#lowcarbcreamy

[raerosh]

In a creamy, keto-friendly frozen yogurt, you can enjoy the sour and cool flavors of key lime pie. If you're following a low-carb diet, this dessert will help you satisfy your sweet tooth without making you feel bad.

Ingredients: 2 cups full-fat Greek yogurt. 1/2 cup unsweetened almond milk. 1/3 cup powdered erythritol sweetener. 1/4 cup fresh lime juice. 1 tablespoon lime zest. 1 teaspoon vanilla extract. 1/4 teaspoon stevia extract optional, for added sweetness. Green food coloring optional, for color.

Instructions: Greek yogurt, almond milk, erythritol sweetener, lime juice, lime zest, vanilla extract, stevia extract if using, and green food coloring should all be put into a blender. Mix everything together until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine's lid until it's the consistency of frozen yogurt. After churning, put the frozen yogurt in a container that can go in the freezer. Freeze it for at least two hours to make it firm. Let the frozen yogurt sit at room temperature for a few minutes to get a little softer before you serve it. If you want, you can serve it cold and top it with more lime zest.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kristina Monakhova

[musings-and-memes]

This Keto Cheesy Tortilla Soup is a creamy and flavorful twist on the classic, without the added carbs. Packed with tender chicken, cheese, and spices, it's a comforting dish perfect for chilly days.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 1 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 jalapeno, diced optional. 1 tsp ground cumin. 1 tsp chili powder. 4 cups chicken broth. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/4 cup heavy cream. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced chicken thighs and cook until they turn brown. Add the minced garlic, diced onion, and jalapeno if using. Saut until the onions become clear. Add the chili powder and ground cumin and mix well. Add chicken broth and tomato chunks, and then bring to a simmer. For 15 to 20 minutes, let the soup cook slowly. Add heavy cream and shredded cheddar cheese. Mix well until the heavy cream melts and the cheese is smooth. Add pepper and salt to taste. Serve hot with chopped fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

tri colour classic

[galacticjonah-dnd]

A creamy and satisfying low-carb version of classic chicken Alfredo, perfect for those following a ketogenic diet.

Ingredients: 2 large chicken breasts, sliced thinly. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. 1 tablespoon fresh parsley, chopped for garnish. Zucchini noodles or shirataki noodles optional, for serving.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Put in the sliced chicken breasts and cook them until they are browned and done. Add the heavy cream and bring it to a low boil. Add grated Parmesan cheese and stir it in until it melts and the sauce gets thicker. Add pepper and salt to taste. If you want, you can serve it hot over zucchini noodles or shirataki noodles. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

icmbf 2019