Low Carb

January 18, 2022 Appetizers

Keto Crab Rangoon

Crispy keto crab rangoon are a delicious low-carb version of that incredible take-out classic. With a light and crunchy dough shell and a creamy, crab-and-cream-cheese filling, these are guaranteed to be a big hit at your next party, movie night, or family dinner.

What Makes This Recipe So Good

I LOVE a good crab rangoon. Crispy, flaky wonton wrappers, enveloping a creamy, cheesy, slightly sweet crab filling? SO, SO GOOD…. but, unfortunately, not so keto. Not traditionally, anyway. THESE crab rangoon, though, are totally keto, with all the crispy, creamy, crabby deliciousness of the real deal.
These babies are pan-fried (rather than deep-fried) to light yet crispy perfection. For an even lighter option, though, you can bake your keto crab rangoon instead of pan-frying them. Set your oven to 350° Fahrenheit and bake them on a greased baking sheet for 15 minutes, then flip them and bake another 5 minutes or so if needed.

Key Ingredients

Crab Meat – You can use real (fresh or canned) crab meat or imitation crab meat here. Imitation crab meat would bring the cost down, but keep in mind that the crab flavor wouldn’t be as strong, and you’d be adding in starches, sugars, and other filler ingredients which would increase the carb count.

Almond Flour – Almond flour keeps the dough light and flaky. I wouldn’t recommend subbing in something like coconut flour here. Coconut flour is too thirsty and soaks up too much moisture, so it would make the dough heavy and dense.

Chef’s Tips

Make sure to soften your cream cheese before mixing the filling together. Cold cream cheese just won’t be easy to work with and won’t combine well with the other ingredients. If you forget to set it out to come to room temperature, place the block in a small microwave-safe bowl and heat it in 30-second bursts on low power until it’s softened, but not hot or melted.
Don’t overfill the dough wrappers. If you do, you risk them bursting open in the skillet. They’d taste fine, but you don’t want to lose all that delicious filling!
If the oil’s too hot, the rangoon will burn, but if it’s not hot enough, the rangoon will just soak up the oil. Test the oil with just one rangoon first, that way if it’s not ready, you won’t waste a whole pan-full.

Overhead view of keto crab rangoon on a plate with apricot dipping sauce

More Keto Recipes You’ll Enjoy

Print Recipe

Keto Crab Rangoon

Prep Time30 mins

Cook Time30 mins

Freeze20 mins

Total Time1 hr 20 mins

Course: Appetizer, Snack

Cuisine: Asian

Keyword: low carb, low glycemic, takeout fakeout

Servings: rangoon

Calories: 131kcal

Author: Cheryl Malik

Equipment

1 Large, microwave-safe bowl
Silicone spatula
Plastic Wrap
1 Medium bowl
Parchment paper
Rolling Pin
Sharp knife
Cookie scoop with release handle or teaspoon
Large skillet

Ingredients

¼ cup coconut oil or avocado oil, to pan-fry rangoon; plus more as needed

For the Filling

5 ounces full-fat cream cheese softened
4 ounces crab meat chopped, see Notes
1 green onion thinly sliced
1 teaspoon Worcestershire sauce see Notes
⅓ teaspoon garlic powder

For the Dough

3 cups freshly shredded mozzarella cheese
1 ½ cups almond flour
2 large eggs
½ teaspoon xanthan gum
1 pinch salt

Instructions

For the Filling

Add all filling ingredients to medium bowl and mix well until fully combined. Cover bowl and refrigerate until ready to use.

For the Dough

Place shredded mozzarella cheese in large microwave-safe bowl. Microwave in 30-second bursts, stirring well between each, until cheese is completely melted.
Add almond flour, eggs, xanthan gum, and salt to melted cheese. Stir well until dough-like mixture is formed. Note: if you have trouble mixing, microwave the mixture for 15 seconds and try again.
Once dough is formed, transfer it to plastic wrap, wrap it tightly, and place it in the freezer for 20 minutes. Note: this is important, especially if dough is sticky.
After 20 minutes, remove dough from freezer and divide it into 2 equal portions. Place one portion between two large sheets of parchment paper and roll into a flat sheet roughly ⅛" thick. Cut sheet of dough into 2 ½" squares. Set squares aside and repeat process with other half of dough.

For the Crab Rangoon

Place 1 heaping teaspoon of filling mixture in center of each dough square. Fold corners of dough square around filling and pinch to seal. Repeat until each square has been filled and folded.
Heat ¼ cup coconut oil in large skillet over medium heat. Once oil is hot and shimmery, place folded rangoon in skillet, being careful not to overcrowd. Cook 2 to 3 minutes or until golden brown, then flip and cook another 2 to 3 minutes on other side. Transfer to wire cooling rack and repeat until all rangoon have been pan-fried, adding more oil to skillet as needed. Serve warm.

Notes

Crab Meat: You can use imitation crab meat instead of real crab meat if you’d rather. Keep in mind that the crab flavor wouldn’t be quite as strong, and imitation crab meat tends to include other ingredients that will add more carbs to the recipe.
Worcestershire Sauce: Worcestershire contains a small amount of sugar, so this recipe is not entirely sugar-free. There is only 1 teaspoon of Worcestershire used for the entire filling, though, so it only adds a nominal amount of sugar to the recipe. If you’re strict keto, you can substitute soy sauce, lite tamari, or coconut aminos, though each will change the flavor of the filling slightly.

Nutrition

January 13, 2022 American

Buffalo Chicken Thighs

Perfectly juicy and tender chicken thighs finished in a spicy, yet slightly sweet buffalo sauce! Enjoy this simple meal on a busy weeknight, or when you’re craving something delicious. These buffalo chicken things are exploding with flavor and taste great on their own, or over a salad!

What Makes This Recipe So Good

It’s virtually foolproof! Simply roast your chicken thighs in the oven until the skin is golden brown and crispy. Then, toss them in a quick homemade three-ingredient buffalo sauce – it’s that easy!
They’re a family favorite! My entire family goes crazy for these buffalo chicken thighs. No matter how I serve them, everyone always gobbles them up.
They’re loaded with delicious flavor! It’s hard to believe that a recipe this simple could also be this flavorful.

Key Ingredients

Chicken Thighs – This recipe calls for bone-in and skin-on chicken thighs for maximum flavor. The skin on the chicken will also bake up incredibly crispy and delicious! If you can’t find bone-in and skin-on chicken thighs, boneless and skinless will work, but won’t taste as good.

Hot Sauce – I recommend Frank’s RedHot Original sauce for this buffalo chicken thighs recipe. Frank’s has the perfect consistency and spice level for a homemade buffalo sauce. However, you can use any hot sauce you’d like – Cholula and Truff are both delicious options.

Honey – Just a touch of honey to balance out the spice in this dish goes a very long way! If you don’t have honey, then maple syrup will work in its place.

Chef’s Tips

Pat the chicken thighs dry before cooking! This will ensure the skin cooks up as golden brown and crispy as possible. Don’t skip this very important step!
Feel free to adjust the spice in your homemade buffalo sauce, based on your tolerance level. For a less spicy sauce, then use less hot sauce and a little more honey. Though for an even spicier sauce, feel free to use more hot sauce and omit the honey altogether!
Serve these buffalo chicken thighs any way you’d like! I enjoyed mine over a salad with some creamy ranch dressing. They even taste great on their own with celery and carrots sticks on the side.

buffalo chicken thighs being dipped into sour cream

More Chicken Recipes You Must Try

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

Buffalo Chicken Thighs

Perfectly juicy and tender chicken thighs finished in a spicy, yet slightly sweet buffalo sauce! Enjoy this simple meal on a busy weeknight, or when you're craving something delicious. These buffalo chicken things are exploding with flavor and taste great on their own, or over a salad!

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Keyword: easy dinner, entertaining, game day

Servings: servings

Calories: 392kcal

Author: Cheryl Malik

Equipment

Baking sheet
Large bowl

Ingredients

4 bone-in skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup hot sauce
1 tablespoon butter melted
1 tablespoon honey

Instructions

Preheat oven to 400° Fahrenheit.
Pat chicken thighs dry with a paper towel then place on baking sheet. Drizzle thighs evenly with olive oil and sprinkle evenly with salt, garlic powder, and black pepper.
Bake for 35-40 minutes or until internal temperature reaches 165° Fahrenheit. While chicken bakes, mix together hot sauce, melted butter, and honey in a small bowl.
Remove chicken from oven then drizzle with sauce.

Nutrition

January 6, 2022 Asian

Keto Orange Chicken

This keto orange chicken recipe takes the flavors and textures you love in a classic orange chicken dish but makes it low carb and sugar free. Crispy, pan-fried chicken in a light breading, smothered with a sweet orange glaze made with erythritol. As good as your favorite take-out, without the sugar!

What Makes This Recipe So Good

Restaurant-style orange chicken is DELICIOUS, but it’s not really compatible with a keto, low carb, or sugar-free lifestyle. With this keto orange chicken, though, you’ll have a restaurant-quality chicken dish with a fraction of the carbs and none of the sugar.
This recipe is so quick and easy, you won’t be tempted by the convenience of take-out or fast food. Instead, you can whip up a healthy, take-out-style dinner in the comfort of your kitchen in no time at all.

Key Ingredients

Coconut Flour – A lightly seasoned coconut flour gives this keto orange chicken its classic breading but keeps the dish keto-friendly and sugar free. If you can’t have coconut flour (or just don’t like it), you could use almond flour instead. You could also try crushed pork rinds for a bump in protein.

Erythritol – White sugar is a key component or a traditional orange chicken recipe. Since white sugar is a huge no-go on keto, we need something that’ll match that sweetness without all the carbs and the glycemic hit. That’s where erythritol comes in! If you prefer allulose or monk fruit, you can use those instead, but start small and adjust the sweetness to taste. They’re not necessarily a 1:1 substitute!

Chef’s Tips

If the sauce doesn’t thicken up enough for your liking, sprinkle in just a tiny bit of xanthan gum and whisk until it thickens. Too much xanthan gum will affect the taste of the sauce and make it rubbery, so be very careful!
To lower the carbs in this recipe even more, you can skip the breading on the chicken and just grill or pan-fry the unbreaded chicken. You’ll lose a little of that flavor and texture from the breaded chicken, but it’s faster and lower in carbs!

Overhead view of keto orange chicken with cauli rice in a bowl

More Keto Recipes You MUST Try

Print Recipe

Keto Orange Chicken

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Cuisine: Asian, Keto

Keyword: copycat recipe, gluten-free, pan fried

Servings: servings

Calories: 264kcal

Author: Cheryl Malik

Equipment

2 shallow bowls
2 whisks
1 Large skillet
1 Small saucepan

Ingredients

For the Chicken

2 tablespoons milk of choice or heavy cream
2 large eggs
⅔ cup coconut flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound chicken breasts approximately 2 chicken breasts, cut into bite-sized pieces

For the Orange Sauce

2 tablespoons soy sauce or lite tamari
zest from one orange
juice from ½ of one orange
¼ cup erythritol powdered or granulated
¼ cup low sodium chicken broth
1 1-inch piece fresh ginger grated
1 tablespoon rice vinegar
½ teaspoon xanthan gum
coconut oil or avocado oil, for frying
sesame seeds optional, for garnish
chopped green onions optional, for garnish

Instructions

In one shallow bowl, whisk together eggs and milk. In other shallow bowl, whisk together coconut flour, salt, and black pepper. Heat 2 tablespoons coconut oil in large skillet over medium heat.
Dip chicken pieces in egg wash and let any excess drip back into bowl. Transfer chicken pieces to coconut flour mixture and coat well. Shake off any excess coconut flour.
Place floured chicken pieces in hot oil and pan-fry 1 to 2 minutes, or until browned. Flip chicken over and pan-fry another 1 to 2 minutes, or until browned on second side. Transfer fried chicken to plate or bowl and repeat process until all chicken pieces have been fried. Add more oil to pan as needed.
Add all sauce ingredients to small saucepan and bring mixture to boil. Once boiling, reduce heat to low and let sauce simmer until thick.
Pour sauce over fried chicken pieces and toss to coat thoroughly. Serve orange chicken warm over cauliflower rice if desired and garnish with sesame seeds and/or chopped green onions.

Notes

To reduce the carbs even more, substitute the juice from the orange with drops of orange extract, to taste.
Make it Gluten Free: Make sure your chicken broth doesn’t contain any gluten and use a vinegar without gluten. Any vinegar will work.

Nutrition

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

Print Recipe

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 30, 2021 Desserts

Keto Whipped Cream

This whipped cream is just as indulgent and decadent as the traditional version, but with no added sugar! With just 3 easy ingredients, this keto whipped cream tastes so much like the real thing and is perfect for desserts or even keto French toast.

What Makes This Recipe So Good

It requires just three ingredients! Heavy cream, vanilla extract, and powdered erythritol is all you’ll need to make this easy keto dessert recipe.
It’s the perfect low-carb treat to curb your cravings! This keto whipped cream tastes just as delicious as the real thing, with a fraction of the carbs and sugar.
It tastes amazing with fresh berries for a keto dessert or snack! It’s also good enough to eat by the spoonful – yum.

Key Ingredients

Heavy Cream – Either heavy cream or heavy whipping cream will work in this keto whipped cream recipe. The fat in the heavy cream will allow this recipe to whip up beautifully. Therefore, do not use anything other than heavy cream – regular milk or low-fat milk simply won’t work.

Powdered Erythritol – This sugar-free powdered sweetener blends in beautifully with the cream! Avoid granular sweeteners, as they’ll create a grainy and unpleasant texture. Also, feel free to omit the sweetener altogether and enjoy a simple, yet delicious vanilla cream.

Chef’s Tips

Use a metal bowl if you have one. It also helps if the bowl is chilled, so pop it in the fridge prior to making the whipped cream.
You can add only 1 tablespoon of sweetener if you want it less sweet. You could also add cocoa powder to make chocolate whipped cream.
Whip the keto whipped cream until you achieve stiff peaks! Though be careful not to over-whip the cream, as that can cause it to curdle.

keto whipped cream in a glass with a spoon on the side

More Keto Recipes

Print Recipe

Keto Whipped Cream

Prep Time10 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Keyword: low carb, no added sugar, topping

Servings: servings

Calories: 208kcal

Author: Cheryl Malik

Cost: $1

Equipment

Hand mixer or whisk

Ingredients

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons powdered erythritol

Instructions

Using a hand mixer or whisk, mix all the ingredients in a bowl.
Continue mixing until small peaks form, about 5-8 minutes.

Notes

Mixing: Use metal bowl if available. Chill bowl in fridge prior to making.
Ingredient Variations: Use 1 tablespoon powdered erythritol for less sweet whipped cream. Add cocoa powder for chocolate whipped cream.

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

December 16, 2021 Air Fryer

Frozen Hashbrowns in the Air Fryer

Say goodbye to messy oil or soggy oven-baked hashbrowns – this is the only method for cooking hashbrown patties that you’ll ever need! Frozen hashbrowns in the air fryer couldn’t be easier or more perfect. In less than 15 minutes you’ll have deliciously crisp and tender hashbrown patties. You don’t even need to thaw them first!

What Makes This Recipe So Good

Getting perfectly crispy hashbrowns is seriously SO, SO easy when you cook them in the air fryer. You don’t even have to remember to thaw them first! Just take them right out of the freezer and toss them straight into the air fryer.
This method gets you the best, crispiest, crunchiest texture, and all without having to actually fry the potato patties in oil. Not only does that make this a lighter option, you don’t have to deal with any messy oil splatters or clean-up.

Key Ingredients

Frozen Hashbrown Patties – You can cook any brand and any type of hashbrowns in the air fryer! Just keep in mind that smaller or thinner hashbrown patties will cook more quickly than larger ones, so you’ll want to keep an eye on them and adjust the cook time as needed.

Chef’s Tips

Spray oil is totally optional here! A light spray of oil on top of the food generally helps it crisp up better in the air fryer, but I found with frozen hashbrowns you don’t even really need it. They tend to crisp up well all on their own. If you like yours really crispy, though, you may want to spray the hashbrowns lightly in the beginning or at the 10-minute mark.
Be careful not to overlap the hashbrowns in the air fryer basket or on the racks. If the food is touching, the air won’t be able to circulate properly, which means they won’t air fry evenly. If you’re cooking several hashbrowns or if you have a really small air fryer, you may need to work in batches to ensure everything cooks properly.

Hashbrowns cooked in the air fryer and served on a plate

Be Sure to Try These Air Fryer Recipes, Too

Print Recipe

Frozen Hashbrowns in the Air Fryer

Say goodbye to messy oil or soggy oven-baked hashbrowns – this is the only method for cooking hashbrown patties that you'll ever need! Frozen hashbrowns in the air fryer couldn't be easier or more perfect. In less than 15 minutes you'll have deliciously crisp and tender hashbrown patties. You don't even need to thaw them first!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast, Side Dish

Cuisine: American

Keyword: easy cooking, frozen foods, healthier option

Servings: servings

Calories: 53kcal

Author: Cheryl Malik

Equipment

Air Fryer
Spray oil safe for air fryer (optional)

Ingredients

4 frozen hashbrown patties any size, any brand
ketchup optional, for serving

Instructions

Preheat air fryer to 400° Fahrenheit. Lightly spray air fryer basket with spray oil if desired.
Place frozen hashbrowns in air fryer basket (or on air fryer racks) in one flat layer, being careful not to crowd basket (or racks) or overlap food.
If desired, lightly spray tops of hashbrown patties with spray oil (see Notes). Place basket in air fryer and cook 10 to 15 minutes or until hashbrowns are golden brown and crispy. Serve hot with ketchup (optional).

Notes

Cook Time: Note that cooking times will vary depending on the size and thickness of the hashbrown patties you use. Keep an eye on them, checking after 10 minutes, and adjust the time as needed, being careful not to burn the hashbrowns.
Spray Oil: Totally optional! A light spray of oil on top of the food generally helps it crisp up better in the air fryer, but I found with frozen hashbrowns you don’t even really need it! They tend to crisp up well all on their own. If you like yours really crispy, though, you may want to spray the hashbrowns lightly in the beginning or at the 10-minute mark.

Nutrition

December 2, 2021 Desserts

Keto Creme Brûlée

Prepare yourself for the tastiest low-carb dessert ever – keto creme brûlée! Perfectly sweet, creamy, and with that signature caramelized sugar top. With only 4 grams of net carbs, this sugar-free creme brûlée fits perfectly into any keto or low-carb diet!

overhead image of keto creme brulee with granular Swerve on the side

What Makes This Recipe So Good

It requires just four ingredients! Heavy cream, egg yolks, sugar-free sweetener, and vanilla bean paste is all you’ll need to make this decadent low-carb dessert.
It’s the key to satisfying your sweet tooth on the keto diet! Let’s face it, we all crave something sweet after most meals. So lucky for you, this delicious dessert is totally keto-compliant.
It has all the signature details of a classic creme brûlée, just without the extra carbs! A sweet, creamy base and crackly caramelized top. This low-carb treat is guaranteed to fool even the toughest of dessert critics!

Key Ingredients

Heavy Cream – The heavy cream is essential to achieving that thick, custard base. Don’t swap this main ingredient out for anything else, since it simply won’t work. Also, remember that when you warm the heavy cream in a saucepan – it should barely be simmering. If you’ve brought the cream to a boil, then it’s way too hot and you’ll need to start over.

Sugar-Free Sweetener – I used granular Swerve in my keto creme brûlée and had perfect results! The Swerve melts perfectly when heated with a kitchen torch, creating that delicious caramelized top. Though feel free to use your favorite sugar-free sweetener in this recipe instead. And if not keto, you can simply substitute the sweetener for regular white sugar!

Chef’s Tips

Don’t walk away from the heavy cream on the stove! The cream will heat up in only a few minutes, and if you let it get too hot, it could ruin this recipe. Therefore, keep a close eye on it and remove it from the heat just as it begins to simmer.
If you don’t have a kitchen torch, then place your ramekins under the broiler for about 30 seconds. If going this route, keep an eye on your creme brûlées as the sweetener can burn quickly under the broiler.
You can prep this keto creme brûlée ahead of time if you’d like! To do this, make the custard the night before and bake in ramekins. Then, leave to chill in the fridge overnight and for up to 24 hours before topping with extra sweetener and finishing them off with a torch.

More Keto Desserts You Must Try

Print Recipe

Keto Creme Brûlée

Prep Time10 mins

Cook Time35 mins

Chilling Time4 hrs

Total Time4 hrs 45 mins

Course: Dessert

Cuisine: Keto

Keyword: four ingredients, healthy dessert, low carb

Servings: servings

Calories: 470kcal

Author: Cheryl Malik

Equipment

Small saucepan
Medium bowl
4 ramekins

Ingredients

2 cups heavy cream
4 large egg yolks
½ cup sugar-free sweetener such as granular Swerve, divided
1 teaspoon vanilla bean paste

Instructions

Preheat oven to 325° Fahrenheit.
Heat heavy cream in a small saucepan over medium heat, until barely simmering – not boiling.
In a separate bowl, whisk together the egg yolks and ¼ cup sugar-free sweetener.
Slowly pour hot heavy cream into egg yolk mixture, whisking constantly. Mix in the vanilla bean paste.
Transfer mixture to 4 ramekins and ramekins inside a large baking dish. Pour hot water into baking dish until halfway up the sides of the ramekins.
Bake for 35-40 minutes before removing, leave to cool on the counter before covering and chilling in the fridge for 4 hours.Once chilled, top with remaining sugar-free sweetener and use a kitchen torch to melt sweetener until golden brown.

Notes

To test when the keto creme brûlées are done, gently touch the center of one after cooking. If it springs back just a bit, then it’s ready!

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using granular Swerve. 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 4. Result will be the weight of one serving.

Nutrition

November 18, 2021 Air Fryer

Roasted Air Fryer Carrots

These air fryer carrots are perfectly roasted in just 20 minutes! With five very simple ingredients, these will quickly become your favorite healthy side dish.

air fryer carrots in air fryer basket with fresh parsley and parmesan cheese on top

What Makes This Recipe So Good

It requires just five ingredients you probably already have on-hand! Carrots, olive oil, thyme, salt, and pepper are all you’ll need to make this delicious side.
They’re perfectly seasoned and cooked until tender! This recipe works to bring out the flavor of fresh carrots. The simple seasoning allows their naturally delicious taste to shine!
It comes together in two very quick and easy steps! Start by tossing all ingredients in a bowl before transferring to your air fryer. Then, give the carrots a quick shake halfway through cooking before serving and enjoying.

Key Ingredients

Carrots – To prepare the carrots for this recipe, start by giving them a quick rinse under cold water. Once dry, peel and remove the skin from each carrot along with 1/2-inch from the top. Last, slice the carrots any way you’d like before roasting and eating!

Fresh Thyme – A sprinkling of fresh thyme does an incredible job at bringing out the natural earthy flavor of the carrots. I prefer fresh thyme for how light and complimentary it is in this air fryer carrots recipe. However, you can use any fresh herb you’d like in place of the thyme in this recipe.

Chef’s Tips

Depending on the size of your carrots, they may cook in less or more time than instructed. I cut my carrots into about 2-inch pieces, then after 20 minutes they were perfectly roasted. However, evaluate how quickly your carrots are cooking at the halfway mark and adjust the time from there!
Finish these carrots off with an extra sprinkling of fresh herbs and maybe some savory parmesan cheese. Again, keep the seasonings light as to not overpower that delicious, fresh carrot flavor.
Serve these air fryer carrots however you’d like! I love enjoying mine as a healthy side dish with lunch or dinner. I’ve even tossed them into salads for an exciting and healthy addition!

Other Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Carrots

These air fryer carrots are perfectly roasted in just 20 minutes! With five very simple ingredients, these will quickly become your favorite healthy side dish.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Keyword: fewer than 5 ingredients, healthy side dish, less than 20 minutes

Servings: servings

Calories: 56kcal

Author: Cheryl Malik

Equipment

Air Fryer
Large bowl

Ingredients

1 pound carrots peeled and chopped
1 teaspoon olive oil see Notes
1 sprig fresh thyme
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Place all ingredients in a large bowl and toss to coat carrots in seasoning.
Transfer carrots to air fryer tray or basket and cook at 380° Fahrenheit for 20 minutes, pausing to shake halfway through.

Notes

Olive Oil: Feel free to use any vegetable oil in place of the olive oil in this recipe. Avocado oil also works perfectly and has a delightfully mild taste!

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

November 4, 2021 Dairy Free

Bacon Wrapped Turkey Breast

A bacon wrapped turkey breast is a simple but mind-blowingly delicious entrée that’ll enhance any Thanksgiving, Christmas, or weeknight dinner. Tender boneless turkey breast is smothered in a garlic-and-herb butter sauce, then wrapped up tight in strips of savory bacon and baked until golden and juicy. Naturally low carb and keto, and super easy to make dairy free and paleo, too!

What Makes This Recipe So Good

The garlic-herb butter sauce sandwiched between the turkey and the bacon keeps the turkey delectably juicy while adding an incredible level of flavor to the entire dish. For a different flavor, submerge the turkey breast overnight in this easy turkey brine and skip the butter sauce here.
Bacon wrapped turkey breast pairs beautifully with a variety of side dishes. Southern Smothered Potatoes, Italian Green Beans, Sweet Potato Pudding, Broccoli Cornbread – the possibilities are endless!
Don’t feel like you have to save this main for a holiday dinner. Bacon wrapped turkey breast is perfect any time of year, and it’s so easy to make that you don’t have to feel like it’s a special-occasion recipe.

Key Ingredients

Boneless Turkey Breast – Fresh or frozen turkey breast will work here! If you’re using frozen, just be sure to thaw it completely first. If you’re using a turkey breast larger than 3 pounds, you’ll likely need to increase the cook time and the amount of bacon you use. Oh, AND! Some turkey breasts will have a netting around them. If yours does, be sure to remove that netting before you get started!

Bacon – Any type of bacon will work here, even turkey bacon! For a nicer presentation, try basket-weaving the bacon strips together around the turkey.

Chef’s Tips

This would be a great option to serve alongside (or in place of) a whole turkey at Thanksgiving or Christmas dinner if you’re feeding a large group or just want to mix things up a little. If you’re not sure how much turkey you’ll need to feed your guests, use the super easy formula in this post: How Much Turkey Per Person?
If you have trouble tucking the bacon strips under the turkey breast enough to hold them in place, use toothpicks to pin them down! After baking, you can remove the toothpicks to serve and the cooked bacon will hold its shape.
Don’t skip the wire rack! It’s super important. The rack elevates the turkey breast so the grease from the bacon will drip off and away. If you don’t use the rack, the turkey and bacon will just sit in the grease, and the bacon won’t get crispy all the way around.

Slices of Bacon Wrapped Turkey Breast on a plate with green beans and a fork

Other Turkey Recipes to Make Your Mouth Water

Print Recipe

Bacon Wrapped Turkey Breast

A bacon wrapped turkey breast is a simple but mind-blowingly delicious entrée that'll enhance any Thanksgiving, Christmas, or weeknight dinner. Tender boneless turkey breast is smothered in a garlic-and-herb butter sauce, then wrapped up tight in strips of savory bacon and baked until golden and juicy. Naturally low carb and keto, and super easy to make dairy free and paleo, too!

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: Main Course

Cuisine: American

Keyword: christmas dinner, holiday dinner, thanksgiving dinner

Servings:

Calories: 334kcal

Author: Cheryl Malik

Equipment

Oven
Small bowl
Baking sheet
Wire baking rack
Internal meat thermometer

Ingredients

3 tablespoons salted butter melted
2 tablespoons fresh thyme chopped
2 teaspoons fresh rosemary chopped
1 tablespoon fresh parsley chopped
1 sage leaf chopped
2 cloves garlic minced
1 3-pound boneless turkey breast
8-10 slices bacon

Instructions

Preheat oven to 375° Fahrenheit. In small bowl, mix together butter, thyme, rosemary, parsley, sage, and garlic.
Place wire baking rack on baking sheet and set turkey breast on rack. Liberally coat turkey breast in butter-herb mixture, being sure to apply mixture evenly.
One by one, wrap strips of bacon around turkey breast and tuck ends of bacon under turkey to stay in place. Start by placing 2-4 slices of bacon horizontally across turkey breast to cover ends of turkey, then lay remaining slices of bacon vertically across turkey breast to cover sides.
Place baking sheet in preheated oven. Bake 2 hours or until turkey reaches internal temperature of 165° Fahrenheit. Once temperature is reached, remove turkey from oven and let rest 5 minutes before slicing and serving.

Notes

If your turkey breast has a netting around it, be sure to remove that before you get started!
Don’t skip the wire rack! It’s super important. The rack elevates the turkey breast so the grease from the bacon will drip off and away. If you don’t use the rack, the turkey and bacon will just sit in the grease, and the bacon won’t get crispy all the way around.
Make it Dairy Free: Use dairy-free butter.
Make it Paleo: Use ghee instead of butter, and use a paleo-friendly bacon without sugar or other non-compliant additives.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition