Casseroles are a real timesaver. Creamy and delicious. These recipes are simple to make, family-friendly and can feed a crowd. Any night of the week! If you’re feeling adventurous, why not conquer the whole world? Travel to India with our Keto chicken garam masala, explore Italy with a Keto chicken Caprese casserole, and get a taste of Greece with a succulent Low-carb moussaka. If you want to try an unusual Swedish curiosity, check out the Flying Jacob casserole!

This keto shepherd's pie casserole is a recipe you’ll make again and again. It’s filling comfort food at it’s finest, and a great dish to prepare when you’re trying to make sure you have leftover. Well-seasoned ground lamb is topped with a creamy cauliflower mash, then baked in the oven until golden. This recipe is a great way to use up any ground meat that you have on hand. We’re using lamb but you could also do this with chicken or beef. Just make sure that the cooked cauliflower is ...
Without being there in the kitchen with you, it’s difficult to say what the issue was; however, I can definitely help you troubleshoot…did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a fairly good rise on this loaf. I hope these tips help!
A keto fried chicken recipe that even Colonel Sanders would love! It tastes just like real fried chicken, and since it’s baked in the oven, you don’t have to worry about the usual mess that comes along with frying. If you’ve got a craving for breaded chicken but you’ve given up carbs, this no carb keto fried chicken recipe is going to be a lifesaver!

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I just signed up after making the Easy Keto Bread. I truly believed my efforts were an epic failure when I set the pan in the oven to bake. What a huge surprise when the bread came out as advertised. We are super happy to have bread as we begin the second week of our keto journey. This bread is wonderful and easy to make. Looking forward many more great recipes, hints, and guidance as we proceed. Thank you!
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!

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As I'm sure you know, eating chocolate bars and lollipops aren't exactly conducive to keeping in ketosis. But you can still enjoy treats on a Keto diet...like these amazing Keto peppermint cups. The delicious filling uses a mixture of coconut butter and coconut oil flavored with peppermint extract and stevia. But, be careful, peppermint tends to be pretty strong, so a little goes a long way.

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Hi Amber, Yes, the baking powder and egg whites do help it rise a bit, just not as much as regular bread. It’s hard to say what went wrong, if anything. Everyone’s palate is a little different, so it’s possible you just didn’t like it, or maybe something didn’t go as it should have. It could be that the batter and whites weren’t folded together quite enough?
I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
Deb, Thank you so much for leaving a comment – we’re happy to hear you enjoyed the bread! Yes, the yeast in this recipe is for aroma/flavor. Unfortunately we aren’t at high altitude so we don’t have experience baking in that way. We’ve read that it can be helpful to slightly decrease baking powder, slightly increase liquids, and increase oven temperature by 25F. Please let us know how it goes if you try the recipe with any of these changes, and sorry we couldn’t be more help with this!
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 

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Let me show you my list of Keto Ground Beef Recipes to give you loads of ideas to try out, whether you are looking for a speedy supper dish or a hearty and filling main meal. Ground beef can be such a versatile ingredient, is a good source of protein and can be sourced quite cheaply so is wallet-friendly too, which can help if you have a lot of mouths to feed!
WOWWWW!!! This chicken was amazing!! It tastes even better than our regular fried chicken! We loved it and are having it again this weekend! Hubby and me are now on our 2nd week of keto and I’m sooo glad i was told by a friend about your blog.. this is the first recipe I try and I’m so looking forward to making many more. Thank you so much for sharing!!! 🙂

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I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
I had the same effect but I used the same pan. The issue I had was the egg whites. I beat them with a mixer for 2 minutes with the cream of tartar and still couldn’t get them whipped. I’d say they were half whipped. I gave up and put them in the loan pan anyway. The bread looked the same and tasted great but it was somewhat spongy. I’m wondering if the egg whites really wouldn’t whip because I didn’t realize they had to be room temp. The bread is great but it won’t hold up for sandwiches. Any tips on egg whipping? I felt egg defeated today!

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Another way I enjoy cooking large batches of chicken breast is sous vide. With a water bath and immersion circulator, I can cook enormous amounts of chicken all at once to the perfect temperature. In fact, just last week when I made my keto chicken cordon bleu, I threw a bunch of chicken breasts in Ziplocs in the water to use for meals throughout the week. It’s super easy, minimal cleanup, and the meat is perfectly tender. If you’re getting into meal prep and are as carnivorous as I am, I would highly recommend looking into one of these sous vide kitchen gadgets!

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Casseroles are a real timesaver. Creamy and delicious. These recipes are simple to make, family-friendly and can feed a crowd. Any night of the week! If you’re feeling adventurous, why not conquer the whole world? Travel to India with our Keto chicken garam masala, explore Italy with a Keto chicken Caprese casserole, and get a taste of Greece with a succulent Low-carb moussaka. If you want to try an unusual Swedish curiosity, check out the Flying Jacob casserole!

