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!

keto meatloaf muffins

Keto Meatloaf Muffins

  • Servings: 6
  • Difficulty: Easy
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These make an easy, family-friendly, and freezer-friendly main dish!


  • Non-stick cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground beef 80/20
  • 1/4 cup yellow onion finely chopped
  • 1 large celery stalk finely chopped
  • 3 large eggs
  • 2 tablespoons coconut flour (or 6 tablespoons almond flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon sugar-free tomato paste
  • 2 teaspoons Italian seasoning
  • 1 tablespoon fresh rosemary leaves finely chopped (or 1 teaspoon dried rosemary)
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 3/4 cup shredded Colby Jack Cheese


  1. Preheat oven to 375F and spray a muffin tin with non-stick cooking spray.
  2. In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.
  3. Divide beef mixture into 12 equal-sized portions and place into the muffin tin slots. Place in preheated oven for 20-25 minutes, or until the meat is cooked through.
  4. Carefully remove the muffin tin from oven. If there is excess moisture on the top of each muffin, blot the tops with a clean paper towel. Then top each muffin with the shredded cheese.
  5. Return to oven for 5 minutes, or until cheese is melted and starts to turn golden brown.
  6. Let the muffins cool for 5 minutes before removing them from the muffin tin

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Slow-cooker chipotle chicken stew

Slow-Cooker Chipotle Chicken Stew

  • Servings: 4
  • Difficulty: Easy
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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.

Broccoli Cheese baked bites

Broccoli Cheese Baked Bites

  • Servings: 24
  • Difficulty: Easy
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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.

keto king ranch chicken soup

Keto King Ranch Chicken Soup

  • Servings: 8
  • Difficulty: Easy
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This cheesy keto chicken soup is so thick and cream. All the best flavors from King Ranch Chicken in a hearty slow cooker soup recipe.


  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup diced tomatoes
  • 1 large jalapeno, diced (I left this out)
  • 1/4 cup butter
  • 3 gloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 – 1/2 teaspoon xantham gum (optional thickens soup)
  • 2 cups cheddar or colby jack, shredded
  • 4 ounces cream cheese, cut into chunks


  1. Add the chicken, tomatoes, and jalapenos to a 5 or 6 quart slow cooker.
  2. In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and saute until fragrant, about 30 seconds. Add the chili powder and cumin and cook another minute. Stir in all the chicken broth and bring to a boil.
  3. Remove from heat and stir in the salt and pepper, and the xantham gum if using to thicken the sauce. Pour over the chicken in slow cooker.
  4. Set the slow cooker to high for 3 hours or low for 6 hours.
  5. When the time is up, remove the chicken to a plate. Add the shredded cheese and the cream cheese to the slow cooker and replace the lid. Let melt 10 minutes, then use an immersion blender to blend everything together.
  6. Shred the chicken with two forks and stir back into the soup. Serve hot with chopped tomatoes, cilantro, and additional cheese if desired.

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low carb & keto tortilla chips

Low Carb & Keto Tortilla Chips

  • Servings: 8 tortillas
  • Difficulty: Easy
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Expect deliciously crisp results in every bite.


    For the tortilla dough:
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/8 – 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water
  • For cooking

  • lard or frying oil of choice
  • avocado oil for bushing (if baked)
  • For the ‘Dorito’ dust (optional)

  • 1 tablespoon nutritional yeast
  • 1 tablespoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon chipotle powder to taste
  • 1/4-1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon ground cumin


    For the tortilla dough
  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  3. Wrap doug in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 2 days in the fridge.)
  4. Break the dough into eight 1″ to 1-1/2″ balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 26g uncooked.
  5. UPDATE: Based on a reader’s feedback, we now know that your chips won’t puff up unless the tortillas are THIN enough! So you absolutely must get 8 5″ tortillas out of one batch. If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you’ve got!)
  6. Cut tortillas into 8 triangles and set aside.
  7. Preheat oven to 350F.
  8. Place uncooked tortilla dough triangles in a parchment lined baking tray. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.
  9. If adding a topping, you’ll need to brush them with avocado oil, in order for it to stick.
  10. For the ‘Dorito’ dust (optional)

  11. Mix all ingredients in a ziplock bag, or run them through a high speed blender to fully mix and finely grind. Once your tortilla chips are done cooking, add them into the ziplock bag with the spices and mix until thoroughly coated. Allow them to cool completely, so they crisp up fully.
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