Recipe by Brandon McDearis
This is a Thanksgiving Day recipe that is already keto-friendly, but we’re making it juicier and tastier. How? We’re brining it. Then slathering it with butter. Then sprinkling on spices and herbs. It’ll be the most tender and flavorful turkey you’ve ever had. Remember to save the pan drippings for our Homemade Keto gravy!
Note from the chef: Whether you are cooking turkey legs or a whole turkey, I strongly recommend brining it. In my opinion, it makes all the difference in the world in both flavor and texture.
4 large turkey legs
1 gallon water
1 cup + 1 tablespoon salt, divided
2 sticks butter, softened
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
Whisk together the gallon of water with 1 cup of salt in a bucket and add the turkey legs. Let brine 4 to 6 hours or overnight. (Note: It is best to stir the turkey legs halfway through the brining process). Remove from brine, rinse turkey legs under cool water, and pat dry with paper towels.
Preheat oven to 400 degrees and lay the turkey legs evenly on a sheet pan. Cut each stick of butter into 4 pieces (8 pieces total). Each turkey leg gets two pieces of butter. Slip one of the pieces of butter under the skin of each turkey leg. Rub the second piece of butter over the outside of the turkey leg. Repeat the process for the other 3 turkey legs.
Combine the remaining tablespoon of salt with the rest of the spices and herbs and sprinkle liberally all over the turkey legs.
Place in the oven and roast for 30 minutes. Rotate the pan, lower the oven to 300 degrees, and continue to roast for another 45 minutes to 1 hour until the outside is crispy and an internal temperature of 170 degrees is reached. Depending on the size of the turkey legs and heat of the oven, more time may be required to cook the turkey legs all the way through.
Remove from the oven and allow the turkey legs to rest for a few minutes before serving.
YIELD: 8 servings
PER SERVING: CALORIES 961 | FAT 73G | CARBOHYDRATES 0G | FIBER 0G | NET CARBOHYDRATES 0G | PROTEIN 76G
]]>Recipe by Brandon McDearis
Let's face it. Chicken can get boring. So add some spice into your life with some delicious Jerk Chicken with Creamy Jamaican Sauce. It's just the recipe to get you out of your eating rut.
6 chicken thighs, skinless and boneless
2 scallions
1 small onion
1 jalapeno
3 cloves garlic
1 tablespoon soy sauce
1 tablespoon Truvia brown sugar blend
1/4 cup coconut oil
2 tablespoons apple cider vinegar
juice of 1 lime
1/4 cup reduced-sugar ketchup
1 tablespoon dark rum
1 teaspoon kosher salt
freshly ground black pepper to taste
2 teaspoons allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon fresh thyme
1 can (about 2 cups) coconut milk
Put all ingredients except chicken and coconut milk in a blender or food processor. Blend until smooth. Arrange chicken thighs in a large dish and pour marinade over top. Marinade for 4-24 hours, turning chicken over occasionally.
Remove chicken from the marinade and put the marinade into a pot. Preheat grill or oven. Grill at medium-high heat for 5-6 minutes on each side under direct heat or roast in the oven at 375 degrees for 20-30 minutes, until an internal temperature of 165 degrees is reached.
Bring the marinade to a simmer and whisk in the coconut milk. Bring that to a boil, reduce to a simmer, and reduce about one-third of the way until the sauce becomes somewhat thick and creamy. Brush the sauce over the chicken while grilling or baking in the oven. Drizzle the rest of the sauce on top of the chicken when serving.
YIELD: 6 servings
PER SERVING: CALORIES 511 | FAT 39G | CARBOHYDRATES 9G | FIBER 3G | NET CARBOHYDRATES 6G | PROTEIN 31G
]]>Jump-start your day with this delicious breakfast casserole full of bacon, sausage, and egg-cellent goodness! This casserole reheats amazingly well so you can enjoy it for days! P.S. It's also great for dinner!
8 slices bacon
1 onion, diced
2 tablespoons butter
1 pound ground breakfast sausage
8 eggs
1 cup heavy cream
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 cups shredded sharp cheddar cheese, divided
Cook the bacon in a skillet at medium-low heat or in the oven at 350 degrees until crispy. Reserve the bacon fat and chop the bacon up finely once it has cooled. This step can be done ahead of time.
In a large skillet, melt the butter with reserved bacon fat and sauté the onion at medium-high heat for about 5 minutes until it begins to soften. Add the ground breakfast sausage to the skillet and stir continuously, cooking until browned.
Preheat oven to 375 degrees. Whisk together eggs, heavy cream, salt, pepper and garlic powder. Then whisk in the bacon, onion, and sausage with the egg and cream mixture. Finally, mix in 2 cups of the cheese.
Pour the egg mixture into a greased/sprayed 9x13 casserole pan. Bake for about 35 minutes (rotating the pan after 15-20 minutes). Sprinkle the last cup of cheese on top and continue baking for another 10-15 minutes until golden brown and cooked all the way through.
YIELD: 8 servings
PER SERVING: CALORIES 595 | FAT 51G | CARBOHYDRATES 16G | FIBER 0G | NET CARBOHYDRATES 16G | PROTEIN 30G
]]>Recipe by Brandon McDearis
Tender meatballs smothered in a savory gravy, these Swedish meatballs represent comfort food at its best. They can be served as an appetizer or as a main dish. Everyone will be asking for seconds, whether or not they're keto!
1 tablespoon olive oil
1/4 cup onion, minced
1 pound lean ground beef
1 large egg
2 tablespoons heavy cream
1-2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons Worcestershire sauce
2 teaspoons liquid Stevia (or other sweetener)
1/4 cup almond meal
<strong>Gravy</strong>
1 cup beef broth
1/2 cup heavy cream
1 tablespoon brandy (optional)
1 teaspoon Dijon
1 teaspoon Worcestershire
2 ounces cream cheese
Kosher salt and pepper to taste
Hot sauce to taste
Heat olive oil at medium-high heat in skillet and add onion; saute for about 5 minutes until soft.
Preheat oven to 400 degrees. Put onion and remaining meatball ingredients in bowl and mix together thoroughly. Using a tablespoon or small ice cream scoop, make uniform scoops and roll each in your hands to form meatballs (keeping your hands oiled will prevent meatballs from sticking). Place meatballs on lightly sprayed sheet pan (preferably lined with foil or parchment paper).
Put pan in oven and bake meatballs for 20-25 minutes (rotating pan halfway through) until they are golden brown and cooked all the way through. Reserve pan drippings for gravy.
For gravy, put pan drippings in saucepan or skillet with beef broth and heavy cream (and brandy if using). Bring to boil on stove and reduce heat to low. Let it reduce for about 5 minutes and add the Dijon mustard and Worcestershire sauce.
Whisk in cream cheese bit by bit until it melts into sauce. Season to taste and serve over meatballs.
YIELD: 4-5 servings
PER SERVING: CALORIES 547 | FAT 51G | CARBOHYDRATES 5G | FIBER 1G | NET CARBOHYDRATES 4G | PROTEIN 17G
]]>Recipe by Brandon McDearis
Our Eggplant Lasagna is a delicious low-carb marriage of two Italian comfort dishes: Eggplant Parmesan and Meat Lasagna. The roasted eggplant slices serve as the lasagna "noodles," nestled in between layers of marinara sauce, Italian sausage, and ricotta cheese. Even your non-keto friends will love this!
1 eggplant, sliced thinly into 8-12 slices
2 tablespoons Kosher salt
6 tablespoons olive oil
1 pound ground Italian sausage
2 cups ricotta cheese
2 cups marinara sauce
3 cups mozzarella cheese, shredded
2 cups Parmesan cheese, grated
Lay eggplant slices on a flat surface, such as a cutting board, and sprinkle with the 2 tablespoons of salt. Leave for 20-30 minutes to draw moisture out of the eggplant. Meanwhile, preheat oven to 400 degrees. Pat eggplant dry with paper towels.
