Here’s a vegan version of the pistachio cake, with updated nutritional information:

Vegan Pistachio Cake with Creamy Cashew Whip

Ingredients:

For the Cake:

• 125g/4.4oz pistachio kernels, unsalted
• 1 cup plain flour (all-purpose flour)
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda (bi-carb soda)
• 1/4 tsp cooking salt/kosher salt
• 3/4 cup plain plant-based yogurt (such as almond or soy yogurt)
• 60g/4 tbsp coconut oil (or another plant-based oil), melted and slightly cooled
• 1/4 cup plain plant-based milk (such as almond, soy, or oat milk)
• 3/4 cup coconut sugar (or another granulated sugar substitute)
• 1/2 tsp vanilla extract
• 1 tbsp ground flaxseed (mixed with 3 tbsp water, as an egg substitute)
• 4 drops of green food coloring (optional)

For the Creamy Cashew Whip:

• 100g/3.5oz raw cashews, soaked in water for at least 2 hours, drained
• 3/4 cup coconut cream (or other plant-based cream)
• 3 tbsp maple syrup (or agave syrup)
• 1/2 tsp vanilla extract
• 2 tsp lemon juice (optional)
• Pinch of salt

Instructions:

1. Preheat Oven:

• Preheat to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm/8″ round cake pan with parchment paper.

1. Pistachio Powder:

• Toast: Spread pistachios on a tray and bake for 12 minutes, shaking halfway. Cool completely (~15 minutes).
• Blitz: Measure 3/4 cup pistachios (reserve the rest for decoration) and pulse into a powder using a NutriBullet or small food processor. Aim for 98% powder.

1. Cake Preparation:

• Combine Dry Ingredients: In a large bowl, mix pistachio powder with flour. Break up any clumps using your fingers. Add baking powder, baking soda, and salt; whisk to combine.
• Combine Wet Ingredients: In a separate bowl, whisk together plant-based yogurt, melted coconut oil, plant-based milk, coconut sugar, vanilla extract, and flaxseed mixture (flaxseed and water).
• Mix Wet and Dry Ingredients: Pour wet ingredients into the dry mixture. Use a rubber spatula to mix until the flour is almost incorporated.
• Add Coloring: If using, add green food coloring and mix until the batter is mostly lump-free.
• Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 40 minutes, turning the pan at 30 minutes, or until a skewer inserted into the center comes out clean.
• Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely (~1 hour).

1. Creamy Cashew Whip:

• Blend Cashews: In a high-speed blender, blend soaked and drained cashews until smooth.
• Add Remaining Ingredients: Add coconut cream, maple syrup, vanilla extract, lemon juice (if using), and salt. Blend until the mixture is creamy and spreadable.

1. Assemble:

• Spread Frosting: Spread the creamy cashew whip over the cooled cake.
• Decorate: Finely chop the reserved pistachios and sprinkle them over the frosting.
• Serve: Slice and enjoy!

Estimated Nutritional Information (Per Serving):

• Calories: 280 kcal
• Fat: 20g
• Carbohydrates: 22g
• Net Carbs: 18g
• Protein: 6g
• Sugar: 14g

Notes:

• Plant-Based Yogurt: Make sure the yogurt you use is unsweetened and unflavored to keep the cake’s flavor balanced.
• Plant-Based Cream: For the cashew whip, ensure that the coconut cream is thick and rich for a creamy texture.
• Flaxseed Substitute: Flaxseed mixed with water serves as an egg substitute in this recipe.

This vegan pistachio cake is both delicious and plant-based, offering a rich, nutty flavor and a creamy topping that’s sure to impress your guests. Enjoy!

The Keto Seven-layer Salad is the best and most classical idea for lunch. Furthermore, it is fully loaded with many tastes. Likewise, it makes the best low-carb side dish, and it is the best part for the parties. People also use this salad in their dinners. Similarly, The keto seven-layer salad is the best combination of chopped romaine lettuce, celery, green onion, chopped sugar snap peas, chopped cucumber, tomato, hard-boiled eggs, mayonnaise, sour cream, garlic powder, pepper, salt, grated cheddar cheese, and cooked bacon.
Ingredients:
Finely chopped and minced cooked bacon 6 slices
Salt 2 tsp.
Grated cheddar cheese 1 cup
Pepper 1 to 2 tsp.
Sour cream 1/3 cup
Garlic powder 1/2 tsp.
Mayonnaise 1/3 cup
Chopped hard-boiled eggs 3 large
Minced and finely chopped tomato 1 medium
Finely chopped and minced cucumber 1 cup
Green onions 3 medium
Chopped sugar snap peas 3/4 cup
Finely chopped and minced celery 2 stalks
Chopped romaine lettuce 6 cups

Instructions:
Use a large bowl or trifle dish, and set the lettuce at the bottom of it.
Take a layer with a combination of eggs, tomato, cucumber, snap peas, onion, and celery.
Combine the sour cream, mayonnaise, and garlic powder in a medium mixing bowl and sprinkle it with pepper and salt.
Topping the layer with this mixture and top it with melted cheese and cooked bacon.
Now, serve it after refrigerating it for 1 hour.
Notes:
Detail:
Only chop the white and light green parts of the onion and use it.
If you love to eat salad in your meal, you should use this salad recipe.
Most people substitute it with more ingredients that make it seven to more layers, but people add more ingredients for its taste or flavor.
Frequently asked questions:
Information:

Can I make the keto seven-layer salad ahead for a full day?
Yes, sure you can make the keto seven-layer salad ahead for a full day.
How the seven-layer salad is for keto?
The seven-layer salad is almost good for the keto because red onion and frozen peas have high carbs and high carbs are not good for the keto. So, you should not use frozen peas and red onion in this recipe. You can use any ingredient instead of these two ingredients.
What should I use to decrease the carbs?
You should use the green onion, and finely chopped celery, an additional color, nutrition, voilà, crunch, tomato, chopped cucumber, and snap peas to decrease the carbs in this salad.
Nutritional facts:
Calories: 362 kcal
Total fat: 29.4 g
Fiber: 2.2 g
Total carbohydrates: 6.6 g
Protein: 13.2 g

Such a quick and easy treat to make! KETO BLUEBERRY LEMON SCONES (GLUTEN-FREE) are perfect to serve with a cup of coffee or tea for breakfast or brunch.

Made in under Thirty minutes and the sweet blueberries give them great flavor! Over the tops, drizzle a quick and easy lemon glaze and it just takes them to the next level!

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course:Breakfast
Calories:218
Servings:8
INGREDIENTS
For the Scones
▢2 cups Almond Flour
▢⅔ cup fresh blueberries
▢⅓ cup Swerve Confectioners
▢½ teaspoon Baking Powder
▢¼ teaspoon sea salt
▢¼ cup unsalted butter, melted
▢One tablespoon lemon zest
▢1 teaspoon Vanilla Extract
▢1 large egg
For the Glaze
▢¼ cup Swerve confectioners
▢1 tablespoon fresh lemon juice
▢1-2 teaspoons heavy cream,

INSTRUCTIONS
Preheat the oven to 350°F. Line a sheet(baking) with Parchment Paper.
Take a bowl(medium) and combine the sea salt, Swerve (or erythritol), baking powder, and almond flour. Take a bowl(small) and whisk together the egg, lemon zest, vanilla, and melted butter.
Into the almond flour mixture, stir the wet mixture, until a uniform dough forms, pressing with a spoon or spatula. The dough should be pliable and dense, but if it’s too dry and not crumbly add a little more butter, a teaspoon at a time. Into the dough, stir and press the blueberries.
Onto a baking sheet lined with parchment paper place the dough and form a disc shape(inch thick and 6 inches in diameter). Cut into EIGHT wedges. About 1 inch apart, move the pieces.
Until it gets golden, bake for 18 to 22 minutes. To firm up, cool completely on the pan. If you move them before cooling, scones will fall apart.
Mix the ¼ cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, to get the right consistency for the glaze, adding more as needed. Drizzle over the tops .
Serve & Enjoy!.
Nutrition Facts
Keto Blueberry Lemon Scones (Gluten-Free)

Amount Per Serving
Calories 218Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%

