FINE DINING MONSTER

  Keto quesadillas Ingredients Low carb tortillas 2 eggs 2 egg whites 170 g (180 ml) cream cheese ½ tsp salt 1½ tsp ground psyllium husk powder 1 tbsp coconut flour Filling 1 tbsp olive oil or butter, for frying 140 g (300 ml) Mexican cheese or any hard cheese of your liking 28 g (220 ml) baby spinach Instructions Tortillas Preheat the oven to 400°F (200°C). Using an electric mixer, beat eggs and egg whites together until fluffy. Add cream cheese and continue to beat until the batter is smooth. In a bowl, combine salt, psyllium husk and coconut flour. Mix well. Add the flour mixture into the batter while beating. When combined, let the batter sit for a few minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects this step — be patient… If it does not thicken enough, add some more. Place parchment paper on a baking sheet. Use a spatula to spread the ba...

  Keto pulled pork sandwich Ingredients 1 tbsp cocoa nibs or cocoa powder ½ tbsp ground black pepper ½ tbsp paprika powder ½ tbsp ground ginger ½ tsp anise seeds or fennel seeds ½ tsp cayenne pepper 2 tbsp olive oil 550 g pork shoulder 1 tsp salt Oopsie bread 4 eggs 1 pinch salt 140 g (150 ml) cream cheese 1 tsp baking powder ½ tbsp ground psyllium husk powder Grated slaw 325 g turnip 120 ml  mayonnaise 80 ml (5.5 g) finely chopped fresh parsley 1 tbsp cider vinegar salt and pepper Instructions Grind the spices and cacao nibs in a food processor or a coffee grinder. Mix ground spices with the olive oil and spread all over the surface of the pork. Salt the seasoned meat and put it in a slow cooker. Cook for five hours on low heat or four on medium heat. Remove the pork from the slow cooker and pull the meat apart using two forks. Ser...

Keto pierogis filled with bacon and mushroom Ingredients Filling 2 tbsp butter 2 garlic cloves, finely chopped 1 (30 g) shallot, finely chopped 85 g (290 ml) mushrooms 140 g bacon chopped 55 g (425 ml) fresh spinach 120 ml (40 g) shredded Parmesan cheese 140 g (150 ml) cream cheese ½ tsp salt ¼ tsp pepper Pierogi dough 120 ml (55 g) almond flour 60 ml (25 g) coconut flour ½ tsp salt 1 tsp baking powder 350 ml (170 g) mozzarella cheese, shredded 85 g butter 1 egg 1 beaten egg, for brushing the top of the pierogi Instructions Start with the filling. Sauté the shallot, garlic, and bacon in butter until the bacon is cooked. Add the mushrooms and spinach and continue cooking until the mushrooms are tender. Season with salt and pepper. Lower the heat and add cream cheese and parmesan cheese. Stir and let simmer for an...

  Herb-Roasted Olives Ingredients 2 cups mixed green and black olives (3/4 pound) 2 tablespoons extra-virgin olive oil 2 garlic cloves (minced) ¼ teaspoon dried oregano (crumbled) ¼ teaspoon fennel seeds ¼ teaspoon crushed red pepper ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 teaspoon finely grated orange zest 1 tablespoon chopped flat-leaf parsley ½ teaspoon coarsely chopped rosemary Directions Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.

  Keto pasta with blue cheese sauce Ingredients Pasta 8 eggs 280 g (290 ml) cream cheese 80 ml (50 g) ground psyllium husk powder Blue cheese sauce 200 g blue cheese 200 g (210 ml) cream cheese 55 g butter 2 pinches pepper To serve 60 ml (35 g) roasted pine nuts 45 g Parmesan cheese, freshly grated Instructions Pasta Preheat the oven to 300°F (150°C). Whisk eggs and cream cheese into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let batter rest for 2 minutes. Use a spatula to spread the batter on a baking sheet lined with parchment paper. Place another piece of parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta. Place the parchment-covered batter in the oven and bake for about 10-15 mi...

