RECIPES

DR. BERG'S KETO FRIENDLY RECIPES - Eat well, feel well and still be able to burn fat!

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This delicious salad should take less than 10 minutes to prepare, if you’ve made your beef ahead of time!

Shredded Beef Salad

TOTAL TIME: 15 Mins
SERVES: 1

INGREDIENTS:

Shredded Beef - 3 oz.

Cheese - 2 tablespoons

Lettuce - 3 cups

Avocado - ½ medium

Onion - ¼ cup

Bell Pepper - ¼ cup

Tomato - 1 thick slick

Sour Cream - 2 tablespoons

Olive Oil - 1 tablespoon

DIRECTIONS:

Cook shredded beef ahead of time. (Click Here for instructions)
Add 3 oz. shredded beef to pan on medium heat. Cook on medium heat until it gets a little crispy. The fat from the beef should be enough to cook it in, but if you need more oil, then add a small amount of oil.
Chop onion, tomato, bell peppers.
Mix together vegetables, lettuce, and remaining olive oil.
Add beef, sour cream, cheese, and avocado.
Enjoy!

Quick delicious pan-fried tuna cakes. Serve them on top of a creamy coleslaw!

Pan Tuna Cakes

TOTAL TIME: 40 mins
SERVES: 1

INGREDIENTS:

Almond Flour - ¼ cup

Tuna - 2.5 oz

Egg - 1 large

Cabbage - 2 cups

Scallions - 3 ea.

Mayo - 2 tablespoons

Apple Cider Vinegar - 2 tablespoons

Salt - 1 teaspoon

Olive Oil - 1 tablespoon

DIRECTIONS:

Cut up cabbage. Mix together mayo, cabbage, apple cider vinegar, 1 scallion, and salt. Place cabbage in refrigerator for at least 30 minutes.
Mix together almond flour, egg, tuna, and 2 scallions in a bowl. Divide into 3 equal parts. Form into patties.
Put oil in pan, turn on medium-high heat.
Gently place tuna patties into hot oil. Let cook on one side without touching for 3 minutes on medium heat.
This will form a crispy delicious sear. Flip and cook the other side for 3 more minutes.
Place patties on paper towel on a plate to absorb the oil.
Serve on top of coleslaw!

These keto-friendly cinnamon buns are only 5 g net carbs. Guilt-free cinnamon buns seem too good to be true, but they aren't when you do keto!

Keto Cinnamon Buns

TOTAL TIME: 55 minutes
SERVES: 4

INGREDIENTS:

For Rolls

Mozzarella Cheese - 1 cup

Almond Flour - 1/2 cup

Cream Cheese - 2 tablespoons

Butter - 2 tablespoons - melted

Egg - 1 large

Baking Powder - 1 teaspoon

Erythritol - 1 tablespoon, powdered

Cinnamon - 1 teaspoon

For Frosting

Heavy Cream - 2 tablespoons

Cream Cheese - 2 tablespoons

Erythritol - 2 tablespoons, powdered

Liquid Stevia - to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. In a medium bowl, combine mozzarella and cream cheese. Melt down cheese. Form into a ball of dough.

3. In a separate bowl, mix together almond flour, erythritol, and baking powder. Add egg to mixture. Mix well.

4. Knead almond flour mixture into cheese mixture. This will take a while. If the dough feels too sticky, feel free to add some more almond flour.

5. Lay the dough out on parchment paper. Cover with an additional piece of parchment paper. Use a rolling pin to roll out the dough. You want the dough about 1/2 inch thick. You want the dough to be in a somewhat rectangular shape for when you roll the dough.

6. Coat the dough in melted butter, cinnamon, and any granulated sweetener.

7. Roll the dough into a little cinnamon roll log.

8. Gently cut the roll into 4 equal parts. Bake in the oven for 20-25 minutes. Cover with frosting. Bake for 1-2 mins.

For Frosting:

In a food processor, blender, or with an electric mixer, mix cream until whipped. Mix in cream cheese. Add sweetener to taste, either liquid stevia or powdered Erythritol or Xylitol.

For a piping bag, place the mixture into a sandwich bag. Let out air and seal bag. Cut off tiny corner.

A keto-friendly cheesecake! Top with some berries, if your macros allow it.

Strawberry Cheesecake

TOTAL TIME: 50 mins
SERVES: 3

INGREDIENTS:

Cream Cheese - 4 oz.

Eggs - 1 large egg

Xylitol - 1 ½ tablespoons

Almond Flour - ¼ cup

Butter - 1 tablespoon

Lemon juice - a pinch

DIRECTIONS:

Preheat oven to 350 degrees.
Melt butter. Add almond flour. Mix together until crumbly.
Divide mixture into 3 parts and place into a mold and press down, so that it is packed tightly.
Bake in oven for 10 mins until crispy.
Mix together cream cheese, egg, xylitol, and a pinch of lemon juice.
Pour into molds with crusts still at the bottom.
Bake at 350 degrees for 15-20 mins or until done (if you poke it with a fork and nothing sticks to the fork, then it is done).
Place in refrigerator overnight to set. Or if in a hurry, place in freezer.

