keto – CO Blog

Since I’m back on that #lowcarblife I thought I’d share one of my fave recipes. It is a little tedious but trust, it’s worth it!

Cloud bread is a great alternative for bread or hamburger buns for those of us that are on a low carb or keto diet. It has virtually no carbs (about 1g per piece) and for those of us that crave bread especially when we can’t have it *raises hand* this is the perfect solution, for me anyway. I’m not going to lie, it’s not exactly like a hamburger bun. It’s more light and airy than it is spongy. But hey, beggars can’t be choosers right?! 😛

I like to have salami, brie, and romaine lettuce on these bad boys. The romaine gives a nice texture crunch 🙂 The recipe below yields about 12 pieces.

cloud-bread3

cloud-bread2

Ingredients:

4 oz cream cheese, softened
4 eggs, separated
Cream of Tartar, 1/4 tsp

Directions:

Preheat your oven to 300 degrees F.
Separate your egg yolks and your egg whites into bowls.
Add cream cheese to your egg yolks and mix thoroughly. Set aside
Add your cream of tartar to your bowl with the egg whites.
Using a stand up mixer or a hand mixer whisk egg whites until firm fluffy peaks form.
Add egg yolk mixture to egg whites and fold in.
Get a baking sheet and line with foil. Spray surface with a cooking spray. You can also use a brush and brush oil onto the surface if you don’t have any spray.
Spoon batter onto baking sheet into desired size. Note: the batter won’t spread too much so you can create the size you want with the raw ingredients.
Put into oven and bake for 30 minutes or until golden brown.
Place onto baking rack and let cool.
Put into a ziplock back or tupper ware and allow to set in refrigerator overnight.

cloud-bread1

Enjoy!

xoxo,

Please like & share:

Hello Friday! You have never looked so sweet. After a long week I’m just ready to get the weekend started and Monday going. Says no one, ever. LOL.

I’ve been back on the search for yummy low carb/keto recipes since I decided to go back on a low carb nutrition plan since the beginning of the month. Here’s a quick and easy one that is so yummy I had to share!

baked-salmon-zoodle1

It’s a 2 part recipe but it’s really easy and quick! It’s low carb, low in saturated fat, and full of flavor. So here we go…

Ingredients (serves 2):

Zucchini: 2 large, “zoodled”
Garlic: 2 tsp, minced
Yellow Onion: 1/4 of medium onion, sliced thin
Soy sauce: 2 tsp
Olive Oil: 3 tsp
Salmon: 2 qty 4 oz, filet
Lemon: 4 slices
Salt and pepper to taste
Parsley or green onion for garnish

Tips before you cook:

If you cut your zucchini in half before running through a spiralizer the noodles won’t be as long and easier to eat.
Slice all your vegetables and zoodle your zucchini before you start cooking.
The key to good zoodles is to not overcook them. The last thing you want is mushy zoodles. I personally don’t cook my zoodles longer than a minute or 2 on high heat.
Season your salmon filets with salt and pepper on both sides.
Because you’re baking the salmon I would go with a skinless salmon filet. The skin will just get soggy and gross when you bake.

Cooking:

Preheat oven to 300 degrees F.
Place 1 tsp of olive oil, salmon filet, 1/2 of your sliced onion, and slices of lemon onto foil. Squeeze some juice out of lemon and then wrap completely. Bake salmon for 15 mins.
While salmon baking heat a skillet on medium/high heat.
Add olive oil and remaining onions. Cook until the onions sweat a little bit.
Add zoodles, garlic, soy sauce, and a little bit of salt and pepper. Cook on high heat for about a minute or until you’ve reached desired texture. Remove from heat and plate immediately.
Using a spatula, carefully remove salmon from foil and place on top of your zoodles.
Garnish with green onion or parsley, whatever you have handy!

xoxo,

Kissa

Please like & share:

Tag: keto

Baked Salmon and Zoodles Recipe – Stuff we Eat