The Best keto chicken taco soup

The Best Keto Chicken Taco Soup

  • Servings: 7
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Thick, creamy and loaded with shreds of chicken, this Keto Chicken Taco Soup is an easy & quick recipe that can be made in the instant pot, crock pot or top of the stove with precooked chicken.


  • 1 1/2 pound boneless skinless chicken breasts
  • 2 tablespoons avocado oil
  • 1/2 red bell pepper, chopped
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 5 cups chicken broth or bone broth
  • 10 ounce can Rotel Tomatoes (diced with green chilis)
  • 2 tablespoon butter
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon dry ranch seasoning mix
  • 4 ounces cream cheese, softened
  • salt and pepper to taste


    Crock pot
  1. In a skillet, heat avocado oil on medium heat then add peppers, onion, and minced garlic.
  2. While you are sauteeing the veggies add all of the other ingredients to the Crockpot including the cream cheese on top of the chicken.
  3. Add the sauteed veggies to the crockpot and stir to combine.
  4. Slow cook on low for 8 hours or on high for 4 hours.
  5. Remove the chicken and shred into chunks then add back to the crockpot. Whisk to mix the cream cheese into the mixture.
  6. Add salt and pepper to taste. Enjoy!

parmesan-crusted fresh atlantic haddock

Parmesan Crusted Fresh Atlantic Haddock

  • Servings: 4
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A new way of making fried fish that is healthier for you.


  • 4 ea 5-6ounce Haddock fillets
  • Non-stick cooking spray
  • Cauliflower rice
  • Parmesan Crust:
  • 1/2 cup Ground pork rinds
  • 1/2 cup Parmesan Cheese, pre-shredded
  • Parmesan Base:
  • 1/2 cup Parmesan Cheese, pre-shredded
  • 1 tablespoon Parsley, dried
  • 10 oz Prepared, refrigerated Alfredo Sauce
  • Parmesan Cream Sauce:
  • 2 tablespoons Fresh Basil, chopped
  • 1/4 cup Chardonnay wine, option
  • 1/4 cup half-and-half


  1. Preheat oven to 425 degrees. Spray a 9×13 baking dish with Non-stick cooking spray. Place the 4 haddock filets in the dish and set aside.
  2. In a small bowl, mix the ground pork rinds and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.
  3. To assemble the Parmesan Base, place 1/2 cup Parmesan Cheese, parsley and the prepared Alfredo Sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Haddock, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees internally and the crus is golden brown.
  4. While the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base in a medium saucepan, add the fresh basil, wine and Half-and-Half and heat over medium heat until the sauce is simmering, stirring often.
  5. Cook the cauliflower rice and drain.
  6. Pour the Parmesan Cream Sauce over the Cauliflower rice and mix together. Serve with the Parmesan Crusted Haddock. Sprinkle with additional Parmesan cheese, if desired.

crack keto biscuits

Crack Keto Biscuits

  • Servings: 12
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Delicious! Even if you aren't doing the Keto diet, you will love these biscuits!


  • 4 oz cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoon baking powder
  • 3 eggs
  • 1 tablespoon dry Ranch dressing mix
  • 1 1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped cooked bacon


  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese, and mozzarella cheese on High for 1 minutes. Stir until smooth.
  3. Add baking powder, eggs, ranch mix and almond flour to cream cheese mixture. Stir well.
  4. Stir in the cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. Divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

Healthy veal scallopini piccata

Healthy Veal Scallopini Piccata

  • Servings: 4
  • Difficulty: Easy
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This healthy veal scallopini recipe looks fancy, but it's actually a quick 20 minute dinner!


  • 1 pound Veal cutlets
  • 1/2 teaspoon Sea salt (plus more to taste at the end)
  • 1/4 teaspoon Black pepper (plus more to taste at the end)
  • 1 tablespoon Olive oil
  • 3 tablespoons Butter (divided into 1 tbsp and 2 tbsp)
  • 4 cloves Garlic minced
  • 1/2 cup White cooking wine
  • 1/2 cup Chicken bone broth
  • 1/4 cup Lemon juice
  • 1/4 cup Capers drained
  • 2 tablespoons fresh parsley (optional, for serving)


  1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8″ thickness. Season both sides with salt and pepper.
  2. In a 12″ skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
  3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute until fragrant.
  4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
  5. Stir in remaining butter, until melted. Simmer for another 3-4 minutes, until thickened. Taste and adjust salt and pepper to taste, if desired.
  6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

Recipe Courtesy of

paleo, low carb & keto butter chicken

Paleo, Low Carb & Keto Butter Chicken

  • Servings: 6
  • Difficulty: Easy
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The keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up!


    For the Chicken Marinade:
  • 1 cup plain full-fat Greek-style yogurt or plain coconut yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • kosher salt to taste
  • 2 pounds boneless chicken skinless, diced into bite-sized pieces
  • For the Butter Sauce:
  • 4 tablespoons butter or ghee
  • 1 tablespoon avocado oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons cumin seeds (optional)
  • 1/4 teaspoon ground cinnamon
  • 14-ounce can diced tomatoes
  • 1 jalapeno pepper seeded and diced
  • kosher salt to taste
  • 1/2 cup chicken stock
  • 1/2-1 cup heavy cream or coconut milk to taste
  • 2 tablespoons almond flour


  1. Mix in a bowl yogurt, lemon juice, garam masala, turmeric, cumin, and season with salt to taste. Stir in chicken pieces. If possible, cover and refrigerate for a couple of hours (or up to a day).
  2. Melt butter with oil in a large pan over medium heat until bubbly. Add in onion and cook, stirring often, until translucent. Add in garlic, ginger, cumin seeds and cinnamon. Continue to cook until onions are browned, stirring frequently.
  3. Add in tomatoes, chili and season with salt. Cook until the tomatoes are fully cooked and the chili soft, about 10 minutes.
  4. Add in the chicken with the yogurt marinate into the pan and cook for 5 minutes. Pour in stock and bring the mixture to a boil, lower the heat and simmer for 15 minutes.
  5. Stir in cream and almond flour and continue to simmer for 10-15 minutes until chicken is fully cooked. Season to taste.
  6. Serve right away over a bed of cauliflower rice and garnish with cilantro and Keto Naan.
Recipe Courtesy of

frozen skinny paleo & keto margarita

Frozen Skinny Paleo & Keto Margarita

  • Servings: 2
  • Difficulty: Easy
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This frozen skinny keto margartia is a real thing of beauty! Just like the original, it's absolutely refreshing and intensely citrusy.


    To Garnish
  • lemon wedges
  • kosher salt
  • For the Margarita
  • 3-4 ounces tequila
  • 2-4 tablespoons allulose syrup (see notes)
  • 1 teaspoon orange zest or 1/2 teaspoon orange extract
  • 2 cups ice as needed
  • 1/2 cup lime juice


  1. Get your glasses ready first by running a lime wedge through the rim and dipping it in salt. Set aside.
  2. Add all ingredients to a blender. Blend until slushy in consistency, adding more ice as necessary and sweetener to taste.
If using a powdered sweetener it’s always best to dissolve them in a little hot water prior to avoid any grittiness. You can use anything from allulose, Lakanto (or other erythritol sweeteners) or xylitol. And IF PALEO, feel free to use maple syrup.