keto fried pickles in air fryer

Keto Fried Pickles in Air Fryer

  • Servings: 4
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Air fried pickles are perfectly crunchy on the outside, hot and juicy on the inside, and only 2 net carbs each!


  • 8 dill pickle spears
  • 1/4 cup almond flour
  • 1 cup crushed pork rind crumbs
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • salt and pepper to taste


  1. Preheat your air fryer at 350 degrees.
  2. Place the crushed pork rind crumbs into a shallow bowl or plate.
  3. Whisk the egg and heavy whipping cream together in a separate shallow bowl.
  4. Spread the almond flour out in an even layer on a plate, and toss with the garlic powder as well as salt and pepper.
  5. Coat the pickle spears in the almond flour, then dunk into the egg mixture, and finally, dredge in the pork rind crumbs.
  6. Place the coated pickle spears into the air fryer, and cook for 15 minutes until golden brown and crispy on the outside.
  7. Serve with your favorite low carb sauce for dipping if desired.
If you don’t have an air fryer, you can bake these in the oven for about 15 minutes at 450F. They are best baked on a rack over a baking pan.

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.

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

Recipe Courtesy of

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.
Recipe Courtesy of

spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
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Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9 ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed


  1. Preheat oven to 350F.
  2. Clean mushrooms and remove stems. Finely chop stems.
  3. Cook stems 3 to 5 minutes in a dry pan.
  4. Melt butter in pan over medium heat. Whisk in xantham gum and cook 2 minutes.
  5. Slowly whisk in almond milk.
  6. Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  7. Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  8. Stir in parmesan cheese.
  9. Stir spinach mixture into milk mixture.
  10. Spoon 1/2 tablespoon mixture into mushroom caps.
  11. Bake for 20 minutes or until heated through.

zucchini parmesan crisps

Zucchini Parmesan Crisps

  • Servings: 4 servings
  • Difficulty: Easy
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Another great way to eat Zucchini.


  • cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 1 tablespoon avocado oil
  • 1/4 cup freshly grated Parmesan (3/4 ounce)
  • 1/4 cup plain pork rinds crushed
  • 1/8 teaspoon salt
  • Pepper to taste


  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4″ thick rounds. Ina medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, pork rinds, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to to stick, and place in a single layer on the prepared baking sheet.
  3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.