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Easy Cheeseburger Pie

This easy cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients on hand in your fridge right now.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

  • 1.5 pounds ground beef
  • 1 tablespoon tallow, or cooking fat of choice, separated
  • 1 medium onion diced
  • 4 whole eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded cheese

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9-inch round pie plate or 8×8-inch baking dish.
  • Lightly brown the meat in cooking fat over medium-high heat in a heavy-bottomed skillet or cast iron. Transfer to pie plate once cooked.
  • Add a little more fat to the skillet and brown the onions until translucent, about 5-7 minutes. Stir frequently.
  • While the onions cook, whisk the eggs. Add herbs, salt and pepper.
  • Pour over the beef so it sinks into the meat. Shake the dish gently if needed.
  • Arrange the onions in an even layer over the eggs and meat.
  • Top the whole pie with cheese.
  • Bake for 20 minutes, until cheese is melted and bubbly.
  • Allow the cheeseburger pie to rest for 5 minutes before slicing.

Notes

To make a complete hamburger themed meal, serve on a bed of lettuce with a side of pickles or Pickle Relish and thick slices of fresh tomatoes. Offer mustard and sugar-free ketchup at the table.

For the printable recipe and complete recipe details, visit the Easy Cheeseburger Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Keto Chicken Tomatillo Enchilada Casserole

With layers of shredded chicken, cheese, and tangy tomatillo sauce, this easy-to-make Keto Chicken Tomatillo Enchilada Casserole is a perfect blend of flavors.

Prep: 10 mins
Cook: 35 mins
Rest: 10 mins

Total: 45 mins

Servings: 6
Calories: 383 kcal

Ingredients

  • 14.5 oz fire roasted crushed tomatillos
  • 1/3 cup sour cream
  • 1/4 cup chopped cilantro
  • 3 Tbsp lime juice
  • 2 tsp minced garlic
  • 1/2 tsp sea salt
  • 1 1/2 lbs shredded chicken about 6 cups
  • 8 oz shredded pepper jack cheese about 3 chups
  • 1/4 cup chopped onions

Instructions

  1. Preheat oven to 400 F. Grease or spray a 7″ X 11″ baking dish.
  2. In medium bowl, mix together crushed tomatillos, sour cream, cilantro, lime juice, garlic, and sea salt.
  3. Add about 3 Tbsp of the tomatillo mixture to bottom of baking dish. Top with 1/2 the shredded chicken.
  4. Pour 1/2 the remaining tomatillo mixture over chicken. Top with 1/2 the pepper jack cheese.
  5. Add the remaining shredded chicken on top of cheese. Pour the rest of the tomatillo mixture over chicken. Top with remaining cheese.
  6. Sprinkle cheese with chopped onions.
  7. Place dish in preheated oven and bake for 35 minutes until top is starting to brown and sides are bubbling.
  8. Remove from oven and allow to cool for 10-15 minutes before serving.

Total Carbs: 6g
Dietary Fiber: 1g
NET CARBS: 5g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Chicken Tomatillo Enchilada Casserole at Lone Star Keto.

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Keto Texas Chili

Full of meat and the smoky spiciness of chipotle and ancho pepper that ramp up the heat to a perfect level, this quick and easy hearty Keto Texas Chili bursts with Texas-sized flavor.

Prep: 15 mins
Cook: 51 mins

Total: 1 hr 6 mins

Servings: 6
Calories: 457 kcal


Ingredients

  • 1 Tbsp olive oil
  • 1/3 cup diced onions
  • 2 tsp minced garlic
  • 2 pounds ground beef or venison
  • 3 Tbsp chili powder
  • 2 tsp Mexican oregano
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ancho chili powder
  • 1/4 tsp chipotle chili powder
  • 1 cup beef bone broth
  • 14.5 oz crushed fire roasted tomatoes
  • 1 bay leaf
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp chopped cilantro

Instructions

  1. Add olive oil to dutch oven and heat on medium. Add onions and cook 3-5 minutes until translucent. Add garlic and cook an additional minute.
  2. Add the ground beef/venison and cook until meat is fully browned, breaking up the meat as it cooks. About 8-10 minutes.

  3. Add the next 11 ingredients through chipotle chili powder and mix well.
  4. Add beef bone broth, fire roasted tomatoes, and bay leaf. Reduce heat to medium-low and simmer covered for 30 minutes, stirring occasional to make sure meat isn’t sticking to bottom of pan.
  5. Add apple cider vinegar, lime juice, and chopped cilantro. Simmer uncovered for an addition 10 minutes or more for even better flavor. If chili thickens too much, add additional beef bone broth.

  6. Serve with toppings like shredded cheddar cheese, diced onions, chopped cilantro, and sour cream as desired.

Recipe Notes

For the best taste and texture, simmer for an hour. Be sure to stir occasionally and watch to see if more beef broth is needed if chili thickens too much.

*Nutritional label does not include net carbs, so I’ve added that below.

Total Carbs: 10g
Dietary Fiber: 3g
NET CARBS: 7g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Texas Chili at Lone Star Keto.

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Keto Crockpot Massaman Curry

Rich, fall-apart beef in a base of coconut milk and fragrant spices. Keto Crockpot Massaman Curry is an exotic comfort food full of spice, a slight sweetness, and a little tang.

Prep: 25 mins
Cook Time: 8 hrs 25 mins

Total Time: 8 hrs 50 mins

Servings
: 6
Calories: 441 kcal

Ingredients

BEEF:
  • 2 lbs beef chuck cut into 3″ cubes
  • 2 cups beef bone broth
  • 2 bay leaves
CURRY PASTE:
  • 1 lemongrass stalk peeled and chopped*
  • 2 Tbsp Sambal Oelek
  • 1/2 cup chopped onions
  • 5 tsp minced garlic
  • 4 tsp grated ginger
  • 3 Tbsp beef bone broth
  • 1/4 tsp ground cloves
  • 3/4 tsp cumin
  • 1/8 tsp ground nutmeg
  • 3/4 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
CURRY SAUCE:
  • 1/4 cup olive oil
  • 14 oz unsweetened coconut milk full fat, 1 can
  • 1 star anise
  • 2 Tbsp lime juice
  • 2 tsp Swerve Brown
  • 1 Tbsp fish sauce

Instructions

BEEF:
  1. Place all beef ingredients in a crockpot. Set on low and cook for 8 hrs (or on high for 4 hours). Beef should be easily pulled apart with a fork. Remove beef and reserve 2 cups of cooking liquid.
CURRY PASTE:
  1. Place all curry paste ingredients in blender/Magic Bullet/Ninja and blend until a paste is formed. Set aside.
CURRY SAUCE:
  1. Pour oil in large skillet over medium heat. Add curry paste and cook 5 minutes. Most liquid should be cooked out of it.
  2. Add coconut milk and stir together.
  3. Add star anise and reserved beef cooking liquid. Bring to boil, then reduce heat to medium and simmer for 15 minutes.
  4. Stir in lime juice, Swerve Brown, and fish sauce.
  5. Add beef chunks and simmer for 5 minutes until sauce has thickened. Remove star anise before serving.

Recipe Notes

*Lemongrass: Trim tough base from stalk, then peel off the reedy outer layers, leaving only the inner pale green part. Chop into small pieces.

Nutritional label does not include net carbs, so I’ve added that below.

Total Carbs: 3g
Dietary Fiber: 0g
NET CARBS: 3g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Crockpot Massaman Curry at Lone Star Keto.

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Keto General Tso Meatballs

Keto General Tso Meatballs, a healthy version of a favorite Asian dish. Baked meatballs glazed in a sweet and savory sauce with a hint of spice.

