These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.

Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.

It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.

Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.

The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.

Yields 6 servings of Keto Almond Tortillas

The Preparation

• 13 tablespoon almond flour
• 2 teaspoon coconut flour
• 1 tablespoon psyllium husk powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/2 cup water

The Execution

1. Measure out and prepare all of the ingredients.

2. In a mixing bowl, add in the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to combine well.

3. Add in the warm water and melted butter.

4. Stir together until everything is combined well.

5. Knead the dough using clean hands until the dough is smooth

6. Lightly oil two sheets of parchment paper then place the dough ball in between the two pieces of oiled paper. Roll out the dough with a rolling pin. Peel the parchment paper away from the tortilla.

7. In a skillet over medium heat, add a little bit of oil to the pan. Add the tortilla to the pan and let cook for 3 – 5 minutes before flipping over to cook the other side.

8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.

9. Enjoy!

This makes a total of 6 servings of Keto Almond Tortillas. Each serving comes out to be 121 calories, 9.9g fat, 2.1g net carbs, and 3.5g protein.

Print

Keto Almond Tortillas

15 minutes

Yield: 4 servings

Calories per serving: 148

Fat per serving: 13

The Preparation

• 13 tablespoon almond flour
• 2 teaspoon coconut flour
• 1 tablespoon psyllium husk powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/2 cup water

The Execution

1. Measure out and prepare all of the ingredients.
2. In a mixing bowl, add in the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to combine well.
3. Add in the warm water and melted butter.
4. Stir together until everything is combined well.
5. Knead the dough using clean hands until the dough is smooth
6. Lightly oil two sheets of parchment paper then place the dough ball in between the two pieces of oiled paper. Roll out the dough with a rolling pin. Peel the parchment paper away from the tortilla.
7. In a skillet over medium heat, add a little bit of oil to the pan. Add the tortilla to the pan and let cook for 3 – 5 minutes before flipping over to cook the other side.
8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
9. Enjoy!

Notes

Almond Flour Tortillas are a very low-carb, gluten-free alternative to wheat flour tortillas. They’re made from almonds and psyllium husk powder. If you want them to be more pliable, add gelatin powder to the mix.

These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.

Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.

It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.

Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.

The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.

3.1

https://www.ruled.me/keto-almond-tortillas/

Copyright 2017 | Ruled.Me

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There’s no need to skip stuffing this Thanksgiving or Christmas if you’ve taken up a keto diet. To keep the carb count low, this dish uses keto-friendly mug bread, which when baked, will crisp up beautifully.

Making the stuffing is super simple. Start by preparing and then sautéing the vegetables. They’ll taste amazing when cooked in butter and garlic. You then need to break the mug bread up into little bits and bake it for a few minutes. All you need to do then is mix all of the ingredients and bake the stuffing mixture. Simple as that.

If you want to stuff your bird before cooking you can do that too, both ways work great—just add a bit more moisture to the recipe if you’re going to use it to stuff the meat while roasting; this prevents the stuffing from drying out too much. Once the meat is stuffed, you then just need to cook it normally. When planning your next holiday meal, make sure you include this stuffing dish—the whole family will love it. Guaranteed.

Yields 4 servings of Keto Stuffing

The Preparation

Bread:

• 9 tablespoon almond flour, can be subbed for 3 tablespoon coconut flour
• 3 tablespoon butter, melted
• 3 large egg
• 6 tablespoon grated parmesan cheese
• 1 1/2 teaspoon baking powder

Seasoning:

• 2 tablespoon butter, melted
• 4 medium celery stalks
• 1/4 medium yellow onion, chopped
• 1/4 cup leek, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/4 cup heavy cream

The Execution

1. Measure out and prepare all of the ingredients. Make the keto bread following these instructions: https://www.ruled.me/90-second-keto-bread/

2. Cube the keto bread and place onto a baking sheet.

3. Bake in the oven for about 5-10 minutes at 425F.

4. In a frying pan, sautee celery, onion, and leeks in butter over low to medium heat for a few minutes. Remove from heat.

5. Mix the cubed bread into the sauteed vegetables. Place this in a baking pan and top with thyme, sage, rosemary, salt, and pepper. Combine heavy cream and chicken broth together. Drizzle this over the top. Reduce heat to 350F and covered with aluminum foil.

6. Bake in the oven for 10 minutes, remove foil and cook for another 5 minutes. Serve and enjoy!

This makes a total of 4 servings of Keto Stuffing. Each serving comes out to be 383 calories, 34.4g fat, 4.7g net carbs, and 13.2g protein.

Print

Keto Stuffing

35 minutes

Yield: 4 servings

Calories per serving: 383

Fat per serving: 34.4g

The Preparation

• Bread:
• 9 tablespoon almond flour, can be subbed for 3 tablespoon coconut flour
• 3 tablespoon butter, melted
• 3 large egg
• 6 tablespoon grated parmesan cheese
• 1 1/2 teaspoon baking powder
• Seasoning:
• 2 tablespoon butter, melted
• 4 medium celery stalks
• 1/4 medium yellow onion, chopped
• 1/4 cup leek, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/4 cup heavy cream

The Execution

1. Measure out and prepare all of the ingredients. Make the keto bread following these instructions: https://www.ruled.me/90-second-keto-bread/
2. Cube the keto bread and place onto a baking sheet.
3. Bake in the oven for about 5-10 minutes at 425F.
4. In a frying pan, sautee celery, onion, and leeks in butter over low to medium heat for a few minutes. Remove from heat.
5. Mix the cubed bread into the sauteed vegetables. Place this in a baking pan and top with thyme, sage, rosemary, salt, and pepper. Combine heavy cream and chicken broth together. Drizzle this over the top. Reduce heat to 350F and covered with aluminum foil.
6. Bake in the oven for 10 minutes, remove foil and cook for another 5 minutes. Serve and enjoy!

Notes

This makes a total of 4 servings of Keto Stuffing. Each serving comes out to be 383 calories, 34.4g fat, 4.7g net carbs, and 13.2g protein.

3.1

https://www.ruled.me/keto-stuffing/

Copyright 2017 | Ruled.Me

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When making this recipe, it’s important that you properly prepare the cauliflower. This can be done by dicing it up by hand or you can use a food processor to do it for you. You then need to steam it for a couple of minutes on the stovetop or using a microwave. Once the cauliflower is cooked, dry it out using paper towels before adding it to your bread mix. Once you’ve whipped up the ingredients you then bake the mixture in the oven.

As soon as it’s cooked it’s ready to serve. One idea we love is to use slices of this bread as mini pizza bases. It holds its shape really well and grilling it brings the bread back to life like it’s fresh out of the oven. 

If you’re looking for a keto-friendly bread recipe to keep your daily carb count low, go ahead and give this beautiful cauliflower bread recipe a try. It’s tasty, versatile, and easy to make.

Yields 10 servings of Keto Cauliflower Bread

The Preparation

• 3 cup cauliflower, finely riced
• 8 large egg, separated
• 6 tablespoon butter, melted
• 1 1/4 cup almond flour
• 2 tablespoon psyllium husk powder
• 1 tablespoon baking powder
• 5 teaspoon fresh garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a bread pan with parchment paper.

2. Put the riced cauliflower in the microwave for 3-4 minutes or until tender, stirring occasionally. Wring the excess moisture out of the cauliflower rice by adding a small amount to a tea towel and wringing it. Do this until all the cauliflower rice is wringed out.

3. In a bowl, add the egg whites. Beat with a mixer until stiff peaks form.

4. In another bowl, combine egg yolks, butter, almond flour, baking powder, and salt. Mix together until you achieve a smooth consistency. Stir in the cauliflower rice.

5. Fold the egg whites into the egg yolk mixture carefully a little bit at a time. The consistency should be fluffy.

6. Pour the cauliflower dough into the bread pan. Bake in the preheated oven for 45-50 minutes.

This makes a total of 10 servings of Keto Cauliflower Bread. Each serving comes out to be 229 calories, 18.3g fat, 3.5g net carbs, and 9.3g protein.

Print

Keto Cauliflower Bread

1 hour, 10 minutes

Yield: 10 servings

Calories per serving: 229

Fat per serving: 18.3g

The Preparation

• 3 cup cauliflower, finely riced
• 8 large egg, separated
• 6 tablespoon butter, melted
• 1 1/4 cup almond flour
• 2 tablespoon psyllium husk powder
• 1 tablespoon baking powder
• 5 teaspoon fresh garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 350F and line a bread pan with parchment paper.
2. Put the riced cauliflower in the microwave for 3-4 minutes or until tender, stirring occasionally. Wring the excess moisture out of the cauliflower rice by adding a small amount to a tea towel and wringing it. Do this until all the cauliflower rice is wringed out.
3. In a bowl, add the egg whites. Beat with a mixer until stiff peaks form.
4. In another bowl, combine egg yolks, butter, almond flour, baking powder, and salt. Mix together until you achieve a smooth consistency. Stir in the cauliflower rice.
5. Fold the egg whites into the egg yolk mixture carefully a little bit at a time. The consistency should be fluffy.
6. Pour the cauliflower dough into the bread pan. Bake in the preheated oven for 45-50 minutes.

Notes

This makes a total of 10 servings of Keto Cauliflower Bread. Each serving comes out to be 229 calories, 18.3g fat, 3.5g net carbs, and 9.3g protein.

3.1

https://www.ruled.me/keto-cauliflower-bread/

Copyright 2017 | Ruled.Me

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They do take some time to prepare, but you’ll thank yourself you made the effort when you’re sitting back with a piping hot bowl and your favorite dipping sauce. Making these keto fries starts by preparing the almond flour-based dough and then kneading and rolling it out before cutting it into long thin fries. All you need to do then is pop them into a hot pan of oil (or you can air fry or bake them), and the fries will be ready to devour within minutes.

The whole family will love these fries. They make the perfect accompaniment to burger night or can be whipped up as a standalone snack. You can even make a big batch and freeze any that you don’t cook—they cook and taste just as good when defrosted. Go ahead and give these keto French fries a try. We’re sure you’ll love them!

Yields 4 servings of Keto French Fries

The Preparation

• 100 gram almond flour
• 1/2 teaspoon salt
• 1 tablespoon xanthan gum
• 6 tablespoon hot water
• 3 tablespoon avocado oil

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, whisk together the almond flour, salt, and xanthan gum.

3. Stir in the hot water and knead the dough until everything is combined well.

4. Put the dough in between two sheets of parchment paper. Roll out the dough until it’s about 1/8″ thick.

5. Using a pizza slicer, slice the dough into small, fry size pieces.

6. Lay the strips onto a baking sheet and place in the freezer. Once the “fries” are frozen, place them in a plastic bag. Take a few fries out of the bag at a time while cooking, but keep in the freezer so they don’t fall down to room temperature.

7. In a frying pan over medium heat, add in enough of the avocado oil to ensure all sides of the fries will be coated. Once the oil is hot, add a few fries into the pan from the plastic bag. Let them cook on all sides until crispy and golden in color. Repeat until all of the fries are cooked.

8. Season with extra salt and serve with low-carb ketchup!

This makes a total of 4 servings of Keto French Fries. Each serving comes out to be 247 calories, 22.7g fat, 2.3g net carbs, and 5.3g protein.

Print

Keto French Fries

30 minutes

Yield: 4 servings

Calories per serving: 247

Fat per serving: 22.7g

The Preparation

• 100 gram almond flour
• 1/2 teaspoon salt
• 1 tablespoon xanthan gum
• 6 tablespoon hot water
• 3 tablespoon avocado oil

The Execution

1. Measure out and prepare all of the ingredients.
2. In a bowl, whisk together the almond flour, salt, and xanthan gum.
3. Stir in the hot water and knead the dough until everything is combined well.
4. Put the dough in between two sheets of parchment paper. Roll out the dough until it's about 1/8" thick.
5. Using a pizza slicer, slice the dough into small, fry size pieces.
6. Lay the strips onto a baking sheet and place in the freezer. Once the "fries" are frozen, place them in a plastic bag. Take a few fries out of the bag at a time while cooking, but keep in the freezer so they don't fall down to room temperature.
7. In a frying pan over medium heat, add in enough of the avocado oil to ensure all sides of the fries will be coated. Once the oil is hot, add a few fries into the pan from the plastic bag. Let them cook on all sides until crispy and golden in color. Repeat until all of the fries are cooked.
8. Season with extra salt and serve with low-carb ketchup!

Notes

This makes a total of 4 servings of Keto French Fries. Each serving comes out to be 247 calories, 22.7g fat, 2.3g net carbs, and 5.3g protein.

3.1

https://www.ruled.me/keto-french-fries/

Copyright 2017 | Ruled.Me

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Serving salads from cold to hot actually changes up the flavor a lot. The hot dressing includes bacon fat, apple cider vinegar, and dijon mustard warmed to perfection!

Yields 4 servings of Keto Shrimp Salad with Hot Bacon Dressing

The Preparation

Shrimp Salad:

• 6 ounce spring mix
• 2 ounce bacon, chopped
• 2 large hard boiled egg, chopped
• 16 ounce shrimp, peeled
• 1 tablespoon butter
• 1 ounce grated parmesan cheese

Bacon Dressing:

• 1/2 cup bacon fat, or olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• Salt and pepper to taste

The Execution

1. Measure out and prepare all the ingredients.

2. Wash and dry the spring mix and plate.

3. In a frying pan on medium heat, cook the bacon until crispy. Once crisp, remove from pan and lay on paper towels. Reserve the bacon fat.

4. Top the plated spring mix with chopped hard-boiled eggs and bacon pieces.

5. Rinse the shrimp and peel. Dry with a paper towel. Melt the butter over high heat and add the shrimp. Fry for 3-5 minutes until the shrimp are bright pink and just cooked through.

6. Top the spring mix with the shrimp and grated parmesan cheese.

7. Now, make the dressing. In a saucepan on low to medium heat, heat up the bacon fat and whisk in the apple cider vinegar and dijon mustard. If you don’t have enough reserved bacon fat, you can use olive oil instead.

8. Top the salad with the salt and pepper to taste and the bacon fat dressing. Serve warm and enjoy!

This makes a total of 4 servings of Keto Shrimp Salad with Hot Bacon Dressing. Each serving comes out to be 516 calories, 40.9g fat, 2.2g net carbs, and 33.6g protein.

Print

Shrimp Salad with Hot Bacon Dressing

20 minutes

Yield: 4 servings

Calories per serving: 516

Fat per serving: 40.9g

The Preparation

• Shrimp Salad:
• 6 ounce spring mix
• 2 ounce bacon, chopped
• 2 large hard boiled egg, chopped
• 16 ounce shrimp, peeled
• 1 tablespoon butter
• 1 ounce grated parmesan cheese
• Bacon Dressing:
• 1/2 cup bacon fat, or olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• Salt and pepper to taste

The Execution

1. Measure out and prepare all ingredients.
2. Wash and dry the spring mix and plate.
3. In a frying pan on medium heat, cook the bacon until crispy. Once crisp, remove from pan and lay on paper towels. Reserve the bacon fat.
4. Top the plated spring mix with chopped hard-boiled eggs and bacon pieces.
5. Rinse the shrimp and peel. Dry with a paper towel. Melt the butter over high heat and add the shrimp. Fry for 3-5 minutes until the shrimp are bright pink and just cooked through.
6. Top the spring mix with the shrimp and grated parmesan cheese.
7. Now, make the dressing. In a saucepan on low to medium heat, heat up the bacon fat and whisk in the apple cider vinegar and dijon mustard. If you don't have enough reserved bacon fat, you can use olive oil instead.
8. Top the salad with the salt and pepper to taste and the bacon fat dressing. Serve warm and enjoy!

Notes

This makes a total of 4 servings of Keto Shrimp Salad with Hot Bacon Dressing. Each serving comes out to be 516 calories, 40.9g fat, 2.2g net carbs, and 33.6g protein.

3.1

https://www.ruled.me/shrimp-salad-hot-bacon-dressing/

Copyright 2017 | Ruled.Me

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The vegetables are first sautéed, then the ranch dressing, cream cheese, and heavy whipping cream are added and simmered together. This is topped with shredded cheddar cheese and baked in the oven. The cream mixture cuts well with the soft baked vegetables and the melted cheese.

Yields 6 servings of Keto Creamy Cabbage Casserole

The Preparation

• 8 tablespoon butter
• 32 ounce green cabbage
• 1 medium yellow onion
• 2 teaspoon garlic, minced
• 1 1/2 cup heavy whipping cream
• 6 tablespoon ranch dressing
• 6 ounce cream cheese
• Salt and pepper to taste
• 6 ounce cheddar cheese, shredded

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 400F and grease a baking dish.

2. Using a mandolin or sharp knife, shred the cabbage, onion, and mince the garlic.

3. In a frying pan, melt the butter on medium to high heat. Saute the shredded cabbage, onion, and garlic for 7-10 minutes or until softened. Add the heavy whipping cream, ranch dressing, and cream cheese. Add salt and pepper to taste. Stir together and let simmer for 5-8 minutes more.

4. Add the cabbage mixture to a greased baking pan. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 15-20 minutes or until cheese is completely melted and golden brown in color.

5. Serve hot and enjoy!

This makes a total of 6 servings of Keto Creamy Cabbage Casserole. Each serving comes out to be 660 calories, 62.7g fat, 11.2g net carbs, and 12.5g protein.

Print

Keto Creamy Cabbage Casserole

50 minutes

Serving Size: 6 servings

Calories per serving: 660

Fat per serving: 62.7

The Preparation

• 8 tablespoon butter
• 32 ounce green cabbage
• 1 medium yellow onion
• 2 teaspoon garlic, minced
• 1 1/2 cup heavy whipping cream
• 6 tablespoon ranch dressing
• 6 ounce cream cheese
• Salt and pepper to taste
• 6 ounce cheddar cheese, shredded

The Execution

1. Measure out and prepare all the ingredients. Preheat oven to 400F and grease a baking dish.
2. Using a mandolin or sharp knife, shred the cabbage, onion, and mince the garlic.
3. In a frying pan, melt the butter on medium to high heat. Saute the shredded cabbage, onion, and garlic for 7-10 minutes or until softened. Add the heavy whipping cream, ranch dressing, and cream cheese. Add salt and pepper to taste. Stir together and let simmer for 5-8 minutes more.
4. Add the cabbage mixture to a greased baking pan. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 15-20 minutes or until cheese is completely melted and golden brown in color.
5. Serve hot and enjoy!

Notes

This makes a total of 6 servings of Keto Creamy Cabbage Casserole. Each serving comes out to be 660 calories, 62.7g fat, 11.2g net carbs, and 12.5g protein.

3.1

https://www.ruled.me/keto-creamy-cabbage-casserole/

Copyright 2017 | Ruled.Me

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For a quick low carb coleslaw you can rely on, it’s best to make it yourself. Skip that pre-made, sugar-filled coleslaw from the grocery store or KFC — Let’s transform everyday low-carb ingredients into a perfectly-balanced keto coleslaw instead.

Is Coleslaw Keto?  Carbs in Coleslaw

Whether it’s from the grocery store, a fast-food chain, or a traditional recipe, most coleslaw relies on added sugars for sweetness. This turns what should be a delicious and healthy mix of keto-friendly ingredients into an unhealthy side.

KFC coleslaw, for example, has ~26 grams of net carbs per cup. Compare this to keto coleslaw, which has less than 4 grams of net carbs per cup and all of the flavors you crave from a high-quality, creamy slaw.

Top Three Tips for The Best Low Carb Coleslaw in 5 Minutes or Less

With the right ingredients on hand, you can make a delicious and healthy keto coleslaw in less than 5 minutes. For the best coleslaw, keep these three tips in mind:

• Use a bag of slaw mix for the quickest keto coleslaw. In the grocery store, look for a pre-shredded coleslaw mix that mostly consists of green and/or red cabbage. Just double-check the label to make sure you can fit a serving within your carb limit for the day.
• Get the sweetness from the right keto sweetener. Liquid or powdered keto-friendly sweeteners will work best with the recipe. Granular options can leave your low carb coleslaw with a gritty texture.
• Don’t forget the high-quality mayo. The right mayo can make the difference between a craveable coleslaw and a slaw that falls short. For help finding the best keto mayo, check out our guide to keto-friendly mayonnaise.

Bonus Tip: If you prefer the flavor and texture of KFC coleslaw, add the following two steps to the recipe: (1) use a food processor to cut the shredded veggies into smaller chunks and (2) add 2-3 tablespoons of full-fat sour cream to your coleslaw dressing.

Can You Make Low Carb Coleslaw Ahead?

Yes, you can – and it’s recommended to do so since it will develop a softer, more flavorful coleslaw. If you want to make it far ahead of time, simply store your coleslaw vegetable mix and coleslaw dressing separately and mix them together the night before serving.

Even if you need a quick side for dinner, you can still make it work. Just make this low carb coleslaw before preparing your main dish, let it sit in the fridge, and take it out when the rest of your meal is ready.

How To Store Your Keto Coleslaw

Once the coleslaw dressing and veggies are mixed together, you can store it in the fridge for 3-5 days.

If you are looking to store it for longer, it is best to keep the keto coleslaw dressing and veggies separate until the night before you’re planning to have it. This can help keep the ingredients fresh for around a week.

