2 slices of cheese (mozzarella, gouda, or cheddar)
Start by preparing the buns. Add the cheddar cheese, eggs and garlic powder in a medium sized bowl en mix well.
Cook 1/4 of the mixture in the mini waffle maker.
Do this 3 times more, until you have 4 buns.
Now it’s time to cook the burger patties. Start by seasoning them with the Italian seasoning, Himalayan salt and black pepper.
Add the butter to a pan and let it melt.
When the butter is melted, cook the burgers. You can choose how long you cook them, depending on your preference (rare, medium rare or well done). When they’re almost done, place a slice of cheese on each burger so it can melt on top.
While the burgers are cooking, assemble the buns.
Add the lettuce. Cut the tomato in slices, and place on top of the lettuce.
When the burgers are cooked, place them top of the vegetables and add the ketchup. Place the other bun on top.
If you miss your mashed potatoes on keto, we have the perfect substitute recipe! Again, you can make different versions of this according to your taste by adding extra herbs or spices. We like to add a pinch of paprika powder, to give it an extra special taste.
This recipe takes 10 minutes to prepare and 20 minutes to cook. You will have 8 portions of mashed cauliflower
1 large head cauliflower cut into florets (about 3 pounds or 1 1/2 kg)
3 tablespoons unsalted butter
3 tablespoons sour cream
6 cloves garlic minced
1 pinch of paprika powder (the secret ingredient 😉)
Salt and black pepper to taste
Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
Heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
Transfer blended cauliflower into the pot with the garlic. Stir in the sour cream and season with salt, pepper and a pinch of paprika powder.
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the mixture is turned into a dough.
Wrap dough in cling film and knead it through the plastic for a minute or two. Allow dough to rest for 10 minutes (and up to three days in the fridge).
Heat up the griddle or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin until each round is 5-inches in diameter.
Transfer to griddle and cook over medium heat until golden brown. Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks) The key is not to overcook them, as they will no longer be pliable or puff up.
Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).
These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.
To me lasagna is my favourite comfort food. I’ve tried the lasagna that replaces the lasagna noodles with zucchini, and frankly, I wasn’t a big fan. But this one is tastes just like a regular lasagna! It’s mainly made out of cheese, so it’s very keto friendly and delicious.
I always need to prepare a big portion, because Oswaldo always goes for seconds with this one.
This recipe takes about 30-40 minutes to prepare and 20 minutes to cook. You will get 4 servings of lasagna.
Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
Add all cheese dough ingredients into a food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).
Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
In a large skillet, add onion and ground beef. Cook on medium heat until meat is browned. Drain excess fat from pan.
Add in Italian seasoning and marinara sauce. Reduce to low heat and cook at a simmer for about 3 minutes.
Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.
Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across.
Repeat with second noodle, meat sauce, ricotta, and mozzarella.
Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.
Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.