SERVINGS: 2 PEOPLEPREP TIME: 10 MINUTESCOOK TIME: 25 MINUTESTOTAL TIME: 35 MINUTESThis easy-to-make Garlic Parmesan Roasted Brussel Sprouts recipe is a delicious side dish made with lemon, Parmesan cheese, olive oil, and lots of garlic. 3.66 from 41 votes

Ingredients

• 1 pound Brussel sprouts – ends trimmed and cut in half
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic – minced
• 2 teaspoons fresh lemon juice
• salt and black pepper
• ½ cup freshly grated Parmesan cheese

Instructions

• Preheat oven to 400ºF.
• In a large bowl, add the Brussel sprouts, olive oil, garlic, lemon juice, salt, and pepper.
• Mix everything to combine well.
• Spread the Brussel sprouts mixture onto a baking sheet in an even layer with the cut-side-down.
• Don’t forget to toss them once halfway through baking.
• Bake them for about 25 minutes or until the Brussel sprouts are golden brown on the edges.
• Before serving, top with Parmesan cheese.

Video

Notes

If you like Brussel sprouts, you’ll love this list of Brussel sprouts recipes that are great as side dishes. I also have a long list of delicious and healthy side dishes here. You’ll find a variety of great veggie side dishes, such as mashed cauliflower, cauliflower rice,  roasted veggies, roasted asparagus, green beans, and salads. 

Serving: 1/4, Calories: 268kcal, Carbohydrates: 14g, Protein: 17g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Fiber: 5g, Sugar: 2g

These keto biscuits are made with almond flour and butter and yield tender, buttery, and fluffy biscuits. A low carb version of traditional biscuits, they are perfectly served as a side dish or with some keto gravy! 2 grams net carbs per biscuit. 

Keto Biscuits

Whenever I am craving comforting carbs on a keto diet, my favorite recipes to make are lasagna, mac and cheese, and these low carb biscuits. 

Ingredients:

1/2 cups almond flour blanched,

• not almond meal
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoon butter unsalted and chopped
• 2 large eggs room temperature
• 1/4 cup milk almond, soy, coconut, etc.
• 1/4 cup shredded cheddar cheese optional

Instructions

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a large mixing bowl, mix together your almond flour, baking soda, baking powder, and salt.
• Add your chopped butter and using a fork, blend into the flour mixture, until a crumbly texture remains. Add your milk, eggs, and shredded cheese (if using it) and mix until just combined.
• Drop scant 1/4 cup portions of the biscuit dough onto the lined pan, about 2-3 inches apart. Using a spoon, press the sides to form a circular shape. Bake for 12 minutes, until the tops are beginning to go golden brown.
• Remove from the oven and let cool for 10 minutes. If desired, brush with extra melted butter on top.

Notes

If you’d like to make these dairy free and vegan, try vegan biscuits. 

TO STORE: Leftover biscuits can keep at room temperature, for up to 5 days. Place the biscuits in a sealable container, and cover with several paper towels or a dishcloth. This keeps the biscuits fluffy. You can refrigerate them to keep them longer.TO FREEZE: Place cooled biscuits in a ziplock bag and store in the freezer for up to 6 months. TO REHEAT: Biscuits are best enjoyed warm, so zap them in the microwave for 30 seconds or in a preheated oven for 5 minutes. 

Don’t Forgot to try our KETO CHEESE PUFFS – BEST LOW CARB KETO CHEESE PUFF RECIPE – EASY – GLUTEN FREE – SNACKS – APPETIZERS – SIDE DISH

Nutrition

Serving: 1Biscuit | Calories: 162kcal | Carbohydrates: 4g | Protein: 7g | Fat: 16g | Sodium: 236mg | Potassium: 18mg | Fiber: 2g | Vitamin A: 166IU | Calcium: 122mg | Iron: 1mg | NET CARBS: 2g

A simple keto bread recipe that has become a staple in our house. Just a handful of ingredients is all you need. total time 40 minutes servings 20 slices calories per serving 90kcal prep time: 10 minutes cook time: 30 minutes

What You Need:

• ▢8×4 Loaf Pan

Ingredients:

• ▢1 1/2 Cup Almond Flour
• ▢6 Large eggs Separated
• ▢1/4 cup Butter melted
• ▢3 tsp Baking powder
• ▢1/4 tsp Cream of Tartar It’s ok if you don’t have this
• ▢1 pinch Pink Himalayan Salt
• ▢6 drops Liquid Stevia optional

Instructions:

• Preheat oven to 375.
• Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
• In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
• Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it’s volume!
• Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Net Carbs: 1.25gNutrition FactsThe Best Keto Bread Recipe Amount Per Serving (25 g) Calories 90Calories from Fat 63 % Daily Value* Fat 7g11% Carbohydrates 2g1% Fiber 0.75g3% Protein 3g6%* Percent Daily Values are based on a 2000 calorie diet.

Prep Time10 mins Cook Time10 minsTotal Time20 minsAuthor:JulianneCourse:Side DishCalories:159Servings:

INGREDIENTS

• ▢1 ½ pounds Brussels Sprouts, shredded
• ▢1 cup grated parmesan cheese
• ▢2 tablespoons bacon grease
• ▢2 tablespoons butter
• ▢½ teaspoon garlic salt
• ▢¼ teaspoon red pepper flakes
• ▢Optional: Drizzle of balsamic reduction

INSTRUCTIONS

• Clean your Brussels sprouts and cut the ends off. Add them into the feed chute of your food processor to shred them. Alternatively, you can either shred them using a sharp knife or buy them already shredded.
• Heat a large skillet to medium heat and add in the butter and bacon grease. Once melted, add in the Brussels sprouts, garlic salt and red pepper flakes. Toss to coat them.
• Cook for 8-10 minutes until they just started to get slightly browned. Remove from the heat and stir in the parmesan cheese.
• Add a (optional) drizzle of balsamic reduction and serve. If you don’t have balsamic reduction, you can use balsamic vinegar instead.

Nutrition FactsKeto Shredded Brussels SproutsAmount Per ServingCalories 159Calories from Fat 108% Daily Value*Fat 12g18%Saturated Fat 7g44%Carbohydrates 7g2%Fiber 3g13%Sugar 3g3%Protein 8g16%

Prep: 15 minutes Cook: 12 minutes Total: 27 minutes  Servings: 6

INGREDIENTS

Tap underlined ingredients to see where to get them.

• 1/2 cup Wholesome Yum Blanched Almond Flour
• 1 tbsp Baking powder
• 2 1/2 cup Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”)
• 2 oz Cream cheese (cubed)
• 2 large Egg (beaten)
• Sesame seeds (for topping – optional)

GET THE BEST FLOUR FOR THIS RECIPE

GET FLOURS

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
2. Stir together the almond flour and baking powder. Set aside.
3. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don’t want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
4. Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.

   NOTES:a) It’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of almond flour.b) If you want to use a food processor or stand mixer, or if you have trouble with sticky dough, please check the tips in the post above!

5. Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. (You can also use everything seasoning for everything bagels.)
6. Bake for 10-14 minutes, until the bagels are firm and golden.

RECIPE NOTES

• For “everything” keto bagels, try everything seasoning! It’s been very popular with people making this recipe.
• Want to make this recipe with coconut flour? Make the dough just like fathead pizza dough with coconut flour, except double the recipe and add 1 tbsp baking powder to the coconut flour. Then follow the instructions for making the bagels above.

Serving size: 1 bagel

Nutrition FactsAmount per serving. Serving size in recipe notes above.Calories360Fat28gProtein21gTotal Carbs8gNet Carbs5gFiber3gSugar1g

Bright and flavorful keto lemon zucchini bread you’d never guess is low-carb!

Miss homemade zucchini bread? Not anymore! 

I’ve got a wonderful keto lemon zucchini bread recipe you’re gonna wanna try ASAP!

In this recipe, we’re swapping out the flour for grain-free almond flour, and sugar for keto-friendly sweeteners including Swerve granular and Swerve confectioners. They are the closest thing to real sugar I have tasted and work great in this recipe to give you a flavorful keto bread!

Lemon zucchini perfection!

Both the bright flavor of lemon and the added texture and moisture of zucchini are delicious and make a yummy combo! This is a yummy cake-like treat that the entire family will love, and won’t even guess it’s keto-friendly unless you tell them (our lips are sealed)!

I love that the process is very simple, made by mixing up dry ingredients and wet ingredients separately, and then combining them with the lemon zest and zucchini.

Here are a few recipe tips to keep in mind when making keto lemon zucchini bread:

• Grate the zucchini and then press it against the strainer to get some of the water out.
• Put grated zucchini in a kitchen towel or cheesecloth, squeeze gently over a sink to release the extra moisture, and pat dry. This is an important step that can’t be missed.
• Keto bread can sometimes stick badly in pans, so I first covered my loaf pan with parchment paper. It worked perfectly, and I definitely recommend it!
• When baking, cover the loaf with foil about 45 minutes in to prevent the top from burning. Monitor this and add more time if necessary.
• Be sure to let cool slightly before pouring the glaze over the top.

