Spicy Lime Pollock Keto Version Recipes

KETO COCONUT LIME BARS

Keto Coconut Lime Bars image

These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.

Provided by France C

Categories Desserts Cookies Bar Cookie Recipes

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup finely ground almond flour
¼ cup low-calorie natural sweetener (such as Swerve®)
2 tablespoons coconut flour
1 teaspoon lime zest
¼ teaspoon salt
3 tablespoons butter, softened
1 cup lime juice
½ cup coconut milk
½ cup low-calorie natural powdered sweetener (such as Swerve®)
1 tablespoon butter
1 teaspoon lime zest
5 large eggs, beaten
2 tablespoons unsweetened shredded coconut
½ tablespoon lime zest, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g

SPICY LIME POLLOCK - KETO VERSION

Spicy Lime Pollock - Keto Version image

This dish has an excellent flavor and is quick and easy to make. Any fish filet works just fine for this recipe (flounder, tilapia, sole, pollack, haddock) and the combination of the high heat and the aluminum foil packets steams the veggies to perfection. I often put the packets together up to a day ahead of time, and pop them in the oven when I get home from work to let them marinate a bit. This is portioned out for my husband and I for a Keto diet (9 grams of net carbs per serving using USDA calculations, not sure why it's a bit higher here).

Provided by RustyDogma

Categories Very Low Carbs

Time 27m

Yield 6 packets, 2 serving(s)

Number Of Ingredients 8

Ingredients

9 ounces spinach leaves, bag pre-washed
36 asparagus spears, washed (5-inch or less)
24 ounces flounder, washed and patted dry (divided into 3-4 ounces each)
6 green onions, sliced (white part only)
6 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper flakes
1 lime
salt and pepper (or garlic salt)

Steps:

Tear six 18-inch sheets of aluminum foil.
Combine olive oil and pepper flakes in small bowl to make chili oil; microwave 30 seconds on high.
Cut lime to squeeze
Season both sides of the filets with salt (or garlic salt) and pepper to taste.
To assemble each packet, layer ingredients in this order in middle of foil sheet:.
1½ cup lightly packed spinach leaves.
6 asparagus spears.
Filet.
1/6 of the sliced onions.
1 tablespoon chili oil.
1/6 of the lime juicJuice from 1 lime quarter.
Bring ends of foil together over food and crimp several times; crimp ends to close packet.
Bake in 450 degree oven for 12-15 minutes.

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