Keto Slow Cooker Chocolate Cake is not only yummy but an ideal dessert for chocolate lovers on the keto diet. The demand for this Keto recipe in slow cookers is increasing because it is effortless cooking without overheating the surroundings. Just plug in your cooker anywhere and here you go. When it comes out it is moist and somewhat fudgy and not too dry like dry cakes. Keto Slow Cooker Chocolate Cake is a low-carb, healthy, and satisfying dessert with only 4.3 grams of Net Carbohydrates per serving

EQUIPMENT:
Slow Cooker 1
Mixing Bowls
INGREDIENTS:
3 Tablespoons of egg white protein powder/Whey protein powder, Unflavoured
Half a cup of Cocoa Powder

Almond Flour, 1 cup + 2 Tablespoons
Half a cup of Swerve, Granular.
Salt 1/4 tsp.
1.5 tsp. of baking powder.
Two-thirds cup of Almond milk, sugar-free.
6 Tbsp. of melted butter
Vanilla extract 3/4 teaspoon.
Three Eggs, Large.
1/3 cup of keto-friendly chocolate chips.

INSTRUCTIONS:
Brush the insert of a slow cooker with oil or butter.
Take a bowl. Add the salt, almond flour, baking powder, protein powder, cocoa powder, and Granular Swerve.
Stir them thoroughly.
Take another bowl now. Mix in the eggs, almond milk, butter, and vanilla extract.
Now add the dry ingredients mix that we prepared above in small portions and fold the batter.
Once the dry and wet ingredients combine to form a smooth paste, then add chocolate chips and mix
Now pour this Keto chocolate cake mixture into the slow cooker that has been greased.
Cook, covered, for about two hours and thirty minutes, or until cake-like.
Next, take it off of the heat and allow it to cool down a little before slicing.
TIPS:
It is recommended to place the liner in the Slow cooker so that you can easily pick the cake up and place it onto the cake board to cut easily into slices

STORAGE:
Store the leftover cake in an airtight plastic box. Place that box in the refrigerator and you can eat it for 3 days.
FAQs:
Is keto baking Healthy?

Keto baking recipes have fewer calories and low carbohydrates which is why these recipes are the best option for the people who are looking for keto-friendly baking options.

Does my chocolate have to be sugar-free?

Yes, of course. Use 90% dark chocolate or sugar-free chocolate chips to make Keto Chocolate cake.
NUTRITIONAL INFORMATION:
Total Servings: 10 slices
One Serving: 1 Slice

Calories: 205kcal
Carbohydrates: 4.3 grams.
Proteins: 7.4 g
Fats: 17 grams
Fiber: 4.1 g

Keto Passion Fruit Cream Dessert
Ingredients:

For cream:
3 cups heavy whipping cream
1/2 cup powdered erythritol
Two packets of sugar-free passion fruit drink mix or a flavor of your choice
For the ganache:
1/2 cup heavy whipping cream
200 grams of sugar-free dark chocolate
Methods:

In a mixer, whip the heavy cream, erythritol and drink mix until stiff peaks form.
Take a glass dish and spread the cream mixture evenly on it.

Ganache:

In a bowl, place the chopped chocolate and melt it in a double boiler or in the microwave. If using a microwave, heat in 30 second intervals to avoid burning, stirring in between.
Add the heavy cream to the melted chocolate and whisk well until you get a smooth ganache.
Topping:

Cover the cream with the chocolate ganache, spreading it evenly over the surface.
Place the dessert in the fridge for at least an hour to allow it to set and thicken.
When the time is up, take the dessert out of the fridge.
Serve the dessert chilled and enjoy the delicious flavors of this easy treat!

Nutrition Facts (per serving, makes 12 servings):
Calories: 321
Fat: 31 g
Carbohydrates: 8 g
Fiber: 3 g
Net Carbs: 5 g
Protein: 4 g

Keto Cheesy Taco Casserole
Ingredients:
2 pounds ground beef
1 packet (1 oz.) taco seasoning
4 eggs
3/4 cup heavy cream
1 3/4 cups almond flour
1/4 cup butter, melted
1/2 cup sour cream
2 cups shredded or chopped lettuce
1 cup finely chopped tomatoes
2 cups grated sharp cheddar cheese
Black olives (sliced, optional)
Kosher salt and freshly ground pepper (to taste)

Instructions:
Preheat the oven to 400º F (200º C) and lightly spray a 9×13-inch baking dish with non-stick spray.
In a large bowl, whisk the eggs and heavy cream until they are combined. Stir in the almond flour, butter, salt, and pepper (if using), and set this aside.
Season the beef with salt and pepper, and then cook it until it is browned. Drain the fat and mix in the taco seasoning.
Spread the beef evenly in the greased baking dish, then pour the almond flour mixture on top, spreading it evenly over the beef.
Place the baking dish in the oven and bake it until the almond flour layer turns golden brown. This should take about 22-25 minutes.
Once done, remove the dish from the oven and let it cool. Afterward, spread the sour cream over the almond flour layer.
Sprinkle the chopped lettuce, tomatoes, and optional olives over the sour cream, then add a generous layer of cheddar cheese on top.
Serve the casserole hot and enjoy every bite!
This recipe gives you the ultimate taco experience without any of the carbs. Plus, the hearty almond flour base means that every serving is a perfect balance of all the ingredients. Now, who’s ready for taco night? Enjoy!
Nutrition Facts (per serving, makes 8 servings):
Calories: 654
Fat: 51 g
Carbohydrates: 13 g
Fiber: 5 g
Net Carbs: 8 g
Protein: 36 g

Keto Pancakes

Decadent Keto Pancakes: A Low-Carb Breakfast Delight

Introduction: Start your day with a delicious twist on a breakfast classic—Keto Pancakes. These low-carb wonders are not only indulgent but also align with your ketogenic lifestyle. Perfectly fluffy and satisfying, these pancakes offer a guilt-free way to enjoy a morning treat while staying on track with your nutritional goals.

Ingredients:

• 2 cups almond flour
• 4 large eggs
• 1 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 tablespoons erythritol (or preferred keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Step 1 – Mixing the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, erythritol, and a pinch of salt. This initial step ensures even distribution of the dry ingredients, contributing to the pancake’s consistent texture.

Step 2 – Creating the Batter: Add the eggs, unsweetened almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix thoroughly until a smooth batter forms. The almond flour will provide a hearty base, while the eggs contribute to the pancakes’ fluffiness.

Step 3 – Preparing the Griddle: Preheat a non-stick griddle or skillet over medium heat. Lightly grease the surface with additional coconut oil or cooking spray. This step guarantees that your keto pancakes won’t stick and will cook evenly.

Step 4 – Perfectly Sized Pancakes: Using a ladle or measuring cup, pour the batter onto the griddle to form evenly sized pancakes. Allow each pancake to cook until bubbles form on the surface, then flip to cook the other side. This ensures a golden-brown finish.

Step 5 – Serving Suggestions: Serve your keto pancakes with a dollop of sugar-free whipped cream, a drizzle of sugar-free maple syrup, or a handful of fresh berries. These additions enhance the flavor profile without compromising your commitment to a low-carb lifestyle.

Keto Cabbage Lasagna 

Total Time1 hour

Servings 12 servings

Ingredients

• 1 pound green cabbage
• 2 pounds grass fed ground beef
• 1 tablespoon avocado oil
• 1 clove garlic minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups marinara sauce divided
• 16 ounces ricotta cheese
• 2 cup mozzarella shredded, divided
• 2 eggs
• ½ teaspoon dried parsley
• 1 teaspoon dried basil
• ½ teaspoon oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• ⅓ cup parmesan cheese grated

Instructions

• Preheat oven to 375 degrees F.
• Bring a large pot of water to a boil. Add salt to pot once boiling. Cut the cabbage into quarters and cut the stem off and place into boiling water. Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
• Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
• In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.

To assemble in a 9 by 13 casserole dish:

• Lay cabbage leaves to cover the bottom of the dish. Spread half the cheese mixture over the cabbage leaves.
• Spread half the meat mixture over the cheese.
• Lay more cabbage slices over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of cabbage.
• Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.

Notes

Total Servings: 12

Net Carbs  for 1 serving: 4g

This recipe was first published in Jan 2019.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 5g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 568mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 13.9mg | Calcium: 240mg | Iron: 2.1mg

Dive into a comforting dish that combines the wholesome goodness of cabbage with the savory richness of grass-fed ground beef. This delectable Cabbage and Beef Casserole is not only satisfying and flavorful but also packed with nutrients to fuel your body and delight your taste buds. With layers of tender cabbage, seasoned ground beef, and cheesy goodness, this dish is sure to become a family favorite.

