Keto Lettuce Wraps with Buffalo Chicken

This delicious Buffalo Chicken Wrap recipe is going to be your new favorite go-to meal! It tastes as good as a basket full of your favorite wings slathered in sauce, but it’s actually a perfectly healthy meal prep recipe you can feel good eating. You can easily double or triple this recipe to feed a crowd, and it’s a great lunchtime potluck recipe!

You can quickly make these on a busy weeknight for dinner, and they make great leftover lunches! Whether you choose to warm up the chicken or eat it cold, this is a healthy meal that satisfies all your salty, spicy food cravings.

Ingredients for Buffalo Chicken Lettuce Wraps

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

• Ground chicken – You can often find ground chicken on sale, so this can be an excellent inexpensive meal! The texture keeps buffalo chicken salad nice and juicy instead of dried out. Feel free to swap with ground turkey if you prefer.
• Celery, Carrots – These pair perfectly with the ranch and buffalo sauce! This also helps stretch the chicken further, makes the dish more filling, and adds loads of nutrients to the meal.
• Hidden Valley Ranch seasoning packet – Such an easy way of seasoning! It also has thickening ingredients that help keep the sauce creamy and rich. Feel free to use a store brand version if you like that better.
• Chicken broth or water, Cream cheese, Buffalo sauce – These create a deliciously flavorful sauce! Homemade chicken stock adds more flavor than water, but water will work in a pinch. Softened, room temperature cream cheese melts into a smoother consistency, so remember to take it out of the fridge ahead of time.
• Bleu cheese crumbles – The perfect cheese to pair with buffalo sauce! The tangy flavor cuts through the sauce and works well with the ranch seasoning, too.
• Butter lettuce – This is a natural choice for lettuce cups because they already form the perfect size cup for filling! There’s a good crunch and mild flavor that goes with everything as well.
• Optional garnish: Green onions, celery, shredded carrots, additional ranch dressing

How to Make Buffalo Chicken Lettuce Wraps

These easy chicken lettuce wraps are simple to throw together. Here’s a step-by-step guide for making this chicken meal prep recipe.

Brown the chicken & sauté veggies

Heat a large, greased skillet to medium heat. Brown the ground chicken, breaking it up into bite-sized pieces as it cooks. Drain off any grease, then add in the celery and carrots. Sauté until softened, about 3-4 minutes.

Season & simmer

Add the ranch seasoning packet to the skillet and stir in the broth or water. Continue stirring until seasonings are well incorporated. Cook for 4-5 minutes while the liquid evaporates, stirring occasionally to prevent things from sticking.

Add creamy sauce

In a small bowl, combine the room temperature cream cheese and buffalo sauce, stirring until smooth. If it’s difficult to stir out the clumps, microwave in 15-second increments to help soften and smooth it out. Pour this buffalo sauce mixture into the skillet and toss to coat. Spoon into lettuce wraps and top with bleu cheese as well as green onions, shredded carrots, and extra ranch.

Serve

These tasty Buffalo Chicken Lettuce Wraps are great with crunchy keto chips (or these Ranch Zucchini Chips to add a little more nutrition). Sides you can eat with your hands always win when pairing with lettuce wraps… Think Keto Fries, Crispy Green Bean Fries, or Baked Zucchini Fries for easy low-carb recipes you can dip. If you like ranch but want more spice, try this Jalapeno Ranch Dip instead!

More great low-carb sides you could pair with lettuce wraps:

• Zucchini Fritters
• Keto Jalapeno Poppers
• Air Fryer Keto Mozzarella Sticks
• Grilled Zucchini Mozzarella Wraps

Storing & Reheating

This recipe is best stored in the fridge in an airtight container WITHOUT the lettuce wraps. When kept separate, the buffalo chicken filling can last up to 4 days. If you store them together, the moisture in the filling will ruin the lettuce wraps within a day. To keep lettuce fresh, store with a few paper towels to soak up moisture that could wilt the leaves.

To reheat, transfer the chicken filling to a microwave-safe dish and heat on 50% power for 45-60 second increments, stirring between each blast. This helps ensure the center gets hot without overheating the cream cheese mixture. If you don’t have a microwave, simply transfer back to the skillet and heat (covered with lid) on low, stirring occasionally.

Can you freeze lettuce wraps?

The crisp butter lettuce leaves cannot survive the freezing and defrosting process, so it’s not recommended to freeze these. However, you could freeze the chicken filling. Simply scoop into a freezer-safe container and enjoy within 3 months for the best flavor and texture. When ready to eat, thaw overnight in the fridge and give a good stir before reheating. Sometimes the texture of cream cheese can change a bit after freezing/thawing, so make sure to stir well.

If you love these chicken lettuce wraps, you’ll love these other keto wrap ideas:

• Asian Chicken Lettuce Wraps – These are very similar but with a delicious mix of Asian inspired flavors! So easy to make ahead of time and great scooped onto celery and cucumbers slices, too!
• Turkey Wrap – This one is super easy and no cooking necessary! Instead of wrapping everything up in lettuce, a tasty cheese wrap holds everything together.
• Thai Chicken Collard Wrap – Blanched collard greens make durable burrito-style wraps that are super healthy! This is a big favorite in our house, and the dipping sauce is unbelievable.
• Chicken Bacon Wrap – If you enjoy keto tortillas, this TikTok-inspired recipe will work great for you! This creative wrap is folded and seared in a skillet for a delicious twist.
• Keto Italian Lettuce Wrap – This is another no-cook wrap, but it works best with super crunchy lettuce like Iceberg or Romaine!

Lettuce Wraps FAQs

Yield: 4 servings (2 wraps each)

Buffalo Chicken Lettuce Wraps

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These easy Buffalo Chicken Lettuce Wraps make the best low-carb lunch or dinner! This super flavorful recipe is naturally keto-friendly, gluten-free, healthy, and easy to make ahead of time.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound ground chicken
• 1/4 cup celery, chopped
• 1/4 cup carrots, chopped
• 1 (1 ounce) Hidden Valley Ranch seasoning packet
• 1/3 cup water or chicken broth
• 2 ounces cream cheese, softened
• 1/4 cup buffalo sauce
• 1/4 cup bleu cheese crumbles
• 1 large head of butter lettuce
• Garnish with chopped green onions, celery, shredded carrots, and
• additional Ranch dressing if desired

Instructions

1. Heat a large, greased skillet to medium heat. Brown the ground
   chicken and drain off any grease.
2. Add the celery and carrots and sauté 3-4 minutes until softened.
3. Add the Ranch seasoning and water, stir well to incorporate the seasonings. Allow the mixture to cook, stirring occasionally for 4-5 minutes until the liquid has evaporated.
4. 4. In a small bowl combine the softened cream cheese and buffalo sauce and stir until smooth. (You may need to microwave the mixture in 15-second increments until the mixture is smooth)
5. Pour the buffalo sauce mixture into the skillet and toss to coat.
6. Serve the buffalo chicken mixture in butter lettuce wraps and sprinkle with the Bleu cheese crumbles. Garnish with chopped green onions, celery, shredded carrots, and additional ranch if desired.

Nutrition Information:

Yield:

4

Serving Size:

2 wraps
Amount Per Serving: Calories: 245Total Fat: 16.1gCholesterol: 119mgSodium: 227.2mgCarbohydrates: 3.2gNet Carbohydrates: 2.4gFiber: 0.8gSugar: 1.8gProtein: 22.4g

The post Buffalo Chicken Lettuce Wraps 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.

Zucchini Salad

This Grilled Zucchini Salad just screams, “SUMMER!” Fresh tomatoes and basil, juicy mozzarella, and tender charred zucchini come together for a healthy meal that feels decadent. Add on the homemade vinaigrette, and your taste buds will be thrilled!

Why you’ll love this recipe

• Easy – The only cooking required is grilling the zucchini. You can do this on an outdoor grill, over a campfire, under the broiler, or on the stove. This is perfect for beginners because you can use the method you’re most comfortable with, and it’s one simple step!
• Healthy – This recipe focuses on making the most from simple, healthy ingredients! It works for gluten-free, low-carb, and keto diet, too. You get your healthy fats from the cheese and oil, fiber from zucchini, and loads of antioxidants in the tomatoes!
• Quick – This recipe is ready to go within 30 minutes. Most of the time you’re just waiting for the zucchini to cool! You could easily grill the zucchini a few hours ahead of time if you want to assemble ahead of time for a party or gathering.

Grilled Zucchini Salad Ingredients

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

• Zucchini – You want fresh, firm zucchini that has just a tiny bit of give when you squeeze it. Choose zucchini of similar sizes so that they all cook at about the same rate.
• Tomatoes & Cherry Tomatoes – This is perfect for any garden tomatoes you have coming in! You can use 1 large heirloom tomato, 2 medium vine-ripened tomatoes, or 2-3 Kumato or Roma tomatoes if you prefer. The cherry tomatoes add a different texture and add a great color to the salad.
• Mozzarella – You want the fresh, juicy mozzarella, not the low-moisture version. These usually come in balls or shaped like logs, and you simply slice them into thin, delicious pieces.
• Basil leaves – These add tons of flavor, and I highly recommend not leaving these out! If you’re out of fresh leaves, at least toss 1/2 teaspoon of dried basil to add a touch of flavor. The fresh leaves really knock this salad out of the park, though!
• Olive oil, Red wine vinegar, Sugar-free maple syrup, Garlic, Red pepper flakes, Salt, Pepper – This comes together to create a well-balanced vinaigrette that will bring out the best in the tomatoes and zucchini! The little sweetness added by the maple syrup is perfect with the contrasting red pepper flakes. You could replace the syrup with a few drops of liquid monk fruit if you prefer.

How to Make a Grilled Salad

This simple healthy recipe is so easy and great for beginners or lazy days! Here’s a step-by-step guide for making this low-carb salad.

Slice & dry zucchini

First you want to wash, slice, and dry your zucchini. Press them between two layers of paper towels to absorb as much excess moisture as you can. Doing this helps get a great char on the outside of the zucchini without it cooking through steam as much.

Cook & season zucchini

Heat your grill, grill pan, or cast iron skillet to medium-high heat and brush with oil. Place the zucchini on but do not overcrowd the pan. If necessary, you may need to cook zucchini in batches. Cook for 2-3 minutes per side or until nicely charred. Remove and set onto a plate to cool.

As the zucchini cools, sprinkle with 1/4 teaspoon salt and toss with your hands. We didn’t want to add the salt before cooking because it would have drawn out moisture and could have prevented us from getting a perfect charred texture.

Make vinaigrette

While the zucchini is cooling, mix together your vinaigrette ingredients. This doesn’t require any heat, just some vigorous whisking or shaking. Pour all ingredients into a jar and shake to emulsify, or place them in a bowl and whisk until well combined.

Assemble salad

Now that your zucchini has cooled to room temperature, you can start mixing it with the cherry tomatoes and sliced tomatoes in a platter. Add in the torn mozzarella, making sure everyone could get a little bit of everything in every bite. Finally, spoon over the vinaigrette and torn basil leaves. It’s best to start with just 1/2 the dressing, then taste and add to your preference.

Serve

This recipe is delicious served on its own for a vegetarian summer meal that makes the most out of your garden! Additional fresh herbs like parsley, thyme, or chives would also be fantastic.

What to serve with Grilled Zucchini Salad

If serving this zucchini salad as your meal, a hearty appetizer like Grilled Portobello Mushrooms or Smashed Brussels Sprouts with Lemon Aioli would be great. If this salad is your appetizer or side, consider serving Steak and Shrimp Skillet and some Keto Garlic Bread Chaffles. When you want to add some protein and crunch, toss in some chopped Pecan Crusted Chicken! To add a delicious keto cocktail to your party, consider an herby option like Basil Whiskey Sour, Keto Mint Julep, or a Rosemary Gin Fizz.

How to Store Zucchini Salad

This salad is best served fresh. However, leftovers can be enjoyed within 1-2 days. Store leftovers in an airtight container in the fridge. If you’d like to make this ahead of time or meal prep it for lunches, simply leave the components separate until ready to serve–Keep the zucchini and basil in one container (unsalted), the tomatoes in another, and the vinaigrette in a third container.

If you love this zucchini salad, you’ll love these summer recipes:

• Grilled Zucchini Mozzarella Wraps – These are the perfect pool-side appetizer on a hot day! Melty mozzarella surrounded by tender grilled zucchini feels like a treat but is actually pretty healthy.
• The BEST Cucumber Salad – If you love fresh flavors in a tasty dressing with some cheese but don’t want to cook, this is the perfect recipe for you! Great for meal prepping and awesome for lunches.
• Grilled Chicken Caesar Salad – This meal has it all; tangy dressing, tender chicken, crispy lettuce, and delicious parmesan! It’s best enjoyed in the summer with amazing fresh produce.
• Smoked Queso – This easy dip recipe does the work on its own in the grill; barely any work or cleanup necessary! This low-carb dip is great with veggies, keto chips, or drizzled on top of meat.
• Air Fryer Squash – You’ll love how easy, healthy, and full of flavor this side dish is. It’s ready quickly, goes with just about any dinner, and is super inexpensive during the summer months!

Zucchini Salad FAQs

Yield: 4

Grilled Zucchini Salad

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This Grilled Zucchini Salad with a homemade red wine vinaigrette will be your repeat meal of the summer! This healthy recipe is ready in under 30 minutes, loaded with fresh mozzarella and tender veggies, and has fewer than 5 net carbs.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

For the Salad:

• 1 pound zucchini (about 3 medium zucchini)
• 6 ounces tomato of choice (can be 2 medium vine-ripe tomatoes, 1 large Heirloom Tomato, or 2-3 Kumato tomatoes) sliced into thin rounds
• 1⁄2 pint (8 ounces) colorful cherry tomatoes, halved
• 1⁄2 tsp fine salt
• 8 ounces fresh mozzarella cheese, sliced into thin rounds and torn in half
• 8-10 fresh basil leaves, torn right before serving

For the Vinaigrette:

• 1⁄3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons sugar-free maple syrup
• 1 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly cracked black pepper
• 1/8 teaspoon red pepper flakes, optional

Instructions

1. Trim ends off of each zucchini. Slice each zucchini into 1⁄2” thick circles on a bias. Line a baking sheet with a paper towel and place the zucchini on it. Lightly press a paper towel on top of the zucchini too to remove excess moisture.
2. Heat a grill pan or cast iron skillet over medium-high heat and brush with oil. Grill zucchini in batches, as not to overcrowd the pan, cooking for 2-3 minutes per side until charred. Once cooked, set onto a plate to cool.
3. Sprinkle the top of the cooked zucchini pieces with 1⁄4 teaspoon salt and toss with your hands.
4. Make the dressing by combining all the ingredients in a container or bowl and whisking together, or cover the container and shake well until emulsified.
5. Arrange the tomatoes & room-temperature grilled zucchini on a serving dish along with sliced tomatoes and mozzarella slices. Drizzle with vinaigrette (may not use all of it), sprinkle with torn basil, and sprinkle with 1⁄4 tsp salt and freshly cracked black pepper.

Notes

• Start with using 1⁄2 of the dressing, then taste and see if you need more. You’ll likely end up using about 3⁄4 of it, but everyone's preferences are different.
• I like to arrange this salad in a platter style, but one can also mix everything together in a bowl. If mixing in a bowl, you may consider chopping everything a bit smaller.
• I used this grill pan, but any grill pan (of course real outdoor grill), cast iron skillet or even fry pan will work to charr the zucchini.

Nutrition Information:

Yield:

6

Serving Size:

About 3/4 cup
Amount Per Serving: Calories: 249Total Fat: 21gCholesterol: 29mgSodium: 829mgCarbohydrates: 6.3gNet Carbohydrates: 4.7gFiber: 1.6gSugar: 4.3gProtein: 10g

The post Grilled Zucchini Salad appeared first on The Best Keto Recipes.

Healthy Homemade Low Carb Bread

I’m a huge fan of bread, but unfortunately, most keto bread at the store is dry and dense. So I was pretty excited when I found this low carb bread recipe. It’s super moist and tender, just like non-keto bread. This recipe quickly became a go-to recipe for me, especially because it’s so easy!

This recipe takes less than two hours to make, and most of that is when the bread is in the oven. It’s perfect with breakfast, lunch, or dinner, or eaten all by itself as a snack. 

Why You’ll Love This Low Carb Bread Recipe

I keep this bread around at all times. Here are some of the reasons why I love it, and why I think you’ll love it too. 

• Super soft. Unlike many loaves of keto bread, this recipe isn’t dense or dry at all. If you made someone a sandwich on this bread, they’d never know it was keto-friendly. The trick is to use egg whites and some xanthan gum. These ingredients add airiness to the dough and help the bread hold in moisture. 
• Easy to make. It only takes about 15 minutes to prepare this bread. The rest of the cooking time is spent with the bread in the oven. You barely have to work at all to make amazing low carb bread.
• Versatile. This bread can be used in so many different ways. You could eat it as toast with breakfast, or make a sandwich with it for lunch. It could be served instead of rolls with dinner, or you could eat it for a snack. 

Ingredients Needed

Here’s everything you need to make this low carb bread. Make sure to check out the recipe card at the bottom of the article to see the exact amounts of each ingredient.

• Psyllium husk whole leaves: this is the product I use.
• Ground flaxseed meal: this is the product I use.
• Almond flour – I like to use superfine, blanched almond flour.
• Sea salt – It’s best to use fine sea salt for this recipe. 
• Baking powder: adds lift and rise.
• Xanthan gum: helps prevent the bread from crumbling.
• Water – The water needs to be boiling.
• Apple cider vinegar: changes the pH in the batter and provides an better taste and texture.
• Egg whites: adds rise and binds the bread together.

How to Make Keto Bread

Here’s how to make this tasty, moist bread. It’s pretty easy!

• Prep. Preheat the oven to 350F. Then coat an 8×4-inch loaf pan with cooking spray or parchment paper. 
• Blend. Add the flaxseed meal and psyllium husk flakes to a blender, and blend until finely ground. This is an optional step that takes about 30 seconds but makes the bread much more smooth.
• Mix the dry ingredients. Add the psyllium husks, flaxseed meal, almond flour, baking powder, xanthan gum, and salt to a mixing bowl. Stir to combine.

• Whip the egg whites. Add the egg whites to a stand mixer. Use the whisk attachment to whip the whites on high speed until stiff peaks form. This should take 5-8 minutes.
• Mix the liquids. Add the apple cider vinegar to the boiling water, and stir to combine. 

• Add the wet and dry ingredients. Pour the liquid into the bowl with the dry ingredients, and mix until a thick dough forms. This should take about 1 minute. 
• Mix in some of the egg whites. Add about a cup of egg whites to the dough, and mix quickly until the dough loosens up. 

• Add the rest of the egg whites. Fold in the rest of the egg whites in 2 additions. Keep stirring until the batter has a single color and consistency. This should take about 2-4 minutes.
• Transfer the dough. Pour the dough into the loaf pan and level it.

• Bake. Add the loaf pan to the center rack of the oven, and cook until the bread has a browned crust. This should take 70-80 minutes. 
• Cool. Let the bread cool for 1 hour before eating. 

Tips for Success

Here are some tricks and tips to use when making this low carb keto bread. 

• Use room-temperature eggs. Try to take the eggs out of the fridge about 30 minutes before you make this bread. If the egg whites are up to room temperature, they’ll mix better with the rest of the ingredients. This will make for smoother bread. 
• Don’t overmix. When adding the egg whites to the dough, make sure to not overmix. The more you mix the dough, the more the egg whites will deflate. As the egg whites deflate, the bread will become dense. Mix until the dough is well incorporated, then stop immediately.
• Cool the bread. Make sure to let the bread cool for at least an hour before eating it, and preferably longer. By letting the bread cool down, it will become a better consistency when you cut into it. 
• Make extra. I love to make multiple loves of this keto bread at a time. It stores well, so you can make extra, and then you’ll have bread whenever you want it!

Serving Suggestions

I’m a fan of classic flavor combinations. So I love to have some bread with soup. Here are some of my favorite soups to serve with this fresh-baked keto bread.

• Keto Broccoli Cheddar Soup with Chicken
• Cabbage and Sausage Soup
• Chicken Bacon Ranch Soup
• Keto Italian Sausage Soup
• Instant Pot Pizza Soup

But my favorite thing to do with this bread is to make a sandwich. It’s a great sandwich bread!

How to Store and Reheat Leftovers 

Store leftover keto bread in an airtight bag. It will last in the cupboard for 4 days, or in the fridge for 6 days. Reheat in the toaster on a medium setting.

Can I Freeze Low Carb Bread?

Yes, this bread will last in the freezer for 3 months. For best results, cut the bread, wrap it in plastic wrap, then place it in an airtight bag. Reheat in the toaster on a medium-high setting.

More Easy Keto Breads to Make 

Here are a few more keto breads for you to try making at home! 

• Cheesy Zucchini Breadsticks
• Keto Garlic Bread Chaffles
• Keto Pizza Skillet
• Keto Pretzel Bites with Cheese Sauce
• Blueberry Chaffle

Yield: 12 slices

Low Carb Bread

Print

This low carb bread is more soft and moist than most keto breads. It's easy to make, and perfect for sandwiches.

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1/2 cup psyllium husk whole flakes, spooned and leveled
• 1/2 cup ground flaxseed meal, spooned and leveled
• 2 1/4 cups almond flour, spooned and leveled
• 1 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 cup boiling water
• 1 tablespoon apple cider vinegar
• 6 large egg whites, at room temperature

Instructions

1. Preheat the oven to 350F, and prepare an 8x4-inch loaf pan with cooking spray or parchment paper. Set aside.
2. Optionally, blend the psyllium husk and flaxseed meal in a blender for about 30 seconds, until they're extra finely ground.
3. Transfer the psyllium husk and flaxseed meal to a large mixing bowl, along with the almond flour, salt, baking powder, and xanthan gum. Whisk to combine.
4. Whip the egg whites in an electric stand mixer fitted with a whisk attachment on high speed, until stiff peaks form, about 5-8 minutes.
5. Mix the apple cider vinegar into the boiling water, and pour it over the ingredients. Mix quickly until a thick dough forms, about 1 minute.
6. Working quickly, add about 1 cup of the whipped egg whites to the bowl of dough, and mix vigorously until the dough becomes looser.
7. Fold the remaining whipped egg whites in 2 more additions, being careful not to mix. Otherwise the egg whites will deflate. Fold the batter enough that it is a uniform color and consistency. This may take 2-4 minutes.
8. Transfer the batter to your prepared loaf pan and spread into an even layer.
9. Bake in the center rack of the oven for 70-80 minutes. The outside of the bread should form a nice browned crust.
10. Allow the bread to cool for about 1 hour before slicing.

Notes

• To save time, you can boil the water by heating it in the microwave.
• Store the bread in a ziplock bag on the counter for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 163Total Fat: 3.8gCholesterol: 0mgSodium: 233.3mgCarbohydrates: 7.5gNet Carbohydrates: 2.9gFiber: 4.6gSugar: 0.9gProtein: 5.8g

The post Low Carb Bread appeared first on The Best Keto Recipes.

Low Carb Taco Salad

This Taco Salad is perfect for a quick low carb meal! A bed of crunchy greens topped with tender meat, juicy tomatoes, peppery radishes, and creamy avocado — This is not your boring average salad. Drizzle the delicious, easily-customizable dressing over for a super flavorful, healthy lunch or dinner!

Any type of seasoned taco meat with work for this recipe, so you can switch it up with different proteins if you’d like. You can enjoy this with the entire salad cold or with the meat warmed up. It’s an easy recipe to have on hand for meal prepping, too!

Ingredients for Keto Taco Salads

As always, here’s a quick rundown of what you’ll need for this recipe. For exact amounts, keep scrolling down to the printable recipe card.

• Salad Mix – I like some crunch, so I used a romaine, cabbage, and red cabbage mix.
• Cherry Tomatoes – Chopped in halves. You can use other types of tomatoes, just make sure to keep them bite-sized.
• Avocado – Diced. Adds a great smooth texture that works especially well with the dressing!
• Bell Pepper – Chopped. I used green (fewer carbs, easily available), but you could use red, orange, or yellow if you prefer.
• Radishes – Sliced. These add a great crunch as well as a peppery flavor to the entire salad.
• Taco Meat – Cooked. Ground beef is often the easiest, but you could use turkey, chicken, steak, fish, shrimp, shredded beef, or pork!
• Cheddar Cheese – Shredded. You could also use a Mexican blend or sprinkle extra cotija cheese on top.
• Red onion – Enhances all the flavors and brightens the salad up. Complements the dressing very well.
• Dressing – I mixed together sour cream and hot sauce, but you could use this Jalapeno Ranch instead.

How to make Keto Taco Salad

You’ll love how easy this Taco Salad is! To get these on the table as quick as possible, prep the recipe by cooking your taco meat and chopping you veggies (not avocado) the day before. Here’s a step-by-step guide for the best keto salad.

Add the Greens

Divide the greens among 4 large salad bowls. I use a mixture of lettuce and cabbage, but you will need 2 cups of your preferred greens in the bottom of each bowl. Top the greens with the onion, bell pepper and avocado.

Add Taco Meat

Add the seasoned, cooked taco meat to the salad. You can use your favorite variety, or my favorite Homemade Taco seasoning, it is low carb, gluten free and contains basic pantry staples. One thing to remember is to consider the temperature of your taco meat. If it is piping hot it will wilt the salad greens below it slightly.

Add Cheese, Tomatoes and Dressing

Finish the salad off by adding the shredded cheese and chopped tomatoes! For the dressing I use a mixture of sour cream and hot sauce and do this individually in each bowl to control the spice level. However, if you can certainly mix the ingredients together and then serve. If you want a different flavor this Jalapeño Ranch Dressing is an excellent option!

Serve

If you like a good crunch and want to add more of a taco feel, crush up Keto Tortilla Chips and add to the salad! You could enjoy some Smoked Queso, Roasted Tomatillo and Jalapeno Salsa, or Avocado Bacon Dip–Just be conscious of the serving sizes and carb count.

Storage

Store your salad ingredients separately so that the wet ingredients do not cause the salad greens to wilt. The avocado will not last long, so it’s best to have fresh avocado for your leftovers.

Freeze

You can’t freeze salad, but you can freeze cooked meat. Simply cook several pounds of taco meat, allow it to cool, then bag it up in 1 pound portions. Freeze these for an easy protein to add to your salad any time!

Reheat

You can either enjoy the salad with cold meat (especially easy for lunches) or you can warm it up. If you prefer your taco meat to be warm, make sure you heat it up separately from the salad. Do not warm up the salad.

If you enjoy these Keto Taco Salads, you’ll love these recipes:

• Keto Taco Bites – Under 1 net carb each and PERFECT for meal prepping! Easy to freeze, easy to transport, easy to reheat. Super kid-friendly, too!
• Cheesy Keto Taco Soup – Bean-free and the best belly-warming bowl you’ll have! Under 6 net carbs per bowl, too.
• Easy Keto Nachos – Cheesy, salty, and topped with all your nacho favorites! Great for movie night and under 3 net carbs per serving.
• Shrimp Con Queso – This sizzling skillet is ready in 20 minutes, ridiculously tasty, and under 5 net carbs per serving.
• Keto Sour Cream Enchiladas – Whether you make these with low-carb tortillas or use the deli chicken hack, these are AMAZING!
• 40+ Keto Mexican Food Recipes

FAQs about Taco Salad

Yield: 4 Salads

Keto Taco Salad

Print

This easy Keto Taco Salad is easy, delicious, and healthy! Top your favorite greens with seasoned meat, tomato, avocado, peppers, and more for a lunch or dinner full of flavor and about 7 net carbs.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 8 cups salad mix
• 1 1/2 cups cherry tomatoes, chopped in halves
• 1 avocado, diced
• 1/2 cup bell pepper, chopped
• 1/2 cup radish, sliced
• 1 pound seasoned taco meat (already prepared)*
• 1 cup shredded cheddar
• 1/4 cup red onion

Creamy dressing

• 1/4 cup sour cream + 1 tablespoon hot sauce (or to taste) OR Jalapeno Ranch (link in notes)

Instructions

1. Divide your salad mix up into 4 bowls, then top each with 1/4th of the remaining salad ingredients.
2. Mix your sour cream and hot sauce (or prepare your jalapeno ranch), then drizzle that over your salads. Toss to coat, then serve.

Notes

* Keto taco seasoning recipe: https://www.maebells.com/easy-homemade-taco-seasoning/

Jalapeno Ranch: https://itstartswithgoodfood.com/chuys-jalapeno-ranch-easy-copycat-recipe/

Nutrition Information:

Yield:

4

Serving Size:

1 Salad
Amount Per Serving: Calories: 374Total Fat: 20.6gCholesterol: 100.8mgSodium: 410.2mgCarbohydrates: 13.3gNet Carbohydrates: 7.5gFiber: 5.8gSugar: 4.4gProtein: 35.1g

The post Keto Taco Salad appeared first on The Best Keto Recipes.

Keto Lunch Ideas

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

How do you make lunchmeat rollups?

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

Pair cheeses and meats

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

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

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

Roll and secure

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

Storage

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

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

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

FAQ’s about Keto Lunch Ideas

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

Salty, crunchy, dippable, and delicious. Keto Chips have all the crunch you want without all the carbs! Go a little spicy with baked pepperoni chips, or make some nachos with these keto tortilla chips. Each keto chip recipe can be out of the oven in less than 15 minutes with basically no prep, so this quick party recipe is an easy one to keep in your back pocket.

These chips don’t require refrigeration and they can last for a week — That’s perfect to toss into lunchboxes or bags for an easy snack that might save you from other cravings! You could even keep a bag in the car during road trips or take them on a quick hike.

Keto Chip Ingredients

• Pepperoni Chips – Pepperoni (medium, pizza topping size) and spray olive oil
• Tortilla Chips – Tortillas (low-carb street taco size) and spray olive oil

You may choose to add different seasonings to complement different types of dip! Cracker pepper, sea salt, sesame seeds, and herbs can all be sprinted on the chips to add your own twist.

How to make Keto Tortilla Chips and Pepperoni Chips

These keto chips can be made two ways, so you have double the dip options! These two chips do bake at different temperatures and for different amounts of time, so you will need to do these in two batches.

Cut the tortillas

With street taco style low carb tortillas, you can cut it into four pieces about the size of store-bought tortilla chips. You can use larger tortillas, but it’s a bit more difficult to get pieces of the same size for even cooking.

Arrange on baking rack/baking pan

Place your cut tortillas onto a greased baking pan (or with a silicone liner) in a single layer. Avoid allowing them to touch much — Crowding reduces air flow, so the tortillas won’t crisp up as well if they don’t have some space.

Spray the tortillas with oil

A light spray of olive oil on top will help the tortillas brown and crisp. Spray both sides of the tortilla so they get nice and crisp. If you don’t have spray oil, you can brush oil onto the tortillas (but consider doing that BEFORE cutting the tortillas to make it easier).

Bake Keto Tortilla Chips

Bake your tortillas for about 14 minutes total. Halfway through (around the 7 minute mark), take out the tortillas and flip them. Return the pan back to the oven and continue cooking another 6-8 minutes. When the chips are lightly golden, remove and allow to cool 5 minutes before serving. If you prefer salted chips, sprinkle the salt over the chips while they are still warm.

Start pepperoni chips

Once the tortillas are removed from the baking sheet, place a rack on it. Arrange the pepperoni in a single layer so that they crisp up perfectly. Spray your pepperoni with a bit of olive oil.

Bake Pepperoni Chips

Pepperoni Chips should be cooked about 11-12 minutes, depending on your preference of crispiness. You do not have to flip the pepperoni because the wire rack allows for good airflow.

Serve

This crunchy, salty snack recipe is a keeper because these chips can go with so many things. The baked pepperoni chips are perfect with Jalapeno Ranch or Beer Cheese Dip. Tortilla chips is exactly what you need for Smoked Queso Dip or Crab and Bacon Dip!

Both chips would make a great lunch side, too — Add your chips to a Chicken Bacon Ranch Lettuce Wrap or a Keto Bacon Cheeseburger for a filling, low-carb meal.

Store

Both of these chip recipes can be stored in an airtight container on the counter up to 1 week. Make sure you allow them to cool completely before putting them in the container — The chips will not stay crisp for long if you store them while warm.

The pepperoni chips do lose some crispness after 2 days, but you can quickly regain some of that by putting them under the broiler for about 30 seconds. Keep a close eye or they’ll burn quickly! The tortillas didn’t lose any crispness throughout the whole week, so they will be perfect for an easy school snack.

If you’re interested in these Keto Chips, you may also like…

• Zucchini Chips – These are incredibly tasty! You can have 3/4 cup of these for under 3 net carbs, too.
• Keto Nachos – This recipe uses cheese chips, but this could also be delicious with these homemade tortilla chips!
• Crispy Keto Fries – Rutabaga helps these fries become just as crispy and tender as potato fries!
• Whipped Feta Dip – Low in carbs, high in cheesy, creamy flavor! These would go great with the pepperoni chips, too.
• Chili Cheese Collard Green Chips – These are crispy, super flavorful, and also don’t require any refrigeration for an easy, healthy snack.

FAQ’s about Keto Chips

Keto Chips (2 Ways!)

Print

Prep Time 2 minutes

Cook Time 12 minutes

Total Time 14 minutes

Ingredients

Pepperoni Chips - 6 servings

• 1 (6 ounce) pack of pepperoni (I used Hormel Original Pepperoni)

Tortilla Chips - 7 servings

• 1 (14 count) low carb street taco tortilla (I used Mission Zero Carb Street Taco Tortillas - link below)

Instructions

Pepperoni Chips

1. Preheat the oven to 400 degrees F.
2. Place a baking rack on top of a baking sheet, then add pepperoni in an even layer.
3. Bake 11-12 minutes or until pepperoni has browned and is crisp.
4. Leave sitting for 5 minutes because the chips crisp up more as they cool.

Tortilla Chips

1. Preheat the oven to 375 degrees F while you cut tortillas (4-4.5" diameter) into 4 pieces.
2. Place tortillas on a greased baking sheet (or lined with silicone mat), then spray both sides of tortillas with olive oil.
3. Bake 7 minutes, remove from oven, flip tortillas, and continue to bake another 6-8 minutes.
4. Allow the chips to cool so that they reach maximum crispiness.

Notes

Keto Tortilla Chip Nutrition Information

Nutrition values below are calculated using a 14-tortiila pack of Mission Zero Carb Street Taco Tortillas.

Serving Size: 8 chips (2 tortillas) 
Number of Servings: 7 

Calories: 50 grams / Total Fat: 3 grams / Saturated Fat: 1 grams / Sodium: 250 milligrams / Carbohydrates: 14 grams / Fiber: 14 grams / Protein: 4 grams

Nutrition Information:

Yield:

6

Serving Size:

1 ounce (about 14 Hormel Original Pepperoni chips
Amount Per Serving: Calories: 250Total Fat: 14gSaturated Fat: 6gCholesterol: 30mgSodium: 520mgCarbohydrates: 0gNet Carbohydrates: 0gFiber: 0gSugar: 0gProtein: 5g

The post How to Make Keto Chips (2 ways!) appeared first on The Best Keto Recipes.

Tuna Melt Chaffle Sandwich

This Tuna Melt Chaffle Sandwich is the perfect keto lunch! This keto sandwich is a great low carb recipe for one of my ultimate comfort foods- a tuna melt! This Keto Tuna Melt is super cheesy, satisfying and incredibly delicious. I love the simple flavors of a tuna melt and this recipe definitely delivered!

I added my Keto Tuna Salad to these amazing Keto Garlic Bread Chaffles to create this recipe. The result was a high protein sandwich that completely cured my tuna melt craving! This keto tuna melt will keep you going all day long with over 40 grams of protein, too. You can enjoy this delicious sandwich for only 6.8 net carbs! This inexpensive sandwich helps make the most of your grocery budget, and it’s easy to meal prep, too!

What is a Chaffle?

A chaffle is a “cheese waffle”- it’s a great substitute for bread in any keto sandwich! I love chaffles because they are incredibly versatile and delicious. All you need to make them is a Mini Waffle Maker! You can use chaffles instead of bread, like on this Keto Turkey Club Sandwich, Chicken Bacon Ranch Chaffle or this Jalapeno Popper Burger. You can also make them for breakfast, like these Bacon Cheddar Chaffles, Sausage Jalapeno Chaffles or a Breakfast Chaffle Bowl.

Sweet chaffles are delicious, too! Some of my favorites are Cream Cheese Chaffles, Blueberry Chaffles or Cinnamon Roll Chaffles. Pepperoni Pizza Chaffles, Keto BBQ Stacks or Keto Chili Cheese Chaffles are some of my go-to recipes for a keto lunch. If you have a Waffle Bowl Maker, you can prepare a Chaffle Bowl to make these Taco Chaffle Bowls or a Keto Salad Bowl! For more information about chaffles, like how to prepare them, freeze them or different recipes, check out Everything You Need to Know about Chaffles.

Ingredients in this Keto Tuna Melt

As always, here is a quick overview of the ingredients used in our Tuna Melt Chaffle Sandwich. For the complete recipe, just scroll to the bottom of the page.

Tuna Salad:

• Tuna, mayonnaise
• Celery, red onion, relish, dijon mustard
• Lemon juice, chives, salt, pepper, garlic powder, oregano, thyme

Keto bread:

• Classic Chaffles or Garlic Bread Chaffles– if using the garlic bread recipe, skip the step of adding the butter and cheese and broiling.
• Tomato, provolone cheese

How to make a Tuna Melt

You can enjoy this keto sandwich in only 3 easy steps!

1. Mix together your keto tuna salad ingredients.
2. Add your tuna salad on top of your chaffle. Top with tomato and cheese.
3. Put your sandwich under your broiler or in the Air Fryer. Warm until the cheese is melted and serve!

Tips for the Best Tuna Melt

• If you aren’t a huge fan of tuna, try this Keto Chicken Salad instead!
• I really enjoyed the flavor of the Garlic Bread Chaffles, but if you want a taste that is more similar to traditional bread, try a Classic Keto Chaffle.
• You can add a second chaffle to this sandwich, or you can leave it as an open faced sandwich. Whatever you prefer.
• If you don’t like provolone, try cheddar, swiss or mozzarella!

More keto bread recipes

• 30+ of the Best Keto Bread Recipes
• Keto Sausage and Biscuits
• The Best Keto Cinnamon Rolls
• Easy Keto Bagels

More keto lunch recipes

• Keto Italian Pinwheels
• Chicken Lettuce Wraps
• Buffalo Chicken Cobb Salad
• Loaded Italian Wrap

Yield: 1 sandwich

Tuna Melt Chaffle Sandwich

Print

This Tuna Melt Chaffle Sandwich is the perfect keto comfort food. Cheesy, full of protein, and under 7 net carbs!

Ingredients

Tuna Salad (makes 4 servings)

• 11 ounces tuna
• 1/3 cup mayonnaise
• 1/4 cup celery
• 2 tablespoons red onion
• 1 tablespoon dill pickle relish
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 tablespoon chives
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme

Sandwich

• 2 chaffles (Link to Garlic Bread Chaffles or Basic Chaffles in notes)
• 2 slices tomato
• 1 slice provolone cheese

Instructions

1. Mix together your tuna salad ingredients until well combined.
2. Scoop about 1/3 cup of tuna salad onto a chaffle, then top with 2 slices of tomato and a slice of cheese.
3. Place the open faced tuna salad sandwich under the broiler or in the oven or air fryer. Warm until cheese is melted and bubbling. Serve immediately.

Notes

Nutrition value below is calculated using two Garlic Bread Chaffles, recipe here: https://thebestketorecipes.com/keto-garlic-bread-chaffles/

If you use the Basic Chaffle recipe (https://thebestketorecipes.com/basic-keto-chaffle-recipe/) instead, your nutritional values are as follows:

Calories: 621 grams Total Fat: 42.7 grams  Cholesterol: 281.7 milligrams Sodium: 1263.7  milligrams  Carbohydrates: 8.1 grams  Fiber: 1.4 grams Sugar: 2.6 grams Protein: 43.4 grams Net Carbs: 6.7 grams

Nutrition Information:

Yield:

1

Serving Size:

1 sandwich (using 2 garlic bread chaffles)
Amount Per Serving: Calories: 503Total Fat: 27.8gCholesterol: 250.9mgSodium: 1382.6mgCarbohydrates: 9.6gNet Carbohydrates: 6.8gFiber: 2.8gSugar: 1.6gProtein: 43.6g

The post Tuna Melt Chaffle Sandwich appeared first on The Best Keto Recipes.

Turkey Bacon Ranch Quesadilla

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

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

Ingredients in Turkey Quesadilla

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

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

How do I make this leftover turkey recipe?

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

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

How to Store and Reheat this keto lunch recipe

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

Can I freeze this quesadilla?

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

Is this recipe good for keto meal prep?

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

Can you freeze bacon?

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

How to freeze cooked turkey

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

More easy lunch recipes

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

Yield: 1

Turkey Bacon Ranch Quesadilla

Print

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

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

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

Instructions

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

Nutrition Information:

Yield:

1

Serving Size:

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

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

Broccoli Salad with Bacon

Easy, delicious keto Broccoli Salad has the best of all worlds! Salty bacon, sharp cheese, healthy broccoli, and crunchy nuts bring a ton of texture and flavor to every bite! Creamy mayonnaise, sugar-free sweetener, and apple cider vinegar combine to make a sweet and tangy dressing that you’ll absolutely love. This salad is all about balancing opposites — Soft cheese with crunchy nuts, salty bacon with a sweet dressing. It’s an easy, super flavorful salad that everyone will love!

It’s perfect for potlucks or lunches because it doesn’t need to be warmed before eating! It would be fantastic for a dish at a cook out, too! Technically, you could skip cooking entirely if you choose to buy bacon bits… But I do think the fresh bacon taste is worth the effort. If you know you’ll be in a rush, just cook the bacon up to 3 days in advance!

Ingredients for Keto Broccoli Salad

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

• Fresh broccoli florets, cheddar cheese cubes, crumbled bacon, chopped almonds, and red onion
• Mayonnaise, sweetener (monk fruit if keto, sugar if not keto), apple cider vinegar

Can I use frozen bacon?

No, I would not recommend using frozen bacon in this recipe. Thawed broccoli will not have the crunchy texture we’re looking for in this salad, and it would add too much moisture. I can only recommend using fresh broccoli (or fresh cauliflower if you don’t have broccoli).

How to make Broccoli Salad with Bacon

• In a small bowl combine the mayonnaise, sweetener, and apple cider vinegar.
• Combine the broccoli, cheddar, bacon, almonds and red onion in a large bowl.
• Stir in the dressing until everything is covered well. Serve chilled.

Obviously, this is a super simple recipe (even kids could prepare this!). All you need to do is mix, chill, and serve!

Can you make salad ahead of time?

This salad is best when eaten within about 24 hours of cooking, even though you technically could eat it up to 3 days later. The longer the dressing is on the salad, the less crunchy the bacon and broccoli will be. If you are meal prepping this for lunches, I recommend having your salad in a jar for each day, separate from your dressing. The day you plan to eat it, just add a bit of dressing and shake!

Substitutions and Tips: 

• If you’re not a fan of bacon, you can replace it with something else! Ham, chicken, even sundried tomatoes could add their own delicious twists.
• Try it with cauliflower instead of broccoli! It changes the texture and flavor a little bit, but a cauliflower salad is delicious, too! It’s a great option when the store is out of broccoli.
• Try different cheeses. Pepper Jack can add a little spice while mozzarella adds a milder taste. Feta would add some more tang that would make this an amazing side for Greek dishes! Shredded cheese is an okay substitute, but it doesn’t hold up as well in this salad.
• If you love crunch, wait to add the bacon until right before serving, then toss to coat one more time. The longer the bacon is in the dressing, the softer it will be.
• If you prefer softer or cooked broccoli, you can quickly parboil it. Boil the broccoli for just 1 minute, then transfer to ice water. Once cool to the touch, dry as much as possible and assemble salad as described.
• If you don’t have apple cider vinegar, you could replace it with lemon juice. The taste won’t be quite as robust, but it is still a very tasty, worthwhile option!
• Use a granular sweetener. I used the granular monk fruit sweetener, and granular sugar would work as well. Golden or brown sugar monk fruit can be used instead, but it will add a slightly different flavor.

How to store Broccoli Salad

This salad is safe to eat up to 3 days after combining (stored in an airtight container in the fridge), but I recommend eating within the first 24 hours to keep the best texture. If you want it to stay fresh longer, keep the salad and the dressing separate in the fridge. When ready to serve (or a few hours before), add your dressing and toss to coat.

I would not recommend freezing this. 

What to serve with Keto Broccoli Salad

This broccoli salad fits so many different needs and occasions! For the holidays, serve with a Turkey Breast, Rosemary Garlic Keto Rolls, and Keto Cranberry Sauce. Don’t forget the Easy Keto Sausage Stuffing and Cheesy Cauliflower Casserole! If you’re taking this for lunch, you could add super easy no-cook lunch options like Prosciutto Skewers, Italian Pinwheels, or a Turkey Lettuce Wrap.

Entrees like Bacon Wrapped Pork Tenderloin, Roast Chicken, Salmon with Jalapeno Lime Butter, or a Keto Bacon Cheeseburger would be fantastic with this salad. You could add in other sides like Keto Mashed Cauliflower, Keto Roasted Radishes, or Keto Cheddar Garlic Biscuits.

More keto broccoli recipes:

• Air Fryer Broccoli
• Cheddar Roasted Broccoli
• Keto Broccoli Cheddar Bites
• Air Fryer Frozen Broccoli

Want more? Check out this list of the BEST Broccoli Recipes. Not all of them are keto, but most of them are!

More easy keto side dishes:

• Easy Asian Cucumber Salad
• Air Fryer Brussels Sprouts
• Keto Bacon Wrapped Cabbage
• Fried Cabbage with Bacon

Yield: 11

Broccoli Salad with Bacon

Print

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!

Prep Time 5 minutes

Ingredients

• 8 cups broccoli florets
• 1 cup sharp cheddar cheese cubes
• 3/4 cup cooked, crumbled bacon (about 6 thick cut slices cooked)
• 1/2 cup chopped salted almonds
• 1/3 cup red onion, chopped
• 1/2 cup mayonnaise
• 1 tablespoon sweetener (monkfruit if keto or sugar if not low carb)
• 1 tablespoon apple cider vinegar

Instructions

1. Combine the broccoli, cheddar, bacon, almonds and red onion in a large bowl.
2. In a small bowl combine the mayonnaise, sweetener, and apple cider vinegar.
3. Stir in the dressing until everything is covered well. Serve chilled.

Nutrition Information:

Yield:

11

Serving Size:

About 1 cup
Amount Per Serving: Calories: 202Total Fat: 16.8gCholesterol: 23.8mgSodium: 270mgCarbohydrates: 6.8gNet Carbohydrates: 4.2gFiber: 2.6gSugar: 1.8gProtein: 7.7g

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