This low carb lasagna recipe swaps the usual noodles for planks of thinly sliced, roasted eggplant. Eggplant is at its peak right now, so this is the ideal time to make this …
Preview
See Also: Egg Recipes, Low Carb RecipesShow details
Preheat the oven to 425°F. Divide the olive oil between 2 baking sheets and grease evenly. Set aside. Prepare the eggplant breading by mixing together the almond flour, …
All you need is asparagus, bacon, water, butter and brown sugar. Shrimp Scampi. This dish features succulent shrimp in a garlic butter sauce and it's cooked in the Instant Pot for a quick …
See Also: Healthy RecipesShow details
Keto chicken parmesan is such an easy and filling dinner – breaded chicken, sweet marinara, gooey mozzarella… what’s not to like? This low carb chicken parmesan recipe has …
See Also: Chicken Recipes, Keto RecipesShow details
Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the eggplant. In a small bowl, mix together the ricotta and …
See Also: Egg Recipes, Keto RecipesShow details
Low Carb Eggplant Parmesan is such a simple, delicious dinner! With crispy eggplant and melted, bubbly cheese, this is one recipe you'll come back to again and again. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.
The tender eggplant slices are coated in a crispy almond flour coating, smothered in marinara sauce, and topped with gooey cheese then baked to perfection. It’s great low carb and healthy comfort food for any time you need it, without all the carbs! So I didn’t really know a lot about eggplant or eggplant parmesan until a few years ago.
A one-cup serving of eggplant has about 20 calories, 5 grams of total carbs, and 2.5-3 grams of fiber. This means that there are only 2-2.5 grams of net carbs per serving. That’s why it’s so popular in keto dishes. Is the carb count keto-friendly? If you order eggplant parmesan at a restaurant, it will definitely be very high in carbs.
Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant. In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt.