Packed with healthy monounsaturated fats and lean protein these stuffed sweet potatoes make a great nutritious balanced dinner, packed lunch for the office or post work out meal.

Love or Hate Spice?

Feel free to adjust the lime and jalapeño spiciness to your taste.

I’m a huge fan of spice and heat, so definitely dial this down if you are sensitive to big bold spice flavours.

Need To Save Time?

I love to cook my sweet potatoes raw in the oven (you can do lots of jobs whilst they are cooking!) as personally, I love a soft, fluffy inside with a crispier skin.

However, I understand not everyone has time for this, so if you’re in a rush you can par-bake in the microwave and then finish off in the oven. This will cut the cooking time down by half.

How To Make The Avocado Stuffing

You’ll need:

• 1 large avocado
• Juice of 1/2 – 1 lime
• Salt and pepper to taste
• 2 green onions, finely sliced (30g)
• 2 – 3 tbsp fresh cilantro, chopped (10g) 1 green jalapeño, chopped

Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.

Related Recipes

• Keto Guacamole – Low-Carb Avocado Recipe
• Healthier Fish and Chips
• Salmon with Cabbage Slaw

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Chicken Stuffed Sweet Potato (with avocado)

These chicken stuffed sweet potatoes are made better with avocado! If you're looking to bring back carbs after going low carb in a healthy way, this recipe is for you!

Course Dinner, Main Course

Cuisine Australian, Dairy Free, Gluten Free, grain free, Nut Free, Paleo, sugar free, Whole 30

Keyword chicken stuffed sweet potato

Prep Time 10 minutes

Cook Time 35 minutes

If roasting sweet potatos from raw 20 minutes

Total Time 1 hour 5 minutes

Servings 4 servings

Calories 375kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 4 medium sweet potatoes 840g
• 2 large chicken breasts or 320g roasted chicken
• 1 tsp extra virgin olive oil
• 1 large avocado
• 1 large lime juiced
• Salt and pepper to taste
• 2 green onions finely sliced (30g)
• 2 – 3 tbsp fresh cilantro chopped (10g)
• 1 medium green jalapeño chopped

Instructions

• Preheat the oven to 425F / 220C / 180 fan and line a large baking sheet with parchment paper.
• Scrub your sweet potatoes and dry with kitchen roll. Rub the skins with a little olive oil and optional salt. Prick with a fork several times to release any steam.
• Add sweet potatoes to the baking sheet and bake for 45 – 55 minutes or until soft. Cooking times will vary depending on the size of your potatoes. (To speed up the cooking time you can precook in the microwave for 6 – 8 minutes then cook for about 20 minutes in the oven if you prefer.)
• Meanwhile, if you’re cooking the chicken, drizzle with oil and sprinkle with sea salt, then bake on a separate parchment lined baking sheet for about 20 minutes, or until no longer pink on the inside. Allow to rest and then shred the meat using 2 forks. Option to use chicken thighs if you prefer.
  
• Mix the avocado with lime juice, salt, pepper, green onions, cilantro and jalapeño. Adjust jalapeño quantity, lime juice and seasoning to taste.
  
• Mix chicken with avocado mix.
• Slice sweet potatoes, option to fluff the insides a little with a fork and add a drizzle of olive oil if you like then top with chicken mix and more cilantro.

Notes

Storage: Tupperware in the fridge for 2 days

Nutrition

Serving: 1potato with stuffing | Calories: 375kcal | Carbohydrates: 48g | Protein: 23g | Fat: 11g | Fiber: 11g | Net Carbs: 37g

The post Chicken Stuffed Sweet Potato appeared first on FatForWeightLoss.

This Healthy Salmon and  Slaw is the ultimate fast and utterly delicious weeknight dinner. For a lighter alternative to mayo, I used yoghurt for the slaw dressing.

For a dairy-free option, I like to make this with coconut yoghurt.

This crispy pan-fried salmon and slaw is low in carbs, rich in healthy fats and high in protein.

Do you ever wonder what that white substance is when you cook salmon?

It’s called albumin. Often sited as happening when you cook at higher temperatures but trust me I’ve tried cooking at lower temperatures, using wild and farmed salmon, and it still does it sometimes.

If your salmon isn’t super fresh ie a few days old but still well within its sell-by date, it can still do it. For that reason, if you want pretty salmon, it’s best to pan fry, but feel free to roast if you prefer. Don’t worry though, if it happens to you, it’s perfectly safe to eat.

How To Make A Quick Slaw

For The Dressing:

• 1/4 cup unsweetened Greek or coconut yoghurt for dairy free
• 1/2 tsp extra virgin olive oil
• 1/2 tsp lemon juice
• Pinch of salt + pepper

For The Vegetables:

• 1/2 cup red cabbage, shredded (35g)
• 1 cup white cabbage, shredded (70g)
• 1 small carrot, peeled + shredded (50g)
• 1 scallion, finely sliced (15g)
• 20g mangetout, thinly sliced 
• 2 tbsp fresh parsley, finely chopped

Mix the slaw dressing together in a small bowl. Season to taste.

Add all the slaw vegetable ingredients to a mixing bowl and toss to combine with the dressing. Place in the fridge.

Related Recipes

• Healthier Fish and Chips
• Low Carb Salmon and Cream Cheese Pinwheels
• Creamy Keto Slaw

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Salmon with Cabbage Slaw

Course Dinner, Lunch, Main Course, Main Dish

Cuisine American, Australian, egg free, grain free, Low Carb / Keto, Mediterranean, Paleo, sugar free, Whole 30

Keyword cabbage, Creamy Keto Slaw, Salmon and Cream Cheese Pinwheels, salmon with cabbage slaw

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 Servings

Calories 337kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Slaw Dressing

• 1/4 cup unsweetened Greek or coconut yoghurt for dairy free
• 1/2 tsp extra virgin olive oil
• 1/2 tsp lemon juice
• Pinch of salt + pepper

Slaw

• 1/2 cup red cabbage shredded (35g)
• 1 cup white cabbage shredded (70g)
• 1 small carrot peeled + shredded (50g)
• 1 scallion finely sliced (15g)
• 20 g mangetout thinly sliced
• 2 tbsp fresh parsley finely chopped

Salmon

• 1 tbsp extra virgin olive oil
• 1/2 tsp paprika
• 1/3 tsp garlic powder or 2 garlic cloves minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 5-ounce salmon fillets

Instructions

• Mix the slaw dressing together in a small bowl. Season to taste.
  
• Add all the slaw vegetable ingredients to a mixing bowl and toss to combine with the dressing. Place in the fridge whilst you make the salmon.
  
• Add 1 tbsp olive oil, paprika, garlic powder, salt and pepper to a small bowl. Stir to combine.
• Rinse the salmon fillets and pat dry thoroughly with paper towels. Brush marinade on top of salmon.
  
• Spray a non-stick frying pan with a little olive oil. Cook flesh side down (skin side up) undisturbed for 3 – 4 minutes on a medium heat. Flip and cook for a further 5 minutes or until the salmon is cooked through to your liking. NOTE: Cooking times will vary depending on the thickness of your fillets and if you use wild or farmed salmon.
  
• Option to bake in the oven on a greaseproof lined baking tray for 12 – 15 minutes. (375F / 190C) NOTE: oven roasting often results in the albumin releasing from the salmon (white substance you often see on salmon). This is perfectly safe to eat. Even cooking at low temperatures I find it does it so if you want pretty salmon my advice is to pan fry!
• Serve salmon with slaw. Sprinkle the fresh parsley and lemon wedges.
  

Notes

If your salmon isn’t super fresh ie a few days old but still well within its sell-by date, it can still do it. For that reason, if you want pretty salmon, it’s best to pan fry, but feel free to roast if you prefer. Don’t worry though, if it happens to you, it’s perfectly safe to eat.

 

For a lighter alternative to mayo I used yoghurt for the slaw dressing. For a dairy-free option, I like to make this with coconut yoghurt.

Nutrition

Calories: 337kcal | Carbohydrates: 9g | Protein: 33g | Fat: 18g | Saturated Fat: 3.5g | Net Carbs: 6.5g

The post Salmon with Cabbage Slaw appeared first on FatForWeightLoss.

Additional Chicken Liver Pate Tips

Adding capers gives this Keto Chicken Liver Pate a special extra something. You won’t regret it. Feel free to add a little heavy cream too if you prefer a fluffy lighter pate. I didn’t as I wanted to keep this cream free and it’s delicious without but of course, you’re welcome to add some if you like.

How To Make Keto Chicken Liver Pate

1. Trim the chicken livers to remove any sinew.
2. In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream). 
3. Cook for 2 minutes on medium heat then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone.
4. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
   
5. Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth. 
6. Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melted butter and a bay leaf. 
7. Place in the fridge until firm. When ready to eat remove it from the fridge and serve it with keto crackers, keto toast or crudités. 

Related Recipes

• Prosciutto Wrapped Chicken Thighs
• Flax Crackers (Linseed Crackers)
• Keto Buffalo Blue Cheese Dipping Sauce

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Keto Chicken Liver Pate

Course Side Dish, Snack

Cuisine American, Australian, egg free, Gluten Free, sugar free

Keyword chicken liver pate, keto chicken liver pate

Prep Time 5 minutes

Cook Time 4 minutes

Cooling Time 1 hour

Total Time 1 hour 9 minutes

Servings 8 servings

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/2 cup unsalted butter soft, room temperature (4oz / 113g)
• 8 oz chicken livers 225g
• 1/2 small onion thinly sliced 30g
• 1 small garlic clove minced
• 1 bay leaf
• 1/4 tsp thyme leaves
• 8 mini capers or 6 larger ones
• 1/2 tsp flaked sea salt
• 1/4 tsp ground black pepper
• 3 – 4 tbsp water
• 1 tbsp brandy
• 2 tbsp melted butter for topping
• Option to add 2 tbsp heavy cream for fluffier pate

Instructions

• Trim the chicken livers to remove any sinew.
• In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream).
• Cook for 2 minutes on a medium heart then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
• Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth.
• Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melter butter and a bay leaf.
• Place in the fridge until firm. When ready to eat remove from the fridge and serve with keto crackers, keto toast or crudités.

Notes

Use good quality chicken livers – grass-fed is ideal for the best flavour
Use good quality unsalted butter
Try not to overcook the chicken livers as this will result in a grainier pate
If you like your pate creamier and fluffier you can add 2 tbsp of cream once you’ve blended in the butter and blitz again until smooth
To soften the pate, I like to let mine come to room temperature a little before serving and also mash it a bit with a knife before spreading.

The post Keto Chicken Liver Pate appeared first on FatForWeightLoss.

Simple Keto Stuffing Recipe

I have a solution for you to help speed up your Thanksgiving and Christmas meal prep. More time with friends and family instead of being stuck behind the stove is always a bonus I say!

This Keto Stuffing uses my 90-second keto bread instead of an oven cooked loaf, meaning you cut the time down by almost an hour. 

I like to use a good quality sausage in place of ground pork as it’s full of extra flavour but you can use ground pork if you prefer and just add some more garlic and herbs. See my top tips below

Tips For A Delicious Keto Stuffing Recipe

• Buy good quality sausages and remove the skins. I buy pure meat sausages from my local butchers. Toulouse or Italian are best for this low carb stuffing. To remove the skins, simply slice open with a sharp knife and pull off the skin.
• If using ground pork in place of sausages – add 2 extra cloves of minced garlic and 1/2 tsp more of each fresh herb. You may need a pinch more salt and pepper too. 
• Chop the celery and cauliflower into small pieces. You want everything nice and small for this stuffing. 
• Butter makes it taste best but you can use olive oil if dairy free.
• If you used 2/3 cup stock and feel your stuffing is a little dry after about 30 minutes you can add a bit more stock. All depends on the fat content of your sausages. Leaner sausages will require more stock.

Related Keto Stuffing Recipes

• 90 Second Keto Bread
• Keto Breadcrumb Recipe
• Keto Cloud Bread Loaf

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Keto Stuffing

Every holiday season welcomes a good stuffing recipe. Sometimes though, stuffing can be a labour of love, especially if you’re making a keto version with low carb bread, as making a loaf alone takes an hour.

Course Main Course, Main Dish, Side Dish

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Paleo, sugar free

Keyword keto stuffing, keto stuffing recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 makes 6 cups, approx 3/4 cup per serve

Calories 250kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3 batches of 90 second keto bread
• 1 large onion peeled + quartered (80g)
• 3 Tbsp butter or olive oil (df)
• 450 g Italian or Toulouse sausages roughly 3 large or ground pork mince (f using pork meat add 2 extra cloves of garlic + 1/2 tsp extra of each herb)
• 3 rashers smoked streaky bacon diced small (60g)
• 1 whole lemon zest
• 1/2 tsp flaked sea salt
• 1/2 tsp coarse black pepper
• 2 sticks celery diced small (80g)
• 2/3 cup cauliflower florets diced small (90g)
• 1 clover garlic minced
• 2 tbsp fresh sage finely chopped
• 1 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme leaves
• 2/3 – 3/4 cup chicken stock
• 1 large egg

Instructions

• Preheat the oven to 320F / 160C / 140 fan.
• Make the keto bread as per my recipe. Place on a greaseproof line baking tray and partially dry out for about 10 – 15 minutes. Remove from the oven and allow to cool whilst you make the meat filling.
• Blitz the onions in a food processor until finely chopped, or chop fine with a knife then tip into a large bowl.
• If using sausages, remove skins and break up the meat.
• Place sausages into the food processor (with the onions) and add the bacon, seasoning and lemon zest.
• Pulse until combined.
• Add 1 tbsp of butter or olive oil to a non-stick frying pan and fry the sausage mix until cooked through, about 8 minutes. Set aside.
• Add 2 butter or olive oil to the same pan. Add the celery, cauliflower, garlic and herbs and cook for 4 – 5 minutes until the cauliflower is soft. Option to add some water if the mix starts to get dry.
• Remove from the heat. Add cooked sausage meat to the cauliflower mix and stir to combine.
• Mix the egg and stock in a small bowl. Add croutons and egg mix to the sausage mix and toss well to combine making sure the croutons are covered.
• Turn up the oven to 374F / 190C / 170 fan.
• Grease a baking tin with oil or butter. Add the stuffing mix and bake for about 45 minutes (giving it a good stir about half way through) or until the sausage meat is set and the croutons are golden. Start checking it from about 30 minutes.
• Garnish with a good drizzle of olive oil and fresh parsley.

Notes

If you used 2/3 cup stock and feel your stuffing is a little dry after about 30 minutes you can add a bit more stock. All depends on the fat content of your sausages. Leaner sausages will require more stock.

Nutrition

Serving: 0.75cups | Calories: 250kcal | Carbohydrates: 6g | Protein: 13g | Fat: 20g | Net Carbs: 3.5g

The post Keto Stuffing appeared first on FatForWeightLoss.

Most keto breadcrumbs are made using almond flour bread but for those of you who are looking for something lighter with fewer calories, or have an intolerance to nuts these low carb breadcrumbs are perfect for you.

Gluten-Free Breadcrumb Substitute

Made with my popular Keto Cloud Bread recipe, they use mainly egg whites and whey protein resulting in a nice ‘white’ style breadcrumb that’s universal.

They can be used as a breading for patties or holding fishcakes and meatballs together, as part of a crispy coating for scotch eggs or fried chicken, in meatloaves, or for layering on top of your favourite casserole for a crunchy topping… and that’s just for starters!

How To Make Keto Breadcrumbs

• Prepare the keto cloud bread as per my recipe here.
• Allow the low carb cloud bread loaf to fully cool.
• Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
• Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
• Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
• Store in a Tupperware or glass jar for 1 month or freezer for 3 months.

