This is a super easy and delicious lemon herb marinade, that uses only simple pantry ingredients!
This Keto Lemon Herb Chicken can be served over salad, with a veggie side, in a low carb wrap with salad, over cauliflower rice or any other low carb alternative.
I always make extra lemon herb chicken for leftovers, so I have an easy pre-made protein to grab and throw together with pretty much anything. Hope you try it and enjoy it and let me know what you think!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for one serving (recipe makes 16 servings): Calories 158 Carbs: 5 grams Dietary Fiber: 3 Net Carbs: 2 grams Fat: 15 grams Protein: 3 grams
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 Cookie): Calories: 105, Carbohydrates: 2.9g, Fiber: 1.5g, NET CARBS: 1.4g, Protein: 1g, Fat: 5g ( Servings 12 Large cookies )
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[recipe-maker id=’3579′]
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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 Cinnamon Roll): Calories: 210, Carbohydrates: 4g, Fiber: 1g, NET CARBS: 3g, Protein: 7g, Fat: 18g
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For extra gooey Cinnamon Rolls, heat the Icing ingredients in a small saucepan. Once melted, poke holes in the cinnamon buns using a fork, then pour the warm icing all over the top. This will seep down into the cinnamon rolls. I did this and also topped mine with unsweetened shredded coconut and chopped walnuts, and broiled briefly to toast the coconut.
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Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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 Tablespoon serving): Calories 65 Carbs: 1g Fat: 7g Protein: 1g
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[recipe-maker id=’3479′]
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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: Calories 187, Fat 18g, Protein 3g, Carbohydrates 6g, Fiber 3.5g, NET CARBS: 2.5 grams
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 in a standard loaf pan:
Per slice: 213 Calories, 19.2g Fat, 6g Protein, 6.1 Total Carbs, 3.6g Fiber,
I NEVER ate Brussels Sprouts growing up. I refused to even try them. It’s taken me 30+ years and a lot of pestering from my partner, to actually give them a try. But once I did – I was hooked!!! These little green globes of goodness are soooo healthy, soooo tasty and make a great side dish to Pork, Chicken, Beef, Salmon, etc.!
Prep time: 5 MINUTES
Cook time: 30-40 MINUTES
INGREDIENTS: 1 pound of frozen Brussels Sprouts 2 Tablespoons Extra Virgin Olive Oil 3 Tablespoons Balsamic Vinegar or Apple Cider Vinegar Pink Himalayan Salt, Ground Black Pepper & Garlic Powder, to season liberally to taste
Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season generously with salt, pepper and garlic powder.
Pour Brussels Sprouts onto a large foil lined baking sheet and roast for 30 to 40 minutes or until sprouts are tender on the inside but brown and crispy on the outside.
Make sure you stir them a few times while they are roasting in the oven. Serve warm with your favorite Keto protein/meat!!
**** Sometimes, I can only find a 12oz bag of frozen Brussels Sprouts, so I just use that and keep all the other ingredients/measurements the same. You can use fresh sprouts but you will have to prep them first: wash, cut off hard stem pieces, cut in half if sprouts are very big. I personally like the frozen ones because they are consistent in size and will roast more evenly. ****
If you WANT DAIRY in your pumpkin pie, please see the Variations Note below for those instructions!
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 ONE SLICE (out of 8 servings): Calories: 258 Net Carbs: 4.75 grams Fat: 20.5 grams Protein: 8.75 grams
I have made many different Pumpkin Pies over the years. Gluten & carb filled, gluten free but with sugar, and gluten free/dairy free. But this attempt at a Keto/Gluten Free/Dairy Free/Sugar Free Pumpkin Pie was a lot easier than I anticipated! This pie set up beautifully and was devoured by my Non- Keto but Gluten Free family. They said it got better the longer it set in the fridge. So this would be something you could definitely make a day or 2 before Thanksgiving to free up your time on Turkey Day.
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Keto & Dairy Free Pumpkin Pie by Noreen’s Keto Kitchen!
Servings: 8 slices from a 9-Inch Pie
Ingredients
Pie Crust:
2 cups of Superfine Almond Flour
1Medium Egg
2 Tablespoons of Lard (cold from the fridge) (You could use coconut oil here)
1/2 Tablespoon of Cinnamon (or to taste if you like it spicier)
1 Tablespoon of Swerve Low Carb Sweetener or Monkfruit
1/4 teaspoon of Salt
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Pumpkin Pie Filling:
1 2/3cups of Canned Pumpkin Puree (make sure to get one without any added sugars/starches, etc.)
8Tablespoons of Swerve Low Carb Sweetener or Monkfruit
3teaspoons ofPumpkin Pie Spice Mix (or to taste if you like it spicier)
1 1/2 teaspoons of Cinnamon (or to taste if you like it spicier)
2 Medium Eggs
1cup ofUnsweetened Coconut Milk or Unsweetened Almond Milk
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Instructions:
For the Pie Crust:
Preheat oven to 400F.
In a medium bowl, add the Almond Flour, Salt, Cinnamon and mix until well blended.
Next, add the cold Lard & Egg to the Almond Flour mixture.
Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients.
The mixture will start to resemble crumbly breadcrumbs.
Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.
Put the pie dough in between 2 pieces of parchment paper and roll it into a circular shape a bit bigger than your pie dish. I used a 9-Inch pie dish for this recipe.
Remove the top piece of parchment paper and flip the pie crust over into your pie dish, releasing the dough from the parchment.
If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it! (Pics Below)
Set the prepared pie crust aside and start on the filling.
For the Pumpkin Pie Filling:
Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl.
Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so.
Next, add in the Coconut or Almond Milk and mix until well combined.
Add your 2 eggs and whisk it well again, for about a minute.
Pour the pumpkin pie filling into the prepared 9- Inch Pie Crust.
Bake for about 40-45 minutes. The center may look a little wet but should only be slightly jiggly. If the crust is browning to quickly, lightly drape the pie with a piece of aluminum foil.
Remove from the oven and let cool. When completely cool, place in refrigerator, tightly covered for at least 3-4 hours, or even overnight.
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Variations:
To make this recipe WITH DAIRY, simply substitute out the Lard in the crust for cold butter and use heavy cream in the pie filling instead of the coconut or almond milk. The measurements will remain the same as the non-dairy version.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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Pie Crust: Use a fork or pastry blender to mix & mash the Lard & Egg into the dry ingredients. The mixture will start to resemble crumbly breadcrumbs.Continue mixing until the pie dough starts to come together. Use your hands to gently kneed the dough to form a ball.
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Pie Crust: If it breaks or falls apart at all, use your fingers to shape the dough back into place. This pie dough is very forgiving so don’t be scared of it!Pie Filling: Add the Pumpkin Puree, Low Carb Sweetener, Pumpkin Pie Spice Mix and Cinnamon to a large bowl. Mix with a whisk or electric mixer until it is well combined, about 30 seconds or so. Next, add in the Coconut or Almond Milk and mix until well combined. Add your 2 eggs and whisk it well again
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Pour the pumpkin pie filling into the crust prepared 9- Inch Pie Dish. Bake for about 40-45 minutesOut of the oven and ain’t that a Pretty Keto/ Dairy Free Pumpkin Pie!!!
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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):
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Nutrition information will vary depending on what brands of ingredients you use and how big you cut the bars. However, here is a general break down of the nutrition info for 16 servings: Per Bar- 242 Calories, 20g Fat, 7g Protein, 6 Total Carbs, 3g Fiber, 3g NET CARBS
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Keto Cookie Cheesecake Bars by Noreen’s Keto Kitchen & Life!
Ingredients
Cheesecake Layer:
16 ounces of Full Fat Cream Cheese, softened to room temperature
3 Medium Eggs, at room temperature
1/2 cup of Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
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
Keto Pumpkin Spice Cookies by Noreen’s Keto Kitchen & Life!
INGREDIENTS:
2 cups of Superfine Almond Flour
1/2 cup of Coconut Flour
2 teaspoons of Baking Powder
3/4 cup of Canned Pumpkin
2 sticks of Butter, softened to room temp.
2 Eggs
2 teaspoons of Vanilla Extract
1/2 cups of Brown Swerve, packed
1/2 cup of Granular Swerve
1-2 teaspoons of Pumpkin Spice Seasoning Mix
2 teaspoons of Cinnamon
I added some SF chocolate chips to a dozen of these cookies, that’s what is pictured above =)
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!
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)
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
Noreen’s Keto Kitchen & Life 