Southern Keto
10 Keto Comfort Food Recipes You've Probably NEVER Seen!
đČâš 10 Keto Comfort Foods You NEED to Try! | Low-Carb Comfort Classics âšđČ
When it comes to comfort food, thereâs nothing better than hearty, flavorful dishes that warm your soul â and Iâve got you covered! In this video, Iâm sharing 10 must-try keto comfort foods that are low-carb, gluten-free, and packed with all the flavors you crave. From classic casseroles to Southern-inspired favorites, these recipes will become your new go-to for cozy, satisfying meals. đâš
đ„ Whatâs on the Menu?
Keto Manwich â A nostalgic sloppy joe makeover! đ„Ș
Keto Country Fried Steak â Crispy, golden, and smothered in gravy! đ„©
Keto Sausage Balls â The perfect cheesy bite-sized snack! đ§
Keto Clam Chowder â Creamy, hearty, and loaded with flavor. đ„Ł
Keto Chili â Bold, spicy, and perfect for cold days! đ¶ïž
Keto Meatloaf â A comfort food classic with a keto twist. đ
Keto Meatballs â Juicy and perfect for your favorite sauce. đ
Keto Lasagna â Layers of cheesy, low-carb deliciousness! đ§đ
Keto Shrimp & Grits â A Southern classic made keto-friendly! đ€
Keto Biscuits & Gravy â Fluffy biscuits and creamy, savory gravy. đđ„
đĄ Why Youâll Love These Recipes:
All recipes are low-carb, gluten-free, and keto-friendly!
Perfect for meal prep, weeknight dinners, or a comforting weekend feast.
Simple, delicious, and packed with classic flavors youâll love.
Donât forget to LIKE đ, SUBSCRIBE đïž, and COMMENT đšïž below with your favorite keto comfort food or which recipe youâre trying first!
đOriginal Videos & Recipes:
Keto Manwich: https://youtu.be/hMPEYFpQ9c8
Keto Country Fried Steak: https://youtu.be/9sYoz7Nrg4g
Keto Sausage Balls: https://youtu.be/A1xxWZFo91g
Keto Clam Chowder: https://youtu.be/sVIkZ9kJSzA
Keto Chili: https://youtu.be/nQYjyY4ZMfU
Keto Meatloaf: https://youtu.be/Icd0NqJJXRg
Keto Meatballs: https://youtu.be/M1hjRVWCKrQ
Keto Lasagna: https://youtu.be/PuNenOrruH0
Keto Shrimp & Grits: https://youtu.be/DxrbF0NAWww
Keto Biscuits & Gravy: https://youtu.be/P5AXMugem98
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when it's cold outside it is great to warm up to a nice hot comfort food meal I've got a lot of comments recently like oh man I didn't know you had a recipe for that and to that I say oh man I've got one for you so today if you got a little bit of time I want to show you 10 of my favorite comfort food recipes that you may have never seen and I do apologize the video quality may not be as good as it is now it ain't great now but it definitely was n great in some of these but I'm going to tell you these recipes are absolutely awesome so settle in with a nice cup of something hot and I'll show you my 10 favorite comfort food meals stick around now right off the bat y'all might want to debate about this that meatballs are not a comfort food and to that I would say I'm right and you're wrong I mean there's nothing else to say any anyway this is my favorite meatball recipe I think you'll love it I'm going to share a recipe with you from one of the hardest restaurants to get in in the whole United States Roo's restaurant in New York City I'm going to be making their spaghetti and meatballs but I'm going to make it keto I'm going to make it healthy and I'm going to make it delicious and I'm going to show you how to do it right after this now before I show you this recipe I want to tell you a little bit of the history behind Ros everybody knows that it's one of the best sauces that you can get as far as being low carb and keto friendly they don't use any additional sugars they use the finest ingredients and they use good olive oil but their tradition goes way way back you can buy Rio's sauces in the store but you might not know anything about the restaurant they've been in business in New York City since 1896 and they're known for their authentic Southern Italian food the amount of celebrities that go there yeah and the fact that you can't get in cuz the tables there are all own by regulars some of the tables have been owned by the same families for generations and nobody is going to give up their table to get a table there you need to know one of the table owners and even if you do there's no guarantee you'll be able to get the table if you are lucky enough to get in you're going to pay somewhere between $150 and $200 a person for a meal so if you're like me and you can't get a table you don't want to pay $150 or $200 to eat some spaghetti and meatballs and if you're following a keto diet you will not have to miss out on Roo's famous spaghetti and meatballs I'm going to show you how to make it and make it keto if you have a table at rayo's and you can get me in please by all means if not I have the recipe I made it keto I made it delicious so let's get cooking okay so here are the ingredients you're going to need for these meatballs you're going to need 1 lb of ground beef you're going to need a pound of Meatloaf mix so this is ground ve Pork and Beef together this just gives it some great flavor you're going to need two large eggs at room temperature and if you buy local eggs you can keep them at room temperature instead of having to refrigerate them you're going to need per regano cheese you can substitute parmesan if you have to but in order to make this the best recipe possible you need this parmesano regano you're going to need some parsley and normally I'll take parsley out of my garden and chop it up but I don't have any right now so I'm going to use this dried that I get at Sam's you're going to need some minced garlic and of course you can mince your own but this is super convenient just like it says right there on the label convenient squeeze bottle so that's what I like to do cuz it's easy it's already done and I don't have to prepare another ingredient that's done for me then you're going to need two cups of pork panco or pork breadcrumbs and I'll link the video that I did about how to make these down below so you can watch that that's what turns this into aido recipe instead of using breadcrumbs we're going to use this and it it turns out I believe even better you got more flavor there you're going to need some lukewarm water and I start with about 4 cups but normally I only put in about 2 and 1/2 cups of this water and I'll show you what that's for in a little bit then you need a good olive oil and this is favosa extra virgin olive oil you definitely want to use extra virgin this is from a place in South Carolina on the coast in bufort called I of the above but just use the best extra virgin olive oil you can get your hands on it really makes a difference in this recipe so I'm going to measure out all these ingredients and then I'll show you how to put it together in just a minute so what we're going to do now is put the meat in the bowl I'm going to add in the garlic now I went a little overboard with the garlic but I love garlic so if you don't love garlic put Less in I love garlic I'm going to put more in I'm going go in with the pars and I'll put this recipe down below so you don't have to worry about trying to keep up with this and write it down I'll put it in there for you I beat these two eggs I'm going put those in there and I'm going to put in cheese now the only way to do this is to go in with your hands and get it all together I'm going to put some salt and pepper in this also just to give it a little extra seasoning before I put the pork breadcrumbs in there and you can buy the pork breadcrumbs but if you want to save a lot of money I'm going to put my pork breadcrumb video in the description so that you can make these at home and save a lot of money but if you're in a hurry just buy the ones are in the store it's fine the regular breadcrumbs that are normally in Roo's meatballs are what give it all the carbs so you don't want that this actually tastes better and you don't have all the carbs so I'm going to wash my hands real quick I'm going to pour in the breadcrumbs I'll be right back okay so I washed my hands I'm going to pour in these pork [Music] breadcrumbs and just make sure there's no big chunks in there it looked like there were but sometimes when you process them in the Ninja they stick together and look like big chunks when there's actually no chunks so you just want to check that out make sure cuz it won't come out right if you do that I'm just going to go in this is the Himalayan pink salt you can use this or the Redmond salt it's going to do a good generous portion of this you don't have to be scared of salt it's going to make it taste good and then some fresh ground [Music] pepper so we'll season that pretty well and I'm going to go back in combine this together one more time so when this is combined I'll come back and I'll show you the next step so this is what it looks like when it's all combined together and now we're going to do something that sounds a little weird but trust me this is what makes the meatballs so we're going to take this lukewarm water I'm going pour in just a little bit at a time maybe a cup and I'm going to work this in until it has a good bit of moisture in there so the pork panko is going to absorb some of this moisture the meat's going to absorb some of the moisture and you want it to be pretty wet needs a little more than that so I'm going to pour in a little more so at this point I'm about a cup and a half of water in here I'm going to keep working it in this is the important part if you miss this you missed the whole recipe so this is how it looks right now it needs a little bit more so we're about two cups in right now I'm going to mix this together and you almost want to get it to the point where it does not absorb any more water so we are about to that point so I don't know if you can see how this looks but it will barely form the meatball so if you can see that this is kind of the the consistency that you want with this and I'm going to let it sit for a minute or two kind of absorb all the water in so that was about a cup and a half to two cups of water that I put in there we'll let it sit there and we're going to make these meatballs okay so what we're going to do is take a little of this I like to make them about that size so a little bigger than a golf ball and I just roll them around just like that and I I'll put it on the plate so about that much just roll it around like that put on the plate these are some pretty big meatballs if you like them smaller hey make them smaller so I'm going to finish rolling these and I'll be right back and show you what the next step is okay okay so so this made 21 meatballs and like I said I like mine a little bit bigger so if you want a smaller meatball maybe shoot for 28 but we're going to go over to the stove now and I'll show you what to do next all right so we're going to take our cup of olive oil and just pour it into a sauté pan I'm going to turn it up to medium heat and basically what we're going to do is just Brown the outside of these I've got my marinara sauce and I'll have a video for this coming soon but you can use your favorite pasta sauce I would recommend Ros because it's the lowest in carbs out there and it's delicious and these are Roo's copycat meatballs so it's going to go perfectly with it but we're going to put this on the stove we're going to finish cooking these meatballs in the sauce but first we're going to Brown them in this olive oil so as soon as this comes up to temperature I'll throw them in there and I'll show you what it looks like so I'm going to start putting these meatballs in CU olive oil is going pretty good don't be scared of frying anything in olive oil I know you've always heard that you can't fry anything in olive oil but olive oil is so full of antioxidants it's not going to oxidize it's not going to burn in Greece and all the Mediterranean countries this is what they use but I'm going to put about that many in you don't want to crowd the pen so I actually probably CED a little too much I should have put one less in but I it have happens so I'm going to let these fry up just a little bit and I'm going to turn them you want to let them sit for at least 2 to 3 minutes get a good crust on the outside before you turn them over and I'll kind of just shake the Pan Once that happens but just leave them just like this for a little bit don't disturb the pan don't be going in and trying to roll them around and all that just let them sit for a little bit they're all good and then couple 3 minutes we'll check one out make sure it's got a good crust on it and we'll flip them over and then we'll do the rest of them okay so if you can see these they're cooked about halfway around so I'm going to check one and if it sticks it's probably not ready so that did not stick whoa a lot of steam there so if you can see that that's how it should look it could be a little more Brown so I'm going to leave them in there for just a minute longer and cook the other side the most important thing that you want to check for to know that they're ready if they don't stick you have to give them a little that one's sticking so that's not ready check that one not quite ready yet so we'll leave them in there another minute or so and we'll flip them over all right so so as you can see you can fry things in olive oil there's no fire smells great and it's cooking perfectly so once both sides are brown we're going to check that that's almost there once both sides are brown we're going to go ahead and put it into this sauce which I have heating up on low it's going to cook in that sauce for 15 minutes and then they're ready to go so these meatballs are all done so we're just going to take them out of here I'm going to transfer them into the sace and they're going to cook for 15 minutes and I'll show you what it looks like when it's [Music] done in the meantime I'm going to start the water boiling for our egg life noodle pasta and I'll be right back all right so the meatballs are in the sauce and as you can see I kind of ripped one of them apart but hey when you really cook stuff like that's going to happen I guarantee you it's still going to be delicious and I guarantee you I'm also going to eat it ball shape or not so yeah this is just down on a little low simmer I popped all the meatballs down inside that sauce so they're just getting real happy in their little bed of sauce and it'll be ready in about 15 minutes so this is what we're going to use for the pasta these are the egg Life original egg white wraps so 25 calories five grams of protein no carbs let me show you how to make these all right so you're just going to take these a few at a time and roll them up just like that and then depending on what kind of pasta