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Showing posts with label Keto. Show all posts
Showing posts with label Keto. Show all posts

Saturday, September 21, 2019

KETO CHEESY MEXICAN SKILLET CHICKEN

I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding onion and green pepper, was my favorite!


Cheesy Mexican Chicken Skillet (low carb/keto)

Servings: 6
Calories: 295kcal

Ingredients
  • 1 tablespoon butter
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 3 garlic cloves minced
  • 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
  • 1 can Rotel tomatoes
  • 1 12 oz bag steamed riced cauliflower
  • 2 tablespoons homemade taco seasoning or taco seasoning packet
  • 3/4 cup chicken broth
  • 1 1/2 cups cheddar cheese
  • 1/2 cup Monterrey jack cheese


Instructions
  1. In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
  2. Steam riced cauliflower in microwave according to package directions.
  3. Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
  4. Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
  5. Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
  6. Simmer on low covered for 5 minutes.
  7. Sprinkle cheese on top, cover and simmer until cheese is melted.
  8. Optional: Serve with sour cream, cilantro, jalapenos, etc.

Notes
You can also make this recipe with ground beef and beef broth for a fun variation.

Nutrition
Calories: 295kcal
Carbohydrates: 5g
Protein: 22g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 78mg
Sodium: 470mg
Potassium: 374mg
Fiber: 1g
Sugar: 2g
Vitamin A: 11.2%
Vitamin C: 48.3%
Calcium: 30%
Iron: 6.8%

EASY KETO CHOCOLATE FROSTY

Here's an easy way to make a copycat Wendy's chocolate frosty that tastes very similar to the real deal! The texture is kinda like a frozen mousse, and I think you'll really like it as a low carb satisfying treat!


QUICK & EASY LOW CARB CHOCOLATE FROSTY RECIPE

yield: 4 SERVINGS
prep time: 10 MINUTES
total time: 10 MINUTES

INGREDIENTS
  • 1 cup heavy whipping cream
  • 1 tablespoon almond butter
  • 2 tablespoons unsweetened cocoa powder
  • 5-10 drops liquid Stevia (depending on how sweet you like it)
  • 1 teaspoon vanilla extract


DIRECTIONS
  1. Mix all ingredients together using egg beaters until stiff peaks form.
  2. Place in the freezer for about 30-60 minutes until barely frozen.
  3. Place frosty in a plastic freezer bag, cut one corner, and pipe into separate small cups.

Low Carb Bacon Cheeseburger Casserole

I grew up eating this delicious cheeseburger casserole. My grandmother would add onion to it also. Seems to feed more people that way. I'm making it now. Can hardly wait.



Need a simple ground beef casserole to feed your family or friends? They will love this easy burger casserole with bacon.

Low Carb Bacon Cheeseburger Casserole

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 people
Calories 587kcal

Ingredients
  • 2 pounds ground beef
  • 2 cloves large garlic
  • 1/2 teaspoon onion powder
  • 1 pound no sugar bacon cooked and chopped
  • 8 eggs see note
  • 1 can tomato paste 6 ounces
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 ounces grated cheddar cheese divided


Instructions
  1. Brown ground beef with garlic and onion powder.
  2. Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
  3. Stir bacon pieces into cooked beef.
  4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
  5. Stir 8 ounces grated cheese into egg mixture.
  6. Pour egg mixture over beef and bacon.
  7. Top with remaining 4 ounces of grated cheese.
  8. Bake at 350°F for 30-35 minutes or until golden brown on top.


Notes
If you want a less eggy casserole, reduce eggs and add more beef. Mushrooms, onions, and pickles are great add-ins!
3.8g net carb per serving

KETO CREAM CHEESE BROWNIES

If you are looking for a great sugar free, low-carb alternative to traditional brownies, you've found it in these delicious keto cream cheese brownies., sugar free and keto friendly alternative to traditional cream cheese swirled brownies.


KETO CREAM CHEESE BROWNIES

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 brownies
Calories: 256kcal

INGREDIENTS
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup powdered erythritol

Brownies
  • 2 Large eggs
  • 1/2 cup erythritol (or brown sugar swerve)
  • 6 tbsp butter unsalted
  • 3 oz unsweetened baker's chocolate
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp heavy cream optional for help with marbling


INSTRUCTIONS
  1. Preheat oven to 350 and grease an 8x8 pan. Set aside.
  2. In a medium bowl, beat cream cheese until whipped. Mix in egg, vanilla and powdered erythritol until well combined. Set aside.
  3. In a large bowl, beat eggs until they are frothy. Stir in erythritol and mix well.
  4. get full instructions @ domesticallycreative.com

Low Carb Crockpot Ranch Chicken

This easy Crockpot Ranch Chicken recipe has just 4 ingredients and is super delicious and of course, low carb.


Low Carb Crockpot Ranch Chicken

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings

Ingredients
  • 2 lbs boneless chicken about 4 chicken breasts
  • 3 T. butter
  • 4 oz. cream cheese
  • 3 tbsp dry ranch dressing mix 1 packet --Hidden Valley brand is great.


Instructions
  1. Place chicken (fresh or frozen) in crockpot.
  2. Cut up butter and cream cheese into chunks and place on chicken.
  3. Sprinkle the ranch dressing mix over the chicken.
  4. Cook chicken in crockpot on high for 3-4 hours or low 5-7 hours.
  5. Shred chicken before serving
  6. Serve Ranch chicken over vegetables, noodles or rice. (Carbs from these items are not included in the nutritional info below.)


Recipe Notes
During last half of cooking time check chicken for moisture. It may need 2-4 Tbl. of water added to it. This recipe can be doubled.
Nutrition Information Serving size: ⅙th recipe:

Calories: 266
Fat: 12.9
Carbohydrates: .8
Sugar: 0
Sodium: 167
Fiber: 0
Protein: 33
Cholesterol: 118

Thursday, September 19, 2019

Keto Zucchini Chicken Enchiladas

Love Mexican cuisine? You’d love this keto-friendly version of chicken enchiladas. In the original recipe, tortillas are used to wrap the filling. We use zucchini instead. It turns out tasty and super lower carb compared to the original one. 

One of the main ingredients in our recipe is chicken meat. It’s easy to cook and high in protein. You can also use beef instead of chicken. 

For the fillings, you just can’t ignore cheese! We use both cheddar and mozzarella cheese for this recipe. For the enchilada sauce, we suggest you make your own keto version of enchilada sauce if possible. Store-bought sauces usually have a few ingredients that aren’t keto-friendly.

Keto Zucchini Chicken Enchiladas



 Course Dinner, Lunch
 Cuisine Ketogenic, Low Carb, Mexican
 Prep Time 10 minutes
 Cook Time 30 minutes
 Servings 4

INGREDIENTS

2 zucchini
1 1/2 cup chicken meat cooked and shredded
1/2 onion chopped
1 garlic clove minced
1/4 tsp chili flakes
1 cup enchilada sauce divided
1/2 cup Mozzarella shredded
1/2 cup cheddar shredded
1 tbsp olive oil
salt and pepper to taste

Topping for serving (optional)

full-fat yogurt for serving
fresh parsley chopped (for serving)
zucchini chicken enchiladas

INSTRUCTIONS


  • Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  • Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  • Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  • Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.


RECIPE NOTES

Macros (per serving): Calories: 249– Fat: 14.1g – Net carbs: 5.7g (total carbs: 8.1g, fiber: 2.4g) – Protein: 23.2g

Monday, September 16, 2019

Keto Cheesy Garlic Breadsticks

This simple, gooey, garlicky, tasty keto formula is made with only 4 basic fixings! Mozzarella, parmesan, an egg and garlic powder. That may not seem like much, however it's the ideal mix expected to make the best low carb nibble you'll ever eat.

With the little measure of carbs in cheddar and eggs, this simple formula is right around zero carb. Indeed, you can eat these irreproachable. They are astonishing presented with a little tomato or marinara sauce, yet similarly as great eaten alone. They taste a great deal like pizza cuts, so I'm sure you could even extra a couple of garnishes in the event that you'd like.

Keto Cheesy Garlic Breadsticks #healthy

This simple, gooey, garlicky, tasty keto formula is made with only 4 basic fixings! Mozzarella, parmesan, an egg and garlic powder. That may not seem like much, however it's the ideal mix expected to make the best low carb nibble you'll ever eat.

With the little measure of carbs in cheddar and eggs, this simple formula is right around zero carb. Indeed, you can eat these irreproachable. They are astonishing presented with a little tomato or marinara sauce, yet similarly as great eaten alone. They taste a great deal like pizza cuts, so I'm sure you could even extra a couple of garnishes in the event that you'd like.

Ingredients :

  • 1 cup shredded mozzarella
  • 1 cup grated parmesan cheese
  • 1 egg
  • 1 tsp garlic powder

Instructions :

  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 
  2. In a bowl, combine all of the ingredients together until well incorporated. 
  3. Place the mixture onto your parchment paper, and flatten it out like you would a pizza crust. 
  4. Bake for about 15 minutes, and then switch the oven to broil and move the baking sheet to the top rack for a few minutes to brown the cheese a little. 
  5. Slice with a pizza cutter, and enjoy! I like to dip it in a little marinara or pizza sauce. You can also garnish it with red pepper, parsley flakes or Italian seasoning. 

Sunday, September 15, 2019

Easy Cheesy Zucchini Gratin – Low Carb Keto

This Easy Cheesy Zucchini Gratin has become a staple in our house! It’s cheesy and creamy, super easy to throw together, and the perfect low carb side dish for your keto diet!

Easy Cheesy Zucchini Gratin – Low Carb Keto
Easy Cheesy Zucchini Gratin – Low Carb Keto


INGREDIENTS

  • 4 cups sliced raw zucchini
  • 1 small onion, peeled and sliced thin
  • salt and pepper to taste
  • 1 1/2 cups shredded pepper jack cheese
  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 cup heavy whipping cream

INSTRUCTIONS

  1. Preheat oven to 375 degrees (F).
  2. Grease a 9×9 or equivalent oven proof pan.
  3. Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese.
  4. Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.
  5. Combine the garlic powder, butter, and heavy cream in a microwave safe dish.
  6. Heat for one minute or until the butter has melted. Stir.
  7. Gently pour the butter and cream mixture over the zucchini layers.
  8. Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown.
  9. Serve warm.

NOTES

Depending on your zucchini, you may find it takes longer to cook in order to get your sauce to reduce. If you find it very watery after the 45 minutes, lower the oven temp to 350 and cook it another 10 minutes or so.


Recipe Adapted From ibreatheimhungry.com

Best Keto Fried Chicken

Healthy keto fried chicken that's crispy and crúnchy, made with boneless thigh meat "breaded" in almond floúr and parmesan cheese. Low carb and glúten free.

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Ingredients

  • 4 boneless skinless chicken thighs (aboút 18 oúnces total)
  • vegetable oil for frying
Egg Wash:
  • 2 large eggs
  • 2 tablespoons heavy whipping cream
"Breading":
  • 2/3 cúp blanched almond floúr
  • 2/3 cúp finely grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne

Instructions

  1. Add 1 to 2 inches of vegetable oil to a pot over mediúm-high heat. Heat the oil to 350 F, and freqúently monitor to maintain the temperatúre by adjústing the flame dúring frying.
  2. In a bowl, add eggs and heavy cream, beating úntil well-mixed. In another bowl, stir together all breading ingredients úntil well-mixed. Set aside.
  3. Cút each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
  4. Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and carefúlly lower into the hot oil. Fry úntil deep brown and cooked throúgh, aboút 5 minútes, and drain on paper towels.
  5. Repeat with the other chicken pieces. Yoú may want to work in batches to avoid overcrowding in the pot -- I úsúally have 6 chicken pieces frying simúltaneoúsly in a 8-inch wide pot.
  6. Serve immediately while hot and crispy.
Nutrition Info


This recipe yields 2.5 g net carbs per serving (3 fried chicken pieces or 1/4 of recipe). Nútrition info does not inclúde vegetable oil úsed for frying.


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Keto Chicken Thighs Roasted Red Pepper Sauce

The ultimate Keto Chicken Thighs recipe has arrived! This one skillet dinner recipe packs a ton of flavor and with minimal prep. We used roasted red peppers and goat cheese to transform boring old chicken thighs into a 5-star menu item. Make this for the entire family tonight!

Keto Chicken Thighs Roasted Red Pepper Sauce


INGREDIENTS
  • 1.5 lb chicken thighs, boneless/skinless
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/2 tsp black pepper
  • 4 oz goat cheese
  • 1-2 tbsp fresh parsley, chopped
  • ROASTED RED PEPPER SAUCE
  • 4 oz roasted red peppers (in water)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup heavy cream

Keto Chicken Thighs Roasted Red Pepper Sauce

INSTRUCTIONS
  1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
  2. Add the thighs to a large mixing bowl and season with salt and pepper. 
  3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
  4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed. 
  5. Add heavy cream to the sauce and blend once more.
  6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  8. Garnish with fresh parsley and serve immediately!
  9. Best stored in an air tight container in the fridge up to 5 days. 

    Recipe Adapted From ketoconnect.net

    Keto Lemon Sour Cream Muffins




    Don’t be intimidated by the multiple steps in these keto lemon sour cream muffins either – the muffin portion is made in the blender so it’s super easy, and the streusel topping is mixed with a fork in a bowl, as is the easy lemon glaze. 

    You might be wondering why the sour cream.  It’s an honest question.  I wasn’t sure about it myself, but I used to order an amazing lemon sour cream pound cake years ago, and it was so very tasty that I thought I’d try it in these keto lemon sour cream muffins.

    The sour cream made the muffins very tender, super rich, and the tart cream flavor really complemented the lemon.

    KETO LEMON SOUR CREAM MUFFINS RECIPE – LOW CARB


    INGREDIENTS

    For the muffin:


    • 1/2 cup butter, softened
    • 3/4 cup granulated erythritol sweetener **
    • 3 large eggs
    • 3 Tbsp lemon juice
    • 1 Tbsp lemon zest
    • 1 1/2 cup superfine almond flour **
    • 1/2 cup coconut flour **
    • 2 tsp baking powder
    • 1/4 tsp xanthan gum or arrowroot powder
    • 1/2 tsp vanilla extract
    • 1 cup full fat sour cream
    • pinch of salt

    For the streusel topping:

    • 3 Tbsp butter, melted
    • 3/4 cup superfine almond flour **
    • 3 Tbsp erythritol sweetener **
    • 1 tsp lemon zest
    • 1 Tbsp coconut flour

    For the lemon glaze:

    • 1/2 cup confectioners style erythritol **
    • 3 Tbsp lemon juice


    INSTRUCTIONS

    For the muffin layer:

    • Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth.
    • The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
    • Preheat the oven to 350 degrees (F) and then start your streusel topping.

    For the streusel topping:

    • Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
    • Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups – or into a small loaf or cake pan.
    • Crumble the streusel topping in pea sized pieces over the top of the batter.
    • Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.

    For the lemon glaze:

    • Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
    • If too runny, add another Tbsp of erythritol (or more) until an opaque but still pourable glaze forms.
    • If too stiff to pour, add another tsp of lemon juice to loosen.
    • Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
    • Store any leftovers covered in the refrigerator for up to a week.

    Low Carb Tortillas #keto

    After many failed attempts at Low Carb Tortillas we got it down and are now ready to share it with you! What we love most about this recipe is that the pan size dictates how they will be used. Make them in a small pan (like we did) for mini tacos, or make them in a bigger pan to make tortillas for wraps and burritos. They are also thin and low in calorie so you can double them up for a heartier bite. Check out our video below to see how we make them!

    INGREDIENTS
    • 8 large Egg Whites
    • 1/3 cup Coconut flour
    • 10 tbsp Water
    • 1/4 tsp Baking powder
    • 1/4 tsp garlic powder
    • 1/4 tsp Onion powder
    • 1/4 tsp chili powder
    • 1/4 tsp Pink Salt
    Low Carb Tortillas #keto



    INSTRUCTIONS
    1. Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).
    2. Optional: add seasonings and mix.
    3. Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).
    4. As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
    5. Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
    6. Repeat process until all the batter is cooked. The above mixture made 16 small taco sized tortillas for us.
    7. TIP: If your first tortilla doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!

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