Keto Stromboli Recipe

Through this whole COVID-19 quarantine, I've been trying to avoid doing take out because I am at a higher risk for the virus and am just trying to minimize the things coming in to the house. That being the case, I have been perfecting several of our favorite Keto recipes over the last month and a half. Today I thought I would share the recipe we love for Keto stromboli.

Keto Stromboli

Ingredients:

- 1 3/4 cup Shredded Mozarella Cheese

- 3/4 cup Almond Flour

- 1 egg

- 1 tsp Italian Seasoning

- 1/2 tsp Parsley

- 1/2 tsp Garlic Powder

- 1/2 tsp Onion Powder

- 1/2 tsp Black Pepper

- Pepperoni (I like to use the large deli sized salami)

- Mushrooms

- Rao's Marinara Sauce (It also tastes great with the Rao's Garlic spaghetti sauce, you'll just have more carbs added)

- 1 cup Shredded Mozzarella Cheese 

Directions:

1. Preheat oven to 375 degrees.

2. Add the 1 3/4 cup shredded mozzarella cheese into a medium-sized microwave safe bowl and pop in to microwave for 30 seconds. After 30 seconds, stir and put back in for another 30 seconds. Repeat this until the cheese is completely melted and stirred smooth.

3. Once the cheese mixture is smooth, stir in the Italian Seasoning, Parsley, Garlic and Onion powder, and Black Pepper.

4. In a separate bowl, stir the almond flour and egg together. Once combined, add to the cheese and seasoning mixture and knead until the cheese mixture and almond flour and egg are combined (I either use another piece of parchment paper to do this or I grease my hands up with olive oil before kneading - make sure you don't knead without putting some sort of non-stick surface between your hands and the dough because it is a VERY sticky dough). Pour dough out onto parchment paper, and knead dough until all ingredients are completely combined.

5. While dough is on parchment paper, roll out dough into a large rectangle. 

6. spread a thin coating of Rao's marinara sauce on one half of the dough, then add layer of pepperoni, cheese, mushrooms, and then another layer of pepperoni on top of the marinara sauce.

7. Once toppings are added, use the parchment paper to roll the side of the dough with no toppings over the side with toppings and pull parchment paper back. Pinch dough around the edges until dough is completely closed.

8. Spray down a cookie sheet with non-stick spray and then gently move stromboli from parchment paper to cookie sheet.

9. Put stromboli in oven for 10 minutes (or until the bottom of the stromboli is completely browned) at 375 degrees. After 10 minutes, flip the stromboli and let cook for another 10 minutes (or until stromboli is completely browned). 

10. Warm up the extra marinara sauce for dipping and enjoy!

Keto Chicken Carbonara

This year, because it was just my husband and I, we decided to forego the usual ham for Easter dinner. Instead, I whipped up a Keto Chicken Carbonara, which I have been craving this meal for weeks. The recipe did not disappoint, so I thought I would share it. Enjoy!

Keto Chicken Carbonara

Ingredients:

4 Chicken breasts (6 oz chicken breasts)

1 ¼ cup Heavy whipping cream

¼ cup Mayonnaise

½ lb Thick sliced bacon

1 can Mushrooms (8 oz) 

½ tsp Xantham Gum (thickening agent)

1 cup Shredded parmesan cheese

1 Tbsp Minced garlic

½ tsp Onion Powder

Sea salt & Black pepper to taste

2-3 Tbsp Bacon Grease

12 oz Spiral Zucchini noodles (I like to use the frozen Green Giant family size zucchini veggie spirals)

Optional Ingredients: 

Peas (I don't usually add these because they are NOT Keto, but sometimes I add when I'm having a craving. I cook separately and then add in to individual servings so that I can make sure I'm controlling the portion size.) 

4 Eggs (I don’t like egg in my carbonara so I don’t add any, but you totally can if you like the egg.) 

Directions:

1.    Pre-heat oven to 375°. Lay bacon out on a baking sheet (I like to first put down tinfoil to save my baking sheets). When oven is heated, cook bacon for 10 minutes and then flip bacon over and cook for another 10 minutes or until bacon is crispy. Set aside 2-3 tablespoon bacon grease.

2.    Over medium heat, add 1-2 tablespoon bacon grease to large skillet. Season chicken breasts with salt and pepper and cook until temp reaches 165°F. Pull chicken out of pan and slice into strips.

3.    Add 1 tablespoon bacon grease to pan (if needed). Then add 1 tablespoon minced garlic and cook for 1 minute (or until fragrant), then add canned mushrooms and cook on medium heat until warmed through. Add sliced chicken back into pan and mix with mushrooms and garlic.

4.    Mix together 1 ¼ cup heavy whipping cream, 1/4 cup mayonnaise, 2/3 cup parmesan cheese, and Xanthan gum and then pour into pan. Reduce heat to low and let simmer for 5 minutes (Stir so mixture does not stick to pan). 

5.    Break up bacon into small pieces and add bacon to pan. 

6.    Put frozen zoodles into microwave and heat for 3 -4 minutes (until zoodles are no longer frozen, but are not fully cooked through). Drain zoodles of excess water and then add to pan and stir until all ingredients fully mixed. Let simmer 5 additional minutes or until zoodles are warmed through.

Note: If using fresh zucchini noodles, I would not cook the noodles at all before adding to mixture. I would add raw and let simmer in mixture until warmed through.

7.    Add remaining 1/3 cup of parmesan cheese over the top of the carbonara and serve. 

We got two meals out of this between the two of us.