BEST HOMEMADE KETO CINNAMON ROLLS

These easy low-carb cinnamon rolls are packed with healthy fats to offer a new take on your favorite breakfast and holiday indulgence. Enjoy these keto cream cheese icing-topped treats in the morning with a cup of keto coffee or as the best keto dessert you’ve ever had.

Do you have a traditional dish that you love to make on holidays, big gatherings, or even quiet afternoons? For some, cinnamon rolls are the go-to treat to serve a big group of friends and family. And it’s no secret why. These sweet treats are comforting swirls of soft dough covered in cinnamon, sugar, and cream cheese icing. What’s not to love?

But if you’re following a low-carb or ketogenic diet, standard cinnamon rolls aren’t quite on the meal plan. Not being able to indulge in a cinnamon roll every now and then may be harder than you thought. The last thing you want to do when starting a new diet is to feel like you’re deprived of anything, let alone one of your all-time favorite treats.

Fortunately, if you’re a cinnamon roll lover on the keto diet, no need to worry. These sugar-free keto cinnamon rolls are filled with healthy fats and use stevia as a sweetener.

They are the perfect solution to replace traditional cinnamon rolls without kicking you out of ketosis or going above your carb limit. Plus, they’re quite easy to make.
What’s Inside Keto Cinnamon Rolls?

What’s in this low-carb recipe that makes these cinnamon rolls keto-friendly? For one, they have very few net carbs, they’re wheat- and gluten-free, and they’re high in good fats. Easy enough.
MOZZARELLA CHEESE

This keto cinnamon roll recipe uses dough that consists mainly of mozzarella cheese. Yes, you read that right. Cheese. It’s a recipe inspired by fathead dough, a popular mozzarella-based dough that’s great for both sweet and savory bread-based treats, like pizza, dinner rolls, and more.

Mozzarella cheese is the perfect carb-free dough base to use for these keto cinnamon rolls because it’s sticky and gooey, so it replaces the gluten in white flour. It helps create the wonderful texture you love in a good cinnamon roll.

Full-fat mozzarella also offers some health benefits — especially if you opt for the grass-fed kind. Contrary to the fat-phobic nutrition advice you’re used to hearing, research shows that full-fat fermented dairy like cheese and yogurt has an anti-inflammatory effect that could be heart-protective, rather than damaging[*].

In fact, studies have shown that mozzarella may lower LDL cholesterol levels[*].

Upgrade to grass-fed, and you get even more benefits. Grass-fed dairy is rich in vitamin K2, omega 3 fatty acids, and CLA (conjugated linoleic acid), all of which offer heart health benefits[*][*][*].

CLA has also been shown to aid in body fat loss[*]. As far as macros go, mozzarella is a great fit for the keto diet. One cup of whole-milk mozzarella has 2.5 grams of carbs, 24 grams of protein, 25 grams of fat, and 336 calories[*].

However, cheese can’t act alone in providing a solid base for the cinnamon roll dough. It needs another low-carb flour substitute to help out.
ALMOND FLOUR

Almond flour is a go-to ingredient for gluten-free bakers, and it also happens to be a perfect addition to a low-carb, keto diet. Just like almonds, almond flour has a rich nutrient profile. It’s high in vitamin E, folate, choline, manganese, and magnesium.

Because of their rich magnesium content, almonds can assist with blood sugar control, which is essential on the keto diet.

For every 14 grams of fat found in almonds, 9 of those grams are monounsaturated fat, which research has found to be beneficial for heart health and cholesterol levels. The rich antioxidant profile of almonds also offers major cardiovascular benefits and, in one study, helped reduce belly fat.

STEVIA AND KETO-FRIENDLY SWEETENERS

This recipe for keto cinnamon rolls calls for stevia, a zero-carb, sugar-free sweetener derived from a very sweet herb. (Tip: You can grow stevia in your own herb garden.)

The white powder or liquid stevia you find at the grocery store is a refined version of the herb, and it’s often used for baking and sweetening coffee. Just keep in mind that a little goes a long way — stevia is 250 to 300 times sweeter than regular table sugar[*].

While some people don’t love the flavor of stevia, there a number of non-bitter brands available that cut the taste that many people complain about. If you’re not a fan of stevia, there are a few other keto-friendly sweeteners that you can sub in for this recipe — but it won’t be a one-to-one substitution.

Monk fruit, erythritol, and Swerve are a lot closer in sweetness to sugar, so you’ll need to add a lot more to the recipe. One cup of these alternatives is about as sweet as two teaspoons of stevia.
CINNAMON

Cinnamon isn’t just the defining feature of the perfect cinnamon roll. It’s also an amazing superfood full of antioxidants, beneficial nutrients, and well-documented anti-diabetic properties.

It can lower fasting blood sugar, slow down the digestion of carbohydrates (which reduces their effect on blood sugar), mimic insulin, and improve overall insulin sensitivity, both in diabetic and non-diabetic human subjects.

Of all herbs and spices, cinnamon ranks among the highest when it comes to beneficial antioxidant properties. Potent in polyphenols, lignans, and flavonoids, cinnamon is antimicrobial, anti-diabetic, and anti-inflammatory. It’s been shown to have a positive effect on cardiovascular health markers, especially blood lipids. Makes you want to use cinnamon on more than just dessert, doesn’t it?
Indulge in Deliciousness

Worried you won’t be able to indulge in your next family holiday feast or even a nice Sunday morning breakfast treat at home? Have no fear. Gather the ingredients and whip up a batch of these keto cinnamon rolls so you can indulge in sweet goodness without the guilt.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12
Category: Dessert
Cuisine: American

INGREDIENTS
1 1/2 cup shredded mozzarella cheese
3/4 cup almond flour
2 tbsp cream cheese
1 egg
1/2 tsp baking powder
2 tbsp water (cinnamon filling)
2 tbsp stevia (cinnamon filling)
2 tsp cinnamon (cinnamon filling)
2 tbsp cream cheese (frosting)
1 tbsp stevia (frosting)

INSTRUCTIONS
Preheat oven to 350°F.
Melt the mozzarella and cream cheese in a microwave (1 1/2 minutes, stirring halfway through).
Stir the egg into the cheese.
Add the almond flour and baking powder.
Combine using a fork until incorporated.
Make a ball of dough.
Divide the dough into 6 balls.
Form long rolls and place on a piece of parchment paper.
With a rolling pin, roll out the dough, making each layer of dough as thin as you can.
Prepare your filling by mixing water, sweetener, and cinnamon in a small bowl.
Spread the liquid filling over the flattened dough rolls.
Roll each into a bun and cut sideways in half to create 12 buns.
Place buns on a non-stick baking sheet or in a pie dish.
Place in oven and bake for 25 minutes.
While the rolls are in the oven, prepare the cream cheese frosting by mixing cream cheese and sweetener.
Spread over the warm rolls and serve.
Refrigerate leftovers.

link recipes from https://perfectketo.com/keto-cinnamon-rolls/

#Keto #Chicken #Recipes #That #Will #Blow #Your #Taste #Buds #Away

Keto Chicken Recipes That Will Blow Your Taste Buds Away
#Keto #Chicken #Recipes #That #Will #Blow #Your #Taste #Buds #Away

By no means lose interest of hen again with these keto chicken recipes. Those easy low carb bird recipes are ideal for lunch and dinner, attempt them now!

Whether or not you’re seeking out sluggish cooker, casserole or oven-baked chicken recipes, i’ve were given you covered!


Buffalo chicken tenders

This listing will provide you with the very best keto chook recipes to live in ketosis and rock your ketogenic food regimen.

These buffalo bird tenders are so precise and crispy you’d in no way suppose they’re honestly keto-authorised, but they're!

The wheat flour is changed with almond flour however the breading flawlessly sticks to the chicken and paperwork a stable outer shell which is perfect to dip it in buffalo sauce.

Creamy parmesan chicken carbonara

Note: update the chook flour with 2tsp coconut flour and the sauce cornstarch with 1/4tsp coconut flour.

Whilst our italian buddies would possibly kill us if they hear us talk over with this delicious meal as being “carbonara”, i’m sure they may at the least agree that this bird model is delicious.

It makes for an appropriate keto dinner for the complete own family, and anybody will find it irresistible, whether they comply with a keto food plan or not.



Next ===> Full Recipes

Low Carb Keto Soft Pretzel Bites

A low carb and keto friendly of soft pretzel bites. This easy snack doesn't need any yeast. It tastes delicious paired with cheese sauce!


Ingredients:

3 cups part skim low moisture shredded mozzarella cheese
2 oz cream cheese
3 large eggs one egg is reserved for egg wash
2 cups superfine almond flour
1 tbsp baking powder
1 tbsp coarse salt

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, whisk together almond flour and baking powder. Set aside.

Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. (See photo in post for reference). This should take around 2-2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
Add cheese, 2 eggs (remember one of the eggs listed is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Wrap your pastry board with plastic wrap until the plastic wrap is taut. You should have the plastic wrap running across the bottom of the board so that the weight of the board will help keep the plastic wrap in place. The plastic wrap should keep your dough from sticking to the board. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough into ropes about 1 inch thick.

Using a sharp knife, slice dough into 3/4 inch wide pieces. You should have enough dough for approximately 74 bites. Place onto prepared baking sheet.

Add the final egg to a bowl and whisk. Brush surface of pretzel bites with egg wash. Sprinkle tops of pretzels with coarse salt.

Bake pretzels for about 12 minutes in the middle rack of your oven, or until pretzels are a light golden brown. Set your oven to a low broil and cook for about 2 minutes. This will crisp up the exterior of the pretzel slightly, so that it resembles a soft pretzel crust. Watch your oven carefully during these 2 minutes as you don't want to burn or overcook your pretzels. If you don't care about crisping the exterior, you can skip the broiling and just bake for a few more minutes at 400F until the pretzels are dark golden brown.

Notes:
I recommend using superfine almond flour and not regular almond flour. I used Bob's Red Mill brand which I bought on Amazon here.*
Traditional soft pretzels are briefly boiled in baking soda water before baking to achieve a chewier crust. I did try that with this recipe but it did not have the same effect. The pretzels stayed the same so I do not do that additional step for these pretzels.
I do not have a recipe for the cheese sauce. When I make these, I usually use melted Velveeta or buy premade cheese sauce.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

link recipes from https://kirbiecravings.com/low-carb-keto-soft-pretzel-bites/

THE BEST KETO MEATLOAF MUFFINS

These Keto Meatloaf Muffins are basically perfectly portioned low carb meatloafs, ideal for Keto meal prep lunches. Theses savory fat bombs are mainly ground beef with pork rinds as a low carb meatloaf binder, and topped with a low carb ketchup!

INGREDIENTS:

1 lb Ground Beef
1 Cup Chopped Onion
1 Egg
1 Cup Pork Panko, Bread crumbs substitute
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Italian Seasoning
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper
5 1/2 Tablespoons Trader Joes Organic Ketchup

INSTRUCTIONS
Preheat oven to 350 F and grease a muffin pan
In a bowl combine ground beef, chopped onion, egg, pork panko, onion powder, garlic powder, Italian seasoning, salt, pepper and knead together until well combined.
Shape 1/4 cup of mixture into a puck shape and place into muffin pan. Should make 11 mini meatloaves
Top each mini meatloaf with 1/2 tablespoon of Trader Joe's Organic Ketchup
Bake for about 15 minutes

link recipes from https://www.meganseelinger.com/blog/ketomeatloaves

KETO PIZZA ROLLS

Ingredients
For the Rolls
2 cups shredded mozzarealla cheese
2 ounces cream cheese
3/4 cup almond flour (have found that Pillsbury Almond Flour is the lowest in carbs)
2 tablespoons ground flax meal
For the Filling:
1/2 pound cooked Italian Sausage, drained and cooled
1/2 cup pepperoni, sliced or chopped

Instructions
Preheat oven to 400
For the Rolls:
In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
Mix the dough well until you have a soft ball
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12x9.
For the filling:
Spread the cooked Italian sausage and the pepperoni evenly on the dough.
Starting at one end roll the dough as tightly as you can into a log.
Slice into rolls about the width of two fingers, be careful not to slice them too thick because it will be difficult for the dough in the center to cook through.
Place the rolls on a greased baking sheet.
Bake 15-18 minutes until golden brown.

link recipes from https://www.maebells.com/keto-pizza-rolls/

Keto Chicken Tighs with Mushrooms Sauce

These boneless and skinless chicken thighs with mushrooms sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet.


INGREDIENTS
Chicken Thighs

750 g boneless skinless chicken thighs around 5-6 fillets
1 fresh lemon juice
2 garlic cloves minced
1 tsp dried thyme
1 tsp Rosemary
1 tsp Salt
1/2 tsp cracked black pepper
2 tbsp olive oil
Creamy Mushrooms Sauce

1 tbsp olive oil
250 g sliced fresh mushrooms
2 garlic cloves minced
1 tsp fresh parsley chopped
1 tsp dried thyme
1 tsp dried rosemary
1 cup Heavy Cream
1 tsp nutmeg
salt and black pepper
1/2 cup fresh parmesan cheese shredded




INSTRUCTIONS

Chicken Thighs

Pat chicken thighs dry with paper towel and trim off excess fat. Season the chicken thighs with lemon juice salt. Let it absorb the lemon juice for 15 minutes.
Combine the garlic cloves, thyme, rosemary, and pepper.
Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).
Transfer to a plate; set aside and keep warm.
Creamy Mushrooms Sauce

On the same pan or skillet, put the olive oil and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley and parmesan cheese. Serve immediately.

link recipes from https://momsecrets.co/keto-chicken-thighs-mushroom-sauce/

SAUSAGE EGG AND CHEESE BITES (LOW CARB + KETO)

Ingredients
1 pound breakfast sausage, cooked, drained and cooled slightly
4 ounces cream cheese, softened
3 eggs, beaten
1 cup shredded cheddar
1/3 cup coconut flour
1/2 teaspoon baking powder

Instructions
Preheat oven to 350 degrees.
Cook your breakfast sausage, drain and set it aside to cool slightly.
When the sausage has cooled add it to a mixing bowl and combine with the cream cheese until there are no cream cheese clumps left.
**It is important to make sure the sausage is not too hot before continuing as it will cook the egg when you add it in the next step**
Stir in cheese, eggs, coconut flour and baking powder.
When the mixture is well incorporated allow it to sit for 5 minutes. Coconut flour continues to absorb moisture so if it seems to runny it won't be.
Grease a baking sheet and using a small cooking scoop place the Sausage Egg and Cheese Bites on the tray,
Bake 18-20 minutes.Here are the handy nutrition facts! I did this based on ONE of these delicious cheesy bites to make it simple. 

They have LESS THAN ONE NET CARB! 

link recipes from https://www.maebells.com/sausage-egg-and-cheese-bites-low-carb-keto/

Everything Bagel Chicken with Scallion Cream Cheese Sauce

An easy dinner inspired by New York City "Everything" bagels and classic scallion cream cheese spread. Chicken breasts coated in Everything But the Bagel seasoning and baked then topped with a quick and easy creamy, tangy scallion cream cheese sauce. Low carb, keto, paleo option.
Course Main Course

Ingredients

Everything Bagel Chicken
2 tablespoons butter melted, see Note
4 medium chicken breasts
salt
1/4 cup Everything But the Bagel seasoning

Scallion Cream Cheese Sauce
1 tablespoon butter
1 teaspoon Everything But the Bagel seasoning
4 oz. cream cheese softened, see Note
6 tablespoons chopped green onions 1/4 cup + 2 tablespoons
1/4 cup half-and-half or milk see Note

Garnishes
green onions thinly sliced
Everything But the Bagel seasoning

Instructions

Preheat oven to 400º F.
Place chicken breasts top-down in a baking dish. 9x9" or larger. Using a pastry brush, brush surface of chicken with butter then sprinkle with salt. Don't use as much salt as you normally would, since most Everything But the Bagel seasonings have salt in them.


Sprinkle surface of chicken with half the Everything But the Bagel seasoning. Use tongs and carefully flip chicken breasts. Brush tops with the remaining butter, sprinkle with the salt and coat with the remaining Everything but the Bagel seasoning.
Bake at 400º F for 25-35 minutes or until internal temperature reaches 160º F. See Note.
Meanwhile, melt 1 tablespoon butter in a medium bowl. Whisk in remaining sauce ingredients until very smooth. Taste and add salt to taste.
When chicken is baked, remove from oven and let stand 5 minutes. Serve with plenty of scallion cream cheese sauce.

Recipe Notes

If paleo, you can use * ghee or a neutral oil like avocado or refined coconut oil. If dairy-free, use vegan butter or neutral oil. * dairy free cream cheese like Kite Hill * unsweetened plain non-dairy milk of choice Cooking Times for Chicken Breasts by Size * Small chicken breasts: 25 minutes * Medium: 30 minutes * Large: 35 minutes

link recipes from https://40aprons.com/everything-bagel-chicken-cream-cheese-sauce/#wprm-recipe-container-21641

Baked Crack Chicken Breasts

Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon.

Ingredients

4 slices thick cut bacon, diced
FOR THE CHICKEN
1 tablespoon vegetable oil
1 tablespoon butter
4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
FOR THE RANCH CREAM CHEESE
4- ounces cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1/2 teaspoon dried chives
4 ounces shredded cheddar cheese, white or yellow - I use a little of both
FOR GARNISH
chopped fresh parsley
sliced green scallions

Instructions

Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
Remove bacon from skillet and set aside. DON'T discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.


Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.
Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.


In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.


Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
Take half of the bacon and add on top of the cream cheese.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
Serve.

link recipes from https://diethood.com/baked-crack-chicken-breasts/

KETO CALZONE

Eating this keto calzone is like enjoying the guilty pleasure of a personal pizza present without the empty calories!



INGREDIENTS

1 Low Carb Pizza Dough Recipe grab recipe here!
1/2 Low Carb Pizza Sauce Recipe grab recipe here!
1/2 Lb Italian Sausage casing removed
1 Cup Mozzarella Cheese shredded
1/2 Red Onion sliced



INSTRUCTIONS

Make the pizza dough per recipe, and divide the dough into 2 balls. Set aside while you make the filling.
In a large nonstick, cook the sausage until brown, breaking it up with a wooden spoon as you cook it.
Place the sausage on a paper towel lined place and toss onions into the nonstick. Add oil if there isn't enough grease left in the pan.
Saute until onions are soft and translucent, about 10-12 minutes.
Preheat your oven to 425 F.
Roll 1 of the pizza dough balls between 2 sheets of parchment paper using a rolling pin, until the dough is about 7" wide. You want the dough to be kind of thick, or else it will tear.
Remove the top sheet of parchment paper.
On 1/2 of the dough, spread a spoonful of pizza sauce.
Sprinkle with 1/2 the sausage, cooked onions, and shredded cheese. Don't over fill your dough! Less toppings is better and will prevent the dough from tearing.
Grab the edge of the parchment and fold the calzone dough in half, the peel back the top.
Damped your hands, and crease the edge. I like to push the ingredients in toward the center to get more crust along the edge. With damp hands, you can also smooth out any tears that may have happened and make your calzone look pretty. I also used a spoon to trace between the crust and the calzone.
Brush you calzone with olive oil, and pop it in the over for 22-25 minutes, or until the top become golden brown.

Serve with extra pizza sauce, and enjoy!



NOTES
Nutritional information is based on 1/2 a calzone, if you make 2 calzones with this recipe.

This pizza dough isn't as elastic as traditional pizza dough, but you can make it look just as pretty if you use damp hands to smooth out any tears or creases.

link recipes from https://www.thelittlepine.com/keto-calzone/

Cheesy Cauliflower Fritters

Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.


Ingredients:

1 lb cauliflower florets
1 cup shredded cheddar cheese
2 large eggs
2 tbsp coconut flour
2 tbsp finely chopped scallions plus additional for garnish
olive oil for cooking cauliflower fritters
sour cream for garnish

Directions:
Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender.
Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in.
Add in eggs, coconut flour and scallions. Mix until everything is evenly combined.
Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring cup.
Add about 2 tbsp of olive oil to a nonstick skillet and bring to medium heat. Drop the cauliflower batter into the pan and press down slightly to form thick disc. Cook cauliflower a few minutes on each side until crispy. Make sure the bottom side is completely browned and cooked before attempting to flip cauliflower to other side. The cauliflower will not be stable enough to flip until one side is cooked.

Repeat with remaining cauliflower. Add more oil to pan if needed. When cauliflower fritters are done, top with sour cream and scallions and serve.

Notes:
For best results, use a non-stick skillet. This will allow you to cook the fritters with very little oil. If you use other skillets, you will need a lot more oil for the fritters to not stick to the pan during cooking.
Nutrition estimate includes two tablespoons of olive oil, but does not include the sour cream garnish.

luni recipes from https://kirbiecravings.com/cheesy-cauliflower-fritters-keto-low-carb/

KETO WHITE CHICKEN CHILI

This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

ingredients

1 lb chicken breast

1.5 cups chicken broth

2 garlic cloves, finely minced

1 4.5oz can chopped green chiles

1 diced jalapeno

1 diced green pepper

1/4 cup diced onion

4 tbsp butter

1/4 cup heavy whipping cream

4 oz cream cheese

2 tsp cumin

1 tsp oregano

1/4 tsp cayenne (optional)

Salt and Pepper to taste

instructions

In large pot, season chicken with cumin, oregano, cayenne, salt and pepper

Sear both sides over medium heat until golden

Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked

While chicken is cooking, melt butter in medium skillet

Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften

Add minced garlic and saute additional 30 seconds and turn off heat, set aside

Once chicken is fully cooked, shred with fork and add back into broth

Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes

In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)

Mix cream cheese with heavy whipping cream

Stirring quickly, add mixture into pot with chicken and veggies

Simmer additional 15 minutes

Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

notes

I did not add thickening agents to this chili such as xanthan gum so the liquid will be thinner but the amount of veggies and meat make it a hearty dish

I did not measure the amount it serves, I just separated it into 4 equal servings in bowls

link recipes from https://www.heyketomama.com/keto-white-chicken-chili/

LOW CARB TACOS WITH CHEESE SHELLS

INGREDIENTS

FOR TOPPING
1/2 lb Ground beef
1 clove garlic
1 slice bacon (crispy, cooked)
1/3 cup avocado chopped
1/3 cup tomato cut in brunoise
1/4 cup onion cut in brunoise
salt and pepper to taste
1 tsp taco seasoning (keto-friendly)
1 tbsp jalapenos slices, optional
Mayonnaise for topping, optional

FOR CHEESE SHELLS
4 slices cheddar cheese


INSTRUCTIONS

Heat the oil in a pan and add the onion and garlic, sprinkle with taco seasoning, salt and pepper. Add the meat then cook gently for 5 minutes, or until browned. Stirring occasionally.
Spray 8-inch (20 cm) non-stick skillet with cooking spray and heat over medium-high heat and add bacon until it's cooked and remove from heat. Chop it into small crispy bacon bits for topping.
Cut onion, tomato and avocado into small pieces for topping.
Spray 8-inch (20 cm) non-stick skillet with cooking spray and heat over medium-high heat and add the cheese, when the cheese is completely cooked at the bottom, you can now flip it carefully and fry the opposite side until they're brown. You can also bake the cheese in the oven as well instead of frying it.
Next, remove cheese from heat and put on a plate. If you want to make the taco shell shape, bend the cheese carefully while it's still warm, soft and moldable. As the cheese cools down, the shell will become hardened.
Place beef, avocado, tomato, purple onion and bacon pieces and sprinkle with chilli pepper and salt. You can add mayonnaise and sour cream as well.

link recipes from https://www.ketovale.com/low-carb-tacos-with-cheese-shells/

Keto Big Mac Salad | Low Carb Hamburger Salad

I kid you not, this tastes JUST like a Big Mac, except it’s low carb and you know exactly what went into it.

Ingredients
Big Mac Sauce
3/4 cup Mayonnaise
4 tsp mustard
2 tbsp diced hamburger pickles
1 tablespoon White Vinegar
1 tablespoon finely minced onion
2 teaspoons Swerve
1/2 teaspoon Smoked Paprika
Salad
1 lb Lean Ground Beef
1 tsp Salt
1 tsp Ground Black Pepper
4 cups chopped iceberg lettuce
½ cup Sliced Onions cut in half
1 cup shredded Cheddar cheese
1/4 cup diced hamburger pickles


Instructions

Make the dressing. Mix mayo, diced pickles, mustard, vinegar, onion, paprika and Swerve. Set aside while you get the other ingredients together. Set aside while you get the other ingredients together.
Heat a 10-inch sauté pan over medium heat. Add the ground beef, smash it to break up the clumps, and cook until it’s almost cooked through. Add salt and pepper and finish cooking it all the way.
While the ground beef is browning, chop lettuce. Slice onions and then cut into half. Roughly chop pickles..
When you are ready to serve the salad, mix the lettuce, onions, pickles, and cheese. Put into four bowls. Add in ¼ of the ground beef mixture into each bowl. Drizzle with dressing and serve immediately.
Recipe Notes
The sauce will keep for at least a week in the fridge so make double–or quadruple! Not only does it get better with time, but it also works well with a variety of salads and grilled meats. Great for dipping grilled chicken as well.
Use lean ground beef for this so you don’t have a greasy mess in your salad.
I used plain yellow mustard for this.
You can make a layered salad in a mason jar, and take it to work.

link recipes from https://twosleevers.com/big-mac-salad/

The Best Keto Pizza Crust

Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover's dream.


Ingredients

2 cups Shredded Mozzarella Cheese
1 oz cream cheese 2 tablespoons
1 cup Almond Flour
1 egg
1 tsp baking powder
1 teaspoon Italian seasoning optional
1 teaspoon garlic powder optional

Toppings
Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
Your favorite meats chicken, beef, pepperoni, turkey, etc
Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
Herbs Parmesan, Crushed Red Peppers
Directions
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Instructions

Pre-heat oven to 450F.
Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
Bake pizza for another 5-8 minutes or until the cheese is bubbly.

link recipes from https://gimmedelicious.com/2019/01/31/keto-pizza/

CREAM CHEESE & SALAMI KETO PINWHEELS

Low cårb/Keto Creåm cheese ånd sålåmi pinwheels with pickles

Yield: 20 pieces 1x

Ingredients

- 1 8oz block creåm cheese
- 8–10 thin slices of pepperoni ånd genoå sålåmi *måy need more depending on size
- 4 tbsp. finely diced pickles

Instructions

1. Bring creåm cheese to room temperåture ånd whip until fluffy

2. Spreåd creåm cheese in å 1/4 inch thick rectångle in the center of å lårge piece of plåstic wråp

3. Spreåd pickles over creåm cheese

4. Plåce sålåmi over creåm cheese in overlåpping låyers so åll creåm cheese låyer is covered

5. Plåce å second piece of plåstic wråp over sålåmi låyer ånd gently press down

Get Full Instruction ==>heyketomama.com

Keto & Low Carb Ruben In A Bowl

Ingredients:

1 pound corned beef brisket leftovers
1 head cabbage
3 Tablespoons toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 cup shredded swiss or mozzerella cheese
4 Tablespoons Russian dressing


Instructions:

Cut the corned beef leftovers into 1 inch slices. Set aside.
Chop the cabbage into 1/4" strips.
In a large heavy bottomed pot, heat the sesame oil on medium high heat.
Add the chopped cabbage, and season with salt, pepper, and garlic.
Sautee for 5-7 minutes, until golden brown. Turn frequently with a pair of tongs to avoid burning.
Place sauteed cabbage in bowl, and top with 1/4 cup cheese.
Heat the corned beef for 1 minute in the bottom of the hot pot.
Layer the corned beef on top of the cabbage and cheese.
Drizzle 1 Tablespoon Russian dressing over the top.


Source: easyketodishes.com

KETO MINI CHEESECAKE BITES

INGREDIENTS
For the Cheesecake
8 oz cream cheese
1/2 cup sweetener
1 large egg
1/2 tsp vanilla extract
1/4 tsp saltFor the Crust
1/2 cup almond flour
1 tbsp sweetener
1/4 tsp cinnamon
pinch salt
2 tbsp butter, melted

INSTRUCTIONS
Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

NOTES
To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.

link recipes from https://greenandketo.com/keto-mini-cheesecake-bites

low carb lemon blueberry bread

INGREDIENTS
2.5 cups almond flour (Bob’s Red Mill)
2/3 cup Swerve Confectioner Sweetener
zest of 1 lemon
1 teaspoon baking powder (Hain brand is grain-free)
1/2 teaspoon baking soda
2 eggs
1/2 cup + 1 tbsp milk (or coconut milk)
1/4 cup olive oil (or oil of choice)
2.5 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 cup blueberries

Glaze (optional)
1/2 of an eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
1 tablespoon butter, softened (Earth Balance Spread for dairy-free)
1/3 cup Swerve Confectioner Sweetener
1 tablespoon lemon juice
lemon zest (optional)
1/8 teaspoon salt (optional)

INSTRUCTIONS
Preheat oven to 350 degrees
In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda. Add lemon zest overtop and whisk together again until evenly combined.
Add your eggs, milk, olive oil, lemon juice, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth. Add blueberries into batter and incorporate evenly.
Pour batter into a parchment paper lined 1 pound loaf pan. We love this USA pan. Making sure your oven is preheated, bake at 350 degrees for 45-60 minutes. At 30 minutes in, cover completely with aluminum foil-this will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary, peek in at 45 minutes, if it is not cooked through, check back in at 55 minutes. And make sure to use oven mitts when securing the foil, that loaf pan will be hot!
Remove from oven and let COOL COMPLETELY before removing from pan and glazing. (If you’re in a rush, let it cool 10 minutes outside of the oven and then transfer the loaf pan to the freezer for about 25 minutes).
While you’re waiting for the bread to cool, go ahead and mix together your glaze. With a hand mixer, blend together your cream cheese and butter.
Add lemon and blend again. Finally, add in Swerve and salt, then blend one last time. Chilling the glaze will thicken it. You can also add more Swerve for a thicker texture or more lemon juice to thin it out.
Spread glaze over bread and serve. You can also place it in the fridge to chill, it’s excellent served cold.
Enjoy! Store any leftovers in an airtight container and place in refrigerator.

NOTES
*These can also be made as muffins, keep in mind baking time will decrease to about 25 min.

link recipes from https://lilaruthgrainfree.com/low-carb-lemon-blueberry-bread/

Keto Mozzarella Sticks (Ready in Less Than 30 Minutes)

Ingredient

6 Mozzarella String Cheese Sticks
2 Large Eggs
1/2 Cup Almond Flour
1/2 Cup Fresh Parmesan or Romano (Grated)
1 Teaspoon Dried Oregano
1 Teaspoon Granulated Garlic
1/2 Teaspoon Pink Himalayan Salt
1/2 Teaspoon Black Pepper
2 Cups Olive Oil (For Frying)
1/2 Cup Mezzetta Marinara Sauce (For Dipping)



Instructions:


At least 1 hour before planning to cook these Keto Mozzarella Sticks, plan to cut the String Cheese Sticks in half, and place them in the freezer. If you do not freeze them, they will completely melt when you fry them, and will not turn out the way you would hope. You can even freeze them over night if you want to make sure they are frozen solid before you proceed.
In a medium mixing bowl beat two eggs.
In another medium mixing bowl combine 1/2 Cup Almond Flour, 1/2 Cup Parmesan Cheese, 1 Teaspoon Dried Oregano, 1 Teaspoon Granulated Garlic, 1/2 Teaspoon Pink Himalayan Salt, and 1/2 Teaspoon Black Pepper.
Dredge the Cheese in the eggs, then coat in the dry ingredients. Repeat with each cheese stick so that each one is double coated. This helps make sure that there is a nice thick coating on the outside of each one.

In a Large Frying Pan pour in an adequate amount of oil to halfway cover the Cheese Sticks when you fry them. Depending on the size of your frying pan this amount will vary. Optionally you could use a deep fryer too if you have one available. I like the flavor of Olive Oil, but if you use it for frying you just need to be aware that you will not want to raise the oil temperature above 375*F or so to avoid smoking. A good quality Olive Oil should be able to reach these temperatures without issue. If you prefer another type of oil, feel free to use that instead.
Fry the Keto Mozzarella Sticks until Golden Brown all around, and remove from the oil and allow to cool off on a Plate lined with Paper Towels to catch the excess oil that will drain off of them.
Either eat just the way they are, or dip in your favorite dipping sauce such as Mezzetta Marinara Sauce (which is low in carbs and without added sugar)

link recipes from https://www.goodrecipes.co/2019/01/keto-mozzarella-sticks-ready-in-less.html