Keto & Low Carb Recipes

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Steam the cauliflower florets until tender, about 5-7 minutes. Drain well and pat dry with paper towels.
3. In a saucepan, heat the heavy cream over medium heat until simmering.
4. Reduce the heat to low and whisk in the cream cheese until melted and smooth.
5. Gradually stir in the shredded cheddar cheese until melted and smooth, then add the garlic powder, salt, and pepper.
6. Add the steamed cauliflower to the cheese sauce and stir until well coated.
7. Transfer the cauliflower mixture to the prepared baking dish and spread it out evenly.
8. Bake in the preheated oven for 15-20 minutes, or until bubbly and golden brown on top.
9. Garnish with chopped fresh parsley before serving, if desired.

2. Low-Carb Chicken Stir-Fry

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breasts to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the bell pepper, broccoli florets, mushrooms, and minced garlic. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
4. Return the cooked chicken to the skillet and add the soy sauce, sesame oil, and grated ginger. Stir to combine and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and sliced green onions before serving, if desired.

3. Keto Avocado and Egg Salad

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 ripe avocados, diced
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Lettuce leaves for serving (optional)

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs and diced avocados.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
3. Pour the dressing over the egg and avocado mixture and gently toss to coat.
4. Stir in the chopped fresh parsley and season with salt and pepper to taste.
5. Serve the avocado and egg salad on a bed of lettuce leaves, if desired.

These recipes are delicious, keto-friendly, and low in carbs, perfect for anyone following a ketogenic or low-carb diet. Enjoy! If you have any questions, feel free to ask.