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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: |
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves minced garlic
- 1 pound ground beef (80% lean)
- 1 (14-ounce) can diced tomatoes
- 1 tablespoon ground cumin
- 1 tablespoon dried coriander
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 large eggs
- 12 large egg whites (very fresh)
- 3 tablespoons coconut flour
- 1 1/2 tablespoons ground psyllium husk
- 5 tablespoons unsweetened almond milk
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cream tartar
- shredded cheese (to serve)
- Diced Avocado (to serve)
- sour cream (to serve)
- Heat the oil in a large skillet over medium-high heat.
- Add the onions and garlic and cook for 3 minutes, stirring often.
- Stir in the ground beef and cook until it is browned, breaking it up with a spoon.
- Add the diced tomatoes and spices then stir well.
- Simmer for 15 minutes on low heat while you prepare the wraps.
- Combine the eggs, egg whites, coconut flour, psyllium husk, almond milk, baking soda, and cream of tartar in a mixing bowl.
- Whisk until well combined then let rest for 10 minutes and whisk again.
- Heat a large nonstick skillet over medium heat and grease with cooking spray.
- Pour in just enough batter to coat the bottom of the skillet, tilting it to spread evenly.
- Cook until the bottom of the wrap is set then carefully flip it and cook until just browned on the other side.
- Remove the wrap to a plate and cover to keep warm.
- Repeat with the remaining wrap batter – you should have about 12 wraps.
- Spoon the cooked beef into the wraps and top with shredded cheese, avocado, and sour cream.
- Roll the wraps up around the fillings to serve.
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