Ingredients for the Best Smashed Broccoli:

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

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

How to make the BEST smashed broccoli

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

Steam broccoli

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

Smash broccoli

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

Add garlic butter and cheese

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

Roast

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

How to serve smashed broccoli

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

More keto recipes to serve with broccoli:

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

Storage Instructions: 

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

Smashed Broccoli Recipe FAQs

Yield: 4 servings

The Best Smashed Broccoli

Print

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

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

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

Instructions

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

Notes

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

Nutrition Information:

Yield:

4

Serving Size:

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

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

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

How to Make Perfect Roasted Cauliflower

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

Cut the Cauliflower

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

Make the Garlic Butter

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

Add Parmesan and Cauliflower

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

Bake

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

Tips for the Best Roasted Cauliflower

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

Recipe FAQ

Print

Parmesan Crusted Cauliflower

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

Course Side Dish

Cuisine American

Keyword Roasted Cauliflower

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 160kcal

Equipment

• 1 2 Quart Baking Dish

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

Easy Green Bean Recipe

These delicious Sweet and Spicy Green Beans are quick, simple, and super flavorful! Crunchy bacon and tender green beans are coated in a delicious 4-ingredient sugar-free sauce that you’ll love. Top with sesame seeds and red pepper flakes for the perfect side dish for nearly any entree. With just 5 net carbs and fewer than 100 calories, this easy green bean recipe is the perfect side dish on a low-carb or keto diet.

Ingredients for Sweet & Spicy Green Beans

Here’s a quick overview of what you’ll need for this recipe. Find exact measurements at the bottom of the page in the printable recipe card.

• Bacon – I prefer thick-cut bacon in this recipe because it gives a meatier bite that perfectly complements the green beans.
• Green Beans – Fresh with ends trimmed. I don’t recommend frozen or canned green beans as they won’t get that crisp texture we’re looking for in this recipe.
• Garlic – Freshly minced garlic has the most flavor, but you can use the pre-minced jar from the store to make the meal quicker.
• Soy Sauce, Brown Sugar Monk Fruit, and Apple Cider Vinegar – Makes the flavorful sauce. Coconut aminos is a great soy-free alternative to soy sauce. Brown sugar Swerve or other alternative sweetener could be used instead of monk fruit. If you don’t have apple cider vinegar, substitute champagne vinegar or white wine vinegar for a similar flavor.
• Optional: Sesame Seeds & Red Pepper Flakes – These are for garnish and add a great texture and flavor! If you don’t enjoy spicy foods, feel free to leave out the red pepper.

You’ll also need a small mixing bowl, a skillet, a slotted spoon, a paper towel lined plate, and a stovetop or hot plate.

How to Make Sweet and Spicy Green Beans

In addition to the ingredients listed above you will need a large skillet, cutting board and knife. This is an easy side dish recipe that can come together in just 20 minutes! Here’s a step-by-step guide for making these tasty green beans!

Cook the Bacon

Warm a skillet to medium heat. While that’s warming up, cut your bacon into small pieces. Place the bacon into the hot pan and cook until bacon is crisp. Remove from the skillet with a slotted spoon and transfer it to a paper towel lined plate. Set it aside for now.

Add Green Beans

Pour off almost all of the bacon grease, but reserve 1 tablespoon for cooking the green beans. Add your trimmed green beans to the hot skillet and cook for 6-7 minutes, stirring occasionally. Cook until the beans have begun to char, and they reach your preferred level of tenderness.

Toss in Sauce

In a small bowl, combine the garlic, soy sauce, sweetener, and vinegar. Pour this into the hot skillet and toss the green beans to coat. Add bacon, sesame seeds, and crushed red pepper, then serve immediately.

Serve

We love these delicious green beans with an easy entree like Sesame Shrimp or this Slow Cooker Ginger Garlic Pork Tenderloin. To stretch the meal, you can add Cauliflower Fried Rice or Roasted Cabbage without weighing yourself down too much. These amazing Air Fryer Brussels Sprouts would make the best appetizer… The dipping sauce would be excellent with these green beans, too! Some other entrees include:

• Chili Garlic Salmon (2 carbs per filet)
• Air Fryer Asian Meatballs (2.2 net carbs for 5 meatballs)
• Air Fryer Chicken Legs (1.8 net carbs for about 2 drumsticks)
• Easy Asian Keto Lettuce Wraps (3.4 net carbs for 4-5 filled leaves)
• Low Carb Kung Pao Chicken (4.4 net carbs for about 1 cup)

Store

Allow these green beans to cool completely, then transfer any leftovers to an airtight container. It’ll last 3-4 days in the fridge. If you’re trying to prep this ahead of time, feel free to just cook the bacon, reserve one tablespoon of oil, and mix together the sauce ingredients. When you’re ready to cook, you’ll save another 5-10 minutes!

I don’t recommend freezing this recipe. Cooked green beans don’t keep a very crisp texture in the fridge, so they’re likely to become soggy and a bit mushy after freezing and thawing.

Reheat

Fresh green beans are best reheated in a hot skillet (medium heat, 2-5 minutes, shaking or stirring frequently), in the oven (350 degrees, 5-10 minutes, cover if you’re concerned they’ll brown too much), or in the air fryer (350 for 2-5 minutes, preferably with a liner so you don’t lose the bacon in the bottom).

You can microwave them, but they do lose some crispness this way. If microwaving, consider blasting at 50% power to prevent them from changing texture too much.

If you like this easy side dish, check out these simple recipes!

