These banana pudding cheesecake bars are one of those easy desserts that are mildly sweet and irresistible! They have layers of crumbly cookie crust and creamy banana pudding cheesecake, topped with whipped cream, vanilla wafer, and banana slices.
Course:Dessert
Cuisine:American

Prep Time20minutes minutes

Cook Time50minutes minutes

Chilling time4hours hours

Total Time5hours hours 10minutes minutes

Servings16 squares

Calories289 kcal
Equipment
1 Baking pan
1 Food processor
1 Stand mixer
1 spatula
Ingredients
For the Cookie Crust:
2 cups vanilla wafers crumbs Measure after crumbling the cookies in a food processor! Use gluten-free cookies for making this dessert gluten-free!
½ cup unsalted butter melted (1 stick)

For the Cheesecake Filling:
16 oz. cream cheese at room temperature
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup marshmallow fluff
3.4 oz package banana cream pudding mix
1 cup ripe banana mashed (roughly 2 bananas)
For the Toppings:
Whipped cream
Vanilla Wafers Use gluten-free cookies for making this dessert gluten-free!
Banana slices
Instructions
Preheat oven to 350° F (180° C).
Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
Pour into a prepared 9×9-inch (23 x 23 cm) square pan, spreading evenly. Then press down with a spoon to compact together.
Bake the crust for 10 minutes. Transfer to a rack to cool.
But leave the oven turn on.
Make the cheesecake filling: Place the cream cheese and sugar into a stand mixer or large mixing bowl. Beat them together until smooth and creamy. Add in the eggs, one at a time, beating just until combined. Stir in the vanilla extract and then the marshmallow fluff until homogeneous.
Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated. Pour over the crust and spread evenly.
Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 30 minutes.
Turn the oven off, leaving the cheesecake inside for 10 minutes.
Remove and place it on a rack to come to room temperature.
Once at room temperature, cover and chill in the fridge for at least 3 hours.
Serve: Cut into 16 squares and then top each square with whipped cream, a vanilla wafer, and a banana slice. Serve and enjoy!
Nutrition
Calories: 289kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 243mg | Potassium: 93mg | Sugar: 19g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 33mg

KETO STUFFED CABBAGE ROLLS
Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes Servings 6 servings Calories 471 kcal
INGREDIENTS
1 large head of cabbage green*
FILLING:
1 lb. ground beef or turkey*
1 cup rice cooked, white or brown*
½ cup sweet onion finely chopped, divided
1 clove garlic crushed
1 egg
1 tsp. salt
¼ tsp. black pepper
3 Tbsp. fresh parsley finely chopped
¼ tsp. paprika
⅛ tsp. cayenne pepper
INSTRUCTIONS
Preheat oven to 350°F.
Bring a large pot of water to a boil.
Cut and remove about 1 inch from the bottom of the head of cabbage.
Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.

Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.
Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
CABBAGE ROLLS:
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Add in about 3-4 tablespoons of the filling mixture into each leaf.
Fold the right side of the leaf over the filling and then fold the left side over.
Starting at the base, begin rolling the cabbage leaf up.
Repeat the above steps with the remaining filling and cabbage leafs.
Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
Place cabbage rolls, seam-side-down, in two rows of six rolls.
Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.
RECIPE NOTES
A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
Substitute with uncooked cauliflower rice if on a low-carb diet.
Can use 90/10 or 93/7 ground meat.
To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
Nutrition Facts Stuffed Cabbage Rolls Recipe Amount Per Serving

Calories 471Calories from Fat 198 % Daily Value Fat 22g34% Saturated Fat 7g44% Trans Fat 1g Cholesterol 81mg27% Sodium 1222mg53% Potassium 1089mg31% Carbohydrates 51g17% Fiber 8g33% Sugar 16g18% Protein 21g42% Vitamin A 1420IU28% Vitamin C 81mg98% Calcium 149mg15% Iron 5mg28% Percent Daily Values are based on a 2000 calorie diet.

