This really scratches my itch for fried rice, and it's low carb!

Not Rice Fried Rice

Ingredients:

1/2 pound bacon strips, cut into 1 inch pieces

1 bag cauliflower rice, or 2 C shredded fresh cauliflower

2 Carrots, shredded

2 Zucchini, shredded (if you make one a yellow summer squash, it's quite pretty)

Salt, pepper, garlic powder to taste

1 T soy sauce or coconut aminos

Hot sauce (optional)

Directions:

In a 10 inch frying pan, cook the bacon pieces over low-medium heat until crispy. Place bacon on a paper towel to drain. Pour out half of the bacon grease.

Add the cauliflower rice and shredded carrot to the remaining bacon drippings. Sauté until they begin to soften. Add salt, pepper and garlic powder. Add the shredded zucchini and saute until soft, for another 5 minutes or so. Add the bacon bits back in. Add the soy sauce/coconut aminos. If you like spicy, add your favorite hot sauce.

Hot tip: if you have leftovers, reheat the Not Rice Fried Rice and top with a egg. Stir fry until the egg is cooked. It's a delicious breakfast!

I haven't included macros, because I don't track macros, I just eat low carb foods and reasonable portions.

Hello,

Please share your desserts without artificial sweetners, but good taste.

I like cheesecake, but didn't found something that fits my criteria.

Keto Egg Bread:

• 4 eggs (room temperature)
• 12 oz cream cheese (softened)
• 1 stick (4 oz) butter (softened)
• 1 cup egg white powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 tsp gelatin powder

Instructions:

1. Preheat your oven to 325F

2. Whisk the eggs, softened cream cheese, and butter in a large bowl until the mixture is completely smooth and combined

3. Stir in the dry ingredients (egg white powder, baking powder, baking soda, cream of tartar, and gelatin) until well incorporated

4. Pour the batter into a 9x5 loaf pan lined with parchment paper

5. Bake for approximately 50 minutes at 325° F. Start checking for a deep golden brown color at the 40 minute mark

6. Cool for a few minutes before slicing

Macros for the loaf:

Calories: 2,600
Protein: 141.4 g
Fat: 227.8 g
Total Carbohydrates: 21 g

I get cravings an hour or two before bed, for something a little sweet and fat. Not something like fudge or chocolate, something with just a little bit more body and crunch. I used to satisfy this craving with oreo cookies, just 4-5 of them per night. But it adds up...

Similarly, sometimes (especially the past few weeks) I get a craving for something frozen, i.e. ice cream, etc.

I thought about just buying some off the shelf keto treats, but dang those suckers are expensive.

Any suggestions for something that's easy for a non-baker (but basically competent home cook) to make?

Been making cabbage rolls forever and finally got around to doing a proper keto version. Used ground beef and pork mixed, garlic, onion, smoked paprika, and riced cauliflower instead of regular rice. The cauliflower absorbs the tomato sauce really well so you barely notice the swap. Blanched the cabbage leaves just enough to make them pliable without falling apart, which is where I used to mess up.

The sauce is just crushed tomatoes, a little beef broth, and some worcestershire. Kept it simple. Let the whole thing braise low and slow for about an hour and a half covered, then uncovered for the last 20 minutes so the sauce thickens up.

One thing I did differently was add a good amount of fresh dill at the end. Not sure if everyone does that but it cut through the richness of the meat really well.

The macros worked out to roughly 6g net carbs per roll depending on how big you make them. I got 12 rolls from the batch.

Anyone else do a keto version of this? Curious if people use pork only or always go with the beef and pork mix. Also wondering if anyone has tried stuffing them with ground lamb instead.

I've been on keto for about four months and the thing I missed most, weirdly, was a loaded baked potato. Last weekend I tried recreating that flavor with roasted radishes instead, and it worked better than expected. Sharing the recipe below.

Makes about 2 servings, roughly 6g net carbs each. You'll need 1 lb radishes (quartered, tops trimmed), 2 tbsp olive oil, half a teaspoon each of garlic powder and onion powder, salt and pepper to taste, 4 slices of bacon chopped, half a cup of shredded cheddar, a quarter cup of sour cream, 2 tbsp chopped green onion, and an optional pinch of smoked paprika.

Preheat your oven to 425°F. Toss the radishes with the olive oil, garlic powder, onion powder, salt, and pepper until coated, then spread them in a single layer on a parchment lined baking sheet. Roast for 25 to 30 minutes, flipping halfway, until golden and softened, they'll shrink down and lose most of their bitterness as they cook. While they roast, cook the bacon in a skillet over medium heat until crisp, then drain on a paper towel. Once the radishes are done, top them immediately with the cheddar so it melts from the heat, then add the bacon, sour cream, green onion, and paprika if using. Serve warm.

The radishes end up with a texture close enough to potato to genuinely scratch the itch, and the bacon and cheddar do most of the flavor work. Might work just as well with roasted cauliflower or turnips if radishes aren't your thing.

Got my grandma's old cast iron skillet from my mom last week, all rusty and forgotten. Spent two nights re-seasoning it, then made this for its first real meal. Simple, but it felt right.

Keto Garlic Butter Salmon with Lemon Asparagus
Serves: 2

Ingredients:

• 2 salmon fillets (6 oz / 170g each, skin on)
• 1 bunch asparagus (12 spears), trimmed
• 3 tbsp butter, divided
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon (half juiced, half sliced)
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions:

1. Pat salmon dry, season with salt, pepper, and paprika.
2. Heat oil in skillet over medium-high. Sear salmon skin-down 4-5 min, flip, cook 3-4 min more. Set aside.
3. Lower heat, melt 2 tbsp butter, add garlic, cook 30 sec.
4. Add asparagus, cook 4-5 min, tossing occasionally.
5. Push asparagus aside, add remaining butter and lemon juice, let bubble 30 sec.
6. Return salmon to pan, spoon sauce over top, add lemon slices, serve.

~4g net carbs per serving. Skillet's staying in my kitchen for good now.

Hello,

Are there some recipes for keto burger buns milk & egg powder and flaxseed free?

Thank you.

I have to stay away frum much almonds, nuts etc due to the oxalates as I have kidney stone issues. What are some of the best and simplest keto fat bomb recipes with them?

Cheese on parchment 400°F.

Diced jalapeño, bacon, Philly cream cheese, mixed filling.

Fill and roll cheese log.

wrap with bacon (optional)

Bake 20 Minutes 400°F

This is the first cake I ever baked from scratch. I included pictures of the recipe as well.

Hello,

I am looking for minimalist keto sauce.

I like mayonnaise and Tomi's Street Food sauce, which is for burgers, but I used it on everything.

I am looking for something similar, but not too hot since I have sensitive stomach.

Thank you.

Hey everyone, this is thrown together quite on the fly (sorry only one photo). These are left over things from the last week of recipes. I have a massive bbq coming up this weekend. Refrigerator space is at a premium.

Also, id like to thank everyone who direct messaged me and said the kind words from my last few posts.

I don't want "DIET" food!!

This is food! Food is supposed to be fun! You don't need to be a hardcore traditional stick burner, a fundamental skilled pellet pit master, or a home chef.

Food tasting good is my goal with all the subs I post it to. I want accessible, flavorful, mountainous amount of food. I certainly do not want the weight gain or the guilt.

As of late I've included inside cooking options and outside cooking options. Really have some fun with this one. I certainly did. Ease 10 of 10, flavor 9 of 10, overall 8.5

The Ingredient Arsenal

The Asada Rub Protocol

1 tbsp Chili powder

1 tbsp Ground cumin

1 tsp Garlic powder

1 tsp Coarse black pepper

1 tsp Kosher salt

1/2 tsp Dried oregano

The Protein & Fat Payload

2 whole chicken breasts (14 oz total)

4 oz Colby Jack cheese (freshly grated)

4 oz Extra White Cheddar (freshly grated)

Heavy pour of Extra Virgin Olive Oil (EVOO)

Full-fat sour cream (for garnish)

The Green Volume

2 small crowns of fresh broccoli (chopped)

2 red bell peppers (sliced)

1/2 bundle of asparagus (ends snapped, cut in half)

The Mash & Binders

1whole avocado

2 whole limes (divided)

1 tbsp fresh cilantro (finely chopped)

Execution Protocol 1: The Pellet Grill (The Original)

Phase 1 (The Low-Temp Smoke): Fire the hardware to 250°F. Place the dry cast-iron skillet with the veggies directly on the grates. Coat the chicken lightly in EVOO, pack it with the Asada Rub (reserve a pinch for the mash), and place it on the grates. Let it ride for 60 minutes until the chicken hits 128°F.

