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Keto Sourdough Loaf – Best Low-Carb Bread Recipe for Keto Diet

 Introduction If you’re following a keto lifestyle, you know how difficult it can be to give up bread. That tangy, rustic sourdough taste is something many people miss. The good news? With this Keto Sourdough Loaf recipe, you can enjoy sourdough flavor without the carbs. It’s low-carb, gluten-free, and fits perfectly into your keto meal plan. This recipe has been specially created for health-conscious individuals in the USA and Europe who are looking for a bread alternative that is both delicious and keto-friendly. Why This Keto Sourdough Loaf is Perfect ✔ Low-carb & keto-friendly (just 3g net carbs per slice) ✔ Gluten-free and gut-friendly ✔ Classic sourdough flavor without the guilt ✔ Easy recipe for beginners and experienced bakers alike Ingredients 2 cups almond flour 2 tbsp coconut flour 1 tbsp psyllium husk powder 1 tsp baking powder 1 tsp apple cider vinegar 3 large eggs 1 cup warm water 2 tbsp olive oil Pinch of sea salt DOWNLOAD KETO COOK BOOK FOR QUICK WEIGHT LOSS ?...

One-pot keto vegetarian zucchini alfredo

 Here's an easy recipe for a **One-Pot Keto Vegetarian Zucchini Alfredo** that's creamy, flavorful, and low-carb:




 **Ingredients**

#For the Alfredo Sauce:

- 1 cup heavy cream

- 2 tablespoons cream cheese

- 1 cup grated Parmesan cheese

- 2 tablespoons unsalted butter

- 2 cloves garlic, minced

- 1/4 teaspoon nutmeg (optional)

- Salt and pepper to taste



* For the base:

- 3-4 medium zucchini, rolled into zoodles (zucchini noodles)

- 1/2 cup fresh spinach (optional, for extra greens)

- 1/4 cup chopped parsley or basil (for garnish)



**Instructions**


1. **Prepare the Zucchini Noodles:**

- To make the Zucchini Noodles Use a spiralizer to. Set them aside on a paper towel to absorb excess moisture.


2. **Make the Alfredo Sauce (One Pot Style):**

- Melt the butter in a large skillet or saucepan over medium heat.

- Add the minced garlic and sauté until fragrant, about 1 minute.

- Pour in the heavy cream and bring to a simmer. Stir in the cream cheese until melted and combined.

- Add the Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until the sauce is smooth and creamy. Reduce heat to low to avoid burning.


3. **Add the Zoodles:**

- Gently fold the zucchini noodles into the Alfredo sauce. Cook, stirring occasionally, for about 3-4 minutes. Be careful not to overcook the zoodles to retain their texture.


4. **Optional Greens:**

- Add in fresh spinach and let it wilt slightly in the sauce.


5. **Serve:**

- Transfer to serving plates or bowls. Garnish with parsley or basil, and add additional Parmesan if desired.



**Tips:**

**Add Protein:** Add grilled mushrooms, tofu, or nuts (like toasted pine nuts) for extra protein.

**Storage:** Best served fresh, as zucchini noodles can lose water when stored.

**Flavor Enhancement:** Add a pinch of red pepper flakes or lemon juice for extra zing.



Enjoy this easy, keto-friendly meal that's perfect for any time of the week! 🌱

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