A delicious keto chicken parmesan that tastes just like your favorite classic recipe. Made with a crispy coating, mozzarella cheese, and marinara sauce!

Keto Chicken Parmesan

I’m always down for an easy recipe that tastes like it took a lot more time than it actually did to make. Chicken parmesan is definitely one of those recipes.

The first time I had chicken parmesan was at one of my favorite Italian restaurants, and it has become one of my favorite recipes as an adult. I just love how this recipe has so many layers of flavor.

It starts with a seasoned crunchy breaded coating and then is layered with marinara sauce, finished with a cheesy topping.

This is an easy chicken parmesan recipe that doesn’t use breadcrumbs or pork rinds. Instead, I use a mixture of grated parmesan, almond flour, and parsley. This is the same “keto breadcrumb” mixture that I use in my Southern Style Keto Meatloaf.  With this keto chicken parmesan, you still get all the flavor without the carbs!

How to Make Keto Chicken Parmesan

Ingredients

• Chicken Breasts – These should be thinly sliced. If they are too thick, be sure to slice them in half.
• Salt and Pepper
• 1 Egg – used as a binder. This helps the breading stick to the chicken.
• Garlic and Onion Powder
• Grated Parmesan Cheese – This is a great low carb breading substitute that also adds great flavor.
• Almond Flour – Another great low carb breading substitute.
• Parsely
• Olive Oil
• Marinara Sauce – I used Rao’s. Just be sure that whatever you use doesn’t have any added sugar.
• Shredded Mozzarella

Instructions

1. Start by dipping the chicken in the egg mixture, and then coating it in the parmesan and almond flour mixture one at a time.
2. Lightly fry each piece of coated chicken in a large skillet for about 1 minute on each side. This gives the coating a nice crunchy texture, while also giving it a nice brown color.
3. Spread a thin layer of the marinara sauce on the bottom of a baking dish. Then, evenly arrange the chicken on top of the marinara sauce.
4. Pour an even amount of marinara sauce over each piece of chicken. 
5. Bake uncovered for 20 minutes. Sprinkle each piece of chicken with an even amount of the mozzarella cheese, and then return to the oven for 10 more minutes.

Side Dishes to Serve with Keto Chicken Parmesan

• Oven Roasted Broccoli with Lemon and Parmesan
• Broccoli Cheese Casserole
• Instant Pot Southern Style Green Beans

Keto Chicken Parmesan

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

An easy keto chicken parmesan recipe that is ready in 30 minutes.

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Ingredients

• 4 thinly sliced chicken breast
• salt and pepper, to taste (I used 1/2 teaspoon each)
• 1 egg, beaten
• 1 cup Parmesan cheese, grated
• 1/2 cup almond flour
• 1 teaspoon garlic powder
• 1 tablespoon parsley
• 2 tablespoons olive oil
• 1 cup of  jarred marinara sauce, (I used Rao's)
• 1 cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees. Spray a large baking dish with cooking spray, and spread a small amount of the marinara sauce on the bottom of the baking dish. Season the chicken on both sides with salt and pepper.
2. In a medium bowl, beat the 2 eggs. In a separate medium bowl, combine the grated parmesan, almond flour, parsley, garlic powder, and onion powder.
3. Coat each piece of chicken first in the egg mixture, and then in the grated parmesan mixture. Ensure that each piece of chicken is fully coated.
4. Add the olive oil to a skillet heated to medium-high. Lightly brown each piece of breaded chicken for about 1 minute on each side. Be careful not to let the breading fall off of the chicken.
5. Arrange each piece of chicken in the baking dish. Top each piece of chicken with an equal amount of marinara. Note: I like to add a little extra sauce to the pan surrounding the chicken. Bake at 375 degrees for 20 minutes.
6. Remove from the oven, and top each piece with an equal amount of the shredded mozzarella. Return the dish to the oven and bake for another 10 - 15 minutes, or until cheese is completely melted and bubbly. Remove from the oven and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 124mgSodium: 712mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 3gProtein: 37g

Kay Johnson

curbingcarbs.com/

An easy keto steak marinade that has all the flavor you’ll need! This recipe is made with balsamic vinegar, olive oil, and coco aminos. It’s so easy to make, and sure to be your go-to steak marinade!

When it comes to making the perfect steak, a good marinade can make all the difference in taking the flavor up a notch! While it may be tempting to grab the store-bought marinade, I highly recommend making your own steak marinade from scratch. 

Store-bought steak marinades tend to be loaded with sugars, and most contain soy sauce which isn’t as keto-friendly. In this keto steak marinade recipe, I used coco aminos in place of soy sauce.

What are coco aminos?

Coco aminos is a seasoning sauce made with coconut blossom nectar, water, and salt. It’s a great soy sauce replacement and is low carb making it great for the keto diet.

It also contains a lot less sodium than soy sauce, making it less salty. It tastes very similar to soy sauce nonetheless, with a more tangy flavor.

Should you marinate steak?

The main purpose of a marinade is to enhance the flavor of the steak. Marinating steak can also make it more tender, which is great for tougher cuts of meat.

How long should you marinate steak?

Less tender cuts of steak will require more time to marinate, while more tender cuts only need to be marinaded for a short period of time. Steaks should be marinated for at least 30 minutes, but no more than 8 hours. Marinating steaks for too long can cause them to become mushy.

What ingredients go into keto steak marinade

• Coco Aminos – A delicious low carb soy sauce alternative. Coco aminos are also low in sodium, soy-free, vegan, and loaded with essential amino acids.
• Balsamic Vinegar – The acid in the vinegar helps to tenderize the steak, and give it that delicious balsamic flavor.
• Worchestershire Sauce – A classic steak marinade staple.
• Olive Oil – A healthy fat that is keto friendly.
• Garlic – Minced garlic adds an extra layer of flavor to the marinade.
• Italian Seasoning – Dried herbs that usually contain basil, thyme, oregano, and rosemary.
• Salt and Pepper

How to make keto steak marinade

Simply combine all of the ingredients in a bowl, and whisk together. You can marinate the steaks in either a glass bowl, large freezer bags, or a glass casserole dish. Ensure that the steaks are completely saturated in the marinade.

If you like this keto steak marinade recipe, you will also love this Sheet Pan Balsamic Chicken with Veggies ! The marinade for the chicken is very similar, and leaves the chicken juicy and full of flavor!

Keto Steak Marinade

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

A delicious keto steak marinade that is full of mouthwatering flavor.

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Ingredients

• 1/3 cup coco aminos
• 1/3 cup balsamic vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Mix all of the ingredients together in a medium-size glass bowl, and add the steaks. Be sure that the steaks are fully coated in the marinade.
2. Cover the bowl with plastic wrap. Marinade in the refrigerator for at least 30 minutes, but no more than 8 hours.
3. Discard marinade, and cook steaks to your preference.

Notes

You can also pour the marinade in a large freezer bag and marinate the steaks in a freezer bag instead.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 197mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Kay Johnson

curbingcarbs.com/

An easy sheet pan balsamic chicken recipe with veggies. The chicken is baked in the oven with mushrooms, broccoli, and tomatoes for a complete meal made in less than 30 minutes.

If you need an easy meal prep, lunch, or dinner idea – look no further! This easy sheet pan balsamic chicken recipe is the perfect all in one recipe.

The chicken is marinated in an easy balsamic chicken marinade and baked along with seasoned veggies. The marinade is made of olive oil, balsamic vinegar, and a few seasonings to add some zest. Don’t let the simple ingredients fool you! This chicken is juicy and full of flavor.

You can easily store this recipe in meal prep containers for lunch throughout the week, or just toss it in the oven for an easy weeknight dinner idea!

Another bonus is that it’s healthy, low carb,  and tastes good enough to cook for guests. It really gets no better than that!

For this recipe, I used chicken tenderloin strips. However, you can also use thinly sliced chicken breasts as well. 

How to Make Sheet Pan Balsamic Chicken with Veggies

Preheat oven to 400 degrees.

Start by mixing together the marinade ingredients in a medium bowl.  Add the chicken to the marinade, and marinate in the refrigerator for at least 30 minutes (no more than 5 hours).

While the chicken is marinating, arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the seasonings.

Arrange the veggies evenly to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.

Bake the chicken and veggies for 20 minutes, or the internal temperature reaches 165 degrees. 

Can you cook raw chicken and vegetables together?

Yes, as long as you utilize safe food handling practices. Make sure that the internal temperature of the chicken reaches 165 degrees. Being that both the vegetables and chicken are being cooked at the same time, you will be fine.

How long can I marinate chicken?

Chicken can be marinated up to 2 days. However, it is recommended that you marinate it for no more than about 6 hours. Marinating chicken for too long can cause it to be tough. Typically, chicken will soak up the marinade flavor in about 2 hours. For this recipe, I only marinated the chicken for 30 minutes and still achieved a lot of flavor.

