Slow-cooker chipotle chicken stew

Slow-Cooker Chipotle Chicken Stew

  • Servings: 4
  • Difficulty: Easy
  • Print

Flavorful and easy to make


  • 1 1/4 pounds skinless, boneless chicken thighs, cut into 2″ pieces
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 1 15 ounce can diced fire-roasted tomatoes with green chiles
  • 1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
  • 1/2 teaspoon dried oregano
  • 1 cup frozen corn (if keto leave this out)
  • 1/4 cup crumbled Cotija cheese
  • 1 avocado, diced
  • 1/2 cup fresh cilantro, torn


  1. Put the chicken in a 6 to 8 quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and few grinds of pepper.
  2. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours.
  3. Add the corn and stir until warmed through.
  4. Serve with toppings such as cheese, avocado and cilantro and warm keto tortillas.

chocolate pecan pie muffins

Chocolate Pecan Pie Muffins

  • Servings: 12 muffins
  • Difficulty: Easy
  • Print

Dense, sweet low carb muffins packed with chopped pecans and chocolate. They really do taste like pecan pie!!!


  • 3/4 cup Swerve Sweetener
  • 1 cup almond flour
  • 1 cup pecans coarsely chopped
  • pinch salt
  • 1/2 cup butter softened
  • 2 large eggs room temperature
  • 1 tablespoon molasses optional
  • 2.5 oz 90% cacao chocolate chopped or Lily’s dark chocolate chips


  1. Preheat oven to 325F and line 12 muffin cups with paper liners.
  2. In a medium bowl, whisk together granulated Swerve, almond flour, chopped pecans and salt.
  3. In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
  4. Divide batter among prepared muffin cups. Bake 26 to 28 minutes, or until set.
  5. Let cool in pan.

Recipe Courtesy of alldayidreamaboutfood

Broccoli Cheese baked bites

Broccoli Cheese Baked Bites

  • Servings: 24
  • Difficulty: Easy
  • Print

Cheesey Baked Broccoli - oh so tasty.


  • 2 cups broccoli florets
  • 2 eggs
  • 1 cup cheddar cheese, grated
  • 1/2 cup spinach
  • 1/4 cup diced onions
  • 1/4 cup parmesan cheese, grated
  • 1/3 cup sour cream
  • 1 lemon zest


  1. Preheat the oven to 180F.
  2. Place broccoli in a microwave safe bowl with 1/4 cup of water. Microwave for 3 minutes on high or until broccoli is tender.
  3. Chop broccoli florets into small pieces and place in a large bowl. Add all other ingredients and mix well until thoroughly combined.
  4. Using a small cupcake pan with paper liners, pour in the mixture.
  5. Bake for 15-20 minutes until puffed and browned.
  6. Cool for 10 minutes.

apple pie cheesecake bars

Apple Pie Cheesecake Bars

  • Servings: 16
  • Difficulty: Easy
  • Print

Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. With 4 net grams of carbs per bar, you'll never know they are sugar free.


    Apple Filling
  • 1 1/2 cups chopped, peeled apple (about 1 1/2 medium apples)
  • 3 tablespoon Swerve granular
  • 2 tablespoon water
  • 1/2 teaspoon cinnamon
  • Crust
  • 1 1/4 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 2/3 cup powdered Swerve Sweetener
  • 2 large eggs, room temperature
  • 1 teaspoon apple extract
  • 1/2 teaspoon vanilla extract
  • Crumb Topping
  • 1/2 cup almond flour
  • 1/4 cup Swerve Brown
  • 2 tablespoons coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted


    Apple Filling
  1. In a small saucepan over medium heat, combine the apple, sweetener, water and cinnamon and bring to a boil. Turn heat down to simmer and cook for about 5 minutes, until the apples are tender.
  2. Remove from heat and let cool completely while preparing the cheesecake bars.
  3. Crust
  4. Preheat the oven to 325F.
  5. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  6. Press firmly and evenly into the bottom of a 9″ square metal non-stick baking pan (if your pan is not very good nonstick, you may want to grease it.) Bake 10 minutes.
  7. Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
  8. Cheesecake Filling
  9. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
  10. Beat the eggs in one at a time, scraping down the beaters and the sides of the bowl as necessary. Beat in the extracts until the mixture is smooth.
  11. Pour the cheesecake filling over the cooled crust, then top with the apples, spreading them out for even coverage. Drizzle any liquid from the apples overtop as well.
  12. Crumb Topping
  13. In another medium bowl, whisk together the almond flour, sweetener, coconut flour, cinnamon and salt. Stir in the the melted butter until the mixture resembles coarse crumbs.
  14. Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
  15. Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.

Recipe Courtesy of

keto swedish meatballs

Keto Swedish Meatballs

  • Servings: 6
  • Difficulty: Easy
  • Print

These gluten free and keto Swedish meatballs are a terrific spinoff of a traditional family recipe. Think juicy and incredibly flavorful meatballs, bathed in a creamy and luscious gravy! Serve with green beans and mashed cauliflower!


  • 4 tablespoons grass-fed butter divided
  • 1 medium white onion finely chopped
  • 1 pound ground beef (chuck works great)
  • 1/4 cup almond flour or crushed pork rinds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1 egg slightly beaten
  • 1/2 cup heavy cream divided
  • extra virgin olive oil for cooking
  • 2 cups beef broth to taste
  • 1 teaspoon Dijon mustard
  • 1/2-1 teaspoon arrowroot powder (or xanthan gum)


  1. Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and saute until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.
  2. Add the ground meat, almond flour (or pork rind panko), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-ish ones or 14 large).
  3. Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You’ll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce.
  4. Add the remaining butter to the skillet and cook until it begins to brown (don’t clean the meatball remnants as they add the flavor to the sauce!) Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning.
  5. Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower).
Recipe Courtesy of

skinny keto pina colada

Skinny Keto Pina Colada

  • Servings: 2
  • Difficulty: Easy
  • Print

This thick tropical keto pina colada has just 4 grams of sugar per glass.


  • 3 oz Rum
  • 1/2 cup Coconut cream (or coconut milk)
  • 1/2 cup Pineapple chunks
  • 1/2 teaspoon Pineapple extract
  • 1/4 cup Powdered Swerve
  • 3 cups ice


  1. Add rum, coconut cream, pineapple chunks, pineapple extract, and powdered Swerve to a blender, then add ice.
  2. Blend all ingredients until smooth.

Recipe Courtesy of