Introducing Breton Chicken — a delightful, low-carb, and protein-packed dish that's as easy to make as it is delicious.

This recipe is not only perfect for a quick and satisfying midweek dinner, but it also shines as a meal prep option. Serve it alongside creamy cauliflower mash, zucchini noodles, or shirataki noodles to keep it low-carb.

With flavorful ingredients like chicken breasts, Dijon mustard, white wine, and creme fraiche, this dish is sure to impress. Top it off with a sprinkle of fresh thyme or parsley for an added touch of herbaceous goodness.

Let's dive into this mouthwatering recipe!

Recipe Tips

This recipe is made with skin-on chicken breasts which are a great high-protein option that are packed full of flavor. You can also use skin-on chicken thighs (boneless or bone-in). If you use any of these alternatives, make sure to adjust the cooking time. It will take less time if you use boneless chicken thighs, and about the same time if you use bone-in chicken breasts. Not a fan of chicken skin? You can also skinless chicken breasts or thighs.

If you're watching your carb intake, be mindful that leeks contain a moderate amount of carbs. If you prefer a lower-carb option, you can either reduce the amount of leeks or consider substituting them partially with spring onions in the Breton Chicken recipe. This way, you can customize the dish to suit your dietary preferences without compromising on taste. And don't forget that you can do that all in our app in a few simple steps. Easy peasy!

This easy low-carb recipe is best served with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).

Preparation time

Hands-on:    20 minutes
Overall:     45 minutes

Nutritional values (per serving, chicken breast + sauce)

Total Carbs 11 grams
Fiber 1.6 grams
Net Carbs 9.4 grams
Protein 33.7 grams
Fat 40.2 grams
of which Saturated 17.6 grams
Energy 554 kcal
Magnesium 57 mg (14% RDA)
Potassium 507 mg (25% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (25%), fat (68%)

Ingredients (makes 4 servings)

  • 2 large or 4 small chicken breasts, skin-on, boneless (600 g/ 1.3 lb)
  • sea salt and pepper, to taste
  • 2 tbsp extra virgin avocado oil or olive oil, divided (30 ml)
  • 2 tbsp butter or ghee (30 ml)
  • 1/2 medium yellow onion, diced (55 g/ 1.9 oz)
  • 2 cloves garlic, minced
  • 1 medium carrot, sliced (60 g/ 2.1 oz)
  • 1 large leek, sliced (150 g/ 5.3 oz)
  • 1 tbsp Dijon mustard or yellow mustard (15 g/ 0.5 oz)
  • 1/3 cup dry white wine (80 ml/ 2.7 fl oz)
  • 3 tbsp fresh lemon juice (45 ml)
  • 2/3 cup creme fraiche or sour cream (160 g/ 5.6 oz)
  • 1 tbsp fresh thyme or parsley
  • Optional: serve with cauliflower mash or zucchini noodles

Instructions

  1. Season the chicken breasts with salt and pepper from both sides (use 1 small or 1/2 large chicken breast per each serving). Peel and slice the onion and carrot into thin slices. Slice the leek and mince the garlic.
  2. Grease a skillet with 1 tbsp of avocado oil (or olive oil). Add the chicken breasts, skin side down, and cook on medium-high for about 3 minutes without moving. Turn on the other side, reduce to medium, and cook for another 12 to 15 minutes. Transfer to a plate and keep warm. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)
  3. Grease the skillet where you cooked the chicken with the remaining 1 tbsp avocado oil and all of the butter (or ghee). Add the onion and cook on medium-high for 3 minutes, until fragrant. Add the garlic, carrot and leek. Cover with a lid and cook on medium for 8 to 10 minutes, until the carrot is tender.
  4. Add the Dijon mustard (or yellow mustard), white wine and lemon juice. Stir through to combine. Add the creme fraiche (or sour cream) and cook until the sauce is thickened and creamy, for about 3 minutes. Add the fresh chopped herbs such as thyme or parsley.
  5. Add back the chicken, skin side up, and cook for a few minutes just to heat through. You can optionally place the skillet under a broiler to crisp up the skin (make sure to use an oven-friendly skillet).
  6. Slice the chicken and serve. Eat with cauliflower mash, cauliflower rice, zucchini noodles, or with shirataki noodles for a lower carb option (here's how to prepare shirataki noodles).


