The soup is packed full of protein and amazing flavors. Red onions, mushrooms, roast beef, and bell peppers combine well together and are complemented perfectly by the creamy cheese broth. 

The look of this soup once served is nothing short of spectacular. Picture a steaming bowl filled to the brim with savory goodness, topped with a slice of provolone cheese. As you dig in, the cheese melts to create a delectable, golden-brown topping that clings to your spoon.

Is there anything more inviting and mouth watering than a great soup recipe? Each spoonful of this delicious soup is a stunning blend of flavors; the tender beef, sautéed onions, mushrooms, and bell peppers work together magnificently. The combination of textures, from the hearty meat to the creamy broth, can only be described as culinary gold. Everybody who has made this soup absolutely loves it—we know you will too!

Embrace the joy of savoring this yummy keto-friendly soup, which effortlessly combines the beloved flavors of a classic Philly cheesesteak into a comforting bowl. Whether you’re seeking a hearty lunch or a satisfying dinner, this recipe delivers. We’re sure you’ll love every spoonful.

Yields 6 servings of Keto Cheesesteak Soup

The Preparation

• 3 tablespoon butter
• 1/2 medium red onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 4 ounce cremini mushrooms, thinly sliced
• salt and pepper, to taste
• 16 ounce deli-sliced roast, coarsely chopped
• 3 cups beef broth
• 1/2  cup cream cheese, softened
• 1/4 cup heavy cream
• 4 ounce provolone cheese, sliced

The Execution

1. Gather and prep all ingredients.

2. Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.

3.Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.

4. Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.

If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.

5. Re-pour the mixture from the blender into the pot, then stir to combine.

6. Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.

7. Serve and enjoy!

This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.

Print

Keto Cheesesteak Soup

Total Time 25 minutes minutes

Servings 6 servings

Calories 338kcal

Ingredients

• 3 tablespoon butter
• ½ medium red onion thinly sliced
• 1 medium green bell pepper thinly sliced
• 4 ounce cremini mushrooms thinly sliced
• salt and pepper to taste
• 16 ounce deli-sliced roast beef coarsely chopped
• 3 cups beef broth
• ½ cup cream cheese softened
• ¼ cup heavy cream
• 4 ounce provolone cheese sliced

Instructions

• Gather and prep all ingredients.
• Melt butter in a medium-sized pot over medium heat. Once hot, add the onions and sauté until tender but not browned, about 3-4 minutes. Add in the peppers, mushrooms and sprinkle with salt and pepper. Cook another 3-4 minutes, stirring occasionally, until tender.
• Add in the roast beef, then stir through to combine. Add the broth and bring to a simmer. Once simmering, reduce heat slightly and cook for 10 minutes.
• Remove about 1/4 of the hot broth from the pot and optionally add to a blender with the cream cheese and heavy cream. Blend until cream cheese is thoroughly incorporated.
• If not using a blender, whisk the cream cheese and cream into the soup until combined with the broth.
• Re-pour the mixture from the blender into the pot, then stir to combine.
• Set the broiler to high. Pour the soup into ramekins or oven-safe bowls, then top each with a slice of provolone. Set on a baking sheet, and broil for 2 to 4 minutes, or until the cheese is melted and bubbling.
• Serve and enjoy!

Notes

This makes a total of 6 servings of Keto Cheesesteak Soup. Each serving comes out to be 338 calories, 24.5g fat, 4.1g net carbs, and 24.5g protein.

Nutrition

Calories: 338kcal | Fat: 24.5g

The post Keto Cheesesteak Soup appeared first on Ruled Me.

Packed with tender chicken and healthy cabbage, this soup warms both body and soul, offering a satisfying option that fits your keto diet. A bowl of this soothing and nourishing soup will boost your mood.

Making this recipe is easy. You sauté sliced onion, celery, mushrooms, and garlic in a large pot for a few minutes before adding broth, carrots, and seasoning. Once the vegetables become tender, the next step is to add the cooked chicken and cabbage to the pot. 

Leave the soup to simmer until the cabbage “noodles” are tender. If you follow these steps, you’ll have a delightful and nourishing keto no-noodle chicken soup to enjoy!

We recommend making seed crackers or crispbread if you want to pair this keto chicken soup with other low-carb sides. These crispy delights perfectly complement the soup, offering a satisfying crunch and added flavor. Alternatively, a keto bread will do the trick too.

Next time you want to whip up a batch of tasty chicken soup, try this recipe. It’s delicious, satisfying, and easy to make. We’re sure the whole family will love it. Just make sure you make enough for seconds!

Yields 6 servings of Keto Easy Keto Chicken Soup

The Preparation

• 6 tablespoon olive oil
• 1/2 medium yellow onion, sliced
• 2.75 ounce celery, chopped
• 6 ounce mushrooms, sliced
• 2 teaspoon garlic, minced
• 8 cup chicken broth
• 2 ounce carrot, sliced
• 2 teaspoon dried parsley
• salt and pepper, to taste
• 1/2 teaspoon, dried rosemary
• 42 ounce, rotisserie chicken, shredded
• 5 ounce, green cabbage, sliced into strips

The Execution

1. Measure out and prepare all of the ingredients.

2. Add onion, celery, mushrooms, garlic, rosemary into a pot. Season with salt and pepper if desired, then cook for 3-4 minutes or until onions are translucent.

3. Add broth, sliced carrot, parsley, and additional salt and pepper to taste..

4. Bring pot to a simmer. Continue cooking until all vegetables are tender.

5. Add cabbage and shredded rotisserie chicken. Simmer for an additional 10-12 minutes, or until the cabbage noodles are tender.

6. Serve and enjoy!

This makes a total of 6 servings of Easy Keto Chicken Soup. Each serving comes out to be 529 calories, 30.7g fat, 4.9g net carbs, and 58g protein.

Print

Easy Keto Chicken Soup

Total Time 30 minutes minutes

Servings 6 servings

Calories 529kcal

Ingredients

• 6 tablespoon olive oil
• ½ medium yellow onion sliced
• 2.75 ounce celery chopped
• 6 ounce mushrooms sliced
• 2 teaspoon garlic minced
• 8 cup chicken broth
• 2 ounce carrot sliced
• 2 teaspoon dried parsley
• salt and pepper to taste
• ½ teaspoon dried rosemary
• 42 ounce rotisserie chicken shredded
• 5 ounce green cabbage sliced into strips

Instructions

• Measure out and prepare all of the ingredients.
• Add onion, celery, mushrooms, garlic, rosemary into a pot. Season with salt and pepper if desired, then cook for 3-4 minutes or until onions are translucent.
• Add broth, sliced carrot, parsley, and additional salt and pepper to taste.
• Bring pot to a simmer. Continue cooking until all vegetables are tender.
• Add cabbage and shredded rotisserie chicken. Simmer for an additional 10-12 minutes, or until the cabbage noodles are tender.
• Serve and enjoy!

Notes

This makes a total of 6 servings of Easy Keto Chicken Soup. Each serving comes out to be 529 calories, 30.7g fat, 4.9g net carbs, and 58g protein.

Nutrition

Calories: 529kcal | Fat: 30.7g

The post Easy Keto Chicken Soup appeared first on Ruled Me.

The base is the easiest part to make as it requires absolutely no baking—a rare occurrence for a cake recipe. We like to use allulose as a sweetener in the base, as it provides the sweetness that sugar normally would, without causing you to compromise on your low-carb goals. 

The base is also primarily composed of almonds, which is a well-known superfood. Almonds contain a substantial amount of healthy fats, as well as a good serving of vitamin E. It is thought that almonds can potentially help lower blood sugar and cholesterol, so it’s a bonus that this sweet treat can give you extra health benefits!

 For the filling, you’ll use the coconut cream to create a dreamy concoction that sits on top of the cake base like a cloud. The cream is also heavily flavored with almonds, which complements the coconut taste extremely well and balances out the cake’s other flavors. 

