Kyran Doyle

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Kyran Doyle

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Recipes October 24, 2022

Cheesy Salsa Verde Chicken Casserole

This Cheesy Salsa Verde Chicken Casserole is the ultimate in comfort food. A quick and easy keto casserole that is loaded with flavor. Juicy chicken breast, seasoned to perfection, tossed in salsa verde and sour cream, topped with cheese and then baked until golden brown and bubbly, and topped with pico de Gallo, avocado, and cilantro. (low carb, keto, gluten free)

An enameled cast iron skillet filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

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Ingredients in Cheesy Salsa Verde Chicken Casserole

Ingredients all laid out to make a Mexican chicken casserole - chicken, cheese, salsa, pico de Gallo, avocado, cilantro and spices.

Ingredients Notes

Chicken: For this keto casserole, you can substitute chicken thighs in place of the chicken breast. Or make this dish even easier by using shredded rotisserie chicken. (More Keto Chicken Recipes)
Salsa verde: I like to make fresh salsa using my Roasted Tomatillo Avocado Salsa Verde recipe, but store-bought is great also.
Pico de Gallo: It is really easy to make your own pico. It’s just tomatoes, jalapeños, onion, cilantro, and lime juice. I add garlic to mine because garlic makes everything better. But again, store-bought will work just fine.
Sour cream: For this cheesy salsa verde chicken casserole, you could also use Mexican crema in place of the sour cream.
Toppings: For garnishes, I used cubed avocado, fresh pico de Gallo, and fresh cilantro. It is also great with some sour cream and black olives on top.

How to Make Cheesy Salsa Verde Chicken Casserole

Step by Step Instructions

STEP 1: Preheat the oven to 400°F. Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.

STEP 2: Pour ¼ cup of the salsa Verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa Verde, mozzarella, and cheddar cheese.

STEP 3: Bake for 30 minutes, or until the casserole in bubbling and the chicken is cooked all the way through.

STEP 4: Top with avocado, pico de gallo and cilantro.

More Mexican Inspired Keto Recipes

Sheet Pan Chicken Fajitas
Fish Taco Bowls
Taco Slaw
Chili Lime Chicken with Avocado Feta Salsa

Recipe Tips and Variations

Make Ahead: This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.
Storage: Store leftovers in the refrigerator for up to 5 days.
Reheating: This keto chicken casserole can be reheated in the oven, microwave, or in a pan on the stovetop.
Sub shrimp: This is also excellent with shrimp in place of the chicken. Try these Keto Shrimp Cakes
Change up the cheese: Feel free to use any cheese that you prefer. Some other great cheeses to use in this recipe are Monterey Jack, pepper jack, cotija, and parmesan. But you really can’t go wrong with any of your favorite cheese.
Salsa Verde: Make homemade salsa verde: If you really want to kick things up a notch, make this with my Roasted Tomatillo Avocado Salsa Verde.
Make it an enchilada bake: Replace the salsa verde with enchilada sauce and make this a keto enchilada bake.
Add olives: I love to top this with some sliced black olives also.
Make a salad: Pile a serving of this over top of lettuce and serve it with this Avocado Ranch Dressing.

A bowl filled with a cheesy chicken casserole, topped with salsa verde, cheese, pico de Gallo, avocado, and cilantro.

Frequently Asked Questions

Can this casserole be made ahead of time?

This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.

Should the chicken be raw or cooked?

This chicken goes into the casserole raw and cooks as the casserole bakes. However, you can also use cooked and chopped chicken.

Can this be made in a slow cooker?

Yes, simply ad all of the ingredients to the slow cooker, minus the garnishes and cook it on low for 6 hours. Then add more cheese on top and garnish it with the pico de Gallo, avocado, and cilantro.

More Keto Casserole Recipes

Cheesy Salsa Verde Chicken Casserole
Keto Philly Cheesesteak Casserole
Keto Chicken Cordon Bleu Casserole
Keto Tuna Casserole

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Cheesy Salsa Verde Chicken Casserole

Author: Kyndra Holley
Total Time: 30 minutes
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This Cheesy Salsa Verde Chicken Casserole is the ultimate in comfort food. A quick and easy keto casserole that is loaded with flavor. Juicy chicken breast, seasoned to perfection, tossed in salsa verde and sour cream, topped with cheese and then baked until golden brown and bubbly, and topped with pico de Gallo, avocado, and cilantro. (low carb, keto, gluten free)

Ingredients

Units

2 pounds boneless, skinless chicken breasts, cut into small bite-sized pieces (I get my organic, free-range chicken here)
1 ½ cups shredded mozzarella cheese, divided
1 ½ cups shredded sharp cheddar cheese, divided
1 ¼ cups salsa verde, store-bought or (my recipe here)
¾ cup sour cream
1 ½ teaspoons sea salt
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon ground black pepper
1 medium avocado, peeled, pitted, and cubed
¼ cup pico de gallo
Torn fresh cilantro, for garnish

Instructions

Preheat the oven to 400°F.
Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.
Pour ¼ cup of the salsa Verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa Verde, mozzarella, and cheddar cheese.
Bake for 30 minutes, or until the casserole in bubbling and the chicken is cooked all the way through.
Top with avocado, pico de gallo and cilantro.

Notes

Net carbs per serving: 4g
Make Ahead: This Cheesy Salsa Verde Chicken Casserole can be assembled ahead of time and stored in the fridge until ready to be baked.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Casserole Recipes
Method: Baking
Cuisine: Mexican

Nutrition

Calories: 383
Fat: 26g
Carbohydrates: 5.4g
Fiber: 1.4g
Protein: 32g

Keywords: keto casserole recipes, chicken casseroles, easy keto casserole recipes, low carb casseroles, gluten free casserole, low carb casserole recipes, cheeses salsa verde chicken casserole

The post Cheesy Salsa Verde Chicken Casserole appeared first on Peace Love and Low Carb.

Keto October 20, 2022

Pork Knuckle German Style (Schweinshaxe)

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What is Schweinshaxe

Schweinshaxe – also known as Bavarian or German Pork Knuckle is my pork-porn coming to life! Haha!

This roasted knuckle of pork with crispy skin and gravy is often found in beer halls and pubs across Germany and Austria. It is also a firm favourite for us Australians too.

This crispy pork knuckle recipe is a revamp of my original recipe published back in 2017. It is an awesome keto-friendly simple dinner. We all love a recipe that takes only a few minutes to prepare, right?

Related Recipe Sweet and Sour Pork / Country Style Boneless Pork Ribs

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our low carb recipe for German Pork Knuckle.

Pork Knuckle spices and oil on a grey piece of marble.

Pork knuckle – also known as pork hock or ham hock. I ordered mine from the local butcher. At only $7kg it was super cheap. While I have seen some in the local supermarkets, it is always worth asking your butcher for them. Make sure you ask for the pig knuckle, not cured (you don’t want ham hocks).

Spices – I use a traditional combination of caraway seeds, fennel seeds, mustard seeds and juniper berries. All the spices except juniper berries are readily available in the supermarket. If you are a gin lover you will know the distinct pine and peppery flavour of juniper. You can leave it out but is well worth sourcing some online or at good markets.

Pork Knuckle Gravy

Most roast pork knuckle recipes are served with German beer gravy. Following a low carb, sugar-free lifestyle I wanted to not use dark beer.

If you would prefer to make a beer / bier gravy, then just swap out the Vegemite and 1 cup of stock and use a 375ml bottle of your favourite German dark beer, or Bighead Lager for a low carb version.

While not added to this gravy, you can also add 1-2 tablespoons of tomato paste and a tablespoon of American yellow mustard. Sounds weird but tastes awesome in gravy. It also is perfect for keto gravy.

Collagen helps to thicken the gravy. You can leave it out if you prefer or you can substitute 1 teaspoon of gelatin powder.

As an additional low-carb gravy thickener, I have used xanthan gum or glucomannan powder. If you prefer, you can just use cornstarch or tapioca powder.

HOT TIP: When making keto gravy if you have over-thickened or it is slimy, just add more liquid and whisk. It really is simple to thin it with extra chicken or beef stock or just water.

How To Make It

Step 1. Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds in a mortar and crush with a pestle. (Alternatively, pulse in a food processor or blender). Transfer to a small bowl

Step 2. Score pork knuckle with a sharp knife or prick all over with knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (image below).

Step 3. Add all gravy ingredients except collagen and xanthan gum to a roasting pan. Position a wire rack over the top and place the pork knuckle into position. Leave to rest while the oven preheats. PREHEAT oven to 150°C fan/170°C static (325°F).

Step 4. Roast the pork knuckle for 3 hours or until it is tender. (You can gently pull a bit of the meat at the base of the knuckle to check). Remove from the oven. Turn oven up to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and bake for a further 30-40 minutes or until golden and crisp.

Step 5. Strain gravy. Add collagen and xanthan gum (or glucomannan powder). Cook, whisking, until thickened. Strain again if needed.

Step 6. Serve the roasted schweinshaxe with your favourite mash. I have served it with cauliflower mash. I find it also pairs really well with chimichurri and gremolata.

In the recipe card below, I have given an alternative cooking method. You can cook German pork knuckle in a Thermomix or thermal cooker. Steaming pork knuckles makes it really tender and renders fat. Bake in a very hot oven afterwards helps to crisp the pig skin into the crispiest pork crackle.

Frequently Asked Questions

Where to buy pork knuckle?

Local butchers are great. If they do not have them they can order in for you.

Can I substitute any other meat?

You can use a beef shin on the bone (baked Thor’s Hammer in the oven), or lamb shanks. If using either of these, just place the piece of meat directly into the gravy. Cook until the meat pulls away from the bone. Then reduce gravy,

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Schweinshaxe on a bed of cauliflower mash with gravy

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Pork Knuckle – German Style Schweinshaxe

The crispiest Pork Knuckle German style is a popular traditional Bavarian dish also known as Schweinshaxe. Popular during Oktoberfest and all year round.

Ingredients

GRAVY

Metric – US Customary

Instructions

CONVENTIONAL (BAKING) METHOD

COMBINE – Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds in a mortar and crush with a pestle. (Alternatively, pulse in a food processor or blender). Transfer to a small bowl
PREPARE – Score pork knuckle with a sharp knife or prick all over with knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (see notes).
PLACE all gravy ingredients except collagen and xanthan gum into a baking dish. Position a wire rack over the top and place the pork knuckle into position. Leave to rest while oven preheats.
PREHEAT oven to 150°C fan/170°C static (325°F).
BAKE – slow roast pork for 3 hours. Remove pork and gravy from oven. Turn oven up to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and bake for a further 30-40 minutes or until golden and crisp.
SERVE – Pour gravy through a sieve into a small saucepan. Discard solids (see notes). Place saucepan over medium-high heat and whisk in collagen and xanthan gum. Whisk until thickened (see notes). Serve roasted pork with gravy and your favourite mash.

THERMAL METHOD

COMBINE – Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds into mixer; chop 4 sec/speed 7. Pour into a small bowl.
PREPARE – Score pork knuckle with a sharp knife or prick all over with knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (see notes).
STEAM – (or follow from step 3 above). Add 1500 ml of water to mixer bowl. Place pork knuckle into steaming dish and lock into place; cook 90min/steam temp/speed 2. Discard water.
PLACE all gravy ingredients into mixer; cook 13 min/100°C/reverse/speed1/cap off. Pour gravy through a sieve and discard solids (see notes). If it needs more time to thicken place it back into the mixer and extend the time.
PREHEAT oven to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and bake for a further 30-40 minutes or until golden and crisp. Serve roasted pork with gravy and your favourite mash.

Video

Notes

INGREDIENTS

Pork knuckle – also known as pork hock, pork hand, or ham hock. I ordered mine from the local butcher. At only $7kg it was super cheap. While I have seen some in the local supermarkets, it is always worth asking your butcher for them. Make sure you ask for the pig knuckle, not cured (you don’t want ham hocks).

Spices – I use a traditional combination of caraway seeds, fennel seeds, mustard seeds and juniper berries. All the spices except juniper berries are readily available in the supermarket. If you are a gin lover, you will know the distinct pine and peppery flavour of juniper. You can leave it out but is well worth sourcing some online or at good markets.

Vegemite – seems super weird to use Australian Vegemite in a German gravy. trust me it works on so many levels.

HOW TO COOK PORK KNUCKLE

I have included both roasting pork knuckles and how to do it in a Thermomix or thermal cooker. You can braise pork knuckle by cooking it in the liquid. It does make it a bit harder to crisp up the knuckle skin, but it can be done. This schweinshaxe recipe can also be adapted to bake in an air fryer. You will depend on the size and set of the air fryer you have and whether it will fit.

HOW TO COOK PORK KNUCKLE IN THERMOMIX

I have included how to steam the pork knuckle in the Thermomix. After steaming, you need to dry out the skin and make it crispy. Ensure the pork hock is soft and tender and roast until the skin is crispy and delicious. Run extra oil on the skin and salt well if needed.

WHAT TO SERVE WITH SCHWEINSHAXE

Pork knuckle sides can include sauerkraut, braised cabbage, potato dumplings, creamy mash, potato salad (or keto potato salad), a green salad, and pickled red onions. I also love gremolata as well as gravy!

SERVING SIZES

This recipe yields approximately 2 serves. The actual number of servings will depend on your preferred portion sizes.

SERVING SIZE BY WEIGHT

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 2. The result will be the weight of one serving.

NUTRITIONAL VALUES

Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used.

The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or quest

Nutrition

The post Pork Knuckle German Style (Schweinshaxe) appeared first on Mad Creations Hub.

Recipes October 12, 2022

Keto Peppermint Bark

This quick and easy Keto Peppermint Bark recipe calls for only 5 ingredients and is the perfect festive holiday treat. Layers of creamy white chocolate with peppermint and rich dark chocolate, topped with crushed peppermint candies. (low carb, gluten free, sugar-free)

Peppermint bark made with white chocolate and dark chocolate, peppermint candies, broken up and served on white parchment paper.

Ingredients in Keto Peppermint Bark

Ingredients laid out in individual bowls to make keto peppermint bark - white chocolate, dark chocolate, peppermint candies and peppermint extract.

Ingredients Notes

Dark chocolate: For this keto peppermint bark you can use dark chocolate chunks, chips or even a chopped up chocolate bar. These are my favorite keto chocolate chips and these are my favorite low carb chocolate bars .
White chocolate: For the white chocolate in this recipe you can also use keto white chocolate chips, white chocolate squares, or chopped up white chocolate bars.
Butter flavored coconut oil: Adding a little bit of coconut oil to the melted chocolate adds a silkiness to the chocolate and keeps the chocolate from freezing too hard. I like to use butter flavored coconut oil because it adds a nice hint of buttery flavor. But you can also use plain coconut oil.
Peppermint candies: Since you are crushing up the sugar free peppermint candies, it doesn’t matter if you use starlight mints or candy canes.
Peppermint extract: I recommend using a pure peppermint extract as opposed to imitation peppermint extract.

How to Make Keto Chocolate Peppermint Bark

Step by step photos for how to melt chocolate and turn it into a bark.

Step by Step Instructions

STEP 1: Line an 8×8 baking dish with parchment paper. Add the dark chocolate chips and 2 teaspoons of the butter flavored coconut oil to a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Alternatively, you can do this in a double boiler.

STEP 2: Pour the melted chocolate into the prepared baking dish in an even layer across the bottom. Place it in the fridge for 30 minutes to let the chocolate harden. Alternatively, you can place it in the freezer for 15 minutes.

STEP 3: Place the white chocolate and the remaining 2 teaspoons of butter flavored coconut oil in a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Stir in the peppermint extract.

STEP 4: Remove the dark chocolate from the fridge and pour the melted white chocolate in an even layer over top. Sprinkle with crushed peppermint candies and return to the refrigerator for an additional 30 minutes. Once both layers have hardened, cut or break the bark into pieces.

More Keto Holiday Recipes

White Chocolate Fruit and Nut Bark
Baked Brie with Cranberry Sauce
Keto Eggnog
Sausage and Herb Keto Stuffing
Sugar Free Glazed Ham
Cauliflower Mash with Gravy

Recipe Tips and Variations

Storage: Store leftover keto peppermint bark in an airtight container in the refrigerator for up to 2 weeks.
Setting up: Do not let the dark chocolate later harden too much in the fridge. If it is completely hardened when you pour the white chocolate layer over top, the layers might separate.
Add a third layer. Add a third layer of melted keto salted caramel chocolate chips.
Toppings: Swap the peppermint candies out for chopped Keto Candied Pecans or Low Carb Dried Cranberries.

Frequently Asked Questions

How do you store peppermint bark?

Store in an airtight container in the fridge or on the counter for up to a month. Alternatively, it can be frozen for up to 6 months.

How do you set up a double boiler?

You can set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.

What is peppermint bark?

Peppermint bark is melted white chocolate and melted dark chocolate, layered, and topped with crushed candy canes.

Other Recipes You Might Enjoy

Keto Peppermint Bark
Keto Pumpkin Whoopie Pies
Sausage and Herb Keto Stuffing
Keto Eggnog

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Keto Peppermint Bark

Author: Kyndra Holley
Total Time: 20 minutes
Yield: 6 servings
Diet: Diabetic

Print Recipe

Pin Recipe

Description

This quick and easy Keto Peppermint Bark recipe calls for only 5 ingredients and is the perfect festive holiday treat. Layers of creamy white chocolate with peppermint and rich dark chocolate, topped with crushed peppermint candies. (low carb, gluten free, sugar-free)

Ingredients

Units

1 ½ cups sugar free dark chocolate chips (I use this brand)
1 cup sugar-free white chocolate pieces or chips (I use this brand)
4 teaspoons butter flavored coconut oil or coconut oil, divided (I use this brand)
½ teaspoon peppermint extract (I use this brand)
⅓ cup crushed sugar-free candies or candy canes

Instructions

Line an 8×8 baking dish with parchment paper.
Add the dark chocolate chips and 2 teaspoons of the butter flavored coconut oil to a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Alternatively, you can do this in a double boiler.
Pour the melted chocolate into the prepared baking dish in an even layer across the bottom. Place it in the fridge for 15 minutes to let the chocolate start to set.
Place the white chocolate and the remaining 2 teaspoons of butter flavored coconut oil in a microwave safe bowl. Heat in the microwave in 20 second increments, until melted enough to stir. Stir until smooth. Stir in the peppermint extract.
Remove the dark chocolate from the fridge and pour the melted white chocolate in an even layer over top. Sprinkle with crushed peppermint candies and return to the refrigerator for an additional 30 minutes.
One both layers have hardened, cut or break the bark into pieces.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 weeks.
Setting up: Do not let the dark chocolate later harden too much in the fridge. If it is completely hardened when you pour the white chocolate layer over top, the layers might separate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert Recipes
Method: Melting
Cuisine: American

Keywords: keto chocolate bark, keto peppermint bark, low carb chocolate bark, low carb peppermint bark, keto Christmas dessert recipes,

The post Keto Peppermint Bark appeared first on Peace Love and Low Carb.

Recipes October 8, 2022

Keto Pumpkin Whoopie Pies

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly.

a dish lined with parchment paper and filled with pumpkin spice whoopie pies filled with cream cheese frosting.

Ingredients in Keto Pumpkin Whoopie Pies

Ingredients laid out individual bowls to make low carb, gluten free, and sugar free whoopie pies.

Ingredients Notes

Almond flour: To make these keto whoopie pies, I recommend using a blanched almond flour or a super fine almond flour. This will give you the best texture. Try my Keto Pumpkin Pie Recipe.
Coconut flour: When it comes to low carb baked goods, I find that working with a mixture of almond flour and coconut flour combined gives a much better texture than using either of them alone. This is the brand that I recommend.
Pumpkin pie spice: Many grocery stores carry pumpkin pie spice now, but I prefer to make my own. Try my Homemade Pumpkin Pie Spice Recipe.
Almond butter: For these keto pumpkin spice whoopie pies I used a creamy almond butter. You want to make sure that it is not too oily. You can also use peanut butter or cashew butter.
Pumpkin puree: You want to make sure that the only ingredient in the pumpkin puree is pumpkin. Pumpkin pie filling is not the same thing and is loaded with sugar. Try these Double Chocolate Pumpkin Spice Muffins.
Sugar free maple syrup: This is the brand that I recommend.
Cream cheese: To make these low carb whoopie pies, I used a full-fat cream cheese. You can also use mascarpone. Try these Keto Pumpkin Cupcakes with Cream Cheese Frosting.
Sweetener: You can use any of your favorite low carb sweeteners. My favorite option is a mix of erythritol and monk fruit. This is the brand that I use.

How to Make Keto Whoopie Pies

Step by step photos for how to make and assemble Keto Pumpkin Spice Whoopie Pies

Step by Step Instructions

STEP 1: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

STEP 2: To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine. Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.

STEP 3: Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula

STEP 4: Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth. Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

Recipe Tips and Variations

Storage: Store leftover keto whoopie pies in an airtight container in the fridge for up to 5 days.
Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.
Use Chocolate frosting: These keto pumpkin whoopie pies are also delicious with a Keto Chocolate Cream Cheese Frosting.
Add salt: These are delicious with some flaky sea salt sprinkled on top of the cookies after they come out of the oven.
Make a lemon variation: To make lemon whoopie pies with lemon cream cheese frosting, simply swap the pumpkin puree for apple sauce, add 2 tablespoons of lemon juice to the cookie dough, and swap the vanilla extract for lemon extract.

Frequently Asked Questions

How to make dairy free whoopie pie filling

To make the cream cheese filling for whoopie pies dairy free, simply substitute a plant based cream cheese. There are some really great brands on the market now.

Is pumpkin keto friendly?

¼ cup of pumpkin puree only has 3 net carbs.

More Keto Pumpkin Recipes

Pumpkin Spice Hot Buttered Rum – low carb, sugar free
Keto Pumpkin Pie – gluten free, sugar free
Pumpkin Spice Keto Creme Brulee
Caramel Pumpkin Spice Granola – Keto, Dairy Free

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Keto Pumpkin Whoopie Pies

Author: Kyndra Holley
Total Time: 30 minutes
Yield: 10 cookies
Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This Delicious Keto Pumpkin Whoopie Pies Recipe is the perfect fall treat. Fluffy pumpkin spiced cookies, sandwiched with a rich cream cheese frosting. Best of all, they are low carb, gluten free, and keto friendly.

Ingredients

Units

For the Cookies

1 ¾ cups blanched almond flour (I use this brand)
2 tablespoons coconut flour (I use this brand)
1 tablespoon Pumpkin Pie Spice (Get the recipe here)
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup melted butter or butter flavored coconut oil
¾ cup creamy almond butter
2 large eggs
⅓ cup pumpkin puree (I use this brand)
¼ cup sugar free maple syrup (I use this brand)
1 ½ teaspoons pure vanilla extract (I use this brand)

For the Filling

8 ounces cream cheese, softened
¼ cup butter, softened
1 teaspoon pure vanilla extract
1 teaspoon cinnamon, more to taste
1 cup powdered sweetener, more if you like it sweeter (I use this brand)

Instructions

For the Cookies

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
To a large mixing bowl, add the almond flour, coconut flour, pumpkin pie spice, salt, baking soda. Whisk to combine.
Add the butter, almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
Using a small cookie scoop (about 2 tablespoons), scoop balls of dough and place them onto the prepared baking sheet. This should make 20 equal sized cookies. Lightly press each dough ball with a spatula. Bake until golden brown, about 15 to 20 minutes. Cool on the baking sheet for 10 minutes and then transfer to a cooling rack to continue cooling.

For the Filling

While the cookies are cooling, make the filling: Add the cream cheese, butter, vanilla extract, and cinnamon to a mixing bowl. Using a hand mixer on the low setting, whisk until smooth
Spoon 2 tablespoons of the frosting onto the bottom of 10 of the cookies. Top those 10 cookies with the remaining cookies.

Notes

Net carbs per cookie: 2g.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Change the extracts: For different flavor variations, try swapping the vanilla extract out for maple extract, caramel extract, or coffee extract.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Fat: 15g
Carbohydrates: 5g
Fiber: 3g
Protein: 4g

Keywords: keto whoopie pies, low carb whoopie pies, keto pumpkin dessert recipes, low carb pumpkin dessert recipes, pumpkin whoopie pies, gluten free whoopee pies, sugar free whoopie pies

The post Keto Pumpkin Whoopie Pies appeared first on Peace Love and Low Carb.

Keto October 6, 2022

Tandoori Chicken Oven Baked

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What is Tandoori Chicken

Tandoori Chicken (tandoori murgh) is an iconic Indian grilled chicken that is marinated in a yogurt spice sauce and usually baked in a tandoor oven. A tandoor oven is a traditional Indian earthenware cylindrical clay oven. This tandoori chicken recipe is for most of us who don’t have that option. The tandoori chicken is oven baked, tender and incredibly delicious!

This smoky red grilled chicken is perfect to also bake in an air fryer and on the grill or barbecue. To add smokiness to oven baked chicken, turn up the temperature for the last few minutes or grill/barbecue the chicken over an open flame before baking. The char will add smokiness to the dish for a more authentic Punjab tandoori chicken.

Related Recipes Chicken Tikka Masala / Thai Panang Chicken Curry

Why We Love This Recipe

Flavour-packed! The best part of making your own tandoori or masala chicken is being able to adjust the flavour. Make it spicier or as mild as you like.
Low in carbs – at only 2g net carbs this healthy Indian Chicken Tandoori recipe is low carb and keto-friendly.
Family Friendly – this chicken dinner is very family friendly. Not too hot or spicy. Add as much or as little as you like to flavour your favourite curry recipes.
Freezer Friendly -make ahead, and freeze in portions for easy healthy freezer meals.

More related recipes Chicken Korma / Authentic Butter Chicken

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our low carb recipe for roasted tandoori chicken.

Chicken Tandoori Oven Baked recipe ingredients in bowls with labels so you know what is in it.

Chicken – you can bake a whole tandoori chicken if you like. I have made this tandoori with drumsticks and thigh cutlets, but a whole chicken or spatchcock tandoori chicken will be awesome too. For a chicken tikka, use whole chicken breast fillets or thigh fillets left whole or cut into cubes.

Tandoori Paste – I use my own homemade tandoori paste. You can use store-bought like Patak’s if you prefer or use my recipe for tandoori paste. A Tandoori paste uses traditional spices like red chili powder, garam masala, ground cumin and coriander, turmeric, and paprika. You can add a tandoori spice powder if you prefer and 2-3 tablespoons of ginger garlic paste for a cheats version if you don’t have a paste made.

Greek Yoghurt – is perfect to make the tandoori marinade. It helps tenderise the chicken and make it nice and succulent.

Lemon juice – use fresh lemon juice in the tandoori marinade. It also helps to tenderise the chicken pieces and balance the tikka sauce.

How to Make It

Marinating tandoori chicken in a baking dish.

Chicken in a tandoori marinade on a baking tray.

Step 1. Combine the yoghurt, tandoori paste and lemon juice until it makes a smooth tandoori sauce. Coat the chicken with the tandoori marinade and chill for at least 1-2 hours or overnight. Note: Reserve some of the tandoori sauce if you would like extra to serve with the chicken.

Step 2. After marinating, place the chicken onto a baking tray and bake in a hot oven until an internal temperature of 75°C / 165°F is reached. Baste with the leftover marinade halfway through cooking time. You can bake tandoori chicken in the air fryer too, if preferred. Preheat the air fryer to 200°C and bake the chicken until cooked through turning after the first 10 minutes.

Baked Chicken in a tandoori marinade on a baking tray.

Frequently Asked Questions

What to serve with tandoori chicken?

Serve with extra Greek yogurt, tikka sauce, raita, sour cream or coconut yoghurt. I like leafy greens with mine. I have added some extra serving suggestions in the recipe card below.

How do I make tandoori red in colour?

The spices do a lot to make a natural red tandoori chicken. You can use a small amount of powdered red tandoori colour (red food coloring) that is available from Asian markets if you like.

Is tandoori spicy?

It uses a spice, but I wouldn’t say it is spicy or hot. You can add hotter chilli powder if you prefer to the tandoori paste. Personally, I season the chicken with extra chilli flakes when I roast it in the oven. You can add some extra Huy Fong chili garlic sauce if you like or fresh hot chili to give it a spicier kick.

What is the difference between chicken tikka, chicken tikka masala and tandoori chicken?

Chicken tikka is usually made with diced or cubed boneless chicken. Masala is basically a gravy, so a saucy tandoori sauce chicken. Tandoori chicken is usually made with whole chicken or chicken pieces still on the bone. It is then baked in a Tandoor oven (traditionally), barbecued, grilled or baked.

Pieces of chicken with salad on a wood board.

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Baked Chicken pieces with lemon and parsley sauce on a cutting board.

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Oven Baked Tandoori Chicken

Tandoori chicken cooked in the oven is so simple. It is also incredibly delicious! Great served hot or cold and a simple budget meal that everyone can enjoy!

Course Lunch and Dinner

Cuisine Indian

Diet Diabetic, Gluten Free

Recipe Category Low Carb

Prep Time 5 minutes

Cook Time 45 minutes

Marinating 1 hour

Total Time 1 hour 50 minutes

Servings people

Calories 215kcal

Author Megan Ellam

Ingredients

1/2 cup Tandoori Paste
1/2 cup Greek yoghurt
Zest and juice of half a lemon
1 kg chicken drumsticks see notes

Metric – US Customary

Instructions

CONVENTIONAL METHOD

Combine Tandoori paste, Greek yoghurt, zest and lemon juice in a large bowl until a smooth sauce.
Add the chicken to the tandoori sauce and turn to coat. Cover and marinate for at least 1-2 hours or overnight.
Preheat oven to 200°C fan/220°C static/ 425°F.
Transfer chicken pieces to a baking tray, shake off any excess marinade. (see notes)
Bake 40-50 minutes, baste with the remaining marinade halfway through cooking time. Roast until an internal temperature of 75°C/165°F is reached. Serve with lemon juice, gremolata and a salsa or kachumber salad.

THERMAL METHOD

Place Tandoori paste, Greek yoghurt, zest and lemon juice into mixer; mix 15 sec/speed 5. Scrape into a large bowl.
Add the chicken to the tandoori sauce and turn to coat. Cover and marinate for at least 1-2 hours or overnight. Follow from step 3 above.

Notes

INGREDIENTS

Tandoori Paste – I make my own Tandoori paste. It is simple to make, tastes great and has no nasties.

Greek yoghurt – mixing yoghurt and the tandoori paste makes a perfectly tasty (and low-carb) tandoori sauce. I add lemon juice as some extra acid for balance and a meat tenderizer. The tandoori sauce is delicious as a dip or can be served as serving sauce as well. Use coconut yoghurt for a dairy free tandoori chicken.

Chicken – I use drumsticks, thigh cutlets or whole chicken when making tandoori chicken. You can use boneless breast or thigh fillets as well. When prepared this way it is called a chicken tikka or chicken tikka masala (in case you were wondering). Extra masala sauce can be used for serving or extra basting sauce.

STORING

The chicken murgh (tandoori) will store in the fridge for up to 3 days. Alternatively, freeze in a ziplock bag baked or in the marinade.

WAYS TO USE TANDOORI MASALA PASTE

To make authentic chicken tandoori, use whole chicken or chicken cut into potions but still on the bone. Marinate and grill, bake, air fry, barbecue or if you are lucky enough cook in a tandoor oven.

To make chicken tikka masala use skinless chicken cut into cubes. Firstly, brown then cook in the sauce until tender and melts in your mouth.

Tandoori paste can be used with beef, lamb, pork, seafood and vegan and plant-based dishes.

WAYS TO SERVE TANDOORI CHICKEN

Here are just some of my favourite ways to serve the tandoori chicken.

Tandoori Chicken Salad – serve cold or warm masala chicken with mixed leafy greens, chunky tomatoes, and diced avocados or guacamole.

Tandoori Chicken Wraps – oh hell yes! Add some shredded tandoori chicken to our keto tortillas or keto wraps with extra yoghurt (or tandoori sauce), mixed greens, and easy pickled onions.

Tandoori Chicken Kebabs – use diced chicken in place of pieces and thread onto skewers and marinate. Grill, bake, fry or barbecue until nicely charred and cooked through.

Serve with cauliflower rice, lemon gremolata or cilantro chimichurri.

LOVE THIS RECIPE?

We have a lot of great Indian curries as well as many other Asian styles. Try some of our most popular recipes. Use the links below to bookmark and save your favourites or print for to cook later.

Butter Chicken, Chicken Korma, Red Thai Chicken Curry, Devilled Sausages, Malaysian Meat Curry Powder, Green Curry Paste, Red Curry Paste and traditional Australian Curried Sausages.

SERVING SIZES

This recipe yields approximately 6 serves. The actual number of servings will depend on your preferred portion sizes.

SERVING SIZE BY WEIGHT

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving.

NUTRITIONAL VALUES

Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used.

The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or questions or are unsure of substitutions, please scroll up to the blog post for more information.

Nutrition

The post Tandoori Chicken Oven Baked appeared first on Mad Creations Hub.

Keto October 4, 2022

Easy Homemade Tandoori Paste

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Tandoori Paste

Tandoori paste; also known as tikka paste or tikka masala is used as a marinade on chicken that is then baked in a tandoor oven. A tandoor oven is a traditional Indian earthenware cooking pot made from clay. This recipe for this tandoori paste can be used for any form of cooking and marinating. You will find our recipe Chicken Tikka Masala and Tandoori Chicken is a great way to use it.

Making your own tandoori paste is so easy. I know so many of us just grab a jar of Pataks Tandoori Paste at Woolworths or similar, but once you make your own, you won’t go back. This is not just a tandoori paste substitute it is more authentic and in my opinion the best tandoori paste.

Related Recipes Tandoori Chicken / Easy Keto Red Curry Chicken

Why We Love This Recipe

Flavour-packed! The best part of making your own tandoori paste is being able to adjust the flavour. Make it spicier or as mild as you like.
Low in carbs – at only 2g net carbs this keto-friendly Indian Tikka Paste recipe is low carb and keto-friendly.
Family Friendly – tandoori sauce recipe is very family friendly. Not too hot or spicy. Add as much or as little as you like to flavour your favourite curry recipes.
Freezer Friendly -make ahead, and freeze in portions for easy healthy freezer meals.

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our low carb recipe for tandoori spice paste.

Homemade Tandoori Paste ingredients in small bowls with labels showing what they are.

Garlic – I use fresh garlic cloves but you can use any store-bought or homemade garlic paste.

Ginger – I use fresh ginger. In fact, I used frozen fresh ginger I purchased on special. Ginger paste can be used as well.

Kashmiri chili powder – is a mild chili powder that can be found in Asian markets. If you have none and cannot easily purchase it use a mild (or hot) chili powder.

Curry powder – I used my homemade Meat Curry Powder but you can use any curry powder you enjoy.

Fenugreek leaves – also known as kasoori methi, dried fenugreek leaves is one of my favourite dried herbs for Indian cooking. Available at most Asian markets or online. You can use a little ground fenugreek powder as a substitute.

Spices – I always use fresh spices. Check the best-before dates of all the spices you use. The older they are, the less flavour they have. Add more or less salt flakes and black pepper to taste.

How to Make It

Step 1. Homemade tandoori paste is very simple to make. It is as easy as blending in a food processor until it forms a paste.

To make tandoori paste in a Thermomix add all the ingredients to the mixer; mix 20 sec/speed 5. Scrape and repeat until finely chopped into a paste. You can use whole cumin seeds and coriander seeds if you prefer. I would recommend blending them first for 10 sec/speed 10 before adding the remaining ingredients.

How to Use Tandoori Curry Paste

To use the tandoori marinade paste is very simple. You can use it as a dry marinade by just rubbing into chicken, beef, lamb or pork.

Mix with Greek yogurt for a tandoori sauce or marinade. This can be used to flavour meat or vegetables or used as a simple tandoori dip.

Use in place of spices for chicken korma, chicken tikka, or tikka masala.

Hot Tips and FAQs

What is the difference between tikka paste, tikka masala and tandoori paste?

They are all much of a muchness some spices and quantities might vary a little from recipe to recipe. The real difference is in the cooking style and method. Tikka and tikka masala is usually cooked in a pot in the sauce or with diced chicken, vegetables or other protein. Tandoori is mostly used on whole pieces of chicken and cooked in a tandoor oven.

Can I freeze tandoori paste?

Yes, you can. Spoon any leftovers (or double the recipe) into a silicone ice cube tray. Freeze it. Transfer to a ziplock bag. Use straight from frozen as needed or defrost to use as a marinade.

More Recipes To Try

Here are just some of my favourite keto recipes for easy quick low carb dinners.

Peri Peri Chicken

Homemade Healthy Beef Stew

Easy Tuna Mornay

Savoury Mince

Easy Keto Nachos with Homemade Protein Chips

RAVING NEW FAN? Subscribe to our newsletter for more low carb keto recipes. Join our keto community on Facebook, Instagram or see all the new stuff on Pinterest.

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Tandoori Paste

Making homemade Tandoori Paste is so easy. Make it as spicy or as mild as you like with just 3 fresh ingredients and a handful of pantry staples.

Course Pastes and Marinades

Cuisine Indian

Diet Diabetic, Gluten Free, Vegan

Recipe Category Low Carb

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings people

Calories 55kcal

Author Megan Ellam

Ingredients

½ small onion
6 cloves garlic
3 tablespoons grated ginger
2 tablespoons paprika
1 tablespoon Kashmiri chilli powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons curry powder optional
2 teaspoons fenugreek leaves optional
2 teaspoons salt flakes
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil optional

Metric – US Customary

Instructions

CONVENTIONAL METHOD

Place all ingredients into a food processor or blender. Scrape and repeat until smooth.

THERMAL METHOD

Place ingredients into mixer; chop 20 sec/speed 5. Scrape and repeat until smooth.

Notes

INGREDIENTS

Kashmiri chilli powder is a mild chilli powder. Substitute any preferred level of heat chilli powder or paprika for an even milder version.

Fenugreek leaves, also known as Kasoori Methi is amazing stuff. It is available in most Asian markets. You can substitute 1 teaspoon of ground fenugreek or leave it out altogether.

Curry powder is optional, but I love the extra flavour it adds to everything I use the tandoori paste with.

STORING

The paste will store in the fridge for up to 14 days. Alternatively, spoon it into a silicone ice cube tray. Freeze, then transfer to a ziplock bag and keep frozen. This way, you can add the paste mix to any dish from frozen, or defrost it to use in a tandoori marinade.

WAYS TO USE TANDOORI MASALA PASTE

To make chicken tikka masala use skinless chicken cut into cubes. Firstly, brown then cook in the sauce until tender and melts in your mouth.

Tandoori paste can be used with beef, lamb, pork, seafood and vegan and plant-based dishes.

SERVING SIZES

This recipe yields approximately 6 serves. The actual number of servings will depend on your preferred portion sizes.

SERVING SIZE BY WEIGHT

NUTRITIONAL VALUES

Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used.

Nutrition

The post Easy Homemade Tandoori Paste appeared first on Mad Creations Hub.

Building Muscle October 4, 2022

Want To Strengthen Abdominal Muscles? Core Workouts Might Help You

Our core muscles are not only used during training or abs moves, but many day-to-day tasks require our core muscles; this is why core muscles workout is essential. Balancing, getting up from a chair, and walking are all tasks that activate the muscles from your midsection to keep you stable and supported.

Certified personal trainer Brian Abarca, CPT, owner of Abarca Fitness in New Jersey, tells SELF, “Your core muscles are mobilized in flexion, extension, rotation, abdominal bracing, pelvic tilting, and even the way your shoulder blades move. People usually think of abs when referring to the core, but our core is actually made up of a much more complex network of muscles found in the trunk of our body.”

A weak abdominal system can prevent you from effectively engaging in many vital tasks, so working on your core strength is a good idea. Before going ahead with these workouts, it will be wise first to consult your fit coach. To get started, here are some core workouts that might help strengthen your abdominal muscles. Let’s get into it.

1. Bridge

The bridge pose lets your body activate your glutes to lift your hips. This is a simple pose for beginners, so you can start abdominal exercises without getting too worn out. The bridge lets you train your core while simultaneously toning the butt and thighs.

Here is how you can do it:

Lay on your back and bend your knees while planting your feet on the floor at hip width.
Put both hands at your side with palms facing down.
Tighten your glutes and core.
Raise hope until knees are in line with the shoulders.
Hold this position for 30 seconds and repeat it three to five times.

2. Crunch

Crunches are known as the classic core exercise. Lifting your upper body works very well as an abdominal workout and is most beginners’ go-to exercise for the abs. If you have lower back pain, do fewer reps and proceed with care. You can speak with a certified healthcare professional or a trainer if you have chronic back pain because doing crunches might not be suitable for your back.

Here’s how to do it:

Begin by lying on your back.
Bend the knees and plant your feet on the floor, leaving a hip-width distance.
Cross your arms over your chest and line up your spine.
Tighten your core while relaxing your shoulders and neck.
Tuck your chin into your chest and lift your upper back while the rest of your body, including the pelvis, feet and lower back, remains on the floor.
Pause for a moment.
Lower your upper back to its original position.
Do this with 1 set of 8-12 reps.

3. Bicycle crunch

Place your back on the floor while bending your left knee and drawing it towards your chest. Keep your right leg straight while also ensuring it is slightly lifted. Put your neck on the back or lower part and start the workout. Be careful and try to avoid pulling your neck too hard.

Once you’ve gotten into this move, lift your right shoulder and animate your left-right elbow towards your left knee. Bring back your right shoulder to the floor. Relax your left leg flat on the floor and bend your right knee, bringing it to your chest. Left your left shoulder and move the left elbow towards the right knee. Do three sets of 12 alternate repetitions.

4. Bird Dog

The bird dog can also work up your abdominal and back muscles and is, therefore, considered one of the ideal core strengthening workouts. It can engage your coordination, stability, and balance.

Go on all fours where your hand is directly below your shoulders, your knees right below your hips. Firstly tighten your core, lift your left leg and straighten up at the same level as your hip. At the same time, extend your left arm to shoulder length, palms facing down. Do not let your back arch and hold a neutral spine while your leg and arm extends. Pause and repeat with the opposite sides. Do this with 1 set of 8-12 reps.

5. Plank

The plank is a full body exercise that strengthens your shoulder, glutes, arms, legs and, of course, your core.

Here’s how you do it:

Stand on all fours with your knees right below your hips and your hands below your shoulders.
Straighten your legs, letting your feet stay at a feet hip-width.
Tighten the core and hold this position for ten to thirty seconds.
Repeat this about three to five times.

To sum up

The bridge pose can help train your abdominal muscles and also tone your butt and hips. It’s a good exercise for beginners who are just starting workouts. Crunch is the classic core exercise and is an excellent abdominal workout. Another variation is the bicycle crunch that trains your obliques, rectus abdominis, and hips.

The bird dog can work your back muscles and abs. It is known as the ideal core workout—the plank workout your full body, which includes your core, arms, legs, shoulder and glutes. In case of any health issue, we advise that you first consult a healthcare specialist. We hope these core-strengthening workouts help you achieve your fitness goals. Thank you for reading, and good luck!

Recipes September 24, 2022

Keto Eggnog

This homemade Keto Eggnog Recipe is rich and creamy, with the perfect amount of spice. Heavy cream, mixed with almond milk, egg yolks, vanilla and nutmeg. Add bourbon, rum, or brandy for an indulgent, spiked keto Christmas cocktail. (low carb, gluten free, sugar free, keto) Only 2 net carbs!

Two stemless wine glasses full of homemade eggnog, garnished with nutmeg and a cinnamon stick.

Ingredients in Keto Eggnog

Two stemless wine glasses full of homemade eggnog, garnished with nutmeg, a cinnamon stick and a gingerbread man hanging off the side.

Ingredients Notes and Substitutions

Egg yolks: Egg yolks are the star of the show when it comes to homemade sugar-free eggnog. If you are concerned with using raw eggs, you can always buy pasteurized eggs.
Sweetener: For this keto eggnog recipe, I like to use Lakanto golden monkfruit. It is a low carb version of sugar in the raw. It is made with monk fruit and erythritol. I like to use this sweetener because it does not leave any weird aftertaste. But you can use any sweetener you prefer.
Heavy cream: You can use heavy cream or heavy whipping cream. If the brand you buy is too thick, add a little extra almond milk or coconut milk to thin it out. (Try this Orange Creamsicle Mimosa Recipe)
Dairy free milk: Since traditional eggnog calls for milk, I use almond milk for a low carb option that will give the right consistency. (Try this Homemade Almond Coconut Milk)
Vanilla extract: I recommend using pure vanilla extract, as opposed to imitation vanilla extract. It’s worth it to splurge for real deal.
Alcohol: If you want to make this a boozy eggnog, add bourbon, brandy, or dark rum.

How to Make Low Carb Eggnog

Step by Step Instructions

STEP 1: In a large mixing bowl, whisk together the egg yolks and sweetener until well combined and creamy.

STEP 2: Heat the heavy whipping cream, almond milk, nutmeg and salt in a saucepan over medium-heat. Whisking frequently, bring to a gentle simmer.

STEP 3: Remove the pan from the heat and very slowly temper the cream mixture into the egg mixture. (See notes below about how to temper eggs).

STEP 4: Pour the combined mixture back into the sauce pan and heat it over low heat, whisking frequently, until it reaches 160°F.

STEP 5: Remove from heat and stir in the vanilla extract and alcohol, if using. Strain the eggnog through a fine mesh sieve and into a large jar with a lid. Chill overnight.

STEP 6: Top with fresh whipped cream and a sprinkle of nutmeg, cinnamon, or pumpkin spice, before serving.

Two stemless wine glasses full of homemade low carb eggnog, garnished with nutmeg and a cinnamon stick.

How to Make Keto Whipped Cream

It’s actually easier than you might think. Combine heavy cream, sweetener (to taste) and a splash of vanilla extract in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.

Recipe Tips and Variations

Storage: Store in the refrigerator for up to 3 days.
Make it dairy free: To make this a dairy free keto eggnog recipe, substitute the heavy cream with full fat coconut milk.
Add alcohol: For a spiked eggnog, add a little bourbon, brandy or rum. For a rum flavor, but in a non-alcoholic version, you can add a couple teaspoons of rum extract.
Make an eggnog latte: Steam the eggnog and mix it with a couple of shots of espresso for a delicious keto eggnog latte.
Add the egg whites: Traditionally, the egg whites are also used in eggnog. If you want to include the egg white, whip them with a hand mixer until they have soft peaks. Then, gently fold the mixture into the egg nog right before serving.

Frequently Asked Questions

What kind of alcohol is in eggnog?

Traditionally, eggnog is made with bourbon, brandy, or rum.

How to make dairy free eggnog?

To make a dairy free eggnog, simply swap the heavy cream or milk for full fat coconut milk.

What do you temper eggs?

To temper eggs, you whisk the hot liquid into the the egg mixture a little at a time, while whisking constantly. You want to slowly increase the temperature of the eggs to avoid them scrambling.

More Low Carb Drink Recipes

Keto Eggnog
Mixed Berry Cheesecake Smoothie – low carb
Kombucha Sangria – low carb
Pumpkin Spice Hot Buttered Rum – low carb, sugar free

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Keto Eggnog

Author: Kyndra Holley
Total Time: 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This homemade Keto Eggnog Recipe is rich and creamy, with the perfect amount of spice. Heavy cream, mixed with almond milk, egg yolks, vanilla and nutmeg. Add bourbon, rum, or brandy for an indulgent, spiked keto Christmas cocktail. (low carb, gluten free, sugar free, keto) Only 2 net carbs!

Ingredients

Units

6 large egg yolks
½ cup golden monk fruit (I use this brand) code peace for 20% off
1 ¼ cups heavy cream
1 ¾ cups unsweetened almond milk or coconut milk
½ teaspoon ground nutmeg
pinch of sea salt
2 teaspoons pure vanilla extract
(rum, brandy, or bourbon), optional – see note above
fresh whipped cream, for serving
cinnamon, nutmeg, or pumpkin spice, for serving

Instructions

In a large mixing bowl, whisk together the egg yolks and sweetener until well combined and creamy.
Heat the heavy cream, almond milk, nutmeg and salt in a sauce pan over medium-heat. Whisking frequently, bring to a gentle simmer.
Remove the pan from the heat and very slowly temper the cream mixture into the egg and sugar mixture. (See notes above about how to temper egg).
Pour the combined mixture back into the sauce pan and heat it over low heat, whisking frequently, until it reaches 160°F.
Remove from heat and stir in the vanilla extract and alcohol, if using.
Strain the eggnog through a fine mesh sieve and into a large jar with a lid. Chill overnight.
Top with fresh whipped cream and cinnamon, nutmeg, or pumpkin spice, before serving.

Notes

Storage: Store in the refrigerator for up to 3 days.
Make it dairy free: To make this a dairy free keto eggnog recipe, substitute the heavy cream with full fat coconut milk.
Add alcohol: For a spiked eggnog, add a little bourbon, brandy or rum. For a rum flavor, but in a non-alcoholic version, you can add a couple teaspoons of rum extract.
Make an eggnog latte: Steam the eggnog and mix it with a couple of shots of espresso for a delicious keto eggnog latte.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Drink Recipes
Method: Simmer

Nutrition

Serving Size: ¾ cup
Calories: 322
Fat: 25g
Carbohydrates: 2.5g
Fiber: .5g
Protein: 5g

Keywords: low carb eggnog, keto eggnog, low carb Christmas cocktails, keto Christmas cocktails, keto cocktails, low carb cocktails, sugar free eggnog, homemade egg nog

The post Keto Eggnog appeared first on Peace Love and Low Carb.

Recipes September 23, 2022

Pesto Chicken Stuffed Mushrooms – keto, low carb, gluten free

This Pesto Chicken Stuffed Mushrooms recipe is simple to make and loaded with flavor. Tender portobello mushrooms, stuffed with juicy shredded chicken, pesto, roasted red peppers, garlic, red onion, and mozzarella cheese, and roasted until golden brown and bubbly, then topped with parmesan, pesto, and fresh basil.

A plate with 2 portobello mushrooms stuffed with chicken, pesto, red peppers, cheese, garlic, and basil.

Ingredients in Pesto Chicken Stuffed Mushrooms

Ingredients all laid out to make stuffed mushrooms - portobello mushrooms, chicken, pesto, cheese, garlic, red peppers, basil, salt, and pepper.

Ingredients Notes and Substitutions

Portobello mushrooms: These Pesto Chicken Stuffed Mushrooms are meant to be entree sized and that is why I used portobello mushrooms. However, you can also make this as an appetizer and use cremini, baby Bella, or even button mushrooms. (Try this Portobello Cordon Bleu Recipe)
Chicken: For this recipe I used cooked and shredded boneless, skinless chicken breasts, but can also use chicken thighs. To make it even easier, you can use a rotisserie chicken. (Try this Creamy Chicken Stroganoff Recipe)
Pesto: Pesto and chicken are a match made in heaven. I like to make my own, but store-bought works great too. (Try my Garlic Basil Pesto Recipe)
Cheese: For this stuffed portobello recipe I used shredded mozzarella cheese and finely grated parmesan. You can really use any cheese you have on hand. Some of my favorites are sharp white cheddar, gruyere, goat cheese, feta, pecorino Romano, havarti, and provolone.

How to Make Stuffed Portobello Mushrooms

Step by step instructions for how to clean and prepare portobello mushrooms.

How to Clean Portobello Mushrooms

STEP 1: Remove the stems from mushroom caps and slice a thin layer off the top of the mushroom cap to allow it to sit flat. (Keep these pieces)

STEP 2: Use a spoon to scrape out the gills and discard.

STEP 3: Chop the mushroom stem and cap pieces that were trimmed in the first step.

STEP 4: Brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.

A mixing bowl filled with shredded chicken, tossed in pesto, with roasted red peppers and red onions.

Step by Step Instructions

STEP 5: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the chopped mushroom pieces, chicken, pesto, roasted red pepper, onion, garlic, and ½ cup of the mozzarella cheese.

A parchment lined baking sheet with portobello mushrooms stuffed with chicken cheese, pesto, peppers, onions and garlic.

STEP 6: Divide the mixture evenly between the mushroom caps. Top with remaining mozzarella cheese. Bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the cheese is golden brown and bubbling. Drizzle a little pesto over top of each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.

Recipe Tips and Variations

Storage: Store leftover keto stuffed mushrooms in the refrigerator for up to 4 days. (More Keto Stuffed Mushroom Recipes)
Reheating: I recommend reheating these in the oven or in an air fryer. It will make the cheese nice and crispy on top.
Make ahead: You can cut back on the prep time by either preparing the mushrooms or the stuffing mixture ahead of time. Better yet, prep both ahead of time and pop them in the fridge until you are ready to cook them.
Change up the protein: These pesto chicken stuffed portobello mushrooms are also delicious made with turkey, pork, or even shrimp.
Make it vegetarian: Substitute the chicken with tofu or tempeh for a delicious vegetarian version. (More Vegetarian Keto Recipes)
Make it dairy free: For a dairy free version, simply omit the cheese and find a dairy free pesto. If you can’t have dairy, but still want that cheesy taste and texture, there are some excellent vegan cheeses on the market now.
Add keto breadcrumbs: For a crispy, crunchy topping, sprinkle some of my Nut Free Keto Breading over top.

Frequently Asked Questions

Can you make stuffed mushrooms in an air fryer?

Yes! Simply follow the instructions as written, cutting the cook time in half and checking on them every 5 minutes or so.

What kind of cheese is best for stuffed mushrooms?

When it comes to cheese on stuffed mushrooms, the sky is the limit. You really can’t go wrong with any cheese. Some of my favorites are cheddar, parmesan, havarti, provolone, gruyere, mozzarella, feta, and goat cheese.

What to Serve with Pesto Chicken Stuffed Mushrooms

Steamed Artichokes with Lemon Caper Aioli
Buttery Cauliflower Rice Pilaf
Brussels sprouts with Cider Dijon Dressing
Paprika Roasted Radishes and Onions

More Keto Chicken Recipes

Pesto Chicken Stuffed Mushrooms – keto, low carb, gluten free
Creamy Chicken Stroganoff
Prosciutto Chicken and Broccoli Sheet Pan Meal
Low Carb Peanut Chicken Skillet

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Pesto Chicken Stuffed Mushrooms

Author: Kyndra Holley
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Pesto Chicken Stuffed Mushrooms recipe is simple to make and loaded with flavor. Tender portobello mushrooms, stuffed with juicy shredded chicken, pesto, roasted red peppers, garlic, red onion, and mozzarella cheese, and roasted until golden brown and bubbly, then topped with parmesan, pesto, and fresh basil.

Ingredients

Units

4 large portobello mushrooms, stems removed
2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
sea salt and black pepper
12 ounces chicken breasts, cooked and shredded
½ cup pesto, more for garnish
½ cup diced roasted red peppers
1 small red onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
¼ cup finely grated parmesan cheese, for garnish
4 basil leaves, chiffonade, for garnish
Pinch of red pepper flakes, for garnish

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the stems from mushroom caps and slice a thin layer off the top of the mushroom cap to allow it to sit flat. (Keep these pieces)
Remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
Chop the mushroom stem and cap pieces that were trimmed in the first step.
In a large mixing bowl, combine the chopped mushroom pieces, chicken, pesto, roasted red pepper, onion, garlic, and ½ cup of the mozzarella cheese.
Divide the mixture evenly between the mushroom caps. Top with remaining mozzarella cheese.
Bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the cheese is golden brown and bubbling.
Drizzle a little pesto over top of each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.

Notes

Net carbs per serving: 5g
Storage: Store leftovers in the fridge for up to 4 days.
Reheating: I recommend reheating these in the oven or in an air fryer. It will make the cheese nice and crispy on top.
Make ahead: You can cut back on the prep time by either preparing the mushrooms or the stuffing mixture ahead of time. Better yet, prep both ahead of time and pop them in the fridge until you are ready to cook them.
Change up the protein: These pesto chicken stuffed portobello mushrooms are also delicious made with turkey, pork, or even shrimp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Chicken Recipes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 Stuffed Mushroom
Calories: 462
Fat: 15g
Carbohydrates: 8g
Fiber: 3g
Protein: 26g

Keywords: chicken stuffed mushrooms, pesto chicken recipes, keto chicken recipes, pesto chicken stuffed portobellos, stuffed portobello recipes, keto stuffed mushroom recipes, low carb stuffed mushroom recipes

The post Pesto Chicken Stuffed Mushrooms – keto, low carb, gluten free appeared first on Peace Love and Low Carb.

Recipes September 16, 2022

Cheesy Garlic Roasted Asparagus

This Cheesy Garlic Roasted Asparagus Recipe is the perfect quick and easy keto side dish recipe. It pairs perfectly with just about any protein. Tender asparagus, tossed with olive oil, garlic, salt, and pepper, roasted and then topped with smoked cheddar and mozzarella cheeses. (low carb, gluten free, keto)

a baking sheet lined with parchment paper, full of roasted asparagus, garlic and melted cheese.

Ingredients in Cheesy Garlic Roasted Asparagus

Ingredients all laid out to make cheesy roasted asparagus - asparagus, cheese, garlic, olive oil, salt, and pepper.

Ingredients Notes and Substitutions

Asparagus: For this recipe, I prefer to use a pencil asparagus. I find the larger, thicker versions to be too woody. However, you can use any size or color asparagus you prefer. This recipe is also delicious made with broccoli or green beans in place of the roasted asparagus
Garlic: Fresh is always best. But if you do not have fresh garlic on hand, you can use garlic powder or dried minced garlic.
Cheese: For this Cheesy Garlic Roasted Asparagus I chose to use mozzarella and smoked cheddar cheese. It is also delicious with smoked mozzarella, gouda, gruyere, parmesan, fontina, or pecorino romano.

How to Make Cheesy Garlic Roasted Asparagus

a baking sheet lined with parchment paper, full of roasted asparagus, and garlic.

Step by Step Instructions

STEP 1: Preheat the oven to 425°F. Arrange the asparagus in a single layer across a rimmed baking sheet. Drizzle the olive oil over top of the asparagus. Sprinkle over the salt, and minced garlic. Toss to evenly coat the asparagus spears and then spread them back out in a nice even single layer.

STEP 2: Bake for 10 minutes or until they just start to get tender but are still a vibrant green.

STEP 3: Remove from the oven and top with the mozzarella and smoked cheddar cheese. Increase the oven temperature to broil high and broil until the cheese is golden brown and bubbling, about 5 minutes. Top with fresh cracked black pepper before serving. Taste, and add more salt, if desired.

Recipe Tips and Variations

Storage: Store leftover roasted asparagus in the refrigerator for up to 4 days.
Reheating: I recommend reheating this in the oven for a few minutes under the broiler.
Add a protein: Make it a full meal deal by adding some bay shrimp, shredded chicken, bacon, sausage or even salmon.
Change up the cheese: Smoked mozzarella, gouda, gruyere, parmesan, fontina, or pecorino romano are some of my other favorite options.
Add more veggies: This cheesy asparagus recipe is also delicious with some chopped onion, and thinly sliced mushrooms and bell peppers added.

Frequently Asked Questions

Can you make asparagus in an air fryer?

Yes! Simply follow the same directions as the oven directions, but check on it every 5 minutes to make sure it does not overcook.

How to roast asparagus?

First, you want to trim off the bottom 1 to 2 inches of the asparagus spears. The ends tend to be hard and woody. Next you want to toss them in a fat like olive oil, avocado oil, or butter. Finally, you want to cook them quickly, and at a high temperature.

What to Serve with this Cheesy Asparagus Recipe

Creamy Chicken Stroganoff
Beef Stroganoff Burgers
Pork Tenderloin with Creamy Dill Sauce
Shrimp Cakes
Chicken Cordon Bleu

More Keto Side Dish Recipes

Cheesy Garlic Roasted Asparagus
Steamed Artichokes
Roasted Cauliflower Steaks with Cheese Sauce
Jalapeno Popper Chicken Salad

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Cheesy Garlic Roasted Asparagus

Author: Kyndra Holley
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This Cheesy Garlic Roasted Asparagus Recipe is the perfect quick and easy keto side dish recipe. It pairs perfectly with just about any protein. Tender asparagus, tossed with olive oil, garlic, salt, and pepper, roasted and then topped with smoked cheddar and mozzarella cheeses. (low carb, gluten free, keto)

Ingredients

Units

1 pound asparagus spears, ends trimmed
2 tablespoons olive oil
4 cloves garlic, minced
¾ teaspoon sea salt, more to taste
¾ cup shredded mozzarella cheese
¾ cup smoked white cheddar cheese
Cracked black pepper

Instructions

Preheat the oven to 425°F. Arrange the asparagus in a single layer across a rimmed baking sheet.
Drizzle the olive oil over top of the asparagus. Sprinkle over the salt, and minced garlic. Toss to evenly coat the asparagus spears and then spread them back out in a nice even single layer.
Bake for 10 minutes or until they just start to get tender but are still a vibrant green.
Remove from the oven and top with the mozzarella and smoked cheddar cheese.
Increase the oven temperature to broil high and broil until the cheese is golden brown and bubbling, about 5 minutes.
Top with fresh cracked black pepper before serving. Taste, and add more salt, if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish Recipes
Method: Roasting
Cuisine: American

Nutrition

Calories: 247
Fat: 16g
Carbohydrates: 5
Fiber: 2
Protein: 11g

Keywords: keto side dishes, low carb side dishes, keto asparagus recipes, low carb asparagus recipes, cheesy asparagus recipes, how to cook asparagus

The post Cheesy Garlic Roasted Asparagus appeared first on Peace Love and Low Carb.