ourse: lunchCuisine: AmericanKeyword: chicken, keto, salad, wraps Prep Time: 10 minutesCook Time: 5 minutes Servings: 4 people Calories: 315kcal

Ingredients

• 2 cups cooked chicken breast shredded
• 1/4 cup red onion, chopped
• 2 tbsp celery, chopped
• 2 tsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp yellow mustard
• 1/2 cup mayonnaise
• 1/2 tsp black pepper
• salt to taste
• Lettuce leaves, optional

Instructions

• In a large bowl combine all the mentioned ingredients. Mix it until well combined.
• Transfer the prepared salad to a bowl or lettuce to serve like a wrap.

Nutrition

https://a51a6fc852e655f386e9d8f02192d637.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.htmlServing: 1serving | Calories: 315kcal | Carbohydrates: 2g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 276mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Tips and Tricks for the Best Keto Jalapeno Poppers

Most importantly, be careful when slicing and seeding jalapenos! It’s best to use gloves when working with jalapeno seeds and be careful not to touch your eyes or nose.
Do not overfill the filling, remember that it will expand and the peppers will shrink.
Use thin slices of bacon if available. Unless you gently stretch the thick-cut bacon before you cut your pepper and wrap it around.
If you wrap the bacon seam-side down, you may not need a toothpick, but feel free to use them if you feel you need it to keep the bacon secure.

Ingredients

• 6 large fresh jalapeno peppers, halved and seeds removed
• 4 ounces cream cheese, softened
• 1/2 cup grated sharp cheddar
• 2 tablespoons green onions, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 slices of bacon (see notes below)

Instructions

1. Slice the peppers carefully. Remove and discard the seeds and membranes from the pepper. Be careful not to touch your eyes when working with peppers.
2. In a small mixing bowl, combine the cream cheese, shredded cheddar, scallions, worcestershire, garlic powder, and onion powder.
3. Stuff a spoonful of each pepper slice.
4. Wrap half a slice of bacon around each popper and secure with toothpicks.

Oven Method: Place on a baking sheet and bake at 400 degrees F for 20-25 minutes or until bacon is crispy.

Air Fryer Method: Place in an air fryer basket and cook at 390 degrees F for 8-10 minutes until bacon is crispy. Depending on the size of the fryer, you may need to do this in batches.

Grill: Heat a grill to medium-high heat (about 400 degrees F). Place the poppers on the grill and reduce the heat to medium (between 350-375 degrees F) and cook for 15-20 minutes, until the bacon is crispy.

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

This One Pan Keto Bacon Cheeseburger Skillet is under 4 net carbs and is loaded with ground beef, bacon, a creamy sauce and cheese! This keto dinner is ready in under 20 minutes!

Ingredients

• 4 slices of bacon, chopped into small pieces
• 1 pound of ground turkey or ground beef
• 1/2 cup chopped onion (about half of one small onion)
• 2 tablespoons tomato paste
• 1 teaspoon mustard
• 2 ounces cream cheese
• 1/2 cup chicken or beef broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese.

Instructions

1. Heat a large skillet over medium heat. Lightly spray with cooking spray.
2. Cook the chopped bacon until crisp and remove from the skillet and set aside.
3. Drain off all of the bacon grease except 1 tablespoon. Add the ground beef and onion. Brown the meat and drain off any grease.
4. Add the tomato paste, mustard, cream cheese, broth and spices stirring until the cream cheese has melted and a sauce has formed.
5. Reduce the heat to low and top with cooked bacon and remaining cheese.
6. Cover the skillet and cook on low for 5-7 minutes until cheese is completely melted.

Nutrition Information:

 YIELD: 4 SERVING SIZE: 1/4 of the skillet
Amount Per Serving: CALORIES: 423TOTAL FAT: 27.2gSATURATED FAT: 125.7gSODIUM: 608.9mgCARBOHYDRATES: 5.3gNET CARBOHYDRATES: 4.8gFIBER: 0.5gSUGAR: 3gPROTEIN: 25g

8 – 10 servings TOTAL TIME:1 hour 10 minsI

NGREDIENTS4  

(1/2 stick) unsalted butter, plus more for pan1 

medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick1 

large head broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick6 tbsp. 

all-purpose flour3 c. 

whole milk1/4 tsp. 

freshly grated nutmeg8 oz. 

Gruyère, grated (about 2 cups)

Kosher salt and freshly ground black pepper DIRECTIONS

1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

INGREDIENTS:

• 2c shredded mozz
• 4oz cream cheese
• 4 eggs (3 in mixture, 1 brushed on top)
• 3c almond flour
• 4Tbsp butter
• Sesame seeds (I just use Everything Bagel seasoning bc it is the King of seasonings)

INSTRUCTION:

• Preheat oven 400°
• Line large baking sheet w parchment
• Put mozz & cream cheese in a large (microwave safe) bowl and warm until both cheeses are melted (about 30-45sec)
• Crack 3 eggs into the same bowl to combine with mozz & cc. Hand mixer will work best!
• Add almond flour, mix again until combined
• Form dough into whatever shaped bread/bun you’d like. I have yielded both 6 medium size buns and 4 large size buns out of this recipe. Just depends on your own preference.
• Place buns on prepared baking sheet
• Melt butter and whisk 1 egg
• Brush with melted butter and egg. Top with whatever seasoning you prefer (Everything Bagel seasoning is amazing on this though)
• Bake for 15mins, but keep an eye on it after that and remove from oven once golden.
• Eat the shit out of it! We’ve used it for burgers, chicken sandwiches, deli sandwiches, breakfast sandwiches…whatev!
• Enjoy!

Roughly 2.5 net carbs per bun, but will vary depending on what size you make it.

What if I told you that you could make this amazing chicken, bacon, ranch, and sun-dried tomato salad then serve it either hot on top of zoodles or cold on top of a bed of lettuce? Fortunately, unlike certain 90’s movies you don’t actually have to choose.

You can have this recipe both ways! However, for simplicity’s sake we’ll show you how to make this into a salad today. This recipe clocks in at just 3 net carbs per serving. We used our own ranch dressing for this recipe, but you can use whatever dressing you like. Just be sure to adjust the nutritional information when tracking.

Yields 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad

THE PREPARATION

• 2 tablespoons olive oil
• 1.1 pounds (2-large) chicken breasts, diced
• 1 clove garlic, minced
• 5 slices bacon, chopped
• 1 cup sliced mushrooms
• ⅓ cup fresh basil
• 5 ounces fresh spinach
• 3-4 small sun-dried tomatoes
• 1 cup Ruled.me ranch dressing

THE EXECUTION

1. Preheat a frying pan over medium heat. Add the olive oil, then once it’s hot brown the chicken. When the chicken is nearly done, mix in the garlic then cook until the chicken is completely cooked through. Remove the chicken and garlic from the pan then set aside.

2. Add the bacon to the pan then cook until it’s crisped up. Add the bacon to the bowl of chicken.

3. Add the raw mushrooms, basil, and a handful of the spinach. Mix together until the spinach wilts.

4. Add the remaining spinach to a serving bowl. Spoon the chicken onto the top of the salad. Garnish with the sun-dried tomatoes and serve with ranch dressing.

This makes a total of 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad. Each serving comes out to be 725.12 Calories, 57.29g Fats, 5.38g Net Carbs, and 37.86g Protein.

This makes a total of 4 servings of Keto Chicken, Bacon, Ranch & Sun-Dried Tomato Salad. Each serving comes out to be 725.12 Calories, 57.29g Fats, 5.38g Net Carbs, and 37.86g Protein.

The Preparation

• 2 tablespoons olive oil
• 1.1 pounds (2-large) chicken breasts, diced
• 1 clove garlic, minced
• 5 slices bacon, chopped
• 1 cup sliced mushrooms
• ? cup fresh basil
• 5 ounces fresh spinach
• 3-4 small sun-dried tomatoes
• 1 cup Ruled.me ranch dressing

The Execution

1. Preheat a frying pan over medium heat. Add the olive oil, then once it’s hot brown the chicken. When the chicken is nearly done, mix in the garlic then cook until the chicken is completely cooked through. Remove the chicken and garlic from the pan then set aside.
2. Add the bacon to the pan then cook until it’s crisped up. Add the bacon to the bowl of chicken.
3. Add the raw mushrooms, basil, and a handful of the spinach. Mix together until the spinach wilts.
4. Add the remaining spinach to a serving bowl. Spoon the chicken onto the top of the salad. Garnish with the sun-dried tomatoes and serve with ranch dressing.

