Fat Head Pizza Crust - this is going to be your new favorite way to make low carb pizza crust! No more vegetables like cauliflower or broccoli!

Update: July 22, 2018

I’m getting many questions about the nutrition info listed below. Please note, that I am not a certified nutritionist and if you calculate the calories in whatever calorie counter you use and find it wrong, please use your best judgment.  This is what I used in myfitnesspal.  I’m sorry for people not getting exactly what the calories are listed below and I wish I could see your screen and to see what you are doing. Makes 8 servings. Slice like you would a regular pizza. Thanks. FYI.

How to Make Fat Head Pizza Crust – Watch Video!

Fat Head Pizza Crust – this is going to be your new favorite way to make low carb pizza crust! No more vegetables like cauliflower or broccoli! 

Guys, you are going to love this pizza crust. Fat Head Pizza crust is 4 simple ingredients all of which are low carb. They are eggs, cream cheese, mozzarella cheese, and almond flour. Almond flour is my favorite low carb flour to work with because I like the nutty flavor it has. It’s kind of expensive, but well worth it in my opinion. I wish they had bigger bags of almond flour at the grocery store. All I can find are small ones.  The first time I tried Fat Head Pizza crust,  I was pretty impressed. It beats any veggie pizza crust out there!

Fat Head Pizza Crust - this is going to be your new favorite way to make low carb pizza crust! No more vegetables like cauliflower or broccoli!

You can make so many different things with this Fat Head Pizza Crust. Pizza rolls, crackers, garlic bread, you name it!

The dough is kind of sticky to work. I like to use parchment paper when rolling the dough out. I’ll put a layer of parchment paper over the dough and then use a rolling pin to spread out the dough. Makes life much easier!

Fat Head Pizza Crust - this is going to be your new favorite way to make low carb pizza crust! No more vegetables like cauliflower or broccoli!

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Ingredients

  • 1 1/2 cups shredded mozzarella
  • 3/4 cup almond flour
  • 2 tablespoons of cream cheese, cubed
  • 1 egg
  • garlic powder, onion powder, and mixed herbs for seasoning *see notes

Instructions

  1. Put Mozzarella and cream cheese in a medium bowl
  2. Microwave for 1 min, stir and then another 30 sec, stir
  3. Stir in egg and almond flour
  4. Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency.
  5. Poke rows of holes with a fork to avoid bubbles.
  6. Put in 425-degree oven
  7. After 8 minutes check the crust and poke holes if there are bubbles.
  8. Add desired pizza toppings.
  9. Continue cooking for a total of 12 to 14 minutes or until slightly brown and golden.

Notes

Divide into 8 equal slices serving size is 1 slice.

*Adding extra seasonings is optional. I’d suggest making the dough plain first. You can use equal parts of garlic and onion powder.

Smart Points: 5 

Nutrition

  • Serving Size:1 slice
  • Calories:143
  • Sugar:1
  • Fat:12
  • Saturated Fat:4
  • Unsaturated Fat:1
  • Trans Fat:1
  • Carbohydrates:2
  • Fiber:1
  • Protein:9

Article source: http://www.recipe-diaries.com/2017/02/19/fat-head-pizza-crust/

Cheesy Baked Cauliflower Tots are great for a bite-sized and delicious snack or side dish! This recipe is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Cheesy Baked Cauliflower Tots!

Watch the video to see if you might like to make
Low-Carb Cheesy Baked Cauliflower Tots!

Low-Carb Cheesy Baked Cauliflower Tots found on KalynsKitchen.com

When a food idea takes off on Pinterest, it can quickly spread around the web, and I know that’s where I first saw the idea of finely chopped cauliflower made into cauliflower “Tater-Tots.” The original deep-fried Tater-Tots are one of those foods from childhood that I kept liking way into adulthood, and I love the idea of a healthier version made from cauliflower, so the minute I saw this I knew I’d be trying it.I saw ideas for cauliflower tots that looked tasty from several other bloggers, but every recipe I found had an ingredient I didn’t want to use (like breadcrumbs, cornmeal, heavy cream, or butter) so I started experimenting to come up with my own version.

It took me four tries to make what I thought was a perfect recipe for Low-Carb Cheesy Baked Cauiflower Tots, with just enough cheesy taste but still a little cauliflower flavor and slightly crisp from the oven. Along the way I had to buy a Mini Muffin Pan, and using a One Tablespoon Cookie Scoop helped me get them all the right size.  Cooking the cauliflower before we chopped it in the food processor also gave a better result, and we drained the chopped cauliflower to keep the tots as crisp as we could get them.

My nephew Jake was cooking with me when I made the final keeper version of these, and although he’s definitely not a cauliflower fan, Jake kept nibbling on them until he had eaten pretty much the entire batch.  And the whole time he kept commenting on how good they were, so even if your family is a little suspicious of cauliflower, you might get them to like the cauliflower tots, and they’re perfect for a healthy Meatless Monday dish!(For more meatless recipes, check the Recipes-by-Photo Index for Meatless Monday or browse Vegetarian Recipes in the recipe index.  If you’d like to see some Meatless Monday ideas from other bloggers, follow our Meatless Monday board on Pinterest.)

Low-Carb Cheesy Baked Cauliflower Tots found on KalynsKitchen.com

Coarsely chop up 1/2 large head of cauliflower. Put cauliflower in a bowl, cover the bowl with cling-wrap, and microwave on high for about 2 minutes.  (If there’s any water in the bottom of the bowl, drain the cauliflower before you put it into the food processor.) Process the cauliflower with the steel blade in the food processor until it’s finely chopped (but be careful not to over process so it’s starting to get pureed.)  It should still be slightly chunkly.  Drain it again if you see any water in the bottom. Stir in the sharp cheddar, coarsely grated Parmesan, almond flour, Vege-Sal, Spike Seasoning, and black pepper and mix until it’s well-combined. Then add one egg and mix until the mixture is mostly all coated with egg.

Low-Carb Cheesy Baked Cauliflower Tots found on KalynsKitchen.com

Preheat the oven to 400F/200C.  Spray a Mini Muffin Pan with non-stick spray and use a One Tablespoon Cookie Scoop to scoop out rounded scoops of the mixture and put in the muffin pan.  Bake for 15 minutes. Turn each tot over and put back into the oven and bake about 15 minutes on the other side. Here’s how they looked after the second 15 minutes of baking.  Serve hot.

Low-Carb Cheesy Baked Cauliflower Tots [found on KalynsKitchen.com]

Jake and I ate them all, but I doubt these would reheat that well, and they were definitely best right out of the oven. Enjoy!

More Cheesy Low-Carb Ideas with Cauliflower:

Cauliflower-Crust Vegetarian Pizza with Mushrooms and Olives ~ Kalyn’s Kitchen
Roasted Cauliflower Soup with Cheddar Cheese ~ Rachel Cooks
Roasted Cauliflower with Parmesan ~ Kalyn’s Kitchen
Low-Carb Baked Cauliflower Tortillas ~ Sugar-Free mom
Cauliflower Gratin with Sharp Cheddar and Parmesan ~ Kalyn’s Kitchen
Slow Cooker Ham and Cheese Cauliflower Soup ~ Lauren Kelly Nutrition

Low-Carb Cheesy Baked Cauliflower Tots (Video)

A great bite-sized snack or a delicious side dish!

Ingredients:

  • 1/2 large head caulflower, coarsely chopped
  • 1/3 cup sharp cheddar
  • 1/4 cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • 1/2 tsp. Vege-Sal (or a slightly smaller amount of salt)
  • 1/2 tsp. Spike Seasoning (Probably optional, but it does add flavor.  You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
  • fresh-ground black pepper to taste
  • 1 egg

Directions:

  1. Preheat oven to 400F/200C.  Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part.
  3. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high.  (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.)
  4. Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
  5. Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky.  (Be careful not to over process so you don’t end up with cauliflower puree!)
  6. If there is any water in the food processor bowl, drain the cauliflower again in the colander.
  7. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, Vege-Sal or salt, Spike Seasoning (if using), and fresh-ground black pepper.
  8. Stir until ingredients are well-combined.
  9. Add the egg and stir until the ingredients are mostly coated with egg.  (You might be tempted to add another egg, but don’t.  You’ll be surprised how well this sticks together.)
  10. Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan.
  11. Bake 15 minutes.
  12. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides.
  13. Serve hot; these are best served right out of the oven.

This recipe developed by Kalyn with inspiration from several other bloggers who also made Cauliflower Tots.

All images and text ©

Kalyn Denny for .

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Baked Cauliflower Tots great for most low-carb diet plans, including Keto. Cauliflower is a great low-glycemic food for the South Beach Diet, and with the use of reduced-fat cheese these Cauliflower Tots would be a perfect snack or side dish for any phase of the diet. Use full-fat cheese for Keto or low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Cheesy Baked Cauliflower Tots [found on KalynsKitchen.com]

Article source: http://www.kalynskitchen.com/2014/03/cheesy-baked-cauliflower-tots.html

If you love chicken and bacon recipes (and who doesn’t?), you will really enjoy this easy Broccoli Bacon Cheddar Chicken dinner. Just throw everything on top of chicken in casserole dish, and then bake in one pan for 30 minutes! Done! Low-carb, gluten-free, keto friendly chicken recipe.

chicken and bacon recipes, chicken and broccoli recipes

I’d like to note that there is nothing creative about this recipe.   All the ingredients are very basic: chicken, broccoli, bacon, cheddar cheese.  But the assembly and the cooking technique are so easy, which I hope makes this dish attractive to many, especially to those who love chicken and broccoli recipes.  It’s all about making our dinners easy without sacrificing taste and our favorite ingredients.

Keto Friendly Chicken Recipes

Here are some more keto friendly recipes similar to this one. If you want to cook low carb, gluten free, high protein and higher fat recipes, take a look at these:

MY OTHER VIDEOS

chicken and bacon recipes, chicken and broccoli recipes, easy chicken and broccoli dinner

When you don’t have too much time on your hands and don’t want to think about what to cook for dinner – make this broccoli bacon chicken!

bacon broccoli chicken bake, best chicken and bacon recipes

I recommend to blanch the broccoli before adding it on top of chicken (blanching means adding broccoli to boiling water just for a couple of minutes, removing it and draining it well).  Blanching the broccoli makes it moist and brighter in color.

chicken and bacon recipes, chicken and broccoli recipes, chicken cheddar recipes, chicken broccoli bake

How to make this broccoli bacon cheddar chicken:

First, add chicken breasts to the casserole dish:

baked chicken breasts

Then, add blanched broccoli on top of chicken. Blanched just means that you add broccoli to boiling water for a couple of minutes, then drain it well – it makes the broccoli moist and brighter in color:

chicken and broccoli, chicken broccoli recipes

Next, add chopped cooked bacon on top of broccoli and chicken:

best bacon chicken, broccoli chicken, broccoli bacon chicken bake, cheddar chicken casserole

Add shredded Mozzarella cheese:

baked chicken breasts

Finally, add shredded Cheddar cheese:

best cheddar chicken, cheddar chicken breast bake

Bake your bacon broccoli chicken for about 30 minutes at 400 F in the preheated oven. The exact baking time will depend on the thickness of your chicken breasts.

baked cheddar chicken casserole, broccoli chicken bake, gluten free casserole, gluten free recipes

4.3 from 104 votes
Broccoli Bacon Cheddar Chicken
Prep Time
15mins
Cook Time
30mins
Total Time
45mins

If you enjoy chicken and broccoli recipes, you’ll love this easy Broccoli Bacon Cheddar Chicken dinner.  All you do is throw chicken breasts in a casserole dish, then top with the rest of the ingredients and bake for 30 minutes!   Low-carb, gluten-free, keto friendly chicken recipe.

