We are firm believers that eating low carb shouldn’t feel too restricting or boring! These recipes are evidence that there is a great amount of variety you can have while following the keto diet.

Our keto recipes focus on well rounded meals with plenty of veggies, protein and healthy fats to keep you fueled and satiated.

Nothing can jazz up a simple keto meal like a good sauce. While most of these recipes are delicious on their own, you might want some homemade sauce options to go along with them.

Don’t worry, we have you covered!

We gathered up Over 20 of the BEST Keto Recipes to share with you today. These low carb recipes are absolutely delicious and you won’t even miss any of the carbs!

LET’S GO TO THE RECIPES

TO CONTINUE READING, PLEASE USE NEXT PAGE BUTTON BELOW!

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creamy broccoli & bacon

Creamy Garlic Parmesan Broccoli & Bacon is an unforgettable side dish! Pan fried broccoli and crispy bacon are baked in a cheesy creamy parmesan garlic sauce! Topped with bubbling mozzarella, this recipe is guaranteed to convert ANY non-vegetable lover to fall head over heels! And bonus? It’s low carb!

INGREDIENTS

8 ounces (250 g) bacon roughly chopped
2 tablespoons butter
1 onion diced
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
1 pound (500 g) broccoli florets, from 2-3 broccoli heads — stems removed
Salt and pepper to season
1/2 cup fresh shredded or grated mozzarella
1/3 cup fresh shredded or grated parmesan cheese

INSTRUCTIONS

Preheat broiler (on medium heat of you have the option).
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon. Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in colour.
Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant. Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally, or until the sauce thickens to your liking* (SEE NOTES) (If sauce is too thin, stir in the cornstarch slurry to combine.)
Add the bacon and give everything a good mix to combine all of the flavours together. Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

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90 Second Microwavable Low Carb Keto Bread

Soft and Fluffy low carb keto bread made in the microwave in just 90 seconds. Use coconut or almond flour, butter or oil!

Ingredients

3 tablespoons almond flour or 1 tablespoon coconut flour
1 tablespoon butter or oil
1 medium/large egg
1/2 teaspoon double acting baking powder

Instructions

Melt butter in a microwave-safe bowl or ramekin. Add the almond flour, egg and baking powder to the butter. Beat with a fork until completely mix.
Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster or in a skillet.
To Bake: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through.

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CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH

This crazy delicious garlic parmesan spaghetti squash is one of the most popular recipes on Peas and Crayons — and for good reason too!

Ingredients

1 medium spaghetti squash (approx. 2-3lbs)
2.5 TBSP minced garlic
1 tsp avocado oil or olive oil
5 oz fresh spinach chopped
1/2 cup heavy cream
1 TBSP cream cheese (optional but delicious!)
1/2 cup freshly grated parmesan cheese plus extra for topping
salt and pepper to taste
grated or sliced mozzarella for topping to taste

Instructions

Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!

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ASPARAGUS STUFFED CHICKEN BREAST

Easy to make chicken recipe stuffed with asparagus, cheese, and sun-dried tomatoes.

Ingredients

▢4 Skinless boneless chicken breasts about 1 1/2 lb.
▢1 Tsp Italian seasoning mix
▢1 Tsp Garlic Powder
▢1 Tsp Smoked Paprika
▢Sea salt and pepper
▢12 Asparagus stalks end trimmed
▢1 oz Sun-dried Tomatoes chopped
▢4 slices Mozzarella Cheese
▢1 Tbsp Olive Oil

Instructions

Preheat your oven to 400 F.
Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy

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LOADED CAULIFLOWER CASSEROLE

Keto friendly Loaded Cauliflower Casserole is a combination of steamed cauliflower, cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and chives.

INGREDIENTS

2 lbs cauliflower florets cut in bite size pieces
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Salt and Pepper to taste

INSTRUCTIONS

Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.

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Sundried Tomato, Spinach, and Cheese Stuffed Chicken

This quick and easy stuffed chicken only has 6 ingredients, is ready in under an hour, and is the perfect meal to impress!

INGREDIENTS

Two large chicken breasts
3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (salt and pepper and olive oil would also work fine)
1/2 cup sundried tomatoes
1/2 cup roughly chopped spinach
1/2 cup feta cheese
1/2 cup mozzarella cheese

INSTRUCTIONS

Marinate the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it last minute).
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don’t cut all the way through.
Open the chicken breasts up where you cut them and layer on the remaining ingredients. It’s okay if you can’t fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don’t feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer . Let rest for 5 minutes before serving.

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KETO MASHED CAULIFLOWER

Creamy, buttery Mashed Cauliflower with Garlic, Sour Cream and Parmesan is the low carb side dish of your dreams! Keto approved and taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven’t tried this before, you will fall in love with Cauliflower Mashed

INGREDIENTS

1 large head cauliflower cut into florets (about 3 pounds or 1 1/2 kg)
3 tablespoons unsalted butter
3 tablespoons sour cream
6 cloves garlic divided
1/4 cup parmesan cheese
Salt and black pepper to taste

INSTRUCTIONS

Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.

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KETO EASY BUFFALO CHICKEN DIP WITH BLUE CHEESE

An easy buffalo chicken dip recipe is just what you need to make on game day! This recipe is topped with crumbled blue cheese and is a perfect choice for serving with pork rinds, celery stalks, or any vegetable.

INGREDIENTS

2 cups rotisserie chicken – shredded
8 oz cream cheese – softened to room temperature
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup hot sauce
1/2 cup blue cheese dressing
1/2 cup blue cheese crumbles
1 green onion for garnish

INSTRUCTIONS

Preheat oven to 350°.
Add the chicken, cream cheese, salt and pepper, hot sauce and blue cheese dressing to a medium mixing bowl. Mix well to combine.
Transfer to a small casserole dish. Sprinkle the blue cheese crumbles on top and bake for 20 minutes.
Remove from oven and sprinkle the chopped green onions on top, for garnish.
Serve hot with celery sticks and pork rinds.
ENJOY!!

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KETO BREAKFAST CUPS

Ingredients

BREAKFAST EGG MUFFINS – START WITH THIS BASE FOR ALL FLAVORS FIRST:

10 large eggs
1 – 1 1/2 teaspoons sea salt or to taste
1/4 – 1/2 teaspoon black pepper or to taste

Broccoli and Cheddar Cheese

1/2 tsp dried thyme
1/2 tsp garlic powder
1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken

1/3 cup Buffalo Sauce I used Frank’s
1/3 cup chopped green onions
1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp dried mustard or Dijon Mustard optional
2/3 cup grated cheddar cheese plus more for topping
3/4 cup chopped cooked or deli ham

Kimchi

1/2 teaspoon toasted sesame oil
1/3 cup finely chopped kimchi
1/4 cup diced red peppers
1/3 cup crumbled cooked bacon optional

Jalapeño Popper

1/2 tsp garlic powder
1/2 tsp onion powder
3-4 Jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
1/3 cup softened cream cheese
1/2 cup grated cheddar cheese
1/3 cup cooked crumbled bacon

Mushroom, Pepper and Spinach

1/2 tsp smoked paprika
1/4 tsp chili powder optional or to taste
1 cup chopped mushrooms white button or cremini
1/2 cup diced green bell peppers
1 cup chopped spinach
1/4 cup diced cooked sausage optional

Spinach and Cheese

1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 cups chopped spinach
1 1/2 cups grated Parmesan cheese plus more for topping

Sun-Dried Tomato, Parmesan and Spinach

1/3 cup 1/2 sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
3/4 cup chopped spinach
1/4 cup loosely packed chopped fresh basil
1 cup grated Parmesan cheese plus more for topping

Tomato, Spinach and Parmesan

1/2 tso garlic powder
3/4 tsp Italian seasoning
1 cup diced ripe tomatoes
1 cup chopped spinach
3/4 cup grated Parmesan cheese plus more for topping

Instructions

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

Broccoli and Cheddar

Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

Buffalo Chicken

Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.

Ham and Cheddar

Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Kimchi

Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.

Jalapeño Popper

Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.

Mushroom, Green Pepper and Spinach

Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
Bake in preheated oven for 12-15 minutes, or until set.

Spinach and Cheese

Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Sun-Dried Tomato, Parmesan and Spinach

Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Tomato, Spinach & Cheese

Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

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LOADED BROCCOLI SALAD (LOW-CARB)

Make Low Carb Broccoli Salad for a crisp, creamy, refreshing side dish! This fresh salad is filled with broccoli, cauliflower, bacon, purple onions, cheese, and a homemade dressing your family will really love.

INGREDIENTS

Dressing

3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons red wine vinegar
1 tablespoon granulated sugar optional
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad

4 cups broccoli florets chopped
4 cups cauliflower florets chopped
12 slices bacon cooked and crumbled
8 ounces Colby Jack cheese cut into small cubes
1 red onion peeled and chopped

INSTRUCTIONS

In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.
Serve the salad immediately.

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ZUCCHINI GRATIN WITH YELLOW SQUASH

Tender pieces of zucchini and yellow squash in a mouthwatering creamy cheese sauce. This delectable easy skillet vegetable will quickly become one of your family favorites.

INGREDIENTS

2 tablespoons butter
1/2 onion thinly sliced
1 small zucchini sliced in rounds 1/8 to 1/4 inch thick (please see notes)
1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick (please see notes)
2 large cloves garlic minced
1/2 cup heavy cream
1/4 cup grated parmesan
1 cup shredded smoked gouda

INSTRUCTIONS

Preheat oven to 450 degrees
Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

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Low Carb Keto Pancakes

Low Carb Keto Pancakes: these keto pancakes have only 4 net carbs per serving and are a delicious family approved breakfast made with almond flour and cream cheese!

INGREDIENTS

2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf – stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar free syrup for low carb option)

INSTRUCTIONS

Add all ingredients to blender. Start with eggs and water and cream cheese so you don’t have anything get stuck at bottom.
Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with butter and syrup!

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KETO DEEP DISH SKILLET SAUSAGE PIZZA

A deep dish Chicago-style pizza made low carb and gluten-free. This is the low carb pizza recipe you’ve been looking for!

Ingredients

Crust:

2 cups almond flour
3 tbsp unflavored whey protein powder
2 tbsp coconut flour
2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp xanthan gum
2 large eggs lightly beaten
1/4 cup butter melted

Filling:

12 oz Jones Dairy Farm Sausage Roll
3/4 lb mozzarella thinly sliced (not shredded)
1 1/2 cups marinara or pizza sauce no sugar added – try my 15-Minute Tomato Sauce if you want to make your own
2 cloves garlic
1 tsp dried oregano
2 ounces sliced pepperoni or additional sausage optional
3/4 cup finely shredded Parmesan cheese

Instructions

Crust:

Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet (preferably cast iron but regular skillets will work well too).
In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
Stir in eggs and butter until dough comes together. It will be quite sticky.
Turn out dough onto a large piece of parchment, and then pat into a rough circle.
Top with another piece of parchment and roll out to a large circle about 14 inches in diameter and 1/4 inch thickness. Peel off top piece of parchment paper.
Carefully flip crust with bottom parchment still attached into prepared skillet. Gently peel parchment off (don’t worry if it cracks or breaks a little, it’s easy to patch back together).
Press crust into pan evenly and push down the edges of crust to below the edges of the skillet. Crimp edges of crust a bit.
Bake for 10 minutes, then remove and set aside while preparing the filling.

Filling:

Increase oven temperature to 400F.
In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon.
Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage.
Spread sauce over sausage, sprinkle with garlic and oregano and layer remaining mozzarella slices over sauce. Top with additional cooked sausage or sliced pepperoni, if desired. Sprinkle with parmesan cheese.
Cover the edges of the crust with strips of tin foil and bake pizza 30 minutes, until cheese is bubbly and browned.
Let cool 5 to 10 minutes before serving.

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Cheesy garlic roasted asparagus

Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in! Even non-asparagus fans LOVE this recipe! Tastes so amazing that the whole family gets behind this one.

INGREDIENTS

1 pound (500 g) asparagus spears, woody ends removed
3 tablespoons olive oil
1 tablespoon minced garlic (or 4 cloves garlic, minced)
3/4 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1 1/4 cup shredded mozzarella cheese

INSTRUCTIONS

Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
Arrange asparagus on baking sheet. Set aside.
In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
Bake for 10-15 minutes until vibrant and just beginning to get tender.
Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
Adjust salt and pepper, if needed. Serve immediately.

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Low Carb Spaghetti Squash Pizza Nests

INGREDIENTS

1 medium spaghetti squash, halved

1 tbsp. olive oil

kosher salt

Freshly ground black pepper

1/3 c. grated Parmesan1 tsp.

garlic powder

nonstick cooking spray

2 c. pizza sauce

1 1/2 c. shredded mozzarella

1/2 c. mini pepperoni

1 tbsp. parsley, chopped

DIRECTIONS

Preheat oven to 400° and line a medium baking sheet with parchment paper.
Drizzle cut side of spaghetti squash with olive oil and season with salt and pepper. Place cut side down on baking sheet and bake until tender, 45 minutes to an hour, depending on the size of your squash. Reduce heat to 375°F when finished baking.
Let cool for 10 minutes before using a fork to shred the squash into spaghetti pieces. Place into a bowl and combine with parmesan and garlic powder. Season with salt and pepper.
Transfer 1/4 c squash to a greased muffin pan, pressing down on bottoms and side to create cups. Place in the oven to bake, 15 minutes.
Spoon pizza sauce into each cup, top with mozzarella and mini pepperonis. Bake again, 8-10 more minutes, or until cheese is melted.
Top with parsley and serve.

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CHEWY KETO BAGELS

Truly chewy keto bagels – you want them and I’ve got them! These bagels are low carb, nut-free, and take only 5 ingredients to make. Easy and delicious, they will take your healthy breakfast to a whole new level.

Ingredients

1/2 cup coconut flour (56g)
2 tsp baking powder
3/4 tsp xanthan gum
12 oz pre-shredded part skim mozzarella
2 large eggs

Optional Topping for Everything Bagels

1 tsp sesame seeds
1 tsp poppyseed
1 tsp dried minced onion
1/2 tsp coarse salt
1 tbsp butter melted

Instructions

Preheat the oven to 350F and line a large baking sheet with a silicone liner. In a medium bowl, whisk together the coconut flour, baking powder, and xanthan gum. Set aside.
In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and almost liquid. Stir in the flour mixture and the eggs and knead in the bowl using a rubber spatula.
Turn out onto the prepared baking sheet and continue to knead together until cohesive. Cut the dough in half and cut each half into 4 equal portions so that you have 8 equal pieces of dough.
Roll each portion out into a log about 8 inches long. Pinch the ends of the log together.
In a shallow dish, stir together the sesame seeds, poppyseed, dried onion, and salt. Brush the top of each bagel with melted butter and dip firmly into the everything seasoning. Set back on the silicone mat.
Bake 15 to 20 minutes, until the bagels have risen and are golden brown.

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Creamy garlic parmesan brussels sprouts with bacon

Creamy Garlic Parmesan Brussels Sprouts & Bacon will become your NEW favourite way to eat Brussels Spouts! Sautéed Brussels sprouts baked in a cheesy creamy garlic sauce with bacon, topped with bubbling mozzarella and parmesan cheese!

INGREDIENTS

10 ounces (300 g) bacon, cut into strips
2 tablespoons butter
2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)
Salt and pepper to season
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light or heavy cream, (thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry — optional)
1/3 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese

INSTRUCTIONS

Preheat oven to 375°F | 190°C.
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
Add the bacon in and give everything a good mix to combine all of the flavours together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

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CAULIFLOWER GRILLED CHEESE

A low carb, gluten free and keto friendly grilled cheese sandwich made with cauliflower bread. The end result is a flavorful and tasty grilled cheese that looks a lot like regular grilled cheese.

INGREDIENTS

2 slices cauliflower bread
1/4 cup shredded cheddar cheese

INSTRUCTIONS

Warm a nonstick skillet over the stove. Lightly toast both sides of your bread slices.
Sprinkle one bread slice generously with shredded cheese. Cover the cheese with the other bread slice. Place a small lid (one that is smaller than your skillet and just fits over the bread) on top to weigh down the bread and to increase the heat surrounding the bread. Cook and flip a few times until cheese is melted and both sides of the sandwich is evenly toasted.

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BEST Keto Taco Soup in Your Crockpot

All the bold flavors of tacos, in a keto-friendly and easy to make Crockpot soup!

INGREDIENTS

For the taco seasoning:

2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

For the soup:

2 lbs. ground beef
1 small onion, diced
3 cloves garlic, minced
8 oz. cream cheese, softened
1/2 cup fresh cilantro, chopped
2 – 10 oz. cans Rotel with green chiles
4 cups beef broth
optional toppings (shredded cheese, jalapeno, and avocado)

DIRECTIONS

1.Mix the seasonings together in a small bowl to make the taco seasoning blend.

2.In a skillet on the stove, crumble and cook ground beef, diced onion, and garlic over medium heat. Drain the grease. Place the pan with the meat mixture back on the stovetop.

3.Reduce heat level to low. Add the seasonings to the meat mixture and stir. Add the cream cheese and stir to melt.

4.Transfer the mixture from the pan to a slow cooker. Add the cilantro, Rotel, and beef broth, and stir to combine. Close the lid and set the slow cooker on low for 4 hours, or on high for 2 hours.

5.Serve with your choice of toppings. Enjoy!

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Chicken avocado caprese salad

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

INGREDIENTS

Marinade/Dressing:

1/4 cup (60 mL) balsamic vinegar
2 tablespoons (30 mL) olive oil
2 teaspoons brown sugar
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon salt

Salad:

4 chicken thigh fillets, skin removed (no bone)*
5 cups Romaine, (or cos) lettuce leaves, washed and dried
1 avocado, sliced
1 cup cherry or grape tomatoes, sliced
1/2 cup mini mozzarella / bocconcini cheese balls
1/4 cup basil leaves, thinly sliced
Salt and pepper, to season

INSTRUCTIONS

Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

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