The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!

These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.

The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

In addition to the ingredients listed above you will need a 9 x 13 baking dish, skillet, cutting board, and knife to make this delicious, well-rounded keto breakfast recipe!

Saute the onion

Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 

Cook the stuffing ingredients

Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 

Bake the bell peppers

Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.

Add the cheese

After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired. 

Serve

These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.

Storage and Reheating Instructions

You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.

Tips and Tricks

• Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
• Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
• Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
• For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

• Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
• Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
• Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe! 
• Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
• Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!

Yield: 6

Breakfast Stuffed Bell Peppers

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This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

• 3 large bell peppers, cut in half and seeds/pith removed
• 1 tbsp avocado oil
• ½ medium yellow onion, diced
• 1 lb breakfast sausage
• ½ cup sliced mushrooms
• 1 cup fresh spinach
• ½ tsp salt
• ¼ tsp black pepper
• 6 large eggs
• 1 ½ cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 
3. Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 
4. Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. 
5. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
6. After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.

Notes

• Store leftovers in the fridge for up to 3 days. 
• I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling! 
• I used turkey sausage, but any breakfast sausage will work! 

Nutrition Information:

Yield:

6

Serving Size:

1 stuffed bell pepper
Amount Per Serving: Calories: 272Total Fat: 13.4gCholesterol: 247.8mgSodium: 930.1mgCarbohydrates: 6.7gNet Carbohydrates: 4.5gFiber: 2.2gSugar: 3.1gProtein: 30.6g

The post Breakfast Stuffed Bell Peppers appeared first on The Best Keto Recipes.

It can be difficult to balance between a healthy meal and comfort food with a rich, creamy flavor. This Cauliflower Soup walks that line perfectly! A delicious, comforting soup that is packed full of flavorful veggies, the roasted garlic and onion provides a hint of sweet and savory flavor that pairs really well with the flavor and creaminess of the soup base.

With 6 servings, this recipe is perfect for a large family dinner. It freezes well so it is great for you meal preppers too. Make it ahead of time and store in the fridge to serve later in the week or freeze it for up to 3 months!

What You Will Love About this Recipe

• Easy. This recipe requires common, pantry staples that are relatively inexpensive. It only requires a few simple steps and the step-by-step instructions below make it even easier!
• Healthy. Packed full of vegetables, this delicious soup is perfect when in need of a comfort food that is healthy too!
• Great for Meal Prep. This recipe freezes well and provides 6 servings. Make it ahead of time and freeze it for up to 3 months.

Recipe Ingredients

Roast the vegetables

Preheat oven to 425 degrees and line a large baking sheet with parchment paper. Then place the cauliflower florets, sliced onion, and peeled garlic in a single layer on the prepared baking sheet and toss with the avocado oil. Roast the vegetables for 30-35 minutes, until the cauliflower is becoming golden brown and softened. Set aside. 

Saute the carrots and celery

When the vegetables are just about done roasting, heat the butter in a large pot or Dutch oven over medium heat. Add the shredded carrots and diced celery and saute until tender, about 2-3 minutes.

Simmer

Add the roasted vegetables, vegetable broth, fresh thyme, salt and pepper to the pot. Bring to a boil, then allow to simmer for 10 minutes, uncovered, stirring occasionally. You may need to reduce the heat as it cooks.

Blend the soup

Remove the pot from heat and blend the soup with an immersion blender or transfer to a blender and blend until smooth. 

Add the cheese and heavy cream

Return the soup back to the pot and stir in the cheese and heavy cream. Heat again over medium heat until warmed through. Ladle the soup into bowls, garnish with more thyme leaves, salt and pepper to taste and serve!

Serve

You could serve this Cauliflower Soup as a stand alone dish. However, there are several great side dish options that pair perfectly with this soup recipe. Here are some of our favorites:

• Keto Dinner Rolls– This homemade low carb dinner roll recipe is the perfect addition to your dinner table and only takes 30 minutes.
• Cranberry Apple Kale Salad– The ultimate Fall salad! Packed with crisp apples, sweet dried cranberries and salty nuts this is the perfect healthy salad recipe! 
• Keto Cheddar Garlic Biscuits– A delicious low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor! 
• Broccoli Salad with Bacon– This Broccoli Salad with Bacon is the perfect quick and easy side dish! This keto salad has about 4 net carbs per serving and is always a crowd pleaser!
• Rosemary Garlic Dinner Rolls– These rolls are great for keto, gluten free holiday dinners and addictive enough you will want them all year long!

Storage and Reheating Instructions

• Reheating Instructions: To reheat, my preferred choice is heating on low on the stovetop. Stirring intermittently. To reheat from frozen, allow to thaw in the fridge overnight before reheating. 
• Refrigerator Storage: Allow to cool completely. Then, you can store this soup in an airtight container for up to 3 days in the refrigerator. We like to store leftovers in single serving containers so we can just grab and go!
• Freezer Storage: This cauliflower soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. This recipe provides 6 servings so we prefer to store in multiple containers so we don’t have to thaw it all at once.

Cauliflower Soup FAQ

Other Low Carb Soup Recipes

• Chicken Bacon Ranch Soup
• Broccoli Cheddar Soup
• Cheesy Chicken Enchilada Soup
• Cabbage Soup
• Cheesy Jalapeno Chicken Soup

Yield: 6

Cauliflower Soup

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Indulge in this warm, comforting Cauliflower Soup for a wholesome, satisfying meal. It balances health and flavor perfectly in just a few simple steps!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 2 lbs cauliflower florets
• 1 medium onion, sliced
• 6 cloves garlic, peeled
• 3 tbsp avocado oil
• 1 tbsp unsalted butter
• 1 cup shredded carrots
• 2 celery stalks, diced
• 6 cups low-sodium vegetable broth
• 2 tsp fresh thyme leaves
• 1 tsp salt
• ¼ tsp black pepper 
• 1 cup shredded cheddar cheese
• ¾ cup heavy cream
• More fresh thyme for garnish 

Instructions

1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper. 
2. Place the cauliflower florets, sliced onion, and peeled garlic in a single layer on the prepared baking sheet and toss with the avocado oil. Roast the vegetables for 30-35 minutes, until the cauliflower is becoming golden brown and softened. Set aside. 
3. When the vegetables are just about done roasting, heat the butter in a large pot or Dutch oven over medium heat. Add the shredded carrots and diced celery and saute until tender, about 2-3 minutes.
4. Add the roasted vegetables, vegetable broth, fresh thyme, salt and pepper to the pot. Bring to a simmer, then allow to simmer for 10 minutes, uncovered, stirring occasionally. 
5. Remove the pot from heat, and blend the soup with an immersion blender or transfer to a blender and blend until smooth. 
6. Return the soup back to the pot and stir in the cheese and heavy cream. Heat again over medium heat until warmed through. Garnish with more thyme leaves, and serve!

Notes

• This soup is creamy and really delicious! It pairs great with sandwiches, wraps, and salads. 
• Store in the fridge for up to 3 days or in the freezer for up to 3 months. 
• The roasted onion and garlic make for a slightly sweet and savory soup! You don’t have to roast them but I think it makes the flavor better. 

Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 302Total Fat: 22.6gCholesterol: 40.7mgSodium: 657.9mgCarbohydrates: 15.9gNet Carbohydrates: 11.8gFiber: 4.1gSugar: 5.3gProtein: 13.1g

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

Keto Smoothie Ingredients

Here’s a quick overview of what you’ll need for this easy low-carb smoothie recipe. You will find exact measurements in the printable recipe card at the bottom of the page.

• Coffee – I used my favorite cold brew coffee, but you can easily just brew a cup and let it cool off first. I have not tried this with any substitutions.
• Frozen Avocado – This can be mashed, pureed, or cubed, whatever is convenient. You can use fresh avocado, but you’ll want to add ice to help make your smoothie cold.
• Full-Fat Coconut Milk – You want the canned coconut milk, unsweetened. Give it a good shake before opening to get the best consistency. You could use coconut cream, heavy cream, or a low-carb Greek yogurt if you prefer. You can use unsweetened almond milk, but it will make the smoothie quite thin.
• Nut or Seed Butter – I used peanut butter, but an almond butter (or pecan, cashew, or macadamia) would be great as well. Sunflower butter or even tahini are good nut-free options as well.
• Monk Fruit Sweetener – You could also use Swerve, Stevia, or another alternative sweetener if you prefer. If you’re sensitive to the erythritol in a lot of alternative sweeteners, try a few drops of this liquid monk fruit instead.
• Ground Cinnamon & Vanilla Extract – These add a great, full-bodied flavor that we loved! Feel free to skip, substitute, or adjust these how you’d like without worrying about much effect on the texture of the smoothie.
• Optional: Unsweetened Cocoa Powder – I sprinkled a bit on top for a pretty garnish, but sometimes I add a scoop into the blender for a chocolate smoothie! This isn’t necessary, just adds a nice touch.

How to Make a Keto Smoothie

This recipe is incredibly easy and requires no cooking at all! You just need a blender, and you’re good to go. Simply pour all of the ingredients into your blender and give it a whirl! When the mixture is smooth and creamy with all the ingredients well mixed, you can pour into a glass and serve! Even better–Use a blender with a to-go cup to save time and dishes!

I know it sounds a bit odd, putting avocado in a smoothie. But it really doesn’t taste like anything, so this recipe just tastes like a coffee peanut butter smoothie! Want to make it extra special for a birthday, a big interview, or a special occasion? Add some homemade espresso whipped cream!

What to serve with keto smoothies

I’ll often have this smoothie on its own (or with some Grain Free Granola I tossed in my bag), but if it’s going to be a really long day, I love warming up a Keto Sausage and Biscuit just in case I have to skip lunch! If you love a sweet treat in the morning, consider adding a Keto Blueberry Muffin or a Pumpkin Cinnamon Roll instead. For those who prefer one big meal to get them through the day, get your protein from this Steak Omelet, add more fiber with this Swiss Chard, and enjoy a Keto Biscuit on the side!

Can you make smoothies ahead of time?

The best keto smoothies are super chilled and creamy. The best way to make this happen is to make the smoothies fresh with at least one frozen ingredient. The frozen avocado blends into a super cold, creamy mixture that helps thicken the smoothie without watering it down like ice would. Freshly blended smoothies have the best taste, texture, and appearance.

If you love this keto breakfast, you have to try these easy recipes!

• Keto Lemon Chia Cheesecake Parfaits – It tastes like dessert but is an excellent no-cook keto breakfast! Each one has under 4 net carbs and is easy to make ahead of time.
• Bacon Keto Biscuits – These are perfect for meal prepping, freezing, and then enjoying on-the-go after a quick reheat! Works for breakfast or lunch, just 2 net carbs apiece.
• Air Fryer Denver Eggs – When you want a fancy omelet but don’t have the time, this easy ramekin recipe is the perfect compromise!
• Sausage Stuffed Chaffles – Seriously, this is SO easy! There’s tons of protein and fats to keep you fueled and energized throughout your day.
• Keto Sausage Egg & Cheese Bites – A whole breakfast rolled up in neat little baked breakfast balls! These low-carb bites are freezable and reheat perfectly for a great meal prep option.

Want more keto coffee? My three top favorites are my Peppermint Mocha Frappuccino, a low-carb copycat of Starbucks’ Frappuccino, and this Keto Caramel Frappuccino. Check this recipe roundup for even more low carb coffee recipes!

Keto Smoothie FAQs

Yield: 1 smoothie

My Favorite Keto Smoothie

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My FAVORITE Keto Smoothie is full of coffee, avocado, and peanut butter for the perfect breakfast on the go! This low-carb smoothie recipe is like a super filling keto fat bomb in a cup!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup (8 oz) cold brew coffee (or cooled brewed coffee)
• ½ cup frozen avocado
• ¼ cup full-fat coconut milk
• 1 tbsp peanut butter (or other nut butter)
• 3-4 tsp monk fruit sweetener 
• 1 ½ tsp cinnamon
• 1 tsp vanilla extract

Instructions

1. Add all ingredients to a blender and blend and blend until smooth. Dust with cocoa powder if desired. Drink up!

Notes

This smoothie isn’t overly sweet, but you can add as much monk fruit sweetener as you wish! 

You can’t taste the avocado, and it has good caffeine content for a morning smoothie or afternoon pick-me-up! 

You can also sub in ice instead of avocado but the result is a less creamy smoothie. The avocado makes this one extra creamy!

Nutrition Information:

Yield:

1

Serving Size:

1 smoothie
Amount Per Serving: Calories: 337Total Fat: 31gCholesterol: 0mgSodium: 74mgCarbohydrates: 10.6gNet Carbohydrates: 5.gFiber: 5.6gSugar: 1.3gProtein: 6.8g

The post My Favorite Keto Smoothie appeared first on The Best Keto Recipes.

Ingredients for the Best Smashed Broccoli:

Here’s a quick overview of what you’ll need for this cheesy keto side dish! Scroll down to the printable recipe card at the bottom of the page for exact measurements.

• Broccoli florets – You want to avoid stem pieces as they don’t get as tender and could become chewy. You’ll be steaming these first, so feel free to buy the kind packaged in a steamer bag!
• Unsalted butter, Minced garlic, Garlic salt, Cracked black pepper – We toss the steamed broccoli in this garlic butter mixture before smashing and baking them. If you only have salted butter, you may want to reduce the garlic salt. If you prefer a healthy oil (like olive oil) instead of butter, you could use that instead.
• Shredded parmesan – You want the good quality parmesan that is shredded, not the grated kind in the can. This gets a great crunchy texture that works perfectly with the broccoli! Asiago would be a great substitute.

How to make the BEST smashed broccoli

This easy side dish recipe turns regular broccoli into a delicious kid-friendly side dish that everyone will love! You’ll need a microwave (if using a microwave steamer bag of broccoli) or a steam basket and pot to steam the broccoli. You’ll also need a large baking sheet, a dish towel, heavy-bottomed glass, small mixing bowl, culinary brush, and oven. Here’s a step-by-step guide to making this low-carb broccoli recipe!

Steam broccoli

Preheat the oven to 400 degrees. While it’s warming up, steam the broccoli to an “al dente” texture. You want it to be soft enough to smash but not so much that it becomes mushy. If you have a microwave-safe steamer bag, simply blast for 3-4 minutes. Otherwise, place fresh broccoli into a steamer basket. Bring about 1″ of water to boil in a pot, then add the steamer basket. Place a lid on the pot and allow the broccoli to steam for 5 minutes or until al dente.

Smash broccoli

Pat the broccoli dry with a dish towel, then place each piece on a large baking sheet. Give each floret as much space as possible to give yourself room to work. Using a heavy glass (the bottom of a mason jar works well), smash the broccoli flat on the baking sheet, pressing just enough to flatten the broccoli and increase the surface area.

Add garlic butter and cheese

In a small bowl, combine the melted butter, minced garlic, garlic salt, and black pepper to form a sauce. Brush this sauce onto the smashed broccoli, then sprinkle a small portion of parmesan onto each piece of broccoli. 

Roast

Place the baking sheet pan in the preheated oven and roast 18-20 minutes. You want the edges to be nice and crisp, even quite charred if you enjoy that flavor. Depending on the size of your florets and how much you smash them, yours may need a bit more or less time.

How to serve smashed broccoli

We love eating these crispy bites right out of the oven, sometimes with a squeeze of lemon juice for a little boost of flavor! An extra sprinkle of parmesan, and you’re ready to serve. This is a great side dish to serve instead of fries–They’re crispy and fun to dip in ranch or aioli. Serve them alongside these Lemon Pepper Wings or a Keto Bacon Cheeseburger for a tasty low-carb meal.

More keto recipes to serve with broccoli:

• Juicy Grilled Chicken Thighs
• Keto Chicken Nuggets
• Easy Garlic Butter Steak Bites
• One-Pan Keto Pesto Chicken
• Tuna Melt Chaffle Sandwich

Storage Instructions: 

Allow the broccoli to cool completely, then transfer leftovers to an airtight container. Store in the fridge up to 3 days. I don’t recommend freezing as the broccoli becomes mushy, and the cheese becomes rubbery.

Smashed Broccoli Recipe FAQs

Yield: 4 servings

The Best Smashed Broccoli

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This is the BEST Smashed Broccoli recipe if you love a crispy bite! Tender broccoli is covered in garlic butter and parmesan, then roasted until perfectly crunchy.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 12 ounces fresh broccoli florets
• 2 tablespoons butter, melted
• 1 tablespoon minced garlic
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup good quality shredded parmesan

Instructions

1. Preheat the oven to 400 degrees.
2. Steam the broccoli for 3-4 minutes in a microwave-safe bag or in a steam basket over boiling water. The broccoli needs to be "al dente," soft enough to smash but not mushy.
3. Pat the broccoli dry with a dish towel and place on a large baking sheet.
4. Use a heavy bottom glass to smash the broccoli flat.
5. Combine the melted butter, garlic, garlic salt, and black pepper. Brush the smashed broccoli with the mixture and top with the parmesan.
6. Roast the broccoli 18-20 minutes until crispy.

Notes

Remember, the cooking time will vary based on how large your broccoli florets are and how much you smash them.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 124Total Fat: 8.8gCholesterol: 22.5mgSodium: 348.8mgCarbohydrates: 6.8gNet Carbohydrates: 4.5gFiber: 2.3gSugar: 1.6gProtein: 6.4g

The post The Best Smashed Broccoli appeared first on The Best Keto Recipes.

A healthy, low carb breakfast can be a challenge when following a low carb or keto diet. Especially when cooking for a larger group! We love this recipe because it is a healthy breakfast option packed full of flavorful vegetables and protein. It provides 6 servings, so it is perfect for a larger family or small gathering.

This recipe is also great for the picky eaters in your house. When preparing for kids, you can make it even better by using a cookie cutter to cut the eggs into fun shapes. Your kids can get a healthy serving of protein and vegetables and have a fun time doing it! While this recipe is a perfect choice for serving a larger group, it also works well to cut into smaller servings and then add to a biscuit, bagel, chaffle, etc. It freezes and reheats well so you can even make this ahead of time and thaw servings out as needed.

Why You Will Love This Recipe

• Kid-Friendly. This is a perfect, kid-friendly breakfast recipe. Make it even more fun by using a cookie cutter to cut out fun shapes!
• Easy. This recipe only requires a couple simple steps and a few common pantry staples.
• Make ahead of time. This recipe freezes well and can easily be made ahead of time. With 6 servings, there should enough for a large family breakfast or small gathering.

How to Make Sheet Pan Eggs

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. Here is a step-by-step guide for making these delicious sheet pan eggs!

Add Filling

Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray. Arrange the cooked sausage, bell pepper, tomato, spinach, and green onions evenly around the baking sheet. This is a great recipe to customize so feel free to change things up and add different veggies you love.

Mix Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables. Then, using a spatula or spoon, evenly distribute the egg mixture. Top with the cheddar cheese. 

Bake

Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Then cut into squares, and you are ready to serve!

Storage and Reheating Instructions

• Reheating Instructions: You can easily reheat the eggs in the microwave. Reheat for about 30 second then in 15-second increments until heated to your desired level.
• Refrigerator Storage: Cut into individual servings then allow to cool completely. You can then store the eggs in the refrigerator for up to 3 days in an airtight container.
• Freezer Storage: First, cut the leftover eggs into individual servings and wrap with plastic wrap. Then you can place the leftovers in a freezer safe container and store in the freezer for up to 3 months.

Sheet Pan Eggs FAQ

Other Sheet Pan Recipes

• Keto Sheet Pan Chocolate Chip Cookies
• Sausage Veggie Sheet Pan Dinner
• Garlic Butter Salmon and Broccoli Sheet Pan Dinner
• Sausage Broccoli Cheddar Sheet Pan Dinner

Yield: 6

Sheet Pan Eggs

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These Sheet Pan Eggs are a healthy breakfast with less than 4 net carbs per serving. With these step-by-step instructions, you can easily prepare a delicious breakfast that provides enough to feed a crowd!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lbs cooked sausage (pork or turkey)
• 1 red bell pepper, diced
• 1 Roma tomato, diced
• 1 cup chopped baby spinach
• ¼ cup chopped green onion
• 12 large eggs
• ¼ cup whole milk OR heavy cream if keto
• 1 tsp garlic powder
• ¾ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13x18) with cooking spray. 
2. Arrange the cooked sausage, bell pepper, tomato, spinach and green onions evenly around the baking sheet. 
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables, using a spatula or spoon to evenly distribute the egg mixture. Top with the cheddar cheese. 
4. Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Cut into squares and serve!

Notes

• If you don’t have a half-sheet baking sheet, you can divide this recipe between 2 smaller baking sheets (but not standard baking sheets). This is the pan I used. 
• Generously greasing the pan is 100% necessary so the eggs don’t stick. I would also recommend using a nonstick baking sheet if possible. 
• Leftovers keep well in the fridge for up to 3 days. You can also cut the omelet with cookie cutters for fun shapes for the kids! 
• Feel free to sub in bacon or ham instead of sausage. 

Nutrition Information:

Yield:

6

Serving Size:

1/6 of pan
Amount Per Serving: Calories: 250Total Fat: 16.8gCholesterol: 397.8mgSodium: 723.3mgCarbohydrates: 4.3gNet Carbohydrates: 3.3gFiber: 1gSugar: 2.3gProtein: 19.4g

The post Sheet Pan Eggs appeared first on The Best Keto Recipes.

Prepare to witness cauliflower’s ultimate transformation – from a mild-mannered veggie to a crispy, salty delight! In this decadent creation, fresh cauliflower florets are lovingly coated in a delectable mixture of garlic-infused butter and Parmesan cheese. As these golden gems roast to perfection, a crispy crust forms, yielding cauliflower that is irresistibly crunchy on the outside while perfectly tender on the inside.

How to Make Perfect Roasted Cauliflower

In addition to the ingredients listed above you will need a cutting board, knife and a baking dish. I’ve documented the entire process so you can easily follow these step by step photos and make the best roasted cauliflower!

Cut the Cauliflower

For the best results we want cauliflower that has a flat side that lays perfectly in the garlic butter so it gets as crispy as possible. To cut the cauliflower remove the leaves from the base of the cauliflower and trim the stem so it is even with the base of the vegetable. Then, carefully use a very sharp knife to cut the cauliflower into thick slabs of 1 1/2 to 1-inch-thick. This method gives you flat sided cauliflower instead of cauliflower florets that are rounded and will not get as crispy.

Make the Garlic Butter

Next, combine the melted butter, garlic, and spices. If using the red pepper go ahead and add it to this mixture. To make things easier I just add the ingredients straight into the baking dish and pop it in the oven a few minutes while the oven is preheating. Once the butter is melted toss with the spices to combine. Reserve 1 tablespoon of the mixture for later.

Add Parmesan and Cauliflower

Next, it’s time to add our star ingredient, the parmesan! You want the parmesan to be in nice small pieces instead of long strands. So opt for a grated parmesan, versus shredded. This helps to give you the best crispy crust. Sprinkle the cheese right over the garlic butter in the pan and then place the cauliflower flat side down in a single layer on the mixture. Now drizzle or brush the remaining tablespoon of garlic butter over the top of the cauliflower.

Bake

Pop the cauliflower in the oven and bake at 400 degree F. for about 25 minutes. The cook time will vary based on how thickly you sliced the cauliflower. However, the cauliflower is ready when a crispy, golden brown cauliflower crust has formed on the bottom and the cauliflower is fork tender.

