Categories
General Ketogenic Recipes Quick and Easy Recipes Recipes

Best Keto Cornbread Muffins Recipe With Coconut Flour

Super Yummy and Easy Keto Cornbread Mug Cake

Take it from me, this keto cornbread recipe I’m about to share is simply awesome! If you think you’ve eaten the best keto (corn free) cornbread there is, wait till you try out this recipe. I’m sure you’d rethink your conclusion…this recipe is just the best.

This low carb cornbread recipe is super easy and quick to whip up. With just a few ingredients that you’d definitely have in your kitchen or get at your nearest grocery store, a bowl and a skillet, you’re good to go. The cooking instructions are also very explanatory – it’s that easy to make!

This recipe is keto-friendly as the traditional wheat flour and cornflour is substituted with coconut flour. The best alternative cornbread recipe for keto cornbread with flaxseed, keto cornbread with corn extract, keto cornbread with baby corn and keto coconut almond cake. Interestingly, this super healthy cornbread gives you the great taste you will always crave for.

Here’s a quick tip for you…you can make this low carb cornbread mix ahead of time. Just keep it frozen till you’re ready to eat it. It goes well with bacon, butter (serve this generously with it), jalapenos and cheddar cheese. These add-ins all taste wonderful with the cornbread and takes it to a whole new level of delight!

Ready In: 30 mins (Prep time: 10 mins, Cook time: 20 mins)
Serves: 8

Ingredients for Keto Cornbread

  • Melted butter – 6 tablespoons
  • Heavy whipping cream – 1/3 cup
  • Eggs (large) – 3
  • Salt – 1/2 teaspoon
  • Sweetener – 2 tablespoons
  • Coconut flour – 1/2 cup
  • Baking soda – 1/2 teaspoon

How To Make Keto (Low Carb) Cornbread

  1. Turn on the oven and preheat to a temperature of 350 degrees. Then, spray the skillet (preferably 10inches) or baking pan (preferably 8×8) with a non-stick spray.
  2. Put the eggs, butter and cream in a bowl and whisk till they are well combined.
  3. Add and stir in the salt, baking soda, sweetener and coconut flour. Make sure they are well combined.
  4. Transfer the mixture into the skillet or baking dish.
  5. Place the skillet or baking dish in the oven and bake for about 15-20 minutes. You’ll know it’s ready when a tester comes out clean or the edges become golden.

Nutritional Information (Per Serving)

  • Calories – 167
  • Fat – 15g
  • Cholesterol – 106mg
  • Sodium – 291mg
  • Carbohydrates – 4g
  • Sugar – 1g
  • Protein – 4g
  • Fiber – 3g
Categories
Bread, Cake, Cookie General Gluten Free Recipes Instant Pot Recipes Ketogenic Recipes Recipes Snacks Special Diet/Health

Easy Instant Pot Keto Gluten-Free Coconut Almond Cake Recipe

Simply delicious! This instant pot keto ground almond coconut cake is wholly healthy and perfect for gluten-free diet devotees. I enjoy this a lot with family and friends, and they appreciate me anytime I make it for them.

Keto gluten-free coconut almond cake is easy and super healthy to make your day a memorable one. Flavorful with low carb content and tastes great as well. Topping it with sweetener is optional, but I beg you to try it. Thank me later when you do!

Ready In: 45 mins (Prep Time: 5 mins, Cook Time: 40 mins)

Serves: 8

Ingredients for Keto Gluten-Free Coconut Almond Cake

  • Almond Flour – 1 cup
  • Unsweetened Shredded Coconut – 1/2 cup
  • Truvia – 1/3 cup
  • Baking Powder – 1 teaspoon
  • Apple Pie Spice – 1 teaspoon

Wet Ingredients:

  • Eggs (lightly whisked) – 2
  • Butter melted – 1/4 cup
  • Heavy Whipping Cream – 1/2 cup

 

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Keto Chocolate Peanut Butter Cheesecake Bites Recipe

