Sirloin steak tips have a rich, beefy flavor and satisfying texture, and since they’re quick-cooking, we thought they’d be a good option for an easy weeknight meal. Steak is keto-friendly, of course, but addinga buttery sauce makes it even friendlier. We cooked the steak tips over medium-high heat, which gave them well-seared exteriors and allowed […]
A mole sauce is part of a family of sauces native to the Oaxaca and Puebla regions of Mexico. Its complex, layered flavors come from intricate blends of dried chiles, spices, and fruits. For a quick ketoversion, we chose mole poblano, which uses spices, nuts, and unsweetened chocolate, with a little dried ancho to keep
Why This Recipe Works : Chicken noodle soup is the ultimate comfort food, easy to make at home. To make it keto-friendly, we upped the fat content and reduced the carbs from pasta and onion. At the test kitchen, we start the base for our chicken noodle soup with store-bought broth—a timesaver—but enhance it with
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Why This Recipe Works : Shakes are a perennial favorite, and it’s no wonder: A sweet, creamy shake is an indulgent liquid treat. To create one that tasted delicious and chocolaty as a breakfast drink, we started with plain unsweetened almond milk. Its neutral flavor and silky consistency replaced milk, and added fiber. We mixed
Why This Recipe Works Smoothie-making’s a breeze, right? Just blend fruits, vegetables, and juice together for a refreshing, healthy drink. But anyone who’s on the keto diet knows it’s challenging to make a delicious protein- and fat-enriched smoothie without fruit to impart sweetness and texture. Carb-heavy juice and bananas were out, so we tried kale,
Why This Recipe Works Chia pudding comes together by what seems like Jack and the Beanstalk magic. When chia seeds are combined with liquid and left to soak overnight they create a gel, which thickens and produces a no-cook tapioca-like pudding—a spectacular base for a simple, healthy breakfast. Before letting it rest overnight, we gave
Why This Recipe Works A bowl of steaming porridge is a treat in the dead of winter—a creamy mix of grains, hot liquid, and tasty toppings. Much of the creaminess of porridge comes not from fat but from starch released from the grain, usually oats. We wanted to replicate that velvety texture in our coconut
Why This Recipe Works : This Korean-inspired dish gets a triple dose of fat from beef, coconut oil, and toasted sesame oil, but the richness is balanced by tangy kimchi, a traditional condiment of spicy pickled vegetables. Kimchi serves another purpose too, helping the meatballs stay tender. At the test kitchen, we use a panade
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