No-Tortilla Chicken Chili Verde Enchilada Bake Being a San Diego native, I absolutely love me some Mexican food. I especially love the really authentic dishes, like you know, carne asada fries, rolled tacos, and California burritos (put down your pitchforks people, i’m joking). In all seriousness […]
Fluffy Keto Pancakes with Blueberry Sauce This is a wonderful recipe for some fluffy, moist, soft keto-friendly pancakes that will just melt in your mouth. We’ve been working on a perfect recipe for this keto pancake for quite some time. These go great with sugar […]
Mozzarella Stuffed Bacon Onion Rings
Onion rings, who doesn’t like em? They’re delicious, savory, and can be oh so keto friendly. This recipe is super easy to make, it only requires three ingredients and is super versatile. In this recipe I used mozzarella cheese, but this would be delicious with sharp cheddar, American cheese, pepper jack, Swiss, Muenster; any kind of cheese.
I personally like my bacon a little chewy, but if you’d like more crunch just cook it longer, even in the broiler for a nice char. Enjoy!
- 6 strips of bacon(thin sliced, don’t get thick cut)
- 1 onion
- 1-2 oz of mozzarella cheese (can use other types)
Start by slicing the onion into 3/4 inch rings. separating the rings.
Take your cheese, and slice it into slices as close to as thick as the layers of the onion.
take the outside layer of onion, and the third layer, the 2nd and 4th, 3rd and 5th etc.
lay the larger layer flat with the smaller layer inside and stuff the thin cheese slices in between the 2 onion layers.
Wrap with bacon, and bake at 350F for 20-25 minutes or until the bacon is crispy.
Quick Recipe for Mustard Sauce:
- 3 tbsp Dijon or deli mustard
- 3 shakes of Worcestershire sauce
- 1 tsp sweetener
Assemble ingredients, serves two.
Low Carb/Keto Baechu-Kimchi This recipe makes A LOT of Kimchi, like, fill a gallon crock up to the top, so we are talking many servings. The good thing, since Kimchi is fermented, is it only gets better as it ages more, and will keep for […]
Pesto Shirataki Pasta: With Radish Greens One thing I miss about eating a “regular” diet is a fresh bowl of pasta. With my Italian roots, I’m used to eating pasta on a weekly basis, so it definitely took a major lifestyle change to omitting pasta […]
Keto Friendly Jalapeno Cheesy Bread
I’m going to call this recipe “Keto Friendly Jalapeno Cheesy Bread” because it serves the purpose of cornbread if you’re having chili or some Keto Chili Cheese Dogs. It’s very quick and easy to make too and is a low carb staple side dish in my home. This isn’t quite bread because this is actually a modified version of a jalapeno casserole I make, but trust me, it is super heavenly and bready enough. Plus, you can eat it with your hands so let’s just say it’s bread and call it a day.
You can also cook these as muffins, throw them in a cupcake mold, or shape them on a cooking sheet into little biscuit-sized pieces if you’d like them a little crispier and chewier try it out and let me know how you prefer to eat this!
When I normally make this dish, I throw some chopped bacon in it. But since we were already having chili dogs that night we opted out. If you aren’t counting calories go for it! You can NEVER go wrong with bacon. #ketolife
Okay so yes, this recipe is versatile, goes well with bacon and super addictive. Moving on….
- 1 small can diced jalapenos
- 4 oz cream cheese
- 1/2 C cheddar cheese
- 1/4 C almond meal
- 1 egg
- 1/4 tsp xanthan gum
Note: As you’ve noticed, I like to add xanthan gum to many of my recipes. The reason for this is because it is pure fiber, and it makes a great binder in a lot of recipes, especially ones that are bread substitutes. I’m not sure why but it really helps achieve a nice bready texture as well. I know it may seem costly, but you only need a little bit per recipe and it makes a load of difference! I would try it out!
Preheat oven to 350F.
To begin, open the can of jalapenos and make sure to strain well. In a medium-sized mixing bowl add the cream cheese and microwave for about 30-45 seconds on high, or until the cream cheese has softened. Once cream cheese has softened, stir in jalapenos and mix well. After the jalapenos are mixed well into the cream cheese, add remaining ingredients saving 1/4c of the cheddar cheese and mix well.
Pour mixture into a greased cast iron or baking (casserole) dish; using a misto also works very well for this. Level the mixture and cook for 15-20 minutes or until cooked through. Top with remaining cheddar and put back in oven until the cheese is melted.
Let cool for about three to five minutes, serve and enjoy!