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Grilled Chicken Kabobs

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These Grilled Chicken Kabobs are made with a flavourful homemade marinade and colourful vegetables that are grilled to perfection. The recipe is great as an appetizer when entertaining or a light dinner the whole family would enjoy. 

Grilled Chicken Kabobs with Vegetables

What are Grilled Chicken Kabobs?

Chicken kabobs are cubes of marinated chicken and colourful vegetables, skewered and grilled to perfection. The bold kabob marinade makes all the difference in giving you tender grilled kabobs that are packed with flavour!

What Ingredients do you need to make Grilled Chicken Kabobs?

For this recipe you’ll need boneless, skinless chicken breasts and vegetables. I like to use bell peppers, zucchini and onion. You’ll also need to make a marinade for the chicken. We made a sugar free and low carb marinade with garlic and onion powder, cumin, paprika, salt, lime juice and olive oil. You will also need metal or wooden skewers.

Grilled Chicken Kabobs with Vegetables Ingredients

Marinading The Chicken Kebabs

It’s important when you marinate chicken that you keep a few things in mind.

  • Chicken should marinate for 1/2 hour to 24 hours. For this recipe I’m recommending 1/2 hour, but you could definitely start the marinade the night before.
  • Do not marinate chicken for more than 24 hours. It will make the chicken gummy and unappetizing.

Finally, though we are only marinating the chicken, it will impact the flavour of the vegetables. The vegetables will pick up the flavour of the marinade on the grill and be delicious alongside the chicken.

Grilled Chicken Kabobs

How to Make Grilled Chicken Kebabs with Vegetables

Step 1: Make the Marinade
Step 2: Marinate the Chicken
Step 3: Assemble the Kebabs
Step 4: Grill the Kebabs
Grilled Chicken Kabobs

Substitutions for Chicken Kebabs

– Pieces of steak or pork can be substituted for chicken, but cook times will vary.

– Use any bell peppers in this recipe. Coloured peppers like red, orange and yellow are sweeter than green.

– Use white, sweet onions or purple onions.

– Add fresh mushrooms, cherry tomatoes or even fresh pineapple to these skewers.

Grilled Chicken Kabobs with Vegetables

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

Grilled Chicken Kabobs

Grilled Chicken Kabobs with Vegetables

We love grilling shish kabobs for dinner because they are full of flavour, easy to make and fun to eat. Grilled kabobs have an advantage over other grilled chicken recipes: the bite-size pieces of chicken soak up extra flavour from the marinade so that every bite is intensely flavourful and satisfying. The delicious chicken kabobs are gluten, sugar and dairy free, low carb and keto, which makes them an awesome dish for feeding groups of people with diverse dietary needs.

Since these chicken skewers are such a summery dish I like to serve them with an equally summery side dish like my Loaded Broccoli and Cauliflower Salad or my Smashed Brussels Sprouts.  They’re perfect for impressing guests or for spoiling someone special.

Grilled Chicken Kabobs

Recipe Notes:

– If using wooden skewers, you’ll need to soak the skewers in water before using.

– These Chicken Shish Kabobs cook on the grill for around 14 to 18 minutes. It is important to remember that if you cut your chicken bigger it will need to cook longer.

– Cut the chicken and vegetables into even sizes so they cook evenly.

– To cook in the oven: Line a rimmed baking sheet with parchment paper. Place kabobs on the baking sheet and bake at 425° F for 24-30 minutes, turning them occasionally, until chicken is cooked to 165° F. I use kitchen tongs to turn the kabobs, as the skewers are hot.

Grilled Chicken Kabobs

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Grilled Chicken Kabobs. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

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Grilled Chicken Kabobs

Grilled Chicken Kabobs

These Grilled Chicken Kabobs are made with a flavourful homemade marinade and colourful vegetables grilled to perfection. The recipe is great as an appetizer when entertaining or a light dinner the whole family would enjoy.
4.34 from 21 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Chicken, Dinner, gluten free, Keto, Low Carb
Prep Time: 20 minutes
Cook Time: 18 minutes
Servings: 3
Calories: 238kcal
Author: Lyndsay Baker

Ingredients

  • For the Chicken Marinade
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1/2 Tsp Salt
  • 1/2 of a Lime juice
  • 2 Tbsp Olive Oil
  • For the Kabobs
  • 2 Chicken Breasts
  • 1/2 of a Red Pepper
  • 1/2 of a Yellow Pepper
  • 1 small Onion
  • 1 small Zucchini
  • 2 Tbsp Olive Oil
  • 1/2 Tsp Salt

Instructions

  • If using wooden skewers, soak them in water for at least 20 minutes.
  • Combine the chicken marinade ingredients in a zip-top bag or dish: garlic powder, onion powder, cumin, paprika, salt, lime juice and olive oil. Mix until completely combined.
  • Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes or overnight.
  • Place the zucchini rounds, onion slices and chopped bell peppers in a baking dish or bowl. Drizzle with the 2 tablespoons of olive oil and sprinkle with salt; toss gently to coat.
  • Put the chicken and vegetables on the skewers, dividing evenly between the 6 skewers and arranging the vegetable pieces in between the chicken pieces.
  • Grill over medium heat for 12-16 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Video

Nutrition

Calories: 238kcal | Carbohydrates: 8.3g | Protein: 18.6g | Fat: 16g | Fiber: 1.6g

 

Nutritional Information 

This recipe makes 6 Grilled Chicken Kabobs

1 Serving = 2 Chicken Kabobs

 238 Calories | 16 g Fat | 8.3 g Carbs | 1.6 g Fiber | 18.6 g Protein

6.7 g Net Carbs per 2 Skewers

 

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Grilled Chicken Kabobs

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Grilled Chicken Kabobs, check out some of my other Keto Friendly Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Grilled Chicken Kabobs

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Zucchini Noodles with Peanut Sauce

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These Keto Zucchini Noodles with Peanut Sauce are tossed in a creamy, savory and slightly spicy Thai curry and coconut milk sauce. It’s one of the simplest recipes to make and it’s full of delicious flavor. It’s also easy to customize so feel free to add protein or more vegetables to switch it up. It’s ready in less than 30 minutes and everyone always loves this beautiful and delicious Low Carb Vegetarian recipe.

Zucchini Noodles with Peanut Sauce Recipe

What Is a Zucchini Noodle?

Zucchini Noodles also known as “Zoodles”, are a delicious and healthy gluten-free pasta alternative made from zucchini! They’re the ultimate pasta alternative. Inexpensive, gluten-free, and low in carbs, zucchini noodles can satisfy a pasta craving without sacrificing nutrition. They’re also paleo, vegan and keto friendly. Spiraled zucchini is my favorite way to eat them but they can also be made with a mandoline or julienne peeler. Slice the zucchini into noodles so it looks like pasta.

Zucchini Noodles with Peanut Sauce Ingredients

How do you Make Zucchini Noodles with Thai Peanut Sauce?

Step 1: Prep the zucchini
Step 2: Make the Thai peanut sauce
Step 3: Saute the zucchini
Step 4: Add the peanut sauce

How do you Make Low Carb Thai Peanut Sauce?

Blend the curry paste in a small pot with the vinegar and brown sugar (substitute). Then add the liquid from the coconut milk. Once it’s fully combined, add the the peanut butter. Bring to a boil over medium heat, then add, then stir in the cream from the can of coconut milk.  Let simmer on low for 5 minutes.

How To Make Zucchini Noodles

How Do You Store Zucchini Noodles? 

You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them gently, on the stove top or in the microwave.

Can You Freeze Keto Zoodles?

I don’t recommend freezing zucchini noodles. Their water content is so high that once they’re thawed and reheated, they end up mushy and kinda gross.

Zucchini Noodles with Peanut Sauce

What’s the best way to cook zucchini noodles?

The best way to cook Zucchini Noodles is to sauté them in oil or butter in a frying pan until tender. You can also Bake, boil or microwave them if preferred.

Should I Peel Zucchini before Spiralizing?

Don’t peel the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. This will give you a mushier noodle when you cook them. Instead, keep the skin on so that the noodles maintain their shape and all of the nutrients in the dark green skin.

What To Serve With Keto Zucchini Noodles and Thai Peanut Sauce

You can eat these delicious Zoodles all on their own or try adding some chicken or shrimp to the recipe. Check out my Keto Chicken with Peanut Sauce and my Keto Meatballs with Peanut Sauce. Both recipes would be a great addition to these yummy low carb noodles.

>> Click Here To Pin This Recipe To Pinterest <<

Zucchini Noodles with Peanut Sauce

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

More Keto Zucchini Recipes To Try:

Zucchini Noodles with Peanut Sauce

Keto Zoodles with Peanut Sauce

This recipe for Keto Zoodles with Peanut Sauce is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. It’s made with a Thai Peanut sauce that’s slightly spicy but is still mild enough for a 10 year old to eat. Spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut. 

Looking for some more delicious Keto Zucchini Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is these tasty Keto Zucchini Skins. They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

Zucchini Noodles with Peanut Sauce

Recipe Notes:

– Make your zoodles ahead of time! This is the best time-saving tip. After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They’ll stay fresh for 2-3 days.

– Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.

– Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

-Using a Julienne Peeler: If you don’t have a spiralizer, you can easily make zoodles with this other common kitchen tool! Use your peeler to make long slices and then gently pull them apart until you have your desired noodle thickness.

Zucchini Noodles with Peanut Sauce

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Zoodles with Peanut Sauce. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW IN THE RECIPE CARD!★

Zucchini Noodles with Peanut Sauce Recipe

Zucchini Noodles with Peanut Sauce

Keto Zucchini Noodles with Peanut Sauce tossed in a Creamy, Savory and Slightly Spicy Thai Curry and Coconut Milk Sauce | Vegetarian Recipe
4.34 from 36 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Thai
Keyword: Dinner, gluten free, Keto, Low Carb, thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 230kcal
Author: Lyndsay Baker

Ingredients

  • 2 medium Zucchinis
  • 2 Tbsp Olive Oil
  • 2 Cloves Garlic
  • 2 Tbsp Peanuts Crushed
  • 3 Tbsp Parsley Minced
  • FOR THE Keto Thai Peanut Sauce
  • 1 1/2 Tbsp Red Thai Curry Paste
  • 3 Tbsp Vinegar
  • 2 Tbsp Brown Sugar (Low Carb Substitute)
  • 5 Tbsp Peanut Butter natural
  • 1 Can Coconut Milk full fat

Instructions

  • Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
  • For the Peanut Sauce: Blend the curry paste with the vinegar and brown sugar (substitute) in a pan over medium heat. Then add the liquid from the can of coconut milk. (see notes below) Once it’s fully combined, add the peanut butter. Bring to a boil over medium heat, then stir in the cream from the can of coconut milk.  Let simmer on low for 5 minutes or until the sauce has thickened.
  • Heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Add the zucchini noodles and toss them for 3 - 4 minutes, or until tender.
  • Pour the thai peanut sauce over the zoodles and stir until their coated in the sauce. Let simmer for 2 minutes. Remove from the heat and sprinkle with the crushed peanuts and chopped parsley.
  • NOTE: Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

Video

Nutrition

Calories: 230kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 20.5g | Fiber: 1.85g

 

 

Nutritional Information 

This recipe makes 6 Servings

1 Serving = 1/6 of the Batch

230 Calories | 4.5 g Fat |  9.5 g Carbs | 1.85 g Fibre | 4.5 g Protein

7.65 g Net Carbs per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

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Zucchini Noodles with Peanut Sauce Keto and Vegan Recipe

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Zucchini Noodles with Peanut Sauce, check out some of my other Keto Zucchini Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto Zucchini Noodles with Peanut Sauce

Keywords: Zucchini Noodles with Peanut Sauce; Keto Zucchini Noodles with Peanut Sauce Recipe; Keto Zucchini Noodle recipe; Keto and Vegan recipes; Dairy Free Keto Recipes; Easy Low Carb zucchini recipes; easy keto asian food recipes; zucchini pasta; easy keto zucchini recipes; keto dinner recipes; keto recipes using zucchini; best keto recipes for quick dinner; Zoodles with Peanut Sauce; Zoodle Recipes

Smashed Brussel Sprouts

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These crispy roasted Smashed Brussel Sprouts with parmesan cheese and garlic are not only quick and easy to make, they also just happen to be gluten free, low carb and keto friendly! They’re a family friendly vegetable side dish that’s best served with chicken, steak, pork chops, salads or fish. The deliciously crispy smashed up brussel sprouts also make an amazing low carb snack.

Smashed Brussel Sprout Recipe with Parmesan Cheese

Why You’ll Love This Crispy Smashed Brussels Sprouts Recipe

These crispy brussel sprouts are made extra special because they’re smashed and roasted with parmesan cheese, butter, salt, and garlic. Each bite is a delicious little bomb of flavour! If you like smashed potatoes, you’ll love these smashed brussel sprouts!

