spicy

Jalapeno Bacon Bombs

September 13, 2018 by officially gluten free 1 Comment

Jalapeno Bacon Bombs

These Creamy Keto & Gluten Free Jalapeno Bacon Bombs are Perfect for Game Day!!!! The Tasty Little Morsels are Really Easy to Make and are Packing Just the Right Amount of Heat. They Can Be Made Ahead of Time, Which Makes Preparing for Game Day that Much Easier. I found these Jalapeno Bacon Bombs are nice change from Bacon Wrapped Jalapeños but Equally as Tasty!

In a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s.

Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking. If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.

Jalapeno Bacon Bombs

To make these Jalapeno Bacon Bombs I used Pickled Jalapenos. I used them because I prefer the taste and texture. You could use fresh Jalapeños instead. I would roast them in the oven a little before adding them to the cream cheese. Also you could use Mozzarella Cheese instead of Havarti if you’d like to. I used a mini muffin pan to help them keep they’re shape. I only used the muffin pan for the first 5 minutes or so of baking so that the would hold they’re shape a bit better. I then moved the bacon bombs to a baking pan to finish baking. This just made it a bit easier to pour off the grease. You could easily skip this step and bake them in a baking pan from the beginning, if you prefer too.

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.

Jalapeno Bacon Bombs

Ingredients

12 Slices Bacon

3/4 Cup Cream Cheese

1/4 Cup Pickled Jalapeños (diced)

1/4 Cup Shredded Havarti Cheese

Directions

1. Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.

2. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.

3. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.

If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.

This recipe makes 12 Jalapeno Bacon Bombs.

Nutritional Info – 1 Batch (12) of Jalapeno Bacon Bombs = 4 Servings

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If you liked this recipe for Jalapeno Bacon Bombs, Then you may also like these recipes:

Keto Snickerdoodle Woopie Pies

Keto Beef Enchiladas

Keto Buffalo Chicken Taquitos

Keto Oven Fried Pickles

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Jalapeno Bacon Bombs

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Jalapeno Bacon Bombs

Author: Lyndsay Baker

Recipe type: Appetizer

Cuisine: American

Serves: 12 Bombs

Ingredients

12 Slices Bacon
¾ Cup Cream Cheese
¼ Cup Pickled Jalapeños
¼ Cup Shredded Havarti Cheese

Instructions

Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.
Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t's. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.
If using a mini muffin pan - Bake for 5 - 7 minutes - then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.
If you're using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.
This recipe makes 12 Jalapeno Bacon Bombs.

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.

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.

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

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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.

Keto Buffalo Chicken Taquitos

April 11, 2018 by officially gluten free 24 Comments

Keto Buffalo Chicken Taquitos

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

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

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

Keto Buffalo Chicken Taquitos

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

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

Keto Buffalo Chicken Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

1 Cup Shredded Cooked Chicken

1/4 Cup Franks Red Hot Sauce

1 Tbsp Melted Butter

Directions

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

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

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

This recipe makes 6 Keto Buffalo Chicken Taquitos.

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

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

Keto Peanut Chicken Satay

Keto Bacon Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Keto Crock Pot Egg Roll Bowl

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Keto Buffalo Chicken Taquitos

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Ketogenic

Serves: 6 Taquitos

Ingredients

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

Instructions

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

Gluten Free Jalapeno Cheddar Biscuits

December 16, 2017 by officially gluten free 3 Comments

Gluten Free Jalapeno Cheddar Biscuits

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

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

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

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

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

Gluten Free Jalapeno Cheddar Biscuits

Ingredients

1 1/4 Cups Rice Flour

1/2 Cup Potato Starch (corn or tapioca)

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Buttermilk

1 Cup Shredded Cheddar Cheese

1/2 Cup Sliced Pickled Jalapenos

Directions

1. Pre heat oven to 450 F

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

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

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

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

6. Bake for 8 – 10 minutes.

This recipe makes 10 Gluten Free Jalapeno Cheddar Biscuits.

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

Gluten Free Perogies

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Gluten Free Stuffing

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Gluten Free Jalapeno Cheddar Biscuits

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Lyndsay Baker

Recipe type: Buttermilk Biscuits

Cuisine: Biscuits and Buns

Serves: 10 Biscuits

Ingredients

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

Instructions

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