Juicy chicken breasts cooked with homemade Buffalo Sauce, garlic and celery, all in one skillet and in less than 30 minutes. A quick and easy high-protein keto dinner recipe for busy weeknights.

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Low-Carb Buffalo Chicken Skillet

This delicious hot coffee beverage tastes like pumpkin spice latte but with none of the sugar. It's rich, creamy and satisfying - almost like drinkable pumpkin spiced custard!

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Keto Pumpkin Spice Egg Coffee

These cheesy baked mushrooms are the perfect keto appetizer to serve at a party, or a light lunch or dinner option.

Brown mushrooms are stuffed with herbed Manchego cheese filling and then topped with even more grated Manchego cheese. This is an easy vegetarian keto meal made with just a few common ingredients!

Love stuffed mushrooms? Make sure to check out similar recipes!

Recipe Tips

If you don't have Manchego cheese, try other options such as cheddar, Comte, Gruyerre or Gouda.

You can serve 3 to 4 mushrooms as an appetizer, or 5 to 7 mushrooms as a main course alongside a simple low-carb side salad for a satisfying meal.

Instead of brown mushrooms you can use white mushrooms or Potrobello mushrooms which are also bigger so you will need just about 2 mushrooms per serving.

For extra protein you can add some sliced, crisped up bacon, sausage meat or shredded chicken. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     30 minutes

Nutritional values (per serving, 6 to 7 mushrooms)

Total Carbs 5.5 grams
Fiber 0.8 grams
Net Carbs 4.7 grams
Protein 24.1 grams
Fat 29.5 grams
of which Saturated 16.8 grams
Energy 373 kcal
Magnesium 41 mg (10% RDA)
Potassium 595 mg (30% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)

Ingredients (makes 4 servings)

  • 500 g brown mushrooms (24-28 cups), stems and gills removed (1.1 lb)
  • 2 tbsp extra virgin olive oil (30 ml)
  • 250 g soft goat's cheese or cream cheese (8.8 oz)
  • 1 1/4 cups grated Manchego or Gruyerre cheese (140 g/ 5 oz)
  • 1 tbsp fresh herbs such as rosemary, thyme, chives or basil, or more to taste
  • pinch of sea salt and black pepper, to taste

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Pat the mushroom caps dry with a paper towel. Brush olive oil all over the mushroom caps and season with salt and pepper. Place on a lined baking tray. Bake for 10 minutes.
  2. Meanwhile, prepare the cheese filling. Combine the soft goat's cheese (or cream cheese), 1 cups of the grated Manchego cheese (or any hard grated cheese), chopped herbs (rosemary, thyme, chives or basil), salt and pepper. Keep a small amount of the cheese aside for topping.
  3. After the mushrooms have been baking for 10 minutes, remove them from the oven and stuff with the cheese filling. Top with the remaining grated Manchego cheese. Place back in the oven and bake for another 10 minutes, or until the cheese is browned and bubbly.
  4. Serve warm. These stuffed mushrooms can be stored in the fridge for up to 3 days.


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Keto Herb Cheese Stuffed Mushrooms

If you want chewy keto cookies with the perfect crunch on top, look no further. These cookies are are absolutely delicious! I started testing the first batches more than 2 years ago and recently revisited the recipe to finally end up with these amazing cookies.

We've got easy low-carb cookies packed with chunks of dark chocolate and crunchy pecans enhanced with hints of vanilla, lemon zest and flaky sea salt. Deliciously chewy cookies with no sugar and no gluten!

Recipe Tips

The chewiness comes from the additional psyllium although you could make them even chewier by swapping Allulose for the Erythritol. I'd still keep the brown sugar substitute as it ads that perfect caramel finish. Another option you could use instead of psyllium of gelatin powder (not to confuse with collagen which does not gel).

I used chopped 90% dark chocolate which is a great low-carb option. You could use 85% dark chocolate or sugar-free chocolate bar or chocolate chips.

Pecans, which can be substituted with walnuts, will add a tasty crunch. If you need to keep this recipe nut-free, use pumpkin seeds or sunflower seeds and swap ground sunflower seeds for the almond flour.

Instead of baking powder

Now a few tips for the flavor-enhancing ingredients. Instead of vanilla extract you can use 1/2 tsp vanilla bean powder, seeds from 1 vanilla bean or 1/2 tsp cinnamon. Finally, this recipe also uses fine lemon zest which can be substituted with finely grated orange peel for that perfect festive touch.

Preparation time

Hands-on:    15 minutes
Overall:      1 hour

Nutritional values (per cookie)

Total Carbs 5.9 grams
Fiber 2.8 grams
Net Carbs 3.1 grams
Protein 5.1 grams
Fat 27.5 grams
of which Saturated 10.2 grams
Energy 278 kcal
Magnesium 61 mg (15% RDA)
Potassium 204 mg (10% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (7%), fat (89%)

Ingredients (makes 9 large cookies)

Instructions

  1. Place softened butter, Swerve and vanilla extract into a bowl. Using an electric mixer, beat until well combined and creamy.
    Note: For best results (chewier cookies), use Allulose instead of Erythritol.
  2. Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. Add fresh zest from half a lemon.
  3. In another bowl, combine the dry ingredients. Use a whisk or the hand mixer to mix the almond flour, coconut flour, psyllium powder, baking soda and cream of tartar.
  4. Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until sticky dough forms.
  5. Add chopped dark (or sugar-free chocolate (or chocolate chips) and chopped pecans (or walnuts). Stir to combine with a spatula. Place the dough in the fridge for at least 30 minutes or overnight.
  6. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Using a large cookie scoop or a spoon, measure out 9 cookies (about 57 g/ 2 oz each). Scoop the dough onto a tray lined with parchment paper. Leave large 7-8 cm (3 inch) gaps between each (if needed, use two baking trays).
  7. Using your hand, flatten the dough. Sprinkle with flaky sea salt.
  8. Place in the oven and bake for 10 to 12 minutes, rotating the tray halfway to ensure even baking.
  9. To store, keep refrigerated for up to a week, or freeze for up to 3 months.


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Chewy Keto Chocolate Chip Cookies

I've always loved chicken wing sauce but I found many recipes to be too buttery and greasy, too salty and too vinegary.

In this recipe I used slightly less butter, less vinegar, and added some coconut aminos for subtle sweetness. I kept the Worcestershire sauce for the perfect umami.

For the hot pepper sauce you can use Frank's Redhot Sauce which is sugar-free, or you can use store-bought Sriracha sauce, although many brands have added sugar. Finally, you can use our homemade Sriracha Sauce which is sugar-free.

Once you make this DIY Buffalo Sauce, follow this Chili-Lime Crispy Chicken Wings recipe for ultra crispy chicken wings and then use the buffalo sauce for dipping instead of the sweet chilli sauce. Alternatively, you can coat the wings with the sauce before baking, just like we did in this Baked Buffalo Chicken Wings recipe.

This recipe will make slightly over a cup, which is about 8 servings if you use 2 tablespoons per serving. I listed values per tablespoon in the nutrition facts below for simplicity.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per 1 tbsp/ 15 ml)

Total Carbs 0.6 grams
Fiber 0.1 grams
Net Carbs 0.4 grams
Protein 0.1 grams
Fat 4.2 grams
of which Saturated 2.5 grams
Energy 40 kcal
Magnesium 0 mg (0.07% RDA)
Potassium 6 mg (0.3% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (1%), fat (95%)

Ingredients (makes about 1 cup, 255 ml/ 8.5 fl oz)

  • 2/3 cup hot pepper sauce such as Frank's Redhot Sauce or Sriracha (160 ml/ 6 fl oz) - you can make your own
  • 3/4 stick unsalted butter (85 g/ 3 oz)
  • 1 tbsp apple cider vinegar or white wine vinegar (15 ml)
  • 1 tbsp coconut aminos (15 ml)
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic or 1/4 tsp garlic powder
  • 1/4 tsp sea salt, or more to taste
  • Optional: 1/8 tsp cayenne pepper, or more to taste

Instructions

  1. Place all of the ingredients in a saucepan: hot sauce, butter, vinegar (apple cider or white wine vinegar), coconut aminos, Worcestershire sauce, crushed garlic cloves (or 1/4 tsp garlic powder) and salt.
    Note: You can use any hot pepper sauce such as Frank's Redhot Sauce (sugar-free), or you can use store-bought Sriracha sauce (may contain sugar), or use our homemade sriracha sauce which is sugar-free.
  2. Bring to a simmer and cook on medium heat while stirring. Once the sauce starts to bubble, take off the heat and whisk to combine. Taste and season with more salt if needed. For extra heat you can add a pinch of cayenne pepper.
  3. Transfer to a storage jar and let it cool down. To store, refrigerate for up to 2 weeks. Use this sauce instead of the sweet chilli-lime sauce in this recipe!


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5-Minute Buffalo Chicken Wing Sauce

This apple crumble (or apple crisp) is the perfect dessert for fall. It's low-carb, diebetic-friendly, gluten-free, and there are no actual apples needed... but you will never know!

We're using zucchini (courgettes) which is the perfect alternative to apples. When baked with cinnamon and nutmeg, it tastes just like apples. And don't forget about the lemon juice, it will add the perfect tang and make this "apple" crisp even more authentic!

This is a recipe for two so you never have to worry about leftovers, but you can easily scale it up yo make 4 to 8 servings.

If you like crumbles, check out some of these low-carb recipes:

Preparation time

Hands-on:    10 minutes
Overall:      1 hour 15 minutes

Nutritional values (per serving, half a crumble)

Total Carbs 12 grams
Fiber 4.5 grams
Net Carbs 7.5 grams
Protein 7.5 grams
Fat 36.7 grams
of which Saturated 15.5 grams
Energy 387 kcal
Magnesium 96 mg (24% RDA)
Potassium 573 mg (29% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (8%), fat (84%)

Ingredients (makes 2 servings)

"Apple" base:
  • 2 medium or 3-4 small zucchini, peeled (300 g/ 10.4 oz)
  • 1 tbsp lemon juice (15 ml)
  • 2 tbsp unsalted butter, ghee or coconut oil (28 g/ 1 oz)
  • 1/4 cup granulated sweetener such as Erythritol, Swerve or Allulose (40 g/ 1.4 oz)
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
Crumble topping:

Instructions

  1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Peel and halve the zucchini lengthwise.
  2. Slice the zucchini into 1/2 inch (1 cm) pieces. Place in a baking dish (I use a round 24 cm/ 9 1/2 inch baking dish). Add the lemon juice and butter (or coconut oil). Sprinkle with sweetener, cinnamon and nutmeg.
  3. Cover with a piece of baking foil and place in the oven. Bake for about 45 minutes.
  4. After 45 minutes, remove the foil and mix to combine. Place back in the oven and bake for 15 more minutes.
  5. Meanwhile, prepare the crumble by placing all of the ingredients in a bowl: almond flour, remaining butter, sweetener, cinnamon and salt. Using your hand, combine until you get a thick dough.
  6. Crumble the prepared dough over the fruit base and place in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden.
  7. Remove from the oven, place on a cooling rack.
  8. Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.


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Low-Carb Apple Crumble For Two

Have you ever made black pasta? These keto noodles look just as cool as squid ink spaghetti but with none of the carbs!

It's just as easy as the basic Keto Spaghetti Noodles, plus we're adding a tablespoon of squid ink for naturally black effect. These noodles have a mildly briny flavor and will add a dramatic black color, making it perfect for the spooky season.

Serve them with Classic Marinara Sauce or pesto and add some seafood for the ultimate Halloween-inspired pasta dinner recipe. And it's not just seafood, it will work well with chicken and some White Cheese Sauce too!

Adapted from Ann's Original Keto Pasta Recipe

Just like the basic recipe, this one has been adapted from Ann's Original Keto Egg Noodle recipe so make sure you give her some love on YouTube and check out her amazing recipe creations!

Recipe Tips

This recipe is based on the Keto Spaghetti Noodles but with the additional squid ink, no salt (squid ink is salty) and no xanthan gum (therefore less water).

There's no wheat gluten, no oat fibre, no nuts, no coconut, no psyllium, no dairy, and no cooking required. That means no sweetness or aftertaste from almond flour or coconut flour, and no tummy issues from oat fibre.

Apart from lupin flour, this keto pasta can be made with other options including bamboo flour, flax flour, coconut flour and almond flour. For a full list and amounts, check out the basic Keto Spaghetti Noodles recipe.

Ann recommends softening the noodles before cooking by pouring several cups of water to the prepared noodles, and adding 2 tablespoons of lemon or lime juice, plus 1 tablespoon of baking soda. I found that I did not need to soften mine but you may need to do this if you use Ann's original noodle recipe which is more sturdy.

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 15 minutes

Nutritional values (per 100 g/ 3.5 oz noodles)

Total Carbs 1.6 grams
Fiber 1.4 grams
Net Carbs 0.2 grams
Protein 3.9 grams
Fat 2.3 grams
of which Saturated 0.7 grams
Energy 38 kcal
Magnesium 9 mg (2.17% RDA)
Potassium 35 mg (1.75% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (41%), fat (56%)

Ingredients (makes about 1 kg noodles)

Noodles:
Water bath:

Instructions

  1. Start by pouring 3 1/2 cups (820 ml) of filtered water into a blender. Turn on the blender. Add 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour and 1 tablespoon of squid ink. Keep blending for a few seconds. Then add 2 tablespoons of sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.
  2. Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.) Transfer the mixture into a squeeze bottle.
  3. Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.
  4. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool just like in the basic pasta recipe here. And if you're still not sure, here's a step-by-step video to help you make these noodles.
  5. Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.
  6. The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.
  7. Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)
  8. Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.


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Keto Black Spaghetti Pasta Noodles

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