Craving something sweet? Maybe something cold? Well if you have 5 minutes, then you can whip up this quick keto ice cream in a jiffy. It doesn’t have the traditional ice cream texture but it has a great taste!
1 cup heavy cream
1/3 cup Keto approved sweetener
2 tbs vanilla
1 cup diced strawberries (optional)
In a large mixing bowl, add your cream, vanilla and sweetener. With an emulsifier or whisk, beat the cream until stiff peaks form (roughly 3-4 minutes).
Once whipped stiff, add your diced strawberries and mix in. I chose to use my whisk instead of folding them in. I didn’t care if the diced strawberries got chopped up or not. I wanted them turned into bits!
Get you a Mason jar or small bowl and portion out into 3 servings. Place in the fridge for 3 hours and enjoy! You should eat on the same day. If you leave in the freezer longer than 3 hours, it becomes very hard. You would have to leave it out for a bit to softened if you do freeze longer.
Wow, this turned out to be a crowd pleaser. Super simple, super fresh and super clean keto. There are so many options you can do with a zucchini boat. Tonight, I decided to try a chicken/bacon/ranch version. Hope you enjoy!
1 1/2 boneless skinless chicken breast
3/4 cup shredded natural cheese, your choice
1/2 cup crumbled bacon
3 large, fairly straight zucchini
Get your chicken cooking so you can work on your stuffing and boats while it cooks. I prefer to cook mine in the air fryer. I air fry my breasts at 400 degrees for 13 minutes, flipping at the halfway point. Spray with avocado oil and use a seasoning of your choice.
While your chicken is cooking, cut the 2 ends of your zucchini off and slice down the middle. Do the best you can to cut as straight as you can. That’s why it’s important to select nice and straight zucchini.
Using a spoon, scoop out the insides. Be careful not to go too deep and don’t go all the way to the end. You want to create a nice pocket down the center.
Once you have scooped out the insides, spray with a bit of oil and season with salt and pepper. Place in the oven, or another airfryer if you have 2 like me, and cook for 10 minutes at 400 degrees. We just want to softened them up a bit.
Now, your chicken should be done. Let your chicken rest for no less than 5 minutes. Once rested, slice your breast longway, then chop into small pieces. I only needed 1 and 1/2 breast to fill 6 boats.
Add your sliced chicken to a mixing bowl, add your bacon and cheese and top with ranch seasoning. I didn’t measure, I just poured what I thought would be good. Mix well. Hit it again with some more ranch seasoning.
Now, time to get to filling up your boats. Get your spoon and put some of the CBR into the boat. Pack it in real good and make sure it’s not over-flowing. Continue until all of your boats are filled.
Place your boats into the air fryer or oven and cook at 400 degrees for about 10-15 minutes. You’ll know when they are ready when you see the cheese nice and brown and the bacon looking crispy. Remove, plate and enjoy!
This was plum ridiculous. It’s bursting with flavor and super easy to make. If you like jalapeno poppers and pork chops, you get the best of both worlds here. You are going to want to save this one and make it STAT!
1 block softened full fat cream cheese
1/2 cup bacon crumbles
4 or 5 fresh jalapenos
Seasonings of choice
6 center cut pork loin chops
Begin by preparing the stuffing. In a large mixing bowl, add the cream cheese, bacon and jalapenos. Mix well until combined.
Now it’s time to prepare your pork chops. Begin by slicing a pocket on each one of the chops. Be careful not to cut all the way to the bottom and not too far on the sides. This way, all the stuffing will stay inside.
Using a spoon, pack each one of the pork chops with filling. Start with 1 spoonful in each and then keep adding until you are out of stuffing. You may have to use your thumb to pack it on in there! Use a toothpick across the top to close as best as you can.
Hit wach pork chop with some avocado spray and season to your liking. Don’t be afraid to season here!
Place your chops into the air fryer or oven, standing up. This will ensure all of your stuffing will stay inside during the cooking process. Air fry/bake at 400 degrees for about 17 minutes or you hit a minimum temp of 145 degrees. Remove and rest a few minutes.
Missing bread? You don’t have to miss it any more. This bread is super simple to make. It’s perfect for a burger, sandwich or on the side! The hardest part about this bread is waiting for the bread to cool down to slice it up!
1 1/4 cups of almond flour
12 egg whites (I just buy the egg whites only at the store)
1st, we must place our mixing bowl and whisk into the freezer while we prep. We want to ensure they are nice and cold to help when we whip the egg whites.
Add all of your dry ingredients, not including the cream of tartar, into a large mixing bowl. Whisk until all combined.
Now that our dry ingredients are combined, go get your ice cold mixing bowl and whisk from the freezer. Add your 12 egg whites and cream of tartar. Work fast, we don’t want the temperature to drop. Whisk on high until very stiff peaks form. This can take anywhere from 5-7 minutes.
When you have nice stiff peaks, we will move back to the dry ingredients. Add your melted butter and egg yolk and mix until well combined.
Begin folding in your egg white whip into the dry bowl. You only want to add 1/2 of the egg whites at a time. Once you have the 1st half folded in, go ahead and add the remaining whites to the dry. Keep folding until it’s nice and consistent.
Now we are ready to put into the bread pan. I choose to line the bottom with parchment paper but I don’t think it’s really needed. At a minimum, spray your pan with avocado oil. Pour the mixture into the bread pan. It may seem like it’s not going to fit, but it will. You may need to work it around a bit but get it all in there.
In a preheated 325 degree oven, place your bread on the bottom rack and bake for 40 minutes. You can place a pan under if you’re worried about it overflowing into the oven. After 40 minutes, pull out and cover in foil. Place back into the oven for 50 minutes covered. Pull out when the 50 minutes are up and allow the bread to completely cool before slicing.
Once it’s cooled, slice and enjoy. You can eat it cool or heat it up in a pan with a bit of butter and toast it. Enjoy!
Now hear me out…. this was incredibly good. Just had an itch for buffalo chicken dip and tacos, so, I just combined them both. You won’t believe how smooth and creamy this is. And if you cook the chicken just right, it’s nice and spicy as well. You got to make this one!
Start by seasoning up your chicken and getting it cooked in the air fryer. Don’t be shy to season your chicken well. Cook in the air fryer at 400 degrees for about 12-14 minutes (or 165 degrees internal).
While the chicken is cooking, get your softened cream cheese and cut into blocks. Add your 1 cup of cheese. We will wait on the chicken at this point.
Once your chicken is cooked, let it rest for 5 minutes. Slice your chicken up in small chunks and add to your bowl. Now add your buffalo sauce and mix well.
Get your low carb tortillas and put a good spoonful on each of them. Fold over and crisp up in a frying pan on med-high heat. Flip, and crisp up the other side.
Plate and enjoy. Add guacamole, sour cream, salsa… however you like to dress up your tacos! Hope you enjoy
Want a super simple recipe to knock the socks off of the family? How about one that is super low in carbs? Even better right? Well, look no further. I decided to try a few different style meatballs and they both came out fantastic. This paired very nicely with zoodles, but I can totally see this being made into a meatball sub on low carb bread. You’re going to want to make this one!
Ingredients (yields 8 meatballs):
1/2 lb ground chicken or ground beef
1/2 lb ground pork
1 cup grated parmesan
Salt/Pepper to taste
1 tbsp minced onion
1 tbsp garlic powder
1tbs italian seasoning
Low carb marinara sauce (I use Rao’s. You can find at Costco, Kroger’s and many other grocery stores)
Mozzarella cheese (enough to cover like you like)
In a large mixing bowl, add all of your ingredients and seasoning at 1 time except the mozzarella and the marinara sauce. Mix together thoroughly. You will probably need to use your hands to get them combined well.
Once well combined, start forming these into tightly packed meatballs. Place on a parchment paper lined cookie sheet. You should come up with about 8 evenly sized meatballs. If you have an odd number at the end, just add/borrow from what you already have formed. Garnish each meatball with a little extra italian seasoning once rolled.
Note: you see 16 below because I did 8 of each chicken and beef.
Place meatballs in your pre-heated oven at 350 degrees and cook for 40 minutes. There is no need to flip. Just make sure you check the temperature of the meat before calling them good. Pull out and let rest a few minutes before the next step.
In a large oven safe frying pan, place your cooked meatballs evenly spread out. Cover with your low carb marinara and cook on medium heat for 10 minutes on the stove top. While you are cooking on the stove top, go ahead and set your oven to 400 degrees. After your 10 minutes of cooking on the stove top is complete, turn off the fire and cover the top of your meatballs with mozzarella cheese.
Place in the oven at 400 degrees until the cheese is good and melted. For the final couple of minutes, turn your broiler on high and get that cheese extra bubbly. Remove and serve over a bed of zoodles, low carb noodles or even low carb bread. Heck, you can even just eat the meatballs by themselves! Enjoy
Now hear me out….. You can really use cauliflower in place of a baked potato. I know this as I’ve been doing it for 3 years now on keto. This actually is better than having a potato, minus all the carbs. You can literally put whatever you want on this thing. This is just a quick reference to what I do since I get asked all the time about my faux potato!
1 head of cauliflower, cut into florets
Grass fed Butter (ok, it’s optional but you’re crazy if you don’t want butter! )
Any topping of choice
Sugar free BBQ sauce
Natural shredded cheese
Protien of choice
I smoke meat and vacuum seal for fake potato night!
This is pulled pork and chopped brisket
Take your cut up cauli and place in a large microwave safe bowl. Cover with saran wrap. Do not put any water, seasoning or oil. The cauliflower will steam itself inside the bowl covered. Microwave for 8 minutes. If it’s not tender enough for you, microwave some more in 1 minute incriminates. Use extreem caution removing the siran wrap, the steam will burn you!
Add cauli to your plate, add your butter and allow to melt.
Start pilling on the toppings you like. Finish off with a little salt and pepper. Plate and enjoy! This is probably one of the most simple, tasty, easy recipes you will find! Enjoy
When naming this dish is harder than cooking it…. you know you got a good one! We are blessed with a beautiful garden that blesses our table. This squash and zucchini literally was picked this morning. You get to throw all of these ingredients into 1 air fryer and out pops magic. This was so fresh and wonderful, you’re going to want to enjoy. Did I mention how super clean keto this meal is?
Ingredients: (serves 4)
4 squash/zucchini, whatever combination you like
1/2 sweet onion
4 strips of bacon
1 link of sausage of choice (we chose brisket sausage)
Seasoning of choice
Salt/pepper to taste
We will start by prepping our squash or zucchini. For this meal, I feel it’s best to cut into large chunks. You choose how to slice based on your preference.
Next, slice your onion, your bacon and your link sausage
Pull out your air fryer basket. Layer the bottom with your squash and zucchini. Lightly spray with either olive oil or avocado oil. Then, season the vegetables with your choice of seasoning. Don’t be shy, put it on there! Give it a good shake, and hit it again. Finish off with some salt and pepper to taste.
Next, throw in the slices bacon, then the link sausage and top it off with your sliced onion.
Once you got it all in, set your air fryer to 400 degrees and air fry for about 20 minutes. You should stop the fryer every 7 minutes or so and shake it up. You’ll know it’s ready when your sausage has crisped and your veggies are just a bit al dente.
No need to wait for it to cool. Plate and enjoy. Top with cheese, sour cream, salsa…. or just leave it plain! Possibilities are endless. Enjoy your super clean keto meal!
Knocked this one out of the park. There were so many good flavors here that it will totally make you forget about eating out. It takes a few steps to get it prepared and then a quick trip into the oven to finish off. You’ll definitely want to make this one a weekly/monthly meal.
Enchilada Ingredients (yields 12 enchilladas):
12 keto approved low carb tortillas
I order from the Salsa Texan. You can find them on Facebook and order directly from them. Or, find the lowest carb tortilla in the store if that’s what you decide
Chicken, beef or both for filling
Shredded cheese for filling
Enchilada sauce Ingredients:
1 cup chicken broth
2tbs sour cream
1/2 cup heavy cream
1tbs grass fed butter
1 bag (2 cups) shredded cheese (your choice)
1 can diced green chiles
Salt/Pepper to taste
1tbs paprika – helps with reddish color and taste
Mexican Rice Ingredients:
1 bag (16oz.) riced cauliflower pearls
Shake or 2 of minced onion
1tbs dried cilantro
1tbs minced garlic
2tbs avocado oil
1/2 cup salsa (red color and flavor)
Prepare your chicken or beef ahead of time. Once your meat is cooked, start stuffing your tortillas. Add some cheese and meat and roll tight. Place in a 9×11 baking dish. Continue rolling until your pan is filled. You can pack them in there pretty tight, don’t be shy. I found that 12 fit perfectly.
Now that our enchiladas are rolled, we need to make the sacue. In a medium sized sauce pan, add all of your ingredients for the sauce and simmer on medium-low. Continue to stir until it all thickens up. Do not rush the sauce because you don’t want to burn it.
Once your sauce is fully combined and thickened up, pour over the top of your enchilads in the 9×11 pan. Try to ensure it’s evenly poured over the each enchilada. If you have leftover, put it in the freezer. It freezes really well.
In your pre-heated 350 degree oven, place your enchilladas on the top rack. Bake for 40 minutes.
After 40 minutes of cooking, pull them out and sprinkle the top with more cheese and put back in the oven. Cook using the broiler on high for about 4-5 minutes.
While your enchilladas were cooking, prepare your mexican rice. In a large frying pan, add your cauli pearls and avocado oil on high. Add all over your spices and salsa and stir until well combined. Pan fry for only a few miutes to get hot because we don’t want the cauliflower to get soft and mushy.
Once everything is cooked, plate and enjoy. Add some sour cream and avocado/guac and take it to another level! Enjoy!
Just in time for Cinco De Mayo! I’m bringining you a simple, low carb option for fried taquitos. These are just as tasty as your typical store-bought taquito, only healthier! With just a few ingredients, you can whip these up in a jiffy.
Low carb street taco tortillas (however many you want to eat)
I usually order from http://www.mrtortilla.com. These are cheap and excellent tasting tortillas and I use them almost every other day
Just enough to fill the bottom of a sace pan for frying
Some kind of cooked protien, I choose chicken
Cheese of any kind
Guac, sour cream, pico, queso…. anything you like to dip your taquito in
Toothpics to hold them together
Start by getting the desired amount of tortillas and warming them in the microwave. I find it easier to roll this way. Once warmed, put on a plate and fill the inside with cheese and protien.
Don’t over-stuff them or you’ll have a mess. Gently roll them tight without tearing the tortilla and pin closed with a toothpick. Repeat this step until all of your desired taquitos are rolled.
In a medium sized sauce pan, heat up your oil. I kept mine on medium heat and it worked out just fine. It only took a few minutes to warm up so I waited to get the oil ready until I was done rolling.
Once your oil is at temp, gently place a few of your taquitos into the oil. Keep an eye on them as it doesn’t take much time on each side. At the halfway point, I removed the toothpick so it sat down in the oil when I flipped. Fry until your desired crispsness. Remove from oil and place on paper towl.
Plate and enjoy! Add your favorite compliment side! Happy Cinco De Mayo!