What To Eat with Your Low Carb Coleslaw

Since it is filled with healthy fats and keto-friendly veggies, you can serve your low-carb slaw with virtually any low carb dish you’d like.

I find it pairs best with spicy and/or savory meat dishes since the coleslaw adds a layer of crunch, freshness, and subtle sweetness that these meals tend to lack.

Looking for some keto inspiration? Check out some of our favorite keto-friendly recipes that pair wonderfully with low-carb coleslaw:

• Inside Out Bacon Burger
• Buffalo Chicken Jalapeno Popper Casserole
• Ketofied Chick-Fil-A-style Chicken
• Low Carb Corndogs

Yields 2 total servings of Low Carb Coleslaw

The Preparation

• 8 ounce coleslaw mix, shredded
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 10 drop liquid stevia
• 1 teaspoon celery seed
• salt and pepper, to taste

The Execution

1. Gather and prep all ingredients. If you have a coleslaw mix with a lot of carrots, you can pick some of the carrots out of it.

2. In a small bowl, add the mayonnaise, vinegar, lemon juice, stevia, celery seed, and salt and pepper. I recommend using more black pepper than you might usually use.

3. Mix together the ingredients until combined well.

4. In a larger bowl, add the coleslaw mix. Then, pour the mayonnaise mixture over the coleslaw.

5. Toss the coleslaw and mayonnaise mixture together well. If possible, cover and refrigerate for at least 2-3 hours to let the flavors develop. Overnight is best if you have the extra time to prep.

6. Stir again before serving to help re-distribute the sauce. Serve cold.

Makes 2 total servings of Low Carb Coleslaw. Each serving comes out to be 226 calories, 20.8g fats, 4.5g net carbs, and 1.1g protein.

Print

Low Carb Coleslaw

15 minutes

Yield: 2 servings

Calories per serving: 226

Fat per serving: 20.8

The Preparation

• 8 ounce coleslaw mix, shredded
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 10 drop liquid stevia
• 1 teaspoon celery seed
• salt and pepper, to taste

The Execution

1. Gather and prep all ingredients. If you have a coleslaw mix with a lot of carrots, you can pick some of the carrots out of it.
2. In a small bowl, add the mayonnaise, vinegar, lemon juice, stevia, celery seed, and salt and pepper. I recommend using more black pepper than you might usually use.
3. Mix together the ingredients until combined well.
4. In a larger bowl, add the coleslaw mix. Then, pour the mayonnaise mixture over the coleslaw.
5. Toss the coleslaw and mayonnaise mixture together well. If possible, cover and refrigerate for at least 2-3 hours to let the flavors develop. Overnight is best if you have the extra time to prep.
6. Stir again before serving to help re-distribute the sauce. Serve cold.

Notes

Makes 2 total servings of Low Carb Coleslaw. Each serving comes out to be 226 calories, 20.8g fats, 4.5g net carbs, and 1.1g protein.

3.1

https://www.ruled.me/low-carb-coleslaw/

Copyright 2017 | Ruled.Me

The post Low Carb Coleslaw appeared first on Ruled Me.

The perfect example of this is our keto buffalo chicken dip recipe. Essentially, all you have to is melt the cheeses together and fold in the other ingredients — That’s it!

Serve with low-carb veggies, pork rinds, or keto tortillas, and no one will notice that it’s keto-friendly.

Is Buffalo Chicken Dip Keto?

The dip itself is usually made in a keto-friendly way. However, its carb counts climb when we use chips or crackers for dipping instead of low-carb options.

You may also find that pre-made dips and standard recipes will try to lower the fat content with unhealthy, low-fat ingredients (and they may even thicken their dip with starch or flour). For this reason, we recommend making it yourself with 100% keto-approved ingredients.

How to Make Homemade Keto Buffalo Chicken Dip

Keto buffalo chicken dip is typically composed of shredded chicken, Buffalo sauce, cream cheese, shredded cheese, and a creamy keto dressing. As long as you have these components, you’re just a few steps away from making a satisfying keto dip. Though we recommend making it all on the stovetop, there a few other ways to prepare your keto buffalo chicken dip as well:

• 5-minute Keto Buffalo Chicken Dip (in the Microwave)

Soften cream cheese in a medium-large microwave-safe bowl or dish. Then, mix the other ingredients in with the cream cheese and microwave for two minutes.

Stir again and microwave for another two minutes. It will be ready when the cheese melted, and the dip is bubbling hot.

• Oven-baked Keto Buffalo Chicken Dip (Conventional Oven)

Mix softened cream cheese, creamy ingredients, and Buffalo sauce until smooth. Then, stir in the shredded chicken, grated cheese, and remaining ingredients.

Put the dip into an oven-safe serving dish. Bake at 375 degrees Fahrenheit until hot and bubbly (around 20 minutes), stir, and serve.

• Making it in Your Crock-Pot Slow Cooker

Add softened cream cheese and all other ingredients into your slow cooker. Cook on low for 2-3 hours or on high for 30-60 minutes.

You’ll know the dip is ready when it is hot and bubbling. Mix well, spoon the dip into a serving dish, and serve.

• How to Prepare the Buffalo Chicken Dip in Your Instant Pot

Place uncooked boneless, skinless chicken thigh or breast in your instant pot with keto ranch and buffalo sauce. Cook for 15 minutes on MEAT/STEW function and quick-release the pressure when done.

Remove chicken and shred it.  Add the cream cheese and shredded cheese to the sauce in your pot and stir until everything is melted and smooth. Then, add the shredded chicken back and mix it in.

What Can I Use To Dip In My Keto Buffalo Chicken Dip?

As we learned earlier, your keto dip will no longer be keto-friendly if you use high-carb chips or crackers as your dippers. To keep it keto, try these delicious dip options instead:

• Low-carb vegetables: celery, cucumber, cauliflower, radishes, and broccoli are all great options. Check out our keto-friendly vegetable guide for a more comprehensive list.
• Keto tortilla chips
• Cheese chips
• Pork rinds
• Keto crackers

Or, dig in with a spoon. (Just make sure no one’s looking!)

Can I Make Buffalo Chicken Dip With Canned Chicken?

The dip will work with any type of chicken you prefer. However, canned chicken won’t provide as much flavor as shredded chicken.

Can I Make This Dip Ahead Of Time?

Yes, you can. Simply follow the instructions to mix the ingredients together, pour into a baking dish, cover it up, and store in the fridge for up to five days.

Warm it up in the oven, microwave, or slow cooker before serving.

Can I Store This Keto Buffalo Chicken Dip in the Freezer?

If you want to keep it for longer than five days and up to three months, store it in an airtight container in the freezer after it has been cooled completely.

Thaw the frozen dip in your refrigerator and reheat in the microwave or on the stovetop before eating. Stir and taste test throughout the heating process to ensure the dip is thoroughly mixed.

Yields 6 servings of Keto Buffalo Chicken Dip

The Preparation

• 16 ounce rotisserie chicken, shredded
• 8 ounces cream cheese, cubed
• 1 cup mozzarella cheese, shredded
• 1/3 cup buffalo hot sauce, like Frank’s
• 1/2 cup ranch dressing, like Ken’s
• 1 medium jalapeno, diced
• 1/4 cup green onion, chopped

The Execution

1. Gather and prep all ingredients.

2. Over medium-low heat, add cream cheese and mozzarella cheese to a pan and melt together.

3. Once the cheese is mixed together well, add in the buffalo hot sauce and shredded chicken. Stir well to combine.

4. Add the ranch dressing, jalapeno, and half of the green onion. Mix again until well incorporated.

5. Continue cooking, stirring occasionally, until mixture is hot. Serve into an insulated serving dish that can keep warm. Top with remaining green onion and (optionally) blue cheese crumbles.

6. Pair with keto-friendly accompaniments to dip!

Makes a total of 6 servings of Keto Buffalo Chicken Dip. Each serving comes out to be 417 calories, 32.3g fat, 4.2g net carbs, and 27.8g protein.

Print

Keto Buffalo Chicken Dip

20 minutes

Yield: 6 servings

Calories per serving: 417

Fat per serving: 32.3

The Preparation

• 16 ounce rotisserie chicken, shredded
• 8 ounces cream cheese, cubed
• 1 cup mozzarella cheese, shredded
• 1/3 cup buffalo hot sauce, like Frank's
• 1/2 cup ranch dressing, like Ken's
• 1 medium jalapeno, diced
• 1/4 cup green onion, chopped

The Execution

1. Gather and prep all ingredients.
2. Over medium-low heat, add cream cheese and mozzarella cheese to a pan and melt together.
3. Once the cheese is mixed together well, add in the buffalo hot sauce and shredded chicken. Stir well to combine.
4. Add the ranch dressing, jalapeno, and half of the green onion. Mix again until well incorporated.
5. Continue cooking, stirring occasionally, until mixture is hot. Serve into an insulated serving dish that can keep warm. Top with remaining green onion and (optionally) blue cheese crumbles.
6. Pair with keto-friendly accompaniments to dip!

Notes

Makes a total of 6 servings of Keto Buffalo Chicken Dip. Each serving comes out to be 417 calories, 32.3g fat, 4.2g net carbs, and 27.8g protein.

3.1

https://www.ruled.me/keto-buffalo-chicken-dip/

Copyright 2017 | Ruled.Me

The post Keto Buffalo Chicken Dip appeared first on Ruled Me.

But what should you do if you are missing one or two of the recipe’s ingredients? Rather than giving up on your hopes of having bread with your meal, give this keto cloud bread a try.

All you’ll need is two common keto ingredients: eggs and cream cheese.

What is Keto Cloud Bread? From an “Oopsie” to a Keto-friendly Roll

Keto cloud bread is the unintended result of a keto-related kitchen experiment, which is why it is also called oopsie bread rolls. Each piece of bread is a good source of fat and protein, very low in carbs, and 100% gluten-free & nut-free.

No need for flour, flax, chia, or psyllium husk — just don’t forget to add air!

How to Make The Best Keto Cloud Bread: Add Air

The secret to turning eggs and cream cheese into cloud bread is incorporating air into the whites. To do this, you’ll be whipping the egg whites into stiff peaks, trapping air between its protein links.

Then, you’ll gently fold in the yolks and cream cheese mixture without deflating the whites. Make sure to avoid rushing, mixing, or stirring during this step, as this can cause the air to escape (and your cloud bread will literally and figuratively fall flat.)

Another thing that’ll help you make the best cloud bread is bringing your ingredients to room temperature first. If you have refrigerated eggs, simply let them sit in warm water for a bit to increase the temperature of the whites and yolks.

Do I Need to Cool the Bread After Baking?

If you are planning to use the bread right away, just let it cool for around 10 min. As you enjoy your keto cloud bread, let any leftovers cool completely before storage.

How to Store Your Keto Cloud Bread / Oopsie Rolls

Since this bread is made with eggs and cream cheese, it’ll keep in the fridge for up to 4 days. For a longer-term storage option (up to six months), use your freezer instead.

Before placing your oopsie rolls in the fridge or freezer, stick pieces of parchment paper (or paper towels) between them once they are completely cooled.

If you decide to freeze the cloud bread, make sure to thaw them in the fridge first. Once thawed, it is best to reheat in the toaster or the oven.

Either way, make sure to warm it up at a lower heat setting since this keto bread tends to burn more quickly than regular bread.

What Can I Eat with My Keto Cloud Bread?

This is one of the most versatile bread recipes you’ll find on keto. The cloud bread’s integrity and subtle flavor make it the perfect hamburger bun, bread roll, or sandwich bread. (This is why we recommend making it with our keto BLT recipe.)

Other than using it as a bun or sandwich bread, give these keto-friendly options a try as well:

• Cloud Bread Pizza — Make one or two larger pieces of cloud bread, bake through, let it cool, then top with your preferred keto-friendly pizza toppings. Put the broiler on and place your cloud bread pizza back in the oven until your toppings reach the desired texture.
• Keto Chicken or Tuna Salad Melt — Let the bread cool, top it with keto tuna or chicken salad and sliced cheese of your choice, and place back in the oven to let the cheese melt.
• Keto Oopsie Bread Peanut Butter and Keto Jam — Use your favorite sugar-free peanut butter and keto-friendly strawberry jam to make a keto PB&J. Feel free to use sugar-free sunflower butter or macadamia nut butter instead if you are allergic to peanuts.
• Cloud Bread with Keto Nutella — Make some sugar-free Nutella, spread on your bread, and enjoy!
• Scale it up for a Keto Cloud Bread “Loaf” — If you love this recipe, make it in bulk and store in the freezer. This way, you can take out the exact number of slices you want without having to thaw out a whole loaf.

What are you planning to do with your keto cloud bread? Let us know in the comments below!

Yields 3 servings of Keto Cloud Bread (2 slices per serving)

The Preparation

• 3 large eggs, room temperature
• 1.5 ounce cream cheese, softened
• 1/8 teaspoon salt
• 1/4 teaspoon garlic powder

The Execution

1. Gather your ingredients together. Make sure that the eggs and cream cheese are both at room temperature.

2. Pre-heat the oven to 300F. Line a baking sheet with parchment paper.

3. Separate the eggs. Place the egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.

4. Using a hand mixer, beat the egg whites on high until stiff peaks form.

5. Add the cream cheese, salt, and garlic to the egg yolks. Using an electric mixer, mix these together until they are smooth.

6. Add about 1/3 of the egg yolk mixture into the egg whites and gently fold together.

7. Once incorporated, add the remaining egg yolk mixture into the egg whites and fold together, making sure there are no white streaks in the batter.

8. Scoop the batter onto the parchment-lined baking sheet.

9. Gently spread into a circle. The more you spread the circle, the larger and flatter the cloud bread will be.

10. Bake for 15-18 minutes, or until slightly golden brown.

11. Let cool on the baking sheet, then remove to cool completely. Use the cloud bread as desired (it’s great as sandwich bread or as a burger bun)!

Makes a total of 3 servings of Keto Cloud Bread (2 slices per serving). Each serving comes out to be 122 calories, 9.7g fats, 1.3g net carbs, and 7.2g protein.

Print

Keto Cloud Bread (Oopsie Bread)

30 minutes

Yield: 3 servings

Calories per serving: 122

Fat per serving: 9.7

The Preparation

• 3 large eggs, room temperature
• 1.5 ounce cream cheese, softened
• 1/8 teaspoon salt
• 1/4 teaspoon garlic powder

The Execution

1. Gather your ingredients together. Make sure that the eggs and cream cheese are both at room temperature.
2. Pre-heat the oven to 300F. Line a baking sheet with parchment paper.
3. Separate the eggs. Place the egg whites in a large mixing bowl, and the egg yolks in a smaller mixing bowl.
4. Using a hand mixer, beat the egg whites on high until stiff peaks form.
5. Add the cream cheese, salt, and garlic to the egg yolks. Using an electric mixer, mix these together until they are smooth.
6. Add about 1/3 of the egg yolk mixture into the egg whites and gently fold together.
7. Once incorporated, add the remaining egg yolk mixture into the egg whites and fold together, making sure there are no white streaks in the batter.
8. Scoop the batter onto the parchment paper lined baking sheet.
9. Gently spread into a circle. The more you spread the circle, the larger and flatter the cloud bread will be.
10. Bake for 15-18 minutes, or until slightly golden brown.
11. Let cool on the baking sheet, then remove to cool completely. Use the cloud bread as desired (it's great as sandwich bread or as a burger bun)!

Notes

Makes a total of 3 servings of Keto Cloud Bread (2 slices per serving). Each serving comes out to be 122 calories, 9.7g fats, 1.3g net carbs, and 7.2g protein.

3.1

https://www.ruled.me/keto-cloud-bread-oopsie-bread/

Copyright 2017 | Ruled.Me

The post Keto Cloud Bread (Oopsie Bread) appeared first on Ruled Me.

After learning this trick, you will no longer have to sift through unsatisfying low-carb bread products (that are hardly keto-friendly or not bread-like). Plus, you won’t have to bake a full keto loaf every time you have a craving for grilled cheese, a sandwich, or toast with butter.

Grab an egg, keto flour, baking powder, butter, and parmesan cheese — Let’s make some quick keto bread.

Tips for Making the Best 90-second Keto Mug Bread

This recipe is one of the rare keto-friendly bread options that you can adjust based on the rest of your keto meal. Size, shape, flavor, and the number of servings can all be changed to make the best keto mug bread:

● How to Create the Perfect Keto Bread Slice

Find a microwave-safe bowl, dish, or mug that will mold your bread batter into the right shape.  Your bread will match the shape of your container, so make sure it isn’t too small. For example, If you prefer a square or rectangular slice of bread, try using a square ramekin or baking dish instead of a mug.

It is also important to leave plenty of space at the top for your bread to expand (or else you might end up with a muffin top). Your cook time may vary depending on the shape, so make sure the bread is firm and springy before taking it out.

● Enhance the Flavor to Match Your Keto Meal

Many 90-second keto mug bread recipes come with a slightly eggy flavor, so we decided to add parmesan cheese. This gives each slice a more satisfying, savory taste that pairs well with almost any keto meal while masking any egginess.

You can also try experimenting with other keto-friendly flavor enhancers that match your meal. For example, try adding a teaspoon of garlic herb seasoning for a delicious keto burger bun — or use everything bagel seasoning for the perfect low-carb breakfast sandwich.

● Adjust The Servings Based on Your Low Carb Bread Needs

This keto mug bread recipe will yield the perfect amount for a quick keto sandwich or two pieces of toast. To scale the recipe up for six slices, the ingredient ratios will shift a bit:

• 2 tablespoon butter
• 3 large eggs
• 1/2 cup + 1 tablespoon almond flour
• 1 1/2 teaspoon baking powder

You’ll need a larger mug or container ( with at least a 16 oz capacity). Cook for around 2 min and 15 seconds, and add another 15 seconds if it isn’t fully baked yet.

If you want to make even more keto bread slices, I recommend making a full loaf instead. To learn how, check out our other popular keto bread recipes.

What to Eat with Your Keto Mug Bread

The best thing about this 90-second keto bread is the fact that you can use it as you would a traditional slice of bread.

Here are some of my favorite ways to have this keto mug bread:

• Keto toast (with coffee or tea) — This bread tastes amazing toasted with a pad of melted butter or cream cheese. To toast, stick it in your toaster oven or use a pan/skillet preheated with butter.
• Low-carb grilled cheese
• As a dinner roll to have with your keto meal (add some garlic butter and toast!)
• Make keto french toast
• Use it to soak up the flavors of your favorite keto soup
• Make a low-carb sandwich for lunch
• Cook up a keto breakfast sandwich with a fried egg and bacon
• Get a bit fancy with keto eggs benedict
• Slice very thin and give a hard toast for a crispy accompaniment to any meal that needs texture

What are your favorite ways to eat keto bread? Leave a comment below and let us know!

How to Store Your 90 Second Keto Mug Bread

If you are not going to eat each slice throughout the day, you can store it in the fridge for about a week in an airtight container. You can also pre-slice and freeze your bread to preserve it for longer.

Whenever you want some keto bread, just take it out of the freezer or fridge, toast, and eat!

Yields 1 serving of 90 Second Keto Bread

The Preparation

• 3 tablespoons almond flour, can be subbed for 1 tablespoon coconut flour
• 1 tablespoon butter, melted
• 1 large egg
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon baking powder

The Execution

1. Prep your ingredients. Melt the butter if needed by microwaving in intervals of 15 seconds.

2. Add all ingredients into a mug, ramekin, or another microwavable dish.

3. Mix the ingredients together well. Make sure that the mixture is smooth and there are no clumps.

4. Microwave for 75-90 seconds or until the bread is firm. Depending on your microwave, it may be best to start at 60 seconds and then increase the time from there. If you microwave the bread for too long, it will become very dry and hard.

5. Run a knife along the edge of the bread and remove from your container. Slice as needed.

6. Optionally toast the bread in a pan with a small amount of butter. Use to make sandwiches, eggs benedict, or just a quick side dish!

This makes a total of 1 serving of 90 second keto bread. It comes out to be 341 calories, 29.6g fat, 3g net carbs, and 14.6g protein.

Print

90 Second Keto Bread

4 minutes

Yield: 1 serving

Calories per serving: 341

Fat per serving: 29.6

The Preparation

• 3 tablespoons almond flour, can be subbed for 1 tablespoon coconut flour
• 1 tablespoon butter, melted
• 1 large egg
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon baking powder

The Execution

1. Prep your ingredients. Melt the butter if needed by microwaving in intervals of 15 seconds.
2. Add all ingredients into a mug, ramekin, or another microwavable dish.
3. Mix the ingredients together well. Make sure that the mixture is smooth and there are no clumps.
4. Microwave for 75-90 seconds or until the bread is firm. Depending on your microwave, it may be best to start at 60 seconds and then increase the time from there. If you microwave the bread for too long, it will become very dry and hard.
5. Run a knife along the edge of the bread and remove from your container. Slice as needed.
6. Optionally toast the bread in a pan with a small amount of butter. Use to make sandwiches, eggs benedict, or just a quick side dish!

Notes

This makes a total of 1 serving of 90 second keto bread. It comes out to be 341 calories, 29.6g fat, 3g net carbs, and 14.6g protein.

3.1

https://www.ruled.me/90-second-keto-bread/

Copyright 2017 | Ruled.Me

The post 90 Second Keto Bread appeared first on Ruled Me.