There's a lot of myths about the Keto diet plan. Many say you can't eat various things, or you'd have to give up a lot of your favorites. One cookbook author stopped by Tonia's Kitchen to say that's simply not true. Lolita Carrico wrote Keto Carbs: Cookbook for Beginners. And that's exactly who she wanted to target with this offering; beginners just getting started on the Keto plan. Lolita told Tonia those who are new to Keto need support as they begin to get int the lifestyle, and that's what this book offers, along with around 100 recipes that are really very easy. Lolita says there's no more than 10-15 ingredients maximum in each recipe, with most of the items likely being things you can already find in your kitchen cabinet. She takes on versions of traditionally high carb dishes, like macaroni and cheese, for example, and creates delicious editions that you can feel good about eating. She also publicizes alternative sweeteners like Allulose and Monk fruit
- 2 lobster tails fully cooked, cut into 1-inch pieces
- 2 medium cauliflower heads broken up into florets
- 1 cup heavy cream
- 4 oz cream cheese cut into small cubes
- 4 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese or substitute shredded mozzarella
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp dijon mustard
- 1 tsp salt I prefer himalayan sea salt
- 2 tbsp crushed pork rinds for topping
- 2 tbsp butter
- Preheat oven to 375
- Lightly butter a 9-inch glass baking dish
- Bring a large pot of water to a boil
- Cook cauliflower florets in the boiling water until just barely tender - about 5 minutes. Drain well and gently squeeze excess water with a paper towel. Transfer to baking dish and add lobster pieces. Set aside.
- In a small saucepan, bring the heavy cream to a simmer over low heat. Add in the cream cheese and mustard, and whisk until smooth.
- Stir in the shredded cheeses, reserving about 1/2 cup of the cheddar. Stir until smooth.
- Remove from heat and stir in seasonings.
- Pour cheese mixture over the cauliflower and lobster in the baking dish and gently fold to coat.
- Top with reserved shredded cheddar and crushed pork rinds.
- Bake for 15 minutes and then broil for 2 minutes to brown the top.
