Thursday, January 24, 2019

Sugar-Free Raspberry Chocolate Jellies

Sugar-Free Raspberry Chocolate Jellies

I’m big into collagen-rich gummies at the moment. You’ve probably seen my Strawberry and Lime Jellies, Blackberry and Coconut Jellies, Raspberry Prosecco Jellies, Spooky Blackberry Halloween Bats and Spiced Carrot Jellies here on the KetoDiet Blog, well today i’m back with a special treat for Valentine’s Day. These Dark Chocolate Raspberry Jellies!

Made with gut loving grass-fed gelatin and allergy friendly. They contain just natural fruit, no added sugars and sweeteners, but of course, if you like things a little sweeter you can add a keto friendly sweetener from the list like powdered Erythritol, Swerve or liquid stevia.

Feel free to use any silicone mould you like, they’re not just for Valentine’s Day or Mother's Day… but if you do make these sugar-free gummies for your loved one, I’m pretty sure you’ll get extra brownie points!

Preparation time
Hands-on:    20 minutes
Overall:      2 hours
Nutritional values (per jelly)
Total Carbs 2.3 grams
Fiber 1 grams
Net Carbs 1.3 grams
Protein 3.5 grams
Fat 2.9 grams
of which Saturated 1.5 grams
Energy 45 kcal
Magnesium 15 mg (4% RDA)
Potassium 53 mg (3% EMR)

Macronutrient ratio: Calories from carbs (11%), protein (31%), fat (58%)

Ingredients (makes 20 jellies) Instructions
  1. Place the gelatin in a bowl. Add the water and allow to bloom.
  2. Blitz the raspberries in high speed blender until smooth. Place in a muslin cloth and squeeze out the juice. Discard the pith.
  3. Add about half of the raspberry juice to a pan. Heat on a medium setting and add the gelatin. Stir until melted.
  4. Remove from the heat and stir through the remaining juice. Skim off any froth if needed and pour into your silicone jelly moulds. Place in the fridge to set for 1-2 hours.
  5. Once set, remove the jellies from the moulds.
  6. Meanwhile, melt the dark chocolate in a small bowl or glass jug on top of pan filled with a cup of water over a medium heat. When melted remove from the heat.
  7. To make the holder, chop the bottom off a turnip or another hard vegetable like a beetroot, cover in tin foil and place on a baking tray.
  8. Insert a toothpick into each jelly (making sure not to skewer all the way through) and dip into the chocolate.
  9. Shake off any excess and skewer into your ‘turnip’ to allow to dry. Repeat until all the jellies have been dipped in chocolate.
  10. Allow to reach room temperature then place in the fridge to set for about 15 - 30 minutes.
  11. Store in room temperature or in a fridge for 4 - 5 days.
http://bit.ly/2sIqWcn

Tuesday, January 22, 2019

Announcing the KetoDiet Quiz!

Announcing the KetoDiet Quiz!

Hi Friends, I have great news for you! For the last few weeks we've been working hard on a new free new tool to help you learn about healthy low-carb eating in a fun and intuitive way.

The KetoDiet Quiz it now available on our website — Feel free to give it a try!

Every quiz is composed of 15 questions that get progressively harder. After you take the quiz, you can check your score in detail and read all the relevant references for the correct answer.

I know how busy life can get and I bet many of you barely have time to read all the keto guides in detail. We want to make it easier and more fun for you to help you make healthy decisions.

The first version includes hundreds of different questions from keto nutrition and we plan to keep adding more.

Enjoy and let me know what score you got by sharing it on Twitter, Facebook, or Instagram with the hashtag #ketodietquiz!

http://bit.ly/2T9bcdY

Monday, January 21, 2019

Easy Low-Carb Stuffed Flank Steak

Easy Low-Carb Stuffed Flank Steak

This low-carb recipe is so quick and easy to put together (except for tying the roast, which I’m notoriously bad at!) It’s juicy and so flavoursome.

You could use any number of combinations in the filling, just check that it fits your macros. For a dairy-free option, swap the feta for sliced pan-roasted mushrooms. Serve this with a big, fresh salad or a tasty keto-friendly side. Enjoy!

Preparation time
Hands-on:    10 minutes
Overall:     30 minutes
Nutritional values (per serving)
Total Carbs 4.2 grams
Fiber 0.7 grams
Net Carbs 3.5 grams
Protein 39.5 grams
Fat 28.4 grams
of which Saturated 14.6 grams
Energy 435 kcal
Magnesium 55 mg (14% RDA)
Potassium 637 mg (32% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (37%), fat (60%)

Ingredients (makes 4 servings)
  • 600 g flank steak (1.3 lb)
  • 100 g roasted red peppers (3.5 oz)
  • 1 pack feta cheese, crumbled (200 g/ 7.1 oz)
  • 1 1/2 cups baby spinach leaves (45 g/ 1.6 oz)
  • sea salt and pepper, to taste
  • 1 tbsp ghee or duck fat (15 ml)
Instructions
  1. Preheat oven to 170 °C/ 340 °F. Remove the steak from the fridge.
  2. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm/ 1/2 oz.
  3. Chop the baby spinach finely (you could use frozen spinach but make sure that you drain and squeeze the moister out of it). Chop the peppers.

  4. Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta, leaving a couple of centimetres on the long edges.
  5. Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly (I am so bad at this. Learning to do it properly is one of my goals for the next year!).

  6. Heat a little bit of ghee in a frying pan and sear the roast on all sides.
  7. Place in a roasting dish and bake for 20 minutes. Rest before serving.

  8. Store, wrapped in foil, in the refrigerator for up to 5 days.

http://bit.ly/2HnNCss

Sunday, January 20, 2019

Keto Loaded Egg Salad

Keto Loaded Egg Salad

I love keeping this Loaded Egg Salad on hand for easy lunches during the week! It’s delicious tucked into lettuce cups or between keto sandwich bread!

We’ve jazzed up regular plain egg salad with bacon, tomatoes, green onions, and cheddar cheese for a delicious BLT style salad that’s as filling as it is tasty. For super easy to peel eggs I suggest using your Instant Pot if you have one. Simply do the following:

  • Place 1 cup of water in the inner pot
  • Place the steam rack in and carefully set as many eggs as desired on the rack
  • Place lid on pressure cooker and set for 5 minutes on high pressure
  • After the cook time has finished, let pressure release for 5 minutes naturally before peeling
Preparation time
Hands-on:    5 minutes
Overall:     10 minutes
Nutritional values (per serving)
Total Carbs 2.6 grams
Fiber 0.7 grams
Net Carbs 1.9 grams
Protein 21.4 grams
Fat 30.1 grams
of which Saturated 9.1 grams
Energy 368 kcal
Magnesium 21 mg (5% RDA)
Potassium 271 mg (14% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (23%), fat (75%)

Ingredients (makes 6 servings)
  • 12 large hard-boiled eggs, chopped
  • 2 spring onions, minced (30 g/ 1.1 oz)
  • 1 cup halved cherry tomatoes (150 g/ 5.3 oz)
  • 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
  • 225 g bacon, cooked and crumbled (8 oz) - about 120 g/ 4.2 oz cooked
  • 1/2 cup mayonnaise (110 g/ 3.9 oz)
  • 2 tbsp mustard (30 g/ 1.1 oz)
  • salt and pepper, to taste
  • Optional: serve with crispy green lettuce leaves or as filling between 2 slices of Keto Bread
Instructions
  1. Place all of the chopped eggs into a bowl.
  2. Add the spring onion, tomatoes and grated cheese.
  3. Add the mayonnaise and mustard.
  4. Season with salt and pepper to taste. Mix to combine well.
  5. Serve on top of crispy green lettuce leaves.Store in an airtight container in the refrigerator for up to 5 days.
http://bit.ly/2Dn0kUz

Friday, January 18, 2019

Low Calorie vs Low Carbohydrate Diets for Type 2 Diabetes: Evidence-Based Comparison

Low Calorie vs Low Carbohydrate Diets for Type 2 Diabetes: Evidence-Based Comparison

Type 2 diabetes has reached epidemic proportions affecting more than 400 million adults worldwide (1). It is strongly linked to weight gain in adult life and accumulation of excess fat within the liver and the pancreas. Foresight reports indicate that over half of the population in the UK could be obese by the year 2050 (2). With this anticipated rise in adult obesity, it is predicted that the incidence of type 2 diabetes could be greater than 70% by 2050 (2).

