Once upon a time when I was on a low fat diet (way long time ago) I had the idea to put avocado in my egg salad instead of mayo… this recipe doesn’t have mayo either but nice to see that my idea was a good one… I would still use mayo instead of Greek yogurt on this one… either way, yum! —— Repost @gimmedelicious ・・・ 🔥 Spice up the usual egg salad with the addition of avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! 🥑🍋 – Serves: 2 Ingredients 1 medium avocado, pitted and peeled 3 hard-boiled eggs, peeled and chopped 2 tablespoons Greek yogurt (sour-cream or light mayonnaise will also work) 1 teaspoon fresh lemon or lime juice 1 tablespoon minced cilantro (parsley, dill or chives will also work) Salt and fresh pepper to taste – Instructions In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy. – Tap @GimmeDelicious for the full recipe + nutritional info

Photo Caption: Once upon a time when I was on a low fat diet (way long time ago) I had the idea to put avocado in my egg salad instead of mayo… this recipe doesn’t have mayo either but nice to see that my idea was a good one… I would still use mayo instead of Greek yogurt on this one… either way, yum!
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Repost @gimmedelicious
・・・
🔥 Spice up the usual egg salad with the addition of avocado. #Avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! 🥑🍋

Serves: 2
Ingredients
1 medium avocado, pitted and peeled
3 hard-boiled eggs, peeled and chopped
2 tablespoons Greek yogurt (sour-cream or light mayonnaise will also work)
1 teaspoon fresh lemon or lime juice
1 tablespoon minced cilantro (parsley, dill or chives will also work)
Salt and fresh pepper to taste

Instructions
In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.

Tap @GimmeDelicious for the full recipe + nutritional info!
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#keto #ketorecipes #ketolife #ketolifestyle #ketoliving #ketogenicliving #ketogenic #ketogenicdiet #ketodiet #ketogeniclife #ketogenicweightloss #ketogenicfood #ketogenicrecipes #ketogenicgirl #ketobreakfast #ketosis #ketotransformation #ketoweightloss #ketochasers #ketoresults #ketogoals #ketones #nocarbs #lowcarbs #sugarfree #ketoporn #lowcarbhealthyfat #lowcarbhighfat #lowcarbrecipes

Once upon a time when I was on a low fat diet (way long time ago) I had the idea to put avocado in my egg salad instead of mayo… this recipe doesn’t have mayo either but nice to see that my idea was a good one… I would still use mayo instead of Greek yogurt on this one… either way, yum!
——
Repost @gimmedelicious
・・・
🔥 Spice up the usual egg salad with the addition of avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! 🥑🍋
–
Serves: 2
Ingredients
1 medium avocado, pitted and peeled
3 hard-boiled eggs, peeled and chopped
2 tablespoons Greek yogurt (sour-cream or light mayonnaise will also work)
1 teaspoon fresh lemon or lime juice
1 tablespoon minced cilantro (parsley, dill or chives will also work)
Salt and fresh pepper to taste
–
Instructions
In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.
–
Tap @GimmeDelicious for the full recipe + nutritional info

View in Instagram ⇒

Can’t beat this breakfast yesterday

Photo Caption: Can’t beat this breakfast yesterday!
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#keto #ketorecipes #ketolife #ketolifestyle #ketoliving #ketogenicliving #ketogenic #ketogenicdiet #ketodiet #ketogeniclife #ketogenicweightloss #ketogenicfood #ketogenicrecipes #ketogenicgirl #ketobreakfast #ketosis #ketotransformation #ketoweightloss #ketochasers #ketoresults #ketogoals #ketones #nocarbs #lowcarbs #sugarfree #ketoporn #lowcarbhealthyfat #lowcarbhighfat #lowcarbrecipes

Can’t beat this breakfast yesterday

View in Instagram ⇒

I did another Box Opening vid after hiking up and down @skieaglepoint the other day.. People ask me all the time about my energy level on keto. And I am proof that the keto diet gives you plenty of energy. I might be the only person who hiked six times that day to get the fresh powder on only 2g carbs so far that day! —— I love these books!! @theketogenicbible & @mrskinnypants – the keto fast food survival guide; These are gonna be great reads

