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Keto Recipes

Quick No Bake Keto Cheesecake – Easy and Delish

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On keto and having sweet cravings? Well look no further, you can now have your cake and eat it too. Specifically you can have a quick no bake keto cheesecake that’s going to really make your day. You heard correct, there’s no baking required. Just put on your apron and let’s get ready to get our strawberry keto cheesecake on.

Last updated: April 12, 2020

Featured Image

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Can you eat cheesecake on a keto diet?

Keto Cheesecake right out of the freezer

The short answer is yes and no. No to traditional cheesecake, like the ones at the Cheesecake Factory but with a few modifications then the answer is yes. The best example is my quick no bake keto cheesecake. Instead of sugar, I’ve used monkfruit sweetener and subbed in cashew nuts for the crust. Surprisingly, it works very well. The best part is that it’s only 11.2 grams of net carbs.

Want to know what other ingredients are keto friendly? Check out my keto grocery shopping guide.

quick no bake keto cheesecake on cheesecloth

How about other flavors?

With a little bit of imagination, you can certainly make other flavors. These include:

  • Pumpkin
  • Lemon
  • Blueberry
  • Peanut Butter
  • Key lime
  • Raspberry

If you want to see me make other flavors let me know. But for now, you can substitute the strawberry part of my recipe card for either the fresh version or an extract. If you tried it, let me know how it went!

What You’ll Need

Equipment needed to make keto cheesecake laid out on light blue surface

I’m usually not a fan of using equipment but having these will make the recipe easier. I can’t even imagine making this cheesecake without them because it will be extremely difficult using just your hands and utensils. For example, can you imagine manually whisking away the cream cheese using a fork or chopping nuts with a knife. Yeah, it’s not going to happen. That’s why my recipe will call for these 3 things you’ll need:

  1. Food Processor
  2. Hand Mixer
  3. Cake Mold
Ingredients of keto cheesecake laid out on light blue surface
keto cheesecake slice
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Quick keto cheesecake no bake

Course Dessert, Keto
Cuisine American
Keyword keto, monkfruit sweetener, strawberry
Prep Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 277.1kcal

Equipment

  • Cheesecake Mold
  • Hand Mixer
  • Food Processor or blender
  • Spatula

Ingredients

For the Crust

For the Cheesecake Filling

Instructions

For Crust:

  • Place a sheet of baking paper at the bottom of cake mold and brush or spray a thin layer of oil to keep the cake from sticking.
  • Put all crust ingredients in a food processor or a blender and pulse the ingredients until fine crumbs form (around 5-10 seconds).
  • Press crumb mixture into bottom of the cake mold with hands. The mixture will become more solid layer as you keep pressing it.
    Protip: If you wet your hands with water, it will be easier to push in to prevents any sticking. You can use wax paper to push the crust in.

To make Filling

  • Cut about 7 strawberries into halves. Place half strawberries along the wall of the cake mold with the slice side facing outward. Leave the remaining strawberries where they are, we will use them later. Put the cake mold in a freezer.
  • Dice the remaining strawberries.
    Note: If you want more strawberry flavor, add more.
  • Using an electric mixer, mix cream cheese on medium. Gradually whip in the monk fruit sweetener, sour cream, vanilla extract and salt. Mix until the cream cheese mix is fluffy and textured.
  • Then, with a spatula add in the diced strawberries and mix well. 
  • Get the cake mold from the freezer and pour in the filling on top of crust and smooth out using a spatula.
  • Cover the cake mold with ceramic wrap and keep the cake in a freezer for at least 4 hours (up to overnight).
  • Transfer the mold from freezer to room temperature. Wait for 5 minutes. Run a knife dipped in hot water along the edge of the cheesecake to loosen it from the sides of the mold. After loosening the cake, lift away the mold ring. 
  • Enjoy the cake!!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 277.1kcal | Carbohydrates: 13.3g | Protein: 6.8g | Fat: 24.5g | Saturated Fat: 10.7g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8.7g | Cholesterol: 44mg | Sodium: 170.6mg | Potassium: 269.7mg | Fiber: 2.1g | Sugar: 5.5g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Quick keto cheesecake no bake
Amount Per Serving
Calories 277.1 Calories from Fat 221
% Daily Value*
Fat 24.5g38%
Saturated Fat 10.7g67%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 8.7g
Cholesterol 44mg15%
Sodium 170.6mg7%
Potassium 269.7mg8%
Carbohydrates 13.3g4%
Fiber 2.1g9%
Sugar 5.5g6%
Protein 6.8g14%
* Percent Daily Values are based on a 2000 calorie diet.

DIY Bulletproof Coffee Recipe Keto – Easy & Quick

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If you’re in desperate need of caffeine like I am, then you have to check out my bulletproof coffee recipe keto. Not only is it packed with the energy you need, but the flavors and textures are all there making it the best iteration of keto coffee yet. In this article I show you how to make keto coffee.

Last updated: April 7, 2020

Bulletproof Coffee Recipe Keto - Featured Image

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Can I have Coffee on keto?

You can most certainly have coffee for the keto diet. You just have to make some adjustments just like every other keto version of a recipe. With so many ways to make coffee out there, the number one tip is to lay off the sugar. Instead, let’s substitute it for Stevia. I tend to like to drink my coffee black especially if I am fasting but since fat is essential, butter or heavy cream are the perfect ingredients for a keto coffee. For that reason, I’ve come up with my own concoction that will have you wanting to make more as it makes a frothier and creamier cup of joe compared to other bulletproof coffee recipes out there.

How many times a day can I drink keto coffee?

The easy answer is as many times as you want as long as you don’t go over 20 grams of net carbs, but then there are other factors such as personal tolerance for caffeine, any fasting diets, and other meals at play. For this reason, I highly suggest calculating your daily macro nutrients to get an idea as to how much you’re able to drink on a given day.

Overhead shot of keto coffee

Not sure what your Macronutrients are? I recommend downloading the Carb Manager. It’s extremely useful and will tell you exactly how much carbs, fat, and protein you should have based on your weight goals.

My bulletproof coffee recipe is low in net carbs therefore already favorable if you want to have a lot of these drinks which contains only 1.4 grams of net carbs. If you were only counting net carbs, then theoretically you can have about 14 cups of these drinks (which I highly do not recommend). There’s also the element of fat your body would need to consume.

As an example, let’s say Person A is a 150 pound, 30 year old woman who wants to lose weight, then she would have to stay under 105 grams of fat. If you’re having 3 meals a day, then you may want to limit your keto coffee intake as my recipe contains about 12.4 grams of fat.

And if you’re worried about the caffeine part well, respond as you would normally when consuming caffeine as every individual have different tolerance levels. For me, I can drink 3 cups of coffee within an hour and I’d be fine but my girlfriend can barely handle decaf. Just remember, everyone is different and go by how you feel. If you begin having the spins, then it’s highly recommended to stop drinking.

How to sweeten coffee on keto diet?

Side profile angle of keto coffee in a beaker

Let’s make it easy and let’s rule out the the sweeteners you cannot have on the keto diet. These would include:

  • Any kind of Sugar; white, brown, raw, cinnamon sugar
  • Honey
  • Agave Nectar
  • Maple Syrup
  • Molasses

Luckily with the keto diet, there are some substitutions for sugar. Below are the sweeteners that are very much keto friendly:

  • Splenda
  • Sweet’N Low
  • Equal
  • NutraSweet
  • Stevia

Keep in mind that Splenda, Sweet’N Low, Equal, and NutraSweet are artificial sweeteners. In my opinion, I find Stevia best due to it being all natural but I understand if you don’t have that option then, the artificial sweeteners I mentioned will work too.

For more information on keto friendly ingredients, check out my keto shopping list.

What are other flavors can I make?

With a crazy imagination, the flavors you can make for keto coffee are endless. Some spices and extracts you can add are:

  • Nutmeg
  • Unsweetened Cocoa Powder
  • Pumpkin Spice
  • Hazelnut Extract
  • Coconut Extract
  • Blueberry Extract

Remember to always check the nutrition information to make sure there’s little carbs and sugar. At times, some manufacturers may sneak sugar into them without disclosing that piece of info. A couple of brands I recommend are Simply Organic, Cook’s, and Olive Nation. They do a great job at transparency.

How to make Keto Coffee

8 ingredients laid out on floor, overhead shot

Butter in Coffee Keto

That’s right. Butter, especially the unsalted grass fed variety is a perfect ingredient used for my bulletproof coffee recipe keto. I like it because it makes the coffee smooth and creamy. And I found, adding heavy cream doubles the texture. As a matter of fact, heavy cream and the addition of fresh mints actually gives the coffee another dimension quite different from other recipes. If you haven’t tried it yet, well here’s your chance.

What You’ll Need

Ingredients of keto coffee laid out on floor
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Keto Coffee

If you're in desperate need of superhuman powers, then you have to check out my bulletproof coffee recipe keto. Quick and easy, you don't want to miss it.
Course Drinks, Snack
Cuisine American, keto
Keyword butter, butter coffee, heavy cream, MCT Oil
Prep Time 25 minutes
Total Time 25 minutes
Servings 1
Calories 127.9kcal

Equipment

  • Blender; or
  • Milk Frother; or
  • Blender Bottle

Ingredients

Instructions

Milk Frother Method (The best method)

  • Place butter in a cup of your choice. Add in heavy cream, MCT oil, vanilla extract, and ground cinnamon. Then pour coffee over.
    Protip: Microwave the butter for 30 seconds. That way, your coffee can stay hot when it's served.
  • Using a milk frother, mix until butter and cream froths (about 10 seconds).
  • If you want to add a sweetener, now is the time to add stevia. Grab sprig of mint and place in coffee. For extra mint flavor, tear leaves and place in coffee.

Blender Method

  • Place butter in blender. Add in heavy cream, MCT oil, vanilla extract, and ground cinnamon. Then pour coffee over.
    Protip: Microwave the butter for 30 seconds. That way, your coffee can stay hot when it's served.
  • Switch blender on and blend for 3-6 seconds until butter and cream froths.
  • Transfer to your favorite cup or mug.
    If you want to add a sweetener, now is the time to add stevia. Grab sprig of mint and place in coffee. For extra mint flavor, tear leaves and place in coffee.

Blender Bottle Method (sometimes that's all you got)

  • Place butter in blender bottle. Add in heavy cream, MCT oil, vanilla extract, and ground cinnamon. Then pour coffee over.
    Protip: Microwave the butter for 30 seconds. That way, your coffee can stay hot when it's served.
  • Make sure blender ball is inside, and shake vigorously until all ingredients are thoroughly mixed.
  • Transfer to your favorite cup or drink it directly from the blender bottle.
    If you want to add a sweetener, now is the time to add stevia. Grab sprig of mint and place in coffee. For extra mint flavor, tear leaves and place in coffee.

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 127.9kcal | Carbohydrates: 1.7g | Protein: 0.3g | Fat: 12.4g | Saturated Fat: 10.2g | Cholesterol: 15mg | Sodium: 57.8mg | Potassium: 122.1mg | Fiber: 0.3g | Sugar: 1.3g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Keto Coffee
Amount Per Serving
Calories 127.9 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 10.2g64%
Cholesterol 15mg5%
Sodium 57.8mg3%
Potassium 122.1mg3%
Carbohydrates 1.7g1%
Fiber 0.3g1%
Sugar 1.3g1%
Protein 0.3g1%
* Percent Daily Values are based on a 2000 calorie diet.

The Best Keto Crack Chicken Recipe – Instant Pot, Crock Pot, Oven

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Now you can have the best of both world with my Keto Crack Chicken recipe. Here’s another one to add to the long list of delicious keto dishes you can have for the low carb diet. Instead of using burger buns, I’ve used lettuce wraps making it a fresher and crispier alternative. You don’t want to miss this one.

Last updated: April 13, 2020

Featured Image of Keto Crack Chicken

This post may contain affiliate links which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you as it helps support my page which is much appreciated!

What is crack chicken?

Three Crack Chicken Lettuce Wraps laid out on a plate
Don’t you just want to grab one?!

It’s often called the chicken recipe so addictive it’s compared to crack. How can this be so? The secret lies in ranch dressing and lots of cheese. Chicken breast is commonly used along with cream cheese. At times, cheddar cheese can be used too. What makes it unique is the chicken is conventionally slow cooked and by the time it’s ready, the chicken’s absorb all the flavors of ranch dressing and falling apart like house of cards. Topped with bacon and served in a burger bun it’s easy to see how it can be compared to crack.

What makes my recipe keto?

A hand grabbing lettuce wrapped in crack chicken
Totally had to make the first move!

Instead of using ingredients high in carbs, I’ve opted to use keto friendly alternatives. For instance, instead of using burger buns I’ve opted for lettuce wraps. If you’re one to count your macro-nutrients, you’ll find my recipe yields just 5.4 grams of net carbs. Compare that to 27 grams of net carbs served in a bun!

What to serve with crack chicken keto?

Not a fan of lettuce wraps? No worries. Just like crack, keto crack chicken is versatile in many ways.

1.) By itself.

If you’re a minimalist, then I say more power to you. You can honestly enjoy crack chicken by itself. This is perfect if you’re on the run or really short on time. Just pack it up in either a zip lock bag or a container. It can be eaten cold or simply throw it in the microwave for reheating and you’re done.

2.) As a Salad.

Think tuna salad minus the tuna or even better, how about a buffalo chicken salad? Pour some Frank’s Hot Sauce and you’ve got yourself an irresistible plate of yum. If you have cucumbers or celery lying around, chop them up and add them in!

3.) Over Shirataki Noodles.

I’m all about seeing the best version of a dish and with the addition of shirataki noodles, think fettucine alfredo. Sure, they’re not exactly the same, but with crack chicken and shirataki you can get a similar texture and taste as they’re both cheesy and gluey. You know you want to do it!

If you’re just learning about shirataki noodles now, you’ve got to check out my shirataki noodles guide. What these amazing noodles allow, is the ability to eat pasta on the keto diet. Sure, they’re called noodles but honestly the difference between angel hair and noodles are subtle especially on the low carb diet.

4.) With Keto Pita Bread.

One of these days, I’ll provide my own keto pita recipe but this one’s pretty good. Kudos to flavcity for the video. This one’s great if you’re not a fan of vegetables or salads and just want something as close as possible to a conventional diet.

5.) As a Dip.

Baby Carrot in front of crack chicken about to be dipped
Crack Chicken as a dip!

This one’s my personal favorites because it’s perfect for snacking or as an appetizer. You see, when you’re on the keto diet the list of snack items can be limited to jerky, pork rinds, and nuts. This one’s a winner if you’re a snacker like me. Add this one on the list! My recommendation is dipping it with cucumber, baby carrots, or celery. Mmmmmmmm.

How can I spice it up a little?

We all have different taste buds, I get it. I’m no different. If you feel the recipe is a little bland, I suggest adding some of the following condiments. You cannot go wrong with any of these and they’re all very keto friendly.

  • Dabs of Hot Sauce (Frank’s Hot Sauce, Sriracha, Tabasco)
  • Generously add more salt and pepper to taste
  • Substitute fresh jalapeno for pickled jalapeno
  • Add Pickles on the side
  • Add Kim Chi on the side
  • Top with sprinkles of Seaweed
  • Top with Everything Bagel Seasoning

How to make Keto Crack Chicken

What You’ll Need

Keto Crack Chicken ingredients laid out on blue flat surface
Just 11 items is all you need to make my recipe!

Pro Tips

  • You can use pretty much any Ranch Dressing you can find at the market as they’re usually keto friendly. Always check the nutrition though just in case. And if you want to make your own, that’s even better. I use Kraft’s because it was cheap, quick, and readily available.
  • I used bacon bits in my recipe to save time but you’re more than welcome to use the uncooked and precooked ones in the refrigerated aisles at the supermarket.
  • To optimize Cream Cheese, prior to mixing them in with the chicken cut them into 1 inch cubes. That way it can cook evenly.
  • With so many different manufacturers and taste preferences out there, the results will vary. If you like your chicken breast to be dryer, you can either reduce the amount of bone broth early in the recipe, heat the chicken uncovered longer, or add in some almond/coconut flour to thicken the sauce.
  • If you do not like chicken breast, you’re more than welcome to use skinless, boneless chicken thighs instead.
  • In my opinion, between the three ways of making crack chicken, I like the Instant Pot version the best. It’s fast, easy, and keeps the chicken moist.
  • Not a fan of bacon? No worries. You can use ham or even spam in place. You can heat them over the frying pan and cut them into little strips.
A hand grabbing lettuce wrapped in crack chicken
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Easy Keto Crack Chicken for Instant Pot, Crock Pot, and Oven

They don't call it crack for nothing. Cookers beware, this recipe is guaranteed to have you addicted in no time.
Course dinner, Keto, Lunch, Main Course, Salad, Side Dish, Snack
Cuisine American, diet, keto, Low Carb
Keyword cheese, chicken, chicken breast, crock pot, instant pot, oven, quick
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 468.2kcal

Equipment

  • Instant Pot
  • Slow Cooker
  • Oven

Ingredients

To make Crack Chicken

Toppings

  • 1 stalk Scallion, chopped
  • 1.5 oz Bacon Bits
  • 1 whole Jalapeno, slices (optional for extra kick)
  • 1 head Iceberg Lettuce

Instructions

Crack Chicken Instant Pot (Pressure Cooker)

  • In a separate bowl, season the chicken with garlic powder, paprika, salt and pepper (to taste).
  • Pour about a teaspoon of oil to instant pot, then place chicken breast in pot.
  • Add ingredients of Cream Cheese, ranch dressing, and bone broth.
  • Set on Manual for 12 minutes.
  • Once 12 minutes are up, quick release the pressure and remove chicken from pot.
  • Shred the chicken, and place back into pot. Put pot on saute mode, and as it warms up, add in cheddar cheese and jalapenos. Thoroughly mix ingredients together. Once cheddar has melted, it is ready.
    Pro tip: Cut the cream cheese into cubes. About 1 inch by 1 inch to distribute evenly.
  • Spoon the chicken mix onto the center of the lettuce leaves. Garnish with scallions and bacon bits.

Crack Chicken Crock Pot (Slow Cooker)

  • On a plate, season the chicken with garlic powder, paprika, salt, and pepper. In a separate bowl, mix together ranch dressing, and bone broth.
  • Move chicken to crock pot and pour ranch dressing mix over chicken. Cook on low for 6-8 hours or high for 4 hours.
    Pro Tip: If using raw bacon, you can cut into little strips and add bacon on top of the chicken for this step.
  • Once time is up, shred the chicken and add in cream cheese, cheddar cheese, and jalapeno. Mix together thoroughly. Cook on high for another 5-10 minutes.
    Pro tip: Cut the cream cheese into cubes. About 1 inch by 1 inch to distribute evenly.
  • Spoon the chicken mix onto the center of the lettuce leaves. Garnish with scallions and bacon bits. Enjoy.

Crack Chicken Bake (For Oven)

  • Preheat oven to 375°F. Line a pan with aluminum foil, spray or spread cooking oil over pan.
  • In a separate plate, season the chicken with Ranch Dressing, garlic powder, paprika, salt and pepper. Place on pan. When oven is ready, move to the oven and cover with aluminum foil. Bake for 50 minutes or until internal temperature's reach 165°F.
    Pro Tip: If using raw bacon, you can cut into little strips and add bacon on top of the chicken for this step.
  • While the chicken is cooking in the oven, in separate bowl add cream cheese, cheddar cheese, jalapeno, and bone broth. Mix thoroughly.
    Pro tip: Cut the cream cheese into cubes. About 1 inch by 1 inch to distribute evenly.
  • Once 50 minutes is up, remove the pan from the oven. Uncover it and shred the chicken.
  • Then pour the cream cheese mixture over the chicken. Return pan to oven, and cook (uncovered) for another 5-10 minutes or until cheese has melted. Remove pan from oven.
  • Spoon the chicken mix onto the center of the lettuce leaves. Garnish with scallions and bacon bits. Enjoy.

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 468.2kcal | Carbohydrates: 6.8g | Protein: 35.2g | Fat: 35.1g | Saturated Fat: 16.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9.7g | Cholesterol: 148.8mg | Sodium: 738.3mg | Potassium: 247.8mg | Fiber: 1.4g | Sugar: 4.3g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Easy Keto Crack Chicken for Instant Pot, Crock Pot, and Oven
Amount Per Serving
Calories 468.2 Calories from Fat 316
% Daily Value*
Fat 35.1g54%
Saturated Fat 16.3g102%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 9.7g
Cholesterol 148.8mg50%
Sodium 738.3mg32%
Potassium 247.8mg7%
Carbohydrates 6.8g2%
Fiber 1.4g6%
Sugar 4.3g5%
Protein 35.2g70%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Amazing Buffalo Keto Chicken Wings

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Whether you’re watching a football game or just plain hungry, chicken wings makes a great snack to have. Here I show you how to make buffalo keto chicken wings as well as answer some of the web’s most asked questions in relation to keto diet and chicken wings.

Last updated: March 17, 2020

This post may contain affiliate links which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you as it helps support my page which is much appreciated!

Are chicken wings OK on keto?

Chicken Wings can be prepared in a variety of ways. It will depend on how they are made. If it’s cooked with just dry seasonings then, yes it is OK for keto since most seasonings have no carbs. If they are breaded or deep fried, chances are they are not OK for keto since they tend to carry much higher carbs found in the breaded and flour ingredients used in the frying process. In addition, most sauces are not OK for keto with some exceptions such as hot sauce. If it’s sweet, it’s probably not keto. Always ask your server or cook just in case.

Check out my how to make buffalo chicken dip keto instructions.

Are Buffalo chicken wings Keto?

Traditionally, Buffalo Chicken Wings are unbreaded and fried in oil. Afterwards, they are tossed in a mix of hot sauce and butter. Since this is the case, buffalo chicken wings are very keto friendly as none of those ingredients are high in carbs. Add some blue cheese and it becomes even more keto friendly as it becomes richer in fat. Always check with the cook if the wings had any sugar added to it as some recipes call for it.

Look at the color on that thing!

Are chicken wings carb free? How many carbs are in chicken wings?

Yes, by itself Chicken Wings are carb free.

There are zero carbs in chicken wings but only if the chicken wings are by itself, as in, free of any sauces, batter, or seasonings then yes chicken wings are carb free.

If you want to know what else are carb free, check out my Keto Grocery List Guide.

How to cut the chicken wings?

The great thing about the grocery store are the options you have. You can either purchase party wings or chicken wings. For the former, the wings have already been cut and sectioned off, but for the latter, we would have to cut the wings ourselves. It’s actually pretty easy and it will save you some money.

What you want to do is cut the chicken wings into 3 sections known as the drumette, wingette (flat), and flapper. Typically for the buffalo wing style, the flapper isn’t used (I would save these for another recipe as they make great stock). If you feel the joint at each connecting point of the wing, you’ll notice two round bumps. The gap between these bumps is where you want to make your cut.

Here’s a video I found very helpful.

How else can I prepare keto chicken wings?

The beauty about my recipe is you can literally swap out the buffalo sauce with anything else you like. In otherwords, instead of tossing the chicken wings in buffalo sauce, you can toss it in keto friendly BBQ Sauce, Thai chili, Spicy Garlic, etc. Just make sure to check the nutrition information to make sure they’re low carb and that it fits your daily macronutrients.

How to make Keto Buffalo Wings

What You’ll Need

  1. Monk fruit Sweetener
  2. Hot Sauce
  3. Garlic Powder
  4. Onion Powder
  5. Baking Powder
  6. Butter
  7. Chicken Wings

How to make buffalo chicken dip keto

Fortunately, it’s very easy to make buffalo chicken dip keto. All you need are three main ingredients:

  1. 1 part Hot Sauce
  2. 1/2 part Butter
  3. 1/3 part Monk Fruit Sweetener

I always recommend Frank’s Hot Sauce but you’re welcome to use your favorite. I like Frank’s simply for their longevity and for the fact they’re carb free. Simply mix these three ingredients together and top it on the cooked wings. Toss the wings in a large bowl and you’re done! That’s it. Easy right?

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Keto Buffalo Chicken Wings

My keto take of the famous Buffalo Chicken Wings. These are baked in garlic and onion flavors, then hand tossed in buffalo sauce.
Course Appetizer, Main Course, Side Dish
Cuisine American, keto, Low Carb
Keyword buffalo wings, chicken wings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3
Calories 497.4kcal

Equipment

  • Oven

Ingredients

Chicken Wing Rub

Buffalo Wing Sauce

Optional Sides

Instructions

  • Preheat the oven to 400° F. Oven should be ready in about 5 minutes. Grab a large bowl and transfer chicken over.
    chicken wings in a bowl

Making the Chicken Wing Rub

  • In a large bowl, add the garlic powder, onion powder, and baking powder to chicken. Add in a pinch of salt, and black pepper. Mix and rub with hands to ensure the chicken wings are evenly coated with powder mixes.

Baking the Chicken Wings

  • Line an oven pan with a sheet of aluminum foil.
  • Place the dry rubbed wings onto the pan. Line them up one by one. Make sure to give them some space between one another. Move into the oven and heat for 45 minutes or until lightly golden brown.

Making the Buffalo Sauce

  • While the chicken is baking in the oven, we will make the buffalo sauce.
    Gathering the buffalo sauce ingredients
  • Mix together the hot sauce, monk fruit sweetener, and butter.
    Pro tip: To get the butter to liquefy, microwave the butter for about 20-30 seconds.

Tossing the Chicken Wings

  • Once 45 minutes is up your chicken wings should look like this.
    chicken wings out of the oven
  • Remove the chicken from the oven and into a new large bowl.
    Chicken Wings pre-sauced
  • Pour the Buffalo Sauce onto the chicken and toss in an upward motion until evenly glazed. You can use a spoon to mix if tossing is too difficult.
    Pro tip: If you want to ease the tossing process, cover the bowl and shake the chicken in with the sauce.
    Pouring buffalo sauce over chicken wings

Dressing and sides

  • Now that the chicken wings have been tossed, move them over to a large plate. Pair them with anything you like. They are commonly dipped in blue cheese or ranch dressing which are both keto friendly. Celery is also a nice addition.
  • Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 497.4kcal | Carbohydrates: 3.5g | Protein: 36.4g | Fat: 37.7g | Saturated Fat: 12.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Cholesterol: 170.7mg | Sodium: 1785.8mg | Potassium: 28.2mg | Fiber: 0.2g | Sugar: 0.1g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Keto Buffalo Chicken Wings
Amount Per Serving
Calories 497.4 Calories from Fat 339
% Daily Value*
Fat 37.7g58%
Saturated Fat 12.8g80%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2.2g
Cholesterol 170.7mg57%
Sodium 1785.8mg78%
Potassium 28.2mg1%
Carbohydrates 3.5g1%
Fiber 0.2g1%
Sugar 0.1g0%
Protein 36.4g73%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Hot Italian Keto Sausage Balls – Easy & Cheesy

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Keto snacks. Aside from nuts, berries, and pork rinds there’s not much of them. I feel the pain and here I’ve got the solution to stir things up a bit. My Italian Keto Sausage Balls recipe will do the trick! These are perfect for Netflix binging or as an appetizer prior to the main entree. Ya’ll have to check it out!

Last updated: March 17, 2020

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How do you serve them?

As mentioned, these keto sausage cheeseballs can be served in almost any situation making them very versatile for any time of the day. They can be served as an appetizer, watching your favorite sports team, or even as a snack on the go since they hold up pretty well the next day.

As an appetizer, I recommend it to come before to a keto pasta dish or roasted chicken served with a light, crisp salad to balance things off.

Toppings and Dipping Sauce for Keto Sausage Balls

I’m a huge herbs guy. I always like adding some kind of herbs to my dishes as it adds another layer to the flavor. With that said, I recommend it with basil or parsley. The addition of these two will take the keto sausage balls to another level.

As for the dipping sauce, I can’t think of a better match than tomato sauce. I happened to have some Rao’s Pizza Sauce leftover in the fridge and once I tried it with the sausage balls I couldn’t imagine pairing it with anything else! It reminded me of mozzarella sticks and marinara sauce. I haven’t tried with other sauces but it’s not uncommon to have them with ranch dressing, low carb honey mustard, or buffalo wing sauce.

What else goes well with sports? Check out my Keto Pizza Recipe!

What You’ll Need

Keto Sausage balls ingredients
  1. Oregano
  2. Ground Pork
  3. Apple Cider Vinegar
  4. Paprika
  5. Parmesan Cheese
  6. Almond Flour
  7. Garlic Powder
  8. Baking Powder
  9. Egg
  10. Cheddar Cheese

Some Tips

  • You can choose either parchment paper or aluminum foil. Both have their pros and cons. If you go with parchment, the sausage balls will not stick but won’t be as crispy. With the aluminium foil, they will be more crispy but will stick to the foil.
    • A trick to remove the balls from the foil easier, is to wait for the cheese surrounding the balls to cool down. It will be easier to remove then.
  • If you want it to be more cheesy, you can easily make keto sausage balls with cream cheese using this existing recipe. Just add 6 ounces of cream cheese on top of the 2 cups of cheddar cheese and 2 oz of parmesan.
  • If you’re not a fan of the keto sausage balls almond flour combo, you can use coconut flour in place. Keep in mind these flours have different properties so if you’re going to sub in the coconut flour, do:
    • Use 1/3 cups of coconut flour instead of 1 cup of almond flour.
    • Use 2 eggs instead of 1 egg.
    • Coconut Flour tends to absorb liquids so add a quarter cup of water to the recipe. If you find, it’s still dry add more water.
Keto Sausage Balls Spread
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Spicy Italian Sausage Keto Balls

Quick and easy sausage balls for the keto-er trying to lose weight!
Course dinner, Lunch, Side Dish
Cuisine American, diet, Italian, keto
Keyword ground pork, sausage
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 people
Calories 480.8kcal

Equipment

  • Oven
  • Oven Pan
  • Icecream Scoop (Optional)
  • Basting Brush (Optional)

Ingredients

Protein

  • 1 lb Ground Pork
  • 2 cups Sharp Cheddar Cheese
  • 2 oz Parmesan Cheese

For Baking

Seasoning

Instructions

  • Preheat oven to 350 F°. Line Oven Pan with aluminium foil or parchment paper. Brush olive oil onto pan.

Mixing it all up and Forming Balls

  • Move the ground pork to a large bowl and crack an egg over it. Then add in the almond flour, cheddar cheese, parmesan cheese, baking powder, garlic powder, oregano, paprika, Apple Cider Vinegar, salt, and pepper.
    Pour cheddar cheese into bowl
  • Your bowl should look like below once everything has been added.
    Everything poured in
  • Mix everything them up with your hands by kneading, sculpting, squeezing.
    Pro Tip: Use gloves if you don't want to get your hands dirty.
  • Once mixed, it should look like below.
  • Grab about 2 tablespoons full of the mix and roll into the size of a gold ball. Depending on the size of the sausage balls, this recipe yielded me about 26 pieces. Place them neatly on the oven pan.
    Note: You can use an icecream scoop but I just used my hands.

Oven Time

  • Once all of the balls have been placed on the oven pan, move the pan over to the oven. Bake for about 10 minutes and flip them over, then bake for another 10 minutes. After about 20 minutes, balls are ready for plating.
    Pro Tip: If you want them more crispy, switch oven to broil and leave in oven for another 2 minutes.
    Keto Sausage Balls Ready

Toppings and Dips

  • You can garnish with parsley or serve just the way it is. A dipping sauce I like is with low carb tomato sauce. Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Serving: 5pieces | Calories: 480.8kcal | Carbohydrates: 4.8g | Protein: 28.6g | Fat: 40.2g | Saturated Fat: 7.9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13.4g | Cholesterol: 125.4mg | Sodium: 344.4mg | Potassium: 567.2mg | Fiber: 2.3g | Sugar: 0.8g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Spicy Italian Sausage Keto Balls
Amount Per Serving (5 pieces)
Calories 480.8 Calories from Fat 362
% Daily Value*
Fat 40.2g62%
Saturated Fat 7.9g49%
Polyunsaturated Fat 4g
Monounsaturated Fat 13.4g
Cholesterol 125.4mg42%
Sodium 344.4mg15%
Potassium 567.2mg16%
Carbohydrates 4.8g2%
Fiber 2.3g10%
Sugar 0.8g1%
Protein 28.6g57%
* Percent Daily Values are based on a 2000 calorie diet.

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Amazing Korean Oxtail Soup – Stove Top, Instant Pot, Slow Cooker

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I hate to say it but winter’s coming. It’s getting colder and pretty soon I’ll be bringing out the mitts and snow cap. I’m not much a fan of the cold but I can tell you one thing I’m looking forward to which is Korean oxtail soup! It’s always something I can rely on to get me through the winters. The best part? It’s naturally keto friendly with very low carbs.

Last updated: March 16, 2020

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How to make oxtail soup

One thing about cooking oxtail soup is that it can be time consuming for sure so if you’re in a rush, I suggest making it another day. Don’t let that scare you though as it’s quite easy. The only requirement is time as you need to be around to check on it occasionally. I advise, choosing a day when you plan on binge watching your favorite Netflix series. With that said, there are 3 main parts to how to make oxtail soup. These are: Draining the blood, Removing Impurities, and Simmering. Let’s go into details.

1.) Draining the Oxtail Blood

The very first step before cooking anything is draining the blood from the oxtail. We want the oxtail to be as clean as possible before consumption. What I do is soak the oxtail in cold water. Leave it in the fridge for about 2 hours and in that time span, there will be blood built up at the bottom. What you want to do is drain it. You want to do this at least two times but the more the better as it would result in a cleaner tasting soup. You’ll know when the oxtail is ready when the liquid clears and any buildup is gone.

2.) Removing the Impurities

Once all the blood has been drained, we want to move the oxtail over to a large pot, one big enough to fit in one go. Fill the pot up to the top with cold water, and switch the heat on high. Make sure to leave a few inches of space to prevent soup from overflowing. When it comes to a rolling boil, you’ll notice a layer of foamy like material float to the top. These are the impurities and you want to skim them off.

This is where the differences lie in cooking methods between Stovetop, Instant Pot, and Slow Cooker. I’ve provided instructions for each methods.

3.) Simmering in 3 Ways

Method 1: Oxtail Soup Stove Top

  1. For the stove top, add your spices, aromatics, and any other ingredients for flavoring. In our Korean example, we will be adding Daikon, Peppercorn, scallion whites, and Garlic cloves. Fill the pot up with water, about 8-10 cups or to the top. Make sure to leave a couple of inches of space so the soup doesn’t overflow. We’re going to continue skimming every so often as the impurities will resurface every so often. The good thing about this method is we do not need to move the oxtail anywhere else.
  2. Reduce the heat to low-medium and simmer for 3-4 hours. The broth will evaporate over time so make sure to refill with water every so often so that the pot stays full.
  3. Your oxtail soup is now ready. Be aware that the soup hasn’t been seasoned in anyway so it will taste bland. No worries. The beauty about this recipe is seasoning to your taste with scallions, salt, and white pepper.

Method 2: Oxtail Soup Instant Pot

Instead of skimming the impurities, we move the oxtail over to the Instant Pot. Fill it up with water, and close the lid. Switch the mode onto Manual High Pressure for 10 minutes. Once the 10 minutes are up, release the pressure (you can force release), strain the oxtail and run cold water over it. Don’t worry about this initial broth. I promise, it will not negatively effect the end taste. Clean the pot and follow the next step.

  1. Move the oxtail over to your freshly cleaned inner pot. Now here is where you want to add in your ingredients depending on the type of cuisine. For our example, we’re making this oxtail soup Korean therefore we’ll be adding in the daikon, peppercorns, scallion whites, and garlic cloves.
  2. Then fill the inner pot up with about 8-10 cups of water or to the top.
  3. Set to Meat/Stew Pressure High for 40 minutes.
  4. Once 40 minutes is up, release the pressure naturally. This will be another 15 minutes. Then open the lid.
  5. Your oxtail soup is now ready. Be aware that the soup hasn’t been seasoned in anyway so it will taste bland. No worries. The beauty about this recipe is seasoning to your taste with scallions, salt, and white pepper.

Method 3: Oxtail Soup Slow Cooker

Once all the blood has been drained, we want to move the oxtail over to a large pot, one big enough to fit in one go. Fill the pot up to the top with cold water, and switch the heat on high. We’re just boiling the meat for impurities so don’t worry about not doing it right. When it comes to a rolling boil, you’ll notice a layer of foamy like material float to the top. These are the impurities and you want to skim them off.

  1. Strain the oxtail from the pot and cool with cold running water for a few moments. Then transfer the oxtails to the slow cooker pot.
  2. Add your spices, aromatics, and any other ingredients for flavoring. In our Korean example, we will be adding the Daikon, Peppercorn, Scallion whites, and Garlic cloves. Fill the pot up with water, about 8-10 cups or to the top. Make sure to leave a couple of inches of space so the soup doesn’t overflow.
  3. Cook on low for 7-8 hours or high for 3-4 hours.
  4. Once the allotted time is up, your oxtail soup is ready. Be aware that the soup isn’t seasoned and you will need to season to your tastes it with scallions, salt, and white pepper.
  5. Enjoy!

If your soup is too rich in fat

If you’re not a fan of all the fat in the soup, no worries. There are two methods for Korean Oxtail Soup. One way is to skim it off as it’s hot. You’ll see the fat that way or if you’re really lazy, the easiest way is refrigerating it overnight. The next day, you’ll find a layer of hardened fat at the top of the soup. It’s much easier to remove the fat that way. So as I said earlier, cooking oxtail soup is a long process. If you’re not a fan of the fat, then I suggest going this route and making it a day ahead before serving it.

For a clear broth use cheesecloth, tea ball infuser, or strainer

What You’ll Need

Oxtail Soup ingredients spread out on flat blue surface
Just 7 ingredients!
  1. Oxtail
  2. Daikon
  3. Shirataki Noodles
  4. Scallion
  5. White pepper
  6. Peppercorn
  7. Garlic
Korean Oxtail Soup Ingredients Chopped up
How I chopped my veggies

Serve with Kim Chi and Shirataki Noodles

Korean Oxtail Soup is traditionally served with rice and/or noodles but since we’re on a low carb diet, I suggest having it with shirataki noodles. These noodles are made from Konjac. Their significance is their zero carbs and high dietary fiber. For these reasons, they are the ideal side for those looking to cut carbs and lose weight!

If you want to learn more about Shirataki Noodles, check out my Ultimate Guide to Shirataki Noodles.

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Korean Oxtail Soup

Learn how to make Korean Oxtail Soup in three ways: Stove top, Instant Pot, and Slow cooker.
Course dinner, Lunch, Side Dish
Cuisine Asian, Chinese, Korean
Keyword daikon, keto, low carb, oxtail
Servings 6 people
Calories 817kcal

Equipment

  • Large Pot, Instant Pot, or Slow Cooker (6 quarts or larger),
  • Strainer, Cheesecloth, or Tea Ball Infuser

Ingredients

  • 4-5 pieces Oxtail Medium Sized
  • 1.5 lbs Daikon (or radish), sliced to 2 inch blocks/triangles.
  • 2 cloves Garlic Crushed
  • 2 stalk Scallions Chopped, save the whites
  • 1 tbsp Peppercorn
  • White Pepper (to taste)
  • Salt (to taste)

Instructions

Draining the Oxtail Blood

  • Immerse oxtail in cold water for about 2 hours. Let it sit in the fridge and the blood will build up over those hours. Drain the water, refill with cold water and repeat the same steps. Do this about 2 times or until the liquid has cleared.

Removing impurities from the oxtail

  • For Stovetop (3-4 hours simmering time):
    1.) Once the oxtail has been drained of all its blood, transfer the oxtail to a large pot. Add in the daikon, peppercorn, garlic, and scallion whites, Fill it up with about 8-10 cups of water or close to the top. Make sure to leave an inch or two as the water will overflow once it boils. Heat on High, wait for it to come to a rolling boil, then lower heat to medium. You'll notice some
    For Instant Pot (1 hour simmering time):
    1.) Move oxtails to the instant pot. Pour in about 4-5 cups of water. Set on MANUAL HIGH for 10 minutes. Strain the oxtail and discard all the water.
    2.) Move oxtails back to the Instant Pot. This time fill up with 8-10 cups of water. Add the daikon , garlic, peppercorn, and scallion whites. Set on MANUAL HIGH for 40 minutes. Let the pressure naturally release itself which will be an additional 10 minutes.
    For Slow Cooker (7-8 hours simmering time):
    1.) Move oxtails to large pot. Pour in about 4-5 cups of water. Boil for 10 minutes on the stove top. Strain the oxtail and discard all the water.
    2.) Move oxtails to slow cooker pot. This time fill up with 8-10 cups of water. Add the daikon, garlic, peppercorn, and scallion whites. Set on LOW and cook for 7-8 hours.

Skimming off the fat (optional)

  • If you want less fat, I suggest preparing this a day before consumption. Once the soup is ready, move the soup over to the fridge. Let it cool overnight and you will find the fat has solidified. You'll find that it's easier to remove the fat this way.

Toppings and Seasoning

  • Top with green scallions, salt, and white pepper to taste. You can add kim chi and shirataki noodles for sides.

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 817kcal | Carbohydrates: 5.2g | Protein: 10.5g | Fat: 83.4g | Saturated Fat: 34.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 36.5g | Cholesterol: 116.7mg | Sodium: 54.8mg | Potassium: 382.2mg | Fiber: 1.9g | Sugar: 2.9g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Korean Oxtail Soup
Amount Per Serving
Calories 817 Calories from Fat 751
% Daily Value*
Fat 83.4g128%
Saturated Fat 34.7g217%
Polyunsaturated Fat 3g
Monounsaturated Fat 36.5g
Cholesterol 116.7mg39%
Sodium 54.8mg2%
Potassium 382.2mg11%
Carbohydrates 5.2g2%
Fiber 1.9g8%
Sugar 2.9g3%
Protein 10.5g21%
* Percent Daily Values are based on a 2000 calorie diet.

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How to Make the Most Amazing Keto Curry

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Curry. Who doesn’t love it? When I think of it, a warm plate filled with the perfect mix of the most fragrant spices comes to mind. I think of the thick gravy engulfing the basmati rice underneath it and the nan that’s served on the side. I think many envision this but since we’re on a low carb diet how can we possibly have this? Well, today I show you how to make the most amazing keto curry recipes.

Last updated: March 17, 2020

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Is Curry Keto?

This one is a loaded question as curry is, in fact, more of a vague category of any type of dish that’s made up of Indian spices, meats, and veggies. Going by this, technically, most of our favorite Indian dishes are considered curry such as Tikka Masala, Korma, Vindaloo, etc. For that reason, curry is keto friendly. It just depends on the type of ingredients used. Just as there are certain foods keto-ers should stay away from, the same logic applies here.

And if you happen to be eating out, then I would strongly suggest asking the wait staff if there are any sugars added, and whether there are any dairy products. Usually if it’s made with heavy cream it’s okay but yogurt is a big resounding no.

I think the main question is what exactly can keto-ers eat? For your convenience, I found a few common ingredients as well as sides that are often found in Indian curries high in carbs. We should look to avoid these if we want to stay in ketosis. They are:

  • Chickpeas
  • Dairy Based Yogurt
  • Potatoes
  • Any sugars added to the curry
  • Kidney/Lima Beans

And obviously sides such as basmati rice, nan, and roti are prohibited. For my keto curry recipe, I’ve basically made a version omitting any of the above ingredients and substituting them for a more keto-friendly version. I’ve also added more coconut found in the oil and milk. One might as well call this a keto coconut curry.

Can I make Instant Pot Keto Curry?

The answer is YES! As a matter of fact I recommend it and the recipe card actually uses a pressure cooker to make the curry. The convenience associated with an Instant Pot or Pressure Cook outweighs any of it’s negatives and pays for itself in the long run. Having one saves a lot of time, like half the time. For instance, this recipe calls for only 10 minutes of high pressure cooking while a stove top simmer would mean 30 minutes or more depending on the temperature. With a pressure pot cooker, we are able to become more precise.

My recipe calls for only 10 minutes of high pressure cooking while a stove top simmer would mean 30 minutes or more depending on the temperature.

And if you do not have one, don’t fret. I’ve included instructions on how to cook on the stove top as well as pressure cooking.

What are some low carb sides I can eat with?

You can have this with cauliflower rice, shirataki noodles, and even keto bread made with almond/coconut flour.

What You’ll Need

Just 12 ingredients here!
  1. Tomato Sauce
  2. Coconut Milk
  3. Chicken thighs, skinless boneless
  4. Garlic, minced
  5. Ginger, minced
  6. Garam Masala
  7. Curry Powder
  8. Coconut Oil
  9. Cloves
  10. Cinnamon Stick
  11. Tomato, diced
  12. Onion, diced

Today I’ll be making a keto chicken curry but if you don’t like chicken, simply swap it out. And just like that, we’re able to make multiple keto curry recipes depending on the protein used. It also changes the texture and dynamic. With curry, the base is always the same; it’s a simple plug and play. Here are some ideas to get you started:

  • Cauliflower/Broccoli
  • Tofu
  • Paneer
  • Pork
  • Fish

The possibilities are endless, and only limited to your imagination. You can pretty much make any dietary restricted version.

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Low Carb Keto Curry Chicken

Course dinner, Lunch, Side Dish
Cuisine Indian, keto, paleo
Keyword chicken, coconut milk, curry, keto, low carb, paleo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people
Calories 385kcal

Equipment

  • Frying Pan
  • 6 Quart Pot or larger
  • Instant Pot (optional, for faster convenient cooking)

Ingredients

Protein

  • 1 lb Chicken thighs, boneless skinless

Spices and Aromatics

Curry

Toppings

  • 1 stalk Cilantro (Optional)
  • 1 stalk Fresh Coriander (Optional)

Instructions

Saute and Infuse Chicken

  • In a large frying pan or wok, heat it to medium. Let a couple of minutes pass for it to heat. Add in the coconut oil, wait a few moments for it to warm up. Then add in the onions and cinnamon stick. Stir for a few minutes until onion turns yellow.
    Onion and cinnamon stick to frying pan
  • Once onions yellow and cinnamon has been infused with the oil, move the onions to one side and add in the chicken to the other. Cook the chicken for about 5 minutes or until they've been browned.
    Pro tip: For the chicken, at first place it flat on the pan. Don't touch it for a few minutes. Then flip it over to the other side so the chicken browns.
    Note: Most Instant Pots have a saute feature. You can choose to saute on the instant pot rather than a separate pan if you like. I like to saute on a frying pan as it makes cleaning up easier. Be careful when saute-ing on the instant pot as ingredients can stick to the bottom of the pot if you're not continually stirring.
    Adding the chicken

Simmering the Spices

  • If you want to cook on the stove top: If you're frying pan is large enough, you can simmer there. If not, move contents over to a larger pot and add in the curry powder, garam masala, cloves, garlic, ginger, tomato sauce, fresh tomatoes, and half a cup of coconut milk. Mix it together in medium heat. When it comes to a boil, lower temp to low heat and simmer for a half hour.
    If you're using an Instant Pot: Move the chicken and onion mix to the Instant Pot. Add in the curry powder, garam masala, cloves, garlic, ginger, tomato sauce, fresh tomatoes, and half a cup of coconut milk. Mix it together well. Close the lid, and cook on meat/stew for 10 minutes in high pressure.
    Simmering the spices together

Thickening the gravy and finishing touches

  • On the Stove Top: After simmering for a half hour, increase the heat to medium-high. You'll have another half a cup of coconut milk remaining. As the curry comes to a boil, pour the remainder of the coconut milk into the pot. Stir some more. It should thicken.
    On the Instant Pot: Let the pressure release naturally (NPR). This should take about 10 minutes. Then open the lid, set the mode to saute and as the curry comes to a boil, pour in the rest of the coconut milk (about 4 oz) left. Stir and it should thicken.
    Pro tip: If you like your curry to be even thicker, you can add heavy cream or almond flour to thicken it up a bit.
    Thickening the curry

Toppings

  • Move the curry to a bowl. Top or garnish with either cilantro, coriander, or just have it the way it is. Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 385kcal | Carbohydrates: 9.3g | Protein: 23g | Fat: 28.7g | Saturated Fat: 19.2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.5g | Cholesterol: 120mg | Sodium: 452.6mg | Potassium: 113.5mg | Fiber: 2.3g | Sugar: 3.2g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Low Carb Keto Curry Chicken
Amount Per Serving
Calories 385 Calories from Fat 258
% Daily Value*
Fat 28.7g44%
Saturated Fat 19.2g120%
Polyunsaturated Fat 2.1g
Monounsaturated Fat 4.5g
Cholesterol 120mg40%
Sodium 452.6mg20%
Potassium 113.5mg3%
Carbohydrates 9.3g3%
Fiber 2.3g10%
Sugar 3.2g4%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.

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Keto Chicken Tikka Masala

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When I think of Indian food, I think of one of three things. Curry, Nan, and Tikka Masala. This is one of the most popular dishes in America yet it can be difficult to come by if you’re on a low carb keto diet. Now, you won’t need to worry about that because I’ve crafted together a Keto Chicken Tikka Masala for you to enjoy. One that tastes almost identical to the real thing!

Last updated: December 5, 2019

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Is Tikka Masala keto?

I often get the question, “is tikka masala keto friendly?” The short and easy answer is no. The reason is because it’s typically prepared with dairy-based yogurt which is usually high in carbohydrates that will most likely take you out of ketosis. Luckily, almost everything else is very much keto friendly. Tikka Masala is high in fat due to the ghee and heavy whipping cream. Those are the ingredients that makes tikka masala highly attractive to the keto community.

Then, how is your recipe keto friendly and low carb?

Great question. Fortunately what we can do is make some key substitutions. Instead of using dairy yogurt, we can swap it for alternative yogurts such as coconut milk yogurt, almond milk yogurt, and in some cases greek yogurt. Just make sure to check the nutrition information found on the back of the package.

For my recipe, I found a blend I want to recommend, the Califia Farms Unsweetened Plain Yogurt. It’s dairy free because it’s made with almond and coconut. The best thing about this product is it only carries 1 gram of Net Carbs per cup. That is nothing!

The second ingredient that adds to the carbs I haven’t mentioned yet is the tomato sauce. Always make sure to grab the one with the lower net carbs. The one I found, surprisingly, is Whole Food’s private label brand (365 Everyday Value). I don’t think you can go wrong with these especially when they carry only 2 grams of net carbs per serving when other manufacturers can easily double that number.

So there you have it. I am able to make my recipe low carb by using some specific manufacturers to make it keto. If you found other companies with an even lower carb count, shoot me a message and I’ll gladly update my recipe as well as give you the credit you deserve.

What other kind of proteins can I make with Keto Tikka Masala?

Using my recipe, you can actually make virtually any kind of protein. Just substitute the chicken for your favorite protein. These can be:

  • Paneer
  • Tofu
  • Lamb
  • Fish
  • Cauliflower/Broccoli

There are other variations such as chickpeas but that would prove one, two many for carbs so I’ve only suggested the above. As you can see, with those number of proteins listed you can easily accommodate your favorite protein. With that said, let’s get into my recipe.

What You’ll Need

  1. Tomato Sauce
  2. Onion, diced
  3. Garlic, minced
  4. Ginger, minced
  5. Ghee
  6. Coconut/Almond Milk Yogurt
  7. Heavy Whipping Cream
  8. Chicken, boneless skinless thighs
  9. Coriander
  10. Fennel Seeds
  11. Chili Powder
  12. Cumin
  13. Turmeric
  14. Garam Masala
  15. Fenugreek Powder
keto tikka masala
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Keto Chicken Tikka Masala

Course Appetizer, dinner, Lunch, Side Dish
Cuisine diet, Indian, keto
Keyword chicken, garam masala
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 3
Calories 445.4kcal

Equipment

  • Frying Pan

Ingredients

For the Chicken Marinade

For the Curry

  • 1 tbsp Ghee
  • 1 medium Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Ginger, minced
  • 1 tsp Coriander ground
  • 1 tsp Fennel seeds optional
  • 1 tsp Fenugreek, ground optional
  • 1 tsp Cumin
  • ½ tsp Turmeric
  • ½ tsp Garam masala
  • ½ tsp Chili powder
  • 1 cup Tomato sauce
  • ½ cup Heavy cream

Optional Toppings

  • Fresh Cilantro (optional)
  • Fresh Coriander (optional)

Instructions

Marinating the Chicken

  • Combine the following ingredients: Cubed Chicken, Coconut Milk Yogurt, minced garlic & ginger, and garam masala. Mix together well. Let it sit for at least an hour.
    Pro tip: For best results, you can marinate the chicken for 4 hours or overnight.

Browning the Chicken

  • Medium-high heat a frying pan. Wait a couple of minutes for it to warm up. Add in the avocado oil and let it heat up for another minute. You can splash a few drops of water in the pan to test if it's ready. If the oil sizzles, then you can add the pieces of marinated chicken in. Saute each side for about 2-3 minutes or til they become brown. Once brown, move them over to rest on a separate plate. Reduce heat to medium.
    Pro tip: Put the chicken in one by one, make sure there's some space in between them, and once they're on the pan don't move them so they can brown easier. You don't have to do all the chicken at once if your pan is too small. You can do them in batches and don't worry if the chicken isn't cooked all the way. You're just browning it.
    Browning the chicken

Making the Curry

  • In the same pan, add in the ghee. After it melts or heated, add in the diced onions, garlic and ginger. Saute until onion turns golden brown. Add in the spices: Coriander, fennel seeds, fenugreek, cumin, turmeric, garam masala, chili powder. Stir in together with the onion mix for about 30 seconds.
    Note: You're going to notice some burnt parts from browning the chicken. Using your spatula, scrape it off. Do not dispose them. They will give the curry more flavor. Scrape and mix them in with onion.
  • Pour in the tomato sauce. Mix it in with the onion and spices. Saute for about 5 minutes or until onion becomes orange in color.

Simmering Time

  • Finally pour the heavy whipping cream. Add the browned chicken back in. Stir in pan. Let it simmer for about 10 minutes.
    Adding in the heavy whipping cream and chicken
  • Move to bowl, top with fresh cilantro. Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 445.4kcal | Carbohydrates: 12.2g | Protein: 23.7g | Fat: 33.3g | Saturated Fat: 15.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10.2g | Cholesterol: 184.8mg | Sodium: 701.2mg | Potassium: 172.2mg | Fiber: 3.4g | Sugar: 5.7g
Nutrition Facts
Keto Chicken Tikka Masala
Amount Per Serving
Calories 445.4 Calories from Fat 300
% Daily Value*
Fat 33.3g51%
Saturated Fat 15.7g98%
Polyunsaturated Fat 3g
Monounsaturated Fat 10.2g
Cholesterol 184.8mg62%
Sodium 701.2mg30%
Potassium 172.2mg5%
Carbohydrates 12.2g4%
Fiber 3.4g14%
Sugar 5.7g6%
Protein 23.7g47%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Keto Chinese Spicy Roasted Cauliflower Recipe

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Need a quick, light, and easy fix? I have the recipe for you. This one’s my Chinese spicy roasted cauliflower recipe. All you need are 8 ingredients and the labor is quite minimal. Requiring only 45 minutes of your time, give this one a try. It pairs well with virtually any dish.

Last updated: March 17, 2020

Featured Image

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My spicy roasted cauliflower is the perfect side dish or as an appetizer. It goes well with any meats or heavily protein-ed dishes such as a steak or seitan if you’re vegetarian. It can also be enjoyed as an appetizer. Don’t let the chopsticks fool you, these make great finger foods. Just roast them a little more in the oven to get them to crisp. Best of all is you won’t feel guilty eating any of it as it has less than XX calories.

Spicy Roasted Cauliflower Zoomed in

Things You’ll Need

Spicy Roasted Cauliflower ingredients
  1. Cauliflower
  2. Five (5) Spice Chinese Powder
  3. Cayenne Powder
  4. Garlic, minced
  5. Dried Chili Peppers
  6. Sesame Oil
  7. Sichuan Peppercorn
  8. Coconut Aminos

Looking for other dishes to pair with your Roasted Chinese Cauliflower? Check out my General Tso’s Chicken Recipe.

Chinese Cauliflower Recipe
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Spicy Chinese Roasted Cauliflower Recipe

Course Appetizer, Side Dish
Cuisine Asian, Chinese, Low Carb, Vegan, Vegetarian
Keyword cauliflower, gluten free, peppercorn, roasted, sichuan, spicy, szechuan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 161.9kcal

Equipment

  • Oven
  • Oven Pan
  • Frying Pan or Wok
  • Basting Brush

Ingredients

Cauliflower Marinade

Topping

Instructions

Roasting Cauliflower

  • Preheat oven to 400 degrees F.
  • In a mixing bowl, toss together the olive oil, garlic powder, 5 Spice Chinese powder, and Cayenne Powder with the Cauliflower Florets. Mix thoroughly. Sprinkle salt to taste.
  • After about 15 minutes, the oven should be ready. Baste a oven pan with oil to prevent the cauliflowers from sticking to the pan.
    Lining oven pan with oil
  • Move Cauliflower into oven. Roast for about 20-25 minutes depending on how you like your cauliflower. Longer for more crispiness. Make sure to stir at the halfway point.
  • After 20-25 minutes remove the cauliflower from the oven.

Let's add some spice

  • In a frying pan or wok, heat to medium. Wait about 2 minutes til pan is heated. Then add olive oil. Once olive oil is hot, toss in the peppercorns and dried chili peppers. Let it infuse with the oil. This will take about a couple of minutes or when dried chili peppers have become crispy.
    Infusing the oil with peppercorn and chili
  • Transfer the roasted cauliflower. Pour in the sesame oil and coconut aminos over the cauliflower. Increase heat to medium high and stir fry for about 2-3 minutes. Move cauliflower over to
    Stir Frying Cauliflower
  • Top with chopped Scallions and enjoy!
    Top with scallions

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 161.9kcal | Carbohydrates: 9.9g | Protein: 3.4g | Fat: 13.2g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.4g | Sodium: 71.9mg | Potassium: 510.6mg | Fiber: 5.1g | Sugar: 2.8g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Spicy Chinese Roasted Cauliflower Recipe
Amount Per Serving
Calories 161.9 Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Saturated Fat 1.7g11%
Polyunsaturated Fat 2g
Monounsaturated Fat 8.4g
Sodium 71.9mg3%
Potassium 510.6mg15%
Carbohydrates 9.9g3%
Fiber 5.1g21%
Sugar 2.8g3%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Gizzard Recipe – Yummy Korean Stir Fry

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Craving for something a little different? Something that will have your taste buds wanting more? Well, now is your chance to cook my personal favorite Korean Chicken Gizzard Recipe. This tough, chewy organ is one of the most underrated and underappreciated meats to have and after making my recipe you’ll see why.

Last updated: March 16, 2020

Chicken Gizzard Stir Fry Featured Image

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All it takes is a memorable dish at a Korean Restaurant for me to be inspired to make my own copy cat version. It was a night out with friends therefore drinking was involved. After a few shots of soju, we were getting hungry and ordered the Dak-dong-jib (닭똥집볶음). I had no idea what I was in for and when it came out I had to take a bite immediately. Little did I know, the chicken gizzard and soju is a legendary pairing in Korea and ever since then, I aspired to make my own.

I’ve been cooking this recipe for over 3 years now and it never gets old. I really enjoy this recipe and giving credit where it’s due I wouldn’t have been able to make it without finding it first from Korean Cuisine. I made some adjustments but the majority of the recipe has stayed the same. If you’re really into Korean dishes, check out the website as there are many along with useful tips.

Why Chicken Gizzard and Hearts?

My Chicken Gizzard Korean recipe may be one introduced recently to my life, but my days of chicken gizzard stir fry’s are not. It dates back to when I was a child, I remember my parents would stir fry the combination of chicken gizzard and hearts together with green beans. Yeah it may not be Dak-dong-jib but it is close to home for me. As a matter of fact, I actually prefer to have them together as it adds another texture to the stir fry where the chewiness of the gizzard compliments the tenderness of the hearts. If you’re not a fan of chicken hearts feel free to omit that part and make 1 cup of chicken gizzard instead.

Where to buy chicken gizzard and hearts?

Most American markets should sell them but if you’re really having trouble, you can always find them at your local Asian markets for sure. I got mine at Nijiya Market, a local Japanese chain, but they will carry these at H Mart, 99 Ranch, and any other Asian Grocer. Just make sure to clean them up as I found some places do a better job than others.

How to cook chicken gizzard and hearts

The first thing you need to know is you should try to remove any sediment, debris, membrane, and impurities before cooking it. For me, I run a quick visual inspection. Usually at the Japanese market it’s already cleaned but you want to remove the yellow membrane and anything that doesn’t look normal. For more a step by step instructions, check out wikiHow’s article on how to clean chicken gizzards.

You want to clean the chicken gizzard and hearts before cooking.

In order to clean, you should cut them in bite size pieces first, then add the gizzards in cold water. You can use baking soda or flour to scrub the gizzards and hearts clean. Rinse a few times or until the water is clear is when you know they’re ready for stir frying, deep fried, air frying, baking, braising, barbecuing, slow cooking, etc. In our case, we will be stir frying.

Optional: If you want to be even more careful, boil the gizzard and hearts to remove any impurities. Fill a pot with water, throw in a pinch of salt, and bring to a boil. Then add in the chicken gizzard and let it boil between 5-7 minutes. Rinse it out with cold water and now they’re ready to be stir fried to a golden brown color. This whole process should take about 20 minutes or less.

What You’ll Need

9 Korean Chicken Gizzard Ingredients Spread out on off white background
  1. Garlic
  2. Chicken Gizzard
  3. Onion
  4. Chicken Heart
  5. Jalapeno
  6. Sesame Oil
  7. Minced Garlic (Garlic Powder can be substituted)
  8. Scallions
  9. Everything Bagel Seasoning Blend

Looking for other dishes to pair with your Chicken Gizzard Stir Fry? Check out my Cauliflower Fried Rice.

Gizzard Sauces: Choose Wisely

2 Korean sauces spread on white background and a bottle of wasabi

Just kidding. You can do both if you like. It really depends on your personal preference. For me, I tend to side with the wasabi mix. It adds a little extra kick but the good old, sesame oil mix isn’t bad either. You can even eat it with your favorite hot sauce such as Sriracha, Tabasco, or Frank’s Hot Sauce.

Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)

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Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)

Dare to be different? This recipe uses chicken gizzard and hearts. Even better is that they're keto and low in carbs.
Course Main Course
Cuisine Asian, Korean
Keyword chicken, chicken gizzard, chicken heart, Korean, low carb, stir fry
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 341.3kcal
Author Rich

Equipment

  • Soup Pot (for boiling)
  • Frying Pan or Wok

Ingredients

Protein & Veggies

  • 5 oz Chicken Gizzard
  • 5 oz Chicken Heart
  • ½ whole Onion
  • 10 whole Garlic Cloves
  • 1 whole Jalapeno

Chicken Marinate

  • 1 tbsp Garlic, minced Garlic Powder can be substituted
  • 1 tbsp Sesame Oil

Toppings

Instructions

Cleaning the Chicken

  • Cut the gizzard and hearts into bite sized pieces. Remove any membrane.
  • Add gizzards and hearts to a bowl. Fill it up with cold water. Mix with 2 tablespoons of baking soda or flour and scrub any sediments and dirt off. Rinse a few times or until water is clear.
  • In a pot, fill it up with water. Add a pinch of salt and turn heat high. Bring to a boil. Once water comes to a rolling boil, add the chicken gizzard and hearts. Boil between 5-7 minutes. Then strain chicken and run in cold for a few minutes to cool it down.
    Removing Gizzard Impurities

Marinate the Chicken

  • Now that the chicken gizzard and hearts are cleaned and partly cooked, we will marinate them. Move the gizzard and hearts to a bowl, pour 1 tbsp of sesame oil and minced garlic over the gizzard and hearts. Add in a pinch of salt and black pepper. Mix together. Let it set to absorb the flavors.
    Marinating chicken gizzard

It's Stir Frying Time!

  • In a frying pan or wok, heat it to medium. Let it warm up (about 2 minutes). Pour in 1 tbsp of cooking oil, add in the veggies: Minced Garlic, Garlic Cloves, Jalapenos, and Onions. Let it cook for about 3 minutes or when onion begins to brown. Stir occasionally.
  • Add the marinated chicken gizzard and hearts. Increase heat to medium-high. Stir in with the veggies and cook for another 2-3 minutes or when chicken becomes golden brown and crispy. Then your stir fry is ready.
    Note: If you like your meats and veggies a little charred, then you can increase the heat to high. If you dislike burnt parts, then you can reduce heat.

Toppings

  • Transfer the stir fry to a plate. Distribute chopped scallions and Everything Bagel Seasoning evenly over stir fry.
  • Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition

Calories: 341.3kcal | Carbohydrates: 9.3g | Protein: 24.2g | Fat: 20.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 8.7g | Cholesterol: 189.3mg | Sodium: 447.8mg | Potassium: 327.4mg | Fiber: 1g | Sugar: 1.6g
MADE THIS RECIPE?Let’s see it! Tag @chowyoulater and #chowyoulater
Nutrition Facts
Korean Chicken Gizzard Stir Fry (Dak Ddong Jjip)
Amount Per Serving
Calories 341.3 Calories from Fat 185
% Daily Value*
Fat 20.6g32%
Saturated Fat 4.2g26%
Polyunsaturated Fat 6.2g
Monounsaturated Fat 8.7g
Cholesterol 189.3mg63%
Sodium 447.8mg19%
Potassium 327.4mg9%
Carbohydrates 9.3g3%
Fiber 1g4%
Sugar 1.6g2%
Protein 24.2g48%
* Percent Daily Values are based on a 2000 calorie diet.

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