Keto Pasta: Discover 30 Easy to Follow Ketogenic Cookbook Recipes for Your Low Carb Diet Gluten Free 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 pasta 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 Pasta 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: Jan 1, 2021
• ISBN: 9781393862185

Book preview

1

EGG LASAGNE LOW CARB

45 min.

Simple

INGREDIENTS

6 Servings

1 cupcreme fraiche cheese

500 gminced meat

onion (noun)

1 cantomatoes, chunky, 400 g, or fresh

1 pck.Tomatoes, strained, 500 g

200 gcheese, grated

100 mlcream

1 pinchflour

Somethingoil

N. B.Herbs, e.g. B. Oregano, basil, thyme

Salt and pepper

6thegg (s)

Somethingnutmeg

PREPARATION

Approximate working time: 45 minutes

Approximate cooking / baking time: 20 minutes

1 hour and 5 minutes is the approximate total time.

Break open the six eggs and whisk them together for the lasagne dishes. Place the egg mixture on a baking sheet lined with baking paper and spread it out as evenly as possible. Place the tray in a hot oven and cook the eggs for 80 to 100 minutes on top/bottom heat. Take a look now and then, and be happy to scatter the mixture equally over the entire sheet in between, resulting in an even tray.

Peel and chop the onions for the minced meat filling, then fry them until translucent. Add the beef that has been minced. Season the meat with salt and pepper before frying it. Then add the sliced or fresh tomatoes, as well as the strained tomatoes, to deglaze. Season with salt and pepper to taste, then set aside to steep. I like to use oregano, basil, and thyme, in fact, anything green and readily available.

Heat a little oil and stir in the flour with the tip of a knife to make the bechamel sauce. Deglaze with the cream and a splash of water, if necessary, and mix until smooth. Salt, pepper, and nutmeg to taste. Place the crème fraîche in a separate bowl and set it aside.

Break the egg mixture into slices that fit the size of the baking dish. In the baking dish, separate layers of minced meat sauce, béchamel sauce, and lasagne dishes. The bechamel should be the last sheet, followed by a crispy topping.

Then bake all until the cheese is golden brown in a hot oven set to 180° c top/bottom pressure. Since all of the ingredients are prepared ahead of time, the