365 Keto Recipes: Top 365 Ketogenic Recipes For You E-Book

LIly Johnston

• Herausgeber: Emma Wilson
• Kategorie: Ratgeber
• Sprache: Englisch

Veröffentlichungsjahr: 2019

Beschreibung

Want to enjoy the keto diet to its fullest potential? In this magnificent keto diet cookbook, Lily Johnston offers a wonderful collection of keto recipes for everyone to enjoy * Keto Drinks * Keto Burgers * Keto Salads * Keto Smoothies * Keto Lunches * Keto Dinners * Keto Breakfast * And More! The list is endless when it comes to this exceptional recipe book for weight loss, getting healthier, and simply feeling better about yourself! With over 365 recipes, this is one of the finest collections on the planet! This is truly the only keto diet cookbook you'll ever need!

Leseprobe

365 Ketogenic Recipes

While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

365 KETO RECIPES: TOP 365 KETOGENIC RECIPES FOR YOU

First edition. February 28, 2019.

Copyright © 2019 LIly Johnston.

Written by LIly Johnston.

10 9 8 7 6 5 4 3 2 1

Table of Contents

Title Page

Copyright Page

365 Keto Recipes: Top 365 Ketogenic Recipes For You

Introduction

Chapter One: Ketogenic Breakfast Recipes

Chapter Two: Ketogenic Snacks Recipes

Chapter Three: Ketogenic Side dish Recipes

Chapter Four: Ketogenic Breads

Chapter Five: Ketogenic Lunch Recipes

Chapter Six: Ketogenic Dinner Recipes

Chapter Seven: Ketogenic Desserts

Chapter Eight: Keto Vegan Recipes

Chapter Nine: Smoothie Recipes

Conclusion

Introduction

Chapter One: Ketogenic Breakfast Recipes

1) Sausage and Butternut Squash Breakfast Casserole

2) Blackberry Egg Bake

3) Pancakes with Berries and Whipped Cream

4) Cured Salmon with Scrambled Eggs and Chives

5) Low Carb Soft Pretzels

6) “Cheesy” Broccoli Muffins

7) French toast

8) Squash Blossom and Zucchini Frittata

9) Keto Cereal

10) Keto Breakfast Biscuits Stuffed with Sausage and Cheese

11) Blueberry Muffins

12) Sausage Breakfast Sandwich

13) Cajun Cauliflower Hash

14) Breakfast Cups

15) Turkey Breakfast Sausages and Peppers

16) Portobello Bacon Avocado Sandwich

17) Bell Pepper Eggs

18) Classic Bacon and Eggs

19) Bacon Avocado Bombs

20) Omelet Stuffed Peppers

21) Ham and Cheese Breakfast Roll-Ups

22) Breakfast Burrito

23) Smoked Salmon Egg Stuffed Avocadoes

24) Cloud Eggs

25) Onion & Chive Cauliflower Hash browns

26) Keto Donuts

27) Cauliflower Benedict

28) Keto Breakfast Wrap

29) Cauliflower Toast

30) Roasted Veggies with Fried Egg

31) Glazed Orange Scones

32) Hazelnut Chocolate Chip Scones

33) Crispy Bacon Pancakes with Chocolate Dip

34) Cauliflower Bread with Crispy Bacon, Poached Eggs & Avocado

35) Breakfast BLT Salad

36) Breakfast Pizza

37) Ground Beef, Eggs and Avocado Breakfast Bowl

38) Keto Egg Mc Muffin

39) Banana Nut Muffins

40) Chocolate Chip Waffles

41) Blueberry Coconut Porridge

42) Raspberry Cream Crepes

43) Feta & Pesto Omelet

44) No-tatoes Bubble ‘n’ Squeak

45) Egg Butter with Smoked Salmon and Avocado

46) Bacon, Egg, and Spinach Breakfast Casserole

47) Dairy-free Keto Latte

48) Bulletproof Cocoa

49) Peppermint Mocha

50) Keto Crack Coffee

Chapter Two: Ketogenic Snacks Recipes

51) Chicken Bacon Ranch Poppers

52) Ham Egg & Cheese Roll-Ups

53) Devilled Eggs

54) Hardboiled Egg and Cucumber Slices

55) Stuffed Portobello Mushrooms

56) Bacon Fat Bombs

57) Bacon and Guacamole Bombs

58) Bacon Cabbage Dippers

59) Cucumber Sushi

60) Bacon Wrapped Cheese Sticks

61) Cheese Puffs

62) Bacon-Wrapped Halloumi Cheese

63) Mini Pepper Nachos

64) Buffalo Chicken Poppers

65) Cajun Cauliflower Mini Dogs

66) Pan Pizza Dip

67) Chicken and Avocado Lettuce Wraps

68) Baked Mozzarella Sticks

69) Pepperoni Pizza Bites

70) Spaghetti Squash Pizza Nests

71) Zucchini Fritters

72) Tuna Salad Stuffed Eggs

73) Pesto Parmesan Baked Tomatoes

74) Shrimp Skewers with Garlic Lime Marinade

75) Rainbow Goat’s Cheese Balls

76) Fish Fingers

77) Prosciutto Wrapped Muffins

78) Marinated Olives and Feta

79) Cheese Crackers

80) Cheese Chips

81) Cheesy Cauliflower Breadsticks

82) Keto Cheddar Cheese and Bacon Balls

83) Salami and Cheese Chips

84) Zucchini Nacho Chips

Chapter Three: Ketogenic Side dish Recipes

85) Zucchini Fettuccine

86) Creamy Lemon Green Beans

87) Cauliflower Cheese

88) Roasted Cabbage

89) Cauliflower Cheese & Onion Croquettes

90) Smashed Brussels sprouts

91) Baked Rutabaga Wedges

92) Creamy Ricotta Spaghetti Squash

93) Low Carb Yellow Rice

94) Creamed Brussels sprouts

95) Keto Gravy

96) Garlic Butter Mushrooms

97) Cheesy Brussels Sprout Bake

98) Creamed Spinach

99) Garlic Roasted Bok Choy

Chapter Four: Ketogenic Breads

100) Low Carb Flat Bread

101) Keto Bread

102) Herb Bread

103) Low Carb Rolls

104) Oopsies

105) "Cornbread"

