Keto Super Bowl Appetizers Recipes (18 Low Carb Keto Recipes)

Come get all your indulgent, scrumptious Keto Super Bowl Appetizershere! I love these appetizer recipes: from Ribs to Tacos to Sliders to Salmon Cakes to Homemade Onion Dip to Cheese Balls to Deviled Eggs to Asian Chicken Wings and on and on. These game day finger foods offer comfort food favorites and Keto variations on classics. All of the recipes use whole foods, lots of nourishing fat and very few carbs. Offer your family and friends variety: lots of meat, lots of veggies, lots of cheesy things. It’s all here! Have fun with these classic appetizers and your special Super Bowl gathering!

The following categories (below) will help you find what you’re looking for: Bacon, Chicken, Veggies, Cheese, Eggs, Seafood and Miscellaneous Dairy-free.

BACON (AND PORK)

BACON CREAM CHEESE DIP {GLUTEN-FREE, KETO, LOW CARB}

This warm Cream Cheese Dip is perfect for your game day party of as an appetizer at any event!
Prep Time5 mins, Cook Time 25 mins Total Time30 mins
Servings: 8 Calories: 294kcal Author: Recipes From A Pantry

INGREDIENTS

  • 1/2 tbsp olive oil
  • 1/2 cup (75 g) Cubed smoked pancetta or sliced smoked bacon
  • 8 oz (225 g) cream cheese softened
  • 1 cup (250 ml) sour cream
  • 1 tbsp Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • 1 cup (100 g) shredded Gruyère
  • 1 cup (100 g) shredded mozzarella
  • 2 tbsp caramelised onion jam
  • Tortilla chips for serving.

INSTRUCTIONS

  • Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
  • Heat the oil in a frying pan over medium heat, and cook pancetta or bacon until crispy. Drain and remove the pancetta (or bacon) and set aside.
  • Combine cream cheese, sour cream, Worcestershire sauce, salt and pepper in a bowl and beat with hand held or electric mixer until combined and fluffy.
  • Fold in the cheeses, pancetta or bacon and caramelised onions jam.
  • Transfer to a small baking dish and bake in hot oven until bubbly, about 20 mins.
  • Serve warm with tortilla chips for dipping.

NOTES

  •  You can make your own caramelised onions if you do not have caramelized onion jam in your pantry. 
  • Add a spicy flavour with jalapenos or your favourite chilies for an adults only gathering. 
  • Sliced smoked bacon works well in place of pancetta. ” Serve with chips, tortillas, crostini or chopped veggies.

NUTRITION

Calories: 294kcal | Carbohydrates: 3g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 355mg | Potassium: 140mg | Sugar: 2g | Vitamin A: 15.7% | Vitamin C: 0.9% | Calcium: 21.8% | Iron: 2.5%

BACON WRAPPED PICKLES

Did you make this?PRINTAs bacon wrapped recipes go, these pickle wraps are unbelievably easy to make and super tasty! Easy game day recipes are the best, so be sure to add this one to your list!PREP TIME5 minutesCOOK TIME10 minutesADDITIONAL TIME10 minutesTOTAL TIME25 minutes

Ingredients

  • 12 pickle spears 
  • 6 raw bacon slices

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Cut each piece of bacon in half and wrap each half around a single pickle spear. Place the now wrapped pickle spear on the baking sheet.
  3. Once all pickles are wrapped, bake for 10 to 12 minutes or until the bacon is crispy.
  4. Allow to cool for a bit (the juices will burn your tongue if eaten immediately) and serve with ranch dressing for dipping. Enjoy!