How to make Keto Gluten-Free Coconut Almond Cake

  1. Add all dry ingredients in a bowl and mix together.
  2. Then add the wet ingredients, one after another, mixing thoroughly with each addition.
  3. Transfer the mixture into a 6” round pan. Use foil to cover the cake pan.
  4. Add 2 cups of water into the liner of your instant pot.
  5. Put a steamer rack on top.
  6. Set the pot to High and cook for 40 minutes.
  7. Once done, allow the pressure to release naturally for about 10 minutes. Then quick release.
  8. Remove the pan from the pot and allow to cool down for about 20 minutes.
  9. Upend the cake onto your serving plate.
  10. Then spread the almonds, coconuts, or sweetener on top – optional.
  11. Serve.

Nutritional Information (Per Serving)

  • Calories: 236kcal
  • Fat: 23g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 5g
Categories
Bread, Cake, Cookie General Instant Pot Recipes Ketogenic Recipes Recipes Snacks Special Diet/Health

Keto Instant Pot Molten Chocolate Lava Cakes Recipe – Molten Brownie Cups

If you think you have eaten the best cake, and you have not tasted this molten chocolate lava cakes, then your conclusion is not yet valid. This supper yummy keto molten chocolate brownie cup is what they call ‘Taste And See’. Taste it and see that the cake is super awesome.

Make this today and let the family enjoy it. All you need is just 6 common ingredients and 19 minutes of your time.

Ready In: 19 mins (Prep Time: 10 mins, Cook Time: 9 mins)
Serves: 4

Ingredients for Molten Chocolate Lava Cakes

  • Sugar-free chocolate chips – ⅔ cup
  • Salted butter – 6 tablespoons
  • Eggs – 3
  • Swerve granular sweetener – ⅔ cup
  • Almond flour – 3 ½ tablespoons
  • Vanilla extract – 1 teaspoon

 

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Keto Chocolate Peanut Butter Cheesecake Bites Recipe

How to make Molten Chocolate Lava Cakes

  1. Use non-stick coconut oil spray and spray four ramekins (6-ounce ramekins preferably).
  2. Add sugar-free chocolate chips and butter on your saucepan. Place it on stovetop and heat over medium-low heat until mixture melts and blends completely.
  3. Remove from the stove and set it aside.
  4. Mix the sweetener, vanilla extract, eggs, and almond flour in a bowl.
  5. Add the chocolate mixture to the bowl and whisk to combine well.
  6. Pour the brownie batter into the ramekins – pour halfway full.
  7. Add 1 ¾ cups of water into the instant pot inner liner.
  8. Place steamer rack on top.
  9. First place three of the ramekins on the rack. Then place the remaining one on top of the three.keto-peanut-butter-cheesecake
  10. Close the lid and seal vent.
  11. Set the pot to Manual and cook in high for 9 minutes.
  12. Once done, carefully do quick release to release the pressure.
  13. Remove the ramekins and allow it to cool for about 7 minutes before serving.
  14. Then garnish with whipped cream (sugar free)

Nutritional Information (Per Serving – 1 cup)

  • Calories: 425kcal
  • Carbs: 11g
  • Net Carbs: 8g
  • Fiber: 3g
  • Fat: 36g
  • Protein: 9g
  • Sugars: 1g
Categories
General Instant Pot Recipes Ketogenic Recipes Paleo Recipes Quick and Easy Recipes Recipes Soup and Stew Special Diet/Health

Super Easy And Quick Keto Instant Pot Yummy Thai Shrimp Soup Recipe With Garlic

Supper delicious and flavorful keto Thai shrimp soup. This keto instant pot Thai shrimp soup is super healthy as it is highly friendly for paleo, whole30, and low carb diets. Spiced up with lime, coconut, lemongrass, and garlic, you cannot afford to say no to this one.

This keto Thai shrimp soup is one of the best meals to go for, when it comes to quick delicacies that taste great. You can use tamari sauce to substitute the coconut aminos for low card.

Ready In: 15 (Prep Time: 6, Cook Time: 9)
Serves: 6

Ingredients Yummy Thai Shrimp Soup

  • Unsalted butter (you can use ghee) – 2 tablespoons
  • Medium uncooked shrimp (peeled and deveined) – ½lb (225g)
  • Yellow onion (diced) – ½
  • Garlic (minced) – 2 cloves
  • Chicken broth – 4 cups
  • Fresh lime juice – 2 tablespoons
  • Fish sauce – 2 tablespoons
  • Red curry paste – 2½ teaspoon
  • Coconut (you can use tamari sauce) – 1 tablespoons
  • Lemongrass (smashed and finely chopped) – 1 stalk
  • Sliced fresh white mushrooms – 1 cup
  • Grated fresh ginger root – 1 tablespoons
  • Sea salt – 1 teaspoon
  • Freshly ground black pepper – ½ teaspoon
  • 13.66-ounce can of unsweetened full-fat Coconut milk – 1 can
  • Chopped fresh cilantro – 3 tablespoons

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How to make Yummy Thai Shrimp Soup

  1. Set your instant pot to Sauté and allow it to heat up.
  2. Add in 1 tablespoon of butter and allow it to melt completely.
  3. Add the shrimp to the pot and stir till it curls and turns pink.
  4. Transfer the shrimp into a bowl and set it aside.
  5. Add the remaining butter into the instant pot and allow it to melt.
  6. Add in garlic and onion, and sauté till fragrance, or till onions become translucent. Press Cancel to stop sautéing.
  7. Then add the lime juice, fish sauce, chicken broth, coconut aminos, red curry paste, mushrooms, salt, ginger, lemongrass, and pepper. Stir mixture thoroughly.
  8. Close the lid and seal vent.
  9. Set the instant pot to High and pressure cook for 5 minutes.
  10. Once done, allow pressure to release naturally for about 5 minutes.
  11. Open the pot and add the coconut milk and shrimp into the pot.
  12. Set the pot to Sauté and bring to a boil.
    Then press the Cancel button to stop.
  13. Allow the soup to settle for about 2 minutes before transferring to your serving bowl.
  14. Garnish with the cilantro and serve.

Nutritional Information (Per Serving – 1 cup)

  • Calories: 200 kcal
  • Carbs: 5g
  • Fiber: 1g
  • Fat: 11g
  • Protein: 13g
  • Sugar: 3g
Categories
General Ketogenic Recipes Recipes Special Diet/Health

Slow-Cooker Keto Chunky Beef Chili Recipe

Very chunky and perfect for real keto diet. The drawback – this low carb chunky chili recipe only takes few hours to make. But you know what? Chunky Beef Chili is one of my favorite dishes. I don’t play with this healthy meal because it makes me feel good each time I eat it. I will do everything possible to have this meal in my table.

However, with this recipe, you will find the meal interesting to prepare because the process is seamlessly stress free and easy to follow. Luckily, you can freely substitute the sour cream with Homemade Creamy Dairy-free Coconut Paleo Sour Cream. Enjoy!

Ready In: 6 hours (Prep Time: 10 mins, Cook Time: 6 hours)

Ingredients for Chunky Beef Chili

  • Ground beef – 1 ¼ lb
  • Olive oil – 1 tablespoon
  • Medium sized yellow onion (chopped) – ½
  • Garlic (peeled and minced) – 2 cloves
  • Chili powder – 1 ½ tablespoons
  • Cumin – 2 teaspoons
  • Sea salt – 1 ½ teaspoons
  • Smoked paprika – 1 teaspoons
  • Garlic powder – 1 teaspoons
  • Coriander powder – ¼ teaspoons
  • Cayenne pepper – ⅛ teaspoons
  • Beef broth – 1 cup
  • Water – ⅔ cup
  • Canned pumpkin (unsweetened kind) – ¼ cup
  • Canned diced tomatoes – 1 cup
  • Tomato paste – 2 tablespoons
  • Cauliflower (finely chopped) – ⅔ cup
  • Zucchini squash (diced) – 1 cup

Toppings:

