BEST KETO RECIPES

KETO MEAT PIE

Ingredients

Pie crust

• ¾ cup almond flour
• 4 tbsp sesame seeds
• 4 tbsp coconut flour
• 1 tbsp ground psyllium husk powder
• 1 tsp baking powder
• 1 pinch salt
• 3 tbsp olive oil or coconut oil, melted
• 1 egg
• 4 tbsp water

Topping

• 8 oz. cottage cheese
• 7 oz. shredded cheese

Filling

• ½ yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp butter or olive oil
• 1¼ lbs ground beef or ground lamb
• 1 tbsp dried oregano or dried basil
• salt and pepper
• 4 tbsp tomato paste or ajvar relish
• ½ cup water

• Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until onion is soft. Add ground beef and keep frying. Add oregano or basil. Salt and pepper to taste.
  3. Add tomato paste or ajvar relish. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
  4. Mix all the crust ingredients in a food processor for a few minutes until the dough turns into a ball. If you don't have a food processor, you can mix by hand with a fork.
  5. Place a round piece of parchment paper in a well-greased springform pan or deep-dish pie pan — 9-10 inches (23-25 cm) in diameter — to make it easier to remove the pie when it's done. Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers. Once the crust is shaped to the pan, prick the bottom of the crust with a fork.
  6. Pre-bake the crust for 10-15 minutes. Remove from the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.
  7. Bake on lower rack for 30-40 minutes or until the pie has turned a golden color.
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  KETO MUSHROOM OMELET

• 

Ingredients

• 3 eggs
• 1 oz. butter, for frying
• 1 oz. shredded cheese
• ¼ yellow onion, chopped
• 4 large mushrooms, sliced
• salt and pepper

Instructions

1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy.
2. Melt the butter in a frying pan, over medium heat. Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies.
3. When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese over the egg.
4. Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
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SALAD SANDWICHES

Ingredients

• 2 oz. Romaine lettuce or baby gem lettuce
• ½ oz. butter
• 1 oz. edam cheese or other cheese of your liking
• ½ avocado
• 1 cherry tomatoes

Instructions

1. Rinse the lettuce thoroughly and use as a base for the toppings.
2. Smear butter on the lettuce leaves and slice the cheese, avocado and tomato and add on top.

Tip!

Some other yummy toppings to try are tuna salad and egg salad. Try these out on your kids—they will love selecting their own toppings and putting them together.

KETO BUTTER CREAM

Ingredients

• 8 oz. unsalted butter, at room temperature, divided
• 2 tsp vanilla extract
• 1½ tsp ground cinnamon
• 1 tsp erythritol (optional)

Instructions

1. Brown 1/4 of the butter in a small sauce pan until it turns amber in color, but without burning it.
2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.
3. Add cinnamon, vanilla and optional sweetener towards the end.

Tip!

Add flavor to the cream with anything you want – cocoa powder, cardamom, ground coffee, orange or lime zest. Or even fresh fruit like raspberries or blueberries. Make this dish your own!

GRILLED PEACHES

Ingredients

• 3 ripe peaches
• 2 tbsp butter or coconut oil
• 1 tsp ground cinnamon
• 1 cup heavy whipping cream
• ½ tsp vanilla extract

Instructions

• 1. Divide the peaches into four pieces and remove the pits.
  2. Brush melted butter or oil on the cut surface and grill the wedges on an outdoor grill or in a grill pan. About a minute on each side will be enough. You can also fry the peaches in a regular frying pan.
  3. Whisk the whipping cream to soft peaks and stir in the vanilla.
  4. Powder cinnamon on top of the peaches and serve with the whipped cream.

Tip!

• The peaches may also be served with a generous amount of non-flavored Greek yogurt. And these grilled peaches adore a hint of vanilla or lime zest!
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