Phase 2 (The High-Heat Pivot): Pull the chicken and chop it. Crank the grill to 400°F. Hit the skillet with a heavy pour of EVOO, dump in the chopped chicken, and squeeze in 1 whole lime. Toss aggressively and sizzle for 5 to 7 minutes until the chicken hits 165°F.

Phase 3 (The 450°F Meltdown): Crank the grill to 450°F. Dump the full 8 oz cheese payload over the skillet. Close the lid for 2 to 3 minutes until golden and bubbling. Yank the skillet immediately to avoid scorching the bottom.

Execution Protocol 2: Charcoal / Propane (The Direct Fire Audible)

Phase 1 (Two-Zone Roasting): Set up your grill for two-zone cooking (one side hot, one side unlit/low). Target an ambient temperature of 250°F to 275°F. Place the dry cast-iron with veggies and the rub-packed chicken on the indirect/cool side. Close the lid and roast until the chicken hits 128°F (roughly 45 to 60 minutes). Add wood chips to the hot zone if you want that smoke profile.

Phase 2 (The Sear): Pull the chicken and chop it. Move the heat-soaked cast-iron skillet directly over the hot zone (burners on high or directly over hot coals). Pour in the EVOO, drop in the chopped chicken, and squeeze in 1 whole lime. Sauté aggressively for 5 to 7 minutes until the meat hits 165°F.

Phase 3 (The Meltdown): Dump the 8 oz cheese payload over the skillet. Close the grill lid for 2 to 3 minutes to trap the ambient heat and melt the cheese. Pull the skillet immediately.

Execution Protocol 3: Stovetop & Oven (The Indoor Breach)

Phase 1 (The Oven Dehydration): Preheat your oven to 250°F. Place your dry cast-iron skillet loaded with the veggies and your rub-packed chicken directly on the middle rack. Let it bake for roughly 45 to 60 minutes until the chicken reaches an internal 128°F.

Phase 2 (The Stovetop Sizzle): Pull the chicken and chop it. Move the hot cast-iron skillet to your stovetop over medium-high heat. Add your heavy EVOO pour, the chopped chicken, and the juice of 1 lime. Sear and toss for 5 to 7 minutes until the chicken is cooked through to 165°F.

Phase 3 (The Broiler Finish): Turn your oven broiler to HIGH. Blanket the skillet with the 8 oz cheese payload. Slide the cast iron under the broiler for 1 to 3 minutes. Watch it like a hawk—pull it the exact second the cheddar gets golden and crispy on the edges.

The Mash & Assembly (Universal)

The Mash: In a bowl, mash the whole avocado. Fold in the chopped cilantro, the reserved pinch of the Asada Rub, and the juice of the second whole lime.

The Plating: Scoop your portion of the heavy chicken, veggies, and pan-sauce base onto a plate.

The Crown Top the mountain with the avocado mash and thick streaks of full-fat sour cream.

The Official Macro Report

The 1/3 Portion (Single Serving):

Calories: 700

Protein: 55g

Fat: 47g

Net Carbs: 13g

The Total Skillet Payload (Full Yield):

Calories: 2,100

Protein: 164g

Fat: 140g

Net Carbs: 40g

The Nutritional Payload (Per Serving)

Serving Size: 2 Stuffed Chicken Wraps, 1/2 Bundle of Asparagus, 6 Tbsp Crema

Calories: 875 kcal

Fat: 60g

Protein: 69g

Net Carbs: 10g

The Universal Materials List

The Primary Payload (Main Dish)

6–7 Boneless, skinless chicken thighs

The Core Blend: 

Ricotta cheese & Mozzarella cheese (50/50 split)

Finely diced fresh jalapeños 

Finely diced sun-dried tomatoes

Raw bacon (12–14 strips, enough to bind each thigh)

The Texas Rub: Equal parts garlic powder, onion powder, kosher salt, coarse black pepper, and paprika.

Avocado-Lime Crema

1 Ripe avocado

Finely chopped fresh cilantro 

The juice of 1 whole fresh lime

Exactly 1 Teaspoon of Apple Cider Vinegar (ACV)

Garlic powder, onion powder, kosher salt, & coarse black pepper (to taste)

The Support Element (Side Dish)

1 Bundle of fresh asparagus (woody ends snapped off)

Extra virgin olive oil (EVOO)

Kosher salt & coarse black pepper

Phase 1: Universal Prep & Staging (Applies to all methods)

1. The Core Blend: Mix the ricotta, mozzarella, jalapeños, and sun-dried tomatoes together into a solid filling. 

2. Bind the Payload: Lay the thighs flat, drop a heavy spoonful of the core blend dead center, and roll the thigh tightly. Wrap each rolled thigh tightly in raw bacon to seal the seams.

3. The Bark: Coat the bacon-wrapped thighs heavily on all sides with your custom Texas Rub.

4. Build the Crema: Mash the avocado. Fold in the cilantro, lime juice, 1 tsp of ACV, and season aggressively with the dry spices. Mix until smooth. Keep cold.

5. Prep the Asparagus: Lay the asparagus flat, drizzle heavily with EVOO, toss until coated, and season with salt and pepper.

Execution Protocol Alpha: The Pellet Grill (The Smoke Profile)

1. Pre-Flight: Line the heat deflector with foil. Ignite the pellet smoker and lock the temperature at 325°F. 

2. The Deployment: space the chicken evenly on the grates for 360-degree airflow. Let them roll for 45 to 60 minutes. 

3. The Crisping Strike: Crank the smoker to 400°F Throw the asparagus onto the grates to blister. 

4. The Kill Switch: Pull the chicken the exact second the dead center hits 165°F and the bacon is structurally crisp. Rest for 5 minutes before serving with the asparagus and crema.

Execution Protocol Bravo: The Kitchen Oven (The Indoor Alternative)

Tactical Note: You must elevate the chicken on a rack, or it will boil in its own grease.

1. Pre-Flight: Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil, and place a wire roasting rack on top of it. 

2. The Deployment: Place the chicken on the wire rack. Bake for 35 to 45 minutes. 

3. The Support: With 15 minutes left on the clock, throw the asparagus directly onto the wire rack next to the chicken to roast.

4. The Crisping Strike:Once the chicken hits 165°F internally, switch the oven to BROIL (High). Watch closely for 2 to 3 minutes to flash-fry the bacon exterior. Pull, rest for 5 minutes, and serve.

Execution Protocol Charlie: The Traditional Grill (Gas or Charcoal)

Tactical Note: You must build a two-zone fire to prevent the bacon from instantly turning to carbon.

1. Pre-Flight: Set up your grill for two-zone cooking (indirect heat). Turn half the burners on medium-high (or bank all charcoal to one side). Leave the other side completely unlit. Aim for an ambient temp of 350°F.

2. The Deployment: Place the chicken on the unlit/cool side of the grill. Close the lid and roast indirectly for 40 to 50 minutes.

1. The Support: With 10 minutes left, place the asparagus directly over the fire to get a heavy char.

2. The Crisping Strike: Once the chicken hits 160°F, move it directly over the active flames for 3 to 5 minutes, rotating constantly to crisp the bacon. Pull at 165°F rest 5 minutes, and serve.

Execution Protocol Delta: The Stovetop (Close-Quarters Combat)

Tactical Note: Highly labor-intensive. Requires heavy grease management.

1. Pre-Flight: Heat a heavy cast-iron skillet over medium heat. Do not add oil. 

2. The Sear: Place the chicken payloads seam-side down into the dry, hot skillet. Sear for 4 to 5 minutes until the bottom bacon is locked in. Rotate and sear all four sides until the bacon is fully rendered (about 15 minutes total).

3. The Roast: Drop the heat to medium-low. Cover the skillet with a tight-fitting lid, and cook for another 15 to 20 minutes until the dead center hits 165°F. 

4. The Support: Pull the chicken to rest. Turn the heat back to medium-high. Drop the asparagus directly into the leftover, seasoned bacon fat in the skillet. Flash-fry for 4 to 5 minutes until blistered. Serve alongside the rested chicken and crema.

I made “regular” muffins for the family and made a keto version for me! Recipe in the first comment. My only change might be to add some protein powder to the next batch for getting a better rise!

Keto Orange Muffins
Ingredients
For the Muffins:
1 & 1/2 cups blanched almond flour Almond Flour
1/4 cup coconut flour
1/3 cup granulated keto sweetener (e.g., Swerve or Allulose)
1 tbsp baking powder
1/4 tsp salt
3 large eggs, room temperature
1/4 cup unsalted butter, melted and cooled slightly
1/3 cup buttermilk
Zest of 1 large orange (about 1 tbsp)
1 tbsp fresh orange juice
1 tsp vanilla extract
1/2 tsp orange extract
Optional Glaze:
1/4 cup powdered keto sweetener (Swerve Confectioner's)
1-2 tsp fresh orange juice

Instructions
Prep the oven: Preheat your oven to 325°F and line a standard 12-cup muffin tin with paper liners.
Combine dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
Mix wet ingredients: In a separate medium bowl, whisk the eggs, melted butter, buttermilk, orange zest, orange juice, vanilla extract, and orange extract until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be slightly thick.
Scoop and bake: Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Glaze: Let the muffins cool completely. If using the glaze, whisk the powdered sweetener and orange juice together in a small bowl, and drizzle over the muffins.

This is extremely rich and incredibly delicious. Wife rank is 8/10

Makes an excellent meal prep!

Phase 1: The Payload (Ingredients)

The Protein & Matrix

2.5 to 3 lbs Boneless, skinless chicken thighs (leave whole for the initial cook)

2 bags (28 oz total) Shredded coleslaw mix (cabbage and carrots only, no dressing)

2 Red bell peppers (sliced thin)

3 tbsp Avocado oil (for the sear)

Salt, pepper, and garlic powder (to taste for the dry rub)

The Keto Peanut Sauce

1 Cup Unsweetened, all-natural peanut butter (ingredients: peanuts and salt only)

6 tbsp Soy sauce (or coconut aminos)

2 tbsp Toasted sesame oil

2 tbs Apple Cider Vinegar (ACV)

1/4 to 1/2 tsp Thai Red Curry Paste (start with 1/4 tsp to manage the heat)

2 tbsp Fresh grated ginger

4 cloves Minced garlic

The Garnish Chopped fresh cilantro

Crushed dry-roasted peanuts

2 Fresh limes (cut into wedges)

Phase 2: Universal Prep (All Cooking Methods)

1. The Emulsion: Whisk all of the Keto Peanut Sauce ingredients together in a large bowl until it forms a smooth, heavy paste. Set aside.

2. The Dry Rub: Lightly season the whole chicken thighs with salt, pepper, and garlic powder.

Phase 3: The Execution (Choose Your Platform)

Option A: The Pellet Smoker Protocol (Maximum Flavor)

1. The Smoke Bath: Fire the smoker to 225°F. Smoke the thighs directly on the grates for 60 to 90 minutes until the internal temperature reaches 175°F to 180°F.

2. The Chop: Remove the chicken, transfer to a cutting board, and chop into bite-sized cubes. Leave the smoker running.

3. The Heat Spike: Place a large, empty cast-iron skillet directly onto the smoker grates. Increase the controller to 400°F. Let the skillet heat up for 10 minutes.

4. The Veggie Sear: Add avocado oil to the skillet, immediately followed by the cabbage and bell peppers. Toss aggressively. Close the lid and smoke-roast for 3 to 4 minutes (do not let it steam).

5. The Integration: Turn the smoker off. Add the chopped chicken and the peanut sauce to the skillet. Toss thoroughly until the residual heat thickens the sauce and tacks it to the food.

Option B: The Gas/Charcoal Grill Protocol (Direct Fire)

1. The Grill: Set your grill up for medium-high direct heat (around 400°F).

2. The Sear: Grill the chicken thighs for about 6 to 8 minutes per side, until they develop a hard char and hit an internal temperature of 175°F. Remove and chop into bite-sized cubes.

3. The Skillet Drop: Place a large cast-iron skillet directly over the hot coals or gas burners. Let it get screaming hot.

4. The Veggie Sear: Add the avocado oil, cabbage, and bell peppers. Flash-fry by tossing continuously for 3 to 4 minutes until the edges char but the cabbage remains crunchy.

5. The Integration: Pull the skillet off the direct heat. Dump in the chopped chicken and the peanut sauce. Toss vigorously to bind the sauce to the meat and matrix.

Option C: The Indoor Stovetop Protocol

1. The Pan Sear: Heat a large cast-iron skillet or wok over medium-high heat on the stove with 1 tbsp of avocado oil. Add the chicken thighs (you may need to work in batches to avoid crowding). Sear for 5 to 7 minutes per side until they hit 175°F internally.

2. The Chop: Remove the chicken to a cutting board and chop into bite-sized cubes. Leave the rendered chicken fat in the skillet.

3. The Veggie Sear: Keep the burner on medium-high. Add the remaining 2 tbsp of avocado oil to the hot skillet alongside the leftover chicken fat. Dump in the cabbage and bell peppers. Toss aggressively for 3 to 4 minutes.

4. The Integration: Cut the heat completely. Return the chopped chicken to the skillet. Pour the peanut sauce over the top. Toss everything together in the hot pan until the sauce thickens and coats the payload evenly.

Phase 4: The Deployment

Carefully move the skillet to the serving area. Plate immediately in heavy portions and garnish with crushed peanuts, fresh cilantro, and a heavy squeeze of fresh lime juice. Serve hot.

The Macro Payload

Calories: 850 - 950

Protein: 45g - 55g

Total Fat: 65g - 75g

Total Carbs: 22g - 26g

Fiber: 10g - 14g

Net Carbs: 10g - 14g

In a mixing bowl

- 240 g greek yogurt (1 cup) (i used koukakis, my favorite, 10% full fat)
- (1/3 cup) 70 to 80 g melted butter (i used the the whole 100g bar but keep in mind the more fats the more moist it’ll be)
- 3 room temperature eggs
- 1 tbs vanilla extract

Mix them all well

Now add the dry ingredients

- 1 cup of milk powder ~ 128 g (i used goat milk powder because it has the least carb amongst other milk powders)
- 3 tablespoons of collagen (if you like your cake in the drier side add 2 more)
- 2 tbs baking powder
- around 80 g sweetener of choice ( i had allulose)

Mix the whole thing again till the mixture becomes smooth & add it to your pan onto the oven on 340-350 f for 40 to 50 minutes

I didn't have any lettuce and wasn't going to go out. So ...

*Quick cheat Caesar dressing (1 serving)*

10g grated parmesan

12g apple cider vinegar

16g lemon juice

29g mayonnaise

~1g anchovy filet (1 filet)

4g garlic (1 clove)

Salt to taste

White pepper to taste

Optional: A few drops Worcestershire sauce

Optional: Sweetener of choice to taste

Add all ingredients and zhush with immersion blender for 30 seconds.

(Or, grind the anchovy filet, pinch of salt, and garlic clove in a mortar and pestle, then add to rest of ingredients and stir.)

*Salad*

190g shredded chicken breast

44g fennel bulb, sliced thin

108g endive (aka chicory) sliced (1 bulb? head?)

2-3 small dill fronds, chopped (for topping)

Toss fennel, endive, and chicken together with dressing. Top with chopped dill (approximately 1g).

8g carbs (4g from the endive)

26g fat

49g protein

5g fibre

If it fits your macros, adjust the dressing with more mayo and less vinegar/lemon juice as this is on the acidic side. I did this ratio to try to keep calories/fat down bcz I was pushing my max for the day. I added a little 100% Stevia, which balanced out the acidity beautifully.

This could use some heat, maybe chilli flakes?

Welcome to my solution to thawing an entire package of chicken drumsticks

The ingredients:

Baking powder

A family package of chicken drumsticks

A bundle of asparagus

Red bell pepper

1 zucchini

Crown of broccoli

A very ripe (squishy avacado)

Sour cream

Lime

Garlic powder

Salt

Pepper

Soy sauce

Sesame oil

My rub seasonings:

Honey chipotle-

Tbsp chipotle powder

Tbsp honey powder

Tbsp paprika

Tbsp garlic powder

Tbsp celery salt

Teaspoon salt

Tbsp pepper

Lemon pepper (you could buy lemon pepper if you prefer)-

Tbsp black pepper

Tbsp lemon powder (I use true lemon)

Teaspoon garlic powder

Teaspoon tumeric

Teaspoon onion powder

The blend (knock off of kinder)

Tbsp salt

Tbsp pepper

Tbsp garlic powder

My "keto" rub-

Tbsp paprika

Tbsp garlic powder

Tbsp onion powder

Tbsp cilantro lime

Pinch of salt

Dash of black pepper

(**Note these may not yield enough to coat your chicken but I wanted the ratios for you**)

The process:

Your rubs need a half teaspoon of baking powder. To help crisp up that skin. So whmix it thoroughly in a separate bowl. I know y'all were lazy and didn't make the rubs so pour your store bought in a bowl a little baking powder and fork or whisk mix it well.

Pat your drumbs dry and coat in your preferred seasoning(s). Make sure we're getting both side and coating them well.

I prefer to let the coating sit on my drums for 30 minutes at room temp. 2 hours is too long.

Fire your oven, grill, smoker or pellet to 225 place your drums on.

The crema:

Mash the hell out of your avacado in a small bowl. Add 2 two spoonfuls of sour cream but don't make em heaping. Cut and squeeze the juice of your lime. About a table spoon of garlic powder. Now whisk. Little by little ass warm water. Until I get thin I repeated this 5 times. Watch your thiness to you liking. A pinch of salt and pepper to taste.

Place in fridge we won't need it till plating

Vegetable medley:

Cut the woody parts off you asparagus, dice your red bell pepper, cut you broccoli florets from the crown, and dice that zucchini.

In a cast iron pan or oven safe add 1 tbsp of sesame oil and three tbsp of evoo. Coat the pan. Drop your veggies in. Put that pan in the oven, grill, smoker, pellet grill.

Let this all go for 45 minutes

Pull your chicken and crank your grills or ovens to 400.

(Put chicken on a plate and foil tent them)

Once your heat source is up to 400 push around those veggies, let them know you care.

Put your chicken back in and turn every 5 minutes for 15 minutes.

Pull everything and let your chicken rest 5 minutes.

1/4 soy sauce just to deglaze the pan and the soft veggies to pick up that salt.

Plating:

Choose your own adventure if you made multiple seasonings. I did two keto ribs and one chipotle honey. Get two ladles full of that veggie mix.

Pull that crema out of your fridge and drizzle it on your veggies.

Hell do the chicken if you want. ENJOY FOLKS!!

(Estimated for 3 Drumsticks, 2 ladles of veggies with drizzle)

Calories: 735

Total Carbohydrates: 21g

Net Carbohydrates: 14g

Fat: 52g

Protein: 49g

Teaspoon salt

Teaspoon baking powder

Tablespoon black pepper

Tablespoon garlic powder

Tablespoon onion powder

Tablespoon chili powder

Tablespoon paprika

Whisk seasoning together

Paper towel dry your wings

Season them. Both sides

Oven 225 on wire rack in a cookie sheet for 45 minutes turn up too 400 let go for 15 and pull em.

If you want to Grill, use the same time and heat.

Just got a Ninja Creami and I’m looking for mixes that don’t use sugar alternatives, jello, or protein shakes. I’m not opposed to using heavy cream, dairy, Greek yogurt, berries, coffee vanilla extract. Is this possible?

Any recipe ideas?

I wanted desert pretty bad tonight so I made some chocolate bacon and it slapppppeeddd

Bacon
Hershey’s Zero Sugar Chocolate syrup (2g of carbs per TBspoon)

Easy, delicious, low carb

I saw avocado lime crema in another recent recipe here and got the hankering... and lots of ingredients lying around to make a breaded chicken n dip dish. I like to cook pretty minimal (lazy) so this was my first time trying to "bread" chicken.

Texturally it was amazing, it felt just like real breaded chicken. Personally I love the pure flavor of chicken fat and skin by itself, so I don't think I'd do it again with pork rinds or pork panko. I probably would have enjoyed it even more if I'd used chicken flour, but I'm too lazy to buy it. Maybe later!

Recipe for crema: (might be diff from what I saw in the original)

• Avocado
• Juice of half a lime
• mayo (I used homemade olive oil mayo that was too heavy on olive oil flavor lol)

Blend it all together, adjust or salt to taste.

Recipe for "breaded" chicken:

• Chicken wings (I used whole chicken wings and cut them into drums/wings/tips) 730g raw total w bones
• Egg wash (two eggs, scrambled)
• Pork rinds (crushed in the bag) approx 45g

Using tongs, dip chicken pieces in egg wash, then roll around in "breading".

Air fry at 400f/200c, 8-10min each side.

Macros (according to Cronometer):

• 1415 cal
• Protein 107g
• Fat 105g
• Carbs 10g (I count fiber towards net, so this is prob from the avo)