Other keto-friendly vegetables to serve with sheet pan balsamic chicken:

• Asparagus
• Brussel Sprouts
• Bell Peppers
• Zucchini

More easy keto chicken recipes:

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

Low Carb Chicken Fajita Soup – Keto Friendly

Easy Creamy Lemon Chicken Thighs

Sheet Pan Balsamic Chicken with Veggies

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

An easy sheet pan chicken and veggies recipe. The chicken is marinated in a delicious balsamic vinaigrette and baked with vegetables.

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Ingredients

Balsamic Marinade for Chicken

• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Other Ingredients

• 1.25 pounds chicken tenderloin strips, (You can also use thinly sliced chicken breasts)
• 1 cup mushrooms, sliced (I used baby bella)
• 3 cups broccoli florets, (about 1 crown of broccoli)
• 1 cup grape tomatoes, sliced in half
• 2 tablespoons olive oil (to coat the veggies)
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together all of the marinade ingredients. Add the chicken to the marinade, ensuring that it is fully coated. Cover the bowl with plastic wrap, and a marinate in the refrigerator for at least 30 minutes (no more than 5 hours).
3. While the chicken is marinating, evenly arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the Italian seasoning, salt, and pepper. Toss the vegetables around to ensure that they are evenly coated.
4. Arrange the veggies to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.
5. Bake the chicken and veggies for 20 minutes, or until the chicken is no longer pink on the inside.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 120mgSodium: 500mgCarbohydrates: 17gNet Carbohydrates: 11gFiber: 6gSugar: 7gProtein: 48g

Kay Johnson

curbingcarbs.com/

Low carb Chicken Fajita Soup is Mexican comfort food at it’s best. Diced vegetables, cream cheese, and taco seasonings give this soup rich and robust flavor. This recipe is perfect for cool and sunny days alike!

If you haven’t noticed yet, I’ve been on a roll with the Mexican recipes lately. That’s because it’s the one type of food that my entire family can agree on! I’m all about trying to please everyone when I can.

This low carb Chicken Fajita Soup happens to be a family favorite! It’s hearty and filled with shredded chicken in every bite.

Have you tried my Chicken Fajita Casserole recipe? It’s the most popular recipe on my site, so I decided to create this soup as a spin-off. This soup is very similar to the casserole and so easy to make!

How to Make Low Carb Chicken Fajita Soup

1. Cook the chicken on the stove top in 4 cups of the chicken broth, and then remove from the pot and shred it with 2 forks. You can reserve any leftover broth for the soup if you’d like. 
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, and saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the chicken broth and stir until everything is combined. Allow the soup to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Check out these other easy low carb Mexican recipes:

Cheesy Keto Taco Casserole

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

Chicken Fajita Soup

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

An easy low carb soup recipe made with shredded chicken, cream cheese, and diced vegatables.

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Ingredients

• 2 pounds boneless chicken breasts (about 2 large chicken breast) 
• 8 cups chicken broth, divided (You will use half to cook the chicken in, and half for the soup)
• 1 tablespoon butter
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/2 large onion, diced
• 1 can diced tomatoes and green chilies
• 8 ounces cream cheese
• 1 packet taco seasoning
• 1/2 cup shredded cheese

Instructions

1. Start by placing the chicken in a medium stockpot, and covering it with about 4 cups of chicken broth. Bring the chicken to a boil, and simmer covered for 25 minutes. Once the chicken is done, remove from the pot and shred with 2 forks. Then, set the chicken aside. You can reserve any leftover broth for the soup if you'd like.
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the remaining 4 cups of chicken broth and stir until everything is combined. Bring the soup to a boil, and then reduce the heat to medium and cover it with a lid. Allow to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 148mgSodium: 980mgCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gSugar: 4gProtein: 43g

Kay Johnson

curbingcarbs.com/

This keto taco casserole recipe is an easy dinner idea that the entire family will enjoy. It’s loaded with ground beef, topped with cheese, and then baked in the oven. Enjoy the taste of tacos without the carbs!

It’s almost time for Taco Tuesday at our home, and this week I made one of my favorite Mexican dishes that happen to be keto friendly. Taco casserole is great for so many reasons. Not only is it super easy, but it does not sacrifice the taste of real tacos!

As a matter of fact, while I enjoy this casserole as apart of my keto diet – my family loves it too! They still use chips to scoop up the casserole when they want to, so they don’t mind it at all!

I’m a big fan of casseroles because they allow for easy cleanup, and are great for potlucks and family dinners. This keto taco bake is sure to be a regular on your meal plan!

Keto Taco Casserole Ingredients

Ground Beef – Traditional tacos start with well-seasoned ground beef. I recommend using lean ground beef to avoid excess oil.

Taco Seasoning –  This gives it that classic taco flavor.

Green Peppers, Onion, & Garlic – These add an extra layer of flavor, and are sauteed with the ground beef.

Eggs – The egg acts as a binder for the casserole and keeps everything together. Don’t worry, you won’t even be able to taste the egg once the recipe is baked.

Cheese – To melt on top of the casserole.

Toppings – I like to top the casserole with all of my favorite keto friendly toppings once it’s done baking.

How to make keto taco casserole

Start by browning the ground beef with the green peppers, onions, and garlic in a large skillet. Be sure to break up the ground beef with a fork as it cooks.

Once the beef is no longer pink, drain the excess oil out of the beef mixture using a strainer or colander. Add the beef mixture back to the pan, and sprinkle in the taco seasoning. Mix everything together so that the beef is evenly coated.

Next, transfer the beef mixture to a casserole dish and spread it out evenly.

In a small bowl, add the eggs and half of the shredded cheese. Stir the egg mixture until the eggs are lightly beaten, and then pour it evenly over the ground beef mixture.

Mix the casserole a bit to ensure that the cheese gets in between the meat. The egg acts as a binder for the casserole. Don’t worry, you won’t even taste it.

Top the casserole with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

Top the finished dish with your favorite taco toppings, and serve.

If you enjoyed this keto taco casserole recipe, then you will also love this easy Creamy Chicken Fajita Casserole! It’s low carb, keto, and THM friendly.

Keto Taco Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A cheesy keto taco casserole that is perfect for family dinners and potlucks alike!

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Ingredients

• 2 pounds ground beef
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 large bell pepper, diced
• 1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)
• 4 eggs
• 2 cups Mexican cheese, shredded

Instructions

1. In a skillet heated on medium-high heat, brown the ground beef with the green peppers, onions, and garlic.
2. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.
3. Transfer the beef mixture to a casserole dish and spread it out evenly.
4. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.
5. Top the casserole evenly with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
6. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 148mgSodium: 384mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 27g

Kay Johnson

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 of 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

curbingcarbs.com/

This keto tuna melt is a delicious twist on your favorite classic recipe. Zucchini boats are stuffed with low carb tuna salad, and topped with cheese for an easy meal idea!

After making my Keto Chaffle Tuna Melt recipe, I thought about what other ways I could enjoy a tuna melt without bread. I just so happened to have some zucchini in the fridge because well, I always have extra zucchini lol! 

Zucchini is probably my favorite low carb vegetable, and for good reason too! It’s so versatile and can be used in so many different recipes. 

For these keto tuna melts, I started with my easy tuna salad recipe which is already naturally low carb. Zucchini and tuna are a delicious match made in heaven. Trust me on this!

Is canned Tuna low in Carbs?

Canned tuna in water contains no carbs, and is very high in protein. It also contains virtually no sugar. This makes it an ideal food for the keto diet, and great for weight loss!

Mayonnaise is also another great keto food being that it’s high in fat, and contains almost zero carbs.

Can you freeze zucchini boats?

I do not recommend freezing cooked stuffed zucchini because it will end up mushy once you reheat it. This recipe makes 4 keto tuna melts.

The tuna salad can be stored in the fridge for up to 3 – 5 days. You can always make 1 serving at a time, and just have the tuna salad ready ahead of time.

How to make Keto Zucchini Tuna Melts

Ingredients:

For the Tuna Salad:

This will make enough tuna for 4 zucchini tuna melts.

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients

• 2 medium zucchini, sliced in half with the flesh scooped out
• 1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 400 degrees.

Mix all of the tuna ingredients in a medium bowl and set aside.

Slice each zucchini in half, and use a spoon to scoop out the flesh.

Arrange the zucchini on a lined baking sheet with the inside facing up. Fill each zucchini with an equal amount of tuna salad.

Then, top each tuna melt with an equal amount of shredded cheese. Bake in the oven for 8 – 10 minutes.

Keto Zucchini Tuna Melt

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Keto tuna melts using zucchini. You won't even miss the bread with the delicious low carb recipe!

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Ingredients

For the Tuna Salad

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other Ingredients

• 2 medium zucchini
• 1/2 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 400 degrees.
2. Combine all of the tuna salad ingredients in a medium bowl, and mix together. Set aside.
3. Slice each zucchini in half lengthwise, and then use a spoon to scoop out the flesh.
4. Arrange the zucchini on a lined baking sheet with the insides facing up.
5. Fill each zucchini with an equal amount of tuna salad. This should use just about all of the tuna salad.
6. Top each tuna melt with an equal amount of shredded cheese.
7. Bake for 8 - 10 minutes, or until the cheese is melted.
8. Remove from the oven, allow to cool for about 5 minutes. Then serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 562mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 25g

Kay Johnson

curbingcarbs.com/

This keto tuna melt chaffle is deliciously cheesy, and the perfect low carb lunch idea. This is an easy low carb sandwich that is sure to become a regular in your meal plan!

Unless you’ve been hiding under a rock, you’ve likely heard about the keto chaffle craze. It’s the latest trend taking the keto world by storm. Why is the chaffle so popular you ask?! Well, let’s talk about it!

First of all, what is a chaffle? 

A chaffle is an egg and cheese waffle. These are the basic ingredients to any chaffle recipe. For the basic recipe, just mix one large egg with 1/2 cup of mozzarella cheese. Pour it in a heated waffle iron and cook for about 4 – 5 minutes. You can tell that it’s done once the edges begin to crisp up.

The cool thing about chaffles is that they are extremely versatile. They make a great low carb bread substitute! You can sweeten them and make cinnamon chaffles, or you get eat them savory and make chaffle garlic breadsticks. The possibilities are really endless!

Today I’m making a Keto Tuna Melt Chaffle! 

What goes on a tuna melt?

A good tuna melt starts with good tuna salad. You also want a cheese that melts well. For this recipe, I use medium cheddar. It does a great job of complimenting the tuna without overpowering the flavor. Traditional tuna melts use bread as the vehicle for the sandwich, but of course, we will be using chaffles.

Keto Tuna Melt Chaffle Ingredients

For the Chaffles:

This will make 3 – 4 small chaffles. Feel free to make more if needed.

• 2 large eggs
• 1 cup of  shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 pepper

For the Tuna Salad:

This will make enough tuna for 3 – 4 sandwiches.

• 2 cans tuna in water
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients:

• 1 slice cheddar cheese

How to make a keto tuna melt chaffle

Preheat the oven to 350 degrees.

Preheat the waffle iron and spray with nonstick cooking spray. Combine all of the chaffle ingredients and wisk them together. Pour half of the batter in the waffle iron (be sure not to over fill the iron, you may have batter left over.) Cook in the waffle iron for about 4 – 5 minutes for each chaffle.

Once the chaffles are done, set them aside to cool.

In a medium-size bowl, combine all of the tuna salad ingredients and mix together and set aside.

On a lined baking sheet, arrange the tuna melt by adding the tuna on one of the chaffles. Place a slice of cheese on top, and then place another chaffle on top to make a sandwich. Press down on the sandwich slightly and then bake in the oven for 5 – 7 minutes or the cheese is melted. Remove from the oven, and cool for 3 minutes. Then enjoy!

Keto Tuna Melt Chaffle

Yield: 2

Prep Time: 5 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

A low carb twist on the classic tuna melt sandwich. Chaffles are use in place of bread to make this delicious low carb tuna melt.

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Ingredients

For the Chaffles

• 2 eggs
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the tuna salad

• 2 cans tuna, in water
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other ingredients

• 1 slice cheddar cheese

Instructions

For the chaffles (makes 3 - 4 chaffles):

1. Preheat the waffle iron, and spray with nonstick cooking spray.
2. Combine the eggs, shredded mozzarella cheese, salt, and pepper in a medium bowl and whisk together.
3. Pour about 1/4 of the mixture into the waffle iron and cook for 4 - 5 minutes. Remove the chaffle from the waffle iron and set aside.
4. Repeat until you have at least 2 chaffles to make a sandwich.

For the tuna salad:

1. Add the drained tuna, red onion, chopped celery, mayonnaise, relish, salt, and pepper to a medium-size bowl and stir until combined.

For the Tuna Melt:

1. Spoon 1/2 of the tuna mixture on 1 of the chaffles, and top with the slice of cheddar. Place another chaffle on top to make a sandwich and press down slightly.
2. Bake the sandwich on a lined baking sheet for 7 minutes.
3. Remove from the oven, allow to cool for about 3 minutes and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 322mgSodium: 1975mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 63g

Kay Johnson

curbingcarbs.com/