  Keto carbonara with zoodles Ingredients 240 ml heavy whipping cream 300 g bacon or pancetta, diced salt and pepper 800 g zucchini, zoodles 4 egg yolks 240 ml (80 g) shredded Parmesan cheese, save some for serving Instructions Zoodles Use a spiralizer to create zucchini noodles (zoodles). If you don’t have a spiralizer, a potato peeler can be used instead to create slightly wider zoodles. Bacon Fry the bacon in a large frying pan until crispy. When done, set aside the whole pan and allow it to cool. Sauce Pour heavy cream into a different saucepan over medium-high heat and bring to a boil. Add a pinch of salt. Reduce the heat and gently boil until the cream has reduced by approximately one quarter. Remove the saucepan from the heat and allow the cream to cool, stir occasionally to prevent skin from forming. In a separate bowl (while the cream is reducing), combine the egg yolks, cooked diced bacon, including the fat, ...

  Keto parmesan croutons Ingredients Parmesan topping 110 g butter 180 ml (60 g) shredded Parmesan cheese 300 ml (140 g) almond flour 80 ml (50 g) ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 2 tsp white wine vinegar or cider vinegar 300 ml boiling water 3 egg whites Instructions Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl. Bring the water to a boil. Add boiling water, vinegar, and egg whites to the dry ingredients while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh. Form into 8 flat pieces of dough with moist hands. Remember that you need to allow a lot of room between the pieces as they will swell up to double their size as they are baked. Bake on the lower rack of the oven for about 40 minutes. Let cool for a few minutes. Split the bread pieces lengthwise and place both halves ...

  Keto oven pancake with bacon and onion Ingredients 100 g turkey or pork bacon ½ (55 g) yellow onion 2 tbsp butter to fry in 4 eggs 240 ml heavy whipping cream 120 ml (110 g) cottage cheese 120 ml (55 g) almond flour 1 tbsp ground psyllium husk powder 1 tsp baking powder 1 tsp salt 1 tbsp chopped fresh parsley, for garnish (optional) Instructions Preheat the oven to 350°F (175°C). Slice the bacon and onion. Heat butter in a frying pan and add bacon and onion. Fry until the onion is soft and the bacon starts getting crispy. In a bowl, whisk together eggs, cottage cheese, and cream. Add almond flour, psyllium husk, baking powder, and salt. Whisk until thoroughly combined. Let it rest for a couple of minutes. Pour the pancake batter into a greased baking pan, about 8 x 8" (20 x 20 cm) and sprinkle the fried bacon and onions on top. Bake for 20-25 minutes. It's ready when it's puf...

  Pepper Jelly Meatballs Ingredients 2 lb. 85 /15 lean ground beef 2 large eggs, lightly beaten 2/3 cup dry breadcrumbs 2 tsp. Worcestershire sauce 1 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2 (13-oz.) jars red pepper jelly (such as Stonewall Kitchen) 1/2 cup bottled chili sauce (such as Heinz) 1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s) 1 tsp. Dijon mustard 1/2 tsp. cayenne pepper 1/4 cup finely chopped Peppadew peppers (from 5 peppers) 1/4 cup finely chopped fresh flat-leaf parsley Directions Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil. Lightly coat an 8-quart slow cooker with cooking spray; set aside. In a large bowl, stir together ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teas...

  Keto oven-baked Brie cheese Ingredients 260 g brie cheese or Camembert cheese 1 garlic clove, minced 1 tbsp fresh rosemary, coarsely chopped 55 g pecans or walnuts, coarsely chopped 1 tbsp olive oil salt and pepper Instructions Preheat the oven to 400°F (200°C). Place the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish. In a small bowl, mix the garlic, herb and nuts together with the olive oil. Add salt and pepper to taste. Place the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft and nuts are toasted. Serve warm or lukewarm. Tips If you're feeding a crowd, use a larger wheel of Brie. Just double or triple the topping ingredients and plan for more baking time. Serve with keto seeded crackers or thinly sliced pears or apples if you can tolerate fruit. Or enjoy on its own with a fork. Mix up the herbs! You can also use fresh parsley or thyme to get new excit...

  Keto no-bake chocolate cake Ingredients 300 ml heavy whipping cream or coconut cream 3 tbsp erythritol 200 g (350 ml) sugar-free dark chocolate, stevia sweetened 100 g butter 1 pinch sea salt 350 ml (200 g) hazelnuts, roughly chopped 180 ml (100 g) pumpkin seeds Instructions In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat. Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. Stir until the chocolate and butter are completely melted and combined. In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Chop them roughly and add almost all of it to the chocolate and mix. Save some for the topping. Spoon the chocolate mixture into a 8-inch (20 cm) springform pan, preferably covered in parchment paper. Press the parchment paper down well to cover the b...

  Rutabaga, Celery Root, and Potato Gratin Ingredients 1 pound medium rutabaga, trimmed, peeled, and cut into 1/8-inch-thick slices 1 pound medium Yukon Gold potatoes, peeled and cut into 1/8-inch-thick slices 8 ounces small celery root, trimmed, peeled, and cut into 1/8-inch-thick slices 1 3/4 cups heavy cream 6 (5-inch) thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish 1 tablespoon kosher salt 1/2 teaspoon black pepper Unsalted butter, for greasing baking dish 1 ounce Parmesan cheese, grated (about 1/4 cup), divided Directions Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover and cook over medium, turning vegetables occasionally, until cream just begins to bubble around edges of pan. Continue cooking, turning vegetables occasionally, until vegetables are tender on the outside but still crunchy in the center, 12 to 15 minutes, reduc...

  Gluten-Free Parker House Rolls Ingredients 160 grams (1 cup plus 2 tablespoons) cornstarch 90 grams (1/2 cup) potato starch 80 grams (1/2 cup) rice flour, plus more for dusting 70 grams (1/2 cup) millet flour 53 grams (1/2 cup) golden flaxseed meal 27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals 18 grams (2 tablespoons) psyllium husk powder 10 grams (2 teaspoons) baking powder 7 grams (1 1/4 teaspoons) salt 3 grams (1 teaspoon) xanthan gum 30 grams (2 tablespoons) granulated sugar One 8.75-gram package active dry yeast, such as Hodgson Mill 500 milligrams vitamin C powder (1/8 teaspoon) 1 1/2 cups lukewarm water 2 large eggs, at room temperature 2 tablespoons unsalted butter, melted, plus more for brushing Kosher salt for sprinkling Directions In the bowl of a standing electric mixer fitted with the whisk, mix the cornstarch with the potato starch, the 80 grams of rice flour, the millet flour, flaxseed meal, ric...

  Creamed Spinach-Stuffed Squash Ingredients Two 1 1/2-pound acorn squash, halved lengthwise and seeded 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper, plus more to taste 2 10-ounce bags fresh baby spinach (about 16 cups) 2 1/2 cups heavy cream  1/4 cup crème fraiche 3/4 cup freshly grated Parmesan (about 2 1/2 ounces) Directions Preheat oven to 425°F. Cut a thin sliver off the back side of each squash half to help it sit flat. Place squash, cavity sides up, on an aluminum foil–lined baking sheet. Drizzle evenly with oil; sprinkle with salt and pepper. Roast in preheated oven until just tender, about 40 minutes. Remove from oven; increase oven temperature to 475°F. Meanwhile, heat a medium saucepan over medium-high. Add spinach, 1 handful at a time; cook, stirring often, until wilted, 2 to 3 minute...

  Keto naan bread with melted garlic butter Ingredients Keto naan 180 ml (75 g) coconut flour 2 tbsp ground psyllium husk powder ½ tsp onion powder (optional) ½ tsp baking powder 1 tsp salt 80 ml melted coconut oil 475 ml boiling water coconut oil, for frying (optional) sea salt Garlic butter 110 g butter 2 garlic cloves, minced Instructions Mix all dry ingredients for the keto naan in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly. Allow the dough to rise for five minutes. The dough will turn firm fairly quickly but will stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny, then add more psyllium husk until the dough feels right. If it's too firm, add some of the remaining boiling water. The amount needed may vary depending on what brand of husk or coconut flour you use. Divide the dough into 6 or 8 pieces ...

