KETO BEEF AND CHORIZO MEATBALLS

•  1 pound ground beef
• 1/2 pound mexican ground chorizo
• 1/4 cup yellow onion, chopped
• 1/4 cup pickled jalapenos, chopped
• 2 tablespoons cilantro, chopped
• 1/2 cup pork rinds, ground*
• 1 egg
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper, to taste

1. Preheat oven to 400 degrees. 
2. Line a large baking sheet with foil or spray with non stick spray, if desired.
3. In a large bowl mix all ingredients including your choice of seasoning with salt and pepper, to taste.
4. Take a couple tablespoons of meat mixture and roll into a ball, about 2 inches in diameter. Mine made about 24. You can make larger if you prefer, it will just make less.
5. Place meatballs on baking sheet. 
6. Bake for 17-20 minutes, or until meatballs are browned and fully cooked through. 
7. Keep an eye on them close to the end of cooking time, all ovens are different and they may cook quicker. Alternatively, if you made larger meatballs they may require a few extra minutes in the oven.
8. Enjoy tossed in your favorite spicy low carb tomato sauce, by themselves, or on a low carb roll as a sub.
9. Optional: If you’d like them crispy you can fry the cooked meatballs in a tablespoon of coconut oil over medium heat.

Grinding pork rinds: To make these I place an an ounce or two of pork rinds into the food processor and pulse until they’re fine crumb like and then measure. 

I’ve noticed some brands are more dense than others so the measurements by weight may vary a little. 

Just be sure to have 1/2 cup measured after pulsing them.

Sub pork rinds with 1/2 cup almond flour, if desired. I prefer pork rinds because they just add a little salt, no other flavors. Subbing with almond flour will change taste and increase carbs.

You can freeze the meatballs after cooking them. 

Simply toss in your favorite sauce in a skillet, oven, or microwave to reheat for a quick meal.

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs.

If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

• Serving Size: 4 Meatballs
• Fat: 37.5g
• Carbohydrates: 2.08 Total Carbs, 1.65 NET Carbs
• Fiber: 0.43g
• Protein: 20.23g

 https://www.heyketomama.com 

2 tablespoons coconut oil (for searing chicken)

1 pound of boneless, skinless chicken thighs

3/4 cup red enchilada sauce 

1/4 cup water

1/4 cup chopped onion

1- 4 oz can diced green chiles

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.

Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.

Carefully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.

To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.

 1 whole avocado, diced

1 cup shredded cheese (I used mild cheddar)

1/4 cup chopped pickled jalapenos

1/2 cup sour cream

1 roma tomato, chopped

Here’s a breakdown on the nutrition. 

The recipe has been updated, to make the complete recipe more clear. 

For 1/4 of this recipe we’re looking at:

Calories: 568 Calories 

Total Carbs: 10.41g 

Fiber: 4.27g 

Net Carbs: 6.14g 

Protein: 38.38g 

Fat: 40.21g   

https://www.heyketomama.com

• 2 Large Eggs
• 1/4 Cup Spinach, Chopped
• 2 Tablespoons White Onion
• 2 tablespoons Heavy Whipping Cream
• 2 Ounces of Chorizo
• 1/4 Cup Cheddar Cheese, Shredded
• Salt & Pepper to Taste

• 1 Tablespoon Sour Cream
• 1/8 cup of diced avocado
• 1 Slice of Bacon, Crumbled

1.  Cook Chorizo According to Package Instructions
2. In a medium bowl, whisk eggs, spinach, heavy whipping cream, and onion.
3. Pour mixture into non-stick skillet at low to medium heat
4. Flip omelette when firm enough. Cover omelette briefly with lid if not firming up
5. Sprinkle Cheese on other side and cook evenly
6. Remove from heat and place on plate
7. Add Chorizo to omelette and roll egg
8. Top with Sour Cream, Diced Avocado, Bacon and more Chorizo

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. 

•  Serving Size: 1/2 Omelette
• Calories: 378
• Fat: 32.5
• Carbohydrates: 2.5
• Protein: 18

 https://www.heyketomama.com 

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

1.  Mix cream cheese, erythritol,and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

I found these stored better in the fridge after they initially set

If you store in freezer allow 10-15 minutes to thaw before eating
Be sure to use a natural peanut butter with no added sugar

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. 

If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

•  Serving Size: 1 cup
• Calories: 233
• Sugar: 3
• Fat: 22
• Carbohydrates: 4 net
• Protein: 4

  https://www.heyketomama.com  

• 2 Tablespoons Melted Butter
• 2 Tablespoons Unsweetened Natural Peanut Butter
• 1/2 Cup Brown Swerve or Regular Granular Swerve
• 1 Egg
• 1 Cup Almond Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1/4 Cup Low Carb Chocolate Chips 

• Preheat Oven to 350 degrees Fahrenheit
• In a medium bowl mix melted butter, peanut butter, swerve, and egg until very smooth, set aside.
• In a separate bowl mix almond flour, baking powder, baking soda, and salt until well combined.
• Add flour mixture to butter mixture and mix until combined.
• Add chocolate chips to combined mixture and stir until just incorporated.
• Roll dough into 8 large balls and place on parchment lined baking sheet.
• Bake for 15 minutes at 350 degrees. Allow cookies to cool completely before digging in!

Calories: 145 Calories
Total Carbs: 7.75g
Fiber: 2.75
Net Carbs: 5.00g
Protein: 5.62g
Fat: 11.47g 

 https://www.heyketomama.com 

•  1 Cup Crushed Pork Rinds
• 3/4 Cup Mozzarella Cheese
• 1 Egg
• 2 tbsp cream cheese
• 2 6oz top sirloin steaks or meat of choice
• Desired toppings (I used green peppers, avocado and salsa)

1.  Chop Pork Rinds in a food processor until completely crumbled
2. In medium bowl, microwave mozzarella and cream cheese until melted and mix together (~30 sec)
3. Add crushed pork rind until combined, then add egg (mixing with wet hands is easier for this part)
4. If mixture seems too wet add a little more pork rinds
5. if mixture is cooling and not pliable pop in microwave for additional 15-20 seconds
6. Form a ball with mixture and place between two pieces of parchment
7. Roll out until desired thickness (thinner the crispier)
8. Cut out circle and place in non stick pan. Cook over medium heat 3-5 minutes until each side is brown
9. To prepare steak:
10. Bring to room temperature
11. Season with favorite steak seasoning, salt and pepper
12. Over medium heat add avocado oil or oil of choice
13. Sear steak on each side and cook to desired temperature
14. Let steak rest for 10 minutes and slice
15. Add desired toppings (I used avocado, salsa and sauteed green peppers

The Nutrition Info below is JUST for the Pork Rind Tortilla. There are a million different ways to customize your tacos, so please calculate your own nutrition based on what you decide to put in them.

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. 

If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

• Serving Size: 1 Mini Tortilla
• Calories: 97
• Fat: 7g
• Carbohydrates: 1g
• Protein: 7g

 https://www.heyketomama.com 

 flatbread

• 1 1/4 cup mozzarella cheese
• 1/2 cup almond flour
• Pinch of salt, optional
• 1 ounce cream cheese

• 1 lb ground beef
• 1/4 cup white onion, diced
• 1/4 cup pickled jalapenos
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1/4 teaspoon ground cloves
• 1/3 cup water
• 1 tablespoon cilantro, chopped

• 1/2 cup sour cream
• 1/4 tsp cumin
• 1 tsp dried dill
• 1 tsp lemon juice
• salt & pepper,
• 1/2 English (seedless) cucumber; sliced and quartered 

You may want to bake flatbread first so it has time to bake and cool while you prepare the ground beef and sauce.

Flatbread

• Preheat oven to 350 degrees. 
• Line large baking sheet with parchment and set aside.
• In large bowl, place mozzarella and almond flour. 
• Break cream cheese into small pieces and place into bowl.
• Microwave bowl for 1 minute, or until all ingredients are melted and easily mixed.
• Using spoon or rubber spatula, mix ingredients until ball forms. 
• Wet hands with a bit of water and pick up dough ball. Form it until smooth and all ingredients are fully combined.
• Use a knife to cut dough ball into 4 even sections.
• Re-wetting hands when necessary (prevents sticking) press each dough ball out into flat circle, about 5-6 inches in diameter. 
• You may do this in hands or on baking sheet, whichever is easier.
• Bake for 12-14 minutes or until flatbread begins to turn golden brown. 
• They may puff up a bit, that’s ok.
• Keep warm for serving. 
• (Stacking and covering with a towel will work)
• If your dough is too stiff or will not spread, it may be too cold. Place it back in the microwave for 5-10 seconds and it should be easier to spread.

Spiced Beef

• Brown ground beef in skillet over medium heat. 
• When no pink remains, drain grease.
• Add onion, jalapenos, ginger, cumin, cloves and water. 
• Bring to quick boil then simmer for about 10 minutes until most of water has evaporated from pan and onions are soft. 
• Turn off heat and add cilantro.

Tzatziki Sauce

• In large bowl, place sour cream, cumin, dill, lemon juice, salt, and pepper. 
• Whisk together until smooth.
• Add cucumber to bowl and fold in until fully covered with sauce.

Place 1/4 of beef mixture on flatbread and top with 1/4 of sauce mixture. Fold and garnish with additional jalapeno and cilantro,if desired.

I didn’t weigh this recipe for nutritional purposes. If you need more accurate serving information, place beef and sauce separately on food scale to get weight in grams. Divide weight by 4 and that will give you the grams per serving. 

• Serving Size: 1 flatbread
• Calories: 600
• Fat: 46g
• Carbohydrates: 10g 
• TOTAL, 8g NET
• Fiber: 2g
• Protein: 46g

  https://www.heyketomama.com  

• 2 pounds stew beef
• Sea salt and ground black pepper
• 2 tablespoons olive oil
• 1 cup beef stock
• 1/2 cup cooking sherry *
• 1/4 cup coconut aminos or gluten free soy sauce
• 2 tablespoons unseasoned rice wine vinegar
• 2 red bell peppers, seeded and sliced
• 8 ounces cremini mushrooms, quartered
• 2 large shallots, thinly sliced
• 3 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, grated
• 1 tablespoon plus 1 teaspoon Chinese five-spice powder
• 1 teaspoon red pepper flakes
• 2 cups snow peas
• 2 green onions, sliced on the bias, for garnish
• 2 tablespoons toasted sesame seeds, for garnish

Preheat slow cooker on the low setting. Season the stew beef generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on the outside, then transfer it, with juices, to the slow cooker.

To the slow cooker, add the stock, sherry, coconut aminos, vinegar, bell peppers, mushrooms, shallows, garlic, ginger, five spice powder, and red pepper flakes. Stir to combine, cover and cook for 6 hours.

Add the snow peas and cook for an additional hour.

Garnish the beef with green onions and sesame seeds.

Serve over cauliflower rice or zucchini noodles, if desired. These are not included in nutrition information.

 *may be substituted with extra beef stock

To reduce the amount of carbs in this recipe, simply reduce the amount of snow peas and adjust your personal nutrition information accordingly.

The recipe states that it makes 8 servings, I do not have exact measurements. 

If you need the exact amount, place an empty bowl on your food scale and zero it out. Then add the contents of your slow cooker to the bowl, weighing in grams.

Divide that number into 8 and it will give you the amount of grams for each serving.

• Serving Size: 1/8 of recipe
• Calories: 332
• Fat: 21.5g
• Carbohydrates: 8.5g TOTAL, 7g NET
• Fiber: 1.5g
• Protein: 23g

https://www.heyketomama.com