Keto Air Fried Colossal Turkey/Chicken Nuggets

No need to run out to your favorite fast food joint for that nugget fix. These are super simple to make at home and 100% Keto. For this batch, I used ground Turkey. It was very lean meat but came out extremely moist. You will not be disappointed. I made them huge but you can make them whatever size you want. Just remember that the cooking time will vary depending on how big you make them.

Ingredients:

  • 2 lbs ground turkey or chicken
  • 5 eggs
  • 3/4 cup grated parmesan cheese
  • 5 tbs almond flour
  • 1/2 bag Kroger plain/spicy pork rinds
  • Seasonings of choice

Instructions:

Batter:

Add your pork rinds to the blender and blend for ~10 seconds. Remove lid, add your almond flour and 1/2 cup grated parmesan. Put lid back on and blend again for ~10 seconds until you have a nicely mixed powder.

In a separate bowl, whip 2 eggs for the egg wash.

Nuggets:

In another bowl, add your turkey/chicken meat. Season generously, add your 1/4 cup of grated parmesan, and add 2 eggs. Mix really well until all of the ingredients are mixed well.

Roll out balls in whatever size you like. Dip in the egg and directly into the pork rind breading. Repeat this process until you use all of your meat.

Place your nuggets into your 400 degree pre-heated air fryer and air fry for ~20 minutes. If you do not have a rack system, you may need to flip at the halfway point. It’s important to ensure you hit the 165 internal temp. You might need a thermometer to check. You can find one here (this is my favorite and it’s cheap)—> https://amzn.to/2YFiV8m

Plate and enjoy!!

Keto Air Fried Pork Chops

Wow is all I can say. It’s been a long time since I had a good fried pork chop. And this did not disappoint. The flavor was there, the chops were very tender, and the texture was awesome. This Keto friendly pork rind crust does not disappoint.

Ingredients:

  • Bone-in or bone-out pork chops. I used bone-in and cut the bone out.
  • Seasonings of choice
  • 6 tbs almond flour
  • 4 oz grated parmesan cheese
  • 1/2 bag Kroger pork rinds (mild or spicy or mixed) or pork rind of your choice
  • 3 eggs

Instructions

Take your pork chops and season both sides generously. Trust me folks, season your meat. Don’t be shy.

Make your breading first. In your blender, add your pork rinds. I find it easier to semi-crush them in the bag first before dumping them in. Pulse them for 10 seconds. Add the almond flour and parmesan cheese. Blend again for 10-15 seconds. You should have a nicely formed pork rind powder.

In a large bowl, crack your eggs, add some seasoning and whip your eggs for battering. Set up your batter station with your pork chops, egg wash, and pork rinds, left to right.

Dip your pork chop in the egg wash. Let the excess wash run off. Immediately lay your chop on the pork rinds and press gently. Flip and press the other side as well. Repeat until all of your chops are battered. Place them on your air fryer rack as you go. Lightly season the top once again with your seasoning of choice. I chose pepper here.

Place your chops in your pre-heated air fryer and air fry for 17-20 minutes, or internal temp of 145. If you don’t have an air fryer with racks, you will need to flip at the halfway point to crisp both sides. You may go a little longer to get the outside crunchy. When you hit temp, remove from air fryer and rest a few minutes, preferably where you can get air under. This helps keep them crispy. Plate and enjoy.

Keto Crock-Pot Crack Chicken

One pot, one super easy, super tasty meal. Start before you head out to work, or start at lunch. Either way, it’s so simple to have a great meal for dinner that you really don’t have to cook. Today is one of those days where we needed easy, and it doesn’t get any easier than this. Oh, and it’s fantastic. You get to be as creative as you like with this. Here’s how I assemble my crack chicken!

Ingredients:

  • 3 medium/large chicken breasts
  • 1 block (8 oz) cream cheese
  • 1 cup natural cheddar cheese
  • 1 cup grated parmesan cheese
  • 8 oz homemade salsa (ours is Keto approved, no sugar)
  • 1/2 cup bacon crumbles
  • Every seasoning in the cabinet… kidding.. or am I? Just season however you feel fit but don’t be scared to “SEASON” your food!

Instructions:

Line your crock pot with a liner, it makes clean-up so much easier. Throw in your uncooked breasts in the bottom. Season heavily, add your salsa, cream cheese, bacon, cheeses, and throw on the lid. **Note, if you don’t use salsa, you may want to put about 1/4 cup of chicken broth in the bottom. It will help keep moist. Set your crockpot on low for 8 hours or high for 4 hours and forget about it. Your house will start smelling amazing in about 1 hour. Leave the lid on and don’t touch until dinner time.

After the 8 hr or 4 hr timer, simply put your crock pot on keep warm. Right before it time to eat, remove the lid and simply stir with a spoon. Your chicken will simply shred very easily. Stir it up real good and mix well. Plate and pair with your favorite veggie. Typically, we put squash or zucchini in as ingredients but today we chose broccoli. I think the broccoli would have been soggy so we air fried it and put on the side. Enjoy!

How do you make your crack chicken or what would you add/remove? Comment below!!

Keto Guru Air Fried Coconut Chicken

Super simple, super sweet coconut chicken. This actually happened by chance tonight. I was going to make shrimp again and the batch I was given wasn’t too appealing. So, I pulled out the trusty yard bird and threw down some tenders. This is really easy and I’m telling you, the coconut sweet drops really bring out that coconut flavor that’s missing from the unsweetened coconut flakes.

Ingredients:

  • 6 tbs coconut flour
  • 2 or 3 eggs
  • 5 oz unsweetened coconut flakes
  • 2 squirts of coconut sweet drops; can be found here —>> https://amzn.to/2Q0Ccwp

Instructions:

Set up your batter station from left to right. Chicken, coconut flour, egg wash, and then coconut flakes. In the eggs, add your 2 squirts of the sweet drops. You can thank me later.

Take your chicken from the package and roll in the coconut flour. Make sure you coat the entire surface of the tender.

Dip coated tender in the egg mixture. Make sure you let the excess run off.

Directly place your tender on the coconut. Press down gently and then flip. Make sure you get the coconut all over the entire surface. Place on your air fryer rack. Repeat until all of your tenders are coated. Season the tenders once all battered for extra flavor. I chose a spicy seasoning so we could have that sweet and spicy combo.

Place your tenders in your pre-heated air fryer for 12 minutes at 400 degrees. If you don’t have an air fryer with racks, you will need to flip at about 6 minutes. Remove when your 12 minutes are up and let the rest for a few minutes.

Plate however you like. Pair with a nice vegetable, a great salad (like I did), or just use to dip in your favorite Keto approved sauce. Enjoy this super simple recipe!

Keto Ravioli

Holy cow, this was awesome. If you have used my pizza recipe before, then you have what you need for the ravioli. Add a stuffing of your choice and throw into the oven, and you have a fantastic Italian dinner. Paired with zoodles and Rao’s marinara, this keeps the meal on the low carb side. This meal did take a little bit of time. You have to make the ravioli, then the meat stuffing, then assemble. All in all, it took me about an hour start to finish.

Ingredients:

Ravioli

  • 2 cups low moisture mozzarella cheese
  • 1/2 cup almond flour
  • Italian seasoning to taste

Stuffing

  • 1/3 lb ground meat of choice
  • 2 cups of baby spinach
  • 1/2 cup of ricotta cheese
  • 2 tbs of parmesan cheese
  • Italian seasoning

Instructions:

In a microwave safe bowl, add your mozzarella cheese and Italian seasoning. Microwave for 1 minute and 30 seconds.

Stir the cheese really well and add only half of your 1/2 cup of almond flour and knead into the cheese. Once this is nice and mixed, add the other half of the almond flour. This makes it really easy to blend the mixture. Knead until you have a nice looking dough.

Lay out parchment paper on the counter and roll out your dough into a rectangle. Don’t worry if it’s not perfectly square, you will just have some smaller pieces. I used a rolling pin but if you don’t have one, use your forearm. It will work. Once rolled out, cut into equal squares. Make sure they are big enough so you can fill them nicely.

On the stove top, add some butter to the pan and melt. Throw in your spinach and sweat down. This only takes a few minutes. Once cooked, remove from the pan and set to the side. I suggest cutting your spinach up now.

In the same pan you cooked your spinach, cook your ground meat of choice. Here I used Italian sausage. Don’t forget to season your meat. Once the meat is cooked, place into a small mixing bowl.

In your bowl with your ground meat, add your ricotta cheese and parmesan cheese. Mix this well.

Now we are ready to assemble our ravioli. Get a small scoop of your meat mixture and place in the center of your ravioli. Pinch the corners tightly either using your fingers or a fork. I found that my fingers worked just fine. Repeat this process until you have stuffed all of your ravioli. You may have extra filling, just save this for another day to put on some zoodles.

Set your oven to 375 degrees. On a baking sheet, line with parchment paper and place raviolis on it. Sprinkle a little parmesan on top. Cook for 7-10 minutes until golden brown. I attempted this in my air fryer and they stuck to the rack. Next time I will use the oven.

Pair your ravioli with some zoodles and low carb/sugar marinara sauce and enjoy!

Keto no bake strawberry cheesecake

Do you have 15 minutes to spare? Then you can whip up this great dessert in a jiffy. Tastes just like cheesecake without all the work of baking in the oven. Add your favorite Keto approved berry or berries and some Keto approved baking chocolate chips and you have a winner!

Ingredients (approx 8 servings):

  • 1 block (8 oz) softened cream cheese
  • 1/4 cup classic monkfruit sweetener, or Keto sweetener of choice. I use this from Amazon –> https://amzn.to/30XCeeQ
  • 1/2 cup heavy whipping cream (I used dairy free)
  • 6 medium strawberries, diced
  • 40 g of Lilys chocolate chips. You can find them here –> https://amzn.to/3gZtbQ0
  • 1/4 tsp vanilla

Instructions:

Place your softened cream cheese in a mixing bowl. Whip with a hand mixer until loosened.

Once you have whipped your cream cheese, add your heavy whipping cream, monkfruit sweetener and vanilla and whip on low/medium until it forms nice fluffy peaks.

Add your strawberries and chocolate chips and fold them in. Do not use the mixer as this will beat your strawberries and chocolate chips to death.

Transfer your mixture to a container and place in the fridge for a few hours to firm up. It’s good right out of the bowl but it’s even better when you let it set-up. Enjoy. Don’t be afraid to get creative and add/remove items. Just remember, keep it keto!

Keto Pecan Pie Fat Bombs

When you need that extra fat punch or you just have that sweet tooth, having fat bombs on hand are a must. These Keto pecan pie fat bombs do just the trick. Loaded with the necessary good fats and low on carbs, they are a fantastic treat. Best of all, it takes less than 20 minutes to prepare. Great taste and very satisfying!!

Ingredients (Yields 9):

  • Pecans – 6 tbs chopped
  • Granulated monkfruit sweetener – 2 tbs I use this from Amazon –> https://amzn.to/2E1D3dt
  • Almond Flour – 6 tbs
  • Softened (not melted) grass fed butter – 4 tbs
  • Vanilla – 1/2 tsp
  • Liquid stevia drops – 1 or 2 drops (this is potent, be careful) I use this brand off of Amazon —> https://amzn.to/3gY0m6D
  • Cinnamon to top

Nutrition facts per 1 fat bomb:

1 net carb; 10 g fat; 1 g protein; 104 calories

Instructions:

In a mixing bowl, add all of your ingredients. Mix either by hand or hand mixer until all ingredients are mixed well.

Place your bowl with your mixture in the freezer for 10 to 15 minutes to help them set up.

Once your timer has gone off, roll out your fat bombs into balls. I used a 1 tbs measuring cup because my scoop was too big. If you have a smaller cookie scoop, use that. Repeat until all of your mixture is rolled. Take each fat bomb and roll over the leftover chopped pecans (if desired).

Plate your fat bombs and sprinkle with cinnamon if desired. Put them back into the freezer to firm up again. Place in an air-tight container and you can put in the fridge for about 3 days. Enjoy!

Keto Chicken Crust Pizza

Well, I had to try it. I’ve seen many varying recipes of this so I’m going with my own. I’m keeping it simple using only 2 ingredients (plus seasoning) for my crust. It’s not that I don’t love the pizza crust recipe I have, I’m just looking for something to lower the calorie count a bit. But this is interesting, very. It has the pizza look and flavor, but the crust was like eating chicken with pizza toppings. It was good, don’t get me wrong, I think I prefer my previous pizza recipe. I’m going to keep playing with this one maybe and see if it can improve.

Ingredients

  • 1 lb of ground lean chicken
  • 1/2 cup of mozzarella cheese
  • Italian seasoning or whatever tickles your fancy
  • Pizza sauce of choice
  • Toppings of choice

Instructions

In a mixing bowl, place your ground chicken. Put in your seasoning and mozzarella cheese and mix by hand.

Once mixed, place chicken on a pizza pan with parchment paper. Use your hands to form the shape of a pizza. I suggest 1/8 of an inch to 1/4 of an inch crust.

Sprinkle a little more seasoning on top (if desired) and put in your pre-heated oven for 20-25 minutes at 400 degrees. NOTE: the chicken will release some water. I stopped halfway and poured it off the pan.

Once crust is cooked, allow about 10 minutes to cool before topping. I think this will allow the cheese to set up and the chicken won’t absorb your sauce.

Dress up your pizza with your sauce and toppings and throw back in for another 10 minutes.

Slice it up and enjoy!

I found that this pizza yields 2 servings which is half the pizza. The chicken crust shrinks quite a bit. The pizza ends up heavy on protein so you fill up fast. 1/2 of the pizza macro looks like the following:

Nutrition: 1 net carb; 9 g of fat; 59 g of protein; 424 calories

You should definitely top your pizza with veggies and sauce as you don’t need to add more protein to it. That’s why we chose pepperoni and breakfast sausage along with our homemade alfredo sauce.

If you come up with a unique way of improving, give me a shout!

Keto Parmesan Chicken Fettuccine

This almost seems like a repeat recipe. In fact, it’s quite different. In the previous parmesan chicken recipe we use pork rinds to get the crunch. Today, we are using parmesan grated cheese and a little bit of almond flour to get the fantastic crust. I feel if you want that authentic Italian taste, this is the way to go. Paired with our homemade Keto Alfredo sauce and zoodles, this makes a gem of a meal.

Ingredients:

Parmesan Chicken

  • 3 large boneless skinless chicken breasts
  • 1 cup almond flour
  • 6 oz grated parmesan cheese
  • 3 large eggs
  • McCormick Garlic/Herb/Black Pepper/Sea Salt seasoning to taste

Keto Alfredo Sauce

  • 1 cup heavy cream
  • 6 oz. grated parmesan
  • 2 tbs grass fed butter
  • salt/pepper to taste

Fettucinie

  • 2 medium zucchini

Instructions:

Start by preparing your chicken. If you didn’t buy tenders, then slice your breast into the size you want. I buy breasts and tender myself because it is much cheaper. Just do the extra work, save yourself some money.

Prepare your batter station. You will need your eggs beaten and seasoned, your almond flour in a separate dish, and your grated parmesan in a separate dish as well.

Start by placing your chicken in the almond flour and coat all sides. Dip into your egg, let excess drip off. Place on your parmesan and coat all sides of the chicken. Place on your air fryer rack. Repeat until all of your chicken is battered. Then hit them with a little more seasoning.

Put your chicken in your pre-heated air fryer and cook at 400 for 12 minutes. If you do not have racks, then you will need to flip halfway. I also suggest spraying your rack with olive oil spray as the parmesan likes to stick.

While your chicken is cooking, get your zucchini and zoodle them. Choose whichever size blade you want your noodles. We used the fettuccine blade tonight. We use this one found on Amazon –>> https://amzn.to/3ixq1DB

Once you have made your zoodles, cut them up a little bit to make them easier to eat. On the stove top, heat up a pan and put olive oil in the pan. Throw your zoodles in, add some salt and pepper and cook for just a few minutes. You don’t want them soft and mushy but you want them heated up. I suggest high heat to heat them up quickly. If you have water at the bottom when your are finished, just simply drain it off. Also, I wouldn’t cook these until you are just about ready to eat. That is also another way to ensure they aren’t soggy.

Now we are onto the alfredo sauce. On the stove top, put your butter into a pot and melt. Add some garlic powder, salt, and pepper. Once your butter is melted, pour in your cup of heavy cream. Stir until ingredients are mixed and then add your grated parmesan. Cook on low for about 8 minutes, stirring frequently. Do not let it sit too long as it will stick to the bottom of the pan.

Plate up and enjoy. If you have any questions or suggestion, leave a reply or fill out the contact form!

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Guru Air Fried Coconut Shrimp Tacos (updated recipe)

So, if something is good, why change? Because you always want to improve right? Well this was a hit! You are going to want to make this one. And, the crema sauce, takes this to another level. Let’s see what we need here:

Ingredients:

Crema Sacue:

  • 1 cup sour cream
  • 2 jumbo avocados
  • 1 bushel cilantro
  • 4 (or more) fresh jalapenos
  • 1 lime, fresh squeezed
  • Salt to taste

Fried Shrimp:

  • 1 lb of fresh large shrimp
  • 1 cup of coconut flour (you can use almond flour if you like) you can find it on Amazon here –> https://amzn.to/3kB1M9n
  • 2 large eggs
  • 1 cup of unsweetened coconut flakes
  • 1 squeeze of coconut flavored sweet drops (this is the secret weapon) find on amazon here –> https://amzn.to/3iBlPTn
  • Folio cheese wraps (your tortilla replacement)

Instructions

Crema:

In your blender, place your avocado, sour cream, cilantro, salt, squeezed lime juice, and jalapenos. Mix in blender until crema is smooth. Remove lid, give it a good stir and taste. If you need more heat or more salt, add as needed. Place lid back on and mix again. Once nice and smooth, place in fridge while prepping the shrimp.

Shrimp:

Peel, de-vein, and wash your shrimp. Set up your batter station with a bowl with your beaten egg, coconut flour, and coconut flakes. In your egg wash, squirt 1 squirt of the coconut sweet drops. This is very powerful so be careful here. This really helps add back in the sweet flavor of coconut the unsweetened coconut doesn’t have. Place your shrimp in the coconut flour first, then the egg, and lay on the coconut. Ensure both sides get coated evenly. Place on your air fryer rack. Repeat until all of your shrimp is battered. Insert racks into your pre-heated air fryer and cook for 12 minutes at 375 degrees. Once your time is up, remove and let rest.

Microwave your folio for 1 minute 45 seconds to get it good in crunchy. If you like it softer, go less. Of course add more time to get it even crispier. Enjoy!