Ingredients:

Prepare to create culinary magic with the following wholesome ingredients:

• 1 pound green cabbage
• 2 pounds grass-fed ground beef
• 1 tablespoon avocado oil
• 1 clove garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups marinara sauce, divided
• 16 ounces ricotta cheese
• 2 cups mozzarella cheese, shredded (divided)
• 2 eggs
• ½ teaspoon dried parsley
• 1 teaspoon dried basil
• ½ teaspoon oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• ⅓ cup grated parmesan cheese

Instructions:

Follow these simple steps to create your flavorful Cabbage and Beef Casserole:

1. Preparation: Preheat your oven to 375 degrees F. Meanwhile, bring a large pot of water to a boil. Add salt to the pot once it’s boiling.
2. Prepare Cabbage: Cut the cabbage into quarters and remove the stem. Place the cabbage quarters into the boiling water and boil for about 10 minutes or until the outer leaves appear translucent and tender. Drain the cabbage and set it aside to cool.
3. Cook Ground Beef: In a large skillet, cook the grass-fed ground beef in avocado oil until it’s browned completely. Add minced garlic, salt, pepper, and 1 cup of marinara sauce. Set aside once cooked.
4. Prepare Cheese Mixture: In a bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese (saving the other cup for topping), eggs, dried parsley, dried basil, oregano, onion powder, garlic powder, salt, crushed red pepper, and grated parmesan cheese. Set aside.
5. Assemble Casserole: In a 9 by 13 casserole dish, start by laying cabbage leaves to cover the bottom. Spread half of the cheese mixture over the cabbage leaves, followed by half of the cooked meat mixture. Repeat the layering process with more cabbage slices, remaining cheese mixture, and remaining meat mixture. Finish with the final slices of cabbage.
6. Top and Bake: Spread 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese over the top of the casserole. Bake for 30 minutes covered, then uncover and bake for an additional 10 minutes. For a crispier topping, broil the casserole for a quick 5 minutes.

Notes:

• Total Servings: This recipe yields 12 servings, making it perfect for feeding a crowd or for meal prep.
• Nutritional Information: Each serving contains approximately 384 calories, 5g of carbohydrates, 24g of protein, and 29g of fat. With only 4g of net carbs per serving, this dish is suitable for low-carb diets.

In Conclusion:

Treat yourself to the comforting flavors of this savory Cabbage and Beef Casserole, perfect for satisfying your hunger and warming your soul. With layers of tender cabbage, seasoned ground beef, and creamy cheese, each bite is a delicious symphony of flavors and textures. Whether you’re looking for a hearty weeknight dinner or a crowd-pleasing dish for gatherings, this casserole is sure to impress. So, gather your ingredients and prepare to indulge in a wholesome and satisfying meal that’s both nutritious and delicious.

Here’s a keto-friendly version of the Super Fluffy Omelet with updated nutritional information and low-carb adjustments:

Keto Super Fluffy Omelet

Ingredients (for 2 servings):

• 5 large egg whites
• 3 large egg yolks
• 2 tablespoons unsalted butter, divided
• Salt, to taste
• Pepper, to taste
• Fresh chives, chopped, for garnish

Preparation:

1. Separate Eggs: Separate the egg whites and egg yolks into two separate bowls. You’ll use 3 yolks, so discard the other 2 or reserve for another use.
2. Whisk Egg Yolks: Whisk the egg yolks until they become homogenous and pale in color. Set aside.
3. Whisk Egg Whites: Transfer the egg whites to a large bowl and whisk until they triple in size and form medium peaks.
4. Fold Yolks into Whites: Carefully fold the egg yolks into the whipped egg whites until fully incorporated.
5. Cook Omelet:

• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until the bottom of the omelet has set, about 5 minutes.
• Lift up each side of the omelet and drop a tablespoon of butter underneath.

1. Finish Cooking: Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
2. Season and Serve: Remove the lid, season the omelet with salt and pepper, and remove the pan from the heat. Fold the omelet onto a plate and sprinkle with chopped chives.
3. Enjoy!

