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: weight loss surgery eating
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 […]
Keto Low Carb Chili Cheese Dogs Keto Low Carb Chili Cheese Dogs are a thing! You really won’t even miss the bread or beans, plus this classic recipe is so filling and delicious. I recommend serving it up with my Jalapeno “Corn Bread”. This is super easy […]
Sweet and Sour Bacon Brussels Sprouts
So I’ll be the first to admit that I use to hate Brussel sprouts. My mom would just boil them in a pot, put some salt on them and she’d be good to go. YUCK (Love you mom!) I could never imagine how anyone would want to eat these…. little mini lettuce…sprouts? I don’t know. Did not enjoy.
Finally, after years and years, Cody finally insisted I try his recipe for brussels sprouts, and they are delicious. They are fairly keto friendly, but they taste soooo good. The tanginess of the Brussels sprouts and sweet balsamic vinegar pair very well , plus the bacon just ties everything together… because, bacon.
My point is, even if you don’t like Brussels sprouts, give these a try! This recipe might change your mind.
- 1 lb Brussels sprouts, sliced in half if large
- 4 slices of bacon
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 2 Tbsp Erythritol or another sweetener to taste
- 2 Tbsp refined coconut oil (the flavorless kind)
- Or you can use any other neutral high smoke oil
Begin by chopping bacon into small cubes or pieces and add to an oven safe saute pan, or cast iron skillet.
Over medium heat render (cook) the bacon, be careful not to brown yet, we are just trying to soften them and extract the bacon fat. Once rendered, remove the bacon from the pan.
Next, pour off bacon fat, return pan to the stove and raise to medium high. Once pan begins to smoke, add the refined coconut oil and once it starts to smoke, add brussels sprouts to pan, stirring frequently until caramelized.
Add bacon and bacon fat back to the pan, vinegar, and sweetener, continue tossing until the Brussels are tender, but not mushy.