This easy chicken pesto roll ups recipe is Keto and you can make it in roughly half an hour, so it’s very easy and super delish. Coursedinner, lunch, Main Course CuisineKeto Prep Time12 minutes Cook Time23 minutes Total Time35 minutes Servings4Calories670kcal 

Ingredients

• ▢1 1/2 lbs. (680g) chicken breast
• ▢sea salt and freshly ground black pepper – to taste
• ▢8 very thin slices of bacon
• ▢1/3 cup homemade pesto sauce
• ▢6 oz (170g) sharp cheddar cheese – shredded
• ▢1 1/2 cup cherry tomatoes
• ▢1 Tbsp Fresh basil leaves – shredded (optional garnish)
• ▢1 Tbsp olive oil
• ▢fresh thyme, parsley or basil – to garnish

Instructions

• Preheat the oven to 375°F / 190°C.
• If using large chicken breasts, cut them in half, lengthwise. Working one by one, cover with cling film and pound each cutlet to a 1/5” (0.5cm) thickness. Season both sides with salt and pepper.
• Place 2 slices of bacon on your working surface, then add one piece of thin chicken on top.
• Add about 1 Tbsp of pesto sauce in the center, spread it, and sprinkle with shredded cheese.
• Roll up the chicken tightly and seal the ends through the bacon with a toothpick. Repeat with the remaining chicken cutlets.
• Heat oil in an ovenproof skillet over medium heat. Add the chicken roll-ups and sear on all sides until golden, about 6-8 minutes.
• Add cherry tomatoes, then take the skillet from the stove and place it into the oven. Continue to cook for 13-15 minutes, or until the chicken is cooked through (internal temp of chicken should read 165°F / 75°C on a cooking thermometer).
• Garnish with fresh chopped herbs and enjoy while hot!

Recipe Notes

Please read the tips and tricks in the article before making this easy chicken pesto roll ups recipe. Below is just a summary:

1. You can make the chicken bacon roll ups with any melty cheese and you can see a few great ideas at Tip #1.
2. Check Tip #2 if you want to change any ingredients in this easy chicken pesto roll ups recipe.
3. If time allows, marinate the chicken to make it more flavorful and tender. See how at Tip #3.
4. Check Tip #4 to see a few delicious sides that would go perfectly with bacon wrapped chicken roll ups.
5. To make them Paleo, Whole30, and completely carb-free, see Tip #5.

Nutrition

Calories: 670kcal | Carbohydrates: 5g | Protein: 54g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 184mg | Sodium: 952mg | Potassium: 881mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1218IU | Vitamin C: 15mg | Calcium: 354mg | Iron: 2mg

INGREDIENTS

• 8 tbsp Unsalted butter
• ⅓ c Swerve brown sugar substitute
• ⅓ c Heavy whipping cream
• 1 c Pecan halves
• ⅓ – ½ c Unsweetened coconut flakes
• ⅛ c Keto friendly chocolate chips
• Parchment paper

DIRECTIONS

• Place the butter into a saucepan on the stove over medium heat.
• When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
• Stir in the heavy whipping cream until well combined.
• Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
• Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
• Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter.
• Sprinkle keto friendly chocolate chips on each cookie and lightly press down.
• Freeze for 1/2-1 hour until hard and serve or store in airtight container in fridge.
• This should make 10-12 cookies.

NUTRITION

Serving Size: 1 cookie

Amount per Serving My Daily Value

Calories 195 Kcal11%

Total Fat 20.22g 32%

Saturated Fat 9.91g 58%

Trans Fat 0g 0%

Cholesterol 27.75mg 9%

Sodium 7.72mg 0%

Potassium 50.66mg 1%

Total Carbohydrate 11.33g 5%

Dietary Fiber 2g 8%

Sugars 0.38g 1%

Added Sugars 0g 0%

Protein 1.42g 3%

Vitamin A 71mcg 10%

Vitamin C 0mg 0%

Calcium 13.78mg 1%

Iron 0.24mg 1%

Vitamin D 0.15mcg 1%

yield: 8 prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

This Cheesy Smoked Sausage Soup is loaded with spicy sausage, tender vegetables in a creamy, cheesy sauce! At less than 7 net carbs per serving this is a great low carb, keto-friendly soup!4.5 Stars (37 Reviews)PRINT

Ingredients

• 1 (13.5 ounce) package Smoked Sausage, sliced
• 1 teaspoon minced garlic
• 1/2 small onion (1/2 cup), finely chopped
• 1 orange bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 cups celery, finely chopped
• 1 (32 ounce) broth (beef, chicken or vegetable)
• 1 (10 ounce) can tomatoes with green chilis, undrained
• 6 ounces cream cheese
• 1 1/2 cup shredded cheddar

Instructions

1. Brown the sliced smoked sausage over medium heat in a stock pot or dutch oven. Drain off any grease
2. Add the garlic, onion, peppers, and celery until the vegetables have softened.
3. Add the undrained can of tomatoes and broth, stir well and allow the mixture to simmer for 25 minutes, covered on low heat.
4. Just before serving stir in the cubed cream cheese and cheddar cheese, stirring until melted.

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Nutrition Information:

 YIELD: 8 SERVING SIZE: roughly 1 1/4 cup
Amount Per Serving: CALORIES: 449TOTAL FAT: 36.8gCHOLESTEROL: 70mgSODIUM: 694mgCARBOHYDRATES: 8.6gNET CARBOHYDRATES: 6.8gFIBER: 1.8gSUGAR: 4.2gPROTEIN: 20.7g

EQUIPMENT

• Frying pan
• baking sheet

INGREDIENTS  

• 2 lbs salmon about 1/2 lb each
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 Smoked paprika
• 1/2 teaspoon onion powder
• 2 tbs fresh minced garlic
• 6 tbs Choczero peach syrup or any of your favorite keto friendly syrups
• 2 tbs butter
• 1 tbs soy sauce or coconut aminos
• 1 tsp lemon juice

INSTRUCTIONS 

• Cut the salmon into 4 equal servings.
• Season with salt, pepper, smoked paprika, and onion powder.
• In a medium size frying pan over medium heat, add the syrup, butter, soy sauce or coconut aminos, lemon juice and the minced garlic. Stir until well combined.
• Add the salmon to the heated sauce and cook it four about 3 to 4 minutes on each side while basting each fillet with the sauce as it cooks.
• Transfer the salmon fillets to a baking sheet and pour the glaze over the top.
• Bake at 400 degrees for about 5 minutes or until the internal temperature reaches 145 degrees.
• Serve warm with a side salad.
• Enjoy!

INGREDIENTS

• 1 lb ground turkey
• 1 large cauliflower head
• 1.5 cup shredded cheddar or Colby Monterrey mix cheese blend.
• 2-4 tablespoons taco seasoning
• 2-4 tablespoons no salt seasoning
• 1 cup half and half

  INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Cook ground turkey with taco seasoning and no salt seasoning.
3. Take a small casserole dish, spread ground turkey on the bottom. Add cheddar cheese half of the amount of cheddar on top.
4. Prepare cauliflower. You can make a cauliflower rice by grinding it in the food processor or just caut it in little pieces, like i did here. Place the whole amount on top of the turkey and cheese.
5. Top casserole with the leftover cheese and with the half and half. Place in the oven. Bake or about 20-23 minutes.
6. If it fels like you may need more cheese to cover all the cauliflower, just add more. Add as much as you want!
7. Once bake, broil to brown cheese, let cool a bit and cut with the spoon. Serve hot or warm. Can be served in a low carb tortilla for tacos or burritos!
8. Enjoy! 😋

PREP TIME15 minsCOOK TIME20 minsTOTAL TIME35 minsCOURSEAppetizerCUISINEAmericanSERVINGS4 peopleCALORIES238 kcal

INGREDIENTS  1x2x3x

• 8 slices bacon halved crosswise (see recipe note)
• 16 large shrimp peeled except for the tail and deveined
• 1 tablespoon olive oil
• ¼ teaspoon fine sea salt or ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS 

• Preheat oven to 425˚F.
• Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
• Meanwhile, place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
• When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each slice of bacon around one raw shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp. 
• Bake 10 minutes more until shrimp are pink and bacon is cooked through. Serve.

NOTES

1. If your bacon strips are very long, cut them into thirds crosswise instead of in half. You want the strips to be long enough to wrap the shrimp, but not so long that a large area of the bacon overlaps.
2. For thick cut bacon, increase par-cook time by a few minutes, until bacon is starting to crisp, but is still pliable. 

NUTRITION

Calories: 238kcalProtein: 10gFat: 21gSaturated Fat: 6gCholesterol: 89mgSodium: 623mgPotassium: 106mgVitamin A: 15IUVitamin C: 1mgCalcium: 35mgIron: 0.7mg