Nutrition Information:

YIELD:  6 ,  SERVING SIZE:  1 , Amount Per Serving: CALORIES: 125 TOTAL FAT: 11g SATURATED FAT: 4g TRANS FAT: 0gUNSATURATED FAT: 7g CHOLESTEROL: 18mg SODIUM: 752mg CARBOHYDRATES: 2g FIBER: 1g SUGAR: 1gPROTEIN: 4g

CHICKEN

INSTANT POT JALAPEÑO POPPER CHICKEN

Prep Time5 mins Cook Time 20 mins Total Time 25 mins 
Instant Pot Jalapeño Popper Chicken – your new go-to party appetizer! Servings: 12 servings Calories: 267 kcal Author: Holly SanderIngredients

  • 1 cup chicken stock
  • 1/3 cup juice (“brine”) from jarred chopped jalapeños
  • 1/3 cup jarred diced jalapeños, drained (plus more for garnish) *See note
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 2½ pounds boneless skinless chicken breast
  • 8 ounces cream cheese cut into small cubes
  • 8 ounces sharp cheddar cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1/3 cup chopped green onions, plus more for garnish

Instructions

  1. Add the chicken stock, jalapeno brine, diced jalapenos, garlic powder, onion powder, and salt to the inner pot of the IP and give it a stir.
  2. Add the chicken breasts.
  3. Seal the Instant Pot and pressure cook for 15 minutes.  The device will take about 12-13 minutes to come to pressure.  When it’s finished the 15-minute pressure cook cycle, carefully turn the nozzle to “Venting” to manually release the pressure.
  4. Take the lid off, turn the IP off, remove the chicken and set aside.
  5. Turn the sauté mode on. When the liquid has come to a simmer (3-4 minutes) add in cream cheese and whisk until it’s smooth.
  6. Taste the cream cheese sauce to make sure it’s spicy enough.  For more heat add more diced jalapenos, or some cayenne pepper.
  7. Add cheddar cheese and Parmesan cheese and stir until it’s melted. If too thick, add a little more chicken stock and if too thin simmer for a few minutes.
  8. Turn the IP off and shred the chicken.
  9. Fold the shredded chicken into the cheesy sauce. If it seems like it cooled down too much turn the sauté mode back on. Stir the mixture frequently while heating it up so it doesn’t burn on the bottom.
  10. Finally, fold in the chopped green onions.
  11. Serve with more cheese on top – garnish with green onions, diced jalapenos etc.

Recipe Notes

* I intentionally made this dish on the lower end of spice spectrum since you can always add more heat, but you can’t take it back once you do.  For more heat add more diced jalapenos and even some cayenne pepper to kick it up a notch.

WHOLE30 CRISPY CHINESE CHICKEN WINGS

(Paleo, Keto, Oven Baked)Prep Time 10 mins Cook Time 40 mins Total Time 50 mins 

Baked Whole30 Crispy Chinese Chicken Wings are Paleo, Whole30, and Keto friendly with Chinese dry spice rub. These Chinese chicken wings are easy to make and low carb delicious!Course: AppetizerCuisine: Asian, Asian American, Asian-inspired PaleoKeyword: Keto Chicken Wings, Paleo Chicken Wings, Whole30 Chicken Wings, Whole30 Crispy Chinese Chicken WingsServings: 4 peopleCalories: 416 kcalAuthor: ChihYuIngredientsWhole30 Crispy Chicken wings:

  • 2 lbs chicken wings
  • 1 tbsp baking powder substitute (see notes)
  • 1 tsp garlic powder
  • ¼ tsp white pepper
  • Cooking spray

Aromatics:

  • ¼ cup avocado oil
  • 4 bulbs scallions , chopped (separate white and green parts)
  • 3 tbsp finely chopped garlic , ~ 6 large cloves
  • 2 tbsp finely chopped ginger
  • 10 pieces Chinese dry red chili peppers , optional
  • 1 tsp coarse salt

Chinese Chicken Wing Dry Spice Rub:

  • 1 tsp five spice powder
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • ⅛ tsp white pepper
  • 1 ½ tsp coarse salt

Garnish:

