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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 10 ounces finely shredded Napa cabbage
- salt and pepper
- 12 ounces ground pork
- 3 green onions (sliced thin)
- 2 tablespoons soy sauce
- 1 tablespoon fresh grated ginger
- 1/2 tablespoon sesame oil
- 5 medium zucchini ((1 ½ inches thick) sliced lengthwise using a mandolin)
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Spread the cabbage on a clean towel and sprinkle with salt – let it rest for 10 minutes.
- Roll the towel up and wring out as much moisture as you can then transfer to a large bowl.
- Place the ground pork, green onions, soy sauce, ginger, and sesame oil in a food processor and pulse until well combined.
- Stir the mixture into the cabbage and season with salt and pepper to taste.
- Take two slices of zucchini and arrange them in a cross shape then lay down two more at opposite angles to create an 8-pointed star shape.
- Spoon 2 tablespoons of the pork filling in the middle where the slices overlap.
- Bring the ends of the zucchini slices together in the middle, wrapping them around the filling.
- Place the dumpling on the baking sheet then repeat to make a total of 20 dumplings.
- Bake for 15 minutes until the edges are browned then serve with soy sauce. Makes 4 (5-piece) servings
- Each time you prepare this meal, warm the leftover dumplings in a 300°F oven until heated through.
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