• Recipes

    Easy ways to swap out breads and sugars-it's not a diet, it's a lifestyle

    Gluten free · Serves 4 · What makes this recipe so genius? The [cheese] tortilla! To make sure you don't have any issues removing the "tortilla" from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate it from the parchment paper. If you've got an offset spatula, now is it's time to shine! Get the recipe at Delish.com. #delish #keto #recipe #keto #cheese #quesadillas #lowcarb #healthy #chicken #meals

     

    Serving: 1slice | Calories: 166 | Carbohydrates: 1g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 86mg | Sodium: 294mg | Potassium: 158mg | Fiber: 0g | Sugar: 0g | Vitamin A: 465IU | Calcium: 189mg | Iron: 0.5mg

    8 ounces cream cheese

    2 cups mozzarella cheese grated (about 210 grams)

    3 large eggs

    1/4 cup parmesan cheese grated (about 27 grams)

    1 cup crushed pork rinds about 46 grams

    1 tablespoon baking powder

    Instructions

    • Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
    • Place cream cheese and mozzarella cheese in large microwaveable bowl.
    • Melt cheeses. The cheese should be fully melted.
    • Add egg, parmesan, pork rinds, and baking powder. Stir until all ingredients have been incorporated.
    • Spread mixture onto parchment paper lined pan. Bake at 375°F for 15-20 or until lightly brown on top.
    • Allow pan to cool on rack for 15 minutes, then remove bread from pan and cool directly on rack.
    • Slice into 12 equal sized pieces. Can be eaten plain or used to make sandwiches.

    Easy Keto Low-Carb Instant Pot Panera Broccoli Cheddar Cheese Soup is the best, quick pressure cooker recipe that includes stovetop directions, too. This copycat recipe is healthy, cheesy, and gluten-free, best of all, it’s keto-friendly. This meal-prep dish is loaded with cream, fresh or frozen broccoli and includes the macros and information about carbs found in broccoli.

    Ingredients
    • 2 tablespoons butter, divided
    • 1 cup chopped onion
    • 2-3 garlic cloves, chopped
    • 2 cups stock (chicken or vegetable) Note this is stock, not broth
    • salt and pepper to taste
    • 4 cups chopped fresh broccoli florets (with stems) You can use frozen if you wish, the pot may take a little longer to come to pressure.
    • 1/2 teaspoon xanthan gum be sure to grab gluten-free to stay keto-friendly
    • 2 cups heavy cream
    • 2 cups sharp shredded cheddar cheese I purchase block cheese and grate it. It melts much better than pre-shredded cheese.
    • Stovetop
      • Add 1 tablespoon of butter, chopped onions, and garlic to a large pot or Dutch oven on medium-high heat. Cook for 2-3 minutes until the onions are translucent and fragrant.
      • Reduce the heat to medium and add the broth, broccoli, salt, and pepper to taste to the pot. Cover and cook for about 5 minutes or until the broccoli is tender.
      • While the soup cooks, melt 1 tablespoon of butter in a small bowl. Add 1/2 teaspoon of xanthan gum to the butter and stir.
      • When the broccoli is tender, add the heavy whipping cream and shredded cheddar to the pot.
      • Scoop out a couple of tablespoons of the soup and add it to the bowl with the melted butter and xanthan gum. Stir and add the mixture back to the pot. This will thicken up the soup.
      • Remove the pot from the heat. Allow a few minutes for the cheese to melt and the soup to thicken.
      • Serve in bowls.

     

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