Keto Dinner: Discover 30 Easy to Follow Ketogenic Cookbook Dinner recipes for Your Low-Carb Diet with Gluten-Free and wheat to Maximize your weight loss

By Stephanie Baker

Would you like to own a book that includes a ton of delicious recipes that are allowed on your keto diet plan?

Are you on the ketogenic way of life and enjoy a tasty dinner but need more to add to your special collection?

Have you reached your limit for seeking new keto recipes to only find they are not keto-friendly?

 

No matter how busy you are, preparing a healthy and balanced meal should be your first priority. If you wish to succeed in your health and fitness goals, you can begin by enjoying healthier choices in the dessert line by better understanding how they are properly prepared. Keto Dinner includes more than 30 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results. Oh, how sweet it is! 

 

If that isn't enough to tempt you; try one of these delicious treats when you purchase your new cookbook:

 

Start by adding this Ketogenic Treats Cookbook to your personal library today! Be watchful for upcoming books with tons of new recipes! Have a new sweet treat every day!

 

Pick up your copy of this fully illustrated cookbook and start making mouth-watering sweet desserts and snacks that won't make you feel guilty today!

• Language: English
• Publisher: Stephanie Baker
• Release date: Mar 25, 2021
• ISBN: 9781393966784

Book preview

1

CURRIED COCONUT WITH SPINACH LEAVES

30 minutes

Serving 2

INGREDIENTS

450 g Leaves of Frozen Spinach

380 grams of coconut milk

Curry pulp 1-2 tsp yellow (or 1-2 tsp curry powder)

1⁄2 Salted Teaspoon

1 Skin Lemon Teaspoon

Optional: grain pomegranates

Optional: fillet, fried chicken

PREPARATION

Prepare the spinach according to directions on the box.

Get a middle scale pan and then let it heat up a little. Add 2 yellow curry paste teaspoons and a few coconut milk spoons to the pan and stir well until a homogeneous sauce is formed.

Let it simmer for a couple minutes.

Add the prepared spinach and coconut milk remaining. It all mix well together.

Let it all cook before the sauce gets thick.

Garnish the ketogenic platter with almonds, cashews or dry fruit if you like.

2

LASANGE ZUCCHINI

30 minutes

Serving 4

INGREDIENTS

450 g slightly lean beef

1 1⁄2 salt

1 Tinpoon of olive oil

1⁄2 Onion, thinly sliced

1 Clove of finely chopped garlic

Tomatoes 1 may, Chunky

2 tbsp fresh, finely chopped basil

Black Chickpeas

3 Medium size courgettes-cut into medium-thin longitudinal slices

1 1⁄2 cups of cheese with ricotta

Parmesan cheese: 1⁄4 cup, rubbed

1 Egg (figure L)

400 g Mozzarella, rubberized

PREPARATION

Fry the onion and garlic in the olive oil pan for 2 minutes. Remove the carnivores. Once the meat isn't pink anymore, add the tomato can, basil, salt and pepper.

Let all cool down for about 30-40 minutes at low heat. Dilute the sauce with a little water, if the sauce is too thick.

Meanwhile, cut the courgettes into 1/8 thick slices (lengthways) and slightly salt both sides (the salt will drain the courgettes a bit).

Dab the zucchini slices off a kitchen roll with a bit of paper after 10 minutes.

Fry the slices of zucchini lightly on each side, really only very briefly,