Some of these keto recipe using buckets of cheese can't be any good for you

Ingredients * 6 Bone in chicken thighs, skin removed * 1 teaspoon Kosher salt * ½ teaspoon pepper * 1 teaspoon smoked paprika * 1 teaspoon garlic powder * ½ teaspoon Cumin * ½ teaspoon onion powder * ½ teaspoon Ground Mustard * 6 Slices of bacon Equipment * Meat Thermometer Instructions * Preheat the oven to 375F. Line a sheet pan with foil. * Combine all the spices in a small bowl. * Sprinkle the spice mix evenly over both sides of the chicken thighs. * Wrap each chicken thigh in one piece of bacon. * Place each chicken thigh on the sheet pan seam side down. * Bake in the preheated oven for 30 to 45 minutes or until a meat thermometer reads an internal temperature of 165F. * Optional- cook the chicken under the broiler for a few minutes to crisp up the bacon even further, if necessary. Servings: 6 Nutrition per serving Calories: 228 | Carbohydrates: 0g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Fiber: 0g 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

oil; spices; 400deg 55 min, check p 45, 165 deg on meat thermometer

Do you know I have an absolutely excellent Panasonic combination microwave, grill, convection oven 27 L and this will be a perfect recipe. I tell you what my oven beats an air fryer out of sight any day.

absolutely awesome recipe, though I added a touch more salt when using fresh jalapenos, and a sprinkle of cayenne powder (some like it hot😊) ❤

That looks so good! Thank you for sharing.

❤❤❤

These are the best keto muffins I’ve had so far. I gave them away at work. They’re delicious. They’re my favorite.

Recipe

Wow! I am totally going to make this.

Finally someone explains the settings, I always suspected this, thank you! Great video, I have a ton of frozen breast's I will practice on. To all you trolls out there that think this video is to slow, why don't you hurry the hell up and get the f@#$ on to your next video and get a life!

I'm anxious to try this recipe! Thanks Jennifer ❤️

Ingredients Muffins: * 2 ½ Cups almond flour * 1 teaspoon Baking soda * ¼ teaspoon Kosher salt * ½ Cup sugar free granulated sweetener * 3 Large eggs, beaten * 1 Cup Shredded carrots * 1 ½ teaspoon Cinnamon * ½ teaspoon Ground ginger * ¼ teaspoon Nutmeg * 8 oz Greek Yogurt * pinch of salt * 2 teaspoons Vanilla Extract Frosting: * 8 ounces Cream cheese, softened * ½ Cup Butter, softened * 1 teaspoon Vanilla * 1 cup sugar free powdered sweetener Garnish: (optional) * 1 Tablespoon sugar free granulated sweetener * 1 Tablespoon Walnuts * 1 Tablespoon Shredded carrots Instructions Muffins: * Preheat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray. * In a large mixing bowl, combine the almond flour, baking soda, salt, sweetener, vanilla cinnamon, ground ginger and nutmeg. Now add in the beaten eggs, greek yogurt and carrots. Mix well. * Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 18 minutes or until a toothpick comes out clean. Cool completely before frosting� Frosting: * In a medium size mixing bowl, whip the softened cream cheese and butter. Add in the sweetener ⅓ at a time until fully incorporated. Finally, add in the vanilla and beat until nice and smooth. Use a piping bag or the corner of a a zip top bag to frost your cupcakes.� Garnish: * Combine sweetener, walnuts, and shredded carrots in a mini food processor and pulse for a few seconds. Just enough to combine all the ingredients together and to chop up carrots and walnuts. Alternatively, you can chop finely with a knife. Garnish on top of your muffins. Notes * Carrots: I used pre-shredded and then chopped them even more in a mini food processor. * Greek Yogurt: look for a plain Greek Yogurt that has the fewest carbs. This is usually 7g per cup. You can substitute sour cream but that will increase the calorie count. Servings: 12 Nutrition per serving Calories: 313 | Carbohydrates: 7g | Protein: 10g | Fat: 28g | Fiber: 3g 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

Constant music is painful.

Go to menu function and you will be able to change from Celsius to Fahrenheit

Whiskey wisk..😅😅

I just made these. I added zero sugar Hershey chocolate chips and I had to use cottage cheese instead of yogurt because it’s what I had. They came out really really good. Ty!!❤

I'm making this one! Thanks Jennifer 😀💕

Jen, I have done this casserole, it's so delicious!

It looks very good. I make something very similar but I use a bit more sauce.

Ingredients * 1 pound broccoli florets, (note 1) * ½ tablespoon dried parsley * 1 teaspoon dried dill * 1 teaspoon dried chives * 1 teaspoon garlic powder * 1 teaspoon onion powder * 1 teaspoon kosher salt * ¼ teaspoon black pepper * ¾ cup heavy cream * 2 ounces light cream cheese, softened * 4 cup cooked, chopped or shredded chicken breast * 2 cups shredded cheddar cheese, divided * 8 slices bacon, cooked and chopped Equipment * 13x9 inch (37x22 cm) baking dish Instructions * Preheat the oven to 400F (200C)� Steam the broccoli * Add the broccoli florets to a large, microwave safe bowl and pour in ½ cup (118ml) of water. Cover with a large plate or lid and microwave on high for 5 minutes. Remove the lid carefully, drain the water, and set aside.� Make the ranch sauce * Combine all of the seasonings in a small mixing bowl * In a liquid measuring cup or mixing bowl, combine the heavy cream and the cream cheese. If it is not coming together, microwave for 30 seconds to soften the cream cheese further. Stir in the seasonings.� Make the casserole * In the large bowl with the broccoli, add in the chopped chicken, half of the cheese, and most of the bacon. Pour the ranch sauce over top and stir well. Pour the mixture into the casserole dish and top evenly with the remaining cheese and bacon pieces. Bake in the preheated oven for 30 minutes, until the casserole is bubbling. Makes 6-8 servings.� Notes 1. Alternative vegetables: use cauliflower florets or cauliflower rice 2. Ranch seasoning: Use a ranch packet instead of the seasonings if you're in a pinch. 3. Storage: Keep refrigerated in an airtight container for up to 4 days. 4. Meal prep: Divide into individual portions and store in meal prep containers in the refrigerator. 5. Nutrition in the chart is for 6 servings. For 8 smaller portions servings: Calories 379, fat: 27g, Carbs: 4g, Fiber: 1g, Protein: 31g Servings: 6 Nutrition per serving Calories: 506 | Carbohydrates: 5g | Protein: 41g | Fat: 36g | 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

Best recipe for high protein waffles, I’ve found. Taste great with butter and syrup or Chocfree Strawberry jam!

Delicious! Thanks Jennifer 💕

That is NOT Keto friendly. Do you know how many sugar (carbs) you just added to that recipe? Lol

How long in air fryer ?

That could go with carnivores too

Ingredients * 2 Tablespoons avocado oil * 2 pounds Chicken breast, cut into 2 inch chunks * ½ teaspoon Garlic * ½ teaspoon Dried basil * 1 teaspoon Kosher salt * 1 teaspoon Pepper * 1 teaspoon Oregano * 1 cup Shredded parmesan * 1 cup Heavy whipping cream * Fresh chopped parsley for garnish Instructions * Heat a large skillet over medium high heat. Add in the avocado oil followed by the chicken. Season the chicken with all of the seasonings. Continue to cook until the chicken is cooked through, stirring occasionally. Check the internal temperature with a meat thermometer. The chicken is ready when the temperature reaches 165F. Remove from the pan and set aside. * Reduce the heat to medium and add the heavy whipping cream. Let your heavy cream cook for a few minutes until it starts to bubble. Stir in your parmesan cheese. * Remove from the heat and whisk until the cheese is completely melted. * Add your chicken back to your skillet. Stir chicken until is evenly coated with sauce. Garnish with fresh parsley if desired. Notes * Best cheese to use: I use pre-shredded parmesan cheese...The powder kind will not work. You can also grate your own * Reheating the sauce: The best way to reheat a cream sauce is over a double boiler. This ensures slow heating so the sauce doesn't break. Servings: 4 Nutrition per serving Calories: 628 | Carbohydrates: 6g | Protein: 57g | Fat: 41g | Fiber: 0g 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

Regular 😊🙏🏻💕🍀

So I made them again! This time I didn’t have enough broccoli so I also added some spinach onion and mushrooms. I cooked them in a skillet with some butter and avocado oil, just like pancakes. Boy are they good!

Looks delicious! 😋

Ingredients For the crust: * 2 Cups almond flour (see my favorite on Amazon) * 6 Tablespoons Butter, melted * 3 Tablespoons sugar free powdered sweetener For the filling: * 4 Large Eggs, beaten * ½ Cup sugar free powdered sweetener * 1 teaspoon xanthan gum * ½ Cup Fresh lemon juice (about 2 lemons) * pinch of salt� Equipment * Blender or hand-held mixer Instructions For the crust: * Preheat the oven to 350F and grease a 9x9 baking dish. * Combine the almond flour, melted butter and 3 tablespoons of powdered lakanto sweetener in a large bowl. * Pour the crust mixture into the casserole dish and press in with a flat bottom cup. * Bake in the pre-heated oven for 20 minutes or until golden brown. �Remove from the oven and set aside. � For the filling: * Combine the eggs, powdered sweetener, xanthan gum, lemon juice and salt. * You want the mixture to be completely smooth so you can blend it in a blender or use an immersion blender. * Pour this mixture on top of the crust and cook in the oven for 15 minutes more. * Remove from the oven to cool for 10 minutes. * Sift a little extra powdered sweetener over the top and cut into 9 squares. * Serve. Servings: 9 Nutrition per serving Calories: 255 | Carbohydrates: 6g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Fiber: 3g | 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

When the chef looks like she’s never skipped a meal, the food might be OK. Case in point:

Recipe, please

My chicken squirts at me when i cut it. This looks dry

What if you do not have an air fryer. Can you bake them in your oven?

Ingredients * ½ Cup almond flour * 2 Cups Steamed Finely Chopped Broccoli, packed * ½ Cup Grated Parmesan * 2 Eggs, beaten * ¾ Cup Shredded cheddar cheese * ½ teaspoon Garlic powder * 1 teaspoon Kosher salt * Pepper to taste Equipment * Air Fryer Instructions * Combine all the ingerdients in a large mixing bowl. * Place parchment paper or aluminum foil in the bottom of your air fryer basket and preheat your air fryer to 400F. * Now take a tablespoon of your broccoli mixture, with your hands, form a tot shape and place on cutting board. Repeat this process until you have used all of your broccoli mixture. Should make about 25 tots. * Place tots inn your basket of your air fryer and cook at 400F for 10 minutes. Flip and cook the other side for 10 minutes more. Serve. These can also be cooked in the oven at 400F for 20 minutes, flipped halfway through. Servings: 4 Nutrition per serving Calories: 243 | Carbohydrates: 6g | Protein: 15g | Fat: 18g | Fiber: 3g 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

Are these regular size cupcakes? They look delicious ❤️

Yummyyyyy 😊😊

These look awesome!!

Ingredients * 2 ½ cups almond flour * 1 teaspoon Baking soda * ¼ teaspoon Kosher salt * 1 Cup sugar free granulated sweetener * ½ Cup Cocoa powder * 3 Large Eggs, beaten * 8 Ounces Greek Yogurt * 2 teaspoons Vanilla Extract Instructions * Preheat the oven to 400F and line a 12 cup muffin pan with liners. * Spray the inside of the liners with cooking spray. * In a large mixing bowl combine the almond flour, baking soda, salt, sweetener and cocoa powder. * Add in the beaten eggs, Greek Yogurt and vanilla extract. Stir well. * Scoop the batter evenly into the muffin cups. * Bake in the oven for 20 minutes or until a toothpick comes out clean. * Top with sweetened whipped cream or keto buttercream frosting. Notes * Nutrition: For 1 cupcake not including any frosting. * Frosting Options: Use my Keto Buttercream Frosting or a sweetened whipped cream. Both are delicious! * Greek Yogurt: This is an unconventional keto ingredient that I have been loving lately in my keto baked goods. It makes the cupcakes so light and fluffy and actually has less carbs than sour cream! * Cocoa Powder: Find one with the least amount of carbs. I like to use Ghirardelli. * Low Carb Sweetener: Use a granular sweetener that is a 1 for 1 substitute for sugar. My favorite is Lakanto and you can find a coupon code at the bottom of this recipe card. Servings: 12 Nutrition per serving Calories: 121 | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Fiber: 3g | 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

Has anyone tried this with almond milk or is cream necessary?

I awear. She is my fav youtuber. Everyone uses unnecessary ingredients.

I have the pancake one will that work?

Thank you Jennifer, l just love this short and easy recipe.

Ingredients US Customary Metric For the pastry: 1 ¾ cup Grated mozzarella cheese ¾ cup almond flour (see my favorite on Amazon) Pinch of salt 2 tablespoons Cream cheese 1 Large Egg ¼ cup sugar free granulated sweetener (see my favorite on Amazon) For the cream cheese: 4 ounces Softened cream cheese ⅓ cup sugar free powdered sweetener 1 tablespoon Heavy cream Instructions Preheat your oven to 400F. In a large microwave safe bowl, add in the mozzarella cheese, almond flour, sweetener, and salt. Mix well. Place the cream cheese on top of the mixture and microwave on high for one minute. Stir and heat for 30 seconds more if not completely melted. When the dough is cool enough to handle, add in the egg and mix well with your hands or a spatula. Dump the dough onto a piece of parchment paper or silicone baking mat and divide into 6 even pieces. Press the dough into 6 flat rounds spread evenly apart. Bake in the oven for 10 minutes. While the dough is in the oven, make the cream cheese topping by combining the cream cheese, powdered sweetner, and heavy cream in a small bowl. Remove the pastries from the oven and top with the cream cheese topping. Put back in the oven and cook for an additional 10 minutes. Remove from the oven and let cool on the baking sheet. Serve and enjoy! Servings: 6 Nutrition per serving Calories: 286 | Carbohydrates: 5g | Protein: 13g | Fat: 25g | 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.

Mine was a bit watery lol. Maybe l should have had it longer in the oven. Plus how do you get it brown

What sugar free syrup is tasty enough to buy?

I’m waiting for a comment with “Hey can you post Nut free, grain free, gluten free, vegan, sugar free, keto cup cake”

I would add finely diced brocolli for added fiber and fullness underneath the meat mixture!

Friends, I am new to Keto. I am a woman. Is there a calorie range to aim for with Keto for woman or men?