On our keto-based diet, we miss the classic sugar cookie—which is why we now present our Keto sugar cookie recipe. Soft, buttery and delicious, this is a classic cookie that doesn’t have to be reserved for the holiday season. We make this one all year round!

Sugar cookies themselves have a really simple flavor, which is reflected in the recipe. We like to use almond and coconut flour to create the bulk of the dough, as this provides the right texture and keeps the cookies low-carb. 

Another keto ingredient in this cookie is allulose. Allulose is a natural sugar found in figs and raisins, and it’s a fantastic low-carb alternative to sugar. If you chose to ice your cookies, then we encourage you to also use powdered allulose. Using it in powdered form prevents your icing from becoming grainy and lumpy, which nobody wants to bite into. 

The secret ingredient in this recipe is cream cheese. Using cream cheese in place of an egg makes a world of difference. The cream cheese prevents the cookies from puffing out and spreading while they bake. Furthermore, the cream cheese actually softens the cookies and ensures that they don’t dry out.

We love to decorate our cookies, especially for a special occasion. A simple allulose-based icing will allow you to let your imagination run wild and decorate your cookies in all sorts of creative ways.

Yields 16 servings of Keto Sugar Cookies

The Preparation

Cookies:

• 1 3/4 cup almond flour
• 1/4 cup coconut flour
• 10 tablespoon allulose
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened + cut into pieces
• 2 tablespoons cream cheese, softened
• 2 tablespoons vanilla extract
• 1/4 teaspoon almond extract

Icing:

• 1/2 cup allulose
• 1 1/2 tablespoon heavy cream
• 1 tablespoon unsweetened almond milk

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.

3. Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.

4. Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.

5. Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.

6. Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.

7.Place parchment paper onto a cookie sheet and preheat oven to 325F.

Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet

8. To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!

This makes a total of 16 servings of Keto Sugar Cookies. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Print

Keto Sugar Cookies

Yield: 16 servings

Calories per serving: 225

Fat per serving: 19.7

The Preparation

• Cookies:
• 1 3/4 cup almond flour
• 1/4 cup coconut flour
• 10 tablespoon allulose
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened + cut into pieces
• 2 tablespoons cream cheese, softened
• 2 tablespoons vanilla extract
• 1/4 teaspoon almond extract
• Icing:
• 1/2 cup allulose
• 1 1/2 tablespoon heavy cream
• 1 tablespoon unsweetened almond milk

The Execution

1. Measure out and prepare all of the ingredients.
2. In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.
3. Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.
4. Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.
5. Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.
6. Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.
7. Place parchment paper onto a cookie sheet and preheat oven to 325F.
8. Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet
9. To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!

Notes

This makes a total of 16 servings of Keto Sugar Cookies. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

3.1

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The foundation of this recipe is a blended mix of various nuts, seeds, and flaxseed meal, which will keep your bars from crumbling into pieces while still remaining perfectly crunchy. Not fond of flaxseed? You can swap out with equal parts chia seeds for a similar result.

Nuts are an excellent source of protein, healthy fats, fiber, vitamins, and minerals—the full package! You can use pretty much any combination of nuts in this recipe that suits your fancy, just make sure to keep to the same nut ratio and use a firm nut as a base.

Once you’ve got your blended mixture, all that’s left is to bake your bars. Here’s essential tip number two: for maximum crunchiness, make sure to score the granola (slice lightly, not all the way through) before putting it in the oven, then cut the pieces entirely and separate halfway through the bake. Leave them to cool once you pull them from the oven and you’ll have beautifully golden crisp bars!

We mustn’t forget the garnish. Sprinkle with whole seeds, and if you’re feeling especially lavish, why not drizzle your granola bars in some melted dark chocolate? Treat yourself!

Yields 4 servings of Keto Vegan Granola Bars

The Preparation

• 1 cup roasted almonds
• 1/4 cup pumpkin seeds
• 1/4 cup flaxseed meal
• 1/4 cup roasted pecans
• 1/2 cup erythritol
• 1 tablespoon vanilla extract
• 2 tablespoon unsweetened almond milk
• 1/4 teaspoon xanthan gum

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 400F.

2. Line a baking sheet with parchment paper.

3. In a saucepan over medium heat, add the sweetener and vanilla extract. Stir twice and let it sit for about 5 minutes.

4. In a food processor, add the roasted almonds, pumpkin seeds, flaxseed, roasted pecans, and xanthan gum.

5. Pulse until the nuts are chopped pretty fine.

6. Add almond milk to the sweetener and remove from heat.

7. Combine the finely chopped nut mixture and the liquid sweetener.

8. With a spatula, spread the nut mixture onto the baking sheet. Press down firmly to form into the pan.

9. Score the bars evenly with a sharp knife. Bake in the oven for about 10 minutes.

10. Let cool completely before cutting the bars at the score marks. Serve and enjoy!

This makes a total of 4 servings of Keto Vegan Granola Bars. Each serving comes out to be 320 calories, 26.5g fat, 5.8g net carbs, and 9.8g protein.

Print

Keto Vegan Granola Bars

30 minutes

Yield: 4 servings

Calories per serving: 320

Fat per serving: 26.5g

The Preparation

• 1 cup roasted almonds
• 1/4 cup pumpkin seeds
• 1/4 cup flaxseed meal
• 1/4 cup roasted pecans
• 1/2 cup erythritol
• 1 tablespoon vanilla extract
• 2 tablespoon unsweetened almond milk
• 1/4 teaspoon xanthan gum

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 400F.
2. Line a baking sheet with parchment paper.
3. In a saucepan over medium heat, add the sweetener and vanilla extract. Stir twice and let it sit for about 5 minutes.
4. In a food processor, add the roasted almonds, pumpkin seeds, flaxseed, roasted pecans, and xanthan gum.
5. Pulse until the nuts are chopped pretty fine.
6. Add almond milk to the sweetener and remove from heat.
7. Combine the finely chopped nut mixture and the liquid sweetener.
8. With a spatula, spread the nut mixture onto the baking sheet. Press down firmly to form into the pan.
9. Score the bars evenly with a sharp knife. Bake in the oven for about 10 minutes.
10. Let cool completely before cutting the bars at the score marks. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Vegan Granola Bars. Each serving comes out to be 320 calories, 26.5g fat, 5.8g net carbs, and 9.8g protein.

3.1

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Making these rollups is easy. All you need to do is make the filling containing cream cheese, red onion, capers, fresh chives, and lemon zest and mix it together. Once the mix is ready, layout thin strips of salmon (lox) onto your bench, place a spoonful of mixture onto each piece of salmon, and then roll them up. For extra zest, sprinkle on some fresh lemon juice before serving.

These salmon rollups are not only tasty but they’re also packed full of goodness. The salmon provides you with healthy omega-3 fatty acids, and the cream cheese gives you protein and important amino acids. 

While we think this recipe is great as it is, if you want to make it more of a meal than a snack, you can easily add some scrambled egg or spinach to the rollups. Either way, they’ll taste great and are sure to become one of your new go-to keto-friendly recipes.

Yields 1 serving of Keto Salmon Rollups

The Preparation

• 4 ounce smoked salmon
• 3 ounce cream cheese, softened
• 1 tablespoon fresh chives
• 1 teaspoon capers
• 2 teaspoon red onion, finely chopped
• 1/2 teaspoon lemon zest

The Execution

1. Measure out and prepare all of the ingredients.

2. Put the cream cheese into a bowl and stir with a fork to be sure it is smooth.

3. Chop the fresh chives and capers. Mix in the chopped chives, capers, and sliced red onion together with the cream cheese. Stir to combine well.

4. Dollop some of the cream cheese onto the salmon pieces and smooth out. Carefully, roll the salmon.

5. Serve and enjoy!

This makes a total of 1 serving of Keto Salmon Rollups. Each serving comes out to be 429 calories, 34g fat, 4.2g net carbs, and 26.2g protein.

Print

Keto Salmon Rollups

10 minutes

Yield: 1 serving

Calories per serving: 429

Fat per serving: 34g

The Preparation

• 4 ounce smoked salmon
• 3 ounce cream cheese, softened
• 1 tablespoon fresh chives
• 1 teaspoon capers
• 2 teaspoon red onion, finely chopped
• 1/2 teaspoon lemon zest

The Execution

1. Measure out and prepare all of the ingredients.
2. Put the cream cheese into a bowl and stir with a fork to be sure it is smooth.
3. Chop the fresh chives and capers. Mix in the chopped chives, capers, and sliced red onion together with the cream cheese. Stir to combine well.
4. Dollop some of the cream cheese onto the salmon pieces and smooth out. Carefully, roll the salmon.
5. Serve and enjoy!

Notes

This makes a total of 1 serving of Keto Salmon Rollups. Each serving comes out to be 429 calories, 34g fat, 4.2g net carbs, and 26.2g protein.

3.1

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This dish is full of goodness. The pecans are full of protein and important vitamins and minerals like calcium, potassium, and magnesium. They are also a great source of healthy fats and fiber, which will help you stay full in between meals. The other star ingredient of this dish is cottage cheese, which is protein-rich and is also a good source of calcium. Combined, these two superfoods are a great combo to eat in the morning and will set you up for the day ahead.

To give this dish some sweetness without the need for refined sugar, add some low-carb maple syrup. You can also add a pinch of lemon zest if you want to add some citrus to the dish. 

Making this dish is easy. All you need to do is add all of the ingredients to a bowl, and you’re good to go. Next time you want to try something new for breakfast, give this maple pecan cottage cheese bowl a try.

Yields 1 serving of Maple Pecan Cottage Cheese Bowl

The Preparation

• 1/3 cup cottage cheese
• 1 tablespoon low carb maple syrup
• 1/4 teaspoon ground cinnamon
• 30 gram pecans, chopped
• 1 teaspoon lemon zest

The Execution

1. Measure out and prepare all of the ingredients.

2. Mix the maple syrup, cinnamon, pecans, and lemon zest in the bowl with the cottage cheese. Serve and enjoy!

This makes a total of 1 serving of Maple Pecan Cottage Cheese Bowl. Each serving comes out to be 280 calories, 24.7g fat, 7.4g net carbs, and 10.8g protein.

Print

Maple Pecan Cottage Cheese Bowl

5 minutes

Yield: 1 serving

Calories per serving: 280

Fat per serving: 24.7g

The Preparation

• 1/3 cup cottage cheese
• 1 tablespoon low carb maple syrup
• 1/4 teaspoon ground cinnamon
• 30 gram pecans, chopped
• 1 teaspoon lemon zest

The Execution

1. Measure out and prepare all of the ingredients.
2. Mix the maple syrup, cinnamon, pecans, and lemon zest in the bowl with the cottage cheese. Serve and enjoy!

Notes

This makes a total of 1 serving of Maple Pecan Cottage Cheese Bowl. Each serving comes out to be 280 calories, 24.7g fat, 7.4g net carbs, and 10.8g protein.

3.1

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Our sausage ball recipe simply involves throwing all of the ingredients into a bowl and then mixing it all together. You then make little balls and place them onto an oven tray. We recommend using high-quality Italian sausage that doesn’t have many unnecessary additives as this will make sure the recipe stays keto-friendly. For extra flavor, add a cup of tasty cheddar cheese, which melts into the center of the sausage balls when cooked. If you don’t have cheddar, you can always add another type of cheese that you have in your refrigerator.

These delicious balls are great for parties to hand around to guests, especially as they can be made in advance and then cooked when guests arrive. You can even serve them with a dipping sauce such as a keto-friendly tomato sauce or ranch. 

To see what all the fuss is about, give this keto sausage balls recipe a try. Your friends and family will love them!

Yields 4 servings of Keto Sausage Balls

The Preparation

• 16 ounce mild Italian sausage
• 1 cup almond flour
• 1 cup cheddar cheese, shredded
• 1/4 cup heavy cream
• 3 medium green onion, thinly sliced

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.

2. In a bowl, mash up the Italian sausage. Add in the shredded cheddar cheese, almond flour, heavy cream, and sliced green onion. Stir to combine well.

3. Using clean hands, form balls and place them on a parchment paper lined baking sheet.

4. Bake in the oven for about 35 minutes or until internal temperature reaches 165F.

5. Serve and enjoy!

This makes a total of 4 servings of Keto Sausage Balls. Each serving comes out to be 689 calories, 59.5g fat, 5.7g net carbs, and 29.7g protein.

Print

Keto Sausage Balls

45 minutes

Yield: 4 servings

Calories per serving: 689

Fat per serving: 59.5g

The Preparation

• 16 ounce mild Italian sausage
• 1 cup almond flour
• 1 cup cheddar cheese, shredded
• 1/4 cup heavy cream
• 3 medium green onion, thinly sliced

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F.
2. In a bowl, mash up the Italian sausage. Add in the shredded cheddar cheese, almond flour, heavy cream, and sliced green onion. Stir to combine well.
3. Using clean hands, form balls and place them on a parchment paper lined baking sheet.
4. Bake in the oven for about 35 minutes or until internal temperature reaches 165F.
5. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Sausage Balls. Each serving comes out to be 689 calories, 59.5g fat, 5.7g net carbs, and 29.7g protein.

3.1

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I love pork rinds as they are a 0g carb snack. I incorporate these a ton in my keto recipes, so when I thought what I was going to pair with these nachos, I immediately thought pork rinds! These go well with the ground beef, onion, avocado, and jalapeno peppers!

Yields 4 servings of Keto Pork Rind Nachos

The Preparation

• 8 ounce pork rinds
• 8 ounce ground beef
• 1/2 cup cherry tomatoes
• 1 medium avocado, diced
• 1 medium jalapeno pepper, sliced
• 1 1/2 cup shredded Mexican blend cheese
• 1/4 medium red onion
• 1 tablespoon fresh cilantro, minced
• 1/4 cup sour cream, for garnish

The Execution

1. Measure out and prepare all the ingredients.

2. In a skillet over medium heat, add the ground beef. Cook for about 8 minutes or until the meat is no longer pink.

3. Turn the broiler on in your oven. In the same pan with the cooked ground beef, add the pork rinds, cherry tomatoes, avocado, jalapeno pepper, red onion, and Mexican-style cheese.

4. Place in the oven for 5-10 minutes or until the cheese has melted. Serve with minced cilantro and sour cream. Enjoy!

This makes a total of 4 servings of Keto Pork Rind Nachos. Each serving comes out to be 729 calories, 53.6g fat, 3.4g net carbs, and 52.1g protein.

Print

Pork Rind Nachos

30 minutes

Yield: 4 servings

Calories per serving: 729

Fat per serving: 53.6g

The Preparation

• 8 ounce pork rinds
• 8 ounce ground beef
• 1/2 cup cherry tomatoes
• 1 medium avocado, diced
• 1 medium jalapeno pepper, sliced
• 1 1/2 cup shredded Mexican blend cheese
• 1/4 medium red onion
• 1 tablespoon fresh cilantro, minced
• 1/4 cup sour cream, for garnish

The Execution

1. Measure out and prepare all the ingredients.
2. In a skillet over medium heat, add the ground beef. Cook for about 8 minutes or until the meat is no longer pink.
3. Turn the broiler on in your oven. In the same pan with the cooked ground beef, add the pork rinds, cherry tomatoes, avocado, jalapeno pepper, red onion, and Mexican-style cheese.
4. Place in the oven for 5-10 minutes or until the cheese has melted. Serve with minced cilantro and sour cream. Enjoy!

Notes

This makes a total of 4 servings of Keto Pork Rind Nachos. Each serving comes out to be 729 calories, 53.6g fat, 3.4g net carbs, and 52.1g protein.

3.1

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While the base of those rolled up tortillas were absolutely not keto, I knew I had to tackle this problem first. The base of this is made out of whipped eggs and cream cheese, which is baked for about 15 minutes. I then add the fixings inside and roll it up, mainly so the base doesn’t break, but it also gives me a nice warm snack to enjoy over the cold ones my mom used to make.

Yields 3 servings of Keto Cloud Bread Roll Ups

The Preparation

• 3 large egg, separated
• 2 tablespoon cream cheese
• 1 1/2 ounce cheddar cheese, sliced
• 1 1/2 ounce deli-sliced salami

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 350F.

2. In a bowl, beat the egg whites until they get really fluffy.

3. In a separate bowl, add the egg yolks and cream cheese. Mix together well.

4. Carefully add the egg yolk and cream cheese mixture into the egg whites. Fold them into each other gently.

5. Line a baking sheet with parchment paper. Spread out the mixture into an even rectangular.

6. Bake in the oven for about 15 minutes or until golden brown in color.

7. Place the cheddar cheese and the salami evenly on the egg base and roll it up immediately after coming out of the oven.

8. Cut it into even slices. Serve and enjoy!

This makes a total of 3 servings of Keto Cloud Bread Roll Ups. Each serving comes out to be 223 calories, 17.7g fat, 1.3g net carbs, and 13.7g protein.

Print

Keto Cloud Bread Roll Ups

25 minutes

Yield: 3 servings

Calories per serving: 223

Fat per serving: 17.7g

The Preparation

• 3 large egg, separated
• 2 tablespoon cream cheese
• 1 1/2 ounce cheddar cheese, sliced
• 1 1/2 ounce deli-sliced salami

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 350F.
2. In a bowl, beat the egg whites until they get really fluffy.
3. In a separate bowl, add the egg yolks and cream cheese. Mix together well.
4. Carefully add the egg yolk and cream cheese mixture into the egg whites. Fold them into each other gently.
5. Line a baking sheet with parchment paper. Spread out the mixture into an even rectangular.
6. Bake in the oven for about 15 minutes or until golden brown in color.
7. Place the cheddar cheese and the salami evenly on the egg base and roll it up immediately after coming out of the oven.
8. Cut it into even slices. Serve and enjoy!

Notes

This makes a total of 3 servings of Keto Cloud Bread Roll Ups. Each serving comes out to be 223 calories, 17.7g fat, 1.3g net carbs, and 13.7g protein.

3.1

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This recipe is VERY easy to make! Simply slice the zucchinis, roast them in the oven, top with sauce, cheese, pepperoni slices, basil, and salt and pepper. Voila, snack is served!

Yields 2 servings of Keto Mini Zucchini Pizzas

The Preparation

• 4 ounce zucchini
• 1/3 cup low-carb tomato sauce
• 1/2 cup mozzarella cheese
• 3 ounce pepperoni slices
• 2 tablespoon fresh basil, for garnish
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to broil.

2. Wash and dry the zucchini. Thinly slice the zucchini then line them on a baking sheet with parchment paper. Broil the zucchini for about 1-2 minutes on each side.

3. Add the low carb tomato sauce to the top of the zucchini, then add the mozzarella cheese and pepperoni slices. Place in the oven just until the cheese is melted.

4. Top with basil and salt and pepper. Enjoy!

This makes a total of 2 servings of Keto Mini Zucchini Pizzas. Each serving comes out to be 317 calories, 26.3g fat, 3.9g net carbs, and 15.6g protein.

Print

Keto Mini Zucchini Pizzas

20 minutes

Yield: 2 servings

Calories per serving: 317

Fat per serving: 26.3g

The Preparation

• 4 ounce zucchini
• 1/3 cup low-carb tomato sauce
• 1/2 cup mozzarella cheese
• 3 ounce pepperoni
• 2 tablespoon fresh basil
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to broil.
2. Wash and dry the zucchini. Thinly slice the zucchini then line them on a baking sheet with parchment paper. Broil the zucchini for about 1-2 minutes on each side.
3. Add the low carb tomato sauce to the top of the zucchini, then add the mozzarella cheese and pepperoni slices. Place in the oven just until the cheese is melted.
4. Top with basil and salt and pepper. Enjoy!

Notes

This makes a total of 2 servings of Keto Mini Zucchini Pizzas. Each serving comes out to be 317 calories, 26.3g fat, 3.9g net carbs, and 15.6g protein.

3.1

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These pizza cups are packed with Italian sausage, tomato sauce, mozzarella cheese, and bacon crumbles then complete with a slice of ham that holds all these ingredients together.

Yields 12 servings of Keto Meat Lover Pizza Cups

The Preparation

• 12 slice deli-sliced black forest ham
• 16 ounce ground mild Italian sausage
• 12 tablespoon low-carb tomato sauce
• 3 cup fresh mozzarella cheese
• 6 slice cooked bacon
• 2 tablespoon basil

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 375F.

2. Cook the Italian sausage in a frying pan over medium to high heat. Cook until brown on all sides.

3. Using a cupcake pan, add the ham deli slices to the cupcake inserts.

4. Add the sausage, tomato sauce, mozzarella cheese, and bacon crumbles to the ham slices.

5. Bake in the oven for about a minute or until the cheese starts to melt.

6. Take out of the pan and put on a plate. Serve immediately!

This makes a total of 12 servings of Keto Meat Lovers Pizza Cups. Each serving comes out to be 278 calories, 20.4g fat, 3.3g net carbs, and 19.8g protein.

