Keto Great Bowl Recipes: Easy Low Carb, High Fat Appetizers for Rams, Patriots Watch Parties


Many people watch the Super Bowl for the game, other people for the halftime show or commercials, but nearly everybody looks forward to the food. Not everybody is on the same diet, though, and the widely used keto diet has lots of people on very low-carb, high-fat programs.


A lot of classic Super Bowl meals are high on carbs, but for those on the keto diet, listed here are some recipes to satisfy game day cravings while keeping with the plan to help burn fat more efficiently.


Bacon-wrapped little smokies

Ingredients:
  • 24 little smokies
  • 6 slices of bacon
  • 3 tablespoons
  • barbecue sauce
  • parmesan cheese
  • spring onion

Directions:
  • Preheat the oven to 375 degrees Fahrenheit.
  • Cut each one bacon slice into 4 evenly sized pieces.
  • Place a little smokie on a piece of bacon, roll until the bacon overlaps and stick a toothpick to hold in place.
  • Do for all pieces.
  • Place all 24 bacon-wrapped smokes on a cookie sheet covered with foil.
  • Bake in oven for twenty five minutes.
  • Take away the smokies from the oven and use a brush to cover them well with barbecue sauce.
  • Bake in one for another 10 to 12 minutes.
  • Let cool slightly and top with parmesan cheese and chopped spring onion before serving.

Baked potato-style zucchini

Ingredients:
  • 2 average zucchini squash
  • 4 strips of zero sugar added bacon, cooked and crumbled
  • 1/2 mug of shredded cheddar cheese
  • 1/4 mug of minced onion
  • 1/4 mug of sour cream
  • 2 ounces of cream cheese softened at room temperature
  • 2 tablespoons of butter, melted
  • 1 tablespoon of minced jalapeño pepper
  • Optional garnishes: Jalapeño pepper slices, bacon crumbles

Directions:
  • Preheat the oven to 350 degrees Fahrenheit.
  • Wash and dry the zucchini, cut in half and then cut each one half lengthwise.
  • Scoop out nearly all of the insides with a spoon.
  • Chop the insides and put into a bowl.
  • Place the zucchini “boats” on a baking dish.
  • Mix the remaining filling ingredients with the zucchini insides and mash.
  • Fill the 8 zucchini boats evenly with the mixture.
  • Include garnishes if desired.
  • Bake for 30 minutes until the zucchini boats are tender and the filling bubbles.
  • Let cool for 5 minutes before serving.

Cauliflower mac and cheese

Ingredients:
  • 1 large cauliflower head
  • 8 ounces of heavy cream
  • 4 ounces of shredded sharp cheddar cheese
  • 4 ounces of shredded fontina cheese
  • 2 ounces of cream cheese
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 1/4 teaspoon of paprika

Directions:
  • Preheat the oven to 375 degrees Fahrenheit.
  • Cover a baking dish with butter or non-stick spray.
  • Cut the cauliflower into 1/2-inch or 1-inch pieces.
  • Step the cauliflower for about 5 minutes or until just tender, drain and dry with paper towels.
  • Blend the heavy cream, cream cheese, cheeses, paprika, salt and pepper in a tiny pot.
  • Heat under a average fire until it is smooth and stir.
  • Include the cauliflower to the mixture and stir.
  • Pour everything onto the baking dish and bake for 25 to 30 minutes until the top layer is bubbly and golden brown.
  • Cool before serving.

Patty
  • 6 ounces of ground beef
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 1/4 mug of cheddar cheese

Directions:
  • Preheat the griddle to high.
  •  Mix the coconut oil and spices in a bowl.
  • Wash the gills of the portobello mushrooms and let them marinate.
  • In another bowl, mix the ground beef, dijon mustard, salt, pepper and cheddar cheese and form it into a patty.
  • Grill the portobello “buns” for 8 minutes.
  • Grill the patty for 5 minutes on both sides for average rare.
  • Set the patty between the portobello caps and include desired toppings.