New KETO RECIPES Channel:
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Have you decided to start the ketogenic diet, but aren’t sure what to do next? Are you on the keto diet, but are running out of new ideas of what to cook? These delicious keto recipes will help get you started or keep you going on your journey to getting healthy and losing weight. These are easy keto recipes that your whole family will love. From healthy lunches to savory dinners, and even tasty treats, we’ve got you covered!
Be sure to subscribe and look out for our keto-friendly recipes coming at you daily. These incredible healthy recipes help make living the keto lifestyle easier and tastier than ever before!
This weeks recipe is Keto Berry Whips! This is easy to make keto friendly dessert that will hit the spot on those hot summer days. They are delicious and very satisfying. This is one of those recipes that you just need to keep in your arsenal to help you succeed on Keto long term. We hope you enjoy it!
Feel free to share it on Pinterest, and post pictures in the Facebook Group.
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Why We Get Fat – And What to Do About It by Gary Taubes = https://amzn.to/2JC2mAa
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Some of the links in the description are affiliate links for various products and services that we use. If you purchase these services these companies provide us with a very small commission at no cost to you. This money enables us to continue to grow our channel and continue to spread the Keto message. We appreciate your support.
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1/2 cup powdered sweetener (we recommend AlluMonk!)
2 large eggs
2 teaspoon vanilla extract
1 teaspoon liquid monk fruit
Instructions:
Almond flour crust:
Preheat oven to 325°F
Melt butter then mix it into almond flour and cinnamon
In a 9 inch springform pan spread out evenly and pack it down with your hand. Bake for 10 minutes then remove and set to the side.
Cheesecake:
In a mixing bowl blend cream cheese, sour cream and sweetener with a hand mixer
In a separate bowl lightly whisk eggs, liquid sweetener and vanilla extract
On a low speed with a hand mixer blend eggs into cheesecake batter just to the point where it is evenly combined. Be sure to scrape the sides to make sure there are no lumps
Pour on top of baked crust and give a light tap on the counter 2 or 3 times for air bubbles to rise to the top. Careful some springform pans may leak.
Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out. If the entire top is golden pull it out as well.
On a oven cooling rack allow it to cool fully. After completely cool cover then place in refrigerator for a minimum of 4 hours or overnight. Remove, then finally you can serve.
Have fun and enjoy! all the taste non of the sugar!
Depending on where you live or the time of year, you may not have access to banana peppers.
Try switching up the pepper and seeing what kinds of unique flavors you can create.
Recipes like this works just as well with:
jalapenos
bell peppers
poblanos
Hungarian wax peppers.
Filling
Ground beef or mild sausage in the meat mixture for something a little different.
Overall, be sure to use a fatty meat over lean meat in this scenario, to keep your peppers moist and flavorful.
Crushed pork rinds add a texture similar to bread crumbs and can be added to lighten up the meat mixture.
Some other interesting add-ins:
cream cheese
bacon bits
chopped nuts
fresh herbs
The spice is in the seeds
The spice level of the pepper is concentrated in the seeds.
If you find a tasty pepper that is just too spicy for your liking, try removing all of the seeds.
And most importantly, please use gloves when preparing your peppers.
While the banana pepper isn’t a super hot pepper, they can pack a surprising amount of heat!
You do not want to get that heat into your eyes.
Can I freeze my stuffed banana peppers?
Absolutely, and it’s one of the reasons I love this recipe so much.
I often make huge batches and freeze in aluminum trays or plastic freezer bags.
That way, we get to enjoy them all year round, even in the winter!
Let’s get started.
This recipe is fairly easy and straight-forward.
For me, the hardest part is making sure I don’t touch my eyes when working with the peppers!
Step 1. Prepare the peppers
While wearing disposable gloves, use a knife to cut the tops and large ribs from inside the peppers.
I like to do this over a baking sheet so I don’t make a huge mess.
Any size of banana pepper will do, but I do try to get medium sized ones at similar sizes.
I try to keep them as consistent as possible so that they cook evenly and the amount of ingredients match the recipe.
Step 2. Stuff your pepper with the sausage
If the meat doesn’t all fit into the pepper, it’s totally fine if it hangs out of the side.
If you’re adding your own seasonings to the meat, add everything to a large bowl and combine before stuffing.
Step 3. Layer and cover in pan with tomato sauce
Pour half the sauce in the baking dish and layer your stuffed banana peppers.
Pour remaining sauce over the top.
Sprinkle with salt and pepper to taste.
Step 4. Wrap and bake your stuffed banana peppers
Cover your baking dish with aluminum foil and bake until peppers are fork-tender.
Step 5. Top with cheese and bake until golden brown
To make this faster, I turn the oven to 400 degrees to get it brown and bubbly.
This recipe calls for ½ cup of cheese, but I usually add more.
Crispy mozzarella cheese mixed with the tomato sauce and banana peppers is such a tasty combination.
Stuffed Banana Peppers with Hot Sausage
by Dom Geracia
Stuffed Banana Peppers with Hot Sausage are juicy and tender with the perfect kick of spice. I always make huge batch and freeze to enjoy all winter long!
4.37 from 75 votes
Prep Time 20mins
Cook Time 50mins
Total Time 1hr10mins
Course Appetizer, Main Course
Cuisine Italian
Servings 4people
Calories 420kcal
Equipment
disposable gloves
Ingredients
8banana peppers
1lbspicy Italian sausageground
½cupmozzarella cheese
½cuptomato sauce
2tablespoonwater
salt and pepperto taste
Instructions
Preheat your oven to 350 degrees F.
Start by preparing your peppers. While wearing disposable gloves, cut tops of the peppers and remove any large pieces of the Inside rib. There will be small bunches of seeds inside. If you like a lot of heat, leave them. If you prefer a more mild pepper, remove the seeds.
Divide the ground sausage into 8 separate, equal portions and stuff one portion into each pepper. It’s okay if the sausage is exposed and doesn’t completely fill the contents of the pepper.
In a baking dish, take half of the tomato sauce and spread it along the bottom of the baking dish. Add the water and mix it together with a spoon or whisk.
In a single layer, lay each pepper in the sauce in the dish.
Pour the remaining tomato sauce over the peppers.
Cover the baking dish with foil and pop it into the pre-heated oven for roughly 40 minutes.
At 40 minutes, remove the baking dish from the oven and carefully remove the foil. There will be hot steam released. If a knife easily pierces the pepper, they’re ready for the next step.
Top each pepper with mozzarella cheese.
Turn the oven to broil and put the peppers back in the oven, uncovered.
Broil until the cheese is golden brown and remove from the oven.
Let cool for at least 10 minutes before serving. Enjoy!
These coconut clusters are the ultimate keto dessert made with just 2 ingredients- coconut and chocolate! Made with NO sugar, they are easily customizable and ready in just FIVE minutes!
During the festive season, I love making homemade candy and treats for my friends and family.
Over the past few years, I’ve created a tradition with gifting those closest to me with homemade treats of the sweet variety. In the past, I’ve made all the classics, including peppermint bark, peanut brittle, and Almond Roca. To add some variety, I’m adding some clusters to the mix.
One of the more popular candies in America is coconut rough, or, as they are more commonly known as coconut clusters. This candy is a combination of chocolate, butter, coconut, and chopped nuts and is extremely popular during Christmas. While incredibly moreish and delicious, they are typically packed with sugar and excess butter.
This coconut clusters recipe is a little different. No sugar, no butter, and no oil needed, but you’d never tell. Is the ultimate quick and easy dessert that requires just TWO ingredients. All you need is melted chocolate and shredded coconut, and nothing else. The texture is light, chewy, and with a very subtle crunch. They have that delicious chocolate and coconut taste that reminds me of a Bounty bar!
What I love about this recipe is how even those who don’t follow a low carb diet can enjoy them. They don’t taste any different from traditional coconut clusters. I love bringing these and some chocolate bark to all my holiday parties and events- they barely last five minutes!
How do you make coconut clusters?
The Ingredients.
Keto chocolate chips– Skip the expensive store-bought kind and make your own sugar free chocolate chips. Alternatively, you can use any chocolate bar that contains over 70% cocoa content.
Unsweetened coconut flakes– Any unsweetened coconut flakes work, and I like to use a mix of large flakes, toasted coconut flakes, and small flakes.
Sea salt– Optional, but adds some delicious sweet and salty flavors.
The Instructions.
Start by melting your chocolate either in the microwave or stovetop. Once melted, fold through the coconut flakes until combined. Using an ice cream scoop, scoop out portions of the mixture onto a lined baking sheet. Refrigerate for an hour, or until they have firmed up. Sprinkle with salt and serve.
Flavor variations
Add nuts. Switch out half the coconut flake with equal parts flaked almonds, chopped cashews, or chopped walnuts.
Add fresh or frozen fruit. Raspberries, strawberries, or blueberries are all fantastic options.
Use flavor extracts. Add some orange, cherry, or raspberry extracts, for some added flavor.
Storing and freezing instructions
To store: Coconut clusters should always be stored in the refrigerator, covered, to ensure they don’t melt. They will keep well for up to 2 weeks.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More keto candy recipes to try
Frequently Asked Questions
Are coconut clusters healthy?
While store bought clusters use plenty of butter and sugar, these homemade ones have none of that. They use sugar free chocolate and unsweetened coconut flakes. They are full of healthy fats and fiber, and a healthier alternative.
Are coconut keto clusters vegan?
These coconut keto clusters are suitable for those following a vegan diet, as the chocolate used has no dairy in it.
Is unsweetened coconut keto friendly?
Unsweetened coconut and coconut flakes are keto friendly. They are full of healthy fats and have very few net carbs.
In a microwave-safe bowl or stovetop, add the chocolate chips. Melt them in 20-second spurts until melted.
Fold through the coconut flakes and mix well until fully incorporated.
Using an ice cream scoop, scoop out portions of the mixture and place them on a lined tray.
Refrigerate the coconut clusters for 20 minutes, or until firm.
Remove them from the refrigerator and sprinkle with sea salt and enjoy.
TO STORE: Coconut clusters should always be stored in the refrigerator, covered, to ensure they don’t melt. They will keep well for up to 2 weeks. TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Finding quick, easy, and tasty keto lunch recipes can be a little bit tricky at first, but once you realize how many options you do have access to it becomes a breeze. If you’re looking for something simple to pack with you for work or just to make at home, these recipes will be the perfect fit.
From meat and cheese plates to filling bowls, this is a list of our favorite no-fuss low-carb and keto lunch recipes. I hope you love them, too! You’ll find that many of them are salads, but they are perfect for making ahead and packing up (just make sure to keep the dressing separate). A big salad for lunch can get in your daily leafy greens and leave room for some cruciferous vegetables with dinner. It’s a perfect balance of keeping things fast and healthy!
Looking for a specific recipe from the list? Here’s a link to each of the recipes in order:
Keto Cornbread, who knew it was a thing!? Well it is and here is the recipe and our thoughts on making it. This is a great addition to your list of keto recipes. We paired our with Keto Low Carb Chili but this versatile recipe can be used by itself, as a side dish or even as part of stuffing for your holiday bird. This really is a delicious recipe and we hope that it becomes one of your favorites. Enjoy!
Feel free to share it on Pinterest, and post pictures in the Facebook Group.
LINK TO THE CORN FLAVORING: https://amzn.to/2FpEwed
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Our patreon’s get early access to our recipe videos without commercials.
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Current Patreon’s – Thank You!
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2. Dani T.
3. Daphne W.
4. Justine E.
5. Terry R.
6. Denise S.
7. Becky K.
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10. Colleen P. *New Patreon*
11. Judy H. *New Patreon”
12. Yolanda N. *New Patreon*
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All nutrition information is approximate. Please read and use your own labels for more precise information.
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The Obesity Code – Unlocking the Secrets to Weight Loss by Dr. Jason Fung = https://amzn.to/2JA4Hvv
Why We Get Fat – And What to Do About It by Gary Taubes = https://amzn.to/2JC2mAa
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Affiliate Disclosure
Some of the links in the description are affiliate links for various products and services that we use. If you purchase these services these companies provide us with a very small commission at no cost to you. This money enables us to continue to grow our channel and continue to spread the Keto message. We appreciate your support.
CjsKetoKitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon.com.
Southern Fried Cabbage with Bacon and Sausage with @Mr. Make It Happen
This Southern Fried Cabbage recipe is FIRE ???! Excellent as a side or the perfect standalone dish, this cabbage is “Leveled-Up” with andouille sausage and bacon for some incredible southern flavor? ?! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
Keto Recipes
Level of Difficulty: 1/5
Ingredients:
1 ea. Head of Cabbage about 2 lbs., chopped
1 package Thick-Cut Bacon cut into half inch strips
1 lb. Smoked Andouille Sausage cut into half inch rounds
1 ea. Red Bell Pepper medium, chopped roughly
1 ea. Green Bell Pepper medium, chopped roughly
1 tbsp. Kosher salt and Fresh Ground Pepper (to taste)
2 tbsp. Creole Seasoning (I used Sweet Smokie Joe’s Creole Kick)
3 ea. cloves Garlic minced/pressed
2 tbsp. Butter (optional)
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In the past few years, the ketogenic diet has become one of the most popular lifestyles of weight loss and improved health worldwide. If you’ve been looking for a way to kick off a change in your eating habits, this meal plan will lay out a foundation that you can follow along with.
The downloadable and printable keto diet meal plan features tried and true recipes that you’ll be sure to enjoy. From make-ahead meals, using leftovers, cooking low-carb treats, to incorporating intermittent fasting – this meal plan will show you the different aspects of keto from all angles.
Read more about keto and download the full meal plan here: https://www.ruled.me/keto-diet-meal-plan/
————————————————————————
See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
https://www.ruled.me/
Keto for Beginners: https://www.drberg.com/the-healthy-keto-diet-for-beginners
Intermittent Fasting Basics: https://www.drberg.com/how-to-do-intermittent-fasting
Timestamps
0:00 How to start keto correctly
0:12 Keto basics
3:56 How much protein on keto?
5:50 How much fat on keto?
8:11 Adding intermittent fasting
12:14 Need keto consulting?
In this video, we’re going to talk about how to start keto correctly.
First, let’s talk about what keto is. The ketogenic diet puts you into a state called ketosis. Ketosis is when your body switches from using sugar as fuel to using ketones as fuel. To do this, you have to lower your intake of carbs and sugars. This includes grains, starches, sugary drinks, bread, pasta, candy, and fruits (except some berries).
You also want to limit how often you eat. Every time you eat, you trigger insulin. Insulin stops fat burning and triggers fat storage. Our goal is to lower your insulin levels. The best way to stop triggering insulin spikes is to eat less frequently. This doesn’t mean you have to eat less food (or lower your calories)—it just means no snacking in between meals and only consuming food 1-2 times a day.
On the healthy keto diet, there is one exception to the no-carb rule. You can have as many low-carb vegetables as you want—just avoid starchy vegetables like potatoes, sweet potatoes, and corn. You want to have 7-10 cups of vegetables every day.
After lowering your carbohydrates, you want to consume a moderate amount of protein. 3-8 oz of protein per meal. You should always consume meats with fat on them. Never go for lean or low-fat options. You can consume meat, fish, chicken, seafood, eggs (with the yolk), cheese, and nuts.
Once you’ve dialed in your protein, you want to focus on consuming healthy fats. Fats will help you stay full and satisfied. Healthy fats include avocado, butter, olive oil, coconut oil, and animal fats. Avoid soy oil, corn oil, and canola oil.
Once you’ve got the hang of keto, you should add in intermittent fasting. Intermittent fasting is simply cutting back on your meals and allowing your body more time to recover from insulin. Here are three tips for intermittent fasting:
1. Only eat when you’re hungry
2. Skip breakfast
3. Stop snacking
Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. Call 1-540-299-1556 with your questions about Keto, Intermittent Fasting or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 am to 10 pm EST. Saturday & Sunday from 9 am to 6 pm EST. USA Only.
Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss
Thanks for watching. I hope this helped give you the tools you need to start healthy keto the right way. I’ll see you in the next video.