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Low-Carb Breton Chicken

Are you a fan of the sweet and nutty flavor of traditional halva, but looking for a healthier, low-carb alternative? Look no further than our High Protein Keto Pistachio Halva!

This delicious recipe adapted from my original Halva from The New Mediterranean Diet Cookbook combines the rich flavors of coconut butter, tahini, and pistachios, with the added benefits of satiety-inducing collagen powder, and allulose as a natural sweetener. Plus, with the heart-healthy benefits of pistachios, you can indulge guilt-free while still taking care of your health!

Recipe Tips

Collagen powder is the preferred option in this recipe. However, it can be replaced with other options such as whey protein powder or egg white protein powder. Just make sure you use isolate (very low carb) and not concentrate.

Granular Allulose may be too grainy for this treat. You can use a coffee grinder or a food processor and pulse a few times until the Allulose is completely powdered.

Ideal Temperature for Roasting Nuts

Roasting nuts and seeds is a tricky business. In general, 140 °C/ 285 °F is the threshold above which the antioxidants and omega-6 fats in the nuts become damaged. If you do prefer roasted nuts (I get it, more flavor!), I recommend roasting them at 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional) for 15 to 20 minutes. If you want to use a swap, macadamias are a great option. They are more resilient because of their low omega-6 and can be roasted at 150 °C/ 300 °F.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per bar)

Total Carbs 5.2 grams
Fiber 2.5 grams
Net Carbs 2.7 grams
Protein 8.7 grams
Fat 14.9 grams
of which Saturated 6.5 grams
Energy 181 kcal
Magnesium 21 mg (5% RDA)
Potassium 122 mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (19%), fat (75%)

Ingredients (makes 16 servings)

Instructions

  1. To soften the tahini and the coconut butter, place them in a small saucepan over low heat with the coconut oil. Remove from the heat and set aside to cool for a few minutes.
  2. Add the remaining ingredients (collagen powder, vanilla extract, cinnamon and Allulose. Optionally, you can add a pinch of salt. Stir to combine.
  3. Transfer the mixture into an 8 × 8 inch (20 × 20 cm) parchment-lined pan or a silicone pan, or any pan or container lined with parchment paper.
  4. Evenly top with pistachio nuts (raw or roasted for extra flavor). Place in the fridge for at least 1 hour or until fully set.
  5. Cut into 16 pieces and serve.
  6. To store, keep refrigerated for up to 2 weeks or freeze to up to 3 months.


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High-Protein Keto Pistachio Halva

Looking for a quick and easy low-carb dinner option that doesn't compromise on flavor? Look no further than our Marinara Halloumi Skillet!

This recipe uses a handful of simple ingredients, including a homemade marinara sauce, zucchini noodles, and seared halloumi cheese, to create a delicious and satisfying meal that's perfect for two. And the best part? It's low in carbs and high in flavor!

With its bold flavors and easy preparation, this easy keto recipe is sure to become a weeknight dinner favorite in no time.

Recipe Tips

Homemade or store-bought marinara sauce? Just like in this Curried Halloumi Skillet, you will only need a few common ingredients to make it. This easy vegetarian keto meal uses a simple Marinara Sauce although you can use your favorite store-bought, sugar-free pasta sauce instead.

How about sides? This Marinara Halloumi Skillet is a versatile dish that can be served with a variety of low-carb sides (not just zoodles!) — cauliflower rice or roasted vegetables such as green beans, asparagus or eggplant will work just as well.

More Recipes Using Marinara Sauce

The marinara sauce is really versatile and will work with plenty more options, including:

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:     15 minutes
Overall:      20 minutes

Nutritional values (per serving, 5 slices marinara halloumi + zoodles)

Total Carbs 13.2 grams
Fiber 3.1 grams
Net Carbs 10.1 grams
Protein 27.6 grams
Fat 58.8 grams
of which Saturated 23.7 grams
Energy 678 kcal
Magnesium 99 mg (25% RDA)
Potassium 710 mg (36% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 2 servings)

Marinara Sauce:
  • 1/2 cup cherry tomatoes or regular tomatoes, chopped (75 g/ 2.7 oz)
  • about 1/2 cup fresh basil leaves
  • 1 clove garlic
  • 1/2 small shallot (30 g/ 1.1 oz)
  • 2 tbsp tomato paste, unsweetened (30 g/ 1.1 oz)
  • 2 cup extra virgin olive oil (30 ml)
  • sea salt and ground pepper, to taste
  • Optional: water, to thin down
Halloumi Skillet:
  • 1 pack halloumi cheese (225 g/ 8 oz)
  • 2 tbsp extra virgin olive oil, divided (30 ml)
  • 2 medium zucchini, spiralized (392 g/ 13.8 oz)
  • sea salt, to taste
  • fresh basil, to serve
  • 2 tbsp grated Parmesan or other Italian-style hard cheese

Instructions

  1. Prepare the Marinara Sauce by simply placing all ingredients for the sauce into a blender and process until smooth or chunky. Store any leftover curry sauce in the fridge for up to 5 days. Alternatively, use your favorite sugar-free pasta sauce.
  2. Cut the halloumi cheese into 10 slices. Heat a skillet greased with 1 tablespoon of olive oil over a medium-high heat. Add the halloumi slices and cook for a few minutes per each side, until golden brown. Be careful not to burn the halloumi.
  3. Once browned, add the marinara sauce and cook for a minute or two to heat through. Optionally, thin down with a tablespoon or two of water. Set aside and keep warm.
  4. Use a julienne peeler or a spiralizer to turn the zucchini into thin or wide “noodles.” Chop the soft cores. Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you'll be cooking these first.) Sprinkle with salt and let them sit for 10 minutes.
  5. Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
  6. Grease a skillet with the remaining oil. Add the chopped zucchini cores and cook for 2 to 3 minutes. Add the zucchini noodles and cook for 2 to 5 minutes, depending on your preference.
  7. Serve the halloumi (5 slices per serving) with the prepared zucchini noodles, marinara sauce and grated Parmesan (or use other Italian-style hard cheese). Eat while still hot.
  8. To store, let it cool down and refrigerate for up to 5 days. Halloumi should always be reheated before serving.


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Low-Carb Marinara Halloumi Skillet

Looking for sugar-free treats but tired of the same old recipes? Look no further than these Chewy Keto Almond Cookies!

Thanks to a secret ingredient, Allulose, and the magic of egg whites, these cookies are not only low-carb, but also irresistibly soft and chewy. Don't skip the lemon juice or cream of tartar, as they act as stabilizers for the egg whites and ensure the perfect texture.

And for an extra pop of flavor, these cookies are infused with both vanilla and almond extracts. Just be sure to use a light hand with the almond extract, as it can easily overpower the other flavors. Whether follow a keto diet or are just looking for a delicious guilt-free dessert, these Chewy Keto Almond Cookies are sure to satisfy your sweet tooth!

Recipe Tips

This recipe only uses egg whites. You can reserve the yolks for another recipe. Here are a few tips on how you can use leftover egg yolks:

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat almonds? Use an equivalent amount of flaked coconut (large unsweetened coconut chips), ideally lightly toasted). You can also skip the almond extract and use coconut extract instead. This will make the cookies nut-free!

If you prefer a crunchier cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Preparation time

Hands-on:     10 minutes
Overall:      45 minutes

Nutritional values (per cookie)

Total Carbs 2.9 grams
Fiber 1.6 grams
Net Carbs 1.3 grams
Protein 5.3 grams
Fat 9 grams
of which Saturated 1.1 grams
Energy 109 kcal
Magnesium 38 mg (10% RDA)
Potassium 116 mg (6% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (20%), fat (75%)

Ingredients (makes 10 cookies)

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).
  2. Separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips). Use an electric mixer to beat the egg whites with lemon juice (or cream of tartar) and salt until soft peaks form.
  3. Add the sweetener, vanilla and almond extract and beat until stiff peaks form.
  4. Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites.
  5. Finally, fold in the almond flakes (or slivered almonds).
  6. Line a baking sheet with parchment paper or silicon mat. Spoon the mixture on the baking sheet, creating 10 mounds and leaving at least an inch (2.5 cm) between each.
  7. Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning.
  8. Remove the tray from the oven and let the cookies cool down before serving.
  9. To store, let them cool down completely and store them loosely covered with a kitchen towel at room temperature for up to a week. For longer storage, freeze for up to 6 months.


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Chewy Low-Carb Almond Cookies

Are you following a ketogenic or carnivore diet and craving a delicious, protein-packed snack? Look no further than Carnivore Keto Scotch Eggs!

One Scotch Egg will be great as a quick snack, while two to three eggs, optionally served with a simple side salad, will be enough to serve as a main course.

These ultra low-carb Scotch Eggs are made with just four simple ingredients, including flavorful sausage meat, hearty duck eggs, and a crispy breading made with ground pork rinds and Parmesan cheese.

Whether you're looking for a quick snack or a delicious lunchbox option, these Carnivore Keto Scotch Eggs are a must-try!

Recipe Tips

But what if you don't have duck eggs on hand? Not to worry! You can easily replace them with hen eggs. We suggest using six hen eggs to replace the four duck eggs used in the recipe.

Plus, to keep things completely carnivore, we've included options for cooking these delectable eggs in melted ghee, duck fat, or lard. However, if you prefer a lighter touch, you can use avocado oil spray too.

These Scotch Eggs can be eaten on their own or with some sugar-free ketchup or mustard. You can even make your own Sugar-Free Ketchup or Mustard!

If you don't have an air-fryer, you can cook these Scotch Eggs in the oven preheated to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) for 10 to 12 minutes.

Preparation time

Hands-on:     10 minutes
Overall:      25 minutes

Nutritional values (per serving, 1 Scotch Egg)

Nutritional values (per serving)

Total Carbs 2 grams
Fiber 0 grams
Net Carbs 2 grams
Protein 31.3 grams
Fat 44.5 grams
of which Saturated 15.9 grams
Energy 550 kcal
Magnesium 31 mg (8% RDA)
Potassium 430 mg (22% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (23%), fat (75%)

Ingredients (makes 4 servings)

  • 4 duck eggs or 6 large hen eggs
  • 1/2 cup powdered pork rinds (25 g/ 0.9 oz)
  • 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
  • 400 g gluten-free sausage meat (14.1 oz)
  • 2 tbsp melted ghee, duck fat, lard (30 ml)
  • Optional: sugar-free ketchup and/or mustard to serve

Instructions

  1. Fill a saucepan with enough water to cover the eggs by at least an inch. Place the saucepan on the stove and bring the water to a boil over high heat.
  2. Carefully add the duck eggs to the boiling water using a slotted spoon or tongs. Reduce the heat to a gentle simmer for 5 minutes (soft), or up to 9 minutes (hard). If you want your yolks runny, make sure to place the eggs in ice cold water to stop the cooking process.
  3. Once cooled, gently tap and roll the eggs on a hard surface to crack, then peel off the shell and discard it. Be careful not to break the egg, especially if you are cooked it soft.
    Note: If using hen eggs (6 large hen eggs to replace 4 duck eggs), boil for 3 minutes (soft) or up to 8 minutes (hard).
  4. Place pork rinds in a food processor and process into fine powder. Grate the parmesan cheese. In a bowl, combine the pork rinds with the parmesan. If using whole sausages, remove the casing.
  5. To make the Scotch Eggs, divide the meat mixture into 4 parts (or up to 6 parts for hen eggs). Flatten using your hands like a thin meat patty.
  6. Place a peeled egg in the middle of each meat patty and gently wrap the meat around the egg.
  7. Roll each Scotch Egg in the parmesan-pork rind breading while gently pressing it in.
  8. Place the Scotch eggs in an air fryer and brush with either some melted ghee, lard, duck fat, or spray with avocado oil. Cook at 200 °C/ 400 °F for 10 to 12 minutes. When done, remove from the air fryer and set aside to cool down slightly before serving.
    Note: Cooking fat is not included in the nutrition facts as 1-2 tablespoons of fat will remain in the air-fryer after cooking.
  9. Serve while still warm, optionally with some sugar-free ketchup and/or mustard.
  10. To store, let the eggs cool down and refrigerate for up to 4 days. Scotch eggs can be eaten hot or cold. Reheat in the oven or microwave (low setting).


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Carnivore Keto Scotch Eggs

If you're looking for a quick and easy low-carb meal that's both satisfying and packed with protein, look no further than this delicious Caprese Frittata.

Made with just a handful of simple ingredients, including eggs, pesto, mozzarella, cherry tomatoes, and fresh basil, this flavorful dish is the perfect vegetarian option for a busy weeknight dinner or a lazy weekend brunch.

Not only is it easy to make, but it's also a great way to use up any leftover ingredients you might have on hand. So why not give this tasty Caprese Frittata a try?

Recipe Tips

Love frittatas? Make sure to check out these healthy low-carb, high protein options:

Preparation time

Hands-on:       10 minutes
Overall:        20 minutes

Nutritional values (per slice, 1/2 frittata)

Total Carbs 5.8 grams
Fiber 1.3 grams
Net Carbs 4.6 grams
Protein 34.9 grams
Fat 42.9 grams
of which Saturated 13.6 grams
Energy 552 kcal
Magnesium 39 mg (10% RDA)
Potassium 467 mg (23% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (26%), fat (71%)

Ingredients (makes 2 servings)

  • 1 ball fresh mozzarella cheese (125 g/ 4.4 oz)
  • 6 large eggs
  • 1 tbsp basil pesto (15 g/ 0.5 oz)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil or ghee (30 ml)
  • 1 cup cherry tomatoes, halved (5.3 oz)
  • fresh basil, to serve

Instructions

  1. Slice the mozzarella and prepare all the ingredients.
  2. Crack the eggs in a bowl and beat with the pesto, salt and pepper.
  3. Grease a pan with olive oil (or ghee) and heat over a medium-high heat. Once hot, add the eggs. Lower the heat to medium-low. Cook until the top starts to firm up and the edges are turning opaque (8-10 minutes).
  4. Add the sliced mozzarella and halved cherry tomatoes. Place under a broiler for 5-7 minutes to crisp up.
  5. Remove from the oven and set aside to cool down. Top with fresh basil just before serving.
  6. Slice and enjoy! This frittata can be stored in the fridge for up to 4 days, or frozen for up to 3 months.


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Caprese Frittata

Are you missing sweet, chewy cookies but are low-carb? Look no further than these Chewy Keto Peanut Butter Cookies!

Made with peanut butter, coconut butter, egg, low-carb sweetener, and salt, these cookies are the perfect treat for satisfying your sweet tooth while staying within your dietary restrictions.

But what makes these cookies truly special is the addition of allulose, a low-calorie sweetener that gives the cookies their chewy texture. However, it's important to note that allulose can cause the cookies to brown faster, so it's crucial to bake them on low for longer.

Recipe Tips

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat peanuts? Use an equivalent amount of almond butter or sunflower seed butter!

If you prefer a crunchy cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Love simple keto desserts similar to these cookies? Check out these keto recipes:

Preparation time

Hands-on:     10 minutes
Overall:      30 minutes

Nutritional values (per cookie)

Total Carbs 6 grams
Fiber 2.4 grams
Net Carbs 3.6 grams
Protein 7.5 grams
Fat 16.8 grams
of which Saturated 5.1 grams
Energy 191 kcal
Magnesium 95 mg (24% RDA)
Potassium 215 mg (11% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (15%), fat (78%)

Ingredients (makes 10 cookies)

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard.
  2. Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt.
  3. Using a spatula, mix to combine.
  4. Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
  5. Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
  6. Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down.
  7. Store in an airtight container for up to a week or freeze for up to 3 months.


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Chewy Low-Carb Peanut Butter Cookies

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