keto granola clusters

Keto Granola Clusters

  • Servings: 8
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These keto granola clusters make a delicious snack or a healthy low carb breakfast. A sweet sugar-free treat that satisfies the craving for crunch.


  • 1 cup pecan halves
  • 1 cup flaked coconut
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup Swerve Brown
  • 1/4 cup powdered Swerve
  • 1/2 teaspoon vanilla extract or maple extract


  1. Preheat the oven to 300F and line a large baking sheet with parchment paper.
  2. Ina food processor, combine the pecans, coconut, almonds, pumpkin seeds, and salt. Process until the mixture resembles coarse crumbs. A few larger pieces are okay.
  3. In a large saucepan over low heat, combine the butter and sweeteners. Whisk until the butter is melted and the sweeteners are mostly dissolved. Remove from heat and stir in the vanilla extract.
  4. Stir in the nut mixture into the butter mixture until well combined. Transfer the mixture ot the prepared baking pan and spread out evenly. Top with waxed paper or parchment and press down firmly and evenly to a uniform thickness.
  5. Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
  6. Store on the counter in an airtight container for up to a week.

Recipe Courtesy of

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 peanut butter protein balls

Keto Peanut Butter Protein Balls

  • Servings: 24
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These no bake keto peanut butter protein balls with protein powder are quick and easy to make and oh so delicious.


  • 1 cup Peanut Butter (thick and creamy, salted)
  • 1/2 cup Vanilla Protein powder (I use Atkins brand)
  • 1/2 cup Powdered Swerve (to taste)
  • 2 teaspoons Vanilla extract
  • 1/2 cup Peanuts (optional)


  1. Combine the peanut butter, protein powder, sweetener and vanilla in a powerful blender or food processor. Pulse until uniform, scraping down the sides as necessary. The mixture should be very dense, but able to be pressed together. If it’s too thin, you can add more protein powder and or sweetener to taste.
  2. Optional: Stir in the chopped peanuts, if you like a little crunch. you can pulse once or twice if it helps mix them in, but don’t full process or they will release their oils and change the consistency of the peanut butter protein balls at the end.
  3. Optional: Freeze the dough for about 20 minutes to make the mixture firmer and less sticky.
  4. Use a small cookie scoop or a spoon to grab balls of dough. Roll into balls, preferably using cold hands (wash them with cold water first). Keep refrigerated until ready to eat.

Stuffed mushrooms in minutes

Stuffed Mushrooms in Minutes

  • Servings: 8
  • Difficulty: easy
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Toss-together terrific stuffed mushrooms.


  • 8 mushroom caps
  • 2 slices cooked bacon, crumbled
  • 3 tablespoons feta cheese


  1. Mix bacon and cheese
  2. Fill mushroom caps.
  3. Bake at 350F for 10 minutes.

cheesy chicken marsala

Cheesy Chicken Marsala

  • Servings: 4
  • Difficulty: easy
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Our tender three-cheese chicken dish in a rich mushroom marsala sauce is unbelievably easy -- and faster than going out to dinner.


  • 4 boneless skinless chicken breast halves, about 1-1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded mozzarella cheese about 1 oz.
  • 1/4 cup shredded provolone cheese about 1 oz.
  • 1/4 cup shredded Asiago cheese, about 1 oz.
  • 3 tablespoons chopped, drained, oil-packed sun dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon oil – I use avocado oil
  • 1 package baby portobello mushrooms sliced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup dry marsala wine
  • 1 tablespoon all corn starch (or flour if not keto)
  • 2 tablespoons butter


  1. Preheat oven to 375F. Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet or heavy can covered with foil pound each piece to 3/4″ thickness.
  2. Sprinkle Chicken with salt and pepper. Place on jellyroll pan. Bake 15 minutes. Turn chicken; bake until almost done, 10 minutes. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with one-fourth of cheese mixtures, return to oven until cheese is melted and chicken is no longer pink in center, about 5 minutes. Transfer to platter.
  3. While chicken is cooking make sauce: In large nonstick skillet heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes. whisk together broth, wine and starch (flour); pour into skillet. Bring to a boil; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in butter until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired.
  4. Serve with Mashed Cauliflower and green beans.

Pesto-stuffed Grilled Portobellos

  • Servings: 3 servings
  • Difficulty: easy
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Serve as a side or as a main vegetarian meal


  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 splash Chardonnay wine, or as desired
  • 3 tablespoons pesto
  • 2 tablespoons pine nuts
  • 1/2 cup shredded Italian 3-cheese blend


  1. Remove stems from mushrooms and finely chop stems.
  2. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4.Brush the olive oil mixture over the top of each mushroom and place, top-side up, on the grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  5. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Recipe Courtesy of All Recipes