Course: Main Course
Cuisine: American
Servings: 4servings
Calories: 454kcal
Author: Julia
Ingredients
  • 1tablespoonolive oil
  • 4chicken breasts(use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
  • salt and pepper
  • 2cupsbroccoli florets, blanched, chopped
  • 6stripsbacon, cooked, chopped
  • 1/3cupMozzarella cheese, shredded
  • 1cupCheddar cheese, shredded
Instructions
  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Top with chopped and blanched broccoli florets.
  6. Top with chopped cooked bacon.
  7. Top with shredded Mozzarella cheese.
  8. Top with shredded Cheddar cheese.
  9. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.
Nutrition Facts
Broccoli Bacon Cheddar Chicken
Amount Per Serving
Calories 454Calories from Fat 279
% Daily Value*
Total Fat 31g48%
Saturated Fat 12g60%
Cholesterol 131mg44%
Sodium 598mg25%
Potassium 654mg19%
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 38g76%
Vitamin A13.3%
Vitamin C50.8%
Calcium27.8%
Iron6%
* Percent Daily Values are based on a 2000 calorie diet.

What have I been cooking in my kitchen?
1 Year Ago: Creamy Broccoli, Cauliflower, Corn, and Bacon Salad
3 Years Ago:Garlic Thyme Chicken Thighs
4 Years Ago:Black Bean and Butternut Squash Enchilada Casserole
5 Years Ago:Easy Apple Cake

Article source: http://juliasalbum.com/2016/11/broccoli-bacon-cheddar-chicken/

I’m a believer in the casserole as a dinner solution for busy families, and this loaded cauliflower casserole might just be one of my favorite easy casserole recipes.

This loaded cauliflower casserole is bursting with flavor—all the RIGHT flavors—that is. This casserole takes cauliflower to a whole new level thanks to yummy ingredients like sour cream, lots of cheese and bacon.

Loaded Cauliflower Casserole Recipe | Cheesy Cauliflower Casserole | Baked Cauliflower Dinner | Easy Cauliflower Casserole

Loaded Cauliflower Casserole Recipe

While this isn’t exactly a light (okay, it’s not light AT ALL) recipe, but hey, at least you’re replacing the potatoes or pasta that might have taken up the bulk of a similar casserole recipe with a low-carb vegetable. Three cheers for vegetables!

Even my kids who aren’t typically huge fans of cauliflower love this cheesy and delicious loaded cauliflower casserole recipe.

Come to think of it, and the thought literally just popped into my head, if you wanted to add some more nutrition here you could use half cauliflower and half broccoli in this dish.

Loaded Cauliflower Casserole Recipe | Cheesy Cauliflower Casserole | Baked Cauliflower Dinner | Easy Cauliflower Casserole

Whether this loaded cauliflower casserole is a main dish or a side dish is up for debate.

RELATED: Love casseroles? Don’t miss this amazing Mexican tater tot casserole recipe!

For me, personally, I could easily make a warm bowl of this casserole my entire dinner, but you can serve it alongside your favorite meat and a garden salad.

If you wanted to beef-up the casserole (err… chicken-it-up?) you could shred some rotisserie chicken and add it to the dish prior to baking.

Loaded Cauliflower Casserole Recipe | Cheesy Cauliflower Casserole | Baked Cauliflower Dinner | Easy Cauliflower Casserole

When I was a kid my mom would always steam a pan of cauliflower and then sprinkle a bunch of cheddar cheese on top. She and I would eat a huge plate of that stuff and it’s what made me grow to love cauliflower when I was younger.

This loaded cauliflower casserole recipe reminds me of the cheesy plates of cauliflower that my mom would whip-up, but WAY BETTER.

Loaded Cauliflower Casserole Recipe | Cheesy Cauliflower Casserole | Baked Cauliflower Dinner | Easy Cauliflower Casserole

The crispy bacon in this cauliflower casserole really sends it over the top. It adds a nice crunch that pairs nicely with the creamy steamed cauliflower and cheese.

Loaded Cauliflower Casserole Recipe | Cheesy Cauliflower Casserole | Baked Cauliflower Dinner | Easy Cauliflower Casserole

This loaded cauliflower casserole recipe is definitely worth giving a try. Be sure to add it to your weekly meal plan this week and let me know how you like it!

Oh, and if you’re interested in utilizing cauliflower in more recipes, you’ll love my cauliflower pizza crust!

More Tasty Dinner Recipes


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Yield:8 servings

Ingredients:

  • 8 slices of bacon, fried crispy
  • 1 large head cauliflower, cut into florets
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon ranch seasoning
  • ¼ teaspoon black pepper
  • 1 cup shredded colby & monterey jack cheese
  • 1 cup sharp cheddar cheese
  • 6 tablespoons chopped fresh chives, divided

Instructions:

  1. Preheat oven to 370 degrees. Spray a 11×7 (you can also use 13×9) baking dish with non-stick cooking spray.
  2. Fry bacon in a large skillet until crispy and crumble. Set aside.
  3. Steam cauliflower until tender, about 15 to 20 minutes.
  4. Combine your sour cream, mayonnaise, ranch seasoning, black pepper in a large bowl. Add the steamed cauliflower florets, 1/2 of the bacon, 1 cup sharp cheddar cheese and 3 tablespoons chives; mix well. Transfer mixture to the prepared baking dish and top with your colby & monterey jack cheese and the other half of the bacon.
  5. Cover dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown. Garnish casserole with remaining chives.

All images and text ©

Crissy Page & Dear Crissy

. If you would like to share this recipe on a website or social profile, please be sure to properly attribute by linking back to this page. If you share the recipe on your blog, please rewrite it in your own words, and again, include a link back. Thanks so much! 🙂

Loaded Cauliflower Casserole Recipe | Cheesy Cauliflower Casserole | Baked Cauliflower Dinner | Easy Cauliflower Casserole

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Article source: http://dearcrissy.com/loaded-cauliflower-casserole-recipe/

There’s something simple, flavorful, and fresh about these lettuce wraps. Even though there’s bacon in them, they taste light and fresh. My husband even said he felt like he was eating healthy.

If you wanted to omit the bacon and the ranch, you could. But why would you ever omit bacon from anything! A yummy vinaigrette would be a tasty and more healthy substitute for ranch dressing as well.

Chicken, Bacon, Avocado, Ranch Lettuce Wraps

When I came up with this, though, I had something BLTA-ish (Bacon, Lettuce, Tomato, Avocado) stuck in my head. Adding the chicken and avocado makes it more hearty, and perfect for a spring or summer dinner.

Ingredients:

  • 2 chicken breasts or thighs
  • 1/2 beefsteak tomato, diced
  • 1/2 avocado, diced
  • 1/2 lb bacon
  • Ranch dressing
  • Boston Bibb, romaine, or iceberg lettuce
  • 1/4 cup chopped cilantro
  • 1/2 lime
  • Salt and pepper for seasoning (or chili lime seasoning if you have it)
  • Other fun stuff you may want: Taco Taxi (did you know that’s what they’re called… the little taco holders?) Oblong Serving Platter, Flexible Cutting Board

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Directions:

Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).

Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.

Bacon

I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked.

When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.

Chicken, Bacon, Avocado, Ranch Lettuce Wraps

Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.

Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken.

Chicken, Bacon, Avocado, Ranch Lettuce Wraps

Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch.

Chicken, Bacon, Avocado, Ranch Lettuce Wraps

Eat it like a taco and enjoy!

It's like a BLTA in lettuce wrap form, topped with ranch dressing. So delicious! #lettucewraps #lowcarbmeal #chickenbaconavocado www.thesearchforimperfection.com

Chicken, Bacon, Avocado Ranch Lettuce Wraps
Recipe Image

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Ingredients

  • 2 chicken breasts or thighs
  • 1/2 beefsteak tomato, diced
  • 1/2 avocado, diced
  • 1/2 lb bacon
  • Ranch dressing
  • Boston Bibb, romaine, or iceberg lettuce
  • 1/4 cup chopped cilantro
  • 1/2 lime
  • Salt and pepper for seasoning (or chili lime seasoning if you have it)

Instructions

  1. Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).
  2. Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.
  3. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked.
  4. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.
  5. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.
  6. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken.
  7. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch.
  8. Eat it like a taco and enjoy!
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Article source: http://thesearchforimperfection.com/chicken-bacon-avocado-ranch-lettuce-wraps/

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy!

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It's SO easy to make, totally filling and ridiculously yummy! | heyketomama.com

Who doesn’t love Mexican Food?!

Okay, well I know of one person but I’m pretty sure he’s just confused.

Mexican food has always been one of my favorite cuisines. Those cravings get even stronger with pregnancy, let me tell you.

I’m due in just a few weeks (hooray!) so now my focus if shifting to meals that can be prepared a couple different easy ways and frozen.

Keto Chicken Enchilada Bowl

I made this Keto Chicken Enchilada Bowl on the stove top, but it can easily be made in a slow cooker or an Instant Pot by adding the chicken, enchilada sauce, chiles and onions together and letting them cook on low heat all day.

The chicken and sauce mixture can ALSO be prepared ahead of time and frozen so when it’s time to reheat ( I would probably let it thaw and then heat in a pot on the stove top) you can just add a steamer bag of cauliflower rice and your fresh toppings. Pretty simple!

Another option would be to make the cauliflower yourself. If you’re not familiar with the dish, it’s pretty simple…just grated cauliflower that you can prepare yourself with a fresh head and a food processor. My new favorite way to prepare it is found in my Keto Mexican Cauliflower Rice recipe. Delicious!

You can also make your own enchilada sauce or buy some in the store. Here’s a low carb enchilada sauce recipe if you’d like to make your own.

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It's SO easy to make, totally filling and ridiculously yummy! | heyketomama.com

Nutrition Info

Here’s a breakdown on the nutrition. The recipe has been updated, to make the complete recipe more clear.

For 1/4 of this recipe we’re looking at:

Calories:
568 Calories
Total Carbs: 10.41g
Fiber: 4.27g
Net Carbs: 6.14g
Protein: 38.38g
Fat: 40.21g

Remember: every body is different and everyone’s specific macronutrient goals are different. Keto is a low carb, moderate protein, high fat diet, and often followers of the keto diet will strive to hit their goals throughout a day’s worth of eating, rather than trying to hit certain percentages for each meal.

Low carb meals can often be customized to meet your macro and flavor preferences. You can add more fat to this recipe by changing the amounts of ingredients such as cheese, avocado, or sour cream. If you had a fatty coffee this morning and don’t want to exceed your fat for the day, you might try swapping out the chicken thigh for a leaner chicken breast. Adjust for what works for you, and be sure to share your best ideas below!

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Keto Chicken Enchilada Bowl

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy!

  • Author:Hey Keto Mama
  • Prep Time:20 minutes
  • Cook Time:30 minutes
  • Total Time:50 minutes
  • Yield:4 servings

Ingredients

  • 2 tablespoons coconut oil (for searing chicken)
  • 1 pound of boneless, skinless chicken thighs
  • 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 1- 4 oz can diced green chiles

Toppings (feel free to customize)

  • 1 whole avocado, diced
  • 1 cup shredded cheese (I used mild cheddar)
  • 1/4 cup chopped pickled jalapenos
  • 1/2 cup sour cream
  • 1 roma tomato, chopped

Optional: serve over plain cauliflower rice (or mexican cauliflower rice) for a more complete meal!

Instructions

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.

Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.

Careully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.

To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.

Notes

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Nutrition

  • Serving Size:1/4 recipe yield
  • Calories:568 Calories
  • Fat:40.21g
  • Carbohydrates:6.14g NET Carbs
  • Protein:38.38g

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This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It's SO easy to make, totally filling and ridiculously yummy! | heyketomama.com

Article source: http://www.heyketomama.com/keto-chicken-enchilada-bowl/

Fast and Easy – 3 Ingredients!

