You can make your own healthy copycat Starbucks coffee at home with this easy recipe for less than $1.

Get your FREE keto Thanksgiving and keto Christmas meal plans with over 70 of the best keto holiday recipes, your whole family will love.

This healthy creamy pumpkin spiced coffee shop version is served with whipped cream can be enjoyed HOT or COLD. Simply throw all the ingredients in your blender.

What is a pumpkin spice latte?

A pumpkin spice latte (or a pumpkin pie spiced latte) at your local coffee shop is a hot or cold coffee drink made with strongly-brewed coffee blended with pumpkin pie spice, whole milk, and served with whipped cream and pumpkin syrup.

This is an easy homemade version for a keto copycat Starbucks pumpkin spiced latte (PSL for short) with no artificial flavors, no added sugar, and all the fall flavor warm spices.

It’s a favorite way to drink coffee in winter, autumn, and of course, it’s also perfect at Thanksgiving.

What is a keto pumpkin spice latte?

Keto pumpkin spice lattes are made without pumpkin puree and use a sugar-free sweetener instead of sugar, pumpkin spice syrup, brown sugar, or maple syrup.

The homemade keto version saves carbs and money but still has all the delicious pumpkin spice latte flavors.

So now you can enjoy your morning warm cup of coffee without ruining your macro goals, low-carb diet, or keto diet.

What is pumpkin puree?

Real pumpkin puree is made from cooked pumpkin that is then pureed to a smooth paste. It is used to give real pumpkin flavor in pumpkin recipes such as pumpkin fudge, pumpkin cookies, pumpkin muffins, and pumpkin pie filling.

Store-bought canned pumpkin is usually low moisture so if you want to make your own pureed pumpkin, you have to remove as much moisture as you can.

How to make homemade pumpkin puree:

You can make your own homemade pumpkin puree by roasting or boiling pumpkin, then allowing it to cool completely. You must allow all the steam to escape completely before placing it in your blender or food processor.

What is pumpkin pie spice?

Pumpkin pie spice is a mix of warm winter spices such as ground nutmeg, ground cinnamon, ground ginger, allspice, and ground cloves.

It’s the pumpkin spice that gives all the flavors to the homemade pumpkin spice latte.

Ingredients to make pumpkin spice latte

This homemade pumpkin spice latte recipe is very easy to make. You don’t need any special equipment, just 5 simple ingredients. All the quantities, recipe notes, and instructions are in the recipe card below.

Butter – this may be omitted if you want a low-fat pumpkin latte. You can use coconut oil, but you would need to add additional flavors. Grass-fed butter is preferable.

Heavy whipping cream – this makes homemade keto coffee creamy and delicious. You can also use a dairy-free cream such as unsweetened almond milk, coconut cream, soy milk, or coconut milk but it may not be as creamy as the original spice latte. Check the nutrition label for added sugars or starches.

Pumpkin pie spice mix – store-bought or homemade pumpkin pie spice mix (made from the individual spices pictured above).

Sweetener – use your favorite sugar replacement (sweetener of your choice), and add more or less to adjust the sweetness of the keto coffee. The most common keto sweeteners are erythritol, monk fruit, allulose, xylitol, or stevia.

You may need more of your favorite sugar-free sweetener than the recipe suggests if you are a beginner.

Coffee – strongly brewed coffee (such as home brewed espresso made in your espresso machine or French press), a cold-brewed coffee, or a good quality instant coffee will also work in this recipe.

For an absolutely delicious stronger coffee flavor, you can add double shots of espresso.

Pumpkin latte variations

The homemade pumpkin spice latte recipe is very versatile. You can add any of the following substitutions.

• Vanilla pumpkin latte – add vanilla extract (vanilla essence)
• Extra strong coffee flavor – either add a double shot of espresso roast or use a few drops of coffee extract or cold brew concentrate.
• Caffeine-free latte – use a caffeine-free strong coffee.
• Dairy-free latte – you can swap the heavy cream (or hot milk) for dairy-free milk such as oat milk, soy milk, almond milk, hemp milk, or cashew milk for a delicious latte without dairy. Most dairy-free milk has a high carb count so make sure it still fits within your daily carb allowance.
• Iced pumpkin spiced latte – add a few ice cubes into your blender before blending, then pour over more ice cubes into a tall glass.
• Vegan pumpkin spice latte – instead of double cream, use oat milk, almond milk, soy or cashew milk.

Please adjust the nutrition calculations and carb count if you make these changes.

How to make keto pumpkin pie spice blend

To save even more money, why not make your very own homemade pumpkin spice?

You can add the individual warm fall spices in exactly the quantities and spice ratios that you prefer. You can adjust the flavor and taste to exactly the way you love it.

Homemade pumpkin pie spice is perfect for a gift at this time of year for friends and family too, so make an extra batch or two.

How to make homemade pumpkin spice latte

STEP 1: Blend your pumpkin latte

Begin with your favorite strongly brewed coffee such as an espresso shot. It needs to be strong so you can taste all the flavors of your coffee and the pumpkin pie spices.

Pour the fresh coffee from your coffee machine, heavy cream, pumpkin pie spice blend, and keto-friendly sweetener into your blender, smoothie maker, stick blender, or food processor.

Begin to blend and process until your creamy keto pumpkin spice latte is frothy and everything is combined.

If you don’t have a food processor, you can heat everything in a small saucepan on medium heat to mix and heat together. Then use a milk frother (or immersion blender) to emulsify all the ingredients.

STEP 2: Serve your pumpkin latte

Pout into your favorite heat-proof tall glass or mug and serve with whipped cream and a cinnamon stick. Sprinkle some nutmeg on top to decorate.

You can even pour some sugar-free syrup (or keto syrup) over the top too.

Nutrition facts

A classic 20 fl oz venti Starbucks pumpkin spice latte contains 63g of sugar. That’s 15.8 teaspoons.

One serving of a homemade healthy pumpkin spice latte provides 2 g net carbs, 1.3 g protein, 34.6 g fat, and 318 calories.

How to make iced pumpkin spice latte

The keto pumpkin spice latte recipe card shows you how to make a hot spiced latte.

If you want to make a cold coffee or an iced pumpkin latte, begin by using a chilled coffee or a cold brew (not a hot espresso coffee). Add all the ingredients to the blender and some ice cubes.

Pour your frothy cold pumpkin coffee over a tall glass with ice. Serve with chilled whipped cream with cinnamon sticks and you have your very own delicious recipe for iced keto Starbucks at home.

How to serve pumpkin lattes

The perfect way to serve a keto pumpkin spice latte is in a coffee mug with sweetened whipped cream and sprinkle ground nutmeg or pumpkin pie spice over the top to garnish.

If you have a good vanilla sugar-free syrup, you can pour that over the whipped cream too. Always check which sweeteners are in sugar-free syrups and avoid maltitol (it raises blood glucose and should always be avoided).

Keto coffee FAQs

More pumpkin recipes

When sipping on your homemade Starbucks copycat coffee, there are some low-carb recipes and keto recipes you can enjoy alongside without breaking your keto diet.

If you love pumpkin spice, you’ll surely love a quick and easy sugar-free pumpkin pie mug cheesecake. A delicious single-serve cheesecake, ready in just a few minutes. All the easy recipes below are sugar-free, gluten-free, low-carb, and keto friendly.

• How to make homemade pumpkin spice mix
• Low-carb pumpkin spice fudge
• Low-carb chocolate pumpkin spice pie
• 39 low-carb keto pumpkin recipes
• Chocolate keto pumpkin pie

Print

Keto Pumpkin Pie Spice Latte Recipe

Delicious Homemade $1 Keto Pumpkin Spice Latte Recipe (2G NET carbs). Discover my secret trick to making the best keto pumpkin pie spice coffee at home.

Course Drinks

Cuisine Egg free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free

Keyword keto pumpkin spice coffee, Low-Carb Pumpkin Spice Latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 318.1kcal

Author Thinlicious.com

Equipment

• Blender
• Measuring cups and spoons

Ingredients

• 2 tbsp butter optional
• 2 tbsp heavy whipping cream
• 1 tsp pumpkin pie spice mix
• 1 tsp granulated sweetener of choice or more to taste
• 1 cup strong coffee hot or cold

US Customary – Metric

Instructions

• Place everything in a blender and blend for a few seconds.
• Garnish with whipped cream and sprinkle pumpkin pie spice over the top.  

Video

Notes

You can enjoy this homemade keto pumpkin coffee hot or cold.

Nutrition

Serving: 1serve | Calories: 318.1kcal | Carbohydrates: 2.3g | Protein: 1.3g | Fat: 34.6g | Sodium: 220.4mg | Potassium: 165.8mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 1162.5IU | Vitamin C: 0.6mg | Calcium: 45.4mg | Iron: 0.5mg

In the mood for a keto hot chocolate instead? The recipe is sugar-free and includes the steps to make your own soft marshmallows!

