#minced garlic clove

[bysamanthakate]

This Keto Spiralized Zucchini Noodles recipe is a low-carb and healthy substitute for traditional pasta. For a delicious and flavorful dish, spiralized zucchini noodles are tossed with garlic, olive oil, and red pepper flakes. For a tasty and filling meal, top with grated Parmesan cheese and fresh parsley.

Instructions: In a large skillet over medium-high heat, heat the olive oil. Cook for 30 seconds after adding the garlic and red pepper flakes. Cook for another 2-3 minutes, or until the spiralized zucchini noodles are tender. Season with salt and black pepper to taste. Cook for another 1-2 minutes, or until the grated Parmesan cheese is melted, over the top of the zucchini noodles. Garnish with fresh parsley and serve immediately.

Keto Spiralized Zucchini Noodles

[googlezart]

This Keto Cream of Pumpkin Soup is a warm and flavorful soup ideal for chilly autumn evenings. This soup is quick and easy to make, using pumpkin puree, chicken or vegetable broth, heavy cream, and a blend of warming spices.

Instructions: In a large saucepan over medium heat, heat the olive oil. Cook until the onion and celery are softened, about 5 minutes. Cook for another minute after adding the garlic. Stir in the pumpkin puree, broth, and spices to combine. Bring the mixture to a boil, then reduce to a low heat and continue to cook for 10 minutes. Remove from the heat and set aside to cool slightly. In a blender or with an immersion blender, puree the soup until smooth. Return the soup to the pan and stir in the heavy cream. Heat soup over low heat for 5 minutes, or until thoroughly warmed. If desired, season with additional salt and pepper to taste.

Keto Cream of Pumpkin Soup

[ripanthaeon]

These homemade tortilla chips have a smoky spice blend and go great with a creamy homemade hummus. Ideal as a snack or party appetizer.

Instructions: Preheat the oven to 375 degrees Fahrenheit 190 degrees Celsius. Each tortilla should be cut into 8 wedges. Combine the olive oil, paprika, garlic powder, salt, and cumin in a small mixing bowl. Place each tortilla wedge on a baking sheet and brush with the spice mixture. 8-10 minutes in the oven, or until crispy and golden brown. Prepare the hummus while the tortilla chips are baking. Combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, cumin, and paprika in a food processor. Blend until smooth, adding more water if necessary to achieve the desired consistency. Warm tortilla chips should be served with homemade hummus.

Homemade Flavoured Tortilla Chips with Hummus