Anything salty and carby is my weakness which is both a good and bad thing on keto. It’s great because I avoid the foods that I can’t resist, but sometimes I just need something tasty to go along with some type of keto dip like my […]
Chocolate Lovers Keto-Friendly Cheesecake Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t […]
Homemade Paleo Spicy Mango Chutney Well, I am pretty sure chutney is already paleo-approved, but if not, here is a recipe for some! Cody and I have a debate, he says it’s spicy, I say it’s not. Technically it’s his recipe, so since he says […]
Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)
Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or none of the above. I’m pretty sure I say that about most of my recipes, but hey, it’s true! Now, these go FANTASTIC with my homemade spicy mango chutney. However, the chutney is not keto friendly, if I find a way to have a semi keto version of it, I’ll be sure you update everyone. These can be cooked in both an airfryer, traditional fryer, or just pan-fried. This recipe is fairly simple, the breading process takes time, but overall an easy recipe.
These were such a hit with Cody’s family, and I’m sure yours will love it to! Comment below to let me know what are your favorite dipping sauces are!
- 2 chicken breasts, butterflied, than cut into strips
- 2 eggs
- shredded coconut
- coconut flour (keto) or Cassava flour (paleo)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (or less)
- 1 tsp dried thyme
- salt and pepper
- Neutral oil for frying, I use refined coconut, but avocado or peanut, if you aren’t paleo, will work.
Coconut Breaded Chicken
To begin, prep your breading station: Plate one will consist of your coconut or cassava flour. Mix spices and egg in plate two, and then the shredded coconut on plate three. I’m not going to tell you how much to use, because it can vary quite a bit. However, it’s safe to say you will need more than you originally put in. Dip chicken into the flour, then into the egg, and then finally coat in the shredded coconut. Fry at 350F oil, careful not to crowd the pan, until chicken is cooked through and your coconut is gold brown and delicious.
Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can […]
Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]
Keto Paleo Mixed Berry Crumble
As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap the honey with artificial sweetener, and it’s now Keto approved. Crumble is never the most photogenic food, but this is a very delicious dish, plus, it’s super easy to make.
Berries are a great option for Paleo as well as Keto, as they are low in carbs for a fruit, Blueberries and blackberries are also a great source of antioxidants. This dish also easily gives 8 desert servings, as it’s quite rich and filling given the nut and coconut flour used in the crumble.
- 1 cup of chopped strawberries
- 6 oz blueberries
- 6 oz of blackberries
- 1/2 C almond flour
- 1/4 C coconut flour
- 1/4 C unsweetened shredded coconut
- 4 tbsp honey, divided into 2-2 tbsp portions
- Alternatively, you can use 5 tbsp erythritol for a lower carb alternative
- 1/2 tsp cinnamon
- 2 tbsp ghee or coconut oil divided
- 2 tbsp water as needed
In a cast iron pan, 1 tbsp ghee or coconut oil over medium heat.
Add all the berries and 2 tbsp of honey and cook for 1-2 mins, until the berries start to “bleed” (ooze juices), but don’t overcook them into a mush.
Combine the almond flour, coconut flour, and coconut shreds. Add remaining honey/sweetener and 1 tbsp of oil, and mix until it creates a fine crumb. add water as needed.
Cover berries with your crumb mixture, and bake at 350 for 10 mins, then broil for a couple minutes until crust is golden brown.