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Cheesy Keto Tuna Melts

February 10, 2019 by officially gluten free 4 Comments

Cheesy Keto Tuna Melts

These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs!!!! They’re quick to throw together making them the Perfect No Carb Lunch or Snack. The crispy mozzarella cheese compliments the creamy tuna salad perfectly. You won’t even miss the bread!!!

To make these tasty Cheesy Keto Tuna Melts, you spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl, mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.

Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells.

Then fold the squares in half, making triangle shapes. Firmly press the sides closed. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.

Cheesy Keto Tuna Melts

This recipe for No Carb Cheesy Keto Tuna Melts is so simple and can be thrown together in under 20 minutes. With only 4 Ingredients, there’s not a lot that can go wrong when making these. They taste delicious hot or cold, which makes them the perfect 0 carb snack for work, school or road trips. I make extra so we can grab them on the go.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Cheesy Keto Tuna Melts

Ingredients

12 Mozzarella Cheese Slices

2 Cans of Tuna

4 Tbsp Mayonnaise

1 Tbsp Celery (Minced)

Directions

1. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.

2. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half, making triangle shapes. Firmly press the sides closed.

3. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– I turned my oven to broil for the last minute of baking, just to brown the tops a bit more. Watch very closely if you do this step.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

– Use 2 170 g cans of tuna.

This recipe makes 12 Cheesy Keto Tuna Melts | 1 Serving = 2 Tuna Melts

Nutritional Info

1 Batch of Cheesy Keto Tuna Melts = 6 Servings

Each Serving / 2 Tuna Melts =

220 Calories | 15 g Fat | 0 g Carbs | 0 g Fibre | 22 g Protein

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If you liked this recipe for Cheesy Keto Tuna Melts, you may also like these recipes:

Cheesy Keto Chicken Quesadilla

No-Bake Sugar Free Jello Cheesecake

Low Carb Sour Cream and Chive Crackers

Fathead Sausage Rolls

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Cheesy Keto Tuna Melts

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs!!!! They're quick to throw together making them the Perfect No Carb Lunch or Snack.

Author: Lyndsay Baker

Recipe type: Keto / Low Carb Lunch

Cuisine: American

Serves: 12 tuna melts

Ingredients

12 Mozzarella Cheese Slices
2 Cans of Tuna
4 Tbsp Mayonnaise
1 Tbsp Celery (Minced)

Instructions

Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.
Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half into triangle shapes. Firmly press the sides closed.
Return to the oven for another 5 - 10 minutes or until the edges are golden brown.

Keto Chicken Quesadilla

October 23, 2018 by officially gluten free 14 Comments

Keto Chicken Quesadilla

This Cheesy Gluten Free & Keto Chicken Quesadilla Recipe can be Made in Under 20 Minutes!!! It’s Incredibly Easy to Make and Tastes Just Like a Traditional Mexican Style Quesadilla. The Low Carb and Keto Cheese Shell is a Perfect Fit for this Classic. You’ll Wonder Why you Haven’t Tried This Sooner! It Makes an Awesome On The Go Lunch or an Easy to Throw Together Dinner. It Would also Be Great for Parties Because it Can be Made Ahead an Reheated in Just a Few Minutes.

To make this Tasty Cheese Shelled Keto Chicken Quesadillas, your preheat oven to 400 F. Then, cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven. Then, place the chicken over half of the cheese shell. Add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.

Keto Chicken Quesadilla

Do you miss Quesadillas? If you do then you’re going to love this 6 Ingredient Keto Chicken Quesadilla Recipe. It’s so simple, yet so satisfying. I decided to replace the tortilla with a cheese shell and it worked perfectly. The best part is, it’s so quick and easy to make. I used plain chicken but you could spice yours up with a little taco spice or buffalo sauce. You could even switch out the chicken for shredded pork, shredded or ground beef or grilled shrimp. You can also use a wide range of vegetables, like avocado, grilled zucchini, onion or mushrooms.

Haven’t heard of The ketogenic diet (often called keto)? It’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Chicken Quesadilla

Ingredients

1 1/2 Cups Mozzarella Cheese

1 1/2 Cups Cheddar Cheese

1 Cup Cooked Chicken

1/4 Cup Bell Pepper

1/4 Cup Diced Tomato

1/8 Cup Green Onion

Directions

1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.

2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.

3. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.

Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).

Tip: I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.