An easy keto chicken salad recipe packed with herbs and flavor! Learn how to make healthy low carb chicken salad in just 10 minutes.
PREP: 10 minutes
TOTAL: 10 minutes

SERVINGS: 6

INGREDIENTS
1/4 cup Mayonnaise
2 tbsp Mustard
2 tbsp Fresh dill (chopped)
2 tbsp Fresh parsley (chopped)
2 cloves Garlic (minced)
3 cups Shredded chicken (cooked)
1/2 cup Green onions (chopped)
Sea salt
Black pepper
INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.

Stir together the mayonnaise, mustard, fresh dill, fresh parsley, and garlic, until smooth.
Stir in the chicken and green onions. Season with sea salt and black pepper to taste.
If you have time, refrigerate for at least two hours before serving to let the flavors develop.
RECIPE NOTES
Serving size: 1/2 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories179

Fat9.9g

Protein19.9g

Total Carbs1.6g

Net Carbs1g

Fiber0.6g

Sugar0.3g

Homemade keto muskateer candy bars

Ingredients
3 oz unsweetened chocolate, chopped
2 oz unsweetened white chocolate, chopped
1 oz cocoa butter
½ tbsp unsalted butter
1 tsp powdered erythritol
⅛ tsp raw stevia
pinch of salt
2 oz egg whites
½ tbsp cocoa powder
⅛ tsp xantham gum
⅛ tsp powdered erythritol
Directions

Temper chocolate by placing ¾ of chocolate in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.

Add butter, erythritol, raw stevia, and salt to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.

Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.

Once proper temperature is reached transfer chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill half of the silicone mold wells with chocolate, and allow to “set” until firm for ~5 minutes.

While allowing chocolate to set whip egg whites until frothy, then add cocoa powder, xantham gum, and powdered erythritol; whip to stiff peaks. Transfer to a pastry or plastic bag and pipe a pea sized dollop on top of chocolate, place silicone mold in the freezer and allow nougat to freeze for 15 minutes.

Remove silicone mold from freezer, place pastry bag in the microwave for 30-60 seconds to soften chocolate, pipe remaining chocolate around nougat and place silicone mold in the refrigerator for 10-15 minutes to set chocolate.

Remove silicone mold from freezer, remove chocolate from wells, and serve or store in an airtight container, refrigerated for up to 7 days. Enjoy your keto 3 Musketeers bites!
This recipe makes 9 servings and each serving has the following nutrition facts:

Calories: 103
Total Fat: 8.7g
Total Carbohydrate: 1.4g
Dietary Fiber: 0.1g
Net Carbs: 1.3g
Protein: 1.9g

Shrimp cocktail firefire 🔥🔥
Ingredients :
●1 lb shrimp with shell
●Shrimp broth
●1/4 cup sugar-free ketchup
●Dash Valentina
●Dash Worcester sauce
●1 lime
●1/4 cup onion
●1 tomato
●1 Serrano, seeds removed if you don’t want it too spicy.
●Cilantro
●1/4 cup tomato paste
●Half a cucumber, remove seeds
●Salt
●1 avocado
Instructions:

Peel and devein the shrimp, reserving the shells for the broth. Rinse the shrimp and pat them dry with paper towels. Season with salt and set aside.

In a large pot, bring 4 cups of water to a boil. Add the shrimp shells, a pinch of salt, a bay leaf and a few peppercorns. Simmer for 15 minutes, then strain and discard the solids. Keep the broth warm over low heat.

In a small bowl, whisk together the ketchup, Valentina, Worcester sauce and the juice of half a lime. Taste and adjust the seasoning as needed. Refrigerate until ready to use.

Finely chop the onion, tomato, Serrano and cilantro. Peel and dice the cucumber and avocado. In a large bowl, toss them with the remaining lime juice and salt to taste.

Bring the broth back to a boil and add the shrimp. Cook for 3 to 4 minutes, or until pink and firm. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.

In a small saucepan over medium heat, whisk together the tomato paste and 2 tbsp of water until smooth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.

To serve, divide the shrimp among four cocktail glasses or bowls. Spoon some of the ketchup mixture over each serving, followed by some of the tomato sauce. Top with the vegetable mixture and enjoy!
Nutrition:

Per serving (1/4 of the recipe):

Calories: 263 kcal
Carbs: 14 g
Protein: 28 g
Fat: 12 g
Fiber: 6 g
Sugar: 7 g
Net carbs: 8 g

Keto Cloud Cake Recipe: A Light and Fluffy Low-Carb Delight

Introduction

Welcome to the world of keto-friendly desserts with our Keto Cloud Cake recipe. This cake is a light, airy, and delicious treat that aligns perfectly with a ketogenic diet. Often referred to as a “cloud cake” due to its fluffy texture, it’s an ideal choice for anyone looking to enjoy a low-carb, low-sugar dessert without compromising on taste. Whether you’re celebrating a special occasion or simply indulging in a guilt-free treat, this recipe offers a perfect balance of lightness and flavor, making it a standout addition to your keto dessert repertoire.

Ingredients

• 4 large eggs: Separate the eggs, ensuring that the whites are free of yolk and any fat, as this will help achieve the desired fluffiness.
• 1/4 teaspoon cream of tartar: Essential for stabilizing egg whites, allowing them to whip up into a light and airy meringue.
• 1/2 cup granulated erythritol: This keto-friendly sweetener provides the sweetness needed for the cake without adding carbs. You can also use monk fruit sweetener or stevia as alternatives.
• 1/4 cup almond flour: Adds a subtle nutty flavor and enhances the texture of the cake. Ensure you use finely ground almond flour for the best results.
• 1/2 teaspoon vanilla extract: Adds a hint of flavor to the cake. Use pure vanilla extract for the best taste.
• 1/4 cup unsalted butter: Melted and cooled. This ingredient contributes to the richness and moisture of the cake.
• 1/4 cup coconut flour: Provides structure and absorbs moisture. It’s essential for achieving the right consistency and texture.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Prepare an 8-inch round cake pan by lining it with parchment paper or greasing it with butter. This will help ensure the cake releases easily after baking.
2. Prepare Egg Whites: In a clean, dry mixing bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
3. Add Cream of Tartar: Sprinkle the cream of tartar into the frothy egg whites. This helps stabilize the egg whites, allowing them to achieve their full volume when whipped. Continue to beat on medium-high speed until soft peaks form.
4. Incorporate Sweetener: Gradually add the granulated erythritol to the egg whites while beating on high speed. This process should be done slowly to ensure the sweetener dissolves completely and the meringue becomes glossy and stiff.
5. Prepare Dry Ingredients: In a separate bowl, sift together the almond flour, coconut flour, and a pinch of salt. Sifting helps remove any lumps and ensures an even distribution of the flour throughout the batter.
6. Combine Wet Ingredients: In another bowl, whisk together the egg yolks, melted butter, and vanilla extract until well combined. Make sure the butter is cooled to avoid curdling the mixture.
7. Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg yolk mixture. Use a spatula to incorporate the ingredients until just combined. Be careful not to overmix, as this can affect the texture of the cake.
8. Combine with Meringue: Gently fold the egg white meringue into the egg yolk mixture. Use a light hand to fold the ingredients together, ensuring you maintain the airy texture of the meringue. It’s important to incorporate the meringue gradually and gently to avoid deflating it.
9. Pour Batter into Pan: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top to ensure an even rise during baking.
10. Bake the Cake: Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first 20 minutes to prevent the cake from collapsing.
11. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling process is crucial for achieving the right texture and preventing the cake from becoming soggy.
12. Serving: Once cooled, slice the cloud cake and serve. It can be enjoyed plain or with keto-friendly toppings such as fresh berries, whipped cream, or a drizzle of sugar-free chocolate sauce.

Nutritional Information

• Serving Size: 1 slice (1/12 of the cake)
• Calories: 120
• Total Fat: 9 grams
• Saturated Fat: 5 grams
• Cholesterol: 85 mg
• Sodium: 50 mg
• Total Carbohydrates: 5 grams
• Dietary Fiber: 2 grams
• Net Carbs: 3 grams
• Protein: 4 grams

SmartPoints (Weight Watchers)

• SmartPoints: 4 (per slice)

Additional Tips and Information

• Storage: Store any leftover cloud cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. It can also be frozen for up to 3 months. To freeze, wrap the cake slices individually in plastic wrap and place them in a freezer-safe bag.
• Serving Suggestions: For a decadent touch, serve with a dollop of keto whipped cream or a sprinkling of cinnamon. You can also add a side of fresh berries like raspberries or strawberries for added flavor and a pop of color.
• Recipe Variations: Feel free to experiment with different flavors by adding a teaspoon of lemon zest or almond extract to the batter. You can also fold in some keto-friendly chocolate chips or a handful of chopped nuts for added texture and taste.
• Health Benefits: This cloud cake is low in carbohydrates and free from added sugars, making it an excellent choice for anyone on a ketogenic diet. The use of almond and coconut flours provides essential nutrients like fiber and healthy fats, while the minimal use of sweeteners ensures it remains in line with keto guidelines.
• Troubleshooting: If the cake doesn’t rise as expected, check that your baking powder or cream of tartar is fresh, as expired leavening agents can affect the cake’s texture. Additionally, ensure that you’re folding the meringue gently to maintain its airy quality.

Enjoy this keto cloud cake as a satisfying and light dessert that fits perfectly within your low-carb lifestyle. It’s a versatile recipe that can be customized to suit your taste preferences while keeping you on track with your ketogenic diet.

Keto Crunch Wrap Supreme: A Low-Carb Delight for Your Taste Buds

Introduction

Welcome to the ultimate recipe for a Keto Crunch Wrap Supreme, an indulgent low-carb alternative to the classic fast-food favorite. This recipe reimagines the beloved Crunch Wrap with a ketogenic twist, making it perfect for those following a low-carb or keto lifestyle. This wrap combines a crispy exterior with a deliciously layered filling, offering a satisfying crunch and rich flavors while remaining within your dietary goals. Whether you’re preparing a weeknight meal or planning a special keto-friendly dinner, this wrap is sure to impress.

Ingredients

• 1 large keto-friendly tortilla: Use a low-carb tortilla to keep the wrap keto-compliant. You can find these at most grocery stores or make your own using almond flour or coconut flour.
• 1/2 pound ground beef: Seasoned and cooked. Choose lean ground beef to reduce excess fat while maintaining flavor.
• 1/2 cup shredded cheddar cheese: This adds a creamy, cheesy layer to the wrap. Opt for full-fat cheese to stay within keto guidelines.
• 1/4 cup sour cream: Adds a tangy creaminess. Ensure you use full-fat sour cream for the best keto-friendly option.
• 1/4 cup guacamole: Provides healthy fats and a fresh flavor. You can make your own or use a store-bought version that is free from added sugars.
• 1/2 cup shredded lettuce: For a fresh crunch. You can use iceberg or romaine lettuce.
• 1/4 cup diced tomatoes: Adds juiciness and flavor. Ensure they are ripe for the best taste.
• 1/4 cup finely chopped onions: Provides a subtle bite and enhances the overall flavor.
• 1/4 cup sliced black olives: Adds a briny, savory element.
• 1 tablespoon taco seasoning: Use a low-carb seasoning mix or make your own with a blend of chili powder, cumin, paprika, garlic powder, and salt.
• 1 tablespoon olive oil: For crisping up the wrap. Olive oil adds healthy fats and a crispy texture when cooked.

Instructions

1. Prepare the Ground Beef: In a large skillet over medium heat, add the ground beef. Break it apart with a wooden spoon and cook until browned. Drain any excess fat. Stir in the taco seasoning and cook for an additional 2 minutes, ensuring the seasoning is well incorporated. Set the seasoned beef aside.
2. Prepare the Ingredients: While the beef is cooking, prepare your fresh ingredients. Shred the lettuce, dice the tomatoes, chop the onions, and slice the black olives. Assemble all your ingredients for easy layering.
3. Assemble the Crunch Wrap: Lay the keto-friendly tortilla flat on a clean surface. In the center of the tortilla, spread a layer of sour cream, followed by a layer of guacamole.
4. Add the Beef: Spoon a portion of the seasoned ground beef on top of the sour cream and guacamole layer.
5. Layer the Cheese: Sprinkle shredded cheddar cheese over the beef. The cheese will help bind the layers together and add a deliciously melty texture.
6. Add Fresh Ingredients: Layer the shredded lettuce, diced tomatoes, chopped onions, and sliced black olives on top of the cheese.
7. Fold the Wrap: Carefully fold the edges of the tortilla over the filling, creating a hexagon shape. Ensure all the filling is securely enclosed.
8. Cook the Wrap: Heat olive oil in a non-stick skillet over medium heat. Once hot, place the wrapped tortilla seam-side down in the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy. Press down gently with a spatula to ensure even crisping.
9. Serve: Once the wrap is crispy and golden, remove it from the skillet and let it cool slightly before slicing into wedges. Serve with extra guacamole, sour cream, or salsa on the side if desired.

Nutritional Information

• Serving Size: 1 Crunch Wrap
• Calories: 450
• Total Fat: 34 grams
• Saturated Fat: 10 grams
• Cholesterol: 95 mg
• Sodium: 900 mg
• Total Carbohydrates: 12 grams
• Dietary Fiber: 7 grams
• Net Carbs: 5 grams
• Protein: 25 grams

SmartPoints (Weight Watchers)

• SmartPoints: 9 (per Crunch Wrap)

Additional Tips and Information

• Tortilla Alternatives: If you can’t find keto-friendly tortillas, you can make your own using almond or coconut flour. There are many recipes available online for low-carb tortillas, which can be customized to suit your taste.
• Cooking Tips: Ensure the skillet is well-heated before adding the wrap. This helps in achieving a crispy texture without burning. Additionally, avoid overstuffing the wrap to make folding and cooking easier.
• Customization Options: Feel free to customize the filling based on your preferences. You can add cooked chicken, turkey, or other keto-friendly vegetables. For a spicier kick, add some chopped jalapeños or hot sauce to the filling.
• Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the wrap in a skillet over medium heat until heated through, or use an oven for a crispier texture.
• Health Benefits: This Keto Crunch Wrap Supreme is a well-balanced meal providing a good mix of protein, healthy fats, and low carbs. The use of fresh vegetables adds fiber and essential vitamins, while the cheese and sour cream contribute to the richness and satisfaction of the dish.
• Serving Suggestions: This wrap pairs well with a side salad or a small portion of cauliflower rice. For added flavor, serve with a side of homemade salsa or a dollop of sour cream mixed with lime juice and cilantro.
• Dietary Considerations: If you’re following a strict keto diet, make sure to use all low-carb ingredients and avoid any items with hidden sugars. Checking labels on pre-made products, like tortillas and seasoning mixes, is essential for maintaining ketosis.

Enjoy this Keto Crunch Wrap Supreme as a fulfilling and tasty meal that fits seamlessly into your ketogenic lifestyle. With its satisfying crunch and flavorful layers, it’s a delightful way to enjoy a low-carb version of a fast-food favorite.

Low Carb Wonton Soup

Embark on a culinary journey with our Low Carb Wonton Soup, a keto-friendly symphony of flavors and textures. Crafted with precision and enriched with wholesome ingredients, this recipe marries the richness of meatballs, the warmth of soup, and the freshness of vegetables. Immerse yourself in the art of low-carb cooking, where each spoonful is a testament to the harmony of health-conscious indulgence.

