Can never go wrong with picanha from the freezer.

Blanched the turnips and then shallow-fried them in beef tallow.

Brussels sprouts were from a big batch of roasted ones I made earlier today. Quartered, salt, pepper, garlic powder, onion powder, dried parsley, smoked paprika, and a chili garlic seasoning. Then mixed with olive oil, some melted butter, and a lot of parmesan cheese.

Rendered fat off the picanha to sear it, then made pan sauce with the remaining fat, shallots, coarse black pepper, reduced beef stock, fresh thyme, and then butter.

It all slapped.

Back on keto for the first time in years and I made this Okonomiyaki-inspired dish with cabbage, nira chives, and eggs made into a large pancake, garnished with raw onion slivers, furikake seasoning, Kewpie mayo, some mozzarella cheese, and some soy sauce. Oh, and can’t forget the bacon. If you’ve never tried it, it’s pretty amazing - highly recommend.

Dill, black sesame, gravlax, and cream cheese on a cucumber slice :)

Continuing the freezer trend, found skirt steak and decided to use that today. Next time will definitely marinate beforehand, but quick searing in tallow with some salt and pepper does the job.

Mushrooms were started with olive oil, add some butter after they got color, some leftover chopped bacon, some leftover caramelized onions, and fresh thyme.

Broccoli was sauteed in the leftover beef tallow from the steak and then tossed with a bit of butter after they colored up.

Finally the eggs...just 2 sunny side up and then dumped under the skirt steak.

And just because .. a small squirt of Ray's no sugar sweet and spicy bbq sauce.

Score: 8/10

Price: $7.29 per four pack. For a small keto ice cream bar it does seem a little much, but it was good.

Tastes like a normal chocolate ice cream bar.

I like that there's only 4 grams of sugar alcohol, so I don't have too many intestinal problems. My mom got it from Kroger.

I don't understand the keto math with the 13 carbs and with it barely having fiber.

Back on my grind again since I've hit a bit of a stall at 65lb (blame the pizza week).

Pan roasted brussels with Parmesan to get them some crispy bits, sauteed the turnips and mushrooms, and then a simple pan sear job on the runty bit of the picanha I butchered up yesterday. Lots of butter and olive oil. I'll make up the missing fat and protein in nuts later today.

Very tasty, very filling.

Was really craving gravy and meat but then I remembered I still had some keto buns left from the other day so decided to make it buns and gravy.

300g (raw weight) 90/10 ground beef, 1/4 cup heavy cream, 1 cup unsalted chicken stock, seasoning, 1tbsp ap flour

Made about 450g -500g (if you scoop every single drop) of mixture. I used 150g of mixture on 1 whole keto bun.

Put all the measurements into chat and this is what it gave me

Total sandwich
~303 calories
~29 g protein
~4 g net carbs
~18.5 g fat
~15 g fiber

I’ll be full for a while!

3 1/4 lb 80/20 burgers. I also melted cheddar cheese on them but forgot to take a picture. I was too hungry to wait hahaha

Reposting this one because apparently the mods deemed it not keto food so i included the macros.

OG Post
Bi-weekly pizza endeavor. Decided to make 2 because I was craving BBQ chicken.

BBQ chicken pizza is shredded rotisserie (too lazy to make my own), Ray's BBQ sauce (no sugar, so good, tossed the chicken in it and used for the base sauce), mozzarella, thin sliced shallot, crumbled bacon, cilantro. Dabs of sauce on top of the toppings as well. Made it pan style in a dish. Came out literally perfect. Will be keeping this one for sure.

Second is my favorite toppings: crumbled sausage, caramelized onions, chiffonade basil. Used TJs pizza sauce and their toscano cheese blend with a bit of Parmesan and mozzarella added mid-cook. I mis-timed the crust bake so it was overdone, but still very good. Crust was thin and crispy, but had an actual rounded edge crust which was a good reminder of a real pizza crust. Definitely came in 2nd tonight.

It was a good way to celebrate 65lb down. Leftovers will be thoroughly enjoyed for the next several days.

Update, with macros (per serving, 2 slices = 1/4 pizza)

Sausage and caramelized onion

~486cal, ~31.5g protein, ~38.1g fat, ~9.95g total carbs, ~2.95g fiber, ~7.0g net carbs

Ratio: ~71% fat / ~26% protein / ~6% carb

Toppings: Fathead Dough base with 1-2 tbsp Trader Joe's pizza sauce, up to 1/2 cup shredded low-moisture mozzarella, 2 tbsp crumbled sausage, ~1 tbsp caramelized onion, and 1 basil leaf

BBQ chicken and bacon

~499cal, ~34.3g protein, ~38.7g fat, ~9.05g total carbs, ~2.7g fiber, ~6.3g net carbs

Ratio: ~70% fat / ~28% protein / ~5% carb

Toppings: Fathead Dough base with 1/3 cup shredded skin-on chicken thigh, 2-3 tbsp Ray's No Sugar Added Sweet & Spicy BBQ sauce, 1/2 cup shredded low-moisture mozzarella, 1 tsp sliced shallots, 1/2 tsp fresh cilantro, 1/2-1 tbsp crumbled bacon.

Slightly protein-heavier, but that's to be expected with a fathead dough recipe that's predominantly mozzarella cheese and cream cheese with some almond flour.

I kinda started eating before I took the pic lol.

This was another hashbrown experiment. I'd say like 2:1 shredded turnip to radish, some shredded onion, and then shredded brussels sprouts. Aside from twice-cooking the turnip, radish, and onions, I also mixed in an egg and then added to a ring mold before shallow frying in tallow and olive oil. Got 4 of them, but only 3 made it to the plate. The other was for science. I basically made a stand-in for latkes. Bangers.

Handful of crispy mushrooms made with the leftover oil and then grated in a clove of garlic, butter, and fresh thyme.

Finally, saved a bit of the crispy garlic oil and butter, cooked the steak in some tallow and then basted the crap out of it with those leftover bits. Could not help myself and got into it before realizing I needed to document...for science of course.

Next time need to add broccoli to the plate for more fiber and then maybe some extra parm cheese to the hashbrown mix for flavor and even a couple egg whites with the steak if I want some more protein, but this meal has great macros depending on how you cook things and the ingredients used...I think it was 72:20:8, maybe 10 net carbs. I can live with that.

Love this flavor! I got it from Kroger in Pigeon Forge.