Keto Recipes

Tofu Tikka are considered to be low FODMAP recipe and are perfect for party appetizers or making Indian tofu tikka masala curry. You will love this meatless delicacy with healthy protein.

Have you ever tried Tikka Masala in Indian restaurants? And do you know the chicken/paneer/tofu added in the Tikka Masala is not just a plain thing? These are complete dishes in themselves and can be served as appetizers with dips or chutney. Tofu is protein rich vegetarian option and a super good option for low FODMAP recipe. Lets try our Tofu tikka recipe.

INGREDIENTS

1. Tofu 100 gms
2. Oil 15 gms
3. Tomato 50 gms
4. Bell Peppers 50 gms
5. Salt to taste
6. Ginger paste ½ teaspoon
7. Turmeric powder ¼ teaspoon
8. Coriander seeds powder 2 pinch

METHOD

• Cut tofu and veggies into 1 inch cubes
• Marinate the cubes with all the spices, vinegar, ginger paste and mix well
• Let the marinate rest for half hour
• Insert 1 cube of tofu followed by a piece of bell pepper and tomato into the skewers
• Repeat till the skewer is full
• Heat non-stick pan and place the skewer on the pan
• Brush oil all over the veggie and tofu cubes and grill on all sides till it becomes golden brown
• If you don’t have skewer then simply place each piece of tofu and veggie on non-stick tawa
• Brush each piece with oil and roast till it becomes golden brown on both the sides
• Serve it with green chutney or tomato chutney

You can also try our other recipe paleo recipes like paleo chicken burger, chicken satay

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Keto Rasmalai ? Yes you are right we are talking about rasmalai. Next question in your mind would be how’s that possible? Well, we are sure on the Keto diet, you are missing appealing desserts. So here we bring this amazing recipe of Keto Rasmalai.

Rasmalai is one of the most loved sweets in Indian weddings, parties, and festivals. Rasmalai is basically sweetened cheese added to sweetened and flavored milk and serve chilled.

The keto version of your favorite tries best to match up with the original version. And can be made easily at home for your special occasions and festivals. Lets try out this yummy recipe. You can also try our Keto halwa recipe.

INGREDIENTS

• 1 Litre Milk high fat
• 2 ½ tbsps white vinegar or lemon juice

For Sugar syrup:

• 1-1.5 liters water
• 5-6 tbsps Erythritol + Monk fruit blend (or sweetener of your choice) Adjust according to your sweetener

For the Rabri:

• 500ml unsweetened almond coconut milk or plain almond milk
• ¼  cup table cream
• 4 tbsp  Erythritol + Monk fruit blend (or sweetener  of your choice) Adjust according to your sweetener
• 4 cardamom pods lightly crushed
• ¼  tsp almond extract
• 2-3 strands Saffron or 1/8th  tsp of yellow food coloring
• 4-5 almonds chopped/crushed

METHOD

To make Chenna/Paneer Discs:

• Bring your milk to a boil turn off the flame and add lemon juice and stir as the milk separates.
• Once separated, put in the paneer and whey, into a strainer/colander lined with a cheese or muslin cloth.
• Gently press out the liquid.
• Try and hang it from your kitchen sink tap to drip the rest of the whey for about 20minutes.
• Put the paneer on a plate or clean surface and start rubbing it really well to bring the crumbles together into a nice soft dough ball. This will require at least 10 minutes of  rubbing. This is a very vital move for a soft and spongy chenna disc so don’t stop ahead of the 10minutes.
• Once done, make the individual balls out of the dough and flatten them into discs, they don’t need to be perfect the next step will even them out, and also this dish is quite forgiving. Set aside.

For Sugar Syrup:

• Add water and sweetener to the vessel.
• Taste to make sure it\’s not just watery sugar syrup and adjust your sweetener accordingly.
• Bring the syrup to a boil
• Add discs to the syrup, cover, and cook for about 15minutes. Check on them.
• Once they have doubled in size,  use a slotted spoon to gently remove them from the syrup. Before discarding them, take a wooden spoon to Gently press the excess syrup out of the discs before setting down in a wide dish or bowl.

For Rabri:

• Add the cream, almond milk, and sweetener to a heavy-bottomed saucepan with cardamon and saffron ( if available).
• If using food color save it for later.
• Bring the milk to a boil and add the almond extract (optional) and color if that what you are using.
• Taste and adjust the sweetness to your liking.
• Turn off the flame, let it cool for about 4-5minutes and when it\’s still warm pour the Rabri all over the discs.
• You want the discs to really soak and absorb all that yummy milk.
• Top with your almonds.
• Refrigerate overnight.

Your Keto Rasmalai is ready to serve 🙂

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Cheesy Cauliflower Bread is easy, cheesy, and made with healthy veggies instead of wheat. The perfect alternative to bread, they’re gluten free and absolutely delicious!

These cauliflower breadsticks are never going to taste exactly like ‘real’ bread, but they hit the spot, make you feel good about what you are eating and feeding my family, and they’re definitely still delicious!

Brushed with a bit of garlic butter and sprinkled with cheese, these are perfect for dipping in marinara, Keto ketchup or keto chutney.

INGREDIENTS

For the breadsticks:

• 1 medium head cauliflower
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tablespoons Almond or coconut flour
• 1/2 teaspoon garlic powder

For topping:

• 3 tablespoons melted butter
• 2 cloves minced garlic
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 cup shredded mozzarella
• Parsley or basil, for garnish

Instructions

1. Chop the cauliflower into florets and add to the bowl of a food processor. Process until you have small rice like pieces.
2. Steam, boil, or microwave cauliflower until very tender, about 5 minutes. 
3. Let the cauliflower cool for 20 minutes and then dump into a clean tea towel. While cauliflower is cooling, preheat oven to 400 degrees. Fold the towel up over the cauliflower and squeeze out any excess moisture. Keep squeezing until no liquid is left in the cauliflower.
4. Transfer cauliflower to a mixing bowl and add the remaining ingredients for the crust. Stir well to combine.
5. Line a sheet pan with parchment paper and press the dough out to form a 10×6 inch rectangle about ¼ inch thick. 
6. Stir together the butter, garlic, onion powder, and garlic powder to make the topping. Brush it over the top of the breadsticks.
7. Bake for 20 minutes or until the dough is golden brown. 
8. Remove from the oven and top with the cheese and bake for 5 minutes to melt the cheese. Broil to brown the cheese on top, if preferred.
9. Sprinkle with parsley and allow to cool 5 minutes.
10. Slice into breadsticks and serve.

Taddaaaa…Your cheesy cauliflower bread is ready!!

TIP

Removing as much liquid from the cauliflower as possible is very important or your breadsticks will not turn out properly. Keep squeezing out the moisture until the cauliflower looks dry.

You can also try our other keto recipe like Creamy butter mushrooms, Keto zucchini bread, Keto Biryani

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Keto Chicken Biryani!! Yes you heard it correct in this article we will laern about keto chicken biryani. Cauliflower and ground chicken make up this spicy, delicious low carb recipe.

This biryani tastes as good as the normal rice chicken biryani. It can satiate your craving for a regular biryani, this takes care of your craving. So yeah. It’s not as good as biryani with rice, but for something that uses chicken and cauliflower rice instead of rice, I’m surprised at how well it hits the spot for biryani. lets begin with the recipe.

INGREDIENTS

For Chicken

• 1 teaspoon Ghee
• 500gm Ground Chicken or small Pieces
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric
• 1 teaspoon Garam Masala
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon Ground Cumin

Vegetables

• 1 teaspoon Ghee
• 1 Onion chopped, sliced thin
• Green or Yellow Peppers, diced
• 1 teaspoon ginger garlic paste, (or 1/2 teaspoons minced garlic, 1/2 teaspoons minced ginger)
• 1/2 cup Water
• 1/2 cup coriander, chopped
• 1/4 cup mint leaves, chopped
• 2 cups Cauliflower, riced

METHOD

• Heat a 10-inch deep pan or skillet and add ghee.
• Add the onions, cooking until they brown at the edges, about 10 minutes.
• Add the ginger garlic paste and the peppers , and cook for a minute or two.
• Put in the ground chicken, break up clumps and cook until chicken is no longer raw. Once it releases water, add in all the spices and mix very well. Keep cooking until the water evaporates, and the spices are well-mixed in.
• Use 1/2 cup of water to deglaze the pan, scraping up the bits of brown from the bottom.
• Add in chopped coriander and mint, and the uncooked riced cauliflower.
• Mix everything very well and cover with a lid.
• Turn the stove on low and let all of it simmer slowly together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
• Taste and add salt as needed. And your biryani is ready to serve.

You can also try our other keto recipe like Creamy butter mushrooms, Keto zucchini bread

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Zucchini Grilled cheese is a sandwich recipe which can be enjoyed by all the keto lovers. This recipe uses one of our favorite breads- zucchini bread- to make a classic grilled cheese sandwich. Not only is the bread flavorful and keto-approved, but it adds a much-needed vegetable to your meal! Zucchini is a nice, mild vegetable as well so those who aren’t huge veggie eaters will still really enjoy this sandwich.

Lets try this keto breakfast recipe. You can also try our other keto recipe like Creamy butter mushrooms

INGREDIENTS

• 4 cups grated zucchini
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 4 tbsp shredded parmesan cheese
• 1 tsp dried basil (optional, you can use oregano also)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/3 cup shredded cheddar cheese
• 1 tbsp butter

METHOD

1. Preheat your oven to 450 degrees F and line a flat sheet tray with greased parchment paper or a silicone baking mat.
2. Add the zucchini to a medium sized microwave safe bowl and then microwave for 6 minutes. Allow to cool completely and then place the cooked zucchini on a towel or piece of cheesecloth and squeeze out all the moisture- you should see almost a cup of water come out. Get the zucchini as dry as possible as this will help with the bread.
3. In a new bowl, mix the dried zucchini, egg, mozzarella, parmesan, basil, salt and pepper. Stir well to combine.
4. Scoop the batter onto the prepared sheet tray into 4 and shape the zucchini into squares the size of a piece of bread.
5. Bake the zucchini bread slices in the preheated oven for 20 minutes. The tops should be golden brown. Remove from the oven and let cool for at least 10 minutes. Once cool, carefully remove from the sheet tray and move to a plate.
6. Sprinkle two of the zucchini bread slices with the cheddar cheese and then top with the other slices of bread, making two sandwiches.
7. Place the butter in a medium sauté pan and melt over medium heat. Place both sandwiches in the pan and sear on one side for 4 minutes, flip and cook for another 4 minutes.
8. Serve while hot and melty!

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Garlic butter mushrooms is the perfect keto-friendly side dish which can be prepared under 20 minutes. Serve with your favorite meats, including steak & chicken, and enjoy this delicious dish at only 6 net carbs per serving! The Creamy Keto Garlic butter Mushrooms are a savory side dish that you can eat while following the keto diet. Follow this recipe to enhance the taste of mushrooms with flavorful ingredients, including cream cheese, minced garlic, and butter.

Try our other low carb keto recipe as well keto samosa, keto parmesan chicken, keto creamy brussels

INGREDIENTS

• 16 baby Button mushrooms cleaned and trimmed
• 2 tbsp unsalted butter
• 2 tbsp garlic, minced
• 1 cup heavy cream
• 2 tbsp cream cheese
• 1/4 cup parmesan cheese
• 1/2 tsp dried oregano
•  dried thyme as per taste
• 1/2 tsp ground pepper
• salt to taste
• parsely, to garnish optional

METHOD

• Heat a large skillet; add butter on a medium heat. 
• Once the butter has melted add the minced garlic and fry them for 1 minute until a nice aroma comes.
• Add the cleaned mushrooms and saute for 4-5 minutes until tender and coated with butter sauce.
• Stir in the heavy cream, cream cheese, salt, pepper, dried oregano and thyme. Close with lid and cook for 5 minutes until the sauce thickens.
• Finally add the parmesan cheese and simmer the sauce for a minute.
• Add some chopped fresh parsley and transfer the creamy garlic mushrooms to a bowl and serve.

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Creamed Brussels sprouts with garlic and parmesan is an easy and tender recipe. The perfect comfort food. At just 5.2g net carbs per serving these keto Brussels sprouts are keto-friendly and a sure fire way to eat more green vegetables.

You’ll find that creamed Brussels sprouts are usually served during the fall and winter months, as that’s typically when Brussels are in season. It’s the perfect side dish for chicken and other winter warmer dinners.

INGREDIENTS

• 500gm Brussels sprouts
• 1 tablespoon butter
• ⅓ cup (80 ml) heavy whipping cream
• 55 g cream cheese softened
• ½ cup pre-shredded/grated mozzarella
• 1 clove garlic minced
• 1 teaspoon mustard sauce
• salt and pepper to taste
• 2 tablespoon parmesan cheese

METHOD

• Pre-heat your oven to 190°C/375°F. Remove the stems and loose leaves from your Brussels sprouts. Then cut then in half.
• Next, melt the butter in a cast-iron skillet or another oven-safe skillet over medium-high heat on the stove. When the butter is melted mix in all the remaining ingredients except the parmesan cheese and Brussels sprouts.Mix until all the cheese has melted and the sauce is smooth and creamy.
• Toss the Brussels sprouts in the cheese sauce until they are completely coated. Sprinkle the parmesan cheese over the top then place the whole skillet in the oven.
• Cook uncovered on the middle rack for 15-20 minutes or until the sprouts are tender and the top is a golden brown. Remove from the oven and serve.

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Keto parmesan chicken is a super and tasty dish for keto diet followers because of how crispy and flavorful it is. You can enjoy it on a salad too. It tastes like something you would order from a fine Italian restaurant without the expenses price tag.

The secret to the delicious “Italian” flavor, crispy crust and gorgeous color is (obviously) parmesan cheese. The cheese adheres to the chicken and when melted in the pan, gives the chicken a beautiful golden and crispy crust that is to die for. Lets start our recipe of keto parmesan chicken.

you can also try our other keto recipe like keto fish, easy keto chicken recipes, keto nuggets

INGREDIENTS

• 500gm chicken breasts 2-3 chicken breasts
• 1 teaspoon Italian seasoning or seasoning of choice
• 1/2 teaspoon garlic powder
• Pinch of salt and pepper
• 1 cup grated or zested parmesan cheese
• 1/2 cup almond flour 
• 2 eggs
• 3 tablespoons olive oil or butter or oil of choice

METHOD

• Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
• Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
• Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
• Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets

your keto parmesan chicken is ready to serve with keto ketchup

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Keto Thai curry is a savior for all keto diet followers. Thai cuisines is popular amongst the entire continent. Thai curries differ from Indian curries because they are typically lighter, whereas Indian curries are traditionally thicker and more hearty.

This keto Thai coconut keto curry recipe perfectly marries the flavors of hearty red curry with light and creamy coconut milk. The additional of chicken, basil, and lime helps bolster this dish into a well-rounded low-carb meal perfect for lunch or dinner.

You can also try our other keto recipes like keto samosa, keto avocado baked chips

INGREDIENTS

1. 1 can full-fat coconut milk or 250-200ml Homemade coconut milk
2. 1 tsp red curry paste 
3. 2 cloves garlic, minced 
4. 1 lime, juiced 
5. 2 fresh Thai chilies or normal chilies , chopped (remove seeds for less heat) 
6. 500gm boneless, skinless chicken thighs, flattened OR 250gm paneer/tofu
7. 1 tbsp coconut oil
8.  ½ red bell pepper, cut into strips 
9. 1- 1/2 yellow or green bell pepper, cut into strips 
10. ½ cup chicken stock
11. 1 bunch fresh Thai basil or normal basil, chopped 
12. 2 tbsp unsweetened coconut flakes or grated coconut

METHOD

1. Marinate the chicken: Shake the can of coconut milk vigorously or Use fresh homemade coconut milk. In a mixing bowl, whisk together ¼ cup of the coconut milk, the red curry paste, garlic, lime juice, and Thai chilies. Add the chicken and toss to coat. Allow to marinate for 5 minutes.
2. Make the curry: In a large sauté pan, heat 1 tablespoon of coconut oil over medium-high heat, then add the bell peppers and sauté for 2 to 3 minutes. Put the marinated chicken and any remaining marinade in the pan and sauté for 3 to 4 minutes, then pour in the chicken stock and simmer for 5 minutes.
3. Whisk the remaining coconut milk, half of the Thai basil, peppers and the coconut flakes into the pan and allow to simmer for about 3 minutes, until the chicken is tender.
4. Add salt to taste, about half a teaspoon or as per taste. Give it a stir, then cover it and let the veggies and chicken cook.
5. Thai curry is ready to serve.

You can also store leftovers in an airtight container in the refrigerator for up to 4 days.

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Avocado chips are perfect blend of crispy, Healthy and tasty option for snacking. They taste like guacamole in chip form. They are also gluten-free and low carb. Here is the easy recipe for these healthy chips.

This entire recipe contains 7gm protein and 4gm carbohydrate

Ingredients

• 1 large ripe avocado
• 3/4 cup freshly grated Parmesan
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• Salt as per taste
• Freshly ground black pepper

Preparation

1. Step 1 – Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning. Season with salt and pepper.
2. Step 2 – Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3″ wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 25- 30 minutes, then let cool completely. Serve at room temperature.

TIPS

• You will need to bake the avocado chips on parchment paper or silicone baking mats. This will ensure that your chips will easily come off once baked.
• The parmesan cheese is key to this recipe working. Do not reduce the amount of cheese used in this recipe. The cheese is what is allows these chips to crisp up.
• You also need to make sure the cheese is evenly spread across the batter. If you have portions of your chip that are just avocado and no cheese, then that part of your chip will not crisp up.
• Make sure to add lemon juice to the batter. When avocados are baked, they will start to develop a bitter flavor. The lemon masks the bitterness.
• Your chips need to be very thin to crisp up. I don’t recommend trying to make the chips thicker. You will need a longer baking time and the avocado will become very bitter with the longer baking time.
• You want to bake until the cheese is golden brown. This is when you know the chips are crispy. If you underbake the chips, they will still be green and soft. And If you bake them too long and the chips turn a dark brown, the cheese has burned and the chips will be bitter.

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