Keto Cauliflower Fried Rice, Here is a keto recipe along with its nutritional information:

Ingredients:

• 1 head cauliflower
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup carrots, diced
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup green onions, chopped

Instructions:

1. Wash and grate the cauliflower into small rice-like pieces. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the onion and garlic and cook until softened, about 2 minutes.
4. Add the peas and carrots and cook for another 2 minutes.
5. Add the cauliflower rice, stirring frequently, and cook for about 5 minutes.
6. Push the rice mixture to one side of the skillet and pour the beaten eggs onto the other side.
7. Scramble the eggs until they are fully cooked and then mix them into the rice mixture.
8. Add soy sauce and sesame oil to the skillet and mix well.
9. Garnish with chopped green onions.

Nutritional Information:

• Calories: 167
• Fat: 11.7g
• Protein: 7.7g
• Carbohydrates: 11.9g
• Fiber: 4.2g
• Net Carbs: 7.7g

Enjoy your delicious keto meal!

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Keto Chicken Salad, Here’s a simple yet delicious Keto lunch recipe for you:

Ingredients:

• 2 cups shredded cooked chicken
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
2. Add the shredded chicken, celery, red onion, and parsley to the bowl. Mix until well combined.
3. Serve the chicken salad over a bed of lettuce or as a sandwich, using low-carb bread or lettuce wraps.

Enjoy your Keto lunch!

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Keto Pizza, Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream with just 3 net carbs per slice!

The pizza comes together in under 20 minutes with no time needed for rising. It can be frozen before or after baking making it great for times when you want to order pizza. The dough is made with my version of “Fathead” dough that has been testing with different ratios and herbs in order to replicate my favorite NY style pizza.

Keto Pizza

Keto Fathead pizza dough ingredients

• mozzarella cheese
• cream cheese
• almond flour
• egg
• baking powder
• herbs

How to make keto fathead pizza

To begin you will need shredded mozzarella cheese, 1 oz (or 2 tablespoons) cream cheese. Microwave the mozzarella and cream cheese for 45 seconds or until slightly melted. Now stir until the cream cheese is fully incorporated. It may seem a little hard at first but will soon come together.

The next step is to simply add in the egg, almond flour, baking powder, and herbs. Mix until completely incorporated. The dough will seem sticky but that is fine.

To roll out the dough you have to options: because the dough is going to be soft and sticky, you can either roll it between two sheets of parchment paper or wet or grease your hands and pat it down flat with your hands.

The dough will need to be baked twice, once for the crust to bake and the next for the cheese and toppings. The first time it is baked for 10 minutes. While it’s baking the first time, this would be a good time to prepare the toppings!

This is my favorite part and where you can get really creative and make the pizza your own. Add your favorite sauces and toppings to the pizza crust and return to the oven to bake for another 5-8 minutes or until the crust is done to your desired doneness and the cheese is gooey and melted! 

Margarita: You can’t go wrong with a simple margarita pizza. Top your crust with low carb (sugar-free) pizza sauce (aka marinara/spaghetti sauce) and shredded mozzarella cheese. Add fresh basil or spinach if you’d like to go the extra step.

Bacon Cheeseburger: Tomato sauce, sharp cheddar cheese, cooked ground beef (like taco filling), Red onion rings or caramelized onion, crumbled bacon.

Meat lovers: tomato sauce, mozzarella, pepperoni, sausage, salami.

Ingredients

• 2 cups Shredded Mozzarella Cheese
• 1 oz cream cheese (or 2 tablespoons)
• 1 cup Almond Flour
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon Italian seasoning optional
• 1 teaspoon garlic powder optional

Toppings

• Cheese shredded mozzarella, fresh mozzarella, parmesan, feta etc
• Your favorite meats chicken, beef, pepperoni, turkey, etc
• Your favorite veggies Onion, Pepper, Jalapeno, olives, spinach, etc
• Your favorite sauce sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
• Herbs Parmesan, Crushed Red Peppers

Instructions

• Pre-heat oven to 450F.
• Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
• Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
• Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
• Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
• Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
• Bake pizza for another 5-8 minutes or until the cheese is bubbly.

Nutrition

Serving: 1 slice with pizza sauce and cheese 

• Calories: 249kcal 
• Carbohydrates: 5g 
• Protein: 14g 
• Fat: 19g 
• Saturated Fat: 8g 
• Cholesterol: 61mg 
• Sodium: 443mg 
• Potassium: 216mg
• Fiber: 2g 
• Sugar: 2g 
• Vitamin A: 540IU  
• Vitamin C: 2.1mg  
• Calcium: 314mg 
• Iron: 1.3mg

Breakfast

Dinner

Soup

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This Keto Club Sandwich is all of the flavors of the classic club sandwich without the bread. It’s a delicious keto lunch recipe and perfect for parties!

INGREDIENTS

• 6 Iceberg lettuce leaves
• 1 tablespoon Mayonnaise, divided into 3 portions (1 teaspoon each)
• 4 ounces Deli Ham, thinly sliced
• 6 ounces Deli Turkey, thinly sliced
• 2 ounces Cheddar Cheese, thinly sliced
• .5 ounce Tomato slice , from 3 inch diameter tomato
• 2 slices Cooked Bacon

INSTRUCTIONS

• Remove the core from the iceberg lettuce and dispose of any wilted, or damaged outer leaves.
• Peel off approximately 6 leaves of lettuce.
• Place two pieces of lettuce together and spread on 1 teaspoon of mayonnaise.
• Place the 1 ounce of the cheese, approximately 1 slice, on the lettuce and top with the deli ham slices.
• Place the next two pieces of lettuce over the ham and spread 1 teaspoon of mayonnaise on it. Top with the cooked bacon, sliced tomato, the remaining cheese, and sliced deli turkey.
• Spread the remaining 1 teaspoon of mayonnaise on top of the turkey and top with the last two pieces of lettuce.
• Cut into four wedges and place a toothpick through each one to hold it together.

Nutrition

serving: 2 wedges, 

• calories: 413kcal
• carbohydrates: 5g
• protein: 35g
• fat: 28 g
• saturated fat: 11 g
• cholesterol: 103 mg
• sodium: 2047 mg
• potassium: 438 mg
• fiber: 1 g
• sugar: 2 g
• vitamin a: 464 iu
• vitamin c: 2 mg
• calcium: 214 mg
• iron: 2 mg

Breakfast

Lunch

Dinner

Salads

Soup

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Crispy and delicious, this keto corned beef & radish hash will be your new breakfast bestie!

Ingredients

• Tbsp olive oil

• 1/4 cup diced onions
• 1 cup radishes, diced to about 1/4 inch
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano (Mexican if you have it)
• 1/4 tsp garlic powder
• 1 twelve oz can corned beef or 1 cup finely chopped corned beef, packed

Instructions

1. Heat the olive oil in a large saute pan and add the onions, radishes, salt and pepper.
2. Saute the onions and radishes on medium heat for 5 minutes or until softened.
3. Add the oregano, garlic powder, and corned beef to the pan and stir well until combined.
4. Cook over low to medium heat, stirring occasionally for 10 minutes or until the radishes are soft and starting to brown.
5. Press the mixture into the bottom of the pan and cook on high heat for 2-3 minutes or until the bottom is crisp and brown.
6. Serve hot.

Breakfast

Lunch

Dinner

Salads

Soup

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Keto Broccoli Cheddar Soup with Chicken, I love fall. One of my other favorite things about fall is the FOOD. I’m obsessed with the flavors of fall but even more so, I love the warmth that fall foods seem to give you from the inside out. Y’all know what I’m talking about, right? Fall foods are just so….comforting. When I decided to start my keto journey, it was earlier in the year. When fall came around, I knew I had to make my favorite fall foods keto friendly.

Broccoli Cheddar Soup is, in my opinion, the perfect food. Filling, warm soup that melts in your mouth as you eat it? Perfection. And this Broccoli Cheddar Soup with Chicken is no exception.

Ingredients for Keto Broccoli Cheese Soup

The soup is naturally low-carb, vegetarian and keto-friendly. Also, this is a one-pot meal that comes together in about 20 minutes!

• Butter
• Vegetables: Onion, Garlic and Broccoli
• Chicken Broth
• Shredded Chicken
• Cheese: Cream Cheese, Cheddar Cheese
• Heavy Cream
• Salt and Pepper to taste

How to Make Keto Broccoli Cheese Soup?

• Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent. 
• Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender. 
• Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted. 
• Fold in the shredded chicken and add salt and pepper to taste! 

Can you meal prep Broccoli Soup?

This Broccoli Cheddar Soup is perfect for meal prepping and stores and reheats well. Your whole family will love this keto-friendly soup! Remember, the dairy will separate as it cools. So stir your chilled soup well, microwave in 30 second increments until warmed through and stir well again. 

Can I freeze this soup?

Dairy does not freeze well, so you can prepare this dish without the cream cheese, heavy cream and cheddar and freeze. When removing from the freezer, allow to thaw at room temperature until you can squeeze it from a freezer bag. Heat over medium low heat and add the cream cheese, cheddar and heavy cream. When the soup is smooth and heated through, serve. 

Nutrition Information:

 YIELD: 8 

SERVING SIZE: 1 1/4 cup

Amount Per Serving: 

CALORIES: 336

TOTAL FAT: 24g

CHOLESTEROL: 110mgS

ODIUM: 757mg

CARBOHYDRATES: 5.6g

NET CARBOHYDRATES: 4.3g

FIBER: 1.3g

SUGAR: 1.9g

PROTEIN: 23.6g

Breakfast

Dinner

Soup

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Keto Coffee And Tea Creamers, Here is a list of keto friendly creamers to use for your coffee or tea:

• Almond Milk
• Coconut Milk
• Heavy Cream
• Macadamia Nut Milk
• Flaxseed Milk
• Soy Milk
• Cashew Milk
• Half-And-Half

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Spinach Stuffed Chicken Breast, Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don’t cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It’s untraditional, but all the best meals are. 

Squeeze Away

Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. 

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened 
• 1/2 c. frozen spinach, defrosted, drained, and squeezed 
• 1/3 c. chopped canned artichoke hearts
• 1 c. shredded mozzarella, divided 
• Pinch crushed red pepper flakes
• 4 strips bacon, cut into 4 strips
• 2 tbsp. extra-virgin olive oil 

Directions

1. Step 1 Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
2. Step 2 In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
3. Step 3 Bake until chicken is cooked through and bacon is crispy, 35 minutes.

• Nutrition Information Per Serving (Serves 4)
• Calories 701
• Fat 41 g
• Saturated fat 15 g
• Trans fat 0 g
• Cholesterol 271 mg
• Sodium 902 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 2 g
• Protein 74 g
• Vitamin D 0 mcg
• Calcium 202 mg
• Iron 2 mg
• Potassium 1132 mg

Breakfast

Dinner

Soup

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Creamy Tuscan Chicken, Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavorful. It’s full of garlic, tomatoes, and most importantly, cream. It’s bright and easy and just as good in the summer as it is in the winter. It’s a great dinner for when you want comfort food and good enough to serve to dinner guests. We love it with bread, but you can also serve it over rice or pasta. If you love this as much as we do, try it our Tuscan Salmon next! 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• Lemon wedges, for serving

Directions

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

Nutrition Information Per Serving (Serves 4)

• Calories 593
• Fat 33 g
• Saturated fat 16 g
• Trans fat 0 g
• Cholesterol 269 mg
• Sodium 939 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 3 g
• Protein 66 g
• Vitamin D 0 mcg
• Calcium 174 mg
• Iron 2 mg
• Potassium 1170 mg

Breakfast

Dinner

Soup

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To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you’ll want to decrease the bake times. 

Ingredients FOR THE CHICKEN

• 6 bone-in, skin-on chicken breasts (about 4 lbs.)
• Kosher salt 
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. heavy cream
• 3/4 c. almond flour
• 1 1/2 c. finely crushed pork rinds
• 1/2 c. freshly grated Parmesan 
• 1 tsp. garlic powder
• 1/2 tsp. paprika

FOR THE SPICY MAYO

• 1/2 c. mayonnaise
• 1 1/2 tsp. hot sauce

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper. 
2. In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper. 
3. Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet. 
4. Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.
5. Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level. 
6. Serve chicken warm with dipping sauce. 

Nutrition Information

• Per Serving (Serves 8)
• Calories 633
• Fat 45 g
• Saturated fat 13 g
• Trans fat 0 g
• Cholesterol 211 mg
• Sodium 735 mg
• Carbohydrates 2 g
• Fiber 1 g
• Sugar 1 g
• Protein 51 g
• Vitamin D1 mcg
• Calcium 164 mg
• Iron 2 mg
• Potassium 625 mg

Breakfast

Dinner

Soup

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