CARBS TURN INTO SUGAR RECIPES
EASY KETO MEATLOAF RECIPE - 2 GRAMS CARBS! - KETOCONNECT
This easy keto meatloaf recipe uses pork rinds and a low carb tomato topping for a moist and hearty weeknight dinner or meal prep!
Provided by Megha Barot
Categories Main Dish
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F degrees and grease a loaf pan (if using).
- Add all meatloaf ingredients to a large bowl. Using your hands, combine well. Form the mixture into a loaf shape and place on a greased baking dish or press into your greased loaf pan and flip out on the baking sheet.
- Bake for 20 minutes.
- While the meatloaf is baking, add all topping ingredients to a small bowl and whisk together.
- Remove meatloaf from oven and top with the ketchup mixture. Bake for an additional 10-15 minutes or until the meatloaf reaches 165°F.
- Remove from the oven and allow to rest for 15 minutes to let the juices settle before slicing and serving.
- Best stored in an air tight container in the fridge up to 5 days.
Nutrition Facts : Calories 256 kcal, CarbohydrateContent 3 g, ProteinContent 22 g, FatContent 17 g, FiberContent 1 g, ServingSize 1 serving
(2G CARBS) CHEWY KETO OATMEAL COOKIES - KETOCONNECT
Steps:
- In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.
- Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined.
- Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.
- Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.
- Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.
- Use a cookie scooper to form 12 balls on the lined baking sheet.
- Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.
- Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.
Nutrition Facts : Calories 130 kcal, CarbohydrateContent 4 g, ProteinContent 3 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 24 mg, SodiumContent 90 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving
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When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
From jamieoliver.com
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Cuisine https://schema.org/VegetarianDiet
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- Gently heat the milk until tepid, then stir in the yeast.
- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
- With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
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- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
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