Prep Time10 minsCook Time10 minsCourse: dinner, lunch, Main CourseCuisine: American, MexicanKeyword: burrito, chicken, dinner, grilled chicken, grilled recipe, lunch, mexican recipes, wrap

Ingredients

For the Grilled Chicken

• 1.5 lb chicken tenders, boneless & skinless room temp
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp cumin
• 2 tbsp neutral oil
• ½ lime juiced

For the Burritos (use as much of the following as you like)

• 3-4 large Flour Tortillas
• Pepper Jack Cheese shredded
• Refried Beans
• Avocado chopped
• Pickled Red Onions
• Tomatoes chopped
• Cilantro chopped
• neutral oil

Instructions

For the Grilled Chicken

• Preheat grill to medium-high.
• In a small bowl, add room temp chicken tenders, 1 tsp salt, 1 tsp garlic powder, 1 tbsp cumin, 1 tsp smoked paprika and 2 tbsp oil. Toss together and set aside.
• Once the grill is hot, add chicken tenders and close the grill for 2-3 minutes. Open the grill and turn tenders once the bottom of the chicken pieces are golden with grill marks. Cook for another 2 minutes and check temp – the thickest pieces should read 165F when inserted with a meat thermometer.
• Remove chicken tenders from the grill and place in a clean bowl. Finish with the juice from ½ a lime. Let rest for 5 minutes then cut into bite sized pieces.

For the Burritos

• Lay out one large tortilla and add a layer (as much as you prefer) of refried beans, pepper jack cheese, chopped grilled chicken, tomatoes, pickled onions, avocado and cilantro.
• Fold opposite sides of the burrito inwards then roll it together to seal it all in. Set aside.
• Heat a nonstick pan over medium heat and add a little bit of oil.
• Add the burrito, seam side down, and cook until golden brown. Turn the burrito and toast on 1-2 more sides or until the burrito has a crispy crust.
• Wrap in tinfoil. Slice down the middle when you’re ready to enjoy.

Notes

Since your tortilla shells may vary in size, I didn’t put the amounts for the fillings because that will change depending on what you like/how much you want to use!

Prep Time:10 minutes Cook Time: 30 minutes Total Time: 40 minutes Course: Dessert Cuisine: American Servings: 12 Calories: 153

Ingredients

• ▢4 tablespoon butter
• ▢1 cup fresh pineapple
• ▢¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢1 teaspoon pineapple extract

Cake Batter:

• ▢2 eggs
• ▢⅓ cup yogurt
• ▢4 tablespoon butter
• ▢1 cup almond flour
• ▢¼ cup coconut flour
• ▢¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢2 teaspoon baking powder
• ▢1 teaspoon pineapple extract

Instructions

• Preheat oven to 350. 
• Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
• Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
• Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

Notes

Nutrition: This cake has 12 pieces. Each piece has 5 total carbs and 3 NET carbs. These numbers include the small amount of fresh pineapple. I believe that this can be keto-friendly with these numbers. It is up to you if you want to use the real pineapple. 
Notes on Sweeteners: I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Serving: 1piece | Calories: 153 | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 87mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 6.6mg | Calcium: 72mg | Iron: 0.6mg

yield: 2 SERVINGS (6 TAQUITOS)

These Keto Green Chile Chicken Taquitos are the perfect easy, cheesy, low-carb snack! Less than one net carbs for three taquitos and ready in under 10 minutes!No RatingsPRINThttps://f5e337fe920e801041d87d45f3d78354.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

Ingredients

• 6 slices of mozzarella cheese
• 2 cups cooked shredded or grilled chicken, cut into small cubes
• 2 ounces cream cheese
• 2 tablespoons canned green chiles, patted dry

Instructions

1. In a small bowl, combine cooked chicken, cream cheese, and green chiles. Mix and set aside.
2. Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat.
3. Place the mozzarella slices on the silicone baking sheet and bake 5-7 minutes or until the edges have begun to crisp.
4. Once edges are browned the cheese is bubbly, remove from oven. Allow to cool about one minute–Just until they are cool enough to handle but still warm enough to be pliable.
5. Place the chicken filling on the edge of one slice and tightly roll up, placing seam side down. Continue with all six slices.

Nutrition Information:

 YIELD: 2 SERVING SIZE: 3 taquitos
Amount Per Serving: CALORIES: 518TOTAL FAT: 30gCHOLESTEROL: 165mgSODIUM: 685mgCARBOHYDRATES: 1gNET CARBOHYDRATES: 0.5gFIBER: 0.5gSUGAR: 0.5gPROTEIN: 52g

yield: 4 prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES

These One Pan Pork Chops with Cream Sauce are an easy, low carb recipe that is always a family favorite!4.6 Stars (10 Reviews)

Ingredients

For the Pork Chops

• 1 tablespoon olive oil
• 4 Pork Chops* (bone in preferably, but boneless works too)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Mushroom Cream Sauce

• 1 tablespoon butter
• 2 teaspoons minced garlic
• 1 shallot, minced
• 1 (8 ounce) package mushrooms, sliced
• 3/4 cup chicken broth
• 3/4 cup white cooking wine
• 1/2 cup heavy cream

Instructions

1. Combine the spices and season the pork chops on each side.
2. Heat a skillet to medium heat with one tablespoon of olive oil, sear the pork chops 2-3 minutes one each side until they reach a golden brown color. Note: the pork chops do not need to be cooked through yet. 
3. Remove the pork chops from the pan and set aside. 
4. To make the sauce add 1 tablespoon of butter to the pan and sauté the garlic, shallot and mushrooms for 2-3 minutes. Add the broth and white wine. Bring the mixture to a simmer and allow it to reduce by half. 
5. When the wine sauce has reduced stir in the heavy cream and simmer over low heat.
6. Add the pork chops back to the skillet, cover and simmer for 20 minutes or until the pork chops have reached an internal temperature of 145 degrees F.

Notes

Note: If you use really large pork chops you may have trouble fitting them all in a skillet. In that case, follow steps 1-5 and add the pork chops to a casserole dish, pour the mushroom sauce over and cover with foil. Bake for 20 minutes at 350 degrees F. or until the pork chops reach an internal temp of 145 F.

This low-carb recipe for Creamy Garlic Parmesan Chicken makes a whole meal in one skillet! This easy recipe boasts tender chicken thighs and riced cauliflower in a creamy garlic sauce. It makes a perfect dinner for those on low-carb, keto, Atkins, diabetic, or Banting diets.

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The recipe for One Skillet Creamy Garlic Parmesan Chicken

This recipe starts with browning both sides of the chicken pieces to add flavor to the dish. The creamy sauce starts by cooking a bit of garlic, then deglazing the pan with a touch of vinegar followed by some white wine (or chicken broth).

The riced cauliflower is cooked right in the sauce, so it soaks in all of that good flavor. This makes it seem much less like cauliflower, and more like real rice.

Heavy cream and parmesan cheese make the sauce creamy. If you want an even thicker sauce, you can add a bit more cheese, or a tablespoon or two of cream cheese. 

A touch of thyme adds an herbaceous appeal to the dish. Finally, a blanket of parmesan cheese is melted into glorious golden goodness. 

Low-Carb One Skillet Creamy Garlic Parmesan Chicken

This low-carb recipe for Creamy Garlic Parmesan Chicken makes a whole meal in one skillet! This easy recipe boasts tender chicken thighs and riced cauliflower in a creamy garlic sauce. It makes a perfect dinner for those on low-carb, keto, Atkins, diabetic, or Banting diets.Course Main Course Cuisine American, keto, low-carb Keyword creamy garlic parmesan chicken, easy keto dinner, keto chicken recipe, keto one pan chicken recipe, low carb chicken recipe, one skillet chicken recipe Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4 Calories 456 kcal Author Annissa Slusher

Ingredients

• 1 tablespoon avocado oil
• 4 chicken thighs* (about 1.5 lbs) boneless skinless
• 1 tablespoon white wine vinegar
• 1/2 cup dry white wine (may substitute chicken broth)
• 1 clove garlic crushed
• sea salt (optional)
• freshly ground black pepper
• 12 ounces riced cauliflower frozen
• 1/2 cup heavy whipping cream
• 1/2 teaspoon dried thyme
• 1 cup parmesan cheese (about 4 ounces) finely shredded

Instructions

1. Preheat oven to 375º Fahrenheit. Heat a non-reactive 10″ to 12″ oven-proof skillet over medium high heat. Add avocado oil.
2. Sprinkle chicken pieces lightly on both sides with salt (if desired) and pepper. Add chicken to the pan, being careful not to crowd the pan. 
3. Brown chicken on the first side, then turn to brown the other side. Remove chicken to a plate and set aside. 
4. Add garlic to pan and cook briefly, about 30 seconds, to release fragrance. 
5. Add vinegar to skillet and deglaze the pan, scraping up browned bits. When vinegar has almost completely evaporated, add the wine to the pan and continue deglazing. 
6. When the wine is reduced by half, add the heavy cream, frozen cauliflower (I do not defrost first), dried thyme, and any drippings that have collected under the chicken pieces. Bring mixture to a simmer. Simmer until mixture is thick enough to coat a spoon. Stir in 1/2 cup of the parmesan cheese. (If you want to sauce to be even thicker, you may add a little extra cheese to the sauce or a tablespoon or two of cream cheese.)
7. Remove the skillet from heat. Taste and adjust seasoning, stirring in salt and pepper, if desired. (I added 1/2 teaspoon of salt, but add the amount that works for you) Place the browned chicken pieces on top of the riced cauliflower and sauce. Sprinkle with the remaining 1/2 cup of parmesan.
8. Bake chicken in the preheated oven for 20-30 minutes, or until chicken is cooked through and cheese has melted and started to brown. Be sure to use an oven mitt when removing it from the oven.

Nutrition FactsLow-Carb One Skillet Creamy Garlic Parmesan ChickenAmount Per ServingCalories 456Calories from Fat 243% Daily Value*Fat 27g42%Saturated Fat 13g81%Trans Fat 0gPolyunsaturated Fat 1gMonounsaturated Fat 8gCholesterol 173mg58%Sodium 695mg30%Potassium 215mg6%Carbohydrates 7g2%Fiber 2g8%Sugar 3g3%Protein 39g78%Vitamin A 550%11%Vitamin C 57.8%70%Calcium 420%42%Iron 2.9%16%

 PREP TIME: 8 mins COOK TIME: 20 mins REST: 1 hr TOTAL TIME: 14 minsCOURSE: SnackCUISINE: Australian KetoDIET: Gluten FreeRECIPE CATEGORY: Low CarbCALORIES: 189kcal SERVINGS: 21 

Ingredients

• ▢130 g butter
• ▢50 g Sukrin Gold Syrup Click link for only Aussie supplier, See Note 5
• ▢25 g water
• ▢1 tsp bicarb soda
• ▢60 g flaked almond
• ▢50 g desiccated coconut
• ▢30 g shredded coconut
• ▢50 g hemp seeds See Note 7
• ▢100 g almond meal (for crispy version add an extra 40g almond meal)
• ▢60 g Sukrin Gold Granular Sweetener
• ▢90 g Sukrin White Granular Sweetener 1:1
• ▢1/2 tsp baking powder (omit if making crispy)
• ▢15 g beef gelatin I use Great Lakes, See Note 6
• ▢1 tbsp coconut flour
• ▢1/2 tsp vanilla
• ▢1/2 tsp cinnamon this is not traditional but adds a nice bit of spice

CONVENTIONAL METHOD

• Preheat oven to 160℃. Line 2 large baking trays with baking paper.
• Add butter, syrup and water to bowl and microwave on high for 2 minutes.
• Fold through the remaining ingredients until well combined.
• Roll approximately 35g balls of mixture into a small ball. Place onto the prepared tray and flatten slightly. Leave plenty of room between each biscuit as the mixture will spread.
• Bake 15-18 minutes or until lightly golden. Remove and cool on trays for 5 minutes before lifting onto cooling trays and let cool and set for 1- 2 hours before serving.

THERMOMIX METHOD

• Preheat oven to 160℃. Line two large baking trays with baking paper.
• Add butter, syrup and water to the mixer; cook 2 minutes/90℃/speed 1
• Add the remaining ingredients; mix 15 sec/speed 4. Follow from step 4 above

Notes

1. Store in an airtight container for up to one week.
2. These biscuits can be frozen.
3. First, out of the oven the biscuit will be soft but will crisp up after a couple of hours cooling.
4. Cool Anzac’s on a wire tray
5. Sukrin Gold syrup has the same viscosity of golden syrup it cannot be replaced with any other low carb product to achieve the same texture. If preferred you can try extra gold sweetener, but this has not been tested.
6. Beef gelatin helps provide the chew in a low carb Anzac biscuit. I choose to use Great Lakes or Locako Pasture-Raised Gelatin. However, MacKenzies from your local supermarket will suffice.
7. Hemp seeds provide fabulous plant-based protein and loads of health benefit

Nutrition

Serving: 1biscuit | Calories: 189kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Calcium: 43mg | Iron: 1.1mg | Net Carbs: 1g

The BEST keto cauliflower pizza crust recipe, with just 3 ingredients! Learn how to make cauliflower pizza crust that you can pick up, with CRISPY edges.

 PREP: 15 minutes

 COOK: 30 minutes

 TOTAL: 45 minutes

INGREDIENTS

• 1 1/2 lb Cauliflower florets (from ~1 large head of cauliflower)
• 1 1/2 cups Grated parmesan cheese
• 3 large Eggs
• 1/2 tbsp Italian seasoning (optional)
• 1/2 tsp Garlic powder (optional)
• Oil for frying

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). Place a piece of parchment paper onto a pizza peel if you plan to use a pizza stone (recommended), or a pizza pan.
2. Pulse the cauliflower florets in a food processor until they are the consistency of rice. (Use the grate attachment if you have one.)
3. In a lightly oiled saute pan on the stove, stir fry the cauliflower for about 10 minutes, until the cauliflower is very soft. (This is important! The texture will be off if it’s still crisp, so keep cooking until nice and soft.)
4. Meanwhile, in a large bowl, whisk the eggs. Stir in the parmesan cheese. If using Italian seasoning and garlic powder, stir those in as well.
5. When the cauliflower rice is cooked through and soft…Option 1(more effort – recommended if making one large pizza): Place the cauliflower rice into a kitchen towel and squeeze over the sink. Option 2(easier – better for making 2 smaller pizzas): Stir the cauliflower rice directly into the egg/cheese mixture. With both options, make sure it’s mixed very well. You may need to press with a spatula.
6. Spread the “dough” onto the parchment paper with your hands, to about 1/4-inch (6.4 mm) thick. You can make one large pizza or two smaller pizzas, depending on which option you chose in the previous step.
7. If using a pizza stone (recommended for best results), use the pizza peel to transfer the parchment paper onto the stone in the oven. Otherwise, just place the pan into the oven. Bake for about 15 minutes, until the top is dry and firm, and the edges are a little golden.
8. Let the pizza crust cool for at least 5-10 minutes at room temperature to firm up more. Add desired toppings. Return to the oven for about 5-10 minutes, until cheese melts.

RECIPE NOTES

Serving size: 1 slice of an extra-large pizza, 2 slices of 2 smaller pizzas, or 1/8 of the entire recipe

Nutritional information does not include toppings.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories128

Fat7.4g

Protein11.2g

Total Carbs5.1g

Net Carbs3.4g

Fiber1.7g

Sugar1.9g

If you’re a fan of the classic Reuben sandwich, then you’re gonna LOVE this Easy Keto Reuben Casserole! Course dinner Cuisine American Keyword Easy Keto Reuben Casserole, Keto Reuben Casserole Prep Time 10 minutes Cook Time 20 minutes Servings 6 Calories 345 kcal

Ingredients

• 1 Pound Corned Beef
• 8 oz sauerkraut
• 12 oz swiss cheese
• 1/2 cup  diced dill pickles
• Butter or cooking spray
• 1/2 cup Russian dressing 

Instructions

1. Preheat oven to 400 degrees
2. Drain liquid from sauerkraut. I used a mesh strainer but you can also use a cheesecloth and in a pinch paper towels will work too.
3. Grease your casserole dish with a nonstick cooking spray or butter.
4. Layer half of the corned beef and top with sauerkraut, and pickles.
5. Top with 1/2 the sauce mixture and top with 1/3 of the cheese. Repeat layers (meat, sauerkraut, sauce, pickles, and cheese) with remaining ingredients.
6. Cover with aluminum foil and Bake casserole for10-15 or until cheese is bubbling.
7. Broil for 2-3 minutes and serve!

Recipe Notes

Calories Per Serving: 345
Net Carbs: 4 g