Being Keto doesn’t mean you can’t have ANY carbs, in fact, depending on the stage you are at in your weight loss journey, you can actually enjoy a fair amount of carbs as part of your lifestyle maintenance.
At this point in my journey, I am enjoying 20 to 40 grams of carbs a couple of days a week, especially when I want a real sandwich, sweet potato, or something fun like this mini-potato recipe.
One trick I use to control my carb portions is to only prepare small amounts so I am not tempted to gorge myself on them and derail my health goals. This recipe is perfect for doing just that.
Nutrition Information for this entire recipe (2 servings)
- Calories 290 (145 ea)
- Fat 18.5 grams (9.25 g ea)
- Carbohydrates 22 grams (11 g ea)
- Protein 7 grams (3.5 g ea)
The potatoes are an excellent source of potassium (more than a banana) and vitamin C. Petites are also a good source of vitamin B6 and are fat, sodium and cholesterol free.
If you prefer these to be Vegetarian, omit the bacon. The Vegetarian nutrition information is: Calories 219 Fat 13.5 g Carbs 22 g Protein 3 g
Spicy Bacon Baby Potatoes
- 5 oz (About 1 Cup or 20) baby/petite potatoes, cut in half lengthwise
- 4 Slices Bacon, diced while raw (I use kitchen shears)
- 1 TBLS Olive Oil
- 1 tsp Chopped Garlic
- 1/2 tsp Dried Red Pepper Flakes (+/-)
- Freshly Ground Sea Salt & Pepper to taste
In a skillet heat the oil and red pepper flakes for about 1 minute on medium heat. Add the bacon and the potatoes. Cover and cook for about 4 minutes. Remove the lid, turn the potatoes and finish browning the bacon. Remove the bacon to a paper towel to drain. Add the garlic to the potatoes, season with salt and pepper, cover and cook for 3 – 4 more minutes.
When potatoes are fork tender (total of 7-8 minutes cooking time), remove them to a small serving bowl and add the bacon back in. Toss to distribute and add more red pepper flakes if desired. Serve warm. #ThisGirlLovesToEat