106) Burger Buns

107) Cheese and Jalapeño Bread

108) Garlic Bread

109) Low Carb Tortillas

Chapter Five: Ketogenic Lunch Recipes

110) Chicken Avocado Lime Soup

111) Asparagus & Sorrel Bisque

112) Beef Cabbage Soup

113) Easy Romaine Lettuce Soup

114) Creamy Leek & Salmon Soup

115) Onion Soup

116) Creamy Spinach Soup

117) Taco Soup

118) Loaded Chicken Salad

119) Keto Cobb Salad with Ranch Dressing

120) Lobster Roll Salad

121) Greek Salad

122) Shrimp and Cauliflower Salad

123) Thai Cucumber Salad

124) Steak Salad with Cilantro Avocado Dressing

125) Tuna Fish Salad

126) Bacon and Eggs Benedict Salad

127) Cauliflower Potato Salad

128) Caesar Salad

129) Taco Salad

130) Lemon Blueberry Salad

131) Arugula and Caramelized Onion Salad

132) Chimichurri Salad

133) Sesame Salmon Salad

134) Super Bowl Buffalo Strips

135) Pan-Fried Chicken Patties

136) Blini Style Caviar Crepes

137) Zucchini Crust Grilled Cheese Sandwiches

138) Rosemary Keto Bagels

139) Cheddar Egg Muffins

140) Chicken Fajita Lettuce Wraps

141) Cheese Stuffed Meatballs

142) Keto Quiche

143) Cheddar-Wrapped Taco Rolls

144) Fish Cakes with Avocado Lemon Dipping Sauce

145) Blackberry Basil and Spinach Pressed Halloumi

146) Portobello Bun Burgers

147) Turkey and Mushroom Patties

148) Chocolate Muffins

149) Bacon and Spinach Frittata

150) Tomato Broccoli Frittata

151) Avocado Taco Cups

152) Chocolate Peppermint Cookie Bars

153) Chipotle Steak Bowl

154) Oven Baked Brie Cheese

155) Cauliflower Mac and Cheese

156) Salmon and Avocado Sushi

157) Caprese Tuna Salad Stuffed Tomatoes

158) Turnip Gratin

159) Avocado Pie

Chapter Six: Ketogenic Dinner Recipes

160) Cabbage Soup with Chicken Quenelles

161) Cream of Chicken Soup without Cream

162) Loaded Cauliflower Soup

163) Cauliflower Rice Congee

164) Egg Salad

165) Charred Veggie and Fried Goat Cheese Salad

166) Easy Shrimp Avocado Salad with Tomatoes and Feta

167) Keto “Fried” Chicken

168) Chicken Enchilada Bowl

167) Baked Chicken Nuggets with Creamy Almond Dip

168) Tandoori Chicken

169) Pizza - Grilled Chicken and Spinach

170) Roasted Chicken Stacks

172) Chicken Club Stuffed Avocadoes

173) Spicy Sausage and Cabbage Skillet

174) White Turkey Chili

175) Keto Turkey with Cream-Cheese Sauce

176) Keto Turkey Pot Pie

177) Keto Loco Moco

178) Ground Beef Stir Fry with Wilted Napa Cabbage

179) Berbere Enchilada Style Stuffed Peppers

180) Spinach Mozzarella Stuffed Burgers

181) Lemon Herb Meatloaf

182) Cheeseburger Lettuce Wraps

183) BBQ Pulled Beef Sando

184) Beef Wellingtons

185) Mini Mexican Meatzas

186) Beef Salpicao

187) Philly Cheesesteak Omelet

188) Lamb Chops with Lemony Gremolata

189) Easy Broiled Lamb and Butter Fennel

190) Lamb Chops with Garlic Sauce

191) Easy Pork Stir Fry

192) Asian Pork Meatballs with Thai Vinaigrette Dipping Sauce

193) Spicy Pulled Pork with Roasted Tomatoes and Avocado Hummus

194) Lasagna

195) Cinnamon Pork Chops & Mock Apples

196) Shrimp Scampi

197) Shrimp Stir Fry with Baked Cauliflower Rice

198) Baked Salmon with Spinach Pesto Sauce

199) Parmesan Shrimp

200) Blackened Cajun Mahi Mahi

201) Sesame Salmon with Baby Bok Choy and Mushrooms

202) Spicy Kimchi Ahi Poke

203) Thai Coconut Fish Curry

204) Fish with Vegetables Baked in Foil

205) Fish Pie

206) Caprese Eggplant Panini with Lemon Basil Aioli

207) Zucchini Noodle Alfredo

208) Quesadillas

Chapter Seven: Ketogenic Desserts

209) Chocolate Silk Pie

210) Mock Apple Pie

211) Fudge Pie

212) Key Lime Pie

213) Pumpkin pie

214) Coconut Brownies

215) Keto Avocado Brownies

216) Double Chocolate Muffins

217) Keto Cupcakes

218) Peanut butter and Chocolate Chunk Mug Cake

219) Double Chocolate Bundt Cake

220) Almond Carrot Cake

221) Sugar-Free Copycat Ferrero Rocher

222) Peanut Butter Fudge

223) Blackberry & Lemon Mini Tarts

224) Cinnamon Coconut Peanut Butter Cookies

225) Magic Keto Cookies

226) Chewy Ginger Cookies

227) Thin Mints

228) No Bake Chocolate Peppermint Cookie Bars

230) Lemon Custard with Blueberries

231) Crème Brulee

232) Keto Frosty

234) Strawberry Jell-O Salad

235) Pistachio Truffles

236) Pina Colada Fat Bomb

237) Fudgy Macadamia Chocolate Fat Bombs

238) Blueberry Cheesecake Fat Bombs

239) Fat Bomb Ice Cream with Different Flavors

240) Peanut Butter Ice Cream

241) Death by Chocolate Ice Cream

242) Coffee Strawberry Cream Pops

243) Tiramisu Ice Bombs

244) Frozen Blueberry Yogurt Ice Pops

245) No Bake Cheesecake

246) No Bake Blueberry Cheesecake

247) Red Velvet Cinnamon Cheesecake

248) New York Style Keto Cheesecake

249) Brownie Cheesecake

250) Bulletproof Cocoa Mousse

251) Keto Mocha Mousse

252) Strawberry Mousse

253) High Protein Jello Mousse

254) Blueberry Crisp

255) Skillet Berry Crumble

256) Keto Apple Crumble

257) Mixed Berry Crumble Pots

258) Blueberry Cobbler

259) Strawberry Cobbler

Chapter Eight: Keto Vegan Recipes

262) Granola Dust

263) Avocado Breakfast Bowl

264) Hempseed No Oatmeal

265) Baked Tofu Frittata

266) Pancakes

267) Mock Starbucks Gingerbread Latte

268) Coconut Almond Mocha

269) Hot Chocolate

270) Avocado with Sunflower Seeds

271) Crispy Salt and Pepper Spiced Tofu

272) Zucchini Chips

273) Cauliflower Hummus

274) Strawberry Shortcake Fat Bombs

275) White Chocolate Bombs

276) Macadamia Nut Hummus

277) Rosemary Roasted Almonds

278) Chocolate Coconut Fat Bombs

279) Mexican Cauliflower Rice

280) Garlic Broccoli

281) Jicama Fries

283) Almond Flour Tortillas

284) Bread Rolls

285) Microwave Bread

289) Fat Burning Cabbage Soup

290) Classic Cream of Mushroom Soup

291) Super Food Keto Soup

294) Avocado, Almond & Blueberry Salad

295) Mock Tuna Salad

296) Collard Green Wraps

299) Zucchini Noodles with Avocado Sauce

300) Raw Pad Thai

302) Vegan Loaf

303) Zucchini Lasagna

304) Lebanese Shish Taouk (Vegan Shish Kebabs)

305) Keto Tikka Masala

306) Vegan Fathead Pizza Crust

307) Keto Noodle Bowls with Creamy Curry Sauce

308) Egg Roll in a Bowl

309) Easy Peanut Butter Popsicles

311) Berry Chia Mousse

312) Apple Crumble

313) Almond Butter Fudge

314) Chocolate Blueberry Clusters

315) Keto Chocolate Truffles

316) Avocado Pops

317) Strawberry Yogurt Ice Cream

318) Strawberries and Cream

319) Raspberry Crisp

320) Keto Protein Brownies

321) Chocolate Peanut Butter Ice Cream

322) Vanilla Crème Pudding

323) Chocolate Avocado Mousse

324) Berry Chia Pudding

Chapter Nine: Smoothie Recipes

325) Green Lemon Smoothie

326) Raspberry Avocado Smoothie

327) Keto Chocolate Coconut Smoothie Bowl

328) Honey dew Kiwi Smoothie

329) Shamrock Shake Smoothie

330) Strawberry Coconut Smoothie

331) Pumpkin Chai Smoothie

332) Spinach Avocado Green Smoothie

333) Nutty Spicy Fruity

334) Avocado Smoothie

335) Blueberry Ginger Smoothie

336) Green for Lean Smoothie

337) Avocado Apple Coconut Smoothie

338) Matcha Keto Smoothie Bowl

339) Green Smoothie

340) Low Carb Chocolate Almond Smoothie

341) Low Carb Strawberry Crunch Smoothie

342) Weight Loss Smoothie

343) Nutty Apple and Baby Spinach Smoothie

344) Spicy Strawberry Smoothie

345) Turmeric and Chai Spiced Cauliflower Smoothie

346) Chocolate Berry Truffle Smoothie

347) Fat Burning Vanilla Smoothie

348) Protein Rich Key Lime Smoothie

349) Berry Smoothie

350) Avocado Berry Smoothie

351) Chocolate Fat Bomb Smoothie

353) Peanut Butter Chocolate Milkshake

354) Tangy Vitamin C Smoothie

355) Ginger Smoothie

356) Green Goblin

357) Berry Coconutty Smoothie

358) Kale Smoothie

359) Triple Berry Smoothie

360) Acai Almond Butter Smoothie

361) Green Goddess

362) Minty Fresh Green Smoothie

363) Micro Greens Matcha Smoothie

364) Creamy Breakfast Smoothie

365) Cucumber Spinach Smoothie

366) Superfoods Smoothie

Conclusion

Introduction

I want to thank you for choosing this book, 365 ketogenic recipes’

The Ketogenic diet has taken the world by storm and for good reason. It is one of those rare diets that actually works in a healthy manner and helps keep excess weight at bay. If you are following the Ketogenic diet or planning to make the switch, then finding the right recipes may be a tad bit difficult.

That is where this book comes in handy. To make your ketogenic journey interesting, I have put together 365 recipes that are keto compliant and extremely delicious. All the recipes are made using locally available produce, hence all recipes are easy to prepare even by the novice cook.

So what are you waiting for, let’s get started and start cooking.

Chapter One: Ketogenic Breakfast Recipes

1) Sausage and Butternut Squash Breakfast Casserole

Serves: 6

Ingredients:

2 pounds ground turkey sausage

4 cups peeled, cubed butternut squash

8 cups chopped spinach

1 red onion, diced

1 teaspoon salt or to taste

1 teaspoon pepper or to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

8 egg whites

8 eggs

4 teaspoons olive oil

Method:

Place a nonstick pan over medium heat. Add sausage and cook until it is not pink any more. Break it simultaneously as it cooks.

Remove the sausage with a slotted spoon and place on a plate lined with paper towels.

Place the pan back over heat. Add oil and heat. Add onion and butternut squash and sauté until tender. Sprinkle a little water if required to prevent burning. Add the spices and salt and stir for a few seconds until aromatic.

Stir in the spinach and sauté for a couple of minutes, until the spinach wilts. Turn off the heat.

Meanwhile, add eggs and whites into a bowl and whisk well.

Grease a baking dish with cooking spray. Transfer the sausage into the baking dish. Spread the butternut squash mixture over the sausage. Pour the eggs over it.

Bake in a preheated oven at 400 ° F for 25-30 minutes or until the eggs are set.

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2) Blackberry Egg Bake

Serves: 8

Ingredients:

10 large eggs

6 tablespoons coconut flour

½ teaspoon vanilla extract

Zest of an orange, grated

1 cup fresh blackberries

2 tablespoons butter, melted + extra to grease

2 teaspoons grated fresh ginger

2/3 teaspoon fine sea salt

2 teaspoons minced fresh rosemary

Method:

Add eggs, coconut flour, vanilla extract, orange zest, butter, ginger and salt into a blender and blend until smooth.