What Does the Reversal of Diabetes Actually Mean?

Whilst there is no definitive cure for diabetes, it can be reversed or placed into remission. If left untreated, type 2 diabetes can progress resulting in complete destruction to the beta cells in the pancreas. However, given the correct treatment, it can be reversed or placed into remission.

But what does remission actually mean? It’s when blood glucose levels are within the normal range again and generally no diabetes medications are required (3).

Options for Reversing Type 2 Diabetes

Bariatric surgery has dominated the discussions of type 2 diabetes remission but this option carries a high financial cost and the risk of long-term health problems.

Bariatric surgery is believed to be successful due to the amount of weight loss it can initiate. Previous research has shown that if individuals can lose more than 10% of their body weight, their diabetes can be reversed (4).

Researchers have therefore been studying other dietary options that could mimic the type of weight loss seen within bariatric surgery.

Most recently, a randomised controlled trial from researchers in the UK looked to assess whether placing individuals on a low calorie diet could produce sustained remission of type 2 diabetes (5).

Known as the Diabetes Remission Clinical Trial (DiRECT), participants were asked to follow a low energy formula diet (825-853 kcal/day; 59% carbohydrates, 13% fat, 26% protein, 2% fibre) made up of four soups and/or shakes, for three months (this could be extended to 5 months if the participants wanted this). Followed by structured food reintroduction of 2–8 weeks (around 50% carbohydrates, 35% total fat and 15% protein) with an ongoing structured programme and monthly visits for long-term weight loss maintenance.

The results showed that almost half of the participants were able to place their diabetes into remission after 1 year. Taking a deeper look, they found that those individuals who lost the most weight had a greater chance of entering remission.

These results have prompted chiefs within the NHS England to commission the roll-out of the prescription of the dietary approach to 5000 patients (6).

Is a Low Calorie Diet the Best Approach for Reversal of Type 2 Diabetes?

Whilst these results may sound encouraging, is this really the best and only form of dietary approach that should be prescribed to diabetic individuals?

The DiRECT Study

To better understand this question, we need to take a deeper dive into the DiRECT study. Firstly, the diet that was prescribed to people was that of a low calorie diet. Generally speaking, most adults of normal weight will consume anywhere between 1500-2500 kcal/day. In this study, people were asked to consume just over 800 kcal/day (830 kcal). What is interesting to note is the definition of low calorie (LCD) vs very low calorie diets (VLCD). According to NICE guidelines a LCD is classed as 800–1600 kcal/day whereas a VLCD is classed as ≤800 kcal/day (7).

Their guidelines on using a VLCD states: “Do not routinely use very-low-calorie diets (800 kcal/day or less) to manage obesity (defined as BMI over 30)”. The guidelines go on to say: “Tell them that this is not a long-term weight management strategy, and that regaining weight may happen and is not because of their own or their clinician's failure.”

The difference between the DiRECT study and a VLCD appears to be that of 30–50 kcal. Are these added calories truly enough to result in long term weight loss and not carry any of the risks associated with a VLCD? As is known and acknowledged by the researchers of this study, returning to previous food choices will cause a weight re-gain and a new ‘normal’ of food choices is a necessity.

The DiRECT Study and Long-Term Results

This brings us onto the next aspect of following this type of dietary approach — how do you maintain this in the long-term? The researchers of the DiRECT study have tried to address this by adding in a structured food reintroduction of 2–8 weeks and an ongoing programme with monthly visits for long-term weight loss maintenance.

Unfortunately, there are no details within the methodology explaining what is contained within either of these re-introduction phases. Without knowing the specifics of the phases, it is hard to say if the results observed can truly be transferred into the real-world setting.

Although the study does not report on the re-introduction, a hypothesis can be determined based on the weight loss phase. Individuals following this approach will more than likely need to maintain a state of calorie counting for life. By the researchers own admission and detailed above, if old eating habits are returned to, weight re-gain will occur (8).

The DiRECT Study and Food Quality

Next, let’s take a look at how the calories were made up. These calories were in the form of a liquid formulation, meaning it was not coming from real, whole food. Carbohydrates provided over half of the energy content at 59%, protein at 26% and fat at 13%. If we calculate this out into grams per day we can see people had – 118 g of carbohydrates, 52 g of protein and only 12 g of fat.