To pull off this impressive stuffed avocado recipe all you’re going to need is 3 ingredients. You’ll need an avocado, some cheese, and our Mexican shredded chicken! Fine, maybe you don’t need our shredded chicken, but it sure does take these stuffed avocados to the next level!

stuffed avocado final close

The Chicken

Our slow cooked Mexican shredded chicken recipe is a perfect fit in this recipe, although it’s not required. If you’re looking for a shortcut and you don’t have a few hours to cook the chicken to perfection, you can pan fry breast or thigh and season it with some mexican spices. A quick and easy way to get some Mexican flavor into your chicken is to use a seasoning mix similar to this:

  • Salt
  • Pepper
  • Cumin
  • Paprika
  • Garlic Powder
  • Onion Powder
  • Chili Powder

That spice mix will impart a nice Mexican flavor to your dish, but we highly recommend our chicken recipe! Fine… I’ll stop talking about our chicken now!

The Cheese..or Should I Say Queso!

As with most recipes you can use any cheese you want. We’re using Queso Fresco though. The benefits of using Queso Fresco is that it doesn’t melt as quickly as most cheeses. You can get a nice crisp on it without it fully melting. Those attributes make it a good fit for this dish, although a simple cheddar cheese would work great as well. Queso Fresco can be found at most grocery stores down the ethnic isle.
stuffed avocado cheese overhead

Let’s Bake

Bake for 20 minutes at 350. You might want to go a bit longer, this will depend a lot on the ripeness of your avocado. If you have a perfectly ripe avocado you could even opt for popping it under the broiler for 5 minutes and completely omitting the baking process. This will produce a less cooked through avocado(which some people will find more desirable) with a hot and melty topping. This dish works best with avocados that are at, or slightly passed their ideal ripeness. If you use an avocado that hasn’t yet become fully ripe the final product will not be nearly as tasty.

stuffed avocado pinterest

Article source: http://ketoconnect.net/recipe/stuffed-avocado/

by Hugh
(Fairfax)

Raw Keto Fat Bombs are tasty nutritious little treats that can be eaten in a pinch to get you through to the next meal, or as I eat them, as part of my meal.

They’re great, travel well, and you can change up the ingredients to cater to your tastes and nutritional needs.

Ingredients for Raw Keto Fat Bombs

1 cup raw pecan butter or almond butter

1 cup raw coconut oil

4 tablespoons chia seeds

½ to 1 teaspoon cayenne pepper powder

3 tablespoons wheat grass juice powder

Approximately 1/3 cup of water

Optional Ingredients

Dulse powder or other seaweed powder

1 teaspoon miso

1 inch chunk of fresh ginger root finely grated

Hemp seeds

Several teaspoons raw cacao nibs

1/3 cup chopped raw pecan nuts

¼ cup chopped goji berries or other dried berry

MCT oil or MCT oil powder

Instructions

You’ll need a 3 or 4 cup glass bowl with lid. I mix and store the fat bombs in the glass bowl so it’s really quick and easy, with minimal cleanup.

Put a jar of coconut oil in a warm place to melt and become liquid. I set the jar on a heat register on the floor and it melts nicely in just a few minutes. You could set it on a sunny window sill.

Add raw pecan butter to the bowl

Add chia seeds, wheat grass juice powder, and cayenne with about 1/3 cup water

Mix thoroughly with a spoon until well mixed

Pour in ½ cup of the liquid coconut oil and mix thoroughly until well incorporated. Add in the other ½ cup of coconut oil and mix again until you get a well incorporated mix. I don’t measure out the 1 cup serving but rather eyeball it so I don’t waste any oil in a measuring cup and don’t have another container to clean.

At this point your fat bomb mix is done. You can eat it off a spoon, serve with celery sticks, or spread it on raw flax crackers.

I store it in the fridge and after about 20 minutes the mixture sets up a little due to the coconut oil and chia seeds absorbing moisture.

I spoon out about 1/3 cup into a small mason jar with lid to take in my lunch.

If you want to make individual fat bombs you can scoop out and shape small round or oblong fat bombs onto wax paper or individual small candy paper bowls. I’m too lazy for this so prefer my method.

I add the wheat grass juice powder for the minerals and the alkalizing effect on what would otherwise be an acid forming recipe. The cayenne gives the recipe a little zip for those that enjoy that.

And there you have it, Raw Keto Fat Bombs ready for the tasting.

Article source: http://www.raw-foods-diet-center.com/raw-keto-fat-bombs.html

Keto juice is great for those following a ketogenic diet or for those simply wanting to take it to the next level. This could be a light meal replacement or a between meal snack.

According to cronometer.com this recipe has 240 calories, 11 grams of carbs, 12 grams of protein, and 16 grams of fat. Keto juice contains 100% or more of the RDA for iron, manganese, vitamin A, vitamin C, vitamin K, and folate. It also contains high levels of calcium, potassium, magnesium, and copper.

The juice has a well-balanced amino acid profile and provides 30% of the RDA for omega 3 fatty acid.

Keto Juice Ingredients

½ lb of spinach

5 large stalks of celery

¼ bunch of cilantro

½ lemon with rind

1 Tbsp MCT oil (medium chain triglyceride)

Juice all ingredients and then pour the MCT oil on top of the juice. Stir briefly and enjoy. The oil will separate if the juice is not consumed directly. You can see the small globs of oil on top of the juice in the top view picture.

Because it’s a juice the nutrients will be easily assimilated by the body, which is good for gleaning nutrients, but can move you out of ketosis if you are borderline ketosis now. It depends on your current state of health, how keto adapted you are, and what else you’ve eaten in previous meals that day.

You could be eating the very same ingredients in a salad, but since the breakdown of nutrients is not as efficient as juicing you’re not getting the same nutrition in either macro or micro nutrients. This means that the juice could take you out of ketosis when the same ingredients in a salad might not.

Notes:

MCT oil is coconut oil that is refined so there are no impurities and it digests quite quickly.

The picture at the top of the page shows a chunk of fresh ginger root, however after tasting the juice I decided it would be better without it.

Article source: http://www.raw-foods-diet-center.com/keto-juice.html

Keto smoothie is a recipe that suits those following a ketogenic diet, or those that are simply trying to keep their glucose and insulin levels low. If you’re used to having sweet fruit smoothies this recipe may take a little warming up to, but I know many people today are very aware of the pitfalls of consuming sweets so they’re making an effort to cut back or cut out altogether.

Over the past 13 years or so I have been dialing back my fruit consumption since being on a basic 80-10-10 diet for about 4 years. I found the more fruit I cut out the better my overall health became. I did feel great on the 80-10-10, but never quite felt satiated and over time had some minor health issues pop up that didn’t bode well for continuing the diet long term.

Perhaps some of you have been on the same journey. At any rate these days my fruit consumption consists of lemons, limes, and low glycemic berries.

I have this smoothie or something similar every morning and again about 6 or 7 hours later. It really satiates and gives loads of energy to get out and get things done. I pack half in a one quart mason jar for the main part of my lunch.

There is a great deal of nutrition packed into this recipe, with the seeds, sprouts, cilantro, avocado, lemon, etc. This is a smoothie that can easily be changed up by substituting different herbs, sprouts or greens.

Ingredients for the Keto Smoothie

1 or 2 little gem lettuce heads, or equivalent

1 stalk of celery

2 avocados

1 handful of cilantro

Your favorite fresh sprouts

1” chunk of fresh ginger root

1 tsp black cumin seed

1 tsp black sesame seed

2 tablespoons hemp seeds

2 tablespoons flax seeds

½ lemon

1 or 2 tablespoons of MCT oil (medium chain triglycerides) (optional)

1 tsp Chlorella powder (optional)

Water as needed

Directions

Blend ingredients in a high speed blender like the Blendtec or Vitamix until smooth and creamy. Makes 2 one quart servings.

People following a keto diet can add more fat or oil to up your keto game if you like.

Article source: http://www.raw-foods-diet-center.com/keto-smoothie.html

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