The post $1 Easy Pumpkin Spice Latte Recipe (Without Pumpkin Puree) appeared first on Thinlicious.

This high-fat low-carb muffin is so delicious and good for you that you’ll want to make them for parties, brunch, or even as homemade gifts. They are the perfect thing to pair with another low-carb breakfast favorite—sausage and egg bites.

Pumpkin Cream Cheese Swirl Muffins Tips

Save yourself lots of time and energy and let the cream cheese sit at room temperature for about an hour. The softer it is, the easier it will be to mix.

Also, before you add the pumpkin puree, pat off the excess water. If you add too much water to the batter, the muffins could turn out slightly soggy.

Buy some toothpicks before you make this recipe —they are essential. It’s so much easier to make lovely swirled muffins when you use a tiny toothpick. You can swirl the ingredients with a butter knife, but it turns out so differently. A toothpick really works the best.

Ingredients:

These muffins have two parts: the batter and the cream cheese mixture. Here is what you’ll need for both parts.

Low-Carb Pumpkin Muffins

• 1 cup almond flour
• 2 tablespoons coconut flour
• ¼ cup granulated sweetener blend
• 2 teaspoons pumpkin spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons canned pumpkin
• ½ teaspoons liquid Stevia or monk fruit

Cream Cheese Swirl

• 2 ounces cream cheese, at room temperature
• 1 tablespoon sour cream
• ⅛-¼ teaspoon liquid Stevia or monk fruit

STEP 1: Preheat oven to 325°. Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together.

STEP 2: Take canned pumpkin out of can and pat off excess water.

STEP 3: Combine eggs, melted butter, canned pumpkin and liquid Stevia or monk fruit.

STEP 4: Prepare cream cheese batter: Mix the cream cheese with a hand mixer, add sour cream and mix until combined.

STEP 5: Combine the wet and dry ingredients, setting the cream cheese batter aside.

STEP 6: Now it’s time to layer your muffins! Take ½ tbsp. of the pumpkin muffin matter and line the bottom of your muffin liners. Next, take 1 tsp. of the cream cheese batter and place on top. Next, add 1 tbsp. of pumpkin batter, followed by ½-1 tsp. of cream cheese batter. Continue layering the ingredients until finished. Use a toothpick to give the top of each muffin a swirl.

STEP 7: Bake in preheated oven for 25-30 minutes, checking muffins at the 20-minute mark. Muffins are ready when they have risen and a toothpick comes out clean.

Print

Low-Carb Pumpkin Cream Cheese Swirl Muffins

These scrumptious pumpkin cream cheese swirl muffins are filling enough for breakfast but sweet enough for dessert.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin cream cheese swirl muffins

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 muffins

Calories 356kcal

Author Thinlicious.com

Equipment

• Muffin Liners
• Muffin Tin

Ingredients

Low-Carb Pumpkin Muffins

• 1 cup Almond Flour
• 2 tbsp Coconut Flour
• 1/4 cup Granulated Sweetener Blend
• 2 tsp Pumpkin Spice
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 2 large Eggs
• 4 tbsp Unsalted Butter melted
• 2 tbsp Canned Pumpkin Puree
• 1/2 tsp Liquid Stevia or Monk Fruit

Cream Cheese Swirl

• 2 ounces Cream Cheese room temperature
• 1 tbsp Sour Cream
• 1/8-1/4 tsp Liquid Stevia or Monk Fruit

Instructions

• Preheat oven to 325°.
• Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together.
• Take canned pumpkin out of can and pat off excess water.
• Combine melted butter, canned pumpkin and liquid Stevia or monk fruit.
• Prepare cream cheese batter: Mix the cream cheese with a hand mixer, add sour cream and mix until combined.
• Combine the wet and dry ingredients, setting the cream cheese batter aside.
• Now it’s time to layer your muffins! Take ½ tbsp. of the pumpkin muffin matter and line the bottom of your muffin liners. Next, take 1 tsp. of the cream cheese batter and place on top. Next, add 1 tbsp. of pumpkin batter, followed by ½-1 tsp. of cream cheese batter. Continue layering the ingredients until finished. Use a toothpick to give the top of each muffin a swirl.
• Bake in preheated oven for 25-30 minutes, checking muffins at the 20-minute mark. Muffins are ready when they have risen and a toothpick comes out clean.

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 11g | Protein: 11.1g | Fat: 31.9g | Fiber: 5g

PIN FOR LATER

The post Low-Carb Pumpkin Cream Cheese Swirl Muffins appeared first on Thinlicious.

On top is a rich and velvety cream cheese frosting that tastes like every frosting recipe you loved as a kid!

Together, this is a low-carb dessert that will fill you up and satisfy your sweet and pumpkin cravings.

If pumpkin isn’t exactly what you’re craving, how about a no-bake chocolate cheesecake? For even more chocolate taste, whip up a batch of low-carb chocolate peanut butter snack bites.

Low-Carb Pumpkin Bars Tips

When you make these pumpkin bars, pay attention to a few essential tips so you make them perfectly the first time.

• Buy pumpkin puree, not pumpkin pie filling. They are sold right next to each other, but pumpkin pie filling has added sugar and spices.
• Use full-fat cream cheese. Not only does it taste better, but it’s better for you too.
• Use the sweeteners in the recipe. If you’re concerned about which brands or types of keto sweeteners are best, check out our sweeteners guide.
• Be quick. When you transfer the batter to the prepared baking dish, don’t let it sit for very long. Place it immediately into the oven so it doesn’t thicken.
• For the fluffiest cream cheese frosting, use an electric mixer. Keep mixing until the texture changes from dense to airy.

Ingredients

Pumpkin Bars

• 1 cup almond flour
• ¼ cup coconut flour
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoon baking powder
• ½ teaspoon pink salt
• 3 large eggs, room temperature
• 5 tablespoons butter, melted
• 1 tablespoon vanilla extract
• ¾ cup brown sugar alternative sweetener 
• 1 15oz. Can pumpkin puree (we used Libby’s)

Low-Carb Cream Cheese Frosting

• 1 8oz package of cream cheese, softened
• 3 tablespoon butter, softened
• ½ cup powdered sweetener blend
• ½ teaspoon vanilla extract 

Step 1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.

Step 2. Whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Set aside.

Step 3. In a large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.

Step 4. Mix in dry ingredients and stir together quickly, then transfer the batter to the prepared baking dish. Don’t let the batter sit too long, as it will thicken.

Step 5. Bake for 40-50 minutes until bars are set and a toothpick inserted in the center comes out clean. Let cool in the dish for 10-15 minutes, then invert onto the cooling rack. Once cool, invert the whole cake onto a plate or tray.

Step 6. To make the frosting, beat together cream cheese, butter, powdered sweetener, and vanilla extract until smooth and fluffy.

Step 7. Spread frosting onto bars, then cut into 16 squares.

Print

Low-Carb Pumpkin Bars With Cream Cheese Frosting

Chewy and rich, low-carb pumpkin bars are the ultimate fall dessert.

Course Dessert

Cuisine American

Keyword Pumpkin cheesecake bars

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16

Calories 98kcal

Author Thinlicious.com

Equipment

• 8×8 Baking Dish
• Medium Bowl
• Large Mixing Bowl
• Electric Mixer

Ingredients

Pumpkin Bars

• 1 cup Almond Flour
• 1/4 cup Coconut Flour
• 1 tbsp Pumpkin Pie Spice
• 1 1/2 tsp Baking Powder
• 1/2 tsp Pink Salt
• 3 large Eggs room temperature
• 5 tbsp Butter melted
• 1 tbsp Vanilla Extract
• 3/4 cup Brown Sugar Alternative Sweetener
• 15 ounces Pumpkin Puree

Cream Cheese Frosting

• 8 ounces Cream Cheese
• 3 tbsp Butter softened
• 1/2 cup Powdered Sweetener Blend
• 1/2 tsp Vanilla Extract

Instructions

• Preheat oven to 350 degrees. Grease an 8×8 baking dish with butter, then line the bottom with parchment paper. Set aside.
• In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Set aside.
• In large mixing bowl, beat together eggs, melted butter, vanilla extract, and brown sugar alternative for about 2 minutes, until bubbly. Add in pumpkin puree and mix well.
• Mix in dry ingredients and stir together quickly, then transfer batter to prepared baking dish. Don’t let batter sit too long, as it will thicken.
• Bake for 40-50 minutes until bars are set and toothpick inserted in center comes out clean. Let cool in dish for 10-15 minutes, then invert onto cooling rack. Once cool, invert whole cake onto plate or tray.
• To make frosting, beat together cream cheese, butter, powdered sweetener and vanilla extract until smooth and fluffy.
• Spread frosting onto bars, then cut into 16 squares.

