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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1/4 cup chopped walnuts
- 1 medium apple (diced fine)
- 2 tablespoons minced red onion
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon fresh lemon juice
- 1 pound boneless pork tenderloin
- salt and pepper
- 1 teaspoon fresh chopped rosemary
- 1/2 teaspoon fresh sage
- 2 tablespoons olive oil (divided)
- 3 cups brussels sprouts (halved)
- Preheat the oven to 400°F and line a small roasting pan with foil.
- Toss together the walnuts, diced apple, red onion, cilantro, and lemon juice in a small bowl.
- Drizzle with sugar-fre maple syrup then stir to combine.
- Cover and chill until ready to serve.
- Season the pork with salt and pepper then sprinkle with rosemary and sage.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the pork and cook for 2 to 3 minutes on each side to brown then transfer to the roasting pan.
- Toss the brussels sprouts with the remaining oil then arrange them in the pan around the pork.
- Roast for 18 to 20 minutes until the internal temperature of the pork reaches 145°F
- Remove the pork to a cutting board to rest for 5 minutes.
- Slice the pork and serve with the brussels sprouts and apple walnut salsa. Makes 4 servings.
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