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: low carb 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 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 […]
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 spinach jalapeno artichoke dip. Since I’m not always in the mood for flax seeds, these crackers are a very delicious alternative. They taste absolutely delicious even on their own, they’re not too difficult to make, and their macros are pretty decent too.
- 1/2 C Chia seeds
- 1-1/2 C Raw sunflower seeds
- 1/2 tsp Baking powder
- 1 tbsp Dehydrated onion
- 1 tbsp Italian herb seasoning
- 1 tbsp Dried rosemary
- 2 tbsp Garlic powder
- 1/2 C Grated Parmesan cheese
- You can also use shredded and just grind it up
- 1 tbsp butter
- 1 Large egg
- 2 tsp of water
- I highly recommend you start with 1 tbsp. You may need more or less than what I used. You just want enough for the “dough” to come together.
Preheat oven to 300 F.
In a spice grinder or blender, grind chia seeds, and sunflower seeds until the are a fine meal.
Add your baking powder, dried herbs, and spices to the grinder and grind until a fine powder, add to the chia/sunflower meal.
Melt the butter, and add along with the egg, water and parmesan.
Mix everything until well incorporated, you can use a food processor for easy distribution, you may have to add a tablespoon or two of water, depending on the size of your egg, but the dough should come together into a ball.
Taking pieces of the dough, roll out to 1/8 to 1/4 inch sheets and cut into desired shapes.
Arrange on a baking sheet lined with a silpat or parchment and lightly sprinkle salt on top.
Bake until VERY lightly golden in color and the dough has dried; about 30 minutes. Do not overcook them; since we are using seed meal they can burn very easily. Even if they don’t seem burnt they can taste bitter even when slightly overcooked.