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This creamy spicy chipotle coleslaw is a bowl of pure pleasure. A simple low carb recipe for the summer that is packed full of flavour thanks to the chipotle pepper.

The great thing about this spicy coleslaw is that is goes with anything! It is great with meat or fish. Serve it at your next BBQ or fish taco night. A great side to liven up any gather or eat with a fork straight from the bowl when the husband isn’t looking. That might just be me though…

I make this with a mixture of green and red cabbage for the colour. I used a red onion, but spring onions would be just as great. To be honest they were my first thought when making this but were not available in the supermarket. So, a red onion was a great replacement.

The key to this spicy coleslaw recipe is the chipotle peppers. I used canned ones which are chopped and added along with a dash of the sauce. You can add more peppers and sauce according to your taste buds. Although this is a spicy coleslaw, I would say it’s a mild spice. Your mouth is not going to be burning and you will not get the “coleslaw sweats”. The chipotle adds a smoky and slightly spicy heat.

Although this chipotle coleslaw is tasty when fresh, after a few hours or the next day it is utterly delicious as the flavours develop. 

WHAT IS A CHIPOTLE PEPPER

Chipotle peppers are jalapenos that have been smoked and dried and normally made from red jalapenos. The green jalapenos are left on the tree to mature and turn red. As there are many varieties of jalapenos, there will be many varieties of chipotle. I’ve found that some have a smoky mild taste but once purchased a tin that blew my socks off. Taste and test is the key.

I used chipotle peppers from a can in adobo sauce for this recipe. As I only used a couple of the peppers, I stored the remaining in a glass container (an empty jar) and are currently sitting in the fridge for the next batch of coleslaw or another recipe. I used a glass container for fear of them staining my Tupperware. They should keep in the fridge for a few weeks so that’s lots more chipotle coleslaw for us!

This coleslaw is now our life and since I’ve first made it, there is now a bowl of this in the fridge every week. We’ve enjoyed it with chicken, fish and burgers and as a side dish. I’ve even had a serving with my breakfast eggs. I may never eat another coleslaw recipe!

This is a deceptive coleslaw as it only has a few ingredients and looking at bowl of it, you would not think it was anything special, but you would be wrong to think so. This is a delicious creamy and spicy coleslaw that will have you diving in for seconds. If I could fill my pool with this chipotle coleslaw, I’d be doing the front crawl!

MORE TASTY COLESLAW RECIPES TO ENJOY:

Broccoli Stem Coleslaw

Avocado & Lime Coleslaw

Feta Lemon Coleslaw

Coleslaw with Lime & Cilantro

Print
Chipotle Coleslaw
A creamy spicy coleslaw recipe for a tasty side dish.
Course Salad, Side Dish
Cuisine American
Keyword easy salald, easy side dish
Prep Time 15 minutes
Chilling time 45 minutes
Total Time 1 hour
Calories 123kcal
Author Angela Coleby
Ingredients
DRESSING
  • 1/2 cup mayonnaise
  • 3 teaspoons chipotle pepper chopped and in adobe sauce
  • 2 teaspoons apple cider vinegar
  • 3 teaspoons erythritol
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups red cabbage shredded
  • 3 cups white cabbage shredded
  • 1/4 cup coriander (cilantro) fresh chopped
  • 1/2 red onion thinly sliced
Instructions
  • Prepare the dressing by mixing all the ingredients in a bowl.
  • In a large mixing bowl, place the cabbage, red onion and coriander (cilantro) and cover with the dressing. Stir well and taste. Adjust for any salt and pepper. Add more mayonnaise if you prefer your coleslaw extra creamy.
  • Cover and place in the fridge for at least 45 minutes.
  • Serve with chopped coriander or spring onions (optional)
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 4.7g | Protein: 0.9g | Fat: 11.7g | Fiber: 1.5g

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You will love this simple roasted chicken in a tomato, olive and feta sauces with basil. Inspired by flavours of the Mediterranean, this is an easy and healthy chicken recipe.

Rather than baking a dry roasted chicken with flavours on the skin, I roasted the chicken in a delicious combination of tomatoes, basil and garlic. The tasty twist to this recipe is adding feta cheese to the sauce toward the end of the roast. The Feta doesn’t melt completely but gives the sauce an extra flavour and texture.

A great thing about this Mediterranean roasted chicken is that the sauce is packed around the chicken, keeping the chicken moist as well as making it a one pan roast chicken. Roasting the chicken in a sauce is the future, declared the Chief Taster. We are now “debating” about other suitable sauces for roasting with a chicken.

The beauty about a roast chicken is that it is a cheap option and can last a couple of meals if it’s just the two of you.  What I found with this Mediterranean roasted chicken is that the leftovers kept moist in the fridge for lunch the next day.  Again, it’s the joy of roasting the chicken in a sauce.  Rather than keeping carved slices of chicken and slathering with mayonnaise the next day to stop the meat from drying out, we had moist chicken for lunch the next day.

MEDITERRANEAN ROASTED CHICKEN TIPS
  • Although the recipe states for chopped tomatoes, you can use tinned tomatoes, but check the label for any sugar.
  • If you find the tomato sauce starting to dry out, add water or chicken stock.
  • Choose your roasting tin so that the sauce will be packed in around the chicken. 
  • You could roast chicken legs or breasts in the sauce for a smaller dinner.
  • Use good quality olives to enhance the sauce flavour.
WHAT TO SERVE WITH?

I served this with cauliflower croquettes as a potato replacement. Other great side dishes would be spinach, kale or cabbage. Something green to go with the tomato taste. A light green salad would be delicious too.

OTHER CHICKEN DISHES TO ENJOY:

Tarragon Roasted Chicken

Chicken Breast Stuffed with Feta and Vegetables

Cajun Chicken Breast Roll

Print
Mediterranean Roasted Chicken
A simple roast chicken recipe with flavours of the Mediterranean.
Course Main Course
Cuisine Mediterranean
Keyword Easy chicken recipes, family friendly recipe, gluten free low carb recipes
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4 people
Calories 469kcal
Author Angela Coleby
Ingredients
  • 25 oz whole chicken
  • 3 tablespoons butter, unsalted
  • 2 cloves garlic peeled
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
TOMATO SAUCE
  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves garlic peeled and chopped
  • 25 oz tomatoes, chopped (or low carb tinned tomatoes)
  • 1 tablespoon tomato paste no sugar
  • 10 black olives, pitted
  • 1/4 cup basil, fresh
  • 2 tablespoons thyme, fresh
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup Feta cheese crumbled
Instructions
  • Preheat the oven to 190C/375F degrees.
  • Place the chicken (giblets removed) in a medium roasting tin.
  • Place the garlic cloves and thyme inside the chicken.
  • Rub the butter over the chicken skin and season with salt and pepper.
  • Roast for 45 minutes
MAKE THE SAUCE
  • Heat the oil in a frying pan on a medium heat.
  • Fry the onions for 5 minutes until softened.
  • Add the garlic, tomatoes and thyme. Cook for 10 minutes.
  • Add the tomato paste and simmer for 15 minutes.
  • Stir in the olives, basil and season with salt and pepper.
  • Remove the chicken from the oven and pour off any juices from the tin.
  • Spoon the tomato sauce around the chicken.
  • Return the chicken to the oven and roast for 50-60 minutes.
  • At the last 20 minutes of the roasting time remove the chicken from the over, baste the chicken with the tomato sauce and crumble the feta cheese over the tomato sauce.
  • Return to the oven for the final cooking time. Ensure that the chicken is cooked by piercing the thigh and checking the juices are clear.
  • Remove the chicken, cover with foil and let rest for 10 minutes.
  • Carve the chicken for serving and if necessary, reheat the tomato sauce.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 12g | Protein: 96g | Fat: 17g | Fiber: 4g

The post Mediterranean Roasted Chicken appeared first on Divalicious Recipes.

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This keto strawberry tiramisu is a simple dessert that is perfect for summer. Layers of low carb sponge cake, strawberries and mascarpone makes a creamy dessert you will love.

If you are looking for an easy strawberry low carb dessert, then give this a try. We love tiramisu and what’s not to love about it? Layers of cream and sponge with great strong flavours. I’ve made tiramisu versions of cupcake and cheesecake, but this time have created a summer version with strawberries.

I feel that I am a bit fast and loose with calling this a strawberry tiramisu as there’s no alcohol or coffee in it. I did ponder upon called this a trifle as it’s layers of strawberries, sponge and cream. I prefer a tiramisu over a trifle, so tiramisu it is!
This strawberry tiramisu is better the next day. The cream and layers set, and the flavours develop. I made the fatal error of going out for “shenigans” with my friends and leaving the half eaten strawberry tiramisu with the Chief Taster for the night. I never saw it again. He says he gave it a good home.

I do have a confession about this recipe. When I first made it, I accidentally used ricotta instead of mascarpone. There was a tub of each in the same drawer in the fridge. I was probably talking to one of the cats or dogs as I reached in for the tub and never checked it. It tasted okay, I never told the Chief Taster and he scoffed it happily. I found it better the next day though. Feel free to give it a try!

TIRAMISU TIPS
  • I used coconut flour for the sponge layer, but you could use almond flour instead. Use 2 cups of almond flour for the sponge recipe in place of the coconut flour.
  • The tin for the sponge was an 8inch square brownie baking tin. Any shaped cake tin will do as you are going to cut it after it is baked.
  • Rather than assemble the tiramisu in a serving dish, how about individual glasses?
  • Adding alcohol is up to you. I haven’t in this strawberry tiramisu recipe, but a sprinkle of white rum would not be a bad choice.
  • Try this with a low carb chocolate cake for a delicious twist
HOW TO MAKE A STRAWBERRY TIRAMISU
  • Make Strawberry sauce
  • Whip cream mixture
  • Bake vanilla cake
  • Cut cake into strips
  • Bottom layer of sauce
  • Add sponges
  • Cover with cream & strawberries
  • Repeat layers
TRY THESE OTHER STRAWBERRY RECIPES:

Lemon strawberry cake

Strawberry Cream Cupcakes

Strawberry & Rhubarb Crumble

Strawberry Cheesecake

Print
Keto Strawberry Tiramisu
A low carb strawberry dessert for summer.
Course Dessert
Cuisine American
Keyword easy dessert, gluten free low carb recipes
Prep Time 20 minutes
Cook Time 25 minutes
Chilling time 1 hour
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 365kcal
Author Angela Coleby
Ingredients
STRAWBERRY SAUCE
  • 1 cup strawberries chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon erythritol
  • 1/2 cup water
VANILLA SPONGE
  • 1/2 cup butter, unsalted softened
  • 1/2 cup erythritol
  • 4 eggs separated
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water
CREAM MIXTURE
  • 1 cup mascarpone cheese
  • 1 cup cream, whipping
  • 2 tablespoons erythritol, ground
  • 1 tablespoon vanilla extract
  • 2 cups strawberries, sliced
Instructions
STRAWBERRY SAUCE
  • Chop the strawberries into small pieces and place in a saucepan.
  • Add the lemon juice, erythritol and water and cook for 5 minutes on a medium heat until the strawberries are slightly soft. Add more water if the mixture becomes too dry.
  • Remove from the heat and set aside to cool.
VANILLA SPONGE
  • Pre-heat oven to 180C/350F degrees
  • Line a 8-inch square baking tin with parchment paper
  • Whisk the butter with the erythritol until creamy
  • Add the egg yolks and vanilla and continue to whisk.
  • Add the coconut flour, salt and baking powder and mix well.
  • Add the water if the mixture is too stiff.
  • In a separate bowl whisk the egg whites to stiff peaks.
  • Gently fold in the egg whites and mix until combined
  • Spoon into the tin, evenly smooth out the cake mixture.
  • Bake for 25 minutes until the sponge is golden and firm.
  • Remove from the oven and cool.
CREAM LAYER
  • Beat the mascarpone and cream together.
  • Add the erythritol and vanilla. Continue to beat until smooth.
TO ASSEMBLE
  • Layer the strawberry sauce on the bottom of a baking dish
  • Cut the sponge into fingers
  • Lay the sponge fingers on top of the strawberry sauce
  • Cover with a layer of the cream
  • Place the sliced strawberries on top of the cream
  • Repeat until the dish is filled.
  • End with a layer of cream topped with strawberries.
  • Chill in the fridge for at least an hour.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 10.6g | Protein: 7g | Fat: 33g | Fiber: 4.6g

The post Keto Strawberry Tiramisu appeared first on Divalicious Recipes.

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This is a collection of the best low carb cheesecake recipes with many flavours and variations. They are one of my favourite desserts and also my “go to” recipes when friends come round. If you come for dinner or lunch at my house, you have a high probability of having a cheesecake for dessert!

My personal favourite is still my coconut crusted blueberry cheesecake recipe. It’s been a stable in our house for years and I’ve made many variations of it. What’s your favourite cheesecake? Hopefully there’s one here that you enjoy!

MANY VARIATIONS OF CHEESECAKE

This collection of low carb cheesecakes cover many mays to enjoy it.

  • No bake cheesecake
  • Baked Cheesecake
  • Cheesecake baked in a water bath
  • Cheesecake Mousse
  • Cheesecake Brownies
  • Cheesecake Cake
  • Cheesecake Bites

It’s enough to keep you in cheesecakes every day! There’s also many variations in a low carb cheesecake crust from crushed nuts to almond flour. This selection has 35 recipes to chose from, so you may want to settle down and ponder which one to try first.

30 OF THE BEST LOW CARB CHEESECAKE RECIPES FROM DIVALICIOUS RECIPES TIRAMISU CHEESECAKE

RASPBERRY CHEESECAKE BROWNIE COCONUT CRUSTED BLUEBERRY CHEESECAKE NEW YORK CHEESECAKE STRAWBERRY CHEESECAKE LEMON CHEESECAKE MOUSSE PUMPKIN CHEESECAKE COCONUT CHEESECAKE BARS LEMON CHEESECAKE CAKE KEY LIME CHEESECAKE PUMPKIN CHEESECAKE COOKIE CUPS BLUEBERRY CHEESECAKE BERRY CHEESECAKE TRIFLE PEANUT BUTTER BROWNIE CHEESECAKE CHOCOLATE CHEESECAKE GINGERBREAD CHEESECAKE CUPS AVOCADO CHEESECAKE BLACKBERRY & LIME CHEESECAKE LIME CHEESECAKE & WALNUT CRUST WALNUT COFFEE CHEESECAKE BROWNIE RASPBERRY CHEESECAKE & HAZELNUT CRUST GINGER CRUSTED RUM CHEESECAKE MINT CHOCOLATE CHEESECAKE PEANUT BUTTER CHEESECAKE BITES CHEESECAKE BROWNIE Brownie topped with cheesecake! COCONUT RASPBERRY CHEESECAKE BITES LEMON CHEESECAKE FROZEN CHEESECAKE BITES Frozen Cheesecake Bites ORANGE CHEESECAKE BROWNIE
RED VELVET CHEESECAKE CAKE

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These easy keto deviled eggs have the creamy filling of a spinach artichoke dip making this the ultimate appetiser. A colourful addition to any low carb party platter.

Deviled eggs are an easy appetiser for picnics, holidays, parties or simply a delicious snack. You can have them plain, but I like to play around with different deviled egg ideas. As I love the combination of a spinach and artichoke, especially in a dip, it seemed to be the perfect deviled egg filling. The spinach gives a colourful splash of green too.

The only problem with deviled eggs is that when you get the filling right, they are highly addictive. Is it just me, but if I am making scrambled eggs, 3 eggs is all I can eat. However, if they are deviled eggs, I can’t stop and could happily eat 20 without breaking a sweat. At 30, I have to be moved away from the buffet table with the Chief Taster looking on in shame.

Since the filling for these keto deviled eggs have artichokes in them, I found the mixture too chunky to be artfully piped and had to lose the piping nozzle in order to pipe them. Despite the lack of piping art, the spinach and artichoke filling was delicious. I served them with a sprinkle of Parmesan cheese and a dash of sumac. If you have any leftover filling, you had a tasty sandwich filling.

WHAT ARE KETO DEVILED EGGS?

A hardboiled egg is cut in half and the yolk is removed leaving a cavity in the egg white. The yolk is mixed with mayonnaise and other flavours into a rich paste. The egg whites are then filled with this mixture, often piped for a decorative filling. The classic filling for a deviled egg is mayonnaise, mustard and vinegar.

EASY PEEL HARD BOILED EGGS

To make boiled eggs that easily peel I place the eggs in water, bring it to the boil for about 10 minutes. I then place the eggs in icy water for 5 minutes. I either then place the eggs in the empty saucepan and shake them vigorous to get the shells cracking or roll them on the counter top to peel. My only problem with rolling the hard boiled eggs on the counter top is that my dogs will come running and beg for the eggs. They absolutely love hard boiled eggs and are one of their favourite treats.

CAN YOU MAKE DEVILED EGGS AHEAD OF TIME

Deviled eggs can be made up to 2 days in advance if you keep the whites and yolk filling separate. Store the egg yolk filling in an airtight container with plastic wrap covering the surface to stop it drying. Keep the egg whites in an airtight container. The filling can be piped into the egg whites when you are ready to serve them.

OTHER DEVILED EGGS TO TRY

Lemon Caper Deviled Eggs

Asparagus Stuffed Eggs

Print
Keto Spinach Artichoke Deviled Eggs
A tasty combination of deviled eggs and a spinach artichoke dip makes a colourful appetiser.
Course Appetizer
Cuisine American
Keyword Easy appetiser, Savoury egg dish
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 servings
Calories 49kcal
Author Angela Coleby
Ingredients
  • 8 eggs, hard boiled peeled
  • 4 tablespoons mayonnaise
  • 1/4 cup spinach, cooked
  • 2 oz artichokes chopped
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  • Cut the hard boiled eggs in half, lengthwise.
  • Scoop out the egg yolks and place in a bowl.
  • Add the mayonnaise, spinach, artichokes, mustard, garlic powder, Parmesan cheese, salt and pepper. Mash with a form until you have a paste.
  • Either pipe (without a nozzle as the mixture is slightly chunky) or spoon into the egg white cavities.
  • Serve with a sprinkle of paprika, sumac, Parmesan cheese or chopped herbs. (Your choice)
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 49kcal | Carbohydrates: 1.4g | Protein: 3.6g | Fat: 3.3g | Fiber: 0.4g

The post Keto Spinach Artichoke Deviled Eggs appeared first on Divalicious Recipes.

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Lightly pan fried Mahi Mahi is served with a Creole sauce for a slightly spicy fish dish. It’s a quick healthy fish dish that is low carb and gluten free too.

I have made this fish dish influenced by the Creole dishes that we have in St Lucia with a little twist on the cinnamon spice as a nod to the warm spices that are also available in St Lucia. It sounds a strange spice to have with chilli and peppers, but it works. Feel free to omit it, if it’s not for you.

This Mahi Mahi recipe is a quick and easy dish that is as colourful as it is full of flavour. I have made it a few times and it has been received with the same joy as when I first served it. Apart from the time I doubled up on the hot peppers we have here. That night, the Chief Taster had the heat sweats. I use a local pepper that is similar to scotch bonnet peppers and is referred to as seasoning peppers. They still pack a lot of heat.

PAN FRIED MAHI MAHI

The Mahi Mahi is gently pan fried, then lightly poached in a tomato and pepper sauce full of spices. A Creole sauce is traditionally made with tomatoes, peppers, onion, garlic, spices and herbs. Although a Creole sauce will have celery in it, the Chief Taster detests celery almost as much as cucumber, so that had to be omitted.

The Chief Taster ate this up with gusto, with his eyes shining with food joy and love. He is very particular about his fish and since I can’t taste test any fish dish (I am a vegetarian) a lot of my fish cooking relies on guess work. Then an interrogation afterwards for any ways it can be improved.

WHAT IS MAHI MAHI?

If you see Dolphin Fish on the menu in the Caribbean, don’t worry as it’s another term for Mahi Mahi and not the delightful mammal. The first time we saw it on the menu in Barbados we raised our eyebrows but were put at rest by the restaurant staff. Dorado is another name you may see this fish by.

Mahi Mahi is found in tropical and sub-tropical oceans. If you can’t find it where you live you could substitute it with halibut, swordfish or fresh tuna. It is a firm fish and easy to cook with. A great source of protein and rich in minerals, vitamins and omega-3 fatty acids, it’s a perfect low carb fish. It has a sweet mild flavour and can be baked, steamed, grilled or fried. It is also a great fish for the BBQ.

WHAT TO SERVE WITH MAHI MAHI

One of the great things about this fish is that you can serve it with a variety of side dishes. The only influencing factor is what sauce you are cooking the fish in or how it is cooked. You can serve this with a range of side salads and vegetables.

Garlic Parmesan Roasted Broccoli

Green Bean Casserole

Avocado, Tomato, Cucumber & Feta Salad

Cucumber, Radish & Dill Salad

Print
Creole Mahi Mahi
Pan fried Mahi Mahi poached in a spicy tomato sauce for a quick and easy meal.
Course Main Course
Cuisine American
Keyword gluten free low carb recipes, quick fish dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 267kcal
Author Angela Coleby
Ingredients
  • 2 Mahi Mahi fillets skin removed
  • 2 tablespoons butter, unsalted
  • 1 small onion
  • 3 tomatoes chopped
  • 2 cloves garlic peeled & chopped
  • 2 tablespoons thyme, fresh
  • 1 hot chilli pepper chopped
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 cup chicken stock
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  • Season the fish with salt and pepper
  • Heat the butter in a large frying pan on a medium heat.
  • Fry the fish for 3 minutes per side, then remove and set aside.
  • Fry the onion, garlic, toms and thyme for 5 minutes, stirring occasionally so that the vegetables do not dry out or stick.
  • Add the cinnamon, paprika, hot pepper and stock and cook for 5 minutes
  • Add the pepper, cover the pan with a lid and cook for a further 5 minutes.
  • Add the fish and simmer for 15 minutes in the sauce.
  • Serve immediately
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 15g | Protein: 24g | Fat: 13g | Fiber: 5g

The post Creole Mahi Mahi appeared first on Divalicious Recipes.

