2 Lbs Steak, thinly sliced ( i used london broil but you can use any steak you like)
1 lb Broccoli, fresh or frozen
1 TBSP Minced Garlic
1/2 tsp Ginger ( you can do 1 tsp if you really love ginger
3 TBSP Brown Sugar replacement - i used Lakanto Golden
1/2 tsp Black Pepper or more to taste
1 TBSP Rice Vinegar
2 TBSP Sesame Oil
1/2 Cup Soy Sauce (you can also use Coconut Aminos or LIquid Aminos)
1/4 Cup Beef Broth
1/2 tsp Xanthan Gum
Place a pot on medium heat and add in the broccoli with one cup of water. Cook the broccoli until desired tenderness and set aside. About 10 to 15 minutes depending on how you like it. Pour into a strainer once done and set aside.
Slice steak into thin slices against the grain and set aside.
In the same pot, add about 1 TBSP oil and add in minced garlic and cook until fragrant, about 3 - 4 minutes.
Add sliced steak to the pot with the garlic and add in pepper, Rice Vinegar and Sesame Oil. Allow meat to cook until done.
Once meat looks about cooked, add the brown sugar replacement, beef broth and soy sauce
Add in Xanthan gum slowly by sprinkling it in as you stir and keep stirring until well dissolved.
Keep the meat on medium heat and allow it to cook in the sauce 15 to 30 minutes depending on the meat you use. The longer you cook your meat in the sauce the more tender your meat will be. I cooked mine for about 30 minutes because I used London Broil which is a little tougher. If you're unsure just cook about 15 minutes and then taste a piece to see how tender it is and see if you need to cook a little longer.
Once you feel your meat is done, you can add the broccoli back into the pan and mix it in with the meat and sauce. Serve over cauliflower rice.
Macros Per Serving:
Net Carbs: 2 Fiber: 2 Total Carbs: 4 Protein: 35 Fat: 16 Calories: 331
For the Chaffle:
1 Large Egg
1 TBSP Heavy Cream
1 TBSP Coconut Flour
1 TBSP Sweetener
1 tsp Cinnamon
1 tsp Vanilla Extract
¼ tsp Baking Powder
For the Frosting:
1 oz Cream Cheese, softened
1 TBSP Unsalted Butter , melted and cooled
½ tsp Vanilla Extract
2-3 tsp Sweetener
1 tsp Unsweetened Almond Milk (optional- to thin out )
Heat up your mini dash waffle maker . We can make the batter while it warms up
Mix all Chaffle ingredients together and mix until well combined.
If you want a soft cake like chaffle just pour half the batter into your mini dash waffle maker and allow to cook 3 to 4 minutes.
I like my cinnamon roll chaffle with a little crunch so for that sprinkle just a few pieces of shredded mozzarella cheese onto your waffle maker before adding the batter and also add a little mozzarella cheese to the top of your batter before closing your waffle maker.
Cook for 3 to 4 minutes and set aside. Repeat for other half of batter.
Mix all frosting ingredients together and spread on top of chaffle. You can also put your frosting in a small ziplock bag and cut a little hole in the corner if you want to make swirls for your cinnamon roll chaffle.
Adding almond milk is optional only if you want it a little thinner. If you like your frosting super rich and thick skip the almond milk
The macros in this recipe are for 2 chaffles including the frosting making each cinnamon roll chaffle only 2 net carbs!
Macros Per Serving:
Net Carbs: 4 Fiber: 2 Total Carbs:6 Protein:9 Fat: 19: Calories: 349
4 Large Boneless Chicken Breasts
½ Medium Onion
1 TBSP Minced Garlic
14 oz Chicken Broth
Juice of 1 Lemon
½ Stick Butter
2 Cups Heavy Cream
¼ tsp Turmeric
1 tsp Paprika
2 tsp Thyme
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Oregano
2 tsp Parsley
1 tsp Chicken Bouillon Powder
Salt and Pepper to taste
Cut your chicken breasts into about 3 pieces or you can also use chicken thighs if you prefer. This may also depend on how big your chicken breasts are. Season your chicken with salt, pepper and paprika on both sides.
Set your Instantpot to your saute setting and add about a tablespoon of oil. Once your InstantPot is hot, add your chicken and sear each side. Cook until your chicken forms a nice crust on each side. You may need to do this in two batches depending on the size of your Instantpot. After chicken is well seared remove from Instanpot and set aside.