This is the ideal recipe to make if you want to impress, but don’t have the time. Just 10 minutes of prep time will give you incredible results that will wow even the most experienced bakers.

Yields 8 servings of Keto Almond Cake

The Preparation

Crust:

• 1 1/2 cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose

Filling:

• 1 1/2 cup almonds, blanched
• 1 cup canned coconut milk
• 1/3 cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt, to taste

The Execution

1. Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.

2. In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.

3. In the parchment paper lined springform pan, press the crust mixture into the pan evenly.

4. Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.

5. In a food processor, blend the almonds until smooth.

6. Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.

7. Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.

8. Serve and enjoy!

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

Print

Keto Almond Cake

Total Time 3 hours hours 50 minutes minutes

Servings 8 servings

Calories 490kcal

Ingredients

Crust:

• 1 ½ cup almonds
• 3 tablespoon coconut oil
• 2 tablespoon allulose

Filling:

• 1 ½ cup almonds blanched
• 1 cup canned coconut milk
• ⅓ cup coconut oil
• 6 tablespoon allulose
• 2 teaspoon almond extract
• salt to taste

Instructions

• Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.
• In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.
• In the parchment paper lined springform pan, press the crust mixture into the pan evenly.
• Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.
• In a food processor, blend the almonds until smooth.
• Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.
• Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.
• Serve and enjoy!

Notes

This makes a total of 8 servings of Keto Almond Cake. Each serving comes out to be 490 calories, 45.8g fat, 5.6g net carbs, and 11.5g protein.

Nutrition

Calories: 490kcal | Fat: 45.8g

The post Keto Almond Cake appeared first on Ruled Me.

Sweet and crunchy, with a tang from the citrus, these mini treats combine elements of both cookies and tarts to make the perfect snack that will satisfy your sweet cravings without  your low-carb lifestyle. As an added bonus, while these treats are technically tarts, they require almost none of the work a traditional tart needs, making it an easy recipe for all levels of bakers. 

The base is a “cookie cup,” providing a crunchy vanilla and lemon foundation. Press the mixture into mini muffin cups and bake until golden and crispy, allowing for these to be bite-sized treats. Adding the lemon to the base of the tart brings out an intense citrus flavor that compliments the sweetness of the other ingredients. 

Often, keto recipes will call for coconut sugar as a sweetener, however, we have opted to use allulose instead. Allulose is a sugar that is commonly found in figs and raisins. It provides a wonderful sweetness to this recipe and allows those who follow a ketogenic diet to still be able to eat these mini tarts, as it keeps the recipe low-carb. 

Then beat the Coconut milk and vanilla together to create a delicious coconut cream. To complete the tarts just pipe the cream into the cookie bases . 

You’ll find these tarts to be very addictive and so delicious. It’s likely that the whole batch will quickly disappear!

Yields 24 servings of Keto Lemon Mini Muffins

The Preparation

Cookies:

• 2 cup almond flour
• 1/4 cup allulose
• 2 medium lemon, zested
• 1/4 teaspoon baking soda
• salt to taste
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

Filling:

• 13 ounce canned coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoon unsweetened shredded coconut

The Execution

1. Measure out and prepare all of the ingredients. Grease a muffin pan and preheat oven to 350F.

2. In a bowl, combine almond flour, allulose, baking soda, and sea salt. Whisk to combine well.

3. Add in the lemon zest, coconut oil, and vanilla extract. Stir to combine well.

4. Distribute the mixture between the muffin pan inserts. Bake in the oven for 15 minutes or until golden brown in color.

5. Make a small indentation in all of the muffins by using an object such as the handle of a spatula.

6. In a bowl with a mixer, combine coconut milk and vanilla extract. Beat until combined well. Put the mixture into a ziploc bag and cut a small hole in the bottom corner.

7. Once the muffins have cooled, pipe the frosting into the indentation and on top of the muffins.

8. Top the muffins with the shredded coconut.

9. Serve and enjoy!

This makes a total of 24 servings of Keto Lemon Mini Muffins. Each serving comes out to be 111 calories, 10.5g fat, 1.8g net carbs, and 2.4g protein.

