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Learn How To Make Quick and Easy Low Carb Fettuccine Noodles made with Oat Fiber that gives you the perfect blend of the smooth and flavorful Keto Pasta Recipe you have ever dreamed of. With only 3 Ingredients and choices o 2 different ways to make those Best Ever Homemade Keto Noodles that are fully Gluten-Free as well as Grain-Free, there is no need to ever miss your Italian Pasta Evening.

Low Carb Fettuccine Noodles 

(1/4 Cup) Cream Cheese

Eggs

Tbsp Oat Fiber

Salt - Optional

Prepare all of the ingredients and preheat the...

Prepare all of the ingredients and preheat the oven to 150 C or 300F

Add all of the ingredients into your Blender...

Add all of the ingredients into your Blender Jar, be it Magic Bullet or any blender you have at home.

Blend all of the ingredients together until all...

Blend all of the ingredients together until all are fully combined.

Pour onto the Silicone Sheet with edges or...

Pour onto the Silicone Sheet with edges or a baking sheet covered with Parchment Paper.

Using a silicone spatula or any spatula, gently...

Using a silicone spatula or any spatula, gently spread all of the mixtures to cover all of the gaps.

Place into the oven and bake on150 C...

Place into the oven and bake on150 C or 300F for approximately 8 minutes

Once the sheet is baked, place it onto...

Once the sheet is baked, place it onto the fresh parchment paper facing the Silicone sheet down.

Gently peel the silicone sheet or parchment paper...

Gently peel the silicone sheet or parchment paper from the baked Noodles sheet.

You can either use Hand Pasta Roller. You...

You can either use Hand Pasta Roller. You can also cut the sheet with Pizza Roller or roll the whole sheet and cut with a knife.

If you do have a pasta machine, cut...

If you do have a pasta machine, cut the sheet into the size, that fits and prepare the best ever Low Carb Fettuccine Noodles.

https://mediavine-res.cloudinary.com/video/upload/er3upq0gzys6f05vxbeg.mp4

Low Carb Fettuccine Noodles

Home Made Baked Beans

Onions

cloves

Tbsp Tomato paste

Bacon hock

Cannellini beans (Main)

Canned tomatoes

Bay leaves

Worcestershire sauce

Tbsp Malt vinegar

Tbsp Soy sauce

Tbsp Molasses

Finely dice medium onions and garlic cloves.

Cook in oil until soft, then add tomato paste.

Add a pork or ham hock (such as you would use for soup). Add 4 cans of drained, rinsed beans - cannellini, butterbeans, haricot or navy beans are all fine.

If using dried beans, soak a white variety and cook as above. You need about 1.5kg of cooked weight.

Strain tinned tomatoes (mash if whole), add to the pot. Add 1 can of water, bay leaves, worcester sauce, malt vinegar and the soy sauce.

Add molasses, or maple syrup or treacle if you cannot find molasses. Simmer on the top of the stove until well combined (it will be quite soupy).

Transfer to a baking dish and put into a moderate oven, uncovered, for 1.5 hours.

You will need to stir occasionally and may need to top up with some water or the juice you strained from your tomatoes.

The dish is ready when the meat is falling from the bone and the mixture is a gloopy consistency. Shred the meat into the mixture.

Serve on toast. Leftovers can be frozen in portions for future use.

Black pepper and sumac strawberries with honey creme fraiche

caster sugar

water

Tbsp sumac

black pepper (about 1 tsp)

creme fraiche

Tbsp honey

Put the sugar and water in a small pot set over a medium heat. Stir until the sugar has dissolved, then add the sumac and black pepper. Simmer gently for 5 minutes, then remove from the heat. Cool, then strain through a fine sieve.

If the strawberries are large, halve or quarter them and add to the syrup. If you're using smaller berries, prick them with a skewer or fork before adding them to the syrup. Cover and let steep for at least 2 hours at room temperature, or in the fridge overnight.

Just before serving, stir the crème fraîche and honey together. Divide the berries between four plates or bowls. Dollop on some crème fraîche and pour over a generous slosh of the syrup.

This Keto Sugar-Free Simple Syrup Recipe with 2 Ingredients only, and has a perfect thick consistency. It is an excellent addition to not only your Keto Drinks, Cocktails, or Smoothies but also Pancakes, Crêpes, Granola, and any Keto Dessert Recipe you are about to make. This fully Low Carb, Gluten-Free, Sugar-Free, and Diabetic Friendly Liquid Sweetener needs to be in your Low Carb Pantry from now on. 

Keto Sugar-Free Simple Syrup Recipe

(200 grams) water

xanthan

﻿First, prepare your ingredients. 

Start by switching your stovetop on.

Add water and sweetener into a cooking pot...

Add water and sweetener into a cooking pot and whisk until all melts. 

Let the whole mixture cook for approximately 15...

Let the whole mixture cook for approximately 15 minutes total time. 

Once your 15 minutes are over, and you...

Once your 15 minutes are over, and you see the sugar mixture slightly reducing in volume, add pinch by pinch Xanthan gum. At this stage, you have to keep whisking vigorously for xanthan gum to dissolve.

Pour into a Mason Jar or any of...

Pour into a Mason Jar or any of your glass containers and enjoy. 

https://mediavine-res.cloudinary.com/video/upload/hbznscidsg52lofnkkts.mp4

This Keto Sugar-Free Simple Syrup Recipe with 2 Ingredients only has a perfectly thick consistency. It is an excellent addition to not only your Keto Drinks, Cocktails, or Smoothies but also Pancakes, Crêpes, Granola, and any Keto Dessert Recipe you are about to make. This fully Low Carb, Gluten-Free, Sugar-Free, and Diabetic Friendly Liquid Sweetener needs to be in your Low Carb Pantry from now on.

Punjabi Chole Masala or Chana Masala is an Indian favorite chickpea curry. This one-pot recipe for the authentic Chana Masala can be made in the Instant Pot or stovetop Pressure Cooker. A healthy protein-rich vegan and gluten free chickpea recipe.

Instant Pot Chana Masala / Punjabi Chole Masala Recipe in Pressure Cooker

Chickpeas (Chole/Garbanzo beans) (washed (250 ml))

Water (for soaking)

Water (for cooking)

Ghee

Green Chili Pepper (chopped (optional))

Garlic (minced)

1' inch Ginger (minced)

Onion (diced)

Tomatoes (chopped or 1 tbsp Tomato paste)

tbsp Dried Fenugreek leaves (Kasoori Methi)

Cilantro (to garnish)

Cayenne chili powder

Coriander powder (Dhaniya powder)

tbsp Chole Masala

tsp Dry Mango powder (Amchur)

tsp Cumin seeds (Jeera)

Bay leaf (Tej Patta)

tsp Black Peppercorns

Cinnamon (Dalchini)

Homemade potato gnocchi

kg Floury potatoes, even-sized, scrubbed (Main)

Eggs, yolks

Parmesan cheese, freshly grated, optional

Flour

Baking powder

Boil the potatoes until tender, about 35-40 minutes, depending on size. Drain and dry off potatoes over heat. As soon as you can hold the potatoes (use a piece of kitchen paper to help here), scrape off their skins and discard.

Pass the warm potatoes through a potato ricer directly on to your bench top. Add egg yolks and parmesan cheese, if using.

Sift over flour and baking powder. Mix and work lightly into a soft dough. Divide dough into 4 equal pieces and roll each into a long rope. Cut with a lightly floured knife into 3cm pieces. Roll each piece over the back of a fork to make little tracks (this helps to trap sauce).

Freeze in layers between sheets of greaseproof or baking paper. Cook gnocchi straight from the freezer.

Nici Wickes: Ricotta gnocchi

ricotta

plain flour, plus extra as needed

grated parmesan (⅓ cup)

parsley and basil, chopped

tsp sea salt

Tbsp extra virgin olive oil

garlic,

cherry tomatoes (fresh

chilli flakes

Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don't overmix. Turn out onto a well-floured surface. Handle the dough gently, like a hot potato, and use plenty of flour.

Divide dough into two portions, then roll each into a 3cm-thick log. With a floured knife, cut into 2cm lengths, dusting with flour as you go. Set aside while you cook the tomatoes for the topping.

Heat oil in a large pan and add garlic. Cook for 30seconds then add tomatoes and chilli flakes and cook until tomatoes soften and become juicy. Turn off heat.

Cook gnocchi in a large pot of well-salted boiling water. Do this in batches, cooking for 4–5 minutes only (they will sink then rise to the surface). Remove the gnocchi with a slotted spoon and transfer directly to the pan with the tomatoes.

Toss gnocchi with tomatoes and serve with grated parmesan, a squeeze of lemon juice and basil leaves.

Fried chicken

kg Boneless chicken thigh, skinless, cut into large pieces (Main)

Tbsp Unflavoured natural yoghurt

g flour

Tbsp Paprika

Salt

g Corn flour

Ltr Canola oil,

In a bowl toss the chicken with the yoghurt.

In another bowl mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

Heat the oil in a deep fryer, if you have one, or a large saucepan.

Once the oil is hot toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn't get too hot or the chicken will burn.

Damper

g Butter

Self raising flour (Main)

Water

Preheat oven to 200 degC. Grate the butter into combined flour and salt, then rub with fingertips until mixture resembles breadcrumbs.

Make a well in the centre and pour in the water. Quickly mix the dough with a kitchen knife until it comes together.

Tip the dough out onto a lightly floured bench and knead for 2 minutes until smooth.

Shape into a 20cm-wide disc and place on a lined baking tray.

Using a sharp knife, mark the damper dough into quarters.

Bake for 30 minutes until your damper is golden and sounds hollow when tapped.

Easy beef braise

Tbsp Butter

Tbsp Oil

850 g Beef, cross-cut, diced (Main)

500 ml Campbell's Beef Stock (Main)

Tbsp Flour

Onions,

Tbsp Brown sugar

Lemon parsley

Heat the butter and oil in a flameproof casserole dish. Toss the diced beef in flour, salt and pepper. And fry in the casserole dish until brown on all sides (this might need to be done in batches). Remove to the side.

Add the onions to the casserole dish and fry a couple of minutes to brown (adding a little more butter and oil if necessary).

Stir in the tomato paste, Worcestershire sauce and bay leaves.

Add the stock, stirring to bring everything together, and to pick up the brownings from the base of the casserole. Bring to the boil, cover the casserole and cook in the oven for 2 ½ hours or until meat is tender.

Serve with a sprinkle of lemon zest and chopped parsley.

Slow-cooker lamb shanks with Mediterranean flavours

Lamb shanks

Tbsp Olive oil

Onion, chopped

Garlic cloves, sliced

Rosemary

Tbsp Chopped oregano leaves,

Anchovy fillets

Olives, pitted

tsp Chilli flakes

Chopped tomatoes, 400 grams

Tbsp Honey

Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker

Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.

Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.

Serve with juices from the pot, crispy potatoes and winter greens.

Extra quick and easy, our No-Base Instant Pot Keto Lemon Cheesecake with Sugar-Free Meringue is rich in flavors and super creamy with that perfect slightly sour lemon aftertaste. Fully Low-Carb, Gluten-Free, Grain-Free, Diabetic Friendly and, of course, Sugar-Free, this lemon cheesecake is made with only 4 ingredients plus meringue and baked in 20 minutes.

Keto Lemon Cheesecake with Sugar-Free Meringue

(2 Cups) Greek Yogurt

(1/2 Cup) Sweetener

lemon

(1/2 Cup) Simple Syrup liquid

Egg White

Prepare Ingredients

Prepare all ingredients for making extra quick and easy keto cheesecake.

Prepare and whisk your batter

Line your baking dish

Prepare the baking dish covered from inside and bottom with parchment paper

Prepare your cheesecake for baking.

Place the mixture in and cover tightly with aluminium foil together with dry tissue underneath. Please read the post above with full  instructions. Make sure, the top of the baking dish is properly tightly closed

Aluminum Foil

Prepare the aluminium sling for easy handling as per video

Prepare Instant Pot

Place it into the Instant Pot filled with 2 cups or water and switch the Pressure Cooker on High for 20 minutes

Store

Once the Cheesecake is baked, take it out of the Instant Pot, let it cool a bit and replace the paper towel with dry one to take more moisture out. Close it again with aluminium foil and place it into the fridge for 4-8 hours, best overnight

Prepare Sugar Free Meringue

Prepare a double boiler and bring water to boil

Reduce the temperature, so boiling is not extreme...

Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)

Add syrup and egg white into the bowl...

Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears

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Top 20 made recipes from across the web

The most viewed made recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Fettuccine Noodles

Home Made Baked Beans

Black pepper and sumac strawberries...

Keto Sugar-Free Simple Syrup Recipe

Instant Pot Chana Masala / Punjabi ...

Homemade potato gnocchi

Nici Wickes: Ricotta gnocchi

Fried chicken

Damper

Easy beef braise

Slow-cooker lamb shanks with Medite...

Keto Lemon Cheesecake with Sugar-Fr...

Keto Pancakes Almond Flour

Almond Flour Bread Recipe

10-hour lamb with flatbreads

How To Make Easy Keto Stuffed Bell ...

How To Make Sugar Free Condensed Mi...

Chimichurri

Christmas pavlova pudding

Bread and butter pickles

The most viewed made recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine