easy keto recipe

Add some oomph and creamy, rich flavor to your Trifecta salmon with this simple salmon cakes recipe. Then top it all off with a zesty and vibrant chimichurri sauce!

Low Carb Keto Baked Salmon Patties

Trifecta salmon

1.5 Tbsp. Flax seeds, ground

Tsp. avocado oil

onion, small diced, sauteed

fresh parsley, chopped

Tsp. garlic

whole liquid eggs

Salt and pepper

Tbsp. Chimichurri sauce

Spray oil

Preheat your oven to 375 degrees Fahrenheit. Dice onion, and saute it in a saute pan by spraying with spray oil. Cook until translucent, season with salt and cool in the fridge.

Break salmon apart with hands. Transfer to food processor and pulse until a paste-like consistency is formed.

Add the whole liquid eggs, granulated garlic, avocado oil, ground flaxseed, and chopped parsley into the food processor. Season with a pinch of black pepper and salt. Pulse a few more times to combine. Transfer to a bowl scraping all sides with a spatula.

Form salmon patties into 4.2 oz patties. Transfer to a parchment-lined baking sheet pan. Bake for 15 min. Broil for 5 to make a golden crust.

Make the chimichurri sauce as explained on the recipe.

Divide the mixture into 6 even-sized balls with your hands and place on a baking sheet lined with parchment paper. Use your fingers to flatten each ball into a patty shape. 

Bake for 25 minutes, followed by 5 minutes under the broiler to give them a nice golden crust.

This Salmon with Jalapeno Lime Butter is the perfect quick and easy low carb dinner. At less than one net carb per serving this recipe fits perfectly within a keto diet!

Salmon with Jalapeño Lime Butter (keto + low carb)

salted butter, softened

jalapeño,

lime zest

salmon

garlic powder

cumin

salt

pepper

paprika

Combine the softened butter, seeded and diced jalapeño...

Combine the softened butter, seeded and diced jalapeño and half of the lime zest together. Place the butter back in the fridge or freezer to harden as you cook the salmon.

Combine the salt, pepper, paprika, garlic powder, cumin...

Combine the salt, pepper, paprika, garlic powder, cumin and part of the lime zest together to make a rub. 

Lightly rub it unto the top of the...

Lightly rub it unto the top of the salmon. 

Grill or bake at 400 degrees skin side...

Grill or bake at 400 degrees skin side down for 7-10 minutes until the fish flakes easily*

Remove from heat and add the jalapeño lime...

Remove from heat and add the jalapeño lime butter over the top of the fish and allow it to melt. Serve immediately.

Garnish with additional limes, fresh or pickled jalapeños,...

Garnish with additional limes, fresh or pickled jalapeños, green onions or avocado. 

A simple and delicious entree of perfectly seasoned pan-seared pork medallions, finished with a silky, savory pan sauce.

PAN SEARED PORK MEDALLIONS WITH PAN SAUCE

avocado oil,

pork

Salt and

thyme

sweet paprika, (or to taste)

garlic powder, (or to taste)

butter, (divided, plus a couple more pats of butter

chicken broth

chopped fresh parsley, (for garnish)

Add 1 tablespoon oil to a 12-inch skillet and set the skillet over medium-high heat.

Cut the pork tenderloin into 12 slices.

In a small mixing bowl combine salt, pepper, thyme, paprika, and garlic powder.

Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.

Add half of the pork medallions to the skillet and cook for 3 minutes. DO NOT crowd the pan because that will just steam the meat.

Flip over the pork medallions and add ½ tablespoon butter; cook for 3 to 4 more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions.

Remove pork medallions from the skillet and set aside on a platter. Repeat the process with the rest of the medallions; remove the second batch of pork from the skillet and set aside.

Return skillet to heat; slowly add in the chicken broth - be careful of the smoke.

Whisk around to scrape up all the browned bits from the bottom of the pan; continue to cook for 1 minute over medium-high heat.

Add couple pats of butter and gently stir them around to melt; you want enough butter just to slightly thicken the sauce.

Return medallions to the skillet and cook for just a bit to heat through, spooning the sauce over the medallions.

Remove from heat.

Garnish with parsley and serve.

It&#039;s a wrap! This cannoli recipe is the bomb! It&#039;s keto-friendly and full of flavor. Between the crunchy wrap and pistachios and the smooth filling, this recipe is simply perfect!Don&#039;t forget, use code GHOSTINGCARBS to receive 10% off your entire order!

