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      "body": "![21984222_10214723343345080_1493578338_n-1.jpg](https://steemitimages.com/DQmTDDWtWudowUdC1y4YXNRJxHGPFdx761kbwGpZqd1UrGL/21984222_10214723343345080_1493578338_n-1.jpg)\nThe following recipe comes from, Sherie as part of our Ketogenic Diet Pumpkin Recipe challenge.\n\nKeto Maple Pumpkin Bake Recipe Ingredients\n\n1 small pumpkin (aprox 10 slices) I used white pumpkin\n1/4 cup butter\n2tbs sugar free maple syrup\ndash of maple extract (Optional)\n1/4 tsp cinnamon\n1/8 cup chopped walnuts\nSprinkle some sea salt\npecans to decorate (optional)\n\nKeto Maple Pumpkin Bake Recipe Instructions:\n\nchop on small pumpkin into 1-inch cubes with the rind removed\nI used a white pumpkin as we don't have orange ones yet\nadd pumpkin to a casserole dish\nin a microwave safe bowl add 1/4 cup butter with 2 Tbs sugar-free syrup and add a dash of maple extract (Optional) 1/4 tsp allspice and a dash of cinnamon. microwave for 30 seconds or until melted.\nNext, add 1/8 cup of chopped walnuts to butter mixture, stir and pour over pumpkin mix/toss together till all is coated. sprinkle a little sea salt on top and place pecans (Optional)\nNow bake it at 400 for 45 mins or until tender .. make a great side dish other than sweet potatoes!\n\n![21942221_10214723398586461_2091328772_n.jpg](https://steemitimages.com/DQmd9Tq69V1QNy4BJcFfoacdyZVWSnjKdotKuN6per1SJb6/21942221_10214723398586461_2091328772_n.jpg)",
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      "body": "![Keto-Lemon-Pepper-Garlic-Chicken-Recipe-3.jpg](https://steemitimages.com/DQmUVCM3Mkwb8Z5b75MQBG2Z8sL7ZDAUr4hJQBMFmssCrMx/Keto-Lemon-Pepper-Garlic-Chicken-Recipe-3.jpg)\nHow about this Keto Lemon Pepper Garlic Chicken recipe for an easy dinner idea!  Serve this up with a side salad and you have a perfect Keto friendly meal that takes very little effort to make.  I love easy meals such as this one.  Don't you?\n\nKeto Lemon Pepper Garlic Chicken Recipe Ingredients\n\n4 Chicken Breasts\nLemon Seasoning\n\n1 tsp sea salt or garlic salt\n1 tsp black pepper\n1 tsp lemon zest\n1 cup Chicken Broth (or water)\n1 ½ cup Heavy Cream\n1 cup Mozzarella Shredded Cheese\n1 TBSP Garlic\n1-2 TBSP Chopped Parsley\n1-2 TBSP Chopped Chives\n\nI made this in my favorite cast iron skillet.  I swear to you the crust of everything I made in this has an amazing flavor you can't get from a regular frying pan!\n\nLemon Pepper Garlic Chicken Recipe Instructions\n\nPREHEAT skillet and coat pan with olive oil.\nSPRINKLE lemon seasoning on both sides of the chicken breasts.\nCOOK on both sides 3-5 minutes until golden brown and cooked through.\nREMOVE chicken from pan.\nPOUR in broth and cream, scraping the bottom of the pan for any bits. They hold all the flavor.\nADD in cheese and garlic, stirring until cheese is melted and incorporated.\nADD in chopped parsley and chives, stir.\nPLACE chicken back into the pan and top with any leftover parsley and chives for presentation.\nTURN heat down to low. This will allow the sauce to thicken.\nPlate and enjoy!\n\n![Keto-Lemon-Pepper-Garlic-Chicken-Recipe-serving.jpg](https://steemitimages.com/DQmbdfEkWemNFpNJWbf6saSCdCdrUc39pU7n8LVPg4x6Tre/Keto-Lemon-Pepper-Garlic-Chicken-Recipe-serving.jpg)",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.isavea2z.com/keto-lasagna-recipe/",
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      "body": "![a1-3.jpg](https://steemitimages.com/DQmT49F5G4LvNtnWbcJ14axFfVkivBZirVPQRGR3ZrxbNpA/a1-3.jpg)\nI started another adventure in my kitchen and this time it was a huge hit! I say that because the last two recipes I attempted to ketofy were a flop. I should start a \"failed recipe\" section on the blog because you guys would laugh at half the stuff that never makes it to a blog post. Some of the fails I do post in the Low Carb Inspirations Facebook group! It's embarrassing but fun to see that we are all human and idea's start somewhere.\n\nLet me tell you about dinner this evening! Whoa! It was crazy good! I mean GOOOOOOD!!!\n\nI wanted to make a super fast lasagna recipe but I don't want to make fake noodles. There's been a ton of talk in our group about the new Folio's NO CARB tortillas and I finally found them at my local grocery store (HEB for those of you in Texas). I've been looking for a few weeks. They have been sold out everywhere! You know they are good when they are sold out everywhere and the warehouse is out too.\n\nThe hardest part about this recipe is browning the ground beef (or ground turkey if you prefer). That's the most time-consuming part. The rest is a piece of cake! Keto cake that is! haha!\n\nKeto Lasagna Recipe Ingredients\n\n2 eggs\n1 cup Ricotta Cheese (whole milk)\n3 tbs parsley\n1/2 teaspoon garlic powder\n1 cup Rao's Marinara Sauce\n1.5 lbs Ground Beef or Turkey\n4 Folios NO CARB Tortillas\n1 1/5 cups shredded cheese\n\nKeto Lasagna Recipe Instructions\n\n\n\n1. Brown the ground beef or turkey in a skillet. Season it with salt and pepper.\n2. In a small bowl, combine 1 cup of Ricotta Cheese with 3 tbsp of parsley, 1/2 tsp of garlic powder and the eggs.  Then mix it until all the ingredients of are fully combined.\n3. In a medium size casserole dish, you will start to layer the ingredients, but first, spray the bottom of the dish with a non-stick cooking oil.\n\nNote: I use my 2-quart Le Creuset dutch oven and it fit all ingredients perfectly!\n\n4. The first layer in the bottom of the casserole dish will be your first no carb tortilla. This will create a crush at the bottom of the lasagna so you can easily serve it up when it's done. If you didn't have this crust at the bottom, you would probably have a soup type mixture that you would have to scoop out with a spoon.\n5. Next, I put about a fourth of the Ricotta cheese mixture on top of the no carb tortilla.\n6. Then I topped that with a thick layer of the cooked ground beef.\n7. The next layer is about a 1/4 cup of Rao's marinara sauce.\n8. Now, repeat steps 4 - 7 again three more times!\n9. You will leave the final step with shredded cheese on top.\n10.  Bake at 350 degrees for about 40 minutes.\n\n\n\nI layered it like this for a reason.  The eggs in the Ricotta cheese will help to build that layer of support for the rest of the ingredients.  The Folios Tortilla and egg mixture will create the support that a noodle will create in a normal non-keto lasagna recipe.  I'm amazed at how well this worked!  I am ecstatic with the results!\n\nI baked this Keto Lasagna recipe for about 40 minutes at 350 degrees. The cheese on top was a light golden brown color! The house smells amazing when you are baking this!\n\nServe this recipe up with a side salad and you have one heck of a dinner!\n\nThe last step is the hardest... you will need to allow this to cool for about 10 to 15 minutes or so. If you serve it too soon, you will notice the ingredients as a big sloppy mess on your plate. Go ahead, ask me how I know. It will still taste amazing but it will not look pleasing at all. So, be sure to account for the cool down time when you plan dinner at a certain time. The cooling down time is important because the ingredients will cool down and bind together. It will still be warm when you serve it too! When the ingredients bind together this Keto Lasagna will actually stand up like a real piece of lasagna just like the recipe that's made with noodles!\n\nThe best part about this recipe is how quickly you can combine the ingredients and get it in the oven. After the ground beef was cooked, it maybe only took me about 5 minutes to create those layers. This would be an excellent freezer meal idea too! Next, I think I will make this recipe in my Instant Pot Pressure Cooker! I love to make meals ahead of time and pop them in a pressure cooker when we are ready to eat them. Having a plan has saved me more money than you know!\n\n![a13-2.jpg](https://steemitimages.com/DQmSTKgYGAtnPzfVEqEtARFDPV65Q8VC2hz6aBw2hm95pjU/a13-2.jpg)",
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      "body": "Doing this Keto way of life has certainly made me become a bit more creative with my food choices but even more with creating fun meals I like to eat.\n\nThis is dinner we had the other night and it was a ton of fun!  Not only was it fun to make but it was delicious to eat too!\n\nIf you've seen the video, you can tell I used a bbq sauce and finding a sugar free bbq sauce has certainly been a challenge.  So much so, that I might come up with a homemade bbq sauce recipe that's keto friendly.\n\nBut for now, here's the sugar free bbq sauce I used.  You might be able to find it local but it's becoming more and more popular, so you might have to end up purchasing it on Amazon if it's sold out.  It's totally worth it though!\n\n\n\nKeto Friendly Avocado Beef Bombs Recipe Ingredients\n1.5 pounds of ground beef  (approx)\nsalt and pepper\n4 small avocados\ncheese of your choice\nbacon (raw and sliced thin)\nG Hughes sugar-free bbq sauce\n\n\nFirst, we cut all the avocados in halves and removed the pit of each.\n\nThen we peeled the avocado skins off of each half.\n\nI cut a cube of hatch pepper cheese to place in the center of each avocado.  I guessed at the size of each and added a bit more to fill the center completely if needed.\n\nI divided the ground beef into 4 different sections evenly.  I seasoned the ground beef before I used it with salt and pepper.\n\nI molded the ground beef sections around each full avocado after it was stuffed with cheese.\n\nThen I layered thin-sliced raw bacon around each beef bomb until it was covered completely.\n\nWe grilled them on the outdoor grill for about 30 to 40 minutes.  The size of the avocado will depend on how long you grill it.  You need to make sure the ground beef and bacon are completely done.  The very center of the avocado will heat just enough to melt them cheese.\n\nI would highly suggest you use the smaller avocados for this dinner idea.  By the time you layer all of these ingredients, they will be way bigger than you imagine.\n\nAnother tip about the avocados.  Make sure they are not completely ripe when you use them.  They need to be a little hard.  If they are too ripe, they will be too soft for you to mold the ground beef around.  (go ahead and ask me how I know this - LOL)  Besides, did you know that avocados will ripen with heat?  They will.  You can put an avocado in the oven on a low temp (200 degrees) to speed up the process.  You will need to cover each avocado with tin foil before heating it in the oven.  That was a neat little trick I learned a long time ago.\n\nFinally, when the avocado beef bombs are almost done, baste them with the sugar-free bbq sauce.\n\nServe warm and enjoy!  We certainly enjoyed it!  Oh, and in the video, you can see a huge ball of tin foil.  That is a huge head of cabbage with a block of Kerrygold butter in the center of it grilled to perfection!  This was the perfect side dish for our meal.\n\nI also feel the need to mention that these avocado beef bombs are really, really filling.  I only ate about 1/3 of mine.  You will need to figure out the nutrition label in your own app (I use MyFitnessPal) to determine the macros.  The cheese and size of the avocado will make a difference.  The amount you count per serving will also make a difference.\n\n\n![keto5.JPG](https://steemitimages.com/DQmTGXPzALYtM3UAdnCXLjGDL8E4DFTKSgZfrPCU2zXhNvy/keto5.JPG)\n![keto5.1.JPG](https://steemitimages.com/DQmPDCDh3SHyBLeqk6CGsC259hrqwmmPN9vF1G4evZcbuoc/keto5.1.JPG)",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.isavea2z.com/keto-chocolate-lava-mug-cake-recipe/",
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      "body": "I've had a love for the Chocolate lava cake as long as I can remember, but now, I can enjoy a Keto Chocolate Lava Mug Cake recipe that only takes seconds to make!!  I made this mug cake recipe for my daughter and she immediately asked me to teach her how to make it herself!  I just love when kids get involved in the kitchen.  The Chocolate Chip Cookie Dough Fat Bombs used to be her favorite treat but now that she can get a gooey chocolate cake hot in seconds has her won over!\n\nKeto Chocolate Lava Mug Cake Recipe Ingredients\n2 TBSP Unsalted Butter, melted\n1 Egg\n2 TBSP Erythritol (I use this Erythritol found on Amazon)\n2 TBSP Unsweetened Cocoa Powder\n1 TBSP Heavy Cream\nPinch of Salt\n1 TSP Vanilla Extract\n\n\n\nKeto Chocolate Lava Mug Cake Recipe Microwave Instructions\nAdd egg to butter and whisk until air bubbles begin to appear.\nNext, add in erythritol, cocoa powder, heavy cream, salt and vanilla extract, mixing until combined.\nUsing a microwave-safe mug, spray non-stick baking spray.\nPour in batter.\nPlace in microwave for 30-45 seconds. Every microwave is different. You want the outside of the cake slightly firm, while the middle is not yet set, that’s how you get the lava.\nIf you need more time in the microwave, set for 5-10 second intervals until you have the consistency of a Chocolate Lava Cake.\nPlate and serve with Homemade Whipped Cream.\n\nKeto Chocolate Lava Mug Cake Recipe Oven Instructions\nThis recipe can be made in the oven too.  Simple pour the batter into an oven-safe ramekin and bake it at 350 degrees for about 13 to 15 minutes.  (You will know it's done because the top will be soft like a sponge.!\n\nhttps://steemitimages.com/DQmTNifiEwL5gFqZQJCo7SVTuPBSgZZLHpiq3cd1DH2An7a/keto4.JPG)\n\n![keto4.1.JPG](https://steemitimages.com/DQmTKXWqPZubmvHmG9ENgvZAyxZMCRKEJm2edN42Mi1h5Yh/keto4.1.JPG)",
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      "body": "So yesterday was Moms birthday and she insisted I bust out my Keto Cheesecake Recipe!\n\nIf you follow along in the Low Carb Inspirations group on Facebook, do you all remember a bit before Christmas when I started my parents on the low carb/Keto journey by bringing them a huge batch of food to replace everything in their fridge?  Well, they visited yesterday (they live kinda far) and Mom is down about 50 pounds and Dad lost weight too but is not tracking. They both look and feel great!!\n\nDad says he used up almost all the groceries I brought except the huge container of cream cheese. He doesn't have a use for it and he meant to bring it back to me!\n\nNow mind you, I took time to write down all of my favorite recipes for him in a little book (he is the cook in the house)\n\n\nI know he likes all these things but he is an extremely picky eater.\n\nWhen my parents came over they specifically asked to cook them something low carb or keto.\nUm, Duh! That's all I cook! Did they forget I was the one that led them down this path?\n\nWe were celebrating Moms birthday so I created a meal with Steak and Lobster tails, with a side of zucchini and squash with alfredo sauce and some sugar-free cheesecake bites topped with whipped cream and strawberries. Dad doesn't eat veggies like that. I had meant to make him a side salad but got so busy making sure everything would be done at the same time that I forgot! (very picky eater)\n\nWe sat down to eat and dad served himself a side of zucchini and squash topped with alfredo sauce and ATE THESE VEGGIES! He's always hated zucchini and squash. Never eats it! He ate it because it was served with an alfredo sauce that I made with cream cheese.\nEarly for lunch I showed him how to make the Fat Head dough recipe and whipped up some keto pizzas also made with some cream cheese. Which everyone loved!\n\nThen I asked him if he every eats pancakes or waffles. He says he wants to. I reminded him about the cookbook I created for him and this recipe USES CREAM CHEESE!\n\nHe ended up saying that he will now use that cream cheese when he gets home and it won't go to waste. He just didn't realize what he could use it for!\n\nI'm feeling quite amused! I never thought they would change the way they eat but they have! How cool is that??\n\n\n\nThis was the famous Keto Cheesecake recipe we used for the birthday celebration!  She loved it!\n\n\n\n\nKeto Cheesecake Recipe Ingredients\nCrust\n\n6 TBSP Un-Salted Butter, melted\n1 C Almond Flour\n½ C Coconut Flour\n¼ TSP Salt\n1 TSP Cinnamon\n2 TBSP Swerve Powdered Sugar (or favorite sweetener)\n¾ C Sugar-Free Strawberry Jam *optional\nTIP: This makes a thin bottom layer. If you want a thick crust that goes up over the sides, double the recipe.  Or, you can bake just the cheesecake filing and make this a crustless recipe too!  Just be sure to use parchment paper or muffin cups to prevent sticking.  I prefer a thin layer crust myself.\n\nCheesecake Filling\n\n24 oz. Cream Cheese (3 8 oz. packages)\n¾ C Sour Cream\n3 Eggs, Room Temperature\n3 TBSP Erythritol\n½ TSP Stevia Glycerite\n1 TSP Vanilla\n½ TSP Baking Powder\n\n\n\nKeto Cheesecake Recipe Instructions\nPREHEAT oven to 300.\n1.Place aluminum foil on the bottom of a springform pan.\n2.If your pan tends to have cheesecake stick, spray with baking spray or use a light coat of butter.\n3.In a medium bowl, add butter, almond flour, coconut flour, salt, cinnamon, and sweetener. Mix together until combined.\n4.Spread evenly into the bottom of your springform pan, set aside.\nIn a large bowl, mix cream cheese until creamy.\n5.Mix in sour cream.\n6.Blend in eggs, one at a time until incorporated.\n7.Add in Erythritol, stevia glycerite, vanilla, and baking, stir until combined.\nIf using an optional ingredient like sugar-free jam, use about ¾ c and fold it into the cheesecake.\nTIP: If you want that pretty design on the top, pour the cheesecake mixture with no jam. Evenly distribute the cheesecake mixture in your springform pan. Then using a tablespoon, place dollops of the sugar-free jam on the top. Using a knife, do a swirl pattern or drag your knife down, then up, back down again until you have gone through all the jam!\nCarefully pour the cream cheese mixture into the center of the crust.\nEvenly spread cheesecake mixture.\nPlace in oven for 45-1 hour if using all the cream cheese mixture.\n\n![keto3.JPG](https://steemitimages.com/DQmRiAE5tLZesqX324Vike3yybuh3Y4CRivuphC5yP4BauC/keto3.JPG)",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.isavea2z.com/keto-cheese-stuffed-meatballs/",
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      "body": "You guys!  Look at these Keto Cheese Stuffed Meatballs!  How amazing are they?!!\n\nI was up late one night just browsing Amazon when I came across the most interesting kitchen tool.  I looked at the picture and couldn't figure out what it was or what it did.  Out of curiosity, I clicked the link to learn more...  I was in awe when I saw it was a meatball maker!  Perfectly shaped meatballs every time!  I'm not so OCD that I need meatballs to be shaped perfectly.  (well, I might be) The thing that stuck out the most to me was the way it carves out the center allowing me to stuff those bad boys!  Holy Keto Heaven!  I imagined cheese oozing out of those meatballs and my mouth began to water.   This Ketogenic diet has me experimenting in the kitchen in all kinds of ways!\n\nThis Ketogenic diet has me experimenting new recipes all the time!  Cheese and meat are allowed on the diet, so next thing you know I was checking out and waiting for my delivery!\n\nKeto Cheese Stuffed Meatballs Recipe Ingredients\n3 eggs\n2 lbs ground beef (or 1 lb ground beef and 1 lb ground pork)\n2 cups pork rinds (measured before you crush them)\n1 teaspoon pepper\n1/2 cup grated Parmesan Cheese\n1 teaspoon minced garlic\nCheese cubes of your choice for the center\n\n\nKeto Cheese Stuffed Meatballs Recipe Instructions\nFirst, grind the pork rinds in a food processor or blender until they become the consistency of bread crumbs.  Oh, and here's a tip!  I love to use the flavored pork rinds too.  Salt and vinegar are amazing in this recipe.\n\nCombine all the ingredients together except for the cheese cubes for the center.  I use my hands to combine it all.  It's the easiest for me.\n\nNext, use the meatball maker or your hands to form the meatballs while adding a couple of cubes of cheese to the center.  My personal favorite is pepper jack cheese!  YUMMY!\n\nBake at 350 degrees for about 20 minutes.  Serve warm.\n\n\n![keto2.JPG](https://steemitimages.com/DQmP6Pr5FUfBY7BEjVfhmfcLdQLTohFcqL2Tt9XdDvRHVrH/keto2.JPG)",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.isavea2z.com/keto-buckeyes-chocolate-peanut-butter-balls-recipe/",
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      "body": "This Keto Buckeyes Chocolate and Peanut Butter Balls Recipe was a treat!  When I say treat, I mean it didn't even taste like it was any different from the original recipe!  I love when I create a Keto friendly recipe that's just as good as the real thing!  Honestly, I don't think you could go wrong with any recipe that includes chocolate and peanut butter, could you?\n\nI wanna say this recipe only takes about 10 minutes to whip up.  That longest part of this recipe is waiting for the dough to chill enough for you to roll out the little peanut butter balls.\n\n\n\nKeto Buckeyes Chocolate and Peanut Butter Balls Recipe Ingredients\n1 cup peanut butter or almond butter\n1 1/4 cup almond flour\n1/4 cup erythritol\n4 oz Sugar Free Chocolate Baking Bar or chips\n\n\nKeto Buckeyes Chocolate and Peanut Butter Balls Recipe Instructions\nCombine the peanut butter or almond butter, flour and sweetener of your choice.  Mix it until it's well combined.\n\nPlace the peanut butter mixture in the freezer for about an hour (or at least enough to cool it to form the balls).\n\nRoll the cold dough into small size balls about 1 inch in diameter.  Note:  if your hands tend to be on the bit warm side, you will notice you have to roll the balls quickly so the peanut butter doesn't melt in your hands again.\n\nMelt the chocolate as instructed on the package.  I ended up putting the bar into a small microwave safe bowl and heat it for seconds at a time until it was completely melted.  I believe it took a minute to get it to the consistency I wanted.\n\nUse a fork to hold the ball and dip it into the melted chocolate.\n\nPlace the chocolate dipped peanut butter balls onto a silicone mat or wax paper to prevent sticking until the chocolate hardens.  You can place them back into the freezer to speed up the hardening process.\n\nKeep these stored in an airtight container in the refrigerator.\n\nThis recipe makes between 15 and 20 balls!\n\nKeto Buckeye's Recipe Nutrition Label\n\n(note: this nutrition label was calculated using almond butter instead of peanut butter)\n\n![admin-ajax.jpg](https://steemitimages.com/DQmRJxCsadeNkJZbn6dzLJCLxFAaCCKB5qMnSnoTyz9fzrk/admin-ajax.jpg)",
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