Prep: 10 mins
Cook: 36 mins
Total: 46 mins


Servings
: 6
Calories
: 462 kcal

Ingredients

For Meatballs:
  • 2 lbs Ground Beef
  • 1/2 cup crushed pork rinds
  • 1 egg
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 tsp sea salt
  • 1 tsp sesame oil
For Sauce
  • 2 cups chicken bone broth
  • 2 Tbsp coconut aminos
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp sambal oelek
  • 2 tsp Swerve confectioners
  • 2 tsp minced ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil
  • 4 Tbsp sugar free ketchup
  • 1/4 tsp xanthan gum

Instructions

  1. Preheat oven to 400F. Line rimmed cookie sheet with foil. Set aside.
  2. In large bowl, combine ground beef, pork rinds, egg, garlic, ginger, sea salt, and sesame oil.
  3. Using ice cream scoop (approx 1/4 cup), scoop out meat mixture and form into balls. Place on prepared cookie sheet.

  4. Put cookie sheet into preheated oven and cook for 20 min. Remove from oven and set aside.
  5. In large skillet, add all sauce ingredients except xanthan gum and whisk to combine. Cook 8 minutes or until liquid is reduced in half.
  6. Sprinkle xanthan gum over sauce and stir. 

  7. Add meatballs to sauce pan and coat well. 

  8. Remove from heat. Serve by itself or with riced broccoli or cauliflower.
  9. Optional: sprinkle with sesame seeds.

Recipe Notes

Instead of meatballs, you can substitute cooked chicken or pork and coat with the sauce.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto General Tso Meatballs at Lone Star Keto.

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Keto Asian Lettuce Wraps

Miss Asian food on the keto WOE? These quick and tasty ketofied wraps won’t leave you wanting.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings
: 6
Calories: 224 kcal
 

Ingredients

Dipping Sauce:
  • 1/4 Cup Water
  • 2 Tbsp Apple cider vinegar
  • 3 Tbsp Coconut aminos
  • 2 Tbsp Rice vinegar
  • 1 tsp Chile oil
  • 1 tsp Sesame oil
  • 1 Tbsp Sambal Oelek chili paste
  • 1 Tbsp Chinese hot mustard
  • 1 Tbsp Dried chives
  • 1 tsp Grated ginger
Filling:
  • 2 Tbsp Coconut cooking oil divided
  • 2 Tbsp Sesame oil divided
  • 1 lb Ground chicken
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/8 tsp Smoked paprika
  • 1 8oz can of sliced water chestnuts, drained, rinsed, and minced
  • 1/3 cup Minced onion about 1/2 med onion
  • 4 oz White button mushrooms minced
  • 1 Tbsp Minced garlic
  • 3 Tbsp Coconut aminos
  • 1 Tbsp Rice vinegar
  • 1 tsp Swerve
  • 2 tsp Minced ginger
Serve with:
  • Romaine lettuce leaves
  • Dipping Sauce

Instructions

For Sauce:
  1. Add all ingredients into a small bowl and mix until well combined. Set aside.
For Filling:
  1. In a large non-stick skillet, add 1 Tbsp of the coconut oil and 1 Tbsp of the sesame oil. Heat skillet, then add the ground chicken and season with the onion powder, garlic powder, salt, and smoked paprika. Cook chicken until done. Remove from pan.
  2. In same skillet, add the remaining coconut oil and sesame oil. Heat skillet and add the water chestnuts, onions, mushrooms, and garlic and cook for 5-8 minutes until tender.
  3. In small bowl, mix together the coconut aminos, rice vinegar, Swerve, and ginger. Add to skillet. Stir to combine and cook until everything is warmed and well combined.
  4. Serve in lettuce leaves or over cauliflower rice along with the dipping sauce.
Recipe Notes

If you don’t like spicy, you might want to start with less chile oil, sambal oelek, and hot mustard and increase to your taste, but I highly suggest you add at least some of each! It really makes a big difference in taste.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Spice Waffles at Lone Star Keto.

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Keto Bacon Jalapeno Cheese Ball

Smoky bacon mixed with spicy jalapenos and cheddar and pepper jack cheeses. This  easy to make Keto Bacon Jalapeno Cheese Ball is bold and flavorful.