Print

Keto Meat Lover Pizza Cups

30 minutes

Yield: 12 servings

Calories per serving: 278 calories

Fat per serving: 20.4g

The Preparation

• 12 slice deli-sliced black forest ham
• 16 ounce ground mild Italian sausage
• 12 tablespoon low-carb tomato sauce
• 3 cup fresh mozzarella cheese
• 6 slice cooked bacon
• 2 tablespoon basil

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 375F.
2. Cook the Italian sausage in a frying pan over medium to high heat. Cook until brown on all sides.
3. Using a cupcake pan, add the ham deli slices to the cupcake inserts.
4. Add the sausage, tomato sauce, mozzarella cheese, and bacon crumbles to the ham slices.
5. Bake in the oven for about a minute or until the cheese starts to melt.
6. Take out of the pan and put on a plate. Serve immediately!

Notes

This makes a total of 12 servings of Keto Meat Lovers Pizza Cups. Each serving comes out to be 278 calories, 20.4g fat, 3.3g net carbs, and 19.8g protein.

3.1

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Zucchini boats work much the same way and this one is loaded with ground beef, onion, garlic, tomatoes, and seasoning! No matter what meal you make these for, I guarantee you will love these zucchini burrito boats!

Yields 4 servings of Keto Zucchini Burrito Boats

The Preparation

• 2 medium zucchini
• 2 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon olive oil, for frying
• 1/2 medium yellow onion, diced
• 2 teaspoon fresh garlic, minced
• 12 ounce ground beef
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 cup fresh tomatoes, diced
• 1 cup shredded cheddar cheese

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 350F.

2. Slice the zucchinis lengthwise and scoop out the seeds (plus a little extra) to form a boat for the filling to go in. Set extra zucchini aside to add to the filling.

3. Put the zucchini, skin side down, in a baking dish. Drizzle with olive oil.

4. Sprinkle with salt and pepper to taste. Bake for 10 minutes or until zucchini starts to soften.

5. While the zucchini is baking, add olive oil, onion, garlic, and zucchini that was scooped out into a frying pan over medium heat.

6. Fry for about 5 minutes, or until onion and zucchini are soft.

7. Add the ground beef and saute until beef is browned and cooked through.

8. Once the beef is cooked, stir in the chili powder, cumin, paprika, and tomatoes.

9. Spoon the mixture into the zucchini boats.

10. Sprinkle with shredded cheese, then put back in the oven for 15 minutes or until cheese is melted.

11. Serve hot and enjoy!

This makes a total of 4 servings of Keto Zucchini Burrito Boats. Each serving comes out to be 458 calories, 37.9g fat, 4.9g net carbs, and 23.4g protein.

Print

Keto Zucchini Burrito Boats

45 minutes

Yield: 4 servings

Calories per serving: 458

Fat per serving: 37.9g

The Preparation

• 2 medium zucchini
• 2 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon olive oil, for frying
• 1/2 medium yellow onion, diced
• 2 teaspoon fresh garlic, minced
• 12 ounce ground beef
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 cup fresh tomatoes, diced
• 1 cup shredded cheddar cheese

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 350F.
2. Slice the zucchinis lengthwise and scoop out the seeds (plus a little extra) to form a boat for the filling to go in. Set extra zucchini aside to add to the filling.
3. Put the zucchini, skin side down, in a baking dish. Drizzle with olive oil.
4. Sprinkle with salt and pepper to taste. Bake for 10 minutes or until zucchini starts to soften.
5. While the zucchini is baking, add olive oil, onion, garlic, and zucchini that was scooped out into a frying pan over medium heat.
6. Fry for about 5 minutes, or until onion and zucchini are soft.
7. Add the ground beef and saute until beef is browned and cooked through.
8. Once the beef is cooked, stir in the chili powder, cumin, paprika, and tomatoes.
9. Spoon the mixture into the zucchini boats.
10. Sprinkle with shredded cheese, then put back in the oven for 15 minutes or until cheese is melted.
11. Serve hot and enjoy!

Notes

This makes a total of 4 servings of Keto Zucchini Burrito Boats. Each serving comes out to be 458 calories, 37.9g fat, 4.9g net carbs, and 23.4g protein.

3.1

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