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These chocolate chip cream cheese cookies are a delicious low carb and gluten free cookie that are quick and easy to make.   They have a texture that is almost like shortbread and are utterly addictive.

I have a popular cream cheese cookie recipe made with coconut flour, but these ones use almond flour. I found the dough to be less sticky than the coconut flour to handle with less firming time in the fridge required. We have declared these my best low carb cookies to date and enjoyed them so much that another batch was made that week. Purely for research purposes of course.

When baked, these cookies are warm and soft with the chocolate chips slightly melted. Pure cookie comfort food in a bite.  The next day the cookies firm up slightly and have more of a crunch to them.   Either way they are a tasty cookie.

HOW TO MAKE CREAM CHEESE COOKIES

You need to make sure that the cream cheese is soft to make the cookie dough. The softer the ingredients, the easier it is to make the cookie dough. I made the mixture by hand, beating the ingredients in a bowl with a spoon but you could just as easily make this recipe with a food processor.

If the dough seems too soft to make into cookie shapes, place the dough in the fridge to chill for at least 30 minutes.

When making the cookie shapes, damp hands are best when handling the dough. It can get a bit sticky but the damp hands help.

The cookie mixture does not spread much so you need to press down the mixture with a spoon or a hand.  I make balls of the cookie dough, place them on the baking tray and then press them done to make their shape.   

HOW TO STORE CREAM CHEESE COOKIES

Once cool, store the cream cheese cookies in a Tupperware container in the fridge.  They will harden overnight to become a crunchier cookie.   If you have more self-restraint than us, they should keep for about 3-4 days.   Ours didn’t make it past day 2.

OTHER COOKIES TO TRY

Pumpkin Cream Cheese Cookies

Red Velvet Thumbprint Cookies

Walnut Cream Cheese Cookies

Print
Cream Cheese Chocolate Chip Cookies
Almost shortbread like in texture, these almond flour chocolate chip cookies are low carb and gluten free
Course Cookies
Cuisine American
Keyword Almond flour recipes, Low carb cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 cookies
Calories 163kcal
Author Angela Coleby
Ingredients
  • 4 oz cream cheese softened
  • 1/2 cup butter, unsalted softened
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup erythritol
  • 2 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips unsweetened (high cocoa solids)
Instructions
  • Preheat the oven to 180C/350F degrees.
  • Line a couple of baking trays with parchment paper. (I used two large trays to cook the whole batch)
  • In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
  • Add the vanilla extra and egg. Beat until smooth.
  • Add the almond flour, baking powder and salt and beat until combined.
  • Stir in the chocolate chips
  • With damp hands, make walnut sized balls from the dough.
  • Place the cookie balls on the tray, evenly placed.
  • Either using your hand or a large spoon, press down on the cookies to shape them.
  • Bake 15-20 minutes until golden around the edges
  • Gently remove from the oven and allow to cool. When warm, the cookies are more delicate when cooled.
  • Store in the fridge.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Fiber: 2g

The post Cream Cheese Chocolate Chip Cookies appeared first on Divalicious Recipes.

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This healthy chicken recipe is easy, colourful and a flavour filled kebab. A bright and fresh low carb recipe that is full of Mediterranean flavours.

These chicken kebabs are perfect for summer and can be made ahead before a BBQ gathering.   The Chief Taster enjoyed these all to himself and had the remaining chicken kebabs for lunch the next day.  I took the pieces of chicken and vegetables off the skewers and added them to a salad with a light dressing.  Two meals from one recipe is always a bonus.

Easy & Healthy Grilled Chicken Kebabs Recipe

Chunks of boneless chicken are marinated in a Mediterranean herb mixture with lemon juice.  They are grilled on skewers with chunks of colourful low carb vegetables for an easy summer dish.  Cook on the BBQ or under the grill. 

I did not use an onion as I wanted to cut down on the carbs for this healthy chicken recipe but feel free to add chunks of red onion for an extra flavour and colour. 

Mediterranean Chicken Kebab Marinade

The beauty of this recipe is the simplicity of the marinade. It’s simply a selection of Greek herbs with lemon juice and olive oil. Oregano, basil and thyme all work well and although I used dried herbs, fresh would be just as delicious. Make sure the olive oil is of a decent quality as it will add to the flavour.

If you didn’t want to make kebabs you could use this marinade on chicken wings for another delicious low carb and healthy chicken recipe.

THIS RECIPE GOES WELL WITH
Print
Mediterranean Grilled Chicken Kebabs
Chunks of boneless chicken are marinated and cooked on skewers with chunky vegetables for this easy and healthy chicken dinner.
Course BBQ, Main Course
Cuisine Mediterranean
Keyword BBQ recipes, Easy chicken recipes
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 People
Calories 219kcal
Author Angela Coleby
Ingredients
  • 2 chicken breasts skinless & boneless
  • 1 medium red pepper
  • 1 medium yellow pepper
  • 1 medium zucchini
MARINADE
  • 3 cloves garlic peeled & chopped
  • 1 lemon juice & zest
  • 1 tablespoon oregano dried
  • 4 tablespoons olive oil
  • 1 teaspoon basil dried
  • 1/2 teaspoon thyme` dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  • Cut the chicken into even chunks
  • Mix the marinade ingredients together.
  • Place the chicken into a zip-lock bag or a container. Add the chicken, give the container/bag a good shake, ensuring that the marinade is covering all the chicken chunks. Place in the fridge for up to 2 hours.
  • Cut the peppers and zucchini into chunks. About 1-inch squares or at least the size of the chicken chunks. Try to keep the pieces the same size for even cooking.
  • Place the chicken, peppers and zucchini onto the skewers. (Soak wooden skewers in water 30 minutes before use)
  • Either place under the grill or on the BBQ and cook for 10-15 minutes, turning over to ensure even cooking, until the chicken is cooked and golden in colour. Baste with the remaining marinade to keep the kebabs moist.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Fiber: 2g

The post Mediterranean Grilled Chicken Kebabs appeared first on Divalicious Recipes.

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These moist and delicious keto strawberry muffins are a delicious sweet treat that are also gluten free.   A tasty  cheesecake Struesel cake in a muffin form helps with portion control.

These healthy strawberry muffins are made with layers of a soft coconut flour cake batter, chopped strawberries, a smooth vanilla cheesecake and then topped with a cinnamon crumble.   A great deal of flavour and texture in a tasty muffin you can enjoy for breakfast or a sweet treat.

SUGAR-FREE, GLUTEN FREE, KETO MUFFINS

Although these keto strawberry muffins are utterly delicious cold, I must confess that I ate one when they were still warm as I couldn’t wait.  They are great warm but will be very soft.  Try one warm, then try another later when cold and judge for yourself!  If you prefer them warm you can quickly zap the muffin in the microwave later.  The Chief Taster preferred his cold, so our house was divided.   When your domestic arguments are about a hot versus a cold muffin, it’s not a bad life!

STRAWBERRIES ON KETO

The strawberries give this muffin the perfect taste of summer for a sweet breakfast muffin.  Strawberries are allowed on a low carb keto diet in moderation. As well as having a natural sweetness they have antioxidant and anti-inflammatory benefits.

LOW CARB MUFFINS WITH COCONUT FLOUR

The coconut flour bakes to give you a light and fluffy gluten free muffin with my trick of whisking the egg whites separately. It’s my favourite way of baking with coconut flour as it gives a light result every time.

HOW TO STORE KETO STRAWBERRY MUFFINS

The best way to store these muffins is in an airtight container in the fridge. Since they have a cheesecake layer they need to be kept in the fridge. Although I think they are best the day they are made, they will keep in the fridge for a couple of days. Give them a new lease of life it too dry after a couple of days by heating them in the microwave.

MORE KETO CRUMBLE CAKE RECIPES:

Raspberry Almond Crumble Cake

Apple Crumble Muffins

Blueberry Cream Cheese Coffee Cake

Pumpkin Coffee Cake

Print
Strawberry Cheesecake Struesel Muffins
A tasty low carb strawberry muffin with layers of cake, cheesecake and strawberries topped with a cinnamon crumble topping
Course Dessert, Muffins
Cuisine American
Keyword Breakfast muffin, coconut flour recipes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 225kcal
Author Angela Coleby
Ingredients
CAKE LAYER
  • 1/2 cup coconut flour
  • 5 eggs separated
  • 1/2 cup erythritol
  • 1/2 cup butter, unsalted softened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
CHEESECAKE LAYER
  • 8 oz cream cheese softened
  • 1/4 cup erythritol
  • 1 egg
  • 1 teaspoon vanilla extract
CRUMBLE TOPPING
  • 1/3 cup coconut flour
  • 1/3 cup erythritol
  • 1/4 cup butter, unsalted softened
  • 1 tablespoon cinnamon
ADDITIONAL FILLING
  • 1 cup strawberries chopped
Instructions
  • Preheat the oven to 180C/375F degrees.
  • Line a muffin tin with cases (if they don’t have a liner, lightly spray them with oil)
CAKE LAYER
  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks and vanilla extract and stir thoroughly.
  • Add the coconut flour, salt, baking powder and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.
CHEESECAKE LAYER
  • In a bowl, add the softened cream cheese and beat with the erythritol
  • Add the egg and vanilla extract and beat until smooth.
STREUSEL TOPPING
  • For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
  • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
TO ASSEMBLE
  • Spoon about a tablespoon of the cake mixture into the muffin cases and spread evenly
  • Scatter a few chopped strawberries
  • Spoon a tablespoon of the cheesecake mixture on top of the strawberries
  • Repeat with another layer of strawberries, cake mixture and cheesecake mixture.
  • Sprinkle the streusel crunble topping evenly on top
  • Bake for 20-25 minutes until golden
  • Remove from the oven, allow to cool, then place in the fridge to firm
Notes
The net carb will be the total carb count minus the fibre count. Carb count excludes sugar alcohols
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1muffin | Calories: 225kcal | Carbohydrates: 7.6g | Protein: 5.5g | Fat: 19g | Fiber: 3.9g

The post Keto Strawberry Cheesecake Streusel Muffins appeared first on Divalicious Recipes.

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These keto burger buns are quick and easy and only have a few ingredients.  Don’t skip the buns with your burger.  Enjoy your keto burger with a bun!  These are gluten free, grain free and paleo too.

This low carb bread is soft like a burger bun and toasts well too!  Made in the microwave it has a few simple ingredients and takes minutes to prepare and cook. With it’s dome shaped top, it’s perfect to slice and use wrapped around your burger.

Sliced and toasted KETO BURGER BUN

I usually make a grilled cheese sandwich with low carb bread and use a bread slice shaped container.  To make a low carb burger bun shape I used a large teacup. The shape was perfect and sprinkled with a few sesame seeds it looks just like a bun.

HOW TO MAKE YOUR KETO BURGER BUN

I will melt the butter, add the beaten egg, almond flour, baking powder and salt in a separate bowl to the cup or container I am microwaving.  Purely to give me a bit more space to beat the mixture. You could do it all in the same cup to save on the washing up if you wanted!

Water is included in the ingredients as I find that even just a teaspoon makes the burger bun lighter.  Quality of ingredients can vary and my medium sized egg may be smaller than the one you use.  So, add a bit of water if the mixture is too thick.

For the cup, make sure it is microwaveable and has no metal pattern on it.  If you don’t have a large teacup, a small dessert bowl will still give you the burger bun shape.

Cooking times MAY vary slighter between different microwaves.  I have no idea what strength mine is, all I know is that it cooks quick!  We don’t have the lastest, all singing, talks back to you and makes you a cup of coffee microwave so if your keto burger bun is too dry after 2 minutes, I would recommend your next one cooks for 90 seconds.

CAN THIS BE MADE WITH COCONUT FLOUR?

Yes, it can but you would need to only use one tablespoon of coconut flour.  Additionally, water may be needed as coconut flour loves to soak up the liquid like an Uncle at a wedding!

TIPS TO FLAVOUR YOUR BREAD

I found that rolling the top of the burger bun in sesame seeds got a better coverage.  Add some chia or poppy seeds for a contrast of colour.

You could add some grated cheese, onion powder or herbs for extra flavour.

BURGERS TO ENJOY IN THIS BUN

Chicken & Feta Burger

Halloumi Burger

Chicken, Lemon & Tarragon Burger

Print
2 Minute Keto Burger Bun
This is a quick and easy keto burger bun. Grain free, Paleo and low carb too.
Course Bread
Cuisine American
Keyword healthy bread, keto bread, low carb bread
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 1 serving
Calories 235kcal
Author Angela Coleby
Ingredients
  • 2 tablespoons butter unsalted
  • 1 medium egg beaten
  • 3 tablespoons almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon water optional
Topping Suggestions
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon chia seeds
Instructions
  • Melt the butter
  • Add the egg, almond flour, salt and baking powder and mix well

  • Add water if the mixture too thick

  • Pour the mixture into the teacup
  • Microwave for 2 minutes
  • Turn the cup upside down and remove the bread from the cup
  • Cut the bun in half
  • Sprinkle the top with sesame seeds (optional)
  • Toast the halves if preferred
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1bun | Calories: 235kcal | Carbohydrates: 5.7g | Protein: 9g | Fat: 20g | Fiber: 3g

The post Keto 2 Minute Burger Bun appeared first on Divalicious Recipes.

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