#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