Add rosemary and pulse until well mixed.

Take 8 ramekins and grease with a little butter or oil. Pour the batter equally into the prepared ramekins. Divide the blackberries among the ramekins. Stir lightly. Place the ramekins on a baking sheet.

Bake in a preheated oven 350 ° F for 15-20 minutes or until puffed up and cooked well.

Remove from the oven and place on a cooling rack to cool.

Loosen the edges by running a knife around the edges of the ramekins. Invert on to a plate.

Serve warm.

3) Pancakes with Berries and Whipped Cream

Serves: 2

Ingredients:

For pancakes:

2 eggs

½ tablespoon psyllium husk, ground

3.5 ounces cottage cheese

1 tablespoon butter or coconut oil

For topping:

½ cup heavy whipping cream

¼ cup berries of your choice

Method:

Whisk together in a bowl, cottage cheese, eggs and psyllium husk powder. Allow it to rest for 10 minutes. It will thicken during this time.

Meanwhile, add whipping cream in a bowl. Whip until soft peaks are formed.

Place a nonstick pan over medium heat. Add about a teaspoon of coconut oil or butter and let it melt.

Pour 2-3 tablespoons of batter on it. Tilt the pan so that the batter spreads slightly.

Cook until the underside is golden brown. Flip sides and cook the other side until golden brown.

Repeat steps 2-4 and make the remaining pancakes.

Top pancakes with a blob of whipped cream. Sprinkle berries on top and serve.

4) Cured Salmon with Scrambled Eggs and Chives

Serves: 2

Ingredients:

4 eggs

½ cup heavy whipping cream

4 ounces cured salmon

4 tablespoons butter

2 tablespoons chopped chives

Salt to taste

Pepper to taste

Method:

Add eggs into a bowl and whisk until frothy.

Place a pan over medium heat. Add butter and melt. Add eggs and stir.

Add cream and lower the heat. Stir constantly until the eggs are cooked and creamy as well.

Add chives, salt and pepper and mix well. Turn off the heat.

Top with cured salmon and serve.

5) Low Carb Soft Pretzels

Serves: 18

Ingredients:

4 ½ cups mozzarella cheese, shredded

2 ¼ cups almond flour

3 eggs, at room temperature

3 tablespoon warm water

1 ½ tablespoons pretzel salt

6 tablespoons cream cheese

1 teaspoon xanthan gum

3 teaspoons dried yeast

3 tablespoons butter, melted

Method:

Add cream cheese and mozzarella cheese into a microwave safe dish. Microwave for 1-2 minutes or until melted. Pause and stir every 30 seconds.

Add yeast and warm water into a bowl. Stir and let it rest for 2-4 minutes. The mixture will be frothy.

Add almond meal and xanthan gum into the bowl of the stand mixer. Fix the dough hook attachment. Mix until well combined.

Add eggs, yeast mixture and 1-½ tablespoons of melted butter and mix until well incorporated.

Add the melted cheese mixture and mix until dough is formed.

Divide the dough into 18 equal portions and shape into balls. Roll each portion between your palms into a long log. Twist it and shape into pretzel.

Place a cookie sheet that is lined with parchment. Leave gap between 2 pretzels. Use 2 baking sheets if required and bake in batches.

Brush remaining butter over the pretzels. Sprinkle pretzel salt.

Bake in a preheated oven at 390 ° F for about 10-12 minutes or until the top is golden brown.

Remove from the oven. Cool for a while.

6) “Cheesy” Broccoli Muffins

Serves: 12 (2 muffins per serving)

Ingredients:

4 tablespoons ghee, softened + extra to grease

4 cups almond flour or coconut flour

2 cups almond milk, unsweetened

2 teaspoons baking powder

4 large eggs

4 tablespoons nutritional yeast

2 cups finely chopped broccoli florets

1 teaspoon sea salt

Method:

Grease 2 muffin tins of 12 counts each with ghee.

Add all the ingredients into a large bowl and whisk well.

Pour into the prepared muffin tins (fill up to ¾).

Bake in a preheated oven at 350 ° F for about 30 minutes or until a knife when inserted in the center comes out clean. Remove from the oven and set aside to cool for about 10 minutes.

Run a knife around the edges of the muffins to loosen the muffins. Invert on to a plate.

