The ketogenic diet or keto diet is not an especially simple diet to follow since it is about drastically reducing carbohydrates to get into what is known as ketosis, that is why the diet could become somewhat monotonous.
To avoid falling into monotony when trying to enter ketosis it is best to vary the proteins and their presentation, especially taking advantage of the versatility of the eggs. Many of the common recipes in our diets are suitable for a keto diet, with small variations.
Here are several keto recipes that you can use for your ketogenic diet:
1. Fluffy Egg Omelette:
Ingredients:
3 eggs.
Salt and pepper to taste.
Extra virgin olive oil
15g butter
Preparation:
Making a very juicy French omelet can be a matter of not curdling excessively, but if you want to make this recipe for breakfast the secret is in the previous shake. If we are looking to make a very fluffy tortilla, the secret is to beat the eggs very well until you get almost a mousse.
To facilitate the task, we can separate the yolks from the whites and beat the latter almost to the point of snow. Thus we will have a very spongy base. On the other hand, we incorporate the salt and pepper to taste in the yolks and beat them, incorporating them into the clear beats.
After a last whisk to the set, we put a few drops of oil in a pan and let it warm well.
We put our “whipped egg foam” in the pan and let them cook, first one minute over medium heat and then another 5 minutes over low heat. Important trick: Do not move the tortilla but let it set.
If we want to give it a crispy appearance when we see that the bottom has been made and we can lift the tortilla, we put a few small portions of butter under our tortilla and let it brown for a couple of minutes. Then, we remove the tortilla from the heat but let it rest in the pan for two or three minutes so that it is finished with the remaining heat. We serve the world’s most fluffy tortilla by folding it over itself.
- Eggs in Serrano ham casserole:
Ingredients:
2 eggs.
2 slices of serrano ham.
50g onion.
60g mozzarella cheese.
Salt.
Fresh parsley.
Ground black pepper.
Preparation:
To prepare this delicious recipe, you will need some small moulds for cupcakes or muffins.
Each mould should be greased with butter and then roll a slice of ham in each of them. Beat the eggs in a separate bowl, add the parsley, onion, and cheese. Salpimentamos to taste.
Subsequently, we fill each of the moulds with the mixture so that they are filled to the top of the mould, that is, completely.
Finally, we place the moulds in the hot oven at 180 C for 25 minutes. When they are ready we remove them from the oven and they can be served.
- Chicken and avocado salad:
Ingredients:
2 chicken breasts.
2 ripe avocado.
30g mayonnaise.
15ml lemon juice.
1 jalapeno or serrano pepper.
Fine herbs.
Salt.
Ground black pepper.
Preparation:
We put to heat the olive oil in a pan and also to roast the chicken breasts over medium heat. We season them with the fine herbs, salt, and pepper, slightly lower the fire and leave them for about 25 minutes, turning them occasionally. When ready, remove them from the pan, let cool for 10 minutes and then cut into pieces.
Peel the avocados, remove the bone and cut into pieces of similar size to chicken. We place the chicken and the avocado in a bowl to which we add the mayonnaise and the lemon juice. Adjust the seasoning if necessary, chopped chili and stir. Let cool about 20 minutes before serving.
- Baked salmon with nuts:
Ingredients:
300g of fresh salmon on a loin.
20g of walnuts
20g rolled almonds.
20g pistachios
1 teaspoon or 5ml of extra virgin oil.
1 zucchini
Preparation:
First, we crush the different nuts to make a granular mixture with which we will crust over the salmon. To make this dish it is advisable to use a large loin.
With the help of a brush, we lightly varnish the loin of salmon with a little extra virgin olive oil and then put it on the plate where we have a mixture of nuts. We squeeze a little so that they remain attached and pass the fish to the baking dish.
In it we will have put a “bed” of slices of zucchini, which will then be the garnish of our baked salmon recipe, thus completing a healthy dish full of flavor.
Bake after having preheated to 220C and let cook about 10 minutes until we see that the salmon has changed color. Let stand 5 minutes before serving so that the salmon is finished cooking with heat.