Beefy Keto Chili
Serves 8
Nothing’s better than a big pot of chili to welcome in the cooler weather. This version is packed with ground beef instead of carb-heavy beans. And loading up a bowl of piping hot chili with keto-friendly garnishes adds flavor and healthy fats to help you reach ketosis. An added bonus? Leftovers can be stashed in the freezer for a healthy ready-to-go meal when there’s no time to cook.
Ingredients:
- 3 slices nitrate-free/sugar-free bacon, cut into half-inch pieces
- ½ onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 4 oz. can mild green chilies
- 2 cloves garlic, minced
- 2 pounds organic or pastured ground beef
- 2 tablespoons chili powder, or to taste
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 3 cups beef bone broth
- Sea salt and pepper, to taste
- Sour cream, for garnish
- Shredded cheddar cheese, for garnish
- Sliced avocado, for garnish
- Sliced green onions, for garnish
Directions:
- Cook the bacon in a large pot over medium heat. When crisp, remove to a plate lined with a paper towel. Set aside.
- In the same pot, add the onions, celery, and green pepper. Cook until tender, about 5 minutes.
- Stir in the mild chilies and garlic. Cook for another minute.
- Add the ground beef, breaking it up and cooking until no pink remains. Sprinkle the herbs and spices over the beef, stirring until combined.
- Pour the broth into the pot, stirring to mix. Bring to a boil and reduce heat. Cover and simmer for 1 hour, periodically checking to make sure the liquid hasn’t evaporated. Add more broth if needed.
- Season with salt and pepper. Simmer for an additional 10 minutes.
- Ladle into bowls and serve with garnishes.
Per serving: 363 cal; 28g total fat; 3g carb; 23g protein; 511mg sodium; 1g sugar
Rockin’ Sushi Rolls
Serves 5
If you thought going keto meant saying goodbye to sushi, think again! This spin on America’s favorite Japanese cuisine trades the typical sushi rice for seasoned cauliflower rice for a fresh and easy keto-compliant roll. What’s more, every roll provides a dose of iodine to support a healthy thyroid.
Ingredients:
- 2 cups cauliflower rice, cooked and chilled
- 1 tablespoon rice vinegar, divided
- 3 ounces cream cheese, softened
- 5 nori (seaweed) sheets
- ½ avocado, peeled and thinly sliced
- ½ cucumber, seeded and cut into long, thin strips
- ½ pound cooked shrimp, peeled and tails removed
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha, or to taste
- 2 tablespoons gluten-free tamari (optional)
Directions:
- Combine the cauliflower rice, rice vinegar, and cream cheese in a bowl.
- Lay one sheet of nori on a bamboo sushi mat. Place a layer of the cauliflower rice mixture over the bottom third of the nori.
- At the bottom edge of the cauliflower rice, place a layer of avocado, followed by a layer of cucumber, and finally a layer of shrimp.
- Using the mat, tightly roll the nori wrap around the filling. Repeat with the remaining nori sheets. Chill the sushi rolls for at least one hour.
- While the rolls are chilling, mix the mayonnaise and sriracha together in a small bowl.
- When ready to serve, slice each roll and drizzle slices with the sriracha-mayo sauce. Serve with tamari, if desired.
Per serving: 194 cal; 14g total fat; 6g carb; 12g protein; 506mg sodium; 2g sugar
Raspberry Cheesecake Cupcakes
Serves 12
Dessert on a diet? You bet! These luscious cupcakes don’t just feel like a guilty pleasure, they can also help you reach your fat quota. Best of all, they are sugar- and sucralose-free, making these cupcakes a healthy indulgence.
Ingredients:
- ½ cup almond meal
- ½ cup ghee, melted
- 2 8-ounce packages cream cheese, softened
- 2 large pastured eggs
- ½ cup granulated stevia or monkfruit (you can increase to ¾ cup if desired)
- 1 teaspoon vanilla extract
- 1 pint raspberries
Directions:
- Preheat the oven to 350° Line 12 muffin cups with paper or silicone liners.
- Mix the almond meal and butter in a bowl until well combined. Divide evenly among the muffin cups, pressing down to form a flat crust in the bottom of each cup.
- Beat the cream cheese, eggs, stevia, and vanilla extract together in a bowl using a hand mixer set to medium. Spoon over the crust in each cup.
- Bake for 15–17 minutes, or until the cupcakes are almost set. Remove from oven and place on a rack to cool. Once cooled, refrigerate for 8 hours or overnight.
- Prior to serving, crush the berries with a fork. If desired, mix in additional sweetener to taste.
- Remove the liners from the cupcakes and plate. Drizzle the berries over the top and serve.
Per serving: 209 cal; 20g total fat; 4g carbs; 5g protein; 151mg sodium; 2g sugar
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