low carb meals

Deliciously Healthy Cauliflower Fried Rice in Just 20 Minutes!

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Cauliflower fried rice. You ever have those nights when you’re starving, craving something fried and salty and comforting… but the last thing you want is a food-coma or crazy carb overload? Me too. That’s actually how I landed on this cauliflower fried rice kick in my kitchen. I wanted takeout-level flavor, like eat-on-the-couch-in-pajamas kind, just without all the grease and guilt. If you love keto or low-carb dinners, you’ll probably want to peek at these keto stuffed peppers without rice—quickest way to feel like a kitchen genius, in my opinion.

cauliflower fried rice

What You’ll Need To Make Cauliflower Fried Rice

So alright, the good news: you do not need fancy gadgets. Just a box grater or food processor for the cauliflower. That’s the biggie. The essentials are a head of cauliflower, 2 eggs, a couple handfuls of frozen peas and carrots, one small onion, garlic, a splash of soy sauce, a glug of sesame oil, and honestly, any little bits of leftover chicken or shrimp if you want to beef it up (uh, not literally beef but you get me). I like to toss in green onions at the end. Gives it that zing.

You can use pre-riced cauliflower too. I won’t judge. Sometimes convenience wins. Oh, also—if you’re going to go for adding meat, make sure it’s already cooked. Saves your sanity. Trust me.

“Can’t believe I waited so long to try cauliflower fried rice! My picky husband didn’t even realize it wasn’t real rice. Total game changer for meal prep too.” – Stephanie R.

Deliciously Healthy Cauliflower Fried Rice in Just 20 Minutes!

Tips for Making Cauliflower Fried Rice

I’ll be honest—first time I made this, it was a soggy disaster. Stuff needs to fry, not steam, so pat that cauliflower as dry as you possibly can. Squeeze it in a towel if you must; it’s worth the extra minute. Go for a big pan so all your “rice” has space to breathe and get a little color.

Don’t skimp on that sesame oil at the end. It’s the magic touch. I also like tossing in a pinch of red pepper flakes, just because life’s too short for bland “rice.” Oh! And don’t walk away while it’s cooking. It cooks way quicker than regular rice and can get weird if you ignore it.

cauliflower fried rice

Step 1: Prep the Cauliflower

Okay, basic truth: prepping the cauliflower is the only “hard” part and it’s not even hard. Remove the leaves. Chop into chunks. If you’re doing the traditional route—break out that box grater and work those arm muscles a bit. Or, food processor time: pulse until it looks kind of like little grains. Careful, don’t overdo it or you get cauliflower mush. Nobody wants mush. Throw it on a kitchen towel and press out as much water as you can. That’s it.

Step 2: Cook the Cauliflower Fried Rice

Heat a spoonful of oil in your biggest pan. Drop in the onions, let them get soft (I love that smell, don’t you?). Add garlic. Then peas and carrots—frozen straight from the bag is fine. Push those to one side, crack the eggs in, scramble ’em up. That’s when the riced cauliflower hops in. Keep stirring so nothing burns! After four-ish minutes, everything should look happy together. Add a couple glugs of soy sauce. Stir like you mean it. Finish with sesame oil and (if you feel fancy) green onions. Eat straight out of the pan or get civilized and use a plate—your call.

More Cauliflower Rice Recipes

If you like this whole cauliflower fried rice adventure, you’ll probably love exploring similar ideas. Sometimes I’ll swap in sriracha for a fiery night, or toss in leftover rotisserie chicken for extra protein. Cauliflower also works wonders in bowls and stuffed veggies—seriously, try it in keto stuffed peppers without rice if you’re in the mood for something hearty but different.

  • Top with grilled shrimp or leftover rotisserie chicken for a protein boost
  • Stir in pineapple and cashews for a little tropical flavor
  • Sprinkle extra scallions and sesame seeds just before serving

You get the idea…cauliflower rice is sort of a blank canvas. So, go wild!

Common Questions

Q: Can I use frozen cauliflower rice?
Sure thing! Just thaw it, then squeeze out all the water you can. Nobody enjoys soggy fried rice.

Q: How do you store leftovers?
Pop them in a sealed container in the fridge. Stays tasty for three days (honestly, sometimes I like it cold for lunch).

Q: Can I make it vegan?
Totally—skip the eggs and toss in some tofu or more veggies.

Q: What’s the best way to avoid mushy cauliflower fried rice?
Dry the cauliflower well, use a hot pan, and do not overcrowd!

Why You’ll Want to Eat This Every Week

So if you made it this far, I hope you’re as excited as I get about quick, healthy, straight-up delicious meals like cauliflower fried rice. You seriously don’t miss the real thing, and it comes together faster than delivery. Plus, it’s fun to improvise with whatever’s hiding in your fridge. Looking for more ideas? Check out Cauliflower Fried Rice – Once Upon a Chef for a classic take, or get speedy with the 15 Minute Cauliflower Fried Rice Recipe – Pinch of Yum if you want your meal fast. You can also see how Cauliflower Fried Rice – Light and Healthy makes their version completely gluten free. Give this a shot tonight—I’m pretty sure it’ll be seeing regular action in your weeknight lineup. Let me know how it goes or if you try any wild combos!

Delicious Keto Egg Salad That’s Super Easy to Make!

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keto egg salad just saves me every time lunch rolls around and I realize (oops) I forgot to plan something decent. Listen, that awkward rumbling belly feeling? Been there. With only a handful of ingredients, this keto egg salad swoops in, creamy and tangy, ready in ten minutes flat. Not kidding – it’s so tasty you’ll want to eat it straight from the bowl, but it also pairs up with nearly anything. If you love throw-together meals like keto eggplant parmesan or need a side like air fryer spaghetti squash, keep reading, because this one is a winner for picnics, meal prep, and those “what do I grab quick?” moments.
keto egg salad

How to Make Low-Carb, Keto, & Whole30 Egg Salad

First up: boil some eggs (don’t freak, there’s nothing to it). I usually do about six at a time for the week, but you can scale up if you’ve got a crowd. Cool ‘em, peel ‘em, chop ‘em – haphazard chunks are fine. Plop the eggs in a bowl. Next, spoon in a big dollop of mayo (I always say, use the good stuff). Add a pinch of salt, cracked black pepper, and a dot of Dijon mustard. If you’re anything like my cousin Sarah, who cannot resist a bit of crunch, toss in chopped celery or, hey, sliced green onions. Mix gently with a fork – not until it’s mush but still a bit chunky.

I figured out once (by accidental experiment) that a splash of lemon juice wakes up all the flavors. You could even add a sprinkle of smoked paprika, but that’s between us. It’s your egg salad now – play with it.

I’ve tried making egg salad with Greek yogurt or avocado, but this classic combo hits every craving without making me feel like I’m missing out. For a cottage cheese twist on egg salad, try this Cottage Cheese Egg Salad</a> that’s even higher in protein.

Delicious Keto Egg Salad That's Super Easy to Make!

Ways to Serve & Enjoy this Keto & Whole30 Egg Salad

This keto egg salad? Adaptable is an understatement. I’ve grabbed a fork and eaten it solo, but you might want something a smidge fancier:

  • Pile it high in lettuce wraps for crunch and not a single carb.
  • Slap it between slices of keto bread (yup, a sandwich approved for keto!).
  • Try these Easy Almond Flour Bagels as the perfect base for your egg salad sandwich.
  • Spoon over cucumber rounds when you’re feeling snacky.
  • Toss onto a mixed greens salad with a little extra olive oil drizzle and maybe a pickled jalapeño.

And don’t sleep on stuffing it into a halved avocado. So good, so filling. Speaking of avocado, this Keto Avocado Toast is another quick option when you want something different.

keto egg salad

Tips for Meal Prepping and Storing Egg Salad

If you love meal prepping like I do, this salad will change your game. I honestly make a big batch on Sunday, pop it in a glass container, and scoop out servings all week. The mayo keeps things creamy even four days later (sometimes I stir in just a splash more by day three, if it looks a bit dry). Don’t freeze it though – trust me, weird things happen.

Leaving the salad in an airtight container stops those eggy smells from taking over your entire fridge (we don’t need that drama). If you want to pack lunches ahead, store toppings and greens separately, mix fresh when you’re ready to eat. Little things, big payoff. For more meal prep inspiration, these Ham and Cheese Egg Cups are another make-ahead winner.

Keto Egg Salad Variations to Try

Got bored tastebuds? I hear you. Turn up the flavor by switching up your mix-ins. Sometimes I’ll do chopped dill pickles instead of celery for a briny kick. If I’m feeling extra, a couple slices of crispy bacon get crumbled right in. My best friend once dumped leftover rotisserie chicken in her bowl, and—wait for it—it was a five-star restaurant lunch in her own office. You can also try diced avocado or mix in a bit of sriracha if you’re the spicy type.

So play around. Sometimes a sprinkle of fresh parsley or even chives makes it feel totally new. One week, it’s herby. Next week, smoky. Don’t overthink it, just have fun.

Nutritional Benefits of Keto Egg Salad

Besides winning the “most-likely-to-be-requested” at my family parties, keto egg salad is actually a wellness rockstar. Eggs—yeah, they give you protein for days. Plus plenty of healthy fats, so you stay full and avoid that dreadful 3 p.m. snack attack. No sugar buzz, no crash. Just real food, none of those iffy additives. If you’re following keto or Whole30, you already know this means no grain fillers to ruin your fun.

Bonus: packed with vitamin D and a sneaky dose of choline for your brain. To be honest, my energy is better all afternoon when I eat this instead of my old-school sandwich lunch.

Common Questions

Q: Can I use store-bought mayo?
A: Absolutely, but look for one without added sugars or weird oils if you want full keto vibes.

Q: How long can you keep keto egg salad in the fridge?
A: Four days easy, maybe five if your eggs were super fresh to start.

Q: Can I use Greek yogurt instead of mayo?
A: You can swap, but flavor changes a bit. It won’t be quite as creamy (I’ve tried it!).

Q: What can I use instead of celery?
A: Pickles, green onions, or even a handful of chopped fresh herbs. Totally up to what you like.

Q: Any creative ways to serve it for guests?
A: Stuff it into mini bell peppers or little endive leaves. Look at you, all fancy!

Ready to Change Up Your Keto Lunch Game?

If you’re tired of the same bland salads or mystery “low-carb” meals, honestly—give this keto egg salad a go. It’s satisfying, packs serious flavor, and lets you switch up ingredients if you feel adventurous. For even more ideas, check out this Keto Egg Salad Recipe – Whole30 Egg Salad – What Great Grandma Ate if you want another spin on it, or see what happens with a bit of seasoning in this Easy Keto Egg Salad variation.

Seriously. You’ll be craving it every week (and yes, maybe showing it off with air fryer spaghetti squash or a side of keto eggplant parmesan). Fast. Flavorful. No fuss. Promise you’ll wish you made it sooner.

Keto Egg Salad

A creamy and tangy egg salad that's perfect for low-carb, keto, and Whole30 diets, made with just a handful of ingredients and ready in ten minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Snack
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

Main Ingredients

  • 6 large eggs 6 large eggs Boiled, cooled, and chopped.
  • ½ cup mayonnaise Use high-quality mayo.
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 1 teaspoon Dijon mustard

Optional Add-Ins

  • ¼ cup chopped celery For additional crunch.
  • 2 tablespoons sliced green onions For added flavor.
  • 1 splash lemon juice To enhance flavors.
  • 1 teaspoon smoked paprika For extra flavor (optional).

Instructions
 

Preparation

  • Boil the eggs in water until fully cooked, about 10 minutes. Allow to cool.
  • Peel the shells off the eggs and chop into haphazard chunks.
  • In a bowl, combine chopped eggs, mayonnaise, salt, pepper, and Dijon mustard.
  • If using, add chopped celery, green onions, lemon juice, and smoked paprika. Mix gently with a fork until well combined.

Notes

Store in an airtight container in the fridge for up to 4 days. For meal prepping, keep toppings and greens separate until ready to serve. Freezing is not recommended.
Keyword Egg Salad Variations, Keto Egg Salad, Low-Carb Salad, Meal Prep, Whole30 Recipe

Savory Keto Shrimp Enchiladas with Creamy Avocado Sauce

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Keto shrimp enchiladas are the answer when you’re craving something cheesy, flavorful, and low-carb but tired of eating the same old boring chicken dinners (can I get an amen?). I’ve been on a hunt for dinner that feels like real comfort food, but also doesn’t make me need a nap at 8pm. That’s where these hit. You wouldn’t know it’s healthy by the taste, I swear! Also, if you love Tex-Mex, check out this incredible keto shrimp enchiladas with green sauce recipe for a different flavor twist—so. darn. good.
keto shrimp enchiladas

Keto Shrimp & Greens Enchiladas With Jalapeo ‘Cream’ Sauce

Okay, let’s talk details. I started making my own version of keto shrimp enchiladas after falling for a shrimp and spinach combo at a five-star restaurant (at least, in my mind). The shrimp cooks up juicy and fast, the greens add some actual vitamins, and then we go wild with a creamy avocado sauce that tastes like it came from a taco truck. The jalapeo “cream” sauce isn’t really cream (no heavy dairy), just blended avocado, lime, and a little Greek yogurt or coconut cream. Kick of spice, loads of flavor, and pretty much a showstopper for ANY weeknight dinner.

I love it even more because it checks all my boxes: ready in about 40 minutes if you don’t dilly-dally, minimal weird ingredients, and it actually fills you up without all the carb crash after. Also, this recipe is super forgiving if you mess up the rolling part…nobody cares, just drown it in sauce and call it a day.

“I couldn’t believe how quick these keto shrimp enchiladas were to make—and my kids didn’t even know they were healthy! The creamy avocado sauce is unreal.” – Krissy H.

keto shrimp enchiladas

Paleo & Keto Tortilla Options

Here’s the not-so-secret part: the tortilla makes or breaks your keto shrimp enchiladas. If you’re paleo or strict keto, skip store-bought. Trust me. Some of those market “low-carb” tortillas taste like what I imagine cardboard would be like (yikes). I’ve nailed it down to two favorite options.

First, try homemade almond flour tortillas or coconut flour versions. They roll pretty well without crumbling, and they soak up that sauce just right. If you’re in a rush, big sheets of grilled zucchini or cooked cabbage leaves actually work in a pinch. Not traditional, sure, but when you’re eating shrimp enchiladas that hit this good, honestly, who’s judging? Another cheeky option: if you’re adventurous, you could wrap your filling in thin sliced deli turkey for an extra protein boost. Not classic…but it works!

“Your almond flour tip saved me SO much hassle—store tortillas never fit my macros. Homemade wins.” – Devin S.

keto shrimp enchiladas

More Healthy Tex-Mex Recipes You’ll Love

Now that you’re on the keto shrimp enchiladas train, let me steer you toward some other Tex-Mex recipes worth your time. I can’t help myself—I love a good Mexican-inspired meal. Try this cheesy spaghetti squash keto casserole for something hearty and cheesy that won’t weigh you down. If you’re like me and want side dishes with your main, the air fryer spaghetti squash makes a crispy, low-carb base for any Mexican bowl situation.

But hey, don’t just stop there. Tex-Mex flavors are made for tweaking—toss in extra cumin, try a different salsa, or swap in chicken or beef if you want. (You do you.) Family always comes running when they smell those spices, I swear it’s like a dinner bell went off.

“Made the spaghetti squash casserole you mentioned! My carb-loving husband had thirds. Game changer.” – Lindsey M.

Tips for Making Low-Carb Enchiladas

Here’s where I spill my kitchen secrets. Keeping keto shrimp enchiladas low in carbs is surprisingly easy when you’ve got a few habits down. Wanna know my favorite tricks? Here you go:

  • Use plenty of shredded cheese or your favorite dairy-free cheese for meltiness and flavor without the extra carbs.
  • Don’t overstuff the tortillas, or your enchiladas explode like a bad science experiment (been there).
  • Bake covered for most of the time to keep things tender, then uncover just at the end for maximum golden edges.
  • Serve with chopped cilantro, avocado slices, and a big squeeze of lime for brightness that cuts the richness.