Add in a little more oil to your Instantpot and add in onion and garlic. Allow to saute 3 to 4 minutes or until garlic is fragrant.
Add in chicken broth, butter and all seasonings and mix around. Do not add in the heavy cream at this time. This will be added at the end.
Place all your chicken pieces back into the Instantpot. It is okay if they are on top of eachother. At this point they are already well seared and you are just cooking the inside of the chicken.
Place the lid and make sure it is set to the seal position. Set your Instantpot to the chicken setting for 20 minutes. The Instanpot will build up pressure for about 10 minutes and then the 20 minute timer will begin. Settings may also depend on the brand of Instantpot you have. I have the Farberware brand so if you have this one these are the settings you will use but for other brands just choose the setting you would normally use to cook chicken.
Once the Instantpot is done, allow it to naturally release for about 10 minutes. This just means to let it sit there in the sealed position for 10 minutes. After 10 minutes, set to the vent position and allow all steam to exit Instantpot before removing the lid. Please DO NOT REMOVE LID until pressure is released.
Remove the lid and add in heavy cream and mix. I normally remove my chicken set to the side and then add it in to give it a good stir but this is optional. You can then place your chicken back in the Instantpot and place the lid back on and just let it sit about 5 to 10 minutes to let the heavy cream mix in with the sauce.
Once done, remove the lid and allow the sauce to thicken. This may take about 10 to 15 minutes.
Serve this with cauliflower rice and pour sauce on top of chicken and rice.
Macros Per Serving:
Net Carbs: 1 Fiber: <1 Total Carbs: 1 Protein: 28 Fat: 43 Calories: 496
12 Medium Jalapenos
8 oz Cream Cheese
1 Lb Bacon
Cut off Jalapeno ends with a stem or you can leave the stem on and cut jalapeno in half long ways. Using a teaspoon starting at one end, scrape down the jalapeno removing the insides. Repeat this until all jalapenos are done.
If cream cheese is not softened at room temperature, you can microwave for 20 seconds until softened. Using a small spoon scoop cream cheese into each jalapeno using the back of the spoon to spread it evenly.
Once all jalapenos are filled with cream cheese, use a strip of bacon to wrap completely around the jalapeno leaving the end of the bacon strip at the bottom of the jalapeno. For medium size jalapenos you should be able to slice the bacon in half to wrap. For larger jalapenos, you will use the whole piece of bacon.
Pre-heat Air Fryer on 325 and set for 12 minutes. If you have an Air Fryer with a top and bottom tray, you will need to rotate the trays halfway in between so at 6 minutes make sure you do this so they cook evenly.
These jalapeno poppers are 1.8 Net Carbs each so enjoy a few.
Serving Size: 3 pieces Servings:4
Macros Per Serving: Net Carbs: 5.5 Fiber: 0.4 Total Carbs: 5.5 Protein: 42 Fat: 59 Calories: 247
1 Lb Ground Beef
1 Lb Stew Meat
1/2 Large Onion, Diced
1 TBSP Minced Garlic
1/2 Cup Bell Peppers, Diced (i used red and yellow)
2 Jalapenos, Diced
10 oz Can Diced Tomatoes and Chiles, Undrained
8 oz can Tomato Sauce
3 TBSP Tomato Paste
2 Cups Beef Broth
1/4 Cup Cilantro, fresh and chopped
Juice of 1/4 of Lemon
2 Bay Leaves
3 inch of Cinnamon Stick
2 TBSP Sweetener (I used Monkfruit Golden)
2 TBSP Chili Powder
2 TBSP Cumin
1/2 tsp Black Pepper
1/4 tsp Himalayan Salt
*Add more salt and pepper to taste if needed
In a skillet on medium-high heat, add about 1 Tablespoon of cooking oil and add in onions and minced garlic. Allow garlic to cook 3 to 4 minutes until fragrant. Add in ground beef and add salt and pepper to taste. Cook until browned.
Once ground beef is done cooking, set aside
In the same skillet add another tablespoon of oil still on medium - high heat add in the stew meat. Salt and pepper to taste and once cooked, set aside.
Set a crockpot on low and add in ground beef and stew meat. Add in remaining ingredients listed and cook on low for 6-8 hours or high 3-4 hours.
You can also make this Keto Chili very easily on a Stovetop or Instant Pot.
Net Carbs: 4
Total Carbs: 6