Ketogenic Diet: 30 Fast Fat Loss Slow Cooker Recipes (Ketogenic Diet, Ketogenic Recipes, Ketogenic Cookbook, Ketogenic diet for weight loss,diabetes diet, ketogenic) (5 page)

This delicious breakfast casserole features a lot of unusual
ingredients such as feta cheese, kale, and roasted red peppers, giving it a
very distinctive flavor. It keeps for several days in the refrigerator, and it
is easily reheated in the microwave for breakfast later in the week. The only
pre-cooking is to sauté the kale.

Ingredients: [serves 6]

• 1-2 tsp. coconut oil
  
• 5 oz. baby kale
  
• 6 oz. roasted red peppers, diced finely
  
• ¼ cup green onion sliced
  
• 5 oz. feta, crumbled
  
• 8 eggs, beaten
  
• ½ tsp. all-purpose seasoning blend (like Spike)
  
• black pepper to taste
  
• sour cream (for garnish)
  

Preparation:

1. Wash the kale well, pat it dry, and then sauté it in the
   coconut oil.
   

1. Put the kale in the slow cooker. Add in the chopped
   roasted red peppers and the green onion.
   

1. Pour the beaten eggs into the crock and stir well to
   combine. Add the seasoning and pepper, and then top it all with the feta.
   

1. Cover and cook on low for 2 ½-3 hours until well set.
   Serve topped with sour cream.
   

All the taste without all the early morning work, this slow
cooker take on Huevos Rancheros takes five hours to cook, so it’s great for
overnight or brunch.  Spicy and full of cheese, serve this with a dollop of
sour cream, some extra salsa, and some avocado for a ‘south of the border’ wake
-up call.

Ingredients:  [serves 10]

• 12 oz. pork sausage
  
• ½ tsp. garlic powder
  
• ½ tsp. coriander
  
• 1 tsp. cumin
  
• 1 tsp. chili powder
  
• ¼ tsp. salt
  
• ¼ tsp. black pepper
  
• 1 cup salsa
  
• 10 eggs
  
• 1 cup milk
  
• 1 cup Pepper Jack cheese, shredded
  

Preparation:

1. Cook the sausage in a large fry pan. Add the seasoning and
   salsa and stir well. Set aside to cool.
   

1. In a large bowl, whisk to eggs and milk until well
   combined.
   

1. Add the sausage-salsa mixture into the eggs and continue
   to stir well.
   

1. Add the cheese, stir to combine, and then pour it all into
   a large greased slow cooker.
   

1. Cover and cook for 5 hours on low (or 2 ½ hours on high).
   

1. Serve topped with salsa, sour cream, and avocado.
   

With a gallon of milk, a slow cooker, a cooking thermometer,
and a little ‘starter’, you can make your own breakfast yogurt right at home.
You may find it a little thinner than store-bought because it doesn’t have all
the added thickeners. It’s also missing all the other commercial additives, so
it’s super healthy! For your starter, you’ll need a small container of plain
yogurt with
live active cultures
. Read the label carefully, looking for
‘streptococcus thermophiles’ and ‘lactobacillus bulgaricus’. If the actual
bacteria cultures aren’t listed, choose a high-quality plain unsweetened
organic yogurt. Pick up some cheesecloth for draining, and you’re ready to go!

Ingredients: [serves 20]

§
 
1 gallon milk

§
 
2 T. starter yogurt

Preparation:

1. Pour the milk into the slow cooker and heat covered on low
   setting until it’s between 180 and 190 degrees, as measured on the cooking
   thermometer. This kills off all bacteria in the milk so the
   yogurt-creating bacteria can thrive.
   

1. Turn off the crock-pot and let the milk cool undisturbed
   for about 3 ½-4 hours. You want to catch it at 11o degrees, so check
   often. If it’s too hot or too cold when you add your starter, the bacteria
   will not do well.
   

1. Your milk may develop a ‘skin’ as it cools, particularly
   if you use raw milk. Remove this completely or you’ll get nasty flakes in
   your yogurt.
   

1. When the milk reaches 110 degrees, remove about a cup of
   it. Add your 2 T. of starter to the milk and gently but completely mix it
   in with a fork or a whisk. Don’t think ‘more is better’! Too much starter
   will inhibit the growth of the good bacteria by overcrowding them.
   

1. Add you milk and starter back into the slow cooker. Stir
   it in very gently, moving slowly from side to side and up and down. Don’t
   whisk it around in circles.
   

1. Remove the crock from the base and place it in a cool oven.
   If you have an electric oven, turn the oven light on; the pilot light in a
   gas oven will serve also. You want to keep your mixture warm. Tuck a bath
   towel or winter scarf around your crock, and leave it undisturbed
   overnight for about 10-12 hours. Don’t even open the oven door to peek!
   

1. After 10-12 hours, you’ll yogurt in your crock with a
   layer of whey on the top. Line a colander with three layers of cheesecloth
   and place it over a large pot. Pour your yogurt into the colander. The
   whey will drain off down into the pot.
   

1. Drain for about 2 hours to get a thick natural yogurt or
   about 4 hours for Greek style. Lift the cheesecloth from the colander and
   put the yogurt into a covered storage container.
   

1. If you like a sweeter yogurt, store it in the refrigerator
   immediately after draining. If you like it tart, let it sit out at room
   temperature for about 24 hours. The longer it sits at room temperature,
   the tarter it will get.
   

