Now that I can find riced cauliflower at my local grocery store (Zehr’s) it is really quick and easy to make this alternative to mashed potatoes! Shown above with a barbecued pork tenderloin.
Keto loaded mashed cauliflower is one of my favourite side dishes these days!
I would make this the last thing you prepare while your meat is resting, as it doesn’t hold the heat for very long.
Time: 10 minutes
340 gram bag of riced cauliflower (probably one head if you’re ricing your own with a knife or food processor)
1/2 cup (or 60 grams) of shredded cheese
4 tablespoons whipped chive Philadelphia crease cheese (or any other flavour of cream cheese! Feel free to mix it up!)
42 grams of bacon bits
fresh/dried parsley or chives if you want
salt and pepper to taste
If you can steam the cauliflower in the bag do that, otherwise transfer to a container to steam. I use this epicure steamer that takes around 7 minutes to cook the cauliflower.
Once steamed, transfer cauliflower to a mixing bowl and add all other ingredients.
With a hand mixer at a medium-high speed, combine ingredients until the lumps from the cauliflower are gone. If the lumps don’t go away, you may need to cook for longer next time – don’t worry though it will still taste delicious!
Season with salt and pepper to taste.
Finish with chives or parsley (fresh or dried) if you like
Press the crust mixture into the bottom of a 9-10″ spring form pan. You can also press it up the sides a bit. Do not grease pan! You might also want to place a pan one shelf down in the oven to catch and of the butter that may leak out of your spring form pan.
Place the crust into the oven for 10 minutes.
Remove from the oven and tamper it down to make the crust more dense.
Return the crust back to the oven until the crust is slightly browned.
Direction – filling
Using a mixer, combine cream cheese, lemon extract, lemon rind, lemon juice, and swerve until smooth.
Add each egg one at a time and mix on low.
Add heavy cream and mix at low speed.
Add the filling to the crust and bake at 325 degrees F for 10 minutes.
Reduce oven temperature to 300 degrees F for and additional 30 minutes until the centre is just set.
Each serving is 383 calories, 5.2 net carbs, 37 grams of fat, and 8.1 grams of protein.
One of my favorite things to eat on the ketogenic diet is chicken wings. I would eat wraps and french fries thinking wings were the worst thing I could be eating yet there I was, struggling with my weight.
On the keto diet I eat wings often and here I am 6 months in and down 45 lbs. Wings are super easy to cook and are my ultimate keto comfort food. You can watch me make them in the video below.
Preheat Oven to 450°
Cover a baking pan with parchment paper for easier clean up
Open up a package of fresh raw wings – quantity is up to you!
OPTIONAL: Toss the wings in 1-2 tablespoons of Baking Powder. You shouldn’t see the powder on the wings, if you add too much the wings will taste weird.
Arrange the wings on the baking pan with the skin side up
Bake for 40-50 minutes to as crispy as you like. Make sure they are 165° Fahrenheit (75° Celsius) so that they are cooked to a safe temperature.
Once cooked, remove from pan and toss in a dry rub of your choice. I like the Chipotle dry rub from Buffalo Wild Wings in the United States, or you can use flavour god seasonings.