Photo Caption: I did another Box Opening vid after hiking up and down @skieaglepoint the other day.. People ask me all the time about my energy level on keto. And I am proof that the keto diet gives you plenty of energy. I might be the only person who hiked six times that day to get the fresh powder on only 2g carbs so far that day!
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I love these books!! @theketogenicbible & @mrskinnypants – the keto fast food survival guide; These are gonna be great reads!
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#keto #ketorecipes #ketolife #ketolifestyle #ketoliving #ketogenicliving #ketogenic #ketogenicdiet #ketodiet #ketogeniclife #ketogenicweightloss #ketogenicfood #ketogenicrecipes #ketogenicgirl #ketobreakfast #ketosis #ketotransformation #ketoweightloss #ketochasers #ketoresults #ketogoals #ketones #nocarbs #lowcarbs #sugarfree #ketoporn #lowcarbhealthyfat #lowcarbhighfat #lowcarbrecipes

I did another Box Opening vid after hiking up and down @skieaglepoint the other day.. People ask me all the time about my energy level on keto. And I am proof that the keto diet gives you plenty of energy. I might be the only person who hiked six times that day to get the fresh powder on only 2g carbs so far that day!
——
I love these books!! @theketogenicbible & @mrskinnypants – the keto fast food survival guide; These are gonna be great reads

View in Instagram ⇒

They keep saying that pork belly is one of the best things for you; who am I to argue? I love this stuff!!!! And yes, I ate a little bit of the hoisin sauce which has sugar in it.. woke up barely in ketosis, but still there! —— Who loves roast pork belly as much as I do?

Photo Caption: They keep saying that pork belly is one of the best things for you; who am I to argue? I love this stuff!!!! And yes, I ate a little bit of the hoisin sauce which has sugar in it.. woke up barely in ketosis, but still there!
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Who loves roast pork belly as much as I do?!
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#keto #ketorecipes #ketolife #ketolifestyle #ketoliving #ketogenicliving #ketogenic #ketogenicdiet #ketodiet #ketogeniclife #ketogenicweightloss #ketogenicfood #ketogenicrecipes #ketogenicgirl #ketobreakfast #ketosis #ketotransformation #ketoweightloss #ketochasers #ketoresults #ketogoals #ketones #nocarbs #lowcarbs #sugarfree #ketoporn #lowcarbhealthyfat #lowcarbhighfat #lowcarbrecipes

They keep saying that pork belly is one of the best things for you; who am I to argue? I love this stuff!!!! And yes, I ate a little bit of the hoisin sauce which has sugar in it.. woke up barely in ketosis, but still there!
——
Who loves roast pork belly as much as I do?

View in Instagram ⇒

KETO CARROT CAKE! While not the prettiest things ever, damn they taste good!! Still working on the aesthetics! This time I used Allulose instead of Swerve (I ran out mid cake!) in the frosting and it came out less granular.. will make the switch going forward! Each cake is 2 servings which means the previous macros (based on 18 pieces, not 24 (12 mini bundt cakes) like I made in this recipe are incorrect… I will have to redo the —- 255 calorie, 24.5g fat, 4.5g net carbs, 8.5g protein per piece carrot cake —- I used my fitness pal to get those so the actual amounts may differ… I ate way more than one piece yesterday and my glucose levels today were 79 mg/dL and ketones .6… My gluten free friends LOVED it… so thrilled about this recipe; Try it out and let me know what you think! —— For the Cake: 2 cups almond flour 3/4 cup coconut flour 4 tsp baking powder- gluten free 1 tsp baking soda 3 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp salt 6 large eggs 1 1/2 cups allulose 1 stick unsalted butter, melted 1 1/4 cups heavy cream 1/4 cup water 1 pound carrots unpeeled, grated Optional: 1.5 cup crushed walnuts —— For the Cream Cheese Frosting: 8 ounces cream cheese, softened but still cool 5 tablespoons unsalted butter, softened but still cool 1 teaspoon vanilla extract 1 cup allulose —— Cake: Preheat oven to 350 degrees Grease a 9″ x 13″ rectangular baking pan with butter. Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl. In a large bowl, beat eggs until well beaten. Add swerve, butter, water and heavy cream. Add flour mixture and mix thoroughly. Fold in Carrots & walnuts with a rubber spatula or wooden spoon, until the mixture is fully combined. Transfer batter to prepared pan and bake until center of cake is firm to the touch, about 40-45 minutes. Let cake cool completely before frosting, otherwise frosting will melt —— frosting: Using a hand-held mixer, beat cream cheese, butter, vanilla, and allulose on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes

Photo Caption: KETO CARROT CAKE! While not the prettiest things ever, damn they taste good!! Still working on the aesthetics! This time I used Allulose instead of Swerve (I ran out mid cake!) in the frosting and it came out less granular.. will make the switch going forward! Each cake is 2 servings which means the previous macros (based on 18 pieces, not 24 (12 mini bundt cakes) like I made in this recipe are incorrect… I will have to redo the —-
255 calorie, 24.5g fat, 4.5g net carbs, 8.5g protein per piece carrot cake
—-
I used my fitness pal to get those #s so the actual amounts may differ… I ate way more than one piece yesterday and my glucose levels today were 79 mg/dL and ketones .6… My gluten free friends LOVED it… so thrilled about this recipe; Try it out and let me know what you think!
——
For the Cake:
2 cups almond flour
3/4 cup coconut flour
4 tsp baking powder- gluten free
1 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
6 large eggs
1 1/2 cups allulose
1 stick unsalted butter, melted
1 1/4 cups heavy cream
1/4 cup water
1 pound carrots unpeeled, grated
Optional: 1.5 cup crushed walnuts
——
For the Cream Cheese Frosting:
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 teaspoon vanilla extract
1 cup allulose
——
Cake:
Preheat oven to 350 degrees
Grease a 9″ x 13″ rectangular baking pan with butter.
Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl.
In a large bowl, beat eggs until well beaten. Add swerve, butter, water and heavy cream. Add flour mixture and mix thoroughly. Fold in Carrots & walnuts with a rubber spatula or wooden spoon, until the mixture is fully combined.
Transfer batter to prepared pan and bake until center of cake is firm to the touch, about 40-45 minutes.
Let cake cool completely before frosting, otherwise frosting will melt
——
frosting:
Using a hand-held mixer, beat cream cheese, butter, vanilla, and allulose on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes
——
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.
.
.
.
#keto #ketorecipes #ketolife

KETO CARROT CAKE! While not the prettiest things ever, damn they taste good!! Still working on the aesthetics! This time I used Allulose instead of Swerve (I ran out mid cake!) in the frosting and it came out less granular.. will make the switch going forward! Each cake is 2 servings which means the previous macros (based on 18 pieces, not 24 (12 mini bundt cakes) like I made in this recipe are incorrect… I will have to redo the —-
255 calorie, 24.5g fat, 4.5g net carbs, 8.5g protein per piece carrot cake
—-
I used my fitness pal to get those so the actual amounts may differ… I ate way more than one piece yesterday and my glucose levels today were 79 mg/dL and ketones .6… My gluten free friends LOVED it… so thrilled about this recipe; Try it out and let me know what you think!
——
For the Cake:
2 cups almond flour
3/4 cup coconut flour
4 tsp baking powder- gluten free
1 tsp baking soda
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
6 large eggs
1 1/2 cups allulose
1 stick unsalted butter, melted
1 1/4 cups heavy cream
1/4 cup water
1 pound carrots unpeeled, grated
Optional: 1.5 cup crushed walnuts
——
For the Cream Cheese Frosting:
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 teaspoon vanilla extract
1 cup allulose
——
Cake:
Preheat oven to 350 degrees
Grease a 9″ x 13″ rectangular baking pan with butter.
Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl.
In a large bowl, beat eggs until well beaten. Add swerve, butter, water and heavy cream. Add flour mixture and mix thoroughly. Fold in Carrots & walnuts with a rubber spatula or wooden spoon, until the mixture is fully combined.
Transfer batter to prepared pan and bake until center of cake is firm to the touch, about 40-45 minutes.
Let cake cool completely before frosting, otherwise frosting will melt
——
frosting: 
Using a hand-held mixer, beat cream cheese, butter, vanilla, and allulose on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes

View in Instagram ⇒