#lowcarbcrunch

[kaydenlane]

Aharon Bensimon

[melodyyoko]

Enjoy the classic flavors of General Tso's chicken with a low-carb twist! This cauliflower version is crispy, flavorful, and coated in a sweet and tangy sauce.

Ingredients: 1 large head cauliflower, cut into florets. 1/2 cup almond flour. 2 large eggs, beaten. 1/4 cup soy sauce or coconut aminos. 3 tablespoons rice vinegar. 3 tablespoons monk fruit sweetener or erythritol. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes optional. 2 tablespoons sesame oil. 2 green onions, chopped for garnish. 1 tablespoon sesame seeds for garnish. 2 tablespoons olive oil for frying.

Instructions: Get the oven ready by heating it up to 400F 200C. Put almond flour and beaten eggs in a bowl and mix them together. Coat the cauliflower florets well with the egg mixture, then put them on a baking sheet that has been lined with parchment paper. Cauliflower should be baked in a hot oven for 20 minutes, or until it is golden and crispy. While that is going on, mix the soy sauce, rice vinegar, sweetener, garlic, ginger, and red pepper flakes in a small saucepan. Simmer on low heat for about 5 to 7 minutes, or until it gets thicker. On medium heat, warm up the sesame oil in a big pan. Pour the sauce over the baked cauliflower in the pan and toss it to coat it evenly. Add the cauliflower and cook for another two to three minutes, until it is fully coated and warm. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

swiss creek goldens and doodles

[cutegirlswithcats]

These keto veggie chips are a crunchy and flavorful snack that's perfect for satisfying your craving for something crispy while staying low carb. They're made with thinly sliced zucchini, yellow squash, and eggplant, seasoned with olive oil and a blend of spices, then baked until crispy.

Ingredients: 1 medium zucchini, thinly sliced. 1 medium yellow squash, thinly sliced. 1 small eggplant, thinly sliced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika.

Instructions: Preheat oven to 225F 107C. In a large bowl, toss sliced vegetables with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Arrange the seasoned veggie slices in a single layer on parchment-lined baking sheets. Bake for 1.5 to 2 hours, flipping halfway through, until the chips are crispy and golden brown. Remove from oven and let cool completely before serving.

Prep Time: 15 minutes

Cook Time: 120 minutes

michelle martin

[sulkybabo]

This slaw is very simple to make and has lots of bright colors and citrusy flavors. This is a great side dish for any meal or BBQ, and it's also keto-friendly!

Ingredients: 2 cups shredded green cabbage. 1 cup shredded purple cabbage. 1 large carrot, grated. 1/2 red bell pepper, thinly sliced. 1/2 yellow bell pepper, thinly sliced. 1/2 orange bell pepper, thinly sliced. 1/4 cup chopped fresh cilantro. 2 tablespoons avocado oil. 2 tablespoons fresh lime juice. 1 tablespoon apple cider vinegar. 1 teaspoon honey or keto-friendly sweetener. Salt and pepper, to taste. Sesame seeds, for garnish optional.

Instructions: In a large bowl, combine the shredded green cabbage, shredded purple cabbage, grated carrot, sliced red bell pepper, sliced yellow bell pepper, sliced orange bell pepper, and chopped cilantro. In a small bowl, whisk together the avocado oil, fresh lime juice, apple cider vinegar, honey or keto-friendly sweetener, salt, and pepper. Pour the dressing over the slaw mixture and toss until well combined. Let the slaw sit for about 10 minutes to allow the flavors to meld together. Garnish with sesame seeds, if desired, before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

alice model nursery school