Prep: 30 mins
Chill Time: 2 hrs
Total: 2hrs 30 mins

Servings: 15
Calories: 140 kcal

Ingredients

8 oz cream cheese softened
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup pepper Jack cheese
1/2 cup chopped cilantro divided
2 tsp minced garlic
1/4 tsp cumin
1/2 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp sea salt
2 tsp lime juice
2 tsp coconut aminos or Worcestershire
3 Tbsp minced jalapenos divided (about 1 large)
8 pieces cooked bacon crumbled, divided
2 Tbsp chopped chives

Instructions

In a medium bowl, mix together the cream cheese, sour cream, cheddar cheese, pepper Jack cheese, half the cilantro, garlic, cumin, smoked paprika, chili powder, salt, lime juice, coconut aminos, half the diced jalapenos, half the crumbled cooked bacon, and half the chives.

Roll into a ball. Chill in refrigerator for one hour to firm ball, so it’s easier to roll in garnish.

For garnish, place remaining cilantro, jalapenos, bacon, and chopped chives on a plate and toss together. Roll in the garnish until fully covered.

Chill covered for at least an hour before serving. Serve with pork rinds, veggies, cheese whisps, or keto/low carb crackers.

Recipe Notes

This can be made ahead of time and stored in the refrigerator up to a week. Roll ball into garnish right before serving. If you don’t like spicy, leave out the jalapenos or be sure to seed them and remove the inside ribs.

Total Carbs: 1g
Dietary Fiber: 0g
NET CARBS: 1g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Bacon Jalapeno Cheese Ball at Lone Star Keto.

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Instant Pot Chicken Bone Broth

Simple & fast, yet rich & flavorful Instant Pot Chicken Bone Broth contains nutrient dense collagen and essential nutrients that may heal the gut lining, skin, joints, and promote all around health.

Prep Time: 20 mins

Cook Time: 5 hrs

Total Time: 5 hrs 20 mins

Servings: 26

 Ingredients

  • 1 rotisserie chicken deboned, save chicken for another meal
  • 2 pkg Chicken feet, 2 lbs
  • 1 onion, peeled and quartered
  • 4 celery stems with leaves
  • 1/2 lb small carrots, about 18
  • 3 cloves garlic, peeled
  • 1/2 Tbsp black peppercorns
  • 4 sage leaves
  • 4 bay leaves
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 3 Tbsp salt
  • 2 Tbsp apple cider vinegar

Instructions

  1. Place carcass from rotisserie chicken and chicken feet in bottom of instant pot.
  2. Add rest of ingredients except apple cider vinegar on top of bones.
  3. Cover with water until about 1 inch from fill line.
  4. Add apple cider vinegar to water. This helps to leach the good stuff from the bones!
  5. Secure lid on instant pot. Make sure pressure valve is sealed.
  6. Set on manual high pressure for 300 minutes.
  7. Once done, allow pressure to release naturally. Remove lid and allow to cool.
  8. Using a spoon strainer, remove the large ingredients and discard.
  9. Line sieve (mesh strainer) with cheese cloth and strain broth into another large pot or bowl.
  10. Pour into single serving containers and place in fridge for a week or freezer for several months.

For the printable recipe and complete recipe details, visit the Instant Pot Chicken Bone Broth recipe at Lone Star Keto.

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Low-Carb Keto Breakfast Lasagna

Serve as a warm breakfast or enjoy cold leftovers for lunch – this cheesy low-carb keto breakfast lasagna is great for the whole family!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

  • 9 whole eggs
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 pound chicken sausage
  • 1/2 cup heavy cream
  • 1/2 cup bone broth
  • 1 medium zucchini (3/4 of a pound)
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 350 degrees F.
  • Whisk the eggs with salt and pepper. Warm a bit of butter in a skillet and scramble the eggs. Remove from heat and set aside.
  • In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
  • Spiralize or julienne the zucchini, go for long, broad pieces.
  • In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
  • Repeat the layers again. Sausage with creamy broth, zucchini, egg, and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
  • Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Serve cold for lunch.

For the printable recipe and complete recipe details, visit the Low-Carb Breakfast Lasagna Recipe on Primal Edge Health and check out The Carnivore Cookbook too!