As most experienced keto-dieters know, not everything low in carbs can be eaten daily or in unlimited amounts. Although I really like low-carb pancakes and other low-carb "sweets", I only eat them occasionally. The truth is that in most cases, eating low-carb treats such as muffins, sweet breads or cheesecakes causes more cravings and weight stalling. This is something I can confirm from my personal experience: Once you go low-carb, you have to be willing to give up sweets. If you are maintaining a healthy weight, you can reward yourself with a sweet treat every now and then.
There are some treats like Chocolate Coconut Candies, aka "fat bombs", that you can have more frequently. In fact, the fat content in these can help you lose weight. Just don't overdo it and make sure you track the amount of macronutrients you consume each day.
This recipe is a perfect example of what I eat most days. It's a combination of typical staple low-carb / paleo food: grass-fed beef and butter, bacon and pumpkin. It's grain, dairy, nut and egg-free and it's rich in heart-healthy potassium which is often deficient in low-carb diets.
Although this is not "zero-carb" meal, it's low enough for most people on a low-carb diet. To keep the carbs low, I used my own garlic ghee instead of using whole garlic!
Nutritional values (per serving)
|of which Saturated||25.3||grams|
Macronutrient ratio: Calories from carbs (4.2%), protein (22.9%), fat (72.8%)
Ingredients (4 servings)
- 800 g beef, minced, grass-fed (1.76 lb/ 28.2 oz)
- 500 g pumpkin (1.1 lb/ 17.6 oz)
- 250 g bacon, organic (8.8 oz)
- 3-4 tbsp fresh parsley
- 3 tbsp ghee or butter (I used my garlic ghee)
- 1 tbsp paprika
- ½ tsp cayenne pepper
- pinch freshly ground black pepper
- ¼ tsp salt (I used pink Himalayan)
- Cut the pumpkin in half and remove the seeds.
Note: I used Hokkaido pumpkin in this recipe. You can use any winter squash you like, just be aware of the different carbs content (e.g. butternut squash has almost twice the amount of carbs as Hokkaido). You can keep the seeds and use them for roasting.
- Place the beef into a bowl and keep at room temperature while you prepare the pumpkin.
- Peel and dice the pumpkin into small cubes.
- Transfer to a pan greased with 2 tablespoons of ghee (or butter) and briefly roast from all sides. Season with salt and cover with a lid. Stir once or twice to prevent burning and cook for about 10 minutes on low-medium heat.
- Meanwhile, slice the bacon into thin stripes and roast on a pan until brown. When done, set aside.
- Mix the beef with the spices (paprika, cayenne pepper and black pepper) and season with salt. Place in another pan greased with 1 tablespoon of butter (or ghee) and cook until brown while sirring frequently.
- When done, add the crisped up bacon. Remove from the heat and mix in freshly chopped parsley.
- Add sautéed pumpkin and and combine well. Place on a serving plate, garnish with more parsley and enjoy!
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