Posts tagged: low carb recipes

Low Carb Egg Rolls – Homemade Egg Roll Wrapper – Low Carb Keto Chinese Food Appetizer Recipe

This low-carb homemade egg roll wrapper is a healthy approach to our favorite deep-fried appetizer. Traditionally, an egg roll is a flavorful appetizer filled with seasoned ground pork and shredded cabbage wrapped in a pastry. These egg rolls are even tastier when served with dips such as chili, ketchup, and mustard.



• 2 cups almond flour
• 1 tsp salt
• 1 tsp xantham gum
• 3 tbsp gluten
• 1 egg
• 1/4 cup water


• 8 oz ground pork
• 1 tbsp Sambal Oelek
• 1/2 tbsp garlic (minced)
• 1 1/2 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp Chinese five-spice
• 1 green onion stalk (finely chopped)
• 3/4 tsp salt
• 2 cups shredded cabbage
• 1 tbsp spicy and sweet Asian sauce (Papa G’s)

• oil for deep frying



Prepare a large mixing bowl.
Add almond flour, salt, xantham gum, and gluten.
Whisk to combine.
Add egg and water.
Mix well to combine until the dough holds together.
Knead the dough and form it into a ball.
Wrap it around with plastic.
Place inside the fridge for at least 3 hours or overnight to set.

Remove dough from the fridge and unwrap plastic.
Knead dough for 30 seconds.
Form into a circle and lay on a cutting board.
Slice the dough into 16 parts.
Form each into small round shapes.
Flatten out each round-shaped dough by using a rolling pin.
You can also use a dough press to form the wrapper.
Do this with the rest of the dough.
Set aside.


Prepare another mixing bowl.
Season with Sambal Oelek, minced garlic, sesame oil, rice vinegar, and Chinese five-spice.
Mix well to combine.
Cover and marinate for at least 30 minutes.

Set a skillet over medium-high heat.
Add the marinated ground pork.
Stir and break up the ground pork.
Add finely chopped green onion.
Stir until pork changes color.
Add salt to taste and shredded cabbage.
Stir and cook until cabbage has wilted.
Sprinkle spicy and sweet Asian sauce.
Stir for 1-2 minutes.
Remove from the heat and transfer to a plate.
Scoop from the filling and put it in the center of the wrapper.
Roll up and secure the dough wrapper.

Deep fry the rolls at 375 F for 3-5 minutes until golden brown.
Remove from the deep fryer and transfer to a plate.
Serve with chili sauce or any sauce of your preference.

Tips and ideas:

You can place the filling on a paper towel-lined bowl to drain excess oil and liquid.

You can place the deep-fried rolls on paper towels first to drain excess oil before serving.

Low Carb Egg Rolls
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Keto Low-Carb Pizza Recipe | The 200 Calorie Pizza

Craving pizza, but also looking after your diet? Try this keto low-carb pizza recipe. It is a healthy version of pizza for snacks. You can also prepare this dish for dinner.


• 7 grams organic coconut flour (gluten-free)
• extra-virgin coconut oil spray
• 28 grams low-fat shredded mozzarella cheese
• 100 grams liquid egg whites
• 7 pieces turkey pepperoni
• 1 gram garlic powder
• traditional marinara sauce
• 1 large egg


Prepare a large mixing bowl.
Add 100 grams of liquid egg whites.
Crack open one large egg.
Whisk well to combine.
Add 7 grams of coconut flour.
Season with 1 gram of garlic powder.
Mix well to combine.

Preheat a non-stick frying pan.
Spray some extra-virgin coconut oil into the pan.
Add the flour mixture into the pan.
Cover the lid and cook for a minute.
Open the lid and flip on the other side.
Close the lid and cook for another minute.
Once done, remove the crust from the pan and transfer to a plate.
Spread marinara sauce on top of the crust.
Add 28 grams of low-fat shredded mozzarella cheese.
Top it off with 7 pieces of turkey pepperoni.
Put it inside an air-fryer.
Cook for 5 minutes at 400 F.
Once done, remove it from the air-fryer.
Slice into equal pizza triangles.

Keto Low-Carb Pizza Recipe - The 200 Calorie Pizza
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How To Make Zucchini Hummus – No-Bean Hummus Recipe

Hummus is the Arabic word for chickpea. It is also the name of the popular Middle Eastern dip or spread made from cooked and mashed chickpeas mixed with tahini, olive oil, lemon juice, salt, and garlic. Although most nations in the region have attempted to claim the origins of hummus, several historical sources say that the earliest mention of hummus dates back to an Egyptian cookbook in the 13th century.

In this recipe, instead of cooked chickpeas, steamed zucchinis are blended with tahini, garlic, olive oil, lemon juice, salt, cumin, and chili powder. This zucchini hummus is a delicious, low carb, legume-free alternative to traditional hummus. It is a perfect side dish or a light yet satisfying snack with raw vegetables or crackers.


This recipe takes about 15 minutes to make. Serves 2 cups of hummus.

• 3 small zucchinis
• ½ cup of tahini
• 2 garlic cloves, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder


Peel the zucchinis, then cut them into chunks.
Steam the zucchini chunks for 5 to 6 minutes.
Let the steamed zucchinis cool for at least 5 minutes.
Put steamed zucchinis, tahini, garlic, olive oil, lemon juice, salt, cumin, and chili powder in a food processor or blender.
Blend until smooth.

Ideas And Tips:

You can also use raw zucchini to make the hummus.

Aside from zucchinis, you can use avocados, sweet potatoes, squash, cauliflower, beets, and carrots.

If you want to use legumes, nuts, beans, and seeds for your hummus, you can use chickpeas, lentils, mung beans, lima beans, green peas, edamame beans, kidney beans, cannellini beans, sunflower seeds, peanuts, cashew nuts, almonds or Brazil nuts.

If you can’t find tahini, you can use smooth nut butter, sesame oil, sunflower seed butter or Greek yogurt.

If you are keeping the hummus for later use, make sure to put it in an air-tight container. You can store it in the fridge for up to 5 days.

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