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CHEESE KETO BREADSTICKS
2zucchini, shredded
1 tablespoonminced garlic
1 tablespoonItalian seasoning
1/2 teaspoonsalt
2large eggs
2 cupshredded mozzarella cheese
As requiredFor the topping
1 cupshredded mozzarella cheese
flakesred pepper and basil
To remove all the moisture from the zucchini, I shred it and transfer it to a good sturdy dish towel (a thin one will be soaked through very quickly). Then, I squeeze as much water as possible.
I unroll the dish towel and let the zucchini rest 5-10 minutes and do another round of squeezing.
Once the zucchini is very dry, transfer it to a mixing bowl and add the garlic, Italian seasoning, eggs and mozzarella cheese.
Pat the dough into rectangle on a greased or silicone-lined baking sheet.
Bake! The dough is baked just like that for 20-22 minutes until it has dried out and begun to brown.
Then, top with more cheese and pop back in the oven until the cheese is bubbly.
KETO WAFFLES
1 scoopprotein powder
1 tablespoonbutter
1/4 teaspoonbaking powder
1large egg
1/4 teaspoonPink Himalayan Salt
As requiredliquid to thin out the batter
Begin by melting your butter in the microwave. You can do this in any microwave safe glass measuring cup, or small mixing bowl. Make sure that you work in 30 second intervals so the butter doesn’t explode and cover your microwave.
Next add your egg into the butter. NOTE: the butter should have cooled a bit first, or your egg should be at room temp. If the butter is hot and the egg cold, your egg may cook early. Optionally you can also add 1-2 egg whites for extra protein.Whisk together the egg and butter until fully combined.Now add the dry ingredients into the wet. This will be your protein, 1/4 teaspoon baking powder, and salt.Stir the wet and dry mixture together until there are no more clumps. If your waffle batter is too thick you can add a bit of almond milk to thin it out.Preheat your waffle maker and pour 1/2 of the recipe in. Do not overfill the waffle maker or it will spill out the sides and make a huge mess. Once the batter is in, close the lid and let your waffle cook. When it finishes steaming and turns golden brown the waffle will be done. Repeat with the remaining batter until there is none left.
KETO SHRIMP TACOS
2 cup475 ml cheddar cheese, shredded
1/2 teaspoon0.5 tsp ground cumin
2 pound3 300 g peeled shrimp
2 tablespoon2 tbsp coconut oil
22 garlic clove, finely choppedgarlic cloves, finely chopped
11 red chili pepper, deseeded and finely choppedred chili peppers, deseeded and finely chopped
1 cup240 ml mayonnaise
1/20.5 lime, the juicelimes, the juice
1/4 cup60 ml fresh cilantro, chopped
11 avocado, dicedavocados, diced
11 tomato, finely choppedtomatoes, finely chopped
As requiredsalt and pepper
Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form six or eight piles on a baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together.
Bake in the oven for 10–15 minutes or until the cheese is bubbling with golden brown patches – burned cheese doesn’t taste good. Let cool for 30 seconds.
Place a rack over the sink.
Carefully, place the cheese rounds on the rack.
Let cool and serve with a filling of your choice.
Creamy shrimp filling
Sauté the shrimp in a hot pan with coconut oil, garlic and chili until the shrimp have turned a nice pink color.
Salt to taste. Set aside and let cool.
Mix all other ingredients and add fried shrimp. Mix well and add to the taco shells.
Salt and pepper to taste. Serve immediately
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