Leigh

Keto chocolate avo pudding

Posted on by Leigh

Keto chocolate avo pudding

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 228kcal

Ingredients

  • 2 avocados
  • 60 g unsweetened cocoa powder
  • 60 ml coconut milk
  • 60 ml almond milk
  • 60 g powdered erythritol or your preferred keto sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional toppings for garnish

  • whipped cream
  • chopped nuts
  • raspberries

Instructions

  • Cut the avocados in half, remove the pit, and scoop out the flesh into a food processor or blender.
  • Add the unsweetened cocoa powder, coconut milk, almond milk, powdered erythritol (adjust the amount to your desired level of sweetness), vanilla extract, and a pinch of salt to the avocados.
  • Blend everything together until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
  • Taste the mixture and adjust the sweetness if necessary by adding more powdered erythritol.
  • Once the pudding is smooth and sweetened to your liking, transfer it to serving bowls or glasses.
  • Cover and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  • Before serving, you can garnish your keto chocolate avocado pudding with whipped cream, chopped nuts, or fresh raspberries if desired.
  • Enjoy your delicious and healthy keto chocolate avocado pudding!
Nutrition Facts
Keto chocolate avo pudding
Serving Size
 
1 Serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
180
mg
8
%
Potassium
 
748
mg
21
%
Carbohydrates
 
33
g
11
%
Fiber
 
12
g
50
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
147
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
53
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Carrot cake date balls

Posted on by Leigh

Carrot cake date balls

Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 76kcal

Ingredients

  • 160 g dates pitted
  • 60 g carrots grated
  • 20 ml honey
  • 30 g almond flour (1/3 cup)
  • 1 tsp cinnamon
  • 2 ml nutmeg
  • 45 g coconut desiccated

Instructions

  • Place dates, carrots, almond flour, honey, and spices in a food processor and blend until fine and the mixture comes together
  • Using wet hands, roll the mixture into 12 balls
  • Roll the balls in the coconut
  • Store in the fridge in an airtight container for up to 5 days
Nutrition Facts
Carrot cake date balls
Serving Size
 
1 date ball
Amount per Serving
Calories
76
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.02
g
Monounsaturated Fat
 
0.1
g
Sodium
 
5
mg
0
%
Potassium
 
119
mg
3
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
837
IU
17
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto pancakes

Posted on by Leigh

Keto pancakes

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 256kcal

Ingredients

  • 2 eggs large
  • 60 g cream cheese softened
  • 30 g almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract (optional)
  • a pinch of salt
  • Sweetener of choice (such as erythritol or stevia) to taste

Instructions

  • In a blender, combine the eggs, softened cream cheese, almond flour, baking powder, vanilla extract (if desired), salt, and sweetener. Blend until you have a smooth batter.
  • Heat a non-stick skillet or griddle over medium heat. You can add a small amount of butter or coconut oil to grease the pan if necessary.
  • Pour a small amount of the pancake batter onto the hot skillet to form pancakes of your desired size. Keep in mind that keto pancakes tend to be more delicate than traditional pancakes, so it's best to make them smaller.
  • Cook the pancakes until bubbles form on the surface, then flip them carefully with a spatula. Cook the other side until it's lightly browned.
  • Remove the pancakes from the skillet and repeat the process with the remaining batter. You may need to adjust the heat to prevent burning.
  • Serve your keto pancakes with toppings of your choice, such as sugar-free syrup, fresh berries, whipped cream, or a dollop of keto-friendly nut butter.
  • Remember that portion control is important on a keto diet, as even low-carb pancakes can contribute to your daily carbohydrate limit. Enjoy your keto pancakes in moderation as part of a balanced ketogenic meal plan.
Nutrition Facts
Keto pancakes
Serving Size
 
1 Serving
Amount per Serving
Calories
256
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
194
mg
65
%
Sodium
 
264
mg
11
%
Potassium
 
102
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
641
IU
13
%
Calcium
 
145
mg
15
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto fried chicken

Posted on by Leigh

Keto fried chicken

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 298kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless
  • salt to taste
  • pepper to taste

Coating

  • 50 g almond flour
  • 25 g Parmesan cheese grated
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • salt to taste
  • pepper to taste

Egg Wash

  • 2 eggs large
  • 30 ml heavy cream (double cream)
  • salt to taste
  • pepper to taste

Frying

  • cooking oil (such as coconut oil, avocado oil, or lard) for frying

Instructions

  • Start by preparing the chicken. Cut the chicken into bite-sized pieces if you're using whole chicken breasts or thighs. Season them with salt and pepper.
  • In a shallow bowl, combine the almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well to create the coating mixture.
  • In another shallow bowl, whisk together the eggs and heavy cream to create an egg wash.
  • Dip each piece of chicken into the egg wash, allowing any excess to drip off.
  • Roll the chicken in the coating mixture, ensuring it's evenly coated. Press the coating onto the chicken to make it stick.
  • Heat the cooking oil in a frying pan or skillet over medium-high heat until it reaches around 175°C (350°F).
  • Carefully place the coated chicken pieces into the hot oil using tongs. Make sure not to overcrowd the pan; fry in batches if necessary.
  • Fry the chicken for about 3-4 minutes per side or until it becomes golden brown and cooked through. The exact cooking time may vary depending on the thickness of your chicken pieces.
  • Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
  • Serve your keto fried chicken with your favorite low-carb dipping sauces or alongside a salad for a delicious keto-friendly meal.
    Enjoy your homemade keto fried chicken!
Nutrition Facts
Keto fried chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
298
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
175
mg
58
%
Sodium
 
279
mg
12
%
Potassium
 
524
mg
15
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
35
g
70
%
Vitamin A
 
566
IU
11
%
Vitamin C
 
2
mg
2
%
Calcium
 
126
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate keto muffins

Posted on by Leigh

Double chocolate keto muffins

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 muffins
Calories: 244kcal

Ingredients

  • 100 g almond flour
  • 25 g cocoa powder
  • 30 g chocolate chips unsweetened (or 90% dark chocolate, chopped)
  • 50 g erythritol powdered (or your preferred keto-friendly sweetener)
  • 2 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs large
  • 60 ml almond milk (unsweetened)
  • 60 g unsalted butter melted
  • 1 vanilla extract

Instructions

  • Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
  • In a medium-sized mixing bowl, combine the almond flour, cocoa powder, unsweetened chocolate chips (or chopped dark chocolate), powdered erythritol, coconut flour, baking powder, and salt. Mix well to combine.
  • In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Make sure everything is well incorporated.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your double chocolate keto muffins as a delicious low-carb treat!
    These muffins are keto-friendly, but be sure to calculate the exact nutritional information based on the specific ingredients you use, especially if you're closely monitoring your carb intake.
Nutrition Facts
Double chocolate keto muffins
Serving Size
 
1 Serving
Amount per Serving
Calories
244
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
103
mg
34
%
Sodium
 
258
mg
11
%
Potassium
 
111
mg
3
%
Carbohydrates
 
19
g
6
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
369
IU
7
%
Calcium
 
131
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter steak bites

Posted on by Leigh

Garlic butter steak bites

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 416kcal

Ingredients

  • 500 g steak cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g butter
  • 2 tbsp olive oil
  • fresh parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • Begin by cutting the steak into bite-sized pieces. Make sure to trim any excess fat.
  • Season the steak pieces with salt and pepper to taste.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Once the oil is hot, add the steak pieces to the skillet. Cook for about 2-3 minutes on each side for medium-rare or adjust the cooking time to your desired level of doneness.
  • Remove the steak from the skillet and set it aside on a plate.
  • In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant.
  • Add the butter to the skillet and let it melt, stirring the garlic and butter together until well combined.
  • Return the cooked steak pieces to the skillet with the garlic butter sauce.
  • Toss the steak bites in the sauce until they are well-coated and heated through, for about 1-2 minutes. You can adjust the cooking time to achieve your preferred level of doneness.
  • Once the steak bites are coated in the garlic butter sauce and heated through, remove them from the skillet.
  • Garnish with freshly chopped parsley.
  • Serve your keto garlic butter steak bites hot as an appetizer or main course. You can also add a side of vegetables or a keto-friendly salad for a complete meal.
    These steak bites are delicious and perfect for those following a keto diet. Enjoy your meal!
Nutrition Facts
Garlic butter steak bites
Serving Size
 
1 Serving
Amount per Serving
Calories
416
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
16
g
Cholesterol
 
103
mg
34
%
Sodium
 
146
mg
6
%
Potassium
 
347
mg
10
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.05
g
0
%
Sugar
 
0.03
g
0
%
Protein
 
25
g
50
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken Risotto

Posted on by Leigh

Chicken Risotto

This is an easy, healthy meal that is great for toddlers and kids. It is both gluten and dairy free and was one of my kid's favourite meals
Print Pin Rate
Course: Supper
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 735kcal

Ingredients

  • 4 chicken thighs boneless, diced
  • 1 onion chopped
  • 2 carrots grated/shredded
  • 2 cups risotto rice
  • 1 cup chicken stock
  • 2 cups water
  • salt to taste
  • 2 tbsp olive oil

Instructions

  • Fry onions in olive oil until soft, but not coloured
  • Add chicken and fry until just cooked
  • Add remaining ingredients, cover and cook for about 25 minutes on medium heat
  • Let is sit for 5 min before serving
Nutrition Facts
Chicken Risotto
Serving Size
 
1 Serving
Amount per Serving
Calories
735
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
113
mg
38
%
Sodium
 
207
mg
9
%
Potassium
 
516
mg
15
%
Carbohydrates
 
92
g
31
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
5186
IU
104
%
Vitamin C
 
4
mg
5
%
Calcium
 
34
mg
3
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free potato fritters

Posted on by Leigh

Gluten-free potato fritters

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 218kcal

Ingredients

  • 500 g potatoes (about 2 medium-sized potatoes)
  • 1 small onion
  • 2 garlic cloves
  • 1/4 cup gluten-free flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • 1/4 tsp paprika (optional, for added flavor)
  • 2 eggs large
  • 2-3 tbsp vegetable oi (for frying)

Instructions

  • Peel and grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Transfer the squeezed potatoes to a mixing bowl.
  • Finely chop the onion and garlic cloves and add them to the grated potatoes.
  • In a separate bowl, combine the gluten-free all-purpose flour, baking powder, salt, black pepper, and paprika (if using).
  • Beat the eggs in another bowl and then add them to the dry ingredients mixture. Mix until you have a smooth batter.
  • Pour the batter over the grated potatoes, onion, and garlic. Stir everything together until well combined.
  • Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
  • Once the oil is hot, drop spoonfuls of the potato batter into the skillet, flattening them slightly with the back of a spoon to form fritters. Be sure not to overcrowd the pan.
  • Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to adjust the heat to ensure they cook evenly without burning.
  • Remove the fritters from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
  • Serve the gluten-free potato fritters hot with your favorite dipping sauce or enjoy them on their own.
    These gluten-free potato fritters are a delicious and crispy snack or side dish. Enjoy!
Nutrition Facts
Gluten-free potato fritters
Serving Size
 
1 Serving
Amount per Serving
Calories
218
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
82
mg
27
%
Sodium
 
361
mg
16
%
Potassium
 
567
mg
16
%
Carbohydrates
 
28
g
9
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
185
IU
4
%
Vitamin C
 
25
mg
30
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free oat crunchies

Posted on by Leigh

Gluten-free oat crunchies

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 830kcal

Ingredients

  • 250 g rolled oats gluten-free
  • 125 g butter (or dairy-free margarine for a dairy-free option)
  • 125 g brown sugar
  • 50 g golden syrup
  • 1/2 tsp baking powder gluten-free
  • 100 g flour gluten-free self-raising
  • 50 g coconut desiccated
  • 50 g dried fruit (optional)(e.g., raisins, cranberries, or apricots), chopped
  • 25 g chopped nuts (optional)
  • 1 tsp vanilla extract
  • a pinch of salt

Instructions

  • Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8-inch x 8-inch) square baking pan with parchment paper or grease it with a little butter or oil.
  • In a saucepan, melt the butter (or dairy-free margarine), brown sugar, and golden syrup over low heat. Stir until the mixture is well combined and the sugar has dissolved. Remove from heat and let it cool slightly.
  • In a large mixing bowl, combine the gluten-free rolled oats, gluten-free self-raising flour, gluten-free baking powder, desiccated coconut, dried fruit, chopped nuts (if using), and a pinch of salt.
  • Pour the melted butter, sugar, and golden syrup mixture over the dry ingredients. Add the vanilla extract and mix everything together until well combined.
  • Press the mixture firmly into the prepared baking pan, ensuring it's evenly spread and well compacted.
  • Bake in the preheated oven for about 20 minutes or until the top is golden brown and the edges start to pull away from the sides of the pan.
  • Remove the pan from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Once completely cool, cut the oat crunchie into squares or bars.
    Enjoy your gluten-free oat crunchies!
    Please note that gluten-free ingredients can vary in texture and performance, so you may need to adjust the recipe slightly based on the specific brands and products you use. Always check that your ingredients are labeled as gluten-free if you have celiac disease or gluten sensitivity.
Nutrition Facts
Gluten-free oat crunchies
Serving Size
 
1 Serving
Amount per Serving
Calories
830
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
9
g
Cholesterol
 
67
mg
22
%
Sodium
 
272
mg
12
%
Potassium
 
461
mg
13
%
Carbohydrates
 
113
g
38
%
Fiber
 
10
g
42
%
Sugar
 
48
g
53
%
Protein
 
13
g
26
%
Vitamin A
 
783
IU
16
%
Vitamin C
 
1
mg
1
%
Calcium
 
128
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.