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.

You could even call it a low carb mac and cheese!

What’s different about it is that it uses thin slices of cauliflower, like a traditional gratin but instead of potato, I’ve used cauliflower to make it keto friendly.

How to make a white sauce with cauliflower

This white/cream cheese sauce uses a medley of cheeses including cream cheese, mozzarella and parmesan for the best flavour and of course some cream to make the perfect sauce for the au gratin cauliflower.

To start, simply add to a pan:

• 2/3 cup heavy cream
• 1/2 cup cream cheese
• 1/2 cup mozzarella
• 1/4 cup Parmesan cheese
• 1 1/2 Tbsp mustard
• 2 tbsp water
• Salt and pepper

Mix until combined using a spatula or hand balloon whisk. Reduce the heat to medium/ low and simmer until the sauce thickens.

Keto Cauliflower Au Gratin with heavy cream

Heavy cream (or just cream) can be used for the sauce, however, if you’re dairy-free, you might also consider using coconut cream (white part only) to make a similar sauce.

Everybody loves dairy, so if you can tolerate lactose, then heavy cream is the way to go! It tastes so delicious when combined with the bacon, onion and cauliflower in this Au Gratin Cauliflower recipe.

If you are able to eat potatoes, or you’re experimenting with metabolic flexibility, then definitely give this recipe a try also.

More Delicious Keto Side Dishes

• Cauliflower Cheese
• Keto Mashed Cauliflower
• Keto Cauliflower Hummus

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Au Gratin Cauliflower

If you love bacon and cheese (hello comfort food classic) you’re going to love this Au Gratin Cauliflower, also known as a keto cheesy bacon cauliflower gratin.

Course Dinner, Lunch, Main Course, Main Dish, Side Dish

Cuisine American, Australian, French

Keyword au gratin cauliflower, cauliflower gratin

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6 servings

Calories 337kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 12 slices streaky bacon chopped (200g)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic
• 1 small yellow onion 70g
• 2/3 cup heavy cream
• 1/2 cup cream cheese 120g
• 1/2 cup grated mozzarella 56g (or cheddar)
• 1/2 cup grated parmesan 30g
• 2 tbsp water to thin
• 1.5 tsp dijon mustard
• 1/4 tsp black pepper cracked or to taste
• Salt to taste
• 1 large cauliflower 470g (or 6 baby cauliflowers)
• Option to top with fresh thyme

Instructions

• Preheat oven 392F / 200C / 180 fan.
• Add the bacon to non-stick frying pan and cook for 3 minutes. Add the butter and olive oil, onion, garlic, sea salt and black pepper and sauté for 3 more minutes until the onions are soft. Remove from the pan and set side.
• Add the heavy cream, cream cheese, mozzarella,1/4 cup Parmesan cheese, mustard, 2 tbsp water and seasoning into the pan. Mix until combined using a spatula or hand balloon whisk. Reduce the heat to medium/ low and simmer until the sauce thickens. Once thick, stir in the bacon and onion. Taste and adjust the seasoning to taste.
• Slice the cauliflower into 1/2 cm thick slices. I used a mandoline to get them nice and even and baby cauliflowers but you can use a larger one and just break into large florets and slice. You can use the ends too so as not to waste them.
• Grease an oven proof cast iron pan or gratin dish with a little butte (mine was 10 inch x 2 inches). Add a thin layer of sauce on the bottom, followed by some cauliflower slices, more sauce, another layer of cauliflower and top with a final layer of sauce and sprinkle the remaining parmesan over the top of the dish. Depending on the size of your dish you may prefer to have 1 or 2 layers of cauliflow-er and 2 or 3 layers of sauce.
• Cover with foil and bake for 20 minutes. Uncover and cook for a further 15 minutes or until golden on top and the cauliflower is tender. Option to top with fresh thyme for prettiness.

Notes

I used a mandoline to get cut the cauliflower nice and even. I also used smaller baby cauliflowers, but you can use a larger one and just break into large florets and slice. You can use the ends too so as not to waste them.

Nutrition

Calories: 337kcal | Carbohydrates: 7.4g | Protein: 11.5g | Fat: 30.6g | Saturated Fat: 15.5g | Sodium: 722mg | Potassium: 394mg | Fiber: 1.9g | Net Carbs: 5.5g

The post Au Gratin Cauliflower (Keto Friendly) appeared first on FatForWeightLoss.

Hey hungry readers, today I wanted to share a recipe that was a little less dessert based, and a little more suitable as a main meal. Don’t get me wrong, desserts are great, but recently I’ve been having less and less need for them.

So… I have simply started creating more (and better) main meals for the family! (win win)

Keto is all about higher fat, so using cream (and plenty of it) is such a delight. This cream sauce is made super flavour packed by adding chicken stock, black pepper, garlic and all the leftover juices from the pan-fried chicken and prosciutto.

Helpful Tips To Make Prosciutto Wrapped Chicken

• Using chicken thighs with the skin removed allows the prosciutto to create a crunch around the chicken. Here in Australia at the supermarkets, we generally don’t buy chicken thighs with the skin on (or bones in). Leaving the skin off allows you to add more cream and tasty prosciutto without sacrificing too much of your fat macros.
• Thinly sliced prosciutto is the best to use and to save a few extra dollars. I find it’s cheaper just to buy what you need (6 slices) as opposed to purchasing a full pack and having leftovers.
• Frying in a non-stick frying pan helps keep the prosciutto attached to the chicken, otherwise, it tends to stick to cast iron pans (unless a lot of fat is used) due to the delicate nature of the meat.
• I find thickened cream useful in this prosciutto-wrapped chicken recipe, mainly because it’s already thick and doesn’t need to be reduced for a long time on the stove, but also because it’s cheap here in Australia. You can use regular heavy whipping cream or pure cream if you desire, but you may want to simmer it a little longer before placing it into the oven.

Related Topics

• Bulletproof Coffee (Butter Coffee) – The Breakfast Of Choice
• Top 5 Keto Mistakes That Stall Weight Loss
• 3 Steps To Breaking Through A Ketogenic Weight Loss Plateau

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Prosciutto Wrapped Chicken Thighs

This prosciutto wrapped chicken recipe is perfect to serve to the family, either with some pan seared asparagus or some roast potatoes (for the non keto household members)

Course Dinner, Lunch, Main Course, Main Dish

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

Keyword prosciutto wrapped chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 Servings

Calories 558kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 800 g Chicken Thigh skin removed, approximately 6 medium size
• 180 g Prosciutto thinly sliced
• 1 cup Thickened Cream (heavy whipping cream)
• 1/4 cup chicken stock or bone broth
• 2 cloves garlic crushed
• 1 tsp black pepper

Instructions

• Preheat your oven to 180C (350F)
• Bring a frying pan to a medium high heat, and place the chicken thighs top side down to cook until golden brown in colour (5-10 minutes). Turn and cook until the internal temperature of the chicken is 73C (165F)
  
• Remove the chicken from the frying pan, wrap in prosciutto and add back to the pan, cooking on all sides for a further 2-3 minutes or until crispy. Remove from the pan.
  
• Reduce to a low heat, and add cream, stock, pepper and garlic. Stir to incorporate the remaining chicken fat into the sauce, then place the chicken thigh back into the sauce.
  
• Place into the oven for 5-10 minutes, or until the sauce has reduced to your liking.
  
• Will keep in the fridge for up to 4 days, or can be frozen for up to 2 months.

Video

Notes

Here in Australia, the supermarkets tend to sell chicken thigh with the skin removed. If you can’t find skinless chicken, just use the skin on – bone in kind, and cook to an internal temperature of 165F (73C). This will likely take longer than what is suggested in the recipe below.

Nutrition

Calories: 558kcal | Carbohydrates: 2g | Protein: 27g | Fat: 49g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 331mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

The post Prosciutto Wrapped Chicken Thighs appeared first on FatForWeightLoss.

It’s literally cubes of cheese wrapped in mince, then pan-fried to perfection. You probably don’t have to read any further, as you’ve probably got the point so far!

Keto Recipes With Ground Beef

This week’s recipes are based around mince (also known as ground beef). Mince is a cheaper alternative to full cuts of meat like steak and loins, but the fat content makes it more appropriate to a ketogenic lifestyle.

Make sure when you purchase this from the shops to get the full-fat version, and not the lean style. Many of the essential vitamins and minerals come from the fat of the meat.

Please note grass-fed is much better than normal mince, usually containing 6 times more of the essential amino acids and vitamins.

Why not try adding some hummus?

I love having these meatballs with some hummus. I use the keto friendly hummus recipe linked here.

Nutrition is key to a Healthy Keto Lifestyle

Grass-fed doesn’t always mean that its hormone-free. Beef cattle are given a large number of hormones to speed up the process from calf to fully grown livestock. Try also to purchase hormone-free, organic beef. The extra cost is definitely outweighed by the benefits.

I have attempted to keep the ingredients fairly similar this week, which reflected nicely in my Sunday meal prep day. It usually takes me around 2 hours to make all 5 meals, and increasing the quantity (for a family) wouldn’t add that much extra time onto that.

So for 2 hours on a Sunday, I have lunches for the whole week, and sometimes even dinners! I’m not a big fan of eating the same meal 5 times a week. The diversity is not only better for your health, but it keeps your taste buds from wandering into sugar-land…

Having the same casserole or bulk food every meal of the day is my form of torture. It’s much cheaper and easier to eat in bulk, but the experience is far greater if diversification becomes routine.

Keep an eye out for the recipes over the coming days. I hope you enjoy them just as much as I enjoyed creating them!

If you’re looking for a meatball recipe without the added cheese, then you might want to check out my new keto meatball recipe found here

Related Recipes

Low Carb Beef And Broccoli

Keto Thai Beef Stir Fry

Sesame Beef Coleslaw Meal Prep

Keto Greek Meatballs with Feta

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Keto Cheese Meatballs

Keto Cheese Meatballs are a little bit cheesy and a little bit ballsy. These little suckers are super delicious, and even easier to make.

Course Dinner, Main Course, Side Dish, Snack

Cuisine American, Australian, Gluten Free, Low Carb / Keto, Nut Free, sugar free, Whole 30

Keyword keto meat balls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 People

Calories 541kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 lb Beef Mince (Ground Beef)
• 3.5 oz Cheese Mozzarella Works Best, But Cheddar Is Fine
• 3 Tbsp Parmesan cheese
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Pepper

US Customary – Metric

Instructions

• Cut the cheese into cubes (1cm by 1cm)
  
• Mix the dry ingredients with the ground beef
  
• Wrap the cubes of cheese in mince (should make about 9 Balls)
  
• Pan-fry the meatballs. (Cover with a lid to capture the heat all around). Fingers crossed the cheese doesn't spill!
  
• Alternatively, you can bake in the oven for 25 minutes at 180C (355F)
• Can be stored in the fridge for up to 4 days, or frozen for up to 1 month.

Nutrition

Serving: 3meatballs | Calories: 541kcal | Carbohydrates: 2g | Protein: 36g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 775mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Calcium: 325mg | Iron: 3mg | Net Carbs: 1g

The post Keto Cheese Meatballs appeared first on FatForWeightLoss.

I made this keto frittata in a cast iron skillet because it is safe at high temperatures and can be placed under the broiler (grill) in the oven. Any non-stick pan will work for this recipe, though. If your non-stick pan is not oven safe,  simply flip the frittata over once the bottom is done cooking and both sides will be perfect.

What Is A Keto Frittata?

According to Wikipedia, “Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried.”

So, with that in mind, I kept this frittata to a simple ingredient list that combines to create a delicious, breakfast style dish.

Just look at those bell peppers, or what we call capsicums here in Australia, shine as they cook in the rendered bacon fat. Oh my gosh, so good!

Can This Frittata Be Made Dairy Free?

The only ingredient that makes this recipe not dairy free is Parmesan cheese. The Parmesan really only adds saltiness to the eggs, so it can be easily omitted or replaced to make the frittata dairy free. A great ingredient to replace the Parmesan with is nutritional yeast flakes, which not only adds a salty, cheesy taste to your dish, but also contains a good amount of B vitamins. Vegetarian and vegan dieters will be used to finding nutritional yeast in their local supermarkets.

A typical serving of this recipe is actually a quarter of the entire pan, but I had to cut this version down a little to make it look fancy in the photos ;-). Don’t be fooled by the size of this serving. Yours will be much bigger!

Keto Meal Prep Breakfast Ideas

Keto frittata can be kept in the fridge and reheats very well. I always use glass containers such as these, which you can find at Ikea or any Coles or Woolworths here in Australia.

Glass is much better if you will be reheating this recipe. Plastic leaches out chemicals when heated in a microwave, so throw out your plastic meal prep containers and invest in a few glass ones.

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Keto Frittata

This keto frittata recipe is a classic, well-rounded keto breakfast option. Alternatively, it can be cooked, divided into portions and stored in the fridge for the entire week. With only 3 net carbs per serving, this is just what you've been searching for.

Course Breakfast, Lunch

Cuisine Gluten Free, Low Carb / Keto, Nut Free, Vegetarian

Keyword egg recipes, keto frittata

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 Servings

Calories 494kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3 tbsp olive oil
• 150 g bacon 5 oz
• 1/2 medium Brown Onion
• 1/2 whole red capsicum sweet bell pepper
• 1/4 tsp Salt
• 1 tsp Black Pepper
• 1/4 cup grated parmesan cheese 30g / 1 oz
• 6 large Eggs
• 2 tbsp grated parmesan cheese for top

Instructions

• Heat a 20 cm (8-inch) skillet with the olive oil over medium heat. Dice the bacon, onion and capsicum (bell pepper) into chunks, and cook in the skillet until the bacon turns slightly golden. Season with the salt and pepper.
• In a medium sized bowl, whisk the 1/4 cup Parmesan cheese with the eggs until well combined. Pour over the bacon mixture in the skillet and allow to cook until nearly set.
• Sprinkle the remaining Parmesan cheese over the top of the skillet and place under the grill (broiler) for 4 minutes or until golden brown.
• Let the frittata cool and slice into portions. Keep portions in airtight containers in the fridge for up to 5 days.

Notes

I made this keto frittata in a cast iron skillet simply because it can be placed under the broiler (grill) in the oven, but any non-stick pan will work for this recipe. If your non-stick pan is not oven safe, then simply flip the frittata over once the bottom is done cooking, and both sides will be perfect.

Can This Frittata Be Made Dairy Free?

The only ingredient that makes this recipe not dairy free is Parmesan cheese. If you look at how the recipe is made up, the Parmesan really only adds saltiness to the eggs. Another great ingredient to use is nutritional yeast flakes, which not only add a salty cheese taste to your dish but also contain a good amount of B vitamins. Vegetarian and vegan dieters will be used to finding nutritional yeast in their local supermarkets.

 

Nutrition

Calories: 494kcal | Carbohydrates: 3g | Protein: 32g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 382mg | Sodium: 1424mg | Potassium: 335mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 0.8mg | Calcium: 310mg | Iron: 2.2mg

The post Keto Frittata appeared first on FatForWeightLoss.

Keto Skillet Chocolate Chip Cookie Baking Tips

First, start off by mixing all of the dry ingredients together. I actually use Almond Meal (which you can buy from Coles and Woolworths), so it’s technically not called almond flour, but they must be very similar as this certainly doesn’t look like its got any husk left over from the almonds.

Next, you add in the chocolate chips once you’ve added in the butter, eggs and erythritol. It should be a slightly wet mixture. If the mixture is too hard at this stage, you can always experiment by adding a Tbsp of water at a time to loosen things up. You shouldn’t need to, but depending on the fat content in the almond flour you use, it might be a good alteration.

I love using my cast iron skillet. This is a 20cm version and its perfect for frying steaks, or anything that requires even constant heat. In this case, the cast iron acts as a great oven type material and cooks the cookie so evenly, it will make you want to cook everything in it!

Spreading out the cookie dough in the skillet requires a little patience, but I used a rubber spatula for this one, and it turned out great.

I mostly use Lilly’s Chocolate Chips when I can get them, however, if you live in Australia, simply cutting up Lindt 90% dark chocolate will work the trick, and its almost just as low carb as any unsweetened bakers chocolate out there.

This is what your keto skillet chocolate chip cookie should look like. I used some Keto Ice Cream to serve this cookie, and a drizzle of dark chocolate ganache (which is equal parts 90% Lindt dark chocolate and heavy whipping cream tempered to create a thick sauce).

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Keto Skillet Chocolate Chip Cookie

Everyone loves my keto chocolate chip cookies recipe, so I wanted to do an experiment. Would these cookies make a great giant keto skillet chocolate chip cookie? Turns out they might be even better

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword skillet chocolate chip cookie

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 Servings

Calories 176kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 170 g Almond Flour 1 1/2 cups
• 130 g Erythritol (SoNourished) SoNourished, 4.5 oz – 3/4 cup
• 1/2 tsp baking powder
• 1/4 tsp Salt
• 100 g Salted Butter 3.5 oz – 1/2 cup
• 1 tsp Vanilla Extract
• 1 Large Egg 50g / 1.7 oz
• 90 g Sugar Free Chocolate Chips 3oz – 3/4 cup

Instructions

• Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
• Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
• Add the almond flour, baking powder and salt. Mix until well combined.
• Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
• Press the dough into a 20cm buttered cast iron skillet, making sure it is as level as possible
• Place the skillet in the oven for 30 minutes, or until golden brown on top.
• Remove from the oven and let it cool. Serve with keto ice cream and a basic dark chocolate ganache. Keep in an airtight container for up to 7 days.

Notes

I used some Keto Ice Cream to serve this cookie, and a drizzle of dark chocolate ganache (which is equal parts 90% Lindt dark chocolate and heavy whipping cream tempered to create a thick sauce).

Nutrition

Calories: 176kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 21mg | Fiber: 2g | Sugar: 1g | Vitamin A: 208IU | Calcium: 41mg | Iron: 1mg

The post Keto Skillet Chocolate Chip Cookie appeared first on FatForWeightLoss.