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Keto Chicken Quesadilla

October 23, 2018 by officially gluten free 3 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 1 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.

Keto Fathead Stuffing

September 29, 2018 by officially gluten free 2 Comments

Keto Fathead Stuffing

This Easy Gluten Free & Keto Fathead Stuffing is the Perfect Low Carb Side Dish for the Holidays!!! It Tastes Just Like Traditional Bread Stuffing But Is Made With a Mozzarella Cheese Based Dough. It’s an Easy To Make Dough That’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

To make this delicious keto fathead stuffing, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake the low carb stuffing for 10 minutes.

Remove the keto stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

Keto Fathead Stuffing

This Keto Fathead Stuffing tastes just like traditional stuffing. The dough is really easy to make and can be thrown together in a few minutes. It’s so Good… You’d Never Even Know it’s Low Carb Stuffing. I like to serve my Keto Stuffing with a side of Cauliflower Mash, Steamed Low Carb Veggies, Keto Gravy and of Course a Delicious Roast Turkey or Chicken. I like to Make my Keto Stuffing Made in a Pan, Rather then Stuffing it into the Turkey. It’s just personal preference. I prefer it to be on the drier side. This Stuffing can be stuffed in the turkey as well but will make a more for a more moist consistency.

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 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Fathead Stuffing

Ingredients

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

2 Tsp Butter

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/2 Tsp Basil

1/4 Cup White Onion, Minced

1/4 Cup Celery, Minced

3/4 Cup Roast Drippings or Broth (divided)

Salt and Pepper (to taste)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake for 10 minutes.

3. Remove the Keto Stuffing from the oven, then cut into small 1/2 inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add 1/2 a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 – 15 minutes, stirring a few more times throughout.

This Keto Fathead Stuffing Recipe Serves 6 people.

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If you liked this recipe for Keto Fathead Stuffing, Then you may also like these recipes:

Easy Keto Mushroom Gravy

Keto Pumpkin Cinnamon Rolls

Jalapeno Bacon Bombs

Keto Beef Taquitos

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Keto Fathead Stuffing

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Keto Holiday Stuffing

Cuisine: American

Serves: serves 4

Ingredients

For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
2 Tsp Butter
¼ Tsp Garlic Powder
¼ Tsp Onion Powder
½ Tsp Basil
¼ Cup White Onion, Minced
¼ Cup Celery, Minced
¾ Cup Roast Drippings or Broth (divided)

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
Between 2 pieces of parchment paper, press the dough into a rectangle. Remove the top piece of parchment paper, then brush the top with the melted butter. In a small bowl combine the garlic and onion powder with the basil. Sprinkle it over the spread out dough. Bake 10 minutes.
Remove from the oven, then cut into small ½ inch squares. Place the the squares into a mixing bowl, then add the minced onion and celery. Add ½ a cup of the drippings or broth and mix until very well combined. Bake for 10 minutes, then stir and add the remaining drippings. Bake for another 10 - 15 minutes, stirring a few more times throughout.
This Keto Fathead Stuffing Recipe Serves 4 people.

Naked Wonton Soup

August 15, 2018 by officially gluten free Leave a Comment

Naked Wonton Soup

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor. Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

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.

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.

Naked Wonton Soup

Ingredients

4 Cups Salted Chicken Broth

1 cm Piece Ginger

7 oz Ground Pork

7 oz Shrimp, pealed

1 Tsp Sesame Oil, divided

4 Cloves Garlic

2 Green Onion

Directions

1. In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.

2. Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don’t have a food processor.)

3. Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout.

4. Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 – 10 minutes.

This recipe for Naked Wonton Soup serves 4 People.

Note: To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.

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If you liked this recipe for Naked Wonton Soup, then you may also like these recipes for:

Keto Beef Enchiladas

Keto Snickerdoodle Woopie Pies

Easy Keto Cheese Sauce

Keto Buffalo Chicken Taquitos

Let’s Connect on Social Media

Naked Wonton Soup

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Keto Soup

Cuisine: Asian

Serves: serves 4

Ingredients

4 Cups Salted Chicken Broth
1 cm Piece Ginger
7 oz Ground Pork
7 oz Shrimp, pealed
1 Tsp Sesame Oil, divided
4 Cloves Garlic
2 Green Onion

Instructions

In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
Using a food processor, grind up the pealed shrimp and raw ground pork with ½ tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, ½ tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Keto Beef Enchiladas

August 3, 2018 by officially gluten free 3 Comments

Keto Beef Enchiladas

These Delicious Gluten Free & Keto Beef Enchiladas are High in Healthy Fats and Low in Carbs. They make a Perfect Make Ahead Meal that can Quickly be Reheated in only a Few Minutes. If you love Keto Beef Enchiladas, then you may want to try out these Keto Buffalo Chicken Taquitos too. They’re by far my most popular recipe and just happen to be my favourite too.

I love how easy these Delicious Low Carb Keto Beef Enchiladas are to Make. Just Brown the beef with the minced onion. Then mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer until all the liquid is evaporated. Then mix the cheddar and mozzarella cheeses in a large mixing bowl. Divide the cheese mixture into 6 then make into balls. Place onto a parchment paper (Not Waxed Paper) lined baking sheet. Bake until the edges are golden brown, then flip upside down. Place a few spoonfuls of the beef on the edge of each shell. Tightly roll each one into a cigar shape.

Turn your oven temperature down, then place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining 1/4 cup of cheddar cheese. Bake until the cheese on top is melted. Remove from the pan and serve with sour cream and chopped cilantro.

Keto Beef Enchiladas

These Keto Beef Enchiladas are loaded with Flavor and provide a nutritious hit of healthy fats. The recipe is best served with a side of sour cream and garnished with chopped fresh Cilantro or Parsley. They can be made with many variations. Instead of Beef you could use Chicken with Franks Red or you could add a little cream cheese and or jalapeños.

Keto Beef Enchiladas

Ingredients

1 1/2 Cup Shredded Cheddar Cheese, Divided

1 1/4 Cup Shredded Mozzarella Cheese

1 lb Ground Beef

1/4 Cup Minced Onion

1 Tbsp Cumin

1/2 Tsp Chili Powder

1/2 Tsp Paprika

1/2 Tsp Onion Powder

1/2 Tsp Garlic Power

1/2 Tsp Salt

1/2 Tsp Pepper

1/2 Cup Water

1/8 Cup Pickled Jalapeños (Optional)

1/2 Cup Enchiladas Sauce

1/4 Cup Sour Cream

Directions

1. Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Chop the add the pickled jalapeños. Mix until incorporated.

2. In a large mixing bowl, mix 1 1/4 cup of the cheddar and all of the mozzarella cheese. Divide 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 beef 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)

4. Turn your oven temperature down to 350 F. Place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining 1/4 cup of cheddar cheese, then bake for 8 – 10 minutes of until the cheese on top is melted.

5. Remove from the pan and serve with sour cream and chopped cilantro.

Note: You must use Parchment Paper, Not Waxed Paper. The cheese will stick to waxed paper.

To make ahead: Roll out the beef and cheese. Let cool completely, then store in the fridge or freezer (without any sauce on them).

To reheat, Preheat oven to 350 F. Pour the sauce over then add the cheese. Bake for 8 -10 minutes.

This Keto Beef Enchiladas Recipe Makes 2 Servings.

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If you liked this recipe for Keto Beef Enchiladas, then you may also like these recipes for:

Keto Peanut Chicken Satay

Keto Snickerdoodle Woopie Pies

Easy Keto Cheese Sauce

Crab Rangoon Fat Bombs

Let’s Connect on Social Media

Keto Beef Enchiladas

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Keto Mexican

Cuisine: Mexican

Serves: 6 Enchiladas

Ingredients

1½ Cup Shredded Cheddar Cheese, Divided
1¼ Cup Shredded Mozzarella Cheese
1 lb Ground Beef
¼ Cup Minced Onion
1 Tbsp Cumin
½ Tsp Chili Powder
½ Tsp Paprika
½ Tsp Onion Powder
½ Tsp Garlic Power
½ Tsp Salt
½ Tsp Pepper
½ Cup Water
⅛ Cup Pickled Jalapeños (Optional)
½ Cup Enchiladas Sauce
¼ Cup Sour Cream

Instructions

Brown the beef with the minced onion. In a cup mix the cumin, chilli powder, onion and garlic powder and salt and pepper with the water. Then pour over the browned ground beef. Let simmer for 5 – 10 minutes or until all the liquid is evaporated. Chop the add the pickled jalapeños. Mix until incorporated.
In a large mixing bowl, mix 1¼ cup of the cheddar and all of the mozzarella cheese. Divide 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.
Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the beef 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)
Turn your oven temperature down to 350 F. Place the cheesy beef rolls in a row on a small baking pan or dish. Then pour the enchiladas sauce evenly over them. Cover with remaining ¼ cup of cheddar cheese, then bake for 8 - 10 minutes of until the cheese on top is melted.
Remove from the pan and serve with sour cream and chopped cilantro.

Easy Keto Cheese Sauce

July 19, 2018 by officially gluten free 3 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

Let’s Connect on Social Media

Facebook

Twitter

Instagram

Easy Keto Cheese Sauce

Save Print

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 Pizza Crust

July 1, 2018 by officially gluten free Leave a Comment

Keto Pizza Crust

This is my version of Fathead Keto Pizza Crust. It’s a Low Carb and Nut, Gluten Free Pizza Crust that’s made with Mozzarella Cheese, Cream Cheese, Egg, Crushed Pork Rinds and and a little bit of Coconut Flour. I like to use crushed pork rinds instead of almond flour because it has less calories and is a lot cheaper. I also really like the way it tastes. If you don’t eat pork or just don’t like pork rinds, you can easily substitute it for almond or coconut flour.

You’re going to love how easy this recipe is. All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture, then mix until well combined.

Next, line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown. Remove Crust from the oven, then cover with pizza sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Pizza Crust

This Gluten Free & Keto Pizza Crust is a Delicious Thin Crust Pizza that’s so Good you’d Never even Know it’s Low Carb. It’s my 10 year olds Absolute Favourite kind of Crust which is Perfect because I’ve been making it at least once a week. I love that it’s so much easier than my Rice Flour Pizza Crust. You can whip up a pizza in minutes without having to wait for anything to rise. The dough is so versatile and easy to make it has me wondering what else I could make with it.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Pizza Crust

Ingredients

2 Cups Mozzarella Cheese

2 Tbsp Cream Cheese

3/4 Cup Pork Rind

2 Tbsp Coconut Flour

1 Egg

Directions

1. Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Then using a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.

2. Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.

3. Remove Crust from the oven, then cover with sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

This recipe makes 1 Keto Pizza Crust.

Nutritional Info – 1 Keto Pizza Crust = 3 Servings | Each Serving (For Crust Only) = 374 Cal, 28.3 g of Fat, 5.1 g of Carbs, 1.7 g of Fibre and 1.5 g of Sugar.

Below is the sauce that I use. It has 5 g of Sugar and 2 g of Fibre in a 1/2 Cup Serving. I found a half cup was enough for the whole pizza, which we split into 3. It’s more expensive but goes a long way. This sauce had the least amount of sugar of all the sauces in my supermarket. If it’s still to much sugar for you, than you could try using an Alfredo Sauce or Garlic Butter as a Base instead.

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If you liked this recipe for Keto Pizza Crust, Then you may also like these recipes:

Keto Snickerdoodle Woopie Pies

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Let’s Connect on Social Media

Keto Pizza Crust

Prep time

5 mins

Cook time

16 mins

Total time

21 mins

Author: Lyndsay Baker

Recipe type: Keto Pizza Crust

Cuisine: American

Serves: 1 pizza

Ingredients

2 Cups Mozzarella Cheese
2 Tbsp Cream Cheese
1 Egg
¾ Cup Pork Rinds, Crushed
2 Tbsp Coconut Flour

Instructions

Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Remove from the heat, then stir the melted cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.
Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it's even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.
Remove Crust from the oven, then cover with sauce, cheese and topping of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 1 Comment

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth. Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites. Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

Keto Snickerdoodle Woopie Pies

These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one)

1/2 Tsp Cinnamon

For the Filling

1/2 Cup Cream Cheese

1/4 Cup Heavy Whipping Cream

1 Tbsp Sweetener

1 Tsp Vanilla

1/2 Tsp Cinnamon

Directions

For the Snickerdoodles

1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely

For the Filling

1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.

Note: Store in an air tight container in the refrigerator.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

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If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with easy Keto Gravy

Crock Pot Egg Roll Bowl

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Keto Snickerdoodle Woopie Pies

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Cookies

Cuisine: American

Serves: 10 whoopie pies

Ingredients

For the Keto Snickerdoodles
3 Eggs, separated
3 Tbsp Cream Cheese
¼ Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided
(I used this one)
½ Tsp Cinnamon
For the Filling
½ Cup Cream Cheese
¼ Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
½ Tsp Cinnamon

Instructions

For the Snickerdoodles
Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
For the Filling
In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
Note: Store in an air tight container in the refrigerator.

Keto Pesto Poppers

May 18, 2018 by officially gluten free 1 Comment

Keto Pesto Poppers

These 4 Ingredient Gluten Free and Keto Pesto Poppers make a great Low Carb Appetizer, Side Dish or Snack. They can be whipped up in a couple of minutes with minimal effort and are loaded with Flavour and heathy Fats. The Creamy Cream Cheese and Pesto goes Perfectly with the Heat from the Jalapeños. They’re so Simple and Easy to Make and they Taste Amazing.

They’re incredibly easy to make. Start by slicing the jalapeños in half. Then remove the seeds. Place onto a baking sheet, then cut the mozzarella cheese into 6 slices. Place onto each of the jalapeños. Then in a mixing bowl, mix the cream cheese and the rest of the mozzarella. Add the pesto and mix until well combined. Divide the pesto cheese into 6 then place onto each of the jalapeños. Bake for 12 – 15 minutes.

Keto Pesto Poppers

These Keto Pesto Poppers are packing the perfect amount of Heat and Flavour. They make a fantastic make ahead appetizer that can be reheated in a few minutes. They’re Perfect for Watching the Big Game or for Summer Potlucks.

Keto Pesto Poppers

Ingredients

3 Jalapeños

1/4 Cup Cream Cheese

1/2 Cup Mozzarella Cheese (divided)

3 Tbsp Pesto

Directions

1. Preheat oven to 425 F.

2. Slice the jalapeños in half. Remove the seeds, then place onto a baking sheet. Cut half of the mozzarella into 6 slices, then place onto each of the jalapeños.

3. In a mixing bowl, mix the cream cheese and the rest of the mozzarella (shredded). Add the pesto and mix until well combined. Divide the pesto and cheese mixture into 6, then place onto each of the jalapeños. Bake for 12 – 15 minutes.

This recipe makes 6 Keto Pesto Poppers.

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1 Keto Pesto Poppers = 1 Serving

If you liked this recipe for Keto Pesto Poppers, You may also like these Low Carb Recipes:

Keto Buffalo Chicken Taquitos

Bacon Crab Rangoon Fat Bombs

Crock Pot Egg Roll Bowl

Low Carb Broccoli Cheddar Muffins

Let’s Connect on Social Media

Keto Pesto Poppers

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Author: Lyndsay Baker

Recipe type: Keto Appetizer

Serves: 6 poppers

Ingredients

3 Jalapeños
¼ Cup Cream Cheese
½ Cup Mozzarella Cheese (divided)
3 Tbsp Pesto

Instructions

Preheat oven to 425 F.
Slice the jalapeños in half. Remove the seeds, then place onto a baking sheet. Cut half of the mozzarella into 6 slices, then place onto each of the jalapeños.
In a mixing bowl, mix the cream cheese and the rest of the mozzarella (shredded). Add the pesto and mix until well combined. Divide the pesto and cheese mixture into 6, then place onto each of the jalapeños. Bake for 12 - 15 minutes.
This recipe makes 6 Keto Pesto Poppers.

Crock Pot Egg Roll Bowl

May 9, 2018 by officially gluten free Leave a Comment

Crock Pot Egg Roll Bowl

This Delicious Lazy Keto, and Gluten Free Crock Pot Egg Roll Bowl is one of my Families Favorite Dinners. The thinly sliced and Caramelized Pork Tenderloin is Absolutely Irresistible when paired with Buttery Fried Cabbage and Onions. I Love how Crock Pots make Dinner so much easier. It’s wonderful to be able throw it all together then forget about it. Coming home to Dinner already ready is priceless.

This Tasty dish is Incredibly Simple and Easy to make. All you have to do is thinly slice up a pork tenderloin. Then fry it in butter, until browned. Add to a crock pot, then thinly slice and fry the cabbage in butter until browned. Add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours.

Crock Pot Egg Roll Bowl

This Gluten Free and Keto Crock Pot Egg Roll Bowl is so Flavourful and Satisfying. It’s much Easier to make than Egg Rolls and Tastes just as Good. If you’re on a Keto or Low Carb Diet you can easily have this dish without any rice or you can have it with cauliflower rice instead. Another great thing about this recipe is it’s versatility. It can be made with Beef or Chicken instead of Pork and can be made with a number of different Vegetables, like Bean Sprouts, Green Onion, Carrots or Celery.

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, 20 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Crock Pot Egg Roll Bowl

Ingredients

2 lbs Pork Tenderloin

1/2 Head of Cabbage

1/4 of an Onion

8 – 10 Mushrooms

6 Tbsp Butter

1/2 Tsp Fresh Ginger (minced)

1/2 Tsp Garlic (minced)

1 Tsp Sesame Oil

1/2 Cup Water

1/2 Tsp Salt

1/2 Tsp Pepper

Directions

1. Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.

2. Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.

3. Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it’s own or over basmati or cauliflower rice.

This Crock Pot Egg Roll Bowl serves 6 People.

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If you liked this recipe for Crock Pot Egg Roll Bowl, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Bacon Crab Rangoon Fat Bombs

Keto Sour Cream and Chive Crackers

Keto Chicken Quesadilla

Let’s Connect on Social Media

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Crock Pot Egg Roll Bowl

Save Print

Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

Author: Lynday Baker

Recipe type: Keto Crock Pot

Cuisine: American

Serves: serves 6

Ingredients

2 lbs Pork Tenderloin
½ Head of Cabbage
¼ of an Onion
8 - 10 Mushrooms
6 Tbsp Butter
½ Tsp Fresh Ginger (minced)
½ Tsp Garlic (minced)
1 Tsp Sesame Oil
½ Cup Water
½ Tsp Salt
½ Tsp Pepper

Instructions

Thinly slice the pork tenderloin. Then fry in 1 Tbsp of butter, over med heat until browned. Add to the crock pot.
Thinly slice and fry the cabbage in 3 tbsp of butter until browned then add it to the crock pot as well. Slice then caramelize the onion in the remaining butter, then add it to the crock pot too. Slice then add the mushrooms.
Add the water, sesame oil, ginger, garlic, salt and pepper. Then mix until combined. Cook on low for 4 hours or on high for 2 hours. Serve on it's own or over basmati or cauliflower rice.
This Crock Pot Egg Roll Bowl serves 6 People.