Ingredients

• 1 whole spaghetti squash, about 3 pounds
• 1/2 cup butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1/2 teaspoon cracked pepper
• 1/4 teaspoon salt
• 2 cups shredded Parmesan
• 1 cup shredded mozzarella
• 1 teaspoon minced fresh parsley

Instructions

To cook the spaghetti squash:

1. To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
2. To cook in the Instant Pot,
3. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.

To make the Alfredo sauce:

1. Melt the butter in a sauce pan over medium heat.
2. Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
3. Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.

To assemble:

1. Pour the Alfredo sauce over the squash and stir to coat.
2. Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9×9 baking dish.
3. Bake at 350 degrees for 10 minutes.
4. Sprinkle with parsley before serving.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving:Calories: 352Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 86mgSodium: 600mgCarbohydrates: 10gNet Carbohydrates: 8gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 12g

Ingredients

For the filling:

• 1 can (15 ounces ) pure pumpkin
• 1 cup heavy cream
• 2 large eggs
• ¾ cup sweetener, such as monkfruit
• 1 tablespoons pumpkin pie spice

For the topping:

• 1/2 cup almond flour
• ½ cup chopped pecans
• 3 tablespoons brown sugar substitute, such as monkfruit
• 2 tablespoons coconut flour
• 1 teaspoon cinnamon
• 1/4 cup melted butter

Instructions

1. Preheat oven to 350 degrees.
2. Add the filling ingredients to a large mixing bowl and whisk well to combine.
3. Spray a 9 inch standard plate with non-stick spray. Pour filling into pie plate.
4. Bake for 45 minutes. Filling will still be somewhat jiggly.
5. Add the topping ingredients to a small mixing bowl and stir to combine.
6. Sprinkle the streusel evenly over the pie and return to the oven for 15-20 minutes or until a knife inserted in the center comes out clean.
7. Cool on the counter for 1 hour before transferring to the refrigerator to cool completely, about 3 hours.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1 slice
Amount Per Serving:Calories: 300Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 95mgSodium: 74mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 5g

Ingredients

• 2 cups shredded chicken
• 2 avocados
• 1/4 cup mayo
• ¼ cup diced red onion
• 1 tablespoon fresh cilantro
• 2 teaspoons lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

1. Add all of the ingredients to a mixing bowl and mix well to break down the avocado.
2. Serve immediately.
3. To store, press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days.

Notes

Serve in a lettuce wrap, low carb tortilla, or with a fork!

Nutrition Information:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving:Calories: 220Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 38mgSodium: 273mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 12g

yield: 24 cook time: 9 MINUTES total time: 9 MINUTES4.5 Stars (21 Reviews)PRINT

Ingredients

For the Cookie Base

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated monkfruit sweetener
• 1 large egg
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating

• 1/4 cup granular monkfruit sweetener
• 1 tablespoon ground cinnamon

Instructions

1. Combine the almond flour, coconut flour, baking powder, baking soda and salt in a mixing bowl and set aside.
2. Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream and vanilla extract.
   While the mixer is on low, add the flour mixture until well combined.
3. Wrap the dough ball in plastic wrap and chill overnight.
4. In a small bowl combine the cinnamon and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated.
5. Bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool. 
6. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire baking rack to cool completely. 

Nutrition Information:

 YIELD: 24 SERVING SIZE: Nutrition Calculated Per Cookie
Amount Per Serving: CALORIES: 105TOTAL FAT: 9,5gCHOLESTEROL: 19.6mgSODIUM: 82.6mgCARBOHYDRATES: 2.8gNET CARBOHYDRATES: 1.5gFIBER: 1.3gSUGAR: 0.3gPROTEIN: 2.9g

Ingredients for keto goulash

1000 g fresh beef meat cut into cubes

1 large onion chopped

2 TBS lard

1 big carrot chopped

1 TBS of unsweetened cocoa

1 TBS of red paprika

1 tsp freshly ground pepper

1 tsp of turmeric

2 tsp of salt or  to taste

200 ml of tomato (pelati) or 1 can

200 ml of water

INSTRUCTIONS

Melt the lard in a big pot2

Add meat and onions and fry until meat gets brown edges and onion is golden brown.3

Add spices and cocoa.4

Stir all together until spices and cocoa nicely distributed over meat.5

Add tomato and water.6

Stir again and cover it.7

Cook until meat is cooked.8

My recommendation is to cook it in a pressure pot. When using pressure pot, it will be done in 45 minutes.9

When cooked serve with cauliflower mash. Here you can find the best recipe for the mash.10

NOTES

This amount serves 5. Nutritional value per serving: Cal 560, Fat 35 g, NET Carbs 4.5 g, Protein 53 g. This is for your information only. Calculate your own macros with ingredients you use.

rilled Steak & Shrimp (SURF AND TURF) slathered in garlic butter makes for the BEST steak recipe! A gourmet steak dinner that tastes like something out of a restaurant, ready and on the table in less than 15 minutes. PRINT SAVEPREP:10 MINSCOOK:15 MINSTOTAL:25 MINSSERVES:  PEOPLE

INGREDIENTS

• 6 tablespoons unsalted butter, divided
• 4 cloves garlic, (or 1 tablespoon minced garlic)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 4 New York Steak strip steaks (Porterhouse steaks)
• Salt and pepper
• 8 ounces (250 g) shrimp deveined, tails on or off

INSTRUCTIONS

• Mix together butter, garlic and fresh chopped parsley. Refrigerate until ready to use.
• Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.
• Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks. Transfer steaks to a warm plate and let rest for 5 minutes.
• While steaks are resting, melt remaining butter. Season shrimp with salt and pepper. 
• Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time and continue cooking until they turn nice and pink in colour while white and opaque on the inside.
• Toss remaining butter through shrimp and serve with steak!

NOTES

For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.Tail on or off shrimp are fine. If grilling frozen shrimp, thaw first and pat dry with paper towel before grilling.

NUTRITION

Calories: 543kcal | Carbohydrates: 1g | Protein: 64g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 325mg | Sodium: 572mg | Potassium: 873mg | Vitamin A: 610IU | Vitamin C: 4.6mg | Calcium: 145mg | Iron: 5mg