This vegetarian keto Zucchini and Spinach Lasagna is gluten-free and low-carb. It is made with skinny ricotta, tomato sauce, mozzarella, and zucchini noodles.

How to make the perfect zucchini noodles?

As you see, rather than lasagna noodles, I take advantage of zucchini noodles. So, how to make excellent zucchini noodles? Well primarily, you’ll be able to make them using a sharp kitchen knife, a mandolin slicer, or a vegetable peeler.

I’ve created this Spinach and Zucchini Lasagna repeatedly and made the zucchini noodles using all tools. But my favorite kitchen tool for making zucchini noodles is the mandolin slicer. Here’s why:

First, it’s the quickest way to slice zucchini. It’s an ideal way to save time. Also it creates exceptionally even slices, that is highly vital to bake the entire lasagna equally.

If you’ve got thick and thin zucchini noodles, your lasagna might not cook evenly (some components are going to be cooked and other parts won’t). It’s simple and quick to clean, however after all, you have to be terribly careful since the blades are very sharp.

I like to wear my cut-resistant gloves once I use my mandolin because it provides additional protection.

How to perfectly layer Keto Zucchini and Spinach Lasagna:

• Firstly, spread one cup of the spinach-tomato sauce on the bottom of your casserole dish.

• Add a second layer of 6 or 7 zucchini slices over the tomato sauce. The amount of zucchini slices you will use depends on the dimensions of the zucchini.

• Next, place 1/2 cup to 3/4 cup of the ricotta mixture over the zucchini slices.

• Top the ricotta mixture with mozzarella cheese. Use mozzarella cheese as much as you like, or as little as you like.

• After that, add another layer of zucchini noodles and tomato sauce. Repeat the layers till all of the ingredients are used.

• Top with additional mozzarella cheese to feature more flavor to this Spinach and Zucchini Lasagna recipe.

• In the end, cover the casserole with aluminum foil, and bake the Spinach and Zucchini Lasagna for half-hour. Uncover the dish, and cook for 10-15 additional minutes.

• After you bake it, take it away from the oven, and let it cool for about 8-10 minutes. Sprinkle with sliced parsley, and serve.

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• 1 tablespoon of olive oil
• ½ chopped onion
• 4 crushed garlic cloves
• 2 tablespoons of tomato paste
• 28 oz can of crushed tomatoes , along with the juice or 1¾ pounds of fresh tomatoes
• Ground black pepper and salt
• 1 tablespoon fresh, chopped basil
• 3 cups of spinach
• 15 oz of part-skim ricotta
• one whole egg
• ½ cup of fresh grated Parmesan cheese
• 4 ⅛-inch thick medium zucchini
• 16 ounces of shredded, part-skim mozzarella cheese
• ½ teaspoon of chopped parsley

Instructions :

• Take the pan and heat the oil (olive oil) over medium heat.
• Put in the onions, and cook 4-5 minutes till they’re soft and golden in color.
• Add the garlic and sauté, being very careful to not burn the garlic.
• Next add the tomato paste and stir nicely. Add the sliced tomatoes, together with the juice just in case you’re using canned tomatoes.
• Add salt and ground freshly ground black pepper.
• Bring to a very low simmer, cover, and cook for about half hour.
• Finally, take away from the heat, and add the basil and spinach, and stir well.
• Take the zucchini slices and arrange in a single layer on a baking sheet coated with oil spray. Broil for 5-8 minutes and take away from the oven. Wait about five minutes to get rid of any excess moisture with paper towels if necessary. (This part is extremely necessary to avoid the lasagna becoming too soupy.)
• Heat the oven to 375°F.
• Take a medium size bowl and combine the ricotta cheese, Parmesan cheese, and egg. Stir nicely.
• Spread some tomato-spinach sauce on the bottom of your casserole dish.
• Layer five or six zucchini slices to cover.
• Place part of the ricotta cheese mixture on the zucchini slices, and top it with mozzarella cheese. Repeat the layers till all of your ingredients are used.
• Top with mozzarella and sauce.
• Cover the casserole dish with aluminum foil, and bake for about half-hour. Uncover, and cook for about 10-15 minutes more.
• Let it rest 10 minutes before serving, and garnish with parsley.

These Low-carb Chocolate Muffins With Almond Flour are great if you want to give up desserts and switch to a low-carb lifestyle. It’s made with cocoa powder, almond flour, and natural sweetener.

It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious.

They’re nice, moist, chocolatey, delicious, and super straightforward.

Why you’re going to love these Low Carb Chocolate Muffins

• It’s an ideal and decadent treat for a low-carb diet.
• These Muffins are a chocolate treat that is prepared in half an hour.
• It’s way healthier than the regular chocolate muffin cake recipes. It’s created with almond flour. Therefore, it’s gluten-free, dairy-free, and paleo-friendly too.
• All the ingredients you most likely have already got accessible.
• Additionally, it’s freezer-friendly, and my children love it.

What is the best natural sweetener for these Low-carb Chocolate Muffins?

My favorite choices are:

Xylitol: It’s a sugar alcohol that it’s found naturally in specific plants and contains four-hundredth fewer calories than regular sugar. Also, it’s a really low glycemic, which is nice for diabetes since it doesn’t spike blood sugar. This was the primary natural sweetener that I’ve ever baked with and I love it so much; simply, it doesn’t leave an awful taste.

Monk Fruit Sweetener Lakanto: this is a brand new sweetener that I’m using, and so far I’ve been really enjoying it. It has virtually no aftertaste and contains no calories and carbs, which is ideal for low-carb and keto diets. I used this one to create these chocolate muffins.

Swerve I really want to use this one; however, I’ve heard the negative aspect of this sweetener is that it has some cooling sensation after you eat a treat made with this sweetener. It’s also healthy and natural, and all its ingredients come from various fruits and starchy root vegetables. Has no artificial sweeteners.

Share the image below to your Pinterest board if you like these Low-Carb Chocolate Muffins!

• 2¼ cups of almond flour: I use blanched almond flour
• 1 tablespoon of cocoa powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• 3 large pasture-raised eggs if available
• ½ cup of liquid monkfruit syrup
• ¼ cup coconut oil melted
• 2/3 cup of Lily’s Dark Chocolate Chips

Instructions

Preparation

1. Oven Preheating: Begin by preheating your oven to 350˚F (175˚C).

2. Muffin Tin Preparation: Line a muffin tin with paper liners. Once done, place it aside, as you’ll need it later.

Dry Ingredients

3. Combining the Dry Ingredients: In a medium-sized mixing bowl, combine the following:
   • Baking soda
   • Almond flour
   • Cacao powder
   • Salt
   Stir these ingredients together until they’re thoroughly mixed.

Wet Ingredients

4. Mixing the Wet Ingredients: In a separate bowl, combine:

   • Eggs
   • Monkfruit sweetener (You can also use honey or maple syrup as a substitute.)
   • Melted butter

   Whisk these ingredients together until smooth.

Combining Mixtures

5. Integrating Dry & Wet Mixtures: Gradually pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (almond flour mixture). Stir carefully and thoroughly until you achieve a smooth consistency.

6. Adding Chocolate Chips: Fold in the chocolate chips into the mixture. Ensure they’re evenly distributed.

7. Filling the Muffin Cups: Divide the batter evenly among the muffin cups you prepared earlier. Aim to fill each cup three-quarters full. This usually equates to about 2.5 tablespoons of batter per muffin cup. Note: The batter might seem thick, but this consistency ensures perfect muffins.

8. Final Touch: For an extra treat, sprinkle a few more sugar-free chocolate chips on top of each muffin, if desired.

Baking

9. Baking Time: Place the muffin tin in the preheated oven. Bake the muffins for 25-30 minutes. You’ll know they’re ready when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out clean.

Cooling

10. Initial Cooling: Once baked, remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool inside the tin for about 5 minutes.

11. Final Cooling: Carefully remove the muffins from the tin and place them directly on the wire rack. Let them cool for an additional 10 minutes.

Nutrition Information

Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g

How to Make Burgers with Ground Beef without Egg? It’s really not as hard as you think. This allergy-friendly Burger recipe turned out to be easier than traditional recipes with less ingredients. Also the moisture is perfect and most importantly, they don’t ever fall apart.

The secret to egg-free burgers

Hey, it’s me, Sarah from Cooking Frog, and today I have the pleasure of sharing this allergy-friendly beef burger recipe. The secret to making beef burgers without eggs is chia seeds and good quality ground beef. Although chia is used mostly for sweet-style recipes, it is known for making the best burgers. Once you use it, you’ll never return to eggs. 2 Tablespoons of Chia seeds are soaked in 3 tablespoons of water, replacing 1 egg. The chia seeds won’t add crunch to your burger, so don’t worry. My whole burger-loving family has given the seal of approval to this recipe.

The texture of these egg-free burgers is very nice and easy to shape by hand. They hold the shape perfectly, don’t crumble, and are very juicy. This recipe works well for all kinds of burgers, mini burger patties, and big burgers, and also, if you need to make meatballs, they’ll do the trick. Also, this burger recipe is made without breadcrumbs.

Ingredients

• 500g (17 oz) of ground beef, minced
• 3/4 cup of tomato purée
• 2 tablespoons of chia seed
• Spices (i use 1 tsp of oregano and 1 tsp paprika )

How to Make Burgers with Ground Beef without Egg?

• Place the Burger ingredients in a medium bowl and mix well with your hands.
• Cut into patty portions and roll into meatballs.
• Put the meatballs on the plate and place into the refrigerator for about 25 minutes.
• Heat the bbq or frying pan to a medium heat.
• Press the meatballs to a patty flat shape and cook on a medium heat. Cook them to your preferred doneness.
• Serve hot.

The best toppings for egg-free burger

I love rich burger, with onions, cheese, awesome hamburger sauce, tomato, pickles, lettuce and mustard always. I also love burgers with bacon, but you can use any of these:

• egg-free mayonnaise, mustard or ketchup
• crispy lettuce
• tomatoes
• sweet pickles or dill pickles
• sliced onions
• caramelized onions
• sauteed mushrooms
• cheese to your liking
• crispy bacon

What are your favorite toppings for hamburgers? You can share in the comments below.

If you’ve liked this Egg-Free Burger Recipe, be sure to check Egg-Free Pancake Recipe