  • Cilantro , optional
  • Lime wedges

Instructions

  1. Preheat oven to 450F (425F convection oven)
  2. Pat dry the chicken wings and toss them with baking powder, garlic, and pepper in a large mixing bowl.
  3. Prepare a large sheet pan lined with parchment and a wire rack on top. Lightly spray with oil. Place the wings over the wreck with some space in-between. Bake for 30-40 minutes total. Rotate the sheet pan at half baking point.
  4. In the meantime, have aromatics prepped ready and set aside. Combine dry spice seasonings in one bowl.
  5. In the last 5 minutes while the wings are still baking in the oven, pre-heat a large skillet or wok with ¼ cup oil. When hot, lower the heat to medium, saute white scallion parts, garlic, ginger, chili peppers, and 1 tsp salt until fragrant, about 2 minutes. Be careful not to burn the ingredients. (We are going to combine the wings with the fragrant oil while they are both hot so you want to measure the timing well).
  6. Once the wings are out of the oven, saute and toss the wings in the skillet with the fragrant oil and aromatics for about 1.5 minutes. Transfer to a large serving plate.
  7. Sprinkle with dry spice seasonings 1 tsp a time until your desired spice level. Garnish with cilantro and lime wedges on the side. Serve hot and immediately.

Recipe Notes

Homemade Paleo Baking Powder Substitute:

  • 2 tbsp baking soda
  • ¼ cup cream of tartar
  • ¼ cup tapioca starch/flour

To make ahead: Chop the aromatics in advance (a day ahead is okay) and store them in a food saver container in the fridge so the aromatics won’t turn watery.

OVEN BAKED BACON WRAPPED CHICKEN TENDERS

Easy to make baked chicken wrapped in bacon are always a hit as appetizers or main dish. The bacon keeps the meat juicy and provides added flavor.
Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 8 people Calories 320kcal Author Lisa

Ingredients

  • 2 teaspoons kosher salt
  • 2 teaspoons ground cayenne pepper reduce for less spice
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 pounds chicken tenders about 16 tenders
  • 16 slices no sugar bacon

Instructions

  • Preheat oven to 425°F. Line two rimmed baking pans with aluminum foil and top with metal rack. (I used two jellyroll pans and topped each with a cooling rack the same size)
  • In large plastic zipper bag, dump in all the herbs and spices. Close bag and shake to blend.
  • Place each chicken tender in the zipper bag, close, and shake bag to coat the chicken in the spice blend. Once coated wrap in bacon being sure to tuck in the ends and then place on rack in prepared pan.
  • Bake for 35 minutes at 425°F. Bacon should be crispy. If bacon isn’t crispy, you can place each pan under the broiler for a minute or two.

Notes :Each serving is about 2 tenders.

VEGGIES

GUACAMOLE IN THE FOOD PROCESSOR (GLUTEN FREE, PALEO, AND WHOLE30)

Don’t waste time making guacamole by hand. This easy from scratch guacamole is can be made in minutes using your food processor!
Prep Time: 10 minutes Total Time: 10 minutes Servings: 1 cups Calories: 24kcal Author: Nora (A Clean Bake)

INGREDIENTS

  • 2 whole ripe avocados
  • 1 small red onion (about 1/3 cup minced)
  • 2 whole roma tomatoes (or 12 cherry tomatoes; about 1/2 cup diced)
  • 1 cup loosely packed cilantro leaves
  • 4 tbsp Juice of 1 lime (about 3-4 Tablespoons)
  • 1/2 jalapeno, seeded and roughly chopped – leave a few seeds in for added spice
  • 1.5 teaspoons salt, or to taste

INSTRUCTIONS

  • Combine all of the ingredients in the bowl of a food processor and pulse until chopped or smooth (whatever you prefer). 
  • Taste and adjust seasonings to your preference.
  • Serve immediately.

NOTES

  • Start with perfectly ripe avocados. Do you know the trick to determining the ripeness of an avocado? Pull off the stem and if the flesh underneath is green (and it feels tender when you squeeze it), it’s ripe. To ripen an avocado quickly, put it in a paper bag, fold the bag closed, and leave it on the counter in a warm kitchen. For even faster ripening, add a banana to the bag. Both fruits release ethylene gas, which speeds ripening. To prevent an avocado from ripening too quickly, put it in the fridge. 
  • Choose sweet, flavorful tomatoes. This means selecting them at the peak of the season, ideally. And look for locally grown tomatoes, if possible Those which are shipped from far away are generally picked wayyyy before they are ripe (so that they don’t spoil in transit), and may either not be ripe or just be a mealy, flavorless mess by the time they make it to your kitchen. If you’re really at a loss for good tomatoes, don’t be afraid to use good quality canned chopped tomatoes instead of setting for bad fresh ones. 
  • If you are not a fan of cilantro, use curly parsley instead. 
  • If you like a lot of spice in your guacamole, leave some of the seeds in the jalapeno. If you don’t like spice, make sure you’ve removed all of the seeds, and you can even reduce the amount of the green flesh of the pepper that you put in the guacamole. 

NUTRITION

Calories: 24kcal | Carbohydrates: 6g | Sodium: 3497mg | Potassium: 153mg | Sugar: 1g| Vitamin A: 23.1% | Vitamin C: 37.1% | Calcium: 1.1% | Iron: 1.6%

CAULIFLOWER ROSEMARY BREADSTICKS

Prep Time10 mins Cook Time 20 mins Total Time 30 mins 

These cheesy cauliflower breadsticks are baked with fresh rosemary and just smell divine whilst baking.  
Servings: 12 Breasticks Calories: 47 kcal Author: Angela Cole by

Ingredients

  • 1 Cauliflower
  • 3 tablespoons Rosemary, fresh chopped
  • 1 teaspoon Garlic powder
  • 3/4 cup Mozzarella cheese grated
  • 1 Egg beaten
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Topping

  • 1/2 cup Mozzarella cheese grated

Instructions

  1. Grate the cauliflower or place in a food processor to make cauliflower rice
  2. Place a bowl and add 2 tablespoons of water.
  3. Microwave for 3 minutes
  4. Remove and allow to cool enough to handle
  5. Preheat the oven to 200C/400F degrees
  6. Add the rosemary, garlic powder, mozzarella, salt, pepper and egg to the cauliflower rice.
  7. Stir well until combined.
  8. Line a baking tray with parchment paper
  9. Spoon the cauliflower mixture onto the try and spread evenly.
  10. Bake for 15 mins until golden
  11. Scatter with the ½ cup grated Mozzarella and bake for a further 5 minutes.
  12. Remove and cut into breadsticks
  13. Eat, serve with a side sauce if desired.

Recipe Notes

Makes 12 Breadsticks : Nutritional Info per breadstick:   47 Calories, 3.1g Fat, 3.6g Protein, 1.6g Total Carbs, 0.7g Fibre, 0.9g Net Carbs

KETO TACO STUFFED MINI PEPPERS

Prep Time 6 mins Cook Time 25 mins Total Time 31 mins 

Keto Taco Stuffed Mini Peppers are low carb, gluten free, grain free with a paleo option. Mini bell peppers stuffed with taco seasoned ground beef and topped with optional cheese, olives,  sour cream or paleo sour cream.
Servings: Calories: 132 kcal Author: StaceyIngredients

  • 8 mini bell peppers cut in half lengthwise and seeds removed
  • ½ tbsp olive oil
  • ½ lb ground beef
  • 1 tbsp taco seasoning spice mix
  • ⅓ cup tomato sauce
  • 3 tbsp water
  • ½ cup shredded cheddar cheese *optional omit for paleo
  • 2 tbsp black olive slices
  • ¼ cup sour cream or paleo sour cream
  • 1 tbsp chopped fresh cilantro *optional

Instructions

  1. Preheat oven to 350°F and line a large baking sheet with aluminum foil.
  2. Slice each pepper lengthwise Remove seeds from peppers.
  3. In a 10-inch skillet, cook beef over medium-high 5 to 7 minutes, stirring occasionally, until beef is browned.
  4. Drain beef and return to the skillet. Stir in taco seasoning mix, tomato sauce, and water. Cook over medium heat 5 to 10 minutes, stirring occasionally.
  5. Fill each pepper with beef mixture and place on the prepared baking sheet. Bake 13 to 15 minutes.
  6. Remove peppers from oven. Sprinkle with optional cheese and sliced olives and return to oven for 1 to 2 minutes, until the cheese is melted.
  7. Remove from oven. Top each with a teaspoon of optional sour cream and serve.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Yield: 16 stuffed pepper halves, Servings: 8, Serving Size: 2 stuffed pepper halves, Net Carbs per Serving: 3g, Amounts per serving:

CHEESE

HEALTHY ZUCCHINI NACHOS BAKED WITH CHILI

It’s easy to make nachos baked with leftover no bean chili and zucchini slices. These low carb nachos make a great keto snack or appetizer that’s quick to prepare. 
Prep Time 10 minutes Cook Time 18 minutes Total Time 28 minutes Servings 8 people Calories 116kcal

Ingredients

  • 1 ½ cups No Bean Low Carb Chili
  • 1 large zucchini thinly sliced, about 40 pcs.
  • 3/4 cup sharp cheddar cheese freshly grated
  • 1/2 cup mozzarella cheese freshly grated
  • 2 to 3 tablespoons olive oil

Instructions

  • Preheat oven to 350°F.
  • Lay zucchini slices in slightly greased baking tray. Lightly brush each zucchini slice with olive oil. Roast zucchini for 5 to 8 minutes or until slightly tender.
  • Remove zucchini from oven and top with No Bean Low Carb Chili, cheddar and mozzarella cheese.
  • Bake for 8 to 10 minutes or until cheese have melted and slightly golden.
  • Cool for about two minutes and enjoy

Nutrition

EASY BACON JALAPEÑO CHEESE BALL (LOW CARB, THM-S)

This creamy Bacon Jalapeño Cheese Ball is filled with smoky flavor, crispy bacon, and spicy jalapeños. The perfect appetizer for your next party!
Prep Time10 minsCook Time2 hrs Total Time 2 hrs 10 mins Servings: 1 Cheese Ball (10 Servings) Calories: 110kcal

Ingredients

  • 1 8 ounce Package Cream Cheese Softened
  • 5 Tablespoons Jalapeño Diced, Divided
  • ⅔ Cup Crumbled Cooked Bacon Divided
  • ¾ Teaspoon Garlic Salt
  • ¼ Teaspoon Liquid Smoke

Instructions

  • In a medium bowl, mix softened cream cheese with 3 Tablespoons jalapeno, 1/3 Cup bacon, garlic salt and liquid smoke.
  • Form into a ball, wrap in plastic wrap and refrigerate for 2 hours.
  • Remove cheese ball from plastic wrap, and roll in remaining jalapenos and crumbled bacon to coat.

Nutrition

Serving: 2Tablespoons | Calories: 110kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g

PIMENTO CREAM CHEESE FAT BOMBS

Pimento Cream Cheese Fat Bombs are nutty, cheesy and addictive! These little cheesy balls come together in under 45 minutes and make a terrific snack or party appetizer! 
Prep Time 45 mins chilling time 30 mins Total Time 45 mins 
Servings: 8Calories: 247 kcal Author: Christel Oerum

Ingredients

  • ¼ cup cream cheese softened
  • 1 cup extra sharp cheddar cheese grated
  • 1 cup sharp cheddar cheese grated
  • 1 ½ tbsp. mayonnaise
  • 3 ½ tbsp. chopped pimentos drained
  • ¼ tsp. onion powder
  • 1/8 tsp. black pepper ground
  • 1/8 tsp. salt
  • 1 tsp. cider vinegar
  • ½ tsp. hot sauce
  • 1 cup toasted pecans chopped

Instructions

  1. Grate the extra sharp and sharp cheddar cheese and add to the bowl of a small food processor or a large mixing bowl.
  2. Blot the pimentos dry and add to the bowl. NOTE: if using a food processor, I generally add all but 1 Tablespoon of pimentos and stir those in after I’ve processed the cheese mixture. Totally optional but that’s how I do it!
  3. Add the cream cheese, mayonnaise, onion powder, pepper, salt, cider vinegar, and hot sauce.
  4. If using a food processor, process until a smooth mixture forms. Alternatively, stir the mixture by hand until thoroughly mixed. 
  5. Refrigerate for about 30 minutes to allow the mixture to firm up.
  6. Spread the pecans on a small plate.
  7. Scoop a tablespoon of the mixture and roll between your palms into a ball. 
  8. Roll each ball in the pecans and place in a lidded container is not serving immediately.
  9. Repeat the scooping and rolling until all the cheese mixture has been rolled into balls. 
  10. Serve or cover and refrigerate.
  11. Balls can be made up to 5 days in advance.

EGGS

HERBED DEVILED EGGS

Paleo friendly deviled eggs that take only minutes to make and don’t require you to turn on your oven. It’s the perfect dish for a summer picnic!
Prep Time: 15 minutes Total Time: 15 minutesServings: 24 egg halves Calories: 84kcal Author: Nora (A Clean Bake)

INGREDIENTS

  • 12 large eggs hard boiled and cooled
  • 3/4 cup top quality mayonnaise
  • 2 Tablespoon fresh lemon juice
  • 1/2 teaspoon fresh ground black pepper
  • pinch of salt to taste
  • 1/2 cup fresh flatleaf parsley optional, loosely packed, plus more for garnish

INSTRUCTIONS

  • Slice eggs lengthwise and remove (but do not discard!) the yolks. Set the whites aside.
  • Add the yolks to a food processor with the mayonnaise, lemon juice, pepper and salt and puree until smooth.
  • Add the parsley and pulse several times until parsley is roughly chopped and well-incorporated.
  • Transfer the yolk mixture into a clean zip top bag, seal and squeeze the yolk mixture into the corner of the bag. Use a clean pair of scissors to snip a small corner off of the bag. Gently squeeze the filling into the egg whites until each one is filled.
  • Garnish with chopped parsley and serve immediately or store in an airtight container in the fridge for up to 24 hours.

NOTES

  • Yield: 24 deviled egg halves

NUTRITION

Calories: 84kcal | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 80mg | Potassium: 41mg | Vitamin A: 4.9% | Vitamin C: 2.6% | Calcium: 1.6% | Iron: 2.9%

ZESTY AVOCADO-LIME DEVILED EGGS {PALEO, GLUTEN FREE, DAIRY FREE)

INGREDIENTS

  • 3 hard boiled eggs
  • ½ of a ripe avocado
  • ½ of a lime
  • 1 teaspoon Sriracha or other hot sauce
  • dash of celery salt
  • dash of chipotle seasoning
  • salt and pepper to taste

INSTRUCTIONS

  1. Peel the hard boiled eggs and slice lengthwise.
  2. Pop out the yolks and place in a small bowl, with sliced avocado and smash the two ingredients until nearly smooth.
  3. Add juice of the lime, hot sauce, celery salt, chipotle seasoning and hot sauce to taste. Stir to combine.
  4. Season with salt and pepper.
  5. Spoon mixture back into the egg halves.  Sprinkle with chipotle and enjoy

BACON EGG SALAD TOMATO BITES

Prep Time 3 mins Cook Time 20 mins Total Time 23 mins A tasty little paleo, low carb appetizer.Servings: Calories: 102 kcal Author: Stacey

Ingredients

  • 4 eggs hard boiled and peeled
  • 3 ½ tbsp mayonnaise for a homemade mayonnaise, try this recipe
  • ¼ tsp ground mustard spice where to buy this
  • ¼ tsp sea salt
  • 1/8 tsp black pepper
  • 8 slice small tomatoes off tops and spoon out insides, bite sized
  • 3 strips cooked bacon crumbled
  • 1 tsp chives chopped
  • 1/8 tsp paprika I like this one

Instructions

  1. Hard boil eggs, cool and peel off shells. In a large mixing bowl chop up hard boiled eggs into very small pieces using a fork.
  2. Add to the chopped eggs: 3 ½ tbsp. mayonnaise, ¼ tsp ground mustard, ¼ tsp sea salt, and 1/8 tsp black pepper. Mix together thoroughly. Set aside.
  3. Slice off the tops of the tomatoes and use a spoon to scoop and scrape out the insides of the tomatoes. Try to get tomatoes that will fit in your mouth whole. Fill each hollow of tomato with egg salad mixture.
  4. Top each with bacon crumbles, chives, and a dash of paprika. Serve and enjoy.

Nutritional Data: Serving size: 1 out of 8 tomatoes Calories: 102, Fat: 9 g, Saturated fat: 2 g,Unsaturated fat: 3 g, Trans fat: 0 g, Carbohydrates: 2 g / Net Carbs: 1 g, Sugar: 1 g, Sodium: 142 mg / without sea salt: 120 mg, Fiber: 1 g, Protein: 4 g,Cholesterol: 99 mg

SEAFOOD

EASY KETO SALMON CAKES

These easy keto salmon cakes are a fun and flavorful low carb meal without any hassle. Great for quick lunches and easy meal prep!
Author: Hey Keto Mama , Yield: 2 Servings

Ingredients

salmon cakes

  • Two 5 oz pouch of pink salmon (or cans, drained well)
  • 1 egg
  • 1/4 cup finely ground pork rinds (optional, but helps)
  • 1/2 jalapeno, finely chopped
  • 2 tbsp sarayo (or plain mayo)
  • 2 tbsp finely diced red onion
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp avocado oil

Aocado Cream Sauce

  • 1 avocado
  • 1/4 cup sour cream
  • 3 tbsp cilantro
  • 1-2 tbsp avocado oil (to thin)
  • 1-2 tsp Water, to desired thickness
  • Juice of half lemon
  • Salt, pepper to taste

Instructions

  1. In large bowl mix salmon, egg, jalapeno, sarayo, red onion, ground pork rinds and seasoning
  2. Form patties with mixture (4 large or 5-6 small)
  3. In non stick skillet, drizzle oil and cook patties over medium heat 4-5 minutes until each side is golden brown and crispy

Avocado Sauce

  1. Blend all ingredients in food processor until smooth
  2. Serve salmon cakes hot with avocado sauce and extra drizzle of sarayo

Notes

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.

Nutrition

Serving Size: 2 Salmon Cakes, Calories: 542 Calories , Fat: 50g , Carbohydrates: 10g Total, 4g Net , Fiber: 6g , Protein: 10g

SPICY FISH FRITTER

Low carb fish fritters with a spicy flavor Servings: 2 People Calories: 94 kcal Author: Angela Cole
Prep Time 15 mins Cook Time15 mins Total Time30 mins 

Ingredients

  • 12.5 oz White fish 3 medium fillets
  • 2 Spring onions finely chopped
  • 1 inch Ginger, fresh Peeled & chopped
  • 3 Chilli peppers or Jalapeno
  • 1 Egg Beaten
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Thyme dried
  • 2 tablespoons Coconut flour
  • 4 tablespoons Olive oil
  • 1/2 teaspoon Salt

Instructions

  1. Microwave the fish for 2 minutes.
  2. With a fork, mash the fish into flakes.
  3. Add the spring onions, ginger, chilli, garlic powder, salt and thyme.
  4. Mix well together
  5. Add the beaten egg and coconut flour.
  6. Mix until combined.
  7. With your hands form small patties.
  8. Heat the olive oil in a frying pan on a medium heat.
  9. Gently fry the fish fritters for about 2-3 minutes a side until golden.
  10. Serve warm with a dip

Recipe Notes

Makes 10 fritters , Nutritional Info Each:  94 Calories, 6g Fat, 7g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs

SPICY SHRIMP TACOS WITH AVOCADO SALSA & SOUR CREAM CILANTRO SAUCE

This recipes makes 6 tacos and serves 3 people. Course Main Cuisine Mexican Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes Servings Author Layla

Ingredients

  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • squeeze of lime optional

Avocado Salsa

  • 1 tomato seeded and chopped
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 6 small flour tortillas corn tortillas can also be used

Instructions

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
  2. To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  3. To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!

MISCELLANEOUS DAIRY-FREE

PALEO EGG ROLLS WITH COCONUT WRAPS

Baked Paleo Egg Rolls in coconut wraps are the healthiest Whole30, Keto, low carb spring rolls, filled with crunchy vegetables and egg roll dipping sauce. These Whole30 Keto egg rolls are perfect for appetizers, party finger food, or healthy snacks.
Servings: 15 egg rollsCalories: 101 kcal Author: ChihYu
Prep  mins Cook Time 9 mins Total Time39 mins 

Ingredients

  • Avocado oil
  • 3 caps ~4 oz. total fresh shiitake , thinly sliced
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • ½ lb ground chicken breast or pork
  • 1 large clove garlic , grated
  • ½ tbsp grated ginger
  • ½ tsp coarse salt
  • 1 tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 3 bulbs scallions , finely sliced

Instructions

  1. Preheat oven to 350F (325F for convection oven).

Filling:

  1. In a well-heated large skillet or wok, add 1 ½ tbsp avocado oil. Over medium-high heat, saute shiitake with a pinch of salt until the mushroom becomes softer, about 1 to 1 ½ minutes. Transfer to a large mixing bowl to cool.
  2. Use the same skillet, add 1 tbsp oil, saute cabbage, carrots, and sprouts with a pinch of salt until they turn slightly softer yet still crunchy, about 2 minutes. Transfer to the mixing bowl with the mushrooms.
  3. Add 2 tbsp oil, saute ground meat over medium-high heat for 2 minutes with a pinch of salt. Add garlic, ginger. Saute for 1 minute. Season with salt and coconut aminos. Saute until the meat is cooked through and break up to fine pieces. Season with sesame oil. Transfer to the bowl.
  4. Add scallions to the mixing bowl. Gently toss to combine and taste test

Paleo Egg Rolls:

  1. Place 1 coconut wrap in a diamond position. Place 3 tbsp filling about ⅓ way up from the bottom of the wrap. Roll from the bottom while gently press down and push-in to make the filling stay in. Fold sides in then continue rolling. As you continue to roll, leave about half to one-inch top seam and spread a few dabs of water over to help hold the roll together.
  2. Place the egg rolls, seamed side down, over a large sheet pan lined with parchment. Lightly brush them with avocado oil. Bake about 9 minutes total and flip the rolls every 3 minutes until they are golden brown.
  3. Serve hot with I Heart Umami dumpling dipping sauce or Thai no peanut peanut sauce.

CREAMY HOT ARTICHOKE DIP – DAIRY FREE & PALEO

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings Calories 176 kcal Author Tessa the Domestic Diva

Ingredients

  • 2 14 oz cans artichoke hearts or hearts of palm NOT the marinated ones! Frozen artichoke hearts that have been thawed would work too!
  • 1 clove minced garlic use a large clove!
  • 2 tablespoons very finely minced onion
  • 3/4 cup mayonnaise Using my quick homemade mayo is what sets this dip over the top!! A low quality mayo will not yield the same amazing results.
  • 1/4 cup plain dairy free yogurt I use So Delicious Plain Greek Yogurt orginally, and love Forager Cashew Milk Yogurt too
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice

TOPPING:

  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, pulse the drained artichokes until diced.
  3. Add in the remaining ingredients and pulse until combined.
  4. Spoon into an 8 x 8 pan (the size is not overly important…you will cook until bubbly and warm regardless)
  5. Sprinkle top with the sliced almonds.
  6. Bake for about 30-40 minutes until hot and bubbly.

MEATLOAF SLIDERS

Free from grain, gluten, dairy, and sugar.

INGREDIENTS

  • 1 lb. ground beef
  • 2 eggs
  • 1/4 c. finely chopped onion
  • 1 clove minced garlic
  • 1/2 c. almond flour
  • 1/4 c. coconut flour
  • 1/4 c. ketchup (something like PaleoChef, make sure it’s refined-sugar free)
  • 1/2 t. sea salt
  • 1/2 t. pepper
  • 1 T. Worcestershire sauce (or try this Noble Made paleo BBQ sauce instead)
  • 1 t. Italian seasoning
  • 1/2 t. tarragon

INSTRUCTIONS

Combine all ingredients in a large mixing bowl and mix well. Form into patties that are about 2 inches in diameter and about 1 inch thick. Make sure they are all about the same size, so they cook properly at the same time.

Place the patties on a plate and refrigerate for 10 minutes so the flour to absorbs the wet ingredients and the patties to become firm.

FOR THE AIR FRYER:

Preheat the air fryer to 360°F.

Place as many patties you can fit in the fryer basket and close. Set the timer for 10 minutes.

Check the patties half way through cooking time. When the timer goes off, take them out to a serving platter and cover until all the patties are cooked.

FOR THE OVEN:

Preheat the oven to 360°F, using the convection setting, if you have it.

Place a wire rack over a cookie sheet and put the meatloaf patties on the wire rack.

Bake for 15 minutes, or until desired doneness (you don’t want them to be pink inside).