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

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

What You Will Love About this Recipe

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

Recipe Ingredients

Roast the vegetables

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

Saute the carrots and celery

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

Simmer

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

Blend the soup

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

Add the cheese and heavy cream

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

Serve

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

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

Storage and Reheating Instructions

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

Cauliflower Soup FAQ

Other Low Carb Soup Recipes

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

Yield: 6

Cauliflower Soup

Print

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

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

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

Instructions

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

Notes

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

Nutrition Information:

Yield:

6

Serving Size:

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

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

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

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

Ingredients

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

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

How to Make Chicken Marsala

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

Serve

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

Storage and Reheating

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

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

Tips for the Best Chicken Marsala

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

Recipe FAQ

One Pan Chicken Recipes

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

Yield: 4

Creamy Chicken Marsala

Print

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

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

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

Instructions

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

Notes

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

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

Recommended Products

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

Nutrition Information:

Yield:

4

Serving Size:

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

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

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

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

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

What You Will Love About This Recipe

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

How to Make Slow Cooker Sun Dried Tomato Chicken

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

Season the chicken

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

Make the Alfredo sauce

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

Cook the chicken

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

What to Serve with this Crock Pot Tuscan Chicken Recipe

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

Sun Dried Tomato Chicken FAQ

Other Slow Cooker Recipes

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

Yield: 8

Crock Pot Sun Dried Tomato Chicken

Print

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

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

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

Instructions

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

Nutrition Information:

Serving Size:

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

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

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

Why You’ll Love It

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

Ingredients for Cheesy Chicken Fritters

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

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

How to make Chicken Fritters

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

Serve

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

Storage and Reheating

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

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

Tips for the Best Chicken Fritters

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

Recipe FAQ

Other Jalapeno Recipes

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

Yield: 4

Jalapeño Cheddar Chicken Fritters

Print

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

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

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

Instructions

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

Notes

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

Recommended Products

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

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

Nutrition Information:

Yield:

4

Serving Size:

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

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

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.

How to make Zuppa Toscana in an Instant Pot?

• Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon, remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 
• Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
• Add the spices, cubed turnip and broth. Secure the lid and pressure cook for 5 minutes. Allow it to naturally release pressure for 10 minutes. 
• Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
• Stir in the cooked, crumbled bacon and parmesan if desired, just before serving. 

How do you make Keto Zuppa Toscana?

This recipe is very easy to make keto. Instead of Russet potatoes, we use peeled, cubed turnips. Hear me out, turnips have a very similar consistency to potatoes when cooked in a soup like this. This is the same method I used for my Keto Beef Stew. 

When I served this my family members did not even realize these were turnips, so give it a shot! It really is a great low carb alternative for potatoes. 

What other low-carb substitutes can you use instead of potatoes?

While I love turnips, there are other keto variations! If you don’t have turnips but do have radishes available, I have read that those make great replacements, though I haven’t used them in this recipe. Cauliflower florets are another good option. I love Keto Roasted Radishes instead of roasted potatoes, and these Keto Fries are made with rutabaga. It makes sense that these would work as replacements in soup, too!

Tips for the Best Low Carb Sausage and Kale Soup

• Make sure your ingredients are in bite size chunks for the best results. For example, large cubes of turnip or long ribbons of kale will be hard to enjoy with a spoon. 
• Brown and break up the sausage well so there are no big chunks. 
• Do not add the kale or heavy cream until after the pressure cooking cycle. 
• For a little more heat, try adding some red pepper flakes. 

What should I serve with Zuppa Toscana?

I love to have a whole Italian night when I serve this Instant Pot Zuppa Toscana! This Keto Antipasto Salad brings in beautiful Italian flavors without even needing to cook. If you make a half portion as an appetizer, you’re only adding 2.8 net carbs. These Italian Baked Mushrooms are always a hit, whether served as an appetizer, protein, or side dish! These Three-Cheese Keto Biscuits work wonderfully to dip in the soup instead of breadsticks, too, for only 2 net carbs each.

Instant Pot Zuppa Toscana Soup FAQ

Other Keto Soup Recipes

• The Best Keto Chili
• Sicilian Chicken Soup
• Bacon Cheeseburger Soup

Instant Pot Keto Recipes

• Instant Pot Sausage and Cabbage
• Buffalo Chicken Soup
• Keto Beef Stew

Yield: 6

Instant Pot Zuppa Toscana (keto + low carb)

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This Instant Pot Zuppa Toscana is loaded with bacon, sausage, garlic and kale! This keto-friendly, low carb soup requires just 5 minutes of pressure cooking and has about 6 net carbs per serving!

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 10 minutes

Total Time 15 minutes

Ingredients

• 4 slices bacon, cut into small pieces
• 2 pounds ground Italian sausage
• 4 cloves of garlic, minced
• 1/2 cup white onion, chopped
• 2 cups turnip, peeled and cubed
• 32 ounces chicken or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups of kale, chopped very finely, tough stems removed
• 1 cup heavy cream

Instructions

1. Turn the sauté function on the Instant Pot. Cook the chopped bacon until crisp, about 3-5 minutes. Using a slotted spoon remove the bacon from the pressure cooker. Drain off all of the grease except 1 tablespoon. 
2. Add the ground Italian sausage. Brown and break up the sausage as it cooks. Once it is brown add the minced garlic, chopped onion and sauté until soft. Drain off any grease.
3. Add the spices, cubed turnip and broth.
4. Secure the lid and pressure cook for 5 minutes. Once the cooking cycle has ended allow it to naturally release pressure for 10 minutes. 
5. Remove the lid, add the chopped kale and heavy cream. Stir the soup well, the kale will wilt and cook through as you stir. 
6. Stir in the cooked bacon and parmesan if desired, just before serving. 

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Nutrition Information:

Yield:

6

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 528Total Fat: 43gCholesterol: 130mgSodium: 689mgCarbohydrates: 7.9gNet Carbohydrates: 6.4gFiber: 1.5gSugar: 4.6gProtein: 26.5g

The post Instant Pot Zuppa Toscana (keto + low carb) 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.

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

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

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

Why You Will Love This Recipe

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

Recipe Ingredients

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

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

How to Make Herb Crusted Turkey Breast

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

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

Storage and Reheating Instructions

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

What to Serve With This Recipe

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

Tips and Tricks

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

Herb Crusted Turkey Breast FAQ

Yield: 6

Herb Crusted Turkey Breast

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

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

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

Instructions

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

Air Fryer Instructions:


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

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Nutrition Information:

Yield:

6

Serving Size:

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

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

If you’ve spent much time on our website, you will know we love our cabbage recipes. There is a lot to love about cabbage. Cabbage recipes are some of our favorite comfort foods.

Another reason cabbage is so great is because of its health benefits. It is naturally low in carbohydrates and full of vitamins in minerals. Cabbage also helps decrease inflammation and improve digestion.

Health aside, this particular Cabbage Soup recipe is a personal favorite because it requires common, inexpensive pantry staples and provides 8 servings. We nearly always have the needed ingredients on hand. If not, they’re easy to find and budget-friendly.

The recipe is even more budget-friendly, considering it provides enough servings for multiple meals. This makes it perfect for meal prepping too. Utilize leftovers for lunch or dinner later in the week, or even freeze in smaller servings to serve up to 3 months later!

Why You Will Love This Recipe

• Inexpensive. All of the ingredients are common, inexpensive items that you can easily find at your local grocery store without breaking the bank. This recipe also provides 8 servings so you will have plenty of leftovers!
• Hearty. Packed full of vegetables, this soup is a filling dinner option. Cabbage is especially great with several health benefits, such as those discussed above. To make this recipe lower in calories, you could hold the bacon, although bacon does make everything better.
• Easy. With a few simple steps, you can have this recipe on the table in about 30 minutes!

Recipe Ingredients

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

• Proteins: chopped ham and bacon (try pepper bacon if looking for a little more flavor with a hint of heat)
• Vegetables: minced garlic, onion, celery, bell pepper, carrots, and of course cabbage.
• Canned crushed tomatoes: for a little extra flavor, try fire-roasted canned tomatoes.
• Beef broth: for the best flavor, choose a high-quality broth.
• Spices: onion powder, garlic powder, paprika, and oregano.

How to Make Cabbage Soup

Aside from the ingredients listed above, you will need a Dutch oven or large pot, as well as a cutting board and knife. I’ve documented each step so you can easily make this at home! Follow this step-by-step guide to make this vegetable soup in about 30 minutes! Scroll to the recipe card at the bottom of the page for the exact measurements.

Cook the Bacon

Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp. Once the bacon is crisp, use a slotted spoon to remove the bacon from the pot and set aside on a paper towel-lined plate to drain.

Saute the Vegetables

Once the bacon has been cooked and removed from the pot pour off some of the bacon grease if desired. Leave at least 1 tablespoon in the skillet to saute the vegetables. Next,  add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally, for 4-5 minutes. Remember, the vegetables continue to cook as the soup cooks so you do not need to cook them until they are totally soft.

Cook the Cabbage

Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistency. Then stir the bacon into the soup, and add salt and pepper to taste.

