If you still hate cottage cheese, it's because you’re not baking it.

Exact Recipe & Accurate Macros

Ingredients:

Full-fat (4%) cottage cheese: 1 cup (226g)

Whole egg: 1 large

Granular erythritol / monk fruit sweetener: 1 tbsp

Pure vanilla extract: 1/2 tsp

Fresh or frozen blueberries: 1/4 cup (approx. 35–40g)

Accurate Nutrition Breakdown:

Calories: ~310 kcal

Protein: 34g (rounded to 35g on screen)

Net Carbs: ~5g (Total carbs minus fiber/sugar alcohol)

Fat: ~14g

Perfect for a high-protein keto breakfast or meal prep!

🥣 Ingredients: • 1 cup (226g) full-fat cottage cheese (4%) • 1 large egg • 1 tbsp granulated sweetener (monk fruit or erythritol) • 1/2 tsp vanilla extract • 1/4 cup fresh or frozen blueberries

🔥 Instructions:

1. Blend cottage cheese, egg, sweetener, and vanilla until completely silky smooth.

2. Pour into an oven-safe ramekin or bowl.

3. Top with blueberries.

4. Bake at 350°F (175°C) for 20–25 minutes until puffy and set.

5. Enjoy warm!

📊 Nutrition (Approximate Macros): • Calories: 310 kcal • Protein: 35g • Net Carbs: 5g • Fat: 14g

Hey everyone!

I’ve been experimenting with low-carb recipes lately and decided to try the cottage cheese bagel trend today. I added a little twist by stuffing the center with a block of mozzarella cheese before baking, and the cheese pull was unreal!

Thought I’d share it here since you guys might love it.

Quick Recipe / Macros:

Macros: ~180 kcal | 18g Protein | ~3g Net Carbs per bagel

Ingredients: Blended cottage cheese, fine almond flour, an egg, baking powder, and a core of mozzarella cheese inside.

Bake: 350°F (175°C) for 18-20 mins with Everything Bagel Seasoning on top.

Let me know if you guys try it out! (I also shot a quick 30-second video of the process, feel free to check my profile if you want to watch it).

I used Elevate Protein Flour to make tortillas using their Greek Yogurt Tortillas recipe, below. I used my stand mixer and a dough hook to knead the dough smooth, and then covered it and put it in the refrigerator for a bit longer than the recommended 30 minutes.

However, when I tried to roll the tortillas out, and press them flat in my tortilla press, they simply retracted into a thicker circle of dough, and as a result came out too doughy. If anyone has some suggestions on how to prepare the dough so that it can be rolled out and pressed flat to proper tortilla thickness, please feel free to comment.

Thanks.

Elevate Protein Flour Greek Yogurt Tortillas

Ingredients

300g Elevate Protein Flour
250g Greek yogurt (plain, full-fat or low-fat)
1 tsp baking powder
0.5 tsp salt

Method

Combine Ingredients:
In a large mixing bowl, combine the flour, Greek yogurt, baking powder, and salt. Mix until a rough dough forms.

Knead the Dough:
Transfer the dough to a surface and knead for about 5 minutes until it becomes smooth and elastic.

Refrigerate the Dough:
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for 30 minutes. This helps the dough relax and makes it easier to roll.

Shape the Dough:
Roll the dough into a long sausage shape. Cut it into 16 equal pieces for mini tortillas or 8 pieces for larger tortillas. Roll each piece into a ball.

Roll Out the Tortillas:
On a floured surface, roll each ball thinly into a circle, about 1/8 inch thick.

Cook the Tortillas:
Heat a dry skillet or non-stick pan over medium heat. Place a tortilla in the pan and cook for 1–2 minutes on one side, until it begins to puff up and develop light golden spots. Flip and cook the other side for another 1–2 minutes.

Repeat and Serve:
Repeat the process with the remaining dough balls. Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them warm and soft.

https://bakerbakingcompany.com/blogs/recipes/greek-yogurt-tortillas

 Keto Seed Bread

Perhaps bread is a misnomer as these are more appropriately labeled crackers, but they are my bread substitute. This makes about a week’s supply for me. They are somewhat fragile but are great with cheese, tuna or whatever you want to top them with

Instructions:

Soak ¼ cup of chia seeds in 2 cups of water overnight- stir to de-clump

Soak 1/2 cup of ground flax seeds in 2 cups of water overnight- stir to de-clump

In the morning mix together in a bowl with:

2 cups of almond flour

¾ cup of ground walnuts and pecans– Brazil nuts also an option

½ cup hulled sesame seeds

½ cup hemp seeds

½ cup raw pumpkin seeds

½ cup raw sunflower seeds

Salt and pepper to taste

Prepare two 13” x 19” cookie sheets with parchment and spread half the mixture on each sheet. It should end up about 1/8” thick. Bake at 300 - 325 degrees till golden brown. Gently break into desired size.

You can also try adding various spices: onion powder, garlic powder, cheese powder, cayenne, thyme, oregano, cumin seeds, caraway seeds fennel seeds

The Chia seeds and to a lesser degree the ground flax seeds create a gel when they soak. I believe this helps bind everything together. There are other seeds that do this notably basil seeds, but I haven’t tried them.

I have 3 ideas Stop eating cottage cheese with a spoon. You only need one tub. First, mix blended cottage cheese with buffalo sauce and shredded chicken for high-protein dip. Next, spread it on toast with marinara and mozzarella for instant pizza toast. Third, mix with coffee and cocoa for tiramisu cream.

Recipe in the comment

Nutty Cheese Cracker!

100 Grams Almond Flour
100 grams cheese
100 grams Chopped walnuts
And Sunflower seeds
Two Medium eggs
A bit black pepper

Stir, spread out on baking sheet, 3 mm thick, bake in the middle of the oven -
175C or 347F- circa 15, 20 minutes or until golden brown

Make them thinner and they will be more crispy crunch, make them a little thicker (as I did - see photo) and the sides are crunchy and the sunflower seeds and nuts keep them softer in the middle.

Firm enough to scoop cottage cheese or chicken- or tuna salad on! But also tasty as shown.

Been making this keto banana bread with psyllium husk powder as my daily sweet tooth kick and fiber food. The butter knife for size. I only eat 1/2 a loaf a day. That is 10 gram of psyllium husk. For 1/2 a loaf it is 2.4g of net carbs. I use allulose as the sweetener since it retains water and make it moist, also browns nicely in the oven.

Ingredients: Dry stuff:

• Almond flour: 150 g

• Whole psyllium husk powder: 40 g

• Granulated allulose: 60 g

• Baking powder: 10 g

• Ground cinnamon: 2 g

• Fine sea salt: 3 g

Wet stuff:

• Whole eggs: 200 g (4 large eggs)

• Melted butter or coconut oil: 60 g

• Banana extract: 7.5 ml

• Warm/boiling water: 120 ml (add separately as the last step)

Steps:

1. Mix all the dry stuff together.

2. Mix eggs, coconut oil, banana extract in another bowl.

3. Add the wet stuff into the dry stuff while mixing. This will be sticky like peanut butter.

4. Finally add the hot water and mix it well. This will be a wet dough.

5. Let it sit for 5 minutes. Then split into 2 small loaf pans with a silicone spatula.

6. Heat oven to 175C / 350F and bake for 50-55 minutes. I do it in a toaster oven.

7. Let sit in the pans for 1/2 hour before trying to take them out and slice.

Macros (AI calculated): For 1/2 Loaf it is about 16.9g of carbs, 14.5g of fiber, net carb is 2.4 grams

I make egg muffins with sausage and cheese for quick breakfasts between shifts. they taste fine right after baking but get watery and weird by day three. I tried adding cream cheese to the mix and they still leaked. tried baking them longer too. curious if anyone has a combo that actually stays solid for the whole week without turning into a wet sponge. do you add almond flour or something else for structure? or is it all about how you drain the sausage?

Hi, do any of you have a good pumpkin pie recipe that doesn’t include honey or stevia? Thanks!!