Nutrition

Calories: 98kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Fiber: 2g

PIN FOR LATER

The post Rich & Creamy Pumpkin Bars With Cream Cheese Frosting appeared first on Thinlicious.

Dip, drizzle, and savor the creamy bliss of keto ranch dressing.

At only 0.9 net carbs per serving, it’s the ultimate flavor upgrade for your keto lifestyle.

Ranch dressing is the ultimate sauce that can dress up almost any meal. In the United States, it is used to eat raw vegetables, as a salad dressing, or drizzled over savory dishes like pizza and wings.

This homemade keto ranch dressing recipe is the perfect way to use up magic 1-minute mayo and tastes amazing with air fryer keto chicken wings.

Ingredients

Keto ranch dressing is crafted using a combination of sour cream and mayonnaise, which provide a creamy base for the dressing. The flavor is enhanced with additions like lemon juice, dill, parsley, and chives to create an addicting blend that is both low-carb and keto-friendly.

• Sour cream – full-fat sour cream add richness and a little tangy to the base of your ranch dressing.
• Mayonnaise – select a real mayo that has no added sugars or make your own using our 1-minute mayo recipe.
• Lemon Juice – fresh lemon juice works best to add brightness and a refreshing tang to the keto ranch dressing.
• Herbs and Seasoning – parsley, dill, chives, garlic powder, and onion powder are used to season the dressing. Fresh herbs can be used, but I prefer dried herbs since the dressing will last longer in the refrigerator.
• Salt and Pepper – freshly ground salt and pepper added to taste.
• Water – used sparingly to adjust the consistency of the dressing, ensuring it is not overly thick and allowing it to be easily drizzled or dipped.

See recipe card for quantities.

Instructions

Two methods can be used to make homemade keto ranch dressing. You can mix all your ingredients together in a bowl, or you can shake them all together in a jar with a lid. Choose the method that works best for you.

To start, combine all the ingredients except the water together in a bowl. Mix them together until well combined and smooth. If the dressing seems too thick, you can add a little water to achieve the desired consistency. Start with a tablespoon of water and gradually add more if needed. Stir well to incorporate the water into the dressing and you reach your desired consistency.

Cover the bowl with plastic wrap or transfer the dressing to an airtight container. Refrigerate the keto ranch dressing for at least 1 hour to allow the flavors to meld together and for the dressing to thicken slightly. This step is optional but results in the best flavor.

Shake or stir the ranch after chilling to ensure there is no separation. Your keto ranch dressing is now ready to serve!

Hint: to make keto ranch dip to use with raw vegetables simply skip the additional water and serve the ranch thick. Be sure to chill the ranch dip for an hour before using it for the best flavor.

Substitutions

Need to replace one or more ingredients with something else to meet your dietary needs? Check out the list below for our recommended substitutions.

• Sour cream – Greek yogurt or a combination of Greek yogurt and cream cheese can be used as a low-carb alternative to sour cream.
• Mayonnaise – Use more sour cream or Greek yogurt in place of mayo. The ranch will taste tangier, but will still be tasty.
• Lemon juice – Fresh lemon zest can be used instead of lemon juice to add a citrusy flavor.
• Dried Dill or Parsley – Substitute dried dill and parsley with finely chopped fresh dill and parsley. You may need to double the amount of fresh herbs to get the same flavor.
• Chives – Chopped green onions or scallions make an excellent low-carb replacement for chives.
• Garlic powder – Minced fresh garlic can be used as a substitute for garlic powder.
• Onion powder – Finely minced fresh onion can be used as a low-carb alternative to onion powder.
• Water – Water can be replaced with unsweetened almond milk or coconut milk if a slightly creamier consistency is desired.

Keep in mind that using fresh herbs, garlic, or onions will shorten the lifespan span if your ranch since they will spoil faster than dried herbs and seasoning. Your dressing may only last 3-5 days compared to 7-10 days.

Variations

Take your keto ranch dressing to the next level with these 5 delicious flavor variations below:

• Spicy Jalapeno Ranch – Add finely diced jalapenos or a dash of hot sauce to the keto ranch dressing for a fiery kick and a spicy twist.
• Buffalo Ranch – Incorporate a tablespoon or more of buffalo sauce into the dressing for a tangy flavor reminiscent of classic buffalo wings. Perfect for ranch dip.
• Herb Garden Ranch – Add fresh herbs like basil, tarragon, or cilantro to the dressing, giving it a vibrant and aromatic profile.
• Smoky Chipotle Ranch – Introduce some smoky heat by adding a spoonful of chipotle chili powder or adobo sauce to the keto ranch dressing.
• Lemon-Pepper Ranch – Enhance the zesty element by adding lemon zest and extra freshly ground black pepper to the dressing. You could also sprinkle in some lemon pepper seasoning.

Drizzle this ranch over our slow cooker buffalo chicken lettuce wraps.

Equipment

To make keto ranch dressing, you will need the following equipment:

• Mixing Bowl – A medium-sized mixing bowl will be required to combine and blend the ingredients effectively. You could also use a jar with a lid to shake the dressing together.
• Whisk or Spoon – You can use a whisk or spoon to mix the ingredients together to make your dressing.
• Measuring Cups and Spoons – Use measuring cups and spoons to accurately measure the quantities of sour cream, mayonnaise, lemon juice, and various spices needed for the recipe.
• Plastic Wrap or Airtight Container – If you plan to refrigerate the dressing after preparation, you will need plastic wrap to cover the bowl or an airtight container-like jar with a lid to store the dressing.

By using these tools you will be able to quickly make your ranch dressing and store it safely.

Storage

To store your keto ranch dressing, follow these steps:

1. Transfer the prepared dressing into an airtight container or a jar with a tight-fitting lid.
2. Place the container in the refrigerator. The dressing can be stored in the refrigerator for 7-10 days if using dried herbs, garlic, or onions. Ranch with fresh herbs, garlic, or onions can be stored for 3-5 days.
3. Before each use, give the container a gentle shake or stir to redistribute any separated ingredients and ensure consistent flavor.

This homemade ranch dressing does not hold up well when frozen so we do not recommend freezing the dressing. You can cut the recipe in half or double as needed to meet your needs.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Print

Keto Ranch Dressing

A creamy and tangy keto-friendly dressing made with sour cream, mayonnaise, herbs, and spices.

Course Lunch boxes, Salad, Sauces

Cuisine American, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars

Keyword keto ranch dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Servings 12 servings

Calories 156.7kcal

Author Thinlicious.com

Equipment

• Measuring cups and spoons
• Mixing bowls
• Whisk
• Jar with lid

Ingredients

• 1 cup mayonnaise
• ½ cup sour cream
• 1 tbsp lemon juice
• 1 tsp dried parsley
• 1 tsp dried dill
• 1 tsp dried chives
• ½ tsp garlic powder
• ½ tsp onion powder
• +/- salt and pepper to taste
• 2 tbsp water

Instructions

• In a medium-sized mixing bowl, combine all the ingredients except the water. Mix them together until well combined and smooth.

  If the dressing seems too thick, you can add a little water to achieve the desired consistency. Start with a tablespoon of water and gradually add more if needed. Stir well to incorporate the water into the dressing.
• Once you've reached the desired consistency, cover the bowl with plastic wrap or transfer the dressing to an airtight container. Refrigerate the keto ranch dressing for at least 1 hour to allow the flavors to meld together and for the dressing to thicken slightly. This step is optional but results in the best flavor.

  Shake or stir the ranch after chilling. Your keto ranch dressing is now ready to serve!

Notes

To make ranch dip skip the water and leave your keto ranch thick.

Nutrition

Serving: 2tbsp (makes 12 servings) | Calories: 156.7kcal | Carbohydrates: 1.1g | Protein: 0.6g | Fat: 16.7g | Sodium: 129.2mg | Potassium: 35.6mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 365.7IU | Vitamin C: 3.4mg | Calcium: 17.4mg | Iron: 0.2mg

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods

See more guidelines at USDA.gov.

The post Keto Ranch Dressing appeared first on Thinlicious.

With only 4g net carbs per serving, this creamy white chicken chili recipe can be made on the stovetop or in a slow cooker.

This guilt-free chili recipe is perfect for cozy weeknight dinners or for entertaining guests with a satisfying and low-carb option.

Serve it up over cauliflower rice with your favorite keto-friendly toppings like shredded cheese, avocado slices, or a dollop of sour cream.

Ingredients

Packed with tender chicken, aromatic spices, and a creamy blend of cream cheese and heavy cream, this keto white chicken chili will warm your soul while keeping you on track with your low-carb goals.

Here’s what you’ll need to whip a batch up:

• Boneless, skinless chicken – Both chicken breast and chicken thighs work well for this chili. Chicken breasts are best for shredded chicken while thighs work best for cubed chicken, so choose what you prefer.
• Olive oil – A light-tasting oil provides a healthy fat base for sautéing the onions and garlic.
• Onion – White or yellow diced onion works best for adding savory and aromatic flavor to the chili.
• Garlic – Peel and mince the garlic yourself or use pre-minced garlic.
• Chopped green chiles – A small can of diced green chiles adds a mild and tangy heat that enhances the overall flavor profile.
• Seasoning – Dried and ground cumin, Mexican oregano, and chili powder are all the seasoning your need. Salt and pepper can be added to taste.
• Chicken broth – Since this forms the flavorful base of the chili, quality matters. The better the quality of the broth, the tastier your chili will be. This is a great opportunity to use homemade chicken bone broth if you have some.
• Cream cheese – Adds a creamy texture to the chili while enhancing the flavor. Be sure to soften the cream cheese first to avoid clumps.
• Heavy cream – This full-fat cream adds richness to the chili, creating a velvety consistency.

See the recipe card for quantities.

Stovetop Instructions

Making keto white chicken chili on the stove top takes less than 30 minutes to complete. This is perfect for using leftover chicken or for days when you don’t want to fuss with a slow cooker.

You will want to start by prepping your ingredients.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant. Add the green chilies, cumin, oregano, and chili powder to the pot. Then stir and cook for another minute to allow the flavors to meld.

Next, pour in the chicken broth and bring to a simmer. Add the cooked chicken back into the pot. Reduce the heat to low and let it simmer for about 15 minutes.

Stir in the softened cream cheese and heavy cream until they are fully incorporated, and the chili has thickened slightly. Season with salt and pepper to taste. Continue to simmer for an additional 5 minutes.

Serve the chili hot, garnished with shredded cheese, sliced jalapenos, and a lime wedge.

Hint: To avoid clumps, add the cream cheese and some hot soup from the pot into a bowl and mix together with a whisk until smooth. Then pour the cream cheese slurry back into the pot and mix.

Slow Cooker Instructions

To make Keto White Chicken Chili in a slow cooker, add all the ingredients except the cream cheese and cream to the slow cooker. Stir to combine.

Next, cover the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through. You can shred the chicken if desired.

In the last hour of cooking, add softened cream cheese and heavy cream to the slow cooker, stirring until well incorporated. Allow the chili to cook for another hour, ensuring the cream cheese melts and the flavors meld.

Substitutions

Need to make some changes to one or more ingredients? Check out our list of recommended substitutions below:

• Onion – Use shallots or green onions (scallions) as alternatives to regular onions. They provide a similar flavor profile while containing fewer carbs.
• Canned green chilies – Fresh or canned jalapeños or poblanos are great low-carb substitutes for canned green chilies. Saute fresh chilies at the same time you saute the onions.
• Chicken broth – Opt for vegetable or even beef broth or make your own.
• Cream cheese – Use sour cream instead of cream cheese.
• Heavy cream – You can substitute heavy cream with full-fat coconut milk or unsweetened almond milk for a dairy-free and low-carb alternative.
• Chicken – In a pinch, you can grab a plain rotisserie chicken and shred that meat to add to the chilli.

Keep in mind that any substitutions made with alter the nutritional of the recipe found below. By incorporating these low-carb substitutions, you can customize the recipe to align with your dietary preferences.

Variations

Here are five low-carb flavor variations you can try for this Keto White Chicken Chili recipe:

• Smoky Chipotle – Replace the chopped green chilies with diced chipotle peppers and use a small amount of adobo sauce for extra depth of flavor.
• Zesty Lime and Cilantro – Add freshly squeezed lime juice and chopped cilantro. Stir in the lime juice just before serving and garnish each bowl with a generous sprinkle of cilantro.
• Cheesy Bacon – Stir in some shredded cheddar cheese along with the cream cheese. Top each serving with crispy cooked bacon crumbles.
• Calabacitas Chili – Add diced zucchini, summer squash, bell peppers, and tomatoes to your chili for a veggie-loaded twist.

See this keto Instant Pot beef chili on my website for a more traditional chili comfort food.

Equipment

To make Keto White Chicken Chili, you’ll need the following equipment:

• Large Pot or Dutch Oven – A spacious pot or Dutch oven is ideal for cooking chili and allows for easy stirring and simmering.
• Cutting Board and Knife – These basic kitchen tools are necessary for dicing chicken, onion, and garlic.
• Wooden Spoon or Spatula – Use a wooden spoon or spatula for stirring and sautéing the ingredients in the pot.
• Measuring Spoons – Accurate measurements of spices and seasonings are crucial, so a set of measuring spoons is handy to have.
• Can Opener – If using canned green chilies, a can opener will be required to open the cans.
• Slow Cooker (optional) – Follow the slow cooker directions above to cook your chili in the slow cooker.

Using these took will make it convenient to whip up this delicious recipe.

Storage

To store keto chicken chili, you will first need to allow the chili to cool to room temperature. Then you can store it by following the below directions:

• Refrigerator – Transfer the chili to an airtight container. Place the container in the refrigerator and store it for up to 3-4 days.
• Freezer – To freeze the chili for longer-term storage, transfer it to a freezer-safe container. Make sure to leave some headspace to allow for expansion. Label the container with the date and store it in the freezer for up to 2-3 months.
• Thawing and Reheating – When you’re ready to enjoy the chili, thaw it overnight in the refrigerator if frozen. Reheat it on the stovetop over medium-low heat, stirring occasionally until heated through. You can also reheat it in the microwave, using short intervals and stirring in between to ensure even heating. Add a splash of chicken broth or water if needed to adjust the consistency.

Proper storage and reheating will help maintain the flavor and quality of the Keto White Chicken Chili for later enjoyment.

Remember to discard any leftovers that have been left at room temperature for more than 2 hours to ensure food safety.

FAQ

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Keto White Chicken Chili

Warm up your taste buds with a comforting bowl of Keto White Chicken Chili.

Course Dinner, Main Course, Slow Cooker

Cuisine American, Gluten Free, Keto, Low Carb, Mexican

Keyword white chicken chili

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6 servings

Calories 314.3kcal

Author Thinlicious.com

Equipment

• dutch oven/large stock pot with lid
• cutting board and knife
• Measuring cups and spoons

Ingredients

• 1½ lb boneless chicken breast or thighs
• 1 tbsp. extra virgin olive oil
• ½ cup onion diced
• 2 cloves garlic minced
• 4 oz can/tin diced green chilies
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder
• 4 cups chicken stock or broth
• 4 oz cream cheese
• ½ cup heavy whipping cream
• +/- salt and pepper to taste

Instructions

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pot and set aside.
• In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  Add the chopped green chilies, ground cumin, dried oregano, and chili powder to the pot. Stir well to combine and cook for another minute to allow the flavors to meld.
• Pour in the chicken broth and bring to a simmer. Add the cooked chicken back into the pot. Reduce the heat to low and let it simmer for about 15 minutes.
• Stir in the softened cream cheese and heavy cream until they are fully incorporated and the chili has thickened slightly. Season with salt and pepper to taste. Continue to simmer for an additional 5 minutes. Serve hot, garnished with shredded cheese, sliced jalapenos, and a lime wedge.

Nutrition

Calories: 314.3kcal | Carbohydrates: 4.8g | Protein: 24.9g | Fat: 21.6g | Sodium: 899.2mg | Potassium: 430.2mg | Fiber: 0.8g | Sugar: 2.2g | Vitamin A: 673.5IU | Vitamin C: 8mg | Calcium: 69.8mg | Iron: 1.9mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The post Keto White Chicken Chili appeared first on Thinlicious.

This mouthwatering Keto Queso Dip recipe is perfect for parties or snacking. Everyone loves a good party dip!

Discover the ultimate blend of flavors in this easy-to-make, keto-friendly dip that has only 3.3g net carbs per serving.

This low carb queso dip is a Mexican-inspired appetizer perfect for serving at parties, game nights, or simply satisfying your snack cravings. You can serve it as a dip directly from the pan, or use it to make nachos.

We love serving this dip warm with keto tortilla chips and pork crackling with a side of keto guacamole.

Ingredients

Indulge in this flavorful and creamy Keto Queso Dip recipe featuring cream cheese, sour cream, green chilies, diced tomatoes, and savory seasoned ground beef. Top it all off with fresh cilantro and slices of jalapeno.

Here’s the full list of what you’ll need to have on hand to make this yummy keto queso recipe:

• Cream Cheese – The creamy base of this dip creates a velvety texture. This dip is best made with softened cream cheese, so level it on your counter for a bit.
• Sour Cream – Adds creaminess and a bit of tang to the dip.
• Green Chilies – Diced green chilies bring mild heat and a burst of flavor to the dip. You don’t need to drain the green chilies, just open and dump them in.
• Diced Tomatoes – Use canned diced tomatoes. They can be roasted or petite. No need to drain the tomatoes either.
• Ground Beef – The addition of savory ground beef adds a delicious meaty component to the dip.
• Chili Powder – This spice lends a hint of smokiness and heat to the dip.
• Cumin – Cumin adds a warm and earthy flavor, complementing the Mexican-inspired profile.
• Salt and Pepper – Add salt and pepper to taste to balance the flavors of the dip.
• Shredded Mexican Cheese Blend – The combination of shredded Monterey Jack cheese, along with cheddar and other Mexican cheeses creates a melty and cheesy delight. While it’s tempting to grab the pre-grated processed cheese, I recommend blocks instead. Grating the cheese at home always works best when making queso.