KETO LEMON ZUCCHINI BREAD

yield: 12 SERVINGS

prep time: 25 MINUTES

cook time: 1 HOUR 5 MINUTES

total time: 1 HOUR 30 MINUTES

Bright and flavorful zucchini bread you’d never guess is keto!

INGREDIENTS

For the bread:

• 2 cups almond flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 cup coconut oil, melted
• 3/4 cup Swerve granular
• 3 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice (at room temperature)
• 1 tablespoon lemon zest
• 1 cup zucchini, shredded and drained (before measuring)

For the Glaze:

• 1/3 cup Swerve confectioners
• 4 tablespoons lemon juice

Dont forgot to try our Keto Cheesy Garlic Breadsticks (4 Ingredients)

DIRECTIONS

1.Preheat oven to 325 degrees. Line a loaf pan with parchment paper. This is an important step so that the bread doesn’t stick.

2.Spoon and level out your almond flour to ensure the correct amount. Mix the almond flour, salt, baking powder, and xanthan gum. Set aside.

3.In a separate mixing bowl, whisk the Swerve into the coconut oil before adding the other ingredients. Once whisked, add eggs, vanilla, lemon juice, and lemon zest. Mix well.

4.Fold in the dry ingredients with the wet, then fold in the drained zucchini (make sure you’ve squeezed out the extra moisture) into the batter.

5.Transfer to the prepared loaf pan and bake in the oven for 55-65 minutes but check at the hour mark so it doesn’t over cook. If it’s browning too much toward the end of bake time, cover with foil. (I’d recommend covering at about 45 minutes). A toothpick inserted in the middle will come out clean when cooked through. Place on a wire rack to cool.

6.Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly, drizzle loaf with glaze. Enjoy!

NUTRITION INFORMATION

Yield: 12 slices, Serving Size: 1/2 inch slice
Amount Per Serving: 226 Calories | 23.2g Fat | 18.9g Total Carbs | 1.3g Fiber | 0.7g Sugar | 16.1g Sugar Alcohol | 2.6g Protein | 1.4g Net Carbs

Slow Cooker Crack Chicken – this low carb creamy chicken casserole with cheese and bacon is totally addicting! A Keto chicken recipe that can be served in so many ways.

Course: Main CourseCuisine: AmericanKeyword: Keto Crack Chicken, Slow Cooker Crack ChickenPrep Time: 5 minutesCook Time: 3 hours 15 minutes0 minutesTotal Time: 3 hours 20 minutes Servings: 6 Calories: 433kcal

Ingredients

Ranch Seasoning

• ▢1 tsp dried parsley​
• ▢1 tsp dried dill
• ▢1 tsp dried chives
• ▢1 tsp onion powder (NOT onion salt!)
• ▢1 tsp garlic powder (NOT garlic salt!)
• ▢½ tsp salt
• ▢¼ tsp ground pepper

Crack Chicken

• ▢2 lbs (900g) boneless skinless chicken thighs or chicken breasts
• ▢1 ¼ cups (280g) full fat cream cheese
• ▢1 cup (115g) grated cheddar cheese (or shredded cheese blend mix)
• ▢6 slices bacon
• ▢2 tbsp fresh chives , chopped to garnish

Instructions

• Add skinless chicken thighs to your slow cooker and top with the seasoning. Toss the chicken in the seasoning to cover.
• Top the chicken with the cream cheese, cover and cook for 3 hours on the HIGH setting or 7 hours on LOW.
• Meanwhile pan fry the bacon until crisp. Drain on kitchen paper then chop.
• Shred the chicken using two forks and mix it in the creamy sauce.
• Top with the cheese and bacon. Cover the crockpot and continue to cook on HIGH for 15 minutes or until the cheese has melted.
• Remove the inner pot from the slow cooker (otherwise your crack chicken will continue to cook and may become dry. Top with the chopped chives and serve!

Don’t forgot to try our KETO BROCCOLI CHEESE BITES

Notes

Mix shredded rotisserie chicken with the seasoning and cream cheese in a casserole dish. Top with the cheese and bacon and cook for 20 minutes at 200C (400F) preheated oven.

Nutritional Info

Calories: 433kcal | Carbohydrates: 4g | Protein: 37g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 600mg | Potassium: 497mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 6mg | Calcium: 208mg | Iron: 2mg

A low carb keto mozzarella sticks recipe with a crispy outside and gooey, cheesy inside? YES! Keto cheese sticks need just 6 ingredients – super easy!

Anyone else miss fried restaurant food on keto? ???? Low carb keto mozzarella sticks are a delicious and wholesome way to fulfill those fried appetizer cravings. These keto cheese sticks are super easy to throw together, with just six ingredients that you probably already have in your kitchen.

While they are wonderful for parties, low carb mozzarella sticks also happen to fulfill a junk food craving even if you’re at home by yourself or with your family – without actually eating junk food. They’re packed with protein, fiber, and calcium, so you’re actually getting nutrients when eating these.

INGREDIENTS

• 12 pieces Mozzarella string cheese (each cut in half)
• 2 tbsp  Coconut Flour *
• 1 large Egg (beaten)
• 1/2 cup  Blanched Almond Flour
• 1/2 cup Crushed pork rinds
• 2 tsp Italian seasoning
• 1/2 tsp Garlic powder (optional)
• Oil for frying (optional)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Line a cookie sheet with parchment paper. Set aside.
2. Place coconut flour in a small bowl. Beat the egg in a second small bowl. Mix the almond flour, pork rinds, and Italian seasoning in a third bowl.
3. Dredge each piece of mozzarella in coconut flour. Dip it in the egg, shaking off the excess. Roll in the almond flour mixture until well coated, then place on the lined cookie sheet. Repeat with all the mozzarella (don’t let the pieces touch on the cookie sheet).
4. Place the cookie sheet in the freezer for at least one hour, or until ready to bake. (Don’t skip this step! It’s necessary to prevent the cheese from oozing out during baking.)
5. Frying instructions (recommended):Heat 2 tablespoons oil in a skillet over medium heat. Once hot, fry the mozzarella sticks in a single layer, 1-2 minutes per side. They are done when they are golden brown and soft inside when pressed gently.
6. Baking instructions: Preheat the oven to 400 degrees F. Take the cookie sheet out of the freezer and place in the oven (preferably onto the second rack from the lowest). Bake for 4-5 minutes, until the bottom side is golden. Flip and bake for 3-4 more minutes, until golden on the other side.

yield: 4 prep time: 5 MINUTES cook time: 15 MINUTES total time: 20 MINUTES

Try this easy One Pan Keto Philly Cheesesteak Skillet for an easy low carb dinner! This 20 minute meal is under 5 net carbs and loaded with ground beef, onions, peppers and cheese!

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion (about half of one small onion)
• 1 cup chopped green bell pepper (about 1 medium bell pepper)
• 1 tablespoon steak marinade*
• 2 ounces cream cheese
• 1/4 cup beef broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese.

Instructions

Heat a large skillet over medium heat. Lightly spray with cooking spray.

Add the ground beef, onion and bell pepper Brown the meat and drain off any grease.

Add the cream cheese, broth, steak marinade and spices stirring until the cream cheese has melted and a sauce has formed.

Reduce the heat to low and top with shredded cheese.

Notes

*Use your favorite low carb steak marinade. I use the brand Allegro. If you want to add more steak flavor you can increase this from 1 tablespoon to 2 tablespoons.

Nutrition Information:

 YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 533TOTAL FAT: 31.5gCHOLESTEROL: 110mgSODIUM: 495.8mgCARBOHYDRATES: 5.3gNET CARBOHYDRATES: 4.2gFIBER: 1.1gSUGAR: 2gPROTEIN: 54.2g

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Olive Bacon and Cheese Bread Recipe

• Black olives sliced 2 tablespoons
• Bacon rashers chopped 3-4
• Green olives sliced 2 tablespoons
• Cheddar cheese grated ¼ cup
• Refined flour (maida) 2½ cup
• Butter for greasing
• Fresh yeast 2 teaspoons
• Castor sugar (caster sugar) ½ teaspoon
• Salt a pinch
• Onion chopped 1 medium
• Fresh parsley chopped 2 tablespoons

Method

Step 1

Preheat oven to 180° C. Grease a baking tin with some butter.

Step 2

Take yeast in a bowl. Add castor sugar and one tablespoon warm water, mix and set aside to activate.

Step 3

Take flour in another bowl. Add salt and the activated yeast and mix well. Add sufficient water and knead into a soft dough.

Step 4

Heat bacon rashers in a non-stick pan and cook on medium heat for three to four minutes on each side. Add onion, mix and sweat it in the bacon fat. Drain the excess fat and set aside to cool.

Step 5

Add the bacon mixture, black olives, green olives, parsley and cheese to the bread dough and knead well.

Step 6

Place the dough in the greased tin and set aside to prove for fifteen to twenty minutes.

Step 7

Place the baking tin in the preheated oven and bake for twenty to twenty-five minutes. Remove from oven, cool and demould.

Step 8

Slice and serve.

Nutrition Info

Calories : 1278  Kcal

Carbohydrates : 244.2  gm

Protein : 47.8  gm

Fat : 12.2 gm

Other : Niacin- 8.2mg