Print

Keto Lemon Mini Muffins

Total Time 30 minutes minutes

Servings 24 servings

Calories 111kcal

Ingredients

Cookies:

• 2 cup almond flour
• ¼ cup allulose
• 2 medium lemon zested
• ¼ teaspoon baking soda
• salt to taste
• ¼ cup coconut oil
• 1 teaspoon vanilla extract

Filling:

• 13 ounce canned coconut milk
• ½ teaspoon vanilla extract
• 2 tablespoon unsweetened shredded coconut

Instructions

• Measure out and prepare all of the ingredients. Grease a muffin pan and preheat oven to 350F.
• In a bowl, combine almond flour, allulose, baking soda, and sea salt. Whisk to combine well.
• Add in the lemon zest, coconut oil, and vanilla extract. Stir to combine well.
• Distribute the mixture between the muffin pan inserts. Bake in the oven for 15 minutes or until golden brown in color.
• Make a small indentation in all of the muffins by using an object such as the handle of a spatula.
• In a bowl with a mixer, combine coconut milk and vanilla extract. Beat until combined well. Put the mixture into a ziploc bag and cut a small hole in the bottom corner.
• Once the muffins have cooled, pipe the frosting into the indentation and on top of the muffins.
• Top the muffins with the shredded coconut.
• Serve and enjoy!

Notes

This makes a total of 24 servings of Keto Lemon Mini Muffins. Each serving comes out to be 111 calories, 10.5g fat, 1.8g net carbs, and 2.4g protein.

Nutrition

Calories: 111kcal | Fat: 10.5g

The post Keto Lemon Mini Muffins appeared first on Ruled Me.

The bonus? This recipe is low-carb and keto-friendly, which means that everyone can enjoy these fall flavors. It uses almond flour to help bind the cookies, as well as a small amount of coconut flour. 

As a sweetener, we’ve chosen to use allulose. This adds a wonderful sweet flavor to the cookies, without compromising your low-carb lifestyle. In the cookies themselves, we use regular allulose. However, in the coconut icing, we use allulose powder to bring sweetness to the icing without making it grainy. 

Our favorite part of this recipe is how easy it is. Instead of using various individual spices, we simply use pumpkin spice powder. This cuts down on ingredients and significantly simplifies the recipe. Pumpkin spice is a combination of all our favorite “warm spices” (think nutmeg, cinnamon, and cardamom), so it just makes sense to use the one pre-packaged spice mix.

These whoopie pies are a great option to bring to your fall parties, or simply enjoy as a low-carb snack at home.

Yields 12 servings of Keto Pumpkin Whoopie Pies

The Preparation

Pumpkin Cookies:

• 1/2 cup almond butter
• 1/2 cup pumpkin puree
• 1 1/2 teaspoon pumpkin pie spice
• 4 tablespoon allulose
• 1 tablespoon baking powder
• 1/4 tablespoon salt
• 2 large eggs
• 6 tablespoon almound flour
• 2 tablespoon coconut flour

Coconut Frosting:

• 14 tablespoon coconut cream
• 1/4 cup coconut butter
• 2 tablespoon allulose
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.

2. In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.

3. Crack in the egg and beat to combine well.

4. In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.

5. Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.

6. On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.

7. In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.

8. Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.

9. Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.

10. Serve and enjoy!

This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 18.3g fat, 3.5g net carbs, and 5.4g protein.

Print

Keto Pumpkin Whoopie Pies

Total Time 32 minutes minutes

Servings 12 servings

Calories 202kcal

Ingredients

Pumpkin Cookies:

• ½ cup almond butter
• ½ cup pumpkin puree
• 1 ½ teaspoon pumpkin pie spice
• 4 tablespoon allulose
• 1 tablespoon baking powder
• ¼ tablespoon salt
• 2 large eggs
• 6 tablespoon almound flour
• 2 tablespoon coconut flour

Coconut Frosting:

• 14 tablespoon coconut cream
• ¼ cup coconut butter
• 2 tablespoon allulose
• 1 teaspoon vanilla extract

Instructions

• Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.
• In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.
• Crack in the egg and beat to combine well.
• In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.
• Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.
• On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.
• In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.
• Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.
• Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.
• Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Pumpkin Whoopie Pies. Each serving comes out to be 202 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Nutrition

Calories: 202kcal | Fat: 19.7g

The post Keto Pumpkin Whoopie Pies appeared first on Ruled Me.