Total Time: 27 minutes

Servings: 6 servings

Calories: 223kcal

Ingredients
Meatballs
.5 ounce Dried Woodear Mushrooms soaked (divided)
1 pound Ground Pork
3 Scallions chopped (or 1 Tablespoon Shallot or Onion)
1 Tablespoon Fresh Ginger Root minced
2 teaspoons Fresh Garlic minced
1 teaspoon Better than Bouillon Chicken Base (optional, adds more flavor)
2 teaspoons Rice Vinegar
2 teaspoons Soy Sauce
1 teaspoon Sambal Oelek Ground Chili Paste
1/4 teaspoon Pure Sesame Oil
1/4 teaspoon Xanthan Gum or 1 teaspoon Chia Seeds
Soup
8 cups Fresh Water (or 8 cups Chicken Stock)
3 Tablespoons Better than Bouillon Chicken Base
1 Tablespoon Rice Vinegar
3 cloves Fresh Garlic minced
2 inch Fresh Ginger Root minced
Finish
3 leaves Napa Cabbage chopped
3 leaves Bok Choy rolled and sliced into ribbons
2 Scallions sliced
1 teaspoon Toasted Sesame Oil
Salt to taste
Optional Add Ins
Cremini Mushrooms sliced
Snow Peas (adds more carbs)

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions
In a bowl of warm water, add woodear mushrooms and soak for one hour.
Make Meatballs
To a large bowl add ground pork.
Using a mini chopper (or chop by hand), chop up ginger, garlic and scallions and process until well chopped.
Drain water from woodear mushrooms and add half of them to chopper (or chop by hand) and pulse two times. Woodear mushrooms should just be cut into small pieces, not processed to mush.
Add ginger, garlic, scallions and woodear mushrooms to bowl with ground pork.
To the ground pork add Better than Bouillon Chicken Base, rice vinegar, soy sauce, Sambal Oelek, Sesame oil and xanthan gum.
Pop on sanitary gloves (or not) and mix together until uniformly combined.
Roll into small meatballs and place into Instant Pot cooking pot.
Pour in rice vinegar.
Lock on lid and close pressure value. Cook at high pressure (most machines default to high) for 2 minutes.
While soup is cooking, chop the bok choy leaves and the Napa cabbage,
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Soup
Add garlic and ginger to a sachet bag and place into cooking pot.
Mix together Better than Bouillon Chicken Base and water and pour into Instant Pot cooking pot.
Chop the rest of the woodear mushrooms into strips and add them to the pot.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for two minutes.
While soup is cooking, chop the bok choy leaves and Napa cabbage,
When beep sounds, wait 5 minutes and then release the rest of the pressure.
Once pressure is released remove lid.
Add bok choy and Napa cabbage and mix in.
Drizzle in a bit of toasted sesame oil.
Add to individual bowls and serve with soy sauce.

Notes

It does not matter if you make the meatballs and add them to the pot and then add the soup or add the soup ingredients to the pot and then mix up the meatballs and add. The important thing is that when rolling the meatballs, make sure to pack them very tightly to avoid them falling a part.

If serving directly from the Instant Pot, leave the sachet bag with the garlic and ginger in the pot as they will continue to release flavor into the soup.

Ground Meat Options

• Ground Pork
• Ground Chicken
• Ground Turkey
• Ground Beef or Bison

Stovetop Low Carb Wonton Soup 

• While I recommend using a pressure cooker Low Carb Wonton Soup can be cooked in a pot on the stove.
• Make the soup first and bring it to a medium simmer.
• Mix up the wonton meatballs and add to the soup and let simmer for 30 minutes.
• Add veggies and toasted sesame oil right before serving.

Notes

It does not matter if you make the meatballs and add them to the pot and then add the soup or add the soup ingredients to the pot and then mix up the meatballs and add. The important thing is that when rolling the meatballs, make sure to pack them very tightly to avoid them falling a part.

If serving directly from the Instant Pot, leave the sachet bag with the garlic and ginger in the pot as they will continue to release flavor into the soup.

