Burrito Bowl with Lime Cilantro Cauliflower Rice KETO (J. Christian)

All the great flavors of a burrito, minus the tortilla served in a bowl with fresh lime cilantro cauliflower rice and a drizzle of chipotle cream!

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Prep Time10minutes mins

Cook Time15minutes mins

Total Time25minutes mins

Servings: 6

 

Ingredients :

Taco Meat:

• 1 pound Grass-Fed Organic Ground Beef (85% lean)
• ¼ Onion, minced
• 1 Smoked Chipotle in the can, chopped
• 1 teaspoon Smoked Paprika
• 2 teaspoons Ground Cumin
• 1 teaspoon Tomato Paste
• ½ teaspoon garlic sea salt
• 2 teaspoons olive oil
• ½ cup Water

Lime Cilantro Cauliflower Rice:

• 1 small head of cauliflower cut into florets
• ⅓ cup fresh chopped cilantro
• 2 tablespoons grass-fed butter unsalted
• Juice and zest of 1 lime
• Salt and Pepper to taste

Chipotle Sauce:

• 1 Smoked Chipotle in the can, chopped
• ½ cup sour cream
• Squeeze of lime
• Pinch of Salt

Garnishes:

• 1 cup chopped tomatoes
• 1 cup shredded cheese (Mexican or Cheddar)
• 2 avocado sliced thinly

Instructions:

Taco Meat:

• Brown the ground beef in a skillet, adding a pinch of salt and pepper.  Push the meat to one side of the pan, add the olive oil and the onion.   Add a pinch of salt and sauté the onion until translucent.
• Add the smoked paprika, cumin, and chipotle to the meat and onions and toast the spices for about 1-2 minutes.  Stir in the tomato paste and water.  Mix well and simmer for 10 minutes.

Lime Cilantro Cauliflower Rice:

• Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.
• Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.
• Melt the butter in a large skillet on medium heat and add in the riced cauliflower.  Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
• Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest.

Chipotle Sauce:

• Add all the ingredients into the bowl of a mini chopper and pulse until well blended.

To Assemble:

• Add some of the cauliflower rice to a bowl.  Add some of the taco meat, chopped tomatoes, shredded cheddar and avocado in sections (or rows), leaving some of the lime cilantro cauliflower rice exposed.  Drizzle the chipotle sauce over the top and serve with a wedge of lime and garnish of cilantro.

Nutrition:

Calories: 449kcal | Carbohydrates: 12g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Fiber: 6g | Sugar: 4g

Author: Julianne/Keto Cooking Christian

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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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No-Churn Pumpkin Ice Cream KETO (J. Christian)

This No-Churn Pumpkin Ice Cream is smooth, creamy and perfectly captures the flavors of fall in every bite.

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No-Churn Pumpkin Ice Cream

Prep Time10minutes mins

Total Time10minutes mins

Servings:  6

 Author: Julianne/Keto Cooking Christian

Ingredients :

• 1 ½ cups heavy cream
• 1 cup pumpkin puree
• 8 ounces mascarpone cheese
• ⅔ cup allulose
• ¼ cup brown monk fruit/allulose (I use this one)
• 1 teaspoon sugar-free maple syrup
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Add the pumpkin puree, mascarpone cheese and heavy cream in the bowl of your food processor.

• Pulse until combined, then scrape down the sides.

• Add in both sweeteners, maple syrup, pumpkin pie spice, vanilla and salt.

• Continue mixing until well combined, then transfer to a freezer safe container.

• Spread evenly, cover and allow to set up in the freezer before serving.

Notes :

• While you can use another Keto friendly sweetener, allulose is really the best for ice cream, as it prevents the ice cream from freezing rock hard.  If you cannot find allulose, I recommend monk fruit, but try to stay clear of erythritol, as it will freeze hard.

Nutrition :
Calories: 383kcal | Carbohydrates: 5g | Protein: 5g | Fat: 40g | Saturated Fat: 27g | Fiber: 1g | Sugar: 3g

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Slow Cooker Cabbage Roll Soup KETO (J. Christian)

 

This Slow Cooker Cabbage Roll Soup is the ultimate comfort food, combining tender cabbage and hearty ground beef, simmered to perfection in a rich and flavorful broth.

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Prep Time10minutes mins

Cook Time3hours hrs 40minutes mins

Total Time3hours hrs 50minutes mins

Course: Soup

Cuisine: American

 

Servings: 8

Calories: 301kcal

 Author: Julianne/Keto Cooking Christian

Ingredients :

• 2 pounds ground beef I use 85%
• 1 small head cabbage chopped
• 10 ounce bag frozen cauliflower rice
• ½ yellow onion diced
• 28 ounces diced tomatoes lowest carb
• 6 cups chicken broth
• 1 medium carrot chopped
• 4 cloves garlic minced
• 3 tablespoons tomato paste
• 1 tablespoon dried parsley
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions:

• Heat a large skillet to medium and add in the ground beef and half the salt.
• Cook until the ground beef has been browned, then pour into the insert in your slow cooker.
• Add the onions and garlic. Sprinkle the smoked paprika, dried thyme, parsley, pepper and remaining salt.
• Next, add in the diced tomatoes, tomato paste and carrots. Add in the cabbage, bay leaf and chicken broth.
• Mix until well combined and cook on high for 3 ½ hours (6-½ hours on low), adding in the frozen cauliflower during the last ½ hour.
• Remove and discard the bay leaf, add in some (optional) fresh parsley and serve.

Notes :

• While you can certainly omit the carrots if you're wanting to be super strict. Since the carb impact is so minimal, I recommend leaving them in because they add nice flavor and texture.

• If you don't have chicken broth on hand, you can use beef broth instead.

• If you want to give the onions and garlic more flavor, you can sauté them before adding them into the slow cooker.

Nutrition :

Calories: 301kcal | Carbohydrates: 12g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Fiber: 5g | Sugar: 7g