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This recipe makes 1 Keto Chicken Quesadilla | 1 Serving = 1/2 of a Quesadilla

Nutritional Info – 1 Keto Chicken Quesadilla = 2 Servings | Each Serving (Not Including Sauces) =

599 Calories | 40.5 g Fat | 6.1 g Carbs | 0.7 g Fibre | 52.7 g Protein

If you liked this recipe for Keto Chicken Quesadilla, Then you may also like these recipes:

Low Carb Sour Cream and Chive Crackers

Keto Sausage Rolls

Keto Beef Enchiladas

Easy Keto Pumpkin Cinnamon Rolls

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Keto Chicken Quesadilla

5.0 from 2 reviews

Keto Chicken Quesadilla

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto Mexican

Cuisine: Mexican

Serves: 1 quesadilla

Ingredients

1½ Cups Mozzarella Cheese
1½ Cups Cheddar Cheese
1 Cup Cooked Chicken
¼ Cup Bell Pepper
¼ Cup Diced Tomato
⅛ Cup Green Onion

Instructions

Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.
Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold).

Keto Crockpot Broccoli Soup

October 9, 2018 by officially gluten free Leave a Comment

Keto Crockpot Broccoli Soup

Warm Up With This Cheesy Gluten Free & Keto Crockpot Broccoli Soup, that’s the Perfect Comfort Meal For a Cool Day. This Rich and Creamy Keto Broccoli Cheddar Soup Is Full of Flavor. It’s a Tried and Tested, No Fuss Slow Cooker Recipe That My Family Loves. Most importantly, It’s so easy it is to Make! Just Set-It-And-Forget-It!!!

To Make This Yummy Crockpot Broccoli Soup, You Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours. Cover the cooked broccoli with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour.

Keto Crockpot Broccoli Soup

Here’s a Fantastic Keto Crockpot Broccoli Soup Recipe that tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese. For something a little more flavorful, try adding a little Havarti or Provolone along with the cheddar. Another way I add flavor to my soups is by switching the butter out for bacon grease. This Recipe can be made with Veggie Stock or Even Water in place of the Chicken Broth, if Preferred. I make my own Chicken Broth, so that means I need to add quite a lot of Salt. If you’re using store bought broth you may not need to add any Salt at all.

Maybe You’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. too. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Crockpot Broccoli Soup

Ingredients

5 Cups Broccoli

2 Cup Chicken Broth

1/2 Cup Heavy Whipping Cream

1/4 Cup Butter

1/4 Cup Cream Cheese

3/4 Cup Mozzarella Cheese

1 3/4 Cup Cheddar Cheese

Salt and Pepper (to taste)

Directions

1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours.

2. Then, stir the Broccoli mixture. Cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

This Keto Crockpot Broccoli Soup Recipe Serves 4.

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If you liked this recipe for Keto Crockpot Broccoli Soup, then you may also like these recipes for:

Keto Fathead Stuffing

Keto Pumpkin Cinnamon Rolls

Easy Keto Mushroom Gravy

Keto Beef Enchiladas

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Keto Crockpot Broccoli Soup

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Prep time

15 mins

Cook time

2 hours 30 mins

Total time

2 hours 45 mins

Author: Lyndsay Baker

Recipe type: Keto Crockpot Soup

Cuisine: American

Serves: 4 servings

Ingredients

5 Cups Broccoli
2 Cup Chicken Broth
½ Cup Heavy Whipping Cream
¼ Cup Butter
¼ Cup Cream Cheese
¾ Cup Mozzarella Cheese
1¾ Cup Cheddar Cheese
Salt and Pepper (to taste)

Instructions

Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into ½ inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1½ hours.
Stir the Broccoli mixture, then cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

Easy Keto Cheese Sauce

July 19, 2018 by officially gluten free 9 Comments

Easy Keto Cheese Sauce

This 4 Ingredient Easy Keto Cheese Sauce is so Cheesy! It’s a really Easy Low Carb Cheese Sauce that’s Perfect with Steamed Vegetables, Keto Nachos or a Delicious Keto Cauliflower “Mac” and Cheese. It’s naturally Gluten Free and is Loaded with Flavour and Provides a Nutritious Hit of Healthy Fats.

To make this Easy Keto Cheese Sauce, you melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Then slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil. Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it’s reached your desired thickness.

Easy Keto Cheese Sauce

This Rich and Creamy Easy Keto Cheese Sauce is so Simple and Satisfying. I like to Serve it over Steamed Vegetables or use it to make a Deliciously Cheesy Vegetable Casserole. When I make the Veggie Casserole I like to cover it with Cheese and Pork Rind Crumbs. Then I Bake it until the Top is Golden Brown. It’s Definitely one of my Families Favourite Side Dishes and I Love how Quick and Easy it is to Make.

A lot of people are having huge success with this diet. They’re losing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

Easy Keto Cheese Sauce

Ingredients

1/4 Cup Butter

1/4 Cup Cream Cheese

1/2 Cup Heavy Whipping Cream

1 Cup Cheddar Cheese

Directions

1. Over med heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil.

2. Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it’s reached your desired thickness.

Note: Let simmer longer For a Thicker Sauce. The Sauce will thicken slightly as it cools. To thin the sauce stir in a little water.

Nutritional Info – Easy Keto Cheese Sauce = 4 Servings | Each Serving 280 cal | 28 g Fat | 1.7 g Carbs | 6.7 g Protein.

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If you liked this recipe for Easy Keto Cheese Sauce, then you may also like these recipes for:

Keto Buffalo Chicken Taquitos

Keto Fathead Stuffing

Keto Chicken Quesadilla

Keto Sour Cream and Chive Crackers

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Easy Keto Cheese Sauce

5.0 from 1 reviews

Easy Keto Cheese Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto Sauce

Cuisine: American

Serves: 1 pan

Ingredients

¼ Cup Butter
¼ Cup Cream Cheese
½ Cup Heavy Whipping Cream
1 Cup Cheddar Cheese

Instructions

Over med heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil.
Add the cheddar cheese, then stir until the cheese is fully incorporated. Let simmer over low heat for 5- 10 minutes or until it's reached your desired thickness.
Note: Let simmer longer For a Thicker Sauce. The Sauce will thicken slightly as it cools. To thin the sauce stir in a little water.

Keto Buffalo Chicken Taquitos

April 11, 2018 by officially gluten free 24 Comments

Keto Buffalo Chicken Taquitos

These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos are incredibly easy to make and they taste Amazing. Who would have thought something so simple could be this good. They’re High in Fat and Low in Carbs. You can have them as a Mid-Afternoon Snack, or a Delicious Keto Appetizer or Side Dish.

Mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes. Then mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6, then make into balls. Place onto a parchment paper lined baking sheet. Bake for 6-8 minutes, or until the edges are golden brown.

Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens.)

Keto Buffalo Chicken Taquitos

These Keto Buffalo Chicken Taquitos are loaded with flavor and provide a nutritious hit of healthy fats. They can be made with many variations. Instead of Franks Red you could use a keto bbq sauce or you could add a little cream cheese and or jalapeños.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

Keto Buffalo Chicken Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

1 Cup Shredded Cooked Chicken

1/4 Cup Franks Red Hot Sauce

1 Tbsp Melted Butter

Directions

1. Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.

2. In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens )

This recipe makes 6 Keto Buffalo Chicken Taquitos.

Note: To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

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If you liked this recipe for Keto Buffalo Chicken Taquitos, then you may also like these recipes for:

Keto Peanut Chicken Satay

Keto Bacon Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Keto Crock Pot Egg Roll Bowl

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Keto Buffalo Chicken Taquitos

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Ketogenic

Serves: 6 Taquitos

Ingredients

1 Cup Old Cheddar Cheese
1 Cup Mozzarella Cheese
½ Cup Parmesan Cheese
1 Cups Shredded Cooked Chicken
¼ Cup Franks Red Hot Sauce
1 Tbsp Melted Butter

Instructions

Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.
In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Using the cheese mixture make small balls, then place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let the cheese shells cool for 1- 2 minutes. Flip the shells upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens.)
Note: To reheat these Keto Buffalo Chicken Taquitos, Preheat oven to 350 F. Bake for 6-8 minutes.

Gluten Free Jalapeno Cheddar Biscuits

December 16, 2017 by officially gluten free 3 Comments

Gluten Free Jalapeno Cheddar Biscuits

These Gluten Free Jalapeno Cheddar Biscuits are so Soft and Flaky. They’re also incredibly Cheesy and are packing just the right amount of Heat from the Jalapenos. I used pickled Jalapenos, which I thought worked perfectly. If you Prefer, you could use fresh Jalapeno Slices instead. You can also make your own Buttermilk by adding a Tbsp of Lemon Juice to regular Milk.

The best thing about these Gluten Free Jalapeno Cheddar Biscuits is that they’re so quick and easy to make. They’re much easier to make than buns and they taste just as good. We had them with Shrimp Fettuccini Alfredo for Dinner and then again with Omelettes and Hashbrowns fo breakfast in the morning. They went so well with both meals, that I couldn’t tell you which one I preferred. If you love Gluten Free Tea Biscuits then you may also like these 5 Easy Gluten Free Recipes Using Tea Biscuit Dough.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Gluten Free Jalapeno Cheddar Biscuits

Ingredients

1 1/4 Cups Rice Flour

1/2 Cup Potato Starch (corn or tapioca)

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Buttermilk

1 Cup Shredded Cheddar Cheese

1/2 Cup Sliced Pickled Jalapenos

Directions

1. Pre heat oven to 450 F

2. In a large bowl, cut the cold butter into flour, starch and baking powder. Mix until well combined.

3. Add the buttermilk, 1/2 a cup of the cheddar cheese and 1/4 cup of the chopped jalapeno slices. Mix until a dough forms.

4. Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.

5. Place onto an ungreased or parchment paper lined baking sheet. Sprinkle the remaining cheese and jalapeños on top of each of the biscuits.

6. Bake for 8 – 10 minutes.

This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

If you liked this recipe for Gluten Free Jalapeno Cheddar Biscuits, you may also like these recipes for:

Gluten Free Perogies

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Gluten Free Stuffing

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Gluten Free Jalapeno Cheddar Biscuits

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Lyndsay Baker

Recipe type: Buttermilk Biscuits

Cuisine: Biscuits and Buns

Serves: 10 Biscuits

Ingredients

1¼ Cups Rice Flour
½ Cup Potato Starch (corn or tapioca)
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Butter Milk
1 Cup Shredded Cheddar Cheese, Divided
½ Cup Sliced Pickled Jalapenos, Chopped

Instructions

Pre heat oven to 450 F
In a large bowl, cut cold butter into flour, starch and baking powder. Mix until well combined.
Add the milk, ½ a cup of the cheddar cheese and ¼ cup of the chopped jalapeno slices. Mix until a dough forms.
Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.
Place onto an ungreased or parchment paper lined baking sheet. Sprinkle the remaining cheese and Jalapeños on top of each of the biscuits.
Bake for 8 - 10 minutes.
This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

Gluten Free Broccoli Cheddar Soup

March 11, 2014 by officially gluten free 11 Comments

Gluten Free Broccoli Cheddar Soup

This Gluten Free Broccoli Cheddar Soup recipe tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese. For something a little more flavorful, try switching the Cheddar with Havarti or Provolone. Another way I add flavor to my soups is by switching the butter out for bacon grease. I save the bacon grease in the fridge after cooking it, just for this purpose.

If you’re looking for another easy and delicious Gluten Free Soup Recipe, then you may also like this Creamy Gluten Free Tomato Soup Recipe. It’s made with simple ingredients and is also Vegan.

Gluten Free Broccoli Cheddar Soup

Ingredients

6 Tbsp Butter

1 White Onion

4 Cloves of Garlic

2 – 4 Heads of Broccoli

4 Cups Chicken Stock

1 Cup Water

1 Cup Milk

3 Tbsp Rice Flour

1 Cup Shredded Cheddar Cheese

1/4 Cup Heavy Cream

Salt and Pepper to Taste

Directions

1. Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.

2. Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.

3. Add the chicken stock and water, then let simmer for 1/2 an hour.

4. In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.

5. Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.

6. Let simmer on low for 1/2 hour.

This Gluten Free Broccoli Cheddar Soup recipe serves 4 People.

If you liked this Broccoli Cheddar Soup Gluten Free recipe, you may also love these recipes for

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

Gluten Free Butter Tarts

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Gluten Free Broccoli Cheddar Soup

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Lyndsay Baker

Recipe type: Soup

Serves: serves 4

Ingredients

6 Tbsp Butter
1 White Onion
4 Cloves of Garlic
2 - 4 Heads of Broccoli
4 Cups Chicken Stock
1 Cup Water
1 Cup Milk
3 Tbsp Rice Flour
1 Cup Shredded Cheddar Cheese
¼ Cup Heavy Cream
Salt and Pepper to Taste

Instructions

Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.
Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.
Add the chicken stock and water, then let simmer for ½ an hour.
In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.
Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.
Let simmer on low for ½ hour.