This recipe takes me back to my childhood. It’s something we ate in our family during the winter and it just tastes so delicious.
Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. It’s packed with nutrients such as vitamin C which is beneficial for the immune system. It’s also a low carb vegetable: only 3g net carbs per 100 grams.
The original recipe is made with mashed potatoes, so I replaced them with keto friendly mashed cauliflower. Traditionally it’s eaten with sausage but you can also combine it with fish like salmon or cod.
INGREDIENTS (2 -3 portions)
1/2 savoy cabbage
1/2 cauliflower head
1/4 cup water
4 tbs butter
3 cloves garlic, minced
2 tbs sour cream
salt and pepper
Start by cutting the cauliflower head into florets and cook in a steamer or boiling water until soft.
Cut the savoy cabbage and rinse with water.
Melt 2 tbs of butter in a large pot on medium heat. Add the savoy cabbage, water, salt and pepper. Stir and let it cook for 15-20 minutes on medium-low heat.
In the meantime, prepare the mashed cauliflower: in a medium sized pot melt 2 tbs of butter on medium heat and add the minced garlic. Stir, add the cauliflower and lower the heat.
Mix the cauliflower with a stick blender or a food processor. (you can also use a potato masher) and add the sour cream, salt and peper.
Mix the mashed cauliflower with the prepared savoy cabbage with a spoon and stir until everything is blended.
Prepare the sausages in a pan on medium heat and place them on a plate. Add the mashed savoy cabbage and enjoy!
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Want an easy delicious peanut butter dessert? Than this might be the right fit for you! It’s super easy to prepare, there’s no cooking involved and you will only need 5 ingredients that you probably already have laying around in your pantry.
Don’t like peanuts? You can replace the peanut butter with any other nut butter you prefer.
Endive is a typical vegetable from Belgium that is not very well known abroad. It’s a leafy vegetable that is high in folate, vitamin A and K, and is high in fiber. It tastes a bit bitter, but when you cook it in a recipe like this one, it’s delicious!
In the traditional recipe, béchamel sauce is used, but I replaced it with a cauliflower sauce that tastes just as good, if not better!
INGREDIENTS (6 endives)
1 tbs butter
2 cup of water
salt, pepper and nutmeg to taste
For the cauliflower sauce
2 cloves of garlic
1 tbs of butter
Half a cauliflower head, cut in florets
1 cup bone broth/ beef stock
Salt, pepper and nutmeg to taste
Start by preparing the endives. Remove the outer leaves and cut off the bottom and cut out the hearts.
In a pan, melt 1 tbs of butter on medium heat. Add the endives to the pan, season with salt, pepper and nutmeg. Fry both sides for 2 minutes and add the water.
Lower the heat and let the endives cook for 40-45 minutes until they are done.
Prepare the sauce: in a medium sized pot, melt 1 tbs of butter on medium heat, add the cut onion and minced garlic. When the onion starts to glaze, add the cauliflower florets and the bone broth. Add salt, pepper and nutmeg to taste. Lower the heat and let simmer until the cauliflower is soft.
When the cauliflower is soft, add some juice from the pan with the endives (about 4 tbs) and mix everything together with a blender until you have a creamy consistency. Add the grated cheese and mix. Set aside.
Preheat the oven at 400 F.
When the endives are done (they are done when you can poke trough them with a fork), roll them up in a slice of ham and place them in a baking dish. Cover them with the cauliflower sauce.
Sprinkle some cheese on top and bake in the oven for 25 minutes. To get a crust on the top, use the grill modus for 5 minutes.
Looking for a substitute for mac & cheese that is keto friendly? Look no further, because with this recipe, you’ll have the cheesiest dish you ever had. We’ll substitute the pasta with cauliflower. I know it’s not the same, but I promise it tastes great!
This recipe takes about 15 minutes to prepare and 20-25 minutes to cook. You will have around 8 portions.
Nutrition per portion:
Calories: 520 kcal | Carbohydrates: 6,5 g | Fiber: 1,5 g | Net Carbs: 5 g |Protein: 15 g | Fat: 46 g
2 Tbs butter
2 cup of heavy whipping cream
7 oz. cream cheese
1 cup grated cheddar cheese + extra to sprinkle on top
2 cup of grated mozzarella cheese
salt and pepper to taste
1/4 tsp nutmeg
1 tsp paprika powder
1/2 tsp garlic powder
3 slices of bacon
Dash of dried or fresh parsley
Preheat oven to 350F.
Break up a head of cauliflower into florets and add to boiling water. Cook for about 8 minutes, or until tender.
Drain cauliflower in a colander and set aside.
In a saucepan, on medium heat, add the butter, heavy cream, and cream cheese. Let it cook for about 5 minutes.
In the meantime, fry the bacon. Don’t overcook it, because in the oven it will cook further. When ready, set aside.
Add the cheddar cheese, salt and pepper, nutmeg, paprika powder and garlic powder to the creamy sauce. Let simmer for another 2-3 minutes.
Add the mozzarella cheese and the cooked cauliflower florets. Mix everything together and transfer the mixture to a large baking dish.
Slice the fried bacon in small pieces, and sprinkle on top together with some grated cheddar cheese.
Bake for 20-25 minutes art 350F / 180C until the top is golden brown. Sprinkle som parsley on top for garnishing.
Who doesn’t love chocolate mousse right? We found the perfect keto friendly recipe at only 3g of net carbs a cup! This recipe is quite easy to prepare and you only need 4 ingredients.
ABOUT THE CHOCOLATE
Just like the recipe for the keto peanut butter cups, we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 1 cup of erythritol to it, to give it the right amount of sweetness.
ABOUT THE HEAVY WHIPPING CREAM
When you buy the heavy whipping cream, make sure that it is unsweetened, high in fat and preferably organic.
This recipe takes about 30 minutes to prepare. You will have 6 portion of chocolate mousse.
Start by heating up the chocolate ‘au bain marie’ (double boiler).
Separate the eggs. Add the yolks in a medium sized bowl and add 1/2 cup of powdered erythritol. Whisk them with a handmixer until they start to look foamy. Set side.
Add the leftover of the erythritol to the egg whites and whisk them until they spike. A little trick to know if they are stiff enough, is to turn the bowl upside down. The egg whites should be firm and not fall out of the bowl.
Add the heavy whipping cream in another medium bowl and whisk them with a handmixer until stiffened.
Add the melted chocolate to the the whisked egg yolks and mix them together with a spatula. Add the whisked heavy whipping cream. Add the stiffened egg whites. Mix everything well together. You can use the handmixer to mix everything together for about 1-2 minutes.
You can refrigerate the mousse in the bowl and then use it as a filling, or go ahead and portion it out into cups before refrigerating. It will take a good 3 hours to completely firm up, but is significantly firmer after 1 hour. Mousse will keep well covered and refrigerated for up to 5 days.