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Low Carb Peanut Butter Banana Flour Muffins
Breakfast / Desserts

Low Carb Peanut Butter Banana Flour Muffins

⭐ 4.7/5 (1511) 🔥 210 cal

These delicious gluten-free and low-carb muffins are made with green banana flour, peanut butter, vanilla, eggs, cinnamon, and a touch of lemon juice. Green banana flour is high in essential minerals and vitamins, including vitamin E, magnesium, and potassium. It's made from starchy unripe bananas, which are low in sugar and high in resistant starch, aiding blood glucose control and promoting digestive benefits with its prebiotic effects that support beneficial gut bacteria. These muffins are perfect with additional nut butter or salted butter for breakfast or a snack. For those avoiding peanuts, almond or cashew butter (unsweetened) can be substituted. Enhance the flavor with spices like clove, nutmeg, allspice, or cardamom, or extracts like banana or almond. Additional nuts like pumpkin seeds, walnuts, or pecans can also be added. Store cooled muffins in an airtight container; refrigerate or freeze for longer storage. Serve with Keto Cheesy Egg & Spinach in a Cup for a complete low-carb breakfast.

Low FODMAP Baked Spinach, Zucchini and Feta Frittata (Spanakopita)
Gluten Free / Lunch

Low FODMAP Baked Spinach, Zucchini and Feta Frittata (Spanakopita)

⭐ 4.7/5 (1603) 🔥 240 cal

This recipe transforms traditional spanakopita, a Greek spinach and cheese pie, into a convenient, gluten-free, and vegetarian frittata suitable for a low FODMAP diet. It's baked in the oven and features grated zucchini, spinach, feta cheese, sliced spring onion tips, fresh herbs, and eggs. Enjoy it hot or cold, as a main course serving 4, or as a starter for 6-8. You can easily customize it by substituting spinach with kale, omitting herbs you dislike, or adding lemon zest for a zesty flavor. Cottage cheese can replace feta, or for a dairy-free version, simply omit the feta altogether. If you have issues with cow's milk, try feta made from sheep's or a mix of sheep and goat's milk. Note that this recipe cannot be made vegan, as eggs are essential for binding.

Keto Hemp Hearts No Bake Cookies
Desserts / Gluten Free

Keto Hemp Hearts No Bake Cookies

⭐ 4.7/5 (2816) 🔥 250 cal

Enjoy a guilt-free treat with these No-Bake Hemp Heart Cookies! This easy recipe combines peanut butter, hemp hearts, hemp flour, and a touch of chocolate and coconut for a delicious and nutritious cookie. Each bite offers a delightful mix of textures: a soft and chewy base topped with a rich, cold chocolate layer. These cookies are a great source of magnesium and healthy fats from hemp hearts, making them a satisfying and wholesome snack. Store them in the refrigerator for up to 5 days or in the freezer for a firmer bite.

Keto Egg Fast Cheddar Fritters
Breakfast / Gluten Free

Keto Egg Fast Cheddar Fritters

⭐ 4.7/5 (2842) 🔥 180 cal

You can incorporate this Keto egg fast recipe into your breakfast, lunch, or dinner. The savory fritters are made with hard-boiled eggs, a few simple seasonings, and a melty cheddar cheese binder. Make them fresh for a light breakfast in the morning, or include them in your meal prepping with multiple servings or additional Keto recipes. You can even eat an egg fast fritter right out of your refrigerator as a cold snack! It’s recommended you use a cast-iron skillet to fry the fritters because this type of metal will heat the delicate egg evenly. Cast-iron skillets are also very good at letting you know when food has cooked to the right temperature because the food will easily release from the skillet. Don’t worry, you don’t need a lot of skill to make any of Carb Manager’s egg fast recipes for Keto diets. You only need patience and trust! Each egg fast fritter has approximately 1 egg, ¾ tablespoon of fat, and ¼ ounce of cheese. Don’t let peeling hard-boiled eggs take up all your time in the kitchen! At your discretion, you may add a small amount of vinegar to your boiling water, which helps eggs peel easily. Additionally, don’t let the eggs sit in their ice bath longer than needed to cool, or else the membrane will stick to the egg. Peeling eggs from the bottom is known to work better than peeling from the top. To crack the eggshell, tap the side of the egg on a flat surface gently to split the shell into two halves, then easily peel away. For egg fast Keto recipes, you can have 1 tablespoon of fat per egg. Due to the style of cooking in this recipe, it’s not wise to include any more fat-based ingredients in the actual fritter mixture. Instead, you may wish to add more fat to the completed meal in other ways. Try making a Hollandaise sauce or a cream-based sauce. These condiments are Keto-friendly, very high in fat, and you only need a small amount to meet your macros. Jessica L.

Best Keto Kosher Macadamia Nut Fat Bread
Breakfast / Gluten Free

Best Keto Kosher Macadamia Nut Fat Bread

⭐ 4.7/5 (2485) 🔥 338 cal

Also known as ", this Keto macadamia nut bread is so good for your ketosis. Eat a slice in the morning with your breakfast as is with your coffee, or add a smear of butter or nut butter on top. However, you may find that one slice is enough! Looking for kosher Keto recipes? This one fits right in your search! Macadamia nuts are the star of the show, and they make up a huge portion of your bread batter. Just add some eggs and a few extra ingredients to get the bread to rise just right. That right, there no flour in sight! That will save you a bunch of carbs in the long run. Macadamia nuts are rich in fat, with about 21 grams per 1 ounce. That same serving has just under 4 grams of carbohydrates and just under 3 grams of protein, so they perfect for the Keto diet. Macadamia nuts are also packed with magnesium and B vitamins, so don be shy when grabbing some for a snack! You see your baking soda fizz once you add lemon juice to it. That because the acid in lemon juice is activating the baking soda. Baking soda needs to be activated in baked goods in order to do its job. The activation releases carbon dioxide, which helps your bread rise in the oven. Your macadamia nut bread must be entirely cooled to room temperature before you wrap it for storage. The best way is to wrap individual slices in plastic wrap, then store them in your refrigerator. To keep extra moisture locked in, keep the wrapped bread slices together in a Ziploc bag.

Easy Low FODMAP Keto Vegan Greek Stewed Green Beans (Fasolakia)
Gluten Free / Lunch

Easy Low FODMAP Keto Vegan Greek Stewed Green Beans (Fasolakia)

⭐ 4.7/5 (1051) 🔥 240 cal

This Keto Low FODMAP vegan recipe is a typical lunch in many Greek households when the days are long and hot, or equally comforting in the cooler months. Traditionally it’s made with potatoes but to keep it Keto and Low FODMAP, we’ve used Kabocha squash. The green beans and squash are braised in a rich tomato sauce and the key is lots of good quality extra virgin olive oil for a silky texture. Use a Low FODMAP vegetable stock for this dish or simply leave out and use boiling water instead. This Low FODMAP recipe is a simple dish but packed full of flavor, and can be enjoyed both hot and cold. This dish is often served as main with a slab of feta cheese (opt for vegan feta for plant-based) and Keto bread to mop up the sauce. This recipe can also be served as a side dish to accompany roast meat like chicken, or firm tofu for vegan. Always finish with a good grind of black pepper and a drizzle of good quality extra virgin olive oil. Serve with your favorite Keto bread or try this 90-second Keto hemp bread: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:9a9166c250aa4f2893a71789a5f14847 What varieties of squash are low FODMAP? Not all squash are equal in FODMAPS, luckily the kabocha squash (also known as Japanese pumpkin), the pattypan squash, and green zucchini (courgettes) have no FODMAPs detected, so they can be eaten freely. Butternut squash, however, has moderate levels of Oligos and Polyols so portions of this variety should be limited. This recipe is great with any meat, and the classic version of this recipe is made with roast chicken, but it can also be made with firm tofu for another vegan/vegetarian variation. This recipe is best kept in the fridge in an airtight container for up to 5 days, or up to 3 months in the freezer. To reheat from frozen, simply allow to thaw, and microwave until heated through.