Health, Keto, Recipes

Low Carb Keto Meatloaf Recipe

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Winter is here and now is the time to look for yummy home cooked meal recipes. I don’t know about you but I was running out of good meal options and wanted to find another use for ground meat. I decided meat loaf sounded good and came up with an awesome concoction of yummyness!

To be honest I googled and came up with some good options but decided to mix and match to make it more of my own version. Meatloaf is awesome because basically you brown meat and then throw spices in it! Not real hard and you do not have to be perfect but below is what I used for mine. My meatloaf had more of an Italian flare to it. Enjoy!

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Keto Low Carb Meatloaf

My recipe for a keto low carb meatloaf! This is more of an Italian flare but you can spice it up however you like.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 200kcal

Ingredients

  • 1 tbsp pepper
  • 2 eggs
  • 1/2 cup crushed pork rinds
  • 1 tbsp Itailian seasoning
  • 1/2 tsp minced garlic
  • 1/4 cup tomato sauce
  • 1/4 cup parmesan cheese
  • 1 tbsp tomato paste
  • 1.5 lbs ground beef
  • 1/4 cup chopped white onion
  • 1 tbsp onion powder
  • 1 tbsp garlic powder

Instructions

  • Put the meat and all ingredients except the tomato sauce and parmesan cheese into a bowl.  You can use clean hands to mix it well together. Fold the eggs first into the meat with a spatula and then add in the other ingredients and fold them well together. Get it mixed really well!
    2.) Once all items are mixed together spread it into a baking pan that has been sprayed with cooking spray. (I used tin foil on mine and it worked great!) flatten the mixture inside the pan evenly.
    3.) After you have mixed all the ingredients together and flattened into the greased pan, pour the tomato sauce on top and garnish with the cheese.
    4.) Bake at 400 degrees for about 40-60 mins.
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Diet, Keto, Recipes

Keto Low Carb Chicken Quesadillas Recipe

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Keto Low Carb Chicken Quesadilla Banner

I don’t know about you but I absolutely love Mexican food! One of the great things about being on a Ketogenic or Low Carb diet is that there are a lot of Mexican food recipes. Giving up bread, pasta and crackers is a very hard thing for me to do, so when I found out there were low carb tortillas, I jumped for joy! These tortillas are great for pizzas, bread substitutes and quesadillas!

I put together a very basic recipe that is so good that sometimes I have it for lunch or dinner several times a week! It’s quick and easy and most of the tortillas are between 4 to 5 grams of carbs per serving. If you are a strict Keto person you may want to limit it to just one or only have it once or twice a week. The recipe is below, you can get creative and use steak or eggs. These would also make great fajitas! Enjoy!

Ingredients:

2 Low carb tortillas (I use these tortillas)
1/4 cup cheese cheddar or mozzarella
1 tbsp of butter
3 strips of chicken (I use this chicken)
1tbsp Sour Cream
hot sauce or salsa to taste
1/2 Avocado (optional)

Directions:

Section out the four chicken strips and microwave for 1 minute. When the chicken is done slice up the pieces into bite size chunks and set aside.  In a skillet set to medium heat, add in 1 tablespoon of butter. Let the butter melt and then add in the first tortilla. Let the tortilla sit in the butter for one minute and then add in the first sprinkle of cheddar cheese and lightly coat the tortilla. Next align the chicken chunks around the tortialla evenly.

Add the remainder of the cheese and then the second tortilla. Press down and flatten the tortillas as much as you can lightly. Once the bottom layer is crispy turn the tortilla over and brown the other side. Be careful to not burn the tortillas, if it gets too hot then turn down the heat to low. Wait about a minute or two and you are done! Remove from stove and cut into four squares.

Garnesh your plate with half of an avocado and some sourcream and hot sauce for dipping, enjoy!

 

 

 

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Diet, Health, Keto

Keto Creamy Tuscan Chicken/Pork Chops Recipe For Your Crock Pot

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Keto Creamy Tuscan Pork Cops

I came across an amazing crockpot recipe from the Wholesome yum blog, they have amazing low carb and keto recipes. I have tried this recipe with both chicken and pork chops. It is great with both but I think I do prefer the pork chops. This can be cooked at either a long slow cook up to 8 hours on low or on high 3 to 4 hours. Both times that I have tried this recipe I cooked on high for around 4 hours. This is a great recipe to try especially now that we are approaching colder weather.

The recipe is pretty simple but be careful not to burn the sauce and that the cream sauce is the right consistancy. Not getting the right texture for your chicken or pork chops will cause the taste to be not as good. So be mindful of the directions and you will be fine.

Keto Creamy Tuscan Chicken/Pork Chops Recipe

Ingredients:
crock pot
3 to 5 pieces of chicken breasts or pork chops
black pepper
1 tbsp Italian Seasonings
1 tbsp olive oil
6 cloves Garlic (minced)
1 cup heavy cream
1/3 cups of chicken stock
sun dried tomatos
3/4 cup Grated Parmesan cheese
2 cups of spinanch

Directions on making the Creamy Sauce:

  • Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until golden.

  • Stir in the cream and chicken broth and bring the sauce to a slow simmer. Reduce the heat to low and let it simmer for about ten minutes. Check the texture of the sauce it should be medium thick, enough to coat a spoon.

  • Place the chicken or porkchops at the bottom of the crock pot. Season lightly with Italian seasoning, sea salt, and black pepper. Top the chicken/pork chops with the sun-dried tomatoes.

  • Slowly add in the Parmesan cheese, 1/4 cup at a time, until smooth. Taste and adjust according to your taste and also keep checking to make sure sauce is not too thick.

  • Pour the sauce evenly over the chicken in the crock pot. Get the sauce poured evenly over the meat, try to get on top and not at the bottom. (Not much sauce so you want to get it on the meat on top)

  • Cook for 3-4 hours on High or 6-8 hours on Low. ( I have cooked both ways are good!)

  • Remove the chicken from the slow cooker and set aside, add in the spinach and let it cook for a few minuetes. Stir the spinach around and fully coat the spinach in the rich sauce. The spinach will cook down really fast so be sure to watch so it doesn’t wilt.

     

    Serve with more sun dried tomatos on top and enjoy! I added some cauliflower rice and it was delicious! Seriously one of my new go to recipes for the fall. So easy to do and the clean up in one pan and one crock pot, super simple. Try this recipe and let me know what you think. Did you use chicken or pork chops? For more awesome keto/low carb recipes you can go to the original source article on the  Wholesome Yum Blog. 

 

 

 

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