Two full keto recipes, completely free

Ingredients

• 1¼ cups (140 g) almond flour
• 5 tbsp psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 2 tsp white wine or apple cider vinegar
• 1 cup (240 ml) boiling water
• 3 egg whites
• 1 tsp sesame seeds
• 1¾ lb (800 g) ground beef
• 1 oz (28 g) butter or olive oil, for frying
• Salt and pepper
• 2 oz (55 g) shredded lettuce
• 1 (110 g) tomato, thinly sliced
• 1 (110 g) red onion, thinly sliced
• ½ cup (120 ml) mayonnaise
• 5 oz (140 g) smoked bacon

Instructions

1. Preheat the oven to 350°F (175°C). Start with the buns: mix the dry ingredients in a bowl.
2. Add the boiling water, vinegar and egg whites while beating with a hand mixer for about 30 seconds. Don't overmix; the dough should feel like play-dough.
3. With wet hands, form individual buns and sprinkle sesame seeds on top. Leave enough room on the tray for the buns to double in size.
4. Bake on the lower rack for 50-60 minutes. They're done when they sound hollow if you tap the base.
5. Burgers: prep the toppings while the buns bake. Thinly slice the lettuce, tomato and onion, and fry the bacon.
6. Form individual patties from the ground beef and grill or fry them. Season when the burgers are almost done.
7. Split the buns and spread a generous amount of mayo on both halves. Build your burger to taste and serve with a side of coleslaw for extra crunch.

Ingredients

• 2 tbsp butter
• 2 eggs
• 2 tbsp heavy cream
• Salt and black pepper
• ⅓ cup (38 g) cheddar cheese
• 2 tbsp fresh basil

Instructions

1. Melt the butter in a pan over low heat. In a small bowl, combine the eggs, cream, cheese and seasoning.
2. Whisk lightly and pour into the pan. Stir with a spatula from the edges to the center until the eggs are set.
3. For soft, creamy eggs, stir over low heat until they reach the consistency you like. Finish with basil on top.