Lemon Pound Cake/Keto

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Photo by Kaboompics .com on Pexels.com

Bake at 375 degrees for 30-45 minutes or until the center is done.

Ingredients for Lemon Pound Cake:

6 large, Egg 2/3 cup,

Oil 2 cup,

Almond Flour 5 tsp,

Coconut Flour 1 tsp,

Baking Powder 1 tsp,

Baking Soda 1/4 tsp

Salt 2/3 cup,

Lemon juice, raw 1 tsp

Vanilla Essence 3/4 Cup

Erythritol 2 Droppers(12 drops)

Stevia Ingredients for the glaze:

1/3 Cup Cream Cheese 1/3 Cup Heavy Cream 6 drops Stevia

Macros: Serves 12 Each Serving Calories: 174 Fat: 17 Protien: 4 Net Carbs: 2

Keto coconut porridge/Recipe

 

Ingredients
1 oz. butter or coconut oil
1 egg
1 tbsp. coconut flour
1 pinch ground psyllium husk powder
4 tbsp. coconut cream
1 pinch salt

by Dr. Andreas Eenfeldt, MD

Instructions
Add all ingredients to a non-stick saucepan. Mix well and place over low heat. Stir constantly until you achieve your desired texture.
Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy!

Keto, is it your way?

As a diabetic, I am always wanting to fill my head with options towards my health and to prevent radical or long-term damage to my internal organs and externally too. I do a lot of reading, researching and the Keto way to eat seems to offer multiple benefits that won’t put me in the “poor house” having to by for it. I just have to point out I am not a professional or nutritionist or a diabetic expert. the information I share is not necessarily my own opinions or findings. As always do your own research for what will work best for you and of course include you doctor’s advice.

If you are into the latest healthy way of living, there is Keto. Here is some information you might find helpful.

MwsR ❤

Copied and Pasted from this webpage, here is the information …

http://magicalusefultips.com/2018/04/22/1-week-ketogenic-diet-meal-plan/

A ketogenic diet changes the metabolic engine of your body from burning carbohydrates/sugars to burning fats. Once changed the metabolic engine, your body is in a state known as ketosis.

The Ketogenic diet is a high-fat, low-carb diet invented in the 1920’s for epilepsy patients by Dr. Henry Geyelin. Dr. Geyelin observed improvements not only in seizures but also blood sugar and body fat. The end result is faster weight loss!

Generally speaking, the ideal ratio to go by is:

60-75 percent fat
15-30 percent protein
5-10 percent carbs
Be sure to keep daily net carbohydrates at 20g or less. To calculate your net carbohydrates, simply subtract your grams of fiber from your carbs (Net carbs = carbs – fiber).
However, the keto meal plan below is balanced correctly for the proper ratio so you don’t really have to worry too much to start.

How does ketosis work?
The ketogenic diet belongs is in the family of low-carb diets, so it works through a process that empties your glucose from your body. A standard diet has a tremendous amount of sugar and carbs and therefore has trained the body to use those sources (glucose) as fuel.
With this diet, over time we have depleted the glucose in our system and since we aren’t getting it from our diet anymore our body adapts and switches over to get its fuel from fats. The cool thing is we start to burn the stored fat we have in our body. The state of burning fat in this way is called ketosis.
It is important to understand that not only epilepsy patients benefit from this type of diet. It also has positive effects on diabetes, obesity, Alzheimer’s disease, Parkinson’s disease, heart disease, and even cancer.
Because sugar feeds tumors and encourages the growth of cancer, a diet that does not contain sugar and other carbohydrates can help you to prevent or fight cancer. The normal cells in the body have the ability to use fat for energy, while cancer cells can’t metabolically change so they can’t use fat for energy.

This webpage also has a 1 week diet plan guide for you, so check it out.

Monday-

Breakfast: Tomato, eggs, and bacon
Lunch: Chicken salad with some feta cheese and olive oil
Dinner: Cooked asparagus and salmon in butter
Tuesday
Breakfast: Basil, goat cheese, tomatoes, and eggs
Lunch: Mixed almond milk, cocoa butter, milkshake, and peanut butter with stevia
Dinner: Meatballs mixed with cheddar cheese and vegetables
Wednesday
Breakfast: Keto milkshake(https://lowcarbyum.com/peanut-butter-chocolate-milkshake)
Lunch: Prawns, olive oil, and avocado salad
Dinner: Pork chops with salad, broccoli, and parmesan cheese
Thursday
Breakfast: Salsa omelet, spices, onions, peppers, and avocado
Lunch: Celery with salsa and guacamole and a handful of nuts
Dinner: Stuffed chicken with vegetables and cheese
Friday
Breakfast: Tomatoes and cheese omelet
Lunch: Previous dinner’s leftovers
Dinner: Salad, mushrooms, steak, and eggs
Saturday
Breakfast: Vegetable and ham omelet
Lunch: A handful of nuts, ham, and cheese
Dinner: Cooked spinach, white fish, and eggs on coconut oil
Sunday
Breakfast: Eggs with bacon and mushrooms
Lunch: Guacamole hamburger and salsa cheese
Dinner: Salad, beef steak, and eggs

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Recipe Share, why? Just because

Keto Pepperoni Pizza Cauliflower Casserolepepcauli2small-478x700

This keto pepperoni pizza cauliflower casserole is easy and economical to make, and it tastes so good that even picky kids and husbands will be won over! Low carb, gluten free, nut free, egg free.
Author: Mellissa Sevigny                                                 Yield: 4 servings
Ingredients
For the Puree
1 medium head of cauliflower
2 Tbsps. Heavy Cream
1 Tbsp. Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole
12 slices pepperoni
1/2 cup shredded mozzarella cheese

Instructions
For the Puree
Clean and trim the cauliflower, breaking it into medium sized pieces.
Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
Microwave, uncovered, on high for 10 minutes.
Stir to coat cauliflower with cream/butter mixture.
Microwave for another six minutes on high (or until tender.)
Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
Puree until smooth.
Season with salt and pepper to taste.
You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
Bake at 375 degrees (F) for about 20 minutes.
Alternatively you could microwave this for 5 minutes.
Serve hot.
Nutrition
Serving Size: approximately 3/4 cup
Calories: 207
Fat: 15g
Carbohydrates: 4.75g net
Protein: 10g