Crispy Italian Taquitos (Ketosnackz)

 Crispy Italian Taquitos

Ingredients: 

• 4 low carb tortillas
• 1/4 cup shredded mozzarella
• 2 oz cream cheese
• 2 tbsp mini pepperoni slices
• 2 tbsp cooked sausage
• Italian seasonings
• Garlic butter

Instructions: 

• 1. Combine all ingredients and roll into your tortillas. Brush with the garlic butter.
• 2. Air fry @ 400F for 6-8 mins or oven for 15 minutes. Take them out, serve with marinara and enjoy!
• For the garlic butter just mix 2 tbsp melted butter with 1 tsp minced garlic and fresh parsley.

Notes:

• Change it up and add peppers, onions, black olives - whatever you'd eat on a pizza! 

Source:

• Source: KETOSNACKZ  https://www.instagram.com/DQhHygYAE0-/

Honey Chili Crunch Chicken (Ketosnackz)

 

Honey Chili Crunch Chicken

Ingredients: 

• 2 chicken breasts or 4 thighs, boneless & skinless
• 2 cups green beans
• 4 tbsp honey
• 2 tbsp chili crunch oil
• Seasonings: 1 tsp each - Salt, Pepper, Garlic powder, Paprika & Ginger.

Instructions: 

• Toss all ingredients in a bowl. Air fry @ 400F for 10-15 mins. Take it out & enjoy!
  

Notes:

• Pro tip: Put the chicken on top of the green beans in the air fryer & shake halfway through for best texture

Macros:

• 345 Cals |  34 Net Carbs | 28g Protein | 10g Fat
• Source: KETOSNACKZ  https://www.instagram.com/DSDFTCIgOP2/

Healthy High-Protein Spinach Dip (Ketosnackz)

 

Healthy High - Protein Spinach  Dip

Ingredients: 

• 16 oz cottage cheese
• 12 oz frozen spinach
• 1 cup shredded mozzarella
• 1/2 cup Parmesan
• 1/2 block light cream cheese
• 4 tbsp ranch seasoning

Instructions: 

• 1. In a greased baking dish, combine all ingredients and bake @ 350F for 25 mins.
• 2. Take it out, mix well and put back in for another 20 mins.
• 3. Serve with your favorite crunchy snack and enjoy!

Notes:

• Pro tip: You can also use Greek yogurt instead of cottage cheese but the point is, by replacing the sour cream with a higher protein option it becomes way more macro friendly

• Source: KETOSNACKZ  https://www.instagram.com/p/DSkjjptgEzJ/

Zero Carb Spicy Chicken Nuggets (Ketosnackz)

 

Zero Carb Spicy Chicken Nuggets

Ingredients: 

• 1 chicken breast
• 1 cup pork rinds, spicy
• 1 large egg
• Seasonings- garlic powder, onion powder, parsley, black pepper, salt & a touch of paprika.

Instructions: 

• Blend all ingredients. 
• Shape into nuggets. 
• Air fry @ 400F for 10 mins. Or Bake

Notes:

• Pro tip: Coat in an extra layer of crushed pork rinds for more crispiness
• Also.. If you don’t like pork rinds, you can swap it for protein chips or grated Parmesan.

Macros:

• 2 servings Calories: 442 cal | Net Carbohydrates: 0 g | Protein: 67 g | Fat: 1 g |
• Source: KETOSNACKZ  https://www.instagram.com/p/DTLG8hugJCC/

Garlic Parmesan Chicken Skewers (Ketosnackz)

Garlic Parmesan Chicken Skewers

Ingredients: 

• 2 chicken breasts, cubed
• 3 tbsp butter, melted
• 4 tbsp grated Parmesan
• 1 tbsp parsley
• 1 tbsp red pepper flakes
• 1/2 tbsp minced garlic
• Salt & pepper

Instructions: 

• 1. Toss all ingredients and stick on skewers.
• 2. Top with a little more Parmesan & air fry @ 400F for 10-12 mins. Take them out & enjoy!

Notes:

• Pro tip: You can also bake these @ 400F for 20-25 mins. 
• Another tip is to make extra garlic butter and brush it on when they’re done!

Macros:

• 2 servings Calories: 477 cal | Net Carbohydrates: 1 g | Protein: 56 g | Fat: 26 g |
• Source: KETOSNACKZ  https://www.instagram.com/p/DTngLfbgMFG/

Fluffy High Protein Sweet Blueberry Bread (Ketosnackz)

 

Mixed Berry High Protein Pancake Bowl 

Ingredients: 

• 1 cup egg whites
• 1 cup water
• 1 cup cottage cheese, blended
• 1/4 cup sugar free white chocolate chips
• 1/4 cup berries of choice
• 2 tbsp sweetener (I used monk fruit)

Instructions: 

• 1. Mix your egg white powder and water until still peaks form. (It takes a few minutes)
• 2. Then stir in the rest of your ingredients & dump it in a parchment lined greased bread pan. Top with a few more blueberries and chocolate chips.
• 3. Bake it for 35 minutes at 350F. Take it out, melt some more sugar free white chocolate chips and drizzle on top. Enjoy!

Notes:

• Use an ELECTRIC MIXER this will take forever with a whisk haha

Macros:

• 8 servings Calories: 47cal | Net Carbohydrates: 1 g | Protein: 6.5g | Fat: 1.2g |
• Source: KETOSNACKZ  https://www.instagram.com/p/DU8gI7fgMC3/

Mixed Berry High Protein Pancake Bowl (Ketosnackz)

 Mixed Berry High Protein Pancake Bowl 

Ingredients: 

• 2 eggs
• 3/4 cup almond flour
• 1/2 cup cottage cheese
• 2 tbsp sweetener
• 2 tbsp butter, melted
• 1 tsp baking powder
• 1 tsp vanilla

For topping:

• 1/4 cup mixed berries

Instructions: 

• Blend all ingredients & pour into a greased 4x6 baking dish.
• Add your berries to the top. Bake @ 350F for 25-30 mins. Take it out & enjoy!

Notes:

• Pro tip: You can also replace the cottage cheese with Greek yogurt and it turns out really good too!

Macros:

• 2 servings Calories: 474cal | Net Carbohydrates: 8g | Protein: 20g | Fat: 40g |
• Source: KETOSNACKZ  https://www.instagram.com/p/DVTp4f6gBSU/

Crispy KETO Boneless Buffalo Wings (Ketosnackz)

Keto Boneless Chicken Wings

Ingredients: 

• 1 can of chicken
• 1 large egg
• 1 cup shredded cheddar cheese
• 1 tbsp ranch seasoning
• 1/4 cup buffalo sauce

Instructions: 

• Combine all ingredients except your buffalo sauce.
• Shape into 12 nuggets. Air fry @ 400F for 10-15 minutes.
• Take them out, toss with buffalo sauce and enjoy!

Notes:

• Pro tip: You can also do this with 1.5 cups chopped rotisserie chicken instead of canned chicken

Macros:

• Calories: 162kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Sodium: 625mg | Potassium: 333mg | Fiber: 2g | Vitamin C: 8.3mg | Calcium: 27mg | Iron: 2.2mg
• Source: KETOSNACKZ  https://www.instagram.com/p/DVRN0LrAD0q/

KETO Crusted Blueberry Cheesecake - (Big Mans)

 

Low Carb Blueberry Cheesecake 

With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 

2 grams of net carbs. 

Ingredients: 

• 1 keto pie crust  (recipe here)
• 2 cups + 2 tablespoons cream cheese room temperature
• 1/2 cup sour cream can use full fat Greek yogurt
• 1 1/2 cups allulose blended ** See notes
• 2 tablespoon almond flour blanched almond flour
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup blueberries
• 2 tsp lemon zest (optional)

For the blueberry topping

• 1 cup blueberries
• 1 tablespoon coconut flour
• 3 tablespoon water
• 1 tsp lemon zest (optional) 

Instructions: 

To make the cheesecake:

• Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal. 
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. 
• Add the flour, vanilla extract, sour cream, and sugar and until just combined. 
• Add the eggs one at a time, and stop beating once smooth. 
• Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight. 
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

To make the blueberry topping

• Toss the blueberries in the cornflour. 
• Place in a small saucepan with the water. 
• Heat until the mixture starts bubbling and thickens. 

Notes:

• Place allulose or monk fruit sweetener in a blender and pulse several times, to produce a superfine texture.

• TO STORE: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days. 

• TO FREEZE: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

Comments:

Variations:  

• Lemon - add 1/2 tsp lemon extract and lemon zest
• Strawberry - make plain and top with strawberries or strawberry compote (strawberries, lemon, sweetener, tiny bit of xanthum gum or gelatin and a splash of water)
• Chocolate chip - stir in sugar free chocolate chips
• Raspberry - same as strawberry variations

Macros:

    Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Enchilada Chicken Bake (ketosnackz)

 

Chicken Enchilada Bake with Cabbage (KETO)

Ingredients: 

• 3-4 cups shredded green cabbage
• 2 C fully cooked grilled chicken
• 1 can Enchilada sauce
• 12 oz Shredded Mexican Cheese
• 1/4 C diced jalapenos
• 1/4 cup diced onions (purple or white)
• Spices to taste: s/p, garlic powder, chili powder and paprika

Instructions: 

1. In a large baking dish, combine the cabbage, then chicken, then enchilada sauce, seasonings and half your cheese.
2. Top with remaining cheese, jalapeno slices and onions. 
3. Bake at 375 for 30 minutes

Comments:

• I would add a bit more enchilada sauce and double the recipe to make a 11x14 dish. 
• Add as much chicken as you want for extra protein. 
• Replace the cooked chicken with any cooked protein: ground turkey/chicken, raw shrimp (so that don't overcook) or cooked steak.  
• Add other options that aren't KETO like corn, black beans.
•  Top with tortilla chips and sour cream for serving. 

Macros:

    Servings 6  Calories: 411 | Protein: 40g | Net Carbs 6g | Fats: 24g