Keto Baked Parmesan Chicken

Baked parmesan chicken is a family favorite. All that garlic, crunchy coating and we often paired it with mashed potatoes and corn. It’s been difficult to find a lower carb friendly version that would mimic the same results. Tonight I finally did it! Finger lickin’ good!

This keto version is something I threw together hoping and praying would work. After all, the keto fried chicken was a success so I held out all kinds of hope for this as well. The results speaks for itself…crispy and not soggy at all. As for making this dairy free, I am not in know about parmesan alternatives. All I can say is play around and see what works for you. πŸ€·πŸ»β€β™€οΈ

What you’ll need:

4 large chicken breasts, thawed and sliced into 26 strips

13oz pork rinds, ground

1 1/4 c Bob’s Red Mill Super Fine Almond Flour

1 c Kraft Parmesan Cheese

1 tsp dried sweet basil

1 1/2 c + 4 tblsp salted butter

1/4 – 1/3 c minced garlic(feel free to use less)

Directions:

Set oven to 375 degrees. Prep two half sheet pans with non-stick foil and set aside.

Slice large chicken breasts in half length wise and filet each half. (Somehow I managed to get 26 pieces without trying.) Cover and set aside.

For the coating, add pork rinds into a food processor and whiz down into fine crumbs. Add to a bowl or disposable roasting pan. (I had to do this in three batches.) To this add almond flour, parmesan cheese, and basil. Combine thoroughly.

In a 1.5qt sauce pan over medium heat melt butter and add garlic; reduce temp to low. Set up your assembly line: Chicken, garlic butter, coating, and pans. Using forks, dip chicken into garlic butter and dredge in coating. Place on sheet pan and repeat until all chicken is coated.

BUT WAIT!

Spread the rest of the coating evenly over the chicken and drizzle the remaining garlic butter over the chicken. Ohhhhhh yeah! Bake for 40-45 minute until golden brown.

Have. Mercy!

This is every bit as good as our high carb version, if not better! Pair it with mashed cauliflower and your favorite vegetable side. This is picky eater approved too!

Have a blessed weekend!

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Low Carb Creamy Sausage Soup

Tonight I decided to revamp a delicious soup that was unfortunately too high in carbs. Managed to get from 15g net down to 7g net and didn’t sacrifice any of the flavor!

This is a soup my mom wants me to make again, even my picky eater loved it! Helped that I added almost an extra pound of sausage. Extra meaty goodness is never a bad thing. πŸ˜‰

What you’ll need:

Yields: 14 servings

2 tblsp avocado oil, Chosen Foods brand

2 pounds bulk sausage(I used one hot and one mild of Tennessee Pride)

22 sausage patties(Rudy’s Farm, my addition)

1 large onion, chopped

2 medium carrots, chopped

3 large celery stalks, chopped

1/4 c minced garlic

7oz cream cheese(my addition)*

32oz box beef broth(Swanson’s No Salt Added)

2 c heavy cream

1 c Parmesan cheese(I used Kraft Original)

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Optional Ingredients Original to Recipe

8oz cremini mushrooms, sliced(for the soup)

1 tblsp Italian Seasoning(for the soup)

1/2 finely diced onion(for the meatballs)

1 celery stalk, finely diced(for the meatballs)

1 egg(for the meatballs)

Directions:

In a large soup pot add cooking oil, sausage, and vegetables. Cook the meat down till it’s no longer pink and the vegetables are tender. Add the minced garlic and let cook for a minute before adding the cream cheese. Do not stir the cream cheese in. Place it on top of the meat mixture, slap a lid on it and let the heat soften it for a few minutes.

Stir the softened cream cheese into the meat thoroughly, add beef broth and heavy cream. Bring soup temp back up and add parmesan cheese. Let cook for a few minutes to allow parmesan cheese to the soup. Serve hot.

*I know 7oz of cream cheese is an odd amount but I had it leftover from a previous recipe. Feel free to add a full 8oz or leave it out completely. It’s not original to the recipe but it doesn’t harm the recipe at all. In fact, the Carb Manager app I use has ranked this soup recipe as Grade A, meaning it’s safe to enjoy! But not everyone likes cream cheese and that’s ok. πŸ‘πŸΌ

Now, for the option of making meatballs:

2 pounds bulk sausage(minus the extra 22 patties)

1/2 c finely diced onion

1 celery stalk, finely diced

1 egg

Mix it all together and portion out into meatballs. Brown in a skillet on all sides; move to a plate while you put the soup together. Add towards the end and enjoy!

You’ll want to add the mushrooms to the soup along with the onions, carrots, and celery. I left this out simply because I’m not a huge fan of mushrooms any more and saved myself some carbs in the process.

As for the Italian seasoning, I left this as optional simply because I didn’t have any to add tonight. We tend to keep a homemade version on hand. It’s part of the original recipe but honestly I don’t think it needs it. I liked it without since the sausage lends so much flavor anyway. But I leave that up to you to decide.

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Hope you all enjoy my lazy version! πŸ˜‰ It came together quickly in about 30 minutes, and leaving out the step to make meatballs was for the best since I really wasn’t in the mood to cook. Garfield is my spirit animal this week as I approach my weigh in day. I’m just thankful that my scales can’t talk to me. That joker would not live long if it did. 😏

Hehe, enjoy your week! 😜

Keto Cheesy Shrimp Cakes

My family was leery when I told them what was for dinner. “Shrimp cakes? That’s weird.” I’m trying to get them to try new things and thankfully this was a success! It’s not dairy free, but it could be made that way if you so choose. I can’t guarantee the same results as you’ll see below, but play with it till you are able to get the right consistency.

Onward!

This is one of those easy recipes that comes together fairly quickly. I thoroughly enjoyed them on lettuce leaves with my homemade lemony tartar sauce(which I will include the recipe below).

What you’ll need:

Yields: 18 patties

2 pound raw medium shrimp, peeled, deveined, thawed

3 extra large eggs

1 tsp Old Bay Seasoning

1 Tblsp dried parsley

1 tsp black pepper

1 tap granulated garlic

3/4 c super fine almond flour

Directions:

Begin by mincing the shrimp. You can either do this by hand or with a food processor.

Add minced shrimp to a large bowl and mix in the other ingredients. In a large skillet over medium high heat add you favorite cooking oil. I used avocado oil and 3 tablespoons of organic butter.

Use a 1/4 cup to measure out portions, flatten slightly in the pan and fry until golden brown on both sides.

Lemony Tartar Sauce

1 1/2 c full fat mayonnaise

2 tblsp pickle relish, dill or other preference

1 tsp granulated garlic

1/2 tsp Old Bay Seasoning

2 tsp dried parsley

2 tblsp lemon juice

1/8 tsp dried lemon zest

Directions:

Combine all the ingredients in a bowl and enjoy!

Nutritional Info for 1 Shrimp Cake (according to MyFitnessPal):

Calories: 113

Fat: 6g

Carbs: 1.3g

Fiber: 0.6g

Net Carbs: 0.7g

The nutritional information for the Lemony Tartar Sauce will be determined by what kind of relish you use. I chose to go with Wickle’s Relish, this would have more than say dill relish. Just make sure you mayonnaise is sugar free, that’s why homemade is best! You can leave the sugar out and use your favorite sweetener. ☺️

I’m just happy the cheesy shrimp cakes were a hit! It shocked everyone and even the lemony tartar sauce became a tasty favorite as well! The dried lemon zest can pack a punch so use sparingly. Fresh can be used instead if you prefer, even fresh lemon juice can be used in lieu of bottled.

πŸ”₯Want to spice it up? Add some kick from a little cayenne pepper or red pepper flakes. Start with 1/8 tsp and add more until you reach a desired heat level. Remember: you can always add more but not take away.

Have a great weekend!

Btw, happy birthday to all the March babiesπŸŽ‰ May you all have a blessed month!