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.
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!
Super simple, super Keto Creamed spinach. If you like creamed spinach, then you will want to try this one. It was cooked in less than 15 minutes. 1 serving is only 4 net carbs. You can’t go wrong. Here, we paired it with our crispy air fried spicy chicken tenders (can be found on it’s own recipe).
Creamed Spinach Ingredients:
3 oz. cream cheese; 3 tbs grass fed salted butter; 16 cups baby spinach (seems like a bunch but it’s not); 1/2 cup heavy whipping cream; 4 tbs grated parmesan (to top); 3 garlic cloves or garlic powder; salt, pepper to taste
On the stove-top, melt the butter with your garlic cloves or powder and add your 16 cups of spinach. You may need to cook some of it down and keep adding until you’ve added all 16 cups. Don’t worry, it will all fit. Once your spinach has been sweat down, add your heavy cream, cream cheese, and all of your seasonings. Keep slowly stirring until the cream cheese is melted and reduce to low heat and allow to simmer and thicken. If your creamed spinach is still too runny, you can add a little more cream cheese or more spinach to help thicken it up. This recipe should make about 4 servings.
Nutrition facts per 1 serving:
4 net carbs; 28 g of fat; 8 g of protein; 298 calories
Who doesn’t love fried cheese sticks? How about a fried chicken cheese stick? Let’s take that to another level and bacon wrap that fried cheese stick. Yes, you heard me. This is actually one of my favorites. It’s really simple to make and is one of the best tasting. The most important thing to remember on this recipe is to freeze your cheese sticks. If you don’t, by the time your chicken is cooked, your cheese will all ooze out. We keep them stored in the freezer all of the time so there’s no doubt they are plenty frozen.
1 pack chicken tenders (about 10 tenders)
1 pack of cheese sticks (your choice, however we use Frigo mozzarella sticks)
10 slices of bacon
Seasonings of choice
Season your chicken generously. Remove your cheese sticks from the freezer (keep them in there until the last minute). Lay the cheese stick on the chicken and wrap tightly around the chicken and the cheese stick. Place into pre-heated air fryer and air fry for 12-14 minutes, flipping at the halfway point. My suggestion is on the 1st 7 minutes, face the cheese stick down. That way, on the second half of the cook, it doesn’t ooze out too much. After your chicken is cooked and the bacon has the crisp you want, place on a wire rack and allow the bacon to crisp up. Pair with your favorite dippin’ sauce and healthy vegetable and enjoy!
1 tender: 214 calories; 1 net carb; 12 g fat; 24 g protein
Simple and easy bacon wrapped chicken breast with a Babybel cheese inside! You can bacon wrap and stuff anything and take it to another level. The hardest thing is being patient and letting that air fryer cook the bacon long enough. Had to use the oven tonight to cook the brussel sprouts because the air fryer was a tad occupied. The greatest part of air frying? You have time to clean your kitchen while the food is cooking. Enjoy!
3 medium/large whole boneless skinless chicken breasts; 6 individually wrapped Babybel cheese (any flavor you choose will work); 12 pieces of bacon; Seasonings of choice
Cut the whole breast in half and gently insert a knife to make a nice little pocket. Insert your Babybel cheese into your opening. It’s ok if the cheese is a little exposed. This is why we are going to wrap it in bacon. After stuffing all of your breasts, generously season your breast on both sides. Wrap each 1/2 breast with 2 pieces of bacon, ensuring you cover the opening so your cheese doesn’t ooze out. Place directly into your pre-heated air fryer. Air fry for 20 minutes (more if needed to crisp the bacon), flipping 1/2 way through. Remove from air fryer and place on a cookie rack for a few minutes allowing the meat to rest and the bacon to crisp.
This turned out to be a great idea. This is keeping your carbs low, very low, and flavor on point. Instead of making a batter using almond flour, simply grind some walnuts in your blender. Whip up a few eggs in a bowl, dip your chicken, then gently coat your tenders, both sides, with the ground walnuts. Drop into the air fryer, set to 400. Cook for 12-14 minutes, flipping at halfway. When chicken is done, place on a cookie rack for 5 minutes to allow the chicken to stay crisp. Pair with a nice vegetable and enjoy!