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.

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.

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.

Keto Mushroom Soup

This easy mushroom soup is like a cozy hug in a bowl! Tender mushrooms and onions are seasoned with paprika in a flavorful broth you’ll love. It’s made super creamy with heavy cream and sour cream, adding just enough fat and protein to keep you full and energized on your keto diet! This soup is ready in about 20 minutes, making it the perfect healthy recipe for a busy weekday. Add this recipe to your next Meatless Monday menu for a simple, inexpensive dinner you’ll want again for lunch tomorrow!

How to Make Keto Mushroom Soup

This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.

Saute veggies

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute. 

Simmer

Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 

Finish with cream

Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then top with fresh parsley and serve!

What to Serve with Mushroom Soup

If you’re stretching this meal further for company, start with a simple arugula salad or some artichokes with garlic butter for a light appetizer. Add some keto dinner rolls or these low-carb cheddar garlic biscuits to sop up anything left in the bowl! You could also serve zucchini fritters, smashed brussels sprouts, or keto garlic bread to stretch it even further.

If you miss croutons, make these chaffles, then cut and toast them for the perfect crunchy keto crouton! For more soup toppers that won’t raise your carbs, check out this list of keto soup garnishes.

Store

Allow the soup to cool to room temperature, then store in an airtight container in the fridge up to 4 days.

Reheat

You can reheat this soup in the microwave, on the stove, or with a slow cooker.

• Microwave – Reheat in 1-minute increments on 50% power. Cover with paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
• Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
• Slow cooker – Reheat soup on low, stirring occasionally as you reheat. Once warm, you can switch slow cooker to “warm” to prevent anything from sticking to the bottom if you’re serving it potluck style.

If you like this easy soup, you will love these dinner ideas!

• Lobster Bisque – This simple, delicious soup is perfect for company, holidays, and special occasions! It feels so decadent but is still very keto-friendly.
• Low-Carb Tomato Soup – Each bowl has under 8 net carbs for this classic soup! This easy, vegetarian soup perfectly satisfies that childhood craving.
• Cabbage Soup – This is an easy soup with a tomatoey broth and some added ham and bacon for protein and fat. It’s super delicious and simple to make!
• Easy Keto Chicken Soup – This one is as simple and easy as it gets. Chicken and veggies in a tasty broth are all you need for this low-carb comfort food!
• Chicken Bacon Ranch Soup – This is SO creamy, filling, and satisfying! It’s a very kid-friendly soup that comes together easily.
• Want more? Check out this list of Easy Keto Soups!

Mushroom Soup FAQs

Yield: 6 servings

Easy Mushroom Soup Recipe

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This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• ¼ cup unsalted butter
• 1 medium yellow onion, diced
• 24 oz mushrooms, sliced
• 1 tbsp smoked paprika
• 4 cups low-sodium vegetable broth
• 2 tbsp chopped fresh dill
• 1 tbsp low-sodium soy sauce
• 1 ½ tsp garlic powder
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• ½ cup sour cream
• 2 tsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. 
2. Add the smoked paprika and cook for another minute. 
3. Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 
4. Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!

Notes

If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too! 

Leftovers freeze really well and keep in the fridge for up to 3 days. 

Feel free to sub in regular paprika or Hungarian paprika! 

Normally mushroom soups have thickener or flour but I kept it out to make it low carb. 

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Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 286Total Fat: 25.3gCholesterol: 71.9mgSodium: 765.6mgCarbohydrates: 10.5gNet Carbohydrates: 8.3gFiber: 2.2gSugar: 5.9gProtein: 7g

The post Easy Mushroom Soup Recipe appeared first on The Best Keto Recipes.

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

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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.

In the world of culinary delights, there are few combinations as beloved as chicken and waffles. This seemingly unlikely pairing of crispy, savory chicken with fluffy waffles has captured the hearts and taste buds of foodies everywhere. Typically, this is considered a Southern dish, but it has become so well loved I think it is a dish that transcends geographical boundaries. And now, thanks to a few simple changes it can also eclipse dietary boundaries! Let me show you exactly how to make perfect Chicken and Waffles that happen to be low carb, keto-friendly and gluten free!

What You’ll Need

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe card scroll to the bottom of this post.

• Chicken: I used chicken breasts, but you could use tenderloins to skip the slicing step. You could also use thighs if you prefer. 
• Egg and Mayonnaise: This helps the breading stick and ensures the chicken stays nice and juicy. Eggs are also used in the waffle recipe.
• Almond Flour and Parmesan: We use almond flour and parmesan for the breading on the chicken. The parmesan is essential and helps to make it nice and crispy. Almond flour is also used to make the low-carb waffles.
• Spices: Garlic powder, onion powder, paprika, Italian seasoning, garlic salt. These are general all-purpose seasonings, and you could swap this out with a tasty blend you prefer more.
• Butter: This is melted and brushed on the chicken to ensure the breading is crispy and delicious!
• Shredded Cheese: an essential ingredient in the low carb waffle recipe.

How to Make Chicken and Waffles

In addition to the ingredients listed above you will need a few bowls, large baking sheet and of course a waffle maker! I use this mini waffle maker and cannot recommend it enough! Below you will find the step by step photos and directions to make this easy chicken dish. Remember, the printable recipe card is at the bottom of the post as well.

Bread the Chicken

Preheat the oven to 425 degrees F and spray a large cookie sheet with cooking spray or line with aluminum foil. Combine the egg and mayonnaise in one shallow bowl and beat with a fork until thoroughly combined. Set aside. In another shallow bowl, combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are entirely coated.

Bake the Chicken

Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter. Bake 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through. Remember, the cook time will vary based on the size and thickness of your chicken.

Make the Waffles

While the chicken is in the oven make the waffles. Combine the eggs, shredded cheese, almond flour, and baking soda together. Carefully add the batter to the hot waffle maker, be sure not to overfill, a little goes a long way. The allow the waffles to cook 3-5 minutes (it will vary by machine) the waffles are done when steam is no longer emitting from the machine.

Serve

Serve the crispy chicken and fresh waffles while they are piping hot! If you are keeping low carb skip the traditional syrup and use a sugar free syrup. If you love a sweet and savory combo, serve this with a dash of hot sauce along with the syrup!

Storage and Reheating

• Separate the chicken from the waffles. This will help prevent the waffles from becoming soggy.
• Allow the chicken and waffles to cool to room temperature before storing them in separate airtight containers.
• Consume the leftovers within 3-4 days for the best taste and quality.

To reheat chicken and waffles preheat the oven to 300°F. Place the waffles on a baking sheet and the chicken on another. Cover the chicken with aluminum foil to prevent it from overcooking or drying out. Heat in the oven until both the waffles and chicken are warmed through. This usually takes around 10-15 minutes, but times may vary depending on your oven.

Variations

1. Spicy Chicken and Waffles: Add a kick to your dish by seasoning the chicken with spices like cayenne pepper and serving it with a dash of hot sauce in the syrup.
2. Chicken and Waffle Sliders: Mini waffles sandwiched with bite-sized pieces of fried chicken make for a fun and shareable version of this dish.
3. Toppings Galore: Get creative with your toppings. You can add bacon, cheese, fried eggs, or even fruit to enhance the flavors.

Recipe FAQ

Other Comfort Food Recipes

• Keto Shrimp and Grits: Does it get any more comforting than creamy, cheesy grits paired with spicy, perfectly cooked shrimp? No! Now, you can enjoy a true comfort food classic for just 5 net carbs per serving!
• Broccoli Chicken Casserole: Broccoli Chicken Casserole is packed with shredded chicken, tender broccoli and a creamy cheddar cheese sauce!
• Easy Mushroom Chicken Bake: Seasoned chicken breasts are smothered in a creamy mushroom sauce and baked until they are tender and juicy! 
• Air Fryer Apples: Cinnamon spiced apples that are perfect over ice cream, oatmeal and more.
• Shrimp Creole: Under 6 net carbs a serving, this flavor-packed low carb seafood dish will make your weekly rotation!

Yield: 6

Chicken and Waffles

Print

Chicken and Waffles are the ultimate comfort food! You can enjoy a plateful of crispy breaded chicken and light, fluffy waffles for fewer than 5 net carbs with this easy recipe!

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

For the Chicken

• 1 1/2 pounds chicken breast, cut into 12 strips
• 1 egg, beaten
• 1 tablespoon mayonnaise
• 3 tablespoons butter

For the Keto Breading

• 3/4 cup almond flour
• 3/4 cup grated parmesan cheese
• 1/2 teaspoon EACH garlic salt, garlic powder, onion powder, paprika, and black pepper

For the Keto Waffles

• 3 large eggs
• 1 cup shredded cheddar cheese
• 1/4 cup blanched almond flour
• 1/2 teaspoon baking powder

Instructions

For the Chicken

1. Preheat the oven to 425 degrees F
2. Spray a large cookie sheet with cooking spray, or line with aluminum foil.
3. In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
4. In another shallow bowl combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
5. Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter.
6. Bake for 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through.

For the Waffles

1. Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
2. Preheat a waffle maker according to the directions and lightly spray with cooking oil if needed.
3. Spoon the batter into the waffle maker and cook 2-3 minutes until steam is no longer coming from the machine.
   This recipe makes 6 chaffles using the Dash Mini Waffle Maker.

Notes

Chicken Air Fryer Instructions:
Preheat the air fryer to 390 degrees F. Place the chicken tenders (without the melted butter) and lightly spray with cooking oil. Cook for 5 minutes, flip, and cook for 2-3 more minutes until chicken is cooked through.

Recommended Products

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

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

6

Serving Size:

1 waffle + 2 chicken tenders
Amount Per Serving: Calories: 460Total Fat: 24gCholesterol: 220mgSodium: 501mgCarbohydrates: 5.3gNet Carbohydrates: 4.6gFiber: 0.7gSugar: 1gProtein: 40g

The post Chicken and Waffles (keto + low carb) appeared first on The Best Keto Recipes.

Sausage and Veggie Breakfast Casserole

A good Low Carb Breakfast Casserole can make all the difference for a productive, busy day! This delicious casserole is full of onions, peppers, kale, mushrooms, and garlic for loads of nutrients and fresh flavor. Your favorite sausage (I chose turkey chorizo) adds just the right amount of moisture and spice, too. Add a little hot sauce and some melty cheddar cheese for the BEST breakfast!

Why you’ll love this recipe:

• Easy – This recipe requires a lot of chopping, but it’s very simple and flexible. Beginner cooks don’t need to worry about perfect knife skills, so this one is great for practice. Kids who love to be kitchen helpers will love whisking and pouring the eggs.
• Healthy – American breakfasts are often loaded with sugar, but this one is packed with veggies! The variety of ingredients gives you balanced nutrition and helps keep you full for MUCH longer than a few donuts would! It’s also gluten-free and low-carb.
• Meal prep friendly – Chopping all your veggies and cooking your sausage the night before will make this an easy dump-and-bake recipe in the morning! You can even freeze individual portions so you’ll have an easy, healthy breakfast ready to go anytime.

Low Carb Breakfast Casserole Ingredients

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

• Sausage – I used turkey chorizo, but you can use breakfast sausage, Italian sausage, even chicken apple sausage for a sweeter flavor! Pork, turkey, or chicken sausage will work fine. You can cook this ahead of time to shave 10-15 minutes off breakfasttime in the morning!
• Yellow onion, red and green bell peppers, mushrooms, garlic, and kale – These nutritional powerhouses add tons of flavor and great texture to this casserole! You can easily use your favorite type of veggies to make this more convenient, too. Chopping these up ahead of time can help speed this recipe up in the morning, too.
• Large eggs – If cholesterol is a concern, feel free to replace some egg yolks with egg whites! Replacing ALL the egg yolks would change the texture quite a bit (more airy, not so rich or moist), though, so consider only replacing half.
• Plain Greek yogurt, milk, hot sauce, salt, and pepper – These combine with the eggs to keep the casserole moist and flavorful! I used almond milk, but you can use the milk of your choice (coconut milk would work great with chicken apple sausage). I used sriracha hot sauce, but this can be swapped out for your favorite, too.
• Cheddar cheese – Shredded. Feel free to replace with your favorite type of cheese or use a mixture of multiple flavors. 

You’ll need a baking dish and some spray oil or other grease for the dish. You’ll also need a large mixing bowl, a whisk and spatula, and an oven.

How to make a breakfast casserole low carb

This is a simple recipe that can be meal prepped to save time! Here’s a step-by-step guide with tips and suggestions. I have documented each step of this recipe so you can make the perfect hearty breakfast casserole at home!

Cook & crumble sausage

In a large skillet over medium high heat, cook your preferred ground sausage. Break up the meat as it cooks, crumbling it and ensuring it’s cooked through. Drain excess oil from the sausage, then transfer it to a large mixing bowl.

While the sausage is cooking, preheat the oven to 375 degrees F. Grease a 9×13 baking dish and set it aside.

Mix with vegetables

Add the diced onion and bell peppers, sliced mushrooms, minced garlic, and chopped kale to the mixing bowl with the sausage. Toss or stir with a spatula until veggies and meat are well mixed. Pour this combination into the greased baking dish.

Add egg mixture

Now that the bowl is empty, whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper. Fold in 3/4ths of the cheese, then pour this mixture over the sausage and vegetables in the baking dish.

Toss or fold the ingredients to distribute the cheese and coat everything in egg. Finally, top with remaining shredded cheese.

Bake casserole

Add the baking dish to the preheated oven and cook 40-45 minutes. Once cheese is melted and the eggs are completely cooked through, remove from the oven. Allow the casserole to sit for a few minutes, then serve!

What to serve with a breakfast casserole?

This breakfast casserole is super nutritious and can easily be served all on its own with sour cream, avocados, and maybe a few cherry tomatoes if you’d like! Add a keto coffee (we highly recommend this Peppermint Mocha Frappuccino) for a caffeine boost! Simple keto biscuits stretch this casserole even further and can be made ahead of time for your convenience.

More low-carb breakfast sides:

• Keto Pumpkin Spice Muffins (or pancakes)
• Cinnamon Rolls (or chaffles)
• Bacon Roses (okay, this one’s just for fun)
• Lemon Chia Pudding (or Strawberry Cheesecake Parfaits)
• Keto Breakfast Chaffle Toast

Store

Leftovers should be stored in an airtight container in the fridge up to 4 days. If you want it to last longer, wrap individual portions in multiple layers of plastic wrap, then freeze in a freezer bag. You can bake in an aluminum pan and freeze the entire casserole for a second meal, too! This makes holiday travel and visiting SO easy… Just bake and freeze weeks before, let it thaw in the fridge, and reheat in the oven when you’re ready!

Reheat

Individual portions reheat easiest in the microwave–Simply place on a plate and reheat in 30-second increments. To reheat the entire dish, place in the oven at 350 degrees F (covered to prevent too much browning) for about 10 minutes. Remove the cover in the final 2-3 minutes so the cheese can get nice and bubbly again.

If you love this breakfast casserole, you’ll love these low-carb recipes!

• Easy Keto Breakfast Casserole – This is a more kid-friendly, less nutritious, and lower-carb casserole option. Sausage, eggs, and cheese remain the star!
• Overnight Breakfast Casserole – If you want some veggies but not ALL the veggies, here’s a great compromise! Sausage, eggs, and cheese are paired perfectly with spinach and bell peppers.
• 5-Ingredient Keto Sausage Balls – Another great, low-carb option perfect for having company during breakfast. These are easy to make ahead of time and easy to share!
• Keto Sausage and Cabbage Breakfast Hash – Super simple and healthy; this is a great keto breakfast! This is easy to reheat, too, so feel free to make enough for the week.
• Chorizo Breakfast Scramble – If you don’t have the time for a casserole but want a spicy, egg-based breakfast, this is perfect for you!
• Spinach & Sausage Quiche – These always look so impressive and are perfect for a festive brunch! These make great midday snacks over the holiday season, too.
• Want more? Check this list for keto breakfasts or this list for the PERFECT low-carb holiday breakfasts (great for company).

Low Carb Casserole FAQs

Yield: 10

Low Carb Breakfast Casserole

Print

This Low-Carb Breakfast Casserole is the best way to start the day! This spicy breakfast recipe is healthy and super filling!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 1 lb breakfast sausage or chorizo*
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chopped kale
• 12 large eggs
• ½ cup low carb plain Greek yogurt
• ½ cup milk of choice
• 2 tbsp hot sauce (use your favorite!)
• ¾ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375 degrees and grease a 9x13 baking dish. Cook and crumble the sausage in a large skillet, drain, then transfer to a large mixing bowl.
2. Add the onion, bell peppers, mushrooms, garlic, and kale to the mixing bowl with the sausage and toss to combine. Pour the vegetables into the greased baking dish.
3. In a large bowl (you can use the same one you just used for the sausage and vegetables), whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper.
4. Stir in 1 ½ cups of the cheddar cheese, then pour the egg mixture over the vegetables. Toss to coat the vegetables and sausage in the egg mixture.
5. Sprinkle the remaining ½ cup cheese over the casserole, then bake in the preheated oven for 40-45 minutes, until the cheese is melted and the eggs are cooked through. Serve!

Notes

*Shave 10-15 minutes from the cooking time if you cook and drain your sausage ahead of time!

• I used turkey chorizo, but you can use any type of ground sausage. Italian, breakfast, hot, even apple sausage would work for a spicy-sweet combination!
• This casserole is very nutrient-dense meaning that even a small portion will help fill you up!
• Delicious served with avocado, sour cream/Greek yogurt, and salsa.

Recommended Products

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

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

10

Serving Size:

1/10th
Amount Per Serving: Calories: 294Total Fat: 18.4gCholesterol: 287mgSodium: 801mgCarbohydrates: 5.7gNet Carbohydrates: 4.7gFiber: 1gSugar: 2.7gProtein: 25.6g

The post Low-Carb Breakfast Casserole appeared first on The Best Keto Recipes.

Today I’m coming at you with a delightful little treat we are obsessed with. I took my Classic Chaffle recipe and took it up a notch by adding a whole sausage patty on the inside! As if that isn’t enough I put the whole thing on a stick for the ultimate low-carb, grab-and-go breakfast! This is such a fun breakfast and it reheats and freezes perfectly so go ahead and make a double batch!

What are chaffles?

Chaffles are a term used to describe low-carb cheese waffles. Chaffles have become a major staple in a keto diet because they are super simple to make and very versatile. You can enjoy chaffles in the same manner you would enjoy traditional waffles. They also make excellent low-carb bread substitutes. It is how we always enjoy our favorite Keto Cheeseburgers. 

To make a basic chaffle, you simply combine shredded cheese, eggs, almond flour, and baking powder. This helps to achieve a nice bread-like texture. Personally, chaffles using only eggs and cheese are a bit too eggy to create that nice bread texture for my tastes.

Ingredients for Sausage Stuffed Chaffles

As always, this is a quick overview of the ingredients needed to make this easy low-carb breakfast recipe. For the complete, printable recipe simply scroll to the recipe card below. 

• Sausage: you can use any variety of sausage in patty form. This can be something you shape yourself or store-bought pre-pressed patties. Spicy, mild, or even chorizo will work in this recipe. 
• Almond Flour: this recipe requires super fine blanched almond flour. 
• Baking powder: this is used to provide lift and rise and helps create the bread-like texture. 
• Shredded Cheese: any variety of shredded cheese will work in this recipe. Each variety of cheese will result in slightly different results but all are excellent in flavor. I have used mozzarella, cheddar, Colby jack, pepper jack, and a mixture of some of these and everything has resulted in a great flavor and texture. 
• Eggs: you will want to use size large eggs for this recipe for the correct ratio. 
• Popsicle sticks: this is of course an optional step. This does not improve the taste or texture of the overall recipe, it just makes it nice and easy to get in and out of the waffle maker. And let’s be honest, food on a stick is more fun! 

How to make Sausage Stuffed Chaffles

This is possibly the easiest recipe ever! You need to follow three super simple steps. I have documented the entire process below so you can easily make these chaffle sticks at home. 

1. The first step is to carefully slide a popsicle stick into a raw sausage patty. That sounds easy enough, but here are a few things to keep in mind. You want to use raw, uncooked sausage patties for this recipe. I purchased already patted sausage, however, if you can certainly do this on your own you just need to make sure the width is around 1/4 inch so it cooks though. 
2. Combine the eggs, shredded cheese, almond flour, and baking powder in a mixing bowl. Once the mixture is completely combined set it aside. 
3. Lastly, plug in your handy dash waffle maker (I love this thing!), and when the light goes off you are ready to go! Add a small amount, about 1 tablespoon to the waffle maker. Next, place the sausage patty on the batter and lightly press down. Top with another tablespoon of waffle batter and close the machine. The waffle machine will steam a lot and the lid will slightly lift as the waffle rises. When the steam has stopped emitting from the machine (about 4 minutes) open the waffle maker and when the waffle is golden brown you can remove it from the machine. 

Serve

The only real thing you need to know about serving these amazing sausage chaffle sticks is that you need to let them cool slightly before you dig in! I enjoy these with mustard, but sugar-free maple syrup is also an excellent option and helps to give this dish “McMuffin” vibes. You can also serve this alongside scrambled or fried eggs for a protein-packed breakfast. 

Storage and Reheating

This recipe stores and reheats perfectly. To store extra chaffles simply place them on a wire rack and allow them to cool completely. Place them in an airtight container or bag and keep them in the refrigerator. To reheat place in the air fryer for 1 minute heated to 350 degrees. Alternatively, you can microwave in 30-second increments until warmed through. 

To freeze simply cool completely and place in a freezer-safe bag. The waffles can be frozen up to 3 months. To reheat place in the air fryer for 2 minutes heated to 350 degrees. Flip the chaffles and heat for 1-2 more minutes until warmed through. Alternatively, you can microwave for 60 seconds, then an additional 30-second increments as needed. 

Tips and Tricks

• Do not overfill the waffle maker. These small machines take very little batter. It is better to put less than you need than more than you need. 
• To make the perfect sausage stuffed chaffles it is important to keep the sausage patties the right size. If patting out your own sausage patties keep the width to 1/4 inch so it cooks completely. 
• Change up the flavor profile by using different variations of shredded cheese. 
• You can also add components to create a really amazing flavor combo. For example, add chopped jalapeños, green onions, and green chilies, or add your favorite all-purpose seasoning. 

Recipe FAQ

Other Chaffle Recipes

• Sweet Chaffles: packed with sugar-free white chocolate chips for a treat of around 1 net carb each.
• Pepperoni Pizza Chaffles: the perfect way to shake up breakfast or makes a quick and easy lunch!
• Keto Bacon Cheeseburger: seriously the best way to get your burger fix and keep things low carb.
• Breakfast Chaffle Toast: super quick and easy!

Yield: 6

Sausage Stuffed Chaffles

Print

These Sausage Stuffed Chaffles feature crispy, cheesy waffles stuffed with a perfectly cooked sausage patty! Each chaffle contains less than 2 net carbs and requires just 5 simple ingredients!

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 5 minutes

Ingredients

• 6 sausage patties (uncooked, 1/4 inch thick)
• 3 large eggs
• 1 cup shredded cheese (any variety or mixture)
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 6 popsicle sticks (optional)

Instructions

1. Carefully slide a popsicle stick into the sausage patty and set aside. See the images in the post if you are unsure how to do this.
2. Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
3. Preheat a Dash mini waffle maker according to the directions and lightly spray with cooking oil if needed.
4. Spoon 1 tablespoon of batter into the center of the waffle maker. Next, top with the sausage patty and 1 more tablespoon of the chaffle batter. Cook for 3-5 minutes until steam is no longer coming from the machine.

Notes

This is the waffle maker I used.

Recommended Products

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

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Dash Mini Maker

Nutrition Information:

Yield:

6

Serving Size:

Nutrition calculated per sausage stuffed chaffle
Amount Per Serving: Calories: 215Total Fat: 15.2gCholesterol: 139mgSodium: 312mgCarbohydrates: 2gNet Carbohydrates: 1.8gFiber: 0.2gSugar: 0.3gProtein: 13.7g

The post Sausage Stuffed Chaffles appeared first on The Best Keto Recipes.

Chicken Cacciatore is a classic dish that most people recognize, but probably one that isn’t made often. This dish is known for its multitude of ingredients and slow simmer, so it often seems unattainable for a weeknight meal. Luckily, I’ve created a dish that has all the flavor but takes a fraction of the time and ingredients. This is a nice shortcut recipe that still provides you with a rich, decadent sauce and super tender chicken.

Why You’ll Love It

• One Pot: this impressive, hearty dish is made in just one pot. This means aside from a cutting board and knife there really isn’t much mess to clean up!
• Versatile: as written, I tried to get as close to a traditional cacciatore while still keeping the recipe easy. However, this is a very forgiving dish you can alter. This will work with other cuts of chicken and different vegetables.
• Make Ahead: since one of the best things about this dish is how the flavors meld together this is a great dish to make ahead of time. The flavor only gets deeper and richer as it sits!

Ingredients for Chicken Cacciatore

As always, this is an overview of what you’ll need for this chicken recipe. For exact measurements, scroll down for the printable recipe card.

• Chicken Thighs: Specifically bone in, skin on thighs with excess fat trimmed. I recommend cooking these with the skin on, then discarding the skin before serving. This may seem counterintuitive but the skin protects the meat from overcooking and ensures each bite is super juicy.
• Vegetables and Herbs: Fresh onion, bell peppers, mushrooms, garlic, thyme, and parsley are used in this recipe. As well as canned tomatoes to add depth and richness to the sauce.
• Red Wine and Chicken Broth: for the wine choose a nice dry red wine such as a Merlot, Pinot Noir, or Cabernet Sauvignon.
• Spices: salt, pepper, oregano, and red pepper flakes are used in this recipe.
• Black Olives: these are a signature component of classic chicken cacciatore. If you don’t love olives I would still use them in the recipe and simply remove them before serving. The salty, briny flavor really does add a lot to the sauce.

How to Make Chicken Cacciatore

In addition to the ingredients listed above you will need a Dutch oven or large deep skillet to make this recipe. I have documented each step of the process so you can make perfect, savory chicken and sauce!

Brown the Chicken

The first step is to properly prepare the star of the show, the chicken. After you trim off any fat pat the chicken dry. This is important because if the surface of the chicken is wet and it hits a hot skillet it actually works to steam the chicken instead of browning it. Once the chicken is dry brown it in a hot skillet or Dutch oven for 5-7 minutes. Remember, this step is not meant to cook the chicken through, this step is great for adding flavor to the overall dish. Once the chicken is browned remove it from the skillet and set aside.

Sauté the Vegetables

This dish has so many amazing fresh vegetables. Before adding all of the other ingredients we will sauté the fresh ingredients to bring out maximum flavor. Add the onions, peppers and cook until they begin to soften. Add in the mushrooms, garlic, and thyme until the mushrooms are soft.

Add Wine and Broth

Next, slowly pour in the red wine as you scrape up and bits stuck to the bottom of the pan. This is called deglazing the pan and helps to get up any bits of flavor in the bottom of the pan and nicely incorporates them in the sauce. Next, add the broth to the skillet along with the canned tomatoes and spices.

Add the Chicken and Cook

Add the chicken to the sauce and spoon a bit of the sauce over the chicken to really maximize the flavor it soaks up. Bring the sauce to a boil and once it has boiled for about 2 minutes reduce the heat to low and cover. Allow the chicken to simmer in the sauce 30-35 minutes. This step, the low, slow and gentle simmer is what creates perfectly tender, fall off the bone chicken.

Add Olives and Thicken

Once the chicken has reached an internal temperature of 165 degrees use tongs to carefully remove the chicken from the skillet. Set the chicken aside. Add the olives to the skillet and stir. Simmer the sauce about 10 minutes uncovered until it has thickened. While the chicken has been removed from the sauce carefully remove the skin and add back to the sauce once thickened.

Serve

Before serving spoon sauce over the chicken, or add the chicken to a deep serving platter and pour the sauce directly over the chicken. Sprinkle with fresh parsley and enjoy! Some amazing side dish options include:

• Garlic Butter Cauliflower: Loaded with two kinds of cheese and packed with flavor this is an easy side dish your family will love!
• Garlic Bread Chaffles: For just 2.4 net carbs per chaffle, you’ll want this cheesy, gluten-free garlic bread with every meal!
• Keto Cheddar Garlic Biscuits: These biscuits are excellent low carb subs for classic cheesy garlic biscuits!
• Air Fryer Green Beans: Fresh green beans are paired with seasoning and lemon to make the perfect keto side dish!

Storage

This dish will keep up to 3 days in the fridge in an airtight container. If possible, keep the thighs submerged in the veggies and sauce for maximum flavor retention. You can easily reheat chicken cacciatore in the microwave or oven, or you can do it in a skillet on the stove. The key is warming it slowly so that the chicken doesn’t overcook or dry out.

Freezer

This is a great freezer friendly meal. Simply allow the dish to cool completely and portion the veggies, sauce, and chicken into individual portions in freezer-safe containers, then enjoy within 3 months for the best texture. Let thaw in the fridge overnight before reheating.

Recipe FAQ

Other Italian Dishes

• Skillet Keto Lasagna
• Easy Keto Pizza
• Chicken Florentine
• Chicken Parmesan
• Antipasto Salad

Yield: 6

Chicken Cacciatore Recipe

Print

This Chicken Cacciatore Recipe features tender, fall-off-the-bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 teaspoons fine sea salt, divided
• 1 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell peppers, cut into strips
• 1 green bell peppers, cut into strips
• 10 ounces baby bella mushrooms, sliced
• 6 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1/2 cup dry red wine
• 1 1/2 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 3/4 cup pitted black olives, cut in half
• Fresh chopped parsley, for garnish (optional)

Instructions

1. Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
2. Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
3. Once the chicken has been removed add the onion, and peppers and cook for
   8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened.
4. Next, deglaze the pan with the red wine over medium-high heat, cooking for
   3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
5. Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35
   minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer.
6. Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
7. Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
8. Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.

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Nutrition Information:

Yield:

6

Serving Size:

1 thigh + 1/2 cup vegetables and sauce
Amount Per Serving: Calories: 472Total Fat: 11.8gCholesterol: 231mgSodium: 1126mgCarbohydrates: 9.9gNet Carbohydrates: 7.4gFiber: 2.5gSugar: 4.8gProtein: 74g

The post Chicken Cacciatore Recipe appeared first on The Best Keto Recipes.

Chicken Thighs on the Grill

These easy grilled chicken thighs will be your new favorite dinner! The marinade (made up of simple seasonings, lime juice, sugar-free maple, and olive oil) is inexpensive and comes together quickly. Allow it to marinate while you’re at work or sleeping for super flavorful chicken that stays tender and juicy! Stock up on chicken thighs when they’re on sale, then freeze several batches in the marinade for simple dinners that everyone will love.

This chicken comes out so perfectly tender and juicy. It’s perfect for topping salads and pasta or stuffing in quesadillas and tacos. The marinade is well-balanced and can work with tons of different cuisines and taste preferences. This is a convenient recipe you’ll want to bookmark for meal prep days and busy weeks!

Why you’ll LOVE this recipe:

• EASY – This is a great recipe for beginners because the marinade is easy and chicken thighs are so forgiving on the grill. Even if you’re new to the grill, you’ll still have bragging-worthy, juicy chicken to show off. There’s no butterflying, tenderizing, or other prep work needed.
• HEALTHY – While chicken thighs do have a high amount of fat, fat is a great source of energy! This recipe is low-carb and keto-friendly with a sugar-free sweetener. If you use maple syrup or honey instead, it’s paleo approved. It’s naturally gluten-free and easy to pair with tons of healthy sides.
• MEAL PREP FRIENDLY – You can prep dinner the night before with this marinade, or you could even allow the chicken to freeze in the marinade for long-term meal planning. It’s a great freezer option for new parents, grieving friends, or overwhelmed family members. Once cooked, the chicken can be frozen to reduce waste, too!

Ingredients for Grilled Chicken Thighs

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

• Chicken thighs – boneless & skinless. These stay juicy and are more difficult to overcook than chicken breasts. You can easily use this same method with other cuts of meat (including bone-in cuts) although the cooking time may need to be adjusted.
• Marinade made with chopped cilantro, avocado oil, sugar free maple syrup, lime juice and zest, garlic powder, onion powder, salt, and pepper – This can be mixed up to 1 week ahead of time, then it can be left on the chicken up to 24 hours. You can freeze chicken in this marinade up to 3 months without sacrificing taste or texture. Honey can be used instead of sugar free maple syrup if you’re not keto.

You won’t need any special tools, just a bowl or bag for marinating, a grill for cooking, and a pair of tongs for flipping and grabbing the chicken. I cooked this on my Traeger at 450 degrees.

How to Grill Chicken Thighs

This is an easy recipe, perfect for a meal prep day or stocking the freezer! Here’s a step-by-step guide to making the juiciest grilled chicken you’ve ever had.

Marinade chicken

In a shallow bowl or Ziplock bag, mix together your oil, sweetener, lime juice, zest, cilantro, garlic powder, onion powder, salt, and pepper. Once well mixed, add chicken and allow to marinate for at least 8 hours in the fridge. If you’re meal prepping, you can go ahead and put it in the freezer, then you’re defrosting time will be your marinating time.

Grill chicken thighs

Heat your grill to medium-high heat. Remove the chicken from the bag, allowing the excess marinade to drip off. Place it on the grill and cook for 10 minutes, then flip and grill another 5 minutes. Once the chicken is cooked through (to 165 degrees F as measured by a meat thermometer), remove from the grill.

Rest

Allow the chicken to rest on a plate or cutting board for a minimum of 5 minutes before slicing and serving. This is key to super juicy chicken! If you slice it before it’s rested, all that juice will pour right out onto the plate instead of distributing evenly throughout the whole piece of chicken. Your patience will pay off, promise!

What to Serve with Grilled Chicken

We love serving grilled chicken with easy no-cook recipes like Caprese Salad or Cucumber Salad! Of course, it always works great with classic sides like Mashed Potatoes or Roasted Cauliflower, too. For healthy recipes that won’t heat up the kitchen, consider Air Fryer Zucchini Fries or Sweet Potatoes. Follow it all up with Ginger Grilled Oranges and a Kiwi Cucumber Gin Cocktail for the perfect summer meal.

More good grilled side dishes:

• Grilled Zucchini Salad
• Bacon Wrapped Green Beans
• Grilled Portobello Mushrooms
• Bacon Wrapped Cabbage
• Smoked Queso Dip

How long does grilled chicken last in the fridge or freezer?

Cooked chicken should last 3-4 days in the fridge. To keep it from spoiling quickly, remember to never leave it at room temperature for more than 2 hours, store it in the coldest part of your fridge, and keep it in an airtight container. Cooked chicken is best if eaten within 3 months of freezing–The quicker you eat it, the better the flavor and texture will be.

Click here for tips for freezing chicken the right way or here for tips for defrosting chicken quickly.

How to reheat chicken without drying it out

Thighs are the juiciest cut of chicken, so we love being able to reheat them without drying them out. Here are some tips for not drying out the chicken as it warms up:

• Oven – Place chicken in a baking dish and add about 1 teaspoon of water per thigh. Cover with foil or a tight lid, then reheat at 350 degrees. Time needed will depend on the number of thighs you’re reheating at once. If you don’t have a baking dish, you could simply wrap your chicken thighs in foil and reheat that way as well.
• Stove – Add just enough water to a skillet that it barely covers the bottom. Add in chicken thighs (preferably sliced into 1-inch-thick slices to speed up the process). Simmer on low, gently and occasionally stirring/flipping to evenly reheat all pieces.
• Microwave – Only blast at 50% power in 45- or 60-second increments. Using full power will likely overcook some spots while leaving other spots cold. Flip chicken and rotate it 90 degrees between blasts for even reheating. Adding a teaspoon of water per thigh to the plate will help further ensure the chicken is moist.
• Air Fryer – If you crispy edges, this is the best reheating method for you! Preheat air fryer to 350 degrees F for 3 minutes, then add chicken thighs. Make sure they are not touching, then spray with oil. Allow to reheat about 2 minutes, then squeeze with lime juice and check temperature. Continue cooking until warmed through.

If you love this grilled chicken, you’ll love these easy recipes:

• Teriyaki Chicken Thighs – A little sticky with a whole lot of flavor! These juicy bone-in, skin-on chicken thighs are so easy to make in the Instant Pot and work perfectly after a busy day.
• Instant Pot Chicken Breasts – These are the juiciest chicken breasts we’ve ever had! The Instant Pot quickly gets them perfectly tender, and the simple sauce pairs well with everything.
• Crack Chicken Foil Pack – Great with breasts, thighs, or tenderloins. This is a great meal with very little cleanup, perfect for summer! Easy to make ahead of time, too.
• Chicken Bacon Ranch Chaffle Sandwich – The BEST grilled chicken sandwich! Keto chaffles keep this low carb, but you could easily replace it with your favorite bun or sandwich bread.
• Honey Mustard Chicken Sheet Pan – Another great, easy recipe for boneless, skinless chicken thighs! This takes almost no effort at all and is great on a busy weeknight.

FAQs for Grilled Chicken Thighs

Yield: 4 servings

Juicy Grilled Chicken Thighs

Print

These Juicy Grilled Chicken Thighs are the perfect EASY keto dinner! This recipe is healthy, absolutely delicious, and great for meal prep.

Prep Time 5 minutes

Marinating Time 8 hours

Cook Time 15 minutes

Total Time 8 hours 20 minutes

Ingredients

• 1 ½ lbs chicken thighs (boneless, skinless)
• ¼ cup chopped cilantro
• 3 tbsp avocado oil
• 1 tbsp sugar free maple syrup (or honey if not keto)
• 2 limes, juiced and zested
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Mix together the cilantro, oil, sweetener, lime juice, lime zest, garlic powder, onion powder, salt, and black pepper in a shallow bowl or Ziplock bag. Add the chicken and marinade for at least 8 hours.
2. Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook chicken for 10 minutes, then flip and grill another 5 minutes or until the chicken is cooked through to 165 degrees.
3. Remove the chicken from the grill and allow to rest for about 5 minutes. Serve! 

Notes

• This chicken makes for really good tacos, wraps, burritos, and salads! It’s also great on its own!
• You can just plop the chicken in the marinade and freeze it in a zip-lock bag for up to 3 months for a nice freezer meal, too!
• This can also be done with chicken breasts! 
• I cooked this chicken at 450 degrees on my Traeger grill.
• Nutrition values calculated using Lakanto Sugar-Free Maple Syrup

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 122Total Fat: 7.6gCholesterol: 52.5mgSodium: 202.4mgCarbohydrates: 2.4gNet Carbohydrates: 2gFiber: 0.4gSugar: 0.3gProtein: 11.2g

The post Juicy Grilled Chicken Thighs appeared first on The Best Keto Recipes.