Keto/ Low Carb/ Gluten-Free Air Fried Chicken

My Keto/ Low Carb/ Gluten-Free Spicy Fried Chicken recipe is crunchy and crusty on the outside and juicy and flavorful on the inside; infused with spices and seasonings to amp up the flavor. So low in carbs that they don’t even count. This one’s definitely going to be a great addition to your keto chicken recipe collection!

When it comes to the flour mixture, I use lupin flour and flavorless protein powder. I linked my favorite one in the recipe card. Also if you’ve tried my recipes before, you know I don’t skimp on the spice and seasonings. You can keep it simple with just salt and pepper but I like to go the extra mile for that ultra flavorful crust during your first bite.

This Spicy Fried Chicken will be your go-to chicken recipe as it is brimming with flavors, plus a lovely texture. Indeed, a total crowd-pleaser. You can bake it, deep fry it or my favorite, air fry it. Resting the chicken after the dredging helps the coating to stick, so don’t skip that. I like to lightly brush the coated chicken with avocado oil, because it helps the coating crisp up and give a nice golden color.

Keto/ Low Carb/ Gluten-Free Air Fried Spicy “Fried” Chicken legs

0 from 0 votes
Prep Time 10 mins
5 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6
Calories 252 kcal

Equipment

Ingredients
  

For the spice mix

For the batter

Instructions
 

  • Whisk all the spice mix ingredients in a small bowl.
  • Sprinkle some of the spice mix on the chicken legs and set aside. You can even marinate the chicken overnight but it is not necessary.
  • Whisk the eggs with about 1/4 teaspoon of the spice mix.
  • Mix the protein powder and lupin flour in a bowl. Add the rest of the spice mix and mix well. Use less spice mix if you prefer mild.
  • coat the kitchen in the flour, then egg and the the flour mix once again.
  • Arrange on a baking tray with a rack and rest 5 minutes.
  • After 5 minutes, brush the chicken with the avocado oil.
  • Transfer the chicken in to the basket of an air fryer and cook at 370° F for 30 minutes, turning once mid way.  
  • Or bake the chicken at 350° for 45-50 minutes. 
  • You can also deep fry the chicken but that will make the calories go up.
  • Serve with sugar free ketchup and a nice green salad.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1pcCalories: 252kcalCarbohydrates: 1.9gProtein: 28.8gFat: 13.6gFiber: 2.4g
Keyword air Fried Chicken, Fried Chicken, Keto Fried Chicken, Low Carb Fried Chicken, Spicy fried chicken
Tried this recipe?Let us know how it was!
Nutritional data from MyFitnessPal.

Keto/ Low Carb Honey Garlic Chicken

Super easy and delicious Honey Garlic Chicken, that’s low carb, keto friendly, sugar-free and gluten-free.

Ready in under 30 minutes and packed with flavor.

This Honey Garlic Chicken is one my most favorite recipes ever! Why?  Because it’s super simple and extremely addictive. You just can’t beat simple. So, if you’re new to keto, low carb or gluten-free cooking, this Keto Honey Garlic Chicken is probably a good recipe to start with because it’s so simple and I promise you’re going to love it. 

This super easy recipe can be made using chicken breast or boneless thighs, but I prefer boneless thighs because they stay juicy and tender. If you’re using chicken breasts, I suggest pounding them thin so that the chicken is same thickness all over. And skip the chicken broth in the sauce, because chicken breast cooks faster and you don’t want to dry it out.

I like to remove the excess fat from the pan, add in the sauce and let the chicken cook while the sauce thickens. This will ensure that the chicken stays juicy. I love serving this chicken over a bed of cauliflower rice, and steamed broccoli.

Keto/ Low Carb/ Gluten-Free Honey Garlic Chicken

7g Net Carbs
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 4
Calories 304 kcal

Ingredients
  

For the chicken

For the Sauce

Instructions
 

  • Season the skin side of the chicken with salt and pepper.
  • Heat 1 tablespoon of avocado oil in a skillet on high heat.
  • Place the chicken skin side down and cook until browned and skin is crispy.
  • Season the other side of the chicken.
  • Turn the chicken and cook the other side for 2 minutes.
  • Meanwhile whisk all the sauce ingredients with the whites of the scallion in a bowl.
  • Remove the excess fat from the pan.
  • Pour the mixture over the chicken and cook until the sauce starts to thicken.
  • Garnish with greens of the scallions.
  • Remove the chicken from the pan on to a cutting board, slice into bite sized pieces.
  • Serve with pan juices and on cauliflower rice with steamed broccoli.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1chicken thighCalories: 304kcalCarbohydrates: 17.2gProtein: 26.9gFat: 16.9gFiber: 10.2g
Keyword Asian, Asian recipes, honey garlic chicken, keto honey garlic chicken, low carb honey garlic chicken
Tried this recipe?Let us know how it was!

Keto Creamy Enchilada Soup

This keto/ Low Carb Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of shredded chicken, bell pepper, jalapeños, and diced tomatoes, for a complete satisfying and comforting bowl of soup to warm your soul on a cold night, without the overload of carbs. 

I like my chicken enchilada soup nice and thick, so I only added 2 cup s of bone broth. If you find it’s a bit too thick for your taste, just add a bit more bone broth, until you get the desired consistency. 

This chicken enchilada soup recipe is made on the stovetop but you can make it in the a slow cooker as well. I use pre made bone broth and pre cooked chicken. That makes it so easy and quick. To make it in the slow cooker, just add all the ingredients except the heavy cream and cheese. in the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 4 hours. You can even use raw chicken and shred it before serving. Add the heavy cream and cheese at the end and serve.

I like to top my soup with a lot of fresh vegetables as toppings. I love chopped avocado, sliced jalapeño, fresh chopped cilantro, greens of scallions, lime wedges, extra cheese and sour cream. Please note that toppings are not included in the nutritional values. 

Keto Creamy Chicken Enchilada Soup

2.5g Net Carbs
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Soup
Cuisine Mexican
Servings 6
Calories 379 kcal

Ingredients
  

Optional Toppings

  • sliced jalapeños
  • diced avocado
  • sour cream
  • scallions
  • cilantro
  • cheese
  • lime wedges

Instructions
 

  • Add 1 tablespoon olive oil to a Dutch oven.
  • Add onion, bell pepper, and jalapeños. Sauté for 5 minutes until the vegetables are softened.
  • Add the chopped garlic and sauté for 30 seconds.
  • Add the broth, and chopped tomatoes. Bring to a boil.
  • Add the cream cheese and spices.
  • Whisk until cream cheese is fully incorporated and smooth.
  • Add the cooked and shredded chicken and heavy cream and cook just until heated through.
  • Gently stir in the shredded cheese.
  • Serve with your favorite toppings.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/6 recipeCalories: 379kcalCarbohydrates: 3.1gProtein: 30.9gFat: 27.1gFiber: 0.6g
Keyword chicken enchilada soup, enchilada soup, Keto creamy Chicken Enchilada soup, low carb enchilada soup
Tried this recipe?Let us know how it was!

Keto/ Low Carb Creamy Chipotle Shrimp

Chipotle chilies are definitely on the list of what I consider “power ingredients”. Just a little bit instantly elevates the flavor profile of a dish to both smoky and spicy. They are literally a gift from the Aztec civilization, and boy am I thankful. Yesterday morning I woke up with a craving for that smoky, spicy flavor, and so I willed my cravings into existence through this creamy recipe.

While you absolutely can make this dish with the protein of your choice – beef, chicken, lamb, etc. I must say I like it best with perfectly cooked, juicy shrimp. I highly recommend using fresh shrimp for this recipe, but good quality frozen shrimp will work just fine if you don’t have access to fresh seafood. I have to say that one of the perks of living in New York is having access to both fresh seafoods as well as a multitude of international ingredients. Nonetheless, I’ll list Amazon links to other ingredients for those who can’t find all the ingredients at nearby grocery stores. I used the La Morena canned chipotles en adobo for this recipe, and they lent just the right amount of heat and flavor without overpowering the other flavors of this dish. 

You’ll also need good quality coconut milk. It’s best to empty the coconut milk out into a container and whisk it until you get a smooth consistency, as the fat in coconut milk is usually clumped and separated from the water. Add to that some sour cream and you have a killer combination for a creamy sauce. 

Last but not least, one of the best aspects of eating keto for me is extra dose of veggies I get in nearly every meal. I used fresh red bell peppers, scallions in this recipe, and serve it with cauliflower rice. The rich and creamy sauce goes really well with cauliflower rice.

Keto/ Low Carb Creamy Chipotle Shrimp

6g Net Carbs
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 434 kcal

Equipment

Ingredients
  

For the shrimp

  • 2 tbsp olive oil divided
  • 1 lbs shrimp tails on
  • 1 bell pepper roughly chopped
  • 2 cloves garlic chopped
  • 2 scallions chopped . Whites and greens separated
  • 1/2 cup coconut milk or any nut milk
  • salt and pepper to taste
  • cilantro and jalapeño for garnish optional

To make the chipotle cream sauce

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 2 chipotle peppers en adobo https://amzn.to/2MwLxhb
  • 1 clove garlic chopped
  • 1/2 lime juiced
  • zest of one lime
  • salt and pepper to taste

Instructions
 

To make the chipotle cream sauce

  • Add all the sauce ingredients into a small food processor.
  • Pulse until everything is mixed and the sauce is smooth. Set aside.

To make the Shrimp

  • Add 1 tablespoon olive oil in a large skillet.
  • Add the shrimp and cook until opaque.
  • Season with salt and pepper and mix.
  • Remove the shrimp from the pan and set it aside.
  • Add the rest of the olive oil in to the pan.
  • Add the chopped bell pepper and saute for two minutes.
  • Add the chopped garlic and whites of the scallions.
  • Saute for 30 seconds.
  • Add the chipotle cream sauce, mix and bring it to a simmer.
  • Taste and add salt to if needed. Add the pepper.
  • Add the shrimp back in to the pan and cook for no more than a couple of minutes, just until the shrimp are heated through.
  • Garnish with the greens of the scallions, and cilantro & jalapenos if you like.
  • Serve over cauliflower rice.

Video

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/4 recipeCalories: 434kcalCarbohydrates: 6.6gProtein: 30.8gFat: 31.8gFiber: 0.7g
Keyword keto Creamy Chipotle shrimp
Tried this recipe?Let us know how it was!

Low Carb Copycat Taco Bell’s Mexican Pizza

Everyone is worried about Taco Bell discontinuing their Mexican Pizza. Do you know who’s not? Us!! We the keto/ low carb people LOL. We’re not worried that they discontinued because we stopped eating that carb overload a long time ago. Does that mean we don’t live our life and stop enjoying our favorite food? Absolutely not!

One of my favorite things to do is recreate restaurant favorites.  I love the challenge of turning traditional favorites into ketofied versions. Also the fact that I can stay home and eat my favorites without leaving the house, the high carbs and the guilt! Taco Bell’s Mexican Pizza is basically one of the easiest recipes I’ve recreated. You can use your favorite low carb tortillas or use my recipe for 1g net carbs keto tortillas. https://ketowithmona.com/2020/09/07/grain-free-gluten-free-clean-keto-tortillas1-2g-net-carbs/

This recipe has a couple of steps but doesn’t take long to make. I love using canned black soybeans to replace beans in recipes as a low carb alternative. They are 1 net carbs per 1/2 cup and taste great. I make the refried beans using one can of black soy beans but the pizza doesn’t use the whole recipe, and I honestly love having them in my fridge because I love Mexican food. It’s so convenient having them.

I make the sauce using a can of tomato sauce and a bunch of spices, this way the carb count stats small and the flavors are big and bold. You can use shredded Mexican cheese but I prefer shredding equal parts of my own cheddar and Monterey Jack cheese. Cheddar adds a sharp flavor and Monterey is great for melting.

I have included the Nutrition for the sauce, taco meat, and the refried beans separately in the recipe notes. The full Nutrition is for the pizza using Aldi low carb tortillas, and with my keto tortillas in the recipe notes.

Keto/ Low Carb Copycat Taco Bell’s Mexican Pizza

Mona
12.8g Net Carbs
0 from 0 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 581 kcal

Ingredients
  

For making the refried beans

  • 3 strips bacon
  • 1 can black soybeans
  • 2 cloves garlic
  • 1/2 tbsp olive oil
  • salt
  • 2 tbsp heavy cream
  • 1 tsp chili powder optional

For making the sauce

  • 1 15 oz can tomato sauce
  • 1 tbsp vinegar
  • 1/2 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • salt
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper use less or more for mild or spicy
  • 1 tsp powdered sweetener

For making the taco meat

  • 1 lb ground beef
  • 1/2 onion
  • 1 roma tomato save 1 tablespoon for topping
  • 2 cloves garlic minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • salt to taste
  • 1 tbsp olive oil

To make the pizza

Notes

Nutrition for Refried beans: Servings: 8
Cal: 86 Total Fat: 5.8g Total Carbs: 3.9g Fiber: 3.2 Protein:  5.6g Net Carbs: .7g
Nutrition for Sauce:  Servings: 12
Cal: 14 Total Fat: .1g Total Carbs: 2.8g Fiber: .8g Protein: .4g Net Carbs: 2g
Nutrition for Taco Meat: Servings: 4
Cal: 256 Total Fat: 16g Total Carbs: 4.7g Fiber: 1.2g Protein: 24.2g Net Carbs: 2.4g
Add the nutrition of the tortillas and toppings of your choice.
All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/2 pizzaCalories: 581kcalCarbohydrates: 25gProtein: 35gFat: 72gFiber: 12.2g
Keyword Copycat Taco Bell’s Mexican Pizza, Keto/ Low Carb Mexican Pizza, Mexican Pizza
Tried this recipe?Let us know how it was!

Keto/ Low Carb Eggplant Parmesan

Thin slices of eggplant are coated in a herbaceous mix of Parmesan cheese and almond flour. Then either baked or fried and smothered with marinara sauce,  mozzarella, Parmesan cheese, and fresh basil.  This will be the BEST Keto Eggplant Parmesan recipe you’ll ever try!

If you want to make the fried version, be mindful that it is going to add calories. So make sure to add the calories of olive oil if you are counting calories. Fry the eggplant in batches of about 4 at a time. Leave some breathing room around each slice to allow them to crisp up as well.

Keto/ Low Carb Eggplant Parmesan

6g Net Carbs per serving
0 from 0 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Resting Time 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 308 kcal

Equipment

Ingredients
  

Instructions
 

Sweating the eggplant

  • Cut the top and bottom off of the eggplant and cut it into 1/4 – 1/2 inch thick rounds.
  • Line a large sheet pan with paper towels and place the eggplant rounds on the sheet in an even layer. Sprinkle evenly and generously with salt, then let the eggplant rounds rest for 30-60 minutes so that the sometimes-bitter liquids inside can sweat out. Transfer the eggplant rounds to a colander and rinse with cold water to remove the salt, then pat the eggplant dry with a clean paper towels.
  • Prep the oven and baking sheet(s).
  • Preheat oven to 425°F.
  • Line a sheet pan with parchment paper, and set aside.

Bread the eggplant.

  • In a shallow bowl, whisk together the almond flour, Italian seasoning, garlic powder, 1/4 cup Parmesan cheese, salt and black pepper until combined.
  • In a separate bowl, whisk the eggs with 1 tablespoon water.
  • Dip an eggplant round in the egg mixture so that is evenly coated on all sides.
  • Transfer to the almond flour mixture and coat on all sides, then place it on the prepared baking sheet.
  • Repeat with the remaining eggplant rounds until they are all coated and evenly spaced on the baking sheet
  • Bake for 25 minutes, until the eggplant is softened and mostly cooked through.  Transfer baking sheet to a wire rack and set aside.
  • Or
  • Fry the eggplant in olive oil on both sides until golden brown. Remember this will add more calories.

Layer the eggplant Parmesan.

  • Spread 1/4 cup marinara sauce evenly across the bottom of an 8 x 8-inch baking dish.
  • Place half of the eggplant in an even layer along the bottom of the dish, topped evenly with 1/2 cup marinara sauce, 1/2 cup Mozzarella,1/4 cup Parmesan, and half of the basil.
  • Repeat with the remaining eggplant, remaining marinara sauce, and the remaining Mozzarella.

Bake.

  • Bake for 20-25 minutes until the cheese is melted and starts to turn slightly golden around the edges and the eggplant is cooked.
  • Transfer pan to a wire cooling rack and sprinkle with the remaining basil and extra Parmesan.

Video

Notes

The nutritional facts are for the baked version. If you want to make the fried version, measure the olive oil and add the nutrition of olive oil.
All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1/4 recipeCalories: 308kcalCarbohydrates: 14.3gProtein: 20.3gFat: 20.5gFiber: 8.2g
Keyword baked eggplant parmesan, eggplant parmesan, glutenfree eggplant parmesan, keto eggplant parmesan, low carb eggplant parmesan
Tried this recipe?Let us know how it was!

Keto/ Low Carb/ Sugar free Sticky Bacon Wrapped Shrimp

I love shrimp, so I am always looking for ways to serve shrimp appetizers during the holidays. I think these bacon wrapped shrimp are perfect for any get together, Thanksgiving, Christmas, New Year’s Eve, game day or any party. This bacon wrapped shrimp recipe is the appetizer you need for any occasion. Simple, delicious, and so much fun. You can’t go wrong with savory and sweet shrimp wrapped in bacon. They’re perfect bit sized portions, so your guests can just grab, dip, and devour.

There are recipes that call for wrapping the shrimp with raw bacon, but in my experience, only the surface of the bacon gets cooked that way and it lacks the crispy texture. Bacon can take up to 30 minutes to fully cook in the oven. Which doesn’t work well with fast-cooking shrimp at 15 minutes or less. So to prevent flabby bacon, par-cooking is crucial. I cut the bacon slices in half and cook at 400ºF on a wire rack. The bacon roasts until it begins to turn slightly red in color while still pliable. You want to make sure not to cook the bacon until it’s fully crispy, just enough to render some of the fat and partially cook. Keeping flexibility is very important for wrapping the bacon around the shrimp.

I like to leave the tails on for a pretty presentation. Make sure to use regular cuts of bacon because thick cut bacon will need longer time to cook and won’t be as pretty. Try this recipe with scallops, chunks of fish, like halibut or mahi mahi. This par-cooking technique is great for bacon-wrapping just about any food.

Though these shrimp are perfect on their own as a party snack, you can have them with side dishes as a main course as well. I like to serve my bacon wrapped shrimp over garlicky and buttery mashed cauliflower, or zoodles in cream sauce. I also add a green vegetable on the side such as broccoli, asparagus, spinach or green beans. Makes a perfect meal. It’s super low carb and full on flavor. No matter how you choose to serve them, I’m sure you’re going to love them.

Bacon Wrapped Shrimp served with Cauliflower Mash

Keto/ Low Carb/ Sugar-Free Sticky Bacon Wrapped Shrimp

1.5g Net Carbs per serving
0 from 0 votes
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Cuisine American
Servings 4
Calories 375 kcal

Equipment

Ingredients
  

Instructions
 

  • Set the oven rack to the center position. Preheat to 400ºF.
  • Whisk olive oil, lemon juice, salt, paprika, garlic powder, onion powder, cumin, black pepper, and chili powder in a medium-sized bowl.
  • Add shrimp and stir to combine. Allow it to marinate for at least 15-20 minutes.
  • Cut bacon strips in half, about 4 to 5 inches in length.
  • Line a baking sheet with foil and place a wire rack on top. Place the cut strips of bacon on the rack.
  • Roast until the bacon just begins to shrink and turn slight red in color, about 6 minutes. The bacon should be pliable and not completely cooked or crispy.
  • Allow the bacon to cool slightly until it’s easy to handle because you will be using your hands.
  • Wrap each piece of shrimp with the par-cooked bacon strips, insert a toothpick to secure the wrap.
  • Arrange the shrimp in a single layer on the same pan with wire rack used to cook the bacon. Roast for 5 minutes.
  • Remove the tray from the oven and change the oven to the high broil setting.
  • Carefully flip the shrimp over and then brush each piece with half of the sugar free maple syrup, sugar free honey or sugar free bbq sauce. Roast the shrimp for another 3 minutes.
  • Remove the tray from the oven, flip one last time and brush the shrimp with the remaining sugar free maple syrup, sugar free honey, or sugar free bbq sauce.
  • Broil until the bacon is deep red in color and crisp, 3 to 5 minutes.
  • Garnish with scallion greens.
  • Serve with my Remoulade sauce, recipe here: https://ketowithmona.com/2020/12/01/keto-low-carb-remoulade-sauce/

Notes

You may make servings smaller as an appetizer. I have made it to 5 shrimps per serving as a main course. Serve along your favorite sides.
All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 5shrimpCalories: 375kcalCarbohydrates: 16.1gProtein: 43.3gFat: 16.8gFiber: 14.6g
Keyword bacon wrapped shrimp, keto bacon wrapped shrimp, sugar free bacon wrapped shrimp
Tried this recipe?Let us know how it was!

Keto/ Low Carb Remoulade Sauce

Creamy, tangy, and a little spicy, this remoulade dressing is a delicious recipe that goes with everything from seafood to chicken and beef. It makes the best deviled eggs. This sauce can be made in 5 minutes with ingredients most of us already have on hand!

Serve with sea food.

Try serving it with a recipe with shrimp, steak, chicken, salmon or mix with egg yolks to make the best deviled eggs. Your Seafood Appetizers will get a delicious boost when served with a side of this spicy sauce.

Whether you’re enjoying an easy weeknight dinner at home or entertaining guests, this dressing will elevate any dish. My remoulade sauce recipe brings the magic to just about any appetizer! It’s the perfect dipping sauce. Try it with these my Bacon Wrapped Shrimp, recipe here https://ketowithmona.com/2020/12/01/keto-low-carb-sugar-free-sticky-bacon-wrapped-shrimp/

Keto/ Low Carb Remoulade Sauce

.3g Net Carbs
0 from 0 votes
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine American
Servings 12
Calories 64 kcal

Ingredients
  

  • 1/2 cup mayonnaise
  • 1 tbsp mustard
  • 2 tbsp celery finely diced
  • 1 tbsp onion finely diced
  • 1/2 tsp sweet paprika
  • 1 tsp hot sauce
  • 1/4 tsp pepper

Instructions
 

  • Add all ingredients for your sauce to a bowl.
  • Stir to combine.
  • Store the sauce in an airtight container in the refrigerator until ready to use.
  • You can store this Remoulade sauce in the refrigerator for
  • up to two weeks.

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no cost to you.

Nutrition

Serving: 1tspCalories: 64kcalCarbohydrates: 0.4gProtein: 0.2gFat: 6.9gFiber: 0.1g
Keyword Keto Remoulade sauce
Tried this recipe?Let us know how it was!

Keto/ Low Carb/ Gluten-Free Cranberry Orange Muffins

These muffins have an abundance of cranberries in every soft, buttery bite. Paired with a bright zest of orange and sliced almonds to add a perfect crunch. Perfect for breakfast, brunch for Christmas or the holidays. With just 126 calories and less than 1g net carbs, these are a winner!

It’s officially cranberry season and I couldn’t be happier. These Keto Cranberry Orange Muffins are bringing all the cozy, homey, holiday-feels. Quick breads and muffins are great for this time of year. They come together fast, the flavor possibilities are endless, and they are perfect alongside a cup of hot coffee or tea.

 I can’t wait for you to try this recipe! These Keto/ Low Carb/ Gluten-Free Cranberry Orange muffins are easy to make… really easy. I like to make these around the holidays when bakery muffins are common in my kitchen. This happens to be one of most favorite flavors of muffins. They will be the perfect addition to your morning routine or for a fun afternoon snack. Either way, I’m sure you and your family will love them.

Keto/ Low Carb/ Gluten-Free Cranberry orange Muffins

.6g net carbs per muffin
0 from 0 votes
Course Breakfast
Cuisine American
Servings 12
Calories 126 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 350 F.
  • Line a muffin tin with cupcake liners and spray with avocado oil cooking spray.
  • Add almond flour, lupin flour, salt and baking powder in a large bowl, whisk everything together and set aside.
  • Add softened cream cheese, butter, and both sweeteners in to a bowl of a stand mixer.
  • Beat until the mixture turns pale, about 8 minutes, scrapping the sides every two minutes.
  • Add and beat in the eggs one at a time until fully incorporated.
  • Scrape the sides after adding each egg.
  • Add the orange extract and zest. Mix for 30 seconds.
  • Add in the dry ingredients and mix for one minute.
  • Mix the cranberries and 1 tablespoon lupin flour.
  • Gently fold in the cranberries in the muffin batter.
  • Pour the batter in the prepared muffin tin.
  • Bake the muffins for 20 minutes or until a tooth pick inserted in to the middle comes out clean.
  • Cool on a wire rack and serve.
  • Store the muffins in the fridge or freeze individually.
  • Best when served warm.

Video

Notes

All recipes reflect approximate nutrition values for your convenience. Data is gathered by MyFitnessPal. Nutritional values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but if exact calculations are required, user is advised to make their own calculations. Recipe author is not a nutritionist or dietician and recipes are not to be considered as any nutritional or medical advice. As with any diet, please consult your doctor before making changes to your diet.
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Nutrition

Serving: 1muffinCalories: 126kcalCarbohydrates: 2.5gProtein: 4.6gFat: 10.7gFiber: 1.9g
Keyword gluten free cranberry muffins, keto cranberry orange muffins, low carb cranberry orange muffins
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