KETO RECIPE: Bacon Wrapped Tomatoes


Wrap anything in bacon and it instantly becomes a treat! These are no exception, roasting the tomatoes bring out the sweetness of the of the fruit and when paired with the saltiness of bacon it is a match made in heaven. This is a great appetizer that comes together really quickly so double or triple the recipe for a crowd!

Photo via delish

Photo via delish

INGREDIENTS

MAKES 4 SERVINGS

  • 1 pt. cherry or grape tomatoes

  • 2 tsp. olive oil

  • 1/2 tsp. Italian seasoning

  • Salt & black pepper

  • 5 slices bacon

DIRECTIONS

  1. Preheat oven to 375° and line a medium baking sheet with parchment paper. In a medium bowl, toss tomatoes with oil, Italian seasoning, salt and pepper.

  2. Cut bacon into thirds, then cut each third in half lengthwise. Wrap each tomato in a piece of bacon and secure with a 1/2 toothpick. Repeat until all tomatoes and wrapped in bacon.

  3. Bake until bacon is crisp, 25 minutes. Remove toothpicks and serve.


KETO RECIPE: Seared Scallops


Searing scallops is super simple, and super fast! They are one of my mom’s favorite foods so I make them a lot and I always get a bit of a laugh when I watch cooking shows because they always seem to mess them up! Here are a few easy tricks to perfect scallops:

  1. First you want to make sure you pat the scallops dry! Use a paper towel and get them as dry as humanly possible otherwise they will steam and will not get a good crust. This is the most important step!

  2. The scallops have a side muscle which you can eat, but they don’t have a great texture. So just pinch the side of the scallop and remove it.

  3. Make sure your skillet is HOT!

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INGREDIENTS

MAKES 4 SERVINGS OF SCALLOPS

  • 1 lb. large scallops

  • Salt (I use Pink Himalayan)

  • Freshly ground black pepper

  • 1 tbsp. olive oil or avocado oil

  • 2 tbsp. butter, cut into pieces

  • 2 tbsp. freshly chopped parsley

  • Lemon wedges, for serving

DIRECTIONS

  1. In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops.

  2. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Transfer to a serving platter.

  3. Now make a super simple pan sauce. Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges. That’s it!


KETO RECIPE: Ham & Cheese Breakfast Roll-Ups

Ever have trouble getting your omelettes to look perfect and restaurant like? I can’t even count the number of times my omelettes have become a scramble after I messed them up lol. These Ham & Cheese Breakfast Roll Ups are impossible to mess up and take just a few minutes so even on your busiest morning you can have a tasty breakfast, brunch or breakfast for dinner!

Photo via Delish

Photo via Delish

INGREDIENTS

MAKES 2 HAM & CHEESE BREAKFAST ROLL-UPS

  • 4 large eggs

  • 1/4 c. heavy whipping cream (or dairy free alternative)

  • 2 tbsp. Chopped chives

  • kosher salt

  • Freshly ground black pepper

  • 1 tbsp. butter

  • 1 c. shredded cheddar, divided

  • 4 slices ham

DIRECTIONS

  1. In a medium bowl, whisk together eggs, milk, and chives. Season with salt and pepper.

  2. In a medium skillet over medium heat, melt butter. Pour half of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan.

  3. Cook for 2 minutes. Add 1/2 cup cheddar and cover for 2 minutes more, until the cheese is melty. Remove onto plate, place 2 slices of ham, and roll tightly. Repeat with remaining ingredients and serve.

KETO RECIPE: Chewy Chocolate Chip Cookies or Bars!


I’ve shared my Chewy Chocolate Chip Cookie recipe before, in fact, it’s in my 2nd cookbook, The Big Book of Keto! But recently this yummy recipe was added to the back of the brand new Chocolate Chips by ChocZero which is without a doubt one of the most exciting things that has happened to me this year. I definitely never thought I would see my name on a package! The recipe is currently on the Milk Chocolate Chip and Dark Chocolate Chip bag for launch and will stay on the dark chocolate bag forever and ever! So cool!


My IG friend @keto.copy got ahold of her chocolate chips and baked my cookie dough into these gorgeous Chewy Chocolate Chip Cookie Bars! YUMMM! So make them as traditional cookies or turn them into bars, your choice, same recipe!

Photos by @keto.copy

Photos by @keto.copy

Photos by @keto.copy

CHEWY CHOCOLATE CHIP COOKIES OR BARS

I love puffy, chewy chocolate chip cookies, so these are my go-to keto replacement. I make these with ChocZero sugar-free chocolate chips. You can also add nuts if you would like. The cream of tartar gives these cookies a great chewy, texture.

INGREDIENTS

  • 1/4 cup unsalted butter

  • 1 1/4 cups almond flour

  • 1/4 cup of erythritol (I use Swerve)

  • 1/4 tsp cream of tartar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1/4 cup of ChocZero sugar-free chocolate chips (milk, dark or white)

 

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper or a silicone baking mat and set aside. For bars, grease a baking dish.

  3. In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.

  4. In a large bowl, combine the almond flour, salt, erythritol, and cream of tartar. Stir to combine.

  5. In a small bowl, combine the egg, vanilla, and cooled butter. Whisk together.

  6. Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.

  7. Scoop out 2-to 3-inch mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit. For bars, place dough in a greased baking sheet.

  8. Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.

  9. Let the cookies cool for 10 to 15 minutes before transferring them to a cooling rack to cool for an additional 15 minutes. THIS STEP IS VERY IMPORTANT, DON’T RUSH IT:)

  10. These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store them in the refrigerator.




KETO RECIPE: Pizza Chaffle


Chaffles have been all the rage for awhile in the keto world, but I love this pizza version! Perfect for football Sundays or anytime you have a pizza craving. I like to use Rao’s Homemade marinara sauce, theirs is super low in sugar compared to many other brands. Add whatever toppings you like, I love the idea of having a family chaffle pizza night where everyone can choose their own favorite toppings.

Photo via Delish

Photo via Delish

INGREDIENTS

MAKES 2 PIZZA CHAFFLES:

  • 2 large eggs

  • 2 tbsp. almond flour

  • 1/2 tsp. kosher salt

  • 1/2 tsp. baking soda

  • 1 1/2 c. shredded mozzarella, divided

  • 1/3 c. pepperoni slices

  • Freshly grated Parmesan, for serving

DIRECTIONS

  1. Preheat waffle maker according to manufacturer's directions. In a medium bowl, whisk eggs, almond flour, salt, and baking soda together. Add 1 cup mozzarella and stir to coat.

  2. Pour 1/2 cup mixture into center of waffle maker and cook until golden and crispy, 2 to 3 minutes. Repeat with remaining batter.

  3. Immediately top with marinara, remaining ½ cup mozzarella, pepperoni, and a sprinkle of Parmesan.


KETO RECIPES: 3 Ways To Elevate Ground Beef


Ground beef is such a simple ingredient. Of course it’s easy to find and I pretty much always have a couple packs in my freezer. I always buy either 15-20% fat. There are so many ways to add seasoning and change up the flavor of this versatile ingredient. These are 3 of my favorite comfort food recipes that all have ground beef as the star ingredient!

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Traditional and Cheeseburger Tacos

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Cheese Taco Shells

You will Need:

  • 1/3 cup of blended Mexican Cheese for Each Taco Shell you want to make.

  • Silicone Baking Sheet or Parchment Paper

Directions:

  1. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Add 1/3-cup mounds of shredded cheese to the pan, leaving plenty of space between them. Bake until the edges are brown and the middle of each has fully melted, about 7 minutes.

  3. Set the pan a the cooking rack. Quickly, Bend the shells into a taco shape. I like to use the edge or a storage container lined with parchment paper. You can get creative with what you want to bend them over. As they cool, they will harden.

Traditional Taco Filling

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound ground beef

  • 1/4 onion, diced

  • Salt

  • Freshly ground black pepper

  • 1/4 cup shredded cheese

  • 1/4 cup shredded lettuce

  • Hot sauce

  • 6 Halved Grape Tomatoes

DIRECTIONS:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.

  2. Construct you tacos! Take a fully cooled taco shell and go crazy. In traditional Tacos, I like lettuce, cheese, and halved grape tomatoes and hot sauce.

Cheeseburger Taco Filling

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound ground beef

  • 1/4 onion, diced

  • Salt

  • Freshly ground black pepper

  • 1/4 cup shredded cheese

  • 1/4 cup shredded lettuce

  • 1 tablespoon avocado oil mayonnaise, I like Primal Kitchen.

  • 1 tablespoon yellow mustard

  • 1/4 cup pickle slices

DIRECTIONS:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.

  2. Construct you tacos! Take a fully cooled taco shell and go crazy. For the Cheeseburger Tacos, Stuff the cheese shells with the beef, shredded lettuce, mayonnaise, mustard, and pickle slices.

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Bacon Cheeseburger Casserole

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INGREDIENTS FOR THE BEEF

  • 1 pound bacon

  • 1 tablespoon ghee

  • 1 pound ground beef (you can also use Ground Turkey)

  • Pink salt

  • Freshly ground

  • black pepper

FOR THE CASSEROLE

  • 1 tablespoon ghee

  • 1⁄2 cup heavy (whipping) cream

  • 4 large eggs, beaten

  • 3⁄4 cup shredded cheese

  • Pink salt

  • Ground black pepper

DIRECTIONS

  1. Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.

  2. In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.

  3. Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.

TO MAKE THE CASSEROLE

  1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.

  2. Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.

  3. In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.

  4. Top with the remaining half of the cheese.

  5. Bake for 30 minutes, or until the cheese on top is melted and lightly browned.

  6. Let the casserole cool for about 5 minutes before serving.

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Green Chile Meatballs

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INGREDIENTS

  • 1/4 lb ground beef

  • 1/4 lb ground pork

  • 1/4 can canned green chiles

  • 1/4 cup crushed pork rinds

  • 1 large egg

  • 2 tsp taco seasoning

  • 1/2 cup salsa verde

DIRECTIONS

  1. Preheat the oven to 400 degrees

  2. In a bowl, mix the beef, pork, green chiles, pork rinds, egg, and taco seasoning.

  3. Form the mixture into 8 meatballs and place in a baking dish.

  4. Pour the salsa verde over the meatballs. Cover the dish with the aluminum foil.

  5. Bake for 30 minutes, uncovering the dish for the last 5 minutes.


KETO RECIPES: 3 Delicious Keto-Friendly Salads


Salads are a great way to combine healthy fats, protein and yummy veggies. I eat salads all the time because they are so easy to make keto-friendly both at restaurants and at home. Cobb salads are a keto staple, but there are lots of other options too. Not all salads need to be cold or in a big bowl of greens either- the Baked Avocado might not be your typical salad, but it’s filled with veggies and healthy fats so it makes a perfect lunch or dinner!

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Baked Avocado

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INSTRUCTIONS

  • 1 avocado, halved and pitted

  • 1 tsp Tajín seasoning

  • 2 large eggs

  • Salt and pepper


DIRECTIONS

  1. Preheat oven to 350 degrees

  2. Use a melon baller to scoop out 1 tablespoon or so of avocado flesh from each half to make more space for the eggs.

  3. Sprinkle the avocado with the Tajín seasoning for an extra kick.

  4. On a baking sheet or muffin tin, place both avocado halves with the cut sides up.

  5. Crack 1 egg into each side of the avocado and season with salt and pepper.

  6. Bake for 25 to 30 minutes, depending on how you like your eggs cooked.

 

Chopped Salad

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INGREDIENTS:

  • 2 cups chopped romaine

  • 1/2 cup halved grape tomatoes

  • 1/4 cup sliced black olives (I like Kalamata)

  • 1/4 cup feta cheese crumbles

  • 2 tablespoons vinaigrette salad dressing (I use Primal Kitchen Greek Vinaigrette)

  • Pink slat

  • Ground Black Pepper

  • 1 tablespoon olive oil

DIRECTIONS:

  1. In a large bowl, combine romaine, olives, tomatoes, feta, and dressing.

  2. Sprinkle pink salt and pepper. Drizzle with olive oil and toss to combine.

  3. Divide between two bowls and serve.

Variations: Make this recipe your own. You can replace the feta cheese with goat cheese. Add red onion or chopped cucumbers. You can even top the salad with finely chopped Genoa salami or pepperoni.

 

Bacon-Strawberry Spinach Salad

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INGREDIENTS

  • 6 bacon slices

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 4 cups spinach

  • 2 strawberries, sliced

  • 1 avocado, pitted, peeled, and diced

  • Salt

  • Freshly ground black pepper

DIRECTIONS

1. Cook the Bacon on both sides until crispy in a large skillet over medium-high heat, about 8 minutes. Transfer to a paper towel–lined plate to drain and cool, then crumble it.

2. Whisk together the olive oil and lemon juice in a small bowl.

3. Toss salad ingredients in a large bowl. Add salt and pepper.

4. Stir in the olive oil and lemon juice dressing.

When you’re at restaurants, it is simple to make a salad keto-friendly but looking out for a few things:

  • Skip anything crispy (croutons, chinese noodles, pita or tortilla strips)

  • Skip sweet dressings

  • Avoid fruit other than berries


KETO RECIPES: 3 Ways To Fall in Love With Eggs


Eggs are a staple on a ketogenic diet, but they definitely don’t need to be boring! Eggs are great for breakfast, lunch or dinner. I like to make sure I buy the highest quality eggs I can find so that my yolks are nice and orange and full of nutrients.

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Cauliflower Nachos Topped With a Poached Egg

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INGREDIENTS

  • 1 cauliflower head, cut into florets

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons Chili-Lime Seasoning

  • 1/2 cup Dairy-Free Avocado Crema

  • 1/4 cup Pico de Gallo

  • 2 jalapeño peppers, sliced

  • 2 poached eggs




DIRECTIONS

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. On the prepared baking sheet, arrange the cauliflower in a single layer and drizzle with the olive oil. Season with the chili-lime seasoning.

  3. Roast the cauliflower for 25 minutes, stirring halfway through.

  4. While the cauliflower is roasting, make your poached eggs. I always use the instructions from the Food Network.

  5. Transfer the cauliflower to a serving dish or large plate.

  6. Spoon or pipe the avocado crema over the top of the cauliflower, and top with the pico de gallo and jalapeños.

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Dairy-Free Avocado Crema

  • 1/2 avocado, pitted and peeled

  • 2 tablespoons unsweetened full-fat coconut milk

  • 1 tablespoon extra-virgin olive oil

  • or avocado oil, plus more if needed

  • 1 tablespoon freshly squeezed lime juice

  • Salt

In a food processor, combine the avocado, coconut milk, olive oil, and lime juice. Season with salt and blend until smooth. If the consistency is thicker than you want, add a touch more olive oil or avocado oil.

Variation: You can add cayenne pepper or a dash of hot sauce if you want to add some spice.


Pico De Gallo

  • 1 small onion, finely diced

  • 2 Roma tomatoes, finely diced

  • 1/2 jalapeño pepper, finely diced

  • (seeds optional)

  • 1/2 cup chopped cilantro

  • 1 tablespoon freshly squeezed

  • lime juice

  • Salt

In a small bowl, toss the onion, tomatoes, jalapeño, cilantro, lime juice, and salt. Serve.

Variation: You can add minced garlic to the recipe too if you wish. Adjust the heat level to taste.

 

Parmesan Cloud Eggs

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INGREDIENTS

  • 4 large eggs, separated. Set the Yolks aside

  • Salt

  • 2 crispy bacon slices, crumbled

  • 1 scallion, finely chopped

  • 3 tablespoons Parmesan cheese, grated

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 450°F.

  2. Line a baking sheet with parchment paper or a silicone mat.

  3. Using a mixer, beat together the egg whites and salt until they are stiff.

  4. Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

  5. Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

  6. Bake the mounds for about 3 minutes, until they’re slightly golden.

  7. Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

  8. Bake for 3 to 5 minutes. You want the yolk to stay runny.

  9. Remove the eggs and season with salt and pepper.

 

BLT, Bacon-Jalapeño, Bacon Avocado, and Classic Deviled Eggs

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INGREDIENTS

  • 12 large eggs

  • 1⁄2 cup mayonnaise

  • 1⁄4 cup sour cream

  • 1 tablespoon

  • ground mustard

  • Pink salt

  • Freshly ground black pepper

  • 1 teaspoon paprika

  • Any other topping that you might like! Scroll down for variations!

VARIATIONS

Classic Deviled eggs are great, but I like to add a little crunch and spice to this recipe. You can add any Keto Toppings you want. Here are some of my suggestions:

BLT Deviled Eggs: These are my favorite. I have been making them for years. Top the egg mixture with crumbled bacon, chopped tomato, and chopped basil, which acts as the “L.” Everyone loves them, keto or not!

Bacon-Jalapeño Deviled Eggs: Top the basic egg mixture with crumbled bacon and diced jalapeños. Remove the jalapeño seeds to decrease the heat level.

Bacon-Avocado Deviled Eggs: Add 1⁄2 avocado and 1 tablespoon of freshly squeezed lime juice to the egg mixture. Then crumble 2 slices of crisply cooked bacon on top. I also like to switch out the paprika for Tajín, a delicious Mexican seasoning salt made with chiles and lime.

DIRECTIONS

  1. Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.

  2. Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Peel the eggs under cold running water. Put them on a paper towel−lined plate.

  3. Halve the eggs lengthwise. With a small spoon, carefully remove the yolks, transfer the yolks to a small bowl, and mash them.

  4. Mix in the mayonnaise, sour cream, and mustard, and season with pink salt and pepper. Stir until smooth.

  5. Spoon the yolk mixture back into the middle in the egg whites, or pipe it in with a cake-decorating bag if you want it to look pretty. Sprinkle with the paprika and serve.

Of course you can always stick to the classics too…

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KETO RECIPES: 3 Ways To Fall in Love With Salmon


I am a HUGE lover of salmon. Salmon is so good for you, most notably the Omega-3s fatty acids, potassium, and B12. All of the above are linked to improving brain function, cognition, and neurological health. The polyunsaturated fatty acids found in salmon can help improve serum cholesterol, a key indicator of cardiovascular disease risk. So for all of these reasons I eat it as much as possible! Cooked, raw, smoked, I eat it all.

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Poached Salmon With Cauliflower “Risotto” and Swiss Chard

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INGREDIENTS

  • 2 - 5 oz slices of wild salmon

  • 9 oz cauliflower

  • 5 oz of swiss chard

  • 2 oz extra virgin olive oil

  • 2 oz butter unsalted

  • 2 oz coconut oil

  • 1 fl oz lime juice

  • 5 leaves of mint

  • 5 sprigs of dill

  • Sea salt

  • 0.5 oz black peppercorns

  • 1 liter of vegetable stock

DIRECTIONS

  1. First put a pot with the stock , the olive oil, the mint and the peppercorns on medium high heat. Bring to simmer

  2. Pulse the cauliflower florets in a food processor until they are the size of grains of rice

  3. Trim off Any browned ends from the chard, cut each chard leaf in half, cut out the stem.

  4. In a pan over medium heat melt the coconut oil and add the cauliflower rice. Roast it for 5 minutes. Add the chopped mint, lime juice, salt and pepper. Reserve

  5. Clean the pan with a dry cloth or paper towel, being careful if hot. Melt the butter in it and when light brown, add the swiss chard leaves. The brown butter will give a nice nutty flavor to the greens. Season. Keep the chard leaves in the pan.

  6. Poach the salmon in the simmering broth for 5 minutes or less.

  7. Place the risotto on 2 plates, the swiss chard on the side, and the slice on salmon on top.

  8. Sprinkle with sea salt and decorate with dill sprigs.

 

Seaweed Square Pile Ups

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INGREDIENTS:

  • 6 seaweed snack squares

  • 4 ounces smoked salmon

  • 1/2 avocado, pitted

  • 1 teaspoon soy sauce or coconut aminos

  • 1 tablespoon Everything Bagel Seasoning

DIRECTIONS:

  1. On a clean surface, lay out the seaweed snack squares in a single layer. Divide the salmon evenly between the seaweed squares.

  2. Using a fork, Mash the avocado and soy sauce/coconut aminos in a small bowl.

  3. Place a scoop of the avocado mash on each square.

  4. Sprinkle the everything bagel seasoning on top.

  5. Fold it up like a taco and enjoy.

You can add anything you like to the top of these squares. Get Creative. I like to think of this as sushi and top it with things like cucumbers and crab. You can also put these ingredients on a keto-friendly Fathead Bagel and it is delicious! Click here for bagel recipe.

 

Curry Salmon Burger

INGREDIENTS: 

This makes 2-3 burgers depending on size you want

  • 12 oz of ground salmon

  • 1.5 tsp minced ginger

  • 1 tbsp of ghee

  • 2 tsp of curry powder

  • 1/4 cup of ground pork rinds to act as "breadcrumbs"

 

DIRECTIONS

  1. Mix curry powder, pork rind "breadcrumbs", mayo, minced ginger, pink salt, pepper, and ground salmon together with your hands in a bowl. Don't over mix it, just mix until combined.

    • Tip: you want to pat the ground salmon (or any fish/meat for that matter) with a paper towel to get the excess water out of it before adding it to the bowl.

  2. Make 2-3 patties out of the mixture. Then set burgers in fridge for 10 minutes, this helps them from falling apart when cooking.

  3. Heat up olive oil on skillet over medium heat, add burgers to hot pan and cook on each side for 4-5 minutes. On the second side I put a lid over the burgers for the last minute just to make sure they cook through.

  4. I like to either top my salmon burgers with mashed avocado or this super simple sour cream / cucumber sauce.

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Sour Cream / Cucumber Sauce

  1. Grate 1/2 a cucumber with a cheese grater into a bowl lined with a paper towel

    • The paper towel is important! Keep reading:)

  2. Once all of the cucumber is grated, wrap in paper towel and squeeze all of the excess water into the bowl.

  3. Add cucumber to sour cream, and a tiny bit of salt. Mix together.

For final touches I toasted the Keto bread in the skillet, and the assembled my plate!

  • Divide cauliflower onto 2 plates

  • Place burger on toasted Keto bread

  • Top burger with sour cream/cucumber sauce

  • I also added some thinly sliced scallions on top, this is optional

I also get salmon all the time when I go to restaurants. Salmon poke, salmon sashimi, riceless salmon sushi rolls and salmon cobb salads are my go-to dishes!


 

Favorite Keto Cooking Tools!

In anticipation of my new recipe book, Keto In An Instant, I want to share with you a list of my Favorite Cooking Tools. This list includes gadgets, baking dishes, and Instant Pot accessories that I cannot do without. Every time I make a keto meal at home, I’m using one of these tools.

As much as I love it, I don’t have a lot of extra time in my life to dedicate to cooking. I do everything I can to help cut down on cook time. This list is full dedicated to making your life easier and keeping your cooking time down. Having the correct tools at your disposal will make you more excited to try new recipes and will ensure that the recipe comes out just as expected. Of course, you can still make delicious Keto Meals at home without these fancy tools, but the next time you are making a birthday list or want to buy yourself a present consider investing in an Instant Pot, or a nice baking dish. I promise you won’t regret it.

xx,

Jen

P.S To make life easier, I’ve added everything on this list to my Amazon Store. Just Click here to start shopping!


FAVORITE KETO COOKING TOOLS

Food processor: I use my food processor all the time to make prep work easier. But as long as you have either a food processor, a high-powered blender, or a bullet blender you’ll be fine! I also have a Blendtec Blender that was gifted to me and it is amazing for smoothies! 

Immersion blender: This works great for soups; but again, it isn’t essential if you have another type of blender.

 Mini waffle iron: chaffles anybody?! (Never heard of a Chaffle? It’s a cheesy low carb waffle and it’s amazing! Recipe Coming soon!)

Slow Cooker: I have what is probably the cheapest and most simplistic slow cooker around and it works awesome. Of course, you could also totally get one with a timer and all that good stuff ;) 

13 × 9-inch baking dish: When I’m not using my pressure cooker, I’m probably using my Le Creuset baking dish. I love it and it was totally worth the investment.   

 13-inch nonstick deep sauté pan: I don’t use cast-iron pans because they are too heavy for my arthritic hands, so I stick to a great deep, nonstick sauté pan.

3-cup Bundt pan: This may not entirely be a staple, but it is very useful if you want to make beautiful Keto Cakes for special occasions.

And Now for All Things Instant Pot!!!

Instant Pot: I love, love, love my electric pressure cooker! As a busy mom there is no better cooking tool! You can get the basic Instant Pot or get super fancy and get the latest model that makes Yogurt and connects to wifi.

Keto In An Instant: my newest cookbook! I'm so excited for it to come out. I know you guys have been asking me for a cookbook with photos for every recipe and here it is! 80 easy IP recipes with a full color photograph for each!

Instant Pot Accessories

Silicone egg bite molds: I love using these for individually sized egg bites that make breakfast so easy. I also use these to make Keto Pancake Bites in my Instant Pot. They come out beautifully fluffy!

Ramekins: I like to use 4-ounce and 6-ounce ramekins depending on the recipe—they are great for making single-serving desserts, egg dishes, and more.You can use these inside your Instant Pot or alone.

 7-inch round baking dish: The perfect size for my pressure cooker, I use this pan to make my Cinnamon-Pecan Coffee Cake (coming soon in Keto In An Instant) and many other recipes.

Steamer basket: It seems strange to me that pressure cookers don’t come with a steamer basket, but they don’t so you will definitely want to pick one up.