To keep the recipe low carb, there are a few non-traditional ingredients in this hot chocolate. The bulk of it is made up of almond milk and heavy whipping cream. Using these two ingredients instead of whole milk significantly reduces the carb content without compromising the flavor. If you are dairy free, you can substitute the heavy cream with coconut cream, which will still create an extremely rich and thick hot chocolate.

Traditional hot chocolate uses sugar to balance out the bitterness of the cocoa powder and bring out that chocolate flavor that everyone loves. However, this prevents the recipe from being low-carb friendly. Don’t worry, we’ve found a solution. 

We like to use allulose in our hot chocolate as a keto-friendly sweetener. Allulose is a rare sugar found in fruits such as figs and raisins—it’s also a keto-friendly option to regular sugar. We find it makes a great addition to our hot chocolate, balancing out the harsh bitterness of the cocoa powder to create a velvety smooth chocolate drink. 

The best part is that it only takes 10 minutes to make this hot chocolate, which means you can easily whip up a batch any time. It’s better than anything store-bought, and if you make this recipe, you won’t want to drink anything else!

Yields 3 servings of Keto Hot Chocolate

The Preparation

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons allulose
• 1/4 cup heavy whipping cream
• 2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan, add the cocoa powder and allulose. Whisk until combined well.

3. Add in the heavy cream a little bit at a time. Whisk to combine well.

4. Add in the almond milk slowly over medium heat. Whisk constantly until everything is combined well. Heat until the mixture is hot.

5. Remove from heat and add in the vanilla extract.

6. Pour into glasses. Serve and enjoy!

This makes a total of 3 servings of Keto Hot Chocolate. Each serving comes out to be 115 calories, 9.4g fat, 3g net carbs, and 2.4g protein.

Print

Keto Hot Chocolate

Total Time 10 minutes minutes

Servings 3 servings

Calories 115kcal

Ingredients

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons allulose
• ¼ cup heavy whipping cream
• 2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

• Measure out and prepare all of the ingredients.
• In a saucepan, add the cocoa powder and allulose. Whisk until combined well.
• Add in the heavy cream a little bit at a time. Whisk to combine well.
• Add in the almond milk slowly over medium heat. Whisk constantly until everything is combined well. Heat until the mixture is hot.
• Remove from heat and add in the vanilla extract.
• Pour into glasses. Serve and enjoy!

Notes

This makes a total of 3 servings of Keto Hot Chocolate. Each serving comes out to be 115 calories, 9.4g fat, 3g net carbs, and 2.4g protein

Nutrition

Calories: 115kcal | Fat: 9.4g

The post Keto Hot Chocolate appeared first on Ruled Me.

Often, thick cheesy sauces are made using flour and butter to make a roux. However, this recipe completely bypasses this process, which makes it easier to cook, and low-carb friendly. This sauce thickens naturally when the cream and cheese combines—just make sure to cook it down until the cheese is fully melted into the cream.

To make the sauce extremely rich and decadent, we like to add a little extra butter—about 2 tablespoons. Not only does this stop the sauce from becoming too thick, but it adds a delicious buttery flavor that goes so well with the cheesy sauce. 

How you flavor your alfredo sauce is completely up to you. One of our favorite ways, of course, is to add garlic. The classic herb simply tastes good with everything and adds depth to the flavor of the sauce. 

We also like to add nutmeg to our sauce, however, this is totally optional. Nutmeg is the secret ingredient to a good alfredo sauce, as it adds a warmth that counterbalances the cheese and garlic. While you don’t have to add it to make a great alfredo sauce, we believe it takes the flavor to a whole new level.

Yields 6 servings of Keto Alfredo Sauce

The Preparation

• 2 tablespoon unsalted butter
• 6 teaspoon fresh garlic, minced
• 1 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• salt and pepper, to taste
• 1/2 teaspoon ground nutmeg

The Execution

1. Measure out and prepare all of the ingredients.

2. In a pan over medium heat, add the butter and minced garlic. Stir and cook until fragrant.

3. Stir in the heavy cream. Let this simmer for about 5 minutes. The mixture should become thick.

4. Reduce the heat to low. Add the parmesan cheese and stir. Whisk until all cheese is combined and everything is smooth.

5. Add in the salt and pepper and nutmeg. Stir until combined well.

6. Serve the alfredo sauce over chicken or cauliflower. Enjoy!

This makes a total of 6 servings of Keto Alfredo Sauce. Each serving comes out to be 277 calories, 27.7g fat, 2.9g net carbs, and 5.1g protein.

Print

Keto Alfredo Sauce

Total Time 15 minutes minutes

Servings 6 servings

Calories 277kcal

Ingredients

• 2 tablespoon unsalted butter
• 6 teaspoon fresh garlic minced
• 1 ½ cup heavy cream
• ½ cup grated parmesan cheese
• salt and pepper to taste
• ½ teaspoon ground nutmeg

Instructions

• Measure out and prepare all of the ingredients.
• In a pan over medium heat, add the butter and minced garlic. Stir and cook until fragrant.
• Stir in the heavy cream. Let this simmer for about 5 minutes. The mixture should become thick.
• Reduce the heat to low. Add the parmesan cheese and stir. Whisk until all cheese is combined and everything is smooth.
• Add in the salt and pepper and nutmeg. Stir until combined well.
• Serve the alfredo sauce over chicken or cauliflower. Enjoy!

Notes

This makes a total of 6 servings of Keto Alfredo Sauce. Each serving comes out to be 277 calories, 27.7g fat, 2.9g net carbs, and 5.1g protein.

Nutrition

Calories: 277kcal | Fat: 27.7g

The post Keto Alfredo Sauce appeared first on Ruled Me.

On our keto-based diet, we miss the classic sugar cookie—which is why we now present our Keto sugar cookie recipe. Soft, buttery and delicious, this is a classic cookie that doesn’t have to be reserved for the holiday season. We make this one all year round!

Sugar cookies themselves have a really simple flavor, which is reflected in the recipe. We like to use almond and coconut flour to create the bulk of the dough, as this provides the right texture and keeps the cookies low-carb. 

Another keto ingredient in this cookie is allulose. Allulose is a natural sugar found in figs and raisins, and it’s a fantastic low-carb alternative to sugar. If you chose to ice your cookies, then we encourage you to also use powdered allulose. Using it in powdered form prevents your icing from becoming grainy and lumpy, which nobody wants to bite into. 

The secret ingredient in this recipe is cream cheese. Using cream cheese in place of an egg makes a world of difference. The cream cheese prevents the cookies from puffing out and spreading while they bake. Furthermore, the cream cheese actually softens the cookies and ensures that they don’t dry out.

We love to decorate our cookies, especially for a special occasion. A simple allulose-based icing will allow you to let your imagination run wild and decorate your cookies in all sorts of creative ways.

Yields 16 servings of Keto Sugar Cookies

The Preparation

Cookies:

• 1 3/4 cup almond flour
• 1/4 cup coconut flour
• 10 tablespoon allulose
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened + cut into pieces
• 2 tablespoons cream cheese, softened
• 2 tablespoons vanilla extract
• 1/4 teaspoon almond extract

Icing:

• 1/2 cup allulose
• 1 1/2 tablespoon heavy cream
• 1 tablespoon unsweetened almond milk

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.

3. Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.

4. Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.

5. Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.

6. Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.

7. Place parchment paper onto a cookie sheet and preheat oven to 325F.

Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet. Bake for 12-14 minutes or until edges are lightly browned.

8. To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!

This makes a total of 16 servings of Keto Sugar Cookies. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Print

Keto Sugar Cookies

Servings 16 servings

Calories 225kcal

Ingredients

Cookies:

• 1 ¾ cup almond flour
• ¼ cup coconut flour
• 10 tablespoon allulose
• ¼ teaspoon salt
• ½ cup unsalted butter softened + cut into pieces
• 2 tablespoons cream cheese softened
• 2 tablespoons vanilla extract
• ¼ teaspoon almond extract

Icing:

• ½ cup allulose
• 1 ½ tablespoon heavy cream
• 1 tablespoon unsweetened almond milk

Instructions

• Measure out and prepare all of the ingredients.
• In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.
• Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.
• Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.
• Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.
• Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.
• Place parchment paper onto a cookie sheet and preheat oven to 325F.
• Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet
• Bake for 12-14 minutes or until edges are lightly browned.
• To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!

Notes

This makes a total of 16 servings of Keto Sugar Cookies. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.

Nutrition

Calories: 225kcal | Fat: 19.7g

The post Keto Sugar Cookies appeared first on Ruled Me.

You can regulate the sweetness level by adjusting the amount of stevia or erythritol powdered sweetener. Also, this keto chocolate fudge is so rich and creamy that you’d never suspect it was low-carb. We guarantee the whole family will love it.

For a boost of healthy fats and nutrients, don’t forget to add in the walnuts. Walnuts are a plant source of omega-3 fatty acids and can help reduce inflammation and promote weight control. They also add a delightful crunch to every bite. However, the best part of this recipe is how customizable it is. You can leave out the walnuts in the recipe and sprinkle it on top before the fudge sets, if preferred. 

Do you prefer the taste of other nuts? Feel free to replace the walnuts with any type of nut you love the taste of. We bet it’ll taste just as delicious with a combination of peanut butter and chopped peanuts or pecans.

This chocolate fudge is not only sugar-free but also low-carb, making it suitable for many diets. Don’t forget to line your pan with parchment paper, and then lightly butter it for easier removal of the fudge when it’s done. This easy keto chocolate fudge recipe is delicious and oh-so-easy to make. It’s great for dessert, with ice cream, or as a snack all by itself.

Yields 16 servings of Keto Chocolate Fudge

The Preparation

• 4 ounce unsweetened baking chocolate, chopped finely
• 1 cup heavy cream
• 1/2 cup allulose
• 3 tablespoon collagen
• 1 tablespoon vanilla extract
• 8 ounce cream cheese, softened
• 4 tablespoon butter, room temperature
• 1/2 cup walnuts, for garnish

The Execution

1. Measure out and prepare all of the ingredients.

2. In a saucepan over low heat, add in the heavy cream, chopped chocolate, and allulose.

3.  Stir constantly so the mixture doesn’t burn. Let it cook for one minute. Remove from heat and whisk the vanilla extract and collagen in until combined well. Set aside to let cool.

4.  In a mixing bowl, add the room temp butter and softened cream cheese. Beat this together until combined well.

5.  Add the chocolate mixture into the cream cheese mixture a little bit at a time, mixing to combine well after each addition. Do this until all of the chocolate mixture has been used up.

6.Line a baking pan with parchment paper. Spread out the fudge into the baking pan. Smooth it out with a spatula. Let sit in the fridge for two to three hours.

Once fudge is cooled and in solid form, remove from the pan and cut with knife.

7. Garnish with walnuts. Serve and enjoy! Store any leftovers in the refrigerator.

This makes a total of 16 servings of Keto Chocolate Fudge. Each serving comes out to be 200 calories, 19g fat, 2g net carbs, and 4g protein.

Print

Keto Chocolate Fudge

Total Time 3 hours hours 50 minutes minutes

Servings 16 servings

Calories 200kcal

Ingredients

• 4 ounce unsweetened baking chocolate chopped finely
• 1 cup heavy cream
• ½ cup allulose
• 3 tablespoon collagen
• 1 tablespoon vanilla extract
• 8 ounce cream cheese softened
• 4 tablespoon butter room temperature
• ½ cup walnuts for garnish

Instructions

• Measure out and prepare all of the ingredients.
• In a saucepan over low heat, add in the heavy cream, chopped chocolate, and allulose.
• Stir constantly so the mixture doesn’t burn. Let it cook for one minute. Remove from heat and whisk the vanilla extract and collagen in until combined well. Set aside to let cool.
• In a mixing bowl, add the room temp butter and softened cream cheese. Beat this together until combined well.
• Add the chocolate mixture into the cream cheese mixture a little bit at a time, mixing to combine well after each addition. Do this until all of the chocolate mixture has been used up.
• Line a baking pan with parchment paper. Spread out the fudge into the baking pan. Smooth it out with a spatula. Let sit in the fridge for two to three hours.
• Once fudge is cooled and in solid form, remove from the pan and cut with knife.

Notes

This makes a total of 16 servings of Keto Chocolate Fudge. Each serving comes out to be 200 calories, 19g fat, 2g net carbs, and 4g protein.

Nutrition

Calories: 200kcal | Fat: 19g

The post Keto Chocolate Fudge appeared first on Ruled Me.

The traditional Korean recipe calls for powdered sugar, which isn’t keto friendly. Some keto recipes use erythritol, but we chose allulose. You really don’t notice the difference, as it leaves your coffee tasting sweet and nicely compliments the other flavors in the drink. 

Just because the dalgona coffee looks fancy doesn’t mean it’s difficult to make. It is merely coffee, allulose and hot water whipped together to create an intense, fluffy coffee foam. 

This coffee foam is extremely intense in flavor, so you’ll need milk to balance it out. Spoon the foam over a glass of iced milk of your choice (we love almond milk) then serve!

You can choose whether to mix the two layers together, or drink it through a straw and get a little bit of each at once. Either way, make sure to consume your dalgona coffee immediately for maximum flavor.

Yields 1 servings of Keto Dalgona Coffee

The Preparation

• 1 tablespoon instant coffee
• 1 tablespoon allulose
• 1 tablespoon water, hot
• 1/4 cup ice cubes
• 1/2 cup unsweetened almond milk
• 2 tablespoon heavy cream

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, combine the allulose and instant coffee. Then, pour in the hot water.

3. Mix for a minute on low to combine. Up the speed to high and mix for an additional five minutes. The mixture will become light brown in color.

4. In a glass, add the ice cubes then pour the almond milk and heavy cream in, leaving room for the coffee mixture.

5. Using a spoon, place the mixture on top of the almond milk in the glass.

6. Stir the coffee so it’s all combined well. Serve immediately and enjoy!

This makes a total of 1 serving of Keto Dalgona Coffee. Each serving comes out to be 122 calories, 12g fat, 1.1g net carbs, and 1.4g protein.

Print

Keto Dalgona Coffee

Total Time 5 minutes minutes

Servings 1 serving

Calories 122kcal

Ingredients

• 1 tablespoon instant coffee
• 1 tablespoon allulose
• 1 tablespoon water hot
• ¼ cup ice cubes
• ½ cup unsweetened almond milk
• 2 tablespoon heavy cream

Instructions

• Measure out and prepare all of the ingredients.
• In a bowl, combine the allulose and instant coffee. Then, pour in the hot water.
• Mix for a minute on low to combine. Up the speed to high and mix for an additional five minutes. The mixture will become light brown in color.
• In a glass, add the ice cubes then pour the almond milk and heavy cream in, leaving room for the coffee mixture.
• Using a spoon, place the mixture on top of the almond milk in the glass.
• Stir the coffee so it’s all combined well. Serve immediately and enjoy!

Notes

This makes a total of 1 serving of Keto Dalgona Coffee. Each serving comes out to be 122 calories, 12g fat, 1.1g net carbs, and 1.4g protein.

Nutrition

Calories: 122kcal | Fat: 12g

The post Keto Dalgona Coffee appeared first on Ruled Me.