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I was so excited about making this bread. I recently cut all grains out of my life and I’m also in the process of going gluten free because i have a lot of digestive issues. I followed the recipe precisely. Checked the temp before taking it out of oven. It looked amazing nice and golden brown. I cut into it and i couldn’t wait for that first bite. I was so disappointed it has an odd flavor I just couldnt stomach and it was very salty to me. I tried a few tiny bites with different condiments and couldn’t eat it. After reading some comments, I see it is supposed to be unsalted butter. I used salted, but why did it seem to have a bitter sour taste to it?
Capsaicin, one of the compounds responsible for the spicy flavor of jalapenos, has been found to improve our health in many ways. The current research on capsaicin suggests that it enhances cardiovascular health significantly, increases metabolic rate, and improves body composition. So, if you like spicy food, then you are in luck — especially when you eat this keto cornbread.
Julian Bakery Paleo Bread. Julian Bakery makes loaves of bread that are made out of coconut flour or both coconut flour and almond flour. Both varieties have 1 gram of net carbs per slice and are paleo friendly and gluten free. You can usually find Julian Bakery Paleo Bread at your local health food store or if you can’t find it there, just order it from their website.
Creating a soufflé was something that I thought would be impossible.  I've watched enough Food Network to know that these things are temperamental and the downfall of many contestants.  Is a soufflé something you can really make at home?  Turns out it's easier than you think! This keto cheese soufflé is puffy, soft, and delicious. Traditional soufflés use a flour roux to help provide stability, but we replace it with much more keto-friendly almond flour.  Just make sure that you really ...

Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!

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My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!

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I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?

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A keto fried chicken recipe that even Colonel Sanders would love! It tastes just like real fried chicken, and since it’s baked in the oven, you don’t have to worry about the usual mess that comes along with frying. If you’ve got a craving for breaded chicken but you’ve given up carbs, this no carb keto fried chicken recipe is going to be a lifesaver!

Whether you have a sweet tooth or you just need a quick boost of sweetness now and then, this list of Keto candy recipes can help you satisfy that urge without busting your diet. This list includes everything from child-friendly candies like homemade gummy bears and fudge pieces, to candies that are more suited to adult tastes such as candied pecans and chocolate fat bombs.

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We’ve been on the Keto journey since the end of February last year and this is my favourite bread recipe so far, I just made a loaf and it turned out great. I don’t have a food processor so I did use my blender and for ingredients I only used the almond flour, coconut flour, baking powder, butter, salt, 8 egg whites (all I had left in the fridge) and the only optional ingredient I added was stevia. The texture was still really nice without the extra ingredients which is a nice option and this tasted like a regular loaf of bread, I’ll definitely be making this again!!

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First, thanks for sticking with me – I started this blog to help people like you take control of their health – achieve their fitness goals – lose weight – and gain the confidence they need to go out and live life to the fullest. (Because that’s what losing 90 pounds on the keto diet did for me:) If you need help, please reach out. In addition to blogging full-time, I’m a Health Coach, and I’m a mom of three awesome kids – 2 girls & one precious son who happens to have autism.
Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!

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Stir fries and sautees are so quick to make that they are the best meals when you are short of time for cooking. This one only takes five minutes and is filling and delicious. This is a combination of ground beef and vegetables flavored with garlic and oregano, but you could use whatever ground meat you have; turkey works really well here. This is a low carb meal suitable for the keto diet.
Can you put any yeast in the mixture? And if you did, would it help it rise more in addition to tasing more “yeasty”? I have been making (with great results) a browner, wheat colored bread from a recipe called Diedre’s For Real Low Carb Bread. It uses yeast and only has one rise after kneading with my dough hook attachment on my mixer. I would like to try some white bread.
My husband was just put on a low carb diet for a health issue he is having. He was really missing bread so I made this for him. He is super, super picky and LOVED this bread. I made two loaves at the same time and froze the second. Just thawed it to eat and it takes the same as when it came out of the oven. The hubs eats a slice, toasted with avocado with breakfast every morning. Thanks for this recipe!

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We cut boneless skinless chicken breasts in half, had no egg/mayo dip leftover, and just a tiny bit of the pork rind mixture leftover. (Ended up with 11 pieces of chicken). We put them on 2 sheets so none were touching. Cooked at 400F for 40min. The sheet on the top rack should’ve come out a touch sooner and the bottom rack needed a little more time. My oven is stupid lol!!
I was so excited about making this bread. I recently cut all grains out of my life and I’m also in the process of going gluten free because i have a lot of digestive issues. I followed the recipe precisely. Checked the temp before taking it out of oven. It looked amazing nice and golden brown. I cut into it and i couldn’t wait for that first bite. I was so disappointed it has an odd flavor I just couldnt stomach and it was very salty to me. I tried a few tiny bites with different condiments and couldn’t eat it. After reading some comments, I see it is supposed to be unsalted butter. I used salted, but why did it seem to have a bitter sour taste to it?

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Tried this… texture is great… only issue is that we couldn’t find unflavored whey protein!! locally, so we just grabbed some vanilla… definitely affects the taste (more like a pound cake… didn’t rise that much (I did use my bread-maker), but going to change out the whey protein as soon as unflavored comes in and think I will add a pack of yeast and just a bit of sugar to see if that makes it rise better.
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