Keto Mac & Cheese

• Butter, for baking dish
• 2 medium heads cauliflower, cut into florets
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• 1 c. heavy cream 
• 6 oz. cream cheese, cut into cubes
• 4 c. shredded cheddar
• 2 c. shredded mozzarella
• 1 tbsp. hot sauce (optional)
• Freshly ground black pepper

• 4 oz. pork rinds, crushed
• 1/4 c. freshly grated Parmesan
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. freshly chopped parsley, for garnish

Step 1

Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes. 

Step 2 

Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.

Step 3 

Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.

Step 4Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes. 

Step 5Garnish with parsley before serving.

Nutrition (per serving): 665 calories, 34 g protein, 12 g carbohydrates, 3 g fiber, 5 g sugar, 55 g fat, 29 g saturated fat, 1,151 mg sodium

• 6 bone-in, skin-on chicken breasts (about 4 lbs.)
• Kosher salt 
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. heavy cream
• 3/4 c. almond flour
• 1 1/2 c. finely crushed pork rinds
• 1/2 c. freshly grated Parmesan 
• 1 tsp. garlic powder
• 1/2 tsp. paprika

• 1/2 c. mayonnaise
• 1 1/2 tsp. hot sauce

Step 1

Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper. 

Step 2

In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper. 

Step 3

Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet. 

Step 4

Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.

Step 5

Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level. 

Step 6

Serve chicken warm with dipping sauce. 

• 1 lb. ground beef
• 1 clove garlic, minced
• 1/2 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan, plus more for serving
• 2 tbsp. freshly chopped parsley
• 1 large egg, beaten
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-oz.) can crushed tomatoes
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper

Step 1

In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs. 

Step 2

In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate. 

Step 3

To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper. 

Step 4

Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.

 Nutrition (per serving): 318 calories, 21 g protein, 13 g carbohydrates, 3 g fiber, 7 g sugar, 21 g fat, 7 g saturated fat, 778 mg sodium, 0 g sugar alcohol 

• Salt
• 3 heads broccoli, cut into bite-size pieces
• 1/2 c. cheddar, shredded
• 1/4 red onion, thinly sliced
• 1/4 c. toasted sliced almonds
• 3 slices bacon, cooked and crumbled
• 2 tbsp. freshly chopped chives 
• 
  

• 2/3 c. mayonnaise
• 3 tbsp. apple cider vinegar
• 1 tbsp. dijon mustard
• Kosher salt
• Freshly ground black pepper

Step 1

In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.

Step 2

Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and  immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.

Step 3

In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.

Step 4

Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.

 Nutrition (per serving): 428 calories, 12 g protein, 11 g carbohydrates, 5 g fiber, 3 g sugar, 39 g fat, 8 g saturated fat, 710 mg sodium 

• 4 pork loin chops
• kosher salt
• Freshly ground black pepper
• 1 tbsp. freshly minced rosemary
• 2 cloves garlic, minced
• 1/2 c. (1 stick) butter, melted
• 1 tbsp. extra-virgin olive oil

Step 1

Preheat oven to 375°. Season pork chops generously with salt and pepper.

Step 2

In a small bowl mix together butter, rosemary, and garlic. Set aside.

Step 3

In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.

Step 4

Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter.

 Nutrition (per serving): 460 calories, 39 g protein, 1 g carbohydrates, 0 g fiber, 0 g sugar, 33 g fat, 17 g saturated fat, 310 mg sodium 

• 2 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled, deveined, and tails removed
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. halved cherry tomatoes
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• 1/4 c. basil, thinly sliced
• Lemon wedges, for serving (optional)

Step 1

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

Step 2

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.

Step 3

Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

Step 4

Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving.