Low Carb BBQ Sauce- our most Requested Keto Friendly Recipe! > 자유게시판

Hi Melissa, I just loved your recipe! Thank you so much for sharing it. I'm planning to cook this for my family. Please let me know. Thank you, and I'm looking forward to your response! The only thing I did different was to sub-out the liquid smoke for smoked paprika! Perfect! Thank you for this keto friendly recipe! The recipe was very easy. The consistency was perfect. It had too much vinegar taste for my taste, so I had to add more sweetener. I used chili powder in place of cayenne. I felt it still needed a little something, Supraketo Weight Loss Formula so I added 1 tsp worcestershire sauce. The end result tasted like my Mom's recipe that I grew up on, but only healthier. Thank you for this recipe. I will be using this again. Love the idea of Worcestershire sauce. Great thinking. Thanks for letting us know what you thought! What size can of tomato paste? Sorry tom, our stores around here only carry one size so we didn't think to add that. Can you freeze this? OH MY GOSH, THIS STUFF IS SO GOOD! I added just a splash more liquid smoke. This beats ANY BBQ sauce I have bought from a store. Instead of liquid smoke I used an imported smoked paprika, otherwise the rest of the recipe was identical. AMAZING! Kicks a bit at the back of the throat and a deliciousness lingers. Topping my pulled pork with this tonight. Not going to tell anyone it's keto.

If you need a weeknight meal when you’re short on time but still want something healthy and tasty, toss your taco shells and make low carb keto taco casserole! It’s a little bit like slow cooker keto chili, but with zesty taco flavor infused in every bite. And since it’s a Crock Pot taco casserole, the slow cooker does all the work - but I have an option for the oven below if you prefer to make it last-minute. If you like quick and easy casseroles as much as I do, Supraketo Supplement don’t forget to try my easy Big Mac casserole or Philly cheesesteak casserole next! Here I explain the best ingredients for my low carb taco casserole recipe, what each one does, and substitution options. For measurements, see the recipe card. Avocado Oil - For frying ground beef. Use any neutral cooking oil you like. Ground Beef - I typically use 85/15 grass-fed ground beef, but any kind will do. If you’re not a fan of ground beef, you can easily substitute with ground turkey, ground chicken, or even Mexican chorizo.

Taco Seasoning - Can’t have a keto taco casserole without the taco meat, and that means taco seasoning! I make my own taco seasoning blend, but you could use store bought mixes as well. Note that my seasoning contains salt, but if yours does not, add 1 1/2 to 2 teaspoons of salt. Bell Peppers - Use orange, yellow, or red bell peppers for color variety. Onion - I used a yellow onion, but white or red onions work as well. Diced Tomatoes With Green Chilies - Chilies add a bit of heat. If you prefer a more mild keto Mexican casserole, http://git.sagacloud.cn/pennyroger107 replace one or both cans with plain diced tomatoes instead. Just watch the size - the ones with chiles are 10 ounces each but the ones without are usually 14.5 ounces, and you want 20 ounces total for the recipe regardless of whether you use the ones with or without the chiles. Cheddar Cheese - Use a good melting cheese for the perfect finish.

You could substitute with Mexican cheese blend, mozzarella, Colby jack, or Monterey jack if you prefer. I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Brown the meat. In a large saute pan or large skillet, heat avocado oil over medium heat. Add the ground beef. Cook, breaking apart with a spatula, until browned. Add the water and taco seasoning. Bring to a boil, then simmer until it thickens and taco meat forms. Assemble the casserole. Add the ground beef mixture to a slow cooker, along with the diced peppers, onions, and drained diced tomatoes with green chilies. TIP: Drain tomatoes and chilies well. Otherwise, the casserole may be watery when it’s done cooking. If that happens, you can just use a large serving spoon or ladle to remove extra liquid before adding the cheese. Slow cook. Cover with the lid and cook on Low. Melt cheese. Set the slow cooker to High and sprinkle shredded cheese on top.