Lemon chicken is a refreshing dish that combines tender bites of chicken with the bright, tangy flavors of lemon. Boneless chicken breasts are marinated in lemon juice and flavorful seasonings, then cooked to perfection. My variation of lemon chicken includes fresh cauliflower and broccoli which balances well with the savory and succulent chicken.

The dish can be served as a complete meal since it includes protein and vegetables. Alternatively, it pairs well alongside a variety of side dishes such as rice, zoodles, pasta, or a fresh salad.

Overall, this lemon chicken is a versatile and flavorful dish that showcases the vibrant taste of lemons while highlighting the tender and juicy qualities of chicken. You will love how quick, easy, and refreshing this dish is!

Ingredients for Lemon Pepper Chicken

This is a quick overview of the ingredients you will need for this dish. I’ve also provided some suggestions for alternative ingredients if you need to make substitutions. To make this simple chicken dish you will need:

• Chicken Breast: other cuts of chicken such as chicken tenderloins or boneless, skinless chicken thighs will also work.
• Vegetables: you will need broccoli, cauliflower, and fresh garlic. If you prefer to use only broccoli or cauliflower instead of mixing the two that will also work.
• Oil: any neutral oil such as olive oil or avocado oil works in this recipe.
• Lemon: you will need fresh lemon juice, bottled can work in a pinch.
• Spices: lemon pepper, onion powder, garlic powder, salt, pepper, and fresh parsley
• White Wine: a dry white wine such as Sauvignon Blanc. Alternatively, if you prefer not to use wine chicken or vegetable broth will also work.

How to Make Lemon Pepper Chicken

This recipe is super easy to make, but it does have a few different steps. There is marinating and browning the chicken, then seasoning and cooking the vegetables, then adding everything together. To make this super easy to follow I’ve documented the entire process so you can see each step. To make this chicken and broccoli you will need to follow the steps below:

Marinate the Chicken

Cut the chicken into small bite sized 1 inch cubes. Add the chicken to a bowl with part of the olive oil, minced garlic, lemon juice, and seasonings. Mix everything together & let sit for 15 minutes to marinade. You want to be sure those spices are spread evenly over the chicken so each bite is loaded with flavor!

Season and Cook the Vegetables

In a large bowl, toss broccoli and cauliflower with lemon pepper seasoning, salt, and pepper. Heat the oil in a large non-stick skillet over medium heat. Add the seasoned broccoli & cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with lemon juice.

Brown the Chicken

Keep the now-empty pan on the stove (no need to clean it). Pour the wine into the pan and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan. This method is called deglzing the pan. Next, add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F on an instant-read thermometer.

Combine

Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for 5 minutes, to rewarm the veggies.

Serve

Serve this chicken and vegetable dish immediately while warm. Garnish with fresh parsley and dig in! I serve this as a complete meal. However, if you’d like to stretch the dish further it works quite well with some of these side dishes:

• Low Carb Red Lobster Biscuits: just 2 net carbs each and will help you get your carb fix if you are following a keto or low carb diet.
• Wedge Salad: everyone loves a cool, crisp salad and it pairs so well with these flavors.
• Cucumber Salad: this dish also uses fresh lemon and herbs making it a perfect complement to the chicken.
• Cacio e Pepe Zoodles: a great way to add more veggies to this meal!

Storage

Before storing the chicken allow it to cool completely. Next, store in an airtight container up to 3 days. I don’t recommend freezing as the cauliflower and broccoli will have altered textures that may be unpleasant. 

To reheat, simply microwave individual portions for 30-second increments at 50% power (which prevents the chicken from drying out). To reheat the entire dish, return to a skillet, cover, and warm on medium-low until heated throughout (stir occasionally to prevent sticking). You may want to add a splash of white wine to the skillet to add a bit of moisture and flavor to the dish.

Tips for the Best Lemon Chicken

• Choose fresh lemons: Opt for juicy and ripe lemons to get the most vibrant flavor. Squeeze the lemons just before using them to retain their freshness.
• Marinate the chicken: Marinating the chicken in lemon juice and other seasonings will infuse it with flavor and help tenderize the meat.
• Uniform size: be sure to get the chicken and broccoli as close to the same size as possible so everything cooks through in a timely manner.

Recipe FAQ

One Pan Chicken Recipes

• One Pan Jalapeno Chicken: the perfect cheesy comfort food with just 5 net carbs per serving!
• Easy Butter Chicken: This recipe is perfect for beginners and includes step-by-step photos!
• Pesto Chicken Bake: This easy dish has just 2.5 net carbs per serving, making it a low carb, keto-friendly dinner that is impressive enough for guests! 
• Creamy Garlic Chicken: Seasoned, pan-seared chicken is cooked in a rich, creamy, garlic sauce you will love!
• Crock Pot Crack Chicken: This easy chicken recipe is loaded with ranch, bacon, and cheese, making it perfect for salads, wraps, sandwiches, and more!

Yield: 6

Lemon Pepper Chicken and Veggies

Print

Our new favorite weeknight meal is this Lemon Pepper Chicken and Veggies! This dish is made in one pan and is full of bright, bold flavors that everyone loves!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 pounds boneless skinless chicken breast, cut into 1” cubes
• 4 cups broccoli florets, (1 medium head broccoli)
• 4 cups cauliflower florets, (1 small head cauliflower)
• 1⁄4 cup extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1⁄4 cup lemon juice, divided
• 3 tablespoons lemon pepper seasoning
• 1 teaspoon EACH onion powder, garlic powder, kosher salt (Diamond Crystal)
• 3⁄4 teaspoon ground black pepper
• 3 tablespoons chopped parsley
• 1⁄4 cup white wine

Instructions

1. Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1/2 teaspoon ground black pepper, and 2 tablespoons chopped parsley. Mix everything together and let sit for 15 minutes to marinade.
2. In a large bowl, toss broccoli and cauliflower with 1 tablespoon of lemon pepper seasoning, salt, and 1/4 teaspoon pepper.
3. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli and cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
4. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
5. Keep the now-empty pan on the stove (no need to clean it). Deglaze the pan with the wine and use the mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
6. Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F.
7. Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for minutes, to rewarm the veggies. Sprinkle the remaining 1 tablespoon of parsley as garnish.

Notes

You can marinate the chicken the night before and place it in the fridge. Take it out of the
fridge 10 minutes before cooking!

Recommended Products

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

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

Nutrition Information:

Yield:

6

Serving Size:

About 1 1/2 cups
Amount Per Serving: Calories: 324Total Fat: 13gCholesterol: 117mgSodium: 542mgCarbohydrates: 10.2gNet Carbohydrates: 6.7gFiber: 3.5gSugar: 3.3gProtein: 40g

The post Lemon Pepper Chicken and Veggies appeared first on The Best Keto Recipes.

I’ve never met a cheesecake I didn’t like. Our families love of cheesecake runs deep, and these Lemon Cheesecake Bars are no different! This refreshing dessert features a buttery crust, lemon vanilla cheesecake layer along with a lemon pecan crumble topping. These cheesecake bars are everything you want from a low carb dessert, sweet, light and so satisfying!

