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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.
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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.
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| Servings: servings |
- 1 small pumpkin (about 2 pounds)
- 4 tbsp olive oil
- 1/2 cup fresh chopped parsley
- 4 fresh sage leaves (chopped)
- 1/2 cup chopped almonds
- 2 tsp dried thyme
- 1 cup fresh grated Parmesan
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Peel the pumpkin and discard the seeds
- Slice the pumpkin into wedges, about 1 inch thick.
- Preheat your oven to 400 degrees F
- Place the pumpkin in a casserole dish and brush with the olive oil.
- Sprinkle with the salt and pepper.
- Place the dish in the oven and roast the pumpkin for 20 minutes.
- Remove the pumpkin from the oven and sprinkle with the parsley, sage, and thyme. Toss together gently so as not to break the pumpkin wedges.
- Sprinkle the nuts across the seasoned pumpkin and then top with the parmesan cheese.
- Place the pumpkin under a hot broiler for one minute to quickly brown the cheese.
- Serve while hot.
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