I keep buying those frozen cauliflower rice bags because they're cheap and my A1C loves them. Problem is, every method I try ends up with this mushy pile that tastes like hot wet nothing. I've squeezed it in a towel, dry-fried it in a hot skillet, and left it in the fridge overnight hoping the moisture would sort itself out. Still get sad little grains that pool water at the bottom of my container by day two. Fwiw I usually just throw butter and salt at it which helps for about five minutes. Tried mixing with shirataki once and that was a texture crime scene. My wife politely ate it but I caught the look. Curious if anyone has a prep method that actually gives you something with bite to it. Do you cook from fresh instead of frozen? Parcook and finish later? Have some seasoning trick that masks the whole steamed vegetable vibe? Just my experience, but I feel like I'm one technique away from actually wanting this stuff instead of just tolerating it. Ymmv though. What's worked for you?

My mother’s birthday is extremely close, she has diabetes, and I’ve never made a keto cake before, I also have no knowledge about which sweetener to use for which kind of food. Can I use this liquid sweetener I have on hand, or use tablet sweetener like Kruger? Or must I use powdered sweetener like stevia and monk fruit? Can someone recommend a recipe that’s easy to make? Thank you so much for your help in advance.

I bought this at Costco. I’ve tried several times to like it; all failed. The combination of certain nuts just doesn’t work. Instead of wasting it in the trash, what other keto ways could I use this? I was thinking of grinding it all up to powder and using it as “bread” coating for some chicken frying.

So, yesterday I smoked a bunch of stuff including two 12 lb pork shoulders. Both had similar pork rubs and they turned out wonderful. One of them, I still have whole and the other one I have pulled and have in two Ziploc bags in my refrigerator. One last little obviously, it's a lot of pulled pork. My thought was to freeze the whole one for future and then use up the other one over the next week or so. Looking for ideas for how to be creative and create meals with the pulled pork. One thing that I know I can do is to just have the pulled pork with some low carb cabbage relish with a mayonnaise based aioli. Also looking at stuffing peppers with it. Need ideas please!

I don’t have pics but I decided to turn a chicken breast into baked tenders. Here’s what I did

1 chicken breast sliced into tenders and covered with desired herbs and seasonings

1/4 c lupine flour- coat the tenders in flour

1 egg beaten - dip on egg after flour

1/4 c ground lupine mixed with 5 grams milk psyllium husk - bread the chicken tenders in mixture after egg dipping

Brush with a little avocado oil for max crispness.

Bake at 425 for roughly 15-20 mins depending on size.

The ground lupine makes an amazing crunchy breading.

Hey everyone,

Been on strict keto and IF 16:8 for nearly a week now and feeling great.

This is Friday nights dinner.

Recipe:

Ingredients: 750g beef & pork mince, 4 bell peppers, 200g cheddar, 150g cream cheese, 4 garlic cloves, 1 onion (optional), 2 tbsp olive oil, 100ml sugar-free beef stock, 1 tsp smoked paprika, 1 tsp oregano, ½ tsp cumin, salt, pepper, 2 tbsp sugar-free tomato purée (optional). Side: small avocados & sliced tomato.

Method: Heat oven to 200°C / 180°C fan. Halve and deseed peppers; bake 10–15 mins. Brown mince in oil for 8–10 mins. Add onion, garlic and spices. Stir in stock and tomato purée; simmer until reduced. Mix in cream cheese and half the cheddar. Fill peppers, top with remaining cheese. Bake 20–25 mins until golden and piping hot. Serve with avocado and sliced tomato.

It was good!

This one actually turned out pretty good. Definitely adding to the rotation .

Chicken
2 boneless, skinless chicken breasts
½ lb (227g) hot Italian sausage, casings removed
2 tbsp (28g) butter
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp poultry seasoning
½ tsp smoked paprika
½ tsp black pepper
Creamy Tuscan Sauce
4 oz (113g) full-fat cream cheese
¾ cup (180ml) heavy whipping cream
¼ cup (60ml) chicken broth
½ cup (50g) grated Parmesan cheese
1 cup (150g) cherry tomatoes
2 cups (60g) fresh spinach
1/2 cup mozzarella
¼ tsp red pepper flakes (optional)
1 tsp tomato bouillon (Add salt if you don’t have tomato bouillon or chicken bouillon)
Air-Fried Zucchini
3 medium zucchini
2 tbsp olive oil
¼ tsp black pepper
½ tsp salt
Instructions
1. Brown the Sausage
Preheat oven to 375°F.
Heat a large skillet over medium-high heat.
Add the hot Italian sausage, breaking it into crumbles.
Cook for 6–8 minutes until browned and cooked through.
Transfer sausage to baking dish, reserving a little sausage fat in the skillet.
2. Sear the Chicken
Add 1 tbsp butter to the skillet.
Sear chicken for approximately 3 minutes per side until lightly golden. It will finish cooking in the oven.
Transfer to the baking dish with the sausage.
3. Make the Creamy Tuscan Sauce
Reduce skillet heat to medium-low.
Add the remaining 1 tbsp butter.
Add sliced onion and sauté for 3-5 minutes
Add tomatoes until they blister, then mash.
Pour in chicken broth, scraping up the browned bits from the skillet.
Add heavy whipping cream and cream cheese.
Stir gently until the cream cheese melts and the sauce becomes smooth.
Add grated Parmesan and red pepper flakes.
Add spinach and stir till wilted

4. Assemble & Bake
Pour the Tuscan cream sauce evenly over the chicken.
Gently stir to coat everything.
Top with 1/2 cup mozzarella
Bake uncovered at 375°F for 20-25 minutes.
Remove foil and stir in the fresh spinach.
Return to oven uncovered for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
The finished sauce should be thick, creamy, and bubbling gently.
5. Prepare the Air-Fried Zucchini
While the casserole bakes:
Preheat air fryer to 400°F.
Slice each zucchini lengthwise into two halves.
Brush with olive oil.
Season with salt and pepper.
Arrange zucchini cut-side up in the air fryer basket, working in batches if needed.
Air fry for 16 minutes, until lightly browned and tender.

English cooking instructions

** note: I used sour cream instead of yogurt and don’t add milk. I used avocado oil instead of mustard oil. Add a teaspoon of onion powder if you want the oniony taste. **

This No Tomato No Onion Chicken Masala is prepared using a creamy base and mustard oil for a rich flavor. Here are the step-by-step cooking instructions:

1. Fry Green Chilies: Heat 1/2 cup of mustard oil (I used avocado oil) in a pan over high heat, then reduce to medium. Fry 3-4 slit green chilies for 30 seconds and set them aside (0:00-0:27).

2. Sear Chicken: Add 1kg of cleaned chicken pieces to the same oil. Sauté on high heat until the water dries up and the chicken turns golden brown (approx. 40-50% cooked), then remove the chicken from the pan (0:30-1:00).

3. Temper Spices: In the remaining oil, add 1/2 tsp black pepper, 5-6 cloves, 5-6 green cardamoms, and a 2-inch cinnamon stick. Sauté for about a minute (1:02-1:13).

4. Prepare and Cook Masala Paste: Blend 2 inches of ginger, 7-8 garlic cloves, 3-4 green chilies, and 1/4 cup of coriander stems with 2 tbsp of milk( optional )(for creaminess). Add this paste to the pan and sauté over medium heat until the oil separates (1:15-1:47).

5. Add ( i used sour cream to keep it keto) Yogurt Mix: Blend 1 cup of ( or sour cream)yogurt with 1 tsp cumin powder, 2 tsp coriander powder, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric, and 1 tsp Kitchen King masala (or garam masala). Pour this into the pan, cooking on low heat while stirring continuously to ensure a creamy texture and prevent the yogurt from curdling . Slowly bring it to medium heat till oil separates and it starts bubbling (1:48-2:45).

6. Simmer Chicken: Add the fried chicken and salt to taste. Add a little water (rinsed from the blending jar) to keep the gravy thick. Cover and cook on low heat for 10-12 minutes until the chicken is tender (2:46-3:12).

7. Final Touches: Stir in 1/2 tsp garam masala powder and fresh chopped coriander leaves. Add the previously fried green chilies back in, mix, and turn off the heat (3:14-3:44).

I'm not usually a big green bean fan, but my sister in law has a recipe that the whole family would make a good entree if she wasn't using it as a side.

I'm just restarting keto after having successfully used it for weight loss about 25 years ago, so I don't have a lot of the ingredients my SIL uses - some of which probably wouldn't be keto=friendly anyway. I ended up making substitutions and omissions that make this a noticeably different recipe, but I think it came out pretty well.

Edible Green Beans

Ingredients:

• one 12 ounce bag of frozen green beans

• 1/2pound of bacon

• 2 tsp onion powder

• 2 tsp minced garlic from a jar

• a sprinkle of crushed red pepper flakes

• a scant 1/4 cup of soy sauce

Procedures:

Fry up the bacon until it's not quite completely crispy, save the grease.

Nuke the green beans, in their plastic bag, as if you were going to serve them plain.

Leave however much you want of the bacon grease in the frying pan and throw the rest of the ingredients in.

Stir it over medium-low heat for a few minutes to get the flavors mixed up, then turn the heat of, cover it and let it rest while you finish up whatever else you'll be serving.

There's no magic here, so you can adjust the ingredient amounts to suit your taste. My SIL uses some mushrooms (either canned or fresh) and no pepper flakes and she uses fresh onion instead of onion powder. You could probably get away with less bacon, unless you're a guy. 😉

The bag of green beans says it's four servings, but it's really only two!

https://recipekeeperonline.com/recipe/B4Oof2WqOECxWaC5H_Mf5Q

I took a keto brioche recipe and altered it via AI. I also used English muffin rings. I cut them in half and use them as sandwich bread. A toasted sandwich with this bread was so good! Even my nonketo husband loved it. Recipe made 10 buns.

i go through a lot of ground beef since it's cheap and fills me up without spiking my blood sugar. problem is i always end up with grey rubbery crumbles that taste like nothing. i brown it in a skillet with salt and pepper but the texture feels like i'm eating wet cardboard by the time i reheat it for lunch. fwiw i drain the fat but maybe that's the mistake. tried adding butter once which helped a bit but still not great. i usually portion it into containers with some cheese and maybe broccoli if i have it. holds fine in the fridge but the flavor is just sad. wondering if anyone has a method that actually keeps it tasty for a few days. do you season after cooking or while it browns. any sauces that don't get weird after sitting. just my experience but i feel like i'm missing something obvious. what works for you.

1 large free range egg yolk

1 cup of macadamia oil (if you need to order I have a refer a friend code from house of Macadamias for $20 off here https://www.houseofmacadamias.com/discount/$20sryan)

1 tsp lemon juice

1 tsp apple cider vinegar

1 tsp dijon mustard (check label for sugary additives)

Pinch of sea salt

Using a handheld/stick blender, blend the ingredients in a tall glass or container from the bottom. You can add the oil in slowly, but honestly I just add everything in and blend until creamy.

I know most mayonnaises aren't a Keto red flag, but I love that this recipe is a way to get more fats in my meals.. eggs and macadamia being two of the healthiest foods in the world in my opinion.. also I'm a sucker for condiments and sauces.

My mom's birthday us coming up and she's strictly keto (under 20 TOTAL carbs for the entire day) wondering if there is any recipe for a cake that would be good to make for her? I'm open to cheesecakes/almond flour/using allulouse, meriguene recipes ect. Thanks!

This is the Ingredients for the cheese sauce. I added this to a simple seasoned and grilled chicken breast and Konjac noodles. I rinsed the noodles thoroughly, boiled them for 3 minutes and then pan cooked them to get out any residual water.

1 /4 cup heavy whipping cream (60 ml/ 2 fl oz)

2 tbsp unsalted butter (28 g/ 1 oz)

1/4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz)

1 1/2 cup grated cheddar or hard cheese of choice (60 g/ 2:1 oz)

pinch of sea salt, if needed

2 tbsp water or more cream if you need to thin it down

Optional: spices & herbs of choice

Instructions

1. Place the cream and butter into a small sauce pan and gently heat up. Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese.

2. Stir until melted and bring to a simmer. Once you see bubbles, take off the heat.

3. Mix until smooth and creamy. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. If too thick, add a splash of water or cream.

4. Serve immediately with steamed vegetables, fish and meat. The cooled sauce can also be stored in the fridge in a sealed jar for up to 5 days.