Keto Halloumi Zucchini Balls

Prep Time 45 minutes
Cook Time 10 minutes
Servings 12 balls
Calories 55 kcal
Ingredients
2 medium zucchini
1 shallot chopped finely
2 cloves garlic minced
4 ounces halloumi cheese cut into pea sized chunks
1 egg
3 tbsp fresh basil finely chopped
1 tbsp fresh parsley finely chopped
2 tsp lemon zest
4 tbsp ground flaxseed
1/4 tsp salt
1/8 tsp pepper
oil for frying
Instructions

Grate the zucchini and place in a colander to drain for 10 minutes.

Place into a clean cloth and squeeze until almost dry.

Place in a large mixing bowl and add all of the other ingredients, except for the oil, and
mix really well.

Roll into balls and place n a plate or tray and refrigerate for 30 minutes to 1 hour.

Heat a few tablespoons of oil in a frying pan and shallow fry the balls in batches until golden.

Store in the refrigerator for up to 5 days.

Recipe Notes

Net Carbs: 1g

Nutrition Facts
Keto Halloumi Zucchini Balls
Amount Per Serving (1 ball)
Calories 55
Calories from Fat 36
% Daily Value*
Fat 4g
6%
Saturated Fat 2g
13%
Cholesterol 14mg
5%
Sodium 170mg
7%
Potassium 97mg
3%
Carbohydrates 2g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein 4g
8%
Vitamin A 147IU
3%
Vitamin C 7mg
8%
Calcium 104mg
10%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Lemon Pound Cake

A fragrant and zesty keto lemon cake with a wonderfully moist buttery crumb. This easy sugar free cake recipe requires only 15 minutes hands-on time. A classic you”ll return to time after time.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course
Dessert
Cuisine
British
Servings
12
Calories
232 kcal

INGREDIENTS

1x
2x
3x
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1/2 cup / 120g butter melted
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1/2 cup / 120g yoghurt room temperature
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5 tbsp lemon juice roughly 2 lemons
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2 tbsp lemon zest zest of 2 lemons
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2 cups / 200 g almond flour or ground almonds
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1/3 cup / 45g coconut flour
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3 tsp baking powder
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Coconut butter drizzle
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3 tbsp / 35g coconut butter
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1/2 tbsp coconut oil
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1/4 tsp vanilla extract
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INSTRUCTIONS

Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.
Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.
Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 tsp for decorating the cake later.
Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.
Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.
Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.
Spoon the batter into the bundt tin and level with a spatula.
Bake in the oven for about 45 – 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.
Melt the coconut butter and oil using the bain marie method – in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.
Makes 12 generous slices. Net carbs per slice: 3.7g (3.6g net carbs without the drizzle) .
Storage: 1-2 days on the counter, 5-6 days in the fridge or up to 3 months in the freezer.
The baking times for a loaf pan and springform tin are slightly longer – circa 55-60 minutes. Check after 45 minutes whether the top has browned. Then, loosely cover the top with aluminium foil for the remainder of the time to prevent burning.
This keto lemon cake is very soft and fragile while hot. It firms up as it cools down.
For a stronger lemon flavour, add 2 additional tbsp of lemon juice or 1 tsp lemon extract.
To make this a lemon poppyseed cake, I recommend adding 1 – 1.5 tbsp poppy seeds.
NUTRITION
Calories: 232kcal
Protein: 8g
Fat: 20.1g
Fiber: 2.8g
Sugar: 2.4g

SKINNY RANCH DIP

41.3 Cals 0.8 Protein 1.7 Carbs 3.5 Fats
YIELD:2 SERVINGS
COURSE:Appetizer, Snack
CUISINE:American
INGREDIENTS
2 tbsp light mayonnaise, check label for Keto
2 tbsp fat free plain Greek yogurt, full fat for Keto
2 tbsp fresh chopped scallion
salt and fresh pepper
INSTRUCTIONS
Combine all ingredients in a small bowl and serve.
Keeps refrigerated for about 2 days.
Serving: 1/2, Calories: 41.3kcal, Carbohydrates: 1.7g, Protein: 0.8g, Fat: 3.5g, Fiber: 0.2gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:1