• Crispy Green Bean Fries – These are easily breaded and quickly crisped up in the air fryer! Just 5.6 net carbs per serving.
• Foil Pack Green Beans – This recipe uses a similar sauce, but the green beans basically get steamed in the tightly secured foil pack. I love that the only cleanup required is throwing away the foil!
• Air Fryer Green Beans – Ready in about 10-12 minutes, this is such an easy, healthy recipe! Lemon juice adds a ton of flavor and perfectly complements this crispy veggie.
• Green Bean Almondine – Our favorite holiday side dish! The texture of slivered almonds on crisp, fresh green beans, all with a sugar-free, delicious sauce… It can’t be beat!
• Keto Bacon Wrapped Green Beans – These are SO flavorful with just steak marinade, a sugar-free sweetener, and a sprinkle of blue cheese!

Green Bean FAQs

Yield: 4 servings

Sweet and Spicy Green Beans

Print

These Sweet and Spicy Green Beans will be your new favorite keto side dish! This easy recipe is ready in just 20 minutes and has just 5 net carbs per serving.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 3 slices thick-cut bacon
• 12 ounces fresh green beans, ends trimmed
• 3 cloves garlic, very finely minced
• 2 teaspoons EACH soy sauce, brown sugar monkfruit, and apple cider vinegar
• 1 teaspoon sesame seeds
• Red pepper flakes (optional garnish)

Instructions

1. Cut the bacon into small pieces and brown over medium heat. When the bacon is crisp, remove from the skillet with a slotted spoon and set aside.
2. Pour off all of the bacon grease except 1 tablespoon. Add the green beans to the skillet and cook, stirring occasionally, 6-7 minutes until they have begun to char and reached your desired tenderness.
3. In a small bowl combine the garlic, soy sauce, sweetener and apple cider vinegar. Toss the green beans in the sauce until the beans are well coated.
4. Add the bacon, sesame seeds and crushed red pepper for garnish. Serve immediately.
   
   

Notes

• Brown sugar Swerve or another alternative sweetener can also work in place of the monk fruit.
• If you are not low carb you can use regular brown sugar in this recipe.

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Nutrition Information:

Yield:

4

Serving Size:

1/4 of skillet
Amount Per Serving: Calories: 77Total Fat: 3.6gCholesterol: 8.5mgSodium: 223.3mgCarbohydrates: 7.4gNet Carbohydrates: 5gFiber: 2.4gSugar: 2.9gProtein: 5g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

The post Sweet and Spicy Green Beans appeared first on The Best Keto Recipes.

Low-Carb Balsamic Brussels Sprouts

This Balsamic Glazed Brussels Sprouts recipe is going to have a new place on the menu rotation — It’s convenient, healthy, and delicious! You won’t dirty many dishes, and it can easily pair with tons of different proteins and flavors.

Why you’ll love it:

• Quick – This recipe doesn’t take a ton of prep time–Simply wash and halve your brussels. It takes about 10 minutes for them to become perfectly tender, so this is an, easy fast side dish that won’t take too much effort or time.
• Versatile – Balsamic vinegar and parmesan are two bold flavors that work well with tons of different flavors! Pair this with herby dishes or even ginger-heavy cuisines for great, complex flavors. You could easily serve this with chicken, pork, beef, seafood, or plant-based proteins, too!
• Healthy – It’s great to find a recipe that really lets the beauty of a vegetable shine! The glaze is simple and helps balance the bitterness of brussels sprouts. This is a low-carb recipe that packs a ton of Vitamin C with a dose of good fats for energy. A serving has under 200 calories and about 8 net carbs.

Balsamic Glazed Brussels Sprout 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.

• Brussels sprouts & Avocado oil – When picking out brussels, try to pick ones that have tightly layered leaves. Smaller sprouts are likely to be sweeter and more tender than larger ones. You can use olive, coconut, or vegetable oil if you prefer.
• Balsamic vinegar & Monk fruit sweetener – We’ll combine these to make a sauce that cooks down to a glossy glaze over the tender brussels sprouts. Replace monk fruit with any granular sweetener you prefer.
• Salt, Pepper, & Shaved parmesan cheese – Simple flavorings to allow the brussels and balsamic glaze shine! I love the flavor-punch from the shaved parmesan cheese, but you could replace this with shredded if you prefer. I don’t think grated parmesan cheese would give the best texture.

You’ll need a small mixing bowl, a whisk, a large pan, and a stove for this recipe.

How to make balsamic brussels sprouts

This recipe is simple and great for beginners! Here’s a step-by-step guide to making this easy side dish in about 15 minutes.

Sear sprouts

Heat a large skillet over medium heat, then add the brussels sprouts–cut side down–in a single layer. Cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes.

Add sauce

In a small bowl, whisk together the balsamic vinegar and monk fruit sweetener. Pour it into the pan with the brussels sprouts, tossing to coat. Continue cooking for 1-2 minutes, then sprinkle with salt, pepper, and shaved parmesan cheese. Serve immediately.

How to serve Balsamic Glazed Brussels Sprouts

The sprinkle of freshly-shaved parmesan over these glazed sprouts is the perfect, simple garnish right before serving them hot! Here are some ideas for enjoying these brussels sprouts all year long!

• Busy Weeknight – Throw these sprouts with super-quick Air Fryer Salmon, no-cook marinated mozzarella, and 4-ingredient keto lemon drop for a healthy, delicious meal with very little work in just 15 minutes.
• Date Night – We love spooning them alongside some thick-cut pork chops and a keto dinner roll with a Blackberry Bourbon Smash for a full date-worthy meal at home!
• Meatless Mondays – For a delicious vegetarian meal, pair these brussels sprouts with this Tomato Galette and some Green Bean Fries! Add a Rosemary Gin Fizz to play up the herby complements.
• Holiday Celebrations – Enjoy these brussels, a crockpot turkey breast, low-carb cranberry sauce, and a keto sausage stuffing for a keto-friendly holiday spread anyone would love.

Store

Leftovers are best kept in an airtight container in the fridge up to 3 days. I don’t recommend freezing this as the brussels get very mushy and can’t hold up to the freezing/reheating process.