Keto Strawberries 'n Cream Pistachio Cannoli

Cut da Carb wraps

ricotta

heavy whipping cream

Simply Desserts Strawberry Jel

tbsp powdered swerve sweetener

pistachio ice cream

ChocZero chocolate chips

pistachios

whip

Whip the heavy whipping cream with the pistachio ice cream flavoring.  Set aside.  

mix ricotta

Then mix the ricotta, swerve sweetener and strawberry jel powder together.  Then fold in the whipped cream.  ⠀

flatbreads

Cut your Cut da Carbs flatbreads into 4 equal rectangles. Use a cannoli shell mold/tubes to wrap each rectangles around the tube and fried in avocado oil. 

milk chocolate

Once your cannoli shells are cool, pull out the mold tubes and dip the ends in melted ChocZero milk chocolate and chopped pistachios. 

strawberry ricotta

Then using a pastry bag filled with your strawberry ricotta filling, pipe into each side of your shells. 

This Whole30 Herbed Chicken and Mushrooms is loaded with flavor. Juicy chicken thighs with crispy skin, tender mushrooms, garlic, herbs and spices, with a dijon pan sauce. Best of all, it only dirties one pan and can be ready in 30 minutes. 

 Herbed Whole30 Chicken and Mushrooms

bone-in, skin-on chicken thighs

sea salt

black pepper

oregano

rosemary

olive oil

cremini mushrooms, quartered

garlic,

chicken stock

Dijon mustard

parsley

Season the chicken thighs on both sides with salt, pepper, 2 teaspoons of the oregano, 2 teaspoons of the dried thyme, and 2 teaspoons of the dried rosemary.

Heat the olive oil in a large cast iron skillet over medium to medium-high heat. Add the chicken to the skillet, skin side down. Cook for 5 to 6 minutes until the skin is nice and crispy.

Flip the chicken thighs over to the other side and transfer the skillet to the oven. Bake for 15 to 20 minutes, until the chicken is cooked all the way through.

Transfer the skillet back to the stovetop. Remove the chicken from the pan, set aside, and cover to keep warm.

To the same skillet, add the mushrooms and cook over medium heat for 5 minutes, until they have releases their liquid and are tender.

Add the garlic, chicken stock, Dijon mustard, and the remaining seasonings and cook for an additional 3 minutes.

Plate the chicken and pour the sauce over top. Garnish with fresh parsley, if desired.

This was really lovely! So easy to put together and so delicious, thank you! Next time I might reduce the amount of stock and perhaps also the seasoning (I may use fresh rather than dried) but other than that this recipe is perfect for a comforting weeknight meal.

Forget everything you thought you knew about cottage cheese! Prepare for some kitchen magic as humble curds transform into unbelievably crispy, golden cheese chips right in your oven. With just cottage cheese and savory cheddar, this simple baked recipe delivers a seriously satisfying crunch. Perfect for keto and low-carb lifestyles, these high-protein, gluten-free crisps are the ultimate guilt-free snack swap when chip cravings strike. Easy to make and impossible to resist, they're your new go-to for a savory, homemade treat that tastes way more decadent than it is!

Cottage Cheese Chips: High-Protein Baked Low-Carb Snack

cottage cheese (low-fat recommended, but 4% works)

cheddar cheese

onion powder

¼ tsp smoked paprika

cayenne pepper

black pepper,

salt, to taste (use carefully)

tbsp Everything Bagel Seasoning

tsp dried herbs (rosemary, thyme, Italian)

yeast

red pepper flakes

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the ¾ cup of cottage cheese into cheesecloth or a nut milk bag (or fine mesh sieve) over a bowl. Squeeze or press out as much excess moisture as possible. Discard the liquid. This step is crucial for crispiness.

(Optional) If using powdered seasonings, transfer drained cottage cheese to a mixing bowl and mix them in using a spatula or spoon. Use a bowl scraper to get all the cheese.

Use a small cookie scoop (about 1 teaspoon size) or two spoons to drop small dollops of the drained cottage cheese onto the prepared baking sheet, aiming for ~16 piles. Leave ample space between piles for spreading.

Top 6 easy keto recipe recipes from across the web

The most viewed easy keto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Low Carb Keto Baked Salmon Patties

Salmon with Jalapeño Lime Butter (k...

PAN SEARED PORK MEDALLIONS WITH PAN...

Keto Strawberries 'n Cream Pistachi...

Herbed Whole30 Chicken and Mushroo...

Cottage Cheese Chips: High-Protein ...

Top 6 easy keto recipe recipes from across the web

The most viewed easy keto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Keto Baked Salmon Patties

Salmon with Jalapeño Lime Butter (k...

PAN SEARED PORK MEDALLIONS WITH PAN...

Keto Strawberries 'n Cream Pistachi...

Herbed Whole30 Chicken and Mushroo...

Cottage Cheese Chips: High-Protein ...

The most viewed easy keto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine