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Keto Pumpkin Bread Low Carb And Gluten Free Recipe

Keto Pumpkin Bread Low Carb And Gluten Free Recipe. This recipe for keto pumpkin bread is truly a keeper- a moist and tender loaf that is topped with pumpkin seeds and take minutes to prep!

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 Slices
Calories: 153kcal

Ingredients
- 2 1/4 cups almond flour
- 1/2 cup allulose
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 cup Pumpkin puree
- 4 large eggs
- 1/3 cup + 1 tablespoon butter melted
- 1 tablespoon pumpkin seeds optional

Instructions
Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a small mixing bowl, combine your almond flour, allulose, baking powder, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, melted butter and eggs. Combine your wet and dry ingredients.
Transfer your batter into the lined pan and sprinkle with pumpkin seeds. Bake for 40-45 minutes, covering the top of the loaf pan halfway through with parchment paper, to avoid the tops over-browning.
Remove from the oven and allow to cool in the pan completely, before slicing.

TO STORE: As this pumpkin bread is super moist, it should always be stored in the refrigerator. Be sure that it is completely covered, and will keep fresh for up to 2 weeks.
TO FREEZE: Place slices of pumpkin bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator.

Nutrition
Serving: 1serving
Calories: 153kcal
Carbohydrates: 7g
Protein: 7g
Fat: 12g
Sodium: 125mg
Potassium: 105mg
Fiber: 4g
Vitamin A: 6422IU
Vitamin C: 2mg
Calcium: 65mg
Iron: 2mg
NET CARBS: 3g

#pumpkinbread #ketorecipes
#ketolife #lowcarbrecipe #ketomeals #ketofood

Green Bean Casserole Keto Recipe. This is a low-c

Green Bean Casserole Keto Recipe. This is a low-carb classic holiday side dish!

Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 250kcal

Ingredients
- 3 cups green beans washed and trimmed
- 2 tablespoon olive oil
- 1 small onion sliced
- 1 cup mushrooms sliced
- 2 tablespoon garlic minced
- 4 tablespoon butter
- 1 cup vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
For the onion topping
- 1 medium onion sliced
- 2 tablespoon milk of choice
- 1/4 cup almond flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil

Instructions
Preheat the oven to 180C/350F. Grease a baking dish and set aside.
In a mixing bowl, add your onion topping ingredients and mix well, until all the onions are coated.
Heat your oil in a non-stick pan on medium heat. When hot, add the onion mixture and stir fry for 4-5 minutes, until golden. Remove from the heat and set aside.
In a deep pot or saucepan, heat up 3-4 cups of water until boiling hot. When hot, add the green beans and blanch them, by letting them simmer for 3 minutes. Drain and transfer into a large mixing bowl.
In a non-stick pan, add the olive oil and heat up on medium. When hot, add the sliced onions and saute for 5 minutes. Add the garlic and mushrooms and saute for an extra 3-4 minutes. Transfer the vegetables into the bowl with the green beans.
Place the pan back on the heat and add the butter. Once sizzling, add the vegetable stock, heavy cream, salt, and pepper, and let it simmer for 3-4 minutes, to thicken. Remove from the heat and pour over the green bean and vegetable mixture and mix well.
Transfer the green bean casserole to the greased baking dish. Bake for 35 minutes, before removing from the heat and topping with the crispy onions. Place back in the oven for a further 10 minutes, until the edges are bubbling.

Nutrition
Serving: 1 serving
Calories: 250kcal
Carbohydrates: 8g
Protein: 3g
Fat: 24g
Sodium: 770mg
Potassium: 188mg
Fiber: 5g
Vitamin A: 962IU
Vitamin C: 8mg
Calcium: 57mg
Iron: 1mg
NET CARBS: 3g

#greenbeancasserole #ketorecipes
#ketolife #lowcarbrecipe #ketomeals #ketofood

Cast Iron Chicken Breast Keto Recipe. Learn how to

Cast Iron Chicken Breast Keto Recipe. Learn how to make cast iron chicken breasts for an easy and flavorful protein that’s ready in less than 15 minutes! It’s a foolproof cooking method that always leaves you with crispy-on-the-outside and juicy-on-the-inside chicken.

Course: Main Course
Cuisine: American Prep
Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Servings: 4 servings
Calories: 195kcal

Ingredients
- 4 chicken breasts 4-6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Instructions
In a small bowl, whisk together the Italian seasonings, smoked paprika, salt, and pepper.
Rub the spice mix over each chicken breast all over. Drizzle with olive oil.
Add butter to a non-stick cast iron skillet. Place the cast iron skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, turning once.
Let the chicken rest for 5 minutes before serving.

TO STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: Place the cooked and cooled chicken breasts in a ziplock bag and store them in the freezer for up to 2 months.
TO REHEAT: Microwave the chicken for 20 to 30 seconds or reheat it in a warm skillet over medium heat.

Nutrition
Serving: 1 serving
Calories: 195kcal
Carbohydrates: 1g
Protein: 24g
Fat: 10g
Sodium: 422mg
Potassium: 441mg
Fiber: 1g
Vitamin A: 179IU
Vitamin C: 1mg
Calcium: 27mg
Iron: 1mg

#chickenbreast #ketorecipes
#ketolife #lowcarbrecipe #ketomeals #ketofood

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