Tip

If your macros allow, cut up some strawberries, place them in a saucepot and cook with a little bit of keto-friendly sweetener for a sweet low-carb fruit topping.

This is a delicious easy keto-friendly shortbread. For an extra treat, melt some keto-friendly dark chocolate and dip ½ of the cookie in it.

Shortbread Cookies

TOTAL TIME: 20 mins
SERVES: 10

INGREDIENTS:

Almond Flour - 1 Cup

Butter - 3 tablespoons, at room temperature

Powdered Erythritol - 3 1/2 Tbsp (use coffee grinder to powder)

Salt - 1/8 tsp salt

Vanilla -1/2 tsp

DIRECTIONS:

In a medium bowl, mix almond flour, salt, and sugar. Add chunks of butter and mix well.
Use your hands to mix and pinch the butter until well blended. Add vanilla. Knead into a ball.
Pinch off chunks and roll into balls about 1 inch diameter and place on a parchment or silicone mat lined pan. Press the balls slightly with the palm of your hand or a fork so they are ½ - ¼ inch thick.
Bake 350 degrees for 8-10 minutes. Be sure to pull them out before they brown.

Tip

This recipe does not make a lot of cookies, so you may want to double or triple it! Enjoy!

Melt some keto-friendly dark chocolate and dip half the cookie in it for an extra treat!

Eat only one of these at the end of your meal to help satisfy your sweet tooth.

Try these delicious low carb pancakes. Regular pancakes have about 20g carbs per pancake, this keto pancake has only 6g carbs per pancake.

Keto-Friendly Fluffy Pancakes

TOTAL TIME: 20 mins
SERVES: 6

INGREDIENTS:

Almond Flour - 1 cup

Xylitol (powdered) - 1 tablespoon

Baking Powder - ½ tsp

Baking Soda - ¼ tsp

Sea Salt, finely ground - a pinch

Buttermilk - ½ cup

Egg - 1 large

Light Olive Oil - 1 tablespoon

Serve with softened butter. Make your own keto-friendly syrup with VitaFiber and Maple Extract!

DIRECTIONS:

Mix together dry ingredients: almond flour, xylitol, baking powder, baking soda, salt
In a separate bowl, mix together wet ingredients: buttermilk, egg, light olive oil
Gently mix wet ingredients into the dry ingredients.
Set pan or griddle to medium heat (350 degrees). Make into 6 medium pancakes. Smaller pancakes are easier to flip.

A entire regular pizza has about 250 g net carbs. This entire crust has only 13 g net carbs. It is so delicious, too. Guilt free pizza is the best!

Cauliflower Crust

TOTAL TIME: 35 mins
SERVES: 8

INGREDIENTS:

2 cups finely grated cauliflower

2 cups shaved mozzarella cheese plus extra for topping (I use a pre-shaved organic brand)

2 large eggs

Tomato sauce (keep sugars below 2 grams)

Toppings of your choice (I like mushrooms, fresh tomato slices, pepperoni, olives, and fresh basil)

DIRECTIONS:

Pre-heat oven to 450 degrees. Cut parchment paper to match the size and shape of your pizza pan. Parchment paper is the best way to prevent your crust from sticking to the baking surface. I put the pizza stone in the oven and wait 20 minutes past the point where my oven becomes pre-heated. The stone makes the crust really crispy and delicious.
Finely grate cauliflower and remove any large chunks. You want a fine, uniform texture like rice. Try to spread it as thin as possible.
Mix together the cauliflower, mozzarella cheese, and two eggs until well-combined. At this point, it may not look like it could possibly turn into pizza crust, but it will bake to a thin, crunchy, flexible crust- just watch!
Place cauliflower mixture in the center of the parchment paper on the pizza pan. Spread the mixture thinly but evenly out the edges of the pan.
Bake crust at 450 degrees for 15 minutes. Do NOT cook crust with toppings, just the crust at this point. Once cooked, take crust out of oven and apply toppings.
6. Assemble the rest of your toppings. Place a small dollop of tomato pizza sauce - start with less than you think you’ll need- in the center of your crust and spread it out nearly to the edge. Be conservative with the sauce- too much sauce was one of my mistakes when I was perfecting this recipe!
Top with a little cheese (remember the crust already contains cheese), followed by any other toppings of your choice. I add whole, fresh basil leaves, olives, slices of organic tomato and mushroom, and sometimes pepperoni.
Return to oven and re-bake until cheese is evenly melted and just beginning to turn golden on the surface. This will usually be between 10-15 minutes.