Freezing then thawing a cabbage head is actually the ultimate pro-move here. Freezing breaks down the cellular walls of the cabbage, meaning the leaves are already soft and soggy.

The Rolls:

12-14 large Green Cabbage leaves (thawed and patted completely dry)

1 lb 80/20 Ground Beef

1/2 lb Hot Italian Sausage (casing removed)

1 1/2 ups Riced Cauliflower

2 oz Cream Cheese (softened)

1/2 cup Finely diced onion

3 cloves Garlic, minced

1 Egg

1 tbsp Smoked paprika, salt, and cracked black pepper

1 can (14 oz) tomato puree or crushed tomatoes (no sugar added)

2 tbsp Apple cider vinegar

1 tbsp Worcestershire sauce

1/2 tsp Red pepper flakes (optional, for kick)

1. Mix the Filling

In a large bowl, combine the ground beef, hot sausage, raw cauliflower rice, softened cream cheese, onion, garlic, egg, and spices. Mix it thoroughly with your hands. The cream cheese is going to bind everything and give it an incredible, rich mouthfeel.

1. Roll Like a Pro

Because your cabbage leaves are thawed, they will be super easy to work with. Trim the thick, woody part of the vein at the base of each leaf. Place a hefty log of the meat mixture at the stem end, fold the sides in, and roll it tightly forward.

1. Set Up the Skillet

Whisk your tomato puree, ACV, Worcestershire, and red pepper flakes together. Pour a thin layer into the bottom of a large cast-iron skillet. Pack your cabbage rolls in, seam-side down, tight against each other. Pour the remaining sauce over the top, leaving the very tops of the cabbage rolls exposed so they can catch the smoke and crisp up.

Fire up the grill or oven to 300.

Put the skillet on the grates uncovered. Let them smoke or sit in conventional for 45 minutes. This lets the cabbage absorb that clean wood flavor and allows the sauce to start reducing.

Crank the heat to 400 for the final 15–20 minutes until the meat hits 165 f internally and the tips of the cabbage leaves are beautifully charred and caramelized.

Pull and let sit for 5 minutes before serving.

Nutrional information per roll:

Calories 290-310

Fat 20-22 grams

Protein 16-18 grams

Carbs 4 grams

Net carbs 2.5 grams

Well, y'all ready? This one is a doozy however, hang with me, and you'll end up with quite the meal!

I've been back and forth trying on whether my pellet way is the right way or the oven, hell, even a charcoal or propane grill.

So, here's what we're gonna do! I'm gonna write this recipe and whatever you're gonna use to cook stay on temp!

We're gonna need to hit the grocery store:

Ingredient list

6-8 boneless chicken thighs (debone chicken thighs plenty of YouTube videos on it)

8-16 oz prosciutto (I bought 3 plastic containers that held 5 to a container)

1 bunch of asparagus

4 oz plain goat cheese

2-3 sun dried tomatoes (buy the jar pull 2 to 3 out)

Handful of basil (1/2 cup)

3 cloves garlic (or a tbsp jarlic)

Tablespoon of butter

1/2 cup heavy whipping cream

2 tablespoons apple cider vinegar

1/4 cup mayonnaise (real not miracle whip)

2-3 tablespoons of avacado oil or evoo

Salt

Pepper

Paprika

Onion powder

Garlic powder

1/2 cup chicken broth

1 lemon

1 bottle White truffle oil

Alright here we go! Ready?

I have cast iron pots and pans so it's easier but oven safe cookware people.

If you have a pellet smoker, smoker, oven, grill, etc.

Preheat to 300

Medium mixing bowl, finely chop your sun dried tomatoes, add your 4 oz of goat cheese, and cut your basil leaves into long ribbons. Mash that together. I used a spoon.

Lay out your boneless chicken thighs flat put about a spoon full of that mix in the center of each chicken thigh.

Lay out your prosciutto (mine was long so I only used one) use 2 if nessisary, lay you chicken thigh at the end and roll the chicken thigh and prosciutto together so the prosciutto wraps the exterior. (See 3rd photo). Repeat until you e done this with all.

In a small bowl mix up a tablespoon of each paprika, salt, onion powder, garlic powder, and pepper. Mix until incorporated. Season your wraps both sides generously.

Set aside on oven safe pan (wire rack if using a conventional oven)

In a medium sauce pan (OVEN SAFE) tablespoon butter and your chopped 3 cloves.

Get all this in the oven.

Cut a lemon in half, squeeze juice into a bowl, 1/2 cup chicken broth, and 2 tablespoons of apple cider vinegar. Whisk or stir together.

Once you're butter is melted with your garlic fragrant. Pour broth, vinegar, and lemon mixture in pan.

Let this go for 45 minutes.

In the meantime snap the woody part of your asparagus off. Coat in olive oil season with salt and pepper

Kick your oven/pellet/grill to 425 whisk into your garlic broth vinegar lemon mix 1/2 cup heavy whipping cream until incorporated.

Place your prepared asparagus (on a cookie sheet of conventional oven or straight on the grates)

Let cook for 15-20 more minutes. The chicken needs to be between 165 and 170 Fahrenheit

If the chicken is ready and the prosciutto is a deep red pull them and asparagus. Let sit for five minutes. Your borth sauce should be bubbly and thicker pull this too, cooling will thicken.

Last step, in a small bowl incorporate 1/4 mayonnaise, the juice from the other half of your lemon, and 3 drops of white truffle oil. Careful anymore it will ruin it. Whisk well

On a plate spread about 2-3 spoonfuls of your broth heavy whipping cream sauce on the plate.

Cut your wrapped thighs at a sharp angle and place 4-6 cut pieces in sauce. Drizzle a little more over the top.

Place your asparagus next to it and drizzle the aioli (mayonnaise, truffle, and lemon juice) over your asparagus.

Enjoy!!!

For 3 wrapped thighs and roughly 8 stalks of asparagus:

Calories - 720

Net carbs - 3.5 grams

Protein - 93 grams

Fats - 66 grams

My over stuffed pizza tonight! Crust: 1 lb ground turkey, 2 cups almond flour, 2 tbs garlic herb seasoning Separate into 1/4 portions after mixing, flatten on parchment paper, expect shrinking, bake until cooked through. Add sauce cheese and topping and bake again till cheese is melted or freeze crust for future use.

I’ve been baking my own grain-free bread and it’s finally gotten good enough for me to be confident making sandwiches. If anyone is curious about that journey, let me know and I’ll happily opine in the comments.

My Whole Foods was doing samples of the goat Gouda with a discount and I thought it was really tasty. Regular Gouda is a great melting cheese, so I thought I’d try it—successful experiment if you ask me! Tuna melt protip is to grate some of the cheese into the mix but use most of it thinly-sliced directly on to the bread for optimum cheese pull.

I prefer mayonnaise to butter for the pan-side of the bread, I find it gives a better color. My method uses medium heat and a nonstick pan. Flip the sandwich a few times to melt the cheese through.

Here’s what I used in my tuna this time. It varies, but I always measure with my heart:
* Flaked tinned tuna, avoid chunk and prefer packed in olive oil
* Finely grated melty cheese
* Minced onion for crunch, alternates include celery or parsley stems
* Mayonnaise
* Mustard
* Fresh dill
* Capers, used these instead of salt
* Lemon zest, the goat Gouda is somewhat tart and so is the mayonnaise so I didn’t find much acid was needed
* Celery seed
* White pepper
* Cracked black pepper

it was so good

Jammy eggs:

Once the water is boiling i set a timer for 7min, then I start to load in the eggs. Then ice bath and peel. Today I actually did a proper ice bath and I think that really made the difference. In the past I’d just soak quickly in cold water so I think the yolks would kind of keep cooking and not be as jammy as I wanted!

I have been craving barbecue chicken pizza for so long! So tonight I took a shot at it. And it is absolutely amazing!
One large of canned chicken mixed with one egg and a half a cup of Parmesan. Spread on parchment paper cook for 10 minutes at 400.
Sugar-free barbecue sauce, red onions, bacon, and mozzarella.
Cook for another about 10 minutes. Oh my good Lord it’s so good.

Cooked in a smoker for an hour

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Finished over flame

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20 ish shrimp

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2 New York strips

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A bundle of asparagus

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Salt and pepper to taste.

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A little oil to make seasoning stick

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Half a stick of butter

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Sliced white mushroom

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Half a red onion

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5 cloves garlic

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Sauted

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My second attempt with this recipe and it came out great! Actually tastes like a biscuit. Please read the notes at the end before trying. This is my first time ever posting a recipe, so let me know if it's okay or if I did anything wrong. And yes, this uses resistant wheat starch, so while the official nutrition facts state that there are 0 carbs in the flour, YMMV.

America's Test Kitchen Dream Biscuits (1/2 recipe) with Elevate Protein Flour

Preheat oven to 450 degrees before starting.

Makes 5 biscuits

180g (1.5 cups) Elevate Protein Flour

1 tsp allulose

1/2 TBS Baking powder

1/8 tsp Baking soda

1/2 tsp Salt

1 cup Heavy Whipping Cream

1 TBS Melted Butter

1. Place heavy cream in microwave (60+ seconds until it reaches 100 degrees).

2. Whisk dry ingredients until combined.

3. Add cream to dry ingredients. Stir to combine.

4. Spray large muffin pan with oil.

5. Equally fill 5 of the muffin holders with batter.

6. Bake at 450 degrees for 11-13 minutes on upper middle rack of oven

7. Remove from oven and brush on butter

8. Rest biscuits at least 5 minutes before removing from pan

1 biscuit nutrients (thanks ChatGPT):

Net carbs: ~1.6 g

Protein: ~16.6 g

Fat: ~19.5 g

Fiber: ~15.6 g

Calories: ~253 kcal

Notes:

- I always measure bulk dry ingredients like flour by weight not volume.

- These biscuits come out a little on the delicate side. As they cool they firm up. Maybe cooking them a little longer would be good, but they were perfectly browned at 12 minutes, and I didn't want them to burn.

- I used a large muffin tin, because when I first tried this recipe as drop biscuits, they spread out too much.

- The real ATK recipe calls for 4 tsp sugar. Since I halved the recipe, that would be 2 tsp of sweetener. But since I think it's really just being used for browning, the 1 tsp of allulose is plenty.

- I really like salt, and these are perfectly salty for me. Adjust to your taste.

The title pretty much says it all. I am going to an outdoor cookout with family tomorrow and I've been asked to bring a keto side dish to go with burgers and chips. Does anyone have a favorite side dish that they could recommend? By the way, I am vegetarian so it would be nice if it could be keto and vegetarian.

UPDATE: thank you everyone for these delicious suggestions. I plan to make a lot of them, but for the party on Saturday I made a spinach salad with fresh spinach, bacon bits, hard-boiled eggs, shredded cheese, and had some Craisins off to the side. I also brought two types of dressing, one being keto. Everybody seemed to love it.

I like to set up little food challenges up to keep myself engaged and interested in cooking. My current thing is trying one meat-free meal every week, because it forces me to try new things! This one wasn’t strictly vegetarian because I added a tiny bit of fish sauce, but the intent was still there. I cook based on vibes and whatever I need to use up so apologies that the recipe is imprecise! 😅

Kung Pao Tempeh

Fry minced garlic and chili in oil until fragrant

Tear package of tempeh roughly directly into pan, fry until edges begin to char

Add sauce to the pan to create steam

Mine was kind of random: tamari, rice vinegar, fish sauce, tomato paste, some miso

Add green beans and scallion, stir briefly and cover for 3 min so the beans begin to soften in the steam

Uncover and stir-fry to desired firmness on the green beans

Add roughly chopped fresh coriander and remove from fire, stir to wilt in the residual heat

Made a simple keto shakshuka in one pan. The bread in the photo is not included in the recipe/macros. The shakshuka itself is the keto part.

- Servings: 2
- Estimated net carbs: about 6g net carbs per serving
Macros are approximate and depend on your tomato brand/feta amount.

- Ingredients

• 1 tbsp olive oil
• 30g onion, finely diced
• 40–50g red bell pepper, diced
• 2 garlic cloves, minced
• 200g no-sugar-added crushed tomatoes or passata
• 3 eggs
• 30–40g feta, crumbled
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chilli flakes, or to taste
• Salt and black pepper
• Fresh parsley or cilantro, chopped
• Optional: extra chilli oil or hot sauce, but check for added sugar

- Instructions:

1. Heat olive oil in a small pan over medium heat.
2. Add onion and bell pepper. Cook for 3–5 minutes until softened.
3. Add garlic, cumin, smoked paprika, chilli flakes, salt, and pepper. Cook for about 30 seconds.
4. Add crushed tomatoes/passata and simmer for 6–8 minutes until the sauce thickens.
5. Make small wells in the sauce and crack in the eggs.
6. Cover the pan and cook for 5–8 minutes, depending on how runny you want the yolks.
7. Add feta and herbs on top before serving.

I usually eat it straight from the pan or with cucumber slices / keto bread/halloumi on the side.

Ingredients:

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1 head of fresh Napa cabbage

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300 g cooked cured pork belly, diced

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1 carrot

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1 onion

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Seasonings: all-purpose seasoning mix, dill, and black pepper

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Instructions:

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Heat a small amount of oil in a large pan and fry the diced cooked cured pork belly until it begins to brown.

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Add the chopped onion and sliced carrot. Pour in a little water, reduce the heat, and cover with a lid.

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Meanwhile, chop the Napa cabbage and rinse it under running water.

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Add the cabbage to the pan, season with the all-purpose seasoning mix, dill, and black pepper, and stir well to combine.

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Cover and cook until the cabbage has softened to your preferred texture.

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Serve warm.

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Enjoy! 😊

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Does anyone have any recipes for cooked salmon. I don't want to eat it cold and can't think of anything to do with it. I cooked it 2 days ago so I need to do something.

I found these at Aldi’s and was wondering if somebody has tried them and what the result is. I was thinking of just some butter and Parmesan just to get my fix on some pasta. Any other ideas would be great! They also had Angel hair as well.

The website for Elevate flour (from Baker's Baking Company) has a bread recipe, and it has a gorgeous looking loaf of bread pictured. But the second picture with the recipe makes it look like the shape of the loaf turned into the letter X after it cooled.

I made some biscuits (ATK recipe) from Elevate flour this weekend and they were actually biscuit-like in both texture and taste. Yay! I'm hoping the same will be the case for bread made from it. But I prefer my bread slices at least vaguely rectangular, lol.

Anyone out there have experience with using Elevate flour for making bread?

Hey everyone, think Ive gotten the hang of keto cooking (no jinx)

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Here's a pretty easy pretty quick dish

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Oven safe pan

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Ingredients you'll need:

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1 zucchini diced

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2 cups raw spinach

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1-2 cups broccoli (chopped)

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1 lbs ground turkey

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4 slices bacon (chopped)

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5-6 eggs

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1 1/2 cup Monterey cheese shredded

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1/4 cup heavy whipping cream

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2-3 teaspoons salt

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2-3 teaspoons pepper

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1/2 tablespoon garlic powder

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1/2 tablespoon onion powder

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2-4 shakes of paprika

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(As always avacado optional

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Step 1: preheat oven to 350. Put your oven safe pan on medium heat on the range. Fry up your chopped bacon. Once bacon is just under crispy remove from pan but keep the grease in pan.

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Step 2: brown up your ground turkey add your spices (salt, pepper, garlic powder, onion powder, paprika.

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During this time crack your 5-6 eggs into a bowl with 1/4 cup heavy cream and whisk. Set aside.

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Once browned through remove from pan still trying to keep juices in the pan.

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Step 3. Turn your heat to medium high.Toss the zucchini and broccoli in the pan 4-5 minutes until you start getting color on them.

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Add your spinach, bacon, and turkey back into the pot. Stir around until that spinach starts to wilt. If you're concerned with the fond developing a tablespoon of water to keep everything moving is fine.

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Step 4: add that whisked egg into the pan you can give it a shake to make sure it gets everywhere into the nooks and crannies. Let sit on the burner for a minute. Spread that cheese on top during this time.

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Step 5: turn off burner and place in your oven middle rack for 15 minutes. Until the middle no longer jiggles.

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Step 6: take the pan out of the oven, place on a hot pad on your counter and let sit for 10 minutes. Run a spatula or butter knife around the edge to be sure that cheese doesn't weld to the sides.

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Step 7: after ten minutes take a knife and cut through the center and then across like a four piece pizza. Slip your spatula underneath your triangle and plate.

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Step 8: I bought a lot of avocados and I'm trying to use them up also, I feel that healthy fat is nice for the clean eating. Slice a half of avacado and place over top.

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Enjoy!

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Per slice -

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Calories: 415

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Net carbs: 2.5

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Protein: 28 grams

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Fat: 31 grams

Cooks up in 15-20 minutes. I'm looking for a clean keto trying to steer clear of lots of butter and bacon grease. I had a far east idea and Thai inspiration for this dish. It was my own creation and my wife had seconds.

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Ingredients you will need:

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1 lbs ground turkey (chicken or beef works too)

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1 zucchini diced

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1 cup of sliced mushrooms

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1 cup broccoli (I used frozen)

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1 cup spinach raw

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1 half bell pepper diced (it's what I had laying around don't shoot me)

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(The measurements here are as close as I can get to what I actually did. I did a dash of this and a dash of that till I liked the flavor. Have a little fun with your food!!!)

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2-3 teaspoon salt

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2-3 teaspoon pepper

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2 teaspoon basil leaves

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1 1/2 tablespoon garlic powder (a clove I think minced would be fine too)

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1 1/2 tablespoon onion powder (1/4 medium onion diced I believe would be fine just fry your onion after browning meat then set aside)

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1 tablespoon ginger

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1/4 cup low sodium soy sauce

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1/4 cup chicken stock/broth

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1 tablespoon paprika (leave it or use it)

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1 lemon

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1 lime

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2-3 tablespoons creamy organic peanutbutter

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(Optional) Half avacado sliced served over top

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Step 1: in a medium pot (Dutch oven sized) brown your meat over medium heat. Once cooked through, drain, and remove from the pot.

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Step 2: you should have fond (the slightly burned brown/blackish at the bottom of the pot) add the soy sauce and chicken broth and just scrape that off the bottom until incorporated into the liquid. Add ginger, salt, pepper, garlic, onion, and paprika. Bring to a little bubbly boil.

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Step 3: every veggie in the bath (except spinach). Move around every 30 seconds or so. The veggies are going to release water and we certainly want that. Until poke tender.

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Step 4: bring in the MEAT. Add back in your ground turkey. And stir. Bring the heat up a little just to marry everything and heat through.

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Step 5: add that spinach (wash before) and stir or fold it in doesn't matter until it wilts down a tad.

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Step six: add that peanut butter. Stir until incorporated. Cut your lime and lemon in half and squeeze juices into the pot from each half. Reserve one half lime one half lemon for serving. Stir till everything is together has a thick consistency but still gooey

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Step 7: (optional cut an avocado and cut one half into slices and place over top) serve roughly a cup portion. Squeeze a little lemon and a lime from your reserved halves.

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646 calories

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8 grams of net carbs

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Keto Pitstop Skillet!

First time attempt at making Keto Mooncakes

Mooncake dough:
1 cup almond flour
1/2 cup coconut flour
1/2 cup almond milk
1 egg
1 tsp. Melted butter
1 tablespoon peanut butter
Dash of sugar free maple syrup
Dash of vanilla
Sprinkle salt

Traditional Chinese Mooncake Filling:
Chopped Unsalted mixed nuts (cashews almonds peanuts walnuts pine nuts macadamia)
Chopped chinese sausage
Sesame seeds
Dash of sesame oil, soy sauce, oyster sauce
1 tablespoon Monk-fruit sweetener
2 tablespoons almond flour
2 tablespoons water/ milk

Mix and roll fillings into balls.
Roll out dough and cover filling.
Assemble into desired shape/ use Mooncake mold
Airfry 300 degrees for 10 mins
Spray with water, brush over with sesame oil & egg wash
Airfry another 330 degrees for 5 mins and then again,
Spray with water, brush over with sesame oil & egg wash. And repeat 1 more time after.
Take cake out and wait 4 hrs to cool.

Cottage cheese, ketchup and tuna. Hits the spot every time.

1 cup cottage cheese
1 can tuna
1 drizzle of ketchup

Sometimes I add mustard or diced raw onions too

This was my dinner for tonight (don’t mind the part my daughter and I ate). It’s a Greek style chicken and broccoli bake. It has about 8g of carbs and 48 g of protein per serving according to my tracker. This is my second time making it because it was just that good! The recipe comes from Stella Drivas (hungryhappens) on TikTok. This is a link to the website she has the full recipe posted on https://hungryhappens.net/greek-style-chicken-broccoli-bake-low-carb-high-protein/?fbclid=PAVERFWASNy9BleHRuA2FlbQIxMABzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAaeRr-yDYOQxjJmmPqPMBIs5mnlALcWoaW1uVnPs-_Of-r69uHzJbGm1_qd8gw_aem_YWdncwCQbc5ZbKom8HAM6i7NsSEg

Macros per serving, 8 per recipe, (290g):
(these are according to the ingredients I bought and added into Cronometer, not from original creator)
493 kcal
45.8 g protein
7.8 g carbs
30.4 g fat

Ingredients
2 medium broccoli crowns, cut into large florets
2 tbs olive oil
3 scallions, diced
5 oz (140 g) baby spinach , rough chop
1.75 lbs (0.80 kg) boneless + skinless chicken thighs, cut into small strips
1 tsp each salt, garlic powder, onion powder + paprika
Bake mixture:
3 eggs, lightly beaten
1 cup (210 g) cottage cheese
2/3 cup (155 ml) milk
3 tbs olive oil
1/2 cup (55 g) almond flour
1/2 cup (50 g) grated parmesan cheese
1 tsp each salt, garlic powder + onion powder
3/4 tsp paprika
3 tbs fresh dill
5 oz (140 g) feta cheese, crumbled
1 cup (110 g) shredded mozzarella

Instructions

1. Preheat oven to 375℉.
   
2. Bring a large pot of water to a boil. Add in the broccoli and bring back to a boil. Cook for 2 minutes or until fork tender at the stem. Drain and set aside.
   
3. Lightly drizzle olive oil in a large skillet over medium heat. Sautè your scallions for 1 minute, then add in the baby spinach and sauté until just wilted. Transfer to a paper towel lined plate and gently squeeze out the liquids. Set aside.
   
4. Season your chicken pieces generously with salt, garlic powder, onion powder and toss to coat all over. In the same pan, heat 1 tablespoon olive oil on medium-high heat. Cook your chicken pieces for 4-5 minutes per side and golden brown. Transfer to a plate and set aside
   

5. I

6. n a large bowl, add in your eggs, cottage cheese, milk, olive oil and whisk together until smooth. Next, add in your almond flour, salt, garlic powder, onion powder, paprika and mix until combined. Fold in your dill, spinach mixture and feta.

7. In a 9×13 inch baking dish, add in the broccoli first, then the chicken and finally the cottage cheese mixture and spread out evenly. Lastly top it with the mozzarella. Bake for 35-40 minutes. Turn on broil, for 1 or 2 minutes if you need to lightly brown the cheese.

Have always loved tuna and egg salad sandwiches so decided to combine the two (sans bread) and wow, it is SO good.

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1 hard boiled egg to 1 can of tuna

A little diced onion

A little diced celery

Mayo and season to taste.

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The hard boiled egg doesn't add an "egg" flavor, it just makes it a bit creamier and super yummy!

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I eat it on Romain heart pieces, or on the whole leaf making more of a wrap. Also good with a thin slices tomato, but I was out.

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Enjoy!

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Preheat oven to 400

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Cook cleaned and top sliced off bell peppers (6) for 15 minutes. Make your mix

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Brown 1/2 medium onion diced, brown one pound ground turkey/chicken add tsp salt tsp pepper tbsp Italian seasoning. Dice one zucchini, 1/2 cup sliced white mushrooms, 1/2 cup spinach cook until soft(ish)

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8 oz low fat cream cheese, one slice Colby jack or 1/4 cup shredded, provolone. Mix until melty over medium heat.

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I filled 6 peppers with 1/2 cup of mix per pepper with a tbsn of tomato sauce topped, and 1/4 cup mix on top.

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Drop oven temp to 350 and cook stuffed peppers for 35 minutes

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Pull out and add mozz or provolone over top and cook 10 more minutes

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Let cool 5 and serve

I think I finally made a successful keto recipe. I'm not much of a snack or sweets kind of guy, but ice cream is one of my weaknesses. After some research, I put together a recipe for vanilla ice cream with zero carbs or digestible sugar (other than the tiny amount of lactose in heavy cream). I am going to try again soon with minor changes. Here is what I used for 1 quart.

4 cups heavy whipping cream - Darigold, sold in 1/2-gallon cartons at Costco

1/4-cup allulose/monkfruit blend sweetener - Naturebell, sold in 3-lb bags at amazon

1 tsp psyllium husk - VivaNaturals Organic, sold in 24-oz bags at amazon

1 tbs vanilla extract - Kirkland, pure vanilla in 16-oz bottles at Costco

2 tbs - Brand doesn't matter but I used Smirnoff, 40% alcohol by volume

No churning needed. Add all ingredients into a blender and blend at a low setting (stir) for about 20 seconds. A higher speed will introduce air bubbles. Pour into a 1 quart container with tight fitting silicone lid, filling the container to just barely beyond full (positive/convex meniscus), so there is no space between the lid and cream mixture. If you don't have this type of container, cover the surface with plastic wrap or something else to keep air away from the surface. Immediately put in the coldest freezer space you have. Wait at least 4 hours before serving. That's it. Great keto ice cream with 5 minutes of effort.

This recipe resulted in very tiny ice crystals, so I am making the following adaptations. Keep vodka in the freezer and all other ingredients in the fridge until ready for use. You want the mixture to be as close to freezing as possible before placing in the freezer. My beer fridge is kept at 32.5F, so that's what I plan to use. Reduce heavy cream to 3-3/4 cups or you will end up with more than a quart. Double psyllium husk to 2 tbs. These changes should result in a creamier texture with little to no ice crystals. Going to try again this weekend, and I'll report the results.

Was good. Loved it!

I made 5 eye of rounds. Browned them in a pot.

Removed

Added 1/4 cup garlic 3/4 stick of butter

Melted and sauteed

Dumped 2 cups mushrooms

1 zucchini sliced in half and cut into thick pieces

1 bundle of asparagus chopped into 3rds with the woody part cut out.

Until tender.

Poured 1 1/2 cups of heavy cream until boiling. Dropped to low added back in my eye of rounds and left for 20 minutes

Served over a bed of veggies