What to Serve With Cabbage Soup

• Keto Dinner Rolls– These keto dinner rolls are so perfectly soft and fluffy you would never guess they are low carb!
• Shaved Brussels Sprouts Salad– This healthy, easy salad is perfect for lunch, potlucks, holiday parties, and more!
• Cranberry Apple Kale Salad– Cranberry Apple Kale Salad is the ultimate Fall salad! Packed with crisp apples, sweet dried cranberries and salty nuts this is the perfect healthy salad recipe! 
• Three Cheese Keto Biscuits– Each low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!  
• Keto Soup Topper and Garnish Ideas– Add these easy keto soup garnishes, toppers, and sides for a delicious low-carb soup night!

Storage and Reheating Instructions

• Reheating Instructions: To reheat, my preferred choice is heating on low on the stovetop. Stirring intermittently. However, if you’re in a hurry, this recipe reheats well in the microwave. Reheat in 30-second increments until heated to your desired level. To reheat from frozen, allow to thaw in the fridge overnight before reheating.
• Refrigerator Storage: Allow to cool completely. Then, you can store this soup in an airtight container for up to 3 days in the refrigerator. We like to store leftovers in single serving containers so we can just grab and go!
• Freezer Storage: This cabbage soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. This recipe provides 8 servings so I usually store in multiple containers so we don’t have to thaw it all at once.

Tips and Tricks

• Add some kick with pepper bacon or cayenne pepper. Pepper bacon is my personal favorite.
• Personalize this soup with your preference of protein and/or vegetables. Add pulled pork, beef chunks, extra vegetables, or even potatoes just to name a few ideas!
• Easily make this a vegetarian dish. Substitute the beef broth with vegetable broth and hold the bacon and ham. You will also need to use some olive oil (any neutral oil) to saute the vegetables.

Cabbage Soup FAQ

Yield: 8

Cabbage Soup

Print

This Cabbage Soup is the perfect choice when you're in need of comfort food on a fall or winter day! With this recipe, you can be ready to serve in about 30 minutes after only a few simple steps.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 (8 ounces) package of bacon (about 8 slices)
• 1 tablespoon minced garlic
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 3/4 cup carrots, chopped
• 4 cups cabbage, chopped
• 28 ounce can crushed tomatoes
• 3-4 cups of beef broth (depending on preferred thickness)
• 2 teaspoons EACH onion and garlic powder
• 1 teaspoon EACH paprika and oregano
• 1 1/2 cup chopped ham

Instructions

1. Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp.
2. Using a slotted spoon, remove the bacon from the pot and set aside on a paper towel lined plate.
3. Pour off some of the bacon grease if desired, leave 1 tablespoon in the skillet.
4. Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
5. Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistancy.
6. Stir the bacon into the soup, add salt and pepper to taste. Serve immediately.

Notes

• You can use a different broth if you wish, such as chicken or vegetable.
• This is a great tutorial to make homemade bone broth, which is excellent in a soup like this.

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Nutrition Information:

Yield:

8

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 229Total Fat: 13.9gCholesterol: 42mgSodium: 540mgCarbohydrates: 12.3gNet Carbohydrates: 8.6gFiber: 3.7gSugar: 6gProtein: 14g

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

There are a lot of chicken breast recipes out there, but few can compete with the versatility of this slow cooker chicken breast recipe. It creates delicious, juicy chicken that can be served as a main dish, but we believe it is at its best when prepared ahead of time and used as the base for other recipes.

The versatility of this recipe makes it perfect for meal prepping. You can make it at the beginning of the week or freeze it to use up to 3 months later! Try shredding or dicing this chicken then turn it into a quesadilla, sandwich, or casserole just to name a few (we’ve given some specific suggestions below).

Preparing this recipe in the slow cooker makes it a very low maintenance recipe. It will only take you 5 minutes of prep. Then it is hands-off and there is nearly zero clean up required!

What You Will Love About this Recipe

• Easy. This is an incredibly simple slow cooker recipe that only requires a couple steps and 5 minutes of prep time.
• Meal Prep Recipe. This recipe is the perfect base protein for so many different chicken recipes and works well when making it ahead of time. This makes it a great meal prepping recipe whether you’re making it at the beginning of the week or plan to freeze it for up to 3 months!
• Healthy and Versatile. A low carb, lean chicken recipe that pairs well with nearly any flavor!

Recipe 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 below.

• Low-sodium chicken broth: The best liquid for cooking chicken in the slow cooker. Provides extra flavor and ensures a moist, juicy chicken breast.
• Avocado oil: we prefer avocado oil for this recipe but any neutral oil will work.
• Spices: garlic powder, onion powder, smoked paprika, dry thyme, salt, and black pepper
• Chicken breasts, boneless/skinless: Other cuts of chicken can be used but this may affect cooking time. Bone-in chicken will take longer than a boneless cut. Try to use chicken breasts (or the cut of your choice) that are similarly sized for even, consistent cooking.

How to Make Chicken Breasts in the Slow Cooker

In addition to the items listed above, you will need a slow cooker for this recipe. Follow our easy step-by-step guide to walk you through this simple slow cooker chicken breast recipe.

Season the chicken

 In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper and set aside. Place the chicken breasts in a large bowl and toss with the 2 tbsp oil and the seasoning. 

Cook the chicken

Pour the broth into your slow cooker. Then place the seasoned chicken in the slow cooker with the chicken broth and begin cooking on low.

How Long Do I Cook the Chicken in the Slow Cooker?

You will cook the chicken on low for 3-4 hours. Closer to 3 hours if you plan to slice or dice it and 4 hours if you plan to shred it. Once done, shred the chicken inside the slow cooker. Otherwise, you can drain and shred without the liquid. 

Storage and Reheating Instructions

• Reheating Instructions: You can reheat this recipe in the microwave in 30-second increments. If you kept the juices from the slow cooker, we recommend pouring some over the chicken to keep it from drying out while reheating.
• Refrigerator Storage: Allow to cool completely. Then you can store in the refrigerator in an airtight container for up to 3 days. We recommend storing with its juices for maximum flavor, but you can discard the juices if desired.
• Freezer Storage: After cooling completely, you can store this recipe in the freezer for up to 3 months in an airtight, freezer-safe container.

What to do with Slow Cooker Chicken Breasts

• Keto Buffalo Chicken Muffins– Loaded with shredded chicken, tangy buffalo sauce, and cheese! These buffalo chicken bites have just 2 net carbs each and are perfect for meal prep!
• Keto Chicken Salad– The perfect low carb meal prep recipe! About 1 net carb per serving and delicious on a salad, in a lettuce wrap, or atop a keto bagel!
• Chicken Bacon Wrap– A great lunch recipe that is ready in just minutes and packed with protein, this easy keto recipe will keep you going all day long!
• Chicken Alfredo Zucchini Boats– An easy weeknight meal! Stuffed zucchini boats filled with chicken, alfredo and cheese.

Slow Cooker Chicken Breasts FAQ

Other Slow Cooker Recipes

• Keto White Chicken Chili-Loaded with shredded chicken, chilis, peppers and cauliflower rice! At about 7.5 net carbs per heaping serving this is the ultimate creamy keto comfort food!
• Slow Cooker Ginger Garlic Pork Tenderloin– An effortless Asian-inspired dish that is the perfect combination of sweet and savory! Each serving has less than 3 net carbs each. 
• Crockpot Buffalo Chicken– This chicken recipe is easy, delicious and under 2 net carbs!
• Slow Cooker Carnitas with Jalapeno Slaw– These carnitas are a cinch to make and totally addictive! Top them with fresh jalapeño slaw for the ultimate easy, healthy meal!  

Yield: 6

Slow Cooker Chicken Breast

Print

This Slow Cooker Chicken Breast recipe is incredibly simple and delicious. A low carb, lean chicken breast recipe that can be served as a main dish or used as the base for numerous other recipes!

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Ingredients

• 1 cup low-sodium chicken broth
• 2 tbsp avocado oil
• 1 tbsp garlic powder
• 2 ½ tsp onion powder
• 2 tsp smoked paprika
• 2 tsp dry thyme 
• 1 tsp salt
• ½ tsp black pepper
• 3 lbs chicken breasts, boneless/skinless

Instructions

1. In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper. 
2. Place the chicken breasts in a large bowl and toss with the 2 tbsp oil and the seasoning. 
3. Pour the broth into your slow cooker. 
4. Place the seasoned chicken in the slow cooker with the chicken broth. Cook on low for 3-4 hours. Once done, shred the chicken inside the slow cooker. Or drain and shred without the liquid. 

Notes

• I would recommend 4 hours of cook time if you plan to shred the chicken, 3 hours if you are planning on slicing or dicing it. 
• This is really flavorful, juicy chicken that tastes (in my opinion) better than rotisserie chicken. I shredded it and stored it with its juices for maximum flavor, but you can remove the chicken, shred it, and discard the juices if desire! 
• This chicken works perfectly in burritos, soups, pot pies, salads, and numerous other dishes! You can also freeze it for later! 

Nutrition Information:

Yield:

6

Serving Size:

about 6 ounces cooked chicken
Amount Per Serving: Calories: 328Total Fat: 10.8gCholesterol: 165.5mgSodium: 584.4mgCarbohydrates: 2.8gNet Carbohydrates: 2.1gFiber: 0.7gSugar: 0.3gProtein: 52.1g

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