Category: Keto Recipes

Roast Pork Belly For Your Ketogenic Diet

Roast Pork Belly is one delicious protein and, with its high fat percentage, suits the Ketogenic Diet perfectly. It’s much easier than you think! If you find that the skin isn’t becoming as crispy as you would like, place under the grill or broiler and keep an eye on it as it can burn quickly. We often buy pork belly in bulk and roast in a big batch, slice and freeze for a quick meal later on. To reheat, add 2 tablespoons of butter to your non stick frying pan and fry the slices on medium to high heat...

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Low Carb Thai Chicken Meatballs with Dipping Sauce

Tantalizing Thai Treats, our Low Carb Thai Chicken Meatballs with Dipping Sauce are a great meal, snack or finger food. The meatballs are best served hot, but have been enjoyed cold, added to a salad with equally delicious results. The meatballs can be kept up to 1 week in the fridge or frozen for up to 3 months. This recipe makes 8 serves. If you have chosen to mix the meatballs with your hands (without gloves) be sure to wash them thoroughly afterwards as the chili can irritate sensitive skin and will burn horribly if you accidentally rub your...

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Marinated Olive Flavored Compound Butter

Olives are either avoided or loved, if you’re one of the latter our Marinated Olive Flavored Compound Butter is just for you! The mixture of olives, rosemary and butter are a delicious combination to add to just about any meal. This is one tasty flavored butter, and it’s great spread onto Ketogenic Flaxseed Crackers for a quick fat fueled snack. It’s also great melted over your favorite protein, or toss through steamed or roasted vegetables. The olives we used were very salty and we didn’t need to add any further salt to the recipe. If your olives are overly...

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Low Carb Cheesecake Swirl Brownies

Two delightful sweet treats baked into one, if you love brownies and cheesecake, you’ll love our Low Carb Cheesecake Swirl Brownies! They’re fudgy, chocolate-y and very, very delicious. The Cheesecake Brownie recipe has been my go-to treat to take to afternoon teas, brunches and get-togethers for over 7 years, that version though was full of high carb ingredients. I’ve made a few tweaks to the recipe and made a delicious nut-free version that tastes identical to the high-carb version. Full disclosure: I used a round cake tin for this recipe as my brownie dish is currently in the freezer,...

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