Turkey Soup Recipe

Well, folks, the Thanksgiving feast is over, and you’re left with a fridge full of leftovers that’s starting to resemble a culinary jigsaw puzzle. What’s a turkey-loving hero to do? Fear not, for the answer lies in the unsung hero of post-Thanksgiving meals: turkey soup! It’s the soup that’s so good; even the turkey wishes it could be in it.

Think of it as the turkey’s encore performance, a star-studded sequel that takes those leftover turkey bits and turns them into a belly-warming masterpiece. It’s like a cozy hug in a bowl, and it’s here to save you from the dreaded turkey fatigue. So, grab your ladle and prepare for a journey into the land of comfort food, where leftovers become legends and flavor is the name of the game!

Why you’ll love it:

• Easy – This recipe comes together in just __ minutes, and it’s a good soup for beginners! You do temper the eggs (a neat skill to learn), but it’s not a complicated process.
• Healthy – This recipe is low in calories, fat, and carbs for a delicious, healthy meal! Even though it’s incredibly creamy, it includes no dairy, gluten, or nuts. It works with the keto, low-carb, whole30, and paleo diets.
• Uses leftover turkey – We love having this soup after holidays to use up the leftover turkey in the fridge! It’s an easy, inexpensive way to reduce waste and make the most of holiday sales.

Leftover Turkey Soup Ingredients

Here’s a quick overview of what you’ll need for this recipe. Scroll to the bottom of the page for the printable recipe card with exact measurements.

• Olive oil – Feel free to swap this with your preferred cooking oil of choice.
• Onion, Celery, Carrots, and Garlic – You can chop your onion, celery, and carrots up to a week in advance to help cut down your prep time! Jarred minced garlic can speed things up as well. Feel free to use frozen chopped veggies–Just add a minute or so to the first step.
• Cooked turkey – This can be holiday leftovers or freshly cooked. You can use smoked, air fried, roasted, or slow cooker turkey. Dark meat adds a bit more fat but stays nice and juicy.
• Broth or stock – Store-bought chicken broth is fine, but feel free to make your own stock to save money and add more flavor. If you cooked a full turkey for the holidays, use that carcass to create your own broth! It’s a great way to reduce waste that also adds loads of flavor.
• Eggs – These are used to thicken the soup and add a delicious creaminess. I’ve not tried any egg substitutes in this recipe.
• Lemon juice – This brightens the flavor and shouldn’t be skipped! Store-bought is fine, though freshly squeezed has more flavor.
• Fresh dill, Salt, and Pepper – Added for flavor, feel free to adjust for your own taste preferences.

For this recipe, you’ll also need a large pot or Dutch oven, a mixing bowl, a whisk, and a stovetop or hot plate.

How to Make Turkey Soup with Leftovers

This wholesome, delicious soup comes together easily. Here’s a quick step-by-step guide for this easy keto dinner.

Saute veggies

Place a large pot or Dutch oven over medium heat, then add in olive oil. Pour in the chopped onion, celery, carrots, and garlic, then saute for 4-5 minutes. Stir occasionally until the vegetables have softened and the garlic is fragrant.

Simmer

Add the cooked, seasoned turkey and the broth into the pot and increase the heat to medium-high. Bring the broth to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 15 minutes.

Temper eggs

In a mixing bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture while you continue whisking. This process allows the eggs to slowly warm up, preventing them from cooking too quickly and turning into scrambled eggs. Repeat this two more times until you have 1 1/2 cups of broth mixed into the lemon and egg mixture.

Stir together

Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you pour. Serve the soup immediately with fresh dill, salt, and pepper. Add lemon wedges for a nice additional hit of acidity.

Store

Allow soup to cool, then store in an airtight container in the fridge up to 3 days. Pouring leftovers into individual-sized containers is great for grab-and-go lunch packing! If you don’t have time or access for reheating, pack some in this thermos, and it’ll stay hot all day long! For offices, this little electric lunch box is super convenient!

Freeze

Allow soup to completely cool, then transfer to a freezer bag or container. Make sure to leave enough room for the soup to expand as it freezes, or your container may burst! This soup is best eaten within 3 months. Thaw overnight in the fridge before reheating.

Reheat

You can easily reheat this soup in the microwave or in a pot on the stove.

• Microwave – Reheat in 1-minute increments at 50% power, then stir between each blast. Consider covering with a paper towel to prevent splatters.
• Stovetop – Pour soup into a pot over medium low heat, stirring occasionally until warmed throughout.

Soup may thicken up in the fridge. You can always thin out the soup a bit with a splash of broth.

If you love this easy dinner idea, check out these soup recipes!

• Buffalo Chicken Soup – All the great flavors of your favorite wings but with the comforting vibe of a soup! This healthy recipe is easy, quick, and still low-carb.
• Beef & Cabbage Soup – This is a super hearty soup that will fill you up without all the carbs or dairy of other soups. Each bowl has about 6 net carbs and works great as a leftover lunch.
• Keto Chicken Soup – This simple soup is a lot like the classic noodle soup but made low-carb. Carrots are used for that comforting vibe, but each bowl still is under 9 net carbs.
• Cheesy Jalapeno Chicken Soup – Talk about SUPER creamy! This soup is so flavorful and will be everyone’s new favorite. It’s like a jalapeno popper in a soup!
• Creamy Tomato Soup with Sausage and Spinach – This soup is so loaded with delicious ingredients, there’s something for everyone! It’s the perfect healthy recipe you can have ready in 30 minutes!

Want more? Check out this great list of keto soup recipes or this post for keto soup toppers and garnishes!

Turkey Soup FAQs

Yield: 6 servings

Easy Turkey Soup Recipe

Print

This delicious Turkey Soup is healthy, easy, and low-carb comfort food you'll love! This soup recipe is the perfect way to use up leftover turkey or chicken for a light dinner that is easy to freeze for later!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tablespoon garlic minced
• 3 1/2 cups cooked turkey (usually about 1-1.25 pounds)
• 32 ounces chicken broth
• 4 large eggs
• 1/4 cup lemon juice
• 1/4 cup fresh dill for serving
• salt and pepper to taste

Instructions

1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and minced garlic and saute for 4-5 minutes, stirring occasionally until the onions have softened.
2. Add the cooked, seasoned turkey and the broth, increase the heat to medium-high, and bring the broth to a boil. Reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.
3. In a bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture as you whisk. This tempers the eggs and ensures you do not have tiny bits of scrambled eggs in your soup.
4. Continue this three times until you have incorporated 1 1/2 cups of broth with the eggs.
5. Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you do this.
6. Serve the soup immediately with fresh dill, salt, and pepper to taste and lemon wedges.

Nutrition Information:

Amount Per Serving: Calories: 243Total Fat: 9.3gCholesterol: 212.9mgSodium: 730.2mgCarbohydrates: 8.1gNet Carbohydrates: 8.4gFiber: 1.7gSugar: 3.3gProtein: 31g

The post Turkey Soup appeared first on The Best Keto Recipes.

Turkey recipes can seem daunting. A slice of oven-roasted turkey breast is absolutely delicious, but it can be challenging to consistently create tender, juicy turkey. Especially considering the time and effort require to prepare these traditional recipes.

After some trial and error, we have created a turkey breast recipe that is incredibly simple but minimizes the risk of experiencing one of the pitfalls turkey breast recipes are known for.

This recipe is tailored for smaller gatherings or weeknight dinners. You can still have delicious, tender turkey without the time investment required to cook a whole turkey!

Why You Will Love This Recipe

• Healthy. This recipe is incredibly delicious and healthy! Combining a handful of spices and herbs with this lean turkey breast makes it a perfect lean protein to serve as your main dish.
• Easy. Unlike traditional turkey recipes, this recipe requires little time or effort. Only 5 minutes of prep and about 30 minutes of cooking time are needed before it is ready to serve!
• Versatile. This recipe provides 6 servings so it is perfect for a weeknight or small holiday gathering. Serve it on a weeknight and save the leftovers for lunches later in the week!

Recipe Ingredients

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card for the exact measurements.

• Boneless turkey breast: this recipe uses a boneless turkey breast so the cooking time will differ if you choose to use a bone-in turkey breast. A bone-in turkey breast will still work fine but cooking time will be increased.
• Olive oil: we used olive oil but any neutral oil will work.
• Fresh herbs: rosemary, thyme and sage
• Spices: poultry seasoning, kosher salt, paprika, and garlic powder, black pepper

How to Make Herb Crusted Turkey Breast

This delicious turkey breast recipe is incredibly quick and simple! Here’s an easy step-by-step guide to prepare this turkey breast in the oven. We have also included air fryer instructions in the recipe card at the bottom of the page.

1. Season the turkey. First, preheat the oven to 375 degrees. Then in a small mixing bowl, combine the poultry seasoning, fresh herbs, salt, paprika, and black pepper. Pat the turkey breast dry with paper towels. Rub both sides of the turkey with olive oil then sprinkle each side with spices.
2. Cook the turkey breast. Place the seasoned turkey breast in a lightly greased baking dish or roasting pan. Bake the turkey breast for 20 minutes per pound or until the breast reaches an internal temperature of 165 degrees F. Basting is an optional step. If you wish to baste the turkey breast, do this only twice during cooking, as it will add additional cooking time to the turkey.
3. Allow to rest. Allow the turkey to rest at least 5 minutes prior to slicing. Then it is ready to serve!

Storage and Reheating Instructions

• Reheating Instructions: If frozen, thaw the turkey breast in the fridge overnight. It reheats best if you place in a baking dish with a little chicken broth, turkey drippings, or water (to keep from drying out), then cover tightly with foil. Bake at 325 degrees F for about 10 minutes per pound. If already sliced, microwaving in 30-second increments on 50% power until heated to your desired level would also work.
• Freezer Storage: This recipe can be stored in the freezer for up to 3 months in a freezer safe container. Ensure the turkey breast has cooled completely then double or triple wrap in plastic wrap. Next, place in a freezer bag and remove all the air.
• Refrigerator Storage: Once cooled completely, you can store this recipe in the refrigerator for up to 3 days in an airtight container.

What to Serve With This Recipe

• Keto Dinner Rolls– These Keto Dinner Rolls are perfectly soft and fluffy. You would never guess they are low carb and only takes 30 minutes.
• Balsamic Glazed Brussels Sprouts– Only 7 simple ingredients and about 15 minutes are needed for this versatile, healthy recipe. 
• Cheddar Garlic Keto Biscuits– You will love these easy Cheddar Garlic Keto Biscuits! They are a perfect low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor! 
• Green Beans Almondine– Green Beans Almondine is a classic side dish that goes perfectly with this Herb Crusted Turkey Breast! Tender green beans are tossed in a rich butter sauce and toasted almonds, for only 3.6 net carbs per serving! 

Tips and Tricks

• Pat the turkey breast dry with paper towels before adding seasoning or cooking. The skin will be much crispier.
• Use a good-quality meat thermometer to confirm the internal temperature of the turkey. Turkey must reach an internal temp of 165°F (74°C) to be safe to eat. Always insert the thermometer into the thickest part of the turkey breast, avoiding contact with the bone.
• For the juiciest turkey breast always let it rest for at least 5 minutes after removing from the oven. The juices will redistribute resulting in juicier meat.

Herb Crusted Turkey Breast FAQ

Yield: 6

Herb Crusted Turkey Breast

Print

This Herb Crusted Turkey Breast is a flavor-rich, juicy turkey breast recipe that doesn't require the time of traditional turkey recipes and is tailored for smaller gatherings or weeknight dinners. With these step-by-step instructions, you can have this recipe ready to serve in about 30 minutes!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 boneless turkey breast (about 1.5 pounds)
• 1-2 tablespoons olive oil
• 2 tablespoons fresh herbs chopped (a mix of rosemary, thyme and sage)
• 1 tablespoon poultry seasoning
• 1 teaspoon EACH kosher salt, paprika, and garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375 degrees.
2. In a small mixing bowl, combine the poultry seasoning, fresh herbs, salt, paprika, and black pepper.
3. Pat the turkey breast dry with paper towels. Rub both sides of the turkey with olive oil then sprinkle each side with spices.
4. Place the seasoned turkey breast in a lightly greased baking dish or roasting pan.
5. Bake the turkey breast for 20 minutes per pound or until the breast reaches an internal temperature of 165 degrees F.
6. Basting is an optional step. If you wish to baste the turkey breast, do this only twice during cooking, as it will add additional cooking time to the turkey.
7. Allow the turkey to rest at least 5 minutes prior to slicing.

Air Fryer Instructions:


1. In a small mixing bowl, combine the poultry seasoning, fresh herbs, salt, paprika, and black pepper.
2. Pat the turkey breast dry with paper towels. Rub both sides of the turkey with olive oil then sprinkle each side with spices.
3. Preheat the air fryer to 350 degrees F for 3 minutes.
4. Place the seasoned turkey in the air fryer skin side down and cook for 10 minutes at 350 degrees. After ten minutes, flip the turkey and cook an additional 10-15 minutes until the internal temperature of 165 degrees F.
5. Allow the turkey to rest at least five minutes before slicing.

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Nutrition Information:

Yield:

6

Serving Size:

about 4 ounces
Amount Per Serving: Calories: 154Total Fat: 4.1gCholesterol: 65mgSodium: 336mgCarbohydrates: 0.9gNet Carbohydrates: 0.7gFiber: 0.2gSugar: 0.1gProtein: 27g

The post Herb Crusted Turkey Breast appeared first on The Best Keto Recipes.

Keto Lunch Ideas

Coming up with tasty but easy lunch ideas is tough, but sometimes we overthink it! Staying low carb can be as simple as stacking 2 ingredients and rolling them up. With a few different cheeses and meats, you can create an easy no-cook lunch that doesn’t get too boring. Add in extras like pickles, olives, or pepperoncinis for even more flavor!

How do you make lunchmeat rollups?

The concept is extremely simple. Two steps: Picking you meat and cheese pairings, then rolling it up and securing it. Here are some tips:

Pair cheeses and meats

These are best when you pair flavors that work well with one another. Here are some that I enjoyed:

• Prosciutto and Mozzarella – The tender prosciutto works great with the creamy mozzarella.
• Turkey and Provolone – I love this best with a smoked turkey, but any type will do.
• Ham and Swiss – The light sweetness of the ham is delicious with the stronger swiss cheese flavor.
• Salami and Provolone – I also added a pickle in this one because I just love those two flavors together.

Of course, there are SO many options! I love a prosciutto with a tangy, aged swiss or a pepper jack and smoked turkey.

Roll and secure

Lay your deli meat on your plate, then top it with your cheese. Roll it up gently, then stick a toothpick into it to secure it. If your cheese is too stiff to roll, you can zap it in the microwave for 5-10 seconds to melt it slightly. You don’t want to melt it entirely as it releases the oil in the cheese.

Storage

If your rollup is only meat and cheese, you can prepare these and store them in an airtight container for about a week. If your rollup includes ingredients with more moisture (pickles, pepperoncini, olives, etc.), you likely want to eat those within the next day or two for the best texture. Any airtight container is fine, even just a ziplock bag.

If you like these Easy Lunch Rollups, you’ll love these recipes:

• Keto Pizza Pinwheels – Only 4.5 net carbs for 5 of these delicious snacks. The creamy marinara spread is delicious!
• Keto Lunch Skewers – Try either the Pizza Skewers or the Turkey Skewers for an easy, no-cook snack! Enjoy 4 of each type for under 6 net carbs. Here are two types of Prosciutto Skewers, too.
• Pizza Chaffle – Eat this when the cheese is warm and melty or pack it all separately and have a keto lunchable! Just 1.8 net carbs each.
• Turkey Bacon Avocado Taquitos – Cheesy, full of your favorite flavors and textures, and just 1 net carb for 2 of them!
• Keto Tuna Salad – This lunch classic is great in sandwiches, peppers, or as a dip with chips! Don’t forget to try this Chicken Salad version, too.
• Marinated Shrimp – Literally a “dump and go” lunch or appetizer… No cooking involved! Just 0.5 carbs for a 1/4 pound of shrimp.

FAQ’s about Keto Lunch Ideas

The post Easy Lunch Rollups (keto lunch ideas) appeared first on The Best Keto Recipes.

Turkey Bacon Ranch Quesadilla

This Turkey Bacon Ranch Quesadilla is the perfect way to use up some of those Thanksgiving leftovers in a seriously delicious way! You definitely don’t feel like making a big fuss about lunch or dinner after a holiday and this recipe is the solution. My quesadilla uses moist turkey, crispy bacon, white cheddar cheese, chopped onion, green chiles and Ranch dressing all wrapped in a low carb tortilla. You’ll love this meal because it’s quick, easy and super tasty. You’ll feel like you’re cheating on your keto diet when you aren’t- one whole quesadilla is only about 8 net carbs!

This Turkey Quesadilla is simple to prepare in advance, meaning that it’s perfect for keto meal prep. One of the great things about this easy recipe is that it’s absolutely full of protein- there’s 40 grams per serving! This meal will really fill you up. Low carb tortillas also tend to be high in fiber, which will also help to keep you feeling sated and keep you going! 

Ingredients in Turkey Quesadilla

As always, here is a quick overview of the ingredients used in our Keto Quesadilla. For the complete recipe, just scroll to the bottom of the page.

• Low Carb Tortilla- you can find these in your local grocery store with the rest of the tortillas.
• Roasted Turkey- leftover Crockpot Turkey, Turkey Breast or Smoked Turkey are perfect here
• Bacon- I recommend cooking bacon for this recipe and not using bacon bits
• White cheddar cheese- this type of cheese is my favorite in quesadillas, but you can use whatever type you like
• Red onion- chopped
• Green chiles- I used drained canned green chiles
• Ranch dressing- your favorite bottled variety or homemade would both be great

How do I make this leftover turkey recipe?

This easy keto lunch recipe is ready in only 2 simple steps!

1. Lay your tortilla out flat and spread ranch over it and top with cheese. Layer turkey, bacon, onion and green chiles on top.
2. Add butter or spray oil to a hot skillet and add your quesadilla. Cook for 4-5 minutes and flip, cooking for another 4-5 minutes.

How to Store and Reheat this keto lunch recipe

To store this quesadilla, keep in a plastic or glass container with an airtight lid. You can also store in a plastic bag. Keep in the fridge. This quesadilla will stay fresh for up to four days. To reheat, add back to the skillet and warm on both sides. You can also heat up in the Air Fryer– follow the instructions for these Air Fryer Quesadillas for the best results. You can also warm in the microwave- heat in 30 second increments until warm enough for you.

Can I freeze this quesadilla?

Yes, you can! Just wrap your quesadilla in cling wrap and then place on a baking sheet. Freeze onto a baking sheet and then place in a freezer bag. Thaw and reheat in the Air Fryer, in the oven or on the stove top.

Is this recipe good for keto meal prep?

This is an amazing keto meal prep recipe! Just prepare your quesadilla in advance and store in your favorite meal prep containers. This Turkey Bacon Ranch Quesadilla will stay fresh for up to four days, so you can bring this to work for an easy protein packed meal!

Can you freeze bacon?

Yes, you can! If you have fresh cooked bacon but you know you aren’t going to eat all of it right now, it’s the perfect time to freeze it! Just lay your cooked bacon in between paper towels so it doesn’t stick together and place in a freezer bag. When you’re ready to  use it, you can reheat it in the microwave or Air Fryer! Use within three months.

How to freeze cooked turkey

If you’ve got leftovers from your Crockpot Turkey Breast, Roasted Turkey Breast or Smoked Turkey you may want to freeze them so you know you’ll always have some for you to make these quesadillas with! Cut your turkey so there are no very large pieces. Add to a lined baking sheet and place in the freezer for 1 hour. Add your frozen turkey to a freezer bag (this is why it’s important to line your baking sheet). Label your bag and enjoy within three months. You can use your turkey in these Turkey, Bacon and Avocado Taquitos for a tasty keto lunch!

More easy lunch recipes

• Easy Turkey Pinwheels
• Loaded Italian Wrap
• Keto Salad Bowl
• Turkey Lettuce Wraps

Yield: 1

Turkey Bacon Ranch Quesadilla

Print

This Turkey Bacon Ranch Quesadilla is the quickest, easiest protein packed lunch! One quesadilla will give you 40 grams of protein for only 8 net carbs!

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 large Carb Balance tortilla
• 1/2 cup sliced roasted turkey (leftover turkey is great!)
• 2 slices cooked bacon
• 1/3 cup shredded white cheddar cheese
• 1 tablespoon red onion, chopped
• 1 tablespoon green chiles
• 1-2 tablespoons ranch dressing

Instructions

1. To assemble your quesadilla spread ranch over the tortilla, top with shredded cheese, turkey, bacon, red onion and green chiles.
2. Heat a medium-sized skillet to medium heat. Once hot, butter or spray your skillet with cooking oil, then add your quesadilla. Allow to cook 4-5 minutes (until the tortilla is browned), flip, and cook another 4-5 minutes.

Nutrition Information:

Yield:

1

Serving Size:

1 Quesadilla
Amount Per Serving: Calories: 551Total Fat: 35.6gCholesterol: 126mgSodium: 1296mgCarbohydrates: 24gNet Carbohydrates: 8.3gFiber: 15.7gSugar: 2.5gProtein: 40g

The post Turkey Bacon Ranch Quesadilla appeared first on The Best Keto Recipes.

These Mini Turkey Pot Pies are as delicious as they are cute! This leftover turkey recipe is low-carb, healthy, and perfect for a fall-themed party. The fathead dough crust bakes up nice and flaky on top while also providing a stable crust that can hold up to the creamy turkey filling! Garnish these with an egg wash, herbs, cracked salt, and pepper for an even more beautiful presentation.

Elements of this dish can be prepped and frozen, making it easy to thaw, assemble, and bake fresh while company is still in town. Frozen, fresh, or canned vegetables can be used, so you can use what works best for you! This healthy, comforting keto meal is exactly what you need this fall!

Ingredients for Turkey Pot Pie

Here’s a quick overview of what you’ll need. For exact measurements, keep scrolling down to the printable recipe card.

Every great pot pie starts with a deliciously light crust that gets a bit crisp on top! It has to be able to hold up to the fillings, so this turkey pot pie has a fathead dough crust! If you’ve never made a fathead dough crust, this tutorial includes a video and can help with further questions!

Keto Crust for Pot Pies

• Mozzarella cheese – Shredded, low moisture, part-skim. Technically you probably could use a different cheese, but the mild flavor and smooth texture of mozzarella complements the turkey pot pie best.
• Cream cheese – Softened. If you start with cold cream cheese, it will take longer to make your dough.
• Almond flour – I do not recommend substituting with coconut flour. I can’t speak for any other substitutions
• Baking powder – This adds lift to the crust, helping it get that light, almost flaky feel. I would not leave this out.
• Egg – Large. This helps the dough hold its structure so that it doesn’t crumble apart.

This cheesy keto crust feels so light, but it is able to handle a creamy mixture packed with turkey and veggies. This pot pie filling isn’t complicated and relies on the classic pot pie flavors we all know and love. Here’s what you need for the filling:

Turkey Pot Pie Fillings

• Green peas – If using frozen, thaw and drain. If using canned, drain.
• Chopped carrots – Fresh or frozen. Thaw and drain carrots before using if frozen.
• Roasted turkey – This is the perfect leftover turkey recipe! Leftover shredded roast chicken would also make a great year-round recipe.
• Cream of chicken soup – Canned if fine if you’re not keto, but there’s a keto cream of chicken soup recipe down below.

Cream of Chicken Soup with Keto Ingredients

This recipe is incredibly easy to make! It takes almost no time at all, and it only requires 4 ingredients. For a gluten free, keto cream of chicken soup, you just need butter, xanthan gum, poultry seasoning, and chicken stock! For step-by-step instructions, just scroll down to the printable recipe card.

How to make Mini Pot Pies

These cute little pies involve several steps, but they absolutely taste worth every bit of it! The easiest way to start is by prepping all of the ingredients. You’ll need to work quite quickly once the dough is made.

First, preheat the oven to 400 degrees F, then spray a standard (12-count) muffin tin and set it aside. We’ll start by making our cream of chicken soup. (If you aren’t keto or gluten-free, a canned cream of chicken is fine. Just skip this step.)

Step 1: Make Keto Cream of Chicken Soup

Melt your butter over medium heat in a small sauce pan. Once melted, add the chicken stock, poultry seasoning, and xanthan gum. When adding the xanthan gum, make sure to mix extremely well so the mixture thickens. I used an immersion blender until it become the same consistency of a canned cream of soup. 

Step 2: Make Turkey Pot Pie Filling

Now that your cream of chicken soup is ready, pour it over a mixing bowl full of your chopped turkey, peas, and carrots. Mix well and set aside until you’re ready to form your turkey pot pies.

Step 3: Make the keto pie crust

Add your shredded mozzarella and cream cheese to a microwave-safe mixing bowl, then heat in 30 second increments. Stir between each blast until your cheese is completely melted. Add your almond flour and baking powder, then mix the dough well. Once you have a soft ball formed, stir in the beaten egg. Once you can no longer see streaks and the egg is well incorporated, you’re ready to start forming your crusts.

Separate your dough into two equal sections. You’ll use one of these for your bottom crust and one for your top crust. Take one section of dough and place it between two silicone baking mats. (Note: Parchment paper can also be used, but the silicone mats are super I LOVE how non-stick and convenient the silicone mats are.) Roll your dough flat into a large rectangle around 12″ x 9″.

To get the perfect size mini pies, use a biscuit cutter or a mason jar lid to cut out 12 circles. Press the mini keto crusts into the muffin tin you’ve already sprayed or greased until all wells are covered. Be very careful to not poke through the crust — If this happens, press it together or re-roll and cut it. Any holes will result in your pot pie filling falling out and your bottom crust getting soggy!

Take your second section of dough and repeat the rolling and cutting steps to get 12 circles identical to the last. These dough circles will be the tops of your turkey pot pies.

Step 4: Assemble Keto Turkey Pot Pies

After you’ve filled the muffin tin with the bottom crusts, double check to make sure there are no holes. Mix up your turkey mixture, then scoop out 1/4 cup of the filling and pour it into one of the bottom crusts. Continue to do this until the entire tin is filled. If some of the mixture lands on the tin, wipe it off so that it doesn’t burn while the pies are cooking.

Finally, top each well with another dough circle, gently pressing the edges together to seal your pies shut. If you want, you could top with an egg white wash for a beautiful browned top or sprinkle with herbs or garlic salt. Bake the pies for 15-19 minutes or until your crust is perfectly golden. 

How to store and reheat Mini Pot Pies

Once your turkey pot pies are completely cool, transfer them to the fridge for up to 4 days in an airtight container. You can also freeze these — First, place your cooled pot pies on a baking sheet and freeze for at least 2 hours. Transfer to a freezer bag and eat within 3-6 months. Wrapping each pot pie in plastic wrap could also help prevent some freezer burn. Thaw before reheating according to directions below.

To reheat, air fry mini pot pies on 350 degrees F for 8-12 minutes or until warmed throughout. Watch the tops to make sure they don’t get overcooked. Alternatively, you could warm them in the oven on 350 degrees F for 10-15 minutes or until hot enough to enjoy. 

What to serve with Turkey Pot Pies

You could start your meal with an appetizer like Grilled Portobello Mushrooms and Cherry Brie Bites! Then serve these little pot pies with Keto Mashed Cauliflower, Air Fryer Green Bean Fries, or Cheesy Bacon Wrapped Asparagus. End the evening with Keto Cranberry Cheesecake Bars or a Bourbon Caramel Latte for a nightcap. If you’re bringing these for a leftover lunch, add some Broccoli Salad with Bacon on the side for a super flavorful lunch!

More Keto Comfort Food Recipes

• Cabbage and Sausage Soup
• Keto Shrimp and Grits
• Air Fryer Cookies (or Air Fryer Brownies)
• Spaghetti Squash Lasagna

Yield: 12

Mini Turkey Pot Pies (keto + low carb)

Print

These delightful Mini Turkey Pot Pies are the perfect way to use leftover turkey! Each mini pie is loaded with turkey, vegetables and a creamy sauce for about 2 net carbs each! 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Keto Cream of Chicken Soup

• 1 tablespoon butter
• 1 teaspoon xanthan gum
• 1 teaspoon poultry seasoning
• 10 ounces chicken stock

Filling

• 1/4 cup green peas
• 1/4 cup carrots, chopped
• 1 1/2 cup cooked, roasted turkey

Dough

• 2 cups mozzarella cheese
• 2 ounces cream cheese
• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1 egg, beaten

Instructions

Before you begin, prep all of the ingredients. Once you make the dough you will need to work quickly.

1. Preheat the oven to 400 degrees F. Spray a standard 12 count muffin tin and set aside.
2. In a small sauce pan melt the butter over medium heat. Add the chicken stock and poultry seasoning to the pan and wisk in the xanthan gum until it dissolves. I use an immersion blender and blend the mixture until it has thickened to a consistancy similar to a canned cream of soup.
3. In a mixing bowl add the chopped turkey, peas, carrots and cream of soup. Set aside.
4. In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and baking powder. Mix the dough well until you have a soft ball, stir in the beaten egg and mix until the egg is completely incorporated.
5. Cut the dough into two sections. (one is for the bottom of the pot pie, the other is for the top)
6. Between two silicone baking mats or parchment paper, roll one section of dough into a rectangle roughly 12x9.
7. Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin. Repeat and cut 12 circles for the top.
8. After you push the bottom portion of the dough into the muffin tin place 1/4 cup of the filling in each well. Top with the remaining dough. Lightly press the edges together. If desired, sprinkle the tops of the pies with herbs or garlic salt.
9. Bake the pies 15-19 minutes until the crust is golden.

Notes

This dough is cheese based. It is very easy to work with when the cheese is warm. It does get harder to shape as it cools. If you are having a hard time simply place the dough on a silicone lined baking sheet in the warm oven for 30 seconds to 1 minute. The dough will quickly become warm and very easily pliable.

Nutrition Information:

Yield:

12

Serving Size:

Nutrition Calculated Per Mini Pot Pie
Amount Per Serving: Calories: 149Total Fat: 4.8gCholesterol: 50mgSodium: 279mgCarbohydrates: 3.3gNet Carbohydrates: 2.2gFiber: 1.1gSugar: 1gProtein: 16g

The post Mini Turkey Pot Pies (keto + low carb) appeared first on The Best Keto Recipes.

Crockpot Turkey Breast

The great struggle of Thanksgiving is how to cook all of that delicious holiday food with limited oven space. This Crockpot Turkey Breast is the answer to your problem! You can cook an absolutely delicious, super juicy turkey breast in the slow cooker with very minimal prep. This is the perfect recipe for a beginner. Turkey can be tricky because it can dry out quite quickly. This crock pot turkey is a set it and forget it recipe that is absolutely foolproof! 

You don’t just have to enjoy this recipe for the holidays. It is an excellent recipe to use for meal prep. You can use this turkey in place of chicken for this cheesy rice casserole, or this creamy delicious soup. 

Ingredients for Crockpot Turkey

As always, this is a quick overview of the ingredients you will need for this juicy turkey breast. To get the complete recipe just keep scrolling. You will need:

• Turkey breast: you can use bone in or boneless turkey breast in this recipe. 
• Butter: use good quality salted butter for the butter rub.
• Fresh Garlic and Herbs: you will need garlic, fresh sage, rosemary and thyme. In addition to the herbs in the butter you can add additional herbs to the slow cooker to increase the flavor even more. 
• Dried Spices: paprika, onion powder, garlic powder, salt and pepper
• Zest: orange zest is used in this recipe, but lemon zest is also a good option
• Broth: chicken or vegetable broth is added to the slow cooker to prevent the turkey from drying out. 

How to Cook Turkey Breast in a Crockpot

• Combine the garlic, herbs, spices and zest with the softened butter. 
• Pat the turkey dry and carefully separate the skin from the turkey. Rub part of the butter mixture under the skin. Rub the remaining butter on top of the turkey breast. Place in a large slow cooker. 
• Add the broth to the crock pot (don’t pour it directly on the turkey or the butter will wash off)
• Place the lid on the slow cooker and turn on the low option.

How long to cook Turkey Breast in a Slow Cooker

The cooking time will vary depending on the size of the turkey breast. Cook the turkey breast on low 6 hours for a 4-5 pound turkey breast. Cook for 8 hours for a 6-8 pound turkey breast. Check for an internal temperature of 165 degrees F.

Bone in or Boneless Turkey? 

This recipe will work for a bone in or boneless turkey. There are merits to both options. Some people thing bone in meat has better flavor. However, a boneless turkey breast is easier to cut and usually makes a prettier presentation. A bone in turkey will take a little longer to cook. Use a meat thermometer and when it registers a temperature of 165 degrees F it has finished cooking. 

Should I brine Turkey Breast?

Brining is a process that uses salt water to flavor the meat from the inside out. This process not only adds flavor, but helps prevent the meat from drying out as it cooks. Often times brines add other elements such as sugar, citrus, or herbs. 

For this recipe, you do not need to brine the turkey breast. This slow cooking method ensures a perfectly juicy turkey every single time.

Tips for the best Slow Cooker Turkey

• Type of Breast: Skin on turkey breast is recommended because it encases the butter and it cooks right into the meat. However, if you don’t want to use skin on turkey breast this recipe will still work.
• Size of Slow Cooker: Be sure to use a slow cooker that is right for your turkey breast. You want to make sure there is a little room on each side of the breast and that the lid doesn’t directly touch the turkey. This ensures that the outside of the turkey isn’t overdone and dried out before the center is done.
• Thaw: You will want to start with a thawed turkey breast. Be sure you allow time to thaw before you begin. 
• Crisp: if you want to crisp the skin just slide it under a broiler in the oven before serving. Watch carefully and remove when it reaches your desired level of doneness. 

What should I serve with Thanksgiving Turkey?

• The Best Cranberry Sauce and Cranberry Cheesecake Bars
• Loaded Cauliflower Casserole or Instant Pot Mashed Potatoes if not low carb. 
• Green Beans Almondine
• Keto Sausage Stuffing
• Garlic Butter Biscuits and Three Cheese Biscuits
• Roasted Butternut Squash with Cranberries and Pecans

Other Crockpot Recipes

• Slow Cooker Ranch Chicken
• Slow Cooker Cabbage Roll Soup
• Crockpot Buffalo Chicken
• Slow Cooker Shredded Chicken

Yield: Depends on the size of the breast

Crockpot Turkey Breast

Print

This Crockpot Turkey Breast is the perfect foolproof turkey recipe! This turkey breast is smothered in an herb butter and comes out perfectly tender and juicy every single time! 

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 4-7 pound turkey breast (boneless or bone in)
• 5 tablespoons salted butter, softened
• 1 tablespoon minced garlic
• 1 tablespoon each fresh sage, thyme, rosemary, finely chopped
• 2 teaspoons kosher salt
• 2 teaspoons orange zest
• 1 teaspoon each paprika, onion powder, garlic powder, black pepper

Instructions

1. Combine the softened butter with the garlic, fresh, finely chopped herbs, zest and spices. Set aside.
2. Pat the turkey breast dry with a paper towel. Carefully seperate the skin from the turkey and rub part of the herb butter under the skin. Rub the remaining mixture over the top of the turkey breast.
3. Pplace in a 6-8 quart slow cooker. Add 3/4 cup chicken broth to the slow cooker. Do not pour directly on the turkey or you will rinse off the butter mixture.
4. Cook the turkey breast on low 6 hours for a 4-5 pound turkey breast. Cook for 8 hours for a 6-8 pound turkey breast. Check for an internal temperature of 165 degrees F.

Nutrition Information:

Yield:

Depends on the size of the breast

Serving Size:

6 ounces
Amount Per Serving: Calories: 287Total Fat: 16.7gCholesterol: 126mgSodium: 172mgCarbohydrates: 0.7gNet Carbohydrates: 0.5gFiber: 0.2gProtein: 33.3g

The post Crockpot Turkey Breast appeared first on The Best Keto Recipes.

Keto Lunch Skewers

These Keto Lunch Skewers are the perfect no-cook lunch! I’ve made two different varieties here- turkey and pepperoni! Your favorite deli turkey is combined with cubed cheese and pickle to make a sandwich on the go. The pizza skewer features pepperoni, balled mozzarella, cherry tomatoes and fresh basil, so you can enjoy the flavors of pizza but without the carbs!

Keto Lunch Skewers are perfect for long car rides, picnics, barbecues, get-togethers, parties, potlucks- you name it! Whenever these appear on a table, they are gone fast. These recipes are easy, kid-friendly and are ready in a flash. You don’t even need to microwave them- just pack them in your bag and enjoy!

These keto meat skewers are super fun to assemble as a family- have your kids set on their favorite ingredients and make them together and see them get creative! You can easily customize these recipes to fit everyone’s personal preferences. These are great for making ahead for busy school mornings- throw them into a lunch box and run out the door!

These don’t need to be warmed up, so they’re perfect for those days when you only have a couple of minutes to eat. These Lunch Skewers are also packed with protein, so you’ll stay full for the rest of your busy day!

Ingredients in this easy keto lunch

As always, here is a quick overview of the ingredients used in our Keto Skewers. For the complete recipe, just scroll to the bottom of the page.

For the Turkey Skewer:

• Deli turkey
• Cubed cheese
• Sliced pickles

For the Pepperoni Skewer:

• Large pepperoni
• Fresh mozzarella balls
• Cherry tomatoes
• Fresh basil leaves

How do I make these meat skewers?

Each of these keto lunches can be made with just a few simple steps!

To assemble the Turkey Skewers:

1. Slice your turkey into 4 pieces and fold each into a square.
2. Stack your turkey, cheddar and pickle and secure with a toothpick.

To assemble the Pizza Skewers:

1. Half your mozzarella balls and cherry tomatoes.
2. Take a half of each and add a basil leaf in between them.
3. Add your basil, tomato and mozzarella to the middle of your pepperoni and secure with a toothpick.

Is this no cook lunch good for keto meal prep?

Yes, these are great for meal prepping! Just make in advance and keep in the fridge. These Keto Skewers will stay fresh for up to five days, so you can easily make them over the weekend and separate into different portions for the week. One of the greatest things about these lunch ideas is that you don’t need to warm them up- just keep cold and enjoy whenever you like!

How many carbs are in this recipe?

The exact nutritional breakdown is listed below in the recipe card. You can enjoy all 8 of these skewers for less than 5 net carbs. For four Turkey Skewer it is just 2.1 net carbs,  and four of the Pizza Skewers for 2.6 net carbs. These are perfect for a keto diet and are full of protein to help keep you going throughout your day!

More easy keto lunch ideas

• Crispy Pizza Tortilla
• Turkey Wrap
• Shrimp con Queso
• Egg Roll in a Bowl

Yield: 8 skewers (1-2 servings)

Keto Lunch Skewers

Print

These easy Keto Lunch Skewers are perfect for a no-cook lunch! Try these two flavors for simple skewers great for snacks and appetizers!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Turkey Skewer

• 1 slice deli turkey
• 4 cheese cubes
• 4 pickle slices

Pizza Skewer

• 4 large pepperoni slices
• 2 fresh mozzarella balls (1/3 ounce each)
• 2 cherry tomatoes
• 4 large or 8 small basil leaves

Instructions

Turkey Skewers (2.1 net carbs for all)

1. Cut your slice of turkey into 4 even pieces. Fold each piece up to a square about the size of a cherry tomato.
2. Make a stack with turkey, cheddar, and a pickle. Secure with a toothpick.

Pizza Skewers (2.6 net carbs for all)

1. Cut your mozzarella balls and cherry tomatoes in half so you have 4 halves of each.
2. Take one half of the mozzarella ball and one part of a cherry tomato -- Between the two, place 2 small basil leaves (or 1 large).
3. Finally, put your tomato, basil, and mozzarella in the middle of your large pepperoni, bend the slice so it's like a taco shell around the tomato and mozzarella, then secure with a toothpick.

Notes

• Nutrition value for 4 Pizza Skewers:  Calories: 159, Total Fat: 12 grams Cholesterol: 34 milligrams Sodium: 375 milligrams Carbohydrates: 3.5 grams Fiber: 0.9 grams Sugar: 2.1 grams Protein: 9.3 grams Net Carbs: 2.6 grams
• Nutrition value for 1 Turkey Skewer is below.

Nutrition Information:

Yield:

1

Serving Size:

4 Turkey Skewers
Amount Per Serving: Calories: 149Total Fat: 9.8gCholesterol: 40.4mgSodium: 684mgCarbohydrates: 2.6gNet Carbohydrates: 2.1gFiber: 0.5gSugar: 1.5gProtein: 12.8g

The post Keto Lunch Skewers appeared first on The Best Keto Recipes.

Turkey Wrap

This Turkey Wrap features your favorite deli sliced turkey, crispy bacon, crunchy lettuce, fresh tomato, tender avocado and creamy Ranch dressing, all wrapped in a delicious cheese wrap! This kid friendly recipe is sure to please everyone in your house. There’s very little prep for this meal and it only takes 5 minutes to bring together!

This Turkey Wrap is a great recipe for a quick lunch, an after school snack or for a grab-and-go meal! The savory bacon really brings out the flavor of the turkey, while the lettuce provides the perfect crunch! And who doesn’t love Ranch and cheese? You really can’t ask for an easier, more satisfying meal!

One of my favorite things about this Turkey Wrap is that it’s a great way to eat a filling, protein packed meal without going over my carbs. With only 3 net carbs in this entire wrap, this is an ideal keto meal. It’s also a great way to use up any leftovers!

Ingredients in Turkey Cheese Wraps

As always, here is a quick overview of the ingredients used in our Turkey Wraps. For the complete recipe, just scroll to the bottom of the page.

• Cheese wrap and Ranch dressing
• Deli turkey, cooked bacon
• Lettuce, tomato and avocado

How do I make this low carb wrap?

This keto lunch recipe comes together in only 3 simple steps!

1. Lay out the cheese wrap on parchment or wax paper.
2. Add the lettuce, turkey, bacon, tomato, avocado, ranch and salt or pepper (if desired) in the middle of the wrap.
3. Wrap tightly, using the paper to assist you to make sure your wrap is tight. And enjoy!

Where can I buy cheese wraps?

You can find these Cheddar or Colby Jack cheese wraps online, but they are also becoming easier to find in the grocery store.

How long will this Turkey Wrap stay fresh?

This wrap will stay fresh for 24 hours. Since the outer layer of the wrap is cheese, I prefer to enjoy within a day of preparing.

Tips for the best cheese wraps

• I highly recommend using the wax or parchment paper to help you to wrap up the cheese tortilla. It also helps with storing the wrap!
• If preparing ahead of time, you can put a toothpick through the wrap once you’ve assembled it. This will help it to stay together.
• These wraps will stay fresh in the fridge for up to one day, but after 24 hours the cheese wrap will become slightly soggy.

 What should I serve with Turkey Wraps?

This Easy Asian Cucumber Salad is a fun and delicious side dish option! Air Fryer Frozen Broccoli or Air Fryer Green Beans are both quick and easy keto side dishes. If you prefer something a little more savory, try these Italian Sausage Stuffed Mushrooms or Keto Broccoli Cheddar Bites!

More keto lunch recipes

• Keto Chicken Salad
• Asian Salmon (keto + low carb)
• Easy Air Fryer Chicken
• Chicken Alfredo Zucchini Boats (keto + low carb)

Yield: 1 wrap

Turkey Wrap

Print

This Turkey Wrap is perfect for an easy lunch or for a super quick dinner! This cheese wrap is loaded with turkey, bacon, avocado and Ranch dressing, all for only 3 net carbs!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cheese wrap
• 2 leaves of lettuce
• 3 slices of turkey
• 2 slices of bacon, cooked
• 2 small tomato slices
• 2 slices avocado
• 1 tablespoon Ranch dressing
• Salt and pepper to taste

Instructions

1. Lay the cheese wrap on a 12x12 peice of parchment paper or wax paper.
2. Layer the lettuce, turkey, bacon, tomato, avocado, ranch, salt and pepper down the center of the wrap.
3. Wrap tightly, using the paper to help you secure the wrap.

Nutrition Information:

Yield:

1

Serving Size:

1 wrap
Amount Per Serving: Calories: 472Total Fat: 46gCholesterol: 100mgSodium: 1200mgCarbohydrates: 5.8gNet Carbohydrates: 3gFiber: 2.8gSugar: 1.2gProtein: 33g

The post Turkey Wrap (keto + low carb) appeared first on The Best Keto Recipes.

Turkey Lettuce Wrap

This Turkey Lettuce Wrap features cajun turkey that is combined with smoky provolone, crispy red onion, fresh tomato and chipotle mayonnaise, all wrapped in crunchy iceberg lettuce! Everyone in your family will love this easy low carb meal. This kid friendly recipe is great for school lunches or an after school snack! These lettuce wraps are also fantastic for keto meal prepping.

This recipe comes together so quickly and easily! All you’ll need to do is slice up a tomato and a little bit of onion and layer your ingredients. It really doesn’t get much easier than that! While the ingredients to this wrap are simple, the flavors of the turkey, cheese and vegetables compliment each other very well. You’ll find yourself making this keto recipe again and again!

Ingredients in Turkey Wrap

As always, here is a quick overview of the ingredients used in our Cajun Turkey Wraps. For the complete recipe, just scroll to the bottom of the page.

• Cajun turkey, provolone cheese
• Iceberg lettuce, tomato and red onion
• Optional: chipotle mayonnaise, salt and pepper

How do I make this keto lunch?

This keto meal prep recipe comes together in only three simple steps!

1. Lay out parchment or wax paper and add your lettuce.
2. Layer your cheese, mayonnaise, turkey, onion, tomato, salt and pepper.
3. Roll tightly and enjoy! 

Tips for the best Turkey Lettuce Wraps

• Customize! Use any type of turkey in this recipe- smoked, roasted, whatever you like! If you prefer another type of lunch meat, that is also fine!
• Use your favorite condiments. I added a spicy mayonnaise, but if you could also use regular mayo, mustard or hot sauce.
• Use the wax or parchment paper. This will help you to wrap up your sandwich and keep it tight. Don’t skip this step!
• Make sure to use the cheese as your first layer. This keeps the sauce and veggies inside the wrap.

Is lettuce keto?

Yes, lettuce is a great option for a keto diet! I love using lettuce in these wraps because it gives a delicious crunch while keeping the carb count low! If you’re looking for easy swaps in your diet to lower your carbs, switching out bread for lettuce in a sandwich is a great start. You can use iceberg, romaine or butter lettuce in this recipe. If you like collard greens, check out these Thai Chicken Collard Green Wraps!

Is this wrap good for keto meal prep?

This recipe is perfect for keto meal prep! I like to make my wraps on a Sunday and then keep them in the paper in the fridge. That way I can just grab-and-go in the morning! You can also easily prep these wraps in advance for school lunches.

How long are Turkey Wraps fresh?

These keto wraps will stay fresh in the fridge for up to four days.

What should I serve with this easy keto recipe?

Some of my favorite easy side dishes are these Air Fryer Brussel Sprouts or Air Fryer Green Beans. Sauteed Zucchini or Roasted Cabbage would also be delicious with this wrap. For dessert, try Keto Zucchini Bread or Keto Cakemix Cookies!

More keto lunch recipes

• Egg Roll in a Bowl
• Air Fryer Chicken
• Shrimp Scampi
• Chicken Alfredo Zucchini Boats

More easy wrap recipes

• Keto Club Lettuce Wrap
• Keto BLT Lettuce Wraps
• Chicken Bacon Ranch Lettuce Wrap

Yield: 1

Turkey Lettuce Wraps

Print

Turkey Lettuce Wraps are a great healthy lunch option! Ready in only a couple of minutes, this keto recipe is about 4 net carbs!

Prep Time 2 minutes

Total Time 2 minutes

Ingredients

• 2-3 large lettuce leaves
• 2 slices provolone cheese
• 2 ounces cajun deli turkey
• 1/8 cup very thinly sliced red onion
• 2-3 slices tomato
• salt and pepper to taste
• 1 tablespoon chipotle mayonnaise

Instructions

1. Tear a 12 inch square of parchement paper to use as your base. Place the lettuce leaves in the center of the paper so they slightly overlap creating a solid barrier.
2. Add the two slices of cheese, spread the chipotle mayo over the cheese if using, top with turkey, onion, tomato slices and add salt and pepper to taste.
3. Use the paper to help you roll it very tightly like a burrito.
   If meal prepping tape the parchment paper to keep it secure and store chilled until ready to eat.

Notes

If you don't love spice switch the chipotle mayonnaise for regular or herbed mayo.

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  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick

Nutrition Information:

Yield:

1

Serving Size:

1 wrap
Amount Per Serving: Calories: 281Total Fat: 16gCholesterol: 64mgSodium: 909mgCarbohydrates: 6.1gNet Carbohydrates: 4.2gFiber: 1.9gSugar: 2.6gProtein: 1.9g

The post Turkey Lettuce Wraps appeared first on The Best Keto Recipes.