This Keto Broccoli Cheese Soup is super creamy, cheesy, and full of flavor! Enjoy the taste of classic Panera broccoli cheese soup with fewer carbs. It’s great for making ahead of time and ready in about 15 minutes!

Is broccoli cheese soup keto?

Traditional broccoli cheese soup is usually made with flour and is not keto-friendly. This keto version doesn’t use flour or carrots for the lowest carb count, while still providing that classic full flavor of broccoli cheese soup.

In my opinion, this recipe is even better than Panera!

Can you freeze broccoli cheese soup?

Yes, you can freeze broccoli cheese soup for up to 2 months. You should allow the soup to cool completely prior to freezing and store it in an airtight container.

Frozen broccoli cheese soup can then be reheated on the stovetop or in a crockpot. 

How to Make Keto Broccoli Cheese Soup

Step 1. Start by sauteing garlic and onion in butter over medium-high heat. You’ll want to saute until the garlic and onion is fragrant.

Step 2. Add broccoli, chicken broth, heavy cream, and seasonings to the pot. Stir everything together, and bring it to a boil. Allow it to simmer for 10 minutes. You’ll want to simmer until the broccoli is nice and tender.

Step 3. Turn the stove off, and add in the cheese stirring in one hand full of cheese at a time. 

Step 4. Serve in small bowls, and top with extra shredded cheese if you’d like!

How to thicken keto broccoli cheese soup

I find that this soup really doesn’t need to be thickened, as the cheese thickens it enough. Nevertheless, here are a few different ways to thicken keto broccoli cheese soup:

• Add a 1/2 teaspoon of xanthan gum to the soup mixture. Only a small amount of xanthan gum is needed, so don’t overdo it. You can find xanthan gum on the baking aisle at your local grocery store, or on Amazon.
• Stir in extra cheese. Be sure to only stir in small portions of cheese at a time to avoid clumpy soup or soup that is too cheesy.
• Use an immersion blender to puree the broccoli. While I prefer the chunks of broccoli over pureed broccoli, this is an easy way to thicken the soup without having to add extra ingredients.

Recipe Tips & Variations

• How to avoid clumpy soup: Avoid clumpy soup by adding cheese gradually, and stirring the cheese in a little at a time. This ensures that the cheese is distributed evenly and melted throughout the soup. 
• Vegetarian Soup Option: For a completely vegetarian soup, substitute vegetable broth for the chicken broth.
• Broccoli Cheese Soup Toppings: A few great toppings for this soup are bacon bits, shredded chicken, extra shredded cheese, and extra steamed broccoli florets.

More Delicious Cheesy Keto Recipes to Try:

• Low Carb Chicken Fajita Soup – Keto Friendly
• Broccoli Cheese Casserole
• Ham Casserole with Broccoli and Cauliflower Rice

Keto Broccoli Cheese Soup

Yield: 5 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

Creamy, cheesy Keto Broccoli Cheese Soup. Enjoy the taste of classic broccoli cheese soup with fewer carbs!

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Ingredients

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 3 cups broccoli florets
• 3 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 3 cups shredded cheddar
• 1/2 teaspoon xanthan gum, (optional for thickening)

Instructions

1. Using a large pot over medium-high heat, saute the onion and garlic with the butter. Saute until fragrant.
2. Add the broccoli florets, chicken broth, and heavy cream to the pot. Sprinkle in the garlic powder, salt, and pepper.
3. Bring the pot to a boil, and then reduce the heat to medium and simmer uncovered for 10 minutes.
4. Remove the pot from the heat, and begin adding in the shredded cheese 1 cup at a time. Stir in each cup of cheese prior to adding the next cup. This helps to ensure that the soup isn't clumpy.
5. Optional: To thicken the soup, stir in 1/2 teaspoon of xanthan gum in the pot.
6. Serve in small bowls, and top with a little shredded cheese, and serve immediately!

Nutrition Information:

Yield: 5 cups Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 131mgSodium: 1219mgCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 5gProtein: 21g

All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

These oven fried chicken wings are super crispy and seasoned to perfection. They are perfect for dinner, and also make a great appetizer. Serve them with your favorite dipping sauces, for added flavor. Learn how to make crispy chicken wings in the oven with this easy recipe!

Oven Fried Chicken Wings Recipe

Oven fried chicken wings are made without flour, so they are low carb and keto-friendly! Don’t worry, these wings come out super crispy and full of flavor. 

This recipe is perfect for lunch, dinner, or as an appetizer. I like eating them with hot sauce, but you could also serve them with ranch, blue cheese, or buffalo sauce.

The key to great chicken wings is all in the seasonings. We are going to be seasoning these wings generously because nobody likes bland chicken!

How to make wings crispy in the oven

The trick to making crispy wings in the oven is baking powder! You’ll want to be sure that it is aluminum-free, so you don’t get a metallic taste. Aluminum-free baking powder mixed with seasonings creates a delicious crispy breading when baked in the oven.

You cannot substitute baking soda for the baking powder, as they will not come out the same.

Also, you’ll want to make sure that you pat the wings dry to get rid of excess moisture. This will ensure that the wings are extra crispy!

Oven Temperature and Cook Time

We are going to be baking these wings at 425 degrees to make sure they are nice and crispy. Cooking them at a high temperature ensures that the wings form a nice breaded coating.

At 425 degrees, they only take 50 minutes to bake. Just flip them over halfway through the cooking time so that both sides cook evenly.

What to serve with chicken wings

These wings would be great with celery sticks, broccoli and cheese casserole, or broccoli salad. They could also be served alone as an appetizer.

Ingredients

• chicken wings – drummettes and flats work best for this recipe
• baking powder – this is the trick to crispy baked wings!
• garlic powder 
• onion powder
• seasoning salt – great for that classic seasoned flavor
• salt and pepper

How to make oven fried chicken wings

Start by mixing all of the seasonings and baking powder in a small bowl. 

Next, season the chicken with seasonings and baking powder mixture. You’ll want to make sure that the chicken is evenly coated on the outside.

Arrange the chicken on a baking sheet, and bake at 350 degrees for 50 minutes flipping the chicken over halfway through.

Remove from the oven, and serve. Enjoy them with your favorite dipping sauce!

Here are a few other easy chicken recipes:

The Best Baked Chicken Drumsticks

Best Keto Chicken Parmesan

Oven Fried Chicken Wings

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Crispy chicken wings that you can bake right in your oven!

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Ingredients

• 2 pounds chicken wings and drumettes
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon seasoning salt
• salt and pepper, to taste

Instructions

1. Preheat the oven to 425 degrees.
2. In a small bowl, mix the baking powder with all of the seasonings.
3. Add the chicken wings to a separate medium-sized bowl. Be sure to pat the chicken wings dry to get rid of any excess moisture.
4. Season the chicken with the baking powder and seasoning mixture. Toss the chicken around in the bowl to ensure that they are evenly covered with seasoning.
5. Arrange the chicken wings on a baking sheet lined with foil or parchment paper. Bake in the oven at 425 degrees for 50 minutes flipping the wings over halfway through baking. They should bake for about 25 minutes on each side, to ensure that both sides are crispy.
6. Remove the chicken wings from the oven, and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 528mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 36g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

This Instant Pot Salsa Chicken is the perfect recipe for when you need something tasty, yet quick! The chicken is pressure cooked in a delicious mixture of salsa, and taco seasonings. The result is juicy shredded chicken that is full of flavor!

How to make Instant Pot Salsa Chicken

Making Salsa Chicken in your Instant Pot is super easy, and only requires a few simple ingredients!

This recipe is also great for meal prep and can be made ahead of time. I personally think it tastes even better the next day, once the flavors have a chance to marry overnight!

Ingredients:

• Chicken Breasts – Boneless chicken breasts are the best option when it comes to making shredded chicken. They cook really fast and are easy to shred.
• Seasonings – We’ll use a few pantry staples to season the chicken, and taco seasoning to flavor the entire dish.
• Butter – Used to saute the garlic. It’s also a nice touch of fat that is great for the keto diet.
• Garlic – The garlic is sauteed in the butter for added flavor.
• Salsa – Any salsa works. I like to use mild salsa for this recipe.

Step by Step Instructions

Step 1. Start by seasoning the chicken breast on both sides with salt, pepper, onion powder, and garlic powder. Then, set it aside.

Step 2. Turn the Instant Pot on the Saute function. Next, add in the butter and minced garlic and saute until fragrant.

Step 3. Switch the Instant Pot to the Pressure Cook function. Add half of the jar of sauce to the pot, and then place the chicken on top of the sauce. Pour the rest of the sauce over the chicken, and sprinkle in the taco seasoning. 

Step 4. Secure the lid on the Instant Pot, and turn the vent valve to the sealed position. Pressure cook on HIGH for 10 minutes. Note: If you get a burn message on your Instant Pot, simply add 1/4 – 1/2 cup of water or chicken broth to the pot and mix it into the salsa.

Step 5. Remove the chicken from the Instant Pot, and shred it with 2 forks. Next, add the shredded chicken back to the pot with the salsa. Toss the chicken to ensure that it’s evenly coated with sauce.

Serve with tacos, make taco bowls, or enjoy the chicken as a main dish!

Cooking frozen chicken in the Instant Pot

You can certainly cook frozen chicken in your Instant Pot. It will just take longer for the pot to come to pressure. Frozen chicken should be ready in about 12 – 15 minutes in the Instant Pot.

When in doubt, use a meat thermometer! Chicken is fully cooked when it’s internal temperature reaches 160 degrees. A good rule of thumb is to add 3 minutes to the cooking time when using frozen chicken.

What to Serve with Instant Pot Salsa Chicken

You use salsa chicken to make tacos or lettuce wraps. It’s also great for meal prepping! It would also pair well with cauliflower rice, and your favorite taco toppings for an easy low carb taco bowl.

Check out these other Keto Mexican recipes:

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Low Carb Chicken Fajita Soup – Keto Friendly

Cheesy Keto Taco Casserole

Instant Pot Salsa Chicken

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

This Instant Pot Salsa Chicken is juicy and full of flavor. Make easy salsa chicken right in your Instant Pot!

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Ingredients

• 3 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 16 oz jar of salsa
• 3 tablespoons taco seasoning

Instructions

1. Start by seasoning the chicken on both sides with salt, pepper, onion powder, and garlic powder. Then, set the chicken aside.
2. Turn the Instant Pot to the Saute function, and add in the butter and the garlic. Saute the garlic in the butter for about 2 minutes or until fragrant.
3. Switch the Instant Pot to the Pressure Cook function. Add in half of the salsa to the Instant Pot. Then, add the chicken. Pour the other half of the salsa over the chicken, and sprinkle in the taco seasoning.
4. Place the lid on the Instant Pot, and turn the valve to the sealed position. Pressure cook for on high for 10 minutes. Once the cooking time is completed, allow the Instant Pot to do a natural release for 5 minutes. NOTE: If you get a burn message on the Instant Pot, simply add about 1/4 - 1/2 cup water or chicken broth to the pot.
5. Manually turn the valve to the Release position. Remove the chicken from the Instant Pot, and shred it with 2 forks. Add the chicken back to the Instant Pot. Serve with tacos, lettuce wraps, or enjoy as a main dish!

Notes

If you get a burn message on the Instant Pot, simply add about 1/4 - 1/2 cup water or chicken broth to the pot.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 42mgSodium: 812mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 15g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Ninja Foodi Pot Roast is the perfect family dinner recipe! This roast is tender, fall-apart beef covered in a delicious rich gravy. This dish is great for Sunday dinners and holidays alike. Get ready to impress your guest with this easy pressure cooker pot roast recipe!

Ninja Foodi Pot Roast

Pot roast is comfort food at it’s finest! I just love the smell of a good pot roast cooking. Using your Ninja Foodi pressure cooker, you can have a delicious pot roast ready in half the time of your slow cooker.

This recipe will work in any pressure cooker, including the Instant Pot. The great thing about making this dish in your pressure cooker is that it makes for easy cleanup. Simply throw everything in the pot, and let it do its thing!

Pressure Cooker Pot Roast Cook Time

Pot roast takes 90 minutes to cook in a pressure cooker. A beef roast takes about 30 minutes to roast per pound. This cook time will make the pot roast nice and tender!

What You’ll Need

• Ninja Foodi or any pressure cooker – I used the Ninja Foodi 8-in-1 6.5 qt pressure cooker. However, you can also use an Instant Pot.
• Pot Roast – You will want to use a chuck roast. When selecting a roast, be sure that it has nice marbling but not too much fat.
• Beef Base – I recommend using Better than bouillon beef base, however, any beef base will work. You can also use beef broth instead.
• Seasonings – The great thing about this recipe is that you can adjust the seasonings to your liking. The seasonings that I suggest are delicious, and make great flavor!
• Water – This will be mixed with the beef base.
• Worchestershire Sauce – This adds a nice additional layer of flavor to the roast.
• Vegetables – Any vegetables that you would like to make with your pot roast. I like to add carrots and celery as a great low carb option.

Step by step instructions

Step 1. Combine all of the seasonings in a small bowl, and season the pot roast with all of the seasonings. Be sure to rub the seasoning into the pot roast.

Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 – 4 minutes on each side. Next, add the vegetables to the pot with the pot roast.

Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables.

Step 4. Turn the Ninja Foodi to the Pressure Cooker setting, cook for 90 minutes. Ensure that the valve on the pressure cooker is turned to the “seal” position. It should come to a natural release. If it does not, you may manually turn the valve to the vent position once the cooking timer goes off.

Step 5. Remove the roast and the vegetables from the pot, and transfer them to a serving plate.

Step 6. Optional – To thicken the gravy: Turn the pressure cooker to the “Saute” function. The gravy should begin to simmer. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Then pour the slurry mixture into the gravy, and whisk everything together. Taste the gravy, and adjust the seasonings to your taste. 

Spoon the desired amount of gravy over the pot roast, and vegetables. Serve, and enjoy!

What to serve with pot roast

Pot roast is great with carrots, celery, and other vegetables. Simply add the vegetables in the pressure cooker with the pot roast, and serve. Pot roast would also be great with Instant Pot Southern Style Green Beans!

Tips & Variations

• Feel free to switch up the seasonings to your liking. However, I highly recommend sticking to the seasoning blend in this recipe, as it is so delicious!
• To remove some of the grease/fat from the gravy, simply refrigerate the gravy for about 30 minutes. Once it cools down enough, the fat will begin to solidify. You can skim the fat off the top of the gravy and discard it. Reheat the gravy in the pressure cooker, and serve over the pot roast.
• You may substitute the beef base with beef broth or bouillon cubes. If using beef broth, you will not need to add water. Simply combine 1 cup of beef broth with the Worcestershire sauce. If using bouillon cubes, use three cubes in place of the beef base.
• To thicken the gravy, you can use a cornstarch slurry or your preferred thickener. I prefer cornstarch, as you only need a small amount to thicken the sauce. One tablespoon of cornstarch has 7 grams of carbs. However, when you divide this into 5 servings it is less than 1 carb per serving. 

You might also like these other family dinner recipes:

• The Best Baked Chicken Drumsticks
• Low Carb Bacon Cheeseburger Casserole
• Keto Meatloaf | Classic Southern Style
• Ham Casserole with Broccoli and Cauliflower Rice

Ninja Foodi Pot Roast

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour 55 minutes

Tender and delicious pot roast made in the Ninja Foodi pressure cooker.

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Ingredients

Seasonings

• 1/4 teaspoon seasoning salt (I used Lawry's)
• 1 teaspoon onion  powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon pepper

Pot Roast Ingredients

• 3 pound chuck roast
• 1 tablespoon vegetable or canola oil
• 3 stalks celery, cut in into large chunks
• 3 carrots, cut into large chunks
• 2 large cloves garlic, chopped
• 1 onion, roughly chopped
• 1 cup warm water
• 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base)
• 1 tablespoon Worchestershire sauce
• Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option)

Instructions

1. Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
2. Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
4. Turn the Ninja Foodi to the pressure cooker setting, and pressure cook for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
5. Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
6. Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.

Notes

• For a lower-carb option, mix 1/2 teaspoon xanthan gum with 1/2 teaspoon of water and whisk it into the gravy instead of the cornstarch slurry.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 709Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 230mgSodium: 1154mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 70g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Chicken fajita casserole is an easy healthy, but quick meal idea! This is the perfect dish to switch things up on Taco Tuesday. The best part of this recipe is that it is perfect for the keto diet, as no tortillas are needed!

Taco Tuesday is a real event in my house. With that being said, we don’t just limit it to tacos. On Tuesdays, we pretty much each all things Mexican style. This includes tacos, fajitas, enchiladas, and different Mexican side dish recipes.

Mexican food is the one thing that we all can agree on in my house, so it’s actually one of the most consistent things in my life right now (which says a lot about my life, lol)!

This recipe is made using all of the traditional fajita fixings minus the tortillas. 

Traditional fajitas typically all start with meat, more commonly chicken or steak. The meat is then sauteed with peppers and onions, and seasoned with fajita seasoning. You can then add cheese, sour cream, jalapenos, and any other toppings that you choose.

Thankfully, chicken fajitas are keto-friendly as long as you don’t use the tortilla.  You can also order them that way at your favorite Mexican restaurant.

Chicken Fajita Casserole Ingredients:

• Chicken Breast – Low carb, and high in protein!
• Bell Peppers – I prefer to use both green and red bell peppers for an extra pop of color. This also adds another layer of flavor as red peppers are sweeter, while green peppers are more bitter in flavor.
• Onion – I know that there are a lot of folks out there who prefer to leave onions out. However, in this recipe, you will be sauteing the onions prior to adding them to the casserole. They won’t be raw, and trust me they are a must for chicken fajitas!
• Diced Tomatoes and Green Chiles – These are canned and make a great addition to any Taco Tuesday meal. They can be used as a topping, or as an extra ingredient in most Mexican recipes. I prefer the Rotel brand.
• Taco Seasoning – This gives us the tex-mex flavor that makes this recipe so delicious. 
• Shredded Cheeses – Feel free to use a Mexican cheese blend here. I used Cheddar and Monterey Jack for this recipe.
• Cream Cheese – High in fat, and low in carbs which makes cream cheese absolutely perfect for keto. Not to mention, it’s so good! I use it in almost all of my casserole recipes.
• Heavy Cream (optional) – This adds an extra rich creaminess to the casserole, however, it is totally optional.

Is taco seasoning keto?

Packaged taco seasoning typically contains flour and/or cornstarch. You can definitely use it in this recipe, as you’ll only need 2 tablespoons spread across 12 servings of casserole so it’s still low carb.

To make a simple keto taco seasoning, simply combine the following: 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt and stir together. 

How do you cut chicken breast for fajitas?

You can slice chicken breast lengthwise into thin strips or dice chicken breasts into bite-sized chunks for fajitas. For this recipe, I diced the chicken breasts into bite-sized chunks.

How to make chicken fajita casserole

1. Start by lightly seasoning the chicken with salt and pepper on both sides, and baking it in the oven until it’s cooked through (about 25 minutes).
2. While the chicken is cooking, saute the bell peppers, onion, and diced tomatoes and green chiles in a pan with a tablespoon of olive oil. Cook the vegetables until they are tender, then remove from the pan and set aside in a large bowl.
3. Next, remove the chicken from the oven and allow it to cool for about 5 minutes. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
4. Season the chicken and vegetables with 1 tablespoon of the taco seasoning. Be sure to mix everything in the bowl, so that it is evenly coated with seasoning.
5. Next, add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the same bowl and mix everything together until combined. Then, add the remaining taco seasoning and stir again until combined.
6. Arrange the mixture into a casserole dish, and top evenly with the remaining shredded cheese. Bake in a 350 degree oven for 30 – 35 minutes.

Feel free to top the casserole with your favorite low carb toppings like sour cream, cilantro, or jalapenos!

Chicken Fajita Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

An easy low carb twist on chicken fajitas. Ditch the tortilla and enjoy chicken fajitas with this easy cassserole recipe.

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Ingredients

• 3 chicken breast
• 2 bell peppers, with seeds remove and sliced into strips (I used 1 red and 1 green)
• 1 half of a large onion, sliced into strips
• 1/4 cup canned diced tomatoes and green chilies (I used Rotel)
• 2 tablespoons taco seasoning, divided
• 1 cup shredded cheese, divided (Feel free to use different cheeses. I used cheddar and Monterrey jack)
• 8 oz cream cheese, softened
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Season the chicken breast lightly with salt and pepper, and then bake for 20 - 25 minutes (until no longer pink in the center).
3. While the chicken is baking, saute the bell peppers, onion, and diced tomatoes and green chiles in a greased skillet. Cook the vegetables until they are tender, and then set them aside in a large bowl.
4. Remove the chicken from the oven, and allow it to cool. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
5. Season the chicken and vegetables evenly with 1 tablespoon of taco seasoning.
6. Add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the bowl with the chicken and peppers. Mix everything until combined. Then, add the remaining taco seasoning and stir everything again until combined.
7. Arrange the mixture into a casserole dish, and top with the remaining shredded cheese. Bake in the oven at 350 degrees for 30 - 35 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 254mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

These Air Fryer Buffalo Wings are extra crispy and made with a classic buffalo sauce. They are perfect for lunch, dinner, or make a great appetizer! Serve them up with your favorite dipping sauce, and enjoy the taste of restaurant-quality buffalo wings right at home!

Air Fryer Buffalo Wings

If you love buffalo wings, then this recipe is for you! The best part is that you can make them in your air fryer, and they are also low carb and Keto friendly!

The secret to making crispy keto wings is baking powder. Check out my Crispy Oven Fried Chicken Wings recipe for how you can make these right in your oven!

The buffalo sauce is made with only 2 ingredients. I like to serve these up with ranch, blue cheese, and celery sticks for a complete meal.

Air fryer wings are so easy to make and also make for easy cleanup afterward. You’ll never want to fry wings the traditional way again!

What you’ll need

• Air Fryer – I used my Ninja Foodi for this recipe. However, any air fryer will work.
• Chicken Wings – I used chicken wing drums and flats, also known as wingettes and drummettes.
• Buffalo Sauce Ingredients – the sauce is made with Frank’s Red Hot Buffalo Sauce, butter, and garlic powder.
• Baking Powder – this will be used to “bread” the chicken wings and ensures that they come out nice and crispy.
• Seasonings – salt, pepper, onion powder, and garlic powder will be used to season the chicken.

Step by Step Instructions

Step 1. Start by patting the wings dry with paper towels to remove any excess moisture. This will ensure that the wings are nice and crispy.

Step 2. In a small bowl, mix together the baking powder, salt, pepper, garlic powder, and onion powder. Then sprinkle the baking powder and seasoning mixture over the chicken. Be sure to toss the chicken in the seasonings so that everything is evenly coated.

Step 3. Add the chicken to the air fryer, and air fry for 35 minutes flipping the chicken over halfway through cooking.

Step 4. To make the sauce, add the buffalo sauce and butter to a small pot over medium heat. Cook the sauce until the butter is completely melted, and the sauce begins to simmer. Reduce the heat to low, to keep the sauce warm while the wings finish cooking.

Step 5. Once the wings are finished cooking, add them to a medium bowl. Pour the buffalo sauce over the wings, and toss them to ensure that they are evenly coated with the sauce.

Serve with your favorite dipping sauces and celery sticks!

Air Fryer Wings Cook Time

Chicken wings take about 35 minutes to cook in the air fryer at 400 degrees. In order for the wings to cook evenly, you’ll want to be sure to flip the wings over halfway through cooking.

Keep in mind that cook times and temperatures may vary based on the type of air fryer that you are using. For example, when using my Ninja Foodi air fryer I cook the wings on 390 degrees, while I set the temperature to 400 on my other air fryer.

Frozen Wings in the Air Fryer

Yes, you can make frozen wings in your air fryer. To make frozen wings in the air fryer, simply arrange the wings in the air fryer basket. Then air fry for 35 minutes at 400 degrees, flipping them over halfway through. Drain any excess liquid from the air fryer basket at the halfway cooking point.

I recommend thawing the wings prior to air frying. This way you can pat the wings dry prior to cooking, which results in crispier wings. Also, the wings will need to be thawed in order to be seasoned properly. Frozen wings will not hold seasoning or breading as well. 

Can you stack wings in an air fryer?

Yes, it is perfectly fine to stack wings in the air fryer. Just be sure to flip them halfway through cooking to ensure that they are cooked evenly. Also, try not to overcrowd the pan. 

Related Recipes

Here are some other chicken recipes that you will enjoy:

• Crispy Oven Fried Chicken Wings
• The Best Baked Chicken Drumsticks

Air Fryer Buffalo Wings

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

These Air Fryer Buffalo Wings are extra crispy and made with a classic buffalo sauce. They are perfect for lunch, dinner, or make a great appetizer!

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Ingredients

• 2 pounds chicken wings, thawed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Buffalo Sauce Ingredients

• 1/2 cup butter, (1 stick)
• 1/4 teaspoon garlic powder
• 2/3 cup Frank's RedHot Buffalo Sauce

Instructions

1. Start by patting the wings dry with paper towels to remove any excess moisture.
2. In a small bowl, mix together the baking powder, salt, pepper, garlic powder, and onion powder. Then sprinkle the baking powder mixture over the chicken. Be sure to toss the chicken in the seasonings so that everything is evenly coated.
3. Add the chicken to the air fryer, and air fry for 35 minutes at 400 degrees flipping the chicken over halfway through cooking. (Note: Adjust the temperature to 390 degrees if using the Ninja Foodi.)
4. While the chicken is cooking, make the sauce. To make the sauce, add the Frank's RedHot Buffalo Sauce, butter. and garlic powder to a small pot over medium heat. Cook the sauce until the butter is completely melted, and the sauce begins to simmer. Reduce the heat to low, so that the sauce stays warm while the wings finish cooking.
5. Once the wings are finished cooking, add them to a medium bowl. Pour the buffalo sauce over the wings and toss them to ensure that they are evenly coated in the sauce.
6. Serve immediately with celery, and your favorite dipping sauce.

Notes

Pat the wings dry with napkins to remove excess moisture prior to cooking. This will ensure that the wings are crispy.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 1854mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

This Keto Big Mac Salad tastes just like a Big Mac sandwich – without the bread of course! The salad is loaded with seasoned ground beef, cheese, and a creamy Big Mac dressing. This is the ultimate keto salad recipe perfect for any time of day!

How to Make Keto Big Mac Salad

This Big Mac Salad is the perfect low carb lunch or dinner idea! It has all the toppings from the famous burger. Now you can enjoy the taste of a Big Mac guilt-free!

This salad is made with crunchy lettuce, seasoned ground beef, dill pickle chips, and shredded cheese. It is then topped with a delicious Big Mac dressing made with a few simple ingredients.

It’s similar to the Big Mac Sauce I made for my Big Mac Casserole – which just so happens to be one of my favorite keto casserole recipes.

Keto Big Mac Salad Ingredients

• Romaine Lettuce – feel free to use whatever lettuce you have on hand.
• Ground Beef
• Seasonings
• Shredded Cheese
• Onions
• Dill Pickle Chips

Keto Big Mac Dressing (Big Mac Sauce) Ingredients

• Mayonnaise
• Mustard
• Dill Pickle Relish – You can also dice up a few dill pickle chips as a substitute.
• Vinegar
• Seasonings

Keto Big Mac Salad Instructions

1.  Start by making the dressing. Simply combine all of the Big Mac Dressing ingredients in a small bowl, and mix everything together.
2. In a medium skillet, season and brown the ground beef. Drain any excess oil from the beef, and then set aside.
3. Add the lettuce to a large bowl, and then sprinkle in the cheese, onions, and dill pickle chips. Add in the ground beef, and toss the salad to ensure that the ingredients are evenly distributed.
4. Drizzle the salad with the Big Mac dressing, and serve.

Is a Big Mac Keto Friendly?

Everything on a Big Mac is keto-friendly, except the bun. That’s why I love this salad and this Big Mac Casserole. You can enjoy the classic taste of a Big Mac, without the bun with both of these recipes!

Is Big Mac Sauce the same as Thousand Island Dressing?

No, Big Mac Sauce is not the same as Thousand Island Dressing. However, they are made with similar ingredients and tastes very similar. The key difference is that Thousand Island dressing is made with tomatoes or ketchup. Both of these ingredients are not used in Big Mac Sauce.

You may also like these other keto burger recipes:

• The Best Big Mac Casserole
• Low Carb Bacon Cheeseburger Casserole

Keto Big Mac Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This Big Mac Salad has all the flavors of a traditional Big Mac, minus the bun. Topped with a creamy Big Mac Dressing sauce, this salad is sure to satisfy your cravings!

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Ingredients

Big Mac Dressing

• 1/2 cup mayonaisse
• 1 1/2 Tablespoons yellow mustard
• 1 Tablespoon dill pickle relish (or diced pickles)
• 1 teaspoon vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika

Salad

• 1 pound ground beef
• 9 ounces Romaine lettuce (about 5 cups)
• 1/2 cup shredded cheddar
• 1/4 cup chopped onion
• 1/4 cup dill pickle chips

Instructions

1. Start by making the dressing. Mix all of the Big Mac dressing ingredients in a small bowl, and set aside.
2. Next, cook the ground beef. Preheat a large skillet on medium-high heat. Add the beef to the skillet, and brown the meat. Be sure to break the meat up with a fork as you cook. Once the meat is done cooking, drain any excess grease from the beef.
3. Next, assemble the salad. Add the romaine lettuce to a large bowl. Then sprinkle in the shredded cheddar, chopped onion, and dill pickle chips.
4. Drizzle the salad with the dressing, and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 45gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 126mgSodium: 549mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 36g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/

Keto shrimp scampi is a decadent dish that is perfect for dinner or served as an appetizer. This recipe is restaurant quality and is sure to impress your guests. The best part is that it takes less than 30 minutes to put together!

How to make keto shrimp scampi

This keto shrimp scampi is full of flavor and perfect for when you want something fancy to eat! The garlic butter wine sauce gives it deep flavor, that will keep you coming back for more. This recipe is perfect for a date night. I recommend using extra-large shrimp, being that the shrimp is the star of this dish!

What is scampi sauce made of?

The basic ingredients for the sauce are butter, garlic, and any dry white wine. For this recipe, I also add red pepper flakes and lemon for an added punch of flavor.

How to avoid rubbery shrimp

Rubbery shrimp is typically a result of overcooking. To avoid overcooked shrimp, be sure to watch the shrimp closely as it cooks. Shrimp should only be cooked until they are pink, and they curl into a “C” shape. 

Keto Shrimp Scampi Ingredients

• Butter – A must for any shrimp scampi recipe! Butter is the main ingredient for the scampi sauce.
• Olive Oil – Olive oil adds to the overall “richness” of the scampi sauce.
• Garlic – The garlic sauteed in the butter creates a delicious garlic butter sauce.
• Dry White Wine – White wine is a key ingredient for shrimp scampi. You can substitute the wine for chicken broth as an alternative.
• Lemon Juice – Lemon adds a nice bit of acid to the scampi sauce to balance everything out.
• Red Pepper Flakes – Red pepper flakes are not too spicy and add a small punch of heat to the dish.
• Fresh Parsely – Parsely is used for garnish in this dish and is completely optional.

Recipe Instructions

1. Start by adding 2 tablespoons of butter and olive oil to a medium skillet. Once the butter begins to melt, add in the garlic and saute for about 1 minute.
2. Add in the shrimp, and season them with salt and pepper. Saute the shrimp, ensuring that both sides are cooked evenly. Once the shrimp turns pink, pour in the white wine and lemon juice. Cook for another 1 to 2 minutes. 
3. Add in 1 tablespoon of cold butter, and remove the skillet from the heat. Stir in the butter until it’s completely melted, and mixed in evenly. Sprinkle in the red pepper flakes, and garnish with fresh parsley.

How to Thicken Scampi Sauce

Scampi sauce will thicken as it sits, and the butter begins to cool. However, if you would like to quickly thicken the sauce simply add in 1 tablespoon of cold butter to a warm pan of scampi sauce. Remove the pan from the heat, and stir the butter in until it melts completely into the sauce. 

What to serve with keto shrimp

This recipe would be great with Oven Roasted Broccoli with Lemon and Parmesan. I also recommend serving this over zucchini noodles as a shrimp scampi “pasta”. Shrimp scampi can also be served alone as an appetizer.

Keto Shrimp Scampi

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Succulent shrimp sauteed in a delicious garlic butter scampi sauce.

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Ingredients

• 4 Tablespoons butter
• 1 Tablespoon olive oil
• 5 cloves garlic, minced
• 1 pound extra large shrimp, clean and deveined
• salt and pepper to taste
• 1/4 cup dry white wine, (I used Pinot Grigio)
• 1 teaspoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• fresh parsley, optional

Instructions

1. Preheat a medium skillet over medium-high heat on the stove.
2. Season the shrimp with the salt, pepper, and red pepper flakes. Then, add in the butter and olive oil to the skillet. Once the butter begins to melt, add in the garlic. Saute the garlic for about 1 minute, or until fragrant. Add the shrimp to the pan and cook until they begin to turn pink, and then flip them over to finish cooking them on the other side. Once the shrimp are fully pink, remove them from the pan and set aside.
3. Add the lemon juice and white wine to the skillet, and allow to simmer from 2-3 minutes. Next, add the shrimp back to the pan and cook for another minute. Remove the skillet from the heat.
4. Add the remaining tablespoon of butter to the warm skillet, and stir in until it melts. This will help to thicken the sauce.
5. Sprinkle in the red pepper flakes, and garnish with fresh parsley.
6. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 270mgSodium: 1241mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 26g

Kay Johnson

Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!

curbingcarbs.com/