  Keto mushroom and cheese frittata Ingredients Vinaigrette 60 ml light olive oil 1 tbsp white wine vinegar ½ tsp salt ¼ tsp ground black pepper Frittata 450 g (1.5 liters) mushrooms, sliced 55 g butter 90 g (210 ml) scallions 1 tbsp fresh parsley 1 tsp salt ½ tsp ground black pepper 10 eggs 475 ml (230 g) shredded cheddar cheese 120 ml  mayonnaise 1 tbsp butter for greasing 110 g (475 ml) leafy greens Instructions Preheat the oven to 350°F (175°C), grease a baking dish 8 x 8" (20 x 20 cm). Whisk together the vinaigrette ingredients, and set aside. Melt the butter in a medium-sized pan, over medium-high heat. Sauté the mushrooms for about 15 minutes, or until golden. Reduce heat to medium-low and add the scallions, salt, pepper, and parsley, stirring for a few minutes. In a medium-sized bowl, whisk together the eggs, mayonnaise, and cheese. Sa...

  Keto mini quiche with ham Ingredients 400 g prosciutto, sliced or ham, cured 8 large eggs 200 g (200 ml) mascarpone cheese or cream cheese, room temperature 3 tbsp finely chopped, fresh chives Instructions Preheat oven to 350°F (180°C). Set aside small, oven-proof ramekins (see tips). Place three slices of prosciutto in each ramekin, covering the sides and bottom. In a medium-sized bowl, whisk together the eggs, mascarpone cheese, chives, salt, and pepper. The mixture doesn't have to be completely smooth. Pour the egg mixture into the ramekins, and bake on the middle rack, for 15 minutes or until the egg mixture has set in the middle. Serve slightly warm.  

  Keto meat pie Ingredients Meat filling ½ (55 g) yellow onion, finely chopped 1 garlic clove, finely chopped 2 tbsp butter or olive oil 650 g ground beef or ground turkey 2 tbsp dried oregano or dried basil ½ tsp salt ¼ tsp ground black pepper 3 tbsp tomato paste 120 ml water Pie crust 180 ml (85 g)  almond flour 60 ml (35 g) sesame seeds 60 ml (25 g) coconut flour 1 tbsp ground psyllium husk powder 1 tsp baking powder 1 pinch salt 4 tbsp olive oil 1 large egg 60 ml water Topping 240 ml (210 g) cottage cheese 240 ml (110 g) cheddar cheese, shredded Instructions Meat filling Preheat the oven to 350°F (175°C). Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use...

  Keto lasagna Ingredients Lasagna sheets 8 eggs, beaten 280 g (290 ml) cream cheese 1 tsp salt 80 ml (50 g) ground psyllium husk powder Meat sauce 3 tbsp olive oil ½ (55 g) yellow onion, finely chopped 1 garlic clove, finely chopped 650 g ground beef or ground turkey 2 tbsp tomato paste ½ tbsp dried basil 1 tsp salt ¼ tsp ground black pepper 120 ml water Cheese topping 350 ml sour cream 240 ml (110 g) shredded mozzarella cheese 120 ml (40 g) shredded Parmesan cheese ½ tsp salt ¼ tsp ground black pepper 120 ml (8 g) fresh parsley, finely chopped Instructions Lasagna sheets Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the ingredients, until a smooth batter. Gradually whisk in the psyllium husk, and then set aside for a few minutes. Add the...

  Keto Italian meatloaf with baked tomatoes and pesto mayo Ingredients Meatloaf and tomatoes 650 g ground beef, or ground turkey 1 large egg 1½ tsp salt 1½ tbsp unsalted Italian seasoning 4 (450 g) small tomatoes (about 4 oz/ 120 g each), cut in half 1 tbsp olive oil Pesto mayonnaise 180 ml mayonnaise 1½ tbsp green pesto Serving suggestion 55 g (230 ml) leafy greens 1 tbsp olive oil (optional) Instructions Meatloaf and tomatoes Preheat oven to 350°F (180°C). Cover a baking sheet with parchment paper. In a large bowl, mix together the ground beef, egg, and seasonings. Shape the meat mixture into a loaf, about 9 x 5" (23 x 12 cm), and place in the middle of the parchment paper. Drizzle with olive oil and sprinkle with some extra Italian seasoning. Bake in the oven for 20 minutes. Season the tomatoes with salt and pepper, and place them around the meatloaf, cut side up. Bake for an...