ketolow carb

A simple and easy homemade almond nut butter!

Homemade Crunchy Almond Butter Recipe

almonds ((1.25 pounds))

salt (to taste)

Preheat oven to 375F.

Lay the almonds out on a baking sheet in a single layer.

Bake the almonds to slightly toast. They will JUST start to darken and you will smell the almonds. Do NOT overcook or burn as it will be bitter (err on the undercooked side). This will take approximately 10-15 minutes.

Remove the almonds from the oven and let cool slightly on the baking sheet until still warm but you are able to touch them.

Set 1 cup of the almonds aside. Put the remaining 3 cups of almonds in a food processor. Add 1 1/2 teaspoons salt. Blend.

Blend, scraping down the sides occasionally, until you reach your desired consistency. Depending on the sharpness of your blade and your preference, this can take anywhere from 10-20 minutes.

When you reach your desired consistency, add the remaining 1 cup of whole almonds. Process briefly to break them up as much or little as you want to get your crunchy texture.

Season to taste with additional salt if desired.

Store in a jar or container (room temperature is fine) for up to 2 months.

Marinara sauce and three cheeses are layered in this easy party appetizer recipe! Gluten free, low carb, keto, and vegetarian.

Lasagna Stuffed Mushrooms

mushrooms

marinara sauce

ricotta cheese

mozzarella cheese

Tablespoons Parmesan cheese

oregano

Preheat oven to 350F.

Prepare the mushrooms by wiping off the caps and removing all of the stems.

Line the mushrooms up in a baking dish, cap side down.  Scoop approximately 1/2 teaspoon of marinara sauce into the bottom of each cap.  You may need a little more or less depending on how large they are.  Use just enough to cover most of the bottom of the hole.

Scoop 1 teaspoon of ricotta cheese into each mushroom cap.  Gently push it down to fill the hole.  It should be just below level with the top of the mushroom.

Scoop another 1/2 teaspoon of marinara on top of the ricotta.  It is okay if it bulges up above the top of the cap.

Sprinkle each mushroom with the mozzarella cheese and Parmesan cheese.  Then sprinkle with dried oregano.

Bake the mushrooms for 10-15 minutes until the mushrooms are tender.  Bake longer if you want softer mushrooms, however they will become more difficult to eat by hand. Serve immediately.

This fast and fresh salsa combines all the flavors of Mexican Street Corn into a convenient and healthy salsa! Takes just 5 minutes to make and also tastes great on tacos, enchiladas, and more!

Mexican Street Corn Salsa Recipe

corn

jalapeno

chili powder

salt

lime

Tablespoons fresh cilantro (chopped)

cotija cheese

Finely dice the jalapeno pepper.  Remove the ribs and seeds for a mild heat or keep them in for more of a kick.

Add all of the ingredients to a small bowl and mix.  Season to taste as needed.  Refrigerate until chilled, approximately 30 minutes.  This salsa is best the same day as the corn tends to dry out if made too far in advance.  You can correct this by adding more lime or a little water to freshen it up again.

This easy Sausage Dip is a perfect appetizer recipe for a party or game day! Made with just 5 ingredients, a cheesy spicy dip for a tailgate or event. Gluten free, keto low carb. Simple, fast, and easy cheese dip with meat.

Sausage Dip

sausage

tomatoes

green chiles (heat level of choice)

cream cheese

cheddar cheese

dunkers of choice such as tortilla chips, celery, and carrots

Heat

Brown Sausage

Cook the sausage until browned and cooked through.

Add Ingredients

Add the rest of the ingredients and continue cooking, stirring occasionally, until the cheeses are melted and everything is incorporated.

Serve

Serve warm with dunkers like tortilla chips, carrots, and celery.

Keto Low Carb Cheesy Chicken Pesto Spaghetti Squash is a simple healthy dinner recipe. Basil pesto is mixed with chicken and cheese in a squash shell.

Keto Low Carb Cheesy Chicken Pesto Spaghetti Squash

spaghetti squash ((2-3 pounds))

chicken breasts

basil pesto

vegetable oil

black pepper

Preheat oven to 400F.

Cut the spaghetti squash in half lengthwise.  Be careful as it is tough to cut through.  Place the squash on towels if necessary to keep it in place.

Remove the seeds by scraping the inside of each half with a spoon.

