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Crispy Air Fryer Sweet Potato Fries

December 16, 2022 By Kyndra Holley Leave a Comment

Get the perfect crispy sweet potato fries with this quick and easy air fryer recipe. Made with just a few simple ingredients – sweet potatoes, oil, and spices, you will have these on the table in no time. These sweet potato fries are healthy, delicious and ready in less than 20 minutes from start to finish. These Crispy Air Fryer Sweet Potato Fries are great as a snack, side dish, or even appetizer.

A serving dish lined with parchment paper, topped with crispy air fryer sweet potato fries, sea salt and fresh herbs.

Ingredients in Crispy Air Fryer Sweet Potato Fries

Sweet Potatoes: For this recipe you can leave the skin on or peel the sweet potatoes. For an even crispier sweet potato fry, soak the fries in water for 60 minutes and then drain them and thoroughly dry them. This recipe will also work with russet potatoes. (Try this Brussels Sprouts, Sweet Potato and Bacon Hash Recipe)
Oil: My favorite cooking oil to use at higher temperatures is avocado oil as it has a very high smoke point and a very neutral flavor. (Try these Crispy Air Fryer Potato Wedges)
Spices: I like to season my sweet potato fries with salt, pepper, onion powder, garlic powder, and smoked paprika, but feel free to use any of your favorite spices and seasoning blends.

A serving bowl lined with parchment paper, filled with crispy air fryer sweet potato fries, sea salt and fresh herbs, served with ketchup and aioli.

Step-by-step Instructions

STEP 1: Put the sweet potatoes in a large bowl and drizzle over the avocado oil. Toss until all of the potatoes are evenly coated.

STEP 2: In a small bowl, combine the onion powder, garlic powder, salt, pepper, and paprika. Sprinkle the spice mixture over top of the sweet potatoes and toss until evenly coated.

STEP 3: Heat the air fryer or convection oven to 400°F. Place the sweet potatoes fries in the basket of your air fryer, or on the tray, depending what type of air fryer you have. You may need to cook these in batches.

STEP 4: Cook for 10 to 12 minutes, flip, and cook for an additional 5 minutes, or until cooked through and crispy. Garnish with thyme, if using.

Recipe Tips and Variations

Storage and reheating: While these Crispy Air Fryer Sweet Potato Fries are best served fresh, they can be refrigerated and then reheated until crispy in the air fryer.
Make them crispier: For a crispier texture, try sprinkling some cornstarch over the sweet potatoes before air frying.
Cook them in the oven: You can also bake these sweet potato fries in the oven instead of using an air fryer. Simply place them on a baking sheet and bake at 400°F for 25 to 30 minutes, tossing half way through.
Do not overcrowd: Be sure not to overcrowd the air fryer basket or tray, or it can cause the sweet potatoes to steam instead of fry.

Frequently asked questions

Can these be made ahead of time?

Sweet potato fries are best made just before serving them, as they will lose their crispiness if made ahead of time and then reheated. However, you can prep the sweet potatoes ahead of time by cutting them and tossing them in the oil and seasoning mixture ahead of time. Store them in the refrigerator until you are ready to cook them.

Can you freeze sweet potato fries?

Yes! But you will want to freeze them before cooking. Cut them down and store them in an air-tight container in the freezer. Then defrost them, toss them in oil and seasonings and cook.

Can I double this recipe?

Yes! However, if you double the recipe, you may need to cook them in several batches, depending on the size of your air fryer.

What is the difference between an air fryer and a convection oven?

An air fryer uses hot air and a fan to cook food, similar to a convection oven. However, since air fryers are smaller and more compact than convection ovens, they are designed specifically for cooking food quickly. Convection ovens, on the other hand, are larger appliances that can be used for a variety of cooking methods, including roasting, baking, and broiling. They use a fan to circulate hot air around the food, which speeds up the cooking process and helps to create a crispy texture on the outside.

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Air Fryer Sweet Potato Fries

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Author: Kyndra Holley
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Get the perfect crispy sweet potato fries with this quick and easy air fryer recipe. Made with just a few simple ingredients – sweet potatoes, oil, and spices, you will have these on the table in no time. These sweet potato fries are healthy, delicious and ready in less than 20 minutes from start to finish. These Crispy Air Fryer Sweet Potato Fries are great as a snack, side dish, or even appetizer.

Ingredients

Scale

3 large sweet potatoes, peeled and cut into ½ inch fries
3 tablespoons avocado oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt, more to taste
½ teaspoon black pepper
½ teaspoon smoked paprika
fresh thyme leaves, optional for garnish

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Instructions

Put the sweet potatoes in a large bowl and drizzle over the avocado oil. Toss until all of the potatoes are evenly coated.
In a small bowl, combine the onion powder, garlic powder, salt, pepper, and paprika. Sprinkle the spice mixture over top of the sweet potatoes and toss until evenly coated.
Heat the air fryer or convection oven to 400°F. Place the sweet potatoes fries in the basket of your air fryer, or on the tray, depending what type of air fryer you have. You may need to cook these in batches.
Cook for 10 to 12 minutes, flip, and cook for an additional 5 minutes, or until cooked through and crispy.
Garnish with thyme, if using.

Notes

Storage and reheating: While these Crispy Air Fryer Sweet Potato Fries are best served fresh, they can be refrigerated and then reheated until crispy in the air fryer.
Make them crispier: For a crispier texture, try sprinkling some cornstarch over the sweet potatoes before air frying.
Do not overcrowd: Be sure not to overcrowd the air fryer basket or tray, or it can cause the sweet potatoes to steam instead of fry.
Cook them in the oven: You can also bake these sweet potato fries in the oven instead of using an air fryer. Simply place them on a baking sheet and bake at 400°F for 25 to 30 minutes, tossing half way through.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish Recipes
Method: Air Fryer
Cuisine: American

Thin and Crispy Gingersnap Cookies

December 13, 2022 By Kyndra Holley Leave a Comment

These Thin and Crispy Gingersnap Cookies are the perfect balance of spiced and sweet - made with sugar and a blend of ginger, cinnamon, and other warming spices. These cookies are crispy on the outside and perfectly chewy on the inside.

They make a delicious addition to any holiday cookie swap, and are perfect for enjoying with a glass of milk, coffee or cocoa. This recipe makes about 2 dozen cookies, so there will be plenty to share.

a batch of freshly baked gingersnap cookies cooling on a cooling rack.

Ingredients in Thin and Crispy Gingersnap Cookies

A tall stack of fresh baked gingersnap cookies on a marble serving platter, with a glass of milk.

Ingredient Notes

Unsalted butter: It is important to use unsalted butter in this recipe so that the you do not end up with salty cookies. (Try these Peanut Butter No Bake Cookies)
Sugar: This provides sweetness to the gingersnap cookies and helps to give them a crispy texture around the edges.
Egg: This helps to bind the ingredients together and gives the cookies a nice chewy layer through the center. (Try these Chewy Marshmallow Chocolate Chip Cookies)
Molasses: This gives the cookies a distinct, slightly spiced flavor and also helps to add moisture to the dough, giving you that nice chewy center.
All-purpose flour: This is the main structure-forming ingredient. For a gluten free variation, you can use this 1:1 gluten free baking flour replacement.
Spices: The ginger, cinnamon, and cloves giving the cookies their characteristic gingersnap flavor by adding a warm, fall spiced flavor to the cookies. (I use this brand of spices)
Salt: Salt helps to bring out and enhance the flavor of the other ingredients.
Baking powder: This helps the cookies to rise slightly.
Baking soda: This helps the gingersnap cookies spread out and become thin and crispy around the edges.

How to make Chewy Gingersnap Cookies

A freshly baked gingersnap cookie propped up against a glass of milk, with more cookies in the background.

Step By Step Instructions

STEP 1: Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.

STEP 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.

STEP 3: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

STEP 4: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart. Bake the cookies for 10 to 12 minutes, or until they are golden brown and crispy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

a stack of freshly backed gingersnap cookies on a white marble serving platter, with a glass of milk.

Recipe Tips and Variations

Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. You can also freeze the cookies for up to 3 months and thaw them at room temperature before serving.
Butter: Make sure to soften the butter before using it in the recipe. This will make it easier to cream together with the sugar and incorporate the other ingredients.
Mixing: Whisk together the dry ingredients in a separate bowl before adding them to the butter mixture. This will help to evenly distribute the spices and leavening agents in the dough.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent them from becoming too soft or sticky.
Make them vegan: To make these vegan gingersnap cookies, substitute the egg with a flax or chia egg and the butter with a vegan butter substitute. Keep in mind that the texture and flavor of the cookies may be slightly different with these substitutions.
Make one big cookie: If you want to make one large cookie, press the dough into a lightly greased 8-inch square baking pan and bake until the cookie is golden brown and crispy. Once it is finished baking, let it cool and then cut it into squares.

Chopped crystallized ginger: This will add a hint of extra spice and a slightly chewy texture to the cookies.
Dried fruit: Adding dried cranberries, raisins, cherries or even currants will add add a sweet, fruity element to the cookies. (Try my homemade Sugar-Free Dried Cranberry Recipe)
Nuts: Chopped almonds, pecans, or walnuts add a nice crunchy texture and a rich, nutty flavor to the cookies.
White chocolate chips: Chocolate chips add a creaminess and a little extra sweetness to the cookies. (These are my favorite chocolate chips)
Orange zest: Adding a little freshly grated orange zest gives a fresh and citrusy flavor to the cookies.

Frequently Asked Questions

What kind of sugar is in a gingersnap cookie?

You can use any type of granulated sugar in this recipe, such as white sugar, brown sugar, or even coconut sugar. The flavor and texture of the cookies may be slightly different depending on the type of sugar used, but the overall texture should be the same.

What kind of molasses is in gingersnap cookies?

You can use any type of molasses in this recipe, light, dark, or even blackstrap. The flavor of the cookies will vary slightly depending on the type of molasses used. I recommend experimenting with the different option to find the one that you like best.

Can you make gingersnap cookies without eggs?

Yes, you can make gingersnap cookies without eggs by substituting a flax or chia egg. To make a flax or chia egg, mix 1 tablespoon of flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Use this in place of the egg in the recipe. Keep in mind that the texture of the cookies may be slightly different without the egg.

How do you make vegan gingersnap cookies?

Yes, you can make these cookies vegan by using vegan butter and a flax or chia egg instead of regular butter and a regular egg. Keep in mind that the flavor and texture of the cookies may be slightly different with these substitutions.

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Keto Chocolate Zucchini Bread

November 6, 2022 By Kyndra Holley 3 Comments

This Keto Chocolate Zucchini Bread is moist and delicious, with a rich, fudgy center. It's makes for a delicious breakfast, snack, or dessert. Best of all, it is low carb, keto-friendly, dairy free, sugar free, and gluten free.

