9 favourite low carb recipes

Why low carb recipes?

More and more nutritionists are convinced of the low-carb lifestyle that Atkins preached for decades. And that is no coincidence. Several studies show that a low-carb diet is more effective at fat burning than for example a low-fat or low-calorie lifestyle. For we can assist in this lifestyle do so this list with the 9 most delicious and healthy low carb recipes composed.

Crunchy yogurt with Atkins muesli

Amount of carbs: 9 grams
Preparation time: about 6 minutes

 This is a quick and easy recipe and you can have a delicious and nutritious breakfast on the table in minutes.

ingredients:

• 100 g full Greek Yogurt.
• 2 tablespoons Atkins Crunchy Muesli.

 

Preparation:

1. Get a glass
2. Put the Atkins muesli in the bottom then top with the yoghurt

Egg fried in bacon with avocado

 Carb: 2 grams
Preparation time: 30 minutes

Egg, avocado and bacon are a match made in heaven. Moreover, eggs, avocados and bacon are low in carbohydrates. Add some cherry tomatoes for the finishing touch!

Ingredients:

• 1 avocado
• 2 eggs
• 6 slices of bacon or bacon
• Bunch of cherry tomatoes
• Salt & pepper to taste
• 1 teaspoon of finely chopped fresh chives

 

Preparation:

1. Preheat oven to 180 degrees Celsius.
2. Cut the avocado in half and remove the stone.
3. Scoop the avocado out carefully so that it is stays intact. Lay then the bacon on top of the avocado
4. Crack the egg into the avocado and then wrap the bacon around the top of the egg
5. Place the avocado in a baking dish and place the bunch of tomatoes next to it. Season and then cook for about 25 minutes.
6. Finish off with some chopped chives.

 

 

Omelette with Atkins penne

 

Number of carbohydrates: 11 grams
Preparation time: 35 minutes

This is a great dish to make the night before if you want to take to work or, on the weekend, you can make from scratch.

ingredients:

• 25 grams of uncooked pasta Atkins
• 2 tablespoons olive oil
• 50 grams of ham
• 4 mushrooms, sliced
• 40 grams of spinach
• 2 eggs
• 30 ml of single cream
  
  Preparation:

1. Boil the Atkins penne according to the intstructions on the package.
2. Heat some oil in a large frying pan and bake the ham for a minute on each side. Then add the mushrooms and spinach and cook for a minutes until softened
3. Add the eggs and cream in a bowl and beat it together well with a whisk.
4. Add the cooled pasta and ham / mushroom / spinach mixture to it.
5. Heat some olive oil in a large frying pan and add the egg mixture
6. If you're taking to work the next day, keep the omelette in the fridge and you can eat either cold or hot, the next day
7. Don't have Atkins pasta? Try making aubergine pasta.

Lemon / Garlic chicken from the oven

Carb: 1 gram
Preparation time: 1.5 hours

Ingredients:

• 2 chicken breasts
• 2 cloves of garlic
• 1 lemon
• paprika
• Mixed spices of your choice
• Salt and pepper
• Olive oil

Preparation:

1. Put the olive oil in a bowl and add the lemon juice, avoiding the seeds
2. Crush the garlic and add this also to the oil / lemon mixture
3. Add the paprika and salt and pepper to the mixture. Mix well with a fork or small whisk.
4. Make a few slices on the chicken breasts and place them in a baking dish and pour the oil and spice mixture evenly over there.
5. Cover the baking dish with cling film and place the bowl in the refrigerator. Let this marinate at least one hour so that all the flavours are absorbed
6. Place the dish in an oven pre-heated oven (180 degrees Celsius) and bake for about 30 minutes until done. Always check if the chicken is completely cooked.
7. Extra tip: Grill the chicken for the last 10 minutes so it's crispy
8. Serve with grilled vegetables and cauliflower rice.

 

Low carbohydrate Atkins lasagne with penne

 

Number of carbohydrates: 15 grams
Preparation time: about 65 minutes
Servings: 4 people

Ingredients:

• 2 stalks of celery
• 1 red onion
• 2 cloves of garlic
• 1 tablespoon of dried rosemary
• 600 grams of ground beef
• 400g canned peeled tomatoes
• 200ml beef stock
• 800 ml of unsweetened soy milk
• 2 bay leaves
• 1/4 white onion
• 1 teaspoon of nutmeg
• 15 g of coconut flour
• 100 grams of pasta Atkins penne
• 80 grams of mozzarella cheese
• 2 tablespoons of Parmesan cheese
• Salt and pepper to taste

 

Preparation

1. Chop the red onion, celery and garlic. The garlic can also be crushed a garlic press.
2. Heat olive oil over low heat in a frying pan and add the onion and celery. Let it cook for about 10 minutes.
3. Add the garlic and rosemary and cook 2 minutes.
4. Reduce heat to medium and add the minced beef. Fry until the meat is cooked.
5. Add the peeled canned tomatoes and let it simmer for two hours. Tasting it and add, if necessary, more stock or salt and pepper.
6. Now Preheat the oven to 180 degrees Celsius.
   
   For the béchamel:

 

1. Chop the white onion finely. Put in a large saucepan over low heat
2. Pour the milk into the pan and add the two bay leaves, add the finely chopped white onion and nutmeg. Bring it slowly to a boil.
3. Melt the butter in another pan and add the coconut flour. Beat it well for 2 minutes.
4. Remove the pan with soy milk from the heat and add the mixture of coconut flour and butter slowly to the pan with soy milk. Do this while stirring. Stir until it has the desired thickness.
   
   The lasagna

 

1. Prepare the Atkins Penne pasta according to the instructions on the package.
2. Take a lasagne dish and cover the bottom with 1/3 of the béchamel.
3. When the pasta is ready, layer in the dish, using 1/3 of the pasta. Cover again with 1/2 of the cheese sauce and add some pepper.
4. Layer the next 2 layers in turn
5. Place the dish in the oven and bake for about 30 minutes until the cheese is golden brown.

 

Cauliflower Pizza with fresh cherry tomatoes and basil

 

Carb: 8 grams
Preparation time: 40 minutes

Ingredients for the base:

• 1 cauliflower
• 2 large eggs
• 240 grams of shredded mozzarella
• 2 tablespoons of grated Parmesan cheese
• 1 tablespoon Italian seasoning
• Salt and pepper

Ingredients for the topping:

• Tomato Sauce 120 ml
• 240 grams of shredded mozzarella
• 120 grams of grated cheddar cheese
• 60 grams of cherry tomatoes
• A few fresh basil leaves
• Red pepper flakes (optional)

 

Instructions

1. Place a sheet of baking paper in the oven and pre-heat to 220 degrees Celsius.
2. Tomato sauce you can buy in the store or make yourself. Please use our recipe for low carb tomato sauce.
3. For the cauliflower: Grind the cauliflower florets in a food processor. You need a total of about 600 to 700 grams cauliflower.
4. Put the cauliflower in a microwave safe bowl and cover with cling film. Prick some holes in the clingfilm.
5. Cook in the microwave for about 4 minutes then let cool.
6. Put the cauliflower in a tea towel and squeeze the cauliflower over the sink until all moisture is pretty much out of the cauliflower
7. Add the Parmesan, mozzarella, egg and Italian seasoning to the cauliflower mixture.
8. Add salt and pepper to taste.
9. Put the cauliflower mixture on the baking sheet and spread over an area of ​​approximately 25 by 30 centimeters.
10. Brush over with olive oil.
11. Bake for 12 to 15 minutes until golden brown.
12. Meanwhile, cut the cherry tomatoes in half and spread the tomato sauce, cheese and cherry tomatoes on the pizza
13. Put back in the oven and bake for 3 to 5 minutes, until the cheese is melted.
14. Finish with some fresh basil

 

Want other surprising recipes with cauliflower? Then try our recipes for cauliflower rice and cauliflower puree.

Crispy Chicken Fingers

Carb: 3 grams
Preparation time: 10 minutes

Ingredients:

• 2 chicken breasts
• 2 eggs
• ground almonds
• Paprika
• cayenne pepper
• Cumin
• Salt pepper
• Olive oil

 

Preparation:

1. Preheat oven to 180 degrees Celsius.
2. Cut the chicken breasts in strips of the same size and place them in a bowl.
3. Beat the eggs in another bowl and add all the spices and the ground almonds into another dish.
4. Grease a baking tray with a generous amount of olive oil and then dunk the chicken strips first into the egg, then the almond mixture then place on the baking sheet.
5. Season the chicken fingers
6. Bake for about 25 minutes until golden brown.

 

 

Low carbohydrate chocolate tarts

Carb: 2 grams per tartlet
Preparation time: about 23 minutes

Ingredients:

• 50 grams of butter
  
• 55 gram almond flour
  
• 15 g of coconut flour
  
• 1 scoop of Atkins Chocolate Shake mix
  
• 1 teaspoon baking powder (tartaric)
  
• Sweetener to taste
  
• Pinch of salt
  
• 1 teaspoon vanilla extract
  
• 2 eggs

 

Preparation:

1. Let the butter melt over low heat in a saucepan and mix meanwhile mix together in a bowl, the Atkins shakesmix, almond flour, coconut flour, salt and baking powder.
   
2. Add the eggs, vanilla essence and sweetener into the mixture
   
3. Add the butter and mix well. Add sweetener, if required
   
4. Divide into 4 microwave safe glasses and heat for about 90 seconds
   
5. Extra tip: Top with unsweetened whipped cream and/or cinnamon.

 

Courgette Chips

 

Carb: 1 gram
Preparation time: 60 minutes

Ingredients:

• 2 courgettes
• 2 tablespoons of grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

 

Preparation:

1. Place a sheet of parchment paper on the tray and heat the oven to 120 ° C. Wash the courgette just before use.
2. Cut the courgette into fine thin slices about 5 inches in length.
3. Put the olive oil in a bowl and use a small brush to smear the courgette chips with olive oil.
4. Season with salt and pepper and get creative with other herbs, such as paprika, Italian seasoning, curry powder and garlic powder.
5. Sprinkle with the grated Parmesan cheese.
6. Place the courgette chips on the baking paper and bake for 50 minutes until golden brown turning half way
7. Let the courgette chips cool down and then enjoy!

 

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