Serve war

7) French toast

Serves: 8-9

Ingredients:

For protein bread:

6 eggs, separated

2 ounces cream cheese, softened

½ cup egg white or whey protein, unflavored

For French toast:

1 egg

½ teaspoon vanilla extract

¼ cup unsweetened coconut or almond milk

½ teaspoon ground cinnamon

For syrup:

¼ cup butter or coconut oil

¼ cup unsweetened almond milk

¼ cup swerve confectioners

Method:

For protein bread: Whip the egg whites with an electric hand mixer until very stiff. Add protein powder and mix well. Beat the yolks. Add cream cheese and yolks into the bowl of whites and fold gently.

Transfer the mixture into a greased pan.

Bake in a preheated oven at 325 ° F for around 40 minutes or till golden brown.

Remove from the oven and let it cool to room temperature.

Cut into 8-9 slices.

For French toast: Mix together eggs, almond or coconut milk, cinnamon and vanilla in a bowl.

Place a nonstick pan or cast iron skillet over medium heat. Let it heat.

Immerse the bread slice in this mixture and immediately take it out. Place it on the skillet.

Cook until the underside is golden brown. Flip sides and cook on the other side until golden brown.

Remove the cooked bread from the skillet and place on a serving platter.

Repeat steps 8-10 with the remaining bread slices.

To make syrup: Gather all the ingredients for syrup and place it near your stovetop, as you are required to work quickly else the stevia will burn.

Place a heavy bottomed pan on high heat. Add butter and melt. Quickly add swerve and almond milk. Stir constantly until a smooth sauce is formed.

Turn off the heat and allow it to cool. This can be made ahead of time. Place in the refrigerator until use. It can last for 2 weeks.

Place French toast on serving plates. Drizzle syrup on the French toast and serve.

8) Squash Blossom and Zucchini Frittata

Serves: 4

Ingredients:

5 eggs

½ teaspoon salt

½ small onion, chopped

1 small zucchini, chopped with skin on

4 squash blossoms (discard stamens, ends trimmed)

Butter, as required

2 tablespoons heavy cream or crème fraiche

¼ teaspoon pepper

1 very small leek, white and light green parts only, thinly sliced

1 scallion, thinly sliced

2 ounces fromage frais or ricotta

Method:

Add eggs, salt, pepper and cream into a bowl and beat until just incorporated.

Place an ovenproof skillet over medium heat. Add about 2 tablespoons butter and let it melt.

Stir in leek and onion and sauté until translucent.

Stir in the zucchini and cook until tender. Stir a couple of times while it is cooking.

Spread the vegetables all over the skillet and pour the beaten egg mixture all over the vegetables.

Lower the heat to medium-low. In a couple of minutes, the bottom of the frittata will be slightly set. Scatter scallions and place the squash blossoms at different spots on the frittata. Press the scallions and squash blossoms lightly to embed in the egg.

Sprinkle cheese in the gap between the blossoms. Turn off the heat.

Place the skillet in a preheated oven.

Bake at 350 ° F for around 12-15 minutes or till golden brown.

Remove the skillet from the oven and cool for a few minutes.

Cut into wedges and serve.

9) Keto Cereal

Makes: 6 cups (about 25 servings)

Ingredients:

2 cups chopped almonds

2 cups unsweetened coconut flakes

2 cup chopped walnuts

4 tablespoons chia seeds

4 tablespoons flax seeds

½ cup sesame seeds

3 teaspoons ground cinnamon

1 teaspoon ground cloves

2 teaspoons pure vanilla extract

2 large egg whites

½ cup melted coconut oil or butter

2 teaspoon liquid stevia

1 teaspoon kosher salt

To serve:

Vanilla almond milk

Method:

Grease 2 large rimmed baking sheets with some cooking spray.

Beat the eggs until frothy.

Add all the ingredients except oil into a bowl. Mix well. Pour oil and mix again. Transfer on to the prepared baking sheets. Spread it all over the sheets.

Bake in a preheated oven at 350° F for 20-25 minutes or until golden brown in color. Stir once after about 10-15 minutes of baking.

Remove the baking sheet from the oven and cool. Break into smaller pieces and transfer into an airtight container.

To serve: Take ¼ cup of the granola. Pour vanilla almond milk over it and serve.

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10) Keto Breakfast Biscuits Stuffed with Sausage and Cheese

Serves: 12

Ingredients:

4 ounces cream cheese

4 eggs, beaten

Salt to taste

Pepper to taste

12 breakfast sausage patties

4 cups shredded mozzarella cheese

2 cups almond flour

4 ounces Colby Jack cheese thin cubes or any other variety of cheese

Method:

Grease a 12 counts muffin tin with cooking spray. Set aside.

Add cream cheese and mozzarella cheese into a microwave safe bowl. Cook on High for 1-2 minutes or until cheese melts and the mixture well incorporated. Stir well every 30 seconds.

Meanwhile, add eggs into a bowl and whisk well. Add almond flour and mix well.

Pour the cheese mixture and mix until well incorporated. You will end up with dough that is sticky.

Sprinkle some extra almond flour on the dough and shape into a ball. Wrap in plastic wrap and chill for 30-40 minutes or until slightly hard.

Divide the dough into 12 equal portions and shape into balls.

Take one ball of dough and flatten it on your palm.

Place a sausage patty in the center and bring the edges together and enclose the patty in the dough.

Place in the muffin tin.

Repeat steps 7-9 and make the remaining biscuits.

Bake in a preheated oven at 350 ° F for 20-25 minutes or until golden brown in color. Sprinkle some more mozzarella on top if you like it cheesy and serve.

11) Blueberry Muffins

Serves: 24

Ingredients:

5 cups almond flour

3 teaspoons baking powder

6 large eggs

2/3 cup swerve or erythritol sweetener

2 teaspoons vanilla extract

2/3 cup melted butter

1 teaspoon baking soda

1 teaspoon grated lemon zest (optional)

1 1/3 cups fresh blueberries

2/3 cup almond milk, unsweetened

¼ teaspoon salt

Method:

Line 2 muffin tins of 12 counts each with cupcake papers or liners.

Mix together in a bowl, almond flour, baking soda, baking powder, salt and swerve.

Add butter, eggs, milk and vanilla and stir until just incorporated. Do not over beat.

Add lemon zest and blueberries and fold gently.

Divide equally the batter among the muffin tins.

Bake in a preheated oven at 350 ° F for about 23-25 minutes or until a toothpick when pierced in the center comes out clean.

Cool for a while. Tastes great when served with a blob of butter.

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12) Sausage Breakfast Sandwich

Serves: 6

Ingredients:

12 large eggs

¼ teaspoon red pepper flakes

Freshly ground pepper to taste

6 slices cheddar cheese

Avocado slices, as required

4 tablespoons heavy cream

Kosher salt to taste

2 tablespoons butter

12 frozen sausage patties

Method:

Whisk together eggs, red pepper flakes, salt, pepper and heavy cream in a bowl.

Place a nonstick pan over medium heat. Add a little butter and let it melt.

Pour 1/6 of the beaten egg mixture. Lay a slice of cheese in the center of the pan and let it cook for a minute.

Fold the edges of the omelet over the cheese. Carefully slide on to a plate.

Repeat steps 2-5 and make the remaining 5 omelets.

Meanwhile, heat the patties following the instructions on the package.

Place 6 patties on a serving platter. Place one omelet on each patty. Place avocado slices over the omelets. Place the remaining 6 patties over these avocado slices to complete the sandwiches.

13) Cajun Cauliflower Hash

Serves: 4

Ingredients:

4 tablespoons olive oil or ghee

4 tablespoons minced garlic

2 teaspoons Cajun seasoning

1 green pepper, chopped into ¼ inch pieces

1 onion, chopped into ¼ inch pieces

2 pounds frozen cauliflower, steamed, chopped into small pieces, squeezed of excess moisture

16 ounces shaved red pastrami, chopped into 1-inch slices

4 eggs

Method:

Place a skillet over medium heat. Add oil and heat. Add onions and cook until onions are translucent.

Add garlic and sauté for a couple of minutes until the garlic is fragrant.

Add cauliflower and sauté until it starts getting brown and crisp.

Stir in the Cajun seasoning.

Add pastrami and green pepper. Cook until thoroughly heated.

Transfer into 4 serving bowls.

Cook the eggs, sunny side up.

Top with eggs. Sprinkle some more Cajun seasoning on top and serve.

14) Breakfast Cups

Serves: 6

Ingredients:

1 pound ground pork

1 clove garlic, peeled, minced

¼ teaspoon ground cumin

Freshly ground pepper to taste

½ cup shredded cheddar cheese

2 teaspoons chopped, fresh chives

½ tablespoon chopped, fresh thyme

¼ teaspoon paprika

½ teaspoon kosher salt

1 heaping cup, chopped, fresh spinach

6 eggs

Method:

Grease a 6 counts muffin tin with cooking spray.

Add pork, garlic, thyme, salt, cumin, pepper and paprika into a bowl and mix well.

Divide the mixture among the muffin cups.

Place equal amount of spinach and cheese over the meat mixture in the muffin cups.

Break an egg into each cup. Sprinkle salt and pepper.

Bake in a preheated oven at 350 ° F for about 23-25 minutes or until the eggs are set and the meat is cooked.

Sprinkle chives on top and serve.

15) Turkey Breakfast Sausages and Peppers

Serves: 8

Ingredients:

1 large green bell pepper, chopped into 1-inch pieces

1 large yellow bell pepper, chopped, chopped into 1-inch pieces

1 large red bell pepper, chopped, chopped into 1-inch pieces

1 large orange bell pepper, chopped, chopped into 1-inch pieces

Spike seasoning to taste or any other seasoning of your choice

20 ounces turkey breakfast sausage links

3 teaspoons olive oil

Freshly ground pepper to taste

1 cup grated mozzarella cheese

Method:

Place the peppers in a greased baking dish. Add 2 teaspoons of oil over the peppers. Mix with your hands.

Sprinkle spike seasoning and pepper powder. Mix well and spread it evenly.

Bake in a preheated oven at 350 ° F for about 20 minutes.

Meanwhile, place a nonstick pan over medium heat. Add the remaining oil. When the oil is heated, add the sausages and cook until well browned all over.

Remove and place on your cutting board. When cool enough to handle, chop the sausages into about 2 inch pieces.

Add the sausages to the baking dish and bake along with the peppers for about 5 minutes.

Remove the dish from the oven. Set the oven to broiler mode.

Sprinkle cheese over the sausage and peppers.

Broil for a couple of minutes until the cheese is melted. Serve immediately.

16) Portobello Bacon Avocado Sandwich

Serves: 2

Ingredients:

1 pound bacon strips, halved

Few lettuce leaves

4 thick slices avocado

4 large Portobello mushrooms, discard stem

Method:

Place a cast iron skillet or any skillet over low heat. Add bacon and cook until crisp or the desired doneness.

Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels. Discard most of the fat remaining in the skillet.

Add the mushrooms into the skillet and cook for a couple of minutes.

Remove the mushrooms from the skillet and place on a serving plate. Place lettuce leaves on 2 mushroom caps. Place avocado slices and bacon strips over the lettuce leaves. Cover with the remaining 2 mushroom caps to complete the sandwich.

Serve immediately.

17) Bell Pepper Eggs

Serves: 4 (2 eggs per serving)

Ingredients:

2 bell peppers, cut into ¼ inch thick round slices (you need 8 slices in all)

Salt to taste

A handful fresh parsley, chopped

A handful fresh chives, chopped

8 eggs

Freshly ground pepper to taste

Method:

Place a nonstick skillet over medium heat. Spray some cooking spray over it.

Place 2-3 bell pepper rings and cook for 2 minutes. Flip sides.

Break an egg into each bell pepper ring. Sprinkle salt and pepper. Cook the eggs until the desired doneness.

Repeat steps 1-3 to make the remaining bell pepper eggs.

Sprinkle chives and parsley and serve.

18) Classic Bacon and Eggs

Serves: 2

Ingredients:

4 eggs

2 ¾ ounces bacon slices

A handful fresh parsley, chopped

4 cherry tomatoes, halved

Salt to taste

Pepper to taste

Method:

Place a skillet over medium heat. Add bacon and cook until crisp.

Remove bacon with a slotted spoon and place on a plate lined with paper towels. When cool enough to handle, chop or break into smaller pieces.

Cook eggs with the fat remaining in the skillet, to the desired doneness.

Place eggs and bacon on serving plates. Sprinkle salt and pepper and serve.

19) Bacon Avocado Bombs

Serves: 2

Ingredients:

1 avocado, peeled, pitted, halved

4 slices bacon

3 tablespoons shredded cheddar cheese

Method:

Set the oven to broiler mode and let it preheat.

Place a sheet of foil on a small baking sheet.

Fill cheese in one half of the avocado. Cover with the other half of avocado.

Wrap the bacon slices around the avocado and place on the baking sheet.

Place in the oven and broil until crisp on top. Turn the avocado around and broil until crisp. Keep turning and broiling until crisp all over.

Cut into 2 halves, crosswise and serve.

20) Omelet Stuffed Peppers

Serves: 2

Ingredients:

1 bell pepper, halved lengthwise, deseeded

2 tablespoons milk

½ cup shredded cheddar cheese

Kosher salt to taste

4 eggs, lightly beaten

2 bacon slices, cooked, crumbled

1 tablespoon finely chopped chives + extra to garnish

Freshly cracked pepper to taste

Method:

Lay the bell pepper halves in a baking dish, with the cut side facing up.

Bake in a preheated oven at 350 ° F for about 5 minutes.

Meanwhile, add eggs and milk in a bowl and whisk well. Add cheese, bacon, salt, pepper and chives and mix well.

Spoon this mixture into the bell pepper halves. Bake until the eggs are cooked to the desired doneness.

Sprinkle chives on top and serve.

21) Ham and Cheese Breakfast Roll-Ups

Serves: 4

Ingredients:

8 large eggs

¼ cup chopped chives

Freshly ground pepper to taste

2 cups shredded cheddar cheese, divided

½ cup milk

Salt to taste

2 tablespoons butter

8 slices ham

Method: