Condiments & Sauces

January 4, 2022 Appetizers

Keto Salsa

Free from added sugars, this keto salsa recipe is the perfect compliment to a keto taco salad or your favorite chicken or carne asada dish. All you need is a handful of ingredients and 10 minutes for a simple but unbelievably flavorful homemade salsa!

What Makes This Recipe So Good

Unlike a lot of store-bought salsas, this recipe doesn’t contain any added sugars or gluten-containing ingredients. That means it’s naturally keto, low carb, gluten free, dairy free, paleo, vegetarian, and vegan! It’s also SUPER easy to make, and you can really dial in your perfect salsa flavors.
So what do you serve with keto salsa? Obviously your traditional tortilla chips and taco shells are a no-go on keto. Well, I like to use these homemade keto cheese chips when I’m in a chips-and-dip mood, or I’ll add a spoonful of salsa to a keto burrito bowl or on top of some Instant Pot carne asada.

Key Ingredients

Tomatoes – The base of a great salsa. We’re using fresh roma tomatoes and canned whole peeled tomatoes in this recipe. You can mix it up, though, and use any type you like! I love to add in fire-roasted diced tomatoes sometimes for an extra deep, rich flavor. Just be sure that any canned tomatoes you use don’t contain any added sugar whatsoever – any sugars should come solely from the produce themselves!

Jalapeño – If you like a hotter salsa, you can use 1-2 jalapeños instead of just half of one. Also, leaving the seeds in will give the salsa more heat.

Chef’s Tips

If you don’t own a food processor, that’s totally fine. You can make this salsa by hand (literally) if you’ve got a really good, sharp knife. All you have to do is chop everything up until you’ve got your desired salsa consistency! If you like a really liquidy salsa, stir in the liquid from the canned tomatoes before serving.
I highly recommend letting the salsa chill before serving. As it sits, the flavors really develop and deepen. You’ll have a much more flavorful salsa after it chills for 1-2 hours, as opposed to serving it as soon as you’ve made it.

Overhead view of keto salsa in a white bowl

More Delicious Keto Recipes

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Keto Salsa

Prep Time10 mins

Cook Time0 mins

Total Time10 mins

Course: Appetizer, condiment

Cuisine: Keto, Mexican

Keyword: dairy-free, gluten-free, taco tuesday

Servings: servings

Calories: 24kcal

Author: Cheryl Malik

Equipment

Food processor
bowl or airtight container with lid

Ingredients

3 roma tomatoes
1 15-ounce can whole, peeled tomatoes
⅓ cup sweet onion chopped
½ of one jalapeño deseeded, chopped
2 tablespoons lime juice
⅓ cup fresh cilantro chopped
⅓ teaspoon cumin
⅓ teaspoon oregano
1 clove garlic crushed
salt and pepper to taste

Instructions

Place all ingredients in food processor.
Pulse until chunky salsa is formed. Taste and adjust seasonings as needed, then transfer salsa to bowl or airtight container with lid. Serve immediately or refrigerate and serve chilled.

Notes

For an even lower-carb salsa, omit the sweet onions.
If you don’t own a food processor, you can make this salsa by hand. All you have to do is chop everything up until you’ve got your desired salsa consistency! If you like a really liquidy salsa, stir in the liquid from the canned tomatoes before serving.
I highly recommend letting the salsa chill before serving. As it sits, the flavors really develop and deepen. You’ll have a much more flavorful salsa after it chills for 1-2 hours, as opposed to serving it as soon as you’ve made it.

Nutrition

December 28, 2021 Asian

Keto Teriyaki Sauce

Classic teriyaki sauce is made keto with a few simple swaps! Make this easy low-carb sauce with just one pan, and in under 5 minutes.

What Makes This Recipe So Good

It’s extra easy! 6 ingredients, 5 minutes, and 2 steps is all you’ll need to make this extremely basic recipe. It’s totally foolproof and perfect for even the most inexperienced home cooks!
It has all the flavor of classic teriyaki sauce, just without the carbs! With only 3 grams of net carbs per serving, this teriyaki sauce will fit seamlessly into your keto diet.
It’s rich, tangy, and perfectly sweet! It has the perfect balance and blend of delicious flavors. It also tastes identical to the real thing.

Key Ingredients

Coconut Aminos – We replace soy sauce with coconut aminos in this low-carb recipe. Coconut aminos taste incredibly similar to soy sauce, though have significantly less sodium. It also contains this rich, slightly sweet flavor that tastes delicious in our keto teriyaki sauce!

Sugar-Free Brown Sugar – I used brown granular Swerve in my sauce, though feel free to use your favorite brown sugar substitute instead. And if not keto, use an equal amount of regular brown sugar in its place!

Xanthan Gum – Traditional teriyaki sauce is thickened with corn starch, though we use xanthan gum to keep this recipe low-carb. Xanthan gum is extremely effective in thickening sauces and works beautifully in this recipe! To avoid lumps in your sauce, whisk it really well as soon as the xanthan gum is added.

Chef’s Tips

Use it as a dipping sauce, marinade, or glaze! I served mine alongside cooked shrimp for dipping. Though I’ve also used it as a marinade for chicken and it tasted delicious!
Keep a close eye on your keto teriyaki sauce as it cooks. Due to its high sugar content, it can burn quickly. Though thankfully, this sauce takes just a few minutes to whip together – so remaining close by shouldn’t be an issue!
Don’t add more xanthan gum! The sauce will continue to thicken as it cools, so the 1/4 teaspoon of xanthan gum is all that’s needed. If you continue to add more, the sauce will turn into jelly.

keto teriyaki sauce in a dish with shrimp on the side

More Keto Recipes You’ll Love

Print Recipe

Keto Teriyaki Sauce

Classic teriyaki sauce is made keto with a few simple swaps! Make this easy low-carb sauce with just one pan, and in under 5 minutes.

Cook Time5 mins

Total Time5 mins

Course: Side Dish

Cuisine: Asian

Keyword: dipping sauce, less than 5 minutes, low carb

Servings: servings

Calories: 23kcal

Author: Cheryl Malik

Equipment

Small saucepan

Ingredients

½ cup coconut aminos
2 tablespoons sugar-free brown sugar such as granular Swerve
2 teaspoon fresh ginger grated
1 garlic clove grated
3 tablespoons apple cider vinegar
¼ teaspoon xanthan gum

Instructions

Place all ingredients except xanthan gum in a small saucepan over medium-low heat. Simmer for about 3 minutes, stirring frequently.
Whisk in xanthan gum and continue simmering until the sauce has thickened. Remove from heat and let cool before storing.

Nutrition

October 14, 2021 Appetizers

Puking Pumpkin with Guacamole “Vomit”

Take your Halloween festivities to the next level with a delightfully disgusting puking pumpkin! This is a great centerpiece for your Halloween snack table, not to mention a fun way to serve a guacamole appetizer.

Close-up of a puking pumpkin with guacamole and tortilla chips

What’s So Great About This Recipe

It’s super fun, and a little gross – both perfect for Halloween! This is one that adults and kids alike will LOVE. Plus it’s a fun Halloween activity you can do with your kids (though you might want to handle the actual carving).
You can make a puking pumpkin as mild or as stomach-turning as you want! Instead of vomiting guacamole, your pumpkin could spew wrapped candies – much more chill. If you want to get really wild with it, the pumpkin could puke worms (spaghetti) and blood (tomato sauce). A taco dip with ground beef or even just a bean dip would work well, too – plus all those chunks and textures would be SO gross!
This guacamole appetizer goes really well with a batch of Halloween Monsteritas (cucumber and jalapeño margaritas). Talk about a perfect Halloween party spread!

What You’ll Need

Pumpkin – Any size, any color, any shape of pumpkin will work here! Don’t be afraid to get creative. Choose a size that matches your needs – for a large party and a lot of guac, you’ll want a larger pumpkin. Whatever size you choose, just make sure to get a pumpkin that’s relatively flat on the bottom so that it sits up well. You don’t want it to roll around and “vomit” guac all over the place.

Guacamole – Store-bought or homemade guacamole will both work for your puking pumpkin. You’ll want something that’s thicker, as opposed to an avocado salsa, so it holds a decent shape. Also, the chunkier the guacamole, the more visually interesting the whole arrangement will be!

Sharp Knife – Carving a pumpkin can be more difficult than it needs to be sometimes. One thing that makes a big difference is using the right tools. Make sure your knife is really sharp, and use a small, flat knife (like a paring knife) as opposed to a large knife. You’ll have better control over your cuts that way.

Chef’s Tips

If you want to use your puking pumpkin as a centerpiece or jack-o-lantern after the guac is gone, rub a little Vaseline (petroleum jelly) onto the cut-out edges of the face. Vaseline will help the edges stay fresh a little longer.
To make carving your pumpkin a little easier, use push pins! Draw your design (or place a stencil) on the side of the pumpkin. Then, insert push pins along the lines of your design, pressing hard enough to make holes in the pumpkin shell. Once you’ve done the whole design, it’s just a matter of connecting the dots with the knife!
I cut a hole in the bottom of the pumpkin to access the insides, but you can cut yours around the stem on top if you’d rather. I think it looks a little nicer without the cut seam around the top, and supposedly cutting the bottom instead of the top keeps the pumpkin fresher longer, too.

Angled puking pumpkin with guacamole on a plate surrounded by tortilla chips

Be Sure to Try These Pumpkin Recipes, Too!

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Puking Pumpkin with Guacamole “Vomit”

Prep Time1 hr

Cook Time0 mins

Total Time1 hr

Course: Appetizer

Cuisine: American

Keyword: halloween, kid friendly, party food

Servings:

Calories: 200kcal

Author: Cheryl Malik

Equipment

Sharpie
Sharp knife (paring knife or other small knife)
Large metal spoon (or ice cream scoop)
Parchment paper or plate

Ingredients

1 pumpkin wiped clean, then dried
guacamole or other thick dip of choice
tortilla chips optional, for serving

Instructions

Using Sharpie (or similar marker), draw large circle on bottom of pumpkin, encircling center point. Circle should be big enough to allow your hand inside pumpkin.
Use sharp paring knife to cut along Sharpie circle, inserting knife deep enough to cut completely through bottom of pumpkin shell. Once entire circle is cut, remove center of shell and set aside.
Use large spoon to scoop out all seeds, strings, and guts from inside of pumpkin. Discards innards or set aside for another purpose. Continue scraping inner wall of side you intend to carve, until wall is roughly 1" thick.
Carve desired face into thinned side of pumpkin using sharp paring knife, following stencil or hand-drawn design of choice. Discard excess pieces from side of shell. Replace bottom circle of shell.
Set carved pumpkin on long sheet of parchment paper, or place large plate beneath carved mouth. Scoop guacamole onto parchment paper or plate, then build dip up and into pumpkin mouth, to give appearance of vomit. Serve with tortilla chips (or fresh veggies, or crostini).

Notes

Dip: If you don’t want to use guacamole, use an equally thick dip in its place. Something thin (like queso) won’t work here because it won’t hold any sort of shape without a container. You’ll end up with a huge mess! A taco dip with ground beef or even just a bean dip would work well, or you could just use wrapped candies for a less-gross version.
I highly recommend NOT trying to move the pumpkin once you’ve added the guacamole. If you’re using this as a centerpiece for a party or snack table, place the pumpkin where it needs to be first, then add the guacamole. Moving everything together is too risky.

Actual number of servings will depend on your preferred portion sizes and the amount of guacamole used.

Nutritional values shown are general guidelines and reflect information for 1 serving of guacamole, not including any tortilla chips. Actual macros may vary slightly depending on specific brands and types of ingredients used

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by desired number of servings. Result will be the weight of one serving.

Nutrition

May 20, 2021 Appetizers

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone’s favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

What Makes This Recipe So Good

Tomatillo red chili salsa is a thin, liquidy salsa, as opposed to a thick, chunky one. It’s perfect for chips and salsa, or use it on tacos, burrito bowls, nachos, or even on a Mexican salad. If you really want the Chipotle experience at home, try this salsa with these Chipotle copycat carnitas bowls!
It’s incredibly easy to make! Aside from roasting the tomatillos in the oven, there’s no cooking involved – just toss the salsa ingredients in the food processor and blend until smooth!
Roasting the tomatillos adds so much depth and complexity to this salsa. If you’ve been making this without roasting the tomatillos first, we’re about to change your life!
You can easily double or triple the recipe for salsa all week long! Refrigerate any leftover salsa in an airtight container and it’ll keep up to 7 days. You can also freeze it in an airtight container up to 3 months.

Key Ingredients

Tomatillos – These small, green (or yellow, or purple) Mexican husk tomatoes are a little tart naturally, but roasting them like we do in this recipe brings out a little sweetness. They have a little more kick than classic red tomatoes, but they don’t add any heat. They’re a member of the nightshade family, so be aware of that if you or someone in your dining party has a nightshade allergy or intolerance!

New Mexico Red Chile Powder – Made from New Mexico red chiles, this spice has an earthy, deep flavor with notes similar to cherry and tomato. It has a medium heat that won’t necessarily set your mouth on fire but is definitely noticeable. If you’re very sensitive, start out with just 1 tablespoon of chile powder and taste the salsa before adding more.

Tabasco – Classic Tabasco gives your tomatillo red chili salsa another layer of sweet & spicy flavor. How much you use is up to you! The more you use, the hotter your salsa will be. Sriracha or Crystal hot sauce would also work here!

Chef’s Tips

For a hotter salsa, add a guajillo pepper or two, or add a chile de arbol.
Make your own New Mexico red chile powder if you want! Just pick up a few New Mexico chili pods, cut the stems off, and remove the seeds. Grind the pods with a mortar and pestle, a spice grinder, or a blender. You could also buy fresh New Mexico chilis and dehydrate them yourself, then grind them into a powder.
Never crushed garlic before? It’s easy! Place a clove of garlic (peeled or unpeeled) on a cutting board or another flat surface. Lay the blade a large kitchen knife on top of the clove, then quickly & firmly hit or “smash” the flat side of the blade with the heel of your hand. Press down with the heel of your hand and use a rocking motion back-and-forth if needed to crush the garlic more.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Tomatillo red chili salsa drizzling off a spoon into a white bowl of salsa surrounded by corn tortilla chips

Other Dips and Salsas You’ll Love

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Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, condiment, Side Dish

Cuisine: American, Mexican, Southwestern, TexMex

Keyword: dip, spicy, taco tuesday

Servings:

Calories: 101kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Food processor or blender

Ingredients

2 pounds tomatillos
5 cloves garlic peeled, crushed
2-3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco to taste
salt to taste
pepper to taste

Instructions

Preheat oven to 375° Fahrenheit.
Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
Add Tabasco to taste and process again. Season with salt and pepper to taste.
Serve immediately or chill in refrigerator until ready to eat.

Notes

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect the information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

May 13, 2021 Appetizers

Vegan Shrimp with Vegan Sriracha Mayo

This vegan shrimp tastes just like the real thing! Oyster mushrooms are coated in Panko breadcrumbs and Old Bay seasoning, then quickly fried until golden brown and crispy. This vegan shrimp is a total crowd-pleaser and will even have non-vegans reaching for more!

Vegan shrimp being dipping in sriracha mayo.

What Makes This Recipe So Good

It’s seasoned exactly how regular shrimp is, therefore tasting almost identical to the real thing! Oyster mushroom provide the perfect texture and a crispy coating gives them that irresistible crunch.
Everyone loves this vegan shrimp, even avid seafood-eaters! Fool your friends, family, and even yourself with this vegan alternative to a much-loved classic.
The vegan sriracha mayo is the perfect pairing to this delicious “shrimp.” While they taste great on their own, the simple vegan sriracha mayo takes this recipe to the next level!

Key Ingredients

King Oyster Mushroom Stalks – Not only do these mushrooms provide that shrimp-like texture, but when sliced they look especially similar to little shrimps! We use just the king oyster mushroom stalks for this recipe, therefore you can either discard the caps, use them in a stir-fry, or any other recipe you’d like.

Flour – Flour is used to create a batter as the base layer to these crispy vegan shrimp. I recommend using all purpose flour for this recipe, but if you’d like you could use gluten-free flour instead.

Panko Breadcrumbs – This light and airy breadcrumb is ideal in helping us achieve that incredible crispy exterior on our vegan shrimp. Panko breadcrumbs have a buttery flavor without containing any butter, making them a vegan’s best friend!

Vegan Mayonnaise – There are quite a few vegan mayonnaises on the market these days, and any one will work in the vegan sriracha mayo recipe! If you’re not vegan, but would still like to try this recipe, feel free to use regular mayonnaise instead.

Chef’s Tips

Keep a close eye on the vegan shrimp as it fries. Since they’re so small, they will fry quite quickly – a couple minutes per side is all they’ll need!
Make sure none of the “shrimp” touch while frying, otherwise they risk getting stuck together. Just 1/4-inch apart is enough space for each piece to fry up evenly without disturbing one another.
Adjust the vegan sriracha mayo to your spice-level! Start with just 1/2 tablespoon of sriracha for a mild dipping sauce, give it a taste and then work up from there.

What Do We Mean By Healthy?

Vegan shrimp sprinkled with fresh parsley, served with lemon.

More Vegan Recipes You’ll Love

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Vegan Shrimp

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: Vegan

Keyword: entertaining, finger foods, fried food

Servings: servings

Calories: 234kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large pan

Ingredients

For the Vegan Shrimp

8 ounces king oyster mushroom stalks
½ cup almond milk see Notes
½ cup all purpose flour
1 cup Panko breadcrumbs
2 teaspoon Old Bay seasoning

For the Vegan Sriracha Mayo

¼ cup vegan mayonnaise
½ – 1 tablespoon Sriracha
½ teaspoon lemon juice
1 clove garlic minced
salt to taste
vegetable oil for frying

Instructions

Slice oyster mushroom stalks into ½-inch discs, then slice each disk into shrimp shapes (similar to slicing it into a yin-yang symbol).
Mix together the almond or soy milk, flour, and salt in a bowl. In a separate bowl, mix together the Panko breadcrumbs and Old Bay seasoning.
Dip each “shrimp” into the flour and milk mixture, then coat in the breadcrumb mixture.
Heat ½-inch of oil in a pan over medium-high heat and fry each vegan shrimp for about 2 minutes per side or until golden brown.
Make the vegan sriracha mayo by adding all ingredients to a bowl and mixing until combined, then serve with vegan shrimp.

Notes

Almond Milk: Any non-dairy milk will work here, you could even use water instead of milk.
Make it Gluten-Free: Use gluten-free flour instead of all purpose flour and gluten-free Panko breadcrumbs instead of regular Panko breadcrumbs.
Baking Option: Preheat an oven to 400° Fahrenheit and bake vegan shrimp for 15-20 minutes, flipping halfway through, instead of frying.

Recipe yields approximately 4 servings. Total number of vegan shrimp per serving will vary based on size of mushroom stalks. Nutritional values shown reflect information for one serving of vegan shrimp including the vegan sriracha mayo. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

November 5, 2020 Condiments & Sauces

Keto Cranberry Sauce

This ridiculously easy keto cranberry sauce is the perfect holiday side. Made with fresh tart and sweet cranberries and no added sugar, it’s perfect if you’re trying to stay in ketosis this holiday season.

What Makes This Recipe So Good

One cup of cranberries has about 7 grams of net carbs, so you can easily add this dish into your keto Thanksgiving plan!
This keto cranberry sauce only takes about 10 minutes to cook, so it’s a great easy side that doesn’t take a lot of work or ingredients.

Fresh cranberries – Use fresh cranberries for a lightly tart, sweet burst of flavor
Orange zest – A little zest from an orange is optional, but it gives your cranberry sauce a bit of citrus of flavor and scent
Swerve – A great sugar substitute that fits in great with the keto diet, or if you’re watching your blood sugar. It also doesn’t have the artificial, chemical taste some other sugar subs have.

How To Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Whisk the Swerve into a saucepan of water on the stove. Add the cranberries and let them cook until they start to pop and form a sauce.

Place the sauce in a bowl and pop in the fridge for a couple hours prior to serving.

Chef Tips

You can also use powdered or granulated erythritol instead of Swerve. If you’re not on a keto diet, you can use regular granulated sugar or maple syrup.
If you’d like to make this recipe ahead of time or you have leftovers, you can keep it in the freezer in an airtight container up to 3 months.

More Keto Holiday Recipes

Print Recipe

Keto Cranberry Sauce

This easy cranberry sauce is the perfect holiday side

Cook Time10 mins

Chilling Time2 hrs

Total Time2 hrs 10 mins

Course: Side Dish

Cuisine: American

Keyword: easy side dish, fewer than 5 ingredients, thanksgiving

Servings: servings

Calories: 16kcal

Cost: $2

Ingredients

1 cup water
1 cup Swerve granulated
12 ounces fresh cranberries whole
1 teaspoon orange zest optional

Instructions

In a medium-sized saucepan over medium heat, whisk swerve into water. Stir in the orange zest and cranberries and cook until they start to pop, about 10-12 minutes. You can smash the cranberries a bit if you like.
Remove from heat and place in a bowl, then chill for at least 2 hours.

Notes

Swerve substitutes: Can also use powdered or granulated erythritol to taste. If not on a keto diet, you can use regular granulated sugar or maple syrup to taste.
Freezing: Keep in freezer in an airtight container up to 3 months.

Nutrition

October 26, 2020 Condiments & Sauces

Keto Cream Cheese Frosting

This keto cream cheese frosting is smooth, creamy, and full of fluffy goodness! Made in just a few minutes with only 5 ingredients, it’s the perfect way to top keto cakes, cupcakes, or even brownies.

A chocolate cupcake in a paper wrapped topped with keto cream cheese icing

What Makes This Recipe So Good

Cream cheese – Use full-fat cream cheese for slightly tangy, rich flavor
Powdered erythritol – Unlike other sugar substitutes, erythritol doesn’t have a chemical or artificial taste, helping make this frosting taste like the real thing.
Heavy cream – Helps make the frosting smooth and creamy, perfect for decorating desserts (or eating out of the bowl – no judgment!)

How To Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Mix together the first four ingredients until creamy and fluffy.

Slowly add in the cream until the frosting is pipeable or spreadable enough to your liking. (You may not need all of it.)

Keto cream cheese being mixed in a large bowl

Chef’s Tips

Make sure the cream cheese is room temperature before mixing. Cool or cold cream cheese will be way too lumpy! You can either let your cream cheese sit out until it warms up or heat it in the microwave in 5-10 second intervals.

What Do We Mean By “Healthy?”

A chocolate cupcake topped with keto cream cheese icing with a bite taken out of it

More Keto Desserts

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Keto Cream Cheese Frosting

Prep Time7 mins

Total Time7 mins

Course: Dessert

Cuisine: American

Keyword: icing, low carb, no added sugar

Servings: servings

Calories: 208kcal

Author: Cheryl Malik

Cost: $2

Ingredients

1/2 cup butter softened
8 ounces cream cheese
3 cups powdered erythritol
2 teaspoons vanilla extract
1-3 tablespoons heavy cream for consistency

Instructions

Mix butter, cream cheese, powdered erythritol, and vanilla until smooth and fluffy. Slowly add cream until desired consistency for piping or spreading.

Notes

Cream cheese: Make sure the cream cheese is room temperature before mixing. Cool or cold cream cheese will be way too lumpy! You can either let your cream cheese sit out until it warms up or heat it in the microwave in 5-10 second intervals.

Nutrition

October 20, 2020 Condiments & Sauces

Buffalo Ranch Dressing

This buffalo ranch dressing recipe is creamy and loaded with spicy buffalo flavor. This dressing recipe is quick, easy, and perfect with wings, veggies, or on salads. Vegetarian and easy to make keto or low carb.

Why This Recipe Is So Good

This easy buffalo ranch dressing is so easy and fast to whip up! Using mostly fridge and pantry staples, it’s an inexpensive way to dress up your food.
This recipe has only 6 ingredients and one step.

How To Make It

Mix together all of the ingredients. That’s it!

A bowl of the ingredients for buffalo ranch in a bowl

Chef’s Tips

After making, pour your dressing into a container like a mason jar or small glass with a spout. Keep it covered, and it will stay good in your fridge for about a week.
If you’re on keto or a low carb diet, you can reduce the amount of net carbs in this dressing by using a low carb ranch seasoning.

What Do We Mean By “Healthy?”

A piece of zucchini with buffalo ranch on it over a platter of veggies

More Delicious Dressings

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Buffalo Ranch

Full of spicy buffalo flavor, this easy and quick dressing is perfect on salads, veggies, or with wings.

Prep Time3 mins

Total Time3 mins

Course: condiment

Cuisine: American

Keyword: healthy dressing, keto, under 30 minutes

Servings: servings

Calories: 143kcal

Author: Cheryl Malik

Cost: $1

Ingredients

1/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons ranch seasoning
1 teaspoon garlic powder
1/3 cup milk
2 teaspoons Frank’s Hot Sauce plus more to taste

Instructions

Add all ingredients to a bowl and mix together until smooth.

Notes

Storage: Pour your dressing into a container like a mason jar or small glass with a spout. Cover and keep it in fridge up to 1 week.
Keto or low carb: Reduce the amount of net carbs in this dressing by using a low carb ranch seasoning.

Nutrition

July 14, 2020 Condiments & Sauces

Coconut Bacon

These bacon bits have all the smoky, crispy goodness of real bacon, but are 100% vegan! Perfect for salads, on vegan cheese fries, or wherever you’re craving a salty crunch, this coconut bacon is out of this world delicious.

What You’ll Need To Make It

Coconut flakes
Tamari
Liquid smoke
Maple Syrup
Smoked Paprika

How To Make Coconut Bacon

Preheat the oven to 350º F.
Line a cookie or baking sheet with some parchment paper.
Mix together everything but the coconut flakes in a small bowl.
In a medium sized bowl, add the coconut flakes.
Pour the sauce over the coconut and gently stir or toss until they are completely coated.
Spread the coconut evenly on the cookie sheet.
Bake for 12 minutes. Stir the coconut flakes about halfway through the cook time.
Remove and let cool before enjoying!

Chef’s Tips

Check your coconut bacon about once a minute after stirring halfway through the cook time. They make take a little less than 12 minutes, so be sure to pull them out when they look browned and crispy.
You can store these in the freezer if you’d like to keep extra. Just let them thaw at room temperature, and they will be just as crispy as when you first made them!

What Do We Mean By “Healthy?”

More Vegan Recipes

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Coconut Bacon

These crispy, salty, smoky bacon bits are absolutely delicious and totally vegan

Prep Time3 mins

Cook Time12 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: bacon bits, vegan, vegetarian

Servings: servings

Calories: 126kcal

Author: Cheryl Malik

Cost: $1

Ingredients

2 cups unsweetened coconut flakes
2 tablespoons tamari
1 tablespoon liquid smoke
1 tablespoon maple syrup
1/4 teaspoon smoked paprika

Instructions

Preheat oven to 350º F. Line cookie or baking sheet with some parchment paper. Mix together tamari, liquid smoke, maple syrup, and paprika in a small bowl.
Place coconut flakes in medium sized bowl
Pour the sauce over the coconut and gently stir or toss until they are completely coated.
Spread the coconut evenly on the cookie sheet. Bake for 12 minutes. Stir the coconut flakes after baking 6 minutes. When coconut bacon is done, let cool before serving.

Notes

Cooking tips: Check coconut bacon every minute after stirring midway through cook time to ensure they do not burn.
Storage: Keep in freezer 6-8 months. Let thaw before serving.

Nutrition

June 10, 2020 Condiments & Sauces

Avocado Salad Dressing

This super light and refreshing avocado salad dressing is so easy! It’s perfect over salads, as a dip for veggies, or even as a crema for Mexican dishes. With a splash of lime juice, simple seasonings, and Greek yogurt, this dressing is delicious and healthy, too!

What You’ll Need

Avocado
Cilantro
Garlic
Lime juice
Olive oil
Greek yogurt
Water
Salt & pepper

How To Make Avocado Salad Dressing

Add all the ingredients but the water, salt, and pepper to a food processor or blender.
Add one tablespoon of water at a time, blending after each tablespoon, until the dressing is the consistency you want.
Add salt and pepper to taste.
Pop in the fridge for at least an hour before serving.

Chef’s Tips

You can leave out the cilantro if you’re adverse to it, but we found that it wasn’t overpowering at all in the dressing.
We prefer a bit of a thinner dressing, so we used 1/4 cup water. If you’re going to be using your dressing as more of a crema, you will probably want to use closer to 1/2 cup.
Your dressing will keep in the fridge for 2-3 days, so make sure you eat it right away!

What Do We Mean By “Healthy?”

Overhead of avocado salad dressing in a jar

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Print Recipe

Avocado Salad Dressing

This fresh and citrus-y dressing is perfect for salads, veggies, or even as a crema.

Prep Time4 mins

Total Time4 mins

Course: condiment

Cuisine: American

Keyword: crema, healthy dressing, lime juice

Servings: servings

Calories: 65kcal

Cost: $2

Ingredients

1 avocado
1/4 cup cilantro chopped
2 cloves garlic minced
2 tablespoons lime juice fresh
1 tablespoon olive oil
1/2 cup Greek yogurt
1/2 cup water or as much as desired
salt to taste
pepper to taste

Instructions

Add all the ingredients except water, salt, and pepper to food processor or blender.
Add one tablespoon of water at a time, blending after each tablespoon, until the dressing is desired consistency. Add salt and pepper to taste and chill before serving.

Notes

Storage: Keep in fridge 2-3 days.
Thinner dressing: Use more water. We used 1/4 cup total.
Cilantro: Can leave out if you are adverse, but the flavor is not overpowering.

Nutrition