Related Recipes

• Keto Cloud Bread Loaf
• Keto Cloud Bread (Oopsie Bread Rolls)
• Keto Air Fryer Chicken Tenders

Let me know in the comments below how you’ve used them. I love seeing all your creations in the kitchen!

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Keto Breadcrumbs Recipe

Most keto breadcrumbs are made using an almondflour bread but for those of you who are looking for something lighter withless calories, or have an intolerance to nuts these low carb breadcrumbs areperfect for you.

Course Dinner, Main Course, Salad, Side Dish, Soup

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword Gluten-Free Breadcrumb Substitute, keto breadcrumbs

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 5 Servings (1/2 cup each)

Calories 78kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 keto cloud bread loaf

Instructions

• Prepare the keto cloud bread as per my recipe (link in ingredients)
• Allow the low carb cloud bread loaf to fully cool. Note: you can also make this days in advance and just leave on the side covered with a clean tea towel or wrapped in greaseproof paper. You can also use up a slightly stale loaf (that’s if there’s any chance of you not finishing one!) because actually the drier the loaf is the better.
• Roughly chop into 1 inch cubes and place on a greaseproof lined baking tray.
  
• Preheat over to 250F / 120C / 100 fan. Bake the cloud bread croutons for 50 mins – 1 hour 10 mins or until crisp and almost dry. (Cooking times will vary slightly depending on how fresh your bread is.) Fresher bread will take longer than slightly stale.
  
• Remove from the oven and allow to fully cool. Place the keto cloud bread croutons in a food processor and blitz / pulse using the S blade until fine.
  

Notes

Store in a Tupperware or glass jar for 1 month or freezer for 3 months.

Nutrition

Serving: 0.5cups | Calories: 78kcal | Carbohydrates: 1g | Protein: 17.5g | Fat: 0.1g | Net Carbs: 1g

The post Keto Breadcrumb Recipe appeared first on FatForWeightLoss.

The only problem with Costco coconut clusters is they are FULL of sugar! Most of the coconut clusters from Costco use simple ingredients (you can also get these from Woolworths as well).

This keto coconut clusters recipe is going to show you how to replace the sugar and keep it keto-friendly!

Estimated reading time: 4 minutes

Keto Coconut Clusters Ingredients

Coconut Flakes: I used the unsweetened variety from Woolworths. They are raw and have loads of healthy fibre. Use any unsweetened raw coconut flakes you can find at your local grocery store. Unfortunately, pre-toasted flakes won’t work for this recipe.

Pepitas: Otherwise known as pumpkin seeds, I used the raw pepitas you can generally find in the baking section of your local grocery store.

Sunflower Seeds: Sunflower seeds are actually a great way to boost healthy hormones (especially for women). These are also the raw sunflower seeds that you can find in the baking section of your local store.

Chia Seeds: You can either use black or white chia seeds.

Sweetener Of Choice: I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well.

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place keto coconut clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove keto coconut clusters from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Frequently Asked Questions

What sweetener can I use?

I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well

Can I replace the pepitas or sunflower seeds in these keto coconut clusters?

You certainly can! I’d suggest using whatever nuts you have. Almonds and sesame seeds could be a great alternative.

Do I need to add chia seeds?

Chia seeds aren’t 100% necessary, but they do provide a nice flavour and texture. Feel free to leave them out if you don’t have any.

What If I only have a conventional oven?

I would cook these at 10F higher. The recipe calls for 180C (350F), so instead you would use 200C (400F) for a conventional oven (no fan).

Storage Tips

Store the keto coconut clusters once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Related Topics

• Keto Lemon Coconut Cake with Cream Cheese Icing
• No Bake Coconut Keto Bounty Bars
• Keto Cheesecake Fat Bombs
• Low Carb Granola Bars

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Keto Coconut Clusters

Keto coconut clusters are an amazingly delicious keto-friendly snack that is crunchy, dairy free and lightly sweetened. It's the perfect afternoon snack.

Course Dessert, Snack

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Paleo, Vegetarian

Keyword coconut clusters, keto coconut clusters

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 18 Coconut Clusters

Calories 59kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1.5 cups unsweetened coconut flakes
• 1/2 large Egg White
• 1/8 cup pepitas
• 1/8 cup sunflower seeds
• 1 Tbsp chia seeds
• 3 Tbsp sweetener of choice I used lakanto sugar free maple syrup
• 1/4 tsp salt

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you'll want for the day, and bake the rest later).

Notes

These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later.

Be careful not to burn them, be sure to watch your oven temperature, and take out early if they look cooked before the time allocated.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg | Net Carbs: 1g

The post Keto Coconut Clusters appeared first on FatForWeightLoss.

Not only does it use minimal steps, but there is no need to separate the eggs. It’s minimal fuss, minimal washing up and maximum chocolate taste!

Be sure to read through the tips below to get the very best results. My latest top tip for the ultimate fluffiness…. use sparkling water! It’s a game-changer!

Estimated reading time: 5 minutes

Ingredients

Here is a quick overview of the ingredients you’ll need to make this cake. The exact measurements are listed in the recipe card below.

Erythritol (or any 1:1 low carb sweetener): I use SoNourished because I know their sweetener works the best, every single time.

Coconut Flour: I just use the regular brand from my local grocery store. Doesn’t have to be fancy.

Cacao Powder: I use unsweetened cacao powder.

Almond Flour: I used blanched almond flour which is usually a white colour, and relatively fine in texture.

Large Eggs: I always use the 600g free-range eggs, but feel free to use whatever eggs you can afford.

Greek Yogurt: Any greek yogurt brand is fine. I’ve actually started using the higher protein greek yogurt varieties which are popping up in Aldi and Woolworths. As long as it’s less than 5g per serve, you’re good!

Butter: Honestly, it doesn’t matter if you use salted or unsalted butter. On a keto diet, a little more salt is actually a good thing!

Sparkling Water: I use a homemade soda stream to get sparkling water, but you can also use any kind of sparkling water you have access to.

Instructions (Top Tips)

1. Ensure all the ingredients are at room temperature. This will stop things from splitting.
2. Use unsweetened sparkling water. This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.
3. Make sure you whip the eggs for 3 minutes. This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 
4. Combine the batter just so. Don’t over whip to prevent a dense cake.
5. Don’t leave the cake before baking. Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.
6. Don’t overbake. Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.
7. Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.
8. Whip the cream for the frosting just under stiff. You want it slightly fluid or it will be too hard to spread.

Frequently Asked Questions

What can I use instead of almond flour?

If you are allergic to nuts, then sesame seed flour is a perfect substitute! Simply use 1.5 cups of sesame seed flour to replace the 1.5 cups of almond flour (1:1 ratio)

What sweetener can I use instead of erythritol?

There are plenty of keto-friendly sweeteners to choose from. If you want to use liquid stevia, I would use 2/3rd of a teaspoon (1tsp liquid stevia = 1 cup erythritol).

If you wanted to use another type of keto sweetener, simply substitute according to the sweetness of real sugar, and use 2/3rds of that amount.

Can I use baking soda?

Generally speaking, you can use baking soda, but you only need 1/4th of the amount. I would only use 1/2 tsp of baking soda as a replacement.

Can I leave out the sparkling water?

Yes, you definitely can, however, it’s not going to be quite as light and fluffy. Keep this in mind.

Storing Leftovers

Storing this cake is easy! Simply store the leftover cake covered (or in a container) in the fridge for up to 5 days. You can also freeze this cake in separate slices for up to 2 months.

Other Keto Chocolate Recipes

• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake
• Keto Chocolate Chip Muffins – Best Keto Low Carb Snack
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies

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Keto Chocolate Cake

Say hello to your new best friend! This KetoChocolate Cake is not only super simple to make, it’s so light and fluffy you’ll be hard pressed to think it’s not made with flour.

Not only does it use minimal steps, there’s no need to whip the egg yolks and white separately, so less washing up! Bonus, right guys?

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto cake, keto chocolate cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 260kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

BASE

• 2/3 cup Erythritol (SoNourished) 130g
• 3 tbsp coconut flour 24g
• 1/2 cup cacao 43g
• 1.5 cups almond flour 150g
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• Good pinch salt approx 1/6 tsp
• 4 large eggs
• 1/4 cup greek yoghurt 60g (full fat)
• 1 tsp vanilla extract
• 60 g butter melted
• 1/3 cup sparkling water

FROSTING

• 3/4 cup cream cheese
• 2/3 cup heavy cream
• 1/4 cup cacao 22g
• 1/4 cup Powdered Erythritol (SoNourished) or to taste
• 1/2 tsp vanilla extract

Instructions

• Preheat the oven to 356F / 180C / 160 fan. Generously grease 20 x 7 cm round loose bottomed non-stick baking tin with butter.
• Mix all the dry ingredients together in a bowl (sweetener, coconut flour, cacao, almond flour, baking powder, bicarb of soda and salt).
  3 tbsp coconut flour, 1/2 cup cacao, 1.5 cups almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, Good pinch salt, 2/3 cup Erythritol (SoNourished)
  
• In a clean mixing bowl, using and electric whisk the eggs for 3 minutes until pale and fluffy. NOTE: please ensuer you mix for this amount of time as it’s vital for the lightness of the cake.
  4 large eggs
  
• Add the yoghurt, vanilla and butter and mix to combine. Add dry to wet and mix and whisk with your electric whisk, adding the sparkling water a little at a time until a nice thick batter forms.
  1/4 cup greek yoghurt, 1 tsp vanilla extract, 60 g butter, 1/3 cup sparkling water
  
• Spoon the Keto Chocolate Cake batter into your greased baking tin and bake for about 45 – 50 minutes. Loosely cover the cake with a sheet of tin foil (don’t seal the edges to the tin) after about 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Adding the tin foil will stop the top burning. Do not over bake as it will firm up as it cools. It should have a little softness in the centre.
  
• Allow to cool in the pan for 10 minutes then transfer to a wire rack to fully cool and firm up.

FROSTING

• Add the heavy cream to a mixing bowl. Whisk using an electric whisk until thick but still fluid. It should not be stiff peaks or will be too thick to spread.
  2/3 cup heavy cream
  
• Add the rest of the frosting ingredients and combine with a spatula. Adjust the sweetness to taste.
  1/4 cup cacao, 1/4 cup Powdered Erythritol (SoNourished), 1/2 tsp vanilla extract, 3/4 cup cream cheese
  

Video

Notes

Ensure all the ingredients are at room temperature.

This will stop things from splitting.

Use unsweetened sparkling water

This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.

Make sure you whip the eggs for 3 minutes

This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 

Combine the batter just so

Don’t over whip to prevent a dense cake.

Don’t leave the cake before baking

Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.

Don’t overbake.

Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.

Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.

Whip the cream for the frosting just under stiff.

You want it slightly fluid or it will be too hard to spread.

Nutrition

Serving: 1Slice | Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Sodium: 284mg | Potassium: 234mg | Fiber: 4g | Net Carbs: 4g

The post Keto Chocolate Cake appeared first on FatForWeightLoss.

Make Low Carb Bread Using Egg Whites

I have been working with clients wanting to lose weight using a low carb/keto approach. During this time, I’ve found that my almond flour keto bread has too much fat to be helpful to my clients anymore.

In my opinion, being able to add butter, mayonnaise, butter or cheese to a sandwich makes it a little more interesting, keeping keto sustainable long term.

This made me think, maybe I could take my cloud bread recipe and just make a loaf from that recipe. I wanted to keep it simple, using ingredients you can purchase from your grocery store. Always using ingredients you have to purchase online just makes everyone frustrated.

There are a few similar recipes around which utilise different ingredients. Everything from sour cream (sugarfreemom) to Alulose (Maria Emmerich).

Whilst these recipes are great (and you should definitely follow both Brenda and Maria as they are fantastic recipe developers) adding sour cream means you can’t add other delicious fats.

Also, allulose is what’s called a “rare sugar”, and when made commercially, manufacturers use enzymes to convert fructose from corn and other plants into allulose. Not exactly what I call health food.

This bread is made with only 3 ingredients. Egg whites, whey protein powder and cream of Tartar. All available at your local grocery store.

Does this bread taste eggy?

You’d think that so much egg white would make the whole house smell like eggs… I’ve made this recipe a lot recently, and there is no eggy smell whatsoever.

The only time you might encounter an eggy smell when baking this recipe is if you have the oven turned up too high (causing a burning smell) – which also happens in the toaster if the bread gets too close to the heating elements.

Where do you buy egg whites?

You can purchase egg whites in the egg section at your grocery store. Thanks to all the low-fat diets, buying plain egg whites is actually pretty easy.

This brand is available at both Coles and Woolworths. There is also a free-range version of the same product which is in a green coloured container.

Where do you buy protein powder?

You can use any whey protein powder you like, but I find this one works the best. It is unflavoured, and it’s in the health food section at coles.

How to make keto cloud bread loaf

1. Preheat your fan forced oven to 160C (320F).
2. In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form (about 5-8 minutes). This can be done in a stand mixer or using a hand held electric mixer.
3. Add in the whey protein powder and Cream of Tartar, and mix on low until all the ingredients are combined and uniform in colour.
4. Grease a bread loaf tin, and line with partchment paper (quick tip, scrunching the partchment paper into a ball, then unfolding will help the paper mould to the shape of the tin).
5. Spoon the egg white mixture into the bread loaf tin until the mixture goes above the top of the tin. Use the back of your spoon to shape into a bread loaf, and bake in the oven for 30 minutes
6. Once 30 minutes is up, turn the oven off and place a kitchen towel into the door of the oven to keep it slightly adjar. Keep it like this for 20-30 minutes, as this will allow the oven to cool slowly and help avoid the loaf from deflating.
7. Remove the loaf from the oven, and slice into 10 thick slices. Nutritional information is per slice.
8. These slices will keep in the fridge for up to 3 days, or frozen with partchment paper bewteen the slices for up to 2 weeks.

What to do with egg yolks if using separated whole eggs?

If you are just using regular eggs, keep the egg yolks! They work really well when making recipes such as:

• Keto Mayonnaise – Homemade Keto Recipes
• Keto Custard
• Low Carb Eggnog

What is Cream Of Tartar (and do I have to use it?)

When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air.

What are the macros for this keto cloud bread loaf recipe?

Per slice, this bread has a total of:

• 50cals
• 10g protein
• 1g fat
• 1g total carbs

Compared to my keto almond flour bread, this has substantially less fat, which means you can add fats on top, like nut butter, mayonnaise, avocado or butter.

Other Keto-Friendly Bread Recipes

• Keto Bread
• Keto Coconut Bread
• Nut Free Keto Bread
• Keto Cloud Bread (Oopsie Bread Rolls)

Print

Keto Cloud Bread Loaf

Trying to go keto, but having a craving for bread, or need a quick sandwich for lunch? This keto cloud bread loaf is a keto bread recipe made using egg whites and protein powder and tastes just like real white bread.

Course Dinner, Lunch, Snack

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto bread egg whites, keto cloud bread loaf

Prep Time 15 minutes

Cook Time 30 minutes

Resting Time 20 minutes

Total Time 1 hour 5 minutes

Servings 10 Slices

Calories 50kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Bread Loaf Tin

Ingredients

• 350 ml egg whites or egg whites from 12 large eggs – 12 floz
• 60 g whey protein powder 2 scoops, unflavoured – 2 oz
• 1/2 tsp Cream of Tartar
• butter for greasing the pan

Instructions

• Preheat your convection (fan forced) oven to 160C (320F).
• In a large clean dry bowl, whisk the egg whites on medium speed until stiff peaks form (about 5-8 minutes). This can be done in a stand mixer or using a hand held electric mixer.
• Add in the whey protein powder and Cream of Tartar, and mix on low until all the ingredients are combined and uniform in colour.
• Grease a bread loaf tin, and line with partchment paper (quick tip, scrunching the partchment paper into a ball, then unfolding will help the paper mould to the shape of the tin).
• Spoon the egg white mixture into the bread loaf tin until the mixture goes above the top of the tin. Use the back of your spoon to shape into a bread loaf, and bake in the oven for 30 minutes
• Once 30 minutes is up, turn the oven off and place a kitchen towel into the door of the oven to keep it slightly adjar. Keep it like this for 20-30 minutes, as this will allow the oven to cool slowly and help avoid the loaf from deflating.
• Remove the loaf from the oven, and slice into 10 thick slices. Nutritional information is per slice.
• These slices will keep in the fridge for up to 3 days, or frozen with partchment paper bewteen the slices for up to 2 weeks.

