It’s no secret that all special diets require discipline. Throughout the year, the summer especially, we attend and maybe even host, gatherings that may make it hard to stick to our diets. For those of us currently on the Keto-train, low carb options are necessary and we happen to have some great recipes including sides, desserts, and drinks that deliver in taste and keep the carb intake at a minimum.
Serious about sticking to your Keto diet? Try these 5 recipes that are sure to keep your next gathering worry-free.
Keto Mexican 7-Layer Dip
Ingredients:
For the cauliflower layer:
-4 cups cooked cauliflower florets, well-drained
-2 tablespoons sugar-free mayonnaise
-1 teaspoon Creole seasoning (you can get this in the spice aisle or on Amazon)
-3 tablespoons heavy whipping cream
-1/2 teaspoon ground cumin
-3 tablespoons canned chipotle in adobo sauce
-1 tablespoon avocado oil (or other light-tasting oil)
For the avocado layer:
-2 cups mashed avocado
-2 teaspoons lime juice
-1/2 teaspoon kosher salt
-1/4 teaspoon ground black pepper
For the dip:
2 cups full fat sour cream
1 teaspoon Creole seasoning
1 cup chopped tomatoes
1 cup finely shredded cheddar cheese
1/2 cup chopped scallions
1/4 cup sliced black olives
2 tablespoons chopped cilantro (optional)
Directions:
For the cauliflower layer:
Combine the cooked cauliflower, mayonnaise, Creole seasoning, heavy whipping cream, cumin, chipotle, and avocado oil in a blender or food processor. Blend until mostly smooth and thick.
For the Avocado Layer:
Mash the avocados with a fork until a slightly chunky consistency is reached.
Stir in the lime juice, salt, and pepper.
Bring it together:
In an 8-inch trifle bowl or casserole dish, spread the cauliflower layer evenly over the bottom.
Spread the sour cream layer over the cauliflower layer.
Drop the avocado mixture by spoonfuls over the sour cream layer and carefully spread out until fully covered. Sprinkle the Creole seasoning over the avocado layer. Spread the chopped tomatoes over the avocado layer. Sprinkle the shredded cheese evenly over the tomatoes. Toss the scallions on over the tomato layer. Dot the olive slices evenly over the top of the scallions. Garnish with chopped cilantro if using.
Serve immediately, or store covered in the refrigerator for up to 5 days. Do not freeze.
2. Caprese Zucchini Salad
Ingredients:
-2 pounds zucchini, washed and dried and spiralized
-10.5 ounces cherry tomatoes, diced in half lengthwise
-8 ounces mozzarella pearls
-4 tablespoon balsamic vinegar
-2 tablespoon olive oil
-3.4 ounces fresh basil, chopped
-salt and pepper, to taste
Directions:
Place the spiralized zucchini noodles, cherry tomatoes, mozzarella pearls, balsamic vinegar, olive oil, and basil in a medium-to-large serving bowl and mix until combined. Taste and season with salt and pepper.
Place the salad in the refrigerator to allow the flavors to mend for at least 2 hours. Serve cold.
3. Pigs in Bacon Blankets
Ingredients:
-24 Lit’l Smokies
-6 slices bacon
-3 tablespoons Ruled.me BBQ Sauce
-Salt and pepper to taste
Directions:
Preheat oven to 375F. Start by slices of bacon into quarter-pieces, so you have 24 quarter-slices of bacon. Place a little smokie on top of the slice of bacon.
Roll the little smokies up in the bacon so that there is a small amount of overlap and
stick a toothpick into them.
Set on a cookie sheet covered with foil and bake for 25 minutes. After 25 minutes, baste the Lit’l Smokies with BBQ sauce and bake for another 10-12 minutes. Remove from the oven and let cool slightly, then serve.
4. Grilled Mozzarella and Arugula Pizza
Ingredients:
For the dough:
-8 oz shredded mozzarella
-2 oz cream cheese
-1 egg room temperature
-1/3 cup almond flour
-1/3 cup coconut flour
-1/3 cup ground golden flax or additional almond flour
For the toppings:
-1 lb fresh mozzarella sliced into about 12 pieces
-2 oz cream cheese softened
-1 tsp roasted garlic powder or regular garlic powder
-1 tbsp fresh herbs chopped (I used chives but you could also use basil, oregano, or thyme)
-1 big handful baby arugula about 2 oz
-1 large tomato sliced
-1/4 cup balsamic vinegar reduced to 1 tbsp – see instructions
-1/4 tsp salt
-1/8 tsp pepper
-1/4 tsp roasted or regular garlic powder
Directions:
Pizza Dough:
Preheat grill to medium-low.
Put mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point if it doesn’t keep microwaving in 30-second increments).
Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Line an old cookie sheet (make sure it will fit on your grill) with parchment paper. Dump the dough onto the parchment. Press or roll into a large oval on the parchment paper using wet hands or a wet rolling pin.
Put the cookie sheet on the grates. Grill for about 5-10 minutes until the dough has firmed up. The heat of grills varies a lot so it’s best to keep peeking at it every few minutes.
Once the dough has firmed up and the edges are golden remove the baking sheet from the grill. Wear oven mitts, it is very hot. Flip the dough upside down right on the grates and peel off the parchment. If you want your toppings hot put them on now. Grill for an additional 5 minutes until the dough is fully cooked.
Pizza Toppings:
To reduce the balsamic vinegar simmer it in a small saucepan for 5-10 minutes until reduced by 3/4.
Stir together the cream cheese and herbs. Spread over the grilled pizza crust. Top with baby arugula, then the tomatoes, then the fresh mozzarella. Drizzle the balsamic reduction over the top.
5. Grilled Spicy Lime Shrimp
Ingredients:
-1 pound of shrimp, peeled and deveined
-Juice of one large lime
-3 Tablespoons olive oil
-2 cloves garlic, minced
-2 teaspoons chili powder
-½ teaspoon ground cumin
-¼ teaspoon paprika
-½ teaspoon salt
-¼ teaspoon freshly ground black pepper
-¼ teaspoon red pepper flakes
Creamy Avocado Cilantro Sauce:
-1 avocado split and pitted
-½ cup low-fat greek yogurt
-1 clove garlic, minced
-juice of 1 lime
-2 tbsp cilantro, chopped
-salt and pepper to taste
Directions:
In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.
To make the creamy avocado cilantro sauce add the avocado, greek yogurt, garlic, lime, and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.
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