MUSSELS IN BASIL CREAM SAUCE

370.6 Cals 20.6 Protein 11.7 Carbs 24 Fats
YIELD:3 SERVINGS
COURSE:Appetizer, Dinner
CUISINE:Italian
INGREDIENTS
2 tsp butter
1 shallots, minced
1 cloves garlic, smashed and chopped PLUS
2 cloves garlic set aside
2 lbs live mussels
1/2 cup white wine
1/2 cup fat free half and half
1/2 cup fresh basil
2 tbsp olive oil
1/4 cup parmesan
salt and fresh pepper
INSTRUCTIONS
Scrub and de-beard mussels in cold water.
Discard any cracked or unopened shells.
In a large pot melt butter.
Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
Add wine and bring to a boil.
Add mussels and cover until mussels open, about 4 to 6 minutes.
When mussels are cooked, scoop them out with a slotted spoon.
Discard any mussels that didn”t open.
Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
Add to cream, season with salt and pepper and simmer another few minutes.
Pour over mussels.
Serving: 14mussels, Calories: 370.6kcal, Carbohydrates: 11.7g, Protein: 20.6g, Fat: 24g, Sodium: 973.1mg, Fiber: 0.4g, Sugar: 2.1gBlue Smart Points:7Green Smart Points:12Purple Smart Points:7Points +:9

CUBAN SANDWICH QUESADILLA

211 Cals 24 Protein 12 Carbs 10.5 Fats
PREP TIME:
5 mins
COOK TIME:
5 mins
TOTAL TIME:
10 mins
YIELD:1 SERVINGS
COURSE:Lunch
CUISINE:American
I made my favorite Cuban sandwich into a quesadilla! Perfect for a quick lunch and a great way to use up my Slow Cooker Pernil.
INGREDIENTS
1 oz slow cooker pernil
1 slice reduced-fat Swiss cheese, I used Sargento
1 oz lean ham, I uses Hillshire Farm 97% fat free
1 slice dill pickle
1 teaspoon mustard
6- inch or 8-inch low-carb whole wheat or gluten-free tortilla
INSTRUCTIONS
Heat a non-stick skillet over low heat.
Spray with oil and place tortilla on the pan.
On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard.
When cheese is melted, fold the quesadilla in half and flip to heat other side.
Remove from heat and cut into 3 pieces.
Serving: 1g, Calories: 211kcal, Carbohydrates: 12g, Protein: 24g, Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 40.5mg, Sodium: 862mg, Fiber: 7g, Sugar: 0.5gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:5

Easy Keto Taco Casserole Recipe

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course
Main Course
Cuisine
Mexican
Servings
6
Calories
417 kcal

INGREDIENTS

1x
2x
3x
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500 g free range / organic beef mince
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1 small yellow onion finely diced (70g)
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2 tbsp taco seasoning
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2/3 cup water 160 ml
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1/2 cup red bell pepper diced (74g)
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1 tin chopped tomatoes 400g
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1/2 cup sour cream 120g
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1 – 2 diced green jalapeño chilli optional (14g)
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1 cup cheddar cheese shredded (113g)
Taco seasoning (makes approx. 2.5 tbsp)
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1 tbsp chilli powder I used mild
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3/4 tsp paprika
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1 tsp cumin
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1/4 tsp garlic powder
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1/4 tsp dried onion powder
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1/4 tsp oregano
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3/4 tsp salt
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1/2 tsp black pepper
Optional garnish:
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2 medium spring onions / scallions (30g)
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10 black olives sliced (30g)
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6 cherry tomatoes diced or salsa (65g)
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2 tbsp chopped coriander (8g)
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1 avocado (200g)
INSTRUCTIONS

Preheat oven to 350 Fahrenheit / 180 Celsius.
Place the beef mince and onion in a non stick frying pan and fry for 4 – 5 minutes, breaking up meat, until cooked through. Drain and discard any excess fat.
Make the homemade taco seasoning by mixing everything together in a bowl. This makes slightly more (approximately 2.5 tbsp) than you need. Add 2 tbsp for this recipe and see if you like it a little hotter and option to add the rest.
Add the peppers, 2 tbsp of taco seasoning, tinned tomatoes and 2/3 cup of water. Bring to a boil then re-duce to a simmer and cook for about about 7 minutes until thickened, stirring occasionally.
Add the beef to a greased oven proof casserole dish or cast iron skillet. Mine was a 26 x 5cm round cast iron pan. Then layer the sour cream and spread with a spatula and top with shredded cheese.
Bake for 25 – 30 minutes uncovered or until the cheese is melted.
Allow to cool slightly and top with optional garnishes of choice
Makes 6 servings. 5.5g net carbs per serving with garnishes, 4.4g net carbs without garnishes.
You can use shop-bought taco seasoning instead of making you own spice mix. Make sure that it does not contain any hidden sugars or other nasties!
NUTRITION
Calories: 417kcal
Protein: 21.1g
Fat: 32.9g
Fiber: 5.2g
Sugar: 4.5g

The Role Of Yeast In Creating The Perfect Hot Cross Bun

The Role Of Yeast In Creating The Perfect Hot Cross Bun

The Role of Yeast in Crafting the Perfect Hot Cross Bun

1. What is Yeast?

Yeast is a sort of fungus that’s used as a leavening agent in baking. It is answerable for the manufacturing of carbon dioxide fuel, which causes dough to rise and become light and fluffy. Yeast is also liable for the characteristic taste of many baked goods, together with hot cross buns.

2. How Yeast Works

1. The Role of Yeast in Crafting the Perfect Hot Cross Bun

2. How Yeast Works

• Yeast is a key ingredient in creating the perfect hot cross bun as a end result of it is answerable for the bun’s characteristic rise and flavor.
• Yeast is a fungus that feeds on sugar and produces carbon dioxide and alcohol as waste products.
• The carbon dioxide bubbles trigger the dough to rise, whereas the alcohol evaporates throughout baking, forsaking a distinctive taste.
• The quantity of yeast used in a recipe will have an effect on the rise and taste of the buns.
• Too little yeast will lead to a dense, under-risen bun, while an excessive quantity of yeast will lead to a bun that is too mild and ethereal.
• The type of yeast used will also affect the flavour of the buns.
• Active dry yeast is the most common type of yeast used in baking, and it produces a gentle flavor.
• Instant yeast is a faster-acting kind of yeast that produces a barely stronger flavor.

3. The Ideal Yeast for Hot Cross Buns

Ideal Yeast for Hot Cross Buns

1. Baker’s yeast (Saccharomyces cerevisiae) is probably the most generally used yeast in baking and is suitable for making hot cross buns.

2. Instant yeast is a handy choice as it may be added directly to the flour without needing to be dissolved first.

3. Fresh yeast provides a extra pronounced flavor and aroma to the buns, but it needs to be proofed earlier than utilizing.

4. Active dry yeast requires rehydration in warm water with sugar before being added to the dough.

4. Proofing the Yeast

4. Proofing the Yeast

– The first step in utilizing the yeast is to proof it.

– This means to activate the yeast by mixing it with warm water and slightly bit of sugar.

– The sugar will feed the yeast and assist it to grow.

– The yeast will then produce carbon dioxide, which will give the dough its attribute rise.

– To proof the yeast, sprinkle the packet of yeast over the nice and cozy water and let sit for 5-10 minutes, or until the yeast is foamy.

– If the yeast does not foam, it’s either dead or too old and ought to be discarded.

5. Feeding the Yeast

5. Feeding the Yeast

Once the yeast has been activated, it needs to be fed so as to develop and produce carbon dioxide gas. The ideal meals for yeast is a straightforward sugar similar to glucose or sucrose. These sugars could be discovered in many different varieties of meals, including flour, sugar, and fruit juice.

When the yeast is fed, it produces carbon dioxide gas, which causes the dough to rise. The quantity of gasoline produced will rely upon the temperature of the dough and the amount of meals out there to the yeast.

The ideal temperature for yeast fermentation is between 75 and ninety levels Fahrenheit (24 to 32 degrees Celsius). If the dough is merely too chilly, the yeast will not be able to grow and produce fuel. If the dough is simply too hot, the yeast might be killed.

The amount of food obtainable to the yeast may even affect the quantity of gasoline produced. If the dough is simply too lean, there will not be sufficient meals for the yeast to develop and produce fuel. If the dough is simply too rich, the yeast might be overwhelmed by the meals and will be unable to produce sufficient fuel.

The feeding course of ought to be continued till the dough has risen to double its authentic size. This will biasanya take about 1 to 1.5 hours.

6. Kneading the Dough

6. Kneading the Dough

• Lightly flour a clean work floor and end up the dough.
• Knead the dough for 5-7 minutes until it turns into smooth and elastic.
• The dough should be barely sticky, but not too wet.
• If the dough is merely too wet, add a little little bit of flour at a time until it becomes less sticky.
• If the dough is simply too dry, add somewhat bit of water at a time until it becomes more elastic.
• Once the dough is kneaded, form it into a ball and place it in a frivolously oiled bowl.
• Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or till it has doubled in size.
• While the dough is rising, prepare the cinnamon sugar filling.

7. The Rising Process

The rising process is a key step in creating hot cross buns as a result of it allows the dough to develop its attribute texture and taste.

Yeast is a fungus that feeds on sugar and produces carbon dioxide fuel as a byproduct. When yeast is added to dough, it begins to devour the sugars in the flour and produce carbon dioxide fuel. This gas creates bubbles within the dough, which causes it to rise.

The rising course of is often divided into two levels: the first rise and the second rise.

During the first rise, the dough is allowed to rise at a heat temperature for several hours. This offers the yeast time to devour the sugars within the flour and produce carbon dioxide gas. The dough will double and even triple in dimension through the first rise.

After the first rise, the dough is punched down and formed into buns. The buns are then allowed to rise once more for a shorter time period earlier than being baked.

The second rise allows the dough to develop its final texture and flavor. The buns will rise barely in the course of the second rise, however they gained’t double or triple in measurement like they did during the first rise.

Once the buns have risen, they’re able to be baked. The baking course of kills the yeast and sets the texture of the buns.

PB + J YOGURT

258 Cals 21.5 Protein 25 Carbs 7.5 Fats
PREP TIME:
5 mins
COOK TIME:
5 mins
TOTAL TIME:
10 mins
YIELD:1 SERVING
COURSE:Breakfast, Brunch, Lunch, Snack
CUISINE:American
Peanut butter, grape jam, peanuts, and fresh red grapes on top of a bowl of yogurt… who needs the bread!
INGREDIENTS
6 oz fat free plain Chobani
4 tsp reduced sugar grape jelly
2 tbsp red seedless grapes, cut in half
1 tbsp reduced-fat peanut butter
1 tsp unsalted peanuts
INSTRUCTIONS
Place the yogurt in a bowl.
Top with jelly, then peanut butter.
Sprinkle peanuts and grapes and grab a spoon!
Serving: 1bowl, Calories: 258kcal, Carbohydrates: 25g, Protein: 21.5g, Fat: 7.5g, Saturated Fat: 1g, Sodium: 189mg, Fiber: 1.5g, Sugar: 18.5gBlue Smart Points:6Green Smart Points:9Purple Smart Points:6Points +:6

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO

267 Cals 30 Protein 9.5 Carbs 10.5 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
INGREDIENTS
1 1/4 lbs peeled and deviened jumbo shrimp, weight after peeled
1 tsp olive oil
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 cup chopped cilantro
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes, or to taste
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed
INSTRUCTIONS
In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
NOTES
Adapted from Fine Cooking
Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5gBlue Smart Points:3Green Smart Points:5Purple Smart Points:3Points +:6

CRANBERRY PEAR SAUCE

61 Cals Protein 16 Carbs Fats
PREP TIME:
5 mins
COOK TIME:
15 mins
TOTAL TIME:
20 mins
YIELD:13
COURSE:Side Dish
CUISINE:American
An EASY 3-ingredient sauce! This is my go-to cranberry sauce recipe for the Holidays. I love how the sweet pears compliment the tart cranberries, perfect to add to your Thanksgiving table.
INGREDIENTS
12 oz fresh or frozen cranberries
2 ripe pears, peeled and cored, cubed small
1/2 cup honey or agave
1 cup water
INSTRUCTIONS
Bring all the ingredients to a boil on high heat in a medium saucepan.
When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.
NOTES
*for paleo use raw honey
Serving: 1/4 cup, Calories: 61kcal, Carbohydrates: 16g, Sodium: 0.5mg, Fiber: 2g, Sugar: 13gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:2