Keto Food

My - These almond flour crepes are soft, flexible, and totally gluten-free — perfect for sweet or savory fillings! 😍💚 #KetoCrepes #LowCarbDelight Recipe: https://myketoplate.com/keto-crepes/ | Facebook

5.3K reactions · 754 shares | HIGH PROTEIN HUMMUS 💪 This whole batch of hummus has 41g of protein, and is so creamy and delicious! I prepped this to have as a healthy snack this week and it turned out SO good, I honestly like it more than regular hummus! 😍 Ingredients: - 15 oz can chickpeas - 1 cup 2% cottage cheese - 1/4 cup tahini - Juice of 1/2 a lemon - 1 tsp minced garlic - 1/2 tsp cumin - 1/2 tsp salt - 2 ice cubes How to: - Add all of the ingredients to a blender and blend until smooth, stopping to scrape down the sides if needed. - Garnish with a sprinkle of paprika and serve with sliced veggies, pretzels (I love @kindlingsnacks) or pita chips! #healthyrecipes #easyrecipe #hummus #hummusrecipe #healthysnack #easysnack #highprotein #cleaneating #mealprep | Claire Hodgins | Facebook

4.6K views · 1.8K reactions | Ranch-Style Cottage Cheese Dip⁣ 1 cup cottage cheese (4% fat)⁣ ½ cup sour cream or Greek yogurt⁣ 1 teaspoon dried parsley⁣ ½ teaspoon garlic powder⁣ ½ teaspoon dried dill weed⁣ ¼ teaspoon onion powder⁣ ¼ teaspoon ground black pepper⁣ Milk, as needed ⁣ ⁣ Combine all ingredients in the bowl of a food processor. Blend until smooth. Add salt and additional black pepper to taste. If it’s too thick, add milk, a tablespoon at a time, until it’s the consistency you enjoy. ⁣ ⁣ Store in the refrigerator for up to four days.⁣ #easyrecipes #cottagecheese #chipsanddip | Cook Fast, Eat Well | Facebook

690K views · 3.9K reactions | Chickpeas as a snack??? Oh yea! These crispy chickpeas are a delicious, healthy snack that are crispy, salty and packed with everything-bagel goodness. Follow the link to view the recipe—then click the heart icon on the recipe page to save it.🩷 Ingredients - 2 (15 ounce) cans no-salt-added chickpeas, rinsed - 3 tablespoons extra-virgin olive oil - 2 tablespoons everything bagel seasoning Directions 1. Position a rack in top third of oven; place a large rimmed baking sheet on the rack. Preheat the oven to 400 degrees F. Line another baking sheet with paper towels. Spread chickpeas on the paper towels. Rub the chickpeas with more paper towels to remove skins; discard skins. 2. Toss the chickpeas and oil together in a large bowl; spread in an even layer on the hot baking sheet. Roast until crispy and golden brown, about 30 minutes, tossing halfway through. 3. Meanwhile, grind everything bagel seasoning in a spice grinder. When the chickpeas are done, sprinkle the hot chickpeas with the ground seasoning; toss to coat. Cool completely, about 10 minutes; enjoy! | EatingWell | Facebook

171K views · 1.4K reactions | Here 👇👇👇👇Crispy Rice Paper Pizza – Gluten-free, Low-Carb & Ready in Minutes!You are going to love this flourless pizza idea!�Diet friendly and perfect for those pizza cravings — and yes, you can have the whole pizza and still feel satisfied 😆Word of an Italian pizza lover ☺️🇮🇹�Ingredients (1 pizza)3 rice paper sheets1 egg2 tbsp passataSalt & pepperExtra passata for toppingOptional toppings: olives, cheese (light mozzarella or low-fat cheddar), pan-fried mushrooms, cherry tomatoes, rocket saladMethod1. Make the egg wash: Whisk 1 egg with 2 tbsp passata, salt and pepper.2. Dip and layer: Dip each rice paper sheet into the egg mix and overlap them on baking paper so they stick together.3. Bake the base: Add a little extra passata on top and bake at 180°C (fan) for 7–8 minutes.4. Add toppings: Remove from the oven, top with olives and cheese.5. Back in the oven: Bake for another 3–4 minutes until the cheese melts.6. Final touch: Finish with fresh rocket, pan-fried mushrooms, and cherry tomatoes.Health Benefits�✅ Low in refined carbs – no flour or dough�✅ High in protein – egg-based base supports muscle maintenance�✅ Gluten-free – great for sensitive tummies�✅ Packed with fibre – from rocket, mushrooms, and tomatoes�✅ Lighter than traditional pizza – no bloating, just satisfaction!Comment FLOURLESS if you want more ideas like this 🥰...#healthymealideas #healthymumway #healthyfoodideas #weightlossrecipes #healthyrecipeideas #healthypizza #healthypizzarecipe #lowcarbmeals #lowcarbrecipes #dietfriendly #glutenfreerecipe #flourless #easyrecipeideas | Healthy Mum Way | Facebook

700 reactions · 19 shares | Coconut chia pudding with mango✨ I love keeping a batch in the fridge for a light breakfast, snack, or dessert! ▪️1 x 14 oz. Can Full-fat Coconut Milk▪️1/2 Cup Milk of Choice (or water)▪️1/4 Cup Chia Seeds▪️1 Tbsp + 1 tsp Maple Syrup▪️Pinch of Kosher Salt▪️1 Mango, peeled and sliced▪️Toasted Sesame Seeds (optional)▪️ 1️⃣ In a medium bowl, whisk together the coconut milk, milk, chia seeds, maple syrup, and salt. Taste and add more maple syrup if you’d like it sweeter. 2️⃣ Cover and refrigerate for at least 3 hours or overnight, stirring once after 30 minutes to keep the chia seeds from clumping. 3️⃣ Before serving, peel the mango using a vegetable peeler and slice off the cheeks around the pit. Cut into thin slices. 4️⃣ Stir the chia pudding and spoon into bowls. Top with mango and a sprinkle of sesame seeds, if using. Enjoy! Leftovers will keep in the fridge for up to 5 days. The mango is best eaten within 1-2 days, so store it separately and add just before serving. ⏲5 minute prep time + 3 hour inactive time Recipe serves 4-6 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen | Facebook

2.3K reactions · 39 shares | Healthy rice paper egg wrap✨ ▪️2 Eggs▪️Salt & Pepper▪️Avocado or Olive Oil▪️1 Rice Paper Sheet▪️1 Scallion, sliced▪️Chili Oil (optional)▪️Cilantro Leaves▪️Carrot, shaved with a vegetable peeler▪️ 1️⃣ In a small bowl, beat the eggs with a sprinkle of salt and pepper and set aside. 2️⃣ Preheat a pan roughly the same size as the rice paper over medium heat and coat (or spray) lightly with oil. 3️⃣ Add a dry rice paper sheet textured side down on the pan. Add the scallions on top of the rice paper sheet and spread them so they’re distributed evenly. 4️⃣ Pour the eggs in the middle of the rice paper sheet and then push them toward the perimeter with chopsticks or a spoon so they fill the sheet in one layer. (Don't worry if a little seeps over the edge onto the pan!) 5️⃣ Cook 1-2 mins until the eggs are almost set, then add chili oil to taste and cook for another 1-2 mins until eggs are fully cooked (you do not need to flip). 6️⃣ Transfer onto a plate and add the cilantro leaves and shaved carrot. 7️⃣ Roll up like a jelly roll (or eat open face with fork and knife) and enjoy! ⏲10 minute total prep + cook time Recipe makes one egg wrap For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen | Facebook

210K views · 26K reactions | You asked for key lime… so I delivered 🍋‍🟩 🥄
These high-protein cheesecake jars are creamy, tangy, and layered with a golden granola base + a little zest on top (to make them feel extra fancy). I love making a batch at the start of the week — they take minutes to prep, hold up beautifully in the fridge, and are perfect for breakfast or dessert.
Flavor-packed, no-bake, and meal-prep friendly? Say less. Drop your next flavor request below!! I’m working through the list and taking notes 💛 SAVE this and TAG me when you try!! Comment LINKS or RECIPE and I’ll send you the jars I used + these are also linked on my amazon storefront or under my MARCH highlights! PLUS ILL SEND YOU THE FREE PRINTABLE RECIPE! ENJOY MY FRIENDS!!! Base: 1 cup granola (crushed) @purely_elizabeth Filling: 1.5 cups cottage cheese @goodculture (non-negotiable) 1/2 cup plain greek yogurt @chobani 1 tsp vanilla bean paste @nielsenmassey 2 tbsp key lime juice 1/4 cup maple syrup Zest from 2 limes Topping: 1/2 cup heavy whipping cream (whipped in a stand mixer) + vanilla bean paste Add granola to a blender and blend until crushed and you have a fine powder. In a food processor add in filling ingredients and process for 12-15 seconds. Or until smooth and creamy. Careful not to over process or you’ll end up with a watery texture. Layer in the jars, top with whipped cream if you’re feeling up for it and enjoy! #cheesecakejars #highproteinrecipe #nobakedessert #keylimepie #mealprepbreakfast #lovelydelites #cottagecheeserecipe #healthycheesecake | hannah kling | Facebook

186K views · 624 reactions | Good morning… if you’re to make for personal use … 2 spoons of chia seed is okay | Dr Faith - Dietitian | Facebook

4K reactions · 327 shares | Peanut Butter Balls 🥜🍫 These Peanut Butter Balls are the ultimate no-bake snack! 🥜✨ Day 73 of Healthy Easy Recipes, and they’re made with just a few ingredients and dipped in dark chocolate for the perfect sweet bite. 👉recipe is BELOW 👉 SAVE this post to try them later and FOLLOW @choosingchia for more healthy snack ideas! Ingredients: 3/4 cup peanut butter 2 tbsp maple syrup 1/4 cup almond flour or protein powder Pinch of salt 1 cup dark chocolate, melted Instructions: 1️⃣ Mix peanut butter, maple syrup, almond flour (or protein powder), and salt in a bowl until a dough forms. 2️⃣ Roll into small balls and place on a parchment-lined tray. 3️⃣ Dip each ball in melted dark chocolate to coat. 4️⃣ Freeze for 1 hour to set, then store in the fridge. #choosingchia #peanutbutter #nobakesnacks #proteinballs | Jess Hoffman | Facebook

Keto - Keto Flan 1 cup heavy cream 1 cup unsweetened almond milk 3 large eggs 1/2 cup erythritol or your preferred keto sweetener 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon xanthan gum (optional, for thicker texture) 1. Preheat your oven to 350°F (175°C). 2. In a medium saucepan over low heat, combine the heavy cream, almond milk, and erythritol. Stir until the sweetener is dissolved and the mixture is warm, but not boiling. 3. In a mixing bowl, whisk together the eggs, vanilla extract, and salt until well combined. 4. Slowly pour the warm cream mixture into the egg mixture while continuously whisking to prevent the eggs from curdling. 5. If using, sprinkle the xanthan gum over the mixture and whisk until fully incorporated. 6. Pour the flan mixture into individual ramekins or a single baking dish. 7. Place the ramekins or baking dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. 8. Bake for 30-35 minutes, or until the flan is set but still slightly jiggly in the center. 9. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving. 10. To serve, run a knife around the edges of the flan and invert onto a plate. Serves 6 Nutritional Information (per serving): Calories: 180 Net Carbs: 3g Protein: 4g Fat: 16g Tips & Variations: For a caramel flavor, you can use a few drops of liquid stevia or a caramel-flavored keto syrup in the mixture. Add a pinch of cinnamon or nutmeg for a warm spice flavor that complements the flan beautifully. | Facebook

23K views · 351 reactions | Asian Tomato Cucumber Mango Avocado Salad | Asian Cucumber Tomato Avocado Salad with a tangy vinaigrette dressing is a fresh, healthy, and tasty side dish you'll love year-round. Chock-full of... | By Kawaling | Facebook

700 reactions · 19 shares | Coconut chia pudding with mango✨ I love keeping a batch in the fridge for a light breakfast, snack, or dessert! ▪️1 x 14 oz. Can Full-fat Coconut Milk▪️1/2 Cup Milk of Choice (or water)▪️1/4 Cup Chia Seeds▪️1 Tbsp + 1 tsp Maple Syrup▪️Pinch of Kosher Salt▪️1 Mango, peeled and sliced▪️Toasted Sesame Seeds (optional)▪️ 1️⃣ In a medium bowl, whisk together the coconut milk, milk, chia seeds, maple syrup, and salt. Taste and add more maple syrup if you’d like it sweeter. 2️⃣ Cover and refrigerate for at least 3 hours or overnight, stirring once after 30 minutes to keep the chia seeds from clumping. 3️⃣ Before serving, peel the mango using a vegetable peeler and slice off the cheeks around the pit. Cut into thin slices. 4️⃣ Stir the chia pudding and spoon into bowls. Top with mango and a sprinkle of sesame seeds, if using. Enjoy! Leftovers will keep in the fridge for up to 5 days. The mango is best eaten within 1-2 days, so store it separately and add just before serving. ⏲5 minute prep time + 3 hour inactive time Recipe serves 4-6 For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen | Facebook

4.1K reactions · 293 shares | Cottage Cheese Chocolate Mousse 😍 Comment “RECIPE” for the full recipe + details ♥️ This is one of THE most popular desserts on my site. It’s only 4 ingredients and SO simple! Cottage cheese is rich in protein so it’s such a great option for a really filling satisfying dessert that’s also delicious– it’s creamy, perfectly sweet and you can add as much cocoa powder as you like. 📣📣 Make sure you use full-fat cottage cheese for the creamiest and thickest mousse, and drain any excess liquid. I’ve tested with Good Culture and Daisy 4% cottage cheese and both work great. If it’s too watery it won’t be as thick and you may need to add a teaspoon or two of flaxseed or chia seeds. Layer with whipped cream, peanut butter, berries– whatever you like! Comment “RECIPE” and give this one a try! | Jamie Nadeau | Facebook