Drizzle the inside of each half with the vegetable oil and sprinkle with salt and pepper.

Place the squash cut side down on a baking sheet.  Roast in the oven until tender when pierced with a knife, approximately 30-40 minutes.  Remove from oven and let cool slightly to handle.

While the squash is cooking, cook the chicken (if not cooked already) as preferred.  I just drizzle with oil, salt, pepper, and garlic powder and cook in the oven while the squash is cooking.  Leftover chicken is perfect for this as well.  Remove the chicken when done and cut into strips.

Fluff up the interior of each squash by using a fork and shredding at the squash flesh.  This will make the "noodles"!

Add 1/2 cup of the pesto to each squash boat and mix to combine with the squash.

Top each squash boat with the chicken (or toss it throughout the squash with the pesto in the step above).

Sprinkle the cheese across the top of each squash boat, over the squash and chicken.  Bake for approximately 15 minutes until the cheese is melted.  If you want browned cheese, you can pop the squash under the broiler once the cheese is melted (just make sure it is no longer on parchment or silicone or anything else that would burn!).

Drizzle with some additional pesto if desired.  Serve immediately.

Tuscan Cheese Dip is a perfect appetizer recipe! Italian flavors of sundried tomatoes, spinach, and basil with three cheeses. A melty cheesy dip for game day and a party. Fast and easy to make, gluten free and vegetarian.

Tuscan Cheese Dip

mozzarella cheese ((divided))

Parmesan cheese

sour cream ((or plain Greek yogurt))

garlic powder

spinach

Preheat

Combine Ingredients

Combine all of the cheese dip ingredients in an oven safe dish for serving except for 1/2 cup of the mozzarella (you will use it to top the dip later).  You do not need to mix them up yet nor thaw the spinach.

Bake

Bake the cheese dip until the cheese is melted, stirring occasionally.

Add Cheese Topping

Once melted, add the remaining 1/2 cup mozzarella cheese across the top. Continue baking until the top layer of cheese is melted and starting to brown. Want more browning? Pop it under a broiler instead of baking.

Serve immediately with dunkers like chips or crostini.

Hatch Pork Green Chili is a savory pork stew featuring Hatch green chile peppers. A spicy soup from the southwest. Gluten free and keto low carb. Great for fall cold weather and game day food. Serve in a bowl or smothered on Mexican food.

Hatch Pork Green Chili

pork shoulder,

onion

½ Tablespoon green chili powder ((see note))

celery salt

Tablespoon cumin

chicken stock

green enchilada sauce ((heat and brand of choice) (one large can) (optional))

beer ((lager, pilsner,

cilantro (chopped (optional))

jalapeno peppers

Hatch green chiles

In a large pot (cast iron preferably), cook pork over medium heat until browned.  Reserve two tablespoons of the fat.  Drain the remaining fat and remove pork.  Set aside.

Return the two tablespoons of pork drippings to the pot.  Over medium heat, cook onion until translucent, approximately 5 minutes.

Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin.  Stir.  Saute to toast herbs for approximately 3 minutes.

Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles.  Add the pork back in.

Cook, over medium low heat, for at least one hour, preferably three hours.  Stir occasionally.  If the chili becomes too thick, add some more stock a cup at a time.  *You want the chili to thicken in this step.  Continue cooking until the thickness is to your liking.  You can turn up the heat a little if it is taking too long.

Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in.  Serve with your favorite toppings or sides.

This Cajun Sauce is an easy spicy sauce. A condiment recipe perfect for seafood, fry sauce, and as a dip. Full of southern creole flavors. Perfect for game day and seafood.

Top 8 ketolow carb recipes from across the web

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Top Tags

Homemade Crunchy Almond Butter Reci...

Lasagna Stuffed Mushrooms

Mexican Street Corn Salsa Recipe

Sausage Dip

Keto Low Carb Cheesy Chicken Pesto ...

Tuscan Cheese Dip

Hatch Pork Green Chili

Cajun Sauce Recipe

Top 8 ketolow carb recipes from across the web

The most viewed ketolow carb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Crunchy Almond Butter Reci...

Lasagna Stuffed Mushrooms

Mexican Street Corn Salsa Recipe

Sausage Dip

Keto Low Carb Cheesy Chicken Pesto ...

Tuscan Cheese Dip

Hatch Pork Green Chili

Cajun Sauce Recipe

The most viewed ketolow carb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine