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We have been craving Chinese food since starting our path on keto. So we thew something together. Turned out really good.

Based on the nutrition facts I think we could have added a little more green and red pepper. If you are concerned about the bean sprouts I have found that the La Choy canned bean sprouts have lower carbs than fresh. As much as I would prefer the fresh, I really enjoy bean sprouts. I think my next Asian dish is going to be Egg Foo Young :)  Its a bit of a mess to make, but it turns out far better than I have ever had at a Chinese buffet.
The amount of Chicken listed is an estimate. We had a prepackaged portion and just used the whole thing up. We have about 5-6 servings out of the recipe.

We riced up some cauliflower and put it on top but in my opinion its fine without it.

 Ingredients:

  • 1 Med Green Pepper
  • 1 Medium Red Pepper
  • 1 Can of La Choy Bean Sprouts
  • 100 grams Chopped Mushrooms
  • 1.5 lbs Chicken Leg Meat, thinly sliced
  • 1 T Sesame Oil
  • 1 T Olive Oil
  • 2 T Minced Garlic
  • 1 C Chicken Broth
  • 2 T Flavor Enhancer
  • Salt to Flavor
  • 1/2 Tsp Chinese 5 Spice
  • 1 Tsp Grated Peeled Fresh Ginger
  • 3/4 tsp Xanthan Gum
Directions:
  • Heat a large skillet and place Olive and Sesame oil in it. 
  • Place chicken in skillet and cook to 1/2 done. Add minced garlic and cook until done. 
  • Add remaining ingredients except for the Xanthan Gum. 
  • Cook until Vegetables are desired doneness. 
  • Taste test the flavor and add salt or other seasonings as you wish. 
  • Once you have the flavor to your liking, add Xanthan Gum and cook for another 2-3 min. 


Nutrition Facts:
Servings: 5
Nutrition Per Serving:

  • Calories: 352
  • Fat: 16.1g
  • Carbs: 7.7g
    • Fiber: 1.7g
    • Sugars: 2.9g
    • Net Carbs: 6g
  • Protein: 43.1g





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I have never cooked lamb before and I absolutely love gyro's. I know that the carbs in Gyro's can

very since some people add flours to the mix when they make the loaf. My husband and I decided to give it a go and make our own. We are very happy that we did.

We seen so many different recipes we decided to go with an easier one. But if anyone has any other tips tricks or otherwise, we are always all ears. As I'm sure you can all tell, we like to try new things.

The recipe we followed is below though we doubled it since we had 2 lbs of lamb. To help reduce carbs we only used 1 medium onion instead of doubling it. Everything else we doubled.

Recipe for the Gyro Meat was found on Reddit - here
Recipe for the Tzatziki was found from Ruled Me - here.

Lamb Meat - Gyro Meat

Ingredients:
  • 1 medium onion, finely chopped or shredded and drained (See directions)
  • 1 pound ground lamb
  • 1 tablespoon finely minced garlic
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried ground rosemary
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions:
  1. Preheat the oven to 325 degrees F.
  2. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  3. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  4. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
  5. Slice and serve.

Note: Using a carving knife to cut the meat works great. Just like the shaved meat from a Greek restaurant!  
I would also recommend grilling the meet after its been shaved. it will improve the taste a bit and of course look tastier!

Entire loaf:
Fat - 93.25g
Total carbs - 12.34g
Net carbs - 10.64g
Protein - 78.05g

Tzatziki Sauce
Ingredients:
  • 1 cup full-fat plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • 2.5 ounces (¼ whole) cucumber, seeded and grated
  • 2 tablespoons minced fresh dill (or 2 tsp dry)
  • salt and pepper to taste
Directions: 
  1. Squeeze liquids out of the cucumbers. Discard the liquid and place grated cucumber into bowl.
  2. Add remaining ingredients and stir well. 
  3. Refrigerate for at least 45 min. The taste will improve as it sits.

Tzatziki Sauce (Servings - 8 ) Full Recipe Per Serving
Calories 536 67.00
Fats(g) 41.39 5.17
Carbs(g) 15.19 1.90
Fiber(g) 0.8 0.10
Net Carbs(g) 14.39 1.80
Protein(g) 26.61 3.33
Note: Carb content can be greatly reduced by finding the lowest carb yogurt. Please be careful of any additives in the yogurt. The example used above had  11.34 g Carbs for 1 cup.
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We found an AMAZING Flat Bread recipe. I have tried all kinds of different ones so far for tortilla's but they all had a very strong flavor to them that detracted from whatever you might want it for. Unless you made them specifically for that meal, which meant you could not make a bunch in advance.

My husband and I were watching a video on YouTube and were pleasantly surprised with the simple ingredients and the detailed video. A GIANT shout out to Headbangers Kitchen for all the videos and the recipes he posts. He does a fantastic job!


These could be used for so many different things. I am unbelievably happy with them. They hold together very well and do have a some elasticity to them that helps with this. (Meaning they don't crumble and fall apart and they aren't bouncy balls either)


Recipe makes 4 servings/naans/parathas/uttapams
View  Headbangers Kitchen video to see the recipe in action!

Ingredients:

  • 1/2 Cup (50 grams) Coconut Flour
  • 2 Tbsp (8 grams) Psyillium Husk
  • 1/2 Tsp Baking Powder
  • 1 Cup Water
  • Oil/Ghee/Butter for frying


Directions:

  1. Heat the water for 30 seconds in the microwave
  2. Mix all the dry ingredients and add the water 
  3. Form a dough and cut into 4 parts
  4. Roll out the dough
  5. Fry on both sides till golden brown
  6. Serve


Macros per serving (4 servings per recipe)
Calories: 111
Fat 4g
Total Carbs: 19g
Fiber: 15g
Net Carbs: 4g
Protein: 4g


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I have read several different options for making apple pie and I have been eagerly looking forward to trying the different options. I have listed both options below as they are both very tasty and make a great dessert. I do feel, however, that the Chayote makes a closer 'Apple Pie' texture than the Jicama does.

The flavor of both are phenomenal though!

I did only make the filling and did not make a full apple pie with crust etc. So I have listed the fillings below. Once I try a crust I will list this as well.

As with most of my recipes, I want to give the original poster credit.
I obtained both recipe from Low Carb Yum. If you want to peruse her comments regarding the recipe you can access the Chayote Recipe  and the Jicama Recipe by clicking on the links.


Chayote Recipe

This recipe would be PERFECT for apple pie or any other recipe that calls for baked apples. Perhaps even baked apple cake, or baked apple bread! The texture is very similar to that of baked apples and the flavor is fantastic!

 Ingredients
  • 5 medium chayote squash
  • 3/4 cup sweetener
  • 1 tablespoon xanthan gum
  • 1 tablespoon lemon juice
  • 2 teaspoons apple extract
  • 1/3 cup butter cut in small pieces
  • 1 tsp Apple Pie Spice
    • Alternate options to this would be to use a blend of 
      • Cinnamon
      • Cloves
      • Nutmeg
Directions:

  1. Peel chayote and cut into slices.
  2. Boil sliced chayote until fork tender. Drain. Return to pot.
  3. Add sweetener, xanthan gum, lemon juice, and apple extract to cooked chayote squash and Apple Pie Spice.
  4. Add Butter and mix together once melted



Jicama Recipe

The Jicama recipe I had cooked a lot longer in hopes to cook out some of the 'crunch' from the jicama. There jicama carmelized and the crunch never did dissipate. It was more like eating a fresh unbaked apple with a baked apple taste. Still very good, but not sure I would want this option for a pie. It was fantastic with cool whip!

Ingredients
  • 4 cups jicama chopped
  • 1/2 cup Swerve
  • 1/2 cup butter
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 teaspoon apple extract
  • 1 teaspoon vanilla extract

Directions:
  1. Combine chopped jicama with butter, sweetener, and spices in a pan.
  2. Cook and stir over medium heat until jicama has softened.
  3. At end of cooking, stir in apple and vanilla extracts.
  4. Serve warm.
  5. Can be refrigerated for up to a week or frozen for several months.
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 I needed to find something other than eggs for breakfast. Something that I could grab, on the go that actually tasted good. Something that I could change up with different flavors if I wanted to.

I found this recipe!  I stumbled across this from SlenderKitchen. I follow several blogs on facebook and often I see so many I have to try. I am very very glad I tried this one. I have made these about 4-5 times now and this time I made a double recipe.

I would love to hear about your experiences with this recipe along with what you decided to add to change it up!

I tweaked her recipe slightly to just add in some berries.

Image represents a double batch

Ingredients:
  • 6 eggs
  • 4 tbsp. melted butter 
  • 4 tbsp. melted coconut oil 
  • 1/4 cup almond milk ( I used unsweetened coconut milk)
  • 1.5 tbsp. vanilla extract 
  • 1/2 cup sugar substitute, granulated 
  • 2/3 cup coconut flour 
  • 1 tsp. baking powder 
  • 1/2 tsp. salt 
Addition Options
  • 1 cup of berries- your choice
    • If berries are frozen and rather juicy may need to add a couple TBL spoons more of coconut flour - start with one T at a time.

 Directions:
  1. Preheat the oven to 375. 
  2. Whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute. 
  3. In another bowl, whisk together the coconut flour, baking powder, and salt. 
  4. Slowly add the coconut flour to the wet ingredients and stir to incorporate. 
  5. The batter will be thick. fold in any additions (Berries etc)
  6. Pour into prepared standard muffin tin. 
  7. Bake for 20-25 minutes until cooked through.
    • Depending on your Muffin Size you may have to cook this longer.




The Nutrition Values below include 1 cup of Blueberries and the use of coconut milk in place of the almond milk. 



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