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KETO/ LOW CARB CHOCOLATE LAVA CAKES FOR TWO

| ketowithmona

These Luscious & decadent Chocolate lava cakes for two bake up as tender delicious cakes with an oozing chocolate center! Made with sugar-free chocolate, these cakes are moist and delicious. Perfect for a special occasion dessert, say Valentine’s Day. 

Looking to make your loved one feel a little extra special this Valentine’s Day without breaking out of ketosis? These Sugar-free Lava Cakes “For Two” is the way to go! Trust me on this one guys. Lava cakes seem to be a complicated dessert but they are so easy to make.

I start with preheating the oven to 400°F. This is important. So you put the cakes in a hot oven and then lower temperature to 350°F. Trust me it just works!  Then I move on to melting the chocolate chips (Lilly’s dark baking chips are my favorite) and butter together in the microwave. You want to keep a close eye on this as chocolate can burn in seconds. It should take about a minute for the chocolate chips to be warm enough to smoothly melt when mixed. Do this in 30 second increments. Stir using a silicone spatula until its smooth, add vanilla and set aside.

Next whisk the egg using an electric mixer until it turns pale and fluffy. I use a small amount of oat fiber, it really helps to stabilize the cake. You can skip it if you don’t have any. Make sure to SIFT the oat fiber on to of the whisked egg. Then add the chocolate batter and GENTLY fold everything together.

Spray two ramekins with olive oil spray or grease them with softened butter. Add the batter and smooth the tops. I turn the oven temperature down to 350° F as soon as I put the cakes for baking. Hot temperature create t a crust while the cakes quickly bake while the temperature is lowering. This just works. So go on and make this delicious dessert for you and your sweetheart. And enjoy a guilt-free Valentine’s Day dessert. 

KETO/ LOW CARB LAVA CAKE FOR TWO

0g net carbs
No ratings yet
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Servings 2
Calories 225 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 400°F.
  • Add the chocolate and butter to a microwave safe bowl.
  • Microwave in 30 second increments to make sure the chocolate doesn’t burn. You shouldn’t need more than a minute depending on the power of your microwave.
  • Mix the butter and chocolate using a spatula, chocolate will continue to melt as you do this.
  • Add vanilla and stir until smooth and set aside.
  • Beat one egg with an electric mixer until fluffy, pale and it has tripled in size, about 2-3 minutes. Sift in the oat fiber.
  • Pour the chocolate batter on top of the oat fiber and fold gently with a spatula to combine, until the batter is smooth. Folding the batter is crucial, if you whisk it the egg will deflate and become spongy.
  • Spray 2 ramekins with the avocado oil spray or grease with butter. Pour the batter into the greased ramekins and place in the oven. Immediately lower the heat to 350°F .
  • Set a timer for 7-9 minutes. The lava cakes will be done just as the surface begins to crack, do not over bake.
  • Remove from the oven and serve with your favorite low carb, sugar free ice cream (I love Rebel salted caramel flavor with this), or whipped cream.

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: 1cakeFiber: 6.5gCalories: 225kcalFat: 21.1gProtein: 4.8gCarbohydrates: 3.7g
Keyword easy guilt-free chcocolate lava cakes, easy keto dessert, easy low carb chocolate dessert, easy sugar free lava cakes
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Famous TikTok Feta Pasta Ketofied

| ketowithmona

If you haven’t tried this trendy recipe, then you are missing out! Simple easy and absolutely delicious.

So I have been seeing this TikTok that went viral of a pasta bake made with feta. At first I was like “whatever” but it is crazy how many people are trying and raving about it. So I gave in and tried it. Or should I say “ketofied”. And let me tell YA’LL, I have converted. This sh** is beyond delicious. It’s heavenly, I mean i wanna kiss the hands of the person that invented this recipe!!!

So what did I use to replace the pasta? Well Cauliflower of course! Wait wait, don’t run away, because I promise you that once you try it, you will love it! just make sure to follow thw recipe instruction to preapare the I mean have I ever steered you wrong? Anyways, back to the replacement for pasta. I also used some chicken to make it a meal. I felt like it would just be a side and adding chicken made it in to a delicious meal.

The recipe on TikTok uses a lot of oil, I mean people just keep pouring and pouring. But I kept the oil in check, so I can control the calories. If you like adding the extra oil, you certainly can but it tasted great with just 2 tablespoons of olive oil. I baked the chicken in a separate sheet pan along with the tomatoes and feta.

Famous TikTok Feta Pasta “Ketofied”

5.8g Net Carbs
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine European
Servings 6
Calories 251 kcal

Ingredients
  

  • 1 pt cherry tomatoes
  • 3 Tblsp olive oil 2 for tomatoes & 1 for chicken
  • 7 oz feta cheese
  • 1 lbs cauliflower
  • 1 lbs chicken breast you can use leftover rotisserie chicken as well
  • 5 cloves garlic
  • 1/4 tsp Italian herbs
  • 1/2 tsp red pepper flakes use less or more, to your liking
  • Himalayan salt to taste
  • 1/2 tsp black pepper

Instructions
 

  • Turn your oven on to 400° F.
  • Add the tomatoes and garlic to a casserole dish.
  • Season with salt and pepper and drizzle olive oil, mix and move the tomatoes over to the side to make room for the block of feta.
  • Add the block of feta to the middle of the dish.
  • Sprinkle the pepper flakes and Italian seasoning . You can be generous with olive oil if you are not counting calories.
  • Bake for 35-40 minutes.
  • Season the chicken with salt and pepper, add one tablespoon of olive oil. Bake the chicken for 20-25 minutes while the tomatoes are baking.
  • Meanwhile boil a pot of water.
  • Add chopped up cauliflower and boil for 10 minutes.
  • Add the cooked cauliflower to an ice bath to stop the cooking.
  • Drain the cauliflower and squeeze out all the liquid using a towel. I highly suggest watching the video.
  • Do not skip this step, it will ensure that the cauliflower flavor doesn’t take over the whole dish, TRUST ME!
  • Remove the chicken from the oven and shred into chunks using forks.
  • Once the tomatoes have burst and the cheese is lightly brown, takes about 35-40 minutes. Remove from the oven.
  • Remove the garlic peels and and break and mix cheese and tomatoes until it resembles a sauce.
  • Add the cauliflower, chicken, and fresh basil. Mix everything together and enjoy.

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 recipeFiber: 1.6gCalories: 251kcalFat: 12.5gProtein: 32.2gCarbohydrates: 7.4g
Keyword easy famous feta pasta ketofied, famous feta pasta trend
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Garlic Smashed Brussels Sprouts

| ketowithmona

My savory and delicious Garlic Smashed Brussels Sprouts are seasoned to absolute perfection. They are a perfect side dish for any occasion, even the pickiest eaters love these!

How do you feel about Brussels sprouts? Do you love them, or hate them? Brussels sprouts are healthy and delicious. They are part of the cruciferous family of vegetables, which also includes cauliflower, cabbage, kale, bok choy, and broccoli. Roasting Brussels sprouts is a delicious way to enjoy them and draw out their natural flavor just perfectly, but I like to take it a step further and boil, season and then roast them.

My kids haven’t always liked Brussel sprouts, but now they can’t get enough of this nutritious veggie! They’re fresh and healthy, but still hearty. I like to serve them alongside steak, roasted chicken, and baked salmon, but they pair well with all sorts of proteins. In my opinion, the key to loving Brussels sprouts is preparing them the right way.  They turn out perfectly crispy on the outside, with a Melt-In-Your-Mouth center. They are so delicious making them one of our favorite side dishes.

Garlic Smashed Brussels Sprouts

7g Net Carbs
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 95 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 425° F and line a baking tray with parchment or a silicone mat.
  • Add water to a Dutch oven and add about 1 tsp salt.
  • Once the water boils, add the cleaned Brussels sprouts.
  • Boil for 10 minutes, drain and add them to an ice bath.
  • While the Brussels sprouts cool, whisk the olive oil, vinegar, paprika, garlic, thyme, salt and pepper in a large bowl.
  • Drain and add the Brussels sprouts to the bowl and mix until the sprouts are coated with the marinade.
  • Spread the Brussels sprouts onto the prepared baking pan and smash them using the bottom of a drinking glass.
  • Add freshly grated Parmesan cheese.
  • Bake for 20-25 minutes.
  • Garnish with fresh thyme and more cheese if you like.

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: 1/8 recipeFiber: 4.2gCalories: 95kcalSaturated Fat: 1.2gFat: 4.5gProtein: 5.7gCarbohydrates: 11.3g
Keyword Easy Smashed Brussels Sprouts, Garlic Smashed Brussels Sprouts
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Keto/ Low Carb/ Grain-Free Granola

| ketowithmona

If you’re following the keto way of life, you know you’ve spent a good amount of time in the granola aisle at the grocery store, trying to find low carb/ sugar-free granola. And if you’re anything like me, you’ve come to realize that it’s nearly impossible to find the perfect granola at the store. So hard to find something that not only tastes great but provides the right nutrients. My grain-free/ low carb/ keto granola is spiced with cinnamon & vanilla, and it’s filled with big clusters of seeds and nuts.

Best of all, it’s easy to make! Just stir chop the nuts and seeds, add the dry ingredients, drizzle in the wet ingredients, and mix it all together. Bake for 15 minutes, and it’s ready to go. Healthy, simple, and totally delicious, this recipe is guaranteed to make a delicious low carb homemade granola.

Granola Recipe Variations

My keto granola recipe starts with basic ingredients: almonds, macadamia nuts (packed with loads of healthy fats), pecans, Swerve, cinnamon, and butter or coconut oil. Then, I add some seeds for extra flavor and texture. You can also add the following:

  • Sugar-free chocolate chips– If you like chocolate, adding a 1/4 cup of Lilly’s chocolate chips would be delicious. Add these once the granola is completely cooled.
  • Chopped walnuts– They add crunch, protein, and healthy fats! You can even swap these for the pecans in my recipe.
  • Unsweetened coconut flakes– If you’re a coconut person, feel free to add these to the mix. I love their toasty, buttery flavor and crispy texture in granola.
  • Hemp hearts– they add a good dose of healthy fats and a delicious texture.

Homemade Granola Tips

  • More nutty clusters = better granola. Big clusters of seeds and nuts are hands down the best part of granola. Make sure to not over process the nuts and use pulse on your food processor. over processing will result in ground nuts. That will not result in big clusters.
  • Let it cool before diving in. Your homemade granola will continue to crisp up as it cools. It’s tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it’ll be extra crisp and toasty – totally worth the wait!

Store your granola in an airtight container at room temperature for up to 3 week. Enjoy it on its own as a snack, add it to a low carb yogurt parfait with some berries, or eat it like cereal with a splash of nut milk! I love granola with a splash of unsweetened almond milk.

Keto/ Low Carb Granola

1.5g Net Carbs
No ratings yet
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 249 kcal

Equipment

Ingredients
  

Instructions
 

  • Add the almonds and macadamia nuts to the food processor.
  • Pulse a few times just to break the nuts.
  • Add the pecans and pulse a few more times, just until you have a rough chop.
  • Add the pumpkin and sunflower seeds and pulse just a couple of times.
  • Move the chopped nuts mixture to a large mixing bowl.
  • Add the flaxseed meal, chia seeds, sweetener, and cinnamon, mix until everything is evenly distributed.
  • Whisk the egg white, and add it to the mixture along with the melted butter and vanilla. Mix until the everything is well incorporated.
  • Transfer the mixture to a silicone mat or parchment lined baking sheet.
  • Bake for 13-15 minutes, keeping an eye to not over brown.
  • Cool completely because it will be soft while hot.
  • Once cooled break the granola into small pieces.
  • Store in an airtight jar, in the pantry.

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 cupFiber: 3.9gCalories: 249kcalFat: 23.1gProtein: 5.6gCarbohydrates: 5.4g
Keyword easy low carb granola, keto granola, quick granola
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Keto/ Low Carb/ Gluten-Free Air Fried Chicken

| ketowithmona

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

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
5 30 minutes
Total Time 40 minutes
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 chicken 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: 1pcFiber: 2.4gCalories: 252kcalFat: 13.6gProtein: 28.8gCarbohydrates: 1.9g
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

| ketowithmona

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
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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 thighFiber: 10.2gCalories: 304kcalFat: 16.9gProtein: 26.9gCarbohydrates: 17.2g
Keyword Asian, Asian recipes, honey garlic chicken, keto honey garlic chicken, low carb honey garlic chicken
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Keto Creamy Enchilada Soup

| ketowithmona

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
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 379 kcal

Equipment

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 recipeFiber: 0.6gCalories: 379kcalFat: 27.1gProtein: 30.9gCarbohydrates: 3.1g
Keyword chicken enchilada soup, enchilada soup, Keto creamy Chicken Enchilada soup, low carb enchilada soup
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Keto/ Low Carb Creamy Chipotle Shrimp

| ketowithmona
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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
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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, milk 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 recipeFiber: 0.7gCalories: 434kcalFat: 31.8gProtein: 30.8gCarbohydrates: 6.6g
Keyword keto Creamy Chipotle shrimp
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Low Carb Copycat Taco Bell’s Mexican Pizza

| ketowithmona

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
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
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.
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Nutrition

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