Video

Notes

What is Cream Of Tartar (and do I have to use it?)

When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air.

Need it to be 100% Dairy-Free?

There is very little dairy in whey protein isolate, however, if you need it to be 100% dairy-free, you can also use egg protein powder with the exact same results.

What If I Don’t Have A Convection Oven?

Simply adjust to cooking temperature to 180C (350F)

Nutrition

Serving: 1slice | Calories: 50kcal | Carbohydrates: 1g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 100mg | Sugar: 1g | Vitamin A: 16IU | Calcium: 23mg | Iron: 1mg | Net Carbs: 0.01g

The post Keto Cloud Bread Loaf appeared first on FatForWeightLoss.

What Ingredients Make Roasted Brussels Sprouts Taste Amazing?

• 450 g brussels sprouts (1lb) cut in half
• 2 Tbsp salted butter melted
• 1 tsp garlic powder
• 1 tsp white vinegar
• ½ tsp salt
• ½ tsp ground black pepper
• 2 Tbsp capers

Do Capers Go Well With Brussels Sprouts?

Cruciferous vegetables cry out for salt and zing, which is why cabbage, salt and vinegar go so well together.

This roasted brussels sprouts flavour combination is inspired by the Flavour Matrix (affiliate link), which is a book that can help you pair seemingly unknown foods together for the ultimate combination of flavours (working on the science as to why certain flavours taste good, then extrapolating on that a little).

How To Roast Brussels Sprouts In The Oven

Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper. Preheat a fan-forced oven to 200 C (400 F).

If you want the roasted brussels sprouts to be ultra-crispy, don’t line the baking tray with parchment paper and let the Brussels built a nice caramelised crust up against the pan.

Brussels sprouts need some room on the pan. If they are too close together, they will necer crisp up. If your pan is small, or you think there just isn’t enough room, split the recipe over two sheet pans, arranged on separate racks near the middle of the oven.

Place the Brussels sprouts in a medium mixing bowl; toss with the melted butter, garlic powder, vinegar, salt, and pepper until well coated. Spread the Brussels sprouts out onto the baking sheet, cut side down.

Roast brussels sprouts in the oven for 30 minutes; remove the sheet pan from the oven and flip the Brussels sprouts over onto the other side. At this point, add the capers and cook for a further 15 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.

Keto Sheet Pan Dinners

This roasted brussels sprouts recipe is out of my Keto Sheet Pan Dinners cookbook!

Sheet pans, or sometimes known as baking trays, are super versatile and easy to throw a whole bunch of ingredients in to then throw in the oven without any extra hassle.

This cookbook is filled with delicious flavour combinations like harissa and yogurt, or feta and dill, combined with bell pepper and onions to create this one-stop-shop of flavour.

Click here to view the other recipes inside this brand new cookbook!

Other Recipes You May Like

• Creamy Keto Slaw
• Au Gratin Cauliflower (Keto Friendly)
• Thyme Butter Basted Rib Eye Keto Recipe
• Oven Baked Pork Chops with Garlic and Fennel
• Harissa Roasted Chicken Thighs with Greek Yogurt and Feta Cheese

Print

Roasted Brussels Sprouts with Capers and Butter

Course Dinner, Salad, Side Dish

Cuisine American, Australian, Dairy Free, egg free, Gluten Free, Low Carb / Keto, Mediterranean, sugar free, Vegetarian, Whole 30

Keyword roasted brussels sprouts

Prep Time 10 minutes

Cook Time 35 minutes

Resting time 5 minutes

Total Time 50 minutes

Servings 4 servings

Calories 104kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• 15-inch X 10-inch (38 cm X 25 cm) baking sheet

Ingredients

• 450 g brussels sprouts (1lb) cut in half
• 2 Tbsp salted butter melted
• 1 tsp garlic powder
• 1 tsp white vinegar
• ½ tsp salt
• ½ tsp ground black pepper
• 2 Tbsp capers

Instructions

• Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper**. Preheat a fan forced oven to 200 C (400 F).
• Place the Brussels sprouts in a medium mixing bowl; toss with the melted butter, garlic powder, vinegar, salt, and pepper until well coated. Spread the Brussels sprouts out onto the baking sheet, cut side down.
• Roast in the oven for 30 minutes; remove the sheet pan from the oven and flip the Brussels sprouts over onto the other side. At this point, add the capers and cook for a further 15 minutes.
• Remove from the oven and allow to cool for 5 minutes before serving.

Notes

• This recipe will keep in the fridge for up to 4 days or in the freezer for up to 2 months.
• If you want the Brussels sprouts to be ultra-crispy, don’t line the baking tray with parchment paper and let the Brussels built a nice caramelised crust up against the pan.
• Brussels sprouts need some room on the pan. If they are too close together, they will necer crisp up. If your pan is small, or you think there just isn’t enough room, split the recipe over two sheet pans, arranged on separate racks near the middle of the oven.

Nutrition

Serving: 1cup | Calories: 104kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Fiber: 4g | Net Carbs: 6g

The post Roasted Brussels Sprouts with Capers and Butter appeared first on FatForWeightLoss.

Estimated reading time: 5 minutes

One Pot Keto Recipes

Slow cookers, also known as crock pots, have been around for many years. A recent addition to the market is the pressure cooker, popularised by the Instant Pot brand. 

Pressure cookers are beneficial for cooking at high altitude, where people require pressure to cook regular food. There is less pressure at higher altitudes, so creating more pressure will help cook food faster. In some cases, the food will cook better than at sea level as well.

I like to think that pressure cooking is like slow cooking on steroids. You get all the benefits of a slow cooked meal, but in less than a quarter of the time. Plus, most pressure cookers have multiple functions like yogurt making and baking which can be handy as you will see in this book.

Most pressure cookers can also become slow cookers when used on the appropriate function. Therefore, by having a pressure cooker, you can eliminate the need for a slow cooker.

The Instant Pot is a popular brand in the United States of America and Canada, but many people don’t know what an Instant Pot is here in Australia.

Pressure Cooker Tips and Tricks

On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.

To cook under pressure, you will always need to set the valve to sealing.

To release the pressure, you have two options, quick release or natural release.

Natural Release Function

This keto flourless chocolate cake recipe uses the natural release function which allows the pressure to escape naturally without turning the valve on top.

Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve.

The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.

Do you need a trivet?

The reason why you need a trivet is simple; if you don’t want your cake sitting in water, a trivet is necessary.

There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.

It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.

One Pot Keto Desserts

This keto flourless chocolate cake recipe is out of my One Pot Wonders cookbook, which comes with:

• 20 Easy Keto One Pot Meals – 11 Easy Main Meals, 4 Simple Soups, & 5 Delicious Desserts! 
• Only 5 easy steps for EVERY recipe! 
• Tips and Tricks for cooking all types of food in pressure cookers, instant pots and slow cookers
• Beautiful images for every recipe so you’ll know exactly what you’ll be enjoying 
• Caloric and macronutrient data – I’ve calculated everything for you so you can track your meals easily
• Everything you need to know about cooking with pressure cookers AND slow cookers for beginners and seasoned cooks alike.
• [BONUS MEAL PLANS] 7 Day Meal Plans suitable for 1, 2 or 4 people, with shopping list and macro calculations.

Click Here To View The Recipe Book

Print

Keto Flourless Chocolate Cake

This rich and decadent keto flourless chocolate cake is made using a pressure cooker (or a slow cooker) and is one of the most simple keto desserts to master.

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword flourless chocolate cake, keto cake, keto flourless chocolate cake

Prep Time 10 minutes

Cook Time 35 minutes

Release Time 5 minutes

Total Time 50 minutes

Servings 8 Slices

Calories 255kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Instant Pot

Ingredients

• 2 blocks unsweetened dark chocolate 7oz / 200g chopped
• 1/3 cup salted butter 2.8 oz/80 g
• 1 cup Erythritol (SoNourished) or 1 tsp of liquid stevia
• 6 large eggs separated
• 1 tsp butter for greasing

Instructions

• Place the dark chocolate and butter in a microwave safe bowl and microwave on high for 90 seconds, stirring every 30 seconds. By this stage, the chocolate and butter should be melted. If not, heat for another 30 seconds.
• Remove from the microwave and add the sweetener, stirring until well combined. Let it sit on the bench until cool to touch, about 4 to 5 minutes.
• Stir in egg yolks until well combined. Whip the egg whites in a separate bowl until soft peaks form. Pour the chocolate mixture into the middle of the egg whites and gently fold until well combined.
• Line a 7 inch (18 cm) cake tin with parchment paper and grease with the butter. Pour in the chocolate cake mixture and wrap with aluminum foil. Pour 1 cup of water into the pressure cooker and set the trivet into the pot. Place the cake on top of the trivet. Close the lid and make sure the air vent is in the sealing position.
• Set to PRESSURE COOK/MANUAL for 35 minutes. Allow to natural release for 8 to 10 minutes before removing the cake. Allow to cool completely on a wire rack before removing it from the pan and serving.
• The cake will keep in the fridge for up to 5 days or in the freezer for up to 2 months.

Notes

Pressure Cooker Tips and Tricks

What is the release valve on my pressure cooker?

On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.

To cook under pressure, you will always need to set the valve to sealing.

To release the pressure, you have two options, quick release or natural release.

Natural Release Function

The natural release function is when you allow the pressure to escape naturally without turning the valve on top.

Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve. The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.

This is especially good for large cuts of meat, baked goods, or thick, soupy style recipes which might foam out the top of the pressure releases too quickly.

During a natural release, the cooking continues so you need to take that into account when determining your cook time. If a recipe calls for a quick release, you can use a natural release if you prefer, but reduce the cooking time.

Do you need a trivet?

The reason why you need a trivet is simple; if you don’t want your food sitting in water (all desserts plus whole chickens), a trivet is necessary.

There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.

It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.

Nutrition

Calories: 255kcal | Carbohydrates: 9g | Protein: 4g | Fat: 25g | Fiber: 4g | Net Carbs: 5g

The post Keto Flourless Chocolate Cake appeared first on FatForWeightLoss.