Easy Low-Carb Cauliflower Mac 'n Cheese

Ingredients

• 1 head cauliflower, cut into florets
• 1 teaspoon salt
• 1 teaspoon mixed herbs
• 1/2 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 cup shredded Cheddar cheese
• 1/2 cup heavy whipping cream
• 1 tablespoon ghee (clarified butter)
• 1 pinch ground nutmeg
• 3 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C). 
2. Line a baking sheet with aluminum foil.
3. Arrange cauliflower on the prepared baking sheet. 
4. Sprinkle with salt, mixed herbs, and pepper. 
5. Drizzle with olive oil; toss until well coated.
6. Roast in the preheated oven until crisp, 10 to 15 minutes. 
7. Place in an 8-inch baking dish.
8. Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. 
9. Pour over cauliflower; mix well. 
10. Sprinkle Parmesan cheese on top.
11. Bake in the preheated oven until golden, about 10 minutes.

Nutrition Facts

Per Serving: 389 calories; 35 g fat; 9.5 g carbohydrates; 12 g protein; 82 mg cholesterol; 869 mg sodium. Full nutrition

Recipe cauliflower dip

Brussels sprouts appetizers

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Red Wine Spaghetti With Pancetta

INGREDIENTS
 Salt and pepper
1  (750-milliliter) bottle medium-bodied, dry red wine, such as merlot, pinot noir or Chianti
3  tablespoons extra-virgin olive oil
5  ounces pancetta or bacon, thickly sliced and cut into 1/4-inch lardons, blanched for 1 minute in boiling water and drained
1  red onion, cut into 1/8-inch-thick half-moons
4  large garlic cloves, thinly sliced
 Pinch of red-pepper flakes
1  tablespoon tomato paste
1  bay leaf
1  pound spaghetti
2  tablespoons unsalted butter
4  ounces finely grated pecorino or Parmesan
 Basil leaves, for garnish

PREPARATION

1. Put a large pot of well-salted water over high heat and bring to a boil. 
2. Add 1 cup wine and turn heat to low.
3. Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
4. Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
5. Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
6. Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise — that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
7. Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
8. Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.

3 INGREDIENT KETO CHOCOLATE MUG CAKE

Ingredients:

•  1 large egg
•  1 tbsp + 1/2 tsp Natural Mate All Purpose Granular Stevia or sugar substitute of your choice equivalent to 2 tbsp + 1 tsp sugar
•  1 3/4 tbsp unsweetened dutch process cocoa powder

Directions:

1. In a microwave-safe mug that holds at least 8 oz of liquid, add all ingredients.
2. Whisk with a small whisk until batter is completely smooth and egg has been fully beaten and incorporated into batter. 
3. Cook in the microwave at full power for about 45 seconds. I use a 1000 watt microwave. If your microwave power is less or more, please adjust cooking time and/or cooking power accordingly. 
4. Let the cake cool a few minutes before eating. Cake is best eaten warm with toppings. 

Nutrition Facts

3 Ingredient Keto Chocolate Mug Cake

Amount Per Serving

Calories 102Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 2g10%

Cholesterol 210mg70%

Sodium 82mg3%

Potassium 222mg6%

Total Carbohydrates 5g2%

Dietary Fiber 3g12%

Protein 8g16%

Vitamin A6.1%

Calcium4.4%

Iron12.8%

* Percent Daily Values are based on a 2000 calorie diet.

Notes:
For the sugar substitute, I used Natural Mate Stevia All Purpose Natural Sweetener*
If you have a favorite keto friendly sugar substitute, it will likely work with this recipe. Just make sure you add the equivalent of 2 tbsp + 1 tsp of sugar.
I use a 1000 watt microwave. If your microwave power is less or more, please adjust cooking time and/or cooking power accordingly.
The cake is best enjoyed warm as it does tend to get a little dry if left to sit for several hours.
I do find the cake a little plain on its own, so I would recommend adding toppings. Some toppings I've used include fresh berries, sugar free chocolate syrup and powdered sugar substitute (like swerve)
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Estimated Nutrition Information does not include toppings or carbs from erythritol