A fresh load of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

Ingredients in Keto Chocolate Zucchini Bread

Ingredients laid out to make Keto Chocolate Zucchini Bread - almond flour, coconut flour, sweetener, cocoa powder, eggs, salt, zucchini, vanilla extract, and eggs.

Ingredient Notes

Zucchini: This keto chocolate zucchini bread calls for 1 cup of shredded zucchini. This is approximately 1 medium zucchini. It is essential to the success of this recipe to remove as much moisture from the zucchini as possible. (Try this Easy Grilled Vegetable Recipe)
Almond flour: I recommend using blanched or super fine almond flour. This will yield the best texture possible. (Try this Parmesan Herb Keto Bread)
Coconut flour: Coconut flour is very absorbent. Using almond flour and coconut flour both will help absorb any moisture that cooks out of the zucchini while baking. (Try these Keto Chocolate Chip Cookie Dough Bites)
Unsweetened cocoa powder: Make sure that you are using unsweetened cocoa powder and not cocoa mix, which is loaded with sugar.
Chocolate chips: To keep this chocolate zucchini bread low carb and gluten free, it is important to use low carb and sugar free chocolate chips. This is my favorite brand.
Espresso: Adding a little bit of instant espresso powder really enhances the chocolate flavor in this low carb chocolate zucchini bread.

How to make Keto Chocolate Zucchini Bread

Step By Step Instructions

STEP 1: Preheat the oven to 325°F. Grease an 8 inch loaf pan with butter or coconut oil. Alternatively, you can line the loaf pan with parchment paper. Place the shredded zucchini in cheese cloth or a nut milk bag and twist and squeeze to remove the excess water.

STEP 2: Crack the eggs in a large mixing bowl and whisk.

STEP 3: Add the butter, apple cider vinegar, and vanilla extract, and whisk to combine.

STEP 4: Stir in the drained zucchini.

Step by step directions showing how to make Keto Chocolate Zucchini Bread.

STEP 5: To a separate mixing bowl, add the almond flour, sweetener, cocoa powder, coconut flour, baking powder, espresso granules, baking soda, and salt.

STEP 6: Whisk to combine.

STEP 7: Add the dry ingredients to the wet ingredients, and using a rubber spatula, mix until well combined. The batter will be stiff.

STEP 8: Fold in ½ cup of the chocolate chips. Transfer the batter to the prepared loaf pan and top with the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, or until a toothpick placed into the center comes out mostly clean. Remove from oven and let cool completely before serving. To unmold, slide a knife around the edges of the pan and then use a spatula to lift the loaf out of the pan.

A fresh loaf of low carb and gluten free chocolate zucchini bread sliced on a wooden cutting board.

Recipe Tips and Variations

Storage: Store leftover keto chocolate zucchini bread in an airtight container on the counter or in the refrigerator.
Sweetener: You can use any low carb sweetener you prefer. I like to use Lakanto, which is a blend of erythritol and monk fruit.
Add frosting: This low carb zucchini bread is also delicious topped with this Keto Chocolate Buttercream Frosting.
Add nuts: This is delicious with chopped pistachios or walnuts added.

Frequently Asked Questions

Can you freeze zucchini bread?

Yes! This bread freezes and thaws really well. Just wrap it in plastic wrap and then a layer of foil and pop it in the freezer. Thaw on the counter.

How do you store zucchini bread?

I like to store mine in there refrigerator as it helps the leftovers last longer.

More Keto Recipes

Sweet and Spicy Keto Chicken Tenders

September 12, 2022 By Kyndra Holley Leave a Comment

This Sweet and Spicy Keto Chicken Tenders Recipe is sure to become your new favorite keto recipe. Tender, juicy chicken strips, breaded and baked until crispy, then coated in a perfectly sweet and spicy sauce. They are low carb, gluten free, and keto-friendly. Just 3 net carbs per serving.

a wooden and marble cutting board, topped with low carb and gluten free breaded chicken tenders, coated in sauce, and garnished with parsley.

Ingredients in Sweet and Spicy Keto Chicken Tenders

Ingredients all laid out to make keto chicken tenders with a sweet and spicy sauce.

Ingredient Notes and Substitutions

Chicken: For this keto chicken tender recipe, I used boneless, skinless chicken breasts and cut them into tenders sized pieces. You could also use chicken tenderloins, chicken cutlets or even chicken thighs. (Try this Jalapeño Popper Stuffed Chicken)
Almond flour: I recommend using a blanched or superfine almond flour. It will give the breading on these chicken tenders a better texture. (More Keto Chicken Recipes)
Egg: The egg wash helps the breading stick to these low carb chicken tenders.

How to make Keto Chicken Tenders

Step by step directions for coating chicken tenders in egg wash and then breading them in a gluten free breading.

Step By Step Instructions

STEP 1: Preheat the oven to 400°F. If you have a convection setting your oven, use the convection setting. This is like having a giant air-fryer. Place a cooling rack on top of a rimmed baking sheet. In a shallow bowl, combine the almond flour, parmesan cheese, coconut flour, garlic powder and onion powder.

STEP 2: Season the chicken tenders generously with salt and pepper. Crack the eggs into a shallow bowl and fork whisk.

STEP 3: Coat each chicken tender in egg wash and then coat it in the breading. For a thicker, crunchier breading, repeat this process twice with each chicken tender.

STEP 4: Place the breaded chicken tenders in a single layer across the wire rack. Lightly spray them on both sides with cooking oil. This will help them to brown and crisp up. Put the chicken tenders in the oven and bake for 10 minutes. Remove from the oven and gently flip and then cook for an additional 10 minutes, or until they are golden brown and crispy and the chicken is cooked all the way through.

Step by step directions for making a sweet and spicy sauce and tossing chicken tenders in it.

STEP 5: While the chicken tenders are in the oven, prepare the sauce. Combine all ingredients for the sauce in a sauce pan over medium-low heat. Cook, stirring frequently for 10 minutes. Reduce the heat to low and keep warm while the chicken finishes cooking.

STEP 6: Once the chicken tenders are done cooking, toss them in the sauce or brush the sauce over top. Alternatively, you can also use it as a dipping sauce.

Recipe Tips and Variations

Storage: Store leftover keto chicken tenders in the refrigerator for up to 4 days.
Reheating: I recommend reheating these in the oven or air fryer. This will help them crisp up again. This is the air fryer I recommend.
Frying: For an even crunchier chicken tender, you can deep fry or even shallow fry these in a pan on the stove in avocado oil.
Make chicken nuggets: You can easily turn this into a keto chicken nugget recipe simply by cutting the chicken up into large chunks.
Nut free option: For a nut free option, bread these keto chicken tenders in my Nut Free Keto Breading Mixture.
Dipping Sauces: I like to serve these keto chicken strips with Avocado Ranch Dressing, Creamy Chive Blue Cheese Dressing, Low Carb Honey Mustard, or Tzatziki Sauce. The cooling flavor of the dressings really complement the sweet and spicy nature of the chicken tenders.
Pork panko: For a really low carb and crunchy breading, coat the chicken tenders in pork panko. Crushed pork rinds make for an excellent low carb and gluten-free breading.
Sauces: Mix things up a bit and toss the crunchy chicken tenders in buffalo sauce, barbecue sauce, or even teriyaki sauce.

Frequently Asked Questions

Can these be made in the air fryer?

To make this in the air fryer, follow the same instructions but cook for 5 to 7 minutes on each side or until the chicken is cooked all the way through and is crispy.

Can these be made ahead of time?

Yes! You can bread the chicken tenders and freeze them for cooking later. When you are ready to enjoy them, they can be cooked from frozen.

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Keto Pumpkin Cupcakes

September 11, 2022 By Kyndra Holley 7 Comments

This Keto Pumpkin Cupcake Recipe is super easy to make and is loaded with the warm fall flavors of cinnamon, ginger, nutmeg, and clove. The cupcakes are moist and perfectly sweetened, topped with a rich and delicious keto cream cheese frosting. (low carb and gluten free). Only 5 net carbs per cupcake.

A wooden cutting board with low carb pumpkin cupcakes, topped with cream cheese frosting and sprinkled with cinnamon.

Ingredients in Keto Pumpkin Cupcakes

ingredients all laid out in individual containers to make low carb pumpkin cupcakes.

Ingredient Notes and Substitutions

Almond flour: I recommend using a blanched almond flour or a superfine almond flour for these keto pumpkin cupcakes. It will give you the best taste and texture. (Try this Keto Pecan Pie)
Pumpkin puree: This is not to be confused with pumpkin pie filling. The only ingredient in pumpkin puree should be pumpkin. Pumpkin pie filling is loaded with sugar and carbs. If you cannot find pumpkin puree, you can also use applesauce. It will increase the carbohydrate count, but it is equally as delicious. (Try this Chocolate Pumpkin Banana Bread Recipe)
Oil: For this recipe I used avocado oil, but you can also use butter, coconut oil, butter flavored coconut oil, or even a light olive oil.
Sweetener: My favorite low carb sweetener is a mix of monk fruit and erythritol. (I use this brand)

How to make Keto Pumpkin Cupcakes

Step By Step Instructions

1: Preheat the oven to 350°F. Line the 12 wells of a standard sized muffin tin with muffin liners. Whisk the eggs in a large mixing bowl. Add the pumpkin puree and whisk into the eggs.

2: Add the vanilla extract, oil and sweetener. Mix until all ingredients are well incorporated.

3: In a separate mixing bowl, combine the almond flour, baking powder, baking soda, and pumpkin spice.

4: Add the dry ingredients to the wet ingredients.

5: Mix until all ingredients are well combined.

6: Divide the cupcake batter evenly between the 12 prepared muffin tin wells.

7: Bake muffins for 28 to 30 minutes, or until an inserted toothpick comes out clean. Let the cupcakes cool on a cooling rack and come to room temperature before frosting.

8: Transfer the cream cheese frosting to a piping bag and pipe the frosting onto the cupcakes.

How to Make Keto Cream Cheese Frosting

While the cupcakes are cooling, make the frosting: Add the cream cheese and butter to a mixing bowl and using an electric mixer, whip until smooth. Add the vanilla extract, cinnamon, and stevia and mix until well incorporated.

Recipe Tips and Variations

Storage: Store leftover keto pumpkin cupcakes in an airtight container for up to 5 days.
Muffin liners: In place of paper liners in the muffin pan, you can also use foil liners. Or for a reusable, sustainable option, use these silicone muffin liners.
Pumpkin spice: You can usually find pumpkin pie spice in the spice aisle in most grocery stores. However, making your own is really easy and will save you money. Simply combine ¼ cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground nutmeg, and 2 teaspoons ground cloves. (Try these Gluten Free Pumpkin Cupcakes with Chocolate Frosting)
Add nuts: These pumpkin muffins are delicious topped with some chopped walnuts or pecans. You can mix them into the batter, or sprinkle them on top of the frosting.
Make them dairy free: To make these dairy-free, simple omit the frosting. Or for a dairy free frosting option, substitute the cream cheese for a nut based cream cheese and the butter for a dairy free vegan butter option.
Add chocolate chips: These cupcakes are delicious with some sugar free chocolate chips added. Add ½ cup to the cupcake batter, or sprinkle some on top of the frosting. More Keto Dessert Recipes

Frequently Asked Questions

Can you substitute almond flour for coconut flour?

I have only tested this gluten free dessert recipe as written so I cannot guarantee its success with all coconut flour. Coconut flour is not a 1:1 substitution with almond flour. It is extremely absorbent, making is necessary to add more liquid and more egg.

A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.

What can you use in place of pumpkin puree?

Cooked and pureed sweet potatoes or butternut squash make excellent substitutions for pumpkin puree. You can also substitute mashed bananas or applesauce.

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Keto Chocolate Cheesecake Cups

August 15, 2022 By Kyndra Holley 1 Comment

This indulgent Keto Chocolate Cheesecake Recipe (no bake) is a crowd favorite. It’s creamy, rich, and absolutely delicious. Best of all, this low carb dessert is loaded with flavor and made with just 6 ingredients and requires no cooking. You can be enjoying this is as little as 15 minutes.

a glass jar full of chocolate cheesecake mousse, topped with frozen mixed berries.

Ingredients in Keto Chocolate Cheesecake Cups

Ingredients all laid out in individual cups to make chocolate cheesecake mousse

Ingredient Notes

Cream Cheese: I recommend using full-fat cream cheese for this recipe. For a dairy free cheesecake version, you can use a nut based dairy free cream cheese. (Try these Cream Cheese Chocolate Truffles)
Heavy Cream: The heavy cream in this recipe is used to make fresh whipped cream to fold into the keto cheesecake mix. It gives it a nice light and airy texture. For a dairy free alternative, you can use a canned, full-fat coconut milk.
Cocoa Powder: For this keto chocolate mousse recipe, you will need an unsweetened cocoa powder, not to be confused with hot cocoa mix, which has added sugars.
Sweetener: For this recipe I use a mixture of erythritol and monk fruit sweetener. (This is the brand I use) It has no weird after taste or cooling effect. However, you can use any low carb sweetener that you prefer. (Try these Keto Chocolate Chip Cookie Dough Bites)
Vanilla Extract: I recommend using a good quality pure vanilla extract and not an imitation extract. This is also delicious with caramel extract or even almond extract.
Almond Flour: The almond flour is used to make a low carb and gluten free graham cracker like crust for these keto chocolate cheesecake cups. I recommend using blanched almond flour. (This is the brand I use)

How to make Keto Chocolate Mousse

Step By Step Instructions

STEPS 1 - 4: Making the chocolate crust: In a large mixing bowl, combine the almond flour, sweetener, cocoa powder and melted butter. Mix until well combined. Divide evenly among 6 serving dishes. Refrigerate while you prepare the cheesecake.

STEPS 5-8: Making the keto chocolate cheesecake batter: Add the cream cheese to a large mixing bowl. Using an electric hand mixer, beat until creamy. Stir in the sweetener, cocoa powder and vanilla extract and mix to combine.

Step by Step photo instructions for how to make Chocolate Cheesecake Mousse.

STEPS 9-12: Making the keto whipped cream and putting it all together: In a separate mixing bowl, whip the heavy cream until it has stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Divide the cream cheese mixture evenly among the 6 prepared cups. Refrigerate for 1 to 2 hours to chill before serving. Garnish and enjoy!

Recipe Tips and Variations

Storage: Store leftover Keto Chocolate Cheesecake recipe in the fridge for up to 5 days.
Make it dairy free: You can make this dairy free by swapping out the cream cheese for a nut based cream cheese, the butter for butter flavored coconut oil, and the heavy cream for a canned full fat coconut milk. Make sure that you store the coconut milk in the refrigerator for up to 24 hours before using.
Toppings: You can top this low carb chocolate cheesecake with fresh fruit, frozen fruit, whipped cream, melted chocolate, sugar free chocolate chips, nuts, shaved coconut, low carb cookies, you name it!
Cream cheese: Let the cream cheese soften at room temperature for a smooth and silky texture.
Peanut Butter: Mix in a little peanut butter make this a keto chocolate peanut butter cheesecake.

3 glass jars full of chocolate cheesecake mousse, topped with frozen mixed berries.

Frequently Asked Questions

Can I use a pre-made whipped cream?

Yes, absolutely. Just be mindful that most pre-made whipped creams are loaded with sugar.

Can I use regular sugar?

Yes! If you are not concerned with keeping this chocolate cheesecake keto-friendly, then you can absolutely use real sugar.

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Easy Quinoa Salad

July 12, 2022 By Kyndra Holley Leave a Comment

This Quick and Easy Quinoa Salad Recipe is the perfect summer salad. Cooked quinoa, mixed with fresh fruits and vegetables - tomatoes, mandarin oranges, cucumber, bell peppers, red onions, and then tossed with balsamic vinaigrette. It is fresh and light and can be ready in just 20 minutes.

a quinoa salad with tomatoes, cucumber, red onion, mandarins, bell peppers and parsley.

Ingredients in Quinoa Salad

Ingredient Notes

Quinoa: This easy quinoa salad calls for 1 cup of uncooked quinoa, which will yield 4 cups of cooked quinoa. Simply prepare the quinoa as per the directions on the package.
Cherry tomatoes: I love using cherry tomatoes in this recipe because they are sweet and juicy. You can also use grape tomatoes or Roma tomatoes. (Try this Pepperoni Caprese Pasta Salad)
Bell pepper: Feel free to use any color bell pepper you prefer. I like to use red, yellow or orange as they have a subtle sweetness to them.
Mandarins: You can use fresh or canned here. Just make sure that if you are using canned mandarins that you are getting a variety that does not have added sugar.
Cucumber: I like to use Persian or English cucumbers as they are crunchier and add a nice texture to this quinoa salad. (Try this Homemade Tzatziki Sauce)
Red onion: Red onions are milder than white onions and add just the right amount of bite to this easy quinoa salad recipe. You can also use shallot.
Parsley: I love the herbaceous nature that parsley adds to this salad. It is also excellent with fresh basil, dill, or chives. Better yet, add a tablespoon of each.
Vinaigrette: Any balsamic vinaigrette will do here. You can whip one up from scratch or use a store-bought dressing to make it easier.

How to make the Best Quinoa Salad

Step By Step Instructions

STEP 1: Prepare the quinoa as per the directions on the package. (I like to replace the water with chicken stock for added flavor.)

STEP 2: To a large mixing bowl, add the cooked quinoa, tomatoes, peppers, mandarins, cucumber, red onion, and parsley. Toss to combine.

STEP 3: Pour the vinaigrette over top before serving and toss again.

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to 3 days.
Add a protein: Make this easy quinoa salad a full meal deal by adding a protein like chicken, shrimp, prosciutto, salami, or salmon. (Try this Cantaloupe, Prosciutto and Mozzarella Salad)
Add cheese: This is also delicious with some crumbled feta, goat cheese, or fresh mozzarella cheese added.
Use stock: I like to replace the water with chicken stock when cooking the quinoa. It gives it an extra burst of flavor. For a vegetarian quinoa salad, you can use vegetable stock.
Add more fruit: This is also delicious with peaches, cantaloupe or honeydew melon added. (Try this Peach Burrata Salad)
Add corn: Have some leftover corn? Toss it in this salad! (Try this Grilled Corn Salad)

Frequently Asked Questions

Is quinoa gluten free?

Yes! Quinoa is naturally gluten free.

How do you cook quinoa?

Cooking quinoa is a 2:1 ratio. Two cups of liquid (water or stock) for every 1 cup of uncooked quinoa.

How much quinoa does 1 cup of uncooked quinoa make?

1 cup of uncooked quinoa will yield 4 cups of cooked quinoa.

More summer salad recipes

Easy Quinoa Salad

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No reviews

Author: Kyndra Holley
Total Time: 40 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Ingredients

Scale

1 cup uncooked quinoa, rinsed
10 cherry tomatoes, quartered
1 yellow bell pepper, seeded and diced
11 ounce can mandarin oranges
1 small cucumber, chopped
1 small red onion, chopped
3 tablespoons chopped fresh parsley
½ cup balsamic vinaigrette, more to taste

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Instructions

Prepare the quinoa as per the directions on the package. (I like to replace the water with chicken stock for added flavor.)
To a large mixing bowl, add the cooked quinoa, tomatoes, peppers, mandarins, cucumber, red onion, and parsley. Toss to combine.
Pour the vinaigrette over top before serving and toss again.

Notes

Storage: Store leftovers in the refrigerator for up to 4 days
Add a protein: Make this easy quinoa salad a full meal deal by adding a protein like chicken, shrimp, prosciutto, salami, or salmon.
Add cheese: This is also delicious with some crumbled feta, goat cheese, or fresh mozzarella cheese added.
Use stock: I like to replace the water with chicken stock when cooking the quinoa. It gives it an extra burst of flavor. For a vegetarian quinoa salad, you can use vegetable stock.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad Recipes
Method: Boiling
Cuisine: American

Easy Grilled Vegetables

July 5, 2022 By Kyndra Holley Leave a Comment

This Easy Grilled Vegetables Recipe is perfect for summer barbecues, cookouts, the 4th of July, you name it. Fresh vegetables, drizzled with oil, seasoned and then grilled to perfection - corn on the cob, bell peppers, zucchini, and red onions. It is the perfect healthy side dish option and pairs well with any protein.

a rimmed baking sheet with grilled corn, red onion, bell peppers, and zucchini.

Ingredients in Easy Grilled Vegetables

Corn: There is nothing quite like fresh corn on the cob in the summertime. To make it a little easier, you can buy it already shucked. Try this Grilled Corn Salad Recipe

Zucchini: Zucchini or yellow squash will both work great for this easy grilled vegetables recipe.

Red onion: When you grill red onions, they take on a subtle sweetness. They are delicious on burgers, salads, or all on their own.

Bell peppers: You can use any color bell pepper that you prefer, but for this recipe I used a red and yellow. Try this Cheesy Spinach Stuffed Bell Pepper Recipe.

How to Make the Best Grilled Vegetables

Step By Step Instructions

STEP 1: Line all of the vegetables in a single layer across a rimmed baking sheet. In a small bowl, whisk together the olive oil, garlic powder, onion powder, and oregano.

STEP 2: Drizzle the oil mixture over the vegetables and toss to every coat. Season generously with salt and pepper.

STEP 3: Preheat the grill to medium - about 375°F. Lightly oil the grill grates. Put the corn on the grill first and cook for 4 minutes on each side.

STEP 4: Add the remaining vegetables and cook for 4 minutes on each side, or until they have a nice char on them. Transfer the grilled vegetables back to the rimmed baking sheet and toss in any remaining oil.

Recipe Tips and Variations

Storage: Store leftovers in the refrigerator for up to 3 days.

Reheating: I recommend reheating these grilled vegetables for a few minutes on the grill, in the oven, or in a pan on the stovetop.

Cook them on the stovetop: If you do not have a gas grill or a charcoal grill, you can cook these over medium-high heat in a grill pan on the stovetop.

Mix up the veggies: Some other great vegetables to throw in the mix are mushrooms, eggplant, Brussels sprouts, asparagus, broccoli, cauliflower, sweet potatoes, and tomatoes.

Add balsamic: For a kick of bright acidity, add 2 tablespoons of balsamic vinegar to the oil and spices. Alternatively, you can finish them with a squeeze of fresh lemon juice after you take them off the grill. It really brings all the flavors together.

Serving Suggestions: Serve alongside any protein. Some of my favorite dishes to serve these with are Jalapeño Popper Stuffed Chicken and Beef Birria.

Make skewers: You can also cut the vegetables up into large, equal sizes chunks and skewer them to make veggie kabobs. I use these metal skewers.

Use a grilling basket: You can also cut the vegetables into large chunks or bite sized pieces, toss them in the oils and seasonings and then put them in a grill basket. You can put the basket directly on the grill grates. This is the grilling basket I have.

Frequently Asked Questions

How do you grill vegetables on the stove?

If you do not have an outdoor grill, you can use a grill pan and cook these on the stovetop. Heat the grill pan to medium heat and follow the same cooking directions.

How to roast vegetables in the oven

To roast these vegetables, preheat the oven to 425°F. After tossing the vegetables in oil and seasoning on the baking sheet, roast in the oven for 15 to 20 minutes or until tender and slightly charred on the edges.

Should you marinate vegetables before grilling?

I like to coat them in oil and seasonings before cooking, but other than that, any type of sauce or marinade I might serve with them, I toss them in after cooking.

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

Peach Burrata Salad

June 30, 2022 By Kyndra Holley 1 Comment

This Peach Burrata Salad Recipe is fresh and light, making it the perfect summer salad recipe. Sweet, ripe peaches, paired with creamy burrata, herbaceous basil, and spicy jalapeños, then drizzled with olive oil and balsamic glaze is a match made in heaven. This dish makes a great salad or side dish for summer barbecues, the Fourth of July, or any occasion.

a ceramic bowl with peaches, burrata cheese, fresh basil, balsamic vinegar and jalapenos.

Ingredients in Peach Burrata Salad

Peaches: For this recipe, you want fully ripe and ready to eat sweet peaches. If you take my suggestion below about grilling the peaches, you will want to them firm, but still ripe. (Try this Peach, Prosciutto and Melon Salad)
Burrata cheese: Fresh burrata is so rich and creamy. It has a solid outer shell and the inside is a delicious soft curd.
Basil: Fresh herbs and fruit are a match made in heaven. If you do not have basil, chives, mint, or parsley would all be great as well.
Jalapeños: The jalapeños add a nice spicy element to balance out the sweetness of the peaches and the balsamic glaze. (Try this Jalapeño Popper Stuffed Chicken)
Balsamic glaze: Balsamic glaze is a reduction of balsamic vinegar. It still has that bright tartness but it a lot sweeter. If you do not have balsamic glaze, you can drizzle over some regular balsamic vinegar or even honey. Better yet, try adding both of them. You can also use this Balsamic Shallot Vinaigrette Recipe.

How to make Peach and Burrata Salad

Step By Step Instructions

STEP 1: Add the sliced peaches to a large serving bowl.
STEP 2: Tear pieces of the burrata and spread over top of the peaches.
STEP 3: Drizzle over the balsamic glaze and olive oil.
STEP 4: Top with basil and jalapeños and sprinkle with salt and pepper, to taste.

Recipe Tips and Variations

Storage: Store leftover peach burrata salad in the refrigerator for up to 3 days.
Grill the peaches: Grilling the peaches makes them even softer and juicier and really takes this salad to the next level. To grill the peaches, place them directly on the grill grates and grill for 3 to 4 minutes on each side, or until lightly charred with grill marks.
Add prosciutto: This peach and burrata salad is also excellent with some thinly sliced prosciutto added. It adds a nice saltiness against the sweet and spicy flavors of the salad.
Add tomatoes: cherry tomatoes or grape tomatoes make a great addition to this salad.
Add melon: This is also delicious with some melon added - cantaloupe, honeydew, or even watermelon. (Try this Cantaloupe and Prosciutto Salad)
Add berries: Toss in a handful of fresh strawberries, raspberries, blueberries, or even blackberries.
Change up the cheese: In place of the burrata you can also use fresh mozzarella cheese, cottage cheese, feta, or even mascarpone.

Frequently Asked Questions

How do you grill peaches?

Grilling peaches makes them even softer and juicier and really takes your dish to the next level. To grill peaches, slice them and remove the pit, and then place them directly on the grill grates and grill for 3 to 4 minutes on each side, or until lightly charred with grill marks.

What cheese can I use instead of burrata?

Fresh mozzarella, cottage cheese, or mascarpone are all great substitutions.

Can I use canned peaches?

Fresh is definitely best for this salad, but if canned is all you have, it will still be delicious.

More Summer Salad Recipes

Peach Burrata Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kyndra Holley
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Peach Burrata Salad Recipe is fresh and light, making it the perfect summer salad recipe. Sweet, ripe peaches, paired with creamy burrata, herbaceous basil, and spicy jalapeños, then drizzled with olive oil and balsamic glaze is a match made in heaven. This dish makes a great salad or side dish for summer barbecues, the Fourth of July, or any occasion.

Ingredients

Scale

3 ripe peaches, pitted and sliced into sixths
8 ounces fresh burrata
3 tablespoons balsamic glaze (I use this brand)
2 tablespoon olive oil
handful fresh basil leaves
1 small jalapeño, seeded and thinly sliced
sea salt and black pepper, to taste

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Instructions

Add the sliced peaches to a large serving bowl.
Tear pieces of the burrata and spread over top of the peaches
Drizzle over the balsamic glaze and olive oil.
Top with basil and jalapeños and sprinkle with salt and pepper, to taste.

Notes

Storage: Store leftovers in the refrigerator for up to 3 days.
Add prosciutto: This peach and burrata salad is also excellent with some thinly sliced prosciutto added. It adds a nice saltiness against the sweet and spicy flavors of the salad.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad Recipes
Method: Mixing
Cuisine: American

Cantaloupe and Prosciutto Salad with Mozzarella

June 28, 2022 By Kyndra Holley 1 Comment

This Cantaloups and Prosciutto Salad recipe pairs the sweetness of cantaloupe melon with the saltiness of prosciutto, the creaminess of fresh mozzarella cheese, and the herbaceous flavors of mint and basil. It is a quick and easy summer salad that is perfect for barbecues, the 4th of July, picnics, or any other occasion.

white plate with a salad made of thinly sliced prosciutto, cantaloupe balls, mozzarella cheese, mint and basil.

Ingredients in Cantaloupe and Prosciutto Salad with Mozzarella

Ingredient Notes

Cantaloupe: The sweetness of cantaloupe pairs perfectly with the saltiness of prosciutto and the herbaceous flavors of the mint and basil. You can also use honeydew melon, or a combination of the two. (Try this Prosciutto, Peach, and Melon Salad)
Prosciutto: Prosciutto is a dry cured Italian Ham. It is very flavorful and is the perfect complement to the melon. Pancetta, salami, or capicola would be great choices also.
Fresh Mozzarella: For this melon and prosciutto salad, I used mini fresh mozzarella balls. You will also see them called mozzarella pearls. You can find them packed in water or marinated in oil and herbs. Both versions are delicious in this recipe.
Herbs: I like to use a combination of mint and basil, but you can use just one or the other. It is also delicious with some chopped fresh chives and parsley added.

How to make Cantaloupe and Mozzarella Caprese

Step By Step Instructions

1: Using a melon baller, scoop out balls of the cantaloupe into a large mixing bowl, making as many as you can from both halves of the cantaloupe.

2: Add the fresh mozzarella balls to the bowl. Tear the slices of prosciutto into large pieces and add to the bowl, along with most of the basil and mint, retaining some for garnish.

3: Drizzle over the oil and vinegar and toss to combine everything. Season with salt and pepper, to taste.

4: Plate and top with reserved herbs.

Recipe Tips and Variations

Recommended tools: The only thing you need for this recipe that you might not already have in your kitchen is a melon baller.
Storage: Store leftovers in the refrigerator for up to 3 days. (However, this is best enjoyed right away)
Add cucumbers: This cantaloupe and prosciutto salad is also delicious with some chopped English or Persian cucumber. It adds a nice crunch. (Try this Cucumber Dill Broccoli Slaw)
Add some spice: Try adding a pinch of red pepper flakes for a hint of spice.
Add tomatoes: This melon and prosciutto salad is a play on a traditional caprese salad. This is also excellent with some cherry or grape tomatoes added. (Try this Pepperoni Caprese Pasta Salad)
Vinegar: If you cannot find white vinegar, regular balsamic vinegar will work great also.
Add berries: Try tossing in some mixed berries like straberries, blackberries, raspberries, or blueberries.
Add some leafy greens: Turn this into a lettuce based salad by adding some arugula or mixed baby greens.

Frequently Asked Questions

What can I use instead of a melon baller?

If you do not have a melon baller, you can just cut everything up into bite-sized chunks. It may not look as pretty, but it will still taste great.

What is a good substitute for cantaloupe?

You can also use honeydew melon, watermelon, peaches, papaya, or mango.

What is a good substitute for prosciutto?

Salami, guanciale, salami, pancetta, capicola, and ham are all great substitutions for prosciutto.

More Summer Salad Recipes

Prosciutto, Peach and Melon Salad

Cantaloupe and Prosciutto Salad with Mozzarella

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kyndra Holley
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Cantaloups and Prosciutto Salad recipe pairs the sweetness of cantaloupe melon with the saltiness of prosciutto, the creaminess of fresh mozzarella cheese, and the herbaceous flavors of mint and basil. It is a quick and easy summer salad that is perfect for barbecues, the 4th of July, picnics, or any other occasion.

Ingredients

Scale

1 cantaloupe, halved and seeded
8 ounce container fresh mini mozzarella balls
10 thin slices prosciutto
8 fresh basil leaves, thinly sliced
6 fresh mint leaves, thinly sliced
2 tablespoons olive oil or avocado oil (I use this brand)
2 tablespoons white balsamic (I use this brand)
sea salt and black pepper, to taste

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Instructions

Using a melon baller, scoop out balls of the cantaloupe into a large mixing bowl, making as many as you can from both halves of the cantaloupe.
Add the fresh mozzarella balls to the bowl. Tear the slices of prosciutto into large pieces and add to the bowl, along with most of the basil and mint, retaining some for garnish.
Drizzle over the oil and vinegar and toss to combine everything. Season with salt and pepper, to taste.
Plate and top with reserved herbs.

Notes

Storage: Store leftovers in the refrigerator for up to 3 days. (However, this is best enjoyed right away)
Add cucumbers: This cantaloupe and prosciutto salad is also delicious with some chopped English or Persian cucumber. It adds a nice crunch.
Add some spice: Try adding a pinch of red pepper flakes for a hint of spice.
Add tomatoes: This melon and prosciutto salad is a play on a traditional caprese salad. This is also excellent with some cherry or grape tomatoes added.
Vinegar: If you cannot find white vinegar, regular balsamic vinegar will work great also.

Prep Time: 15 minutes
Category: Salad Recipes
Method: Mixing
Cuisine: American

Carrot Bacon (Vegan Bacon)

June 22, 2022 By Kyndra Holley 3 Comments

This delicious Carrot Bacon Recipe is the perfect vegan bacon alternative. Thinly sliced strips of carrot, marinated in soy sauce, maple syrup, liquid smoke, garlic powder, onion powder, paprika, cumin and cloves. I know that vegan carrot bacon might sound crazy, but just trust me on this one.

bacon made out of carrots served on a cooling rack and in a metal dish lined with parchment paper.

Let's Make the Viral TikTok Carrot Bacon (Vegan Bacon)

If you have spent any time online in the last couple of years, then you no doubt have seen the viral carrot bacon recipe made popular by Tabitha Brown. When I first saw it, I thought there was no way that vegetables could ever taste like bacon, but I am happy to say that I was wrong. I knew I had to put my own spin on this vegetarian, and gluten-free bacon recipe.

Ingredients in Carrot Bacon

ingredient laid out to make vegan bacon - carrots, soy sauce, olive oil, maple syrup, liquid smoke and spices.

Ingredient Notes

Carrots: The carrots are the star of the show with this vegan bacon recipe. Try this Roasted Rainbow Carrots with Pecans and Cranberries.

Soy sauce: You can use soy sauce, tamari, liquid aminos, or coconut aminos.

Maple syrup: Maple syrup adds the perfect amount of sweetness to balance out the salty and smoky flavors. You could also use brown sugar or coconut sugar.

Liquid smoke: Liquid smoke is used to add a nice smoky flavor as an alternative to the smoked flavor imparted by burning wood.

Spices: To really make the carrot have a true bacon flavor, it is seasoned with garlic powder, onion powder, smoked paprika, cumin and cloves.

How to make Vegan Bacon with Carrots

carrots being sliced on a grater with sliced on a wooden cutting board, with a knife.

Step By Step Instructions

STEP 1: Trim the ends off the carrots and peel them. Use a mandolin or vegetable peeler to slice the carrots lengthwise (end to end) into long strips. Add the soy sauce, maple syrup, garlic powder, onion powder, paprika, liquid smoke, cumin, and cloves into a small bowl and mix to combine.

thin slices of carrot strips being marinated in soy sauce, maple syrup, liquid smoke, and seasonings.

STEP 2: Line the carrots slices in a large square shallow container and pour the marinade over top. Make sure that the marinade is equally saturating all of the carrot slices. Let marinade for 15 minutes, up to an hour.

thin slices of carrot strips being marinated in soy sauce, maple syrup, liquid smoke, and seasonings and then fried.

STEP 3: Heat the olive oil in a large skillet over medium to medium-high heat. Cook the carrots for 3 minutes on each side, or until they start to turn golden brown and get crispy. Depending on the size pan you are using, you may need to cook the carrots in batches.

carrot bacon seasoned and fried, cooling on a wire rack.

STEP 4: Place a cooking rack on top of a baking sheet and line the cooked carrots in a single layer across the cooling rack. Leave the carrots on the cooling rack until they have dried and crisped up.

Recipe Tips and Variations

Storage: Store leftovers carrot bacon in the refrigerator for up to one week.

Reheating: I recommend reheating this in a pan on the stovetop or in an air fryer.

Make vegan bacon bits: To turn this vegan bacon recipe into vegan bacon bits, simply chop up the thin strips of carrot, marinade, and then quickly fry until crispy.

Lower the carbs: To make this lower in carbs, substitute the maple syrup for this keto friendly maple syrup.

Serving suggestions: Serve this vegan carrot bacon with anything you would serve regular bacon with - with eggs and hash browns for breakfast, on a blt sandwich, on salad, or any other way you would normally enjoy bacon. It is also perfect for snacking.

vegan bacon made out of carrots served on a cooling rack and in a metal dish lined with parchment paper.

Frequently Asked Questions

How do you make carrot bacon in the air fryer?

To make carrot bacon in an air fryer, layer the marinated carrot strips in a single layer in the air fryer tray or basket and cook for 10 minutes at 350°F.

How do you make carrot bacon in the oven?

Preheat oven to 400°F. Line the marinated carrots in a single layer across a parchment paper lined baking sheet. Cook for 10 to 15 minutes, flipping halfway through.

More Vegan and Vegetarian Recipes

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Parmesan Herb Keto Bread

June 10, 2022 By Kyndra Holley 13 Comments

This Parmesan Herb Keto Bread Recipe is light and fluffy and made with just 5 main ingredients. It is perfect for toast, low carb sandwiches, or even keto french toast. Best of all, this keto friendly bread comes in at just 2 grams of net carbs per slice.

a fresh baked loaf of bread sliced and served on a wooden cutting board.

Making Low Carb Bread with Almond Flour

One of the most common recipe requests I get is for the best keto bread recipe or just how to make keto bread in general. There are so many low carb bread recipes and paleo bread recipes out there - almond flour bread, coconut flour bread, flaxseed bread, psyllium husk bread, keto white bread, keto wheat bread etc etc. But whether or not they actually taste good is a different question entirely.

What is keto bread?

Keto bread is simply bread that has been made with low carb, keto-friendly, gluten-free ingredients. For this low carb bread recipe, we used almond flour. Some other common ingredients you will see used in keto bread recipes are coconut flour, golden flaxseed meal, and psyllium husk powder.

Can you eat bread on keto?

Sure! As long as the bread is made with keto-friendly ingredients you are good to go. Just be careful not to overdo it if weight loss is your goal, as sometimes ingredients like almond flour or coconut flour can cause stalls on the keto diet.

Ingredients in Parmesan Herb Keto Bread

Ingredients all laid out in individual bowls to make a keto bread recipe.

Ingredient Notes

Almond flour: For this Parmesan herb keto bread recipe, I recommend using a blanched almond flour or a superfine almond flour. This will yield a more bread-like texture and make the loaf less crumbly. Try these Keto Lemon Glazed Donuts that also made with almond flour.
Eggs: While this easy keto bread recipe calls for 6 eggs, it does not have that eggy taste and texture that a lot of low carb bread recipes have.
Parmesan cheese: Fresh is best here. I recommend freshly grating the parmesan cheese for this recipe. Try this Garlic Parmesan Crouton Recipe
Cream of tartar: The cream of tartar in this recipe acts as a leavening agent.

How to make Keto Bread

a mixing bowl with eggs being whisked with a metal whisk.

Step By Step Instructions

1: Preheat the oven to 350°F. Prepare a loaf pan by greasing the bottom and sides of the pan with butter or lining it with parchment paper. In a large mixing bowl, whisk the eggs until frothy. Add the salt, cream of tartar, and baking soda and whisk until well combined.

a mixing bowl with eggs being whisked with a metal whisk and almond flour being added.

2: Add melted butter and whisk until combined and frothy. Mix in the almond flour.

a mixing dough with a keto bread batter with fresh grated parmesan cheese being added.

3: Fold in the parmesan cheese.

a mixing dough with a keto bread batter with fresh grated parmesan cheese and herbs being added.

4: Mix in the dried Italian seasoning into the keto bread batter until well incorporated.

a loaf pan full of low carb bread batter, ready to be baked.

5: Transfer the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Let cool completely on a cooling rack before removing the bread and slicing.

Recipe Tips and Variations

Storage: I recommend storing this keto bread recipe in the refrigerator. Alternatively, you can store it in the freezer it for up to 2 months.
Uses: This parmesan herb keto bread is great for making toast, sandwiches, and even keto croutons.
Add garlic: Garlic goes so well with the parmesan and herbs in this recipe. You can add 1 to 2 minced cloves of garlic, or 1 teaspoon of garlic powder.
Change up the cheese: In place of parmesan, try it with sharp cheddar, gruyere, fontina, or pecorino.

a fresh baked loaf of bread sliced and served on a wooden cutting board with one piece slathered with butter.

Frequently Asked Questions

Is keto bread dairy free?

This keto bread recipe can easily be made dairy free by substituting the butter for ghee, olive oil or coconut oil and omitting the cheese or substituting it with a dairy free cheese.

Can you substitute coconut flour for almond flour?

A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.

Is keto bread eggy in texture?

This loaf is not eggy at all, despite the number of eggs used in the recipe. However, many low carb bread recipes do have an eggy texture.

More Keto Recipes

a fresh baked loaf of keto bread sliced and served on a wooden cutting board with one piece slathered with butter.

Parmesan Herb Keto Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Kyndra Holley
Total Time: 50 minutes
Yield: 10 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Parmesan Herb Keto Bread Recipe is light and fluffy and made with just 5 main ingredients. It is perfect for toast, low carb sandwiches, or even keto french toast. Best of all, this keto friendly bread comes in at just 2 grams of net carbs per slice.

Ingredients

Scale

6 large eggs
1 cup shredded parmesan cheese
2 ½ cups blanched almond flour (I use this brand)
1 tablespoon dried Italian seasoning
2 teaspoons cream of tartar + 1 teaspoon baking soda (or 1 tablespoon baking powder)
¼ cup melted butter
1 teaspoon sea salt

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Instructions

Preheat the oven to 350°F. Prepare a 9x5 loaf pan by greasing the bottom and sides of the pan with butter or by lining it with parchment paper.
In a large mixing bowl, whisk the eggs until frothy. Add the salt, cream of tartar, and baking soda and whisk until well combined.
Add melted butter and whisk until combined and frothy.
Mix in the almond flour.
Fold in the parmesan cheese and dried Italian seasoning.
Transfer the batter into the prepared loaf pan.
Bake for 40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Let cool completely on a cooling rack before removing the bread and slicing.

Notes

Net carbs per slice: 2g
Storage: I recommend storing this keto bread recipe in the refrigerator.
Uses: This parmesan herb keto bread is great for making toast, sandwiches, and even keto croutons.
Add garlic: Garlic goes so well with the parmesan and herbs in this recipe. You can add 1 to 2 minced cloves of garlic, or 1 teaspoon of garlic powder.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Keto Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 97
Fat: 8g
Carbohydrates: 3g
Fiber: 1g
Protein: 5g

How to Make Pesto

June 6, 2022 By Kyndra Holley Leave a Comment

Learn how to make pesto with this classic basil pesto recipe. With just 5 main ingredients and 5 minutes of your time, it really couldn't be any easier. It's delicious on seafood, chicken pasta, salad, sandwiches, pizza, eggs, you name it!

a glass jar of fresh made pesto, with a serving spoon balancing on top.

What is Pesto?

Pesto is a bright, herbaceous sauce that originated in Italy. Traditionally it is made with fresh basil, parmesan cheese, pine nuts, garlic, salt, and olive oil. However, it can be made with a variety of fresh herbs, nuts, and cheeses, making it a very adaptable recipe. It can be made with a pestle and mortar, food processor, or blender.vIt's one of those sauces that tastes great on a wide variety of dishes.

Ingredients in the Best Pesto Recipe

Ingredients laid out to make homemade pesto. basil, parmesan, garlic, olive oil, pine nuts

Ingredient Notes

BASIL: This recipe calls for fresh basil leaves. Be sure to trim the stems off before adding to the food processor. You can also use a mix of fresh herbs and vegetables like parsley, chives, mint, kale, or cilantro.
CHEESE: For this recipe, I like to use parmesan, parmigiano reggiano or pecorino romano cheese.
GARLIC: I am a firm believer that garlic should be measured with your heart. Add as little or as much as you desire. If you do not have any fresh garlic on hand, you can also add ½ to 1 teaspoon of garlic powder or 2 teaspoons of dried minced garlic.
OLIVE OIL: I recommend using a high quality extra virgin olive oil. This is definitely one area where quality matters. For an even lighter variation you can use avocado oil.
PINE NUTS: Be sure to toast the pine nuts before adding them to the food processor.

How to make a Classic Basil Pesto Recipe

Ingredients to make homemade pesto in the food processor - basil, parmesan, garlic, olive oil, pine nuts

Step By Step Instructions

STEP 1: Add the basil, parmesan, pine nuts, garlic and salt to a blender or food processor. Pulse until pureed. With the machine running, slowly pour in the olive oil.

How to Use Pesto

Add some to this Homemade Roasted Garlic Mayo for a delicious pesto mayo recipe.
Make this Avocado Pesto Pasta
Drizzle some over top of this Naan Breakfast Pizza
Use it as a dip for these Crispy Air Fryer Potato Wedges
Make some of this Pesto Deviled Eggs

Recipe Tips and Pesto Variations

Storage: Store leftover basil pesto in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Use the pulse function: To avoid over-processing the ingredients, I recommend using the pulse function on your food processor. These short bursts process the ingredients slowly so that you have better control of the consistency. Once you start drizzling in the olive oil, you can let the food processor run continuously at a low speed to emulsify the sauce.
Make it dairy free: To make a dairy free pesto or a vegan pesto, simply omit the parmesan cheese. For that nutty flavor parmesan cheese imparts, you can add ¼ cup of nutritional yeast in place of the parmesan cheese.
Add lemon: For a burst of fresh acidity, add 1 to 2 tablespoons of lemon juice.
Changes up the nuts: While pine nuts might be the most traditional route, this is also delicious with walnuts, pistachios, almonds, pecans, or even sunflower seeds.
Mix up the herbs: Try mixing several different herbs and leafy greens to play with the flavors a bit. Some of my favorites are parsley, arugula, kale, cilantro, chives, green onions, mint and spinach.
Spice it up: Try adding one charred and seeded jalapeño or a pinch of red pepper flakes to kick things up a notch.
Add avocado: add ½ of a medium avocado for a nice creamy texture.
Make sauce cubes: Freeze the pesto in an ice cube tray with a lid, and that way you always have sauce bombs on hand. Use them for sautéing and adding flavors to sauces, soup, or anything that needs a hint of herbs.

Frequently Asked Questions

Is pesto sauce healthy?

Yes. Pesto is a great source of healthy fats.

How do you measure basil?

If a recipe calls for a cup of basil, you loosely pack the fresh basil leaves into the measuring cup.

How do you store pesto?

Store in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Can you freeze pesto?

Yes, you can. I recommend freezing leftover pesto in an ice cub tray so that you have ready made sauce bombs whenever you need them.

How do you toast pine nuts?

Heat the pine nuts in a dry skillet over medium heat until golden brown.

Other Recipes You Might Enjoy

How to Make Pesto

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Author: Kyndra Holley
Total Time: 10 minutes
Yield: 1 ½ cups 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make pesto with this classic basil pesto recipe. With just 5 main ingredients and 5 minutes of your time, it really couldn't be any easier. It's delicious on seafood, chicken pasta, sandwiches, pizza, eggs, you name it!

Ingredients

Scale

3 ½ cups fresh basil leaves, stems removed, loosely packed
½ cup freshly grated parmesan cheese
¼ cup toasted pine nuts
2 tablespoons fresh lemon juice
3 cloves garlic
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ to ½ cup olive oil

Cook Mode Prevent your screen from going dark

Instructions

Add the basil, parmesan, pine nuts, garlic, salt, and pepper to a blender or food processor. Pulse until pureed. With the machine running, slowly pour in the olive oil.

Notes

Storage: Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.
Make it dairy free: To make a dairy free pesto, simply omit the parmesan cheese. For that nutty flavor that parmesan cheese imparts, you can add ¼ cup of nutritional yeast in place of the parmesan cheese.
Add lemon: For a fresh burst of acid, add 1 to 2 tablespoons of fresh lemon juice.
Net carbs by serving: 4g
Changes up the nuts: While pine nuts might be the most traditional route, this is also delicious with walnuts, pistachios, almonds, pecans, or even sunflower seeds.
Mix up the herbs: Try mixing several different herbs and leafy greens to play with the flavors a bit. Some of my favorites are parsley, arugula, kale, cilantro, chives, green onions, mint and spinach.

Prep Time: 10 minutes
Category: Condiment Recipes
Method: Food Processor
Cuisine: Italian

Nutrition

Serving Size: ¼ cup
Calories: 347
Fat: 28g
Carbohydrates: 9g
Fiber: 5g
Protein: 6g

Jalapeno Popper Stuffed Chicken

May 14, 2022 By Kyndra Holley 12 Comments

This Jalapeño Popper Stuffed Chicken Recipe is made with well seasoned chicken breasts, stuffed with a mixture of smoky bacon, sharp cheddar, cream cheese, and jalapeños. It is a quick and easy low carb meal, that comes together in about 30 minutes.

two jalapeño popper stuffed chicken breasts stacked on top of one another on a white plate.

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Ingredients in Jalapeño Popper Stuffed Chicken

Ingredient laid out in separate bowls - chicken, bacon, cheese, green onion, jalapeño, seasonings.

Ingredient Notes

Chicken breast: In this jalapeño popper chicken, I used boneless, skinless chicken breasts. You could also use chicken tenders or chicken cutlets and then just pile the cheese and bacon mixture on top. (Try these Buffalo Chicken Jalapeño Poppers)
Bacon: The bacon adds a nice smoky flavor and crispy texture.
Cheese: I used a mixture of cream cheese and sharp white cheddar cheese.
Jalapeños: This recipes called for whole, fresh jalapeños. You can also used canned jalapeños or even Pickled Jalapeños.
Spices: The chicken breasts are seasoned with a mix of salt, pepper, onion powder, garlic powder and smoked paprika.

How to make Jalapeño Popper Chicken

raw chicken on a cutting board, butterflied open and seasoned with spices.

Step By Step Instructions

STEP 1: Preheat the oven to 400°F. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. To create a pocket, slice each chicken breast in half lengthwise but don’t cut all the way through. Open the chicken breasts and season generously on both sides.

seasoned, raw chicken breasts in a cast iron skillet.

STEP 3: Heat the oil in a large, oven safe skillet over medium to medium-high heat. Sear the chicken on both sides until they are a nice golden brown, about 3 to 4 minutes each side. (The chicken will not be fully cooked at this stage). Remove the chicken breasts from the pan and set aside.

a mixing bowl with cream cheese, sharp cheddar cheese, bacon, and jalapeños.

STEP 4: In a separate mixing bowl, combine the cream cheese, white cheddar, bacon and jalapeños. Mix until all ingredients are well incorporated.

a raw chicken breast, butterflied open and seasoned, stuffed with a jalapeño popper cheese mixture.

STEP 5: Once the chicken has cooled enough to handle, stuff the chicken breasts. Divide the cheese and bacon mixture evenly among the 4 chicken breasts. If necessary, secure the stuffed chicken breasts with toothpicks to hold them closed.

Seasoned and stuffed chickens being pan-seared in a cast iron skillet.

STEP 6: Bake for 15 to 20 minutes or until the chicken has reached an internal temperature of 165°F. Garnish with green onions and additional bacon crumbles, if desired.

Recipe Tips and Variations

Storage: Store leftover jalapeño popper chicken in the refrigerator for up to 4 days.
Reheating: I recommend reheating this in the oven or the microwave.
Make Ahead: If you want to make this ahead of time, you can skip the step of pan-searing the chicken breasts and just stuff the raw chicken breasts and then bake the whole dish when you are ready. You will need to increase the bake time to 30 minutes.
Change up the cheese: In place of the cheddar cheese, you could also use parmesan, gruyere, mozzarella, or pepper jack.
Bread the chicken: This jalapeño popper stuffed chicken is also delicious coated in breadcrumbs. It gives the outside a nice crispy crunch.

a cast iron skillet with stuffed chicken breast and a spatular, surrounded by a towel and green onions

Frequently Asked Questions

How spicy is jalapeño popper chicken?

This has a good kick to it with the jalapeños. You can tone it down by removing the ribs and the seeds from the peppers. For a less spicy version, you can also use diced green chilis or pepperoncinis instead.

Can I use canned jalapeños?

Yes, canned jalapeños will work great in this stuffed jalapeño popper chicken recipe.

How do you know when chicken is cooked all the way?

Chicken is fully cooked when it reaches an internal temperature of 165°F.

What to Serve with Keto Jalapeño Popper Chicken

Top this jalapeño popper stuffed chicken with some Instant Pot Queso Dip
Serve it alongside these Cheesy Spinach Stuffed Peppers
Pile it on top of this Cilantro Lime Cauliflower Rice
Serve it with this Prosciutto, Peach and Melon Salad
Enjoy it with a side of Cucumber Dill Broccoli Slaw

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Instant Pot Queso Dip

May 13, 2022 By Kyndra Holley 7 Comments

This is absolutely the best Instant Pot Queso Dip recipe. No velveeta here, just monterey jack, sharp cheddar and cream cheese, with tomatoes, green chilis, garlic, jalapeño, and red onion. This easy queso dip recipe is just as good as what you might get at your favorite Mexican restaurant. Best of all, this keto queso dip comes together in just 15 minutes.

a bowl of cheese dip, surrounded by limes, cilantro, jalapeños and chips.

Ingredients in Keto Queso Dip

ingredients laid out in bowls. Tomatoes, cheese, red onion, cilantro, cream, spices, and jalapeños

Ingredient Notes

Cheese: For this easy queso dip recipe I used Monterey Jack, sharp cheddar, and cream cheese. You can really use any cheeses you prefer. I do recommend using freshly shredded cheese as opposed to the bagged variety. It will melt easier and make for a creamier queso dip.
Cream: You can use either half and half or heavy cream.
Jalapeño: If jalapeños are too spicy for you, you can omit them altogether or use a less spicy pepper like poblanos or pepperoncinis.
Garlic: If you do not have fresh garlic on hand, you can also use garlic powder or dried minced garlic.
Diced tomatoes and green chilis: I like to use Rotel for this. It is diced tomatoes and green chilis all in the same can.
Spices: This recipe calls for warm spices like cumin, chili powder, and paprika, but you can also substitute a pre-made taco seasoning. For even more kick, add a pinch of cayenne pepper.

How to make Instant Pot Queso Dip

a wooden cutting board with a knife and chopped red onion, jalapeños and garlic.

Step By Step Instructions

STEP 1: Set the Instant Pot to the “saute” function and melt the butter. Chop the onion, jalapeño, and garlic.

an instant pot with red onion garlic, and jalapeños.

STEP 2: Add the onion and jalapeno and cook until the onion is translucent, about 3 to 5 minutes. Add the garlic and stir for an additional minute.

an instant pot with red onion garlic, jalapeños, tomatoes, and seasonings.

STEP 3: Mix in the tomatoes, water, cumin, chili powder, paprika, salt, and pepper.

an instant pot with red onion garlic, jalapeños, tomatoes, cheese and seasonings.

STEP 4: Add the cream cheese and put the lid on the instant pot. Ensure that the release valve is set to “sealed”. Cook on manual pressure (pressure cook) for 1 minute. After the timer has gone off, carefully release the pressure vale and do a quick release of the pressure. Once the pin has dropped, open the lid and mix until the cream cheese is well incorporated.

STEP 5: Add the half and half, cheddar and monterey jack cheeses and stir until the cheese is melted in and smooth.

Recipe Tips and Variations

Storage: Store leftover Instant Pot queso dip in the refrigerator for up to a week.
Reheating: I recommend reheating this keto queso dip in a pan on the stovetop.
Add beef: Add some taco seasoned ground beef to take things up a notch. Try my Homemade Taco Seasoning Recipe
Change up the cheese: You can make this quick and easy queso dip with just about any of your favorite cheeses. Some of my other favorites are sharp white cheddar, pepper jack, and cotija.
Spice level: For an even spicier queso dip, you can use Serrano peppers. If spice isn't your thing, you can omit the peppers altogether. It's also delicious made with these Homemade Pickled Jalapeños.
Consistency: For a thinner queso dip, add more half and half or heavy cream. For a thicker dip, add more cheese.
Make it chunky: In place of the diced tomatoes and green chilis, try mixing in this Grilled Corn Salsa instead.

a bowl of queso dip, surrounded by limes, cilantro, jalapeños and chips.

What do you serve with Queso Dip?

Set up a taco bar and serve it alongside this Cilantro Lime Cauliflower Rice, Loaded Corn Salad and Pineapple Salsa
Serve it with these Chicken Burrito Bowls
Use it as a dip for these Beef Birria Quesatacos
Pour it over a baked potato and top it with taco seasoned ground beef and all your favorite taco fixings.
Drizzle some over top of a bowl of Slow Cooker Chili
It also makes a great dip for chips, crackers, potato wedges, veggies, etc.

Frequently Asked Questions

Can you make queso dip ahead of time?

Yes. Just store it in the fridge until you are ready to heat it. Heat in a pan on the stovetop, or in a slow cooker.

How do you reheat queso dip?

The best ways to reheat queso dip are the Instant Pot, slow cooker, or in a pan on the stovetop. You may need to add a little cream to help bring it back to life.

How do you store leftover queso dip?

Store leftover queso dip in a sealed container in the fridge for up to a week.

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Cream Cheese Chocolate Truffles

April 26, 2022 By Kyndra Holley 1 Comment

This Cream Cheese Chocolate truffle recipe is the perfect quick and easy keto dessert recipe for when that sweet tooth strikes. Made with only a handful of ingredients and completely customizable, there is sure to be a version for everyone.

a bowl of assorted chocolate truffles, covered with cocoa powder, coconut, and walnuts

Ingredients in Cream Cheese Keto Chocolate Truffles

walnuts, cocoa powder, chocolate, cream cheese, vanilla extract, and coconut flour all laid out in individual bowls

Ingredient Notes

Chocolate: For these chocolate cream cheese truffles you can use chocolate chips, or you can use a chopped up chocolate bar. You can use dark chocolate, semi-sweet, or even milk chocolate. (Try these Chewy Marshmallow Chocolate Chip Cookies)
Cream cheese: I recommend using a full-fat cream cheese for these keto truffles. You could also use mascarpone cheese. For a dairy free alternative, you can use a nut based cream cheese like Kite Hill. (Try this Pumpkin Cheesecake Mousse)
Unsweetened cocoa powder: You want to make sure that you are using just plain, unsweetened cocoa powder and not hot chocolate powder. (Try this Chocolate Banana Bread Recipe)
Liquid stevia: Liquid stevia is highly concentrated and a little goes a long way.
Coconut flour: The coconut flour adds some body and structure to these keto chocolate truffles. It can be omitted, but the truffles will be softer and may need to be put in the freezer to set. (Try these Keto Chocolate Chip Cookie Dough Bites)
Vanilla extract: Skip the imitation stuff and go with pure vanilla extract. You can also use almond extract, maple extract, caramel extract or even orange extract.

How to make Cream Cheese Chocolate Truffles

step by step directions for how to make keto truffles

Step By Step Instructions for Keto Truffles

STEP 1: Melt the chocolate in the microwave for 60 seconds. Alternatively, you can use a double boiler. Combine the melted chocolate with the cream cheese.

STEP 2: Add the vanilla extract.

STEP 3: Add the liquid stevia. Mix until all ingredients are well incorporated and smooth

STEP 4: Add the cocoa powder and coconut flour, and mix until well combined.

a mixing bowl full of creamy chocolate and chopped walnuts

STEP 5: Fold in the chopped walnuts. Refrigerate for at least an hour to let chill and stiffen.

a plate of chocolate truffles, rolled up and coated in coconut, cocoa powder and crushed walnuts

STEP 6: Once the mixture has chilled, shape it into ¾ inch to 1 inch balls.

STEP 7: Roll the truffles in the crushed walnuts, cocoa powder, and coconut. Refrigerate for one additional hour before serving.

Recipe Tips and Variations

Storage: Store leftover keto chocolate truffles in the refrigerator for up to a week. Alternatively, you can freeze them for up to 6 months.
Add fruit: These cream cheese chocolate truffled are delicious with some chopped dried tart cherries. For a low carb option, try these Sugar Free Dried Cranberries.
Change up the nuts: In place of the walnuts, these are also delicious with peanuts, almonds, pecans, or cashews.
Extracts: You can make different flavor variations by switching up the extract you use. Instead of vanilla, try orange, pecan, caramel, almond, or even maple extract.
Add a liqueur: These are delicious with a little bit of Baileys, Frangelico, or Grand Marnier added.
Coating: For these keto truffles, the sky is the limit when it comes to coating the outside - powdered sweetener, cocoa powder, crushed nuts, low carb sprinkles, shredded coconut, you name it.

Frequently Asked Questions

How do you make dairy free truffles?

To make these Cream Cheese Chocolate Truffles dairy free, you can substitute the cream cheese with a nut based cream cheese substitute.

How do you sub powdered sweetener for liquid sweetener?

1 teaspoon of liquid stevia is the equivalent of 1 cup of powdered or granular sweetener.

More dessert recipes

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Grilled Corn Salad

April 15, 2022 By Kyndra Holley 1 Comment

This Loaded Grilled Corn Salad recipe has all the fresh flavors of summer and is the perfect light and fresh side dish to pair with just about any protein. Fresh corn on the cob, bacon, sharp cheddar cheese, red onion, and jalapeños, tossed in a creamy avocado ranch dressing and topped with cotija cheese and fresh cilantro. Best of all, it comes together in less than 30 minutes.

a white bowl full or corn salad, topped with cilantro, cotija, jalapeño and red onion

Ingredients in Loaded Grilled Corn Salad

a rimmed baking sheet with grilled corn, jalapeños, and red onions

Ingredient Notes

Corn: For this Loaded Grilled Corn Salad I used fresh corn on the cob, but to make it quicker, you can also use frozen corn or canned corn kernels. (Try this Grilled Corn Salsa Recipe)
Bacon: A thick cut, smoky bacon pairs so well with the variety of flavors and textures in this salad - sweet corn, creamy dressing, spicy jalapeño, pungent red onion, sharp cheeses.
Cheese: For this recipe I used sharp cheddar cheese and cotija cheese. You could also use feta cheese, queso fresco, panela, queso oaxaca, manchego, or even mozzarella,
Jalapeños: If you are looking for less spicy, you can substitute poblanos, Anaheim peppers, or even red bell peppers. If you want to kick up the heat, you can use Serrano or cayenne peppers.
Red onion: Red onions are milder than white ones and have a slightly sweet flavor, with a little bit of bite. You could also use shallots or chives.

How to make Grilled Corn Salad

a white bowl with ingredients for grilled corn salad - corn, bacon, cheese, jalapeños, red onion, cheese, lime

Step By Step Instructions

STEP 1: Brush the corn cobs, red onion and jalapeños with olive oil and season generously with salt and pepper. Grill, turning every few minutes, until the corn is golden, with slight char marks and cooked through, the onions are tender and the peppers are blistered.

STEP 2: Let cool and then cut the kernels off the cob, thinly slice the onions, and chop the jalapeños.

STEP 3: Add the corn, onion, and jalapeños to a large bowl. Add the bacon, cheddar, and avocado ranch and toss to mix.

STEP 4: Top with cotija and cilantro before serving.

a white bowl full of corn salad with corn, red onion, bacon, cheddar, jalapeños, cilantro and bacon

Recipe Tips and Variations

Storage: Store leftover Mexican Corn Salad in the refrigerator up to 5 days.
Add avocado: This is also delicious with some chopped avocado added.
Add tomatoes: While you are grilling the vegetables, why not throw on some Roma or cherry tomatoes. They make an excellent addition to this corn salad.
Swap the herbs: If you are not a fan of cilantro, try subbing some fresh parsley or fresh basil.
Add cucumber: Cucumber adds a nice cool, crunchy taste and texture.
Change the dressing: In place of the avocado ranch dressing, you can also use half sour cream and half mayo with a squeeze of fresh lime juice. It is also delicious tossed with this Southwestern Ranch Dip.
Add pineapple: Adding some grilled pineapple adds a fresh and fruity element to this otherwise savory salad. (Try this Pineapple Salsa recipe)
Alternate cooking methods: If you do not have an outdoor grill, you can use a grill pan, roast the corn in the oven, or boil it.

Serving Suggestions

Do you have to boil corn before grilling?

It is not necessary to boil corn before grilling, but doing so will make it cook quicker on the grill and will prevent the corn from drying out.

Can corn salad be made ahead of time?

Yes. This Mexican Corn Salad is a great dish to prep ahead of time. I recommend mixing all of the ingredients together and then tossing it in the dressing right before serving.

What to serve with grilled corn salad

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Tuna Deviled Eggs

April 14, 2022 By Kyndra Holley Leave a Comment

These Tuna Deviled Eggs are creamy and delicious. Made with hard-boiled eggs, tuna, creamy mayo, Dijon, red and green onions, relish, herbs, garlic, hot sauce, salt and pepper. Perfect for a mid-day snack and great for using up leftover hardboiled eggs from Easter.

a blue plate topped with deviled eggs, with a blue towel and chopped green onions in the background

Ingredients in Tuna Deviled Eggs

Ingredient Notes

Eggs: Eggs are obviously the star of the show in a deviled egg recipe. Below you will find my tips for how to cook the perfect hard boiled egg. You can also use a Dash egg cooker for quick and easy, perfect eggs every time. (Try these Bacon Guacamole Deviled Eggs)
Tuna: For this tuna salad deviled egg recipe, I prefer to use albacore tuna, canned in water. (Try this Avocado Tuna Salad Recipe)
Onions: This recipe calls for green onion as well as red onion. You could also substitute chives and shallots.
Mayonnaise: The mayo adds a nice creamy element. You could also use greek yogurt or even sour cream. It is also delicious made with this Roasted Garlic Mayo.
Relish: For these Tuna Deviled Eggs I used dill pickle relish. You can also use chopped pickles, or even sweet pickle relish.
Garlic powder: You can sub the garlic powder with one clove of fresh minced garlic.
Paprika: You can use either a smoked or a sweet paprika in this recipe.
Hot sauce: Use any hot sauce you prefer here. Like a little extra kick? Add more!

How to make Tuna Deviled Eggs

Step By Step Instructions

STEP 1: Slice the eggs in half, pop the yolks out into a large mixing bowl and fork mash.

STEP 2: To the mixing bowl, add the tuna, half of the green onions, mayo, relish, red onion, dill, mustard, garlic powder, paprika, salt and pepper. Mix until all ingredients are well incorporated.

STEP 3: Put mixture into a piping bag or a resealable plastic bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture back into the egg halves.

STEP 4: Top each egg with remaining green onions.

How to Make Perfect Hardboiled Eggs

How do you make the perfect hardboiled eggs?

This is how I make perfect hard-boiled eggs: Place the eggs in a large saucepan with cold water. Add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover, and let sit for 10-12 minutes. Submerge the eggs in a cold-water bath before peeling.

Recipe Tips and Variations

Storage: Store leftover Tuna Deviled Eggs in the refrigerator for up to 4 days.
Use salmon: These are also delicious using a canned salmon. They are also delicious with shrimp or crab.
Use chicken: Change things up entirely and use canned or shredded chicken
Add avocado: These tuna deviled eggs are also delicious with some cubed avocado added
Add celery: For a nice crunchy element, add one rib of chopped celery
Add capers: Add a nice briny element by tossing in a tablespoon of capers.
Add fresh herbs: add more herbs like parsley, chives, tarragon, and more dill.

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Chicken Burrito Bowls

April 2, 2022 By Kyndra Holley Leave a Comment

These Chicken Burrito Bowls are the perfect addition to your Taco Tuesday routine. It is a delicious and nutritious Chipotle copycat. Perfectly spiced, juicy chicken breast, steamed rice, beans, fresh veggies, lime juice, and cooling sour cream. These chicken taco bowls are fresh, light and completely customizable. Simply pile on all your favorite burrito or taco fillings.

3 burrito bowls, filled with chicken, onion, corn, beans, rice, avocado, and sour cream

Ingredients in Chicken Burrito Bowls

Ingredients to make burrito bowls - chicken, onion, corn, beans, rice, avocado, lettuce and sour cream

Ingredient Notes

Chicken: For this chicken burrito bowl recipe, I used boneless, skinless chicken breasts. You could also use chicken thighs. Or you can switch things up completely and use steak, pork, shrimp, or fish. (Try this Low Carb Fish Taco Bowl Recipe)
Rice: I used steamed white rice, but you could also use brown rice, or even cauliflower rice.
Corn: To make this a quick and easy chicken burrito bowl, I used canned corn, but you can certainly use fresh corn. It is also delicious with some of my Grilled Corn Salsa on top.
Beans: My favorite beans for a burrito bowl are black beans, but you can use any type of bean that you prefer. For a lower carb option, try these black soy beans.
Seasonings: For this recipe you can use a packaged fajita seasoning or taco seasoning, or you can make my Homemade Taco Seasoning recipe.

How to make the best Chicken Taco Bowls

sliced chicken breast in a bowl, being marinated in olive oil, water, and fajita seasonings

Step By Step Instructions

STEP 1: Whisk together the fajita seasoning, 1 tablespoon of the olive oil and two tablespoons of water in a large mixing bowl. Add the chicken to the bowl and toss until the chicken is evenly coated in the seasoning mix.

sliced chicken breast being cooked in a cast iron skillet in olive oil, water, and fajita seasonings

STEP 2: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken to the pan and cook until it is cooked all the way through and is no longer pink, about 8 minutes.

step by step instructions for how to build a chicken burrito bowl

STEP 3: Assemble the burrito bowls by dividing the rice, lettuce, beans, corn, onion, tomatoes and avocado evenly among four bowls. Top each one with some chicken, a squeeze of lime juice, sour cream, and cilantro, if using.

Recipe Tips and Variations

Storage: I recommend storing all of the individual toppings separately. From there you can reheat the chicken and assemble the bowls.
Change up the protein: These chicken burrito bowls are also delicious made with beef, shrimp, pork, or even fish.
Make it low carb: To make these low carb burrito bowls you only need to make a few simple changes. Swap the rice for this Cilantro Lime Cauliflower Rice. Swap the beans for black soy beans or omit them altogether. Omit the corn, or swap it out for another one of your favorite low carb vegetables like sautéed bell peppers, mushrooms, or caramelized onions.
Make it vegetarian: You can easily make this a vegetarian burrito bowl by swapping out the chicken for tofu, any of your favorite meatless "meat" products, or more veggies.

a burrito bowl, filled with chicken, onion, corn, beans, rice, avocado, and sour cream

Frequently Asked Questions

Are burrito bowls healthy?

That's the beauty of a burrito bowl, you are completely in control of the toppings and can make it as healthy as you want. Best of all, without the tortilla they are gluten free and much lower in carbs.

What is a burrito bowl?

A burrito bowl is all of your favorite burrito ingredients, piled into a bowl instead of being wrapped in a tortilla. It is a healthier alternative and is a lot less messy to eat.

a chicken burrito bowl, filled with chicken, onion, corn, beans, rice, avocado, and sour cream

What to Serve with Chicken Burrito Bowls

I like to top this Chicken Burrito Bowl with my Avocado Ranch Dressing
Instead of canned corn, try topping it with this Roasted Corn Salsa
For a refreshing cocktail pairing, serve them with these Passion Fruit Mojitos
For a fresh, fruity element, pile on some of this Pineapple Salsa

a burrito bowl, filled with chicken, onion, corn, beans, rice, avocado, and sour cream with a bite taken out of it and a fork

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Slow Cooker Turkey Chili

February 19, 2022 By Kyndra Holley Leave a Comment

This healthy turkey chili recipe is thick and hearty, and loaded with flavor. Ground turkey, beans, corn, onion, garlic, jalapeños, tomatoes and warm spices slow cooked to perfection.

white bowl full of slow cooked chili, topped with cheese, sour cream and jalapeños

Ingredients in Slow Cooker Turkey Chili

Ingredients laid out for a homemade slow cooker chili - turkey, beans, spices, corn, tomatoes, onion, garlic

Ingredient Notes and Substitutions

Ground turkey: This turkey chili recipe is also delicious with ground pork, ground beef, ground chicken, ground bison and ground lamb. (Try this Instant Pot Vegetable Beef Soup)
Tomatoes: This slow cooker turkey chili recipe calls for a 28 ounce can of tomato sauce. You could also use crushed tomatoes, or even a 14.5 ounce can of tomato sauce and a 14.5 ounce can of diced tomatoes
Frozen corn: You can also use fresh corn or canned corn. You can also use celery or carrots in its place. (Try this Grilled Corn Salsa)
Kidney beans: You could also use pinto beans, black beans or any combination of the 3.
Onion: For this recipe I used sweet onion. You can also use white onion, red onion, or even shallots.

How to make Crock Pot Turkey Chili

Slow cooker with ingredients for chili - turkey, beans, onion, garlic, tomatoes, corn, seasoning

Step By Step Instructions

STEP 1: Cook the ground turkey in a skillet over medium-high heat. Break the turkey apart with a wooden spoon and cook until browned. Transfer the turkey to the slow cooker, along with the onion, garlic and jalapeños.

STEP 2: Add the chili powder, cumin, paprika, salt, pepper, oregano, cayenne pepper and corn.

STEP 3: Mix in the beans, tomatoes with green chilies and tomato sauce.

A slow cooker loaded up with ground turkey, beans, corn, onion, garlic, jalapeños, tomatoes and warm spices to make homemade chili

STEP 4: Stir to combine all of the ingredients. Cover and cook the turkey chili on low for 6 hours, or high for 3 hours.

slow cooker full of homemade turkey chili with a ladle

Recipe Tips and Variations for turkey chili

Storage: Store leftover slow cooker turkey chili in the refrigerator for up to 5 days. Alternatively, you can freeze this chili for up to 6 months. (These are my favorite storage and meal prep containers)
Reheating: I recommend reheating this on the stove top.
Freezing: I like to make a double batch of this crock pot turkey chili and freeze half for later.
Add cocoa powder: Adding 2 to 3 tablespoons of unsweetened cocoa powder gives this chili a richer, deeper flavor.
Make it low carb: Make this homemade turkey chili low carb by omitting the beans and swapping the corn for celery. Or for a low carb bean option, you can use black soy beans.
Serving suggestions: I like to top this slow cooker turkey chili with sour cream, sharp cheddar cheese and Pickled Jalapeños. I serve them with these Cheddar Bacon Jalapeño Gluten Free Biscuits

2 white bowls full of slow cooked chili, topped with cheese, sour cream and jalapeños

Frequently Asked Questions

How to make turkey chili on the stovetop

Brown the turkey in a large pot or Dutch oven. Add the remaining ingredients to the pot, bring to a boil, and then reduce to low and cook for 2 to 3 hours.

Do you have to cook turkey before adding it to a slow cooker?

Technically no, but it will have a much better taste and texture if you brown it in a skillet before adding it to the the slow cooker.

What kind of beans are best for chili?

The best beans for chili are pinto beans, kidney beans, and black beans.

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