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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Cheesy Keto Taco Soup

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Cheesy Keto Taco Soup

This Cheese Keto Taco Soup is packed with Mexican flavor and has no carbs! With less than 6 net carbs per serving, this bean-free low-carb soup will be your new favourite!

Ingredients

  • 2 pounds ground beef or turkey
  • 1/2 cup green bell pepper, finely chopped
  • 1 jalapeno, seeds removed and finely chopped
  • 1 (10 ounce) can green pepper tomatoes, undrained
  • 5 cups broth (One 32-ounce carton of broth + 1 cup)
  • 1 (7 ounce) can tomato paste
  • 2 (4 ounce) cans chopped green bell peppers
  • 1 packet of taco seasoning
  • 4 ounces room temperature cream cheese, cut into small pieces
  • 1/4 cup cream



Instructions

  1. Brown the meat in a medium saucepan or Dutch oven over medium heat. Drain any grease
  2. Add the peppers, unripe tomatoes, broth, tomato paste, green peppers, taco seasoning and mix well.
  3. Allow the peppers to simmer over medium-low heat for about 20 minutes, until the tomato juice reduces and thickens.
  4. Stir in cream cheese and cream just before serving.
  5. Fry the meat as directed, drain all fat and transfer to a slow cooker.
  6. Add the peppers, unripe tomatoes, broth, tomato paste, green peppers, taco seasoning and mix well.
  7. Cook on low heat for 6-8 hours.
  8. Just before serving, add the cream cheese and cream, stir until melted.

notes

*Cream cheese: Make sure the cream cheese is at room temperature so it blends easily into the soup and doesn’t cut.

Nutrition information:

Yield: 8 SERVING SIZE: 1.5 cups
Quantity Per Serving: CALORIES: 279 TOTAL FAT: 15.8 gCHOLESTEROL: 93.9 mgSODIUM: 466 mg CARBOHYDRATE: 6.9 gNET CARBOHYDRATE: 5.3 g FIBER: 1.6 g SUGAR: 4.5 gPROTEIN: 49.8 g

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