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

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

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

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

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

Saute the onion

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

Cook the stuffing ingredients

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

Bake the bell peppers

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

Add the cheese

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

Serve

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

Storage and Reheating Instructions

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

Tips and Tricks

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

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

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

Yield: 6

Breakfast Stuffed Bell Peppers

Print

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

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

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

Instructions

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

Notes

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

Nutrition Information:

Yield:

6

Serving Size:

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

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

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

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

What You Will Love About this Recipe

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

Recipe Ingredients

Roast the vegetables

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

Saute the carrots and celery

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

Simmer

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

Blend the soup

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

Add the cheese and heavy cream

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

Serve

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

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

Storage and Reheating Instructions

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

Cauliflower Soup FAQ

Other Low Carb Soup Recipes

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

Yield: 6

Cauliflower Soup

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.

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.

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

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

Why You Will Love This Recipe

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

How to Make Sheet Pan Eggs

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

Add Filling

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

Mix Eggs

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

Bake

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

Storage and Reheating Instructions

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

Sheet Pan Eggs FAQ

Other Sheet Pan Recipes

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

Yield: 6

Sheet Pan Eggs

Print

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

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

Instructions

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

Notes

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

Nutrition Information:

Yield:

6

Serving Size:

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

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

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

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  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.

A low carb or keto diet doesn’t have to always mean you miss out on the foods you love the most. Growing up in the south, light, buttery biscuits with breakfast is a favorite food for many of us. Unfortunately, those traditional biscuits aren’t low carb or gluten free. However, our love for those biscuits has led to us creating a keto-friendly version that is just as tasty!

This biscuit recipe only requires about 20 minutes to bake and can be made ahead of time. We love to freeze these biscuits and then thaw them out for those days or weeks that we know will be especially busy.

What You Will Love About this Recipe

• Easy. This recipe is incredibly simple and only requires a handful of ingredients.
• Classic, Delicious Flavor. There are many keto biscuit recipes out there but few offer that classic breakfast biscuit flavor like your grandmother used to make. This recipe creates that light, fluffy breakfast biscuit but it is keto-friendly with less than 6 net carbs per biscuit!
• Versatile. These biscuits are great because they go well with so many other foods. Serve them with sausage, ham, bacon, or fried chicken just to name a few!
• Make ahead of time. This recipe is great for meal prepping. Make them ahead of time so your busy mornings don’t include having to prepare breakfast from scratch.

Ingredients for Keto Biscuits

As always, this is a quick overview of the ingredients you will need to make low-carb biscuits and some substitution suggestions. These biscuits do not have many components, so this is the kind of recipe where the quality of ingredients matters.

• Cream Cheese: full-fat or reduced-fat cream cheese will work in this recipe. Just be sure the cream cheese has softened before you begin, or microwave in 10-second increments until it is soft and can be stirred easily.
• Shredded Cheese: cheddar or sharp cheddar cheese produces the best taste and texture.
• Eggs: size large eggs are used for this recipe.
• Super fine blanched almond flour: we do not recommend an alternative like coconut flour with this recipe. Almond flour provides a light, fluffy texture which is perfect for biscuits. Coconut flour is more dense and provides a texture similar to cake which is not ideal for a biscuit recipe.
• Baking powder and salt: Provides some lift to help keto biscuits rise
• Heavy cream: A higher fat content in heavy cream makes it a great choice for keto biscuits. However, if you’re not on a keto diet and simply wish to reduce carbs, you could use plain, unsweetened almond milk.
• Butter: we recommend unsalted butter for this recipe

How to Make the Best Keto Biscuits

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. The best part about this recipe is that it doesn’t require any fancy kitchen equipment or hard-to-find ingredients. Follow the step-by-step guide below to make these amazing keto breakfast biscuits.

Make the Dough

Preheat the oven to 350 degrees. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter. Stir until combined.

Chill and Bake

Next, chill the dough for 10 minutes. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and pat it into biscuit shapes. Remember, you want the dough to be nice and thick, like the photos. Place the biscuits onto a greased or silicone-lined baking sheet. Then bake for 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melted butter.

Storage and Reheating Instructions

• Reheating Instructions: To reheat the biscuits wrap in a paper towel and microwave in 30-second increments until warmed though.
• Refrigerator Storage: Allow to cool completely, then place in an airtight container and store in the refrigerator for up to 4 days.
• Freezer Storage: These biscuits can be frozen for up to six months. Allow to cool completely, then place in a freezer safe bag or container before freezing.

Tips and Tricks for the Best Keto Biscuits

• You can use unsweetened almond milk instead of heavy cream, if you want, but the fat content decreases. That’s great if you’re just low-carb, but you want a high fat content if you are keto.
• The dough should be relatively thick. Make sure you don’t over-mix the dough.
• Combine these biscuits with sausage, eggs, bacon, country ham, or any other breakfast protein for a complete, delicious breakfast whether you’re at your kitchen table or eating on-the-go!

Other Keto Biscuit Variations

This keto biscuit recipe creates that classic breakfast biscuit only with much fewer carbohydrates. We have also made several other biscuit variations that are great for breakfast or as a side dish with dinner.

• Ham and Cheese Biscuits– These Keto Ham and Cheese Biscuits are a great on-the-go breakfast. Each soft, fluffy biscuit is loaded with cheese and ham and is less than 2 net carbs!
• Cheddar Garlic Biscuits– These cheddar garlic biscuits are a perfect low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor! 
• Sausage Cheddar Biscuits– These are made with sausage and are loaded with flavor and have less than two net carbs each. Pair with scrambled eggs and enjoy the perfect keto breakfast! 
• Keto Sausage and Biscuits– This sausage and biscuit recipe is everything you love about a traditional sausage and biscuit but with fewer carbs!
• Three Cheese Biscuits– These Keto Three Cheese Biscuits are loaded with sharp cheddar, mozzarella and fresh basil and just 2 net carbs each!  

Keto Biscuits FAQ

Other Keto Breakfast Recipes

• Keto Pancakes
• Low Carb Breakfast Casserole
• Ham and Cheese Bites
• Bagel Breakfast Sandwiches
• Cinnamon Roll Chaffle

Yield: 6

The Best Keto Biscuits

Print

This keto biscuit recipe offers that classic buttery flavor and light biscuit texture only these biscuits have about 3 net carbs per serving! This recipe is surprisingly simple and can even be made ahead of time!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 3 ounces softened cream cheese
• 1 cup shredded cheddar cheese
• 2 large eggs
• 2 cups super fine blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 tablespoon melted butter

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps.
3. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter.
4. Stir until combined. Chill the dough for 10 minutes.
5. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and it pat into biscuits shapes. Remember, you want the dough to be nice and thick like the photos.
6. Place the biscuits onto a greased or silicone-lined baking sheet.
7. Bake 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melter butter.

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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:

1 Biscuit
Amount Per Serving: Calories: 398Total Fat: 35gCholesterol: 106mgSodium: 382mgCarbohydrates: 6.4gNet Carbohydrates: 3.7gFiber: 2.7gSugar: 0.3gProtein: 15g

The post The Best Keto Biscuits appeared first on The Best Keto Recipes.

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

What You’ll Need

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

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

How to Make Chicken and Waffles

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

Bread the Chicken

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

Bake the Chicken

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

Make the Waffles

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

Serve

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

Storage and Reheating

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

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

Variations

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

Recipe FAQ

Other Comfort Food Recipes

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

Yield: 6

Chicken and Waffles

Print

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

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

For the Chicken

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

For the Keto Breading

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

For the Keto Waffles

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

Instructions

For the Chicken

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

For the Waffles

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

Notes

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

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

Nutrition Information:

Yield:

6

Serving Size:

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

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

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.

Sausage and Veggie Breakfast Casserole

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

Why you’ll love this recipe:

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

Low Carb Breakfast Casserole Ingredients

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

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

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

How to make a breakfast casserole low carb

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

Cook & crumble sausage

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

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

Mix with vegetables

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

Add egg mixture

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

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

Bake casserole

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

What to serve with a breakfast casserole?

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

More low-carb breakfast sides:

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

Store

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

Reheat

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

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

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

Low Carb Casserole FAQs

Yield: 10

Low Carb Breakfast Casserole

Print

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

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

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

Instructions

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

Notes

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

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

Recommended Products

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

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

10

Serving Size:

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

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

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

What are chaffles?

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

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

Ingredients for Sausage Stuffed Chaffles

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

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

How to make Sausage Stuffed Chaffles

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

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

Serve

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

Storage and Reheating

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

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

Tips and Tricks

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

Recipe FAQ

Other Chaffle Recipes

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

Yield: 6

Sausage Stuffed Chaffles

Print

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

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 5 minutes

Ingredients

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

Instructions

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

Notes

This is the waffle maker I used.

Recommended Products

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

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

Nutrition Information:

Yield:

6

Serving Size:

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

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