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With just 1g total carb, these keto fat bombs are a satisfying treat to enjoy when you need a little boost of fat during the day. Serve them right from the freezer or refrigerator.

The keto sugar free lemon mug cake is gluten-free, grain-free, and offers a lemony delight. It is ideal to satiate your hunger cravings when you don’t have the time, or patience, to prepare something that requires more time.

Ingredients required

Total Servings – 2

Prep Time – 3 minutes  Cooking Time –  2minute

 2 tablespoons coconut flour

 2 tablespoons heavy cream

 2 tablespoons lemon juice

 1 egg

 1/2 teaspoon lemon liquid stevia

 1/4 teaspoon baking powder

 A pinch of salt

Optional: Lemon Icing

• 2 tbsp (0.3oz/12g) powdered erythritol
• 1 tbsp (15ml) heavy cream
• 1 tsp (5ml) lemon juice

Note:-  Although a 7-ounce square ramekin serves ideal for the recipe, you can use some other size if you want to  For making this recipe dairy-free, replace the heavy cream with canned coconut cream  If you don’t like stevia then you can choose any other sweetener of your choice

How to Prepare:

1 – Take a small bowl and add the egg, heavy cream, lemon juice, and stevia in it. Whisk it thoroughly

2 – Add baking powder, coconut flour, and salt to it. Mix properly

3 – Pour the prepared batter equally in two 7-ounce ramekins

4 – Microwave each of the mug cake for about 60 to 90 seconds or up until a toothpick inserted in the center of the mug cake comes out clean

5 – Top with whipped cream and enjoy!

(Optional) Prepare the Lemon Icing:

• 6 Mix the powdered erythritol, lemon juice, and heavy cream and pour it over the finished keto lemon mug cake.
• 7 Enjoy warm or cold, both options taste great!
• 8 Cover with plastic wrap and store for up to 2 days in your fridge.

Nutritional Information Energy – 119 kcal,Carbohydrates – 5 grams,Fat – 8 grams,Fiber – 2 grams,Protein – 3 grams

A healthy and delicious gluten-free take on tacos. Great for a quick keto lunch, Keto Mini Cheese Shell Tacos with yummy toppings.
9 Ingredients.
20 Minutes.
Gluten-Free. Keto. Low-Carb.

Next to nothing prep time, and using only 6 easy ingredients, in no more than TWENTY minutes, you’ll have this delicious carb-free Mexican fiesta. Honestly, what more can you ask for? For 1 minute, a little bit of cheese gets microwaved, (carefully)scooped up, and draped over the side of a baking dish, and there you are!

Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 tacos
Calories: 117kcal

Ingredients

For The Keto Cheese Taco Shells:

• ▢1 cup shredded cheese

For The Toppings:

• ▢8 oz ground beef (200g)
• ▢½ teaspoon ground cumin
• ▢½ teaspoon paprika
• ▢to taste sour cream
• ▢½ teaspoon Mexican chili
• ▢¼ teaspoon cayenne pepper
• ▢½ cup water
• ▢(finely shredded) ½ cup lettuce
• ▢1 Roma tomato (diced)
• ▢to taste salt and pepper

Instructions

1. Over medium-high heat, brown the ground beef.
2. Add the water, salt, pepper, and spices once browned. Lower the heat and until the ground beef is at your desired level of sauciness, allow everything to simmer together.
3. You make the microwave tacos while the ground beef simmers. For two tacos, a ¼ cup of shredded cheese is enough. Into two thin rounds, divide a ¼ cup and for approximately 45 – 60 seconds, put in the microwave(This will vary with different microwaves).
4. Once to the touch, they feel crispy, from the plate, carefully lift them and until cooled, drape them over the side of a baking tray.
5. Fill with the toppings, once you’ve made EIGHT shells, and enjoy!

Tips and Tricks:

1. To microwave the cheese, we use a regular dinner plate. We keep an eye on it and in the center, once it just barely starts to brown(we remove it from the microwave). With a spatula, they lift pretty easily from the plate, but to make it easier, you can also use parchment paper underneath the cheese.
2. To cool down and harden, we draped the cheese over the side of a casserole dish.
3. (The “toppings” are only suggestions)You can add whatever you like

Nutrition

Calories: 117kcal

Carbohydrates: 1g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 31mg
Sodium: 109mg
Potassium: 112mg
Fiber: 1g
Sugar: 1g
Vitamin A: 347IU
Vitamin C: 1mg
Calcium: 76mg
Iron: 1mg

Low Carb Chicken, Cheddar and Chives Meatballs embody those three ingredients that are a perfect marriage in the culinary world. Chicken, Cheddar and Chives are a delicious edition to any Keto Diet. There’s no greater meatball than one oozing with the sharpness of cheddar cheese. These meatballs are a great snack, canape, tossed in a salad, or just served hot.

Some mornings call for a slice of bread. This delicious and Mouthwatering Strawberry Keto Low Carb Bread with homemade icing can be served as a sweet treat or at breakfast.

Can I freeze this?

In the freezer, you can store in an airtight container. Last in the freezer for about 6 months. Before eating it, you will want to let it thaw out to room temperature.

Can I use different berries for this?

You but Strawberries work much better for this recipe if they are fresh.

What can I serve with this?

With this keto bread, there are a few toppings that are delicious. You can top it with:

on top of a warm slice, a tab of butter melted
fresh strawberries

keto whipped cream

Ingredients

• 5 eggs
• 1 egg white
• 8 tbsp melted butter
• 1/2 tsp cinnamon
• 2 tbsp sour cream
• 1 cup Monkfruit Powdered
• 1 1/2 tsp vanilla
• 2 tbsp heavy whipping cream
• 12 tbsp coconut flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3/4 cup fresh strawberries, chopped

For the Icing

• 3/4 cup Monkfruit Powdered
• 1 tbsp butter, melted
• 2 tbsp heavy whipping cream
• 1/4 cup fresh strawberries, chopped
• dash of vanilla

Instructions

1. Preheat oven to 350 degrees and line a loaf pan(regular) with parchment paper.
2. Melt butter and put it aside to cool.
3. Beat cinnamon, egg white, Monk fruit Powdered, sour cream, heavy whipping cream, vanilla, salt, baking powder, and eggs until it gets combined.
4. To the mixture, add the melted butter and beat again until it gets combined.
5. Until it gets thoroughly combined, stir in the coconut flour.
6. To the batter, add the diced strawberries and stir. The batter will be thick.
7. Into the loaf pan, spoon the batter.
8. Until knife inserted in center of bread comes out clean, bake for 65-70 minutes. Cook for 2-3 minutes longer, if the knife comes out clean, but the bread still looks a little “wet” on top.
9. For Five minutes-10 minutes, let bread cool.

For the Icing

1. Until it gets smooth, combine all ingredients and whisk and the icing turns pink from the strawberries. Can add more heavy whipping cream.
2. Over warm bread, spoon the icing and allow to drizzle down the sides.

Nutrition

Calories: 192kcal
Carbohydrates: 6g
Protein: 4g
Fat: 16g
Fiber: 3g