Award Winning Guacamole* KETO

 

A chunky guacamole packed with flavor from seasoning, fresh lime juice, cilantro and a shortcut ingredient of a yummy salsa! Award winning recipe!


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SERVINGS: 6


Ingredients :
• 8 medium to large avocados
• 1 fresh lime juiced
• 2 bunches of cilantro chopped and stems cut off
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 1/2 tsp black pepper
• 1 c salsa (homemade is best - recipe here)

Instructions : 

• Add everything to a large mixing bowl and mash with either a fork, meat masher or pastry cutter.
• Leave a couple seeds in the guacamole if not serving immediately and directly cover the guacamole with saran wrap and push out all air and place in refrigerator if not serving immediately.


Notes :

The recipe calls for 8 medium to large avocados. Don’t buy the real small avocados that come in a mesh bag. Those are too small and you run the risk of getting a bad avocado. Go for the medium to large, and if you get real big ones you can back off to 6-7 avocados.


I recommend serving this guacamole right away but if you need to store it, be sure to leave a few of the seeds in the bowl. Cover the top of the guacamole surface with saran wrap and then cover the bowl in saran wrap and place in the refrigerator. Like pesto, air is the enemy of guacamole. Even with these measures, you don’t want to make this more than a couple hours before serving. 

When choosing an avocado look for dark skin and when you apply the slightest amount of pressure, it gives. But you don’t want it to be mushy. Definitely don’t buy any hard avocado. If you end up getting a bad avocado, try using what you can and throwing out any black spots. The guacamole is simply seasoned with kosher salt, black pepper and garlic powder. Lots of fresh cilantro and lime juice go in along with a shortcut ingredient of salsa. I highly recommend making my homemade salsa first and adding a cup of it to this recipe. 

Source: Cooklikelauren.com

Mexican Salsa - Year Round KETO* ❤️

 

This salsa is so good and and with the addition of green pepper, it makes it extra fresh. It’s vibrant and fresh, sweet with an optional kick of heat by leaving in the jalapeno seeds. The salsa recipe utilizes fresh purple onion, cilantro, garlic, green bell pepper and jalapenos. The tomatoes for this recipe are canned stewed tomatoes. You would never know they aren’t fresh. By using stewed tomatoes you can make this year round and it will always come out perfect.

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SERVINGS: 8

Ingredients :

• 2 14.5 oz cans stewed tomatoes
• 1/4 large purple onion roughly chopped
• 2 jalapenos with or without seeds, roughly chopped
• 1 small bunch of cilantro leaves, stems removed (or 1/2 of a large bunch)
• 1 large clove of garlic
• 1/2 green bell pepper roughly chopped
• 1/2 tsp sugar (optional)
• 1 tsp kosher salt

Instructions :

• Drain the tomatoes but keep the juice.
• Add roughly chopped onion, green bell pepper, jalapenos, garlic, cilantro, sugar, salt and tomato juice to a food processor.
• Pulse the food processor 7 times.
• Add the stewed tomatoes and pulse 15+ times until you get the consistency you want.
• Serve immediately or store covered in the refrigerator.

Notes :

• The easiest way to prepare this salsa is to place all the roughly chopped vegetables in a food processor. By pulsing the food processor you can quickly chop all the vegetables and control the consistency. The more you process the less chunky it becomes. I recommend adding all the raw vegetables: the green bell pepper, garlic, onion, cilantro and jalapenos along with the juice from the canned tomatoes to the food processor first and pulsing several times to break them down before adding the tomatoes. Because the tomatoes are canned they break apart in just a few pulses.
• This homemade salsa recipe can easily be doubled if you are feeding a crowd. Just be sure to warm tortilla chips in the microwave or oven before serving. The warm chips give restaurant vibes and take everything over the top. If you need a good guacamole to go with this salsa, this recipe is award winning! And it calls for salsa to be added to it. Perfect!

