#lowcarbeats

These Shrimp Salad Cabbage Cups are tasty and low in carbs. They're great for lunch or as a light snack. A tasty dish is made with cooked shrimp that is soft and paired with Dijon mustard, fresh lemon juice, crunchy celery, sweet red bell pepper, and zingy green onions. The mixture is then spooned into crisp cabbage leaves to make a snack that is both refreshing and filling. These cabbage cups are tasty and full of protein and healthy fats, which makes them a great choice for people on the keto diet.

Ingredients: 1 lb cooked shrimp, peeled and deveined. 1/2 cup mayonnaise. 1 tbsp Dijon mustard. 1 tbsp lemon juice. 1/4 cup celery, finely chopped. 1/4 cup red bell pepper, finely chopped. 2 green onions, thinly sliced. Salt and pepper to taste. 1 head green cabbage, leaves separated and cleaned.

Instructions: In a large bowl, combine cooked shrimp, mayonnaise, Dijon mustard, lemon juice, celery, red bell pepper, and green onions. Mix well to combine all ingredients evenly. Season the shrimp salad with salt and pepper to taste. Adjust seasoning if necessary. Place a spoonful of the shrimp salad mixture onto each cabbage leaf, forming cups. Serve immediately as a light and refreshing appetizer or snack. Enjoy the delicious and keto-friendly Shrimp Salad Cabbage Cups!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delightful flavors of this Keto Brussels Sprouts with Pancetta & Chestnuts - the perfect side dish for your low-carb lifestyle.

With fresh avocados, hard-boiled eggs, and a zesty dressing, this egg salad is creamy and filling, and it's free of carbs.

Ingredients: 2 ripe avocados, diced. 4 hard-boiled eggs, chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 2 tablespoons lemon juice. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a mixing bowl, combine diced avocados and chopped eggs. Add mayonnaise, Dijon mustard, lemon juice, and chopped parsley. Mix well. Season with salt and pepper to taste, adjusting as needed. Serve chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These chili-roasted Brussels sprouts are a tasty and flavorful snack or side dish that you can eat on the keto diet. The mix of spices gives the dish a nice kick while keeping it low in carbs and filling.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss Brussels sprouts with olive oil, minced garlic, chili powder, paprika, salt, and pepper until evenly coated. Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly crispy, stirring halfway through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

These Sweet Potato Kale Bites are a delicious and nutritious keto-friendly snack or side dish. Packed with flavor and low in carbs, they are perfect for anyone following a ketogenic diet.

Ingredients: 2 cups cooked sweet potato, mashed. 2 cups chopped kale, steamed and squeezed dry. 2 eggs. 1/4 cup almond flour. 1/4 cup grated parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, combine mashed sweet potato, chopped kale, eggs, almond flour, parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined. Using a spoon or cookie scoop, form mixture into bite-sized balls and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until bites are golden brown and slightly crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty and tasty beef stew is a great way to stay warm during the winter. With lots of low-carb vegetables and tasty beef, it's filling and simple to make in a slow cooker.

Ingredients: 2 lbs beef stew meat, cubed. 1 cup beef broth. 1 cup diced tomatoes. 1 cup chopped cauliflower. 1 cup sliced mushrooms. 1/2 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put the beef stew meat in the crock pot. Place the rest of the ingredients on top of the meat. Mix everything together slowly. For 6 to 8 hours, or until the beef is soft, cover and cook on low heat. Make the seasonings taste better before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

A tasty and creamy shrimp bisque that is low in carbs and made with cauliflower instead of potatoes. It tastes great with seafood and is low in carbs.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1/2 cup diced onion. 2 cloves garlic, minced. 1 cup cauliflower florets. 2 cups chicken broth. 1 cup heavy cream. 1/4 tsp paprika. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the diced onion and garlic, cook them until they get soft. Put in the chicken broth, paprika, and cauliflower florets. Bring to a boil, then lower the heat and let it cook for 15 minutes, or until the cauliflower is soft. Mix it with an immersion blender until it's smooth. Put the heavy cream and shrimp into the pot. Simmer for another 5 to 7 minutes, until the shrimp are fully cooked. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This low-carb cauliflower mac and cheese is a tasty take on a classic comfort food. It's creamy, cheesy, and filling.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup heavy cream. 2 cups shredded sharp cheddar cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon mustard powder. Salt and pepper to taste. 2 tablespoons chopped fresh parsley optional, for garnish.

Instructions: Preheat the oven to 375F 190C. Steam or boil cauliflower florets until tender, about 5-7 minutes. Drain well and set aside. In a saucepan, heat the heavy cream over medium heat until simmering. Reduce heat to low and stir in shredded cheddar cheese, Parmesan cheese, minced garlic, mustard powder, salt, and pepper. Stir until the cheeses are melted and the sauce is smooth. Add the cooked cauliflower florets to the cheese sauce, stirring gently to coat. Transfer the cauliflower and cheese mixture to a baking dish. Bake in the preheated oven for 15-20 minutes, until bubbly and golden brown on top. Garnish with chopped fresh parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes