Easy Low Carb Keto Chili
I’m not one to normally brag, but my chili recipe is a little famous around these parts. Well, at least with my family and friends that is. Yeah, that kind of sounded like a major brag. But here’s the thing, my chili recipe was often requested long before I ever became a food blogger. It’s not only delicious but easily customizable.
Let’s be frank there are a lot of fantastic chili recipes out there. I believe mine became popular because I didn’t skimp on the spices. I like my chili bold and chunky. If that’s not you, you can certainly reduce the spices.
My original recipe called for kidney beans and although I still add them on occasion, it raises the carb and may be something you can individualise.
1 pound of lean ground beef
2 cloves garlic crushed
1 medium onion roughly chopped
28 oz can crushed tomato
1 cup of chopped cherry tomatoes
1 cup of water
1 ½ teaspoons of sea salt
2 tablespoons of chili powder
½ tsp ground cayenne pepper
1 tablespoon of cumin powder
1 teaspoon of garlic powder
2 teaspoons of onion powder
1. In a large sauce pan, brown the ground beef, onion and crushed garlic.
2. Allow the meat to fully brown before adding the rest of the ingredients and cook at low simmer for at least an hour. Can be cooked for less time but the flavors really blend better if allowed to cook slowly.
3. Finish your cooked chili with your favorite low carb toppings. We used pickled jalapenos, raw onion, sour cream and green onions.
Best Low Carb Mexican Hot Chocolate Cookies
Hola amigos! Today, I thought I would share my Low Carb Mexican Hot Chocolate Cookies. If you enjoy chocolate and spices you’re going to love this cookie. I had been toying with the idea of a low carb cookie that reminds us of Mexican hot chocolate. If you are not familiar with Mexican hot chocolate, the addition of cinnamon and cayenne pepper give a regular hot chocolate a major taste boost.
The funny thing is that here in Miami the weather is starting to get warmer and frankly hot chocolate is not on most of our minds. However, we can still enjoy this flavor profile in a delicious low carb keto friendly cookie. What’s neat about adding cinnamon and cayenne pepper to this cookie is that these two spices are known to raise your metabolism. If that’s not a reason to enjoy this cookie, I don’t know what is.
This recipe will produce a very rich chocolate cookie and you can add less spices or leave them out completely if you are not a fan of spicy foods.
Low Carb Mexican Hot Chocolate Cookies
8 ounces of unsweetened chocolate baking squares
4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
½ cup of butter (1 stick)
4 eggs whole eggs
1 teaspoon of vanilla extract
2 teaspoon baking powder
¼ sea salt
2 teaspoons of cinnamon powder
¼ teaspoon of ground cayenne pepper
¼ teaspoon of black pepper
1 1/4 cup of almond flour finely milled
2 cup sugar substitute (I use Swerve)
1. Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
2. Melt the 8 ounces unsweetened chocolate baking squares and 4 ounces (1/2 cup) of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
3. In a separate bowl mix the almond flour, baking powder, sea salt, and spices and set aside.
4. Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well.
5. To this batter add the dry ingredients in the separate bowl and stir until just combined.
6. Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
7. Place spoonfuls of the chilled dough on the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
Recipe makes 2 dozen cookies
One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce
Mix together and chill.
Italian Almond Carrot Cake (Torta di Carote)
This cake is gluten-free and made with olive oil. It is not your traditional American carrot cake.
You can also buy the carrots shredded from the supermarket.
1/2 cup regular olive oil, not extra-virgin
1/4 cup pine nuts
3 cups shredded carrots
1/2 cup granulated sugar substitute
1 teaspoon vanilla extract
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1 lemon, zest finely grated and juiced
1 cup mascarpone
2 tablespoons rum
Preheat the oven to 350 degrees F. Line the base of a 9 inch springform pan with a parchment paper cut to fit the bottom. Coat with olive oil spray.
Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels. Wrap the towels around the carrots to soak up the excess liquid.
Using the whisk attachment in an electric mixer, combine the sweetener and olive oil until creamy.
Whisk in the vanilla and eggs. Fold in the almond meal/flour, nutmeg, grated carrots, toasted pine nuts the lemon zest and lemon juice.
Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be not be very high in the pan.
Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.
Remove the cake from the oven and let it rest on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Originally published in The Observer 3.9.17
” I just found this recipe and it’s unbelievable.
You take six eggs, garlic, onions, parmesan and sun-dried tomato paste and put them in a blender. Then fry in olive oil till slightly solid. Fry peppers and sliced Portobello mushrooms until caramelised. Add these to the top, add grated cheese and place in the oven for 15 minutes.
It’s so simple. I must admit to improvising a bit when I cook. This is usually billed as a pizza replacement meal. Now nothing really replaces pizza, but this comes close.”
Regular readers will know I do love a soup recipe or two… This week I made and adapted one from the Sainsbury’s magazine.
The Broccoli, Pea and Mint instructions appealed to me as the broccoli stalk AND the florets are used, so it’s less wasteful. In the magazine, the writers recommended adding fried smoked streaky bacon and crumbled goat’s cheese to the top, but I used boiled eggs instead as that turns your soup into a main course that’s really filling.
You could also add a sprinkling of grated cheddar or parmesan. And be heavy-handed with the black pepper, as the soup benefits from the warmth.
Most soup recipes you find specify stock, usually chicken or vegetable. I don’t bother unless I have some home-made chicken stock on hand. I find stock cubes or bouillon pointless. It’s just flavoured salt, right?
Anyway, I’ve also halved the quantities here. I live in a one-broccoli household, i.e. only one of us likes it and the other thinks it’s the food of the Devil. Much as this soup appeals, two portions of it this week will be fine for me.
Broccoli, Pea and Mint Soup
- Half a medium-to large sized head of broccoli
- 1tbsp rapeseed oil
- 2 spring onions, chopped
- 125g frozen pea
- 1tbsp mint leaves, chopped
- 1tbsp parsley, chopped
- 500ml water
- Salt and freshly-ground black pepper
Chop the broccoli stalk finely. Heat the oil in a large saucepan and add the broccoli stalk and spring onions. Cover the pan and cook, stirring occasionally, for five minutes.
Add the water, bring to the goil, turn down to a simmer and cook for ten minutes.
Add the frozen peas and broccoli florets, bring back to a simmer and cook for another five minutes.
Take off the heat, add the mint and parsley, and a decent amount of salt and puree using a hand blender.
You can top with smoked streaky bacon, fried and chopped, a good handful of grated cheese, or (as I have done in the picture), boiled eggs, some more mint and a hefty grating of black pepper.
Each serving contains 11g carbs and 8g fibre.
My husband likes to say he does love a nice drop o’ gravy, speaking the words in a terrible Yorkshire accent. I don’t know why. Are people in Yorkshire more associated with gravy loving?
I like to experiment with gravy-making from time to time, and last weekend I came up with this to accompany roast pork. It’s basically vegetables that have been cooked with the meat, and they and their juices then boiled up with some water and wine and pureed. I added a tablespoon of Bovril for added savouriness.
What I got a was a thick, tasty gravy – and then I twigged that I’d also made a gluten-free sauce, which happened to supply one of those magical five-a-days. Sometimes, I don’t know my own genius…
Anyhow, here’s the recipe for you. I think it will go better with pork and chicken, than lamb or beef, but you never know.
- 1 whole chicken or a joint of pork
- 1 onion, peeled and cut into thick chunks
- 5 or six cloves of garlic, peeled and bashed
- 3-4 sticks of celery cut into sticks
- 2 carrots, peeled and cut into thick chunks
- 50ml white wine or cider
- 300ml water
- 1 teaspoon Bovril
Add a tablespoon of oil to a large roasting pan. Put the vegetables in the pan and roast the meat until it is cooked.
While the meat is resting, scape the vegetables and the meat juices into a saucepan, discarding any that are too blackened. Add the wine or cider and bring the mix to a boil. Add the water and the Bovril.
Allow to simmer for a few minutes and then liquidise so that you end up with a smooth, thick sauce. You might need to add some more water to thin it down.
Because of the carrots and onions, this does have some carb content (and also fibre). Allow roughly 5g of carbs per serving.