flakes
• 1 Parmesan rind (optional)
• 2 bay leaves

Instructions

1. Heat the olive oil over medium heat, then add the minced garlic. Allow the garlic to cook until just slightly brown, but be careful not to burn it!
2. Add the rest of the ingredients, except the bay leaves, to the pot, stirring to combine. Cover and bring to a low boil, then reduce to a simmer.
3. Add the bay leaves and allow your sauce to simmer for about an hour on super low heat, stirring occasionally. Your sauce is now ready to eat.
4. To freeze: Allow the sauce to cool at room temperature, then refrigerate overnight before transferring to freezer safe containers. *remove the Parmesan rind and bay leaves before freezing, also, if using glass containers, be sure to leave extra room at the top of the container to prevent cracking. 
5. To reheat, simply allow to thaw, and the heat it to desired temperature in microwave or sauce pan. This marinara will keep in the refrigerator for about a week.

Upside Down Pizza Casserole

So easy to make and can even be prepped ahead of time for a quick weeknight meal!

Ingredients

Filling:

• 1 lb 80/20 ground beef
• 1 1/4 Cup Low Carb Marinara Sauce
• 1 Cup mozzarella cheese shredded
• pizza toppings of your choice

Crust:

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

Topping:

• 1 tbsp butter melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried parsley

Instructions

1. Preheat your oven to 375 degrees F. 
2. Cook the ground beef and drain the excess grease. Combine the cooked beef with the marinara sauce and spread into the bottom of a greased 7x11 casserole dish. 
3. Top the meat with about 1 cup of shredded mozzarella cheese, and your favorite pizza toppings.
4. For the top "crust" layer, combine the mozzarella cheese with the cream cheese in a medium microwave safe bowl. Heat in the microwave on 30 second intervals until the 2 cheeses are melted and combine easily. Then, add in the almond meal, baking powder, garlic powder and egg.
5. Spread this mixture on top of the cheese and toppings in your dish.  I find it easiest to place the dough in even clumps on the top of the dish and them smoosh them together using my hands until the entire casserole is covered.
6. Cover the pan with foil and bake for about 30 minutes. Remove the foil and bake and additional 10 minutes, or until the top is browned.
7. For the butter topping: Combine the melted butter with the garlic powder, onion powder and parsley and brush on top of the "crust." 

Keto Sausage Dip +Stuffed peppers + Stuffed eggs

Stuffed Peppers with Sausage Dip               Stuffed with Sausage Dip                       

* Sausage Dip *

1 lb bulk sausage (spicy, breakfast, italian, etc)

1 8oz brick of cream cheese, softened

1 can rotel (or diced tomatoes)

Brown sausage, add the tomatoes, add the cream cheese. cook until cheese is melty.

Stuffed peppers:  cut peppers in half , bake for 30 min at 350 degrees before filling with the sausage dip then bake for about 10 min more. 

Stuffed eggs:  Fill and EAT.                                                                                                               

Antipasto Skewers

These antipasto skewers are quick to make. They are perfect for any dinner party or an easy New Year’s Eve appetizer recipe!

Course: Appetizer

Servings: 

Calories: 62 kcal

Author: Kat Jeter & Melinda Caldwell

Ingredients

• 8 Prosciutto , slices
• 16 Ciliegine (1 inch) mozzarella balls
• 16 Sun dried tomatoes , in oil
• 16 Basil leaves

Instructions

1. Cut prosciutto slices in half.
2. Fold up prosciutto and place one sun dried tomato, one basil leaf, and one mozzarella ball on top of it.
3. Skewer with a toothpick.

Jalapeno Popper Crisps

delish.com

4 

slices bacon

1 c. 

finely shredded Parmesan

1/2 c. 

shredded cheddar (preferably aged)

1 

jalapeño, sliced thinly

Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 375º. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. 
2. Spoon about 1 tablespoon of Parmesan into a small mound on a large baking sheet and top with about tablespoon of cheddar cheese. Carefully pat down cheeses and top with a jalapeño slice. Sprinkle with bacon and season with pepper. Repeat with remaining ingredients. 
3. Bake until crispy and golden, about 12 minutes. 
4. Let cool slightly on pan before serving.

Cucumber Sandwiches

Slices of Cucumber 
Cold Cuts, meat, ham, bacon....
Sliced Cheese

1 slice of cheese and meat makes about 4 "sandwiches" you can spear them with a jazzy food pick for parties. 

Keto Cheese Crackers

• 2 Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)
• 1 cup Almond Flour
• 2 oz Cream Cheese
• 1 egg
• 1/2 teaspoon sea salt
• 1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili, thyme, oregano etc…)
• 
  
• Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.  (UPDATE:  There some people that prefer not to use a microwave and I certainly understand that.  You can heat these ingredients up on the stove top too.  You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough.  I would continue stirring it while heating it up on the stove top.)

1. Immediately stir the ingredients until the almond flour and cheeses have combined fully.  You want the cheese to be partially melted (see photo)
2. Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
3. Now add the egg, sea salt, and seasoning of your choice.  I decided to cut up some fresh rosemary I had on hand.  You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix.  I would add only about a 1/2 teaspoon for spicy seasonings.
4. Mix it together until all the ingredients are fully combined.  If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
5. Now you will place the ball of dough on a large sheet of parchment paper.  Then place another sheet of parchment paper of equal size on top of the ball of dough.
6. You can use your hands or a rolling pin to spread the dough out into a thin layer.  It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper.  Make sure the parchment paper is the same size as your baking sheet.
7. Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.
8. Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side.  If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for.  When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side.  I ended up using the pizza cutter again to define the lines on the flip side too.  Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture.  The crispier the better for me!
9. Allow the crackers to cool for about 5 minutes and they are ready to eat!

Zucchini Parm Chips

Low Carb Zucchini Parmesan Chips Instructions

1.  Start by slicing each zucchini into slices that are about 1/4 inch thick.
2.  Prep a large baking sheet with tin foil or parchment paper.
3. Spread out the sliced zucchini rounds on to the large baking sheet and don’t worry too much if there is little space in between each one.  You can sprinkle easy one with salt and pepper.  This will depend on how much flavor your cheese has.
4. Now sprinkle your cheese evenly over each Zucchini round covering each one.  I personally love the Parmesan-Romano blend and I always buy the big bag from Costco.
5. Bake them on 425 degrees for about 15 to 20 minutes or until the cheese turns a golden brown color.  Set timer at 10 minutes and check every 5 minutes until the color you prefer.
6. You can serve them with a small amount spaghetti sauce to add even more flavor too!  We do that often as well.
7. Serve warm and Enjoy!

Keto Deviled Eggs

KetoConnect.net

INGREDIENTS

• 6 large hard boiled eggs
• 3 tbsp mayonnaise
• 1/2 tsp mustard
• 4 tsp chopped bacon
• 4 tsp chives
• 1/4 tsp Pink Salt
• 1/4 tsp pepper

INSTRUCTIONS

1. Peel 6 hard boiled eggs and cut in half.
2. Pop out yolk form all halves into a separate bowl and mash.
3. Add mayo, mustard salt and pepper and combine well.
4. Fold in bacon and chives.
5. Scope some of yolk mixture into each hole of the egg white.
6. Garnish with piece of bacon and chives.
7. Eat immediately or store in fridge. Enjoy!