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 […]
Tag: keto snacks
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!
Italian-Inspired Spicy Pickled Cauliflower Original Post by The Keto Chef aka Cody Below is a recipe that was super popular on Cody’s blog: Italian-Inspired Spicy Pickled Cauliflower. He thought that I should migrate it here as he doesn’t use that blog anymore and we’re sure many […]
Here is a recipe for baked brie using a fathead crust. I may have legit eaten half tonight, thank god I had over 1000 calories left for today. I’m in too much of a food coma to say much else about this delicious creation, so, […]
Here is a irresistible keto-friendly staple in my household: Artichoke dip! It works great because it works well as an appetizer, or a side dish for a party or gathering. You can easily stretch this recipe out if you want to lower the calories. It’s enough for three, but if you opt to eat the entire thing, I will withhold judgement. This artichoke dip goes very well with my parmesan and herb chia crackers. Enjoy!
- 4 tbsp Heavy Cream
- 1/2 C Artichoke Hearts
- 1-2 Raw jalapenos
- 1/2 tbsp Garlic powder
- 1/2 cup Spinach (chopped & packed)
- 1 oz Cream Cheese
- 3 oz Mozzarella Cheese
Turn on the oven broiler.
Dice jalapenos, and remove seeds if desired (seeds may affect heat), and place into a small cast iron skillet and begin to brown. Remove jalapenos from skillet and add into a medium mixing bowl along with coarsely chopped artichoke hearts, spinach, heavy cream, cream cheese and seasonings. Mix well in bowl, and add mixture back to cast iron skillet, stir occasionally and cook for about 5 minutes in skillet until mixture appears warm.
Level the mixture and top with mozzarella, add into broiler for approximately 3-5 minutes to give the cheese a nice crusty finish. Keep an eye as the dip is being broiled as it can easily burn.
If you are uncomfortable with using a broiler you can cook on the oven at 500 degrees for 15 minutes or until golden brown. Serve with some crackers, or veggies and you have yourself a keto friendly snack or appetizer!