Here’s a keto-friendly Meatloaf recipe that will have your family’s bellies full all night. There are some really satisfying feelings from making a warm home-cooked meal, especially when you are trying to stay focused on maintaining your way of eating. While most traditional meatloaf recipes […]
Here is a Keto Taco Dip Recipe that you can make at home, bring to potlucks, or serve as a snack or appetizer for a Tailgate Party. Your friends who don’t eat Keto will enjoy this too, and you can dip the cheese chips in it or even pork rinds too. Your friends can still dip regular tortilla chips into it, but they will probably be more interested in your cheese chips than those plain corn tortilla chips. Word of Advice: Make a LOT of chips if you are having friends share this, because they might go through them quickly.
The cheese chips are simple to make, but I have seen some people deviate from the instructions and end up messing them up. You HAVE to bake them on parchment paper, as they will stick to the non-stick baking sheet, aluminum foil, and even wax paper. I also like to use a variety of cheeses when I make the chips, partially for color, but also for flavor differences. By far my favorite flavor of cheese chip is the Pepper Jack ones. You should typically use low-moisture cheeses here to get the best results, like Sharp Cheddars and Pepper Jack Cheese. If you use cheeses with too much moisture they will not crisp up properly. Also, to make them extra crispy be sure to let them start to cool on the counter for a couple minutes and then blot the tops of them dry with a paper towel and then put them on a plate with a paper towel underneath. Soaking up the grease from the cheese will help make the cheese chips crisper if you want them that way.
For parties you probably don’t want everyone sticking their hands in your taco dip bowl, so you should probably set a large serving spoon in it so that people can scoop the taco dip out and put it on their individual plates and then take some chips or pork rinds to dip into it at their leisure.
KETO TACO DIP RECIPE
Ease of Preparation: Easy
Prep Time: 20 Minutes
Cooking Time: 25 Minutes
Total Time: 45 Minutes
- 8oz Ground Sirloin
- 16oz Avocados or REAL Guacamole
- 10 ounce Can Fire Roasted RoTel (drained)
- 1 Cup Shredded Cheddar Jack Cheese
- 12oz Sour Cream
- 1oz Sliced Black Olives
- 1 Fresh Jalapeno
- Sliced Cheddar and Pepper Jack Cheese for Chips
- 1 TBSP Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Pre-heat the Oven to 350*F.
- On a Large Baking Sheet place Parchment Paper on top to prevent cheese from sticking to the Baking Sheet.
- Take Deli Sliced Sharp Cheddar Cheeses or Pepper Jack Cheeses in any assortment you like and cut them into triangle shaped Quarters. Depending on how large your Baking Sheet is will determine how many of these you can cook at a time. On my giant Wilton Baking Sheet I can fit about 6 full slices at a time.
- Bake the Cheese Triangles in the oven for about 8 to 9 minutes and remove and place on counter for a couple minutes to begin cooling.
- Before the Cheese Triangles are completely cooled off blot them with a paper towel to remove excess grease from the top and then put them on top of a plate with a paper towel underneath them to remove excess grease from the bottom. This will produce crispier chips. If you want the chips to be softer or retain their grease for elevated macros, then feel free to not blot them.
- In a small skillet on Medium High Heat cook the Ground Sirloin, and season with the Cumin, Chili Powder, Onion Powder, and Garlic Powder. Cook thoroughly.
- In a large bowl (glass if you prefer your guests to be able to see the layers) put the avocado spread on the bottom, then sour cream, then half of the shredded cheese.
- Add in the Ground Sirloin, then cover in Shredded Cheeses, Avocado, Sour Cream, and then top with the Rotel Fire Roasted Tomatoes, Sliced Jalapeno, and Sliced Black Olives.
SPECIAL NOTE: Feel free to improvise on this dish all you want. Try different toppings on the dip to your own liking, experiment with various sliced cheeses for the cheese chips, and more! The nutrition facts are strictly for the Keto Taco Dip, if you stick to Sharp Cheddar Cheeses and most Pepper Jack Cheeses for the Cheese Chips those should have no additional Carbs in them, same if you choose to use Pork Rinds to dip into this.
There are some foods that just make the weekend mornings taste that much better. After my successful Ket0 Almond Poppyseed Bread Recipe, I figured that with some adaptation that could be turned into a Keto Blueberry Muffin Recipe too. Not only was it easy to […]
Chicken Piccata was not a main dish that I had often growing up, and really wasn’t something that I had experienced until my early adult years. It’s a zesty and lively dish that really perks up some plain ole chicken breasts into something savory and magical. I have known many people to hunt down Italian restaurants in search of a good plate of it, or even just to saddle up and head down to the Olive Garden, where I hear they make a pretty decent version of Chicken Piccata too (I’m not judging).
Despite how complicated this dish might seem at first, it’s really easy to make, and it’s actually kind of hard to mess it up. Make sure though that you use a good non-stick skillet, or else you will be ripping the chicken cutlets off of it when you go to flip them despite browning them in butter and olive oil. I’m speaking from experience on that one, as you don’t want to rip off the delicately coated Whey Protein Isolate and Parmesan Cheese on the outer layer.
Speaking of Whey Protein Isolate, you want to specifically be using the Isolate here in this recipe. I get questions about this whenever I use it in a recipe, and there is definitely a huge difference nutritionally speaking between traditional Whey Protein (Which has sugars from the dairy) and Whey Protein Isolate (which is the protein only, with the sugars removed).
KETO CHICKEN PICCATA RECIPE
Ease of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
- 2 Pounds Chicken Breasts
- 3 Tablespoons Whey Protein Isolate
- 3 Tablespoons Grated Parmesan Cheese
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 Cup White Wine Vinegar
- 1/2 Cup Chicken Broth or Stock
- 1/2 Lemon (Juice only)
- 1/4 Cup Capers (drained)
- Freshly Grated Parmesan or Romano Cheese for Topping
- Slice the chicken in half like a hamburger bun, so that you form chicken cutlets that are between 1/2″ to 3/4″ thick.
- Season the Chicken Breast with Salt, Pepper, and Garlic Powder
- In a Medium Bowl mix together the Whey Protein Isolate and the Grated Parmesan Cheese
- In a Large Non-Stick Skillet warm up 1 TBSP of Butter and 1 TBSP of Olive Oil on Medium-High Heat.
- When the butter and oil mixture is ready, coat the Chicken Breast in the Whey and Cheese mixture and place immediately into the skillet.
- Cook for 3 to 4 Minutes per side, and then remove from the skillet and set to the side on a plate while we prepare the sauce.
- In the same Large Non-Stick Skillet over Medium-High Heat place 3 Tablespoons of Butter, 1 Tablespoon of Olive Oil, 1/2 Cup White Wine Vinegar, 1/2 Cup Chicken Broth or Stock, 1/4 Cup Capers, 1/2 Lemon (Juiced), and cook for 5 to 6 minutes, or until the sauce has reduced to your personal liking. The sauce should reduce to about 50% of it’s original volume give or take your own preference.
- After the sauce has reduced, carefully place the Chicken Breast back into the pan and simmer on Medium-High Heat again for about 5 more minutes.
- Serve immediately, and spoon the capers and remaining sauce on top of the Chicken Piccata once plated, and serve with optional Parmesan or Romano Cheese on top if desired. (The Cheese adds a sharp taste to the pallet, which is a great compliment to the flavors of this dish, so I highly recommend it).
One of my favorite sweet foods for breakfast when I was living in Mississippi was the Almond Poppyseed Bread that the Mennonites would sell at roadside stands. This was one of their biggest hits, and I swear that everyone in town ate it for breakfast on the weekends. We would heat it up and then melt some Salted Butter on it and it was so delightful. These days it seems that most people are eating Almond Poppyseed Bread from a box, and I figured it would be too hard to make a Mennonite replica that was Keto-friendly. Boy was I wrong!
After spending the first few minutes in the oven the downstairs began to fill with a warm and delicious smell of Almond Poppyseed Bread baking. It didn’t take long for the kids to come down and start getting nosey, asking me what I was making and when we were going to eat it. My 5 year old claimed that she was going to have 5 slices all to herself (she would have eaten 3 at least if we had more, because she ate two slices like it was no big deal). This was just as good as any I have ever had in my life.
You could also opt to put a drizzle of Heavy Whipping Cream, Salted Butter, and Monkfruit Sweetener on top if you want, but I left it out in this recipe when I baked it for the photos.
I know that there will likely be a lot of questions about whether you can make Muffin out of this recipe, and YES you absolutely can. Also, if you want to try baking it with Almond Flour instead of the Coconut Flour you can do that too, but I prefer the texture of this being made with the Coconut Flour, as it tastes more like the original that way.
KETO ALMOND POPPYSEED BREAD RECIPE
Ease Of Preparation: Easy
Prep Time: 10 Minutes
Cooking Time: 60 Minutes
Total Time: 70 Minutes
- 1/2 Cup Coconut Flour
- 6 Large Eggs
- 10 Tablespoons of Salted Butter (9 Melted, 1 Softened for Greasing the Pan)
- 3 Tablespoons Poppyseeds
- 2/3 Cup Lakanto Monkfruit Sweetener
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Almond Extract
- 2 Tablespoons Heavy Whipping Cream
- 1/2 Teaspoon Salt
- 1 & 1/2 Teaspoons Baking Powder
- 1/8 Cup Sliced Almonds
- 1/2 Lemon (Juiced)
- Pre-Heat Oven to 350*F.
- Put the Coconut Flour, Poppyseeds, Lakanto Monkfruit Sweetener, Salt, and Baking Powder into a Large Mixing Bowl.
- Melt the Salted Butter, and Pour into Mixing Bowl with the Dry Ingredients.
- Add the Vanilla Extract, Almond Extract, Heavy Whipping Cream, Eggs, and Juice from the Lemon into the Mixing Bowl and Whisk, or Blend the ingredients together until evenly mixed.
- Grease a Loaf Pan with the remaining 1 Tablespoon of Butter (Feel free to use a little bit more if you want, or use your favorite non-stick cooking spray instead if you prefer)
- Pour the mixture into the bottom of the Loaf Pan and spread out until evenly distributed in the pan.
- Top with Sliced Almonds and bake at 350*F for 60 Minutes. (Can vary depending on Altitude) Just make sure not to burn the top, but you will want to make it nice and brown on the top.
- Let cool on the counter in the Loaf Pan for at least 5 minutes before attempting to remove the Almond Poppyseed Bread.
- If you plan to serve warm, slice desired amount right away.
- If you plan to keep this loaf on the counter, let cool to room temperature before wrapping in clear plastic wrap, or other preferred method of storage.
SPECIAL NOTE: I do NOT recommend making this recipe with a straight up Stevia sweetener. If you do that, you will bake a bitterness into the bread that will not be desirable. That is specifically why I use the Lakanto Monkfruit Sweetener as it has a predictable taste after baking. There are some Stevia blends out there that feature primarily Erythritol as the main ingredient, and those are generally acceptable if that is the type of sweetener you prefer to use.