Bonus: Get creative with your garnishes! Nobody hates extra flavor on their plate.

Ingredient Substitutions for Shrimp Enchiladas

Now, not everyone in my house likes shrimp…it’s wild, but it happens. Good news is, these keto shrimp enchiladas are endlessly adaptable. Swap out shrimp for diced chicken breast or even leftover rotisserie (nice shortcut, honestly). Crumbled tofu works if you’re plant-based, as long as you load up on those spices. If you’re low on avocado, some dairy-free sour cream or a quick salsa verde can do the job for your sauce. And if greens aren’t your jam? Use bell peppers, mushrooms, even a handful of spinach straight from the freezer. There’s no wrong way, just smarter, tastier ways.

Common Questions

Are these keto shrimp enchiladas really that low in carbs?
You bet! If you use homemade tortillas and go easy on beans or starchy veggies, you’ll stay keto-friendly.

I hate cilantro. Can I skip it?
Totally fine! Try parsley or just more lime—no one will notice.

Can I prepare these ahead for meal prep?
Yep! Assemble, cover, and refrigerate. Pop in the oven when you’re ready to roll.

What if I don’t have avocado for the sauce?
Go for a dollop of Greek yogurt, or check your fridge for salsa or sour cream.

How can I make this family-sized?
Double up the filling and line a big casserole dish. It reheats surprisingly well for leftovers.

The Easiest Tex-Mex Dinner You’ll Want to Make Again

So, that’s my take on keto shrimp enchiladas. Don’t let the fancy restaurant vibes fool you—they’re way easier than you’d think, fast to figure out, and you can totally freestyle based on what’s lingering in your fridge. If you want more inspo, here are some great ideas: try out these Low-carb Shrimp Enchiladas, or if you fancy something with a bit more green, Keto Shrimp and Greens Enchiladas With Jalapeño “Cream” Sauce has a killer variation. And if you want to see a dairy-friendly spin, this Creamy Shrimp Enchiladas will rock your dinner lineup.

Go on—get messy, toss on some extra cheese, and make Tex-Mex night officially awesome. Don’t forget, recipes just like this can spark brand new dinner traditions (hopefully less boring, always tasty).

Keto Shrimp & Greens Enchiladas

These keto shrimp enchiladas are flavorful, cheesy, and low-carb, perfect for a satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Enchiladas

  • 1 lb shrimp, peeled and deveined Juicy and quick-cooking
  • 2 cups fresh spinach Provides vitamins
  • 1 cup shredded cheese For meltiness and flavor
  • 4 pieces paleo tortillas Homemade almond or coconut flour tortillas recommended

For the Jalapeño 'Cream' Sauce

  • 1 large avocado Blended for creaminess
  • 1 tbs lime juice For flavor
  • ½ cup Greek yogurt or coconut cream Optional for creaminess
  • 1 medium jalapeño, diced Adds spice to the sauce

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • In a skillet, cook the shrimp until pink and opaque.
  • Add the spinach to the skillet and sauté until wilted.
  • In a blender, combine avocado, lime juice, Greek yogurt (or coconut cream), and jalapeño; blend until smooth.

Assembly

  • Fill each tortilla with the shrimp and spinach mixture.
  • Roll up the tortillas and place them seam-side down in a baking dish.
  • Pour the jalapeño cream sauce over the enchiladas.

Baking

  • Cover the dish with foil and bake for 20 minutes.
  • Uncover and bake for an additional 5 minutes to brown edges.

Notes

For a meal prep option, assemble and refrigerate before baking. Serve with chopped cilantro and avocado slices for extra flavor.
Keyword Healthy Tex-Mex, Keto Enchiladas, Low-Carb Dinner, Shrimp Enchiladas

Comforting Keto Chicken and Dumplings – Easy Family Favorite!

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Ever crave keto chicken and dumplings but get hit with that stubborn “but it’s not low carb” roadblock? Yep, been there. Nothing is worse than watching everyone else slurp up a bowl of pure comfort… and you’re poking at sad lettuce, dreaming of fluffy dumplings. Been so cold lately too! The good news? You don’t have to skip out anymore. This easy, family-favorite keto chicken and dumplings recipe proves you can have serious comfort without blowing your carb count. Honestly, it’s a go-to for my picky crew — no complaints, just empty bowls. Oh, and by the way, if you want another favorite soup-night star, try this easy keto chicken and dumplings for a cozy night in.
keto chicken and dumplings

How to Make Keto Chicken and Dumplings

Okay let’s get into the real talk: how do you actually pull off keto chicken and dumplings? I promise, it’s not food-science class. Honestly, you sauté up some chicken and veggies in a big pot first (or heck, use a rotisserie chicken if you’re feeling wild). You let everything simmer in a rich-as-can-be low-carb broth.
Here’s where it gets kind of magical. You make these easy dumplings with almond flour and a bit of baking powder so they puff up instead of turning into sad, dense hockey pucks. Drop spoonfuls of dough right onto the bubbling soup — like little clouds — and cover up for the last chunk of cooking. (It steams those dumplings right on top!)
Give the whole thing a final taste, toss in a handful of fresh herbs if you’re the fancy sort, and that’s it! Real spoonfuls of keto chicken and dumplings you actually want seconds of.

“My husband couldn’t believe these were low carb,” says Becky from Wisconsin. “This recipe is on our regular dinner rotation now. The dumplings… wow!”

Comforting Keto Chicken and Dumplings - Easy Family Favorite!

Key Ingredients

Let’s be honest, keto chicken and dumplings are mostly about the cozy flavors. But ingredients totally make the dish. You want boneless, skinless chicken breast or thighs (whatever’s in the freezer, really). Chicken broth — homemade or store-bought, but always check the label for hidden carbs if you’re strict.
Almond flour is the star here, because it replaces regular flour in the dumplings. A little baking powder helps the dumplings “rise,” and I’m not shy with garlic and onion (flavor bombs). Add in heavy cream or coconut cream to make the broth rich, plus celery and maybe carrots if you’re not crazy about every last carb.
Don’t skimp on the salt and black pepper — seasoning is what keeps it from tasting like bland diet food. And fresh parsley? Instantly looks like five-star restaurant food. Not that my kitchen’s fancy, but I can dream.
Comforting Keto Chicken and Dumplings - Easy Family Favorite!

Serving, Storing, and Re-heating

Worried about leftovers with keto chicken and dumplings? Don’t be, this dish holds up shockingly well.
After dinner, just pop the leftovers in an airtight container. Fridge will keep them happy for up to three days. When you’re ready to eat again, reheat slowly on the stove or zap it in the microwave — add a splash of broth if it looks too thick. Dumplings might soften a bit the next day, but the flavor somehow gets even better.
If you’re serving for a party, grab a big rustic bowl. Top with more parsley or, heck, a dollop of sour cream (don’t judge). Pair with a bright salad, maybe something like roasted broccoli. Want more dinner inspiration? Check out this keto chicken broccoli casserole for a change-up midweek.
Serving Suggestions:

  • Top hot bowls with fresh herbs for a pop of color.
  • Pair with a quick green salad or sautéed greens if you’re missing veggies.
  • For extra wow, offer a sprinkle of shredded cheese or a squeeze of lemon.

Dairy-Free Adaptation for Paleo or Whole30

Got someone dairy-free or following Whole30? No sweat, keto chicken and dumplings is tricky but totally do-able. Swap the cream for full-fat coconut milk (trust me, it’s not weird, just rich and subtle).
Skip the cheese if you usually add it in, and check that your baking powder is corn- and aluminum-free (if you care, some people do).
Almond flour works for most paleo eaters, but if you need nut-free, coconut flour in smaller amounts works… although honestly, texture is a lot denser. Pick your battles, I always say!
Paleo, keto chicken and dumplings can bring everyone to the table — even my dairy-avoiding sister-in-law went back for seconds last Sunday.

Chefs Tips

Here’s my not-so-secret scoop for nailing keto chicken and dumplings every time. Use chicken thighs for juicier results (I know the health nuts all swear by breasts, but thighs rule in stews). Don’t cook the dumplings too long or they’ll dry out and get crumbly.
If you need the stew a bit thicker, sprinkle in just a touch of xanthan gum, and stir like there’s no tomorrow. Don’t rush the simmer — let those flavors blend together till it smells like a hug in your kitchen.
Also, seriously, taste as you go. Keto chicken and dumplings changes as it simmers, so that little pinch of salt or fresh thyme might make all the difference.

Common Questions

Q: Can I freeze keto chicken and dumplings?
A: Oh for sure! Let it cool, then freeze in single portions. The dumplings hold up, just reheat gently.

Q: Is almond flour the only option for dumplings?
A: It works best, but if you can’t use nuts, try coconut flour with extra eggs. A bit trickier but doable.

Q: Can I make this in the slow cooker?
A: Absolutely. Cook the stew low and slow, just drop the dumpling dough in for the last hour.

Q: Are carrots okay in keto chicken and dumplings?
A: In moderation, yes, but keep it minimal if you’re strict keto. Sub with extra celery if you’re worried.

Q: What if I don’t have fresh herbs?
A: Dried herbs are fine (just use less). Still gets that cozy kick.

Try It, You’ll Love It

Comfort food is not just for “cheat days.” With keto chicken and dumplings, you get a chunky, soul-soothing dinner that actually leaves you feeling good. Remember, swap ingredients to fit your eating plan — or, heck, your pantry supply. And if you want to geek out on other people’s tricks, these blogs go deep: check out the Keto Chicken and Dumplings – easy(!) comfort food – Little Pine …, Low-Carb Chicken and Dumplings – Wholesomelicious, and Keto Chicken and Dumplings – Easy Healthy Recipes.
Trust me, once you taste homemade low-carb dumplings, you might never go back. Grab a bowl (and maybe knit socks), and spoon into pure coziness tonight.

Keto Chicken and Dumplings

A comforting, low-carb twist on traditional chicken and dumplings, made with almond flour dumplings that puff up deliciously in a rich broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Keto
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs Use whatever is available in the freezer.
  • 4 cups chicken broth Check label for hidden carbs if strict keto.
  • 1 cup almond flour Star ingredient for dumplings.
  • 1 tbsp baking powder Helps dumplings rise.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 small onion, chopped Enhances flavor.
  • ½ cup heavy cream or coconut cream For rich broth.
  • 1 stalk celery, diced Add more for flavor.
  • 1 medium carrot, diced Add in moderation for keto.
  • to taste tsp salt Key for flavor.
  • to taste tsp black pepper Key for flavor.
  • to taste fresh parsley For garnishing.

Instructions
 

Preparation

  • Sauté chicken and vegetables in a large pot.
  • Pour in the chicken broth and let it simmer.
  • In a bowl, mix almond flour, baking powder, garlic, and onion.
  • Add heavy cream or coconut cream into the mixture.
  • Drop spoonfuls of the dough onto the bubbling soup.
  • Cover the pot and cook for an additional 10 minutes to steam the dumplings.
  • Taste the soup and adjust seasoning with salt and herbs as desired.
  • Serve hot and garnish with fresh parsley.

Notes

For dairy-free options, replace cream with coconut milk. Store leftovers in airtight containers for up to 3 days. Reheat gently, adding broth if too thick.
Keyword Easy Recipe, Healthy Dinner, Keto Chicken and Dumplings, Low Carb Comfort Food, Paleo Adaptation

Delicious Keto Chicken Cordon Bleu – Easy Recipe You’ll Love!

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If you’ve ever stared at your fridge wondering how to make dinner without blowing your carbs for the week, keto chicken cordon bleu might just be your new best friend. Seriously, I used to feel lost figuring out what to make on my keto days. But this thing solves it. You get that “five-star restaurant” feeling right at home. If you need the official spiel (or just want one more excuse to try), I found some killer inspo over at Simply Keto Recipes with their keto chicken cordon bleu step-by-step guide. So, let’s dive in and make dinner exciting again.
keto chicken cordon bleu

Is Chicken Cordon Bleu Keto Friendly?

Okay, let’s cut to the chase. Traditional chicken cordon bleu is coated in breadcrumbs and usually pan-fried. Guess what? Kinda not keto. All those crumbs pack in unnecessary carbs and ruin your plans (ask me how I know, oof). With a few smart swaps, though, we can rebuild it the keto way without losing the wow factor. I use almond flour instead of breadcrumbs. There’s also the magical secret called crushed pork rinds if you want extra crunch. Honestly, every bite brings serious satisfaction (no carb hangover after). My friends actually admitted they didn’t miss the original recipe at all. Big win!

“I could not believe how much flavor there was, and the texture was perfect. My family devoured it, and nobody guessed it was keto. I’m making it again next week!” – Real person, pinky promise.

Delicious Keto Chicken Cordon Bleu – Easy Recipe You’ll Love!

How to Make Chicken Cordon Bleu | Keto, Low-Carb

So, how do you actually whip up keto chicken cordon bleu? Bare basics: you need chicken breasts (flatten them so they cook evenly), ham, Swiss cheese, some almond flour, and egg. That’s it. No need for weird specialty ingredients. I always pound the chicken flat but I don’t even own one of those fancy mallets – a big mug wrapped in cling film works too.

I lay out the chicken, top it with a slice of ham and good-quality Swiss cheese, then roll it up tight. If it unravels (it happens), just use a toothpick. Those little details don’t have to look polished for the flavor bomb to hit, right? Next, dip your chicken rolls in egg and then almond flour or pork rind “breadcrumbs.” Put them in a baking dish and bake until golden. While that’s in the oven, you can make a simple Dijon mustard sauce by whisking together heavy cream, Dijon, and a little grated Parmesan. Pour the sauce over the top and, man, your kitchen’s about to smell ridiculous in the best way.

If you want another epic chicken dinner, the keto chicken nuggets at Simply Keto Recipes are off-the-charts tasty, too.
keto chicken cordon bleu

What to Serve with Keto Chicken Cordon Bleu

I get asked this all the time by my cousin in Texas (she’s always panicking before guests). This meal feels fancy so people think everything else needs to be, too, but nope.

  • Steamed broccoli is stupidly simple but somehow so good with all the cheesy sauce.
  • If you have extra time, make low-carb mashed cauliflower—really soaks up the sauce.
  • A simple mixed salad with olive oil, maybe a sprinkle of walnuts if you’re feeling wild.
  • Want total comfort? Try cheesy roasted asparagus. Nothing beats it alongside that crispy chicken.

That pretty much covers all moods: quick, comfy, and a little bit “I care.”

Tips & Tweaks

Let’s be honest, not everything works out picture-perfect (my first try unrolled in the oven and cheese went everywhere, LOL). Here’s what I learned the hard way. Try freezing the rolled chicken for 10 minutes before coating so it stays together better. Also, really press the almond flour or pork rinds on tight so you get maximum crusty bits.

Don’t overbake, or you’ll have dry chicken (yikes, nothing is worse). Use a meat thermometer if you have one. 165°F in the middle is the magic number. Oh, and don’t stress if the cheese leaks, honestly, it just gets crispy and delicious. Sometimes the messiest dinners are the best ones.

Variations

Honestly, you can kinda do whatever you want here. If you are out of Swiss cheese (happens more than I want to admit), Jarlsberg or provolone works great too. Want to spice it up? Swap in prosciutto instead of ham, or toss some chopped spinach inside for extra veg. If you like a smoky vibe, sprinkle a little smoked paprika on the outside before baking.

Sometimes, if I’m prepping ahead, I double the recipe and freeze extras—just reheat for a quick weeknight win. Kids being picky? Skip the ham. Already made a similar thing? Next up, try their keto chicken casserole for an easy twist.

Common Questions

Can I air fry keto chicken cordon bleu?
Totally, yes. Just preheat your air fryer and cook at 375°F for about 15-18 minutes, turning once.

Can I use turkey instead of ham?
Yup, you sure can. It changes the taste a bit, but still totally delicious and low-carb-friendly.

What if my coating isn’t crisping up?
Try spraying the rolls lightly with oil before baking or air frying. That helps them brown and crunch up more.

Is it freezer-friendly?
Definitely. Let them cool, wrap them well, and freeze. Reheat in the oven for best texture.

Do I have to make the sauce?
You really, really should (promise), but if you’re short on time, a dollop of Dijon alone will still impress.

Ready for Your Own Five-Star Dinner Night?

Making keto chicken cordon bleu at home is a total game-changer for low-carb nights. It’s simple, wild on flavor, and the ingredient swaps mean no guilt. You don’t have to be a chef—just willing to try something new and maybe get a little cheese on your hands. If you’re craving more, check out creative spins with Keto Chicken Cordon Bleu in the Air Fryer from Kicking Carbs or that cheesy Chicken Cordon Bleu Casserole by Joy Filled Eats. Need another version? See how A Girl Called Adri keeps it easy and low-carb. Go on, wrangle your kitchen and have fun—dinner can still surprise you.

Keto Chicken Cordon Bleu

Enjoy a low-carb twist on the classic Chicken Cordon Bleu, using almond flour and pork rinds for a crunchy coating without the carbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Keto
Servings 4 servings
Calories 400 kcal

Ingredients
  

Main ingredients

  • 4 pieces Chicken breasts Flattened for even cooking
  • 4 slices Ham Good quality
  • 4 slices Swiss cheese
  • 1 cup Almond flour Substituting for breadcrumbs
  • 1 large Egg For coating
  • 1 cup Heavy cream For the sauce
  • 3 tablespoons Dijon mustard
  • ¼ cup Grated Parmesan cheese For the sauce

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C).
  • Flatten the chicken breasts to an even thickness.
  • Lay a slice of ham and a slice of Swiss cheese on each chicken breast.
  • Roll the chicken breast tightly around the fillings and secure with a toothpick if necessary.
  • Dip each chicken roll in the egg, then coat with almond flour or crushed pork rinds.
  • Place the rolls in a baking dish.

Cooking

  • Bake the chicken rolls in the preheated oven for 25-30 minutes, or until golden brown.
  • While the chicken is baking, make the sauce by whisking together heavy cream, Dijon mustard, and Parmesan cheese.
  • Once the chicken is done, pour the sauce over the top and serve.

Notes

For best results, freeze the rolled chicken for 10 minutes before coating. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
Keyword Chicken Dinner, Easy Chicken Dinner, Keto Chicken Cordon Bleu, Keto Recipes, Low Carb Chicken Recipe

Savor This Hearty Beef Heart Stew Keto Recipe You’ll Love!

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Ever stare at your fridge like, “What even is this cut of meat—how do I use it?” My first time tackling the beef heart stew keto recipe, I was honestly a bit nervous. What if it ended up chewy or, y’know, tasted weird? But here’s the deal: beef heart is an underrated hero for keto folks craving something hearty, budget-friendly, and loaded with nutrients. Turns out, making a killer stew with it isn’t rocket science. Want the shortcut? You can check out the full easy breakdown right here: beef heart stew keto recipe. Now let’s get cozy with this comfort food adventure.
Savor This Hearty Beef Heart Stew Keto Recipe You’ll Love!

Ingredients and Variations

So, let’s get these ingredients squared away. You might roll your eyes, but beef heart actually shows up at my local butcher. Just ask—they usually toss it in back for dog food (crazy, right?) but it’s so good for a stew.

For the basic beef heart stew keto recipe, here’s what you’ll need:

  • About 2 pounds beef heart (trimmed and cut into cubes)
  • One big onion, diced
  • 3 garlic cloves (because one is never enough)
  • 2-3 carrots (if you want—skip for stricter keto, or sub in parsnip)
  • Celery. At least a couple stalks, sliced
  • Beef broth or bone broth (aim for low sodium)
  • Your fave herbs: bay leaf and thyme are never wrong
  • Olive oil, salt, and pepper (simple, classic)

Now, if you’re feeling wild, try tossing in mushrooms or a splash of red wine. Don’t be scared of spice—paprika gives depth and a bit of smoky flavor. If you’re mad about more keto ideas, peep at this keto beef back ribs for another win at dinnertime.

This stew made my whole house smell like a five-star restaurant—and my family had zero clue they were eating heart. Absolute win. –Jen, fellow keto cook

beef heart stew keto recipe

Instructions: Slow-Cooked Version

Okay, into the nitty gritty. My lazy-day go-to is the slow-cooker version. You can set it and forget it while pretending you have your life together. Start by heating up a little olive oil in a skillet—trust me, browning your beef heart chunks before slow-cooking is the move. They get this irresistible outer crust. Add those to your slow-cooker.

Next, toss your onions, garlic, carrots, and celery right in. Pour enough beef broth in to nearly cover those goodies. Chuck in your bay leaf and maybe a handful of fresh thyme. Season with salt and pepper. Put the lid on and let it do its thing, low for eight hours or high for four. By the end, everything’s melt-in-your-mouth tender, and the flavors, oh man, they kinda knock you back.

Can’t commit to a whole day? You can totally make this in a pressure cooker for quicker results. It’s forgiving, promise.
Savor This Hearty Beef Heart Stew Keto Recipe You’ll Love!

Instructions: Pan-Fried Version

So maybe you hate slow-cookers. Been there. The pan-fried version is punchier and more rustic, if you ask me (I love that word, rustic). Start by trimming the heart extra well—more on this weird-yet-key step in a sec! Heat a generous splash of olive oil in your favorite wide-bottomed pan.

Working in batches, brown the cubes on all sides. Toss them out on a plate. Add onions, let them get a little golden and soft, then the garlic, celery, and any extras you’ve dreamed up (zucchini, anyone? It works). Once things are smelling like you wanna dive in with a fork, return the beef heart to the pan. Pour in broth, enough to make things stew-ish without drowning it.

Simmer, low and slow, lid on, for like an hour—stir sometimes so nothing clings to the pan. It’ll thicken naturally. If you like a soupier vibe, add more broth toward the end. Taste before you finish and adjust salt or pepper. So simple, but so flavorful.

Recipe Tip: Trimming the Heart

Okay, real talk: If you don’t trim the heart well, things get rubbery. No one wants to chew forever, right? Beef heart has some tough white bits. Use a sharp knife (this matters!) and take a few extra minutes to cut away those wiry pieces and any visible fat.

Funny story, the first time I made this, I left in waaay too much connective tissue. My husband was gnawing like he had gum in his stew. Lesson learned.

The trick is to cube it evenly and not make ’em too huge, maybe 1-inch pieces. It honestly makes the stew taste and feel a level above. Plus, it looks less like you’re serving mystery meat to picky eaters.

Serving Suggestions

Time for the fun part. How to serve this legendary beef heart stew keto recipe so it looks (and tastes) worthy? Here’s a few ideas:

  • Spoon it over a heap of cauliflower mash for true “comfort food on a chilly night” energy.
  • Top with chopped fresh parsley or chives for a little green pop.
  • Pair with a crisp salad and your favorite keto bread or cloud bread—soak up all that broth goodness!
  • Add avocado slices for extra creaminess, trust me, it works.

Keep it chill or dress it up. Honestly, you can make it look fancy, or just plop a big bowl down and go for it.

Wanna flex your keto dinner muscles more? Give this easy keto beef enchilada casserole recipe a go—you’ll feel like you made Tex-Mex at home without the carbs.

Common Questions

Is beef heart tough or chewy?
If you trim it well and cook it low and slow, it’s actually crazy tender—think pot roast, not shoe leather.

Does beef heart taste gamey?
Surprisingly, no. It’s beefy but mild. With seasonings and veggies, it’s just rich and savory.

Can I swap beef heart for regular stew beef?
Sure, but it’ll lose the “hidden superfood” perks and unique flavor. Plus, beef heart is budget gold for keto folks.

Do kids notice it’s heart?
Not if you chop it nice and small and slather with plenty of broth and veg. Pinky promise.

How should I store leftovers?
Fridge for 3 days, or freeze in meal-prep containers for up to three months. Better the next day, honestly.

Why You’ll Crave This Hearty Stew Again

Here’s the bottom line: Once you taste this beef heart stew keto recipe, you’ll wonder why you waited so long to go nose-to-tail. It’s wallet-smart, loaded with iron, and delivers all the cozy flavors of old-school comfort food—without the carb crash. For a little more inspiration, here are three links I keep coming back to: the slow-cooked or pan-fried beef heart ideas from Healthy Recipes Blog, the zippy Thai Lime keto beef heart satay from Culinary Lion, or maybe you wanna try an amazing keto beef stew from Low Carb Maven.

It’s totally doable, even for kitchen newbies. Give it a try, swing by your butcher, and don’t be surprised if you put this stew on repeat all winter.

Beef Heart Stew

A hearty and budget-friendly beef heart stew that’s perfect for keto lovers, loaded with nutrients and comforting flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 360 kcal

Ingredients
  

Main Ingredients

  • 2 pounds beef heart (trimmed and cut into cubes) Make sure to trim well for tenderness.
  • 1 big onion, diced
  • 3 cloves garlic More garlic for extra flavor.
  • 2-3 carrots (optional, or sub in parsnip) Can be skipped for stricter keto.
  • 2 stalks celery, sliced
  • 4 cups beef broth or bone broth (low sodium) Aim for low sodium for better health.
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 tablespoons olive oil For browning the meat.
  • to taste salt and pepper Adjust according to personal preference.

Additional Variations

  • mushrooms and/or a splash of red wine For a more robust flavor. Can be added to the stew.
  • paprika For depth and smoky flavor.

Instructions
 

Slow-Cooked Version

  • Heat olive oil in a skillet and brown beef heart chunks for added flavor.
  • Transfer browned beef heart to the slow cooker.
  • Add onions, garlic, carrots, and celery to the slow cooker.
  • Pour in beef broth until it nearly covers the ingredients.
  • Add bay leaf and thyme, season with salt and pepper.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Serve once everything is melt-in-your-mouth tender.

Pan-Fried Version

  • Trim the heart and heat olive oil in a wide-bottomed pan.
  • Brown the cubes in batches and set aside.
  • In the same pan, add onions until golden, then garlic and celery.
  • Return beef heart to the pan and add broth, enough to make it stew-like.
  • Simmer with the lid on for about an hour, stirring occasionally.
  • Adjust soupiness with broth toward the end and season to taste.

Notes

Trim the heart well to avoid rubbery texture. Store leftovers in the fridge for 3 days or freeze for up to 3 months. This stew is better the next day as flavors meld.
Keyword Beef Heart, Budget-Friendly, Hearty Meal, Keto Recipe, Stew

Deliciously Simple Air Fryer Spaghetti Squash Recipe

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air fryer spaghetti squash changed everything for me. Trust me, I used to dread the whole roast-forever-in-the-oven process. You want dinner, not a waiting game, right? When my buddy told me about tossing spaghetti squash in the air fryer, honestly, I thought, “Can’t be that easy.” Uhh… it is. You literally cut out the mess, hassle, and half the wait. Plus, it’s perfect for busy nights. If you’re eyeing more “why didn’t I try this sooner” ideas, I stumbled on this handy keto side dish guide that’s packed with cool tips.
Deliciously Simple Air Fryer Spaghetti Squash Recipe

Why You’ll Love This Air Fryer Recipe

So, maybe you’re still thinking, “What’s the big deal about air fryer spaghetti squash?” Lemme break it down (no fluff, promise). For starters, it cooks super quick compared to the oven method. You’ll spend like, 25 minutes max. Cleaning up? Piece of cake. No giant baking pan to wrangle, nothing glued to the rack. What really sold me, though, is the texture – the strands come out perfectly stringy and not mushy. Imagine a five-star restaurant side dish, but you’re wearing sweatpants and didn’t break a sweat.

People always ask if this is hard. Honestly, if you can slice a melon (sometimes even that’s tricky), you’ve got this. I’ve made air fryer spaghetti squash for family that swore they hated veggies, and guess what? They ask for seconds. There’s just something almost magical about that fluffy, slightly nutty flavor. I’m hooked, and, frankly, a little mad it took me so long to try it.

“This recipe made weeknight dinners so much easier. I throw it in the air fryer, go play with my kids, and it’s done before I know it. Super tasty too!”

air fryer spaghetti squash

How to Cook Spaghetti Squash in the Air Fryer

Alright. First off, grab your spaghetti squash (pick a small-to-medium one to fit most air fryer baskets). Cut it lengthwise. I sometimes whisper “C’mon, you can do this” to myself during this part because it can roll, and my cutting skills aren’t exactly pro. Scoop out the seeds, drizzle with a little oil, salt, and pepper. You don’t need fancy gadgets for this – just a regular spoon and a sharp knife.

Preheat your air fryer to 375°F, but honestly, mine always heats a smidge higher. Place the squash halves cut side down. Some folks like it face up, but trust me, cut side down gives you more caramelized flavor. Cook for about 20 minutes. Sometimes I’ll peek around minute 15 (half the time, I get distracted, but you know, best intentions). When it’s fork-tender, let it cool just enough that you don’t burn yourself, then rake with a fork for magical squash noodles. That’s basically it. Dinner’s nearly served. If you want to shake things up, try it with this easy spaghetti squash lasagna casserole recipe for keto dieters for something a bit extra-special.

Deliciously Simple Air Fryer Spaghetti Squash Recipe

Expert Tips for Air Fryer Spaghetti Squash

I’ve messed this up before, so yeah, learn from my goofs. Don’t overstuff the air fryer – if the halves don’t fit, slice the squash into rings instead. They all come out basically the same. If you want your “noodles” a little firmer, take them out around 17 minutes. For softer, wait the full 22-25. Every air fryer’s got its quirks (mine sometimes has a mind of its own), so keep an eye the first round.

Oh, and let the squash cool a bit before scraping. I once tried to rush it – whoops, burned my hand and dropped half on the floor. Bonus tip: any seasonings you like on pasta? They work here. Sometimes I’ll add garlic powder, or even a dash of parmesan before cooking. Makes the kitchen smell wild, in a good way. If you’re meal prepping, scrape the strands and save ’em in a container. They reheat surprisingly well, promise.

How to Serve Your Spaghetti Squash

Spaghetti squash is funny – it’s like a chameleon. You can serve it a million ways, and it never gets boring. Here’s my usual rotation:

  • Toss with a basic tomato sauce and a sprinkle of cheese for a classic fake-out spaghetti
  • Toss with pesto for a seriously flavor-packed, light lunch
  • Use the strands in this low carb spaghetti squash and meatballs keto dinner idea
  • Add grilled chicken or shrimp for a no-hassle meal.

Heck, sometimes I just eat it with butter and salt, right out of the shell. Super casual, super yum.

Nutrition Facts (per serving)

Let’s be real, nobody’s got time for guesswork when you’re trying to eat healthier. Per serving, air fryer spaghetti squash clocks in at about 40 calories, 10g carbs, and 2g fiber. There’s almost no fat unless you add oil (which you should, for taste). It’s totally gluten-free and low carb, which is honestly why I love keeping it on rotation. Makes me feel good, and not in a “I’m eating rabbit food” way.

If you’re looking for more nutrition details or macro breakdowns, let me know. I’m not a dietitian, but I can point you in the right direction or share what works for me!

Common Questions

Do I need to peel the spaghetti squash before air frying?
Nope. Leave the skin on – it acts like a bowl. Way less hassle.

My squash is big and won’t fit. What now?
Just slice it into rings or chunks. Same taste, easier to handle in a tight basket.

Can I make a bunch at once and store leftovers?
Absolutely. Store in an airtight container, and reheat in the microwave or back in the air fryer for a few minutes.

Does this actually taste like pasta?
Sort of. It’s got that cozy vibe, but honestly, it’s more like its own thing – light, slightly sweet, super satisfying. Don’t expect “perfect spaghetti” but do expect tasty.

What sauces work best on air fryer spaghetti squash?
Pretty much anything. Tomato, Alfredo, pesto, even a little olive oil with herbs. It plays nice with whatever’s hanging out in your fridge.

Ready to Try This? You Should

Seriously, air fryer spaghetti squash is one of those “Wow, I can actually pull this off!” recipes. Super simple, barely any cleanup, and you can riff on it a dozen ways. Trust me, after you’ve tried it, you’ll wonder why you ever bothered with oven-baked. There are even more detailed guides (like this one from Healthful Blondie), plus step-by-step walkthroughs at AirFried.com and Allrecipes if you want a second opinion. Don’t overthink it, just try it – your weeknight self will thank you!

Air Fryer Spaghetti Squash

Quick and easy air fryer spaghetti squash that cooks in about 25 minutes, offering a deliciously fluffy and slightly nutty flavor perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Healthy
Servings 2 servings
Calories 40 kcal

Ingredients
  

Main Ingredients

  • 1 medium spaghetti squash Pick a small-to-medium size to fit most air fryer baskets.
  • 1 tablespoon oil For drizzling.
  • to taste salt
  • to taste pepper

Instructions
 

Preparation

  • Preheat your air fryer to 375°F.
  • Cut the spaghetti squash lengthwise and scoop out the seeds.
  • Drizzle with oil, salt, and pepper.

Cooking

  • Place the squash halves cut side down in the air fryer.
  • Cook for about 20 minutes, checking around minute 15 for tenderness.
  • Once fork-tender, let it cool slightly, then rake with a fork to create noodles.

Notes

You can serve spaghetti squash with tomato sauce, pesto, or even just butter and salt. It reheats well and can be stored in an airtight container. Try adding garlic powder or parmesan for extra flavor.
Keyword Air Fryer Spaghetti Squash, Healthy Side, Low Carb, Quick Dinner, Vegetarian

Crispy Keto Chicken Nuggets You’ll Love in Minutes!

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Keto chicken nuggets are a total game changer, right? I can’t count how many times I’ve craved drive-thru nuggets and just sat there staring at the menu, knowing I shouldn’t. If you’ve ever eyed those crispy little bites but worried about low-carb goals, you’re not alone. Trust me, you CAN have your favorite comfort food the keto way. I found a recipe at Simply Keto Recipes that honestly fixed all my nugget cravings in one go, and now, well, I make them way too often. Check out this keto chicken nuggets recipe if you’re impatient like me and want the shortcut.

keto chicken nuggets

Why You’ll Love This Recipe

So why am I actually obsessed with these keto chicken nuggets? Let me count the ways, or at least try. First, they taste absolutely incredible. Not even joking, these are crunchy on the outside and juicy inside, just like the fast food spots. I never miss the drive-thru now, that’s for sure.

Second, these are FAST. I’m talking minimal ingredients you likely already have stashed in your kitchen. That’s something I love — no weird flours or eleven kinds of cheese. It’s all straightforward.

And here’s my opinion, probably controversial: homemade nuggets are way more fun. You can play around, snack while you cook, even let the kids help with the coating part (mine always want to, though it gets messy, fair warning). Plus, you’ll feel a little like a five-star chef with zero stress.

Honestly, after you do these once, you’ll get why I’m saying they fix your nugget cravings and keep it keto. Seriously.

“Thought I’d never find a decent keto nugget that made the whole family happy. These did. Haven’t looked back since.” – Jamie L.

keto chicken nuggets

Top Tips

Alright, don’t make the rookie mistakes I did at the start. Here’s how to get your keto chicken nuggets crispy and tasty every single time. The biggest tip? Use bite-size chunks of chicken breast or thigh. Basically, stay away from giant pieces. They cook unevenly, which, trust me, isn’t what you want.

For the coating, almond flour is usually my go-to, but sometimes a bit of crushed pork rind (yep, pork rinds) gives you this extra-level crunch. Season it up! Garlic powder, a little paprika, salt, and pepper. Don’t skimp or the nuggets can taste kind of bland and… blah.

When frying, get the oil hot enough before dropping in your nuggets. Too cool, and they soak up oil like a sponge — too hot, and you’ll burn the outside. I usually test it with a little piece of the coating first. Don’t crowd the pan because then you’ll get soggy results, and no one wants that disappointment.

Final tip? Serve immediately! These keto chicken nuggets have the most satisfying crunch straight off the stove or out of the oven. Get some good dipping sauce ready (more on that soon).

Crispy Keto Chicken Nuggets You’ll Love in Minutes!

Variations

Bored with plain? Me too, sometimes. The awesome thing about keto chicken nuggets is you can switch things up so easily. Swapping out spices changes the whole vibe. If you love heat, a bit of cayenne or buffalo sauce in the egg wash does wild things (in a good way). Sometimes I’ll mix in grated parmesan with the almond flour — makes each bite cheesy and next-level. Want another twist? Dip in sugar-free BBQ before the coating for a tangy crust.

If you’re dairy-free, just skip the cheese. Not kidding, these still hold together and taste great. I’ve even tried a coconut flour variation which was (to be honest) a bit sweeter, but not bad at all. Oh, and kids really love the mini versions. Tiny nuggets, big fun. For other keto chicken ideas with different flavors, check out amazing recipes like easy keto chicken enchilada casserole.

Serving Suggestions and Dipping Sauces for Keto Chicken Nuggets

Okay, let’s get into the good stuff. Here’s how I usually serve my keto chicken nuggets so the whole bunch (even picky eaters) get excited:

  • Classic ranch or blue cheese – you can’t beat creamy dips with that crispy nugget crunch.
  • Sugar-free ketchup (or spicy mayo) – not gonna lie, tastes practically like the “real thing.”
  • With a fresh green salad – make your meal look five-star and get some veggies in, too.
  • Paired with keto chicken tortilla soup if you’re extra hungry, try keto chicken tortilla soup.

Sometimes I pile the nuggets on a platter with a bunch of different sauces, let everyone go to town. Makes weeknight dinners feel special.

Storage

Honestly, these keto chicken nuggets are best fresh, but leftover? Still tasty. After you finish the meal, just pop any extras in an airtight container and stick them in the fridge. They usually keep three days or so (if they last that long!). If you want to re-crisp, throw them into an air fryer or hot oven for a few minutes. The microwave is super convenient but, heads up, will make them a little softer.

If you’re the planning type, you can freeze uncooked coated nuggets on a tray, then transfer them to a bag. Pull out what you need for easy last-minute meals. Not that I ever plan that far, but hey, maybe you’re more organized than me.

Common Questions

Can I bake these instead of frying?
Definitely. Bake at around 400°F until crispy, turning halfway so every side gets a bit of crunch.

What’s the best oil to use for frying?
I love avocado oil. It holds up to high heat and doesn’t leave a weird aftertaste.

Can I use chicken thigh instead of breast?
Sure thing! Thighs come out juicier and are sometimes cheaper, too.

Do these taste like traditional nuggets?
Honestly, yes. They scratch that fried chicken itch with none of the guilt.

Are these nuggets gluten free?
Yep, absolutely. As long as your ingredients are keto-safe and gluten free, you’re good to go.

Ready to Snack Like a Pro

So! That’s the rundown on my favorite crispy keto chicken nuggets, the ones that keep me from raiding the kid’s fast food leftovers. If you get creative with your seasonings and try tricks like pork rinds, you’ll never get bored. Don’t forget there are even more ideas over at Low Carb Chicken Nuggets – Hungry Happens and another take from Keto Chicken Nuggets – Grumpy’s Honeybunch. You can also peep Easy Keto Chicken Nuggets – Beauty and the Foodie for more inspiration. Seriously, just try these nuggets tonight and see if you’re not completely hooked by tomorrow. Happy crunching!

Keto Chicken Nuggets

Delicious and crispy keto chicken nuggets that satisfy your cravings without the carbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Keto
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the chicken nuggets

  • 1 lb chicken breast or thigh Cut into bite-size chunks.
  • 1 cup almond flour For coating.
  • 1 large egg For the egg wash.
  • 1 tsp garlic powder For seasoning.
  • 1 tsp paprika For seasoning.
  • to taste salt and pepper To season the nuggets.
  • oil for frying avocado oil or preferred oil For frying.

Instructions
 

Preparation

  • Cut the chicken into bite-size chunks and set aside.
  • In a bowl, mix almond flour, garlic powder, paprika, salt, and pepper.
  • In another bowl, whisk the egg.

Cooking

  • Dip chicken pieces into the egg and then coat with the almond flour mixture.
  • Heat oil in a frying pan until hot.
  • Fry the chicken nuggets in batches, being careful not to overcrowd the pan.
  • Cook until golden brown and cooked through, about 5 minutes each side.
  • Serve immediately with your favorite dipping sauce.

Notes

For best results, serve hot and consider dipping sauces like ranch dressing or sugar-free ketchup. You can also freeze uncooked nuggets for later use.
Keyword Comfort Food, Crispy Chicken, Healthy Snacks, Keto Chicken Nuggets, Low Carb Nuggets

Savor These Tasty Keto Chicken Thigh Recipes for Dinner Tonight!

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Keto chicken thigh recipes always come to mind when my family says, “Hey, what’s for dinner?” but I’m short on time or just sick of boring meal options. Plenty of us find ourselves in that “new dinner rut” and need a dish that’s tasty, low-carb, and not a total chore to prep. Honestly, crispy, juicy chicken thighs? They’re magic for keto and don’t taste like “diet” food at all. If you love simple meals that fill you up, this guide’s totally for you and oh, you might want to peek at these keto chicken nuggets too if you’ve got kiddos or snackers around.
Savor These Tasty Keto Chicken Thigh Recipes for Dinner Tonight!

Ingredients needed

Let’s keep it real. You do not need fancy groceries for knockout keto chicken thigh recipes. Most of this stuff was already lurking in my kitchen. First off, grab bone-in, skin-on chicken thighs. That crispy skin? Irresistible. You’ll also want olive oil or avocado oil because both taste great and won’t mess up the recipe. Garlic powder, onion powder, smoked paprika, and a little Italian seasoning—basic, but trust me, they turn ordinary chicken thighs into something you’d happily serve to company. Oh, and salt and pepper. Don’t skimp on seasoning, okay?

For some zing, toss in a squeeze of fresh lemon or a sprinkle of grated Parmesan if you’re feeling fancy. Optional, but wow. Sometimes I throw in fresh herbs if my garden looks half alive. Simple, not stressful.

keto chicken thigh recipes

How to make keto chicken thighs in the oven

Alright, so here’s how it goes down in my kitchen. First, pat your chicken thighs dry with paper towels. This super basic step? It leads to the crispiest results, trust me. Next, rub those thighs all over with olive oil. Don’t be shy. Coat them generously in all your seasonings too, so every bite gets a little punch.

Lay the thighs skin-side up on a baking rack (or just a foil-lined tray if you don’t want to dirty extra pans). Into a hot oven, around 425 Fahrenheit. Bake for 35-40 minutes — no peeking — until the skin looks golden and crackly and the smell is driving everyone wild. Need to be sure they’re done? A quick poke with a meat thermometer should hit 165°F.

Halfway through, sometimes I spoon the juices back on top. Is it necessary? Not really, but wow, it does something. Let them rest a few minutes afterward unless you want that cloud of steam singeing your taste buds. Hard won advice there.

Savor These Tasty Keto Chicken Thigh Recipes for Dinner Tonight!

Expert tips

I’m not kidding, some tiny tweaks can make your keto chicken thigh recipes absolutely sing. Drying the skin well is non-negotiable — get those thighs as dry as the Sahara before seasoning, otherwise the skin? Sog city, and nobody likes weird soggy chicken.

Another one: arrange the thighs so they aren’t touching in the pan. Crowded chicken steams, not crisps. Give ’em a little personal space! Oh, and let’s talk about seasoning for a sec; don’t just shake it all over and walk away. Massage those flavors in—like you mean it. And, if you’re feeling bold, try adding a pinch of cayenne or a sprinkle of chili flakes for extra heat. I like ‘em spicy.

One time, I experimented with brushing the thighs with a mix of Dijon mustard and mayo just before baking. Wild, I know. But the result? Absolutely mind-blowing and probably belongs on a five-star restaurant menu… but way easier.

“I tried these tips and finally nailed the crispy skin! My husband couldn’t believe they were keto. He even asked for seconds, which never happens,” says my neighbor, Lana.

Swaps and substitutions

Life happens, ingredients disappear from the fridge. If chicken thighs are tricky to find, swap in drumsticks or even boneless thighs. Just cut the baking time a bit so they don’t dry out. No olive oil? Go for avocado oil or ghee for a different flavor (actually, the ghee thing was an accident at my house, now I do it on purpose).

Spice cabinet nearly empty? Cajun or taco seasoning is surprisingly great on chicken thighs, just check carb content if you’re committed to the keto thing. Sometimes I’ll even ditch the Italian seasoning for a little curry powder. Suddenly, dinner feels… exotic.

No fresh lemon or herbs? Don’t sweat it. Most dried versions work fine, or just amp up the garlic and onion powder. Keto chicken thigh recipes are weirdly forgiving, which is why I circle back to them constantly.

Serving suggestions

Okay, so your chicken thighs came out looking gorgeous. Now what? Here’s how I usually dress ‘em up:

  • Pair with steamed broccoli or roasted asparagus for a super easy side
  • Add a dollop of homemade cauliflower mash (honestly, almost as good as potatoes)
  • Make a simple salad with arugula, cucumber, and loads of lemon juice
  • Oh, or tuck leftovers into lettuce wraps for a breezy lunch

If you’re feeling casserole vibes tomorrow, chop up leftovers and toss them into an easy keto chicken casserole.

Common Questions

Q: Can I use boneless skinless thighs?
A: Yep, but you’ll lose the crispy skin kick. They cook a little faster, too.

Q: How do I store leftovers?
A: In the fridge, airtight, for up to four days. Reheat in the oven for max crispiness. Microwave works in a pinch if you’re rushed.

Q: Do I need to marinate the chicken first?
A: Not at all. Seasoning right before baking is totally fine for these keto chicken thigh recipes. If you do have extra time, 30 minutes in a lemon-garlic marinade never hurts.

Q: Can I cook these ahead for meal prep?
A: Absolutely. Make a big batch and portion out for lunches with greens or cauliflower rice.

Q: Are chicken thighs really better than chicken breasts for keto?
A: Honestly? They taste better, they’re juicier, and the extra fat is actually a good thing on keto.

This Dinner’s Going to Win You Over

So, there you have it! The magic of keto chicken thigh recipes isn’t just about flavor, but how crazy simple and flexible they are. You get huge flavor and crispy skin with literally no fuss, and you’ll be way less tempted by boring meal options. For something fun, try the Keto chicken thighs recipe with mushroom sauce, or maybe you want pure crunch with these Crispy Baked Keto Chicken Thighs. More into Mediterranean flavors? I’m eyeing these Sheet Pan Greek Chicken Thighs for my next easy night. Trust me, give these a whirl and you’ll see chicken thighs in a whole new light. Let me know what you try and hey, save some leftovers for yourself this time!

Keto Chicken Thighs in the Oven

Crispy, juicy chicken thighs that are perfect for a low-carb dinner. Easy to prepare and packed with flavor, these thighs will impress without the fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Keto
Servings 4 servings
Calories 350 kcal

Ingredients
  

Chicken Thighs

  • 4 pieces bone-in, skin-on chicken thighs Fresh is best for maximum flavor.

Seasonings

  • 2 tablespoons olive oil Can substitute with avocado oil.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste pepper

Optional Additions

  • 1 tablespoon fresh lemon juice For a citrus zing.
  • 2 tablespoons grated Parmesan cheese Optional for added flavor.
  • to taste fresh herbs For added freshness, if available.

Instructions
 

Preparation

  • Pat the chicken thighs dry with paper towels to ensure crispy skin.
  • Rub the thighs generously with olive oil.
  • Season the chicken thighs with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.

Cooking

  • Preheat your oven to 425°F (220°C).
  • Place the chicken thighs skin-side up on a baking rack or a foil-lined tray.
  • Bake for 35-40 minutes until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
  • If desired, baste the chicken with juices halfway through the cooking time.
  • Let the chicken rest for a few minutes before serving.

Notes

For extra heat, consider adding cayenne or chili flakes. Store leftovers in an airtight container in the fridge for up to 4 days.
Keyword Crispy Chicken, Easy Dinner, Gluten-Free, Keto Chicken Thighs, Low Carb