Ground Meat Options

• Ground Pork
• Ground Chicken
• Ground Turkey
• Ground Beef or Bison

Stovetop Low Carb Wonton Soup 

• While I recommend using a pressure cooker Low Carb Wonton Soup can be cooked in a pot on the stove.
• Make the soup first and bring it to a medium simmer.
• Mix up the wonton meatballs and add to the soup and let simmer for 30 minutes.
• Add veggies and toasted sesame oil right before serving.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Nutrition Facts

Amount Per Serving
Calories 223Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 54mg18%
Sodium 963mg42%
Potassium 339mg10%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 561IU11%
Vitamin C 10mg12%
Calcium 53mg5%
Iron 1mg6%

• Percent Daily Values are based on a 2000 calorie diet.

Conclusion: A Standing Ovation for Keto Culinary Artistry

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

In conclusion, the Low Carb Wonton Soup invites you to savor a symphony of keto elegance. From the meticulously crafted meatballs to the rich and fragrant soup, and the crisp finish of fresh vegetables, every element plays a vital role. As you indulge in each spoonful, envision a standing ovation for a dish that not only honors the principles of low-carb living but elevates keto cuisine to an art form. Whether relishing it solo or sharing with loved ones, let the Low Carb Wonton Soup take center stage in your culinary repertoire—a masterpiece that resonates with the melody of mindful indulgence.

These keto candied pecans are sweet and salty with a smooth buttery flavor. They are the perfect keto snack, topping, or sweet treat. And all you need is 10 minutes and only 3 ingredients to make this keto candied pecans recipe.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 8 servings
Category: Dessert
Method: Stovetop
Cuisine: Keto Low Carb
INGREDIENTS
2 cups (240g) whole pecans

Heaping ½ cup (120g) Granular Swerve (or Lakanto’s Sweetener)

4 tablespoons (56g) unsalted butter

Pinch of cinnamon (optional)

Pinch of salt (optional)

INSTRUCTIONS
Add pecans to a medium sized bowl, add swerve to another bowl, and cube up butter and add to a small dish. Set these aside.
Get out a large pan and heat a flat top burner on low
Add pecans to pan and stir and work pecans around the pan until they become fragrant (this should only take a few minutes). Transfer pecans back to bowl from earlier and set aside.
Add cubed butter to your pan. Stir it around until it is completely melted.
Pour swerve into the pan and and stir it around to incorporate it into the butter. Make sure you continue stirring the entire time.
Once the swerve caramelizes and dissolves into the butter, you can add the pecans back into the pan. Work your pecans around the pan and coat them in the candy sauce.
Add a pinch of salt and cinnamon for a little extra flavor. Then stir the pecans around some more to work these ingredients into the pecans.
Transfer your pecans to a baking sheet lined with parchment paper. Spread them out evenly in the tray to give them some room to cool so they don’t stick together (It will take around 5 minutes for them to cool).
NOTES
The scale up function does not change the gram measurements.

NUTRITION
Serving Size: 1 serving
Calories: 260
Fat: 28
Carbohydrates: 4
Fiber: 3
Protein: 3

Keto Instant Pot Beef Stroganoff Recipe

Introduction

Keto Instant Pot Beef Stroganoff is a delicious, low-carb variation of the classic Beef Stroganoff, tailored to fit a ketogenic diet while still delivering the rich, creamy flavors that make this dish a beloved comfort food. This recipe utilizes an Instant Pot for convenience and efficiency, making it an excellent choice for a hearty weeknight dinner. With its low SmartPoints value, it’s also a great option for those following the Weight Watchers program.