1. Separate out a small amount to use as your starter for the
   next batch and enjoy!
   

Most slow cooker desserts use a lot of fruit and make
delicious cobbler … with a carbohydrate count that’s sky high. Unfortunately,
that’s not very helpful on a ketogenic diet. So I’m going to give you ‘quality’
as opposed to ‘quantity’ in this section. Three moist decadent cakes to make in
your slow cooker and enjoy topped with whipped cream … yum!

This gingerbread is very moist and amazingly dense, and it
doesn’t need much dressing up before serving. A little whipped cream or just a
bit of butter spread on top and it’s ready to eat. More like an old-fashioned
steamed pudding than our more traditional cakes, this recipe is definitely a
‘keeper’.

Ingredients:  [serves 10]

• 2 ¼ cups almond flour
  
• ¾ cup sugar substitute
  
• 1 T. dark cocoa powder
  
• 2 T. coconut flour
  
• 2 T. ground ginger
  
• ½ T. ground cinnamon
  
• ½ tsp. ground cloves
  
• 2 tsp. baking powder
  
• ¼ tsp. salt
  
• ½ cup butter, melted
  
• 4 eggs
  
• 2/3 cup almond milk
  
• 1 tsp. vanilla extract
  

Preparation:

1. Use coconut oil to grease the inside of a large slow
   cooker.
   

1. In a large bowl, blend together the almond flour,
   sweetener, cocoa powder, coconut flour, spices, baking powder, and salt.
   

1. Add the liquid ingredients (butter, eggs, almond milk, and
   vanilla extract) and stir well.
   

1. Pour into greased crock-pot. Cover and cook on low for 2 ½
   -3 hours until set.
   

You don’t need to heat up your kitchen to have rich
chocolate cake anymore. This may be the best you’ve ever eaten, and it’s low
carb! No need for frosting with this recipe, but you might want to top it with
whipped cream.

Ingredients:  [serves 10]

• 1 ½ cups almond flour
  
• ¾ cup sugar substitute
  
• 2/3 cup dark cocoa powder
  
• ¼ cup unflavored whey protein powder
  
• 2 tsp. baking powder
  
• ¼ tsp. salt
  
• ½ cup butter, melted
  
• ¾ cup coconut milk, unsweetened
  
• 1 tsp. vanilla extract
  
• ½ cup sugar-free chocolate chips
  

Preparation:

1. Grease the crock of a large slow cooker with coconut oil.
   

1. In a large bowl, mix together all the dry ingredients
   (almond flour, sweetener, cocoa powder, protein powder, baking powder, and
   salt).
   

1. Add in the butter, eggs, coconut milk, and vanilla
   extract. Stir to mix well.
   

1. Stir in the chocolate chips, distributing them evenly
   throughout the batter.
   

1. Pour into the slow cooker. Cover and cook on low for 2 ½
   -3 hours. It should still be like a ‘pudding cake’ at about 2 ½ hours and
   more firm by the 3-hour mark, so choose your desired consistency.
   

1. Turn off the slow cooker and allow the cake to cool with
   the cover off for about 25 minutes.
   

1. Cut and serve.
   

You need three things to make this work: a large (6-7 quart)
slow cooker, a spring-form pan, and plenty of will power.
You can’t peek
while this is cooking; the lid must stay closed all the time for it to steam
properly. It also needs to chill for at least 4 hours before you can dive in.
Are you ready?

Ingredients:  [serves 8]

for the crust:

• ¾ cup graham cracker crumbs
  
• 2 ½ T. butter, melted
  
• ¼ tsp. cinnamon
  
• ¼ tsp. salt
  
• 1 tsp. Truvia sweetener (1 packet)
  

for the filling:

• 12 oz. cream cheese, room temperature
  

• 1 T. flour
  

• 4 T. plus 2 tsp. Truvia sweetener (16 packets)
  
• 2 eggs
  
• 1 tsp. vanilla extract
  
• 1 cup sour cream
  

Preparation:

1. Mix the crust ingredients together and press them into the
   bottom and 1-inch up the sides of a 6-inch spring-form pan. Pack it
   firmly.
   

1. Use a standing mixer with the paddle attachment to combine
   the very soft cream cheese, the flour, the remaining Truvia, and the salt.
   Beat about 2 minutes at medium speed until smooth.
   

1. Add the eggs and the vanilla extract and beat until well
   blended, scraping down the sides of the bowl.
   

1. Add the sour cream and blend well. Pour the mixture into
   the spring-form pan.
   

1. Put a rack in the bottom of your slow cooker. Then add
   enough water in the bottom to have about a half-inch. Set the filled
   spring-form pan on the rack.
   

1. Put a triple layer of paper towel over the top of the
   crock-pot and put the lid on top of them.
   

1. Set the slow cooker on high and cook for two hours
   without
   lifting the lid
   !
   

1. Turn off the slow cooker and let it stand
   undisturbed
   until it’s cooled, about an hour.
   

1. Remove the lid and the paper towels. Gently lift out the spring-form
   pan and set it on a cooling rack for about an hour until it comes to room
   temperature.
   

1. Cover the cheesecake (in the pan still) with plastic wrap
   and refrigerate for at least 4 hours.
   

1. To remove the cheesecake from the pan, run a very thin
   warm knife around the inside edge of the pan. Undo the spring closure on
   the side of the pan and lift it up and away.
   

1. Slice, serve, and savor!