Keto Diet Food

04/27/2025

Keto Garlic Butter Fish Recipe

Prep Time: 5 mins | Cook Time:10 mins |Servings: 2

Ingredients:
- 2 white fish fillets (cod, tilapia, or halibut)
- 3 tbsp butter (or ghee)
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp paprika (or smoked paprika for extra flavor)
- ½ tsp dried thyme (or fresh parsley)
- Salt & black pepper to taste
- Red pepper flakes (optional, for heat)

Instructions:
1.Pat dry** the fish fillets and season with salt, pepper, and paprika
2. In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3.Add fish fillets and cook for 3-4 minutes per side (depending on thickness) until golden and flaky.
4.Drizzle lemon juice, sprinkle thyme/parsley, and add red pepper flakes (if using).
5.Baste the fish with the garlic butter sauce for extra flavor.
6.Serve hot with steamed veggies (asparagus, broccoli) or cauliflower rice.

Why You’ll Love It:
✅ Ready in 15 mins – Perfect for busy days!
✅ Low-carb & keto-friendly (almost zero carbs).
✅ Rich, buttery, garlicky flavor – A restaurant-quality dish at home.

Pro Tip: For extra crispiness, coat fish in almond flour** before pan-searing!

Would you like a spicy or creamy variation? Let me know! 😊

Enjoy your Keto Garlic Butter Fish! 🐟🧈🧄

04/23/2025

Keto Egg Roll in a Bowl, a Nutritious Alternative 🥚🍴👌
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04/03/2025

KETO SZECHUAN PANEER SWIRLS

02/19/2025

A rich and creamy keto dessert! Here's a recipe for No-Bake Keto Peanut Butter & Chocolate Cheesecake:

Ingredients:
Crust:
- 1 1/2 cups (190g) almond flour
- 1/4 cup (50g) granulated sweetener (e.g., Swerve, Erythritol)
- 1/4 cup (50g) melted coconut oil
- 1/4 teaspoon salt

Filling:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sweetener (e.g., Swerve, Erythritol)
- 1/4 cup (60g) creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (250g) sour cream
- 1/2 cup (120g) melted chocolate (at least 85% cocoa)

Topping:
- 1/2 cup (120g) melted chocolate (at least 85% cocoa)
- 1/4 cup (60g) chopped peanuts

Instructions:
1. In a medium bowl, mix together the crust ingredients until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sweetener, peanut butter, eggs, and vanilla extract, and mix until well combined.
3. Add the sour cream and mix until smooth.
4. Melt the chocolate and fold it into the cheesecake mixture.
5. Pour the cheesecake mixture over the crust.
6. Refrigerate for at least 4 hours or overnight.
7. Melt the chocolate for the topping and spread it over the cheesecake. Sprinkle with chopped peanuts.
8. Refrigerate for an additional 30 minutes to set the topping.

Nutrition Information (per serving):
- Calories: 520
- Protein: 12g
- Fat: 48g
- Carbohydrates: 10g
- Fiber: 5g
- Net Carbs: 5g

Tips and Variations:
- To ensure a smooth cheesecake, make sure to beat the cream cheese until it's smooth and creamy.
- If you prefer a stronger peanut butter flavor, you can add an additional 1-2 tablespoons of peanut butter to the cheesecake mixture.
- Experiment with different types of nuts or seeds for the crust and topping.
- Store the cheesecake in the refrigerator for up to 5 days.

Enjoy your delicious No-Bake Keto Peanut Butter & Chocolate Cheesecake!

02/18/2025

A delicious and decadent keto treat! Here's a recipe for Keto Chocolate Brownie Truffles:

Ingredients:
- 1 cup (200g) almond flour
- 1/2 cup (100g) granulated sweetener (e.g., Swerve, Erythritol)
- 1/4 cup (50g) unsweetened cocoa powder
- 1/4 cup (50g) melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup (250g) dark chocolate chips (at least 85% cocoa)
- Optional: chopped nuts or shredded coconut for garnish

Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together almond flour, granulated sweetener, cocoa powder, and salt.
3. In a separate bowl, whisk together melted coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the mixture into a lined or greased 8x8-inch baking dish.
6. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
7. Allow the brownies to cool completely.
8. Once cooled, crumble the brownies into a large bowl.
9. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
10. Add the melted chocolate to the crumbled brownies and mix until well combined.
11. Use a small cookie scoop or your hands to shape the mixture into balls, about 1-inch (2.5 cm) in diameter.
12. Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
13. Optional: roll the truffles in chopped nuts or shredded coconut for garnish.

Nutrition Information (per truffle):
- Calories: 220
- Protein: 3g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g

Tips and Variations:
- To make these truffles more stable at room temperature, you can add a small amount of coconut oil or cocoa butter to the mixture.
- Experiment with different flavor combinations, such as adding a pinch of salt or a teaspoon of instant coffee powder.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.

Enjoy your delicious Keto Chocolate Brownie Truffles!

02/06/2025

Breakfast

02/05/2025

02/05/2025

Delicious

01/06/2025

Coconut Lime Grilled Swordfish Steaks