Tips for the Best Roasted Cauliflower

• Trim and Level the Cauliflower: Trim the leaves and excess stem from the cauliflower, making sure it can sit flat on the cutting board. This helps in obtaining even slices.
• Flat Slices: Make sure each piece of cauliflower has a flat side, this ensures it gets super crispy.
• Cut Uniform Slices: Use a sharp chef’s knife to cut uniform slices (steaks) from the center of the cauliflower. Aim for 1 to 1.5 inches in thickness for the best results. Even slices ensure even cooking.
• Season Generously: Make sure the garlic butter and parmesan cover the base of the dish well, so each piece is well seasoned.
• Avoid Overcrowding: if the pan is too crowded it will actually work to steam the cauliflower instead of roasting.

Recipe FAQ

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Parmesan Crusted Cauliflower

This is the only Roasted Cauliflower recipe you will ever need! This Parmesan Crusted Cauliflower is roasted in a garlic butter and parmesan mixture that becomes ultra crispy and completely addictive!

Course Side Dish

Cuisine American

Keyword Roasted Cauliflower

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 160kcal

Equipment

• 1 2 Quart Baking Dish

Ingredients

• 1 large head cauliflower
• 3 tablespoons butter
• 4 garlic cloves
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon crushed red pepper flakes if desired
• 1/2 cup grated parmesan cheese

Instructions

• Preheat the oven to 400 degrees F.
• Combine the melted butter, garlic and spices, stir well. Reserve 1 tablespoon of the mixture for later. Pour the remaining garlic butter mixture in an 2 quart baking dish or 11×7 baking dish. Tilt the pan back and forth so it coats the bottom of the pan.
• Sprinkle the parmesan over the garlic butter, making sure to completely coat the bottom of the dish.
• Add the cauliflower, flat side down on top the parmesan and garlic butter. Drizzle or brush the remaining tablespoon of the reserved garlic butter over the top of the cauliflower florets.
• Roast the cauliflower for 20-25 minutes. The cauliflower is done when it is fork tender and the bottom side is crispy and golden brown.

Notes

• Cooking time will vary based on how thickly you slice the cauliflower. 
• Nutritional information reflects a yield of 4. A serving size is 1/4 of this recipe and contains 5.2 net carbs. 

Nutrition

Calories: 160kcal | Carbohydrates: 8.6g | Protein: 6.9g | Fat: 11.9g | Cholesterol: 30mg | Sodium: 365mg | Fiber: 3.2g | Sugar: 3g | Vitamin A: 12IU

The post Parmesan Crusted Cauliflower appeared first on The Best Keto Recipes.

I’ve already taught you to make decadent, creamy, rich, sugar-free ganache. Now, I will show you how easy it is to make Chocolate Ganache Frosting! This frosting doesn’t require tons of butter or cream cheese. Instead, it needs two simple ingredients, a spatula and an electric mixer; it is as easy as it gets.

What is whipped ganache?

Whipped ganache frosting is a luxurious and velvety concoction that combines the richness of traditional ganache with the lightness and airy texture achieved through whipping. To create this delectable frosting, high-quality chocolate is melted and blended with an equal amount of hot cream, forming a smooth and glossy ganache. After cooling, the ganache is whipped until it reaches a fluffy consistency, resulting in a decadent frosting that’s both luscious and spreadable. The finished product is a heavenly blend of the intense chocolate flavor from the ganache and the airy, mousse-like texture imparted by the whipping process, making it an exquisite topping for cakes, cupcakes, or cheesecakes.

Tips and Tricks

• Start with high-quality chocolate for the best flavor. Whether you choose dark or semi-sweet chocolate, opt for a brand you love to ensure a rich and satisfying taste.
• Ensure the chocolate is finely chopped, this ensures it will melt easily and make a smooth ganache.
• Let the ganache cool to room temperature before whipping.
• Use an electric mixer with a whisk attachment for efficient and consistent whipping.
• Use the whipped ganache immediately for frosting or decoration on layer cakes or other desserts.
• If you have leftovers, you can store them in the fridge, but be prepared to rewhip slightly before use to restore the desired texture.

Serve

• Frosting: You can use an offset spatula to spread the whipped ganache on cakes, cookies or cheesecakes. You can also put the frosting into a piping bag and create a beautiful design.
• Filling: this works well as a filling for pastries or baked goods.
• Dip: this works beautifully as a dip for fresh fruit or other goodies.

Recipe FAQ

Other Ganache Recipes

• How to Make Ganache: this is a guide to making a pourable Ganache glaze. This is excellent over ice cream or can be used to make truffles. The total time needed to make this recipe is about 5 minutes!
• Mocha Cheesecake: this rich espresso-laced cheesecake is topped with a thick, enticing layer of bittersweet chocolate ganache.
• Tripe Chocolate Cheesecake Bars: an intense dessert only for the truest chocolate lovers! This low-carb dessert is big on flavor and low on carbohydrates.

Yield: 12

Chocolate Ganache Frosting

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This Chocolate Ganache Frosting is ultra rich and decadent! You'll need just two ingredients to make the perfect chocolate frosting that is light, airy and perfect on cakes, cookies and more!

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

• 1 cup Lily's Sugar Free Semi Sweet Dark Chocolate Chips
• 1 cup heavy whipping cream

Instructions

1. Chop Semi Sweet Lily's Sugar Free Chocolate Chips as finely as possible. Pour them into a heatproof bowl and set aside. 
2. In a saucepan, slowly heat heavy whipping cream to a simmer. When the cream is piping hot, pour it over the chopped chocolate and place a lid on top of the bowl.
3. Allow the chocolate to sit for two minutes, then remove the lid and stir until a thick, creamy chocolate sauce has formed. Allow the smooth chocolate to cool to room temperature.
4. Once the ganache has cooled completely, use an electric mixer to whip the chocolate until it has tripled in volume and is light, flurry and resembles the consistency of whipped cream.

Nutrition Information:

Yield:

12

Serving Size:

1/4 cup (roughly)
Amount Per Serving: Calories: 88Total Fat: 7.9gCholesterol: 11.3mgSodium: 2.7mgCarbohydrates: 8.8gNet Carbohydrates: 3gFiber: 5.5gProtein: 1.4g

The post Chocolate Ganache Frosting appeared first on The Best Keto Recipes.

We all need a few recipes we can prepare in a pinch that are certain to impress. This one-pan chicken recipe is a dish you will want to keep handy! This creamy Chicken Marsala recipe is very easy to prepare and requires minimal ingredients, most of which you probably keep on hand!

The only ingredient you may have to look for is the Marsala wine. As you may have guessed, the wine is an essential component of this recipe. Luckily, it is easy to find and is in basically all main stream grocery stores. Just remember you want a good dry marsala for rich, authentic flavor!

Ingredients

As always, this is a quick overview of the ingredients needed to make this one-pan chicken marsala recipe. For the complete, printable recipe simply scroll to the recipe card below.

• Chicken Breasts: you will want to use boneless, skinless chicken breasts. We will be slicing the chicken into nice, thin pieces that cook quickly and uniformly.
• Herbs and Spices: Garlic powder, Salt, Black pepper, along with fresh thyme are used to season the chicken or to garnish the final dish.
• Butter and Olive oil: this gives you the best of both worlds. Butter burns easily, but adds excellent flavor. By using a blend you create a rich, complex flavor profile.
• Mushrooms and Garlic: fresh mushrooms and garlic will give you the best flavor.
• Marsala wine: true to the dish’s origins you should stick to Marsala wine and not substitute this with a different ingredient.
• Chicken Broth: I suggest a low sodium broth so you can control the salt level better.
• Heavy cream: this is not signature to traditional chicken marsala. However, I love how the flavor pairs with the rich wine and sauteed mushrooms. If you prefer to leave this out that is an option.
• Cornstarch: This is used to thicken the sauce, it is optional but highly recommended.

How to Make Chicken Marsala

1. In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the thin, seasoned chicken breasts on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside. 
2. Add the mushrooms to the pan along with the garlic. Saute for 3-4 minutes until the mushrooms are golden brown. 
3. Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
4. Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened. 
5. Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Serve

Serve this chicken immediately and be sure to spoon lots of creamy sauce over the chicken. Some excellent side dish options include this Cauliflower Risotto, Garlic Butter Cauliflower Mash. You may also this simple salad, low carb biscuits or keto dinner rolls.

Storage and Reheating

Allow the Chicken Marsala to cool to room temperature before storing. Transfer it to an airtight container and store up to 4 days. To reheat place in a covered skillet over low heat, stirring occasionally. Alternatively, you reheat in 30-second increments in the microwave.

To freeze transfer it to a freezer-safe container or bag. You can store this in the freezer for 3 months. Allow the dish to thaw in the fridge overnight.

Tips for the Best Chicken Marsala

• Fresh Mushrooms: Start with fresh mushrooms. Look for mushrooms that are firm and free of blemishes. If mushrooms are old they will begin to soften and have blemishes and soft spots. When cooked old mushrooms do not hold their shape well and the flavor can be unpleasant.
• Quality Wine: The wine’s flavor will greatly impact the taste of the sauce, so opt for a dry or semi-dry Marsala wine rather than a sweet one.
• Uniform Chicken: For even cooking take a large chicken breast and slice it as if you are butterflying, but slice it all the way through. You will then have two thin chicken breasts. This ensures that the chicken cooks through without getting dry.
• Don’t Overcrowd: To ensure proper browning, make sure the chicken and later the mushrooms have enough room to cook without overcrowding the pan.
• Deglaze: Deglaze the pan with Marsala wine, scraping up the browned bits from the bottom. This adds depth and richness to the sauce.
• Simmer and Reduce: Let the Marsala wine sauce simmer and reduce slightly before adding the chicken and mushrooms back to the pan. This allows the flavors to meld and the sauce to thicken.

Recipe FAQ

One Pan Chicken Recipes

• Chicken Lazone: This is a creamy cajun dish that is simple to prepare and so satisfying!
• Alice Springs Chicken: A wonderful restaurant copycat recipe that is always a crowd-pleaser!
• Air Fryer Chicken Fajitas: Savory fajitas that are ready in 10 minutes!
• Buffalo Chicken Foil Packs: Quick, easy, and minimal ingredients!
• Creamy Garlic Parmesan Chicken: this recipe has a similar vibe to chicken marsala but without the wine!

Yield: 4

Creamy Chicken Marsala

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This Creamy Chicken Marsala recipe features tender, seasoned chicken in creamy marsala wine and mushroom sauce. This dinner is perfect for guests because it is a restaurant-quality meal that is deceptively simple to prepare!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

• 2 large chicken breasts, sliced in half lengthwise
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 8 oz mushrooms, cleaned and sliced
• 4 garlic cloves, minced
• ½ cup dry marsala wine
• ¾ cup low-sodium chicken broth
• ½ cup heavy cream
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, see notes)
• 2 tsp fresh thyme leaves

Instructions

1. Slice the chicken in half lengthwise, as if you are butterflying, but slice all the way through. Season the thin chicken breasts with garlic powder, salt, and pepper, and set aside. 
2. In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the chicken on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside. 
3. Add the mushrooms and garlic to the pan. Saute for 3-4 minutes until the mushrooms are golden brown. 
4. Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
5. Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened. 
6. Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Notes

The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether.

Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.

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• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

1 chicken breast + 1/2 cup sauce
Amount Per Serving: Calories: 390Total Fat: 26gCholesterol: 121mgSodium: 361mgCarbohydrates: 7.5gNet Carbohydrates: 6.7gFiber: 0.8gSugar: 2gProtein: 26g

The post Creamy Chicken Marsala appeared first on The Best Keto Recipes.

Tangy, sweet, smoky…these are just a few of the words used to describe the unique flavor of sun dried tomatoes. Personally, tangy is the first adjective to come to mind. While we may not all agree on the best way to describe its flavor, we can surely agree that this Italian, sun dried tomato flavor is distinctive and delicious. Especially when combined with chicken.

This creamy, crockpot chicken recipe is an incredibly simple, time-saving way to get the distinctive, mouthwatering flavor of sun dried tomato chicken without spending hours in the kitchen. This recipe only requires 10-15 minutes of prep time then you will simply let it cook in the crockpot.

This creamy chicken recipe provides 8 servings so it is a great choice as a weeknight meal for a larger family or even a small gathering. If you enjoy meal prep, make this high protein chicken recipe at the beginning of the week. Then, depending on the size of your family, you can stretch it into one or several meals later in the week. You can also freeze this recipe for up to 3 months.

What You Will Love About This Recipe

• Easy. This recipe only requires a couple simple steps before cooking in the slow cooker. Since it is a slow cooker recipe, there is minimal clean up required!
• Family-friendly. This recipe provides 8 servings so it is a great choice for a family dinner and you will still likely have some leftovers!
• Meal-prep. This is a great meal prep choice that you can either prepare ahead of time and freeze or make at the beginning of the week and stretch into multiple meals.

How to Make Slow Cooker Sun Dried Tomato Chicken

In addition to the ingredients listed above, you will need a small sauce pan, cooking spray, and a slow cooker (4-quart or larger) for this recipe. You can follow our step-by-step instructions below for the best results. Scroll to the bottom of the page for the printable recipe card with all the ingredients and exact amounts.

Season the chicken

Spray the inside of a 4-quart crock pot with cooking spray. Then place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes. 

Make the Alfredo sauce

Melt the butter in a small saucepan or skillet over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes. Once the wine is reduced, add the heavy cream and parmesan and stir well. Allow the alfredo sauce to simmer for 5 minutes until it has thickened. 

Cook the chicken

Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. (Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours.)

What to Serve with this Crock Pot Tuscan Chicken Recipe

• Balsamic Glazed Brussels Sprouts– Only 7 simple ingredients and about 15 minutes are needed for this versatile, healthy recipe. 
• Italian Baked Mushrooms– These mushrooms are smothered in a delicious butter, garlic, and herb sauce! This is the perfect easy, low-carb side dish recipe!
• Keto Dinner Rolls– These dinner rolls are perfectly soft and fluffy, you would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.
• Keto Three Cheese Biscuits– Each cheesy low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!  
• Parmesan Cauliflower– This delicious Air Fryer Parmesan Cauliflower is tossed in a delicious garlic parmesan sauce and cooked to crispy perfection! Just 4 net carbs for a full cup of this buttery side dish.
• Cauliflower Risotto– This delicious cauliflower rice risotto is made with parmesan, cream cheese and piled high with seasonings! This one pan meal is low carb, gluten free and ready in under 30 minutes!

Sun Dried Tomato Chicken FAQ

Other Slow Cooker Recipes

• Ginger Garlic Pork Tenderloin
• Crack Chicken
• Crock Pot Ribs
• Cajun Chicken
• Buffalo Chicken

Yield: 8

Crock Pot Sun Dried Tomato Chicken

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This Crock Pot Sun Dried Tomato Chicken is a rich, creamy slow cooker chicken recipe that is packed full of flavor. It is a family-friendly meal that provides 8 servings in just a few simple steps!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 2 pounds chicken
• Salt and Pepper to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon EACH garlic powder, paprika
• 3/4 cup sun-dried tomatoes, chopped
• 1 tablespoon butter, divided
• 3 cloves garlic, minced
• 1/2 cup white wine or chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated parmesan

Instructions

1. Spray the inside of a 4-quart crock pot with cooking spray.
2. Place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes.
3. Melt the butter in a small saucepan over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes.
4. When the wine is reduced, add the heavy cream and parmesan and stir well. Allow the alfredo sauce to simmer for 5 minutes until it has thickened.
5. Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. (Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours. )

Nutrition Information:

Serving Size:

4 ounces chicken breast + 1/4 cup cream sauce
Amount Per Serving: Calories: 429Total Fat: 19gCholesterol: 205mgSodium: 279mgCarbohydrates: 3.7gNet Carbohydrates: 3.1gFiber: 0.6gProtein: 42g

The post Crock Pot Sun Dried Tomato Chicken appeared first on The Best Keto Recipes.

Today, we’re diving into the realm of crispy, cheesy goodness with a recipe bound to tantalize your taste buds – Jalapeño and Cheddar Chicken Fritters. This recipe combines the heat of jalapeños with the creamy richness of shredded cheddar cheese and a hint of richness from cumin and paprika. These fritters are a simple weeknight dinner or great for a grab-and-go lunch!

Why You’ll Love It

• Quick and Convenient Meal: Cheesy chicken fritters offer a speedy solution for those busy days when time is of the essence. With a preparation time of just 30 minutes, these fritters provide a delicious and satisfying meal without the need for extensive cooking or complicated ingredients.
• Low-Carb Delight: For individuals following a low-carb or ketogenic diet, these cheesy chicken fritters are a fantastic choice. The combination of ground chicken, cheese, and seasonings not only satisfies your taste buds but also aligns with low-carb dietary preferences, making it a versatile option for those mindful of their carb intake.
• Versatile and Crowd-Pleasing: Cheesy chicken fritters are incredibly versatile and can be enjoyed in various ways. These fritters cater to various culinary preferences, whether served as a delightful appetizer, a protein-packed main course, or tucked into a low-carb wrap or salad.

Ingredients for Cheesy Chicken Fritters

As always, this is a quick overview of the ingredients needed to make this recipe. For the complete, printable recipe, simply scroll to the printable recipe card below. To make this chicken recipe, you will need a mixing bowl, pan and spatula in addition to the ingredients listed below:

• Ground Chicken: We are skipping the chicken breasts and chicken thighs for this meal and going for simple ground chicken. It is a great alternative to ground beef and is usually quite economical. you can also use ground turkey if you prefer.
• Jalapenos: for this recipe, I use fresh, seeded jalapenos. If you prefer a milder pepper you can use green bell peppers. And just in case you don’t have access to fresh peppers you can use pickled jalapenos as well, just check out my note in the recipe card.
• Sharp Cheddar Cheese: sharp cheddar pairs so well with fresh jalapeno peppers. You can also use mozzarella cheese or Colby-jack if you wish.
• Chopped Green Onions and Minced Garlic: this adds great flavor, but if you are out, finely chopped red onion works in a pinch.
• Egg and Coconut Flour: This binder helps hold the fritters together.
• Spices: garlic powder, onion powder, paprika, and seasoned salt.

How to make Chicken Fritters

1. Mix: In a large bowl, combine the ground chicken, chopped jalapeños, green onions, minced garlic, and spices. Add the egg, shredded cheddar cheese, and coconut flour. Stir again until everything comes together, set the mixture aside for a few minutes to allow the coconut flour to absorb the moisture.
2. Shape and Form: With your hands (make sure they’re clean!), form the mixture into small patties. I used a 1/4 cup measuring cup, an ice cream scoop also works well, but the size is up to you. Remember, you just want to keep this small and thin enough that the outside gets golden and crispy, while the inside is juicy and cooked through.
3. Ready, Set, Fry: Heat vegetable oil in a skillet over medium heat. Once hot, carefully place the fritters in the oil, ensuring they have enough space to crisp up. Fry each side until golden brown, usually about 3-4 minutes per side.
4. Drain and Savor: As your fritters reach that perfect golden hue, transfer them from your large frying pan to a plate lined with paper towels to drain any excess oil. Let them rest for a moment – although we won’t blame you if you dive right in!
5. Serve and Enjoy: Dish up your Jalapeño and Cheddar Chicken Fritters and get ready to impress. Whether as a savory appetizer or a main course, these fritters are sure to steal the show.

Serve

This is a versatile dish that pairs well with any side dish. You can serve it over a salad, with crispy veggie fries, or alongside your favorite air fryer vegetable. I really love to serve this with a dipping sauce like low carb ranch, this Jalapeno Ranch, or Taco Bell Copycat sauce. If you prefer a different flavor, a simple garlic aioli is a great option!

Storage and Reheating

Storing chicken fritters properly is crucial to maintaining their flavor and texture. Here’s a simple guide on how to store your tender Jalapeño and Cheddar Chicken Fritters:

1. Refrigeration: Allow the chicken fritters to cool completely before storing. Place them in an airtight container or a sealable plastic bag. If you have a lot of fritters, you can layer them with parchment paper to prevent sticking. Refrigerate them for up to 2-3 days.
2. Freezing: If you want to store your chicken fritters longer, freezing is an excellent option. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a freezer bag. Frozen chicken fritters can be stored for up to 2-3 months.
3. Reheating: When you’re ready to enjoy your stored chicken fritters, reheating is a breeze. If refrigerated, you can reheat them in the oven at 350°F (180°C) for about 10-15 minutes or until heated through. For frozen fritters, allow them to thaw in the refrigerator overnight before reheating. You can also reheat frozen fritters directly in the oven, but the cooking time may be longer.

Tips for the Best Chicken Fritters

• Finely Chop Ingredients: Ensure ingredients like jalapeños, green onions, and garlic are finely chopped. This helps distribute their flavors evenly throughout the fritters and prevents large chunks in the chicken mixture that might disrupt the texture.
• Perfectly Sized Patties: Form uniform-sized patties to ensure even cooking. This also helps maintain a consistent texture across all the fritters. Aim for bite-sized portions for appetizers or slightly larger ones for a main course.
• Avoid Crowding the Pan: Fry the fritters in batches, leaving enough space between each one. Overcrowding the pan can lower the oil temperature and produce unevenly cooked fritters.
• Drain Excess Oil: After frying, place the cooked fritters on paper towels to absorb any excess oil. This step helps maintain their crispy exterior.

Recipe FAQ

Other Jalapeno Recipes

• Bacon Wrapped Jalapeno Poppers: This easy low carb appetizer can be made in the oven, on the grill or in the air fryer!
• Fish Tacos: paired with a jalapeno ranch slaw that is quite addicting!
• Cheesy Jalapeno Chicken Soup: a soup that tastes just like a jalapeno popper but in a creamy, hearty soup that is even better the next day!
• One Pan Jalapeno Chicken: a one pan dinner that is ready in a flash!

Yield: 4

Jalapeño Cheddar Chicken Fritters

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Enjoy a burst of flavor in every bite with our Jalapeño Cheddar Chicken Fritters – a deliciously crispy and cheesy delight ready in a flash!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 pound ground chicken
• 1/4 cup finely chopped jalapenos
• 2 tablespoons finely chopped green onions
• 1 teaspoon minced garlic
• 1/2 teaspoon each garlic powder, paprika, seasoned salt
• 1 large egg
• 1 cup shredded sharp cheddar
• 1 tablespoon coconut flour

Instructions

1. Combine the ground chicken, chopped jalapenos, green onions, garlic, and spices in a mixing bowl. Once the mixture is combined, add the egg, shredded cheddar cheese, and coconut flour.
2. Using a small ice cream scoop or a 1/4 cup measuring cup, pat out the chicken fritters. Pat the fritters a little thinner than you think they need to, as they will puff a bit as they cook.
3. Heat oil in a large skillet over medium heat. When the oil begins to shimmer, carefully add the fritters to the skillet. Ensure the fritters are not touching, and do not overcrowd the pan. Cook the fritters for 3-4 minutes on each side until the exterior is golden brown and the interior reaches an internal temperature of 165 degrees with an instant-read thermometer.
4. When the fritters are cooked through, remove them from the skillet and place on a paper towel lined plate to absorb any extra oil.
5. Serve immediately with the dipping sauce of your choice.

Notes

*If using pickled jalapenos instead of fresh, decrease the amount to 3 tablespoons.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

2 Fritters
Amount Per Serving: Calories: 324Total Fat: 21gCholesterol: 175mgSodium: 584mgCarbohydrates: 3.5gNet Carbohydrates: 2.5gFiber: 1gSugar: 1gProtein: 29g

The post Jalapeño Cheddar Chicken Fritters appeared first on The Best Keto Recipes.