Keto Giouvarlakia Avgolemono
Keto Giouvarlakia Avgolemono is our new success! Since I am on Zero carb diet, my wife and I are trying to find more dishes that will fit the macros of both of our lifestyles. Especially now that the winter has arrived and we eat more soups. She is sticking to Keto Mediterranean lifestyle, but very often she joins me in my carnivorous world.
If you think that being carnivore means eating nothing but steak, then you have to think twice. Being a Mediterranean person, plus a foodie by definition, I cannot say I would be happy eating only steak every day. I love it, but not every day. Especially when there’s plenty of lamb and rabbit available! Actually, you have a wide range of food available on Zero Carb diet. From seafood, fish, all sorts of different eggs, goat dairy and then the mighty meat in all its forms and conditions.
Making Carnivore treats
Yes, we made all sorts of treats and dishes that include only animal source food. From Kleftiko lamb leg, Keto Stifadostew to quail egg mayonnaise, souvlaki and even carnivorous waffles. This time, we wanted to present to you the most famous Greek winter soup made with meatballs and eggs. Spices and lemon juice will be borrowed from the plant world, but no starch or carbs will be added! This soup will surprise you both in its powerful refreshing effect, as well as in itsinsanely great macronutrient ratio.
Traditional Giuverlakia avgolemono Vs. Keto Giouvarlakia
In this link, you can find the recipe for the original Giouvarlakia avgolemono. However, as Ketonians and Zero Carbians, we can’t have the rice, carrot or wheat flour! That’s just unacceptable! However, our Giouvarlakia avgolemono will be equally tasty, creamy and attractive without any starch and sugar.
This dish is a bomb of energy and it’s a really excellent choice for those days when you have to spend more time in the cold weather. Both a Ketonian and carnivore person will share the moment of true pleasure and nourishment in a bowl of soup!!!
Let me present you the Keto Giouvarlakia avgolemono recipe
I’m so excited to have found this website. I’ve lived in Greece for 8 years, and recently went keto. You have put the joy back in my food without removing the taste!
Hello Laurette, \n\nYour kind words mean a lot to us. Please browse our website, you will find many recipes, as well as articles about Keto lifestyle and science behind it. 🙂
I can never have enough of your recipes, along with all the information. So far this soup has been a GREAT success with ketonians as well as ‘non’. Now I would like to try to make this soup a ‘meal’. What veggies do you think will go well together? Also, sometimes I am serving the meal about 5 hours after I make it and the way to keep it warm is a low heat stovetop burner or about 175-degree-Fahrenheit oven. Will this soup (with the veggies) survive? Thank you and PLEASE keep the recipes coming
Hello Ailuy, \nFor some reason, we did not see the notification for this comment so we apologise for answering late. I hope you managed to add some vegetables of your choice. I would recommend cauliflower, broccoli or even zucchini with this wonderful soup. You can also make the version of meatballs in avgolemono sauce that we have on this website and then make some Keto briam as a side dish. Regarding the soup being hot, I would not recommend your method. It’s better to keep it in the refrigerator and reheat it just before serving.