Drizzle the eggplant with the olive oil and rub to coat both sides. Lay on an oiled/sprayed sheet pan and roast for about 10 minutes until soft. While eggplant is roasting, brown the Italian sausage in a skillet at medium heat until cooked through, about 10-12 minutes. Discard excess fat and/or juices. Reduce the oven to 375 degrees.
In a bowl, mix together the Italian sausage, and ricotta cheese. In another bowl, mix the mozzarella cheese and Parmesan cheese.
Spray a 9x13-inch baking dish with pan spray. Pour a half cup of marinara sauce into the bottom of the pan. Lay 2-3 eggplant slices evenly on the sauce (you can cut them in half if you have trouble fitting them evenly), spread evenly with one-fourth of the sausage and ricotta cheese mixture, then top with one-fourth of the mozzarella/Parmesan mixture. Repeat until the baking dish is full, ending with mozzarella/Parmesan at the top.
Cover the lasagna with foil and bake for 30-40 minutes. Remove the foil and bake another 10 minutes until the top starts to brown. Remove from the oven and let the lasagna sit for about 20 minutes before serving.
YIELD: 8 servings
PER SERVING: CALORIES 667 | FAT 51G | CARBOHYDRATES 14G | FIBER 3G | NET CARBOHYDRATES 11G | PROTEIN 38G
]]>This refreshing, Keto-friendly shake takes less than five minutes to make! Best of all, it's customizable, so add almond milk or heavy whipping cream to make it your way. Enjoy these classic flavors for breakfast, as a mid-day snack, or after a workout.
PrimaForce Orange-Mango BHB
8-12 oz. Water
1 cup Ice
PrimaForce Vanilla MRP
Heavy Whipping Cream (optional)
Almond Milk (optional)
Pour 1 cup of ice and 8-12 ounces of water into the blender.
Add 1 scoop of PrimaForce Orange-Mango BHB along with 1 scoop of PrimaForce Vanilla MRP. If desired, add in heavy whipping cream and/or unsweetened almond milk for a thicker, creamier orange creamsicle shake.
Blend for 10-20 seconds (or until desired thickness is reached).
Enjoy a delicious Keto-friendly shake!
YIELD: 1 serving
PER SERVING: CALORIES 180 | FAT 13G | CARBOHYDRATES 6G | FIBER 0G | NET CARBOHYDRATES 6G | PROTEIN 7G
235 calories
17g fat (66%)
10g carbs (18%)
9g protein (16%)
280 calories
24.5g fat (79%)
7g carbs (10%)
8g protein (11%)
]]>Recipe by Brandon McDearis
This recipe boasts an amazing combination of flavors and seasoning. Best of all, it's easy to prep, making it perfect for busy days and hectic schedules. Prep it a day in advance to save yourself even more time!
1 pork shoulder (about 4 pounds)
4 tablespoons olive oil
2 tablespoons Kosher salt
2 teaspoons ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1/2 cup sugar-free BBQ sauce (such as G Hughes Smokehouse)
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 carrot, shredded
1/4 cup green onions, thinly sliced
1/2 bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons apple cider vinegar
juice from 1 lime
2 tablespoons cilantro, chopped
salt and pepper to taste
dash of hot sauce
3 tablespoons olive oil
2 tablespoons mayonnaise
2 drops liquid Stevia
Preheat oven to 300 degrees. Rub the pork shoulder with the olive oil. Mix together all of the spices and rub all around the pork shoulder. Put the pork shoulder into a roasting pan and cover with foil. Cook in the oven for 6-8 hours until tender and beginning to fall apart. Let the pork cool enough to handle and shred into a bowl either with your hands or with tongs. Mix in the sugar-free BBQ sauce. Note: This can be done a day ahead of time before serving.
For the slaw, mix all the ingredients (green cabbage to liquid Stevia) in a large bowl. Cover and marinade in the refrigerator for at least 1 hour before serving. Adjust seasoning as needed and toss together well before serving.
Serve a bit of the slaw either on top or as a side to the pulled pork.
