Packed with healthy monounsaturated fats and lean protein these stuffed sweet potatoes make a great nutritious balanced dinner, packed lunch for the office or post work out meal.

Love or Hate Spice?

Feel free to adjust the lime and jalapeño spiciness to your taste.

I’m a huge fan of spice and heat, so definitely dial this down if you are sensitive to big bold spice flavours.

Need To Save Time?

I love to cook my sweet potatoes raw in the oven (you can do lots of jobs whilst they are cooking!) as personally, I love a soft, fluffy inside with a crispier skin.

However, I understand not everyone has time for this, so if you’re in a rush you can par-bake in the microwave and then finish off in the oven. This will cut the cooking time down by half.

How To Make The Avocado Stuffing

You’ll need:

• 1 large avocado
• Juice of 1/2 – 1 lime
• Salt and pepper to taste
• 2 green onions, finely sliced (30g)
• 2 – 3 tbsp fresh cilantro, chopped (10g) 1 green jalapeño, chopped

Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.

Related Recipes

• Keto Guacamole – Low-Carb Avocado Recipe
• Healthier Fish and Chips
• Salmon with Cabbage Slaw

Print

Chicken Stuffed Sweet Potato (with avocado)

These chicken stuffed sweet potatoes are made better with avocado! If you're looking to bring back carbs after going low carb in a healthy way, this recipe is for you!

Course Dinner, Main Course

Cuisine Australian, Dairy Free, Gluten Free, grain free, Nut Free, Paleo, sugar free, Whole 30

Keyword chicken stuffed sweet potato

Prep Time 10 minutes

Cook Time 35 minutes

If roasting sweet potatos from raw 20 minutes

Total Time 1 hour 5 minutes

Servings 4 servings

Calories 375kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 4 medium sweet potatoes 840g
• 2 large chicken breasts or 320g roasted chicken
• 1 tsp extra virgin olive oil
• 1 large avocado
• 1 large lime juiced
• Salt and pepper to taste
• 2 green onions finely sliced (30g)
• 2 – 3 tbsp fresh cilantro chopped (10g)
• 1 medium green jalapeño chopped

Instructions

• Preheat the oven to 425F / 220C / 180 fan and line a large baking sheet with parchment paper.
• Scrub your sweet potatoes and dry with kitchen roll. Rub the skins with a little olive oil and optional salt. Prick with a fork several times to release any steam.
• Add sweet potatoes to the baking sheet and bake for 45 – 55 minutes or until soft. Cooking times will vary depending on the size of your potatoes. (To speed up the cooking time you can precook in the microwave for 6 – 8 minutes then cook for about 20 minutes in the oven if you prefer.)
• Meanwhile, if you’re cooking the chicken, drizzle with oil and sprinkle with sea salt, then bake on a separate parchment lined baking sheet for about 20 minutes, or until no longer pink on the inside. Allow to rest and then shred the meat using 2 forks. Option to use chicken thighs if you prefer.
  
• Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.
  
• Mix chicken with avocado mix.
• Slice sweet potatoes, option to fluff the insides a little with a fork and add a drizzle of olive oil if you like then top with chicken mix and more cilantro.

Notes

Storage: Tupperware in the fridge for 2 days

Nutrition

Serving: 1potato with stuffing | Calories: 375kcal | Carbohydrates: 48g | Protein: 23g | Fat: 11g | Fiber: 11g | Net Carbs: 37g

The post Chicken Stuffed Sweet Potato appeared first on FatForWeightLoss.

This Healthy Salmon and  Slaw is the ultimate fast and utterly delicious weeknight dinner. For a lighter alternative to mayo, I used yoghurt for the slaw dressing.

For a dairy-free option, I like to make this with coconut yoghurt.

This crispy pan-fried salmon and slaw is low in carbs, rich in healthy fats and high in protein.

Do you ever wonder what that white substance is when you cook salmon?

It’s called albumin. Often sited as happening when you cook at higher temperatures but trust me I’ve tried cooking at lower temperatures, using wild and farmed salmon, and it still does it sometimes.

If your salmon isn’t super fresh ie a few days old but still well within its sell-by date, it can still do it. For that reason, if you want pretty salmon, it’s best to pan fry, but feel free to roast if you prefer. Don’t worry though, if it happens to you, it’s perfectly safe to eat.

How To Make A Quick Slaw

For The Dressing:

• 1/4 cup unsweetened Greek or coconut yoghurt for dairy free
• 1/2 tsp extra virgin olive oil
• 1/2 tsp lemon juice
• Pinch of salt + pepper

For The Vegetables:

• 1/2 cup red cabbage, shredded (35g)
• 1 cup white cabbage, shredded (70g)
• 1 small carrot, peeled + shredded (50g)
• 1 scallion, finely sliced (15g)
• 20g mangetout, thinly sliced 
• 2 tbsp fresh parsley, finely chopped

Mix the slaw dressing together in a small bowl. Season to taste.

Add all the slaw vegetable ingredients to a mixing bowl and toss to combine with the dressing. Place in the fridge.

Related Recipes

• Healthier Fish and Chips
• Low Carb Salmon and Cream Cheese Pinwheels
• Creamy Keto Slaw

Print

Salmon with Cabbage Slaw

Course Dinner, Lunch, Main Course, Main Dish

Cuisine American, Australian, egg free, grain free, Low Carb / Keto, Mediterranean, Paleo, sugar free, Whole 30

Keyword cabbage, Creamy Keto Slaw, Salmon and Cream Cheese Pinwheels, salmon with cabbage slaw

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 Servings

Calories 337kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Slaw Dressing

• 1/4 cup unsweetened Greek or coconut yoghurt for dairy free
• 1/2 tsp extra virgin olive oil
• 1/2 tsp lemon juice
• Pinch of salt + pepper

Slaw

• 1/2 cup red cabbage shredded (35g)
• 1 cup white cabbage shredded (70g)
• 1 small carrot peeled + shredded (50g)
• 1 scallion finely sliced (15g)
• 20 g mangetout thinly sliced
• 2 tbsp fresh parsley finely chopped

Salmon

• 1 tbsp extra virgin olive oil
• 1/2 tsp paprika
• 1/3 tsp garlic powder or 2 garlic cloves minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 5-ounce salmon fillets

Instructions

• Mix the slaw dressing together in a small bowl. Season to taste.
  
• Add all the slaw vegetable ingredients to a mixing bowl and toss to combine with the dressing. Place in the fridge whilst you make the salmon.
  
• Add 1 tbsp olive oil, paprika, garlic powder, salt and pepper to a small bowl. Stir to combine.
• Rinse the salmon fillets and pat dry thoroughly with paper towels. Brush marinade on top of salmon.
  
• Spray a non-stick frying pan with a little olive oil. Cook flesh side down (skin side up) undisturbed for 3 – 4 minutes on a medium heat. Flip and cook for a further 5 minutes or until the salmon is cooked through to your liking. NOTE: Cooking times will vary depending on the thickness of your fillets and if you use wild or farmed salmon.
  
• Option to bake in the oven on a greaseproof lined baking tray for 12 – 15 minutes. (375F / 190C) NOTE: oven roasting often results in the albumin releasing from the salmon (white substance you often see on salmon). This is perfectly safe to eat. Even cooking at low temperatures I find it does it so if you want pretty salmon my advice is to pan fry!
• Serve salmon with slaw. Sprinkle the fresh parsley and lemon wedges.
  

Notes

If your salmon isn’t super fresh ie a few days old but still well within its sell-by date, it can still do it. For that reason, if you want pretty salmon, it’s best to pan fry, but feel free to roast if you prefer. Don’t worry though, if it happens to you, it’s perfectly safe to eat.

 

For a lighter alternative to mayo I used yoghurt for the slaw dressing. For a dairy-free option, I like to make this with coconut yoghurt.

Nutrition

Calories: 337kcal | Carbohydrates: 9g | Protein: 33g | Fat: 18g | Saturated Fat: 3.5g | Net Carbs: 6.5g

The post Salmon with Cabbage Slaw appeared first on FatForWeightLoss.

This recipe is for those who are introducing carbs back into their diet after going low carb and need a better source of carbs (rather than regular chips and breaded fish).

Rich in healthy omega-3 fatty acids and better for you sweet potatoes, it’s the kind of balanced dinner recipe the whole family will enjoy. It’s also a great post-workout meal.

The green pickle and caper dressing adds a wonderful tanginess that pairs amazingly well with my healthier tartar sauce – made with Greek yoghurt instead of mayonnaise.

Sweet Potato Chips

Put the sweet potatoes in a large roasting tray lined with greaseproof paper. Drizzle with 1 tbsp olive oil and season with salt. Roast for 25 – 35 minutes, turning halfway through, or until soft to your liking

Green Pickle and Caper Dressing

You’ll need:

• 1 garlic clove, minced
• 1/2 tbsp capers, drained
• 1 small gherkin, finely chopped (25g)
• 1/3 tsp dijon
• 2 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh parsley, finely chopped

Place all the green dressing ingredients in a mini food processor (or I find a spice grinder works fab for this) and blitz until smooth. For a chunkier dressing, you can just mix it in a bowl.

What Makes This Recipe Healthier?

Regular fish and chips are made with potatoes that have been deep-fried in vegetable oils (like canola oil) which become unstable when heated to high temperatures.

This in combination with the breaded coating around the fish adds up to a large number of fats and carbs, and very little protein or healthy fats.

Related Recipes

• Low Carb Dill Dip
• Boiled Eggs with Thai Dipping Sauce
• Keto Tortilla Chips

Print

Healthier Fish And Chips

Fish and chips is the ultimate comfort food but this is my nutritionally balanced super healthy version made with baked sweet potatoes and salmon instead of fried white potatoes and battered cod. Rich in healthy omega 3 fatty acids and better for you sweet potatoes, it’s the kind of balanced dinner recipe the whole family will enjoy. It’s also a great post work out meal.

Course Lunch, Main Course

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Mediterranean, sugar free

Keyword fish and chips, healthier fish and chips

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 People

Calories 590kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 2 sweet potatoes unpeeled (about 300g), sliced into 1 inch thick wedges or fries
• 1.5 tbsp olive oil
• 2 salmon fillets 250g
• 1/2 cup petit pois 65g – or regular peas

GREEN DRESSING

• 1 garlic clove minced
• 1/2 tbsp capers drained
• 1 small gherkin finely chopped (25g)
• 1/3 tsp dijon
• 2 tbsp olive oil
• 2 tbsp fresh parsley finely chopped
• 1/2 medium lemon, juiced

TARTAR SAUCE

• 1/3 cup greek yogurt 80g
• 1½ tbsp mini capers drained
• 1/2 tsp lemon juice
• 1 small green onion very finely chopped
• 1 tbsp fresh parsley finely chopped, plus extra to serve
• Salt and pepper to taste

Instructions

• Preheat the oven to 400F / 200C /180 fan.
• Put the sweet potatoes in a large roasting tray lined with greaseproof paper. Drizzle with 1 tbsp olive oil and season with salt. Roast for 25 – 35 minutes, turning half way through, or until soft to your liking.
  
• Place all the green dressing ingredients in amini food processor (or I find spice grinder works fab for this) and blitzuntil smooth. For a chunkier dressing you can just mix in a bowl.
  
• Mix all the ingredients for tartar sauce together in a small bowl.
  
• Season the salmon with salt and pepper. Add 1/2 tbsp of olive oil to a non stick frying pan and fan fry skin side down for 4 minutes. Flip and cook for a further 4 – 5 minutes, or until the salmon is cooked through. Cooking times will vary depending on the thickness of your salmon.
  
• Add peas to a mug of boiling water and allow to thaw for 5 minutes. Option to boil in a little water for 2 – 3 minutes until cooked. Drain.
  
• Plate sweet potatoes, salmon and peas and drizzle with dressing. Serve with tartar sauce on the side.

Notes

The green pickle and caper dressing adds a wonderful tanginess that pairs amazingly well with my healthier tartar sauce – made with Greek yoghurt instead of mayonnaise.

Nutrition

Calories: 590kcal | Carbohydrates: 36g | Protein: 35g | Fat: 33g | Net Carbs: 29g

The post Healthier Fish and Chips appeared first on FatForWeightLoss.

You will be a fan of this recipe if you do not want to spend the whole day cooking your Turkey. It’s perfect not only for a Thanksgiving meal but also for an everyday meal you can add to your growing list of go-to recipes.

When making this super yum Herb Roasted Turkey breast, you can use butter or extra virgin oil if you prefer to be dairy-free. To add more flavour to this already appetizing dish, I recommend using bacon lardons, bacon, or pancetta. I also encourage you to use the juices from the turkey breast so you can make your own keto-friendly gravy. What is turkey without gravy, right?

Make Your Herb Roasted Turkey Breast Juicy And The Skin Crispy

Before we get to actually cooking your Herb Roasted Turkey breast, I want to give you a tip to make sure the breast is juicy and the skin is crispy.

For the Turkey breast to be juicy, rub one teaspoon of salt the day before you cook it. Place the turkey breast in the fridge covered with tin foil. This is called dry brining and it helps to remove the moisture from the turkey breast. This will soften the muscle tissue and make it juicier!  

For the crispy skin, leave the turkey breast uncovered in the fridge for an hour before you cook it. Also, you have to follow the instructions below on how to cook the turkey breast for the best results!

Make This Into A Meal Prep

In the video below, I’m going to be showing you exactly how to incorporate this Herb Roasted Turkey breast into a week’s worth of food, that can be prepped in under an hour and a half, to ensure your food is fresh, delicious and best of all easy to make. This meal can last in the fridge for three days or in the freezer for three months.

This whole video is accompanied by a free printable guide that contains the exact amounts of each ingredient you’ll need depending on your gender and goals.

It contains prep day action plans and substitutions for dairy, nuts and other allergies, so don’t worry too much about the exact amounts showcased in this video, as this will likely change for you.

Instead of preparing a full 7 days’ worth of meals, I recommend setting aside two nights for meal prep. This is usually Sunday and Thursday, but it can be any day of the week you like, as long as they are approximately 4 days apart

Related Recipes

• Keto Cranberry Sauce
• Are Mission Low Carb Wraps Keto?
• Keto Stuffing

Print

Herb Roasted Turkey Breast

If you’re looking for a speedier turkey option that feeds a smaller amount this Herb Roasted Turkey breast is a great option. Packed with flavour and made all in one tray it’s a Thanksgiving dinner favourite that won’t leave you slaving away behind the stove for a whole day.

Course Main Course

Cuisine American, Australian, Dairy Free, grain free, sugar free

Keyword Herb Roasted Turkey breast, Keto Thanks Giving Recipes, Keto Turkey Breast

Servings 8

Calories 571kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 tsp salt and pepper or to taste
• 1.8 kg boneless turkey breast
• 4 tbsp butter or olive oil
• 3 garlic cloves minced
• 1.5 tbsp finely chopped fresh rosemary
• 1 tbsp thyme leaves + 3 sprigs to serve
• 1/2 lemon + zest
• 1 medium onion quartered (100g)
• 2 bay leaves optional
• 3/4 cup white wine
• 7.1 oz cubed bacon lardons pancetta or streaky bacon, sliced / 200g
• 14 oz brussels sprouts halved / 400g
• 1 large head broccoli cut into small florets 10oz / 290g
• 2 tbsp fresh parsley chopped

US Customary – Metric

Instructions

• Rub the turkey in 1 tsp of salt the day before and place in the fridge covered with tin foil.
• Combine lemon zest, rosemary, thyme and garlic with melted butter or olive oil in a small bowl and mix to combine.
• Using your hands work your way between the breast meat and the skin, lifting it up and pushing 1/3 of the mix in-between. Rub the rest all over the joint. Season with black pepper all over.
• Put the onion in the base of a large roasting tin with the optional bay leaves. Sit the turkey breast on top with the half lemon in the tin. Cover with a loose tent of tin foil (if making the day before place in the fridge). Take the turkey out of the fridge 1 hour before roasting.
• Preheat the oven to 374F / 190C / 170 fan. Cooking times vary depending on the weight of your turkey and how hot your oven runs. Base on 25 – 30 minutes per 500g. Mine was a 1.8kg breast and took about 1.5 hours. The veggies + bacon will take 30 – 40 minutes.
• Put the turkey covered in foil in the oven for 1 hour. Remove the foil and baste in juices. Remove most of the juices leaving just a little in the pan (use this as a base for your gravy).
• Add the wine to the tin around the turkey, along with the sprouts, broccoli and bacon, toss well and return to the oven UNCOVERED for 30 – 40 minutes (alter timings based on weight of turkey knowing the veggies take 30 – 40 minutes depending on how crisp you like them). Give them a stir half way through cooking.
• Take the pan out of the oven. Option to add a little of the reserved stock to the veggies too and cover to keep warm. Transfer the turkey to a board and rest covered with foil for 15 – 20 minutes before slicing. Use the juices to make any gravy.
• For super crispy take the skin off the joint before carving it. Spread on baking tray and return to oven 400F / 200C 10 – 20 minutes turning once. You can also remove the fatty underside of the skin to crisp up even more. Be warned though the skin will shrink so If you then place it back on top it will be a little smaller… but so totally worth it for that epic skin in my book! Just Slice it up and serve on the side with the meat.
• Carve the turkey (put the veggies back in the oven for a couple of minutes to warm through if gone cold).
• Garnish the turkey and veggies with fresh parsley and thyme. Option to squeeze over the roasted lemon and serve with keto stuffing and your own gravy.

Notes

TOP TIPS FOR THE JUICIEST + CRISPIEST TURKEY BREAST

Rub the turkey in 1 tsp of salt the day before and place in the fridge covered with tin foil. This is called dry brining and helps to remove moisture from the meat, softening the muscle tissue and making it more succulent.

The best way to get crisp skin – leave the turkey uncovered in the fridge for an hour before cooking. When cooking, cook as per the instructions below, initially covered and then remove the foil for the last part. For super crispy take the skin off the joint before carving it. Spread on baking tray and return to oven 400F / 200C 10 – 20 minutes turning once. You can also remove the fatty underside of the skin to crisp up even more. Be warned though the skin will shrink so If you then place it back on top it will be a little smaller… but so totally worth it for that epic skin in my book! Just Slice it up and serve on the side with the meat.

TO check the meat is cooked, it’s best to use a meat thermometer. It should be 174F and when inserted the juices should run clear. IF you don’t have one you can always just cut it open and check.

Make sure you rest the meat once cooked before carving. Cover to keep it warm with tin foil and rest for 15 minutes. This allows the meat to relax and become tender. It will also continue cooking a bit.

Serves 8 (makes 21 thin slices. 16 thick slices. 1.2kg cooked meat including skin. 1.15kg cooked excluding skin)

Nutrition

Calories: 571kcal | Carbohydrates: 11g | Protein: 52g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 586mg | Potassium: 1006mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 112mg | Calcium: 96mg | Iron: 3mg | Net Carbs: 6g

The post Herb Roasted Turkey Breast appeared first on FatForWeightLoss.

Additional Chicken Liver Pate Tips

Adding capers gives this Keto Chicken Liver Pate a special extra something. You won’t regret it. Feel free to add a little heavy cream too if you prefer a fluffy lighter pate. I didn’t as I wanted to keep this cream free and it’s delicious without but of course, you’re welcome to add some if you like.

How To Make Keto Chicken Liver Pate

1. Trim the chicken livers to remove any sinew.
2. In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream). 
3. Cook for 2 minutes on medium heat then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone.
4. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
   
5. Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth. 
6. Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melted butter and a bay leaf. 
7. Place in the fridge until firm. When ready to eat remove it from the fridge and serve it with keto crackers, keto toast or crudités. 

Related Recipes

• Prosciutto Wrapped Chicken Thighs
• Flax Crackers (Linseed Crackers)
• Keto Buffalo Blue Cheese Dipping Sauce

Print

Keto Chicken Liver Pate

Course Side Dish, Snack

Cuisine American, Australian, egg free, Gluten Free, sugar free

Keyword chicken liver pate, keto chicken liver pate

Prep Time 5 minutes

Cook Time 4 minutes

Cooling Time 1 hour

Total Time 1 hour 9 minutes

Servings 8 servings

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/2 cup unsalted butter soft, room temperature (4oz / 113g)
• 8 oz chicken livers 225g
• 1/2 small onion thinly sliced 30g
• 1 small garlic clove minced
• 1 bay leaf
• 1/4 tsp thyme leaves
• 8 mini capers or 6 larger ones
• 1/2 tsp flaked sea salt
• 1/4 tsp ground black pepper
• 3 – 4 tbsp water
• 1 tbsp brandy
• 2 tbsp melted butter for topping
• Option to add 2 tbsp heavy cream for fluffier pate

Instructions

• Trim the chicken livers to remove any sinew.
• In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream).
• Cook for 2 minutes on a medium heart then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
• Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth.
• Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melter butter and a bay leaf.
• Place in the fridge until firm. When ready to eat remove from the fridge and serve with keto crackers, keto toast or crudités.

Notes

Use good quality chicken livers – grass-fed is ideal for the best flavour
Use good quality unsalted butter
Try not to overcook the chicken livers as this will result in a grainier pate
If you like your pate creamier and fluffier you can add 2 tbsp of cream once you’ve blended in the butter and blitz again until smooth
To soften the pate, I like to let mine come to room temperature a little before serving and also mash it a bit with a knife before spreading.

The post Keto Chicken Liver Pate appeared first on FatForWeightLoss.

Simple Keto Stuffing Recipe

I have a solution for you to help speed up your Thanksgiving and Christmas meal prep. More time with friends and family instead of being stuck behind the stove is always a bonus I say!

This Keto Stuffing uses my 90-second keto bread instead of an oven cooked loaf, meaning you cut the time down by almost an hour. 

I like to use a good quality sausage in place of ground pork as it’s full of extra flavour but you can use ground pork if you prefer and just add some more garlic and herbs. See my top tips below

Tips For A Delicious Keto Stuffing Recipe

• Buy good quality sausages and remove the skins. I buy pure meat sausages from my local butchers. Toulouse or Italian are best for this low carb stuffing. To remove the skins, simply slice open with a sharp knife and pull off the skin.
• If using ground pork in place of sausages – add 2 extra cloves of minced garlic and 1/2 tsp more of each fresh herb. You may need a pinch more salt and pepper too. 
• Chop the celery and cauliflower into small pieces. You want everything nice and small for this stuffing. 
• Butter makes it taste best but you can use olive oil if dairy free.
• If you used 2/3 cup stock and feel your stuffing is a little dry after about 30 minutes you can add a bit more stock. All depends on the fat content of your sausages. Leaner sausages will require more stock.

Related Keto Stuffing Recipes

• 90 Second Keto Bread
• Keto Breadcrumb Recipe
• Keto Cloud Bread Loaf

Print

Keto Stuffing

Every holiday season welcomes a good stuffing recipe. Sometimes though, stuffing can be a labour of love, especially if you’re making a keto version with low carb bread, as making a loaf alone takes an hour.

Course Main Course, Main Dish, Side Dish

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Paleo, sugar free

Keyword keto stuffing, keto stuffing recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 makes 6 cups, approx 3/4 cup per serve

Calories 250kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3 batches of 90 second keto bread
• 1 large onion peeled + quartered (80g)
• 3 Tbsp butter or olive oil (df)
• 450 g Italian or Toulouse sausages roughly 3 large or ground pork mince (f using pork meat add 2 extra cloves of garlic + 1/2 tsp extra of each herb)
• 3 rashers smoked streaky bacon diced small (60g)
• 1 whole lemon zest
• 1/2 tsp flaked sea salt
• 1/2 tsp coarse black pepper
• 2 sticks celery diced small (80g)
• 2/3 cup cauliflower florets diced small (90g)
• 1 clover garlic minced
• 2 tbsp fresh sage finely chopped
• 1 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme leaves
• 2/3 – 3/4 cup chicken stock
• 1 large egg

Instructions

• Preheat the oven to 320F / 160C / 140 fan.
• Make the keto bread as per my recipe. Place on a greaseproof line baking tray and partially dry out for about 10 – 15 minutes. Remove from the oven and allow to cool whilst you make the meat filling.
• Blitz the onions in a food processor until finely chopped, or chop fine with a knife then tip into a large bowl.
• If using sausages, remove skins and break up the meat.
• Place sausages into the food processor (with the onions) and add the bacon, seasoning and lemon zest.
• Pulse until combined.
• Add 1 tbsp of butter or olive oil to a non-stick frying pan and fry the sausage mix until cooked through, about 8 minutes. Set aside.
• Add 2 butter or olive oil to the same pan. Add the celery, cauliflower, garlic and herbs and cook for 4 – 5 minutes until the cauliflower is soft. Option to add some water if the mix starts to get dry.
• Remove from the heat. Add cooked sausage meat to the cauliflower mix and stir to combine.
• Mix the egg and stock in a small bowl. Add croutons and egg mix to the sausage mix and toss well to combine making sure the croutons are covered.
• Turn up the oven to 374F / 190C / 170 fan.
• Grease a baking tin with oil or butter. Add the stuffing mix and bake for about 45 minutes (giving it a good stir about half way through) or until the sausage meat is set and the croutons are golden. Start checking it from about 30 minutes.
• Garnish with a good drizzle of olive oil and fresh parsley.

Notes

If you used 2/3 cup stock and feel your stuffing is a little dry after about 30 minutes you can add a bit more stock. All depends on the fat content of your sausages. Leaner sausages will require more stock.

Nutrition

Serving: 0.75cups | Calories: 250kcal | Carbohydrates: 6g | Protein: 13g | Fat: 20g | Net Carbs: 3.5g

The post Keto Stuffing appeared first on FatForWeightLoss.

Most keto breadcrumbs are made using almond flour bread but for those of you who are looking for something lighter with fewer calories, or have an intolerance to nuts these low carb breadcrumbs are perfect for you.

Gluten-Free Breadcrumb Substitute

Made with my popular Keto Cloud Bread recipe, they use mainly egg whites and whey protein resulting in a nice ‘white’ style breadcrumb that’s universal.

They can be used as a breading for patties or holding fishcakes and meatballs together, as part of a crispy coating for scotch eggs or fried chicken, in meatloaves, or for layering on top of your favourite casserole for a crunchy topping… and that’s just for starters!

How To Make Keto Breadcrumbs

• Prepare the keto cloud bread as per my recipe here.
• Allow the low carb cloud bread loaf to fully cool.
• Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
• Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
• Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
• Store in a Tupperware or glass jar for 1 month or freezer for 3 months.

Related Recipes

• Keto Cloud Bread Loaf
• Keto Cloud Bread (Oopsie Bread Rolls)
• Keto Air Fryer Chicken Tenders

Let me know in the comments below how you’ve used them. I love seeing all your creations in the kitchen!

Print

Keto Breadcrumbs Recipe

Most keto breadcrumbs are made using an almondflour bread but for those of you who are looking for something lighter withless calories, or have an intolerance to nuts these low carb breadcrumbs areperfect for you.

Course Dinner, Main Course, Salad, Side Dish, Soup

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword Gluten-Free Breadcrumb Substitute, keto breadcrumbs

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 5 Servings (1/2 cup each)

Calories 78kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 keto cloud bread loaf

Instructions

• Prepare the keto cloud bread as per my recipe (link in ingredients)
• Allow the low carb cloud bread loaf to fully cool. Note: you can also make this days in advance and just leave on the side covered with a clean tea towel or wrapped in greaseproof paper. You can also use up a slightly stale loaf (that’s if there’s any chance of you not finishing one!) because actually the drier the loaf is the better.
• Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
  
• Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
  
• Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
  

Notes

Store in a Tupperware or glass jar for 1 month or freezer for 3 months.

Nutrition

Serving: 0.5cups | Calories: 78kcal | Carbohydrates: 1g | Protein: 17.5g | Fat: 0.1g | Net Carbs: 1g

The post Keto Breadcrumb Recipe appeared first on FatForWeightLoss.

Apply to work with Aaron using the link below:

The post Apply To Work With Aaron appeared first on FatForWeightLoss.

The only problem with Costco coconut clusters is they are FULL of sugar! Most of the coconut clusters from Costco use simple ingredients (you can also get these from Woolworths as well).

This keto coconut clusters recipe is going to show you how to replace the sugar and keep it keto-friendly!

Estimated reading time: 4 minutes

Keto Coconut Clusters Ingredients

Coconut Flakes: I used the unsweetened variety from Woolworths. They are raw and have loads of healthy fibre. Use any unsweetened raw coconut flakes you can find at your local grocery store. Unfortunately, pre-toasted flakes won’t work for this recipe.

Pepitas: Otherwise known as pumpkin seeds, I used the raw pepitas you can generally find in the baking section of your local grocery store.

Sunflower Seeds: Sunflower seeds are actually a great way to boost healthy hormones (especially for women). These are also the raw sunflower seeds that you can find in the baking section of your local store.

Chia Seeds: You can either use black or white chia seeds.

Sweetener Of Choice: I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well.

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place keto coconut clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove keto coconut clusters from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Frequently Asked Questions

What sweetener can I use?

I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well

Can I replace the pepitas or sunflower seeds in these keto coconut clusters?

You certainly can! I’d suggest using whatever nuts you have. Almonds and sesame seeds could be a great alternative.

Do I need to add chia seeds?

Chia seeds aren’t 100% necessary, but they do provide a nice flavour and texture. Feel free to leave them out if you don’t have any.

What If I only have a conventional oven?

I would cook these at 10F higher. The recipe calls for 180C (350F), so instead you would use 200C (400F) for a conventional oven (no fan).

Storage Tips

Store the keto coconut clusters once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Related Topics

• Keto Lemon Coconut Cake with Cream Cheese Icing
• No Bake Coconut Keto Bounty Bars
• Keto Cheesecake Fat Bombs
• Low Carb Granola Bars

Print

Keto Coconut Clusters

Keto coconut clusters are an amazingly delicious keto-friendly snack that is crunchy, dairy free and lightly sweetened. It's the perfect afternoon snack.

Course Dessert, Snack

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Paleo, Vegetarian

Keyword coconut clusters, keto coconut clusters

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 18 Coconut Clusters

Calories 59kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1.5 cups unsweetened coconut flakes
• 1/2 large Egg White
• 1/8 cup pepitas
• 1/8 cup sunflower seeds
• 1 Tbsp chia seeds
• 3 Tbsp sweetener of choice I used lakanto sugar free maple syrup
• 1/4 tsp salt

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you'll want for the day, and bake the rest later).

Notes

These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later.

Be careful not to burn them, be sure to watch your oven temperature, and take out early if they look cooked before the time allocated.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg | Net Carbs: 1g

The post Keto Coconut Clusters appeared first on FatForWeightLoss.

Not only does it use minimal steps, but there is no need to separate the eggs. It’s minimal fuss, minimal washing up and maximum chocolate taste!

Be sure to read through the tips below to get the very best results. My latest top tip for the ultimate fluffiness…. use sparkling water! It’s a game-changer!

Estimated reading time: 5 minutes

Ingredients

Here is a quick overview of the ingredients you’ll need to make this cake. The exact measurements are listed in the recipe card below.

Erythritol (or any 1:1 low carb sweetener): I use SoNourished because I know their sweetener works the best, every single time.

Coconut Flour: I just use the regular brand from my local grocery store. Doesn’t have to be fancy.

Cacao Powder: I use unsweetened cacao powder.

Almond Flour: I used blanched almond flour which is usually a white colour, and relatively fine in texture.

Large Eggs: I always use the 600g free-range eggs, but feel free to use whatever eggs you can afford.

Greek Yogurt: Any greek yogurt brand is fine. I’ve actually started using the higher protein greek yogurt varieties which are popping up in Aldi and Woolworths. As long as it’s less than 5g per serve, you’re good!

Butter: Honestly, it doesn’t matter if you use salted or unsalted butter. On a keto diet, a little more salt is actually a good thing!

Sparkling Water: I use a homemade soda stream to get sparkling water, but you can also use any kind of sparkling water you have access to.

Instructions (Top Tips)

1. Ensure all the ingredients are at room temperature. This will stop things from splitting.
2. Use unsweetened sparkling water. This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.
3. Make sure you whip the eggs for 3 minutes. This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 
4. Combine the batter just so. Don’t over whip to prevent a dense cake.
5. Don’t leave the cake before baking. Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.
6. Don’t overbake. Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.
7. Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.
8. Whip the cream for the frosting just under stiff. You want it slightly fluid or it will be too hard to spread.

Frequently Asked Questions

What can I use instead of almond flour?

If you are allergic to nuts, then sesame seed flour is a perfect substitute! Simply use 1.5 cups of sesame seed flour to replace the 1.5 cups of almond flour (1:1 ratio)

What sweetener can I use instead of erythritol?

There are plenty of keto-friendly sweeteners to choose from. If you want to use liquid stevia, I would use 2/3rd of a teaspoon (1tsp liquid stevia = 1 cup erythritol).

If you wanted to use another type of keto sweetener, simply substitute according to the sweetness of real sugar, and use 2/3rds of that amount.

Can I use baking soda?

Generally speaking, you can use baking soda, but you only need 1/4th of the amount. I would only use 1/2 tsp of baking soda as a replacement.

Can I leave out the sparkling water?

Yes, you definitely can, however, it’s not going to be quite as light and fluffy. Keep this in mind.

Storing Leftovers

Storing this cake is easy! Simply store the leftover cake covered (or in a container) in the fridge for up to 5 days. You can also freeze this cake in separate slices for up to 2 months.

Other Keto Chocolate Recipes

• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake
• Keto Chocolate Chip Muffins – Best Keto Low Carb Snack
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies

Print

Keto Chocolate Cake

Say hello to your new best friend! This KetoChocolate Cake is not only super simple to make, it’s so light and fluffy you’ll be hard pressed to think it’s not made with flour.

Not only does it use minimal steps, there’s no need to whip the egg yolks and white separately, so less washing up! Bonus, right guys?

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto cake, keto chocolate cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 260kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

BASE

• 2/3 cup Erythritol (SoNourished) 130g
• 3 tbsp coconut flour 24g
• 1/2 cup cacao 43g
• 1.5 cups almond flour 150g
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• Good pinch salt approx 1/6 tsp
• 4 large eggs
• 1/4 cup greek yoghurt 60g (full fat)
• 1 tsp vanilla extract
• 60 g butter melted
• 1/3 cup sparkling water

FROSTING

• 3/4 cup cream cheese
• 2/3 cup heavy cream
• 1/4 cup cacao 22g
• 1/4 cup Powdered Erythritol (SoNourished) or to taste
• 1/2 tsp vanilla extract

Instructions

• Preheat the oven to 356F / 180C / 160 fan. Generously grease 20 x 7 cm round loose bottomed non-stick baking tin with butter.
• Mix all the dry ingredients together in a bowl (sweetener, coconut flour, cacao, almond flour, baking powder, bicarb of soda and salt).
  3 tbsp coconut flour, 1/2 cup cacao, 1.5 cups almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, Good pinch salt, 2/3 cup Erythritol (SoNourished)
  
• In a clean mixing bowl, using and electric whisk the eggs for 3 minutes until pale and fluffy. NOTE: please ensuer you mix for this amount of time as it’s vital for the lightness of the cake.
  4 large eggs
  
• Add the yoghurt, vanilla and butter and mix to combine. Add dry to wet and mix and whisk with your electric whisk, adding the sparkling water a little at a time until a nice thick batter forms.
  1/4 cup greek yoghurt, 1 tsp vanilla extract, 60 g butter, 1/3 cup sparkling water
  
• Spoon the Keto Chocolate Cake batter into your greased baking tin and bake for about 45 – 50 minutes. Loosely cover the cake with a sheet of tin foil (don’t seal the edges to the tin) after about 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Adding the tin foil will stop the top burning. Do not over bake as it will firm up as it cools. It should have a little softness in the centre.
  
• Allow to cool in the pan for 10 minutes then transfer to a wire rack to fully cool and firm up.

FROSTING

• Add the heavy cream to a mixing bowl. Whisk using an electric whisk until thick but still fluid. It should not be stiff peaks or will be too thick to spread.
  2/3 cup heavy cream
  
• Add the rest of the frosting ingredients and combine with a spatula. Adjust the sweetness to taste.
  1/4 cup cacao, 1/4 cup Powdered Erythritol (SoNourished), 1/2 tsp vanilla extract, 3/4 cup cream cheese
  

Video

Notes

Ensure all the ingredients are at room temperature.

This will stop things from splitting.

Use unsweetened sparkling water

This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.

Make sure you whip the eggs for 3 minutes

This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 

Combine the batter just so

Don’t over whip to prevent a dense cake.

Don’t leave the cake before baking

Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.

Don’t overbake.

Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.

Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.

Whip the cream for the frosting just under stiff.

You want it slightly fluid or it will be too hard to spread.

Nutrition

Serving: 1Slice | Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Sodium: 284mg | Potassium: 234mg | Fiber: 4g | Net Carbs: 4g

The post Keto Chocolate Cake appeared first on FatForWeightLoss.