Low carb and gluten-free remake of the classic Salisbury Steak! Quick and easy, the patties are baked in the oven making this a great weeknight meal the whole family will love!
INGREDIENTS
For the Salisbury Steaks:
2 lbs ground chuck (80/20)
3/4 cup almond flour
1 Tbsp fresh parsley, chopped
1/4 cup beef broth
1 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1 Tbsp dried onion flakes
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
For the gravy:
2 Tbsp butter
2 Tbsp bacon grease (or butter)
2 cups sliced button mushrooms
1 cup sliced yellow onions
1/2 tsp Worcestershire sauce
1/2 cup beef broth
1/4 cup sour cream
salt and pepper to taste
INSTRUCTIONS
For the Salisbury Steaks:
Combine all of the steak ingredients in a medium-sized bowl and mix well.
Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
Bake in a preheated 375 degree (F) oven for 18 minutes.
For the gravy:
Melt the butter and bacon fat (if using) in a large skillet.
Add the mushrooms and cook on medium-high heat until golden brown (about 3 minutes per side.)
Add the onions and cook for 5 minutes over medium heat, until golden and soft.
Add the broth and the Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off of the bottom of the pan.
Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for 5 extra minutes to condense it.)
Season with salt and pepper to taste.
Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.
Keto Tuna salad
My go-to recipe every time I'm too lazy to think of anything or to cook anything special:
1/3 cucumber (diced)
5-6 cherry tomatoes (quartered)
1 green onion (chopped)
1/2 cup of cottage cheese (with chives)
1 tuna can (in olive oil)
1-2 tbsp French Dressing (homemade or store-bought check sugar content)
a handful of roasted peanuts
Mix everything in a salad bowl and enjoy! Best Tuna salad you'll ever have. I can eat this literally every day.
Fat Bombs
Advice on the Fat Bombs. I would limit myself to 1 or 2 a day. Make sure all of your ingredients are at or above room temperature before mixing. I put the dark chocolate in the blender and pulsed it to break it up into small bits. I have found over time and experience that I prefer Monk Fruit sweetener. And I bought some at Costco that I think is the best. If you have a friend with a Costco card ask them to pick you up some.
Made this today and I thought they were quite good. Butch ate one too.
Peanut Butter and Dark Chocolate Cheesecake Fat Bombs
Prep Time
5 mins
Total Time
5 mins
Peanut Butter and Dark Chocolate Cheesecake Fat Bombs are an easy keto-friendly, a no-bake treat made with just 4 ingredients. Super rich but not super sweet, they are the perfect afternoon pick-me-up or quick and satisfying dessert. Store in the fridge or freezer.
Course: Snack
Cuisine: Anytime
Keyword: chocolate cheesecake fat bomb
Servings: Fat bombs (depending on the shape made)
Calories: 149 kcal
Ingredients
1 cup dark chocolate broken into squares (check ingredients: see notes)
1/2 cup cream cheese
1/2 cup creamy peanut butter (check ingredients to make sure no added sugar)
2 tbsp granulated Swerve (I prefer Monk Fruit sugar)
Instructions
Combine all of the ingredients, except the chocolate, into a bowl and mix thoroughly
Place all of the chocolate squares into a food processor and pulse until they are in small pieces, but not too fine
Roll the peanut butter mixture into rough 1 inch balls (about 2cm) and then roll in the chocolate pieces
Place finished chocolate balls onto some wax paper (I use reusable beeswax wraps to prevent waste) on a plate, pan or flat surface to place in the freezer
Once frozen, store in the fridge or freezer in an airtight container. Should last in the fridge for 1-2 weeks or in the freezer for a couple of months
Recipe Notes
The peanut butter and cream cheese are easier to mix if they’re at room temperature.
Be sure the chocolate you use is keto-friendly as not all dark chocolate is. You’ll want at least 60% dark chocolate as this is better for you in general.
Go for an all-natural peanut butter or you can even use almond butter which is even better.
Other Fat Bomb recipes:
7 TASTY KETO FAT BOMB RECIPES
Fat bombs are easy to prepare, with no baking required. Simply beat together all of the ingredients, fold in any chunky additions, dollop out, and freeze!
To portion, you can simply drop a teaspoonsful of the prepared recipe mix onto a baking sheet lined with parchment paper. For a prettier presentation, you can fill mini muffin liners with a teaspoon of mixture, load a mini silicone muffin mold, or use an ice cube tray to portion your treats.
All of these fat bomb recipes can be kept in the freezer in an airtight container for up to a month. If you’re taking them as a snack on the go, be sure to keep them in an insulated bag or else they’ll melt!
1. Cheesecake Fat Bombs
All the rich flavor of New York cheesecake with none of the carbs—this recipe is a total win! For a decadent touch, add a strawberry, blueberry, or dab of sugar-free fruit preserves to the top before freezing. This will add a few extra carbs, but you may find that a single blueberry is an acceptable addition to your snack.
Ingredients
- 8 ounces cream cheese, softened
- 1 stick (½ cup) grass-fed unsalted butter, softened
- ½ teaspoon vanilla
- 3 tablespoons powdered monk fruit sweetener
- 3 tablespoons coconut oil
Instructions
- Using an electric mixer, beat together all ingredients until well combined.
- Portion and freeze for at least one hour before eating.
2. Cookie Dough Fat Bombs
Chocolate chip cookies are one of the ultimate comfort foods…and the best part is sneaking some of the cookie dough out of the bowl! Get that same experience guilt-free with these satisfying frozen keto cookie dough bites.
Ingredients
- 8 ounces cream cheese, softened
- 1 stick (½ cup) grass-fed unsalted butter, softened
- 3 tablespoons coconut oil
- 2 tablespoons almond butter
- 3 tablespoons powdered monk fruit sweetener
- ¼ teaspoon vanilla extract
- ¼ cup almond flour
- ¼ cup golden flax meal
- ¼ teaspoon salt
- ¼ cup stevia-sweetened chocolate chips (try Lily’s) or 4 squares unsweetened baking chocolate, chopped fine
- ¼ cup toasted, chopped walnuts (optional)
Instructions
- Using an electric mixer, beat together all ingredients up to the salt until well combined.
- Fold in the chocolate chips and walnuts (if using).
- Portion and freeze for at least one hour before eating.
Bulletproof coffee, full of omega-3 fatty acids from grass-fed butter and coconut oil, is a keto breakfast of champions. But you can freeze this tasty treat, too—it makes a perfect mid-afternoon pick-me-up!
4. Almond Joy Fat Bombs
Just because you’ve gone low-carb doesn’t mean you have to give up your favorite candy bar flavors! Try these coconut-almond fat bombs to get the flavors you’ve been craving alongside a mega-dose of healthy fats.
Ingredients
- ½ cup full-fat coconut cream (not creamed coconut)
- 4 ounces (½ package) cream cheese, softened
- 4 tablespoons coconut oil
- ¼ cup almond flour
- 3 tablespoons powdered monk fruit sweetener
- ½ cup unsweetened coconut flakes
- ¼ cup toasted almond slivers
Instructions
- Using an electric mixer, beat together all ingredients up to the salt until well combined.
- Fold in the coconut flakes and almond slivers.
- Portion and freeze for at least one hour before eating.
5. Mint Chip Fat Bombs
Mint chocolate chip ice cream is a refreshing summer treat, and these individual bites really hit the spot. You won’t taste the avocado at all—but you’ll get all the benefits of its heart-healthy omega-3 fatty acids and saturated fats.
Ingredients
- 1 avocado, pitted
- ¼ cup coconut oil
- 1 ½ teaspoons peppermint extract
- 3 tablespoons powdered monk fruit sweetener
- ¼ cup stevia-sweetened chocolate chips (try Lily’s) or 4 squares unsweetened baking chocolate, chopped
Instructions
- Use an electric mixer to beat together the avocado, coconut oil, monk fruit sweetener, and peppermint extract until well combined.
- Fold in the chocolate chips. Mix well.
- Portion and freeze for at least one hour before eating.
6. Chocolate Peanut Butter Fat Bombs
Chocolate and peanut butter are a classic pairing for a reason—sweet and salty just complement each other so well! Plus, when you make your own treats, you can choose your favorite texture—crunchy or smooth. Here's the recipe!
7. Lemon Chiffon Fat Bombs
Tart and tangy, lemon desserts feel light and refreshing rather than weighing you down. Perk up your taste buds with this citrusy frozen version that comes together in minutes!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons grass-fed unsalted butter, softened
- 2 tablespoons coconut oil
- 3 tablespoons powdered monk fruit sweetener
- 2 tablespoons lemon juice (from about 1 lemon)
- 1 tablespoon finely grated lemon zest (from about 1 lemon)
Instructions
- Using an electric mixer, beat together all ingredients until well combined.
- Portion and freeze for at least one hour before eating.
Bonus: Cinnamon Roll Fat Bombs
This week of fat bomb recipes is only the beginning! The sky’s the limit—you could try a different taste sensation every day for a month. This recipe is a sneak peek at the keto-friendly delights that await in our Sweet Treats cookbook, which contains a whopping 77 low-carb dessert recipes.
Ingredients
- Fat bombs:
- 1 (8-ounce) package cream cheese, softened
- 1 stick (½ cup) butter, softened
- ½ cup smooth almond butter
- ½ cup powdered monk fruit sweetener
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup walnuts, finely chopped
- Frosting:
- 1 tablespoon heavy whipping cream
- 1 ½ ounces cream cheese, softened
- 2 teaspoons powdered monk fruit sweetener
- ¼ teaspoon vanilla extract
Instructions
- Use an electric mixer to beat together all fat bomb ingredients until well combined.
- Refrigerate mixture for 30 minutes.
- Form the mixture into balls, place them on a tray lined with parchment paper, and freeze for 45 minutes.
- Make the frosting by combining all ingredients until smooth.
- Drizzle on top of the fat bombs and serve.
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