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Smashed Brussel Sprout Recipe with Parmesan Cheese

Ingredients You’ll Need to Make these Yummy Smashed Brussels Sprouts:

You only need 5 ingredients to make this recipe for smashed brussel sprouts. First you need 1 lb of brussel sprouts which can either be fresh or frozen. Then you’ll need 2 Tbsp of melted butter or olive oil if preferred.  To season the brussel sprouts you’ll need a Tsp of garlic puree and salt and pepper. I used a store bought garlic puree but you can swap it our for minced garlic or garlic powder. Lastly you’ll need parmesan cheese. This will help the brussel sprouts to get extra crispy.

More Keto Vegetable Side Dish Recipes To Try:

Smashed Brussel Sprout Recipe with Parmesan Cheese

How Do You Make Smashed Brussel Sprouts?

To make this delicious Keto Smashed Brussels Sprouts Recipe:

Step 1: Start by preheating your oven to 425 degrees F. Line a large baking sheet with parchment paper, then trim the bottoms off of the brussel sprouts.

Step 2: Next steam or boil them until they are fork tender (around 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.

Step 3: Toss the brussel sprouts with melted butter (or olive oil), garlic and salt, then spread them out onto your prepared baking dish.

Step 4: Use the bottom of a cup to smash them flat. Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts.

Step 5: Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the Brussels sprouts are crispy.

Smashed Brussel Sprout recipe with Parmesan cheese

Common Questions about making Smashed Brussels Sprouts

Why Do the Brussel Spouts need to be boiled?  They need to be boiled to soften them enough  to be smashed. I like to give them a quick boil first but you can also steam them on the stove or in the microwave, if that’s easiest for you.

Are larger or smaller Brussel Sprouts better for roasting? You can use either but smaller sprouts will get a bit crispier in the oven so that’s my personal preference. If you do have any giant sprouts you could halve them after boiling.

Can I use frozen Brussel Sprouts? Yes, you can use fresh or frozen brussel sprouts for this recipe. If using frozen, I generally use a 12 ounce package.

Are Smashed Brussels Sprouts Keto friendly? Yes they are keto friendly. 1/4 of the batch has 9 g of carbs but they are also high in fiber so that gives them 6 g net carbs in total. That makes them a great keto side dish, paired up with a steak or chicken breast. 

What kind of pan is best for this recipe? I like to use a rimmed baking sheet pan.

What temperature is best for roasted Brussel sprouts? Roasting Brussel sprouts needs to be done at high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges.

Smashed Brussel Sprout Recipe with Parmesan Cheese

Smashed Brussel Sprouts

This Smashed Brussel Sprouts recipe will change the game on the vegetable everyone loves to hate. It’s cheesy, it’s decadent, and it give other keto side dishes a run for their money as the PERFECT potato substitute. The recipe requires minimal effort and only uses only simple and easy to find ingredients like brussels sprouts, butter and parmesan cheese. The key to making the best brussel sprouts is to simply steam them, smash them, season… then roast them.

Looking for some other low carb veggie swaps? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Bacon Zucchini Fries I love that they’re so easy and quick to make. Another one of our favourites, is this tasty Keto Jicama Fries They’re perfect for impressing dinner guests or for spoiling someone special. Let us know how they turned out for you in the comments below!

Smashed Brussel Sprouts

Recipe Notes For Making The Best Smashed Brussels Sprouts:

– You can use fresh or frozen brussel sprouts for this recipe. If using frozen, I generally use a 12 ounce package.

– This recipe uses garlic puree. I used a store bought garlic puree that comes in a jar but you can puree your own in a food processor or use a mortar and pestle to smash it up. You can also just swap it our for minced garlic or garlic powder if you want to.

– You can also use a potato masher or fork to gently smash each brussel sprout.

– The Parmesan Cheese can be swapped out for mozzarella cheese if preferred.

– Olive oil can be switched out for the butter if needed.

– To get the brussel sprouts extra flat and crispy, boil or steam them a little longer.

Smashed Brussel Sprouts

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Smashed Brussel Sprouts. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW IN THE RECIPE CARD!★

Smashed Brussel Sprouts

Smashed Brussel Sprouts

These crispy roasted Smashed Brussel Sprouts with parmesan cheese and garlic are not only quick and easy to make, they also just happen to be gluten free, low carb and keto friendly! They're a family friendly vegetable side dish that's best served with chicken, steak, pork chops, salads or fish.
4.75 from 12 votes
Print Pin Rate
Course: Keto Appetizer side dish
Cuisine: American
Keyword: brussel sprout, gluten free, Keto, Low Carb, Side Dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 365kcal
Author: Lyndsay Baker

Ingredients

  • 1 lb Brussel Sprouts
  • 2 Tbsp Butter
  • 1 Tsp Garlic puree
  • 1/4 Cup Parmesan Cheese
  • 1/2 Tsp Salt

Instructions

  • Preheat your oven to 425 degrees F, then line a large baking sheet with parchment paper. Trim the bottoms and any bruised leaves off of the brussel sprouts. Next steam or boil them until they're fork tender (about 15 minutes). If you are using frozen brussel sprouts, cook them according to the package directions. Strain them, then set them aside in a colander and cool for a few minutes.
  • Toss the brussel sprouts with melted butter (or olive oil) and garlic and salt, then spread them out onto your prepared baking dish. Use the bottom of a cup to smash them flat.
  • Evenly spoon the grated parmesan cheese onto the top of the smashed brussel sprouts. Bake for 12-15 minutes, or until the cheese turns a deep golden brown and the edges of the brussel sprouts are crispy.

Video

Nutrition

Calories: 365kcal | Carbohydrates: 9g | Protein: 4.5g | Fat: 5g | Fiber: 3g

Nutritional Information 

This recipe for Smashed Brussels Sprouts makes 4 Servings

1 Serving / 1/4 of the batch

365 Calories | 7.5 g Fat | 9 g Carbs | 3 g Fiber | 4.5 g Protein

6 g Net Carbs per 1/4 of the recipe

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Smashed Brussel Sprouts

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Smashed Brussel Sprouts, check out some of my other Keto Vegetable Side Dish Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

 Smashed Brussel Sprouts

Keywords: Smashed Brussel Sprouts; Easy Keto Smashed Brussel Sprout Recipe; Keto Brussels Sprouts Recipes; Keto recipes using brussels sprouts; Easy Keto side dish Recipes; Low Carb Brussel sprout Recipes; Parmesan Brussel sprout recipes; Keto Smashed Brussels Sprouts with parmesan cheese; gluten free Smashed Brussel Sprout recipes; family friendly keto recipes; keto vegetable side dish recipes

Keto Salmon Burger

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These Keto Salmon Burgers are a delicious and Inexpensive Family friendly Dinner or Lunch that can be prepared in 20 minutes or less. The Easy to Make Salmon Burger Patties are made with canned Sockeye Salmon which is a fraction of the cost of fresh Salmon.