you want if you want some fetuccini cut them about that much I'm doing a spaghetti so I'm going to make them real thin so basically we're just going to go through them like this and when I get done I'll show you what it looks like all right if you don't get real crazy tryy to roll up the whole stack like a big burrito and then go in like this it works it's easier if you only use a few but I like the challenge so I'm going to go in oh those are a little too thick more like f aini but it's all good it's going to taste great in the end so I'm going to finish these and we've got some perfect carb free pasta now what I'm going to do is I got a pot with some water in it I'm going to take a little bit of olive oil throw that in there and I'm going to take a little bit of Redmond's Real Salt and sprinkle a little of that in there too so we'll season that water pretty good to make these egg life spaghetti noodles even more flavorful and I'm going to go in and separate them a little bit so they don't stick together in the water and I'll be right back okay so now the water is boiling so we're going to throw in these egg life spaghetti noodles and we're only going to leave them in for about a minute all you want to do is heat them through cuz they're already cooked you just want to get them up to temperature and then we'll drain them if you like a little bit different texture you can leave them in for as much as 2 minutes but you don't want to go past that all right so we're just going to dump these in here to strain them and then we'll put this together all right so the egg noodles are ready we're just going to top it with couple meatballs and some of my good marinara sauce post the video on how to make this marinara sauce soon and then the way I'm going to finish this it's a little fresh basil from the garden and a little bit of this shaved Parmesan regano just like that I hope y'all enjoy it so there you have it the Ros meatballs the spaghetti and the marinara sauce now we can definitely all agree that chili is a great comfort food and this is my version of chili It's got some unexpected ingredients in it and it's absolutely delicious it would almost be carnivore if carnivores would just eat tomatoes I mean couldn't you do it every once in a while anyway y'all take a look at this chili today I'm going to make a recipe that I've been waiting to make for a long time I've had to wait until it gets a little chili outside and this finally chili outside speaking of chili that's what I'm making today my world famous keto chili hey this is Victor with your best body blueprint and welcome back to my channel my chili recipe has got a lot of ingredients that you would expect to find in chili there's a lot of ingredients you would not expect to find in chili I'm really excited to bring this one to you I think you're going to love it and make sure you watch this video till the end because I'm going to throw a couple of hints in about what my next video is going to be and there are zero recipes on the entire internet for what I'm going to make make sure you check this out all the way to the end we'll go ahead and get into this I'll show you all the ingredients you're going to need to make this world famous keto chili is it world famous it's world famous in my world and I hope it will be in yours too y'all enjoy this let's get right into it the first thing I want to show you is all the meats that you're going to need for this world famous keto chili you're going to need some bacon this is the double thick butcher cut from Smithfield use your favorite bacon you're going to need some regular ground beef some 8020 you're also going to need a leaner cut of beef like this ground sirloin right here this is a a 910 it's just for a different flavor you're going to need some sweet Italian sausage or use your favorite kind of sausage I think the sweet is really good I'm going to be adding some heat so I don't use the spicy in this you're going to need a pork chop and you want some Thin pork chops this one's a little thicker and so I'm going to cut that in half and Cube it up for this recipe and then my secret ingredient here are these beef little smokies now these last two ingredients may sound a little odd something that you don't find every day in chili but I promise you when you try it like this you won't want to go back to any other way now what I'm going to do is get the Dutch oven on the stove and I'm also going to do another pan now you can cook your bacon in here but of course I cook my bacon the easiest way that I can cook it which is in this microwave bacon cooker if you don't have one of these why not it's like 10 bucks and it is literally the easiest way that you can cook bacon so I'll put a link to it down below if you don't have one but I'm going to start this first while I'm getting all my other ingredients together and get this bacon cooked we're going to save the bacon grease normally I put it in my bacon grease container but today I'm going to pour it right in that pan that we got on the stove because we're going to use that in the chili now let's get together the vegetables we're going to need the first thing is a can of crushed tomatoes that's 28 o of crushed tomatoes you're going to need a can of tomato sauce this is 15 oz I get this at Walmart you're going to need Rotel and I like this fire roast roed diced tomato this is just a regular 10 oz can you going need some stewed tomatoes and this is Walmart special 14 1/2 oz can you going need either these jalapeno slices or the diced pickled jalapenos I had this on hand so I'm just going to dice it up myself you're going to need the hugest videlia onion you can find or whatever sweet onion you have available to you I just like the sweet onion for a little bit more flavor you're going to need a bag of these mini sweet peppers and then my recipe calls for the beef better than bullion but I had this seasoned vegetable one on hand so I'm going to use it I'm just going to put a little bit of this bone broth concentrate in there to up that beefy Flavor now I know a lot of my recipes are easy this one's a little more involved but I promise you that when you try this it's going to be worth it it makes a huge batch so you can freeze some or hey if you're really hungry just go ahead and eat the whole thing but if you do please leave me a comment cuz I've never seen anybody that can eat more than a bowl of this cuz it is so hearty so good and it is definitely filling so I'm going to put those to the side and I'm going to get the spices together and show you what all we use for spice now here are all the spices you're going to need if you don't like some of these you can leave them out but I would not recommend it the combination of all of these spices work so well together to make this the most delicious chili you're going to eat so you're going to need some smoked paprika you're going to need some garlic powder you're going to need ground cumin you're going to need ground white pepper and this Billa brand is really good by the way because it is Affordable it's about half the price of most of the other spices out there and the quality is just as good you're going to need some onion powder you're going to need some minced garlic you're going to need some pink Himalayan salt or Redmond sea salt whichever you prefer you're going to need some ground black pepper you're going to need some of this Hershey's dark cocoa powder unsweetened of course you're going to need some cayenne pepper going need some Chipotle powder some chili powder and some dark chili powder the other thing you're going to need is some ground cinnamon and I'll tell you about these chili powders you can use whatever you have the only thing that is essential in my opinion is just a regular chili powder this dark chili powder is what is going to make all the difference in this I get this at Walmart and you would think dark chili powder is going to be really really spicy but this is actually a milder chili powder and it really gives it a great flavor and a good backbone to this chili now there is one other thing that you're going to need from your cabinet but I'm not going to tell you right now it's a secret you're going to have to watch the video for it but I promise you it's going to be a game Cher for chilies for marinara sauces for anything you make that may have a little acid in it from some tomatoes so watch the video and find out my tip and it will change the way that you do chilies and sauces from now on I'm going to put this recipe down below so I'm just going to measure everything out and we're going to dump it in I dump all these at once so there's various opinions on how you should make chilies if you should do one spice dump and then another one I have found in testing all my recipes out over the years that this is the best way to do it so I'm just going to measure them all out put them together I'm going to dump all these in at once so all I'm doing with these Peppers is just cutting the ends off of them and then I slice them in half lengthwise and I use this slap Chopper that I've already done the onions with to dice them up so to prepare the meat the only things you need to do is Cube up pork chops like that and then with these little smokies you want to cut them in half lengthwise like that and then cut those halves in half again the same way this is just going to give a great texture to this chili and just add a different dimension from what a lot of people are used to if y'all are not subscribed please take just a second and subscribe and hit the little bell icon that's down there so any time I upload a new video you'll know about it so the first thing I want to do is turn my Dutch oven on a medium and I'm going to go ahead and dump these spices in here and this is a technique that is used a lot in Indian cooking you're going to dry roast these spices just for a minute to bring out all the flavor so we're just going to let that kind of come come in on medium just for a minute so once you start to smell these spices you're going to go in with just a tiny bit of olive oil you don't need a lot of extra oil because you're going to have all the meat in here so you just want to kind of use your use your nose on this and once you start smelling all those spices start to come out and they're toasted and we're going to add the olive oil in all right so I'm starting to smell that pretty good I'm going to go in with just a tiny bit of olive oil just stir that around like that I'm going to start bringing in my meat and I'm dump in my ground beef bringing in my ground sirloin throw that right in there I'm going in with this Italian sausage make sure you pull that paper out you definitely don't want to eat that but I do want to get all that pork sausage in there I'm going to come in with my big board here going and put the pork chops in and I'm going to hang on to these because these are already cooked we going put those in as soon as all this meat is cooked so while all this meat's cooking I'm going to go to this back burner here I'm going to turn that on a medium I've got the bacon grease from where I cooked the bacon in the microwave so all that's in there I'm going to let that come up to temperature and I'm going to put the onions and all the peppers in to cook that while this meat's cooking we'll just break this meat up like that and start cooking it down just going to scrape those bits up off the bottom it's sticking just a little bit throw a little bit of water in there just to De glaze it so where that's sticking right there just dump that water in scrape that it's going to add some flavor to that chili just don't let it burn because you don't want to ruin the chili just keep working that around like that keep it nice and scraped up just like that there we go now that's looking good so we're going to let that sit now we got the bacon grease hot now so I'm going to go in all these onions and peppers we're going to put those down so that's a large huge vanilia onion a bag of those sweet peppers and then a couple tablespoons of that diced jalapeno now we're not going to drain this meat we're just going to let it go it's going to reabsorb all the juices back into it before we're done but like I said just make sure you get all these bits off the bottom and just keep cooking this meat down we'll go in over here give this a little stir basically what we'll trying to do is just sweat this out here you don't want to Brown it or anything just kind of get it to release some of the water and cook down to a little better drier consistency all right so now this Meats cooked all the way through what I'm going to do you're going to add if you got the beef better than bullion you're going to add a quar of a jar in there I've got this vegetable one so I'm just going to go ahead and dump all of it in it's a quarter jar left and what I'm going to do to make this a little beefier is add my bone broth concentrate that I like just going to add that about a good couple teaspoons of that in there and stir that up pretty good just like that I'm going to go in with the vegetables I'm going to keep cooking this down just a little bit see how it's sweating out like that got some of that moisture releasing in there we just want to cook that out a little more get some of that moisture gone we're going to start throwing in this can of crushed tomatoes going to throw in these sliced stewed tomatoes go in with the Rotel going in with a tomato sauce not the lid and the one thing that I did want to show you that I did not measure is the chili powder because this is what I do I'm going go a good handful of that two handfuls of that a good handful of this regular chili powder and then just a little bit of this Chipotle and I'm going to turn this heat down a little bit I'm going to stir this up and again just make sure you're scraping that bottom you don't want any of this to burn and I'm going to bring this up to a full boil and I'm going to show you the trick that I was telling you about earlier in this video so once this comes up to a boil I've got two teaspoons of bacon soda here I'm going to add a little water to it and I'm going to Stir It Up in the water then what I'm going to do is add it to this chili if you have any kind of indigestion problems now if you're doing keto you probably haven't had indigestion in quite a long time but if you're not and you make this recipe you may have some indigestion from all this fat in here so once this comes up to a boil let me show you what happens we're going to dump this in and we're going to Stir It Up you see how it Foams up like that you see all that foam that's eating all the acid out of chili you see it'll change color like that that's when you know the acid's getting neutralized in there now the last thing I'm going to do is just dump my vegetables in it's all my onions and peppers there and if you've got the time bring this back up to a boil and you're going to cook it on a simmer once it comes to a boil you're going to turn it down to a simmer and you're going to cook it on a simmer for 4 hours I've got somewhere I have to go so what I'm going to do is put it in a crockpot I'm going to put it on low for 4 hours and then when we come back I'm going to show you what this looks like and you're going to love it so I've transferred this into my crockpot we got it on low for four hours I'm going to go ahead and add in all the cocktail wienies and I'm going to crumble up the bacon that we cooked earlier put it in there too give it a stir put the lid on it and we'll come back in 4 hours and see what it looks like little smokies are in Bacon's in let's stir this up proper let's put the lid on it and let's enjoy the way the house smells for the next 4 hours and we'll come back and check it out so with about 45 minutes to go this is when I would recommend opening this up and checking it giving it a little taste and adjust for seasonings so once it's done you're going to have a little grease on top you just want to go ahead and stir that in incorporate it in the chili and that will make it perfect now next up is not only a great comfort food but also the backstory to the yellow mixing bowl this is my biscuits and Gra gravy had a lot of great comments on this I haven't made it in a while myself but it's about time to watch this so an old southern classic that you can't have anymore when you're doing keto is biscuits and gravy or is it I'm going to show you how to make biscuits and gravy keto almost carnivore and as delicious as any country biscuits and gravy you've ever had hey this is Victor with your best body blueprint and if you're from the south or if you're from the north and have come to the south then no doubt youve tried our biscuit and gravy some people call it Sawmill gravy but this a sausage gravy over biscuits like you can get a Cracker Barrel or any of the Southern diners down here any of the restaurants Grandma's table biscuits and gravy are all over these things will go great with bacon eggs they've got sausage in them already and if you just want them as a meal on their own they're more than enough so I know you don't want to hear the history of the biscuits and gravy so let's just start I'm going to show you what ingredients you need and let's start cooking so what you're going to need for these biscuits is a cup of pork breadcrumbs or pork panko you're going to need some salt baking powder you're going to need some sour cream you're going to need a carton of liquid egg whites half a stick of butter and your favorite mixing bowl I'm pretty sure we borrowed this from my sister-in-law's house and it just hasn't made its way back yet but this is probably my favorite one I'm sure it'll make its way back one day so the first thing we have to do is cut this butter up into cubes and then we're going to put it back in the refrigerator to get really really cold cuz when you make biscuits you want you got to have the cold butter so it won't come out right so I'm just going to cut this cut this into some cubes I'm going to throw this whole cutting board right in the fridge cut it into some triangles these little chunks are what helps make the biscuits real buttery with a crispy exterior you want that little bit of crunch on the outside yeah biscuits and gravy is a traditional Southern dish so hope you like this version of it so I'm going to just put this right in the fridge I'll be right back to the next step the next thing I have to do is measure out a cup of egg whites now these will work fine if you want to separate your own eggs from yolks and you got a way to use the yolks go ahead sometimes if I'm going to make a mayonnaise then I'll hold on to the yolks but it's just easier for me to go with those and just measure it out you're also going to need a little lemon juice for this part I forgot to mention that earlier but that's what's going to help these liquid egg whites whip up to stiff peaks soz we're going to put this in as soon as it kind of starts to Bubble Up from mixing it we'll add this in and let it get stiff peaks before we do the next step [Music] so can you see all the bubbles in there when it starts to Bubble like that we're going to get a teaspoon of this lemon juice in here so I'm just going to go in with a teaspoon of lemon juice there and continue to blend this up on high [Music] so you see how that's thicking up pretty good now but it's still got a little ways to go we're going to get peaks in this so let's keep going on [Music] high so the way you check to see if it's got stiff peaks or not you just pull this up if it holds that shape right there you got stiff peaks let's try again right there that's what we're talking about I'm still going to go about another 30 seconds or so just to make sure then I'm going to put this in the fridge while I'm getting the other stuff [Music] together that's what's up so I'm just going to clean these I'm going to put this in the fridge while I get the dry ingredients together so now what I'm going to do is take a separate Bowl I'm going to take my cup with the pork breadcrumbs and I've got a video on this on the channel also I'll link it just to show you what I use to make them makes it really easy and it saves you a bunch of money over buying them at the store to that we're going to add teaspoon of baking powder and I would say about 1/4 teaspoon of salt too I'm just going to mix this together really well and we'll go on to the next part so I'm just going to take this sour cream and put it right in with the dry mix I'm going to get my egg whites I'm going to get my butter and what I'm going to do is just mix this together about like that I'm just going to put it in with the egg whites now you don't want to mix these to death you don't want to lose the airiness of the egg whites and you just take this butter kind of crumble it in there like that too and we're going to incorporate all this together then we're going to put them on a small cookie sheet that's lined with parchment paper then we're going to put them back in the fridge for just a couple minutes just kind of fold it together like [Music] [Applause] [Music] that so that looks pretty good I'm going to take this spoon I'm just going to scoop out a big big hunk like that put it right there tighten up tighten up now I'm just going to make these little biscuits like that try to add a little more to each one try to make them into more of a bisy shape I like the biscuits big so hey I'm going tighten that up I'm going to put that back in the fridge for just a minute and then we're going to put these in the oven now my oven's at 400° so I'm going to go ahead and toss these in the oven so check on them in about 13 minutes and if you want to see more recipes like this then make sure you subscribe right there and hit that Bell button every time I upload a new video you'll get a notification and you can watch it right then and what you're going to need for this gravy is some breakfast sausage or mild pork sausage I like this one because it's the only one I can find that does not have MSG in it and I couldn't find anything local today so I had to get what I could get you're going to need a block of softened cream cheese so I just let it sit out for about an hour before I'm ready to start cooking with it you're going to need a half an onion you're going to need some bone broth it's 2/3 of a cup of that y'all know I love this bone broth concentrate that I get at Walmart and then you're going to need some Parmesan regano some salt and some fresh black pepper so I'll show you how we put this together so I was going to film this in the same location but I forgot I had an unfortunate New Wave induction cooker accident the other day I had it sitting back there where that tea kettle is and I thought I was turning on the right burner I turned on the left so there's a little burned plastic and it just doesn't work the same so I'm just going to take this hexclad pan make sure I turn on the right burner to a nice medium I'm going to heat this up a little bit and I'm going to put this sausage right in there so I just put the whole tube of it in there and it show enough looks like dog food but doesn't taste like it I don't think I mean I had never tasted dog food but the way this smells when it's cooking and before it's cooking compared to the way the dog food smells pretty sure it's a whole lot better I know this is good when it's cooked anyway I don't think I'm going to give the other a shot and I'm going to cook it down I'll show you what it looks like so I'm just kind of going through and breaking it up in a little chunks like that and let it cook up I I'll just keep breaking it down into a little smaller pieces and while that's cooking I'm going to go ahead and dice up this half onion cuz that's going to go in there next and cook you hear that that's the sound of success we're just going to flip this over keep breaking it down a little bit keep on cooking it up so it's been 13 minutes I'm going to check on [Music] these they're looking pretty good but they got just a little bit to go so I'm going to turn that pan around and let them cook for about 2 more minutes so I just got these out of the oven I actually had to cut those a little bit cuz they kind of ran together and I cut those what I'm going to do is just take them off put them on this cooling rack for a minute if there's any butter left on the bottom of this you can always brush it in I don't think that's going to be the case with these so there was no butter left on there to put over the top you can melt some butter if you wanted to to put over the top of these but this is what they look like and I'm actually going to I've turned the oven off and so I'm just going to put them back in there to stay warm while I'm finishing a gravy that I'm making that I'm going to show you the recipe too so you can see these are a little bit flat and I just looked at my baking powder and realize that stuff has been expired for about 6 months so make sure your baking powder is fresh and these are going to rise a whole lot more but these are just like little pancake biscuits with some bad bakon powder so anyway y'all know I'm not a baker but I know this tastes good they didn't rise that much this time but next time they will so this is how they turned out you can also put them in a muffin pan if you want them to be a little taller I'm just going to put these on a plate and put the gravy on top so this is fine with me it's going to be some great eating so if you put these in the muffin pan they come out like this so depending on how you like your biscuits if you like I'm flatter or a little bit higher now at this point I've just been breaking this down just kind of moving it around and it's done when you can't see any more pink in it like this but I like that little bit of crust just like that on the outside so I'm going to kind of leave it alone I'm going to spread it out and leave it for 3 4 minutes and let develop a crust on the bottom before I go on the next step all right so this has been sitting in there and getting [Music] proper that's what I'm talking about right there that's what I like I leave it in there just a little bit longer I'm going to try to flip it over get a little crust on the other side too it's pretty good right there so what I'm going to do is just push these off to the side I want all this grease to collect in the middle and I'm going in with the onions so I'm just going to throw the onions right in the middle like that and if you're like me you might want a little garlic in there too so these hexclad pans that I use I like them for a lot of different reasons one of the best things they allow you to do is kind of move stuff up on the side and it'll stick there kind of like a walk so I really like that about them see I just let that onion and garlic cook down a little bit all right so you see how they're just starting to Brown up like that that's when you want to go ahead and mix all this back together one thing that I do want to mention at this point in the video is that a lot of people are going to want to go ahead and drain the grease after we've cooked this garlic and onion I like a lot of Grease but you'll see I'll show you at the end of the video how you have to stir it in and just keep stirring it in where you can drain it right now and it'll make a gravy like probably more what you're used to I just like to have some of that extra fat in there cuz it's more flavor and then we're going to add in a block of cream cheese I just thre a block of cream cheese in there I'm just going to start cutting it up just mixing it around just kind of melting and incorporating that with this sausage and onions and garlic and all this goodness all right and that's what you want it to look like before we go into the next step you don't want any chunks of cream cheese left in there little chunk right there we'll get rid of that just mix it up let me go get the other ingredients so now all I'm going to do is pour in this bone broth I'm just going to stir it through going to be pretty well combined then we're going to put put in some Parmesan cheese and stir that in going turn down to medium low and just let it cook for 5 10 minutes or so so I just tasted it and it does need a little bit of salt so I'm just going to gohe and salt it just a little I'm going to put in some fresh cracked black pepper and then we're just going to let it cook on low for about 10 minutes so that's about how much black pepper I put on there to make a true Southern gravy that's about what you need now if if you're like pure carnivore and you can't have the black pepper I don't want the black pepper because the oxalates or whatever just leave it out there no problem man it tastes quite as good without the black pepper but that's just my opinion cuz that's that's just the way I like it we'll just give it a little stir and let it sit here and cook for just a few minutes and get nice and thickened up oh and by the way for this if you don't have Parmesan regano Parmesan works just for fine you just want a hard cheese so don't go out and buy that special if you got some Parmesan sitting in there or just get the parmesan anyway it'll work fine I just had that left over cuz I make the rayo's meatballs which I did the other night and if you haven't seen that video I'll put a link to it but we just made those so we had some of that parmesan regano left over so that's why I used it any hard cheese will work so after it's been cooking about 10 minutes this is what it looks like you just kind of see that that consistency of the gravy there so it's going to be really good over those got some bacon cooking in the microwave if you don't have one of these yet I'll put the link down below you got to get one of these bacon makers there's no mess I took the lid off it's got a lid on it but it's not messy at all and it's quick and it makes crispy bacon as you can see so you can see I didn't drain the sausage grease off of this so what you have to do is Stir it in now if you don't like this much sausage Grease You're trying to make it lower fat for like a high pro day or something like that just drain it it'll still be good but I'm not doing a high pro day today I'm doing all the fat today and fat is Flavor so I'm going to leave all that in there stir it in put it over these biscuits all right so this is how I like to finish it is just put two biscuits on the plate just come over it with this gravy like that it's got all the sausage in it and this is a traditional southern biscuits and gravy but keto and a whole lot more healthy so this is what's for dinner biscuits and gravy some beautiful eggs and some bacon another debatable choice of a comfort food might be sausage balls but I'm telling you there's nothing better than throwing some of these in the microwave sitting back and besides they're super easy to make I would say comfort food I mean who's not comforted by sausage and cheese so check this one out and you let me know what you think sausage balls are one of those iconic dishes that always pop up around the holidays everywhere you go just turn around and poof there they are they're loaded with some delicious por pork and cheese the problem with the traditional version is that they're also loaded with carbs but my version is not you can eat these guilt-free and the best thing is if you bring them to a holiday gathering or a family event nobody's going to know their keto let me show you how to make these right after this these sausage balls have been around as long as I can remember pretty sure it's a southern thing because most of the great recipes are but that's just my guess I do know we used a lot of bisqui down here in the South and so the way I like to make these is with almond flour and some baking powder instead of the bisqui and like I said the best thing about these is you can make these take them to any event and nobody's going to know their keto except for you these are a huge hit and something you can bring to a party or a gathering or a holiday meal and people are going to ask you for for the recipe they're really really easy to make they don't have a whole lot of ingredients and they only take about 20 minutes to bake so if you're looking for something last minute to take to a party this is it you're going to love these let me get the ingredients together and let me show you what you're going to need to make them you're going to need a pound of sausage now this is the Walmart brand I was at Walmart looking for sausage and I looked at the Carolina Pride I looked at Jimmy Dean all of them had MSG I try to avoid MSG this one's pretty clean pork water salt spices and sugar but sugar is the last ingredient so I don't really care that much about that and you're either going to find sugar or Dex stros in every single sausage that you find if you look right there there's not there's not much in there you're going to need some almond flour you're going to need some baking powder you're going to need some Parmesan cheese you're going to need some sharp cheddar cheese I like the extra sharp myself but at least a sharp you're going to need one egg you're going to need one large egg you're going to need some garlic powder and you're going to need some onion powder super simple I'm going to go ahead and measure out all these ingredients grate my cheese and then I'm going to show you how to put this together and what I like to do now that I have all my ingredients measured out is go ahead and preheat the oven to 350° so I have all my ingredients measured out here I'm just going to go ahead and start combining them all together I'm going to start out with my pound of sausage you can use any kind of sausage you like I really like this brand a lot but you can use a breakfast sausage you can use Italian sausage this is the traditional way to do it I'm going to add in my almond flour and I've mixed my baking powder my onion powder and my garlic powder together I'm just going to pour those in and I'm going to take the egg and beat it just so it incorporates into this mixture better I'll go ahead and pour that in I'm going go ahead and add in my cheeses and although I would love to find a better way to do this there's no way to do it other than just get in here and mix all this together until it's really well combined hey plus it's just fun to do now if you like sausage ball or any other holiday sides make sure you're subscribed to my channel and hit the little bell anytime I upload a video you'll know about [Music] so now that that's all combined like that what I have here is just a large bacon sheet I've lined it with some aluminum foil and I've put a Coolin rack on top I'm just going to take one of these cookie scoopers I'm scoop out a good solid rounded portion like that put it right on here just kind of round it over the top like that you see that on the side just put it right [Music] on if you see they're kind of coming apart like that just press them together a little bit they're going to be just [Music] fine and what I like to do when I get them all rolled out like this just kind of press them a little bit just to get them together a little bit more you don't have to do this but I just find it makes a little bit better texture at the end and there you have it we're going to go ahead and put these in the oven on 350° for 20 minutes so one thing I forgot to mention about halfway into the cooking process I'm going to kind of roll these around like that just to keep them from sticking if these are done they're delicious and I like to serve these with a little bit of the cranberry sauce and I'll put a link to that video right up here these are going to be delicious and I hope you enjoy them man what a great appetizer and something you can feel good about making knowing you're sparing yourself all the carbs but you can still have a holiday favorite now if you're wondering what to make alongside these for the main course I'm going to put a video right up here that'll give you some great ideas for other things you can make and I know you're going to find some stuff in there you're going to love thank you so much for watching my Channel please enjoy this this recipe and share it with people that you know they're looking for good low carb alternatives to your favorite standard American foods let's go eat some sausage balls and I'll see you on the next video a great hot soup is definitely a comfort food this is my New England clam chowder turn Southern check this out today on Southern keto we're going to make something that frankly ain't Southern at all but what it is is delicious and if you're here and you're watching this video and you make it it's going to be one of your favorites just like it is mine I'm going to show you how to put it together right after this so I said clam chowers not Southern but I did grow up eating a lot of it because Campbell made it and my mom loves some Campbell Soup so we would have that a lot when I was a kid but it wasn't anything like this this recipe has been perfected so I didn't even try to do a Campbell's copycat recipe because this is so much better and I couldn't find any Campbell in my grocery store but this one's probably actually a little bit better but look at that 42 G of carbs in this bad boy and it's got bioengineered food ingredients whatever those are so I'm going to show you how to make this one so much better another thing that might make it a little Southern is that my wife is from Maine originally but she's been down here longer than she's been up there so I call her an honorary Southerner now I didn't say hory I said honorary so don't get that messed up anyway they have all the lobster all the crab all the shrimps and most importantly for this recipe they have all the clams up there so we're going to take those clams from up North bring them down south and I'm going to show you my version of the ultimate clam chowder y'all are really going to love it so let me go ahead and get these ingredients together so I can show you how to make it here are all the ingredients you're going to need to make this clam chowder you need a good olive oil and when you're looking for an olive oil find one that only has one country of origin on it if not you don't know what you're getting and it may not even be olive oil you're going to need some celery you're going to need an onion and I'm going to dice those up to a large dice using my Chopper and if you haven't seen this I'll put a link to it down in the description and and also is really good as somebody pointed out in one of my comments if you have arthritis and you haven't quite beaten that yet on keto it's a lifesaver for chopping you're going to need some butter you're going to need some almond flour you're going to need bay leaves you're going to need some ground time you're going to need six bottles of this clam juice this is the Bar Harbor my wife was from Right Around Bar Harbor I think up there they pronounce it like B Haba or something like that so no I don't have an accent you got an accent you're going to need some heavy cream one of my favorite ingredients some bacon this is the zero sugar this is our Carolina Pride loved by Generations but of course if you can't find this you're bacon will do you're going to need some salt and some pepper this is going to be to taste you're going to need eight cans of these clams you're going to need three Bunches of radishes and the last thing you're going to need is some Italian parsley fresh and I know you're thinking this is weird but this is my little trick if you haven't seen it you just take a glass put about an inch of water in the bottom chop the stems right there Drop The Parsley right in that water and that'll keep this fresh for 3 or 4 weeks where normally you have to throw it away after a day or two yeah there's a few yellow leaves in there but the majority of it is green and it's been about 3 weeks so I'm going go ahead and prep all my ingredients measure out what I need to meure measure chop up what I need to chop up and I'm going to show you how to put it together as soon as I'm done with that now if you're liking this clam chowder video make sure you hit subscribe right down there and click that Bell and next time I do a video you'll know all about it once this gets hot we're going to go ahead and put in our bacon now there's a couple different ways that you can tell that this olive oil is ready for the bacon first one is your smeller if you smell that olive oil then it's time if your smeller is not working take a little bit of the water like this drop it in and if it sizzles it's ready for the bacon so let's throw the bacon in we're just going to cook this until it's about halfway cooked you don't want it crispy cuz you don't want that kind of texture in there you want to keep a pretty soft texture throughout this chower so when that bacon starts to get a little bit Brown like that it's ready to go in with the celery and the onions so we just dump those in and we're going to cook them until they're soften and a little bit translucent this is also the time where you want to scrape the bottom of your pan make sure you get all those good bacon bits up which will help improve the flavor even more now the celery and onions are soft and translucent so I'm going to add the but rim and we're going to let that melt so we can add in our flour and make the Rue it's going to thicken up this chowder now that the butter is all melted go and dump in the almond flour give it a good stir Incorporated all the way through this and we're going to cook it for four or 5 minutes you want it to be well Incorporated but not overcooked I'll show you what it looks like so after four or 5 minutes this is what it looks like like it's kind of dried out a little bit so we're going to go ahead and add in our clam juice you also want to scrape the bottom during this point just to get all those bits out of the bottom to get even more flavor you're also going to add in the juice and only the juice from these canned clams you don't want to add the other clams in yet cuz they'll just get rubbery we're going to add those in at the end after you've added in all your liquids you just want to bring this up to a simmer and just Stir It Up every once in a while just to avoid any kind of lumps now that this is had a good simmer I'm going go ahead and dump in all the radishes we we bring it back up to a simmer so these can get nice and soft this is our potato substitute now I'm just bringing this all the way up to a boil and I'm going to lower it to a simmer so that these radishes can get nice and soft so this has been simmering for probably 10 minutes and the way you want to check these is take one of your larger radishes and you want to be fork tender and what that means is if you can easily stick the fork into it like that it's ready so now we're going to mix in our other ingredients and we're going to simmer it until it's time to eat so now you want to add in your bay leaves go ahead and add your cream in add in your th and add in all the clams we're going to Heat this up we're going to taste it and see if it needs any more salt and pepper we'll be right back so I tasted this and it needs a little bit of salt not much but it needs some pepper so I'm going to go ahead and put that in stir it around and this will be ready to serve so this is all ready if you want a little bit thicker you can always add in some zansen gum and another tip if you don't like this red color in there you can always peel your radishes but I don't mind it I think it makes it a little more interesting so I'm just going to serve this up and like I said if you want it a little more thick more of a chowder you can add some zanthin gum to thicken it up a little bit but I think it is delicious just like this and one more thing make sure you fish out these bay leaves nobody wants a big mouthful of that this time of year nothing's going to hit the spot like a nice bowl of warm clam chowder next up is my recipe for country fried steak chicken fried steak whichever way you want to make it it all depends on the gravy but this base recipe is awesome I hope you'll enjoy this one one of the best Southern Comfort foods you can get is chicken fried steak or country fried steak I'll tell you the difference in a little bit but basically every Southern Diner and every Southern grandmother makes this and if you walk into a diner down south even though you're probably not going to order their chicken fried steak or country fried steak I know I wouldn't but if they don't have it on the menu you better run the other way so the traditional way to make it is with flour egg buttermilk and of course the cube steak you've heard a cube steak right if not I'm going to tell you about it in just a minute so I need to come up with a way to make it without flour egg and buttermilk so let me think about that for a minute got it okay I'm going to show you how to make it right after this [Music] so I know you're wondering what's the difference in country fried steak and chicken fried steak crazy as it sounds it all comes down to the gravy the country fried steak has a brown gravy chicken fried steak has a white gravy and I've got recipes for both I'll link them up above and down in the description so you can check them out so if you haven't heard of cube steak basically what it is is they take the top round or the top sirloin and they beat it with one of these oh not this one they beat it with one of these that's got the little if you can see that it's got the little imprints in there it makes cubes it makes cubes in the meat now you can do your own of course if you really need to take some aggression out just put some of that top sirloin cut it as thin as you can put it between two sheets of plastic and just beat the crap out of it but if you don't have any aggression to take out I would highly recommend recommend buying it in the grocery store because I kind of feel the same way about cube steak as I feel about hunting the way I feel about hunting is as long as there's meet in the grocery store there's no need for me to go out at 4:00 in the morning sit up in a stand in the trees and try to stay quiet I can barely stay quiet for 5 seconds let alone 5 6 hours trying to wait and see if something walks through the woods so I can shoot and probably miss it anyway anyway just go back to your butcher section in your grocery store it's already cubed it's already flattened out get you a few pieces of meat depending on how many people you're feeding and let oh what's that oh they said I need to add a disclaimer in right here sorry hang tight warning warning the ketogenic diet may cause weight loss loss of conditions such as diabetes gout skin tags metabolic syndrome depression anxiety and a whole host of other health conditions that they tell you that you need pills for please use caution and proceed at your own risk or under the advisement of a healthcare professional or someone else that does not have your best in mind okay so back to what I was saying just pick up a few pieces of that cube steak at the grocery store depending on how many people you're feeding meet me right back here I'm going to show you what else you need to put together this country fried steak or chicken fried steak see you in a second so let me show you all the ingredients you're going to need to make this keto country fried steak or chicken fried steak the difference is in the gravy the first thing you're going to need is this beef cube steak and I got four of these so so that's about a pound and 1 half to 2 lb you're going to need some of this pork Panko and if you haven't seen my video on that I'll leave a card up in the corner so you can see the easiest way that I found to make it you're going to need some almond flour and I know some of you may not do almond flour if not this may not be the recipe for you you may find something that you could substitute it for but I doubt it you're going to need some a pink chalayan sea salt or Redmond either way and you're going to need some pepper and I prefer the fresh Cracked Pepper myself so I got my pepper mill there and I'm going to crack it and then I'll use it you're going to need two eggs local pasture Ray is the best now let's get into our spice lineup cuz you got to have some spice in your life baking powder not a spice but you need it some baking soda definitely got to have that some smoked paprika if you don't have it you could use the regular but I wouldn't you need some garlic powder you you're going to need some onion powder and then one of my favorite ingredients this chipotle pepper Tabasco sauce now you can use any kind of hot sauce that you like but I'm telling you it'd be worth buying because that gives it a really great flavor you're going to need a really good olive oil this is the one that I get at Sam's Club is 100% Italian just try to get one from a single Source if you can that way you know you're really getting olive oil if you don't have any olive oil you could use avocado oil as well but I wouldn't so let's get all these ingredients measured out and let's start cooking so to put your breading together you're just going to combine the pork Panko and the almond flour together in a dish that's deep enough to put the steaks in we're going to go ahead and put in our seasonings now I just mixed them all together and then we're going to combine them together until we get a uniform breading kind of not breading bad word coating a coating next we're going to need something so the steak will stick to that coating one eggs two eggs and one thing that I forgot to put in the list of ingredients earlier but you're going to need some almond milk or you could use heavy cream and a little bit of water I think almond milk works out great so that'll enable the steak to stick to the coating and then you just go in with however much of your hot sauce you want in there it's really a personal preference and man that thing comes out slow I should have took off the little cap and just poured it all in myself and now you got to beat it up proper get that all Incorporated so that we can dip the steaks into it and then into the breading coating either way you know what I mean it's not bread we're not doing bread here and now we're going to take these nice cube steaks and we got to season them so with this I just used a little bit of salt and pepper you can use whatever you want if you want to put something different on there you certainly can but to me nothing brings out the flavor of a great steak like some good old salt and pepper plus that's a traditional Southern way to do it so why not so if you like this country fried steak video and you want to see more like it hit that subscribe button that lit up down there for you and you'll know next time I upload another video and this channel is called Southern keto right okay so now it's time to can I just call this breading is everybody okay if I just call this breading leave me a comment down there and let me know what you think if not I'll try my best to figure out a different thing to say but I've always called it breading I'm about to bread these cube steaks so I'm going to dip it first in the breading I'm going to get it all on there really good now you can dip it in the egg wash first if you want to but I like to get it a little bit on there because I've got some baking powder in there that's going to help dry it out just a little more so then I'll dip it in my egg wash and I will go back in to the breading make sure you get them coated really good and nice and then just lay them out to the side and work on the next one I'm going to speed this up just a little bit for you and I'm going to give you some sweet breading music while while I do these [Music] now after those are all breaded I just want to let them hang out for just a little bit to dry out just a little bit so I'm going to go ahead and take my oil put it in the pan and I'm going to let it start heating up just a little bit cuz we're going to fry these babies up yeah I just need a little more that was olive oil I'm going to turn it on a medium heat and start these heating up medium high okay why not if it gets a little too hot we'll turn it down a little bit now by now you probably know my trick of what to do to make sure your oil is ready to go so I'm going to throw a little bit of water in there and when it starts to Bubble like that it's ready to fry so I'm just going to lay these steaks in there you always want to lay them away from you just so you don't Splash anything up on yourself and make sure you don't crowd the pan you only want a couple of these in so they'll fry up proper now can we all just take one moment for a sound that I think we all agree is one of the best sounds that you can ever hear so after the edges are brown on one side just take it and flip it over now some of this breading is going to come off and maybe I should have left that in a little bit longer but guess what I'm going to flip it again in a little bit and it's going to come out just fine man these things are looking good now I'm going to go ahead and flip them over again because that top I didn't quite leave it down long enough and guess what when you're really cooking things like that are going to happen but once it's done you just take it out put it on a paper towel and just let some of that grease drain off of it not that it's a bad thing you just want them to crisp up a little bit and so by doing that they're going to be nice nice and crispy for you man that is popping out of control I better get these other ones in here let's cook these and I'll be right back man when these are done it is time to eat and these things are going to be good let's go ahead and plate them up here put one piece of my nice steak down there and then depending on if you're having country fried steak or chicken fried steak you got to go in with some gravy oh man this going to be good [Applause] [Music] [Music] eating now this ain't a southern comfort food but it is a comfort food that everybody loves just low carb this is my lasagna I took inspiration on this from a couple different places but I hope you'll enjoy it and I'm telling you if you try it like this you'll never want the old one again so I was trying to figure out something quick and easy to make the other night and I was just going through YouTube like I do I love watching YouTube I love watching all the other keto and carnivore folk at least the ones that are not trying to divide everybody and I ran across a video that Nisha did I'm sure nobody knows who Nisha is or Dr Barry anyway there's some pretty good keto carnivore people you may have heard of Nisha was cooking a recipe from Maria Emer some of you may have heard of her too and I've made a lot of her recipes over the years but I had never seen this one before for this meat lasagna so I'm like oh man that looks awesome I do a lot of Italian cooking so what I decid to do is take her recipe Kick It Up just a couple notches and I'll show you the extra things that I put in it and how it turned out right after this so as y'all may or may not know I can't leave anything well enough alone this recipe on its own is going to be absolutely fantastic and I'm going to put a link down below to nisha's video and to the original one that Maria Emer did so that you can check those out but I just couldn't leave it well enough alone so I had to add just a few ingredients in there myself to kick it up a couple notches now I've got a great lasagna recipe that I make myself that I'll link down there but it takes a lot more work than this one this one was super simple and easy and when I'm telling you it came out delicious it came out delicious I'm going to show you how simple and easy it is I'm definitely having this again you can make your own sauce like I do but in this video I used a Jarred sauce it's really good from Aldi as well as a lot of great ingredients hers is carnivore mine's not quite carnivore I'd say maybe dirty carnivore if that's a thing I think it is not sure anyway if there's a dirty carnivore for this is it nothing super crazy in here but let me show you what I added this is going to be one of your favorites I can tell you that much check this out you're going to need some sausage hot or mild and some ground beef you're going to need an onion preferably not this tiny but a medium size going to need some chicken breast lunch meat I got this one lb of Aldi used half of it you're going to need some mozzarella cheese make sure you get the low moisture part skim you're going to need parmesan cheese you're going to need some ricotta I get this at Aldi it's a great brand make sure you get a whole milk ricotta cheese none of that fat free stuff you're going to need two jars of marinara sauce and I'll leave a link to mine up above if you want to make your own that's even more delicious you're going to need some pink salt either the Himalayan or the Redmonds need some minced garlic and an egg one thing I use to kick this up notches unkknown is this Italian seasoning you're going to need an olive oil I love a good olive oil this one's from Italy just make sure you get a single Source like I've mentioned before you're going to need some black pepper I kicked it up with some spinach cuz we love spinach and Italian food and fresh basil uh-oh do you hear that it sounds like the keto police it is the keto police well they're here because of this I used a little bit of wine sometimes I cook with wine sometimes I even put it in the food I went ahead and cook the spinach according to package directions and then put it in a strainer you got to get this really really dry you don't want to add any extra moisture in there so put it in there kind of pick it apart a little bit and then you can dry it the best you can with the colander now I'm going to take some of that good olive oil and put it in one of my favorite pans we're going to go ahead and heat that up on medium heat and you know my trick about knowing when that pan is ready for those onions the water trick when that Pan's hot enough we're going to go in with these onions and we're going to cook them down you want to cook them down a good bit make sure they're nice and translucent while those are going I'm going to go ahead and preheat my oven to 425° after I preheat the oven I'm just going to give this a little stir see how they're Browning like that that's some of that good caramelization that you want that brings out the sugar and the onion makes it nice and sweet S without ever having to add any sugar it's going to kill your diet once those are translucent like that we going to go in with both of the meats just dump them both right in there going to break them up a little bit we're going to cook this meat down but that olive oil and that onion is really going to flavor that meat proper I'm going to throw in that garlic minced garlic do as much as you want but we love some garlic around here so I'm going in with about that much now we're going to take that good full fat ricotta put a egg in it and watch this bad boy slide down the slide just like at a water park oh he's just having so much fun in there it's about to be real happy in a few minutes when I mix them in but first I need to take some of this pink Himalayan salt or the Redmonds whichever you prefer you got to Salt your ricotta it's going to help bring out all the flavor and add just another layer of depth to this recipe so salt it really well and then we're going to mix our egg in so just do however you want want I used a spoon just kind of beat him up in there like that but you can use a fork use a spatula use whatever you want whatever works good for you but the main thing is you got to take that incorporate it in so it's a good even mixture in there for our filling for the beautiful lasagna well the keto police are gone They confiscated all my wine except for this little bit so I don't know how they didn't find that but I'm just going to use this just to season that meat again gives it a nice depth of flavor and what am I going to do with this little bit that's left over H guess I'm going have to properly dispose of it so now we're going to cook that wine down just a little bit and don't worry if you're cooking with wine as long as you get it up to boiling it Cooks all the alcohol off and just leaves that great taste so you don't have to worry about getting the kids drunk or anything so after all your pork and your ground beef are in there and proper and I cook it a little bit under well I'm going to go in with my marinara sauce and with this one I used just one jar I got another one for backup just in case there's not enough and there's not enough so I used a little more out of the other one you just kind of want to get a good consistency in there however you like your sauce and if you notice I didn't drain the fat off of that at all you just cook this for a little while and that good fat that's going to keep us full and happy will absorb back into it so not a lot of people know that but you just cook it long enough until you don't see that grease anymore so now once it's like that it's popping nice I'm going to throw in some fresh basil and I did shred it up hey if you like quick and easy keto meals like this make sure you hit the Subscribe button that lit up right down there for you and you'll know anytime I make another quick and easy keto meal now now it's time to start building this beauty so take a lasagna pan or a baking dish and just start ladling in some of the sauce like that and it's a little blurry it's not going to look like that when you're cooking it or maybe it will if you had too much of that wine oh there we go that's better all right got a little worry there for a second so you just want to get a nice layer across the bottom that's going to make sure that none of this lasagna sticks and it also makes sure that you get enough meat in for the day it's a great sauce we're just going to layer on these pieces of chicken lunch meat that's going to be our Noodle and believe it or not this really separates the layers and makes it nice I'll show you that in a little bit now we're going to build onto that with layers and layers of flavor starting with that ricotta blend so make sure you plop it on there real good like that and give it a good spread make sure it's evenly spread over that whole layer because that's part of it you want every bite to have some of this beautiful ricotta mixture so now that that ricotta layer is done I'm going to go ahead and season it with some of this Italian seasoning I just love that it's not in the recipe but you know I like to kick it up a couple notches and that's going to do it once that's properly seasoned I'm going to put on my spinach again not in the recipe but I grew up watching and believing what popey had to say so of course I got to go in with the spinach now that that's done I had shredded some of that mozzarella cheese that beautiful low moisture mozzarella so if you have some of that on hand you can use it but you can also and I believe the recipe calls for just the slices of mozzarella and you can put those on top as well I add some of that later the next thing another layer of that beautiful meat sauce that is some good stuff that gives you the protein you want gives you what you need this is a great meaty lasagna and it really surprised me how good it came out so make sure you get that layer on there cover the whole thing and then go in with some more cheese now what I did is mixed in that parmesan with the mozzarella so that's why you won't hear me talk about that anymore but it's all in there now it's time to add another layer of that chicken breast and I'm telling you when you try this you're never going to believe there's not noodles in there it surprised my son he's not keto we didn't tell him I didn't want him to say nah I want something else so anyway we gave it to him he ate it and was none the wiser or at least he didn't say he was if so he ate it anyway so it didn't really matter any guesses on the next layer yep we're going in with some more of that Ricotta and you can just plop it or you can dump it like this this and then just make sure you spread it out all the way you want a good layer of everything that you put on here so just make sure it's spread out really good so that when you cut it you can see those lines and hey when you're really cooking you might get a little messy like me I drug some of that meat sauce in there but guess what it's still going to taste delicious it might be a little ugly right now but we're about to cover the whole top of this piece anyway and you're never going to know so I'm going to go in with some Italian seasoning again every layer layers of flavor get this thing proper a little bit of spinach for the Popeye effect you know how you going to get muscles Without Your Spinach but like I said if you're doing a carnivore one probably going to leave that spinach out unless it's dirty carnivore now I'll put some more that mozzarella on there oh hang on got a little spinach Runway but that's how you can use this sliced cheese and like I said you could use that for the whole thing I just had some of that on hand already and if you don't like the way it looks hey flip it around and try it again you're not going to hurt anything this is all going to melt it's going to get delicious I'm going to put the rest of that shredded cheese that I had left over on there and then what's next yeah another layer of sauce that's right now I know it's looking pretty full and it is full as you're going to see a minute but that's going to turn out just fine now my efforts to push this meat sauce down in there we're not that successful I mean it's still pretty full but believe me it's going to come out okay what we're going to do is top the rest of it with some more cheese put all you got on there you can even go in with some more of those slices if you want to if you like more cheese put more cheese I want a little bit at the top because there's so much in through there already ready but you use however much cheese you want in your kitchen this looks pretty good to me maybe I could have used a little more but once you bake it it's going to melt down it's going to get delicious and it's going to cover the top you'll see that in a second but what we got to do is cover it with some foil first cuz we're going to actually bake it twice we're going to throw it in there in the oven right now for its first little bake so it starts to get real happy I'm just going to go ahead and bake it to begin with for 25 minutes once it's been 25 minutes we're going to take it out of the oven and we're going to take the foil off and if a little bit of cheese sticks to it don't worry just pull it off and stick it back on and then I put it on a baking sheet in the oven just in case there's spillage we're going to cook it again for 25 minutes after this 25 minutes I don't know if you can see that bubbling or not I bet you can we're going to take it out and go over and set it down to serve it now I'll go ahead and tell you this I didn't leave it sitting long enough if you leave it to set up for about 30 minutes or so those layers are going to get really nice and defined just like when you keep it in the fridge for a day if you do it like I do once I pulled it out and reheated it the next day oh man those layers were awesome but look how good that looks it's bubbling up that cheese is delicious we just couldn't wait to eat so we just had to eat now if you leave out that little bit of extra sauce that I put in it's probably not going to be quite this full but we're not scared of tomatoes around here it doesn't affect us if it does affect you I wouldn't eat this recipe anyway but maybe you've gone carnivore for a little while and now you're ready to do some keto stuff and tomatoes might be your friend again give it a shot only you know what's right for you and now it's my favorite time oh is serving time so we'll just take this out like that put it on and it stayed together pretty good but like I said if you'll leave it sitting for about 30 minutes and you don't have people that are ravenous because you've been filming videos of you cooking this stuff and it takes three times as long as it should have then leave it sitting for a half hour and you're going to have some beautiful layers but look how good that looks it's absolutely delicious so I'm just going to go ahead and take another piece out and then that way my wife and son they need to eat and then you know the rest of the pan it's probably what I'll eat so there you go got to make sure they're fed though I really think y'all are going to enjoy this definitely let me know what you think now of course if you like keto Italian food I've got a whole playlist right here with some other Italian keto recipes that you're going to love check those out next as always I appreciate you guys so much for watching and I'll see you in the next video now an old southern classic go down to the coast and you're going to find some good shrimp and grits I make my version with the shrimp but without the Grits but I got a great substitute for it check it out so this channel is called Southern keto so I'm sure a lot of you have been wondering where in the world is your shrimp and grits recipe I'm from the upstate of South Carolina so here is more barbecue and burgers where if you go to our Coast places like Charleston Buford and even down into Georgia a little bit to Savannah they have these beautiful shrimp that they bring in every day you can sit out and watch the shrimp boats come in with a Fresh Catch and there's nothing better and fresh shrimp along with some grits now if you're not from the south you may be thinking what in the world is a grit well grits is a southern recipe it's kind of like palenta instead of a small grind of corn they make a really big coarse grind of corn we've got a lot of these corn meals still around that you can go and check out how they use these giant stones to crush the corn and grits are just creamy and delicious kind of like the palenta but a lot thicker this great texture that sets up these shrimp perfectly but why are we talking about corn my grits aren't made with corn what are they made with I'm going to show you and I'm going to show you my secret ingredient that makes makes them so delicious you won't know the difference between those and regular grits stick around one of the classic southern dishes that people think about when they think about the south is shrimp and grits if you vacationed along the coast you know you've had them you know how great they are there's a few variations of these that I've had over the years some people use TSO ham some people use bacon in them I've decided to use a sausage in mine if you don't like sausage use that TSO ham use that bacon use whatever you like and some of the traditionalists probably have their pitchforks and torches ready to come after me saying you don't need to put anything in but just the shrimp and the grits and that's fine too if that's what you like I just like Flavor so I'm going to kick it up a little bit I'm going to show you all my secrets to making the most delicious 9 corn grits that you can make and the secret of that corn taste without the corn if y'all are ready to take a trip along the South Carolina coast buckle your seat belts and let's get right into it I'm going to show you what you need for my delicious shrimp and grits the first thing you're going to need for this shrimp and grits is a couple bags of cauliflower you're also going to need some shrimp I got these colossal ones from Walmart and they are peeled and Dev vain but I like the tail on you're also going to need a sausage I got this beef smoked sausage from Aldi you're going to need some cream cheese you're going to need some butter and I like this car gold or the Irish butter from Aldi you're going to need a lemon you're going to need some heavy cream and I also get this one at Aldi you're going to need just some plain old H2O good old water you'll need salt either Redmonds or pink Himalayan you're going to need some white cheddar cheese or your favorite white cheese either one's fine if you don't have this one you're going to need some black pepper and you can grind it fresh if you like to I just made it easy on this one you're going to need your favorite seasoning for those shrimps and I love the y'all purpose seasoning you're going to use some Worster sheer sauce that's just to give it some extra flavor it really makes a big difference but you don't have to use it and my secret ingredient you're going to need some of this cornbread extract that's what gives it the corn flavor that's what makes it taste like grits without using the corn so now to a blender I'm going to add in my frozen cauliflower rice now make sure this is frozen this is key to giving it a texture that is just like grits make sure it is not thawed out no matter what you do and just go ahead and add in both bags we're going to do this all at once now make sure you start with your lowest speed and then just kind of work your way up a little bit if you need to if you don't have a high-speed blender if you have a high high speed blender you can probably put it on your medium setting and it's going to come out just fine just to experiment with yours you want a real fine texture now I'm going to go ahead and cut up my sausage and what I've done is just cut it into little slices like that and then I'm just going to quarter those because we want bite-sized pieces you want real small pieces to go with the shrimp and this is the consistency that you want your cauliflower to be when it's done so once you've got your ca flour proper we're going to go ahead and slice this lemon because we need the juice of it so we're just going to cut it in half we're going to go in with our lemon juicer and if you don't have one of these I'm going to leave the link down below for you it's really handy you always want to use fresh squeez lemons because the enzymes in there it just makes it a whole lot better taste wise also now I've put these shrimps in my favorite Bowl I love using this bowl it's my favorite Bowl in the entire world and I'm just going to season this up with that y'all purpose seasoning I'm going to mix it all in there get everything coated really well now you can use as much or as little seasoning as you like but I definitely recommend putting a good bit of seasoning on there to give it some extra flavor I'm just going in one more how about that just make sure you give it a good mix you don't want a whole ton of seasoning on one shrimp and none on the rest so just use your wooden spoon and go around and kind of get that seasoning proper throughout now once that's done we're going to take one of my favorite kitchen tools that gallon Ziploc bag it's already got the lemon juice in it and we're just going to go ahead and dump in the shrimp right on top of that lemon juice this is what's going to marinate it it's going to give it a delicious Citrus taste it's absolutely wonderful in shrimp and grits traditional Southern that's just the way we do it and we're just going to let it sit there and get real happy while we make the grits and there's nothing shrimp like more than a nice massage so go ahead and give them a little rub they going to love it and get all that flavor in there for them now if you like traditional Southern recipes like this and you're not subscribed to my channel just hit the little button down there and just lit up for you and anytime I do a traditional Southern Bido recipe you'll know about it so go ahead and take your favorite pan and turn it on a medium heat what we're going to do now is pour the cauliflower in there here and we're just going to kind of dry roast it just to make sure that all the moisture is out of it normally it is but sometimes if you get a bad batch that's been refrozen it'll have some ice on there you see how that's steaming like that you just want to make sure this is nice and dry before we start making these grits break up any small chunks that you might have give it a good stir and kind of keep moving it around you don't want it to sit there you don't want it to get brown because grits are not Brown so if you brown it no problem it's not going to affect the taste now once you're pretty satisfied that all the lumps and chunks are out of it we're going to go ahead and pour in that heavy whipping cream one thing I forgot to mention earlier too if you don't like black pepper if you want it to stay a nice white consistency the whole time you could use white pepper instead of black pepper now it's time to dump in our butter and then of course we got to season it so we're going to go ahead and put in the salt and pepper now and now it's time to put in our secret weapon in the battle against carbs the cornbread extract I like to put it in now because it gives it a good chance to incorporate while this is heating up get all the way through this cauliflower blend really good in with the salt and pepper and just get that flavor proper just the way it's supposed to be now remember this is going to thicken up a little bit as it Cooks so now is the time to make the decision if you want it a little bit thinner use some more heavy cream time to start on these beautiful shrimp now I'm using bacon grease to cook these you could use large you could use beef Tallow but I really believe that for that depth of flavor and that true traditional Southern taste you really need to use bacon grease now I used a good bit I like a good bit of flavor if you don't like that much don't worry about it don't use that much you can also use olive oil or avocado oil if you want to but bacon grease is going to make it have piece now once that bacon grease has gotten hot and I've got this on a medium heat it's going to start smoking a little bit I'm going to put that sausage in I'm going to Brown this sausage up proper I mean it's just another layer of flavor you can use bacon again like I said you could use the ham the taso ham but to me nothing says shrimp and grits like a little bit of sausage in there on the side it's traditional it's the way they do it in the Low Country when I'm down there visiting my family this is what they do sausage oh man this is going to be so good we going to cook this for a little bit let it get nice and brown and a little bit crispy and add all that flavor and I'm going to show you what it looks like when we're ready to go to the next step and don't forget about your grits over there give them a stir every once in a while cuz like I said you don't want them to Brown you want to keep that really nice really white just like this the white corn Grit that we're used to down [Music] here can you smell that well probably not but it's getting right in here now that's not how cooked we want it yet it's going to get more Brown I'll show you what it looks like but just keep stirring it too and it's time to taste those grits it's getting pretty proper in there you see them boiling away I didn't think it was quite salty enough so I'm going to add some salt and I really do like a nice peppery taste in the Grits it's the way my nana made them we always had a little bit of pepper in there she used black pepper cuz at the time back then they didn't have white pepper we didn't know what white pepper was it was black pepper or no pepper so that's what I'm going to use in there I'm going to taste it until it's just the way I like it and then that sausage ought to be about done oh yeah baby that sausage is getting right so what we're going to do now is just take it out I'm going to put it on a paper towel line plate and I'm using a slotted spoon because I want to keep all that delicious grease right there in the cast iron skillet to add the flavor so I'm just going to dip it out use whatever kind of sloted spoon you have this one works really good for it I turn the heat down right there just a little bit just to make sure that this grease doesn't burn cuz the last thing you want is to waste that grease man look how delicious that looks that's nice it's got a crispy skin on the outside and it's going to be really good once we put it back in the shrimp and grits if you like me doing videos like this please hit the like button down there and leave me a comment and let me know I've got a plan to do a few of these in a series maybe some sauces maybe some different things and if you're not subscribed hit the Subscribe button too and you won't miss any of them if I do them now whatever you do don't throw away that grease we've got that bacon in there we've got that sausage taste in there and now we got to go in with these shrimp to give them some flavor I just dump in all of of it the lemon juice the seasonings dump it all in there we got layers of flavor that we're building up here it's not about complex ingredients it's about really good simple ingredients that go well together and make this shrimp and grits a delicious Southern Classic that you're going to love now I'm going to cook these shrimp for just a couple minutes on each side and I don't know if you know it or not but they've got a built-in thermometer once they turn a little bit pink they're done and we want them just to barely be pink because we're going to actually add these shrimp back in once we make a pan sauce we're going to add them back into it so you just want to cook them through you don't want them to be fully done just almost done so if you can see the pink on there their little internal thermometer lets you know when it's time but just make sure that it's barely cooked you don't want to overcook these shrimp unless you like eating Rubber and if you like the taste and texture of rubber rub just get you a cheap pair of flip-flops at Walmart it's going to be a lot less expensive than you ruining this shrimp by turning it into rubber so after about a minute and a half maybe 2 minutes on the other side we're going to go ahead and take these out also use that sloted spoon keep all that pan juice in there it's very important cuz we're making a pan sauce now that's really going to kick it up so just put it right there on top of the sausage leave all the juices in there again don't throw them away but look how wonderful that looks I mean that's just oh that's some good stuff if you've never had shrimp and grits before you've never been down to the coast of South Carolina don't worry about it just follow this recipe save yourself the carbs and I promise you it's going to be just as good so let's go back to the grits and dump in that cream cheese we're just going to start to incorporate that that's going to make a creamy texture inside these grits just like traditional Southern grits and while we're at it let's go in with a little bit of cheese now cheese is optional in this some places use cheesy grits some places are people use regular plain grits it's whatever you like whatever your taste buds are craving I like the cheese in there if you don't do cheese don't do the cheese but you know you got the cream cheese in there already so you might as well and it's going to just make it delicious it really complement that shrimp and sausage really well I think you'll like it if you go ahead and try the cheese in it if you can have cheese so now if you're ready we can go ahead and build our pan sauce to add on to those layers of flavor so we're going to take those pan juices and we're going to add some water right in there and give it a nice little stir and then we're going to add in one of my favorite ingredients for some great Seafood flavor is wor theer sauce now you can also use a shrimp stock in here but I feel like that the anchovy taste from this wores sheer sauce gives it just the the right amount of kick a little unexpected depth of flavor and just something that if you didn't have it in there you probably wouldn't miss it but when it's in there you're like oh man what what do that taste I like it now I'm going to turn this up to high because we need to cook this down we're concentrating all the flavors of this we're going to need to thicken it up a little bit evaporate off a lot of that water and just concentrate the flavors to make the pan sauce put the shrimp and the sausage back in now at this point we're going to go ahead and add in our butter to the pan sauce I mean can you really have too much butter and I know we put it in the Grits but I feel like everything needs to match so we're just going to make it match melt this butter down and let that flavor continue to concentrate and that water continue to cook off so that we get a nice pan sauce to put our shrimp and sausage in and we're about ready to serve this thing once that pan sauce is looking like this and you can run your wooden spoon along the bottom and you can see where it just kind of holds there for a minute it's ready so at that point we're going to put our shrimp and our sausage back in just for a minute or two to heat it back up so that we can serve these delicious shrimping grits hope yall are enjoying this video I'm going to show you what it looks like when we plate it up oh man and and now it's time to Plate this up and eat it now I'm not doing anything too fancy with this you can fancy it up as much as you like I'm just getting a good plop of grits in each bowl and then I'm going to cover it with this beautiful shrimp and sausage and then we're going to go in with a little bit of that pan sauce because that pan sauce adds flavor to the shrimp to the sausage but it also makes a great sauce to go on the side when you put it on the grip man will you look at that if you want to know what life is like along the coast of South Carolina this whole area down here make these shrimp and grits and take a little Southern keto vacation with me right on the coast Brown some ground beef and have a man witch night except that can of man witch has a ton of carbs but I'm going to show you how to make it where it doesn't and I think it tastes even better than the original check it out Daddy's home when it's dinner time and time's tight I just Brown some ground beef and have a manwich night mom's working late and you've got to feed them right we just Brown some ground beef and have a manwich night your team's played all day and hasn't had a bite mom just Brown some ground beef Manwich night hunts Manwich with tomatoes onions peppers and your ground beef makes tonight a manwich night just Brown some ground beef and have a manwich night we're be or how about this one Mama B I don't want cheese I want something hot and I want a man which please oh yeah oh yeah I want a man which pleas no no no I'm not talking turkey I want a bigger deal don't feed me just a sandwich I want a manwich meal don't give me B I want a man me mama don't give me B oh yeah I want a manwich me I bet you don't remember how much sugar and junk is in Manwich so today I'm going to show you how to make a healthy version of it that you'll feel good about eating right after this sloppy joe now I've got a great sloppy joe recipe too but there's something about Manwich is just different the flavors in it are phenomenal and I think I got real close with this and it uses good ingredients there's no sugar in it and it might just become one of your week night Staples it's quick and easy to put together it's inexpensive which you know I'm cheap and you can have it on the table in no time so I'm going to show you all the ingredients you need to put together this man witch how to make it and my absolute favorite way to eat it check it out so the first thing you're going to need for this low carb Manwich is a can of tomato sauce sauce now it's an 88 Oz can and nowhere on the ingredients does it say that it has basil garlic and oregano but after trying this with a few different versions of tomato sauce I'd recommend getting the one with basil garlic and oregano for that Manwich taste the next thing you're going to need is one cup of ketchup now this is the ketchup that I make and I'll leave a link to that video that's got the recipe to it up top and in the description but if you make mine for this recipe just leave out the clove and the all spice for the authentic Manwich taste or just use your favorite keto friendly ketchup the next thing you're going to need is some brown sweetener now I love this Splenda magic Bakers as you know but now it does have a little bit of molasses in it so if a little bit of molasses is going to bother you then just use your favorite sweetener but as you can see it's just a rral allulose glycerin and Stevie leaf extract other than that little bit of molasses the next thing you're going to need is some dry minced onion and this is granulated it's not the powder next you're going to need a nice green pepper now we're just going to use a little bit of this but make sure you get a real good one and make sure you don't want that stem in there so make sure you get that bad boy off then you're going to need some salt now use either the pink Himalayan or the Redmonds whichever one you like just make sure you get a pink unrefined salt that has all the minerals in it that you need you're going to need some minced garlic now you're more than wel welcome to get cloves of garlic mince it yourself but when it comes in a bottle like this and it's organic why not just use that it's a whole lot easier the next thing we're going to need is some of this celery salt you could chop up your own celery and throw it in there if you want to but I just find that this celery salt has a whole lot more flavor so that's what I use you're also going to need some chili powder now you know I love the dark chili powder in a lot of my recipes for the mild flavor for this one you need the full flavored chili powder and we're going to need some mustard one nice thing about mustard at least to this point I hadn't found anybody trying to cram sugar in it so you can just use whatever is the cheapest now I'm going to show you how easy this Manwich is to put together first thing you're going to add in is your tomato sauce just put it right in the pot you going to turn this on about a medium Heat next we're going to go in with the ketchup then we're going to throw in a tablespoon of that green pepper that we chopped up real real fine next is time for the garlic now you can measure this out if you want but hey around here we love to keep the vampires away so I'm just going to throw in as much as I want but I found the best taste is about a half teaspoon of it I'm going to throw in that brown sugar I'm going to go in with a tablespoon of those dried onion flakes now if you like videos like this and you're not subscribed hit the little button down down there it lit up for you click the Bell next to it and anytime I do a new video you're going to know about it and then it's time for the Spice blend the salt the celery and the chili powder it's time for all those to go in you know so they get acquainted with all the rest of the stuff and then last but certainly not least we got to put in that yellow mustard this is going to give it the backbone that it needs for that man witch taste oh yeah yeah so now comes the easy part we just got to stir it all together and just keep it nice and happy the whole time make sure everybody's well acquainted in there everybody gets together tries to love one another you know what I'm saying just Stir It Up real good heat it up we're going to bring it up on a medium heat until it starts to get just a little bit thick just give it a little stir every now and then and make sure it's real happy you know what will be good right here a little bit of man witch thickening music make sure it starts to pop like that just a little bit and you know you're almost to the right place where you need to be and now once it starts to thicken up you don't have to stir it constantly just make sure you keep it moving every once in a while while and now we're going to put together the man witch oh man Brown some ground beef and have a man witch night and that's what I did it's that grass-fed beef from Aldi I'm just going to cook it down to where it's almost all the way cooked I like a little bit of a medium sometimes but I'm going to cook it down and then all you got to do is add your sauce to it and you are done now this is my absolute favorite way to eat this Manwich now the keto tortilla foldover and if you haven't seen my other tortilla foldover videos I'll leave the link up top and in the description so you can check them out but oh man this is going to be [Music] good our T is quite a lumberjack you're hungry as Lumberjacks too right BS hey I'll make sandwiches and sandwich is a sandwich but a manwich is more like a meal and what's a manwich a Sloppy Joe's made with your fresh ground beef plus hunt Manwich sauce thick with tomatoes onions Peppers makes more of a meal like I says a sandwich is a sandwich but a manwich is a meal yeah especially for us hungry Lumberjacks and last but certainly not least on my list of comfort foods and this is probably my number one we make this quite a bit and it's definitely comforting you can pair it with all kind of different sides or you can just have it by yourself but this is my meatloaf today I want to show show you one of my favorite recipes which I love meatloaf growing up in the South we have meatloaf all the time meatloaf mashed potatoes and I have found a mashed potato recipe that I'm going to make and show you how to make uh I didn't create that recipe but I just want to show it off but first I want to show you how to make this meatloaf it is phenomenal so meatloaf is a good way to get a lot of ground beef in your diet the problem is you need breadcrumbs which equals carbs so I've created this one without breadcrumbs and I think you're really going to like it so uh if you like these kind of videos please subscribe to my channel and give me a thumbs up and consider sharing the video if you know anybody that likes keto food making their own food even people that aren't on keto are going to love this recipe what's the all saying don't let your meat loaf well your meat's not going to loaf on this people we're going to eat this up you're going to love it not everybody in my family is keto and everybody loves this recipe so I hope you'll give it a try come on over and we'll get started so here are all the ingredients you're going to need for my keto meatloaf you're going to need avocado oil spray you're going to need a pound of preferably grassfed ground beef and I've got someone in town locally here that I buy it from but uh she was not round last week so I got this from Ali meatloaf mix which is ground ve pork and beef we need two cups of my pork Panko and if you have not seen the video I will link it down below so you know how to make this going to need two eggs and we're going to beat those before we add it in you're going to need about a cup of onion and this is the videlia onion uh you can use that or yellow onion either way going to need some almond milk going to need my keto ketchup or any keto approved ketchup this one I will leave the link to this also because I made the video about how to make your own keto ketchup for a fraction of the cost so I'll leave that down below too you going to need some wor aure sauce you need some garlic powder and you're going to need some black pepper and for the topping we're going to use some of this ketchup we're going to use a brown sweetener so I use a combination of this monk fruit golden and the Truvia sweet complete brown sugar and we're going to use some red wine vinegar so I'm going to measure all this out and I'll be right back and show you how to put it together so the first thing I'm going to do is make the sauce to put on top so what you're going to need here is a/4 C cup of ketchup I actually put a little bit more I like closer to a half2 cup but it makes it a little bit runnier so for the recipe I'm going to go with a/2 cup I mean 1/4 cup then I'm going to throw in two tablespoons and that was the combination of that monk fruit brown sugar and that trivia brown sugar I also use swerve brown sugar and we're going to go in with one tablespoon of red wine vinegar then what I'm going to do is take this flat whisk just kind of combine it all together and I'm just going to put that in the fridge to chill for just a little bit let all these flavors get together it'll thicken up just a little bit before we put it on top now let's put together the meatloaf so in my bowl I have the pound of ground beef and the pound of Meatloaf mix now to that I'm going to go ahead and add in my two cups of pork panko I'm going to add in my cup of onion got an escaping grab this tool here we go we're going to add in a cup of almond milk I'm going to add in 4 tablespoons of ketchup and it's a little bit over a/4 of a cup so throw that in there we're going to add in 2 tbspoon of warer and then we're going to add in the spice mix which is two teaspoon of parsley 1 and 1/2 teaspoon of salt one teaspoon of garlic powder and a half teaspoon of black pepper so we're going to add this in and I'll put this recipe down below so you don't have to worry about coming up with uh or writing down this recipe I'll put it down there for you and then we're going to add in two eggs that I have beaten now the fun part the mixing and there's only one way to do this you got to get in there and mix it so I'll show you what that looks like so this is the only way to do it you got to get in there and you got to mix this if anybody's got a better way to do it please let me know put a comment down below but this is the only way I found to do it and see I'm making a mess already got to pick that up but you's got going to mix it all together like this mix it well now you've already got your oven preheated to 350 I think I forgot to tell you that but I'll put it in the recipe and then we're going to put it in that Meatloaf pan and we have greased with the avocado oil we're going to put the topping on it then we're going to put it in that 350 oven for 55 minutes uncovered and I will show you what that looks like in just a minute so the first thing I'm going to do is spray this pan down with some avocado oil you want to make sure you get it really good so it doesn't stick make sure it's in all the corners of the pan I'm just going to take my meatloaf mix put it out in there try to get it all and then press it down you get in all the corners and press it down really good so you get a nice solid meatloaf that's perfect and then I'm going to pour this sauce right on top and that's been sitting in the fridge for a little while so the flavors come together really well it thickened up a little bit so put that all over the top make sure coat it really good here oh that's looking good so then we're going to go into the 350 oven for 55 minutes uncovered we're going to take it out and I'll show you what it looks like when it's done and this is what it looks like when it's done it's going to be so good I cannot wait to eat it here that Sizzle y'all I hope you've enjoyed spending some time checking out these old videos hopefully they weren't too bad and you unsubscribe because of my old quality I really tried to make these things better for you but if you like stuff like this check out this playlist that I've done with some of my sauces
#Keto #Comfort #Food #Recipes #Youve
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Keto Meatballs 3:00 Keto Chili 19:09 Keto Biscuits & Gravy 34:34 Keto Sausage Balls 52:43 Keto Clam Chowder 58:56 Keto Country Fried Steak 1:08:41 Keto Lasagna 1:19:34 Keto Shrimp & Grits 1:35:38 Keto Manwich 1:52:16 Keto Meatloaf 1:59:32
Victor, I think you and your recipes are amazing! (And that's from a North Carolina girl).
I make my own sauce and freeze it
can you do one for snacks? preferably on the go snacks? Granola bar, but like, beef lmao
2 hours?
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Please don't over mix…..
That's my great grear grandmother's meat ball recipe! Passed down to 6 generations in our family. The only difference is that we use sauce where you use water.
Wow looks good âïžâïžâïžđ©·đ
That was NOT 2 cups of water.
I bought some chicken sausages twice and find they are horrible.. donât know why I bought them the second time.. I throw them away
Hersheyâs coco powder like that has been found to have worms đ on the bottom of the container⊠EwwwwwwâŠ
You never add water to meatballs, absolutely disgusting! Italians everywhere are hurling their guts out to your recipe.
Egglife has new packaging (FYI)
I use them for a lot of recipes đ
I prefer baking mine in oven first because i dont like them crispy…..and the water cannot do that, my brain wont let me lolđ
My husband and I just started back on Keto. I made the lasagna for him but didn't tell him about the "pasta". He LOVED it! I used Simple Truth organic spicy marinara pasta sauce because we like it a little spicy. Definitely will make again … and again.
Do you have any good Keto snack recipes I can keep in my car for when I get peckish while sitting in traffic?
I am absolutely in love with your channel. Being a Southern girl, I can have the foods I love, revised for Keto followers.Thank uou sooo much! Mickey Eagle, Asheville, Asheville, NC
Yum on the meatballs
Macros? That's a lot of tomatoes and sweet onion..high in carbs
I use heavy cream with my meatballs. I don't know if that would cancel out the keto version.
whats the prupose of frying in olive oil? just use butter/cocos fat/tard/etc. (saturated stuff)? olive oil is healthy because it has many unsaturated fats and we tend to eat to many saturated ones. if you heat unsaturated fats they can become industrial transfats which are cancerous, which is also why seedoils are so unhealthy and stupid to use for frying (besides high omega-6 ratio and general iflammation). they slowly heat-temper the seedoils to "minimize" this (which btw isnt enough IMO), but olive oil is untreated. its said to be relatively (forming complexes with secondary plant chemicals in the oil to preserve the fats from being oxidized) stable for an unsaturated fat but anything that needs a crust and IMO isnt supposed to be heated with olive oil. either eat it cold in salad (or some put some over steak even at the end when its cut already) or mayyyybe still use it for cooking fish in a pan like a piece of salmon on low heat but thats where i would draw the line, going by some stats of heat vs prolonger duration vs Ind. transfats.
This is exactly the kind of content I needed!