Although the authors termed the diet as “nutritionally complete” (meaning all essential nutrients were provided), there is no information on how these macronutrients were made up. For example, the fat sources (albeit very little) included, were they good quality fat sources or ones that are more pro-inflammatory to the body such as omega-6’s? As with the carbohydrate sources provided, were they based on high glycemic index values (GI) which could in fact have more impact on the pancreas and thus diabetes?

Whilst we know that the quantity of the food contained within your diet is important, so too is the quality of the food sources to the health of your body.

The researchers from DiRECT have developed a programme to mimic the diet in the study with a food-based approach (8). The diet has been termed the “no doubts diet” and shows how it can be followed without the pre-packaged sachets.

Although this low calorie diet approach is using real food, the options are still very restrictive and predominantly feature liquid based options e.g. soup for lunch and dinner. The calorie content of the no doubts diet is also based on 850 kcal and advises following the approach for three months in order to lose 15 kg. Similar to that of the study though, there is no consistent information on what happens after these three months and how long-term maintenance is ensured.

Is There Another Dietary Option to Put Type 2 Diabetes into Remission?

Although the results of the DiRECT trial appear to offer a solution for diabetes remission, is this really the best dietary approach to follow?

As a part of the study, an online search of clinical evidence was carried out using the search terms “diabetes and remission” and “clinical trial” between the years of 1980 to 2017. No trials were identified leading the authors to conclude that there exists no evidence of a dietary approach for the remission of type 2 diabetes.

Low-Carbohydrate Diets for Reversal of Type 2 Diabetes

However, contrary to this conclusion, in 2005 one of the first pilot studies testing a low carbohydrate, ketogenic diet was initiated (9). A total of 21 participants were asked to follow a low carbohydrate diet (<20 g) for a period of 16 weeks. The results showed not only a significant decrease in body weight (6.6%; p<0.001), but a significant reduction in HbA1C (decreasing from 7.5% to 6.3%; p<0.001), with 17 out of the 21 participants reducing or completely eliminating their need for diabetes medications.

By definition, this pilot study would indicate that a low carbohydrate diet can indeed induce diabetes remission. What is more interesting to note is regression analysis showed that the reduction in HbA1c was independent of weight loss.

Since this study, there have been a total of 11 randomised clinical trials carried out on the use of the low carbohydrate diet within diabetic individuals (10). Although all had variations in the methodology, the results were consistent in showing the positive impact that the diet has on weight loss, insulin levels and glycemic control; ultimately resulting in diabetes remission in a vast amount of individuals.

In 2008 the American Diabetes Association (ADA) acknowledged that a low carbohydrate diet may be effective for weight loss and glycemic control in diabetic individuals (11). However, there is still some controversy around this type of dietary approach with many debating the short and long term safety of the approach.

Are Low-Carb Diets Easier to Follow Long-Term?

One of the biggest criticisms about following a low carbohydrate diet is its impact in the long term, particularly being able to follow it for a long period of time. However, a long-term study showed almost 90% of participants were able to adhere to a low-carbohydrate diet for up to two years (12). The follow-up period within the DiRECT study was only 12 months but the authors concluded that this is able to demonstrate long-term maintenance.

Most recently, an open-label study looked at the impact of a digitally delivered low-carbohydrate type 2 diabetes self-management program in over 700 people (13). Included in the program was education around carbohydrate restriction using behavioural techniques, including goal setting, peer support and behavioural self-monitoring. The results showed that over 40% of people were able to reduce or eliminate the amount of diabetes medications they were taking.

Can We Really Say a Low Calorie Diet is Best for Diabetes Remission?

Although the spotlight is currently being placed on the use of a low calorie approach for diabetes remission, the question comes back to is this really the best option?

Current guidelines focus primarily on the use of pharmacotherapy, with diet and lifestyle mentioned as an adjunct to this. However, we know that certain diabetes medications can actually cause further issues with weight gain and many side-effects (14).

The DiRECT study does appear to show promising results of being able to place diabetes into remission for at least half of the people that followed the diet. But in order for this to occur people have to:

  • Follow a very restrictive diet of only 800 kcal per day
  • Have a diet that is predominantly based on liquid foods or powered sachets if being prescribed these (which contains an unknown amount of added food stuff)
  • Continuously count calories to ensure that weight re-gain does not happen
  • Not be able to eat-out or socialise whilst in the weight loss phase

Whilst some may be able to follow the above, for many this would not be an approach that is sustainable in the long term. Regardless of the dietary approach you follow, we know that in order for something to work long term it needs to fit in with your lifestyle.

Take Home Message

Although there is no dietary approach that is a true silver bullet, the evidence that is mounting for a low carbohydrate approach for use in type 2 diabetes is vast.

The common concerns of using a low carbohydrate approach in the long-term is comparable to a low calorie approach. If the results of the DiRECT study are enough for NHS chiefs to implement this as a pilot, then the argument for using a low carbohydrate dietary approach is warranted now more than ever.

We know that for a diet to become a full lifestyle change, it has to meet the unique parameters of each individual — there is no one size fits all. For some, using the low calorie diet may be sufficient, but for many this may not be sustainable or what is best for them. Therefore, offering them a dietary approach that can still provide powerful results for diabetes remission should be made available.

http://bit.ly/2Hl0XSm

The Best Keto White Chocolate

The Best Keto White Chocolate

Dark chocolate or white chocolate — which one is your favourite?

Until recently, white chocolate was a no-no for a healthy low-carb diet but not any more! This is an updated & improved version of my sugar-free white chocolate recipe from the Fat Bombs Book. In my original recipe I simply swapped regular dairy milk powder for coconut milk powder and sugar for powdered low-carb sweetener.

I had great results using coconut milk powder. However, not all products dissolve well and some of my readers ended up with clumps of coconut milk powder that separated from the melted cacao butter. In fact, I realised that the vast majority of products contain fillers such as maltodextrin — I was just lucky to find pure coconut milk powder. Fillers like maltodextrin not only increase the carb count but also seem to cause separation in this keto white chocolate fat bomb.

The good news is that there is another way to make super smooth white chocolate! In this new method, I substituted part of the coconut milk powder with my keto condensed milk. The result was super smooth, silky, sweet and delicious. The only drawback is that you will need to keep the chocolate refrigerated, because it gets soft at room temperature. It doesn't taste just like white chocolate but it's quite close and will satisfy your sweet tooth. It's better to use pure coconut milk powder but even if you use one that has some tapioca maltodextrin, it will work and the extra carbs will be negligible.

How to use this keto white chocolate?

Just like in my original sugar-free white chocolate recipe, avoid using this chocolate in any baked treats as it would separate and melt away. The result will be unappetising and greasy.

This low-carb white chocolate is great in any cold or frozen treats. It works well as popsicle coating or truffle coating, chopped in any keto granola or keto cereal. Or eat on its own just like you would white chocolate!

Preparation time
Hands-on:     10 minutes
Overall:       1 hour 30 minutes 
Nutritional values (per 1 oz/ 29 g)
Total Carbs 1.9 grams
Fiber 0 grams
Net Carbs 1.8 grams
Protein 0.7 grams
Fat 20.8 grams
of which Saturated 14.5 grams
Energy 194 kcal
Magnesium 15 mg (4% RDA)
Potassium 125 mg (6% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (1%), fat (95%)

Ingredients (makes about 12.4 oz/ 350 g)

Note: For my keto white chocolate recipe recipe, I developed two methods. You can follow either one. In the first one, which you can find here, I used coconut milk powder, while in this one, I substituted half of the coconut milk powder with homemade sweetened dairy-free keto condensed milk. If you can eat dairy, you can try my dairy-based keto condensed milk.

Instructions
  1. Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once melted, set aside.
  2. Gently heat up the keto condensed milk (in a microwave or in a small sauce pan). Pour it in a bowl and add the coconut milk powder, vanilla powder (or vanilla extract), and salt. Mix using a spoon until well combined.
  3. Pour it in a blender or food processor and add the melted cacao butter. Process for a few seconds, until smooth and well combined.
  4. Pour into candy or chocolate molds (you can find some great ones on Amazon) and let the chocolate harden in the refrigerator.
    Tip for an extra nutritional boost: Swap 1/4 cup (30 g/1.1 oz) of coconut milk powder for lucuma powder. Lucuma is an anti-inflammatory superfood that will add natural sweetness to the chocolate, and make it creamier.
  5. Once solid, remove from the molds. Store refrigerated for up to a week, or freeze for up to 3 months. Do not keep at room temperature. Enjoy!
http://bit.ly/2MhDvEw

Thursday, January 17, 2019

Low-Carb Vegetarian Kofta Balls

Low-Carb Vegetarian Kofta Balls

Is there anything better than a cosy bowl of low-carb curry in the cooler months? These keto-friendly kofta balls are oven-baked and served alongside a creamy korma sauce. Both are delicious on their own, but together they make a truly delicious meal. Serve them on top of some cauliflower rice or in a keto tortilla/wrap.

This is one of those recipes that comes together relatively easily despite the long ingredient list. Both the sauce and koftas can be made ahead to quickly whip up for an easy but impressive mid-week meal.

Preparation time
Hands-on:    30 minutes
Overall:      1 hour 30 minutes 
Nutritional values (per serving)
Total Carbs 16.9 grams
Fiber 7.6 grams
Net Carbs 9.3 grams
Protein 16.4 grams
Fat 29 grams
of which Saturated 20.9 grams
Energy 372 kcal
Magnesium 46 mg (12% RDA)
Potassium 512 mg (26% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (18%), fat (72%)

Ingredients (makes 4 servings) Kofta balls:
  • 1 large large zucchini (300 g/ 10.6 oz)
  • 1/2 small yellow onion (35 g/ 1.2 oz)
  • 2 garlic cloves, minced
  • 1 pack paneer cheese (200 g/ 7.1 oz)
  • 3 tbsp lupin flakes (27 g/ 1 oz) - or use flaxmel instead
  • 1 1/2 tbsp psyllium husks (6 g/ 0.2 oz)
  • 1 tbsp chopped parsley
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
Korma sauce:
  • 1/2 small yellow onion (35 g/ 1.2 oz)
  • 2 medium tomatoes (150 g/ 5.3 oz)
  • 2 tbsp unsweetened shredded coconut (12 g/ 0.4 oz)
  • 2 cloves garlic
  • 2 tsp grated ginger
  • 1 small green chile pepper (5 g/ 0.2 oz)
  • 1/4 tsp fennel seeds
  • 1/4 cup water (60 ml/ 2 fl oz)
  • 2 bay leaves
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon
  • 1 tsp coriander powder
  • 1/3 cup coconut cream (80 g/ 2.8 oz)
  • 1 tbsp virgin coconut oil (15 ml)
  • sea salt, to taste
To serve (optional): Instructions
  1. To make the koftas, grate the zucchini and paneer by hand or in a food processor.
  2. Add all kofta ingredients to a food processor fitted with an S blade, and pulse until combined and broken down to the size of rough breadcrumbs.
  3. Place in the refrigerator for at least 30 minutes — the water from the zucchini will be absorbed by the lupin flakes which will soften in this time, and the mixture will bind together with the help of the psyllium husks.
  4. Preheat oven to 180 °C/ 360 °F. Remove the mixture from the fridge and shape into 20 small balls (about 28 g/ 1 oz each). Place on a greased tray, and bake 30 minutes, turning half way through.
  5. Make the sauce while the koftas are baking. Add the onion, tomato, ginger, garlic, chilli, fennel seeds, coconut and water to a high-powdered blender and blend until smooth.
  6. Add the oil to a skillet over medium heat. Add bay leaves and cook for a few seconds. Add the ground spices and mix in, stirring a few times to coat, and then add the tomato mixture.

  7. Add the coconut cream and stir to combine. Cook for 8 to 10 minutes, stirring occasionally so the onion gets well roasted. Season with salt to taste.
  8. Both the sauce and koftas will keep a few days in a sealed container in the fridge. The koftas are nicest if quickly panfried to reheat. These koftas can be enjoyed on their own topped with a spoonful of the korma sauce. Or, serve alongside some steamed greens, on top of some cauliflower rice, or in a keto tortilla/wrap.
http://bit.ly/2RYV1CY