Keto Salmon Burgers

Questions About Making Keto Salmon Burger Patties

  • Is canned salmon ok on a keto diet? Yes canned salmon is ok to eat on a keto diet. It’s very low carb and has lot’s of protein. It’s also a very affordable keto option.
  • How do I keep my Salmon Patties from falling apart? The Salmon Patties may fall apart if they are too wet. You may need to add a little keto approved flour like almond flour or Coconut Flour. You can also use ground pork rind which has 0 carbs.
  •  How many Carbs are in a Salmon Pattie? There are 1.75 g Carb and 1.25 g Net Carb per Keto Salmon Burger Pattie.
  • How long can the salmon burgers keep in the refrigerator? The Salmon Patties can be kept in the fridge in an air tight container for 3 – 4 days.
  • What can I use in place of of the egg in salmon burgers? Instead of using egg and mayo try using vegan mayonnaise or sour cream. If you’re not not keto, try using a little mashed sweet potato to bind the patties. Add half of a small cooked sweet potato or 1/2 cup of mashed sweet potato.

    More Keto Seafood Recipes To Try:

Keto Salmon Burgers

How do you make a  Keto Salmon Burger?

To make this Easy to Make Keto Salmon Burger recipe:

Step 1: Start by dicing the onion and frying it in the butter until soft and tender, about 3 – 4 minutes. Drain the liquid of the canned salmon and remove any skin and bones if needed. 

Step 2: Then use a mixing bowl to mix the salmon, cooked onion, egg, mayonnaise, almond flour and garlic powder. Mix until very well combined, then shape into 4 patties.

Step 3: In a large frying pan over medium heat, fry the salmon burgers in the olive oil for approximately 4 – 5 minutes per side or until browned.

Step 4: Serve wrapped in lettuce, on a low carb or gluten free bun or as a burger bowl on top of your favourite toppings. 

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Keto Salmon Burgers

What tastes good on a Salmon Burger?

The Best Sauces for a Keto Salmon Burger are:

  • Mayonnaise
  • Tartar Sauce (mayo, chopped pickles and lemon)
  • Tzatziki (yogurt cucumber dip)
  • Keto Approved Salsa
  • Ranch Dressing
  • Thousand Island Dressing
  • Lemon Juice

The Best Toppings for a Keto Salmon Burger are:

  • Lettuce
  • Keto Coleslaw
  • Onion (white onion or red onion)
  • Pickles
  • Tomatoes
  • Cheese
  • Alfalfa Sprouts

Keto Salmon Burgers

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

Keto Salmon Burgers

Keto Salmon Burger

This recipe for Keto Salmon Burger Recipe requires minimal effort and only uses simple and easy to find ingredients like Canned Sockeye Salmon, onion and egg. The Salmon Patties are also naturally high in protein and are paleo and low carb as well as gluten free.

Looking for some More Delicious Keto Seafood Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number one favourite are these Keto Crab Rangoon. Everyone loves how quick and easy they are to make. Another one of their favourites, are these tasty Keto Crab Stuffed Mushrooms. They’re perfect for impressing party guests or for spoiling someone special.

Keto Salmon Burgers

Recipe Notes:

  • I used 213 gram cans of Sockeye Salmon 
  • This recipe can be made with fresh salmon instead of canned salmon. Instead use 1 lb of salmon fillet baked or grilled.
  • The canned salmon can also be replaced with canned tuna, crab or chicken. Any type of canned salmon will also work for this recipe. It doesn’t have to be Sockeye Salmon.
  • The Salmon Burger Patties can also be baked in the oven instead of frying. They can also be grilled on a well oiled grill. For the oven, set to your oven 400 F and bake on a parchment paper line baking pan for 18 – 20 minutes flipping halfway. For the Grill, heat grill to 400 F and grill for about 3 – 4 minutes per side. The burgers are delicate, so be extra gentle when flipping on the grill.

Keto Salmon Burgers

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Keto Salmon Burgers

Keto Salmon Burger

Keto Salmon Burgers are an Inexpensive Family Friendly Meal Made in 20 minutes or Less | Salmon Patties made with canned Sockeye Salmon
4.96 from 24 votes
Print Pin Rate
Course: Dinner, Keto Lunch, Lunch
Cuisine: American
Keyword: Burger, Dinner, Keto, Low Carb, Lunch
Prep Time: 8 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 290kcal
Author: Lyndsay Baker

Ingredients

  • 1 Tbsp Butter
  • 1/2 of a White Onion small
  • 2 Cans Sockeye Salmon
  • 1 Egg
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Almond Flour
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • 2 Tbsp Olive Oil for frying

Instructions

  • Dice the onion and fry it in the butter until soft and tender, about 3 - 4 minutes. 
  • Drain the liquid of the canned salmon and remove any skin and bones if needed.  Then use a mixing bowl to mix the salmon, cooked onion, egg, mayonnaise, almond flour, garlic powder and salt. Mix until very well combined, then shape into 4 patties.
  • In a large frying pan over medium heat, fry the salmon burgers in the olive oil for approximately 4 - 5 minutes per side or until browned. Serve wrapped in lettuce, on a low carb or gluten free bun or as a burger bowl on top of your favourite toppings. 

Nutrition

Calories: 290kcal | Carbohydrates: 1.75g | Protein: 26.5g | Fat: 18g | Fiber: 0.5g

 

 

Nutritional Information 

This recipe for Keto Salmon Burgers makes 4 Burger Patties

1 Serving = 1 Salmon Pattie ( without sauce )

290 Calories | 21 g Fat | 1.75 g Carbs | .5 g Fiber | 26.5 g Protein

1.25 g Net Carbs per Burger Pattie

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Keto Salmon Burgers

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Salmon Burger,check out some of my other Keto Fish Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Salmon Burger

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Creamy Lemon Parmesan Chicken

by 3 Comments

This Easy to Make Crispy Baked Lemon Parmesan Chicken is Smothered in a Creamy Lemon Garlic Sauce. It’s a Delicious and Healthy Family Friendly Dinner that can be made in under an hour. The Flavourful Lemon Chicken uses Parmesan Cheese and Mayonnaise as the breading which is completely Grain Free as well as Gluten Free, Low Carb and Keto.

Creamy Lemon Parmesan Chicken

How to make Creamy Lemon Parmesan Chicken

To make this Easy Keto Creamy Lemon Parmesan Chicken recipe:

Step 1: Start by preheating your oven to 350 F. Then, place the chicken breasts in a well oiled baking dish. In a small bowl mix the mayonnaise with the parmesan cheese, lemon pepper, garlic powder and salt.

Step 2: Spread the mayo parmesan evenly over the chicken breasts. Bake for 35 – 40 minutes or until the chicken is fully cooked through. (cooking time will depend on the size of your chicken breast)

Step 3: To make the creamy lemon sauce melt the butter in a small sauce pan over medium heat. Add the mince garlic and let brown for 1 – 2 minutes. Next add the lemon pepper and lemon juice to the pan. Stir until mixed through, then slowly stir in the cream. Stir the mozzarella cheese and let simmer while stirring for another 3 – 4 minutes. Add the chopped fresh dill and stir just until mixed in.

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Creamy Lemon Parmesan Chicken

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

More Keto Chicken Recipes To Try:

Creamy Lemon Parmesan Chicken

Keto Creamy Lemon Parmesan Chicken

This recipe for Keto Creamy Lemon Parmesan Chicken requires minimal effort and only uses simple, fresh and easy to find ingredients like chicken breast, parmesan cheese, mayonnaise and lemons. 

Looking for some more delicious Keto Chicken Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number 1 favourite are these Keto Bacon Wrapped Chicken Skewers. Everyone loves how quick and easy they are to make. Another one of Their favourites, are these tasty Keto Chicken Kabobs. They’re perfect for impressing party guests or for spoiling someone special.

Creamy Lemon Parmesan Chicken

Recipe Notes:

  • Removing as much of the liquid from the baking dish as possible around halfway through baking, will keep the parmesan chicken nice and crispy. You can gently poor off the liquid, use a spoon or baster to suck it out, or use a baking rack in your pan to keep the chicken off the bottom. Another option is to Gently move the chicken to a parchment paper lined baking sheet half way through cooking. This will help keep the breading nice and dry and crispy.
  • For an extra crisp, add a little more parmesan cheese to the tops before baking. Then turn your oven to broil for the last few minutes, but watch very carefully.
  • The Creamy Lemon Garlic Sauce is optional. The chicken is delicious enough to have on it’s own without the sauce. So if you’re counting calories or just don’t like cream sauce, you can easily skip it.
  • This Lemon Chicken and Cream Sauce also makes a fantastic pasta, served over: Zucchini Noodles, Steamed Vegetables, Cauliflower Rice, Low Carb or Gluten Free Noodles.
  • The mayonnaise and parmesan breading will work for chicken thighs as well.  Using boneless thighs pounded flat, worked as well as the chicken breasts.Creamy Lemon Parmesan Chicken

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Creamy Lemon Parmesan Chicken. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

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Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

Crispy Baked Lemon Parmesan Chicken Smothered in a Creamy Lemon Garlic Sauce | Healthy Keto and Gluten Free Family Friendly Chicken Dinner
4.49 from 27 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Chicken, Dinner, Keto, Low Carb
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 530kcal
Author: Lyndsay Baker

Ingredients

  • 4 Chicken Breasts
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Parmesan Cheese Powdered
  • 1/2 Tsp Lemon Pepper
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • for the Lemon Cream Sauce
  • 1 Clove Garlic
  • 3 Tbsp Butter
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Mozzarella Cheese grated
  • 1 Tsp Dill Fresh
  • 1/2 Tsp Lemon Pepper
  • 1 Tbsp Lemon Juice

Instructions

  • Preheat your oven to 350 F. Place the chicken breasts in a well oiled baking dish. In a small bowl mix the mayonnaise with the parmesan cheese, lemon pepper, garlic powder and salt.
  • Spread the mayo parmesan evenly over the chicken breasts. Bake for 35 - 40 minutes or until the chicken is fully cooked through and the tops are browned. (cooking time will depend on the size of your chicken breast)
  • To make the Creamy Lemon Sauce
  • Melt the butter in a small sauce pan over medium heat. Add the mince garlic and let brown for 1 - 2 minutes. Next add the lemon pepper and lemon juice to the pan. Whisk until mixed through, then slowly stir in the cream. Add the mozzarella cheese and let simmer while stirring for another 3 - 4 minutes. Add the chopped fresh dill and stir just until mixed in.

Nutrition

Calories: 530kcal | Carbohydrates: 2.5g | Protein: 30g | Fat: 41g

 

Nutritional Information 

This Recipe for Creamy Lemon Parmesan Chicken makes 4 Servings

1 Serving = 1 Chicken Breast and 1/4 of the Lemon Cream Sauce

530 Calories | 44 g Fat | 2.5 g Carbs | 0 g Fiber | 30 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Creamy Lemon Parmesan Chicken

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Creamy Lemon Parmesan Chicken, check out some of my other Keto Chicken Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Creamy Lemon Parmesan Chicken

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Spinach Cauliflower Mac and Cheese

by 1 Comment

This creamy Spinach Cauliflower Mac and Cheese is an easy to make low carb and keto alternative to traditional macaroni and cheese. Steamed cauliflower is mixed with fresh spinach and covered in a white cheesy sauce. Then it’s smothered with mozzarella cheese and crispy bacon. It’s a delicious way to sneak in some extra vegetables into your families diet.

Spinach Cauliflower Mac and Cheese

How Do You Make Low Carb Cauliflower Mac and Cheese with Spinach?

To make this Easy and Delicious Keto Spinach Cauliflower Mac and Cheese Recipe:

Step 1: Start by preheating your oven to 350 F. Steam or boil the cauliflower flowerets just until tender, about 4 – 5 minutes. Then fry or bake the bacon until crispy.

Step 2: In a frying pan over medium heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Next slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil. Add 1 cup of the mozzarella cheese, then stir until the cheese is fully incorporated. Add in the garlic powder and salt and let simmer over low heat for 5- 10 minutes or until it’s thickened.

Step 3: Place the cauliflower into a baking dish and top with the fresh spinach. Pour the cheese sauce over the cauliflower and spinach then use a spoon to gently mix it together. Cover the top with the remaining mozzarella and parmesan cheese.

Step 4: Bake for 15 minutes, then chop up and add the crispy cooked bacon to the top. Bake for another 5 – 7 minutes or until the top is browned.

More Easy Family Friendly Keto Dinner Recipes To Try:

Spinach Cauliflower Mac and Cheese

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

>> Click Here To Pin This Recipe To Pinterest <<

Spinach Cauliflower Mac and Cheese

Keto Spinach Cauliflower Mac and Cheese

This recipe for Keto Spinach Cauliflower Mac and Cheese only uses simple and easy to find ingredients like Cauliflower, Spinach and Bacon. No Pasta required! It’s also naturally gluten, nut and egg free. It can easily be made Vegetarian by skipping the bacon 

Looking for some delicious Keto Family Friendly Dinner Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav is this Keto Lemon Parmesan Chicken. I love that it’s so easy and quick to make. Another one of our favourites, is this tasty Keto Zucchini Noodles with Thai Peanut Sauce.  It’s a delicious keto and vegetarian dinner that’s really quick to whip up.

Spinach Cauliflower Mac and Cheese

Recipe Notes for making the Best Low Carb Mac and Cheese:

  • Any type of hard cheese can be used for this recipe. If you prefer the sharp taste of cheddar cheese, feel free to switch it out.
  • The steamed/boiled cauliflower should be as dry as possible, to keep the sauce from getting too watery.
  • Frozen, then thawed and very well drained spinach can be used in place of the fresh spinach.

Spinach Cauliflower Mac and Cheese

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Spinach Cauliflower Mac and Cheese. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Spinach Cauliflower Mac and Cheese

This creamy Spinach Cauliflower Mac and Cheese is an easy to make low carb and keto alternative to traditional macaroni and cheese. Steamed cauliflower is mixed with fresh spinach and covered in a white cheesy sauce. Then it's smothered with mozzarella cheese and crispy bacon.
5 from 13 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dinner, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 314kcal
Author: Lyndsay Baker

Ingredients

  • 1 head Cauliflower
  • 1 1/2 Cups Mozzarella Cheese divided
  • 1/4 Cup Cream Cheese
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Butter
  • 5 Strips Bacon
  • 1 Cup Spinach fresh
  • 2 Tbsp Parmesan Cheese
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Salt

Instructions

  • Preheat oven to 350 F. Chop up the cauliflower and steam or boil the flowerets just until tender, about 4 - 5 minutes. Then fry or bake the bacon until crispy. 
  • In a frying pan over medium heat, melt the butter. Then add the cream cheese. Stir continuously until the cream cheese is melted. Next slowly stir in the heavy cream continuing to stir continuously until the mixture comes to a boil. Add 1 cup of the mozzarella cheese, then stir until the cheese is fully incorporated. Add in the garlic powder and salt and let simmer over low heat for 5- 10 minutes or until it's thickened, (stir while it's simmering.) 
  • Place the cauliflower into a baking dish and top with the fresh spinach. Pour the cheese sauce over the cauliflower and spinach then use a spoon to gently mix it together. Cover the top with the remaining mozzarella and parmesan cheese. Bake for 15 minutes, then chop up and add the crispy cooked bacon to the top. Bake for another 5 - 7 minutes or until the top is browned.   

Nutrition

Calories: 314kcal | Carbohydrates: 7g | Protein: 12.8g | Fat: 26.8g | Fiber: 2.3g

 

 

Nutritional Information 

1 Batch of Spinach Cauliflower Mac and Cheese =

6 Servings | Each Serving

314 Calories | 26.8 g Fat | 7 g Carbs | 2.3 g Fibre | 12.8 g Protein

4.7 g Net Carbs per serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Spinach Cauliflower Mac and Cheese

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Cauliflower Mac and Cheese, check out some of my other Keto Dinner Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Cauliflower Mac and Cheese

Keywords: Spinach Cauliflower Mac and Cheese; Easy Keto Cauliflower Mac and Cheese Recipe; Keto cheese sauce Recipes; Keto recipes using cheese; Easy Keto Dinner Recipes; Low Carb cheese Sauce Recipes; Keto mac and cheese recipes; Keto cauliflower casserolle; gluten free cauliflower macaroni and cheese recipes; keto game day recipe; family friendly keto recipe

Keto Zucchini Skins

by 2 Comments

These Simple and Easy to make Keto Zucchini Skins are the Perfect Appetizer for Game Day or Family Get Togethers. The mini Loaded Zucchini Boats are first baked to Perfection Covered in Parmesan Cheese. Then they’re smothered with Cheddar Cheese and Bacon and baked until the cheese is irresistibly melty. Just add a little sour cream and green onion to make these Loaded Low Carb Zucchini Skins Absolutely Mouthwatering.

Keto Zucchini Skins

How to Make Keto Zucchini Skins

To make these Keto Zucchini Skins, start by preheating your oven to 400 degrees f. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the insides of the each of them. Cut off the stems, then cut the hollowed out zucchinis in half. Place the zucchinis onto a baking pan, then brush the tops with the olive oil. Mix the parmesan cheese with the garlic powder then sprinkle it evenly over the oiled zucchinis. Bake for 12 – 14 minutes or until the tops are golden brown.

While the Zucchini is baking, fry up the bacon until it’s crispy. Then chop up the cooked bacon and grate the cheddar cheese. Cover the tops of the zucchinis with the grated cheese and chopped up bacon. Place back in the oven and bake for another 4 -5 minutes or until the cheese is melted. Remove from the oven and sprinkle with the chopped green onion and place a small amount of sour cream onto each of the zucchini skins. Serve hot.

Keto Zucchini Skins

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto), is 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.

Keto Zucchini Skins

Keto Zucchini Skins

This recipe for Keto Zucchini Skins requires minimal effort and only uses simple and easy to find ingredients like zucchinis, cheese and bacon. They’re also naturally gluten, nut and egg free

Looking for some more delicious Keto Game Day Appetizer Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Bacon Dill Pickle Fat Bombs. I love that they’re so easy and quick to make. Another one of our favourites, is this tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing dinner guests or for spoiling someone special.

Keto Zucchini Skins

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Zucchini Skins. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

Keto Zucchini Skins

Keto Zucchini Skins

These Simple and Easy to make Keto Zucchini Skins are the Perfect Appetizer for Game Day or Family Get Togethers. The mini Loaded Zucchini Boats are smothered with Cheddar Cheese and Bacon then topped with Sour Cream and Green Onions.
5 from 11 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Appetizer, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

  • 3 small Zucchinis
  • 2 Tbsp Parmesan Cheese
  • 1/2 Tsp Garlic Powder
  • 1 Tbsp Olive Oil
  • 1/2 Cup Cheddar Cheese
  • 6 Slices Bacon
  • 1/4 Cup Sour Cream
  • 2 Tbsp Green Onion

Instructions

  • Preheat oven to 400 degrees f. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the insides of the each of them. Cut off the stems, then cut the hollowed out zucchinis in half.
  • Place the zucchinis onto a baking pan, then brush the tops with the olive oil. Mix the parmesan cheese with the garlic powder then sprinkle it evenly over the oiled zucchinis. Bake for 12 - 14 minutes or until the tops are golden brown.
  • While the Zucchini is baking, fry up the bacon until it's crispy. Chop up the cooked bacon and grate the cheddar cheese. Cover the tops of the zucchinis with the grated cheese and chopped up bacon. Place back in the oven and bake for another 4 -5 minutes or until the cheese is melted. Remove from the oven and sprinkle with the chopped green onion. Place a small dollop of sour cream onto each of the zucchini skins. Serve hot.

Nutritional Information 

1 Batch of Keto Zucchini Skins = 6 Servings

1 Serving = 2 Zucchini Skins

135 Calories | 11.5 g Fat | 2.8 g Carbs | 1 g Fibre | 6.7 g Protein

1.8 g Net Carbs per 2 Skins

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

 

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Keto Zucchini Skins

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Zucchini Skins, check out some of my other Keto Friendly Recipes Here:

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© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Pepperoncini Potato Salad

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This Pepperoncini Potato Salad is made with simple and easy to find ingredients. The slight heat from the pickled pepperoncini peppers is the perfect match for the creaminess of the potato salad. It makes a great appetizer for game day or side dish for family picnics and gatherings. It can be thrown together quickly and can also be made ahead of time for an easy grab and go option.

Pepperoncini Potato Salad

How to make Pepperoncini Potato Salad

To make this delicious Pepperoncini Potato Salad, you start by peeling the potatoes. Then cut them into small cubes. Boil in a large pot for approximately 20 minutes or until the potatoes are tender. Remove 2/3 of the potatoes from the water using a slotted spoon. Continue to cook the remaining potatoes for a few more minutes or until soft. Strain the remaining potatoes then use a masher to mash them up. Set both the mashed and the unmashed  potatoes aside to cool.

Once the potatoes have cooled completely, add the mayonnaise, salt and vinegar to the mashed. Mix very well then add in the remaining potatoes. Slice up the pepperoncinis and add them to the salad. Chop up then sprinkle the Salad with the green onion.

Pepperoncini Potato Salad

Pepperoncini Potato Salad

This Pepperoncini Potato Salad Recipe has been my go to Salad for a couple of years now. It’s so creamy and delicious and is really easy to make. It’s the Perfect Gluten Free dish to take to potlucks or parties. Potatoes are a really cheap way to feed a lot of people.

If you’re looking for another delicious Gluten Free Recipe… try these delicious Gluten Free Peanut Butter Cereal Bars. The Tried, Tested and True Delicious No-Bake Peanut Butter Cereal Bars are a Family Favourite! They’re perfect for dessert and/or afternoon and midnight snacking. They’re sure to impress even you non gluten free friends and family.

Pepperoncini Potato Salad

Recipe Notes:

  •  A tip for if your bring potato salad to a party is to bring an unopened bottle of mayonnaise. It lasts longer with no access to a fridge. Mix up the salad right before serving but make sure not to leave the Potato Salad in the sun if your party is outside.
  •  Removing the seeds from the Pepperoncini makes them considerably less spicy.
  • Any type of white potato can be used for this recipe. If you have a favourite feel free to switch it out for the russet.

Pepperoncini Potato Salad

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Pepperoncini Potato Salad. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Pepperoncini Potato Salad

Peperoncini Potato Salad

This Pepperoncini Potato Salad is made with simple and easy to find ingredients. The slight heat from the pickled pepperoncini peppers is the perfect match for the creaminess of the potato salad.
5 from 8 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: gluten free, Pepperoncini Pepper, Salad, Side Dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

  • 6 Large Russet Potatoes
  • 1/4 Cup White Vinegar
  • 1/3 Cup Mayonnaise
  • 1 Tsp Salt
  • 1/2 Cup Pepperoncini Peppers sliced
  • 2 Tbsp Green Onion chopped

Instructions

  • 1. Peel the potatoes, then cut them into small cubes. In a large pot cover the cubed potatoes with water then boil for approximately 20 minutes or until the potatoes are tender.
  • 2. Remove 2/3 of the potatoes from the water using a slotted spoon. Continue to cook the remaining potatoes for a few more minutes or until soft. Strain the remaining potatoes then use a masher to mash them up. Set both the mashed and the unmashed  potatoes aside to cool.
     
  • 3. Once the potatoes have cooled completely, add the mayonnaise, salt and vinegar to the mashed. Mix very well, then add in the remaining cooled potatoes. Slice up the pepperoncinis and mix them into the salad. Chop up then sprinkle the top of the salad with the green onion.
  • This Pepperoncini Potato Salad recipe makes 6 servings.
     

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>>Click Here To Pin This Recipe<<

Pepperoncini Potato Salad

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free Pepperoncini Potato Salad Recipe, check out some of my other Gluten Free Recipes Here:

 

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Pepperoncini Potato Salad

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Chicken Fajita Roll Ups

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These Baked Chicken Fajita Roll Ups are a great Dairy Free and Keto Family Friendly Dinner that can be made in 30 minutes or less. The flavourful Fajita Spiced Chicken and Peppers are a delicious low carb twist of a classic Mexican Favourite.

Chicken Fajita Roll Ups

How to Make Keto Chicken Fajita Roll Ups

To make these delicious Keto Chicken Fajita Roll Ups, start by preheating your oven to 375 degrees F. In a small bowl mix the lime juice with the olive oil, cilantro, cumin, garlic powder and salt. Slice the chicken breasts in half lengthwise, then slice each of those halves in half lengthwise as well. Use a large zip lock bag or bowl and cover the chicken strips with the lime mixture. Mix until all the strips are completely coated with the marinade.

Cut the coloured peppers into strips. Then line a baking pan with parchment paper. Next place one of each of the coloured peppers onto one side a chicken strip. Roll the strip around the peppers then fasten it in place using a tooth pick. Repeat until all the chicken is rolled up. Then place the chicken roll  ups onto the prepared pan. Bake for 18 – 20 minutes or until the chicken is fully cooked.

Chicken Fajita Roll Ups

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

Chicken Fajita Roll Ups

Keto Chicken Fajita Roll Ups

This recipe for Chicken Fajita Roll Ups requires minimal effort and only uses simple and easy to find ingredients like Chicken Breast and Bell Peppers. They make a great main course for dinner or lunch and can also be served as an appetizer. 

Are you looking for some more delicious Keto Dairy Free Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav is this Keto Dairy Free Chocolate Coconut Mousse. I love that it’s so easy and quick to make. Another one of our favourites, are these tasty Dairy Free Mini Keto Pumpkin Pies. They’re perfect for impressing brunch guests or for spoiling someone special.

Chicken Fajita Roll Ups

Recipe Notes:

  • 4 thin cut chicken cutlets can be used in place of the chicken breast.
  • Squeezing a little fresh lime juice on top of the chicken before serving with add a little extra flavour.
  • Garnish with fresh chopped cilantro.
  • 1 colour of bell pepper can be used instead of all 3 if needed.

Chicken Fajita Roll Ups

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Chicken Fajita Roll Ups. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Chicken Fajita Roll Ups

Chicken Fajita Roll Ups

These Baked Chicken Fajita Roll Ups are a great Dairy Free and Keto Family Friendly Dinner that can be made in 30 minutes or less. The flavourful Fajita Spiced Chicken and Peppers are a delicious low carb twist of a classic Mexican Favourite
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Chicken, Dinner, gluten free, Keto, Low Carb
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 Rolls
Calories: 144kcal
Author: Lyndsay Baker

Ingredients

  • 2 Chicken Breasts
  • 1/2 of a Green Pepper
  • 1/2 of a Red Pepper
  • 1/2 of a Yellow Pepper
  • 1 Tbsp Fresh Cilantro chopped
  • 1 Tbsp Olive Oil
  • 2 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Salt

Instructions

  • Preheat your oven to 375 degrees F. In a small bowl mix the lime juice with the olive oil, chopped cilantro, cumin, garlic powder and salt.
  • Slice the chicken breasts in half lengthwise, then slice each of those halves in half lengthwise as well. In a large zip lock bag or bowl, cover the chicken strips with the lime mixture. Mix until all the strips are completely coated with the marinade.
  • Cut the coloured peppers into strips. Then line a baking pan with parchment paper. Next place one of each of the coloured peppers onto one side a chicken strip. Roll the strip around the peppers then fasten it in place using a tooth pick. Repeat until all the chicken is rolled up. Then place the chicken roll ups onto the prepared pan. Bake for 18 - 20 minutes or until the chicken is fully cooked.
  • This recipe makes 8 Keto Chicken Fajita Roll Ups.

Nutrition

Serving: 2Roll Ups | Calories: 144kcal | Carbohydrates: 4.5g | Protein: 20.5g | Fat: 6.75g | Fiber: 1.25g

 

Nutritional Information 

1 Serving = 2 Chicken Fajita Roll Ups

144 Calories | 6.75 g Fat | 4.5 g Carbs | 1.25 g Fibre | 20.5 g Protein

3.25 g Net Carb per 2 Rolls

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Chicken Fajita Roll Ups

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Chicken Fajita Roll Ups, check out some of my other Keto Friendly Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Chicken Fajita Roll Ups

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Dill Pickle Chicken Salad

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This Easy to Make Dill Pickle Chicken Salad Recipe is made with Rotisserie Chicken and Crunchy Dill Pickles. The Low Carb Chicken Salad is a delicious twist to traditional chicken salad. It’s loaded with chunks of dill pickle and fresh dill. The Crunchy Salad can eaten on a Sandwich or for Low Carb and Keto the chicken salad can be eating in a Lettuce Wrap or by itself as a Salad Bowl.

Dill Pickle Chicken Salad

How Do You Make Dill Pickle Chicken Salad?

To make this Delicious Keto Dill Pickle Chicken Salad Recipe:

Step 1: Using a cutting board and a knife, chop the cold chicken into small bits. Use a mixing bowl to mix the cold chopped cooked chicken with the mayonnaise, sour cream and mustard.

Step 2: Dice and the pickles and mince the celery and onion, then add them to the bowl. Chop up the fresh dill and add it in along with the salt. Mix the chicken salad until all the ingredients are mixed through.

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Dill Pickle Chicken Salad

More Keto Chicken Recipes:

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is 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.

Dill Pickle Chicken Salad

Dill Pickle Chicken Salad Recipe

This recipe for Keto Dill Pickle Chicken Salad requires minimal effort and only uses simple and easy to find ingredients like rotisserie chicken and dill pickles. I prefer to eat my cold chicken salad in a bowl with lettuce but it can also be used to make sandwiches with low carb bread or lettuce wraps using romaine or iceberg lettuce. 

Looking for some more delicious Keto Chicken Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number 1 favourite are these Keto Bacon Wrapped Chicken Skewers. Everyone loves how quick and easy they are to make. Another one of Their favourites, are these tasty Keto Broccoli and Chicken Fritters. They’re perfect for impressing party guests or for spoiling someone special.

Dill Pickle Chicken Salad

Recipe Notes For Making the Best Dill Pickle Chicken Salad:

  •  Using cold rotisserie chicken works best for this recipe but you can also used canned chicken or cooked chicken breast if you prefer.
  •  The sour cream can be switched out for greek yogurt or can be skipped altogether.
  • This cold low carb chicken salad can be eaten in a bowl with lettuce or used to make sandwiches with low carb bread or lettuce wraps using romaine or iceberg lettuce. 
  • This easy Chicken Salad will keep in the fridge for 3-5 days.
  • You can cook your own chicken breasts or thighs in the crockpot, then use an electric hand mixer to shred the chicken for this recipe.
  • This recipe for Dill Pickle Chicken Salad makes 4 servings.

Dill Pickle Chicken Salad

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Dill Pickle Chicken Salad. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Dill Pickle Chicken Salad

This Easy to Make Dill Pickle Chicken Salad is made with Rotisserie Chicken and crunchy dill pickles. The Delicious Salad is made with Simple Easy to find Ingredients and is Naturally Gluten Free, Low Carb and Keto.
4.75 from 16 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings
Calories: 308kcal
Author: Lyndsay Baker

Ingredients

  • 2 Cups Cooked Chicken chopped
  • 1/2 Cup Mayonnaise
  • 2 Tbsp Sour Cream
  • 1 Tbsp Mustard
  • 1/2 Cup Dill Pickles diced
  • 1/4 Cup Celery minced
  • 1/4 Cup White Onion minced
  • 3 Tbsp Fresh Dill
  • 1/2 Tsp Salt

Instructions

  • In a mixing bowl, mix the cold chopped cooked chicken with the mayonnaise, sour cream and mustard.
  • Dice and the pickles and mince the celery and onion, then add them to the bowl. Chop up the fresh dill and add it in along with the salt. Mix the chicken salad until all the ingredients are mixed through.

Nutrition

Serving: 1Serving | Calories: 308kcal | Carbohydrates: 6g | Protein: 38.5g | Fat: 10.5g | Fiber: 0.5g

 

Nutritional Information 

1 Serving = 1/4 of the Salad

308 Calories | 10.5 g Fat | 6 g Carbs | .5 g Fibre | 38.5 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

5.5 g Net Carb per Serving

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Dill Pickle Chicken Salad

 

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Dill Pickle Chicken Salad, check out some of my other Keto Chicken Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto Dill Pickle Chicken Salad 

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