Source: Cooklikelauren.com

Hot Fudge Sauce KETO (Carolyn)

This luscious Keto Chocolate Sauce is smooth and creamy and full of rich, fudgy flavor. Drizzle it over your favorite keto ice cream for an amazing dessert experience! 

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Servings: 10 (2 Tablespoons)

Ingredients :

• ½ cup heavy whipping cream
• ¼ cup water
• ½ cup allulose sweetener
• 2 tablespoon butter
• 3 ounces unsweetened chocolate finely chopped
• 1 teaspoon vanilla extract
• ½ teaspoon espresso powder optional
• Pinch of salt

Instructions :

• Whisk the cream and water together in a measuring cup. Pour into a medium saucepan over medium heat. Add the sweetener and butter.

• Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.

• Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt and whisk until smooth.

• Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.

Tips :

• As mentioned above, the sweetener you use makes all the difference. Allulose keeps this keto chocolate sauce softer and it won’t recrystallize. You can use other sweeteners but the consistency won’t be quite the same.

• I prefer unsweetened chocolate for recipes like this, so I can control the sweetness and the consistency. Many sugar-free chocolate brands contain erythritol, and that will change the outcome.

• I often add espresso powder to chocolate recipes to deepen and enhance the chocolate flavor. It does not make the recipes taste like coffee or mocha in small quantities, but it does bring out the best notes of the chocolate.

• Different brands of unsweetened chocolate can affect how thick the sauce is. If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. Different brands of unsweetened chocolate can.

Notes :

• Tip: If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. 

• Storage Information: Store this sugar-free chocolate sauce in an airtight container and refrigerate for up to a week. It It will firm up and become more like soft fudge in the fridge. To use, gently warm until melty. 

 

Nutrition :

Amount Per Serving (2 tbsp)

Calories 144 Calories 

Carbohydrates 3.9g

Protein 1.9g

Hollandaise Sauce - Easy Blender KETO (Maya & Nikki)

This is the easiest way to make Hollandaise.  I absolutely love this sauce on Eggs Benedict, over asparagus, broccoli, potatoes and this recipe for Eggs Benedict Breakfast Casserole.  Oh heck, I'd eat it on just about anything!

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Servings: 8 (2 tablespoons each)

Ingredients :

• 8 tbsp Unsalted butter (1 stick; or ghee also works)
• 4 large Egg yolks (at room temperature)
• 1 tbsp FRESH Lemon juice or more if you like it tangy
• 1/2 tsp Sea salt (to taste)
• Dash of Cayenne Pepper (optional)

Instructions :

• Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)

• Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.

• Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.

• Season with sea salt and cayenne pepper to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.

Ingredient Notes :

• Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
• Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce. (See quick note below).
• Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch. But PLEASE use FRESH lemons.  It makes all the difference in the world!
• Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
• Cayenne Pepper - optional but I highly recommend.  There's something about the little kick that it provides.  You can always use black pepper too. 

Tips and Tricks : 

Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:

• How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
• If it splits after heating – Sometimes adding a splash of cold water can help.
• If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
• Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.

Quick Tip :

• There’s a quick shortcut to bring your eggs to room temperature!
• If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.

Storage :

• Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
• Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
• Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.

Nutrition :

Calories 128 | Fat 13.6g | Protein 1.5g  | Net Carbs 0.3g

Keto Avocado Lime Cilantro Ranch Dressing & Dip KETO (J. Christian)

If you like Chick-Fil-A's avocado ranch dressing, you will love this low carb and Keto friendly version! It's loaded with healthy fats and flavor from avocado, lime and fresh cilantro!

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Keto Avocado Lime Cilantro Ranch Dressing

Prep Time5minutes mins

Total Time5minutes mins

Servings: 10

 

Calories: 84 kcal

 Author: Julianne/Keto Cooking Christian

Ingredients :

• 1 Avocado (I use Haas)
• ¼ cup sour cream
• ¼ cup mayonnaise
• ¼ cup heavy cream
• 3 tablespoons fresh cilantro
• ½ teaspoon garlic salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons shallot
• ½ teaspoon Pepper

Instructions :

• Add all of the ingredients to the bowl of a food processor and blend!

• Scrape down the sides of the bowl and mix until well combined.

• Store leftovers in the fridge for 5-7 days in an airtight jar.

Nutrition :

Calories: 84kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Fiber: 1g

What Can I Eat Avocado Ranch Dressing With?

• Crudités platters with celery, broccoli, cauliflower, cherry tomatoes and peppers are great with this Avocado Lime Keto Dip. Not to mention the colors make a beautiful presentation.
• This is an excellent topping for your burrito bowl.
• Instead of a bun with your burger, drizzle some of this low carb dressing right on top of the patty for a really nice change of flavor.
• We all heard of avocado and egg toast. Why not just skip the toast and use this savory dressing over your fried eggs? It's a delicious combination of flavors.
• Dress up grilled fish with a healthy dollop of this Avocado Ranch Dressing. The lime works very well with most all fish.

Can I Substitute the Sour Cream in Keto Avocado Dressing?

Sour cream adds a nice balance with the sweetness of the mayo, but if you'd like, you can use Greek yogurt in it's place. Be sure to adjust your macros accordingly.

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Maple Syrup KETO (Carolyn)

Make your own sugar free pancake syrup with 4 simple ingredients! This Keto Maple Syrup is rich and thick, and tastes like pure heaven on your favorite breakfast foods. And it has 0g net carbs per serving!

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Servings:8 servings

Calories:31kcal

INGREDIENTS:

• ⅔ cup allulose sweetener
• ⅓ cup brown sugar replacement
• ½ cup water
• 2 tablespoon butter
• 1 ½ teaspoon maple extract
• Pinch salt (optional)

INSTRUCTIONS:

• In a heavy duty saucepan over medium heat, combine the sweeteners and water. Bring to a boil, whisking to dissolve the sweeteners. Reduce the heat to medium low and simmer 5 minutes. Watch carefully to make sure it doesn't burn.
• Add the butter and whisk to melt. Return to a simmer and cook until the mixture begins to thicken and darken in color.
• Remove from heat and whisk in the maple extract and salt, if using.
• Let cool to room temperature and transfer to a glass jar for storing.

Notes:

Storage Information: You can store this keto maple syrup in the fridge for up to a month. I recommend storing in a glass jar with a tight-fitting lid. It will firm up as it cools so make sure you re-warm it very gently, stirring frequently until smooth. Try heating up just as much as you need, rather than re-warming the whole batch. 

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Expert Tips:

It can be hard to tell when the syrup has thickened sufficiently. The best way I can describe it is that the bubbles move less rapidly as the mixture simmers. When they begin to rise and pop more lazily, take the syrup off heat.

Sweeteners: I get a lot of questions about sweetener substitutions, so let me be very clear. You cannot make this keto maple syrup just with erythritol based sweeteners. It will recrystallize and harden after cooking and it won’t be syrupy at all.

Allulose is your best option by far, but Bocha Sweet and xylitol may work as well. You may find that you need to simmer things a little longer with these other sweeteners, to make the syrup thicken up properly.

Butter: If you choose not to add butter, you can use about ¼ teaspoon xanthan gum to help thicken the syrup. Once you’ve take then syrup off heat, sprinkle it over the surface while whisking vigorously.

Reheating the syrup: The syrup does firm up as it cools, and the butter tends to float to the top. This is completely normal, and you can return it to a liquid state simply by warming it gently. It takes only a few seconds in the microwave!

I recommend stirring the butter into it as it firms up, and then re-heating only the amount you need, rather than the whole batch. I simply put a few tablespoons in a ramekin and gave it about 5 seconds in the microwave. You can also use it like a spread on hot waffles or pancakes. The warmth of the food liquefies the syrup perfectly!

Nutrition

Serving: 2 tablespoons | Calories: 31 kcal | Fat: 2.7g

Source: All Day I dream about food