Reasons You’ll Love this Recipe

• Refreshing Flavor: The combination of creamy cheesecake with the zesty, tart taste of lemons creates a delightful contrast. The lemon flavor adds a bright and refreshing note that cuts through the richness of the cheesecake, making it a perfect dessert for those who enjoy a balance of flavors.
• Versatile: Cheesecake is a versatile dessert that can be enjoyed for any occasion. You can make as written with the crumb topping or skip that and opt for fresh whipped cream.
• Dietary Restriction Friendly: this recipe is sugar-free, low-carb, keto-friendly, gluten and grain free! It works quite well for a variety of different diets or dietary needs.

Ingredients for Lemon Cheesecake Bars

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe scroll to the recipe card below. To make perfect lemon crumb bars you will need:

• Almond flour: do not substitute coconut flour in this recipe. The absorbancy rate is very different and they are not 1:1 subs.
• Butter: salted or unsalted butter will work in this recipe.
• Sweetener: I suggest confectioners monkfruit, but Swerve will also work. If you aren’t worried about carbs regular confectioners sweetener will also work.
• Egg: size large egg
• Sour Cream: full fat or reduced fat will work.
• Lemon Juice and Zest: you will need two large or three small lemons for this recipe.
• Vanilla extract: pure vanilla is preferred and adds depth and flavor that balances the lemon.
• Pecans: used only in the crumble topping. You can swap these for another nut such as walnuts or almonds. You can also use whole, halves, or chopped.

How to Make Lemon Cheesecake Crumb Bars

In addition to the ingredients listed above you will need an 8×8 pan, foil or parchment paper as well as an electric mixer and bowls. It is very important to use the correct size pan, if you use a 9×9 pan the bars will be too thin and there will not be enough dough to cover the bottom of the pan. I have documented the entire process below so you can make the best cheesecake bars at home!

Make the Crust

The first thing you will need to do is prepare your pan. Line an 8×8 square baking pan with foil or parchment paper. Lightly spray with cooking oil to prevent the crust from sticking to the pan. To make the crust combine the almond flour, sweetener, and melted butter in a mixing bowl until a thick dough forms. Press the dough into the prepared pan, making sure to spread the dough all the way to the edges and evenly across the pan.

Make the Lemon Cheesecake Layer

The cheesecake layer is equally simple. Add the cream cheese, sour cream, egg, sweetener, zest, lemon juice, and vanilla extract to a mixing bowl and cream with an electric mixer. When the mixture is smooth and creamy spoon it over the crust. Use an offset spatula to spread the cream cheese layer into an even layer.

Make the Pecan Crumble

The final step in the assembly process is to make a quick crumble topping. If you have a food processor this is a cinch. Just toss in the ingredients and pulse until the mixture resembles coarse crumbs. Just remember the butter needs to be nice and cold! If you do not have a food processor simply add the ingredients to a bowl and use a pastry cutter to cut the butter into the flour until it resembles a crumb mixture. Next, just sprinkle this over the lemon cheesecake layer.

Bake

Bake the cheesecake bars in a preheated 350 degrees oven for 25-30 minutes. Place the bars in the middle or bottom rack of your oven. Keep an eye on the bars as they hit the 15-20 minute mark. If the crumble topping is browning too quickly for your liking simply place a piece of foil loosely over the top of the bars to prevent further browning. Just be sure you do not tightly place the foil on the cheesecake as it will hold in moisture.

Serve

Allow the bars to come to room temperature before placing them in the refrigerator. Chill the bars for at least 2 hours before slicing. 

Tips for the Best Cheesecake Bars

• High-quality ingredients: The quality of your ingredients can significantly impact the final result. Opt for high-quality cream cheese, fresh eggs, fresh lemon juice and zest, and pure vanilla extract to ensure a rich and delicious flavor.
• Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
• Bake at the right temperature and time: Follow the recipe instructions for baking time and temperature. Overbaking can lead to a dry and cracked cheesecake, while underbaking may result in a runny center.
• Let it cool. Allow the cheesecake to cool completely at room temperature after baking. If you place the hot cheesecake in the fridge to chill it will build up condensation and ruin the texture of the crumble and the crust.
• Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner. 

Storage and Freezing

You can keep these cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container. You can also freeze by wrapping in plastic wrap, and then placing it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight. 

Recipe FAQ

Sugar Free Cheesecake Recipes

• Chocolate Chip Cheesecake Bars
• Cranberry Cheesecake Bars
• Mocha Cheesecake
• Keto No Bake Cheesecake
• Butter Pecan Cheesecake

Yield: 12

Lemon Cheesecake Bars

Print

Lemon Cheesecake Bars are the perfect summer dessert! These keto-friendly lemon crumb bars feature a buttery crust, lemon cheesecake layer and a delicious pecan crumb topping! Each refreshing bar has about 3 net carbs!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Crust

• 6 tablespoons butter, melted
• 1 1/4 cup blanched super fine almond flour 
• 2 tablespoons confectioners monkfruit sweetener

Lemon Cheesecake

• 2 (8 ounce) blocks cream cheese, room temperature
• 1 large egg, room temperature
• 1/4 cup sour cream
• 1/2 cup confectioners monkfruit sweetener
• 2 tablespoon lemon juice
• 1 tablespoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Crumb Topping

• 2.5 tablespoons cold butter
• 1/4 cup blanched super fine almond flour
• 1/4 cup pecans
• 1 tablespoon confectioners monkfruit sweetener

Instructions

1. Preheat the oven to 350F. Line an 8x8-inch pan with aluminum foil or parchment paper.
2. Combine the melted butter, almond flour, and sweetener in a small bowl.
   Press the crust into a lightly greased foil-lined pan, and set aside.
3. For the cheesecake filling combine the softened cream cheese, egg, sour cream, confectioners monkfruit, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Beat the mixture with an electric mixer until smooth.
4. Spoon the mixture over the crust.
5. To make the crumble topping add cold butter, almond flour, pecans, sweetener, and lemon zest to a bowl or food processor. If using a food processor pulse until the mixture resembles a course crumb topping. If using a bowl use a pastry cutter to cut the butter into the flour mixture until a crumble topping forms.
6. Sprinkle the crumb topping on the cheesecake bars.
7. Bake the cheesecake 25-30 minutes until the cheesecake has set in the center. If the crumble topping begins to brown too quickly place foil loosely over the top of the cheesecake.
8. Allow the bars to come to room temperature before placing in the refrigerator. Chill the bars at least 2 hours before slicing.

Notes

Be sure to use a square 8x8 baking pan, if you use a 9x9 your bars will be very thin and the cooking time will be off.

Recommended Products

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

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)
• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 331Total Fat: 27gCholesterol: 78mgSodium: 158mgCarbohydrates: 4gNet Carbohydrates: 3.1gFiber: 0.9gSugar: 0.9gProtein: 6.2g

The post Lemon Cheesecake Bars appeared first on The Best Keto Recipes.

Lemon Cake Mix Cookies

These soft and chewy Lemon Cake Mix Cookies are keto, low carb, and PERFECT for Spring! Turn a simple keto yellow cake mix into a citrusy cookie the whole family will love. A simple 2-ingredient lemon glaze brings these over the top adds a fantastic sweet, bright flavor.

At under 1 net carb per cookie, this is an easy keto dessert perfect for beginners. It’s versatile and can be altered for different flavors, too (swapping out lemons for oranges would make a great creamsicle flavor, I think!).

Why You’ll LOVE This Recipe:

• EASY – These little cookies have just 0.9 net carbs each with glaze (0.8 without), and they don’t require a ton of ingredients! One store-bought keto cake mix is jazzed up with lemon juice, zest, and extract for super easy cookies that don’t take a ton of measuring or investing in alternative flours and sweeteners
• SOFT & CHEWY – The beauty of cake mixes lies in their moisture and their ease. Using a keto yellow cake mix means you’ll get a thick, chewy cookie that stays nice and soft for several days. They can stand up well to sugar free white chocolate chips as well if you’d like to make them extra special!
• FREEZER FRIENDLY – It’s hard to keep keto treats in the house because it’s so tempting to have them all at once! This recipe is perfect for making and freezing a big batch, then you can take out a couple each day for a lunchbox treat or midnight snack. It’s also perfect for freezing multiple batches to prepare for holidays, cookie swaps, and special occasions.

Ingredients for Keto Lemon Cake Mix Cookies

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

• Keto Yellow Cake Mix – Unfortunately, I’ve yet to find a lemon cake mix that’s also keto. So to improvise, we’ll start with a yellow cake mix and add that great lemon flavor on our own. I used Duncan Hines Keto Yellow Cake Mix.
• Eggs, Melted Butter – Melted butter could be swapped out for vegetable oil if you prefer this, but I love the buttery flavor. Eggs should be size large and room temperature.
• Lemon zest, juice, and extract – This is where that bright, citrus flavor comes in! For the amount of zest, you’ll need 2 large or 3 small lemons. You can use fresh or bottled juice if you must. Lemon extract helps provide a lemony flavor in every bite.
• Optional: Confectioners sweetener, additional lemon juice – These two ingredients combine to make an easy, delicious glaze to cover the cookies.

Keto Lemon Glaze

The optional lemon glaze is made with just TWO ingredients! All you need is lemon juice (bottled or fresh will work) and a keto-friendly confectioners sweetener. I used Lakanto’s Confectioners Monk Fruit. You can thin this down (using water) and cover the whole cookie, or keep it just thick enough to drizzle stripes across your cookies.

How to Make Keto Cookies

This recipe is so easy–You’ll need 2 mixing bowls (one large, one small), a baking sheet and liner (parchment paper or silicone liners), a small ice cream scoop, and a spoon. Here’s a step-by-step guide for creating these tasty keto cookies.

Prep

Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with a silicone baking mat or parchment paper. If you don’t have either of these, make sure to spray the pan with a nonstick spray so that the cookies can easily be removed later. Melt the butter in a small bowl and give it time to cool.

Mix

Pour your keto cake mix into a large mixing bowl, then use a spatula or spoon to create a well in the middle for all of the wet ingredients. Place the melted (and cooled!) butter into the bowl along with the eggs, lemon extract, juice, and zest.

Begin gently whisking the wet ingredients to break the eggs, then slowly begin incorporating more and more of the flour mixture. Keep whisking until there are no air pockets with unmixed pockets of flour and the mixture is nice and thick. Chill for at least 10 minutes to let the almond flour absorb the liquid.

TIP: If you’re prepping, you could simply store this dough in a container for 5-7 days in the fridge, then scoop and bake later. Alternatively, you could form it into a log and wrap with plastic for slice-and-bake style cookies.

Shape

Scoop the dough using a small ice cream scoop, then roll each piece into a nearly perfect sphere. Place them at least 2″ apart from one another until the pan is full. Finally, gently press each piece with a spoon, slightly flattening the top of the dough.

Why press the cookies?

Keto and gluten free mixes have less elastic, stretchy properties, so they don’t spread out like your average cookie made with all-purpose flour. If you don’t press the cookies, they come out very sphere-shaped, and it can be difficult to keep the glaze on.

Bake

Bake cookies for 10-12 minutes. Remember, they will continue cooking a bit on the pan, so remove them from the oven when they look just BARELY cooked. Allow them to cool on the pan while you make the glaze.

Glaze

In a small bowl, mix together your sweetener and lemon juice. Whisk until nice and smooth, then use a spoon to drizzle this in stripes over the cookies. If you prefer a pour-over glaze the covers the whole cookie, simply thin the glaze with a bit of water or more lemon juice. Don’t touch the glaze for at least ten minutes (preferably not for an hour, but self control is difficult).

Store

• COUNTERTOP: Cookies in an airtight container on the counter will last about 5-7 days. They can begin to feel a bit stale after day 4, but 10 seconds in the microwave soften them up beautifully!
• FRIDGE: Cookies stored in the fridge will stay fresh for 7-10 days. The cookies are a bit harder when cold, so allow it to sit and come to room temperature for the best soft and chewy texture.
• COOKIE DOUGH: If you’re not ready to bake the cookies, the dough will last 5-7 days in the fridge. This is perfect meal prepping before a party or when you want fresh cookies multiple days in a row!
• LEMON GLAZE: Lemon glaze will last about a week in the fridge, but it does thicken up quite a bit. You’ll likely need to thin it out with a bit of water to get it back to drizzling consistency.

Freeze

Cookies in the freezer are best when eaten within 3 months. Freeze on a baking sheet in a single layer (not touching) for 1-2 hours, then transfer to a freezer bag for the remaining time. To protect against freezer burn, you could double wrap cookies in batches in plastic wrap.

You can freeze the cookie dough, too! Before baking, simply store in an airtight container, roll it up into a log for an easy slice-and-bake cookie, or scoop, roll, and gently press the dough into shape. Place the individual dough pieces on a baking sheet (not touching) in a single layer, then freeze for 1-2 hours. Finally, transfer to a freezer bag and cook within 3 months.

If you like these low carb lemon cookies, you’ll love these easy keto desserts!

• Keto Cake Mix Cookies – If you don’t need the citrus flavor, consider adding some chocolate chips for a tasty, easy keto cookie!
• Lemon Cookies with White Chocolate & Macadamia Nuts – The perfect blend of soft and crisp, chocolatey and crunchy!
• Air Fryer Cookies – This keto recipe gives you 2 single serving cookies or a nice deep dish cookie perfect for special occasions and splurging!
• No Bake Almond Butter Cookies – We love how simple and easy this recipe is! These are also perfect straight from the freezer for a quick sweet treat.
• Keto Chocolate Chip Cookies – This is, hands down, the BEST keto chocolate chip cookie you will ever have. Even non-keto friends can’t get enough of these!
• The BEST Keto Cookies – Here’s a list of all of our favorites!

FAQs about Keto Lemon Cake Mix Cookies

Yield: 24 small cookies

Keto Lemon Cake Mix Cookies

Print

These Keto Lemon Cake Mix Cookies are just under 1 net carb each and bursting with citrus flavor! A box of keto yellow cake mix has never tasted SO good.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 box Duncan Hines Keto Yellow Cake Mix (10.6 ounce)
• 2 eggs, large
• 1/2 cup melted, cooled butter (or vegetable oil)
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons lemon extract (increase to 2 teaspoons if not adding lemon glaze)

Lemon Glaze:

• 1/3 cup confectioners sweetener
• 1-2 teaspoons lemon juice (more ore less depending on your preferred consistency)

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper (or simply spray the sheet with nonstick spray).
2. In a large mixing bowl, pour in your keto cake mix. Create a well in the center, then pour in the melted (but cooled!) butter or oil as well as the eggs, lemon extract, juice, and zest.
3. Using a whisk, begin beating the eggs and mixing the liquids, carefully incorporating the cake mix as you work. The mixture gets nice and thick. Once there are no pockets of unmixed flour, place dough in fridge to chill for 10-30 minutes. Do not overmix.
4. Once chilled, scoop out the dough into 24 pieces using a small ice cream scoop. Roll the pieces of cookie dough into perfect spheres, then place them at least 2 inches away from one another on the baking sheet. Gently press the tops of the cookie dough with a spoon, slightly flattening the top of the dough.
5. Bake cookies for 10-12 minutes. Remove from oven, then allow to continue cooking on the hot pan for 5-10 minutes before removing.
6. In a small bowl, mix together the confectioners sweetener and lemon juice until it reaches a smooth consistency. You can drizzle this on in pretty stripes, or you could thin it out with water and pour directly over each cookie to coat it in a tasty, lemony glaze.
7. Allow glaze to set for at least 30 minutes before touching to prevent any fingerprints from messing up your decorations.

Notes

Nutritional values calculated with lemon glaze. Without the glaze, simply subtract 1 calorie and 0.1 net carbs.

Nutrition Information:

Yield:

24

Serving Size:

1 Cookie
Amount Per Serving: Calories: 47Total Fat: 4.5gCholesterol: 25.7mgSodium: 11.5mgCarbohydrates: 1.2gNet Carbohydrates: 0.9gFiber: 0.3gSugar: 0.4gProtein: 0.7g

The post Keto Lemon Cake Mix Cookies appeared first on The Best Keto Recipes.

Easy Keto Cheesecake Bars

I think cheesecake is an amazing dessert. First, there is a chewy or crunchy crust. There’s a rich, decadent filling. There’s usually a topping of some sort. What more could you want? These keto blueberry lemon cheesecake bars are one of my favorite ways to make cheesecake. Sweet blueberries and tart lemons are a perfect match. They go so well with the richness of the cream cheese. But the recipe doesn’t stop there. It also has a coconut crumble topping! 

This might sound gourmet. And it definitely tastes gourmet. But it takes less than an hour to make. And because these are bars, it’s a great dessert to bring to a party or potluck. 

Why You’ll Love These Keto Blueberry Lemon Cheesecake Bars

There are many different reasons to love this tart keto dessert. Here are a few reasons why I think you’ll love them.

• Gluten-free. The crust and the crumble topping in this recipe both use almond flour. That means this recipe is entirely gluten-free. 
• Fast and easy. These cheesecake bars are bursting with flavor, but they’re surprisingly easy to make. They take less than an hour, and they don’t require a ton of effort. It’s a great dessert to throw together last minute. 
• Storable. A lot of desserts get worse when you store them. Not these cheesecake bars. They’re just as good out of the fridge as they are at room temperature. That means you can make them in advance! 
• Good party food. Because these cheesecakes are bars, they’re a great food for a party. I make a big batch of these when hosting an event, or when attending a potluck. Everyone will love them, and they’re an easy finger food.

Ingredients Needed

Here are all the ingredients that you need to make these keto blueberry lemon cheesecake bars. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient. 

For the Almond Flour Crust:

• Butter: Make sure to use unsalted butter.
• Almond flour: this recipe was not formulated for coconut flour, I do not recommend any substitutions.
• Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

For the Low Carb Blueberry Sauce:

• Blueberries: It’s best to use fresh blueberries, but frozen ones will also work.
• Water: just a little extra liquid is needed to make this sauce.
• Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

Ingredients for Lemon Cheesecake:

• Cream cheese: room temperature cream cheese.
• Egg yolk: from a size large egg.
• Monkfruit: sugar-free, keto-friendly sweetener.
• Lemon Juice and Zest: you will need 2-3 lemons for this recipe.
• Vanilla extract: it’s important to use 100% pure vanilla extract.

For the Crumble Topping:

• Butter: use unsalted butter for the topping.
• Almond flour: almond flour only, not coconut flour.
• Coconut flakes – Make sure the coconut flakes are unsweetened to keep this recipe keto-friendly.

How to Make Gluten-Free Cheesecake Bars

Here’s how to make the fruity keto dessert. It’s super easy!

• Make the sauce. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan. Simmer until the sauce becomes thick. This should take 10-15 minutes.
• Preheat the oven. Turn the oven on to 350F.
• Prep a pan. Line an 8×8-inch pan with parchment paper or aluminum foil. 
• Make the crust. Add the melted butter, almond flour, and Swerve sweetener to a bowl, and stir to combine. Press the mixture into the pan. 
• Prebake the crust. Bake the crust until it just starts to brown. This should take about 7 minutes. 
• Chill the crust. Remove the crust from the oven and let it cool. 
• Make the filling. Use an electric mixer or a blender to combine the cream cheese, egg yolk, lemon juice, lemon zest, vanilla extract, and Swerve confectioners sweetener into a smooth mixture. Spread it over the crust. 
• Add the sauce. Spoon the blueberry sauce over the top of the cheesecake. 
• Make the crumble. Put the butter, almond flour, coconut flakes, and Swerve sweetener in a food processor or blender. Blend until it has the consistency of crumbs. Sprinkle over the cheesecake.
• Bake. Bake the cheesecake until the top is slightly browned. This should take 18-20 minutes.
• Chill. Allow the cheesecake to cool, then slice it into bars.

Tips for Success

Here are a few tricks and tips for making these tangy cheesecake bars. 

• Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
• Let it cool. Make sure to let the cheesecake crust fully cool before adding the filling. Otherwise, the cheesecake will become a funny texture. Also, make sure to let the finished product cool fully before cutting it. That allows the bars to firm up. 
• Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner. 

How to Store Leftovers

You can keep these keto blueberry lemon cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container.

Can I Freeze This Keto Dessert? 

Yes! I love to keep these bars in the freezer. Wrap the keto dessert in plastic wrap, and then place it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight. 

More Easy Keto Cheesecakes 

I’m a huge fan of keto cheesecakes. Here are a few more recipes for you to try out.

• Triple Chocolate Cheesecake Bars
• Keto Strawberry Cheesecake Bars
• Keto Pumpkin Cheesecake Bars
• Keto Mocha Cheesecake Brownies
• Keto Cranberry Cheesecake Bars

Yield: 12

Keto Lemon Blueberry Cheesecake Bars

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These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.

Prep Time 20 minutes

Cook Time 27 minutes

Total Time 47 minutes

Ingredients

Almond Flour Crust:

• 8 tablespoons butter
• 1 1/4 cup almond flour 
• 2 tablespoons swerve sweetener

Low Carb Blueberry Sauce:

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/3 cup of confectioners swerve sweetener

Lemon Cheesecake Layer:

• 1 (8 ounce) block cream cheese
• 1 egg yolk
• 1/3 cup confectioners swerve
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Coconut Crumble Topping:

• 2 tablespoons butter
• 1/4 cup almond flour
• 1/4 cup unsweetened coconut flakes
• 1 tablespoons swerve sweetener

Instructions

For the Blueberry Sauce:

1. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
2. Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.

For the Crust:

1. Preheat the oven to 350F.
2. Line an 8x8-inch pan with aluminum foil or parchment paper.
3. Combine the melted butter, almond flour, and Swerve sweetener in a small bowl.
4. Press the crust into the foil lined pan.
5. Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges.
6. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

For the Cheesecake Filling:

1. Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
2. Spread the cheesecake layer evenly over the crust.
3. Spread the prepared low carb blueberry sauce over the cheesecake mixture.

For the Coconut Crumble Topping:

1. Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture.
2. Sprinkle the crumble over the blueberry layer.
3. Bake 18-20 minutes until the top is lightly browned.
4. Allow bars to cool completely before slicing.

Notes

• To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
• Store in an airtight container in the fridge for up to 5 days.
• To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.

Recommended Products

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

• 
  Swerve Sweetener, Bakers Bundle, Granular and Confectioners, 12 Ounce, pack of 2

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 256Total Fat: 19.9gCholesterol: 60mgSodium: 67.2mgCarbohydrates: 6.6gFiber: 1.1gSugar: 3.2gProtein: 4g

The post Keto Blueberry Lemon Cheesecake Bars appeared first on The Best Keto Recipes.

Whipped Feta Dip

This Whipped Feta Dip is so incredibly delicious, you won’t be able to get enough! Fresh feta is blended with indulgent heavy cream, olive oil and cream cheese to make an incredible creamy mixture. This mix is combined with fresh lemon and garlic to make this refreshingly light dip that has such a bright flavor and a rich texture! I mean it when I say you won’t be able to stop eating this!

Whipped Feta Dip has a wonderful Mediterranean flavor and goes so well with any type of veggies you plate it with. One of the best things about this dip is that it only takes five minutes to make! This is a super easy recipe that has under one net carb per serving- meaning it’s perfect for your keto diet!

You can easily prepare this dip in advance and serve it at your next book club, brunch, bridal or baby shower, or just as a fun side dish at a family dinner. Sprinkle with a bit of cracked pepper and fresh herbs (chives, basil, or dill would be perfect!) for a beautiful, refreshing dish. You really can’t go wrong putting this on the table- you’ll be asked for the recipe by everyone who takes a bite!

Ingredients in Creamy Feta Dip

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

• Feta cheese, heavy cream
• Olive oil, cream cheese
• Lemon juice, lemon zest, and garlic

How do I make this Feta Dip recipe?

All you need to make this keto dip recipe is a blender or a food processor! It’s incredibly easy–Just put all the ingredients in your blender or food processor, then pulse until creamy! Scrape down the sides and add a bit more oil or cream if you need to.

Before serving, sprinkle with a bit of cracked pepper and fresh herbs. This isn’t required, but it makes for a beautiful presentation and adds a great fresh flavor!

Tips for the BEST Feta Dip

• If possible, use fresh ingredients! Fresh lemon juice, lemon zest, and garlic is going to yield the best, freshest flavors
• I recommend using a block of feta cheese instead of crumbled feta- this type of feta will give a richer texture and will blend into a smoother consistency.
• Add toppings! Fresh herbs like dill, basil, or chives pack a flavor punch you’ll love. Topping the dip with an extra drizzle of olive oil or crushed nuts add great texture, too.

What should I serve with this Whipped Feta Dip?

Fresh veggies are delicious with this dip! Carrots, broccoli, cucumbers, radishes, or sliced bell peppers all work well with this flavor. Add in some Keto Tzatziki and Homemade Basil Pesto, then let your guests snack away! Combine this all with some olives, tapenade or bruschetta for an easy no-cook keto spread that will impress. If you’re not a fan of raw veggies, I also recommend these Crispy Zucchini Chips or Air Fryer Green Beans for dipping!

If you’re looking for more no-cook dishes to add to your party spread, these Marinated Shrimp or Marinated Mozzarella Balls manage to pack TONS of flavor with absolutely no work at all! If you have a little extra time, you’ll love this Tomato Galette and Instant Pot Artichokes, too.

For a full meal, this dip would work great with Grilled Shrimp Kabobs, Grilled Salmon Kabobs, or Greek Chicken Kabobs! Serve with Crispy Salmon Patties and Green Bean Fries–They would both be delicious dipped in this whipped feta. If you’d like to add a keto cocktail, consider this Basil Whiskey Sour or Sugar-Free Lemon Drop!

More keto side dishes

• Cheesy Bacon Wrapped Asparagus
• Air Fryer Zucchini with Feta
• Keto Salad Bowl
• Ranch Zucchini Chips

Yield: 8 1/4-cup servings

Whipped Feta Dip

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This creamy Whipped Feta Dip is the perfect low-carb appetizer. Bursting with lemon and dill flavor, under 1 net carb per serving, and easy to meal prep!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 4 ounces feta cheese
• 2 tablespoons heavy cream
• 3 tablespoons olive oil
• 2 ounces cream cheese, softened
• 1 clove of garlic
• 1/2 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh chopped dill

Instructions

1. Add your feta, cream cheese, heavy cream, olive oil, and garlic clove to the blender or food processor. Pulse over and over in short bursts, wiping down the sides of the blender when needed. If it looks like it needs more liquid, add more heavy cream or olive oil.
2. When the dip is well combined, add the lemon juice, lemon zest, and fresh dill. Season with salt and pepper to your preference, then continue pulsing until entire mixture is smooth.

Notes

• A half teaspoon of lemon juice and half teaspoon of lemon zest gives you a light lemon flavor. If you love lemon and would like it to stand out more, increase each to up to 1 teaspoon each. Please note: Lemon flavor will get stronger the longer the dip sits. If making several days ahead of time, start will less lemon.

Nutrition Information:

Yield:

8

Serving Size:

about 1/4 cup
Amount Per Serving: Calories: 121Total Fat: 12.2gCholesterol: 24.5mgSodium: 159.2mgCarbohydrates: 0.8gFiber: 0gSugar: 0.7gProtein: 2.7g

The post Whipped Feta Dip appeared first on The Best Keto Recipes.

Keto Lemon Drop

This Keto Lemon Drop is the perfect way to relax at the end of your day or to enjoy with friends! This keto cocktail pairs perfectly with almost any dish and is sure to wow your guests. I have always loved a Lemon Drop, so I’m super excited to introduce a keto recipe!

Traditionally, a Lemon Drop includes vodka, triple sec, lemon juice and simple syrup. For our keto drink, I have a recipe for sugar free simple syrup (check out my Keto Margarita or Keto Mojito for more ways to use this low carb alternative!) using Liquid Monkfruit to cut the carbs. I also omitted the triple sec for it’s high sugar content and replaced it with lemon flavored soda water, which has no sugar. This makes an amazing keto cocktail that is so simple to prepare!

Ingredients in this keto cocktail

As always, here is a quick overview of the ingredients used in our keto Lemon Drop. For the complete, printable recipe, just scroll to the bottom of the page.

• Vodka- any brand you prefer
• Lemon juice- I used fresh squeezed
• Keto simple syrup- water and liquid monkfruit sweetener
• Lemon soda water- I used my Soda Stream, but you can find this at most grocery stores
• Sugar for the outside of the rim- this is optional, but it adds a nice touch! This Lakanto Erythritol Blend or Besti Alluslose Blend would both work well here

How do you make this keto drink?

This drink is beautifully simple! In a shaker with ice, combine your vodka, lemon juice and keto simple syrup. Shake until very cold. Next, sugar the rim of the cocktail glass, but this is optional. Strain and pour your keto cocktail in your glass. Garnish with a slice of lemon and you’re done!

Homemade sugar free simple syrup

Simple syrup is usually made with sugar, but I have a recipe that fits with a keto diet. By using Liquid Monkfruit Sweetener, you remove the carbs! Monkfruit is very sweet, much sweetener than sugar, so you need a very small amount. One tablespoon per one cup of water is all that’s needed. If you prefer things to be a little less sweet, or if you’re using a different brand, I recommend starting at 1/2 a tablespoon per one cup of water and adjusting as needed. 

Can I use a Erythritol or Swerve for this sugar free simple syrup?

I do not recommend doing so. Erythritol does not dissolve very well, whether in cold or boiling water. This can lead to a gritty texture and an inconsistent taste. If you add xanthan gum to your hot water with your erythritol sweetener, it should prevent the mixture from crystallizing. I personally prefer using the liquid monkfruit for the taste and the ease in my simple syrup.

Can I make this keto simple syrup ahead of time?

Absolutely! This keeps very well. I can only attest to storing it with the liquid monkfruit, not the erythritol and xanthan gum blend, however. Just store in an airtight container (I used a jar) and keep in the fridge. Shake well before using and that’s all there is to it! 

What to serve with a keto Lemon Drop

For great keto seafood ideas, check out this list of 17+ Keto Seafood Recipes! One of my favorites is Asian Salmon, but these Bacon Wrapped Scallops are a very close second! If you’re entertaining outside, try one of my Low Carb Cookout Recipes! If you’re hosting a party and need some appetizers, try these Keto Snacks! Spinach Stuffed Chicken or One Pan Tuscan Chicken are some impressive dishes that also incredibly delicious- your family will lick their plates clean!

More easy keto recipes

• Zucchini Lasagna
• Air Fryer Cabbage and Sausage
• Keto Shrimp Alfredo
• Asian Pork Chops with Sesame Broccoli

More Keto Cocktails:

• Keto Margarita – 1.4 net carbs
• Keto Mojito – 1.3 net carbs
• Blackberry Bourbon Smash – 2.5 net carbs
• Keto Paloma – 1.6 net carbs

Yield: 1 drink

Keto Lemon Drop

Print

This Keto Lemon Drop is an easy low-carb drink! This refreshing keto cocktail goes great with seafood, chicken, and poolside appetizers!

Ingredients

• 2 ounces vodka
• 1 ounce lemon juice
• 1 ounce keto simple syrup *See notes for recipe*
• 1-2 ounces lemon soda water
• Ice
• Optional: sweetener for the rim

Instructions

1. In a shaker with ice, combine vodka, lemon juice, and keto simple syrup. Shake until very cold.
2. Sugar the rim of a cocktail glass if you prefer (I used the Lakanto erythritol blend, but the Besti allulose blend would also work)
3. Strain and pour into cocktail glass. Garnish with slice of lemon.

Notes

Sugar free simple syrup: Mix 1 cup of water with 1 tablespoon of monk fruit liquid sweetener. This can be used as a 1:1 replacement for simple syrup. Store in the fridge up to a month.

Nutrition Information:

Yield:

1

Serving Size:

1 8-ounce drink
Amount Per Serving: Calories: 131Total Fat: 0.1gSodium: 6.8mgCarbohydrates: 2gNet Carbohydrates: 1.9gFiber: 0.1gSugar: 0.7gProtein: 0.1g

The post Keto Lemon Drop appeared first on The Best Keto Recipes.

Rosemary Gin Fizz

Get ready for your new favorite keto cocktail! This drink has everything–Sweetness from the monk fruit, “earthiness” from the rosemary, tartness from the lemon juice, and a light boozy flavor from the gin! Even people who aren’t big gin fans should try it; the flavors all shaken together become a VERY delicious sip!

This drink starts with a special homemade sugar-free rosemary syrup. You only need three ingredients–Liquid monk fruit sweetener, rosemary, and water! After you try this syrup, you’ll definitely want to start growing your own rosemary! I can’t wait to try this syrup in more cocktails and maybe even as a glaze for muffins.

Another thing you’ll love about this keto drink: It goes with SO many different foods! From a summer poolside party spread to a traditional holiday buffet, this delicious cocktail will complement savory and sweet recipes!

Ingredients for a Sugar-Free Gin Fizz

As always, this is a quick overview of what you’ll need. Keep scrolling down to the printable recipe card for exact measurements!

• Gin
• Lemon juice : I used freshly squeezed lemon juice, but bottled is fine, too.
• Keto rosemary simple syrup : The recipe is below. You’ll need water, fresh rosemary, and liquid monk fruit sweetener.
• Lemon soda water : I used lemon Bubly drops with my soda stream, but store-bought or plain soda water is fine, too
• Ice
• Garnish ideas: Rosemary springs, lemon wedges or twists

Rosemary Sugar-Free Simple Syrup

This simple syrup is so easy! In a small pot, bring 1/4 cup rosemary leaves (stripped from the stem), 1 cup of water, and 1 tablespoon of monk fruit liquid sweetener to a simmer. Allow to simmer 10-15 minutes, then take off of heat to cool for 10 minutes. Pour through a fine mesh strainer, and store strained syrup in the fridge up to one month.

Can I use granulated monk fruit with erythritol?

I have not had success using blends with erythritol to make a simple syrup. Unfortunately, it does not fully dissolve; Once your syrup returns to room temperature, the erythritol begins to crystallize. I have read that adding a pinch of xanthan gum can prevent this, but I haven’t tried this method.

Bonus perk of using liquid monk fruit sweetener: it can be added by the drop to drinks, so people who like their drinks sweeter can easily adjust the flavor! This is awesome for carrying in your purse to sweeten ice teas or coffee.

How to make a Rosemary Gin Fizz

This simple keto cocktail starts in a shaker–Combine ice, gin, lemon juice, and rosemary simple syrup. Shake for 30 seconds or until extremely cold. Pour over ice into a 12-ounce glass, then top with about 3 ounces of lemon soda water. Garnish with a rosemary sprig and a lemon slice for a beautiful, aromatic, delicious low-carb drink!

What to serve with a Rosemary Gin Fizz

This drink is incredibly versatile because the flavors are very balanced and complementary to tons of different kinds of foods! The rosemary and lemon pair wonderfully with Italian and French cuisine especially. Gin can adapt so easily, it works well with sweets, spice, even floral notes!

Keto Appetizers for Gin Fizz Cocktails

If you’re making a cheese board, this citrusy gin cocktail will pair great with gouda and brie (these Cherry Brie Bites would be amazing)! This Marinated Mozzarella uses a lot of herbs that would complement the drink as well. Charcuterie meats like prosciutto and cured hams work well with the herby flavor… Consider serving it in an Antipasto Salad for a different twist! 

More appetizers that would work: Italian Stuffed Mushrooms (prosciutto & mozzarella goodness), Keto Popcorn Shrimp (smoky and light), or lamb souvlaki and vegetables dipped in Keto Tzatziki (works great with the citrus and herbs).

Keto Dinners for Gin Fizz Cocktails

This Rosemary Gin Fizz would complement white meat and fish, especially with strong herb or citrus flavors. I can highly recommend Lemon Garlic Fish with Toasted Pine Nuts with Keto Roasted Radishes or Chicken Piccata with a side of Italian Baked Mushrooms.

While this drink is perfect for summer, it also would be perfect at the holiday table! This would be fantastic with a Roast Chicken, Easy Keto Stuffing, Low Carb Cranberry Sauce, and Rosemary Garlic Keto Dinner Rolls! 

Desserts to serve with a Rosemary Gin Fizz

Berries, white chocolate, and citrus flavors will be perfect with this gin fizz! Keto Fruit Pizza, Cheesecake Strawberries, and Keto Cheesecake with Strawberry Sauce would be excellent! If you prefer cheesecake bars, consider serving with this Lemon Blueberry version, Cranberry version, or Strawberry version! 

Keto cookies you could serve: Strawberry Thumbprint Cookies, Lemon Cookies (or this version with white chocolate and macadamia nuts), Orange Creamsicle Cookies, White Chocolate Macadamia Nut Cookies

More Keto Cocktails

• Keto Margarita – 1.4 net carbs
• Keto Paloma – 1.6 net carbs
• Blackberry Bourbon Smash – 2.5 net carbs
• Keto Mojito – 1.3 net carbs

Yield: 1 12-ounce drink

Rosemary Gin Fizz

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This Rosemary Gin Fizz is the best keto cocktail recipe! Only 1 net carb for this refreshing summer keto drink!

Ingredients

• 2 ounces gin
• 1/2 ounce lemon juice
• 1/2 ounce keto rosemary simple syrup *See notes for recipe*
• 3 ounces lemon soda water (plain soda water is fine, too)
• Ice

Instructions

1. In a shaker, combine ice, gin, lemon juice, and rosemary simple syrup. Shake until extremely cold
2. Pour over ice into a 12-ounce glass. Top with about 3 ounces of lemon soda water.

Notes

Keto Rosemary Simple Syrup:

In a small pot, bring 1/4 cup rosemary leaves (off of stem), 1 cup of water, and 1 tablespoon of monk fruit liquid sweetener to a simmer. Allow to simmer 10-15 minutes, then take off of heat to cool for 10 minutes. Pour through a fine mesh strainer, and store strained syrup in the fridge up to one month.

Nutrition Information:

Yield:

1

Serving Size:

1 12-ounce drink
Amount Per Serving: Calories: 135Total Fat: 0.1gSodium: 19.3mgCarbohydrates: 1.1gNet Carbohydrates: 1.0gFiber: 0.1gSugar: 0.4gProtein: 0g

The post Rosemary Gin Fizz (keto + skinny) appeared first on The Best Keto Recipes.

What is Chicken Piccata?

Chicken Piccata is a dish that features thinly sliced chicken breast or tenders that have been lightly breaded and pan fried. The chicken is served in a savory lemon butter sauce that is simmered with brined capers. It is a delightfully unexpected combination of flavors that is always a crowd pleaser! 

Ingredients for Low Carb Chicken Piccata

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete recipe just keep scrolling:

• Chicken breast: Sliced and pounded thin.
• Salted butter and olive oil: the combination provides the best taste and texture.
• Spices: salt, pepper and herbs.
• Almond flour: you can also use pork rind panko for a crunchier dish, but I prefer the almond flour.
• Parmesan cheese: grated, not shredded parmesan works best for this recipe.
• Dry White Wine: a dry white wine is best for this recipe. Chicken broth will work as a substitute.
• Freshly squeezed lemon juice and lemon wedges for serving.
• Capers: brined capers can be found near the olives and jarred artichokes at your local grocery.
• Heavy Cream: this adds the perfect creamy texture to the sauce and helps to mellow the tangy lemon sauce, so even those who don’t love lemon would enjoy this dish. 

How do you make Low Carb Chicken Piccata?

While your dinner guests will think this is a meal you slaved over, it is actually quite simple to prepare!

• In a bowl combine the almond flour, parmesan and herbs. Dredge the thin chicken breast in the mixture and make sure it is coated well on both sides.
• Heat the butter and olive oil in the skillet. Sear the chicken about 3 minutes on each side, until golden brown. Transfer the browned chicken onto a plate.
• In the same pan add the wine, scraping the pan to deglaze it. Add the lemon juice, capers, heavy cream and remaining butter to the skillet and stir. When the sauce has reduced add the chicken back to the skillet.

Do I have to use almond flour?

If you do not wish to use the almond flour but still want to keep this dish keto-friendly you can use pork rind panko in place of almond flour in this recipe.

Do I have to use the wine?

The addition of dry white wine in the sauce is part of the reason this dish has such amazing flavor. This is the way I recommend making this recipe. However, if you do not want to use wine you can use chicken broth in its place. 

Tips for the Best Lemon Chicken?

• The key to perfectly pan seared, juicy chicken is to start with thin chicken breast. Take a look at the photos to see how I cut a large chicken breast into thin sections that make the best pan seared chicken!
• When breading the chicken make sure it is completely covered on all sides. 
• Allow the sauce to reduce and thicken a bit for the best flavor.

What do you serve with Chicken Piccata?

My absolute favorite low carb side dish is Garlic Butter Mashed Cauliflower. Serve the crispy chicken piccata with the sauce spooned over the cauliflower and chicken and you have an amazing meal for under 7 net carbs. Some other low carb side dishes include:

• Green Bean Almondine 
• Keto Red Lobster Biscuits
• Garlic Butter Roasted Cauliflower
• Air Fryer Garlic Butter Broccoli

Other Chicken Recipes

• Green Chile Chicken Skillet
• Instant Pot Buffalo Chicken Soup
• Sicilian Chicken Soup

Want more? Check out this list of 25+ Easy Keto Chicken Recipes!

Yield: 6

Keto Chicken Piccata

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Try my favorite easy Keto Chicken Piccata for a simple, hearty weeknight dinner! Parmesan crusted chicken is sautéed and paired with a tangy lemon sauce! 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 large boneless, skinless chicken breast
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter (not all used at once)
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons capers
• 2 tablespoons heavy cream (more if desired)

Instructions

1. Slice the thick chicken breast as if you are butterflying, but cut all the way through. Place plastic wrap over the chicken and pound until thin.
2. In a bowl combine the almond flour, parmesan and herbs.
3. Dredge the thin chicken breast in the mixture and make sure it is coated well on both sides. Let the breaded chicken sit in the fridge 10 minutes to make sure the coating adhears well.
4. Heat 1 tablespoon of the butter and all of the olive oil in the skillet. Sear the chicken about 3 minutes on each side, until golden brown. Transfer the browned chicken onto a plate.
5. In the same pan add the wine, scraping the pan to deglaze it. Add the lemon juice, capers, heavy cream and remaining butter to the skillet and stir. When the sauce has reduced slightly add the chicken back to the skillet. and cook 2-3 minutes.
6. Top with lemon wedges, parmesan and parsley if desired.

Notes

You can use chicken breast in place of the white wine if you wish.

Nutrition Information:

Yield:

6

Serving Size:

1 chicken breast + lemon sauce
Amount Per Serving: Calories: 293Total Fat: 17.9gCholesterol: 80.7mgSodium: 353mgCarbohydrates: 3.1gNet Carbohydrates: 2.6gFiber: 0.5gSugar: 0.7gProtein: 19.9g

The post Keto Chicken Piccata appeared first on The Best Keto Recipes.

A tricky part about a keto diet is that many easy to grab foods are too high in carbs to enjoy. Especially when your sweet tooth calls. There are lots of keto desserts out there like these Keto Lemon Cheesecake Bars, or this Keto Fruit Pizza, but they all require a bit of time. These Keto Lemon Cheesecake Parfaits are the perfect quick and easy no bake keto treat. 

What ingredients are in Keto Lemon Cheesecake Parfaits?

This recipe requires only a handful of basic ingredients and is highly customizable based on your personal preferences. The ingredients you need are:

• Unsweetened Almond Milk
• Chia Seeds
• Vanilla Extract
• Confectioners Swerve Sweetener
• Cream Cheese
• Lemon Juice and Lemon Zest
• Heavy Cream (can sub almond milk if you want to lower the fat content or do not have it)

How do you make Keto Cheesecake Parfaits?

This easy low carb parfait has two components. The base is a creamy no bake lemon cheesecake layer that is made by combining cream cheese, lemon juice, zest, keto friendly confectioners sweetener, heavy cream and vanilla extract. To make this simple I do not drag out my mixer I just add the ingredients to my small blender and pulse until the mixture is creamy.

The second layer is basic vanilla chia seed pudding. This is my go to recipe that I have most mornings. It is simply unsweetened almond milk, chia seeds, keto friendly confectioners sweetener and vanilla extract. I love this combination because it is so basic. It has a mildly sweet but vanilla flavor that I love and it works great with toasted coconut, chopped nuts or berries.

As with any chia seed pudding you must allow the mixture to set and absorb the liquid. I find that stirring the mixture vigorously occasionally speeds up the process tremendously.

To assemble the parfaits I use my favorite 7 ounce mini Wreck jars. This makes three servings, so spoon the lemon cheesecake layer among 3 jars and top with the chia seed pudding. If you wish, you can add whipped cream on top. 

How do you make Keto Lemon Blueberry Parfaits?

If you would like to mix things up I have another great option for you. Follow the above recipe exactly, but between the lemon cheesecake layer and the vanilla chia seed pudding layer add about 2 tablespoons fresh blueberries. This stretches the recipe to make 4 servings and the combination of blueberry and lemon are unbeatable. This option is 4.5 net carbs per serving.

What are some other easy keto snacks?

My favorite keto meal prep are these easy sausage egg and cheese bites. They have less than one net carb each. You can easily make a batch over the weekend and have a delicious grab and go breakfast or snack all week. I also love this Strawberry Cheesecake Parfait when I want something sweet and decadent. Some of my other favorites include:

• Easy Keto Pizza Bites (less than one net carb each)
• Keto Chili Cheese Chips (ONE net carb and they taste just like Chili Cheese Fritos!)
• Sausage Cream Cheese Pinwheels (2 net carbs each)
• Keto Peanut Butter Fudge (3 ingredients and only 2 net carbs each!)

Yield: 3

Keto Lemon Cheesecake Parfaits

Print

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Vanilla Chia Seed Layer

• 1 cup unsweetened almond milk
• 3 tablespoons chia seed pudding
• 1 tablespoon confectioners sweetener (Swerve or Monkfruit)
• 1/4 teaspoon vanilla

Lemon Cheesecake Layer

• 4 ounces cream cheese, softened
• 1/4 cup confectioners sweetener (Swerve or Monkfruit)
• 2 tablespoons heavy cream
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest

Instructions

1. Combine all the Vanilla Chia Seed Pudding ingredients and stir vigorously for 1 minute.
2. Chill in the fridge overnight or for at least 30 minutes until liquid as been absorbed and the chia seeds are inflated. TIP: Stirring vigorously occasionally speeds up this process significantly.
3. For the Lemon Cheesecake Layer: Combine the ingredients in a small blender or food processor, pulse until smooth and creamy.
4. In three small 7 ounce jars spoon equal amounts of cheesecake layer into each jar. Top with chia seed pudding.
5. Optional: top with low carb whipped cream and additional lemon zest

Notes

For the Lemon Blueberry Parfaits (4 servings/4.5 net carbs per serving)

1. Follow the above directions, but divide the mixture among 4 jars. Between the cheesecake and chia seed pudding layer add 2 tablespoons of fresh blueberries. 4.5 net carbs per serving for the blueberry version.

Nutrition Information:

Yield:

3

Serving Size:

1 parfait
Amount Per Serving: Calories: 226Total Fat: 19.8gSaturated Fat: 9.2gSodium: 184mgCarbohydrates: 8.2gNet Carbohydrates: 3.4gFiber: 4.5gSugar: 1.6gProtein: 5.1g

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