Girl, you need a bigger mixing bowl

Ingredients * 1 Tablespoon avocado oil * 2 large Chicken breast, sliced in half lengthwise * kosher salt and pepper * ½ teaspoon Dried Thyme * 1 tablespoon Butter * 2 Cups Thinly sliced onions * 2 Cups Beef broth * 8 ounces Baby Bella Mushrooms,sliced * 4 Slices Swiss cheese Equipment * Meat Thermometer Instructions * Season both sides of the chicken breast with thyme, salt and pepper. * Heat the avocado oil in a large skillet over medium high heat. * Brown the chicken breast on both sides and cook until an internal thermometer reads 165F. * Remove from the skillet and set aside. * Reduce heat to medium and add the butter, onions and ½ cup beef broth to the skillet. * Cook the onions until browned and caramelized. Add more beef broth if the onions start to dry out. * The caramelized onions will take about 20 minutes. * Add in the mushrooms to the caramelized onions and cook for 5 minutes more. * Stir in any remaining beef broth. * Add the chicken breast back to the skillet and use a spoon or tongs to smother them with the onion and mushroom mixture. * Top each chicken breast with a slice of swiss cheese. * Cover with a lid to melt. * Serve! Servings: 4 Nutrition per serving Calories: 148 | Carbohydrates: 9g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Fiber: 2g | Sugar: 4g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

Biscuits and watery hamburger😅

Ground beef casserole. Looks good.

Is there a recipe for the homemade Taco Bell sauce?

What a shame Allulose won't work. Like most people, the alcohol sugars give me diarrhea. Too bad because the taste is so much better than other artificial sweeteners.

OK, I did not think this would taste like stroganoff by the spices used, and it didn't. However that doesn't mean it wasn't good. I'm adding it to my list of keto recipes I like and sen it to my daughter. I didn't use tyme (because I don't like it) nor oregano (because I didn't think Italian spices would be good on a german dish). I did use Basil (Because that's not Italian ..right?). I thought from the smell that that would be too much smoked paprika, but it was good. Tho I might reduce that some next time. I used it with cauliflower rice. I doubled the recipe so I would have enough for 3 meals and also one tray to freeze dry for later. Bottom line, I like it! I hope others will too. Thank you for sharing.

I definitely need to try this!

Oil first then seasoning 380 for 10 minutes flip at 5

You didn't say how long to cook them.

Awesome recipe 🤙🏼

Ingredients * 2 Large Chicken cut into strips or 8 raw Chicken Tenders * ½ Cup almond flour * ½ cup parmesan cheese (the powdered kind) * 1 teaspoon onion powder * 1 teapoon garlic powder * 1 teaspoon kosher salt * ½ teaspoon black pepper * 1 teapoon Mustard Powder * 1 teaspoon Dried Thyme * 2 Large Eggs, beaten * 2 Tablespoons water * avocado oil or olive oil spray Equipment * Air Fryer Instructions * In a shallow dish, combine eggs and water. Whisk until combined. In another shallow mixing bowl, combine the dry ingredients: almond flour, parmesan cheese, onion powder, garlic powder, salt, pepper, mustard powder and thyme. Making sure to stir to combine ingredients well. * Dredge each piece of chicken in the egg mixture and then into your almond flour. Set aside on a baking sheet and continue this process with each strip/tender. � Air fryer: * Spray the inside of your air fryer with cooking spray or line with foil and spray the foil. Place breaded strips into air fryer basket. Spray the tops of your chicken with a little bit of cooking spray. This will help them get really crispy. Cook chicken at 425F for about 15 minutes, flipping halfway through. If you air fryer will not go as high as 425F, put it at the highest temperature. � Oven: * Preheat oven to 425F. Line a baking sheet with foil and spray the foil with cooking spray. Place your breaded chicken on baking sheet, spray the tops with cooking spray, and bake for about 15-20 minutes, flipping halfway through. Serve with your favorite dipping sauce. Notes * Instead of the almond flour and parmesan mixture, you can substitute with pork panko or ground pork rinds. * Store your leftover delicious chicken tenders in an airtight container in the refrigerator for up to 4 days. Servings: 4 Nutrition per serving Calories: 300 | Carbohydrates: 4g | Protein: 39g | Fat: 14g | Fiber: 2g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

Ingredients * 4 Cups Chicken broth * 4 Cups Broccoli florets * ½ Cup Shredded carrots * ½ teaspoon Garlic powder * ½ teaspoon Onion powder * 4 Cups Shredded sharp cheddar * 1 Cup Heavy cream * 4 ounces Cream cheese * Kosher salt and pepper to taste Instructions * Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot. Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes. Add in the garlic powder and onion powder. * Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom. Add in the cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add in the heavy cream and the cream cheese. * Remove from the heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired. Notes * I used 4 cups of fresh broccoli, but you could use frozen if you like. * I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly. * Let the liquid cool a bit before adding the cheese. Liquid above 150F will cause the cheese to not incorporate because it breaks down the protein bonds. Add in the cheese a handful at a time and let it melt completely before adding more. Servings: 8 Nutrition per serving Calories: 346 | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Fiber: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

Looks delicious! I’ll be making this ASAP

Thankyou for sharing, great detailed information for those who are new to cooking in an airfrier, 👍😀

Thanks. Should I double the ingredients if I want to make 2 breads?

375 for 10 min for everyone who needed her to get to the point haha

Ohh my …. This recipe is awesome!! I made it with hamburger, Pepperoni, onions, bell pepper, used Raos marinera sauce (sparingly) pizza cheese & mozzarella, with my seasoning of choice! I made enough for a full 9x13 in cake pan!!! What can I say!!!! Totally awesome, I didn’t even miss the crust, but definitely tasted like a deep dish pizza!! Thank you Jennifer 😊 I’m 3 months in doing doing Carnivore, a bit of Keto! 30 lbs down, 4 pant sizes! Wearing sizes I have not worn in 20 years!! A1C down from 6.7 to 5.4 in 8 wks!! Yay!!!!

Isn't there sugar in marinara sauce...probably some kind of seed oil also.?

Almond flour + water

Ingredients * 1 cup almond flour * 1 large egg * ¼ teaspoon sea salt (see notes for other options) Instructions * Preheat the oven to 300F and line a baking sheet with a piece of parchment paper or a silicone baking mat. * Combine the almond flour and the egg in a mixing bowl until a wet dough forms. Scrape it out onto an almond-floured work surface, a sheet of wax paper, or another silicone mat. Press it our flat with the spatula, and then sprinkle a little more almond flour evenly on top. * Use a rolling pin to roll the cracker dough into a large rectangle ⅛ of an inch thick. Now sprinkle on your salt and other desired seasonings and press the seasonings in lightly with the rolling pin. * Use a pizza cutter or a sharp knife (careful using a knife on a baking mat) to cut the dough into approximately 60 crackers (1 x 1 inch). Optional: use a toothpick to put a little hole in the center of each cracker. * Remove the crackers with a thin metal spatula and place on the prepared baking sheet. * Bake in the preheated oven for 18-20 minutes or until they are lightly golden brown. Let cool completely on the cookie sheet.� Notes * Almond flour: If you cannot tolerate almond flour, sunflower seed flour will work or any other nut flours such as walnut flour (not coconut flour). * Egg: you could use a flax egg if you cannot have eggs. That would be 1 tablespoon of finely ground flax seeds with 3 tablespoons of water. Mix well in a small bowl and refrigerate for 15 minutes. * Flavorings: I like to use just sea salt or course salt, but other options are freshly ground black pepper, sesame seeds, parmesan cheese (the powder kind), bagel seasoning, garlic powder, Italian seasoning, or red pepper flakes. You could even make them a little sweet and sprinkle them with cinnamon and keto friendly sweetener! * Storage: Keep these crackers in an airtight container or zip-top bag for up to 1 week. Servings: 6 Nutrition per serving Serving: 10crackers | Calories: 125 | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Fiber: 2g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

How do I get recipe?

Y is it so light

am I missing cooking time??

☺️

What can you use instead of almond flour?

The thin cuts became very thick for the final shot. 🤔

Marinara has a massive amount of sugar

That has to be loaded with carbs from the sauce and ricotta

I don't care about carbs and I don't eat anything without gluten. I just want me some good chicken from my new air fryer! It preheats itself. Ha!

Just made this recipe!! Absolutely delicious! ❤

Ya know what would be tasty in this recipe besides whipped cream? Coconut cream, you know the stuff that comes to the top of a can of coconut milk? You do not have to whip it. You can just take it right out of the can & plop in on. Coconut cream and strawberries is very tasty!

Ingredients * 3 Cups almond flour (see my favorite on Amazon) * ½ Cup sugar free granulated sweetener (see my favorite on Amazon) * 1 ½ teaspoon Baking powder * ¼ teaspoon Kosher salt * 6 Tablespoons Cold butter, cut into cubes * 2 large eggs, beaten * ¼ Cup Heavy cream * 1 teaspoon Vanilla Extract Sweetened Whipped Cream * 1 Cup Heavy cream * 2 Tablespoons powdered sweetener * 1 teaspoon Vanilla extract Sweetened Strawberries * 20 Medium Strawberries, sliced * 2 Tablespoons sugar free granulated sweetener Equipment * 4 Tablespoon cookie scoop (60ML) Instructions * Line a baking sheet with parchment or a silicone baking mat and preheat the oven to 350F. * In a large mixing bowl combine the almond flour, sweetener, baking powder and salt. * Add in the cold butter cubes and use a pastry cutter to cut in the butter until the mixture is pea size crumbles. You could also pulse the mixture in a food processor for best results. See notes for more alternatives to a pastry cutter. * Stir in the eggs, heavy cream, and vanilla. * Using a 3 tablespoon kitchen scoop, divide the dough into 10 biscuits and place them evenly spaced on the prepared baking sheet. * Bake in the pre-heated oven for 18 minutes. A toothpick will come out clean. � Sweetened Whipped Cream * In a large mixing bowl and using a hand mixer, beat the whipped cream with the sweetener and vanilla until it reaches stiff peaks.� Sweetened Strawberries * Slice or diced (your preference) the strawberries and place in a medium sized bowl with the sweetener. Stir and set aside for 10-15 minutes stirring occassionally. � Serving * Slice one of the shortcakes in half and top with a spoonful of strawberries and a spoonful of whipped cream. Notes * Don't have a pastry cutter? Use a fork, 2 butter knives, or your clean hands! * Make stabilized whipped cream by adding in ¼ teaspoon cream of tartar with the sweetener. * Nutrition for 1 keto shortcake (no whipped cream or strawberries): 300 calories, 28g fat, 6g carbs, 4g fiber, 9g protein * Nutrition info below is for 1 low-carb cake, 2 medium strawberries, and a dollop of whipped cream. Servings: 10 Nutrition per serving Serving: 1biscuit | Calories: 398 | Carbohydrates: 11g | Protein: 9g | Fat: 36g | Saturated Fat: 7g | Fiber: 5g | Sugar: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

Yes let's just deep fry it like a bunch of idiots.

This is absolutely perfect. Even if you are not doing low carb..it's just plain healthy . If someone can eat the beans it can be added separate from the low carb persons portion.

Nothing adds up ,Ever heard of weights one cup of almond flour is better etc.

First short that came up when I searched this, just got done eating it with our family of 7, delicious. I served it with a side of guacamole and sour cream, and a slice of homemade fresh baked sourdough bread spread with butter. 🧈

So good. Thank you so much.

How can anyone say these are good?? These are horrible. I wasted too much money on crap keto ingredients to make these and they were terrible. I hate keto desserts!!

Ground Sausage for the win .... = )

The temperature of the oven would’ve been helpful too thanks

Ingredients * 1 Pound Ground beef * Montreal steak seasoning to taste * 8 Cups shredded lettuce * 1 Cup Shredded Cheddar Cheese * ½ cup Diced tomato * Kosher salt and pepper to taste Big Mac Dressing: * ½ Cups Mayonnaise * 2 Tablespoons Ketchup (sugar free for keto) * 1 Tablespoon Minced or grated white onion * 1 teaspoon sugar free granulated sweetener * 1 teaspoon Dill Pickle Relish * 1 teaspoon White vinegar * 1 Tablespoon Water (or more to thin) Instructions * Heat a skillet over medium-high heat and begin cook the ground beef until cooked through and crumbled. Season with montreal steak to taste. Alternatively, you can use salt and pepper but I really think the steak seasoning drives home the big mac taste. * While your meat is cooking, in a medium size bowl begin combing your mayonnaise, ketchup, minced white onion, sweetener, dill relish. white vinegar and water. Stir until all ingredients are combined equally. Set aside. * Once your ground beef is cooked through, you will need to drain any excess grease. * Now begin building your salad, layering your shredded lettuce, ground beef, diced tomatoes, shredded cheese and top it with your Big Mac dressing. Enjoy! Servings: 4 Nutrition per serving Calories: 524 | Carbohydrates: 5g | Protein: 31g | Fat: 42g | Fiber: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

NOODLES? WTF IS SHE TALKING ABOUT???

The best recipe I’ve ever tried in 2025 thank you, so much 💪🏻🎀🤍🌸🏋🏻‍♀️

Looks delicious

Ingredients * 4 low carb tortillas (soft taco size), or your favorite tortilla * 2 Cups shredded quesadilla cheese or Monterey Jack cheese * 12 Ounces Thinly sliced cooked steak, your favorite cut of steak * 8 tablespoons Taco Bell quesadilla sauce Instructions * Place a large non stick skillet over medium heat and spray with olive oil cooking spray. Add a low carb tortilla to the skillet and sprinkle ¼ cup of cheese in a single layer over half, followed by 3 ounces of thinly sliced steak, 2 tablespoons of the homemade Taco Bell sauce, and finally, another ¼ cup of cheese. * Fold the tortilla in half and continue to cook until the cheese melts and the tortilla is lightly browned on both sides, about 2-3 minutes per side. Remove from the pan. If there is any melted cheese remaining in the pan, carefully wipe it out with a paper towel so it doesn't burn. Continue with the remaining ingredients to make 4 steak quesadillas. * Transfer the quesadillas to a cutting board and use a pizza cutter or sharp knife to cut the quesadilla into portions. Serve with extra Taco Bell sauce, homemade guacamole, salsa, or sour cream. Notes * feel free to add jalapeño peppers, sautéed onions or green bell peppers to the steak quesadillas to kick them up a notch. * Use whatever steak you like. I prefer sirloin steak cut into thin slices. You can also use flank steak or skirt steak. * You want to make sure your steak strips are seasoned nicely. I like to use adequate salt, garlic powder, onion powder and ground cumin. You could even use taco seasoning for more great flavor! * Slice the steak in thin strips against the grain for the most tender steak quesadillas. Servings: 4 Nutrition per serving Calories: 533 | Carbohydrates: 15g | Protein: 43g | Fat: 35g | Fiber: 11g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

I’m already an impulsive buyer, now I have to buy a food processor because I am a complete SUCKER for mashed potatoes and I do keto from time to time and mashed cauliflower is good

Well, I guess this means I'm an adult. I rolled over at night to turn on an audiobook. Instead, I've ended up in your rabbit hole of what appears to be simple keto recipes. It's literally 2:30 in the morning and I am going through each of your videos and adding ingredients to my shopping list... Embarrassingly, with a bit of adrenaline behind it. You are the first person I've ever turned on notifications for in KZbin, and I've already put your cookbook in my in basket in Amazon!! Thank you so much for getting me excited about my diet!!

The oven turned your square casserole dish into an oval!!!

Recipe?