TACO ZUCCHINI BOATS

These keto Taco Zucchini boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and a spicy salsa.

INGREDIENTS

• 4 Zucchini
• 1 pound Ground beef
• ½ cup Bell Peppers, mixed Red & Yellow, finely diced
• 1 tablespoon Chili Powder
• 2 teaspoons Cumin
• 1/2 teaspoon Salt
• ¼ cup Water
• 8 ounces Cheddar cheese, shredded
• 1/2 cup Salsa

INSTRUCTIONS

• Preheat oven to 400°F
• Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat.
• Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
• In a skillet over medium high heat brown the ground beef.
• Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
• Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
• Top the zucchini boats with cheddar cheese.
• Bake for 20 minutes or until zucchini has softened and cheese is melted.
• Pour salsa over boats before serving.

NUTRITION

serving: 1boat, calories: 242kcal, carbohydrates: 6g, protein: 19g, fat: 16g, saturated fat: 8g, monounsaturated fat: 3g, cholesterol: 64mg, sodium: 482mg, potassium: 301mg, fiber: 1g, sugar: 3g, vitamin a: 5400iu, vitamin c: 38.8mg, calcium: 2180mg, iron: 1.4mg

Crack Keto Biscuits – delicious! Even if you aren’t doing the Keto diet, you will love these biscuits! Loaded with cheddar, bacon, and, ranch. Cream cheese, mozzarella cheese, eggs, baking powder, almond flour, cheddar, bacon, and ranch. SO good! Can make individual biscuits or one large loaf. I like to brush the baked biscuits with melted butter and dried parsley.

It’s easy to make cracked ketogenic cakes. Melt the first cream cheese and mozzarella. I put it in the microwave for about a minute. Next, add some baking powder, eggs, almond flour, mixed farm sauce, cheddar cheese and bacon. The dough is made into balls and left for 10 minutes before baking. Very easy!

He used a 10-inch pan and 1 large cake spoon and got 11 cakes. If you don’t want one cake at a time, I think you can put the mixture in the pan or make bread. I like cleaning biscuits cooked with melted butter and dried parsley.

The key to making this keto biscuit is to use premium almond flour. Almond flour is commonly found in stores. I bought it myself from Publix and Walmart. I use the refined King Arthur brand. I also like red flour for almonds.

Timings:

•  Prep Time: 15 mins
•  Cook Time: 20 mins
•  Total Time: 35 mins
•  Yield: 12 biscuits 1x

INGREDIENTS:

• 4 oz cream cheese
• 2 cups shredded mozzarella cheese
• 2 tsp baking powder
• 3 eggs
• 1 (1-oz) packet dry Ranch dressing mix
• 1–1/2 cups superfine almond flour
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cooked bacon

INSTRUCTIONS:

1. Preheat oven to 400ºF.
2. In a microwave-safe bowl, microwave cream cheese, and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
3. Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
4. Stir in cheddar cheese and bacon. Stir until combined.
5. Spray a 10-inch iron skillet with cooking spray. Divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

YIELDS: 1 PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

12 slices thick-cut bacon

1/2 c. pizza sauce 

1 c. shredded mozzarella

1 c. sliced green bell pepper

1/4 medium red onion, sliced

1/4 c. sliced black olives

1/4 c. grated Parmesan

DIRECTIONS

1. Preheat oven to 400°. Line a large baking sheet pan with parchment paper. To form a bacon weave, line six bacon slices side-by-side on the baking sheet. Lift up and fold back every other bacon slice, then lay a seventh slice on top in the center.
2. Lay folded-back slices on top of seventh slice, then fold back the alternate slices. Place eighth slice on top, next to the seventh slice, weaving like you did before. Repeat this process four more times to complete the weave.
3. Place an inverted, oven-proof cooling rack on top of the bacon slices. This helps them stay flat.
4. Bake 23 to 25 minutes, or until bacon starts to crisp.
5. Remove baking sheet from oven and pour off as much fat as you can. Carefully remove rack, then spread with pizza sauce leaving ½-inch or so for crust. Top with mozzarella, pepper, onions, olives, and Parmesan.
6. Return sheet to oven and continue baking until cheese is melty, another 10 minutes.