My first cookbook, The Easy 5-Ingredient Ketogenic Diet Cookbook, will always have a special place in my heart. I never, ever even considered writing a cookbook so the fact that it became a best-seller is still mind-blowing to me. I love that people are still discovering the book and loving it over a year and a half after it released.
I still make these recipes all the time, because like you guys, I don’t have time to make recipes with a million steps or weird ingredients. So here are the 5 recipes from this book that my daughter Kaia and I eat all the time! I think your family will love them too! All the recipes in this book use just 5 main ingredients plus a small handful of basic pantry items like salt/pepper, olive oil, butter/ghee etc…
If you’re looking for a great gift idea, this book is a great one;) It’s super affordable on Amazon and right now is on sale for $7! It’s also now available in Spanish!
Bacon Cheeseburger Casserole
INGREDIENTS FOR THE BEEF
1 pound bacon
1 tablespoon ghee
1 pound ground beef (you can also use Ground Turkey)
Pink salt
Freshly ground
black pepper
FOR THE CASSEROLE
1 tablespoon ghee
1⁄2 cup heavy (whipping) cream
4 large eggs, beaten
3⁄4 cup shredded cheese
Pink salt
Ground black pepper
DIRECTIONS
Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.
In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.
Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.
TO MAKE THE CASSEROLE
Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.
Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.
In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.
Top with the remaining half of the cheese.
Bake for 30 minutes, or until the cheese on top is melted and lightly browned.
Let the casserole cool for about 5 minutes before serving.
For full details see original recipe post.
2. Steak & Egg Bibambap
It’s on the cover for a reason- it’s delicious!
INGREDIENTS FOR THE BEEF
1 tablespoon ghee or avocado oil
1/2 pound ground beef or steak, minced
pink salt & black pepper
1 tablespoon coconut aminos, soy sauce or tamari
FOR THE EGG & CAULIFLOWER RICE
2 tablespoons ghee or avocado oil, divided
2 large eggs
1 large cucumber, peeled and cut into matchsticks
1 tablespoon coconut aminos, soy sauce or tamari
1 cup cauliflower rice
pink salt & black pepper
DIRECTIONS
TO MAKE THE GROUND BEEF
In a large skillet over medium-high heat, heat the ghee. Add the ground beef, and season with pink salt and pepper. Using a wooden spoon, stir occasionally, breaking the beef apart.
Add the soy sauce and stir. Turn the heat to medium-low and simmer while you make the egg and cauliflower rice.
TO MAKE THE EGG & CAULIFLOWER RICE
In a second large skillet over medium-high heat, heat 1 tablespoon of ghee. When the ghee is very hot crack the eggs into it. When the whites have cooked through, after 2 to 3 minutes, carefully transfer the eggs to a plate.
In a small bowl, marinate the cucumber matchsticks in the coconut aminos.
Clean out the skillet from the eggs, and add the remaining 1 tablespoon of ghee to the pain over medium-high heat. Add the cauliflower rice, season with pink salt and pepper and stir, cooking for 5 minutes. Turn the heat up to high at the end of the cooking to get a nice crisp on the “rice”.
For full details see original recipe post.
3. Pancake Cake
You can bake this cake in a 9x13” pan, but it’s also fun to make them in an individual brownie pan like I did in the photo! Then you can customize your add-ins for different family members!
INGREDIENTS
4 tablespoons of melted butter, cooled slightly
8 eggs
8 ounces cream cheese, room temperature
2-4 teaspoons liquid stevia (adjust to taste)
3 teaspoons baking powder
1⁄2 cup coconut flour
2 tsp vanilla extract
Optional Add-ins
Berries: Blueberries, blackberries, raspberries, diced strawberries
Keto-friendly chocolate chips or dark chocolate chunks, nuts, Choc Zero syrup
DIRECTIONS
Preheat the oven to 425°F. Grease the brownie tin well.
Blend the eggs, cream cheese, coconut flour, baking powder and stevia until smooth. Add the cooled melted butter to the batter.
Pour the batter evenly into the pan.
Add Blueberries or Chocolate Chips
Bake for about 12-15 minutes, or until a paring knife stuck into comes out clean.
Place the cake on a cooling rack, and melt a few more tablespoons of butter on top if you wish.
Serve up with some Choc Zero Syrup and Butter.
Note: 10% off ChocZero with code KETOINTHECITY
For full details see original recipe post.
4. Baked Garlic & Paprika Chicken Legs
INGREDIENTS
1 pound chicken drumsticks, skin on
pink salt & black pepper
2 tablespoons ghee or butter
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried Italian seasoning
1/2 pound fresh green beans
1 tablespoon olive oil
DIRECTIONS
Preheat the oven to 425 degrees. Line a 9x13” baking pan with aluminum foil or a silicone baking mat.
Pat the chicken legs dry with paper towels, put them in a large bowl, and apply pink salt and pepper all over the skin on both sides.
In a small saucepan over medium-low heat, combine the ghee, garlic, paprika, and Italian seasoning. Stir to combine for 30 seconds, and let sit for 5 minutes while the flavors combine.
Pour the sauce over the chicken legs, and toss to coat evenly. Season with more salt and pepper.
Arrange the chicken legs on one side of the prepared pan, leaving room for the vegetables later.
Bake the chicken for 30 minutes, then remove the pan from the oven. Spread the green beans over the empty half of the pan, and turn the chicken legs. Drizzle the beans with the olive oil, and season with pink salt and pepper.
Roast for 12 to 20 minutes more, until the chicken is cooked through and the skin is crispy, and serve.
Full details in original recipe post.
5. Blackberry Chia Pudding
I love this pudding for breakfast, dessert or anywhere in between!
INGREDIENTS
1 cup unsweetened full fat coconut milk
1 teaspoon liquid Stevia
1 teaspoon vanilla extract
1/2 cup blackberries (fresh or no-sugar added frozen)
3/4 cup of chia seeds
DIRECTIONS
In a food processor (or blender), process the coconut milk, stevia, and vanilla until the mixture starts to thicken.
Add the blackberries, and process until thoroughly mixed and purple. Fold in the chia seeds.
Divide the mixture between two small cups or jars with lids, refrigerate overnight or up to 3 days before serving.
Note: The food processor or mixer is a must, whisking by hand just won’t get it thick enough!
Full details in original recipe post.
So those are my favorites, but I can’t wait to hear what your favorites are in the book! Be sure to tag me on Instagram when you make something and use #5IngredientKeto! I love to see your 5 Ingredient Keto meals!
Click HERE for The Easy 5-Ingredient Ketogenic Diet Cookbook Click HERE for Dieta Keto: Recetas fáciles con 5 ingredientes #LowCarbMommyBlogger
