Keto Delicious Low-Carb Cauliflower Noodle Lasagna, it's what's for dinner.

This is honestly the most DELICIOUS lasagna. The keto noodles make it hard to believe it isn’t guilt-worthy. But it’s not. IT is so fresh, rich + robust.

And it may seem like a lot of step but it really does go quickly and is 100 percent worth every second.

Perfect recipe for entertaining! Printable version below!

Yield: 6-8

Author: Kimber Ryan

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Keto Low-carb Cauliflower Noodle Lasagna

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Meat Sauce

• Rao's Tomato sauce 15oz jar
• 1 lb ground Italian Sausage
• 1/2 yellow onion chopped
• 1/2 green bell pepper chopped
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• salt/pepper to taste

Cauliflower Noodles

• 3 cups cauliflower rice, packed
• 3 eggs
• ½ teaspoon fine grain sea salt
• ¼ teaspoon ground black pepper

Additional Ingredients

• 1 C. Grated Parmigiano Reggiano
• 1 C. Shredded Mozzarella
• 2 Cups Baby Spinach

Instructions

1. Brown sausage and set aside.  Saute onions, green bell pepper until soft and add minced garlic, oregano, salt + pepper the last until garlic is softened. 

Now for the Noodles

1. Preheat oven to 375°F (190°C), line a large baking sheet with parchment paper and grease with olive oil.
2. Place riced  cauliflower in a bowl and microwave on high for 2 minutes, give it a good stir, microwave for another minute.
3. Place the cauliflower rice in a tea towel  or cheesecloth and twist it removing as much moisture as you can. This is SUPER important. The cauliflower rice needs to be as dry as possible.
4. Place the pressed cauliflower rice back in the bowl and add eggs, salt, pepper and mix until combined.
5. Spread the mixture onto the parchment-lined baking sheet. Place in the oven and bake for 15 minutes.
6. Remove from the oven, let cool 5 to 10 minutes
7. Carefully peel it off the parchment paper.
8. Transfer to a large cutting board or work surface + cut to size of pan. 

Assembly + Baking

1. Layer 1 cup of sauce in the bottom of the pan, then add a layer of noodles, top with more sauce, some spinach, sprinkle parmesan cheese... repeat noodles, sauce, spinach, parm and final layer is noodles, sauce, parmesan and finally the mozzarella sprinkled over top.
2. Bake at 325 degrees for about 30 minutes or until cheese is melted and bubbly.

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Creamy Keto Cheesecake Whip with Berries

When you are doing a Keto Diet to try and lose weight one of the trickiest parts can be satisfying that sweet tooth. Especially in that first transition phase. And then there are the gatherings with the sweet yumminess options calling to you. These little Creamy Cheesecake Whips are super simple + quick to make. Because let’s face it, sometimes when we are cutting out the sugar our patience gets cut in half as well.

Can’t wait for you to try these and let me know what you think. Oh, and side note… if you don’t have doTERRA essential oil, or one that is labeled for internal use, don’t add it. So many out on the market are laden with additives. (I have linked the lemon oil for ya, if you want to snag a bottle - we have a lot of other uses for it listed here on the EL site.)

Keto Creamy Cheesecake Whip with Mascarpone

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Yield: 6

Author: Kimber Ryan

Prep time: 2 MinCook time: 15 MinTotal time: 17 Min

This recipe is the perfect little sweet after-dinner treat.

Ingredients

• 8oz mascarpone cheese
• 4 oz cream cheese
• 4 T. swerve
• 2 drops lemon essential oil
• 1 C. heavy whipping cream

Instructions

1. Soften the cheeses + whip.
2. Add swerve + lemon essential oil, whip until incorporated.
3. Whip heavy whipping cream in a separate bowl.
4. Fold the whipped cream into the cream cheese/mascarpone mixture, mixing the two together well.
5. Dish into individual size serving dishes.
6. You can garnish with sprinkled cacao + strawberries, or raspberries + mint leaves.
7. Chill until ready to serve.
8. So good!

Calories

201

Fat (grams)

18.9

Sat. Fat (grams)

11.9

Carbs (grams)

4.2

Net carbs

2.2

Protein (grams)

6.1

2 grams of alcohol sugars per serving

Did you make this recipe?

Tag @essentially.loved on instagram and hashtag it #

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Trying to lose weight with a Keto Diet? Set yourself up for success.

So you have heard about Keto and you are ready to run with it? Or possibly you have been going about it but just can’t get it going smoothly. Oy, I hear ya.

Some of my BIGGEST challenges on Keto were / are:

1. knowing where to start

2. setting up the meal plan

3. planning ahead

4. actually following the plan

My VERY biggest challenge is allowing myself to get too hungry and then grabbing whatever is quick and easy. When you are hungry the prepping and time it takes to cook can seem like just too much and that cheese, chocolate, crackers… it all just sounds like a deliciously quick pop it in your mouth right this minute perfectly satisfying option. So yea, it happens for me.

It’s taken me some time to prep ahead or find no guilt, ready to go, snacks to have on hand. I’ll be sharing a list with some of my favorites very soon. The other BIG helper is to make a meal and arrange to have leftovers on hand in the fridge.

When selecting recipes I do a lot of online searching however my GO-TO Keto Recipe books are authored by Maria Emmerich. I just LOVE her food. I can’t even pick one that is a favorite… and she has quite a line up.

This one though Keto Instant Pot ? Instant Pot + Keto = DIVINE! Is she brilliant or what? So when you aren’t super prepared ahead of time or just plain short on time, this cookbook is where it is at.

Tell me, what your biggest challenge is so far with a Keto Diet?