Keto Friendly Recipes


Cauliflower Mac and Cheese Recipe
5.0 from 3 reviews
Cauliflower Mac and Cheese

Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
Author: Katie Kimball
Recipe type: side dish
Serves: 4
2 medium heads cauliflower, chopped into 1″ pieces (about 10 cups)
2 c. cottage cheese (all but ½ c. of a 20-oz tub)
1 c. sour cream (half of a 16-oz. tub)
1 egg, lightly beaten
¾ tsp. salt
½ tsp. dry mustard
½ tsp. turmeric
¼ tsp. garlic powder
¼ tsp. pepper
2 c. shredded cheddar cheese
Steam the cauliflower at least 15 minutes (10 minutes for a half batch), until it’s soft. No al dente here, because you want to be able to squeeze some water out so you don’t have mac and cheese soup.
Alternate method for those who plan ahead well: Use frozen cauliflower OR just cut and freeze at least one day before the meal. Thaw on the counter for at least an hour, preferably 2-3 hours, or overnight in the refrigerator.
Tip the cauliflower into a tea towel or cheesecloth and twist the top to squeeze the excess water out of the vegetables. Don’t be afraid to just squish down with all your might; breaking up the cauliflower is no big deal. It won’t turn into a puree or anything. wink emoticon If no water comes out at all, you could either steam the cauliflower a few more minutes or just keep moving and understand that you’ll have a little water at the bottom of your cauli-mac. (I pressed the water out right in the zippered bag when using the freezer method.)
Mix the cottage cheese, sour cream, egg and spices right in a 9×13 casserole dish to save dishes. If you’d rather mix quickly, use a deep bowl or even the pot you used to steam the cauliflower. (I like to save on dishes by simply rinsing a pot from steaming veggies and flipping it over on the stove to dry, immediately.)
Stir in the squeezed cauliflower and shredded cheese. Optionally put some of the cheese right on top.
Bake for 25-30 minutes in a preheated 350F oven. (Frozen version might need 40 minutes.) Optionally broil a few minutes to brown the top cheese.
Servings: A half batch in an 8×8 dish is a perfect side dish for 4 people, while a 2-cauliflower batch is just right as a main dish. Make it a meal with sliced sausages on top or a pound of cooked ground beef mixed into the casserole.
Frozen or Steamed? The steamed version will be as soft or softer as you allow the steamed veggies to get. In 15 minutes, they are very soft. The frozen veggies remain a bit more “al dente” after baking, not crunchy but reminiscent of a crunch. I liked both, but especially as leftovers I preferred the steamed/softer version.
What if I don’t like cottage cheese? The cottage cheese doesn’t really come through in this dish other than as a “creamy” factor, especially if you bake it longer than half an hour to really let everything melt together.
Read the ingredients on the dairy! Many brands of cottage cheese and sour cream have umpteen ingredients. I recommend Daisy brand (milk, cream, salt, enzymes) or Aldi brand sour cream (I think their cottage cheese has other junk in it). I’m sure there are others, but they’re not always easy to find.



Oven Baked Chicken Fajita
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp Vegetable Oil (I use Extra Virgin Olive Oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.





Fried cabbage with bacon and onion
1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste
In a large pan cook the chopped bacon over medium to medium-high heat. Once the fat renders off and there’s plenty of bacon grease in the pan, add the chopped onion. Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods). Stir occasionally until cabbage is softened. I like some pieces to get a little pan browned so I don’t stir very often. Taste before serving as you may need to add more salt and pepper depending on your preference.





YIELD: 12 tenders (6 Servings)
PREP: 20 minsCOOK: 10 minsREADY IN: 35 mins
A crispy and delicious fried chicken that is coated with a ranch-flavored pork rind crust. You’ll be amazed that these are low in carbs!
1.5 pound Boneless chicken breasts sliced into strips
1 package Plain Pork rinds
1 egg
2 tablespoons heavy cream
2 tablespoons Frank’s Red Hot Sauce
1 packet Powdered ranch dressing mix
cooking oil I used peanut
salt and pepper to taste
Start by rinsing off your raw chicken and patting dry.
Beat egg, heavy cream, 1/4 of the ranch mix and hot sauce together into a shallow bowl.
Soak chicken strips in mixture for 5 minutes.
Pour oil until it has about an inch depth and heat on medium-low heat.
Crush an entire bag of pork rinds in a ziplock bag (I used an empty wine bottle to smash them with) and add the rest of the ranch mix.
Remove the chicken strips and drop into the ziplock bag filled with crushed pork rinds. Shake and toss to coat each one.
Once the oil is heated (around 350 F, use a thermometer if you can), slowly drop the chicken strips inside. Be careful not to overcrowd the pan
After 2-3 minutes, flip onto the other side. This will generally depend on the thickness of your chicken.
After cooking, carefully remove and cool on either a wire rack or plate lined with paper towels. You want all the excess oil to be extracted from the chicken. Let cool for 5 minutes and enjoy!



Deep Fried Low Carb Gluten Free Mushrooms OMG! You are going to love these! Totally hits the spot when you HAVE to HAVE something Deep Fried!

2 Jars Whole Button Mushrooms
2 Cups Pork Rinds – Crushed
1 Cup of Parmesan Cheese – Grated
1 Tbs. Garlic Powder
1/2 Cup Heavy Cream
1 Large Egg
Oil – (I like to fry in Avocado oil. It has a very high smoke point)
(2 Tbs. Peace and Love)


Drain liquid from mushrooms and pat dry with a paper towel.

Place pork rinds, Parmesan cheese, and garlic powder into a food processor and pulse until the mixture becomes fine and flour like.

In a shallow dish, combine heavy cream and egg to make a wash. Fork whisk until they are well blended

Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch.

Coat each mushroom in the breading mixture, dip in the egg wash, and then coat in the breading mixture a second time.

Once the oil is heated and begins to bubble, drop breaded mushrooms in oil and fry until breading is crispy – About 2 minutes each side. Try not to flip the mushrooms too many times as this will cause the breading to fall off.

After removing mushrooms from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.

Prep Time – 30 Minutes
Cook Time – 30 Minutes
Makes 4 Servings
Per Serving:
Calories – 414
Protein – 32 g
Carbs – 4.5 net g
Fat – 30 g
Thanks PeaceLoveandLowCarb for this great recipe!



Sugar-Free Lemon Mug Cake
1 egg
2 tablespoons lemon juice
2 tablespoons heavy cream
1/2 teaspoon lemon liquid stevia
2 tablespoons coconut flour
1/4 teaspoon baking powder
pinch salt
Whisk the egg, lemon juice, cream and stevia together in a small bowl.
Stir in the coconut flour, baking powder and salt.
Microwave 1 minute to 30 seconds or until toothpick in center comes out clean.
Top with whipped cream if desired!
Net Carbs: 7.7g



Low Carb Deep Dish Pan Pizza
1.5 cups packed cup cooked, minced chicken breast
1.5 cups packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1. Preheat oven to 375 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Place a parchment in the bottom of a 10″ springform cheesecake pan (remove excess from below the pan after pan seals parchment in place).
4. Firmly press chicken/cheese mixture into springform pan.
5. Top with parsley, basil, onion and garlic powder.
6. Bake for 20 minutes.
7. Top with sauce, cheese, and rest of toppings.
8. Bake for 20 more minutes.
9. Let cool for five minutes in pan.
9. Carefully open springform pan.
10. Slice and serve.
Nutritional information per 1/8 pizza: Calories: 193, Carbohydrates: 1 g , Fiber: 0 g, Net Carbohydrates: 1g , Protein: 22 g, Fat: 10g.



AMAZING Shrimp and Avocado Salad!!
Ingredients (Cilantro Dressing/Marinade):
3 Tbsp fresh Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ cup fresh cilantro, chopped
1/8 tsp fresh cracked Pepper, to taste
pinch Salt, to taste
Combine all ingredients in a bowl and mix.
Ingredients (Salad):
Cilantro dressing
1 lb cooked shrimp, deveined and tail removed
2 ripe avocados
4 cups lettuce or baby greens
1. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
2. Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates.
3. Cut avocado into bite-size wedges. Sprinkle over lettuce.
4. Top with marinated shrimp and leftover dressing.



Although this Baked Chicken Parmesan has several steps, it is still a lot easier then traditional Baked Chicken Parmesan. What I love most about this recipe is it is Gluten Free, so I get to enjoy it with my family.
6 boneless skinless chicken breasts
1 (16 ounce) bottles light Italian dressing
1/2 cup light ranch salad dressing
2 tablespoons olive oil
5 tablespoons minced garlic, divided ( I used the pre-minced stuff from the jar)
2 1/4 cups shredded Parmesan cheese, divided ( not the stuff in the green jar)
1 tablespoon dried parsley
olive oil flavored cooking spray
1/3 cup finely chopped white onion ( mild in flavor)
1 (8 ounce) cans tomato sauce
1 (6 ounce) cans tomato paste
3 tablespoons dried basil, divided
3 tablespoons dried oregano, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 1/2 cups 2% mozzarella cheese, grated
The morning or the night before serving, combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.
When ready to cook, Preheat oven to 400*F. Then mix 2 cups Parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
Remove chicken from baggie one by one and “dredge” in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).
While chicken bakes, in a large non stick sauce pan, make the sauce.
Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent.
Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. ( if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it.
When chicken has baked 20 minutes, remove from oven and top each breast with sauce, Cover the whole thing, then top with 1/4 cup of mozzarella cheese, put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional).
Remove from oven and sprinkle with remaining Parmesan cheese.
Serve it up.
I usually serve my Baked Chicken Parmesan with some Gluten Free Penne Noodles (Barilla Makes the best) I just add a little butter, garlic and add some grated Parmesan. But you can certainly pick the side dish your family will love most.