Keto Peach Cobbler Crust Cheesecake

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 4.4g NET CARBS

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:

Per slice: 263 Calories, 24.4g Fat, 6.8g Protein, 5.9 Total Carbs, 1.5g Fiber, 4.4g NET CARBS

NOTE: some people may argue that peaches are not Keto, BUT I say why not? The amount of carbs in this recipe is totally reasonable to be considered Low carb/Keto, with a good amount of fat to boot!

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Keto Peach Cobbler Crust Cheesecake by Noreen’s Keto Kitchen & Life!

Ingredients

Cheesecake Filling

  • 16 ounces of Full Fat Cream Cheese, softened to room temperature
  • 3 Medium Eggs, at room temperature
  • 150 grams of fresh peaches, chopped up ( you can use frozen but thaw and drain well), to decrease/increase the carb count simply use less/more fruit
  • 1/2 cup of Powdered Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
  • 2 teaspoons of Vanilla Extract
  • 1/2 teaspoon of Cinnamon

Cheesecake Crust

  • 1 Cup of Superfine Almond Flour
  • 1/2 Cup of Coconut Flour
  • 1/2 Cup of “Brown” Low Carb Sweetener ( I use Swerve Brown), lightly packed
  • 1/4 cup of Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
  • 8 Tablespoons of Butter, melted
  • 1 teaspoon of Vanilla Extract
  • 2 teaspoon of Cinnamon
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Instructions:

  • Preheat the oven to 350 degrees F. I used a 9 inch round pie or cake pan.
  • Line the pan with parchment paper.
  • Cheesecake Crust: mix the coconut flour, almond flour, low carb sweeteners and cinnamon in a medium bowl.
  • Stir in the melted butter and vanilla extract and mix until well combined. The dough will be crumbly, kind of like wet sand.
  • Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan.
  • Bake for about 10- 12 minutes, until barely browning.
  • Let cool at least 10-15 minutes .
  • Cheesecake Filling: In the meantime, beat the cream cheese and low carb sweetener together at a medium speed until fluffy.
  • Add in the eggs, cinnamon and vanilla and beat for at least 2 minutes on medium/high speed.
  • Add in the peaches and stir well with a spatula.
  • Pour the filling into the pan on top of the cooled crust.
  • Smooth the top of the cheesecake batter with the back of a spoon or spatula.
  • Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
  • Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set.
  • Remove the cheesecake from the pan using the parchment paper sides.
  • Store cheesecake in the fridge.
  • When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!
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Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

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Keto Original Cheesecake Brownies

Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!

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Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3  Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams

Keto Original Cheesecake Brownies by Noreen’s Keto Kitchen & Life!

Servings: 16

Ingredients:

Cheesecake Layer

  • 1 cup cream cheese (8oz), softened to room temperature
  • 1/4 cup low carb granulated sweetener (I use Swerve/Erythritol or Monkfruit)
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract

Brownie Layer

  • 1/2 cup Superfine Almond Flour
  • 3 Eggs, at room temperature
  • 12 Tablespoons of butter
  • 1/4 cup unsweetened dark cocoa powder
  • 2 oz of unsweetened baking chocolate coarsely chopped
  • 3/4 cup low carb granulated sweetener (Swerve/Erythritol or Monkfruit)
  • 1 teaspoon of baking powder
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Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.

Cheesecake Layer 

  • Make the cheesecake layer first.
  • Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth.
  • Mix in the egg and vanilla until fully combined. Set aside for later.

Brownie Batter 

  • In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
  • Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
  • Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
  • In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
  • Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
  • Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
  • Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
  • Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
  • Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
  • The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark.  A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter.  If it’s not done, bake another 5 minutes and test again with the knife. ***I would almost always rather they be a tad under cooked than over cooked.  Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
  • Allow to cool completely on a rack.  Refrigerate for a few hours or overnight to set the cheesecake.
  • Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
  • Store in the fridge.  Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly.  If you completely lack self-control, they freeze amazingly well!

Hope you enjoy them as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

 As an Amazon Affiliate Associate I earn a small commission  from qualifying purchases

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Keto Easy Smokehouse Chicken

Keto, Low Carb, Gluten Free, Grain Free, Dairy Free, Diabetic Friendly & Sugar Free!!! 0.3 g NET CARBS

Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 3 servings:

Per serving: 243 Calories, 21g Fat, 0.5 Total Carbs, 0.2g Fiber, 0.3 g NET CARBS

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Keto Easy Smokehouse Chicken by Noreen’s Keto Kitchen & Life!

Ingredients:

  • 3-4 pieces of Chicken Leg Quarters (Bone in,skin on, however many will fit in a single layer of your Dutch oven or baking dish.
  • 1 teaspoon of Pink Salt
  • 1 teaspoon of Ground Black Pepper 
  • 1 teaspoon of Paprika
  • 2 Tablespoons of Low Carb “Brown” Sweetener (optional)
  • 1 Tablespoon of Hot Sauce ( Frank’s Red Hot)
  • 2 teaspoons of Liquid Smoke
  • 1 teaspoon of Crushed Red Pepper Flakes
  • 2 cups of Apple Cider Vinegar
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Instructions:

  • Preheat oven to 325F degrees
  • Combine all ingredients except for the chicken in the Dutch Oven or baking dish.
  • Stir well.
  • Place the chicken, skin side down into the Dutch Oven.
  • Cover with lid and cook for 45 minutes.
  • Flip the chicken pieces over, cover and return to the oven for an additional 45 minutes.
  • Remove lid and turn your oven on to broil.
  • Broil the chicken quarters for about 5-15 minutes, or until chicken skin is browned and crispy.
  • Watch carefully so that it does not burn (broiling times will vary significantly).
  • Spoon the pan juices over the chicken to serve.
  • Serve with your favorite low carb sides. Serve over cauliflower rice, steamed broccoli, green beans, etc, etc.
  • Also, goes great with my Keto Coleslaw: https://noreensketokitchen.wordpress.com/2019/07/25/keto-coleslaw/
  • Or Keto Roasted Brussels Sprouts: https://noreensketokitchen.wordpress.com/2018/10/24/keto-roasted-balsamic-brussels-sprouts-by-noreen-2/
  • NOTE: You can marinade the chicken in this mixture overnight if you have the time, it’s not totally necessary but does add more flavor!

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Keto Orange Creamsicle Brownies

Gluten free, Grain free, Low Carb & Sugar Free!

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Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general break down of the nutrition info (for 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3  Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams

Keto Orange Creamsicle Brownies by Noreen’s Keto Kitchen & Life!

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Ingredients:

Cheesecake Layer

  • 1 cup of full fat Cream Cheese (8oz), softened to room temperature
  • 1/4 cup of low carb granulated sweetener (I use Swerve/Erythritol or Monkfruit)
  • 1/4 cup of Unsweetened Coconut Flakes
  • 1 Egg at room temperature
  • 1/2 teaspoon of Vanilla Extract
  • 1 teaspoon of Orange Extract (maybe as much as 2, use your judgement on taste here)
  • Optional: orange food coloring

Brownie Layer

  • 1/2 cup Superfine Almond Flour
  • 3 Eggs, at room temperature
  • 12 Tablespoons of Butter, melted
  • 1/4 cup Unsweetened Dark Cocoa Powder
  • 2 oz of unsweetened baking chocolate coarsely chopped
  • 3/4 cup of low carb granulated sweetener (Swerve/Erythritol or Monkfruit)
  • 1 teaspoon of baking powder
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Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line an 8×8-inch baking pan with parchment paper, making sure to cover the bottom and sides.

Cheesecake Layer 

  • Make the cheesecake layer first.
  • Add softened cream cheese and sweetener to a bowl and cream together using an electric mixer until creamy and smooth.
  • Mix in the egg, vanilla, orange extract and coconut. Mix until fully combined. Set aside for later.
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Brownie Batter 

  • In a microwaveable bowl add the butter and the chopped unsweetened baking chocolate.
  • Microwave for 30 seconds, stir and back in the microwave in 30 seconds intervals until butter and chocolate are completely melted. You can also let the mixture melt on a double boiler if you don’t use a microwave.
  • Meanwhile, in a separate bowl, combine the dry ingredients: superfine almond flour, sweetener, cocoa powder and baking powder.
  • In a big bowl crack the 3 eggs and beat them with the mixer for about 30 seconds.
  • Add the melted butter and chocolate mixture to the eggs and continue mixing for about 30 seconds.
  • Slowly stir in the all dry ingredients with a wooden spoon or spatula until you get that delicious brownie batter consistency.
  • Pour 2/3 of the mixture into the parchment lined prepared pan, followed by all of the cheesecake layer.
  • Add the remaining brownie batter in dollops onto the cheesecake layer and swirl the two batters together using a knife.
  • Bake for 15-25 minutes or until the center is just set and still a bit wiggly jiggly.
  • The baking time really does vary drastically from oven to oven, or batch to batch, so I give them a check at the 15 minute mark.  A clean knife inserted into the middle should have a little bit of wet batter but not be totally covered in batter.  If it’s not done, bake another 5 minutes and test again with the knife. ***I would almost always rather they be a tad under cooked than over cooked.  Overcooked will produce a drier, more cake like brownie, than the dense and fudgey ones I am after.***
  • Allow to cool completely on a rack.  Refrigerate for a few hours or overnight to set the cheesecake.
  • Lift the brownies out of the pan using the edges of the parchment paper and cut into desired size.
  • Store in the fridge.  Let sit out a few minutes before devouring, as it lets the cheesecake layer soften slightly.  If you completely lack self-control, they freeze amazingly well!

Hope you enjoy them as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Even Better Keto Chocolate Chip Cookies

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!

What makes these better than my previous recipe for Chocolate Chip Cookies? The Swerve Brown Sugar that’s for sure!! It really does give these cookies that classic texture and taste. These are so good that my NON- KETO boyfriend requests them now all the time!

Nutrition information will vary depending on what brands of ingredients you use and the size of your cookies.  However, here is a general break down of nutrition info for ONE COOKIE (recipe makes about 4 dozen medium size cookies): Calories: 118  Carbs: 3 grams  Dietary Fiber: 1.5 grams  Net Carbs: 1.5 grams   Fat: 12 grams   Protein: 12 grams

Even Better Keto Chocolate Chip Cookies by Noreen’s Keto Kitchen & Life!

Recipe makes about 4 dozen medium size cookies

Ingredients:

  • 2 & 1/2 cups of Superfine Almond Flour
  • 1/3 Cup of Coconut Flour
  • 2 sticks of Butter, 8 ounces (salted), softened to room temperature
  • 2 Medium Eggs, at room temperature
  • 9 ounce Bag of Lily’s Sugar Free Chocolate Chips ( Lily’s Chocolate Chips )
  • 1 cup of Swerve Brown Sweetener, lightly packed (Swerve Sweetener, Brown )
  • 1/3 cup of Swerve Granulated Sweetener( Swerve Granular Sweetener)
  • 2 teaspoons of Vanilla Extract
  • 2 teaspoons of Baking Powder
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Instructions:

  • Combine Almond Flour, Coconut Flour & Baking Powder in a bowl.
  • Stir until well blended.  Set aside.
  • In a large bowl, cream the Butter with an electric mixer until soft, about 2 minutes
  • Mix in low Carb Sweetener and continue to cream the Butter until it is light and fluffy (at least 2 more minutes).  The longer you cream the butter and sweetener together the better.
  • Add the Vanilla Extract and Eggs.  Mix well.
  • With a spatula, add in half of your Flour Mixture to the creamed butter- stirring until just incorporated.
  • Then stir in the remainder of the flour.
  • Stir in the Sugar Free Chocolate Chips
  • Cover bowl and refrigerate cookie dough for at least 1 hour or even overnight.
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • Scoop cookie dough into balls and flatten them slightly with a fork.
  • The cookies will spread a bit during baking.
  • For a crisper cookie, flatten them a lot, for a softer cookie flatten them slightly. 
  • Place cookie dough on the parchment lined cookie sheet.  Bake the cookies for 8-10 minutes.
  • Watch your oven carefully as it will vary and cookies go from under cooked to over cooked very quickly.
  • Allow the cookies to cool about 5 minutes on the baking trays before transferring to a cooling rack. 
  • If cookies are too crumbly to move, allow them to cool completely on the baking sheet before transferring. 
  • They will firm up nicely as they set and cool.
  • Store the Keto Kookies in an airtight container.  I left mine in the cupboard but refrigerating or freezing should be okay as well.

Hope you enjoy these as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Keto Spaghetti Squash alla Carbonara

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 7.4g NET CARBS

Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 4 servings:

Per serving: 317 Calories, 23.4g Fat, 16.9g Protein, 8.8 Total Carbs, 1.4g Fiber, 7.4g NET CARBS

Keto Spaghetti Squash alla Carbonara by Noreen’s Keto Kitchen & Life!

Ingredients:

  • 1 Whole Spaghetti Squash, cut in half
  • 1 Tablespoon of Extra Virgin Olive Oil PLUS a teaspoon when roasting the squash
  • 4 ounces of Diced Pancetta (I use Boar’s Head brand)
  • 3 Cloves of Garlic, minced
  • 2 Medium Eggs
  • 4 ounces of Shredded Parmesan Cheese
  • Italian Parsley, for garnish
  • Ground Black Pepper, to taste
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Instructions:

  • To prepare the spaghetti squash, preheat the oven to 400F, line a sheet with aluminum foil or parchment paper, for easy clean-up.
  • Use a very sharp knife to cut off the top and very bottom ends of the spaghetti squash. Slice the squash in half from top to bottom.
  • Use a large spoon to scoop out the spaghetti squash seeds.
  • Drizzle the insides of the squash with 1 teaspoon of olive oil and rub it all over the inside.
  • Season the squash pieces with salt and pepper.
  • Place the squash halves cut-side down on the baking sheet.
  • Bake for 40 to 60 minutes (depending on the size of your squash), until the cut sides are brown and the insides of the squash halves are easily pierced with a fork.
  • When the squash is done, let cool slightly.
  • Using a fork, scrape the inside of the squash, to create spaghetti strands. Set aside
  • Start on the Carbonara sauce:
  • Heat olive oil in a large pan on medium heat.
  • Add the diced pancetta to the pan. Cook for a few minutes
  • Once the pancetta has rendered its fat and has begun to brown, add garlic, and saute until soft. 1-2 minutes.
  • In the meantime, mix the eggs and parmesan cheese in a bowl. Stir until well combined.
  • Once garlic is soft, add the spaghetti squash to the bacon and garlic mixture, toss in the pan to combine.
  • Remove the pan from the heat. (IMPORTANT NOTE, so you don’t scramble the eggs)
  • Stir in cheese/egg mixture, tossing until well coated and parmesan cheese has melted
  • Add plenty of ground black pepper, to taste
  • Garnish with parsley.
  • Serve immediately! Great as a main dish or as a side. This tasted even better the next day, after the squash noodles firmed up in the fridge. To reheat leftovers, I recommend sauteing in a pan for a few minutes, stirring frequently.

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Keto Blueberry Cheesecake

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:

Per slice: 257 Calories, 22.7g Fat, 6.3g Protein, 8 Total Carbs, 2.5g Fiber, 5.5g NET CARBS

Keto Blueberry Cheesecake by Noreen’s Keto Kitchen & Life!

Ingredients

Cheesecake Filling

  • 16 ounces of Full Fat Cream Cheese, softened to room temperature
  • 3 Medium Eggs, at room temperature
  • 1 pint of fresh blueberries ( you can use frozen but thaw and drain well), to decrease carb count simply use less berries
  • Zest of half a lemon (optional)
  • 1/2 cup of Powdered Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
  • 2 teaspoons of Vanilla Extract

Cheesecake Crust

  • 1 Cup of Superfine Almond Flour
  • 1/2 Cup of Coconut Flour
  • 1/2 Cup of Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
  • 8 Tablespoons of Butter, melted
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon of Cinnamon
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Instructions

  • Preheat the oven to 350 degrees F. I used a 9 inch round pie or cake pan. Line the pan with parchment paper.
  • Cheesecake Crust: mix the coconut flour, almond flour, low carb sweetener and cinnamon in a medium bowl. Stir in the melted butter and vanilla extract and mix until well combined. The dough will be crumbly, kind of like wet sand.
  • Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
  • Cheesecake Filling: In the meantime, beat the cream cheese and low carb sweetener together at a medium speed until fluffy.
  • Add in the eggs and vanilla and beat for at least 1 minute on medium/high speed.
  • Add in the blueberries and stir well with a spatula. You can leave them whole or mash them a little, that’s up to you.
  • Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
  • Bake for about 35-40 minutes, or until the center is almost set, but still a bit jiggly.
  • Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
  • Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

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Keto Coleslaw

Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Dairy Free and Sugar Free!!! TOTAL CARBS = 2.1g

Nutrition information for 8 servings: Per serving: 109 Calories, 10.6g Fat, 0.8g Protein, 3.3 Total Carbs, 1.2g Fiber, TOTAL CARBS = 2.1g

Keto Coleslaw by Noreen’s Keto Kitchen & Life!

Ingredients:

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Instructions:

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Keto Orange Fudge

Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free1.3 g Net Carbs

This recipe is super easy and uses just a few simple ingredients. One bowl and a microwave is all you need to make creamy, delicious Keto Orange Fudge.

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the pieces.  However, here is a general break down of the nutrition info for 16 servings (1 recipe):

Per piece:  113 Calories,  10.9g Fat,  1g Protein,  2.7g Total Carbs,  1.4g Fiber,  1.3 g Net Carbs

Keto Orange Fudge by Noreen’s Keto Kitchen!

Ingredients:

  • 3/4 cup of Low Carb Powdered Sweetener ( I use granular Swerve that I grind in my nutribullet)
  • 1/3 cup of Unsweetened Cocoa Powder
  • 2 ounces of Unsweetened Baking Chocolate, chopped
  • 1/2 cup of Salted Butter ( 1 stick)
  • 2/3 cup of Heavy Whipping Cream
  • 2 teaspoons of Orange Extract
  • 1.5 teaspoons of Vanilla Extract
  • Toppings: you can add chopped walnuts, almonds, unsweetened shredded coconut, Lily’s Chocolate Chips, the options are endless!
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Instructions:

  • Line a small square pan or tupperware container (less than 6 inch) with aluminum foil. Make sure to line the edges of the pan with foil as well.
  • Grease the foil well with butter.
  • In a medium microwavable bowl, add the butter, heavy cream, cocoa powder and baking chocolate.
  • Microwave for 1 minute, stir well, microwave again for 1 minute, stir well, and repeat until all the baking chocolate bits are melted (2-3 minutes total)
  • Stir in the powdered slow carb sweetener, orange extract and vanilla extract
  • Stir mixture well until smooth and creamy and the sweetener is dissolved.
  • Pour fudge batter into prepared pan.
  • Cover and refrigerate for about 2 hours or until firm.
  • Lift the fudge from the pan using the foil sides
  • Cut into squares of your desired size
  • Store in an airtight container in the fridge or freezer.

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

***Some Handy Dandy Tips from Noreen’s Keto Kitchen:

These are awesome as little Keto Hot Fudge Pods!! What does that mean? Well, heat one of the fudge pieces up in the microwave for about 20 seconds and you get……. Keto Hot Fudge! Yum! Pour over your favorite Keto desserts (Brownies, Cheesecakes,etc) or Low Carb Ice Cream.

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):

As an Amazon Affiliate Associate I earn a small commission from qualifying purchases

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Keto Crock Pot Pulled Pork with Carolina Mustard Sauce

Keto, Low Carb, Gluten Free, Dairy Free, Grain Free, Diabetic Friendly & Sugar Free!!!

Keto Crock Pot Pulled Pork by Noreen’s Keto Kitchen & Life!

Pulled Pork Ingredients:

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Pulled Pork Instructions:

  • Chop up onion into large pieces. Put onion pieces and bay leaves on the bottom of the crock pot
  • Place Pork Shoulder on the bed of onions
  • Pour the apple cider vinegar and worchestire sauce over the pork
  • Sprinkle the spices and sugar all over the pork: brown sugar, salt, pepper and red pepper flakes
  • Rub into the pork shoulder
  • Turn the Crock Pot on Low and cook for about 8 hours
  • The pork is done when it is falling off the bone
  • Remove pork from crock pot onto large plate, leaving behind the onions and juices. ( You can use the juices left in the crock pot as a sauce: pour into a sauce pan, add a dash of liquid smoke and bring the liquid to a boil, boil until liquid reduces by half. Pour over your pulled pork.)
  • Allow pork to cool a bit and pull the pork meat apart with a fork or your fingers
  • Discard the bones and any fatty pieces
  • Serve with the below tangy carolina mustard sauce, or your favorite sugar free BBQ sauce ( G Hughes Smokehouse Sugar Free BBQ Sauce ) or with a heaping scoop of low carb coleslaw, all piled high on a Keto fathead bun! ( https://noreensketokitchen.wordpress.com/2018/10/24/keto-fathead-dough-pizza-calzones-buns-and-more/ )
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Carolina Mustard Sauce by Noreen’s Keto Kitchen & Life!

Keto, Low Carb, Gluten Free, Dairy Free, Grain Free, Diabetic Friendly & Sugar Free!!!

Carolina Mustard Sauce Ingredients:

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Instructions:

  • Combine all ingredients in a medium bowl and whisk well, for about 1-2 minutes.
  • Cover and refrigerate for about an hour, to let the flavors come together.
  • Taste test and add more vinegar, mustard, or salt & pepper if desired.
  • Drizzle over your pulled pork!
  • Store leftover sauce in the fridge for 2-3 days.

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):

As an Amazon Affiliate Associate I earn a small commission from qualifying purchases

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Keto Ranch Dressing

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!

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Keto Ranch Dressing by Noreen’s Keto Kitchen!

Nutrition Information:

Per Serving (12 servings in recipe): 150 calories, 16g fat, 1g carbs; 0.5g protein

Ingredients

  • 1 cup of Low Carb Mayonnaise
  • 1/2 cup of Full Fat Sour Cream
  • 1/2 teaspoon of Dried Chives
  • 1/2 teaspoon of Dried Parsley
  • 1/2 teaspoon of Dried Dill Weed
  • 1/4 teaspoon of Garlic Powder
  • 1/4 teaspoon of Onion Powder
  • 1/8 teaspoon of Salt
  • 1/8 teaspoon Ground Black Pepper
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Instructions

  • In a large bowl, whisk together all of the ingredients: low carb mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt & pepper.
  • Cover and refrigerate for at least an hour before serving.
  • Store in the fridge for up to 3 days.
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Keto Classic Caesar Dressing

Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free – 1.3 g Net Carbs

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Nutrition information will vary depending on what brands of ingredients you use.  However, here is a general breakdown of the nutrition info for 1 serving (recipe serves 6):

Per piece:  268 Calories,  20g Fat,  10.1g Protein,  1.3g Total Carbs,  0g Fiber,  1.3 g Net Carbs

Keto Classic Caesar Dressing by Noreen’s Keto Kitchen!

Ingredients:

  • 1-2 Cloves of Garlic, finely minced
  • 4 Anchovy Fillets or 2 teaspoons anchovy paste
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 teaspoon of Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Dijon Mustard
  • 1 Large fresh egg yolk
  • 1/2 cup Extra-Virgin Olive Oil
  • 1 cup grated Parmesan cheese, the higher quality you can use here the better
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Instructions

  • Add the minced garlic and anchovy fillets to a medium bowl.
  • Whisk in the lemon juice, mustard, Worcestershire sauce, salt, pepper and egg yolk.
  • While whisking, drizzle in the olive oil and continue to whisk until the mixture is emulsified.
  • Add the parmesan cheese and mix well.
  • Use the dressing immediately, or store in the fridge in an airtight container for up to 2 days.
  • With the raw egg yolk included in this recipe you will want to use this dressing ASAP. It is so yummy that I guarantee that won’t be a problem!
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Keto Blue Cheese Dip/Dressing

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 0.5g net carbs per serving

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Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info per serving (recipe makes 6 servings):

Per serving: 108 Calories, 10g Fat, 2.9g Protein, 0.9g Total Carbs, 0.4g Fiber, 0.5g NET CARBS

Keto Blue Cheese Dip/Dressing by Noreen’s Keto Kitchen!

Ingredients:

  • 2.5 oz (70g) crumbled blue cheese
  • 4 Tablespoons of full fat sour cream
  • 3 Tablespoons of keto friendly mayonnaise
  • 1 Tablespoon of white vinegar (whatever kind you like is ok)
  • 1/4 teaspoon of garlic powder
  • salt and pepper to taste

Instructions:

  • Combine all the ingredients in a bowl and mash and blend well.
  • Season with salt and pepper.
  • Cover and refrigerate for about an hour or so to let the flavors come together.
  • If you want to thin out the dressing a bit, add a tad bit more vinegar.
  • Serve over your favorite salad or as a dip for buffalo chicken wings! Yum!

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Keto Quick & Easy Fudge

Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free1.3 g Net Carbs

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This recipe is super easy and uses just a few simple ingredients. One bowl and a microwave is all you need to make creamy, delicious Keto Fudge.

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the pieces.  However, here is a general break down of the nutrition info for 16 servings (1 recipe):

Per piece:  113 Calories,  10.9g Fat,  1g Protein,  2.7g Total Carbs,  1.4g Fiber,  1.3 g Net Carbs

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Keto Quick & Easy Fudge by Noreen’s Keto Kitchen!

Ingredients:

  • 3/4 cup of Low Carb Powdered Sweetener ( I use granular Swerve that I grind in my nutribullet)
  • 1/3 cup of Unsweetened Cocoa Powder
  • 2 ounces of Unsweetened Baking Chocolate, chopped
  • 1/2 cup of Salted Butter ( 1 stick)
  • 2/3 cup of Heavy Whipping Cream
  • 1 teaspoon of Vanilla Extract
  • Toppings: you can add chopped walnuts, almonds, unsweetened shredded coconut, Lily’s Chocolate Chips, Swirl in a little bit of low carb peanut butter, the options are endless!
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Instructions:

  • Line a small square pan or tupperware container (less than 6 inch) with aluminum foil. Make sure to line the edges of the pan with foil as well.
  • Grease the foil well with butter.
  • In a medium microwavable bowl, add the butter, heavy cream, cocoa powder and baking chocolate.
  • Microwave for 1 minute, stir well, microwave again for 1 minute, stir well, and repeat until all the baking chocolate bits are melted (2-3 minutes total)
  • Stir in the powdered slow carb sweetener and vanilla extract
  • Stir mixture well until smooth and creamy and the sweetener is dissolved.
  • Pour fudge batter into prepared pan.
  • Cover and refrigerate for about 2 hours or until firm.
  • Lift the fudge from the pan using the foil sides
  • Cut into squares of your desired size
  • Store in an airtight container in the fridge or freezer.
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Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

***Some Handy Dandy Tips from Noreen’s Keto Kitchen:

These are awesome as little Keto Hot Fudge Pods!! What does that mean? Well, heat one of the fudge pieces up in the microwave for about 20 seconds and you get……. Keto Hot Fudge! Yum! Pour over your favorite Keto desserts (Brownies, Cheesecakes,etc) or Low Carb Ice Cream.

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details):

As an Amazon Affiliate Associate I earn a small commission from qualifying purchases

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Keto Crispy Onion Rings

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!

Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 1 serving (recipe makes 2 servings) :

Per serving: 475 Calories, 30.6g Fat, 29g Protein, 15g Total Carbs, 8g Fiber, 7g NET CARBS

Keto Crispy Onion Rings by Noreen’s Keto Kitchen

Ingredients:

  • 1 Large Onion (sliced into rings about 1/2 inch thick)
  • 3 Tablespoons of Coconut flour
  • 1/4 teaspoon of Sea Salt
  • 1/4 teaspoon of Black Pepper
  • 2 Large Eggs
  • 2 Ounces of Pork Rinds (ground or smashed into crumbs)
  • 6 Tablespoons of Almond Flour
  • 2 Tablespoons of Grated Parmesan Cheese
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon of Garlic Powder
  • Oil for frying (about 1/4 -1/2 cup)
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Instructions:

  • Slice up your onion into rings about 1/2 inch thick and separate out the rings of the onion.
  • Heat up the oil in a large pan over medium heat.
  • Toss the onion rings in the coconut flour to dredge them.
  • Whisk the eggs in a small bowl.
  • In a bowl combine the ground pork rinds, almond flour, parmesan cheese, salt & pepper, paprika and garlic powder. Mix well. This is our onion ring coating!
  • Dip the coconut flour coated onion rings in the egg wash and then dip into the pork rind mixture, making sure they are well coated.
  • Coat the onion rings one at a time and place on a pile on a plate.
  • Fry onion rings until golden brown (about 2 minutes) and then turn over and cook another 1-2 minutes until golden brown.
  • Remove onion rings from pan and transfer to a plate lined with paper towels.
  • Serve with your favorite keto dipping sauce, sugar free ketchup or whatever else you like!
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Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

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Keto Salad Ideas by Noreen’s Keto Kitchen!

With warm weather approaching and the sunny outdoors calling to us, who wants to spend all evening indoors cooking dinner? Not me! That’s for sure!

Fresh and yummy salads are my go-to meals when it’s hot out and I don’t want to spend much time cooking. I am going to share with you some of my favorite quick, easy and delicious Keto Salad ideas to keep it interesting and delicious!

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Buffalo Chicken Salad with Blue Cheese Dressing

To make this super easy, buy a pre-cooked rotisserie chicken, and toss the white meat in buffalo sauce (equal parts melted butter & franks hot sauce for medium heat). Serve buffalo chicken over a bed of greens or your favorite salad and top it all off with a yummy blue cheese dressing. Throw in some finely chopped celery for that crunch and there you have it! Low carb Buffalo Chicken Salad!

If you are grilling outside, well season your chicken with salt & pepper and grill it up! Slice it and toss in buffalo sauce.

I am a little lazy keto when it comes to dressings, I usually buy Ken’s Blue Cheese. It’s relatively low in carbs and gluten free but not made with keto friendly oils. I don’t eat it that often so I kind of consider it a cheat when I do.

If you are strict, you can always make you own blue cheese dressing! When I am feeling a bit less lazy, I will make the blue cheese dressing from scratch. It’s actually super easy to make.

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Keto Blue Cheese Dip/Dressing by Noreen’s Keto Kitchen

Keto Blue Cheese Dressing

Ingredients:

  • 2.5 oz (70g) crumbled blue cheese
  • 4 Tablespoons of full fat sour cream
  • 3 Tablespoons of keto friendly mayonnaise
  • 1 Tablespoon of white vinegar (whatever kind you like is ok)
  • 1/4 teaspoon of garlic powder
  • salt and pepper to taste

Combine all the ingredients in a bowl and mash and blend well. Season with salt and pepper. Cover and refrigerate for about an hour or so to let the flavors come together. If you want to thin out the dressing a bit, add a tad bit more vinegar. Serve over your favorite salad or as a dip for buffalo chicken wings! Yum!

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Classic Caesar Salad

Always a classic and always delicious! Serve this salad with grilled or sauteed chicken or shrimp, topped with shaved parmesan and creamy caesar dressing. To keep it Keto you just have to skip the croutons! Caesar Salad is usually served on chopped Romaine Lettuce, but use what you want.

For the protein: You can grill, blacken, sautee, fry, bake, or buy (rotisserie chicken) the chicken or shrimp to add to your Caesar Salad.

The Dressing: I tend to buy most of my salad dressings, for the sake of convenience, but for holidays and special occasions, nothing beats a fresh and delicious homemade dressing. Check out my Classic Caesar Keto Dressing recipe below!

Keto Classic Caesar Dressing by Noreen’s Keto Kitchen

Ingredients:

  • 1-2 Cloves of Garlic, finely minced
  • 4 Anchovy Fillets or 2 teaspoons anchovy paste
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 teaspoon of Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Dijon Mustard
  • 1 Large fresh egg yolk
  • 1/2 cup Extra-Virgin Olive Oil
  • 1 cup grated Parmesan cheese, the higher quality you can use here the better

Instructions:

  • Add the minced garlic and anchovy fillets to a medium bowl.
  • Whisk in the lemon juice, mustard, Worcestershire sauce, salt, pepper and egg yolk.
  • While whisking, drizzle in the olive oil and continue to whisk until the mixture is emulsified.
  • Add the parmesan cheese and mix well.
  • Use the dressing immediately, or store in the fridge in an airtight container for up to 2 days.
  • With the raw egg yolk included in this recipe you will want to use this dressing ASAP. It is so yummy that I guarantee that won’t be a problem!
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Cobb Salad

I love Cobb Salad! Who can argue with seasoned grilled chicken, chopped hard boiled egg, real bacon crumbles, chopped avocado, blue cheese crumbles, sliced red onion, tomato and a nice creamy dressing, all over your favorite salad mix! Sign me up! There really is nothing fancy about a Cobb Salad – use the toppings you like and your favorite dressing and you have a simple, delicious, healthy, summer salad!

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Taco Salad

Ditch the drive thru and serve this mexican inspired salad! Treat the taco Salad like tacos, so that means any toppings go:

Guacamole, smashed avocado, chopped jalapeno, pico de gallo, cooked ground seasoned beef/turkey/chicken, shredded cheese, sour cream, salsa, black olives, diced red onion, chopped tomatoes, squeeze of lime juice, fresh cilantro, etc.

The possibilities are endless and so customizable!

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Big Mac Salad

Ditch the drive thru and opt for a Keto-ized Big Mac inspired Salad instead. Sliced up burgers, on a bed of chopped Iceberg or romaine lettuce, finely diced white onions, chopped pickles, and big mac sauce/dressing. It’s a pretty awesome replacement for the carb & sugar laden fast food one.

Keto Secret Sauce by Noreen’s Keto Kitchen

Ingredients:

  • 1/2 cup  of Low Carb Mayonnaise
  • 2 Tablespoons of French dressing or Thousand Island Dressing ( I use the lowest carb one I can find)
  • 2 Tablespoons of Dill Pickle Relish
  • 1/2 Tablespoon of Sweet Relish
  • 1 teaspoon of Dried Minced Onion
  • 1 teaspoon of Sugar Free Ketchup
  • 1 teaspoon of White Vinegar
  • 1/8 teaspoon of Salt

Instructions:

Add all of the sauce ingredients into a small bowl. Mix until well combined. Cover and refrigerate for at least an hour, before serving. Will keep in the fridge for up to 3 days.

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Grilled Shrimp Salad

Shrimp is a great quick dinner idea because it cooks super fast. Before grilling, sauteing, or broiling, toss the shrimp in your favorite seasonings.

I like to change up it all the time, but here are some of my go to seasoning choices:

  • Old Bay Seasoning
  • Slap ya Mamma Seasoning
  • Butter, garlic, pepper, splash of lemon juice
  • Buffalo Shrimp – melted butter and franks red hot sauce
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Tuna Salad

I love a nice Tuna salad anytime but it’s super great in the summer because it requires no oven!! (if you leave out the hard boiled eggs). Check out the recipe below:

This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.  Serve over a bed of leafy greens, piled up in a FatHead Bun with some bacon, or wrapped up in large romaine lettuce leaves.  Or like how I ate most of it – straight out of a bowl!!

Ingredients:

  • 2 cans of high quality Tuna (8-10 ounces total)
  • 1/2 cup of Low Carb Mayonnaise
  • 1 Tablespoon of Brown Mustard
  • 1 Tablespoon of Dill Relish (or chopped up dill pickles)
  • 1/3 cup of Celery, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • Dash of Paprika
  • 1/8 teaspoon of Garlic Powder
  • Green Onions, finely chopped (optional)
  • 2 Hard Boiled Egg, finely chopped (optional)
  • Bacon crumbles (optional)

Instructions:

Combine all ingredients in a bowl and stir until well combined.  Add salt & pepper to taste.  Refrigerate any leftovers.

Serve Keto Tuna Salad on a bed of Butter Lettuce, Romaine, Spring Mix, Spinach, etc. Or eat on slices of cucumber or piled up on a Fathead bun with a strip of bacon… YUM!! This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.

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Chicken, Bacon and Ranch Salad

I love the flavor combo of grilled chicken, melted cheese, bacon crumbles and yummy ranch dressing. For the dressing, I buy mine from a local orchard that has a farmers market. They make a bunch of their own sauces, dressings, jams,etc. The ranch I get is AWESOME and zero carbs per serving. Find a ranch dressing that you love and is low carb and you will stick with it! Check out your local markets, farms and orchards because you never know what amazing treats you will find.

If you aren’t lucky enough to have found the perfect ranch dressing to buy, a packet of hidden valley ranch seasoning will do as well. If you want to make your own homemade Keto Ranch Dressing, here’s my recipe:

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Keto Ranch Dressing by Noreen’s Keto Kitchen

Nutrition Information:

Per Serving (12 servings in recipe): 150 calories, 16g fat, 1g carbs; 0.5g protein

Ingredients:

  • 1 cup of Low Carb Mayonnaise
  • 1/2 cup of Full Fat Sour Cream
  • 1/2 teaspoon of Dried Chives
  • 1/2 teaspoon of Dried Parsley
  • 1/2 teaspoon of Dried Dill Weed
  • 1/4 teaspoon of Garlic Powder
  • 1/4 teaspoon of Onion Powder
  • 1/8 teaspoon of Salt
  • 1/8 teaspoon Ground Black Pepper

Instructions:

  • In a large bowl, whisk together all of the ingredients: low carb mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt & pepper.
  • Cover and refrigerate for at least an hour before serving.
  • Store in the fridge for up to 3 days.
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Keto Friendly Dressings

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Keto Friendly BBQ Sauces and Condiments

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Keto Chocolate Cheesecake with a Chocolate Crust

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!

Chocolate Cheesecake with a Chocolate Crust ( I threw some strawberries into the cheesecake batter as well)

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:

Per slice: 222 Calories, 18.5g Fat, 6.4g Protein, 9 Total Carbs, 5g Fiber, 4g NET CARBS

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Keto Chocolate Cheesecake with a Chocolate Crust by Noreen’s Keto Kitchen!

Ingredients

Cheesecake Filling

  • 16 ounces of Full Fat Cream Cheese, softened to room temperature
  • 2 Medium Eggs, at room temperature
  • 1/2 cup of Low Carb Sweetener, granulated ( I use Swerve, Monk Fruit, or Xylitol)
  • 1/2 cup of Unsweetened Cocoa Powder
  • 2 teaspoons of vanilla extract

Chocolate Crust

  • 1 Cup of Superfine Almond Flour
  • 1/2 Cup of Coconut Flour
  • 1/2 Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
  • 1/4 Cup of Unsweetened Cocoa Powder
  • 6 Tablespoons of Butter, melted
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Instructions

  • Preheat the oven to 350 degrees F. I used a 9 inch round cake pan. Line the pan with parchment paper.
  • Chocolate Crust: mix the coconut flour, almond flour, low carb sweetener and cocoa powder in a medium bowl. Stir in the melted butter and mix until well combined. The dough will be crumbly, kind of like wet sand.
  • Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
  • Cheesecake Filling: In the meantime, beat the cream cheese, low carb sweetener and cocoa powder together at a medium speed until fluffy.
  • Add in the eggs and vanilla and beat for about 1 minute on medium/high speed.
  • Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
  • Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
  • Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
  • Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

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About to go in the oven!! I added fresh picked strawberries to mine!
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Keto Tuna Salad

Keto, Low Carb, Gluten Free & Dairy Free!!!

Nutrition information will vary depending on what brands you use.  However, here is a general break down of the nutrition info (for 4 servings) which included the optional green onions and 2 hard boiled eggs:

Calories: 310, Total Carbs: 1 gram, Dietary Fiber: 0.2 grams,NET CARBS: 0.8 grams,  Fat: 25.5 grams, Protein: 18 grams.

This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.  Serve over a bed of leafy greens, piled up in a FatHead Bun with some bacon, or wrapped up in large romaine lettuce leaves.  Or like how I ate most of it – straight out of a bowl!!

Keto Tuna Salad by Noreen’s Keto Kitchen

Ingredients:

  • 2 cans of high quality Tuna (8-10 ounces total)
  • 1/2 cup of Low Carb Mayonnaise
  • 1 Tablespoon of Brown Mustard
  • 1 Tablespoon of Dill Relish (or chopped up dill pickles)
  • 1/3 cup of Celery, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • Dash of Paprika
  • 1/8 teaspoon of Garlic Powder
  • Green Onions, finely chopped (optional)
  • 2 Hard Boiled Egg, finely chopped (optional)
  • Bacon crumbles (optional)
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Instructions:

Combine all ingredients in a bowl and stir until well combined.  Add salt & pepper to taste.  Refrigerate any leftovers.

Serve Keto Tuna Salad on a bed of Butter Lettuce, Romaine, Spring Mix, Spinach, etc. Or eat on slices of cucumber or piled up on a Fathead bun with a strip of bacon… YUM!!

Variations:

 This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same. 

Hope you enjoy this recipe as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

As an Amazon Affiliate Associate I earn a small commission from qualifying purchases

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Keto Cinnamon Coffee Cake

Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Sugar Free!!!

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Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices.  However, here is a general break down of the nutrition info for 12 serving slices :

Per slice: 213 Calories, 19.2g Fat, 6g Protein, 6.1 Total Carbs, 3.6g Fiber,

2.5g NET CARBS per slice

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Keto Cinnamon Coffee Cake by Noreen’s Keto Kitchen! 

Ingredients:

Coffee Cake

  • 3 Large Eggs, at room temperature
  • 1/2 Cup of Coconut Flour
  • 1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
  • 3/4 Cup of Butter (12 Tablespoons), melted
  • 1/2 Cup of Full Fat Sour Cream
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of  Vanilla Extract
  • 1 teaspoon of  Cinnamon

Coffee Cake Topping

  • 1/3 Cup  of Coconut flour
  • 1/3 Cup of Swerve/Erythritol/ Monkfruit
  • 1/4 Cup of Butter, softened to room temp
  • 1 teaspoon of Cinnamon
  • 1/4 cup of Walnuts, chopped (optional)
  • Dust with Coconut flour or powdered low carb sweetener (optional)
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Instructions:

CAKE LAYER

  • Preheat the oven to 350F degrees.
  • Line a cake tin with parchment paper.
  • In a large bowl, use an electric mixer to mix together the Low Carb Sweetener, sour cream and melted butter, about a minute.
  • Add the eggs, and vanilla extract.  Beat on high for at least 2 minutes, we want the eggs to be light and airy.   
  • Stir in  the coconut flour and baking powder.  Mix  until well combined.
  • Pour cake batter into parchment lined tin.
  • Prepare the crumble topping.

CRUMBLE TOPPING

  • Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
  • Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
  • Sprinkle the crumble topping over the cake mixture.
  • Bake for 20-25 minutes.  A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
    *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
  • Remove from the oven and allow to cool completely.
    Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.   
  • Dust lightly with coconut flour or powdered low carb sweetener, using a small sive.
  • Keep in an airtight container in the fridge for up to a week.
  • Variations:   Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! As you can see the possibilities are endless.
  • I made this recipe in a rectangle glass pan but it could easily be made  into individual muffins
  • *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***
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Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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Keto Pico De Gallo by Noreen’s Keto Kitchen!

Pico De Gallo over Keto Nachos!!

Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Dairy Free and Sugar Free!!! Nutrition information for 6 servings: Per serving: 17 Calories, 0.1g Fat, 0.8g Protein, 3.9 Total Carbs, 1.5g Fiber, TOTAL CARBS = 2.4g

Ingredients:

  • 6 Whole Plum or Roma Tomatoes, chopped
  • 1/2 Yellow Onion, Diced finely
  • 1 Whole Jalapeno, Diced Finely
  • 1/2 Bunch Fresh Cilantro, Chopped
  • Juice Of 1 Lime
  • 1/2 teaspoon Salt
  • Black pepper to taste

Instructions:

  • Combine the Onion, Tomato, Jalapeno, Cilantro, Lime Juice, Salt and Pepper. Stir until well mixed.
  • Refrigerate any leftovers in an airtight container.
  • Serve over smashed avocado or guacamole, over Keto Beef and Cheese Nachos (pork rinds as chips), in your favorite Keto Tacos or salads. This stuff is so fresh and light and delicious!
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