Who doesn’t like breaded shrimp? The big downside is a serving of 4 shrimp can contain up to 50g of carbs… So here is my Keto Breaded Shrimp recipe.

Crushed pork rinds give shrimp a crunch every one will appreciate. You won’t miss the breadcrumbs one bit. If you are not eating meat and are a pescatarian, don’t worry! have plenty more low-carb keto ideas I will post soon.

Keto Breaded Shrimp Ingredients

• Cooking spray
• 6 oz. pork rinds
• 1/4 cup grated Parmesan
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• Kosher salt
• 2 large eggs, beaten
• Freshly ground black pepper
• 1 lb. large shrimp

For the sauce and the garnish

• 1/2 cup mayonnaise (or sour cream)
• Juice of 1/2 lemon
• Dash of hot sauce
• Freshly chopped parsley

Nutrition Information Per Serving (Serves 4)

• Calories 486
• Fat 36g
• Sodium 544mg
• Carbohydrates 2g including:
• Fiber 1g
• Sugar 0g (YAY)
• Protein 38 g  

Note: The information shown an estimate based on available ingredients and preparation.

Directions

1. Preheat oven to 450°.
2. Grease a large rimmed baking sheet with cooking spray.
3. In a food processor (or in a resealable bag using a rolling pin), crush pork rinds into fine crumbs.
4. Transfer to a medium shallow bowl and whisk in Parmesan, spices, and herbs. 
5. Season mixture with salt and pepper. 
6. Pour beaten eggs into a small shallow bowl. 
7. Dredge shrimp in eggs, letting excess drip, then coat in pork rind mixture.
8. Place breaded shrimp on prepared baking sheet in single layer.
9. Bake until coating is crispy and shrimp is cooked through, 10 to 12 minutes. 
10. Make sauce: In a small bowl, whisk together mayonnaise, lemon juice, and hot sauce.
11. Garnish shrimp with parsley and serve.

It’s time to break free from unhealthy eating habits and indulge in the goodness of this Keto Poached Salmon!

This mouth-watering recipe ticks all the boxes – healthy, keto-friendly, gluten-free, delicious, and above all, very easy to make. It is a fragrant dish with celery leaves, fennel seed, garlic, and thyme that perfectly complements our succulent salmon.

Savor every bite guilt-free – this main dish will give you a major flavor without adding on major calories. So why wait? Give your taste buds a reason to smile today with our Keto Poached Salmon!

• Preparation time 10 minutes
• Cooking time 10 minutes
• Serves 4 hungry people 🙂

Keto Poached Salmon Ingredients

• 3-4 salmon fillets (4-6 oz), skinned
• ¹/₄ teaspoon sea salt
• ¹/₈ teaspoon ground black pepper
• 1 teaspoon olive oil
• 3 garlic cloves, chopped
• 2 ¹/₂ cups broth of your choice
• ¹/₂ onion, halved
• ¹/₃ cup fresh celery leaves
• ¹/₄ teaspoon fennel seed
• 8 sprigs of thyme
• Lemon for garnish and to squeeze on fish

Directions

1. Season the salmon fillets with salt and pepper.
2. Add the oil and saute the garlic in a large skillet on medium heat.
3. Pour in the broth and add all the remaining ingredients (thyme, garlic, onion…).
4. Bring it to a simmer.
5. Put the salmon (skinned side down) into the poaching liquid.
6. Place some of the celery leaves on top of the salmon.
7. Cover and cook for 5-10 minutes (depending on the thickness) or to the desired doneness.
8. Be careful not to overcook.
9. Serve with a squeeze of lemon juice over the fish before serving and a side of veggies of your choice.
10. Add low-carb veggies, my family loves asparagus 🙂
11. Enjoy your nutritious dinner!

Cheesy Chaffle Sandwiches are delicious, low-carb breakfasts that can be easily prepared. I’ve added some bacon to the batter and used chaffles for the bread in my sandwiches filled with avocado and tomatoes.

Cheesy Chaffle Sandwiches Ingredients

• 10 large eggs
• 1 ¼ cups shredded cheese (I like sharp Cheddar)
• 2 or 3 slices bacon, cooked and crumbled
• ½ teaspoon ground pepper
• 2 small avocados, sliced
• 2 small tomatoes, sliced
• 4 large leaves of butterhead lettuce, cut into 3-inch pieces

Directions

1. Whisk eggs in a large bowl until smooth.
2. Stir in cheese, crumbled bacon, and pepper.
3. Preheat a 7-inch round waffle iron (not the Belgian kind )
4. Coat with cooking spray.
5. Pour about 2/3 cup of the egg mixture into the hot waffle iron.
6. Cook until the eggs are set and light golden brown, 4 to 5 minutes.
7. Repeat the procedure with cooking spray and the remaining egg mixture (making 4 chaffles total).
8. Slice each chaffle into quarters.
9. Top half of the quarters evenly with avocado slices, tomato slices, and lettuce.
10. Top with the remaining chaffle quarters (making 8 sandwiches).
11. Serve immediately.

Nutrition Facts (per serving – 1 Sandwich)

• 259 Calories
• 20g Fat
• 7g Carbs
• 14g Protein
• Dietary Fiber 4g
• Total Sugars 2g
• Protein 14g
• Total Fat 20g
• Saturated Fat 7g
• Cholesterol 252mg

The nutritional information is calculated using an ingredient database but should be considered an estimate.

As always, consult with your primary care provider or a registered dietitian if you are following a special diet for medical reasons.

• Preparation time: 10 minutes
• The recipe makes one and a half cups

With just the right mix of herbs, spices, vegetables, and sauces, this Keto Chimichurri Sauce is perfect for beef, salmon, or chicken. This is vegetarian-friendly as well.

Keto Chimichurri Sauce Ingredients

• 2 large shallots peeled & sliced thinly
• 1 cup fresh cilantro leaves, washed and dried
• 1 cup Italian parsley leaves, washed and dried
• ¹/₄ cup oregano leaves (about 6 sprigs) washed dried dried
• 6 cloves of fresh garlic, peeled and smashed
• 2 Fresno chili peppers, washed and seeded
• ¹/₂ cup extra virgin olive oil
• ¹/₄ cup red wine vinegar or apple cider vinegar
• Salt & Pepper to Taste

Directions

1. Add to a large food processor after preparing your green herbs, peppers, garlic, and shallot.
2. Combine the vinegar with the vegetables and pulse a few times to break down the ingredients.
3. Add the olive oil and blitz the sauce until thoroughly chopped. You’ll know when you’re at the right consistency when the mixture looks like a finely chopped salsa.
4. Taste and season with salt and pepper.
5. Transfer the sauce to a large glass bowl and allow it to sit at room temperature for 30 mins before serving. This resting time allows the flavors to meld.
6. Refrigerate any remaining sauce and use it within 3-5 days.

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Serves 4 hungry people

One of my family’s favorite comfort foods is Keto yogurt rice. Cooked rice is mixed with yogurt and topped with a combination of mustard seeds, red chilies, asafoetida (see the link for details), curry leaves, and peanuts sautéed in oil.

This recipe is the ultimate cooler on hot summer days.

Keto Rice Yogurt is a simple but very nutritious dish. I substitute broccoli rice for traditional rice, and it’s perfect when you need a little bit of something light on a warm day. To make this version, steam the broccoli or even cauliflower and then put it in the blender with some yogurt and garlic.

Keto Yogurt RiceIngredients

• 2.5 cups Broccoli or cauliflower rice
• 1/2 cup Greek yogurt
• 1 tablespoon Cooking oil
• 1 tablespoon Mustard seeds
• 3 Dried red chilies
• 1/2 teaspoons Asafoetida or another of your favorite
• 4-5 Curry leaves (optional)
• 4-5 Peanuts chopped (optional)
• Salt to taste

Directions

1. Put the broccoli or cauliflower rice in a microwave-safe bowl, cover with a paper towel, and cook for four minutes. Cool the rice for 10 minutes.
2. Add the yogurt to the rice and mix well.
3. Add salt as needed and mix well.
4. In a small saucepan, warm up a tbsp of oil and add the mustard seeds, red chilies, asafoetida, curry leaves, and peanuts. When the mustard seeds start popping, pour the mixture on the yogurt rice and mix well.
5. Enjoy!