Ingredients

• Beef Chuck: 1.5 pounds, cut into bite-sized cubes
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Paprika: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Onion Powder: 1 teaspoon
• Olive Oil: 2 tablespoons
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Beef Broth: 1 cup, preferably low-sodium
• Worcestershire Sauce: 2 tablespoons
• Dijon Mustard: 1 tablespoon
• Mushrooms: 8 ounces, sliced (cremini or button mushrooms work best)
• Cream Cheese: 4 ounces, softened
• Heavy Cream: 1/2 cup
• Coconut Flour: 2 tablespoons (for thickening)
• Fresh Parsley: 2 tablespoons, chopped (for garnish)

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Equipment

• Instant Pot (or any electric pressure cooker)
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Preparation: Start by preparing all ingredients. Cut the beef chuck into bite-sized cubes, and season with salt, black pepper, paprika, garlic powder, and onion powder. Mix well to ensure the beef is evenly coated with the seasoning.
2. Sautéing the Beef: Set the Instant Pot to ‘Sauté’ mode. Add 2 tablespoons of olive oil and allow it to heat up. Once the oil is hot, add the seasoned beef cubes in batches. Sear the beef on all sides until it’s browned. Remove the beef from the pot and set aside.
3. Sautéing Aromatics: In the same pot, add the finely chopped onion and minced garlic. Sauté for about 3 minutes or until the onion becomes translucent and fragrant. Scrape up any browned bits from the bottom of the pot to incorporate them into the mixture.
4. Deglazing: Pour in 1 cup of beef broth to deglaze the pot. Stir well, making sure to scrape up any remaining browned bits from the bottom of the pot.
5. Adding Beef Back In: Return the seared beef cubes to the pot. Add 2 tablespoons of Worcestershire sauce and 1 tablespoon of Dijon mustard. Stir to combine.
6. Cooking: Close the Instant Pot lid and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 15 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
7. Preparing Mushrooms: While the beef cooks, slice the mushrooms. Set them aside for later.
8. Releasing Pressure: Once the cooking time is up, carefully perform a quick release of the pressure by moving the valve to ‘Venting’. Open the lid once the pressure is fully released.
9. Adding Mushrooms: Stir in the sliced mushrooms. Set the Instant Pot back to ‘Sauté’ mode and cook for an additional 5 minutes, or until the mushrooms are tender.
10. Making the Sauce: In a small bowl, combine 4 ounces of softened cream cheese with 1/2 cup of heavy cream. Mix until smooth. Add this mixture to the pot and stir until the sauce is creamy and well incorporated.
11. Thickening the Sauce: For a thicker sauce, sprinkle 2 tablespoons of coconut flour over the beef mixture. Stir well to ensure it is evenly distributed and cook for an additional 2 minutes.
12. Final Seasoning: Taste the stroganoff and adjust seasoning with additional salt and pepper if necessary.
13. Garnishing: Stir in 2 tablespoons of chopped fresh parsley for a burst of color and freshness.
14. Serving: Serve the Beef Stroganoff hot, over a bed of cauliflower rice or alongside a simple green vegetable for a complete meal.
15. Storing Leftovers: Store any leftover stroganoff in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
16. Freezing Instructions: This dish can be frozen for up to 3 months. Portion the stroganoff into freezer-safe containers and freeze. Thaw in the refrigerator overnight before reheating.

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1. Nutritional Information:

• Serving Size: 1 cup
• Calories: 350
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 600mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 30g

18. Weight Watchers SmartPoints:

• Freestyle SmartPoints: 8 points per serving
• SmartPoints: 8 points per serving
• PointsPlus: 7 points per serving

19. Tips for Success:

• Beef Selection: For the best texture, use beef chuck as it becomes tender and flavorful when cooked under pressure.
• Cream Cheese: Ensure the cream cheese is softened to prevent lumps in the sauce.
• Mushrooms: Adding mushrooms at the end helps them maintain some texture and flavor without becoming too soft.

20. Variations:

• Vegetarian Option: Substitute the beef with a variety of vegetables like zucchini and bell peppers, and use vegetable broth.
• Additional Herbs: Experiment with other herbs like thyme or rosemary for different flavor profiles.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

This Keto Instant Pot Beef Stroganoff is a versatile and satisfying meal that adheres to ketogenic guidelines while providing the rich, comforting flavors of traditional Stroganoff. Enjoy this dish as part of your low-carb lifestyle, and savor every delicious bite!