You don’t have to miss out on a good seafood/crawfish boil. Even if you don’t want seafood, you can basically boil whatever you like in a seafood boil. You’ll see below, I’ve added all keto friendly choices into my boil. Hope you enjoy!
Ingredients: (all optional)
2lbs gulf shrimp, shell on
2 chicken breast cubed
Bundle of asparagus
1lb fresh green beans
1 head cauliflower cut
1 package Louisiana crawfish, shrimp, crab boil
1tbs crab boil concentrate (use caution, I think this contains the heat)
Let’s start with getting your stock pot heating up. Fill about 2/3 full of hot water, add the seasoning pack and concentrate. Bring to a rolling boil.
While your pot is coming to a boil, get all your veggies and meat cut up. Everything will go in except the shrimp. They will go in last.
When your pot is at a rolling boil, carefully add all your veggies and meats, except the shrimp. When you do this. You will lose boil. Place the lid back on and let it get boiling again. Stir your ingredients a few times while it’s coming back to a boil.
Boil for about 10 minutes. When your 10 minutes is up, now you can add your shrimp. Put your shrimp in and cook only 3 minutes and then turn the fire off. You can now remove the meat and veggies to a pan. If you like really spicy, let it sit for 15-20 minutes.
I can tell you this… this combination was really spicy. I didn’t let them soak at all after the time was up. The cauliflower was the hottest as they absorbed so much seasoning. Anyways. You may need to play with seasoning and time to find your sweet spot! Hope you enjoy!
I know I’ve been away for a while but the wheels have still been turning. It’s been crazy busy and I’m trying to get back to posting frequently. So, upon my return to the blog, I bring you keto pounds cake. Yes, you heard it. You can whip this up in a jiffy (45 min max) and dress it with your favorite keto toppings like whipped cream, strawberries, blueberries, cream cheese or even peanut butter. Hope you enjoy a much a I do!
1 and 1/4 cup almond flour
3/4 cup Keto approved sweetener
1tsp baking powder
1/4tsp salt (remove if you use salted butter)
4tbs softened butter
4tbs softened cream cheese(1/2 block)
In a mixing bowl, add your softened butter and keto sweetener. Whip until light and fluffy
Once your sweetener and butter is light and fluffy, add your cream cheese. Beat until it’s nice and whipped. It should resemble cream cheese icing.
Add your vanilla and start adding 1 egg at a time. Do not add them all at once. Incorporate 1 after each gets beaten into the batter.
After you incorporated all of your eggs, add your baking powder and almond flour. Mix together until your batter is nice and smooth.
Here’s where you have a decision to make. You can either use a loaf pan, cupcake pan or mini loafs as I have. I suggest this option because the serving is perfect for 1! Take a spoon/ladle and seperare evenly among the 8 mini loafs. Ensure you spray with oil prior. I used avocado oil and they never stick.
In your pre-heated 350 degree oven, bake until golden brown. This should be right around 30 minutes. If they are jiggly, add some time. You can use the toothpick test too. Should pull out clean when inserted into the middle of the loaf. Pull out and enjoy!
Well, the title just about says it all. This casserole is super simple and can be made in advance and thrown in the oven for a quick 40 minute cook. With the cheese and cream cheese, it’s very very creamy and filling. Not to mention, it’s bursting with flavor. Don’t take my word for it, go make it yourself and see!
1.5 lbs boneless, skinless chicken
1 8oz block cream cheese
1 cup mayo
1 cup sour cream
1.5 cup bacon crumbles
1.5 cup natural cheddar cheese
2 cups fresh broccoli (optional)
Take your chicken and cut into cubes
In a large mixing bowl, add your softened cream cheese, mayo, sour cream, and ranch seasoning. Mix really well until all ingredients are well combined.
Add your chicken cubes to the mixture and combine until all of the chicken is coated
Add coated chicken to a 9×11 baking dish. Spread evenly. Here is where I added salt and pepper to my liking.
Once your chicken is evenly spread, add a layer of bacon crumbles, followed by a layer of cheese and finish with the optional raw broccoli. Use more or less of each ingredient as you see fit.
Place your dish in your preheated 350 degree oven and bake for 40-45 minutes. Just make sure your chicken is cooked to 165 and verify by a thermometer if you have one.
Plate and enjoy! This pairs nicely with our homemade keto cornbread.
Ok, so the title is misleading. There’s no rice. Instead, there’s riced cauliflower and you’d never know a difference. This is a great soup for the winter season or great whenever you like to eat soups. Throw in some chicken and bacon and it’s super filling and tasty. Don’t take my word for it, go make this for yourself and see! Ate it with my homemade cornbread and it was awesome!
3 boneless, skinless chicken breasts
32 oz chicken broth
2 cups heavy cream
1 8oz block cream cheese
1 pkg (16oz) cauliflower pearls
4 cups cut broccoli
1.5 cups grated natural cheese
8tbs crumbled bacon
In a large stock pot, pour your chicken broth in, add your butter, add your seasonings and finally throw in your chicken breasts. Bring to a rolling boil then back the heat down to medium and cook your chicken for 12-15 minutes or 165 internal. Remove chicken and set aside.
After you have removed the chicken, put in your 4 cups of broccoli, cream cheese and heavy cream and stir really good. Keep your heat on medium until all the cream cheese is melted. Once the cream cheese is melted and broccoli is soft, use an emulsifier to blend and break down the broccoli. This isn’t required but suggested.
At this point, your chicken is cool enough to cut up. Cut up your chicken into desired size and dump into your soup. Add your uncooked cauli pearls and give a good stir. Keep heat on simmer for about 10 minutes.
After the 10 minute simmer, add your bacon crumbles and grated cheese. Stir and combine and leave on simmer until you’re ready to eat.
It’s a thing right? I mean, I had no clue what to cook for dinner. I had chicken in the fridge but the mind was blank. So, throw in some pizza sauce and dress it like pizza, boom, chicken pizza! It was awesome actually. Super simple, 20 minute meal and everyone will enjoy it!
3 large chicken breasts, split in half
Rao’s marinara sauce
Seasoning of choice
Start by splitting your breasts in half. Rub both sides in olive oil and season generously. Lay breasts onto a large baking sheet.
Take a spoonful of Rao’s and layer on top of each breast. Add the mozzerella, pepperoni and parmesean. Place in preheated 350 degree oven and bake for 20 minutes. That’s it, it’s that easy.
Remove from oven, let cool for a few minutes and enjoy!
Just in time for Christmas, here’s a holiday favorite, of course Keto. It’s so simple to make and fully customizable!
1 cup Keto approved chocolate chips
1 cup heavy whipping cream
2tbs grass fed butter
1/3 cup Keto powdered sweetener
Handful any nut of choice
In a decent sized frying pan, combine your butter, sweetener and heavy cream in between medium and low setting. This needs to be stirred continously to keep the ingredients from burning. Keep stirring for about 15 minutes until the mixture is good and thick.
Once your done thickening your mixture, remove from the heat and set aside about 5 minutes. Dump your cup of chocolate chips into the mixture and get to stirring again.
In a 9×9 square pan, line with parchment paper. Pour the hot fudge into the pan and even it out. Garnish with whatever nut you choose.
Place pan in fridge for no less than 1 hour. I did 2. Remove, slice and enjoy. These need to be stored in the fridge as they start to melt quickly because of the Butter.
It’s that time of year for holiday sweets once again. Here’s an old fave, Keto of course. It’s one of those minimal effort treats with max rewards. FYI……. These are highly addictive!
2 cups pecan halves
5tbs Keto approved brown sugar
1 egg white
Pinch Pink Himalayan salt
In a small bowl, add your brown sugar and cinnamon. Mix well until combined. Set aside.
In another bowl, add your egg white. With your hand mixer, whip your egg white until they firm stiff peaks.
Dump your pecans and 1/2 of your sugar mixture. Mix well and then add your other half of sweetener mixture. Get your pecans nice and coated.
In a parchment lined cookie sheet, dump your coated pecans and evenly spread them out. Place in your over at 250 degrees and cook for 45 minutes. Take them out every 15 minutes and toss them around. Once finished, let cool and enjoy. Try not too eat them all at once!
This turned out crazy good. I just decided I wanted cream cheese stuffed breast so I made it happen. Mixed in some bacon crumbles and cheddar cheese, Boom! This is a perfectly balanced macro, high fat from the cream cheese and your protein from the chicken. Not to mention, it’s super quick and easy to cook in the air fryer!
Ingredients (yields 3 breast)
3 large chicken breasts, not split
1 block (8oz.) cream cheese, full fat
6tbs. bacon crumbles
1 cup natural shredded cheddar cheese
Seasonings of choice
Remove your chicken from your package. Cut a small slit on the large side of the breast. Do not cut all the way across, you just want to make a small pocket. You can insert the knife into the opening and work the pocket left to right.
In a mixing bowl, add your cream cheese, bacon, cheese and seasonings. Mix well until all ingredients are combined. Your cream cheese needs to be soft, but not too soft. It needs to stay somewhat firm so it doesn’t run out when cooking.
Open your pocket on your breast and start stuffing away. Now, I did fit all 8oz. mixture into 3 breasts. I’m sure I could have used less, but why not? Pack them in until your pocket is good and packed.
Seal the breast as closed as you can. Insert a few toothpicks if you want, it will help hold them together. Season your chicken with your favorite seasoning. Don’t forget, get that seasoning on there, don’t be scared.
Place in your air fryer, seam side up. You will not flip these so the cream cheese doesn’t run out. Air fry at 400 degrees for about 14 minutes, or your internal temp hits 165. Remove, plate and enjoy!!
This is a close companion to the crack chicken recipe I have posted. The difference here is a little more spice and some cauliflower rice/pears. It’s so super simple since it cooks in the crock pot all day. Just come home, remove the lid, shred the chicken, and enjoy. There are so many yummy flavors in this dish!
In your crock pot, add all of your ingredients. There’s no need to mix or stir at all.
Cook on low for 8 hours or high for 4 hours. 30 to 45 minutes before serving, add your cauliflower pears. They don’t need long to cook. Once ready to serve, shred the chicken using a shredder or 2 forks. Don’t worry, it will fall apart!
Ladle out into a bowl and enjoy. You can add sour cream, cheese, green sauce, whatever your heart desires!
Want to confuse your family by making cornbread without corn? Well, this is the recipe for you. This Keto Cornbread is just what you are looking for. It pairs great with soups, salads, steaks…. anything you would want to eat cornbread with. Best of all, it’s keto and it taste exactly like traditional cornbread. If you love cornbread, you must make this, it’s out of sight!!
1.5 cups almond flour
1/2 cup Keto approved sweetener (if you don’t want sweet cornbread, remove)
In a mixing bowl, add all of your wet ingredients. In a separate bowl, add all of your dry ingredients.
Slowly add your dry ingredients to your wet, mixing along the way.
Once all of your dry is mixed well with your wet, spread mixture onto a baking pan lined with parchment paper and sprayed with avocado oil. If you prefer, you can cook this in a cast iron pan as well. From our experience, the mixture will stick if you do not spray.
Place pan in your pre-heated oven and bake for 20 minutes at 350. Keep an eye on it as your oven may need to go longer, but not likely shorter. Remove, slice and enjoy!