#ketoliving

Enjoy the comforting tastes of peach cobbler without feeling bad about it! This simple Keto peach cobbler has no added sugar and few carbs, making it a great dessert for people living a ketogenic lifestyle.

Ingredients: 4 cups sliced peaches fresh or frozen. 1/4 cup granulated erythritol or monk fruit sweetener. 1 teaspoon lemon juice. 1 teaspoon vanilla extract. 1 cup almond flour. 1/4 cup coconut flour. 1/3 cup granulated erythritol or monk fruit sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/4 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon optional.

Instructions: Preheat the oven to 350F 175C. Grease a baking dish. In a bowl, mix sliced peaches, 1/4 cup sweetener, lemon juice, and 1 teaspoon vanilla extract. Spread evenly in the prepared baking dish. In another bowl, combine almond flour, coconut flour, 1/3 cup sweetener, baking powder, and salt. Stir in melted butter, eggs, almond milk, and 1 teaspoon vanilla extract until well combined. Spoon the batter over the peaches in the baking dish, spreading it evenly. If desired, sprinkle cinnamon over the top of the batter. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly. Serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

If you are on a low-carb or carb-free diet, these Keto Stuffed Zucchini Mini Bites are a great treat. They are tasty because they have bacon and cheese in them, and they make a good snack or appetizer.

Ingredients: 3 small zucchinis, halved lengthwise. 1/2 cup cooked and crumbled bacon. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Take a spoon and use it to remove the seeds and flesh from each half of the zucchini, leaving a shell that is empty. Break up the bacon and put it in a bowl. Add the mozzarella and Parmesan cheeses, chopped parsley, garlic powder, salt, and pepper. Place a piece of bacon and cheese inside each half of a zucchini. Put the zucchini halves that have been stuffed on a baking sheet that has been lined with parchment paper. Put it in an oven that has already been heated up and bake for 15 to 20 minutes, or until the zucchini is soft and the cheese is melted and bubbly. Take it out of the oven when it's done and let it cool a bit before serving. Have fun with these tasty Keto Stuffed Zucchini Mini Bites!

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe for Keto Oven Fried Chicken has all the crispy goodness of regular fried chicken without the extra carbs. It's low-carb and keto-friendly, and the almond flour and parmesan coating makes it taste great.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 eggs, beaten.

Instructions: Get the oven ready by heating it up to 400F 200C. Put paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper in a shallow bowl. Add the almond flour and mix it all together. Take a chicken thigh and dip it in beaten eggs. Then, coat it well in the almond flour mixture. Spread the chicken thighs out on a baking sheet that has been lined with parchment paper. Heat the oven to 165F 75C and bake the chicken for 35 to 40 minutes, or until it is golden brown and cooked all the way through. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 40 minutes

This baked lemon rosemary chicken is full of flavor and great for people on a ketogenic diet. With tangy lemon, fragrant rosemary, and juicy chicken breasts, this dish is a real treat.

Ingredients: 4 chicken breasts. 2 lemons, sliced. 4 cloves garlic, minced. 2 tbsp olive oil. 2 tbsp fresh rosemary, chopped. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put minced garlic, olive oil, and chopped rosemary in a small bowl and mix them together. In a baking dish, put chicken breasts. Add pepper and salt. Cover the chicken breasts with the garlic-rosemary mix. Add lemon slices to the top of each chicken breast. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

These Easy Keto Lamb Fajitas are a tasty and filling meal that are great for people on the ketogenic diet. A low-carb take on the classic fajita is made with bell peppers, onions, and tender slices of lamb that have been marinated. The dish is then served in crisp lettuce leaves.

Ingredients: 1 lb lamb shoulder, thinly sliced. 2 bell peppers, sliced. 1 onion, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tsp cumin powder. 1 tsp paprika. 1 tsp chili powder. Salt and pepper to taste. Lettuce leaves, for serving. Optional toppings: avocado slices, sour cream, shredded cheese, salsa.

Instructions: In a bowl, mix sliced lamb with cumin powder, paprika, chili powder, minced garlic, salt, and pepper. Let it marinate for 15-20 minutes. Heat olive oil in a skillet over medium-high heat. Add marinated lamb slices to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove lamb from skillet and set aside. In the same skillet, add sliced bell peppers and onions. Cook until softened, about 5 minutes. Return the cooked lamb to the skillet and toss with the peppers and onions until heated through. Serve the lamb fajita mixture in lettuce leaves, topped with optional toppings like avocado slices, sour cream, shredded cheese, and salsa.

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy one-pan keto-friendly recipe featuring succulent garlic shrimp and spiralized zucchini pasta. Perfect for a flavorful low-carb dinner ready in just 15 minutes!

Ingredients: 1 lb shrimp, peeled and deveined. 2 medium zucchinis, spiralized. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Crushed red pepper flakes optional. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large pan over medium-high heat. Add minced garlic to the pan and saut for 1-2 minutes until fragrant. Add shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque. Season shrimp with salt, pepper, and crushed red pepper flakes if desired. Add spiralized zucchini to the pan and toss with the shrimp and garlic mixture. Cook for an additional 2-3 minutes until zucchini is tender but still slightly crisp. Garnish with chopped fresh parsley before serving. Serve hot and enjoy!