Keto Bacon Cheeseburger Cups

Ingredients (makes 10 cups)

1. 12 thin-cut bacon slices (300 g/ 10.6 oz)
2. 500 g minced beef (1.1 lb)
3. 1 small brown onion, chopped finely (70 g/ 2.5 oz)
4. 1 tsp garlic powder
5. 1/2 cup sugar-free tomato sauce (120 ml/ 4 fl oz)
6. 1/2 cup full-fat cream cheese (120 g/ 4.2 oz)
7. 6 tbsp sugar-free tomato ketchup (90 g/ 3.2 oz) - you can make your own ketchup
8. 6 tsp American mustard or Dijon mustard
9. 1 cup grated cheddar cheese (113 g/ 4 oz)
10. 1/3 cup sliced pickles (52 g/ 1.8 oz)

Instructions

1. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). I sprayed my muffins tins lightly with olive oil. I don’t think this is essential but didn’t want my bacon to stick.
2. Cut the bacon slices in half (I asked my delicatessen to slice mine half the usual thickness), and wrap them around the inside of the holes in the muffin pans, and then lay the excess across the bottom.
3. Bake for 10 minutes and remove from oven. Leave oven turned on.
4. While the bacon is cooking, brown the minced beef and onion in a frying pan, along with the garlic powder, until cooked.
5. Add the cream cheese and tomato sauce (passata) and stir until melted and well combined.
6. Spoon the mince mixture into each of the bacon cups and then top with tomato ketchup and mustard.
7. Pile grated cheese on top and then bake for a further 12 minutes.
8. Serve 2-3 cups with a pickle slice on top.
9. Store in a container in the refrigerator for up to 5 days.

CAULIFLOWER “MAC” AND CHEESE (KETO, LOW CARB)

Cauliflower “Mac” And Cheese (Keto, Low Carb)

Cauliflower "mac" and cheese with a rich and creamy sauce. A healthy, no pasta version that's low carb and keto friendly.

Ingredients

1. 1 pound cauliflower florets
2. 1/4 cup finely grated parmesan cheese
3. 2 tablespoons olive oil
4. freshly ground black pepper

Sauce:

1. 1/2 cup heavy cream
2. 3 ounces (about 1 cup) shredded cheddar cheese
3. 2 ounces cream cheese cut into small pieces
4. 2 teaspoons dijon mustard
5. 1/2 teaspoon salt
6. 1/2 teaspoon garlic powder
7. 1/4 teaspoon cayenne

Instructions

1. Preheat the oven to 400 F.
2. If any cauliflower florets are on the larger side (> 2 inches), cut them into smaller florets.
3. Prepare a baking sheet lined with foil. Add olive oil and cauliflower florets to the baking sheet, mixing to coat the florets with oil and then spreading them out in a single layer.
4. Bake at 400 F for 15 to 20 minutes, or until tender. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.
5. In a small saucepan, add all sauce ingredients. Heat for about 5 minutes over medium heat until melted and smooth, whisking frequently. Adjust the flame as needed, so that it doesn’t get hot enough to simmer. Keep warm over low heat while you wait for the cauliflower to bake.
6. In a mixing bowl, toss roasted cauliflower with the sauce until well-coated.
7. Serve in bowls. Evenly sprinkle parmesan cheese on top, and season with freshly ground black pepper.

Keto Big Mac Salad Low Carb Hamburger Salad

Keto Big Mac Salad | Low Carb Hamburger Salad

I kid you not, this tastes JUST like a Big Mac, except it’s low carb and you know exactly what went into it. 

Ingredients

1. Big Mac Sauce
2. 3/4 cup Mayonnaise
3. 4 tsp mustard
4. 2 tbsp diced hamburger pickles
5. 1 tablespoon White Vinegar
6. 1 tablespoon finely minced onion
7. 2 teaspoons Swerve
8. 1/2 teaspoon Smoked Paprika

Salad

1. 1 lb Lean Ground Beef
2. 1 tsp Salt
3. 1 tsp Ground Black Pepper
4. 4 cups chopped iceberg lettuce
5. ½ cup Sliced Onions cut in half
6. 1 cup shredded Cheddar cheese
7. 1/4 cup diced hamburger pickles

Instructions

1. Make the dressing. Mix mayo, diced pickles, mustard, vinegar, onion, paprika and Swerve. Set aside while you get the other ingredients together. Set aside while you get the other ingredients together.
2. Heat a 10-inch sauté pan over medium heat. Add the ground beef, smash it to break up the clumps, and cook until it’s almost cooked through. Add salt and pepper and finish cooking it all the way.
3. While the ground beef is browning, chop lettuce. Slice onions and then cut into half. Roughly chop pickles..
4. When you are ready to serve the salad, mix the lettuce, onions, pickles, and cheese. Put into four bowls. Add in ¼ of the ground beef mixture into each bowl. Drizzle with dressing and serve immediately.

Notes

1. The sauce will keep for at least a week in the fridge so make double–or quadruple! Not only does it get better with time, but it also works well with a variety of salads and grilled meats. Great for dipping grilled chicken as well.
2. Use lean ground beef for this so you don’t have a greasy mess in your salad.
3. I used plain yellow mustard for this.
4. You can make a layered salad in a mason jar, and take it to work.