Low Carb Keto FRIED CHICKEN!

With the warmer weather comes some cravings! We are hitting up the fried chicken recipe again since there were some good deals at Costco on the bone-in skin-on chicken thighs and drumsticks. Next up is the garlic cauliflower mash!

The key is using a thermometer for use to check your oil temperature, but also the internal temperature of the chicken. Grab your favorite bone, skin on chicken, and go to town! I like to use the digital thermometers with the wireless probe, or the probe that is connected with a wire to the digital reader. You want your oil to stay at 350 degrees so you might need to continuously adjust your burner over time. Remove the chicken once it reaches 155-160 so that it can continue to reach 165 while cooling.

Ingredients:

• 1 egg, beaten
• 6 pieces bone-in, skin on dark meat chicken (haven’t tried with white meat yet, but confident it would work).
• 1 bag pork rinds
• salt and pepper
• avocado oil or lard

Method:

In a cast iron skillet, heat about 1/2 inch of oil (this will depend on how wide the base of your skillet is (or dutch oven). Heat the oil to 350 degrees.  Pulse the pork rinds until they are the consistency of breadcrumbs. Pat the chicken dry. Season with salt and pepper. Dip into the egg and then into the pork rind breadcrumbs. If the oil has reached 350 degrees, gently place the chicken into the oil. Cook on each side for around 5 minutes. Check the oil temperature frequently to be sure it is staying around 350 degrees (to avoid burning). Continue turning the chicken ever few minutes until the internal temperature of the chicken reaches 155-160. Remove to paper towels once it is up to temperature and allow to cool a bit. Enjoy!

Keto Low Carb Turkey Casserole!

This is truly an amazing comfort food for the whole family.

Wonder what to do with the turkey leftovers from the holidays?  Here ya go! You will NOT regret trying this one. It literally makes 10-12 really nice size servings, so don’t let the presence of peas or cream of mushroom scare you. When divided by 10-12, they can easily fit into your macros no matter what they happen to be. Feel free to add bacon on green onion if you want more of a baked potato vibe.

Ingredients:

• 2 bags cauliflower rice (I get mine from Trader Joe’s), microwaved for 10 minutes, stirred, and then another 10 minutes.
• 1 can cream of mushroom soup
• 2.5 cups shredded cheese (cheddar or colby jack work perfectly)
• 5 cups chopped cooked chicken or turkey
• 1/2 cup peas
• 1 tsp black pepper
• 1/2 tsp salt (more if you like, so taste before baking)
• 2-14 ounce cans of mushrooms (one if you’re not a huge fan)

Preheat the oven to 350 degrees. Make sure that your cauliflower has been microwaved (for 20 minutes) in a large bowl. Add all other ingredients (but only 1.5 cups of the cheese) to the cauliflower and stir to combine. Taste to see if you would like to add more salt or pepper. Spread into a large casserole dish (mine was 9X13). Sprinkle with remaining cheese. Bake for 30 minutes.

Makes 10-12 servings.

Hello Keto Crackers!

Yep, I said that correctly. You can make crackers in about 5-6 minutes. They’re crazy crispy and also only 4 net carbs per serving (one tortilla)!

For those of you hemming and hawing about getting an air fryer, JUST DO IT! I like the toaster oven combo because I can also use it as an oven, warmer, and most importantly…an air fryer. I also like that it has so much surface area. It is perfect for making pizza, wings etc.

This model is my favorite one as of now.

All you need for this recipe is the Mission Low Carb Tortillas. For the record, the tortilla can me up to 25 crackers depending on size of your slices, so one is plenty for a crispy snack!

https://amzn.to/36L8uUT

Simply take a pizza cutter, and cut the tortilla vertically and then horizontally in one inch pieces.

Turn the air fryer on to 325 degrees. Place the tortilla pieces in a single layer in the fryer basket. Air fry until the pieces turn a golden brown. Allow the pieces to cool compeletely.

Serve with all of those dips that are low carb that you’ve been dying to have with something crunchy as a vessel!

Low Carb Keto Blueberry Crumble

• Ingredients:
• 3 cups blueberries fresh or frozen
• 1/4 teaspoon xanthan gum
• 2/3 cup almond flour
• 1/3 cup coconut flour
• 1/2 cup low carb sweetener add more if needed
• 1 egg beaten
• 6 tablespoons butter melted

US Customary – Metric

Instructions

• Pour berries into greased 9×9 inch pan.
• Sprinkle with xanthan gum and half of the sweetener.
• Stir almond flour, coconut flour, half of sweetener and egg until mixture resembles coarse meal.
• Sprinkle dry mixture over berries.
• Drizzle melted butter over topping.
• Bake at 350 degrees for 25 minutes or until top is golden brown.

Makes 9 Servings