Reheat

You could easily reheat these in a skillet (medium, 1-2 minutes per side), in the oven (sheet pan, 350 degrees for 5+ minutes), or the air fryer (350 degrees F for 2-5 minutes). The smaller the portion, the quicker it will reheat. I would avoid the microwave as it can turn the brussels mushy and can produce a strong odor.

If you love this easy veggie, check out these simple keto brussels sprout side dishes!

• Cheesy Brussels Sprouts and Bacon – This is a super satisfying side dish that might get all the attention at dinner! Under 5 net carbs and super filling.
• Smashed Brussels Sprouts – These get nice and crispy around the edges! We love the lemon aioli with these, but they’re also great with queso.
• Air Fryer Brussels Sprouts – These are cooked simply in soy sauce, then dipped in an easy, creamy sesame sauce! Topped with nuts for a crunch, this is like a restaurant-quality dish at home.
• Perfect Roasted Brussels Sprouts – Bring out all the best flavors of brussels sprouts without weighing them down with a ton of toppings! This easy dish gets the perfect texture.
• Shaved Brussels Sprout Salad – This is the perfect no-cook option for lunches or potlucks! It’s quick, hearty, and full of great flavors and textures.

Brussels Sprouts FAQ

Yield: 4 servings

Balsamic Glazed Brussels Sprouts

Print

These Balsamic Glazed Brussels Sprouts are perfectly tender and covered in a light, low-carb sauce. It's the perfect 15-minute healthy side dish!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 lb brussels sprouts, halved
• 3 tbsp avocado oil
• 3 tbsp balsamic vinegar
• 1 tsp monk ruit sweetener
• ¼ tsp salt
• ¼ tsp black pepper 
• ¼ cup shaved parmesan cheese

Instructions

1. Heat the oil in a large skillet over medium heat. Add the Brussels sprouts flat side down in a single layer, and cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes. 
2. In a small bowl, whisk together the balsamic vinegar and monk fruit, then pour it into the pan with the Brussels sprouts. Cook for 1-2 minutes, then sprinkle with salt, pepper, and parmesan cheese. Serve!

Notes

• These are slightly sweet with lots of flavor from the balsamic vinegar and parmesan cheese! 
• You can sub in regular sugar instead of the monk fruit sweetener. 
• If you use a smaller pan, you may have to do the brussels sprouts in batches. They need to be browned in 1 layer, otherwise they won’t cook evenly. 
• Brussels sprouts tend to lose their leaves as they cook. That’s totally normal, but don’t overcook them or they’ll turn to mush and lose their shape! 
• Store leftovers in the fridge for up to 3 days. 

Nutrition Information:

Yield:

4

Serving Size:

About 1 cup
Amount Per Serving: Calories: 172Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 285mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 4gProtein: 5g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

The post Balsamic Glazed Brussels Sprouts appeared first on The Best Keto Recipes.

How do you get even the pickiest eater to enjoy their veggies? You serve it with a creamy homemade cheddar cheese sauce of course! Broccoli and cheddar is a fantastic combo that is a staple in our household. In the winter Broccoli Cheddar Soup is a weekly staple. In the summer these amazing foil packs are on repeat. This simple side dish is one that you will find yourself coming back to time and time again. Steamed broccoli is paired with a simple 6 ingredient cheese sauce that is pure comfort food. This sauce is so versitle and pairs perfectly with other meats and vegetables!

Why you’ll love this recipe:

• Versatile – This is the perfect basic cheese sauce! It goes with anything… Steamed broccoli, roasted veggies, pretzel bites, burgers, spaghetti squash… So many opportunities! You could even add different spices to fit different cuisines better (maybe taco seasoning for nachos or pepper blends for a spicy kick).
• Quick & Easy – The sauce itself takes about 10-15 minutes depending on your preferred consistency and flavor! There are no expensive ingredients, special appliances, or complicated steps. The sauce requires just a small pot and a heating source!
• Low-carb, Keto, Nut-free, & Gluten-Free – A serving of the sauce has 123 calories, 10.7 grams of fat, 2.3 grams of carbs, and 4.3 grams of protein. For keto folks who rely on good doses of fat for energy, this is a great addition to meals!

Cheese Sauce Ingredients

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

• Half-n-half and Unsalted butter – This makes the base of the creamy sauce. If you only have salted butter, you may not need to add any with your seasonings.
• Dijon mustard, Garlic powder, Onion powder, Salt (to taste) – General, all-purpose flavor. Feel free to add some paprika for a little kick if you’d like.
• Shredded cheddar cheese – If you shred it from a block of cheese, you’ll save a little in carbs and have a smoother melt. If you wanted some spice, you could replace half with pepper jack.
• Broccoli – I used fresh broccoli because we love the texture, but you could use frozen broccoli instead (it may require an extra minute of steaming, check that it’s fork-tender). This sauce is also great with cauliflower, green beans, asparagus, and more!

How to Make Cheese Sauce for Broccoli

In addition to the ingredients listed above you will just need a sauce pot and spatula. This easy, cheesy side dish is super easy and quick! Here’s a step-by-step guide for making this cheese sauce recipe.

Steam Broccoli

Place the broccoli in a steamer basket and set it inside a pot filled with 2 inches of water. Bring to a simmer and cover for 7-8 minutes. When the broccoli has reached your desired tenderness remove from heat and set aside. Remember, the cooking times may vary depending on the size of your florrets.

Make Sauce

While the broccoli is steaming, heat a medium-sized pot or saucepan on medium heat. Add heavy cream cream and butter, then warm for about 5 minutes, stirring frequently. Add Dijon mustard, garlic powder, and onion powder, then stir until combined. Finally, pour in the cheese and stir continuously until the cheese is melted. Taste and add salt if needed.