  • Grated cheddar cheese (optional) – ⅔ cup
  • Avocado (chopped) – ½
  • Sour cream, optional or can use homemade paleo dairy-free sour cream – 3 tablespoons

 

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Keto Instant Pot Chunky Beef Chili Recipe

How to make keto Chunky Beef Chili

  1. Over a medium-high heat, brown the ground beef in your frying pan.
  2. Add the garlic and onion and cook till translucent.
  3. Transfer the sautéed mixture into a slow cooker.
  4. Except the topping Ingredients, add other Ingredients into the slow cooker. Stir thoroughly.
  5. Slow cook on low for about 6-8 hours or on high for about 4-6 hours.
  6. Stir and transfer to your serving plate.
  7. Top with the topping Ingredients and serve.

Nutritional Information (Per Serving – ½ cup)

  • Calories: 420 kcal
  • Carbs: 8.5g
  • Net Carbs: 4.5g
  • Fiber: 4g
  • Fat: 32g
  • Protein: 22g
  • Sugars: 3g
Categories
General Instant Pot Recipes Ketogenic Recipes Recipes Special Diet/Health

Keto Instant Pot Chunky Beef Chili Recipe

Very chunky and perfect for real keto diet. This low carb super delicious chunky chili recipe will only take you 35 minutes to prepare. Though, it is demanding as you are going to use over 15 healthy Ingredients to make this meal.

But you know what? Chunky Beef Chili is in my journal for favorite dishes. I don’t play with this healthy meal because it gives me good feel for the day. Honestly, I will do everything possible to have this meal in my table, even if it requires me to sacrifice 24 hours of my day to taste the healthy meal.

I can only assure you that this ketogenic chunky ground beef chili is worth the time. But with this recipe, you will find it very interesting to make because the process is seamlessly stress free and very easy to follow.

Interestingly, you can substitute the sour cream with this Homemade Creamy Dairy-free Coconut Paleo Sour Cream. Check out the recipe to see the easy steps to make it. Enjoy!

Ready In: 35 mins (Prep Time: 10 mins, Cook Time: 15 mins)

Ingredients for keto Chunky Beef Chili Recipe

  • Ground beef – 1 ¼ lb
  • Olive oil – 1 tablespoon
  • Medium sized yellow onion (chopped) – ½
  • Garlic (peeled and minced) – 2 cloves
  • Chili powder – 1 ½ tablespoons
  • Cumin – 2 teaspoons
  • Sea salt – 1 ½ teaspoons
  • Smoked paprika – 1 teaspoons
  • Garlic powder – 1 teaspoons
  • Coriander powder – ¼ teaspoons
  • Cayenne pepper – ⅛ teaspoons
  • Beef broth – 1 cup
  • Water – ⅔ cup
  • Canned pumpkin (unsweetened kind) – ¼ cup
  • Canned diced tomatoes – 1 cup
  • Tomato paste – 2 tablespoons
  • Cauliflower (finely chopped) – ⅔ cup
  • Zucchini squash (diced) – 1 cup

Toppings:

  • Grated cheddar cheese (optional) – ⅔ cup
  • Avocado (chopped) – ½
  • Sour cream, optional or can use homemade paleo dairy-free sour cream – 3 tablespoons

 

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Slow-Cooker Keto Chunky Beef Chili Recipe

How to make keto Chunky Beef Chili Recipe

  1. Set your instant pot to Sauté and allow it to heat up.
  2. Add the olive oil and ground beef.
  3. Cook the beef for about 6 minutes, or till it turns brown. Remember to stir and break up the beef with your wooden spoon.
  4. Add the garlic and onion and sauté till translucent.
  5. Except the topping Ingredients, add other Ingredients and stir well.
  6. Close the lid and seal vent.
  7. Set the instant pot to Manual and cook on high for 25 minutes.
  8. Once done, allow the pressure to release naturally for about 10 minutes.
  9. Then quick release the remaining pressure.
  10. Transfer to your serving plate and top with avocado, cheese, and ½ tablespoon of sour cream.

Nutritional Information (Per Serving – ½ cup)

  • Calories: 420 kcal
  • Carbs: 8.5g
  • Net Carbs: 4.5g
  • Fiber: 4g
  • Fat: 32g
  • Protein: 22g
  • Sugars: 3g
Categories
General Gluten Free Recipes Instant Pot Recipes Ketogenic Recipes Recipes

Best Low-FODMAP Instant Pot Italian Beef With Mezzetta Peperoncini

Enjoy your low-FODMAP diet with this yummy Instant Pot Italian Beef With Mezzetta Peperoncini. Healthy food for healthy family. Good for keto diet, low-carb diet, diary-free diet, gluten-free diet, sugar-free and grain-free. My family enjoy the meal a lot, so I take time to prepare it for the family.

The only draw back is the time to prepare it. Thus, I always marinate the beef overnight so that it will be ready for use the next day. This is best idea for busy moms like me.

If you haven’t tried this delicious meal before now, then you’re missing a lot. Try this low-fodmap instant pot italian beef and you will enjoy it more than you can imagine. If you don’t have instant pot, you can use any pressure cooker in your possession to make this meal. The recipe is easy to follow and stress free. So let’sgo and give it a try.

Ready In: 2 hours 15 mins (Prep Time: 15 mins, Cook Time: 2 hours)
Serves: 6

Ingredients for Italian Beef with Mezzetta Peperoncini

  • Boneless beef roast (chopped into 1-inch cubes) – 5 lbs.
  • Garlic-infused olive oil – 3 tablespoons
  • Crushed red pepper – 2 teaspoons
  • Oregano – 2 teaspoons
  • Basil – 1 tablespoon
  • Pink Himalayan salt – 2 tablespoons
  • Freshly cracked black pepper – 1 tablespoon
  • 32-oz jar Mezzetta Peperoncini – 1
  • Beef broth (homemade beef broth or store-bought beef broth) – 1 cup

 

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How to make Italian Beef with Mezzetta Peperoncini

  1. Put the beef cubes into a storage bag.
  2. Add the spices and olive oil to the bag and rotate the bad to ensure that the oil and spices are well distributed.
  3. Put the storage bag into your refrigerator and allow it for over 2 hours or overnight.
  4. Then, transfer the mixture to your instant pot insert.
  5. Add the Mezzetta Peperoncini, and beef broth to the pot.
  6. Set the instant pot to Beef/Stew mode and timer to 120 minutes.
  7. Once done, allow pressure to release naturally for about 20 minutes. Then quick release the remaining pressure.
  8. Serve, topped with Mezzetta Peperoncini.
Categories
Instant Pot Recipes Ketogenic Recipes Paleo Recipes Recipes Special Diet/Health

Best Instant Pot Whole30, Paleo, And Keto Ground Beef Or Turkey Taco Meat With Homemade Taco & Fajita Seasoning

Best and super easy instant pot keto ground beef or turkey taco meat with homemade taco and fajita seasoning. Budget friendly and yummy taco meat with just 5 ingredients. All-round recipe for almost everyone. It is quick as you can prepare this under 15 minutes. It is healthy and budget friendly as you are no longer going to the store to get the seasoning.

In fact, taco and fajita seasoning taste better and it’s healthier and cost effect. Make out just 5 minutes and prepare your own Homemade Taco And Fajita Seasoning.
Low carb family friendly meal made with ease. Though cilantro is optional for this recipe but I would advice you to try and garnish it with fresh cilantro.

Ready In: 15 mins (Prep Time: 5 mins, Cook Time: 10 mins)
Serves: 8

Ingredients for Keto Ground Beef Or Turkey Taco Meat

  • Ground turkey or beef – 2 lbs
  • Finely diced onion – 1/2 cup
  • Finely diced bell pepperany color – 1/2 cup
  • Unsalted tomato sauce – 1 cup
  • Homemade taco & fajita seasoning
  • Avocado (or olive oil) – 1 teaspoon
  • Fresh cilantro (optional)

 

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How to make Keto Ground Beef Or Turkey Taco Meat

  1. Set your instant pot to Sauté.
  2. Add the oil and allow it to heat up.
  3. Add the meat and sauté till it turns brown.
  4. Turn off the pot by clicking the Cancel button.
  5. Add other ingredients to the pot and stir thoroughly to combine well.
  6. Set the instant pot to Manual and cook for 8 minutes.
  7. Once done, allow the pressure to release naturally for about 10 minutes.
  8. Then quick release.
  9. Garnish with the fresh cilantro and serve.

Nutritional Information Per Serving

  • Calories: 194kcal
  • Carbohydrates: 4g
  • Protein: 21g
  • Fat: 10g
  • Sugar: 2g
Categories
Ketogenic Recipes Paleo Recipes Quick and Easy Recipes Recipes Special Diet/Health

Easy Homemade Whole30, Paleo, and Keto Taco & Fajita Seasoning Recipe

Learn the best and super easy way to make Whole30, Paleo, and Keto Taco & Fajita Seasoning. Now you can have a budget friendly meal by replacing those packets you usually buy from store with this healthy homemade Keto Taco & Fajita Seasoning.

Make this and use it for your Best Instant Pot Whole30, Paleo, And Keto Ground Beef Or Turkey Taco Meat. Thank me later!

 

Ready In: 5 mins (Prep Time: 5 minutes)
Serves: 7 tablespoons

 

Ingredients for Taco & Fajita Seasoning

  • Chili powder – 2 tablespoons
  • Cumin – 4 teaspoon
  • Coriander – 2 teaspoon
  • Onion powder – 1 teaspoon
  • Garlic powder – 1 teaspoon
  • Oregano – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Chipotle chili powder – 1/4 teaspoon (optional)
  • Sea salt – 2 teaspoon
  • Black pepper – 1/2 teaspoon

 

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How to make Taco & Fajita Seasoning

  1. Thoroughly mix all ingredients together in a bowl.
  2. Transfer to an airtight container and store.

Nutritional Information Per Serving

  • Calories: 15kcal
  • Carbohydrates: 2g
  • Fiber: 1g
Categories
General Ketogenic Recipes Paleo Recipes Recipes Special Diet/Health

Best Low Carb Keto Instant Pot Garlic Butter Chicken Breasts Recipe

Keto meal for paleo and AIP diet. Best low carb instant pot pressure cooker garlic butter chicken breasts recipe for a wonderful meal experience. All it takes is just 45 minutes and your super healthy meal is ready to make your day a memorable one.

This yummy pressure cooker garlic butter chicken is our recipe for the day. It is healthy and easy to prepare for the family. This recipe serves 4 but you can increase the amount of ingredients if you have more mouth to feed.

Remember, if you have other pressure cooker brand that is not instant pot, you can also use it. Just follow the guide here and also the manufacturer’s guide for safety measures. Healthy meal for a great day like this makes the day sweet and memorable. This keto meal is also perfect for paleo diet and AIP diet. Enjoy!

Ready In: 45 mins (Prep Time: 5 mins, Cook Time: 40 mins)
Serves: 4

Ingredients for Garlic Butter Chicken Breasts

  • Whole chicken breasts (or chopped) – 4
  • Turmeric ghee(you can use ghee with 1 teaspoon of turmeric powder) – ¼ cup
  • Salt – 1 teaspoon or more to taste
  • Garlic (peeled and diced) – 10 cloves

 

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How to make Garlic Butter Chicken Breasts

  1. Put the 4 chicken breasts in your instant pot.
  2. Add the turmeric ghee, garlic, and salt to the pot.
  3. Set the instant pot to high pressure and cook for 35 minutes.
  4. Allow the pressure to release naturally before you quick release the remaining pressure.
  5. Then open the pot and shred the chicken inside the pot.
  6. Then serve. You can add extra ghee while serving.

Nutritional Information Per Serving

  • Calories: 404 kcal
  • Sugar: 0g
  • Fat: 21g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 47g