Estimated Nutritional Information (per serving):

• Calories: 190 kcal
• Total Carbohydrates: 1g
• Net Carbs: 1g
• Protein: 14g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 370mg
• Sodium: 200mg

Notes:

• Butter: Using two tablespoons of butter keeps the recipe rich and keto-friendly. You can adjust the amount based on your preference, but reducing the butter will affect the fat content.
• Egg Whites and Yolks: The combination of egg whites and yolks provides a balance of protein and fats while keeping the carbs very low.

This omelet is not only keto-friendly but also low in carbs and high in protein and healthy fats. Enjoy your fluffy and delicious keto omelet!

Keto Chicken  Parmesan

Indulge in a guilt-free twist on a classic favorite with our Keto Chicken Parmesan recipe. Bursting with flavor and low in carbohydrates, this dish promises to tantalize your taste buds while keeping you on track with your keto lifestyle. Let’s dive into the details and learn how to create this delectable masterpiece in your own kitchen.

Ingredients for Success:

• 4 boneless, skinless chicken breasts – providing lean protein to fuel your day.
• 1 cup of almond flour – a low-carb alternative to traditional  breadcrumbs.
• 1/2 cup of grated Parmesan  cheese – adding a rich, savory flavor to the coating.
• 1 teaspoon of garlic powder – for a punch of aromatic goodness.
• 1 teaspoon of onion powder – enhancing the depth of flavor.
• 1 teaspoon of dried oregano – infusing the dish with Mediterranean flair.
• 1 teaspoon of dried basil – for a hint of herbal freshness.
• Salt and pepper to taste –  seasoning the chicken to perfection.
• 2 large eggs, beaten – binding the almond flour mixture to the chicken.
• 1 cup of sugar-free marinara sauce – keeping the carb count low without sacrificing taste.
• 1 1/2 cups of shredded mozzarella  cheese – melting into gooey perfection atop each chicken breast.
• Fresh basil or parsley for garnish (optional) – adding a touch of vibrant color and freshness.

Cooking Instructions:

1. Begin by preheating your oven to 375°F (190°C), ensuring it’s ready to transform your culinary creation into golden perfection.
2. In a shallow bowl, combine the almond flour, grated  Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Mix well to create a flavorful coating for your chicken.
3. Dip each chicken breast into the beaten eggs, ensuring they are thoroughly coated, then dredge them in the almond flour mixture, pressing gently to adhere the coating.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Spoon the sugar-free marinara sauce over each chicken breast, followed by a generous sprinkle of shredded mozzarella  cheese.
6. Transfer the skillet to the preheated oven and bake for approximately 20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. For an extra touch of golden goodness, broil the chicken for an additional 2-3 minutes until the cheese is beautifully browned.
8. Remove the skillet from the oven and allow the chicken to rest for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color and flavor.

Nutritional Information:

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 180mg
• Sodium: 700mg
• Total Carbohydrates: 7g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 45g

Savor Every Bite:

With its crispy coating, gooey  cheese topping, and flavorful marinara sauce, our Keto Chicken  Parmesan is sure to become a new favorite in your meal rotation. Whether you’re following a ketogenic diet or simply seeking a delicious and satisfying meal, this dish delivers on all fronts. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italian-inspired comfort without the guilt.

Ingredients:
4 boneless, skinless chicken breasts
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 large eggs, beaten
1 cup sugar-free marinara sauce
1 1/2 cups shredded mozzarella  cheese
Fresh basil or parsley for garnish (optional)

Instructions:
Preheat the oven to 375°F (190°C).
In a shallow bowl, mix almond flour,  Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper.
Dip each chicken breast into the beaten eggs, then coat with the almond flour mixture, pressing the coating onto the chicken to adhere.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes per side or until golden brown.
Spoon marinara sauce over each chicken breast, and sprinkle shredded mozzarella on top.
Transfer the skillet to the preheated oven and bake for about 20 minutes or until the chicken is cooked through and the  cheese is melted and bubbly.
If desired, broil for an additional 2-3 minutes to brown the cheese.
Remove from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley if desired.
Nutritional Information (Per Serving):
Calories: 450
Total Fat: 28g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 180mg
Sodium: 700mg
Total Carbohydrates: 7g
Dietary Fiber: 3g
Sugars: 2g
Protein: 45g