Combine

Once the sauce is smooth and broccoli is fork-tender and bright green, we’re ready to serve! Remove the broccoli from the steamer basket and serve with the cheese sauce either on the side or drizzled all over.

How to serve cheese sauce

This easy cheese sauce is great as a topping or a dip! Serving in little cups with the broccoli lets everyone decide how much cheese they prefer, but drizzling it all over the broccoli is easy and super delicious! We love this as a side with Air Fryer Salmon or Garlic Butter Steak Bites for a quick, low-carb meal ready in about 20 minutes. It also goes perfectly with Crock Pot Ribs and Mashed Cauliflower!

More veggies that go with cheese sauce:

• Air Fryer Green Beans (4.8 net carbs)
• Keto Roasted Radishes (1.3 net carbs)
• Parmesan Roasted Cauliflower (3.5 net carbs)
• Crispy Keto Fries (6.1 net carbs)

Store

Both the cheese sauce and the broccoli can be kept in the fridge in an airtight container for up to 5 days, but they should be stored separately for the best texture.

Can I freeze cheese sauce?

Yes, this cheese sauce can be frozen up to 3 months! It’s best to store in an airtight container (make sure to leave some extra room so it can expand without breaking your jar). You’ll get the best texture if you defrost the sauce overnight in the fridge, then reheat using the directions below.

Reheat

For the best texture, I like to reheat the broccoli and sauce separately. To reheat the sauce quickly, microwave at 50% power in 20-second increments, stirring between each blast for even reheating. Broccoli can be air fried (350 degrees, 2-5 minutes), baked (350 degrees 5-8 minutes), or microwaved (about a minute… but beware, it makes the scent super strong).

If you love this healthy side dish, check out these easy keto recipes!

• Broccoli Cheddar Muffins – The BEST side dish with some low-carb tomato soup or as a breakfast or snack! These are easy to freeze and reheat, too.
• Crispy Smashed Brussels Sprouts – This comes with an amazing aioli dipping sauce, but it’s great with queso, too!
• Air Fryer Squash – We LOVE how easy this is! Just a few ingredients and about 10 minutes, and you have a delicious, healthy side dish.
• Bacon Cheddar Cauliflower Tots – Crispy, tender, and just the right amount of salty for the perfect snack!
• Cheesy Bacon Wrapped Asparagus – These are great as an appetizer or side dish! The everything bagel seasoning adds a great twist on an old favorite.

Broccoli and Cheese Sauce FAQs

Yield: 4 servings

Cheese Sauce for Broccoli

Print

This quick Cheese Sauce for Broccoli is a low-carb, healthy side dish to add to any meal! The creamy 6-ingredient sauce is mild, ready in 15 minutes, and the perfect topping for veggies.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 3 cups broccoli florets
• ½ cup half n half
• 1 tbsp unsalted butter
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ cup shredded cheddar cheese
• Salt to taste

Instructions

1. Place the broccoli in a steamer basket and set it inside a pot filled with 2 inches of water. Bring to a simmer and cover for 7-8 minutes, until broccoli is tender and bright green.
2. Meanwhile, make the cheese sauce. Add the cream and butter to a medium pot or saucepan and heat over medium for about 5 minutes, stirring frequently. 
3. Add the Dijon mustard, garlic powder, and onion powder and stir until combined. 
4. Add the shredded cheese and stir continuously until the cheese is melted and the sauce is smooth. Taste and add salt to taste. 
5. Remove the broccoli from the steamer basket and serve with the cheese sauce, either on the side or drizzled all over! 

Notes

• I found this recipe was really good without any added salt, my husband liked it better with ¼ tsp of salt added. Either way, it’s delicious! 
• Leftovers should be stored with broccoli and cheese sauce separate in the fridge for up to 3 days. Reheat in the microwave in 15-second increments so as not to burn or overcook the sauce. If you like crispy broccoli, reheat it in the air fryer. 
• This sauce would make a great dip for pretzels or even as a mac n cheese sauce! 
• The sauce thickens slightly as it cools, just heat it up gradually if needed to get it back to pouring consistency. 
• Nutrition values for cheese sauce + broccoli: Calories: 146 grams, Total Fat: 11 grams, Cholesterol: 32.2 milligrams, Sodium: 166.4 milligrams, Carbohydrates: 6.8 grams, Fiber: 1.8 grams, Sugar: 2.5 grams, Protein: 6.2 grams, Net Carbs: 5 grams

Nutrition Information:

Yield:

4

Serving Size:

1/4th of sauce only (see notes for nutrition values including broccoli)
Amount Per Serving: Calories: 123Total Fat: 10.7gCholesterol: 32.2mgSodium: 143.9mgCarbohydrates: 2.3gNet Carbohydrates: 2.2gFiber: 0.1gSugar: 1.3gProtein: 4.3g

The post Cheese Sauce for Broccoli 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

Print

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.

Cheesy Keto Bacon and Asparagus

It’s not exactly breaking news that I love bacon. Who doesn’t? It’s a perfect food. And as much as I love eating slices of bacon for breakfast, this cheesy bacon wrapped asparagus side dish might be my favorite way to serve it. It’s bacon wrapped around cream cheese, parmesan cheese, some amazing seasonings, and asparagus. What’s not to love?

One of my favorite things about this recipe is that it’s rich and decadent from the cheese and meat, but also fresh and healthy from the veggies. So whatever you’re craving, this bacon and asparagus recipe will probably hit the spot. Plus, it only takes 30 minutes to make, so you can whip it up to accompany any meal.

Why You’ll Love This Bacon Side Dish

Here are a few reasons why I know you’ll go crazy for this keto recipe. 

• 30 minutes. I’m a firm believer that side dishes should be quick and easy. No one wants to waste time in the kitchen spending hours on a side. This recipe only takes 30 minutes, and the bulk of that time is spent with the bacon wrapped asparagus in the oven. It’s fast, it doesn’t require much work, and it won’t leave your kitchen a mess! 
• Versatile. This is a great side dish for pretty much any meal. Because it has vegetables, cheese, and meat, it goes with everything. No matter what you’re making for dinner, it will be better with a side of bacon and asparagus.
• Restaurant-quality. Cheesy bacon wrapped asparagus sounds like something you would find on the menu at a fancy steakhouse. And that’s exactly what this dish tastes like! Even though it barely takes any work, it’s an upscale side dish that will impress anyone you cook it for.

Ingredients Needed

Here are the 7 ingredients that you’ll need to make this gluten-free bacon side dish. Scroll to the recipe card at the bottom of the page to see the specific quantities for the ingredients.

• Asparagus
• Bacon – You’ll need to cut the bacon in half.
• Olive oil
• Garlic powder
• Cream cheese
• Grated parmesan cheese – For best results, grate your own parmesan cheese, but pre-shredded works fine.
• Everything bagel seasoning

How to Make Cheesy Bacon Wrapped Asparagus 

This perfect side dish only takes 30 minutes to make. Here’s how to do it.

• Prep. Preheat your oven to 400F.
• Make the filling. Add the cream cheese, parmesan cheese, and everything bagel seasoning to a bowl, and mix to combine.
• Season the asparagus. Toss the asparagus in the oil, and season with garlic powder.
• Divide. Portion the asparagus into 8 even piles.
• Stretch the bacon. Take each half-slice of bacon and carefully stretch it as far as you can without tearing it. 
• Assemble. Put a large spoonful of the filling and a bundle of asparagus on a piece of bacon. Wrap the bacon around the cheese mixture and asparagus, but don’t wrap it too tightly. Place it on a baking sheet, with the seam of the bacon facing down. Repeat with the other 7 pieces.

• Bake. Put the bacon wrapped asparagus in the oven and bake until the veggies are tender and the bacon is crispy. This should take about 20-25 minutes. 

Tips and Tricks

Here are some of my favorite tricks to use when making this recipe.

• Snap the asparagus. When cooking asparagus, you always want to trim the stalks. The best way to do this is to lightly fold each asparagus piece from the bottom until it snaps. It will naturally break off where you want to trim the asparagus. This keeps you from having chewy, stringy vegetables.
• Tent the asparagus. If you notice that the asparagus tops are burning in the oven, place a piece of aluminum foil over them. That way you can keep cooking this tasty side dish until the bacon is cooked through, without burning the veggies. 
• Save the fat. As the bacon wrapped asparagus cooks, the fat will render and pool on the baking sheet. Take the baking sheet out of the oven occasionally and pour off the excess fat. But don’t throw the fat away! Save it to cook with, because it’s super delicious and tastes just like bacon.

What to Serve it With

As I said, I think this veggie and bacon side dish goes perfectly with almost any entree. But here are a few of my favorite things to serve it alongside.

• Chicken Cordon Bleu
• Perfect Baked Pork Chops
• Tuna Melt Chaffle Sandwich
• Crockpot Turkey Breast
• One Pan Shrimp Creole

How to Store Leftovers

You can keep leftover bacon wrapped shrimp in an airtight container in the fridge for 4 days. Reheat in a 375F oven for 10 minutes, until warm all the way through.

Can You Freeze This Recipe? 

This recipe can be frozen, but the texture of the asparagus will suffer a little bit. Keep the bacon wrapped asparagus in an airtight container and it will last in the freezer for 3 months. Reheat straight from the freezer in a 375F oven for 15 minutes.

More Keto Bacon Recipes

If you’re anything like me, then you can’t get enough bacon! Here are some more of my favorite keto bacon recipes that you should try.

• Bacon Egg and Cheese Rolls
• Candied Bacon
• Chicken Bacon Ranch Soup
• Broccoli Salad with Bacon
• Cheesy Brussels Sprouts with Bacon
• Easy Bacon Wrapped Chicken Breast

Yield: 8 bundles

Cheesy Bacon Wrapped Asparagus

Print

This cheesy bacon wrapped asparagus recipe is the perfect side dish. It's filled with 2 types of cheese and delicious seasonings, wrapped crispy bacon, and only takes 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound of asparagus, trimmed
• 4 slices of thin-cut bacon, cut in half
• 1/4 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 2 ounces cream cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons everything bagel seasoning

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix up the cream cheese, parmesan, and everything bagel seasoning. Set aside.
3. Gently toss the asparagus in the oil and sprinkle with garlic powder. Split into 8 piles as evenly as possible.
4. One by one, slowly stretch each slice of bacon as long as you can without tearing it. This will help prevent the bacon from shrinking too much, and helps it to cook a bit faster.
5. Place a heaping teaspoon of the cheese mixture and a bundle of asparagus on a slice of bacon. Wrap, but not too tightly, and place seam side down on a baking sheet. Repeat with the other pieces.
6. Cook the bundles 20-25 minutes under asparagus is tender and bacon is crisp. The time needed will depend on the size of your asparagus and how much the bacon is overlapping.

Notes

• If the tops of the asparagus are beginning to burn before the bacon is crispy, cover just the tops with aluminum foil. Make sure to leave the bacon exposed so it can crisp up.
• Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat in a 375F oven for 10-15 minutes, until heated all the way through.

Recommended Products

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  USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

4

Serving Size:

2 bundles
Amount Per Serving: Calories: 201Total Fat: 17gCholesterol: 35.5mgSodium: 386mgCarbohydrates: 5gNet Carbohydrates: 2.6gFiber: 2.4gSugar: 2.4gProtein: 8g

The post Cheesy Bacon Wrapped Asparagus appeared first on The Best Keto Recipes.

Cheesy Keto Dinner Rolls in 30 Minutes

Almost every meal is made better if you add some dinner rolls to the menu. Rolls are the perfect side dish: they’re delicious on their own, help balance out a meal, and can be used to sop up any extra sauce or juice. These keto dinner rolls are some of my absolute favorites. They’re so rich and cheesy, with both mozzarella and cream cheese. But they’re still light and fluffy, with a hearty flavor from the almond flour and flaxseed meal.

And best of all? They’re so easy to make. They only take about 15 minutes of prep work, and another 15 minutes in the oven. And then, just like that, you’ll have the perfect sidekick for just about any meal! 

Why You’ll Love This Keto Dinner Roll Recipe 

This is one of my go-to bread recipes. Here’s why I think you’ll love it. 

• Quick and easy. This recipe only takes about 30 minutes to make, and it only uses a handful of ingredients. You can easily throw them together for any weeknight meal. 
• Super cheesy. Everybody loves cheese. But most bread recipes that have cheese in them aren’t actually very cheesy. This recipe has a large amount of both cream cheese and shredded mozzarella cheese, and you can taste both. It’s one of the cheesiest bread recipes I’ve ever tried.
• Way better than store-bought. Unfortunately, most keto bread at the grocery store is pretty disappointing. They’re usually dense, bland, and super dry. I promise you these keto rolls are better than any keto bread that you’ll find at the grocery store!

Ingredients Needed 

Here are all the ingredients you need to make these cheesy 30-minute keto dinner rolls.

• Shredded mozzarella cheese – You can shred your own cheese if you want, but pre-shredded works just fine for this recipe.
• Cream cheese – For best results, make sure to use full-fat cream cheese.
• Large eggs – binds the dough and helps provide a fluffy taste and texture.
• Almond flour – If possible, use superfine blanched almond flour. 
• Flaxseed meal – this is what I use.
• Baking powder and Fine sea salt: provides lift, rise and flavor.
• Butter – Butter is optional, but adds extra richness to the rolls. You want to use unsalted butter. 

How to Make Keto Dinner Rolls

Here’s how to make these quick and easy rolls. 

• Prep. Preheat the oven to 400F, and grease a 9×13-inch baking dish. 
• Mix the dry ingredients. Add the almond flour, flaxseed meal, baking powder, and salt to a bowl, and whisk to combine. 
• Prepare the cheeses. Add the cream cheese and shredded mozzarella cheese to a microwave-safe mixing bowl. 

• Melt the cheese. Heat the cheese in the microwave for 30 seconds, then stir. Repeat until the cheese is fully melted. 
• Add the eggs. Put the eggs in the bowl with the melted cheese. 

• Whisk. Whisk the eggs into the melted cheese until everything is mostly combined. 
• Add the wet ingredients to the dry ingredients. Pour the egg and melted cheese mixture into the bowl with the dry ingredients. 

• Mix. Mix the ingredients together until a dough ball starts to form.
• Knead. Knead the dough until it becomes soft and everything is well mixed. This should take about 1-2 minutes. 

• Portion the dough. Divide the dough into 12 equal-sized pieces.
• Make the dough balls. Roll each piece of dough into a ball, and place it in the prepared baking dish, forming a 3×4 grid. 
• Bake. Put the rolls in the oven and bake until golden brown, about 15-18 minutes. 

• Cool. Remove the rolls from the oven and put the baking dish on a wire cooling rack. If you want, you can brush some melted butter over the top. 

Tips and Tricks

Here are some tips for making the best possible keto dinner rolls. 

• Use room temperature eggs. Whenever possible, it’s best to use room temperature eggs when baking. When eggs are at room temperature, they’ll better mix with other ingredients, making the dough smoother. 
• Let cool. These rolls smell delicious, so it’s tempting to eat them while they’re super hot. But the longer you let them cool, the more the rolls will firm up, making the texture much better. 
• Whisk quickly. When you add the eggs, make sure to whisk them in very quickly. If you let them sit in the bowl with the melted cheese, the eggs will begin to cook, which you don’t want to happen. 

Serving Suggestions 

I’m a fan of serving these keto dinner rolls with pretty much any meal. But I think they go perfectly alongside a hearty, saucy entree. Here are a few of my favorite things to serve these rolls with.

• Instant pot pork chops
• Crockpot buffalo chicken
• Sausage and peppers
• Crockpot turkey breast
• Cabbage and sausage soup

How to Store and Reheat Leftovers

You can store leftover keto dinner rolls in the fridge for up to 4 days. Just make sure that you keep them in an airtight container or bag. Reheat them in the microwave on 80% power for 20-30 seconds. 

Can I Freeze Keto Dinner Rolls? 

Absolutely! I like to store them in a double layer of airtight plastic bags, and then they’ll last for 3 months in the freezer. Thaw or defrost completely before reheating in the microwave, or reheat on medium heat in the toaster oven. 

More Easy Keto Breads to Try

Some people think that you can’t have good bread and other baked goods with a keto diet, but that couldn’t be further from the truth! Here are some of my favorites to make.

• Keto pretzel bites with cheese sauce
• Keto cheesy zucchini breadsticks
• Keto garlic bread chaffles
• Keto pizza skillet
• Keto cinnamon twists

Yield: 12 rolls

Keto Dinner Rolls

Print

These Keto 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. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 3 cups shredded mozzarella cheese (12 ounces)
• 4 ounces cream cheese
• 2 large eggs, at room temperature
• 2 cups almond flour, spooned and leveled (ideally the "superfine blanched" version)
• 1/4 cup ground flaxseed meal, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 tablespoon unsalted butter, melted (optional)

Instructions

1. Preheat the oven to 400F, and grease a 9"x13" baking dish.
2. In a large bowl, whisk together the almond flour, flaxseed meal, baking powder, and salt. Set aside.
3. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat for 30 second intervals, stirring in between until fully melted (about 1 ½ minutes total). Once melted, quickly whisk in the eggs until mostly combined.
4. Mix the melted cheese mixture into the dry ingredients until a thick dough forms.
5. Knead the ball of dough until everything is very well incorporated and you have a soft and cohesive ball of dough, about 1-2 minutes.
6. Divid the dough into 12 equal portions, and roll each portion into a ball. Place into the prepared pan in a 3x4 grid.
7. Bake for 15-18 minutes, or until the center of each roll is golden brown.
8. Remove the rolls from the oven and place the pan onto a wire cooling rack.
9. Optionally, brush each roll with melted butter. Allow rolls to cool completely before serving.

Notes

• I use Bob's Red Mill Superfine Almond Flour (blanched)
• Store in an airtight bag in the fridge for 4 days, or in the freezer for 3 months.
• You can reheat in the microwave on 80% power in 20-second intervals.
• You can grate your own cheese, but pre-shredded works well in this recipe.
• To cut this recipe in half, bake the rolls in a loaf pan or a circle baking pan for 13-15 minutes.
• You can also bake the rolls on a rimmed cookie sheet, just make sure to line it with parchment paper or grease it with cooking spray.

Nutrition Information:

Yield:

12

Serving Size:

1 roll
Amount Per Serving: Calories: 212Total Fat: 8.3gCholesterol: 48.2mgSodium: 447.6mgCarbohydrates: 5.7gNet Carbohydrates: 3.8gFiber: 1.9gSugar: 1.5gProtein: 13.8g

The post Keto Dinner Rolls appeared first on The Best Keto Recipes.

Maple Bacon Candy

This keto Candied Bacon is made by using fresh cracked pepper and delicious sugar-free maple syrup. Super flavorful, low-carb, and even great as an edible gift! Drop crispy, sweet, peppery slices in a plastic party favor bag for an easy present.

Whether you enjoy crispy or chewy bacon, you can make this perfect for you! Only 3 ingredients needed for this delicious, easy candied bacon recipe.

Candied Bacon Ingredients

As always, here’s a quick overview of what you’ll need. Keep scrolling down to the printable recipe card for specific amounts.

• Thick Cut Bacon – Because the bacon has so much syrup, it requires a long cooking time. If you use thinly sliced bacon, they will burn before the syrup has time to get baked in.
• Sugar Free Maple Syrup – I used Lakanto’s maple syrup; it has the perfect flavor for smoked bacon, too. The cinnamon version also creates a tasty candied bacon with a fall-inspired twist!
• Cracked Pepper – Freshly cracked pepper has the best taste and texture, but you can LIGHTLY sprinkle regular table pepper if you don’t have cracked pepper.

How to Make Maple Bacon keto

Here’s a step-by-step guide to make keto candied bacon! If you aren’t keto, simply swap out the sugar-free syrup with real maple syrup.

Stretch

Lightly stretch the bacon strips to reduce the amount of shrinkage they will experience in the oven. If you skip this step, your bacon will still be delicious, just a little small.

Add toppings

Once stretched, place bacon on a rack on a baking pan. Brush the bacon with maple syrup, then sprinkle over freshly cracked pepper. Flip bacon over and continue to brush with syrup and top with pepper.

Bake

On the rack, cook bacon 45-55 minutes. If you like chewy thick bacon, cook closer to 45 minutes. If you prefer super crunchy bacon, cook closer to 55 minutes instead. You can flip the bacon and pour off bacon grease about halfway through cooking time, but I didn’t notice much of a difference.

Store

Maple bacon should be stored in an airtight container in the fridge up to 4 days. Make sure to allow to cool completely before storing, especially if storing in a gift bag (otherwise the steam will soften the bacon).

Freeze

Bacon can be frozen both cooked and raw. To freeze this maple bacon, allow to cool completely and then freeze in a single layer. After 1-2 hours, transfer the bacon into a freezer bag and keep up to 3-6 months.

Reheat

You can reheat this bacon in several ways. In the microwave, zap in 30-second increments until warm. In the air fryer, reheat at 390 degrees for 3-5 minutes. In the oven, reheat on 400 degrees F for 5-10 minutes.

If you like this candied bacon, you’ll love these keto recipes!

• Cheesy Brussels Sprouts with Bacon – This one pan dish is great as a side or even a meal! Bacon adds the perfect crunchy touch.
• Avocado Bacon Dip – Creamy mixed with crunchy is perfect with some Keto Chips! Sour cream gives this dip that perfect texture you’ll love!
• Chicken Bacon Ranch Zucchini Boats – Making this classic sandwich a bit healthier has led to an absolutely DELICIOUS dinner!
• Fried Cabbage with Bacon – So few ingredients means each one can shine! Bacon adds a great texture with the cabbage, perfect side dish.

FAQ’s about Candied Bacon

Yield: 6 servings (2 pieces each)

Candied Bacon Recipe

Print

You will love this Candied Bacon recipe, a salty, sweet, peppery snack that is also low-carb! This keto-friendly snack has just 3 net carbs per serving!

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 12 slices thick-cut bacon
• 1/3-1/2 cup sugar-free maple syrup
• Cracked pepper to taste

Instructions

1. Preheat oven to 425 degrees F while you place a baking rack on a pan.
2. Lightly stretch the bacon, then lay each piece on the rack.
3. Brush each strip of bacon with maple syrup, then top with pepper. Turn bacon over and again add syrup and pepper.
4. Bake bacon 45-55 minutes, depending on how you prefer your bacon. 45-50 minutes will result in a chewier bacon. 50-55 can result in crispier pieces.

Notes

I do not recommend thin-cut bacon.

Recommended Products

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• 
  USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

6

Serving Size:

2 bacon strips
Amount Per Serving: Calories: 49Total Fat: 3.5gCholesterol: 8.7mgSodium: 188mgCarbohydrates: 2.1gNet Carbohydrates: 1.6gFiber: 0.5gSugar: 0gProtein: 2.9g

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Bacon Roses

These Bacon Roses are perfect for the non-traditional partner or friend! Skip the flowers–We know they’ll die soon anyway! Skip the candy–Nobody can resist eating an entire box in one sitting. Instead, stick with bacon roses, the edible gift that’s great for a snack, breakfast, adding to dinner, or even dipped in dark chocolate for a sweet-and-salty treat!

These roses look complicated, but one easy step takes these from looking like “that’s just bacon rolled up” to “woah, that actually looks like it has petals!” Just one ingredient needed for this thoughtful, keto-friendly gift.

How to Make Bacon Roses

Take a careful look at the photos below — The rolling forwards and backwards step can be a little confusing at first, but you can easily get your rhythm down quickly. Here’s a step-by-step guide for making Bacon Roses with thick-cut bacon.

Roll

First, roll your bacon towards you for one “loop” or roll. Instead of continuing to roll towards you, begin to roll away from you like the second picture above. This will create a “petal” type look instead of just rolled up bacon.

Secure

Continue rolling just like this — Towards you for one “loop,” away from you for one “loop.” If you prefer them to look like rosebuds, roll them tight. If you prefer them to look large and blooming, spread them out a little so the petals have room to “open up.” You have to be careful, though–If the bacon is too spread out, it won’t look like a rose at all.

Secure with a toothpick, making sure to keep them in place. Feel free to use a second toothpick if you need because making sure they stay together is the key to pretty roses.

Bake

Place each secured raw bacon rose into a muffin tin well, filling it up for a dozen “roses.” Bake these at 425 degrees F for 50 minutes. Begin checking around the 40 minute mark to make sure you get yours the way you prefer.

Place Roses on Stems

Once your bacon roses are baked, carefully remove the toothpicks and transfer the roses to a plate lined with paper towel. Dry them as best you can, preferably sitting them out to cool for 30 minutes.

Grab your roses (these can be real or fake, your choice). Cut the rose bud off the stem about 1-2 inches above the first leaves. this will ensure that the bacon roses sit nicely on the stems like real roses. Once the stem is cut, simply push the bacon rose onto the stem.

NOTE: Some people may not prefer to stick the bacon onto a real rose stem. That’s perfectly fine–You can buy faux roses at craft stores and sometimes even dollar stores. This would make it easy to make a bacon rose bouquet for every event without having to buy a dozen roses every time.

Final Presentation

Once your roses are on their stems, put together your edible bouquet. Similar to a real flower bouquet, you want to remove any leaves that are below the top of your vase. You can add water to the vase for the look of real flowers, but it’s obviously not necessary.

Store

These roses should be stored in the fridge in an airtight container. If you’re making ahead of the event, I recommend keeping the bacon in the fridge, then placing them on the stems right before presentation. Reheating directions are below in case you want to have them hot when gifting them.

Freeze

Bacon can be frozen, so these rosebuds are good to freeze as well! Place cooked or raw bacon roses on a baking sheet in the freezer. After 1-2 hours, transfer to a freezer bag and enjoy within 3-6 months.

Reheat

If you’d like them heated, rewarm them in the air fryer (390 for 2-3 minutes) or oven (400 at 5-10 minutes). You can also use the microwave, but some may get a bit soft. DO NOT REHEAT BACON ROSES WHILE THEY ARE ON THE STEM. If you are using real roses, the leaves will immediately die and look awful. If you are using faux flowers, they likely have some metal wire inside and will ruin your microwave and burn in the oven or air fryer.

For the bacon lovers in your life, try these other recipes:

• Bacon Wrapped Green Beans & Bacon Wrapped Cabbage – If you love your vegetables, you’ll love them even more when you wrap them up in deliciously crispy bacon!
• Bacon Wrapped Pork Tenderloin, Bacon Wrapped Chicken, and Bacon Wrapped Scallops all give you a big dose of protein while also enjoying that salty, tasty bacon.
• Keto Bacon Egg and Cheese Rolls – Such a perfect breakfast, and they can be frozen, too!
• Bacon Cheddar Cauliflower Tots – Low carb and absolutely drool-worthy! Great with keto chicken strips, too.

FAQ’s about Bacon Roses

Yield: 12 Roses

Bacon Roses (easy edible gift)

Print

These Bacon Roses make the BEST edible gift for your favorite friend or partner. This keto-friendly holiday gift is perfect for Valentine's Day, graduations, and celebrations all year long!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 12 pieces bacon

Instructions

1. Lay out 12 pieces of bacon on parchment paper while preheating your oven to 425 degrees F.
2. Begin rolling one piece of bacon towards you (tightly but not so much that you're squeezing it), then on the next roll, switch directions and roll away from you. Hold the bacon there, then continue rolling towards and away from you until you meet the end of the bacon.
3. Secure the bacon rolls with 1-2 toothpicks and place each one inside the well of a muffin pan.
4. Bake roses 45-55 minutes, depending on your preference.

Notes

You can dump the bacon grease out of the muffin pan about halfway through to reduce the fat and the cooking time. However, I've found that it takes so long to safely dump the bacon that it hasn't been worth it for me.

Nutrition Information:

Yield:

12

Serving Size:

1 bacon rose
Amount Per Serving: Calories: 44Total Fat: 3.5gCholesterol: 8.7mgSodium: 177.6mgCarbohydrates: 0.1gNet Carbohydrates: 0.1gFiber: 0gSugar: 0gProtein: 2.9g

The post Bacon Roses (Easy Edible Gift!) appeared first on The Best Keto Recipes.