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All Low Carb Keto Snack Recipes

All Keto Recipes List

All Low Carb Keto Snack Recipes

BAKED WINTER SQUASH HASH BROWNS
Servings vary according to size and type of squash

Way too yummy to be ”diet food,” but it is!

1 cup spaghetti squash plus 1 tablesppon butter.
Effective Carbohydrates: 7 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 1 g
Fat: 12 g
Calories: 133

Ingredients:
1 recipe Baked Winter Squash (page 216) Butter
Lard Seasoning salt Lemon pepper
Garlic granules Parsley flakes

Cut the completely cooled squash flesh into 1/2” cubes. Heat enough butter and lard to cover the bottom of a 10” skillet. Add the desired amount of squash (approximately 1 cup squash per person) to the pan. Season liberally with seasoning salt, lemon pepper, garlic granules, and parsley flakes.

Fry it over medium heat, turning every 5 minutes, until it is golden brown on all sides, about 20 minutes. Serve hot with butter or gravy of choice.

Makes 2 servings

CAULIFLOWER HASH BROWNS

This makes a great base for Quick and Easy Sausage Gravy.

Per serving. Effective Carbohydrates: 6 g Carbohydrates: 10 g
Fiber: 4 g
Protein: 3 g
Fat: 19 g
Calories: 215

Ingredients:
1/3 cup onion, chopped 2 tablespoons lard
1 tablespoon butter
1/2 teaspoon seasoning salt
3 cups cauliflower, chopped to about 1/2” dice Seasoning salt
Lemon pepper
1/4 teaspoon paprika

Cook the onion in the lard, butter, and seasoning salt over medium heat in a medium-sized frying pan for about 8 minutes or until the onion becomes golden brown.

Add the cauliflower to the pan and season it liberally with seasoning salt and lemon pepper and paprika. Cook over medium heat for about 15 minutes, stirring occasionally.

Makes 8 serving

CAULI MASH

Per serving. Effective Carbohydrates: 3 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 3 g
Fat: 7 g
Calories: 91 Rice, potatoes, bread, etc. My kids call it ”real food.” I’ve found that I really don’t miss those foods at all!
This recipe goes a ways to help fill that potato void, though. My family enjoys the lumpy texture. If you prefer a smoother mash, blend the mixture in a food processor and process it until it is smooth instead of mashing it as instructed.

Ingredients:
2 pounds cauliflower, frozen or fresh
4 ounces (1/2 cup) cream cheese, softened 1 tablespoon butter
1/2 teaspoon seasoning salt Optional toppings: Sweet onion, chopped Bacon, cooked and chopped Cheddar cheese, grated

Cook the cauliflower in a covered pot with about 1” water until soft, about 10 minutes.

Drain the cauliflower well and mash it with a potato masher. Mash in the cream cheese, butter, and sea- soning salt until well combined.

Serve hot with the optional toppings on the side.

Makes 8 servings

CHEESE STICKS

Per serving. Effective Carbohydrates: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 9 g
Fat: 14 g
Calories: 158
Mozzarella sticks are a staple of burger joints all across the country and are loved by kids and grownups alike. This is my low-carb version of that favorite treat! Dip in Creamy Ranch Salad Dressing (page 244) or the pizza sauce from Sue’s Pizza Sans Bread (page 147), if desired.

Ingredients:
1 cup pork rinds, ground
2 1/2 tablespoons soy protein (not soy flour!)
1/4 teaspoon lemon pepper (optional, a good ”grown-up” variation!) 1 teaspoon Italian seasonings (optional)
1 egg
1 tablespoon water
1/4 cup lard
8 ounces mozzarella string cheese, cut into 16 pieces

Combine the pork rinds, soy protein, lemon pepper, and Italian seasonings in a shallow dish. In another shallow dish, combine the egg and water.

Heat the lard in a medium-sized frying pan over medium heat until it is melted.

Meanwhile, dip the cheese sticks first into the egg/water mixture, then into the pork rind mixture. Fry them, turning often, over medium heat until they are golden brown. Serve warm.

Makes 6 serving

CHEESY RICE- AFLOWER CASSEROLE

Try this for a different twist on au gratin potatoes!

Per serving. Effective Carbohydrates: 4 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 9 g
Fat: 16 g
Calories: 199

Ingredients:
Casserole ingredients:
1/2 cup onion, chopped 1 tablespoon butter
1/8 teaspoon seasoning salt
1/2 head cauliflower, finely chopped (about 4 cups)
1/2 cup cream cheese, softened 2 eggs
3/4 cup cheese, shredded (Co-Jack, Colby, Cheddar, or a blend)
1/2 teaspoon sea salt
1/16 teaspoon paprika (that is 1/2 of 1/8 teaspoon)
3 to 4 drops hot chili oil (or a few grains of cayenne)
1/4 teaspoon lemon pepper
Topping:
2 tablespoons cheese,shredded (as above) 1 tablespoon Parmesan cheese
1/2 tablespoon parsley flakes

In a small frying pan over medium heat, cook the onion in the butter with the seasoning salt until it is becoming golden, about 5 minutes. Set the onion aside to cool.

In a large mixing bowl, combine all of the remaining casserole ingredients. Add the cooled onion and stir well. Pour this mixture into a casserole dish, approximately 10” across. Flatten the top.

Combine the topping ingredients and sprinkle them over the top of the casserole. Bake it at 350◦F for about 35 minutes or until it is set and golden.

Makes 4 servings

CLAM CAKES

Per serving. Effective Carbohydrates: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 6 g
Fat: 5 g
Calories: 76
Clam cakes are a sure way to please any seafood lover. Besides making a great appetizer, they are good served alongside a salad for lunch.

Note: Salad-sized shrimp or chopped crabmeat may be substituted for the clams.

Ingredients:
1/2 pound fresh clams, chopped (or equivalent canned clams, without sugar, drained) 1 egg
1 tablespoon water
2/3 cup pork rinds, ground
1/2 teaspoon lemon juice
1 tablespoon parsley flakes
1/2 teaspoon garlic salt
Dash lemon pepper (less than 1/8 teaspoon) Lard
Lemon juice for serving

In a mixing bowl, combine thoroughly the clams, egg, water, pork rinds, lemon juice, parsley, garlic salt, and lemon pepper. Allow the mixture to rest for 3 to 5 minutes.

Put about 3 tablespoons of lard into the bottom of a large skillet. Heat over medium heat until hot. Form the clam mixture into 1 1/2” patties and fry them on each side in hot oil until they are deep golden brown, about 7 minutes total. Serve hot with lemon juice drizzled on top.

EXTRA SPECIAL EGG NOG
Makes 1 1/2 quarts, or 12 1/2 cup servings

Per serving. Effective Carbohydrates: 2 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 4 g
Fat: 12 g
Calories: 132
A wonderful treat for cold winter days. I often serve this after dinner instead of a regular dessert when we have company.

Ingredients: 6 large eggs
2 cups cream (heavy whipping type if available) thinned with 2 cups water (4 cups total liquid)
1/2 teaspoon SteviaPlus 8 packets sucralose
1/4 teaspoon salt
2 teaspoons vanilla
Garnishes:
Chocolate curls (low-carb, of course!) Ground nutmeg and/or cinnamon

Since the eggs won’t be cooked, coddle them: Fill a small saucepan about half full. Bring the water to boiling; then gently place the whole eggs into the boiling water for 20 seconds. Remove the eggs from the water and immerse them in ice-cold water to stop them from cooking any further.

Separate the eggs. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Set the yolks aside.

In a nonaluminum saucepan, heat all of the thinned cream over medium heat for about 5 minutes, until it is beginning to steam. Do not allow the cream to boil! Pour the cream into a large nonaluminum bowl.

