5 Healthy KETO Recipes

Almond pancakes

1. In a large bowl, beat eggs, oil, milk and vanilla extract.
2. Add ground almond flour, baking powder and salt. Stir until combined.
3. Heat a skillet over medium-low heat, melt one tablespoon butter or oil.
4. Scoop about 1/4 cup of the batter, cook for 1-2 minutes, until golden brown at the bottom and bobbles appears on top, flip and cook for about 1-2 minutes more.
5. Serve!

Healthy Chicken Salad

1. In a bowl, mix oil, salt, pepper, garlic powder, oregano and paprika. Place the chicken in the bowl and mix until full coated. Let marinate for 1 hour (optional).
2. Heat a large pan or skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side, or until fully cooked. Remove from heat and set aside to cool, while preparing the vegetables.
3. To a large bowl add chopped celery, chopped apple, cranberries, chopped green onion, chopped red onion, chopped parsley, chopped almonds, chopped lettuce.
4. Cut chicken breast into small pieces and add to the salad. Make the dressing: in a small bowl, mix all dressing ingredients and well combined.
5. Add the dressing to the salad and mix. Serve!

Cauliflower Fried Rice

1. Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous – don’t over process or it will get mushy. Set aside.
2. In a large pan heat olive oil, and chopped onion and sauté until slightly golden. Add crushed garlic and diced carrots, cook for 4-5 minutes, stirring occasionally, until carrots are tender. And peas and cook for 2-3 minutes more.
3. Add cauliflower “rice”, season with salt and pepper. Add some olive oil (optional) and cook, stirring occasionally, for 3-5 minutes., until the cauliflower has softened. Don’t overcook.
4. Serve warm.

Zucchini Crust Pizza

1. Preheat oven to 425Fº (220Cº). Line a baking sheet with parchment.
2. Grate zucchini. Then, using cheesecloth or a dish towel, squeeze excess moisture out of zucchini. Transfer grated zucchini to a large bowl.
3. Add egg, crushed garlic, grated parmesan, cornstarch, oregano, salt and pepper. Mix until well combined.
4. Spread zucchini crust into a 10-inch circle on prepared baking sheet. Bake for 30 minutes, until golden.
5. Spread the sauce over the crust, sprinkle shredded mozzarella cheese and top with your favorite topping. Bake until the cheese is melted, about 6-8 minutes.

Healthy Seed Crackers

1. In a large bowl, mix all the seeds with the seasoning. Add water, mix, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
2. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker dough.
3. Preheat oven to 250F (120C). Line a baking tray with parchment paper or a silicone pastry mat.
4. Spread the mixture over the tray, then, using a knife, score the mixture into evenly sized rectangles.
5. Bake the crackers until browned and firm to touch, about 1½ hours.
6. Allow to cool and break apart.