Tag: Keto

Bread: Keto Zucchini Bread

The guy I get lettuce from at Farmer’s Market had his first batch of zucchini for the season, and you know what that means? Zucchini bread time! For this entry, we’re going to make a zucchini bread that is not only tasty, but…keto-friendly!

For the record, I have made this previously in a post, but I wanted to go into more detail with some more pictures.

Alright, let’s start with the most annoying part of the recipe: grating the zucchini.

My rotary cheese grater wouldn’t have been very useful for this recipe.

Because this requires one and a half cups of grated zucchini, I ended up using two of them to get the necessary amount, and that is after squeezing all the water out of it.

Zucchini doesn’t look as good in this form…
It took two zucchini to make this happen.

Once the zucchini is ready, put it aside. In a medium bowl (I used a large bowl, and it was a bit much), mix the 2 cups of almond flour, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/2 cup sweetener, and 1 teaspoon baking soda together.

Before
After

Once the dry ingredients are whisked together, then you’ll go ahead and add the grated zucchini to the mix.

Plop!

Once the zucchini is in place, you’ll need to beat a couple of eggs and pour them into the bowl.

I think I need to use a bowl that is a little less like a mirror and something more solid. That polished surface is a little distracting.

The last ingredient you will add is some melted butter. Take half of a stick of butter, melt it in the microwave for about 30 seconds, and pour it in.

Sweet, all the ingredients are in. Now for the fun part…

Once everything is together, mix it all up with a spatula of sorts.

Ignore the spoon.

Once it’s mixed up, get your 9″ x 5″ loaf pan and coat it with cooking spray.

Take my word for it, it is lined with cooking oil.

Once you have your loaf pan ready, pour the mix into it and level it as best as you can.

Do your best to smooth it out on top.

With your oven at 350F, place the pan in the oven for 1 hour.

After an hour, it should be ready.

Handle with care.

After you have let it cool off, make sure you gently remove it from the pan. You might have greased it well, but it might not unstick easily.

Zucchini bread!

This recipe is pretty simple, but it requires quite a bit of effort to grate the zucchini. As for ingredients, Costco seems to be amazing when it comes to a ketogenic diet, as I was able to find my almond flour and monkfruit sweetener there. It’s also very tasty and makes for a great breakfast with some butter in the morning. This can be made on impulse, but you will need to put in some extra effort to make it happen.

Ingredients:

  • 2 Cups almond flour (click here to see my favorite on Amazon)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon)
  • 1 teaspoon Baking soda
  • 2 Large Eggs, Beaten
  • 1/4 Cup Melted butter
  • 1 1/2 Cups Grated Zucchini with peel

Instructions:

  1. Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
  2. In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
  3. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
  4. Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.

Source

Keto Recipe: Zucchini Bread!

It’s that time of the year: zucchinis are in season, which means we need to make one of the best recipes around: zucchini bread!

This recipe is pretty simple and very keto-friendly. It uses almond flour, sugar substitute, butter, eggs, cinnamon, and a few other things.

What makes this recipe so great is that you can give someone a slice of this, and they wouldn’t know that it was keto. This is one of those recipes where you don’t feel like you’re making a keto recipe, which is a sign that it’s a good recipe. It doesn’t feel or taste fake; it takes…like zucchini bread!

Grating the zucchini took the longest out of all the steps, and I only needed one large zucchini. I managed to run this for 60 minutes, and it came out perfect. This is perfect to have cold with some butter spread on it.

For future recipes, I’ll do my best to label how much butter is needed by measuring it in sticks of butter. Sometimes it’s confusing when the original source puts in “tablespoons of butter” or “cups of butter”, so I’m going to make it easier for myself and everyone reading the recipe.

Look at its magnificence!

Ingredients:

  • 2 Cups Almond Flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon Ground Cinnamon
  • ½ Cup Granular Sweetener
  • 1 teaspoon Baking soda
  • 2 Large Eggs, Beaten
  • ¼ Cup Melted butter (half of a stick of butter)
  • 1 ½ Cups Grated Zucchini with peel

Instructions:

  1. Preheat oven to 350F. Grease an 9×5 loaf pan with butter or cooking spray.
  2. In a large bowl, combine the almond flour, salt, cinnamon, swerve, and baking soda.
  3. Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can. Discard liquid and add zucchini to the dry ingredients followed by the eggs and melted butter. Stir batter until combined. See notes for instructions on adding walnuts, chocolate chips, or blueberries.
  4. Pour batter into greased loaf pan and bake in the 350F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices. See notes for freezing, making muffins, and for a savory bread.

Source

Meal Prep: 20-Minute Skillet Parmesan + Garlic Cauliflower

Since I’ve got a job that involves me being in an office outside of my living area, I’ve had to get creative with vegetables for lunch. One of my favorites is cauliflower, since it reheats very well. Also, for those of you who are following a ketogenic lifestyle, this is very keto-friendly for your diet.

This recipe is very easy to do, although I do recommend cooking this with a large sauté pan. A large frying pan might make more of a mess, and make it more difficult to cook everything.

Keep a close eye on the cauliflower so you don’t burn it. My mom cooks cauliflower this way, and I’m happy that I’ve managed to find a way to make it for my lunches.

INGREDIENTS

  • 1 head cauliflower, cut into small florets
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 4 cloves minced fresh garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated fresh Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS

  1. Melt the butter with the olive oil in a large 10 or 12-inch skillet over medium-high heat.
  2. Once the pan is hot add in the cauliflower, season with salt, toss and spread into an even layer and cook for 3 to 4 minutes undisturbed. Stir and repeat until the cauliflower is fork tender.
  3. Reduce the temperature to medium-low, add in the garlic and cook for 1 to 2 minutes. Next, add in the pepper flakes and Parmesan cheese.
  4. Toss until the cheese has melted and serve with seasoned with black pepper, chopped parsley and more Parmesan if desired.

Source

Meal Prep: Keto Pork Chops

I’m back to working in an office setting, and eating out gets very expensive, despite the discount I get with the local restaurant. This is a recipe for an easy pork chop recipe that is very tasty and adds much needed flavor to the pork. I’ve modified this recipe a bit from the original one so that it reheats well in a work microwave.

Work lunches are ready!

Ingredients:

  • 4 boneless pork chops
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup. heavy cream
  • 1/2 cup freshly grated Parmesan (I used mozzarella since Parmesan is a little strong)
  • 1 teaspoon dried oregano (I used ground oregano)
  • Pinch crushed red pepper flakes
  • 3 cups packed baby spinach

Directions (for meal prep):

  1. Season pork chops on both sides with salt and pepper. In a large skillet* over medium heat, heat oil. Add pork chops and cook on each side for about 5 minutes. Remove from skillet and place in individual containers.
  2. Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more. 
  3. Once you’re satisfied with the sauce, pour it over your cooked pork chops.
  4. When you decide to reheat the pork chop, put it in your microwave and set the time for 1 minute to 1:10 minutes, that way the inside is still moist.

*I use a large nonstick pan for this recipe, since it’s easier to clean up afterwards. Also, I used a cast iron pan once, and it took me almost an hour to get it cleaned and oiled. Never again…

Source