In another bowl, beat together the egg yolks, SteviaPlus, sucralose, salt, and vanilla. Slowly pour the egg yolk mixture into the cream, whisking constantly with a wire whisk while pouring. Fold in the egg whites, combining well. Serve immediately. Garnish as desired in individual cups.

FIVE-SPICE SESAME WALNUTS

Makes 3 cups (840 ml)

Per cup (120 ml). Effective carbohydrates: 3.4 g Carbohydtates: 5.5 g
Fiber: 2.1 g
Protein: 6.6 g
Fat: 23.7 g
Calories: 243 Made with Splenda only: Add 0.3 g carbohydrates

These spicy walnuts are nice to serve as a nibble before a Chinese meal. They keep for 2 weeks at room tem- perature if tightly covered-and if you can resist them for that long.

Ingredients:
1 1/2 tsp each Splenda and Canadian Sugar Twin or 2 Tbsp. (30 ml) Splenda
1/2 tsp cayenne pepper
1/2 tsp sea salt
1 1/2 tsp five-spice powder 1 large egg white
1 tsp pure caramel extract 3 cups raw walnut halves 1/2 cup sesame seeds

Preheat the oven to 350◦F (175◦C). Line a baking sheet with parchment paper. In a small cup, combine the sweetener, cayenne, salt, and five-spice powder.
In a medium bowl, beat the egg white with a whisk until foamy but not stiff. Add the caramel extract, walnuts, and sesame seeds. Stir to coat with the egg white. Add the spice mixture and stir until evenly blended.

Spread out in a single layer on the prepared baking sheet. Bake for 10 minutes. Stir the nuts with a spoon and bake for 5 to 10 minutes longer, until lightly browned. Cool completely.

Makes 6 cups, which makes 16 servings

FLAX CEREAL

Per serving. Effective Carbohydrates: 3 g Carbohydrates: 11 g
Fiber: 8 g
Protein: 15 g
Fat: 10 g
Calories: 181
Flax has been popping up allover the place in recipes and in newspaper headlines. This easy recipe helps you put this great ingredient to use! While you are enjoying this yummy cereal, you can take comfort in the fact that you are also doing something really great for your body!

Ingredients:
4 cups flax seeds, ground (3 cups whole seeds) 2 cups milk and egg protein
2 teaspoons cinnamon
1/2 teaspoon sea salt
4 teaspoons SteviaPlus
12 packets sucralose

If you are grinding your own seeds, place about 1/3 to 1/2 cup seeds into a blender container and pulverize them on medium-high speed. I prefer to leave some of the seeds unbroken. This gives the cereal a multigrain feel in the mouth. If you prefer a creamier cereal, pulverize the seeds completely. Repeat this process for all of the remaining seeds.

Combine all of the ingredients in a large bowl or gallon-size zipper-sealed bag. Mix the cereal very well and store in a covered container (or the zipper-sealed bag) in the refrigerator.

To mix: For 2 servings, combine 3/4 cup mix, 1 1/4 cups water, and 1/4 teaspoon extract of your choice (choco- late, maple, vanilla, etc.). Stir this mixture until it is smooth. Microwave the cereal on high for 2-3 minutes, or until it is hot and somewhat foamy across the top. Add butter or cream as desired.

Makes 8 servings

HERBED CAULIFLOWER

Per serving. Effective Carbohydrates: 5 g
Carbohydrates: 9 g
Fiber: 4 g
Protein: 3 g
Fat: 5 grams; Calories: 79
I have pots sitting around my deck filled with herbs. They are so easy to grow! Even if you live in an apartment, you can grow fresh herbs. If you don’t have fresh herbs, most markets carry them in their produce section. This dish is great served alongside simple grilled meats or fish.

Ingredients:
1 large head cauliflower (about 2 1/2-3 pounds)
1 tablespoon lard or coconut oil 11/2 tablespoons olive oil 1 sprig mint (about 1/2 tablespoon chopped)
1 sprig rosemary (about 1/2 tablespoon chopped)
1 sprig thyme or lemon thyme (about 1 teaspoon chopped) 1 sprig oregano (about 1 teaspoon chopped)
3 cloves garlic, minced
l tablespoon grated lemon rind (zest) 1/2 tablespoon fresh chives, chopped 2 cups fresh spinach, chopped
1/2 tablespoon fresh-squeezed lemon juice
3/4 teaspoon seasoning salt
1/4 teaspoon lemon pepper

Cut the cauliflower from the stem and place it in a medium-sized saucepan with a lid. Add about 1/2” of water to the pan. Cook, covered, over medium heat until soft, about 10 to 12 minutes. Drain well.

While the cauliflower is cooking, prepare the herb sauce: In a small frying pan, melt the lard and olive oil over medium heat. Add the mint, rosemary, thyme, oregano, garlic, and lemon zest. Cook them for about 5 to 8 minutes, or until the garlic is golden. Add the chives, spinach, lemon juice, and seasonings. Stir while cooking until the spinach wilts, about 2 minutes. Set the herb sauce aside.

Transfer the cooked cauliflower to a serving bowl and mash it with a potato masher. Pour the herb sauce over the cauliflower and mix well.

Makes 16 appetizers

MINI CHEESE BALLS

Per serving. Effective Carbohydrate: 1 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 3 g
Fat: 8 g
Calories: 85
My kids came up with the original idea for these tasty tidbits. They are much easier to eat than a traditional cheese ball!

Ingredients:
1 8-ounce package cream cheese, softened
1/2 cup Cheddar cheese, shredded (or Colby or Co-Jack)
1/4 cup Swiss cheese, shredded 1 tablespoon Parmesan cheese
1/16 teaspoon chipotle pepper granules, roasted, or hot chili oil
1/4 teaspoon garlic granules
1/4 teaspoon seasoning salt
1/4 cup almonds, ground (approximately)

Combine all of the ingredients, except the ground almonds, in a mixing bowl and mix on medium-low speed until the mixture is smooth.

Roll the cheese mixture into 1” balls and then roll the balls in the ground almonds. Place them on a serving dish and chill them until they are ready to be served.

Makes 12 servings

MINI CHEESE SOUFFLES

Per serving. Effective Carbohydrates: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 6 g
Fat: 5 g
Calories: 80
This is a great recipe for which to let your creative juices flow-don’t be afraid to experiment with ingredients such as your favorite veggies, meats, and cheeses. Try adding dried or fresh herbs and spices for some other fun variations.

Ingredients:
1/2 cup cheese, shredded (Cheddar, Colby, Co-Jack, or blend) 2 tablespoons Parmesan cheese
1/2 cup kefir, yogurt, or buttermilk 2 tablespoons milk and egg protein 8 eggs
3/4 teaspoon seasoning salt
1 teaspoon minced onion, dried
1/8 teaspoon garlic granules
1/16 teaspoon paprika (that is 1/2 of 1/8 teaspoon!) Cooking oil spray

Preheat oven to 350◦F. Combine all of the ingredients, except the cooking oil spray, in a mixing bowl and mix well using a wire whisk. Spray a standard-sized muffin tin well with the cooking oil spray. Pour the egg mixture into the muffin cups.

Bake the souffles for about 20 minutes, or until they are puffy and golden. Do not open the oven door to check them until toward the end of the baking time or they will fall! If you must check them, do so very, very carefully, being sure that no draft from outside the oven reaches the souffles. Remove them from the oven and slide a knife around the edges to remove them from the pan.

NORI AND SESAME CRISPS WITH MISO CREAM CHEESE
Makes 8 servings
Per crisp. Effective carbohydrates: 0.8 g Carbohydrates: 2.1 g
Fiber: 1.3 g
Protein: 1.8 g
Fat: 3.8 g
Calories: 47
Per 1 Tbsp. miso cream cheese. Effective carbohydrates: 0.8 g Carbohydrates: 0.8 g
Fiber: 0 g
Protein: 1.2 g
Fat: 5.1 g
Calories: 53
If you’re a fan of sesame, you’ll love this cracker-ish crisp. You can add different seasonings to the sesame seeds-even replace part of them with freshly grated Parmesan cheese.
Although cream cheese and japan seem miles apart from each other, this hits that right, mouthwatering, salty note and is reminiscent of-dare I say it- Velveeta cheese. Cream cheese mixed with prepared wasabi is tasty too and tastes nothing like Velveeta!

Ingredients: 2 nori sheets
1/2 cup (120 mt) lighdy toasted sesame seeds 1 large egg white
Sea salt
4 oz. (112 g) cream cheese, at room temperature 1 Tbsp. (15 mI) dark miso

Preheat the oven to 350◦F (175◦C). Line a baking sheet with parchment paper.

With scissors, cut each nori sheet into 4 squares. Spread the sesame seeds evenly on another baking sheet, keeping in mind that you want the seeds to cover the nori but not too thickly.

Place the egg white in a large shallow bowl and beat until foamy but not stiff. Dip 1 side of each nori square into the egg white, dragging it over the lip of the bowl to create only a thin layer of egg white on the nori. Dip the square, egg side down, into the sesame seeds so the seeds adhere to the square. Place on the baking sheet with the sesame-coated side facing up. Sprinkle lightly with salt. Bake for 10 minutes and transfer to a rack to cool. Store tightly covered.

Mix the cream cheese and miso together until smooth. Cover and refrigerate until needed. To eat, spread the cream cheese on the nori squares.

QUICK AND EASY SAUSAGE GRAVY
Makes 8 servings

Per serving. Effective Carbohydrates: 1 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 9 g
Fat: 34 g
Calories: 349
This is a quick and easy gravy. Serve it hot over eggs, Rice-Aflower, Cauliflower Hash Browns, or low-carb bread that has been toasted. If you like things on the spicier side, you may wish to add some freshly ground black pepper or a few drops of hot chili oil to the gravy.

Ingredients:
1 pound pork sausage
1 8-ounce package cream cheese, softened
1/3 cup half and half
1/3 cup water
1/4 teaspoon seasoning salt

In a medium-sized frying pan over medium heat, cook and crumble the pork sausage. Drain off the excess fat.

Place the cream cheese into the pan and turn the heat to medium-low. The cheese will melt as it is stirred. Add the remaining ingredients, stirring constantly to incorporate the liquid into the sausage/cheese mixture. Add additional water if necessary.

Makes 6 servings

RICE- AFLOWER PILAF

Per serving. Effective Carbohydrates: 6 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 3 g
Fat: 15 g
Calories: 172
Serve this with Broiled Lamb Chops (page 101) for a nice Middle Eastern-style meal.

Ingredients:
1 pound cauliflower (frozen is okay), chopped (about 4 cups) 1 small onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1/2 tablespoon lard
1/2 tablespoon butter
1/2 teaspoon seasoning salt
1 teaspoon fresh mint leaves, chopped (or 1/2 teaspoon dried)
1/2 tablespoon Bragg’s Liquid Aminos 1 teaspoon parsley flakes
1 teaspoon chives, snipped 1/8 teaspoon hot chili oil 1/4 teaspoon lemon pepper Topping ingredients:
3/4 cup pecan pieces, broken 2 tablespoons butter, melted 1/4 teaspoon seasoning salt

Cook the chopped cauliflower in a small amount of water in a medium-sized saucepan, covered, over medium heat until it just begins to soften, about 5 minutes. Drain it and pour it into a casserole dish. Set it aside.

In a small frying pan, or the pot used previously, cook the onion and the garlic in the lard, butter, and seasoning salt over medium heat until they are golden, about 5 to 8 minutes. Add the mint to the pan at the last bit of cooking. Pour onion mixture into the cauliflower that is resting in the casserole dish. Add the remaining seasonings. Stir it well and smooth the top.

Combine the topping ingredients and pour them over the cauliflower. Bake the casserole at 350◦F for about 20 minutes or until heated through.

Makes 8 Servings

SAUSAGE ’N’ CHEESE BAKE

Per serving. Effective Carbohydrates: 2 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 19 g
Fat: 33 g
Calories: 384
This zesty, hearty breakfast is sure to stick to your ribs! Just stir it, bake it, and enjoy.

Ingredients:
1 pound pork sausage, cooked (one of the recipes from this book, or commercial type) 6 eggs
1/2 teaspoon seasoning salt
1/4 teaspoon paprika
1/4 teaspoon lemon pepper
2 tablespoons minced onion, dried
1/2 teaspoon garlic granules
1/3 cup milk and egg protein
1 cup cheese, shredded (Cheddar, Colby, Monterey jack, or a blend)
1/4 cup almonds, ground

Place the cooked, crumbled sausage into a 9” x 13” baking dish, spreading it evenly across the bottom.

In a large mixing bowl, whisk the eggs and the seasonings. Add the remaining ingredients to the bowl and stir them well. Pour the egg-and-cheese mixture over the sausage and bake it for about 30 minutes at 375◦F until it is golden brown and tests clean with a knife or toothpick inserted slightly off center. Serve warm.

Makes 8 servings

SAVORY PECANS

Per serving. Effective Carbohydrates: 3 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 2 g
Fat: 20 g
Calories: 196
For an extra kick, add 1/4 teaspoon each of garlic powder and red pepper flakes. You may also grind your spices in a blender or spice grinder. They’ll stick better to the nuts.

Ingredients:
2 cups pecan halves (walnuts would also work)
1/2 tablespoon dried rosemary 1 teaspoon dried thyme leaves 3/4 teaspoon seasoning salt
1 tablespoon olive oil

Preheat oven to 350◦F. Combine all of the ingredients in a large bowl or plastic bag and mix them well. Bake them for about 10 minutes or until the kitchen is filled with wonderful smells and the nuts are golden.

Makes about 36 servings

SHARRON’S BEEF JERKY

Per serving. Effective Carbohydrates: 0 g Carbohydrates: trace.
Fiber: 0 g
Protein: 11 g
Fat: 4 g
Calories: 81
This is the perfect candida-friendly snack. Since traditional beef jerky always uses soy sauce, this recipe is a great variation and can be modified easily according to taste.

Ingredients:
3 1/2 to 4 pounds beef steak or roast 4 tablespoons lime juice, fresh
1/2 teaspoon garlic granules (or 1 clove garlic, minced) 1 1/2 teaspoons lemon pepper
1 tablespoon seasoning salt
1 tablespoon minced onion, dried, or 1/4 cup fresh, minced 1 teaspoon ginger
1/2 teaspoon dry mustard powder
1 teaspoon hot chili oil or a Pinch of cayenne
1/8 to 1/4 teaspoon SteviaPlus (or 1/2 to 2 packets sucralose) depending upon taste 1 1/2 cups beef Rich Stock (page 254) or commercially prepared stock

Make thin slices of beef by slicing it at an angle across the grain of the meat. Some prefer to partially freeze the meat before slicing, but I find that slicing at an angle with a very sharp knife does just fine. Set the beef aside.

Place the remaining ingredients into a large nonmetal bowl with a lid, stirring well to combine. Add the beef, mixing thoroughly.

3. Allow the meat to marinate refrigerated at least overnight, turning and shaking the container occasion- ally to stir it. If the meat is very fresh, it can be marinated up to 3 days. The flavors will intensify the longer it remains in the marinade.

When you are ready to dry the meat, lay it out on the drying racks of a food dehydrator. Discard the marinade. Dry the meat for about 4 to 6 hours. Alternatively, it may be dried on baking sheets in an oven set on the lowest setting for about 4 hours.

To test the jerky for doneness: The meat should no longer be mushy. It should be firm, but not crisp. Turn the dehydrator off when you believe it is getting close to being done and allow the meat to cool. It will continue to firm up as it cools. The jerky should be able to bend and show fibers when it is bent. That is how you will know when it is done. After this step, I usually have a few pieces that need a little more dehydration. I remove the pieces that are done drying and turn the machine back on for about 1/2 hour with the remaining pieces still in it. Then I turn it off and allow it to cool back down again. That usually finishes the job. Store the jerky in a plastic bag in the refrigerator.

Makes 12 servings

SHARRON’S PORK SAUSAGE

Per serving. Effective Carbohydrates: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 13 g
Fat: 16 g
Calories: 204
Sausage is a cinch to freeze! Just crumble the sausage and precook it. Place the cooked sausage on a baking sheet sprayed with cooking spray and freeze. Once it is frozen, store it in freezer bags for a precooked addition to recipes. You can also freeze uncooked formed patties in the same manner to make breakfast in a snap on busy mornings. If you prefer Italian sausage, simply add 1/2 tablespoon Italian seasonings. If you like spicy sausage, double the lemon pepper and add 1/2 tablespoon red pepper flakes.

Ingredients:
2 pounds ground pork
2 cloves garlic, minced (or 1/2 teaspoon garlic granules, but fresh is always best!)
1/2 to 1 teaspoon fennel or anise seed (some like less, I like more!) 1 teaspoon seasoning salt
1 tablespoon minced onion, dried
1/2 teaspoon lemon pepper
1/2 teaspoon sage, dried
1/4 teaspoon SteviaPlus or 1/2 packet sucralose 1/2 teaspoon hot chili oil or a Pinch of cayenne 1/4 teaspoon thyme
1/4 teaspoon marjoram

Place all the ingredients into a deep mixing bowl and combine thoroughly. This may be made into patties or just cooked and crumbled to be added to eggs, casseroles, etc.

Makes 4 servings

SHRIMP AND NORI ROLLS

Per serving. Effective carbohydrates: 0.4 g Carbohydrates: 0.8 g
Fiber: 0.4 g
Protein: 0.3 g
Fat: 5.7 g
Calories: 54

Ahh . . . tastes like sushi! This should be made right before serving. You can add some avocado to this, too. If you use frozen shrimp, thaw them and lightly squeeze them dry. Fresh or frozen, they should be small.

Ingredients:
1 cup (240 ml) small cooked salad shrimp 1 Tbsp. (15 ml) mayonnaise
1 green onion, thinly sliced 2 nori sheets
1/4 English cucumber, seeded and julienned 1 Tbsp. (15 ml) toasted sesame seeds

Make sure that the shrimp are well drained. Place in a small bowl and mix in the mayonnaise and green onion.

Lay 1 nori sheet on a flat surface. Place half of the shrimp mixture 1 inch (2.5 cm) from the edge nearest you. Lay half of the cucumber pieces evenly beside the shrimp. Sprinkle with half of the sesame seeds. Roll up tightly to enclose the filling. Repeat with the remaining ingredients to make a second roll.

Let the rolls sit for a minute to soften. With a very sharp knife, cut each roll into 6 pieces.

SPINACH QUICHE
Makes 4 servings

Per serving. Effective Carbohydrates: 1 g
Carbohydrates: 4 g
Fiber: 3 g
Protein: 10 g
Fat: 15 g
Calories: 186
There are so many variations on quiche, you’re sure to find one the whole family enjoys. Try a broccoli quiche by substituting 1 cup chopped, cooked broccoli for the spinach. Cooked shrimp or crab can also be added for a terrific change of pace. This recipe can be served hot, although it’s a tasty treat served warm or cold as well.

Ingredients:
1/2 tablespoon butter 1/3 cup onion, chopped 1 cup spinach, raw
4 eggs
1/2 teaspoon seasoning salt
Pinch of nutmeg (ever so much less than 1/8 teaspoon!)
1/2 tablespoon parsley flakes 5 drops hot chili oil
2 cups Almond Milk (page 240) or 2 cups cream 5 pieces bacon, cooked
Cooking oil spray
1/2 cup Swiss or Monterey jack cheese, shredded (optional)

In a small frying pan, melt the butter over medium heat. Add the onion and cook it until it is translucent, about 3 minutes. Set the onion aside and allow it to cool.
Chop the spinach, and set it aside. In a large mixing bowl, using a wire whisk or fork, beat the eggs. Add the cooled onion, seasoning salt, nutmeg, parsley, hot chili oil, Almond Milk, and spinach, mixing thoroughly.

Spray a 9” or 10” pie plate with cooking oil spray. Cut the bacon up into 1/2” pieces and lay it evenly in pie plate. Add the cheese and pour the egg/milk mixture carefully over all. Bake the quiche at 375◦F for 40 minutes or until a knife inserted off center comes out clean. Cool it for 10 minutes before serving.

SWEET CINNAMON SQUASH

Makes 3 servings

Per serving Effective Carbohydrates: 3 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 1 g
Fat: 12 g
Calories: 125

You can also serve this dish as squash boats. Simply cut the squash in half, season each half with the listed seasonings, and put it into a 350◦F oven until the butter melts.

Ingredients:
1 medium Baked Winter Squash (page 216), unseasoned
1/2 teaspoon cinnamon
1/4 teaspoon orange zest
1/4 teaspoon SteviaPlus or 1 packet sucralose
1/4 cup butter
A tiny pinch of sea salt

Scape the inside flesh from the squash, reserving the seeds for Roasted Pumpkin Seeds (page 32). Place the flesh into a large mixing bowl and add the remaining ingredients. Mix the squash on medium speed until it is well blended. Adjust seasonings to taste.

Makes 8 halves

TUNA-STUFFED EGGS

Per egg half. Effective carbohydrates: 0.3 g Carbohydrates: 0.3 g
Fiber: 0 g
Protein: 7.4 g
Fat: 6.9 g
Calories: 93

I love the combination of tuna with anchovies and capers, but you can make one or both optional

Ingredients:
4 hard-cooked large eggs, peeled
1 3 1/2-oz. can olive oil-packed tuna, well-drained and mashed 2 Tbsp mayonnaise
Sea salt and freshly ground black pepper 4 anchovy fillets, cut in half lengthwise 16 capers

Cut the eggs in half lengthwise and use a thin, sharp knife to take a tiny slice from the bottom of each half so it will sit firmly in place after stuffing. Scoop out the yolks with a small spoon and place in a small bowl. Set the whites on a platter.

Mash the yolks with a fork until smooth (or press them through a sieve). Stir in the tuna and mayonnaise. Season to taste with salt and pepper.

Using a small spoon, stuff the whites with the yolk mixture. Cut each strip of anchovy in half crosswise and crisscross the pieces on top of each egg; garnish with the capers. Serve immediately or chill.

Makes 4 servings

ZUCCHINI CAKES

Per serving. Effective Carbohydrates: 1 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 3 g
Fat: 18 g
Calories: 175
This is a simple low-carb appetizer that will even please a die-hard zucchini hater! These cakes are a really nice complement to a simple meal of soup and salad.

Ingredients:
1/2 pound zucchini 1 green onion
1 egg
3/4 cup pork rinds, ground 1/8 teaspoon lemon pepper 1/4 teaspoon garlic salt
1/8 teaspoon dill weed 1 tablespoon butter 1/4 cup lard

Using a food processor with a grating disk, or by hand, shred the zucchini. Using the chopping blade, or by hand, mince the onion. Place the zucchini and onion into a mixing bowl and add the egg, pork rinds, lemon pepper, garlic salt, and dill weed.

Melt the butter and lard in a large skillet over medium heat. Shape the zucchini mixture into 1 1/2” pat- ties and carefully place into the hot oil. Fry the patties until they are golden brown on each side, about 8 minutes total. Serve hot with sauces of choice.

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