cream cheese chicken burrito

Cream Cheese Chicken Burrito

  • Servings: 4-6
  • Difficulty: easy
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Absolutely delicious and I will make again over and over again


Ingredients

  • 4 cups picked shredded chicken
  • 1/4 c medium picante sauce
  • 4 oz cream cheese
  • 4 oz grated cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 oz more cheddar cheese
  • 4 tablespoons more Medium picante sauce
  • shredded lettuce
  • 4 tablespoons sour cream

Directions

  1. Either pick a whole poached chicken or buy a rotisserie chicken and pick that.
  2. Beat cream cheese and add picante sauce and spices.
  3. Add grated cheese and cream cheese mixture to the shredded chicken and mix thoroughly.
  4. Divide into 4 portions (I made 6 portions out of mine).
  5. Shape them like a burrito and put on a cookie sheet. Top with remaining cheese and bake for about 10 minutes til cheese melts. (or you can just microwave).
  6. Top with another Tablespoon of picante , lettuce and a dollop of sour cream.
Recipe Courtesy of Low-Carb-Scams.com

keto pork fried cauliflower “rice”

Keto Pork Fried Cauliflower Rice

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 head of cauliflower “riced” in a food processor
  • 1 pork tenderloin chopped into small pieces (about 1/4″)
  • 1 large leek (finely diced)
  • 3 gloves garlic (minced)
  • 1 carrot (shredded)
  • 1 celery (diced)
  • 1 cup broccoli florets (chopped)
  • 3 scallions (chopped)
  • 2 tablespoons ghee or coconut oil
  • pink salt and pepper to taste
  • 3 tablespoons low salt soy sauce
  • ground ginger to taste
  • 1-2 tablespoons fish sauce
  • 1 egg (beaten)

Directions

  1. Rice the cauliflower in a food processor, then steam it for a few minutes (you can use a rice steamer, but a pot works just as well.
  2. Saute the meat and veggies (minus the scallions) in tablespoons of ghee or coconut oil with pink salt and pepper in a large skillet until meat is browned and veggies are tender.
  3. Fold in the riced cauliflower and add the soy sauce, ginger and fish sauce.
  4. Add the beaten egg and stir fry until fully cooked.
  5. Season with additional pink salt and pepper to your taste.
  6. Sprinkle with chopped scallions.

The Best 90 Second Keto Bread

The Best 90 Second Keto Bread (Not Eggy)

  • Servings: 3
  • Difficulty: easy
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Ingredients

  • 1/2 cup almond flour
  • 3 tablespoons golden flaxseed meal
  • 2 tablespoons whey protein isolate
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 2-5 teaspoons erythritol or swerve to taste
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons butter melted and cooled
  • 2 tablespoons sour cream or heavy cream
  • Special Equipment
  • microwave-safe mold or ramekin

Directions

  1. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside. Note: feel free to make the flour mix ahead in a large batch and simply measure out 1/2 cup + 6 Tablespoons per bread.
  2. Add egg and sweetener to a large bowl and beat with a whisk or electric mixer for 1 minute or two until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
  3. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost cookie dough texture).
  4. Transfer the batter to a microwave-safe dish or mold (use either a large one or divided into 3 ramekins), pressing down and smoothing out the top with a wet fingertip.
  5. If you divide the dough in 3 you’ll cook the bread for 90 seconds on high, but if you cook it all together you’ll want to do 150 seconds (2-1/2 minutes). Time can vary a lot in the microwaves, but to give you an idea mine is 1000 watts. Either way, it’ll come out looking pale and spongy (and not very appetizing at all). But worry not, just wait for it to cool down until just lightly warm (it continues to cook as it cools). Then you’ll definitely want to give it a good toast to get some texture on.
  6. Store in an airtight container for 2-3 days or in the freezer for a couple months. Serve warm with a pat of butter.
Recipe Courtesy of gnom-gnom.com

Keto Onion Rings

Keto Onion Rings

  • Servings: 2-4
  • Difficulty: easy
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Rich, crisp and delicious


Ingredients

  • 1 large sweet onion
  • 1 cup pork rinds, crushed – your choice of flavor
  • 3 eggs, beaten

Directions

  1. Slice the onion in 1/4″ slices and rinse. Separate the rings carefully. Save the smaller ones for other dishes.
  2. Dip rings in a bowl of beaten eggs, wait for remainder of egg mixture to drip off back into the bowl.
  3. Coat the rings in your choice of crushed pork rinds.
  4. Dip into egg mixture again.
  5. Coat rings in pork rinds again.
  6. Place in air fryer at 380F for 5-7 minutes.
  7. Tip: Use one egg at a time. You do not want to saturate the egg mixture with the pork rinds for the last pieces of onion rings. Also watch out for maltodextrin on the nutrition labels for some of the pork rinds (especially the hot/spicy ones).

Recipe Courtesy of Ketogenic.com

Asian Keto Style Slaw

Asian Keto Style Slaw

  • Servings: 12
  • Difficulty: easy
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Dress your next batch of slaw up with Asian flavor


Ingredients

  • 1 bunch (6 large) scallions, trimmed and thinly slice
  • 2 (16 ounce) bags coleslaw mix or 1 (16 ounce) bag each of shredded green and shredded red cabbage
  • 1 small red onion, thinly slice
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1/4 cup avocado oil
  • 2 tablespoons grated fresh ginger (from about a 1-inch piece)
  • 2 tablespoons white vinegar
  • 2 tablespoons Swerve brown sugar
  • 2 teaspoons Asian sesame oil
  • 2 teaspoons sesame seeds, optional
  • 1 teaspoon salt
  • pepper to taste

Directions

  1. Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
  2. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Keto Chaffle Breakfast Sandwich

Keto Chaffle Breakfast Sandwich

  • Servings: 1
  • Difficulty: easy
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Enjoy bread again with this easy Keto Chaffle recipe


Ingredients

  • 1 egg
  • 1/2 cup Monterey Jack Cheese
  • 1 tablespoon almond flour
  • 2 tablespoons butter

Directions

  1. In a small bowl mix the egg, almond flour and Monterey Jack Cheese
  2. Pour half of the batter into your mini waffle maker and cook for 3-4 minutes. Then cook the rest of the batter to make a second chaffle.
  3. In a small pan melt 2 tablespoons of butter. Add the chaffles and cook on each side for 2 minutes. Pressing down while they are cooking lightly on the top of them so they crisp up better.
  4. Remove from the pan and let sit for 2 minutes.
  5. Now make your sandwich with egss and bacon or sausage and cheese.

Recipe courtesy of Midgetmomma.com