YIELD: 16 servings
PER SERVING: CALORIES 279 | FAT 23G | CARBOHYDRATES 2G | FIBER .5G | NET CARBOHYDRATES 1.5G | PROTEIN 16G
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Get your Super Bowl party poppin'! These spicy, cheesy jalapeño poppers are a foolproof game day appetizer. Plus, they're wrapped in bacon. Enough said.
No game day is complete without a big bowl of chili. Luckily, we planned in advance. You could put this chili together in a crock pot the morning of the game and be ready to eat at kick off!
If it's too cold to fire up the grill outside, these are just as delicious "grilled" in the oven. Roast these brats with onions and peppers to score big at your Super Bowl party.
RECIPE: Bratwurst with Onions & Peppers
These Italian meatballs might be the perfect appetizer to crush your craving to snack. Perfectly portion-controlled, lightly seasoned, and filling enough to hold you over until dinner - AKA the half-time show.
Craving something other than finger foods? This portobello bacon burger ought to do the trick. Loaded with savory beef, gooey cheese, and crunchy bacon, this burger offers all of the delicious flavors of a bacon burger without the carb-loaded bun.
RECIPE: Portobello Bacon Burgers
Make your own personal pizzas without the carbs. Simply remove the stem and gills of a portobello mushroom, drizzle some olive oil, and add your favorite toppings. Bake in the oven and they'll be ready in no time!
Still have room for more? Celebrate at the end of the game with this delicious low-carb PrimaForce shake.
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Recipe by Brandon McDearis
Jump-start your morning with this delicious and satiating strawberry banana keto smoothie made with vanilla PrimaForce KetoShake. Anchored by MCTs, this low-carb, high-fat smoothie will keep you full for hours. No sugar crashes here!
Yield: 1 serving
PER SERVING: CALORIES 400 | FAT 31G | CARBOHYDRATES 15G | FIBER 2G | NET CARBOHYDRATES 13G | PROTEIN 16G
]]>For your next BHB drink, try mixing it up with sparkling water instead of tap water. The fizz adds a nice little punch, and the carbonation can actually leave you feeling fuller and more satiated than regular water. Adding a squeeze of citrus or cucumber to your favorite flavor puts the finishing touches on this guilt-free "soda."
For your next BHB drink, try mixing it up with sparkling water instead of tap water. The fizz adds a nice little punch, and the carbonation can actually leave you feeling fuller and more satiated than regular water. Adding a squeeze of citrus or cucumber to your favorite flavor puts the finishing touches on this energizing "soda."
Yield: 1 serving
PER SERVING: CALORIES 20
Introducing the world’s first cappuccino that will keep you full and focused for hours. Easy to make and tasty to drink, our PrimaForce vanilla cappuccino will be your new go-to breakfast! Treat yourself to one today!
Cook Time: 5 minutes
Yield: 1 serving
PER SERVING: CALORIES 321 | FAT 29G | CARBOHYDRATES 8G | FIBER 2G | NET CARBOHYDRATES 6G | PROTEIN 7G
Recipe by Brandon McDearis
Lucky for keto followers, a few strawberries go a long way flavor-wise and are one of the more keto-friendly fruits. In fact, one cup of strawberries has only 13 grams of carbs and 3-4 grams of fiber, and we won’t even be using that many! Enjoy this milkshake for breakfast, as a mid-day snack, or after a workout.
Prep Time: 5 minutes
Yield: 1 serving
PER SERVING: CALORIES 336 | FAT 24G | CARBOHYDRATES 14G | FIBER 4G | NET CARBOHYDRATES 10G | PROTEIN 16G
Recipe by Brandon McDearis
Sip away, keto fam. Our keto-friendly PrimaForce Orange-Mango BHB hot tea will warm your soul with zero grams of sugar. Plus, it provides quick energy and tastes great!
Yield: 1 serving
PER SERVING: CALORIES 20 | FAT 2G | CARBOHYDRATES 0G | FIBER 0G | NET CARBOHYDRATES 0G | PROTEIN 0G
Recipe by Brandon McDearis
Try mixing your next meal replacement with a cup of unflavored, unsweetened almond milk. You’ll be surprised at how much it enhances the flavor and the creaminess of your next shake, but with only 30 added calories and zero effect on total carb intake. Also, try throwing it in the blender with a few cubes of ice for a “milkshake” on a hot day.
INGREDIENTS:
1 scoop PrimaForce KetoShake (flavor of your choice)
8 ounces unflavored, unsweetened almond milk
4 ice cubes (optional)
PREPARATION:
Mix together 1 scoop of the PrimaForce KetoShake with 8 ounces of almond milk or combine both with the ice in a blender and mix until smooth.
YIELD: 1 serving
PER SERVING: CALORIES 190 | FAT 15.5G | CARBOHYDRATES 6G | FIBER 2G | PROTEIN 8G
INGREDIENTS:
PREPARATION:
YIELD: 1 serving
PER SERVING: CALORIES 321 | FAT 29G | CARBOHYDRATES 8G | FIBER 2G | NET CARBOHYDRATES 6G | PROTEIN 7G
Recipe by Brandon McDearis
You’ll never look at a chocolate shake the same way again after you try this creamy low-carb dark chocolate mudslide with a hint of autumnal spices and hazelnut. Enjoy this mudslide for breakfast, as a snack, after your workout, or as an indulgent dessert!
Cook Time: 5 minutes
Yield: 1 serving
PER SERVING: CALORIES 359 | FAT 31G | CARBOHYDRATES 10G | FIBER 6G | PROTEIN 10G
Recipe by Brandon McDearis
Whether you need an afternoon pick-me-up, or a post-workout refreshment, our energizing PrimaForce Patriot Pop BHB Slushie is your delicious and refreshing solution. Make it with green tea if you want to give yourself a boost of antioxidants along with your BHB energy boost.
Prep Time: 5 minutes
Yield: 1 serving
PER SERVING: CALORIES 20 | FAT 2G | CARBOHYDRATES 0G | FIBER 0G | NET CARBOHYDRATES 0G | PROTEIN 0G
Recipe by Brandon McDearis
Our PrimaForce BHB gummy bears are sugar-free, easy to make, and perfect for curbing your sweet tooth.
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: ~100 gummy bears
PER SERVING: CALORIES 135 | FAT 0G | CARBOHYDRATES 0G | PROTEIN 28G
Add a flavorful kick to your dinner with our Chicken Curry. This dish is a common delicacy in the Indian subcontinent, Southeast Asia, as well as in the Caribbean. The aromatic spices perfectly complement the creamy richness of the coconut milk and heavy cream.
YIELD: 8 Servings
PER SERVING: CALORIES 408 | FAT 32G | CARBOHYDRATES 7G | FIBER 1.2G | NET CARBOHYDRATES 5.8G | PROTEIN 23G
]]>YIELD: 4 Servings
PER SERVING: CALORIES 468 | FAT 39G | CARBOHYDRATES 3.6G | FIBER .6G | NET CARBOHYDRATES 3G | PROTEIN 28G
]]>Impress everyone you know with this keto-friendly steak recipe. The amount of oohs and aahs you'll get far outweighs the level of effort this recipe requires.
YIELD: 4 - 6 Servings
PER SERVING: CALORIES 646 | FAT 58G | CARBOHYDRATES 4G | FIBER .4G | NET CARBOHYDRATES 3.6G | PROTEIN 27G
]]>YIELD: 4 Servings
PER SERVING: CALORIES 507 | FAT 43G | CARBOHYDRATES 10G | FIBER 2G | NET CARBOHYDRATES 8G | PROTEIN 20G
]]>This recipe for prime rib is much easier to prepare than you might anticipate. It is always a crowd pleaser for dinner parties, but it can also be a weeknight dinner with the family that will yield lots of leftovers. After shrinkage during cooking, this recipe yields about 8-10 (½-1 pound) servings.
YIELD: 8-10 Servings
PER SERVING: CALORIES 640 | FAT 56G | CARBOHYDRATES 2G | FIBER 0G | NET CARBOHYDRATES 2G | PROTEIN 33G
]]>Chicken Parmesan is one of those comfort foods that are not exactly keto-friendly in their traditional form. However, with a little tweaking, we came up with a recipe that not only works, but is also quite delicious while staying close to the ideal 75/5/20 percent macro-range. Chicken thighs are substituted here for conventional chicken breasts; otherwise, the protein gets too out of control. The flaxseed meal, pork rinds, and Parmesan cheese make a really nice crust on the chicken when shallow-fried in oil.
YIELD: 4 Servings
PER SERVING: CALORIES 946 | FAT 78G | CARBOHYDRATES 6G | FIBER 2G | NET CARBOHYDRATES 4G | PROTEIN 55G
]]>Salisbury steak is a blend of ground beef and seasonings and typically served smothered in a savory gravy. It's a delicious keto-friendly comfort food that you'll want in regular rotation.
YIELD: 8 Servings
PER SERVING: CALORIES 519 | FAT 59G | CARBOHYDRATES 18G | FIBER 1G | NET CARBOHYDRATES 17G | PROTEIN 29G
]]>This recipe is very simple to prepare, but it will likely impress those that get to eat it. You should get satisfying results with the cook time, but it can be cooked lower and slower if you have the time.
If you decide to cook it in the 225-250 degree range, then you will need about 4-5 hours of cook time. You are looking for the short ribs to be very tender, but not completely falling apart. If they are at all difficult to slice into, then they need to go back in the oven for at least 30 minutes. If you do not have a Dutch oven, there is no need to fret. The first and last steps can be prepared in a pot, then transferred to a roasting pan or casserole dish covered with foil for cooking in the oven. Also, if you can find them, we prefer boneless short ribs to bone-in.
YIELD: 8 Servings
PER SERVING: CALORIES 815 | FAT 75G | CARBOHYDRATES 8G | FIBER .75G | NET CARBOHYDRATES 7.25G | PROTEIN 27G
]]>This recipe for Italian meatballs is simple to prepare, and it is very similar in both flavor and preparation to any classic meatball recipe. While they can be served with tomato sauce and/or even low-carb noodles, one of our favorite (keto-friendly) ways to serve them is over a spinach or mixed green salad with the remaining fat from the pan and a little bit of balsamic vinegar drizzled over top.
YIELD: 4 Servings
PER SERVING OF 3-4 MEATBALLS: CALORIES 451 | FAT 39G | CARBOHYDRATES 3G | FIBER 1G | NET CARBOHYDRATES 2G | PROTEIN 22G
]]>This keto recipe is simply a traditional hamburger using portobello mushrooms as the bun. It makes one serving, but you can multiply the ingredients for however many burgers you wish to prepare. We’ve listed a number of toppings here, but feel free to choose your own.
YIELD: 1 Serving
PER SERVING: CALORIES 1121 | FAT 101G | CARBOHYDRATES 7G | FIBER 1G | NET CARBOHYDRATES 6G | PROTEIN 46G
]]>YIELD: 6 Servings
PER SERVING: CALORIES 286 | FAT 26G | CARBOHYDRATES 4G | FIBER 1G | NET CARBOHYDRATES 3G | PROTEIN 8G
]]>This classic guacamole is the perfect addition to a ketogenic diet. The one tablespoon of olive oil per avocado gives this recipe a whopping 4.4:1 of fat to net carbs plus protein ratio. A ratio like that makes this recipe a great supplement to a ketogenic diet, leaving lots of room to pair this guacamole with low-carb chips and vegetables, or a high-protein piece of meat or fish. The abundance of nutrients and antioxidant properties of this recipe are an added bonus that makes it all the more appealing.
YIELD: 6 servings
PER SERVING: CALORIES 246 | FAT 22G | CARBOHYDRATES 10G | FIBER 7G | NET CARBOHYDRATES 3G | PROTEIN 2G
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