See the recipe card for quantities.

Instructions

To make keto queso dip you will want to start by prepping your ingredients. Put the cream cheese out to soften and shred the cheese.

That may be the hardest part! Once you start making this meaty dip, the process goes quickly.

In a skillet, brown the ground beef over medium heat. Season with salt and pepper to taste. Drain any excess grease and set aside.

In the same skillet, combine cream cheese, sour cream, diced green chilies, diced tomatoes, chili powder, cumin, salt, and pepper. Heat over low-medium heat, stirring until well combined and heated through.

Add the cooked ground beef or chorizo to the saucepan, stirring to incorporate it into the dip.

Gradually add the shredded cheese to the saucepan, stirring until melted and well blended.

Garnish with fresh cilantro and sliced jalapeños if desired. Serve the dip warm with low-carb tortilla chips or vegetable sticks for dipping.

Hint: Use the liquid from the diced tomatoes and green chilies in the queso. Not only does it add great flavor it also keeps the queso from thickening too much as it cools.

Substitutions

Want to make keto white chicken chili but need to make some changes? Here are some fantastic low-carb substitutions for the ingredients:

• Sour Cream – opt for plain Greek yogurt instead. However, if you use yogurt you will need to mix it into the dip at the end right before serving to ensure the yogurt doesn’t split.
• Tomatoes – use fresh diced tomatoes or omit them altogether.
• Green Chiles – use fresh green chiles or jalapenos. You can also use a can of jalapenos.
• Ground Beef – Make your queso meat-free and omit ground beef. You can also use shredded chicken, cooked sausage, or chorizo in your dip.

By making these keto-approved substitutions, you can enjoy a delicious and creamy queso dip that aligns with your low-carb goals. Keep in mind any changes will alter the nutritional values found below.

Variations

Take this meaty keto queso dip to the next level with one of these 5 flavor variations.

• Spicy Bacon Jalapeno – Add cooked bacon along with sliced jalapeños. Want even more spice? Add some cayenne pepper too.
• Chipotle Lime – Stir in some chipotle peppers and fresh lime juice for a smokey and tangy flavor.
• Taco-Inspired – Add a teaspoon or more of keto taco seasoning mix, for a taco-inspired twist.
• Buffalo Chicken – Mix in shredded cooked chicken and a generous amount of buffalo sauce to make a tangy and mildly spicy buffalo chicken dip. Melt a 1/2 tablespoon butter and mix it with 1/4-1/2 cup Franks Red Hot Sauce.
• Spinach and Artichoke – Add chopped spinach (cooked and squeezed to remove excess moisture) and diced artichoke hearts for a low-carb spin on the classic spinach and artichoke dip.

See this low-carb chili crackers recipe on my website!

Equipment

Minimal equipment is needed to make keto queso dip. You likely already have everything you need to make this queso dip recipe.

• Skillet – A large-sized skillet or saucepan large enough to hold all the ingredients. I prefer using a cast iron skillet.
• Cheese grater – For shredding the cheese if you aren’t using pre-shredded cheese.
• Stirring utensils – Use a spatula or spoon for stirring and combining the ingredients in the skillet and saucepan.
• Can opener – To open the tomatoes and green chiles.

That’s it! With just a few basic kitchen tools, you have everything you need to make this queso dip recipe.

Storage

To store the Keto Queso Dip properly, follow the below guidelines. We do NOT recommend freezing the dip as it will change its texture too much.

• Refrigeration – Transfer any leftover dip to an airtight container or cover the serving bowl tightly with plastic wrap or a lid. Store it in the refrigerator for up to 3-4 days.
• Reheating – Gently reheat the queso dip on the stovetop or in the microwave. Be sure to stir occasionally until heated through and to prevent scalding. Be cautious not to overheat, as this may cause the cheese to separate.

By storing the dip properly you can make the queso a couple of days in advance and reheat it when needed. This makes planning for a gathering so much easier!

FAQ

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Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with keto queso dip:

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Keto Queso Dip

This meaty Keto Queso Dip recipe is perfect for parties or snacking. Serve with keto tortilla chips or pork rinds.

Course Appetizer

Cuisine American, Gluten Free, Keto, Low Carb, Mexican

Keyword keto queso dip

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 12 servings

Calories 169.9kcal

Author Thinlicious.com

Equipment

• Skillet
• Cheese Grater
• Spatula

Ingredients

• 8 oz cream cheese softened
• ½ cup sour cream
• 1½ cup Mexican cheese blend shredded
• 4 oz can/tin diced green chilies
• 14 oz can/tin diced tomatoes
• ½ lb ground/minced beef
• ½ tsp chili powder
• ½ tsp ground cumin
• +/- salt and pepper to taste

Instructions

• In a skillet, brown the ground beef or chorizo over medium heat. Drain any excess grease and set aside.
• In the same skillet combine cream cheese, sour cream, diced green chilies, diced tomatoes, chili powder, cumin, salt, and pepper. Heat over low-medium heat, stirring until well combined and heated through.
• Add the cooked ground beef or chorizo to the saucepan, stirring to incorporate it into the dip.
• Gradually add the shredded cheese to the saucepan, stirring until melted and well blended.
• Garnish with fresh cilantro and sliced jalapeños if desired. Serve the delicious keto Mexican queso dip warm with low-carb tortilla chips or vegetable sticks for dipping.

Nutrition

Serving: 12servings (1/4 cup per serving) | Calories: 169.9kcal | Carbohydrates: 4g | Protein: 9.1g | Fat: 13.3g | Sodium: 226.1mg | Potassium: 177.4mg | Fiber: 0.7g | Sugar: 2.2g | Vitamin A: 468.4IU | Vitamin C: 4.3mg | Calcium: 212.3mg | Iron: 0.9mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The post Queso Dip appeared first on Thinlicious.

With only 5.4g net carbs per bun, these easy-to-make Fat Head Dough buns will be a hit at your summer barbecue.

Traditional store-bought hot dog buns are full of carbs and sugars. Wrapping a hot dog or sausage in lettuce can be delicious, but sometimes you just want the bun.

We took inspiration from our other keto bread recipes like this keto hamburger buns to help us make these buns. With a little trial and error, we were able to make fluffy hot dog buns that will actually hold a hot dog without falling apart. Keep reading to see how it was done.

Ingredients

This keto hot dog bun recipe used a Fat Head Dough base with the addition of ground flaxseed to help hold the buns together.

By using a food processor to mix the dough we were able to make 6 good-sized fluffy buns instead of 4 heavy buns.

• Pre-shredded mozzarella cheese – Melts to create a cheesy base for the buns. Using store-bought low-moisture shredded cheese is essential when making fat head dough. Shredding your own cheese will result in a very sticky mess.
• Almond flour – Used as a low-carb alternative to traditional wheat flour. Select a finely ground option.
• Ground flaxseed – Provides a nutritional boost and helps bind the ingredients together. I measure the flax seed whole then grind it in a coffee grinder or blender.
• Plain yogurt – Adds moisture and tanginess to the dough. It also helps the buns to rise.
• Apple cider vinegar – Enhances the texture and helps the buns rise.
• Baking powder – Acts as a leavening agent to give the buns a light and fluffy texture.
• Egg – Helps bind the ingredients and contributes to the structure of the buns.
• Olive oil – Used for brushing on top to promote browning.

See recipe card for quantities.

Instructions

Making keto hot dog buns is an easy process that can be completed in under 20 minutes. Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine the mozzarella cheese, almond flour, ground flaxseed, and plain yogurt in a microwave-safe bowl. Microwave in 30-second increments until melted and well combined. Usually 2-3 times.

Once melted, let the mixture cool slightly. Transfer the slightly cooled mixture to a food processor. Add the egg, apple cider vinegar, and baking powder. Process until a smooth dough forms.

Remove the dough from the food processor and knead it into a ball. Cut the dough into 6 equal pieces.

Shape the dough into hot dog bun shapes on the prepared baking sheet. Brush with olive oil and bake for 15-20 minutes until golden brown.

When the buns are done baking let them cool for about 5 minutes then slice them down the center and serve with a grilled hot dog or sausage.

Hint: remove the buns from the baking sheet when cooling to prevent the buns from overcooking.

Substitutions

Need to substitute one or more ingredients in these keto hot dog buns? Here are some low-carb substitutions for the ingredients used in this recipe:

• Shredded Mozzarella Cheese – other pre-shredded soft cheese like cheddar or Monterey jack cheese can be used instead of mozzarella.
• Almond Flour – finely ground sunflower seed flour or other seed flour makes a great substitute for almond flour.
• Flaxseed – Chia seed or psyllium husk can be used instead of flaxseed.
• Yogurt – sour cream or softened cream cheese can be used in place of yogurt.
• Apple Cider Vinegar – white vinegar or lemon juice can be used although the flavor of these are less mild.
• Olive Oil – Melted butter or coconut oil is a great alternative.

These low-carb substitutions offer flexibility while maintaining the texture and flavor of the buns. Please keep in mind that any changes will impact the nutritional values found below.

Variations

Here are five low-carb flavor variations you can try with the gluten-free Keto Hot Dog Bun recipe:

• Cheesy Jalapeño – Mixing in some diced jalapeños and shredded sharp cheddar cheese to the dough.
• Everything Bagel – Sprinkle a mixture of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt on top of the buns before baking to give them a savory twist.
• Italian Herb – Incorporate dried Italian herbs like basil, oregano, and thyme into the dough for a fragrant and flavorful Italian-inspired bun.
• Garlic Parmesan – Mix in some grated Parmesan cheese and minced garlic to the dough.
• Smoky BBQ – Stir in a spoonful of keto bbq sauce instead of vinegar and a bit of smoked paprika to the dough for a smoky and tangy flavor.

See this keto pulled pork mac and cheese on my website for the perfect side dish!

Equipment

To make these Fathead Keto Hot Dog Buns, you will need the following equipment:

• Microwave-safe bowl – To melt the cheese, almond flour, ground flaxseed, and yogurt in the microwave.
• Microwave – Required for melting the ingredients in the microwave-safe bowl.
• Food processor – Used to combine the melted ingredients with the egg, baking powder, and vinegar to form the dough. It helps to thoroughly mix the ingredient and add lots of air to the buns.
• Baking sheet – Used to shape and bake the hot dog buns in the oven.
• Parchment paper – Essential for lining the baking sheet to ensure easy removal of the buns and prevent them from sticking to the surface.
• Brush or pastry brush – For brushing olive oil on top of the buns before baking, which promotes browning and adds flavor.
• Measuring Spoons and Cups – To measure each ingredient.

Having these basic kitchen tools and equipment on hand will make the process of making the keto hot dog buns smooth and efficient.

Storage

Before storing these gluten-free keto hot dog buns you must first allow them to cool completely. Once they are cooled place them in a zipped bag, or store them in an air-tight container.

• Refrigeration – It is recommended to store the keto hot dog buns in the refrigerator. The cool temperature helps maintain freshness. They can typically last for 3-4 days when refrigerated.
• Freezing – If you want to store the buns for a longer period, they can be frozen. Wrap each bun individually in plastic wrap or place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. Frozen buns can last for up to 2-3 months.
• Thawing and reheating – When ready to enjoy, thaw the frozen buns in the refrigerator overnight. Reheat them in a toaster oven or regular oven at a low temperature until warmed through. This will help restore their texture and taste.

Keto hot dog buns can also be toasted in the oven or on the grill before serving.

FAQ

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Looking for other recipes like this? Try these:

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Keto Hot Dog Buns

Keto hot dog buns are low-carb, gluten-free buns made with a combination of mozzarella cheese, almond flour, and other keto-friendly ingredients, providing a delicious and satisfying alternative for those following a ketogenic or low-carb lifestyle.

Course Baking, bread, Dinner, Lunch

Cuisine American

Keyword keto hot dog bun

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 6 buns

Calories 334.6kcal

Author Thinlicious.com

Equipment

• Measuring cups and spoons
• Large Microwave Safe Bowl
• Microwave
• Food processor
• Baking sheets – non stick
• Parchment Paper
• mixing spoon

Ingredients

• ¾ cups almond meal/flour
• 3 tbsp ground flaxseed/linseed
• ½ tbsp baking powder
• 1¾ cups pre-shredded/grated mozzarella
• 2 tbsp natural unsweetened yoghurt
• 1 eggs
• ½ tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil

Instructions

• Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Combine the mozzarella cheese, almond flour, ground flaxseed, and plain yogurt in a microwave-safe bowl. Microwave in 30-second increments until melted and well combined. This use takes 2 to 3 increments in the microwave.
• Once melted, let the mixture cool slightly. Transfer the slightly cooled mixture to a food processor. Add the egg, apple cider vinegar, and baking powder. Process until a smooth dough forms.
• Remove the dough from the food processor and knead it into a ball. Cut the dough into 6 equal pieces.
• Shape the dough into hot dog bun shapes on the prepared baking sheet. Brush with olive oil and bake for 15-20 minutes until golden brown.

  When the buns are done baking let them cool for about 5 minutes then slice them down the center and serve with a grilled hot dog or sausage.

Nutrition

Serving: 1bun (makes 6 buns) | Calories: 334.6kcal | Carbohydrates: 9.7g | Protein: 17g | Fat: 27.2g | Sodium: 364.4mg | Potassium: 87.7mg | Fiber: 4.3g | Sugar: 2g | Vitamin A: 250.5IU | Vitamin C: 0.02mg | Calcium: 385.5mg | Iron: 1.7mg

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The post Keto Hot Dog Buns appeared first on Thinlicious.

Keep reading to discover the perfect low-carb bread and the best cheeses to use to get that melty goodness and gorgeous cheese pull.

This low carb grilled cheese recipe is perfect for anyone who wants to enjoy a satisfying and indulgent meal that tastes just like ta traditional grilled cheese sandwich—without the sluggish feeling afterward!

Whether you’re looking for a quick lunch, a comforting snack, or a flavorful twist on a classic favorite, these variations will surely hit the spot.

Grilled cheese is a delightful way to use your keto white bread. Want to make it even better? Dip your sandwich in your favorite keto soup. Yum!

Ingredients

Only three ingredients are needed to make a classic grilled cheese at home. With so few ingredients needed, the better quality the ingredients, the more flavor you will get.

Here’s what you’ll need to have on hand:

• Keto bread – Choose low-carb alternatives like almond flour bread, coconut flour bread, or flaxseed bread to keep your grilled cheese keto-friendly. Whether you opt to make your own bread or buy it, you’ll want two slices per sandwich.
• Block cheese – To get that gooey melty cheese, make sure to buy block cheese and shred them at home. Preshredded cheese is coated in starch that keeps the cheese from melting well. Softer cheese tends to work best—a few of my favorites are cheddar cheese, mozzarella cheese, swiss cheese, pepper jack cheese, and Monterey jack cheese. Want to make it fancy? You can also use goat or blue cheese crumbles.
• Butter – Salted or unsalted softened butter. You will spread this over the bread before grilling it in a pan.
• Extra fillings – add extra fillings like sliced tomatoes, fresh basil, cooked bacon, or even smashed berries for delicious variations.

See the recipe card for quantities.

Instructions

To make keto grilled cheese sandwiches, you will want to start by prepping your ingredients.

Soften your butter and slice any extra ingredients you plan on using on your sandwich.

Then, shred your cheese using a cheese grater. You will want to use about 1/4 cup to 1/3 cup of cheese for each sandwich. Stick with shredded cheddar cheese or use a variety of cheese for more flavor.

Next, butter one side of each slice of bread with a generous amount of butter. Make sure to spread the butter all the way to the edges.

Then place one slice of bread for each sandwich in a warm skillet on the stove, butter side down. Add the cheese on top of the bread and any additions. Then cover it with the second slice of bread, butter side up.

Cook the sandwich over medium-high heat for about 3-4 minutes per side, until the cheese is melted and the bread is golden brown.

Remove the sandwich from the pan and cut it in half. Serve hot with a side salad or a cup of soup (this chicken tortilla soup is perfect!).

Hint: Place the sandwich back together on the place and serve. Now, when you pull the sandwich apart you will get an awesome cheese pull.

What Breads are Keto?

Several bread options are considered keto-friendly due to their low carbohydrate content. You can use store-bought keto bread or make your own keto bread at home. Here are some keto-friendly bread options:

• Almond flour bread – Made from finely ground almonds, almond flour bread is low in carbs and high in healthy fats. It has a slightly nutty flavor and a moist, dense texture. This recipe is dairy-free and doesn’t require eggs.
• Coconut flour bread – Coconut flour is another popular choice for keto bread. It is high in fiber, low in carbs, and imparts a subtle coconut flavor to the bread. This bread recipe uses psyllium husk to hold it together so that it is egg-free. Flax seeds can be added on top for even more fiber.
• Three-seed bread – Chia seeds, pumpkin seeds, and sunflower seeds are used in this coconut flour-based bread recipe. It is rich in fiber and omega-3 fatty acids. It has a nutty taste and a soft, moist texture.
• Keto white bread – This bread is made with almond flour and coconut flour. Egg whites are used instead of whole eggs to help keep that lighter color and white bread flavor.

Remember that homemade keto bread tends to be denser and the slices smaller. However, they are very filling due to the almond flour or coconut flour used to make them. They grill up beautifully, though.

Variations

There are so many delicious keto grilled cheese variations you can make. My favorites are tomato, bacon, basil grilled cheese, and blackberry blue cheese grilled cheese. Here are some yummy options to try:

• Bacon Tomato Basil Grilled Cheese – Add crispy bacon, a thick slice of tomato, and a few leaves of fresh basil for a caprese-flavored grilled cheese.
• Blackberry and Blue Cheese Grilled Cheese – Smash fresh blackberries and spread them over the bread. Use crumbled blue cheese and mozzarella in your grilled cheese.
• Bacon and Avocado Grilled Cheese – Take your keto grilled cheese to the next level by adding crispy bacon and creamy avocado slices.
• Spinach and Feta Grilled Cheese – Add a handful of fresh spinach leaves and crumbled feta cheese for a delightful Mediterranean twist.
• Pesto and Sun-Dried Tomato Grilled Cheese – Spread a layer of homemade or store-bought low-carb pesto on your bread and top it with a few slices of sun-dried tomatoes for a burst of Italian-inspired flavors.
• Jalapeño and Pepper Jack Grilled Cheese – For those who enjoy a spicy kick, add sliced jalapeños and pepper jack cheese to your grilled cheese for a fiery experience.
• Mushroom and Swiss Grilled Cheese – Sauté some sliced mushrooms until they’re golden and tender, then pile them onto your grilled cheese along with Swiss cheese.

See this Quick Kale Pesto Recipe on my website!

Equipment

To make these keto grilled cheese variations, you’ll need the following equipment:

• Skillet – A skillet is essential for achieving that perfect golden brown crust on your grilled cheese. I prefer to use a cast iron skillet. Plenty of butter will keep your sandwich from sticking.
• Grater or shredder – Since we’re using block cheese, you’ll need a grater or shredder to shred the cheese at home.
• Spatula – A spatula will come in handy for flipping and transferring the grilled cheese sandwiches during cooking.
• Cutting board and knife – You’ll need a cutting board and knife to slice tomatoes, basil leaves, bacon, and any other ingredients you may choose to add to your grilled cheese.
• Stove or cooktop – You’ll need a stove or cooktop to heat the skillet and cook your grilled cheese sandwiches to perfection.
• Sandwich press (Optional) – If you have a sandwich press or panini maker you can skip the skillet and stove and cook your grilled cheese in the sandwich press.

These basic kitchen tools will ensure you have everything you need to make these delicious sandwiches.

Storage

Keto grilled cheese sandwiches are best eaten fresh. However, if you need to store leftover sandwiches, follow these guidelines:

• Refrigerator – Allow the grilled cheese to cool completely before storing them. Place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 2-3 days.
• Reheating – When ready to enjoy your leftover grilled cheese, preheat a skillet over medium heat. Place the refrigerated sandwich in the skillet and cook for a few minutes on each side until the cheese is melted and the bread is heated through. This will help restore some of the crispy texture and gooeyness.

It’s important to note that reheating the grilled cheese may result in slightly softer bread compared to its freshly made state. However, the flavors will still be delicious.

FAQ

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Looking for other recipes like this? Try these:

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Keto Grilled Cheese Sandwich

Learn how to make the ultimate keto grilled cheese that will satisfy your adult palette while enjoying the comforts of this childhood staple!

Course bread, Dinner, Lunch

Cuisine American

Keyword keto grilled cheese

Servings 1 person

Author Thinlicious.com

Equipment

• Skillet
• Cheese Grater
• Spatula

Ingredients

• 1 slices keto bread
• ¼ cup cheese
• 1 tbsp. butter softened

Optional Additions

• bacon
• tomatoes
• blackberries
• fresh basil
• blue cheese

Instructions

• Start by shredding your cheese using a cheese grater. You will want to use about 1/4 cup to 1/3 cup of cheese for each sandwich. Use a variety of cheese for more flavor.
• Next, butter one side of each slice of bread with a generous amount of butter. Make sure to spread the butter all the way to the edges.
• Then place one slice of bread for each sandwich in a warm skillet on the stove, butter side down. Add the cheese on top of the bread and any additions. Cover with the second slice of bread, butter side up.
• Cook the sandwich over medium-high heat for about 3-4 minutes per side, until the cheese is melted and the bread is golden brown.
• Remove the sandwich from the pan and cut it in half. Serve hot with a side salad or a cup of soup.

Nutrition

Serving: 1serving(1 sandwich)

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The post How To Make Keto Grilled Cheese appeared first on Thinlicious.

With only 2.9g net carbs per serving, this slow cooker recipe is guaranteed to become a comfort food sensation at your dinner table.

Enjoy this keto crack chicken recipe as a standalone main dish, stuff it into low-carb tortillas for flavorful wraps, or use it as a topping for salads for a quick and easy meal prep lunch!

This recipe will please a crowd like this Easy Slow Cooker Pulled Pork and tastes amazing with a side of roasted Brussels sprouts or savory mashed cauliflower.

Ingredients

Crack chicken is made up of tender shredded chicken infused with creamy, cheesy goodness, crumbled bacon, and aromatic seasonings.

There’s no need to add chicken broth to this recipe since the chicken will release enough juice to make a delicious and smooth cheese sauce.

Here’s what you’ll need to have on hand to make this addictive dish!

• Chicken breasts – Tender and juicy boneless skinless chicken breasts provide the protein base for this dish. You can use bone-in or even chicken thighs if you prefer.
• Cream cheese – Softened cream cheese lends its rich and creamy texture to create an addictive sauce for the chicken.
• Shredded cheddar cheese – The sharp and tangy flavor of cheddar cheese makes most dishes better.
• Bacon – Crispy and savory crumbled bacon gives your meal bursts of smoky flavor.
• Green onions – Fresh green onions provide a mild onion flavor and a pop of color to the dish.
• Ranch seasoning – no store-bought ranch seasoning here. Instead, use a combination of garlic powder, onion powder, and dried dill to give you that ranch flavor.
• Salt and pepper – use to enhance the flavors and season the chicken.

See the recipe card for quantities.

Instructions

Keto crack chicken only takes about 5 minutes to prep. After it is prepped you can set and forget it for a few hours.

Start by chopping and cooking your bacon in a skillet over high heat until it is golden brown. I like to use my kitchen shears to cut the bacon directly into the pan.

Next, mix the garlic powder, onion powder, dill, and cream cheese together in a small bowl to make a seasoned cheese sauce.

Place the chicken breast in the slow cooker. Season with salt and pepper. Spread the cream cheese mixture over the chicken breasts. Sprinkle half the shredded cheese, bacon, and green onions over the chicken.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is cooked, shred it using two forks directly in the slow cooker. Mix the shredded chicken with the creamy sauce.

Finally, sprinkle the remaining shredded cheese, bacon, and green onions over the shredded cooked chicken.

Then, cover and let it cook for an additional 15 minutes to melt the cheese. Serve the crack chicken hot over a bed of lettuce or a side of roasted vegetables.

Hint: Before shredding the chicken, check to see how much liquid the chicken released while cooking. If it released more than a 1/2 cup broth you will want to drain some of the broth before shredding and mixing to ensure your sauce isn’t runny.

Substitutions

Want to make keto crack chicken but need to replace one or more ingredients? Check out the list below of recommended substitutions.

• Chicken breasts – You can substitute chicken breasts with boneless, skinless chicken thighs for a richer flavor and higher fat content. You can also use lean cuts of pork or turkey as well.
• Cream cheese – Opt for Greek yogurt or sour cream for a lighter option. If using yogurt you will want to stir it in after the chicken has cooked to avoid curdling from the heat.
• Cheddar cheese – Use mozzarella, Monterey Jack, or a blend of low-carb cheese varieties to maintain the creamy and cheesy texture.
• Bacon – Look for bacon that is free from added sugars or nitrates, or use turkey bacon as a leaner alternative.
• Green onions – Replace green onions with chopped chives or diced shallots to add a mild onion flavor.
• Garlic Power – Use granulated garlic instead or chopped chives for a garlic-like flavor without the garlic.
• Onion powder – Substitute with dried minced onions or onion flakes for a similar flavor profile.
• Dried dill weed – Fresh dill can be used as a substitute.

By making these low-carb ingredient swaps, you can customize the recipe to fit your dietary needs while still enjoying the delicious flavors of Keto Crack Chicken.

Variations

Looking to give this meal even more flare? Here are four low-carb flavor variations to try with the keto crack chicken recipe:

• Spicy Southwest – Add a kick to your crack chicken by incorporating diced green chilies, a sprinkle of cumin, chili powder, and a dash of hot sauce for a zesty Tex-Mex flavor.
• Mediterranean – Infuse your chicken with Mediterranean flavors by stirring in chopped sun-dried tomatoes, black olives, crumbled feta cheese, and a sprinkle of dried oregano and lemon zest for a burst of freshness.
• Bacon Jalapeño Popper – Elevate the flavor with the combination of crumbled bacon, diced jalapeños (seeded for less heat if desired), and a generous sprinkle of shredded pepper jack cheese for a spicy and cheesy indulgence.
• Lemon Herb – For a bright and refreshing twist, squeeze the juice of a fresh lemon over the crack chicken, then stir in chopped fresh herbs like parsley, basil, and thyme. The citrusy tang and herbal aroma will give the dish a fresh summer flavor.

See this Cheese Keto Chicken Casserole on my website for more cheesy chicken meals!

Equipment

To make the Keto Crack Chicken recipe, you will need the following equipment:

• Slow Cooker – A slow cooker is essential for this recipe as it allows for long, slow cooking to develop flavors and tenderize the chicken. You can even use the slow cooker function on your Instant Pot of pressure cooker if you have one.
• Skillet or Frying Pan – A skillet or frying pan is needed to cook the bacon.
• Small Bowl – A mixing bowl is needed to mix the cheese sauce together.
• Utensils – You will need forks for shredding the chicken once it is cooked. A spoon can be used to mix the cream cheese mixture and spread it over the chicken.

Make sure you have this equipment on hand to ensure a smooth cooking process.

Storage

If you have any Keto Crack Chicken leftovers, be sure to follow the below guidelines for storage. Properly stored crack chicken is an excellent option for prepped lunches throughout the week.

• Refrigerator – Allow the cooked crack chicken to cool completely before storing. Transfer it to an airtight container. Then, store it in the refrigerator for up to 3-4 days.
• Freezer – If you want to freeze the crack chicken for longer-term storage, make sure it is cooled down first. Then, place it in a freezer-safe container or freezer bag, removing as much air as possible. Label the container with the date and store it in the freezer for up to 2-3 months.
• Thawing – When ready to use the frozen crack chicken, transfer it to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting or in a saucepan over low heat.
• Reheating – To reheat the crack chicken, you can use the microwave, stovetop, or oven. In the microwave, heat it in short intervals, stirring occasionally until heated through. On the stovetop, warm it gently over medium-low heat, stirring occasionally. In the oven, transfer it to an oven-safe dish and heat at a low temperature until warmed to your liking.

Remember, when reheating the crack chicken, you may need to add a splash of chicken broth or water to prevent it from drying out.

FAQ

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Keto Crack Chicken

Indulge in the irresistible flavors of Keto Crack Chicken with this easy slow cooker recipe. Tender shredded chicken infused with creamy, cheesy goodness, crumbled bacon, and aromatic seasonings.

Course Dinner, Lunch, Main Course, Slow Cooker

Cuisine American

Keyword keto crack chicken

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 4 people

Calories 368.4kcal

Author Thinlicious.com

Equipment

• slow cooker
• Mixing Bowls
• Measuring cups and spoons
• Fork
• Skillet
• cutting board and knife

Ingredients

• 4 chicken breasts
• ½ cup cheddar cheese
• 2 slices bacon cooked and crumbled
• 2 stalks green onions chopped
• +/- salt and pepper

Cream Cheese Sauce

• 4 oz. cream cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried dill

Instructions

• Start by chopping and cooking your bacon in a skillet over high heat until it is golden brown. Remove it from heat and set aside until ready to use.
• Next, mix the garlic powder, onion powder, dill, and cream cheese together in a small bowl to make a seasoned cheese sauce.
• Place the chicken breast in the slow cooker. Season with salt and pepper. Spread the cream cheese sauce over the chicken breasts. Sprinkle half the shredded cheese, bacon, and green onions over the chicken.
• Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. Once the chicken is cooked, shred it using two forks directly in the slow cooker. Mix the shredded chicken with the creamy sauce.
• Finally, sprinkle the remaining shredded cheese, bacon, and green onions over the shredded cooked chicken. Cover and let it cook for an additional 15 minutes to melt the cheese. Serve the crack chicken hot over a bed of lettuce or a side of roasted vegetables.

Notes

Before shredding the chicken check to see how much liquid the chicken released while cooking. If it released more than a 1/2 cup broth you will want to drain some of the broth before shredding and mixing to ensure your sauce isn’t runny.

Nutrition

Serving: 4servings ( serving size 1 cup) | Calories: 368.4kcal | Carbohydrates: 3.1g | Protein: 31.7g | Fat: 24.9g | Sodium: 438.5mg | Potassium: 530.4mg | Fiber: 0.2g | Sugar: 1.3g | Vitamin A: 638.1IU | Vitamin C: 2.6mg | Calcium: 147.4mg | Iron: 0.7mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The post Keto Crack Chicken appeared first on Thinlicious.

Looking for a delicious and nutritious low-carb protein shake recipe? Try this creamy and satisfying shake made with whey protein powder, almond milk, and almond butter.

In the mood for a different flavor? No problem!

Make this a build you own shake and customize it with different add-ins such as chia seeds, berries, spinach, or cocoa powder.

With only 3.3g net carbs this shake is perfect for a quick and easy breakfast or post-workout snack.

If you love our Easy Keto Berry Smoothie Recipe, then you will surely love the ease and deliciousness of these shakes.

Ingredients

The ingredients used in this keto protein shake are the perfect base recipe for a quick and easy breakfast on the go, a satisfying post-workout snack, or a healthy meal replacement option.

With customizable add-ins and a creamy texture, it’s a versatile recipe that can fit into any dietary or nutritional plan.

• Low-carb whey protein powder – A high-quality protein powder made from whey isolate that is low in carbs and high in protein. Vanilla or plain flavored.
• Unsweetened almond milk – A dairy-free, low-carb alternative to milk that adds a creamy texture and nutty flavor to the shake.
• Almond butter – A rich and creamy nut butter made from ground almonds that adds healthy fats and protein to the shake.
• Ice cubes – Chilled cubes of water that help to thicken and cool the shake for a refreshing and satisfying texture.

See the recipe card below for quantities.

Instructions

You will want to begin with making the base for your protein shake. Once you have the base you can customize the flavors to your liking.

Add all your ingredients together in a blender.

Then blend until smooth. Pour into a glass and enjoy!

Making your low-carb protein shake with a base recipe means you only have to keep one plain or vanilla protein powder on hand.

Hint: opt for plain or even a vanilla-flavored whey or pea protein powder. These flavors give you the most flexibility with your shakes. If you’re in the mood for chocolate, just add some unsweetened cocoa powder!

Substitutions

Customizing your low-carb protein shake is to meet your nutritional needs to easy. Check out our list below to see ways to alter the shake to meet your needs:

• Add more protein – You can add additional sources of protein to the shake, such as a tablespoon of chia seeds, hemp seeds, or collagen powder.
• Add more fat – If you want to increase the fat content of the shake, you can add a tablespoon of MCT oil or coconut oil.
• Add more fiber – You can add a handful of spinach, kale, or other leafy greens to increase the fiber content of the shake.
• Add more sweetness – If you want a sweeter shake, add a pinch of your favorite low-carb sweetener or a few drops of liquid stevia.
• Change up the base – Instead of almond milk, you can use coconut milk, cashew milk, or heavy cream as the base of the shake.
• Add more texture – For a more interesting texture, you can add chopped nuts, cacao nibs, or shredded coconut on top of the shake.
• Add more nutrients – You can add a teaspoon of maca powder or spirulina to boost the nutrient content of the shake. You can also add ginger or turmeric to take advantage of the anti-inflammatory properties.

Keep in mind that any changes made to the recipe will alter the nutritional values found below.

Variations

This low-carb protein shake has endless customization options and can be tailored to suit any taste preference or nutritional goal. To get you started, here are 4 easy variations you make by adding just one more ingredient.

• Vanilla – add 1/2 tsp vanilla to the base recipe or use vanilla-flavored protein powder.
• Chocolate – the addition of 1 tablespoon of cocoa powder gives your shake just enough chocolate flavor.
• Berry – 1/4 frozen berries are all you need to make this shake berry flavored. Use the berries with the lowest carbs possible to meet your macro goals!
• Green – adding a handful (about 1/2 cup) of leafy greens is a great way to add more vegetables to your diet. You can use baby spinach or a variety of leafy greens.

See this Best Keto Green Smoothie on my website!

Equipment

To make this low-carb protein shake recipe, you will need a few pieces of basic equipment:

• Blender – A blender is necessary to blend all of the ingredients together into a smooth and creamy consistency if you are adding anything like berries or greens to your smoothie.
• Measuring cups and spoons – Accurately measuring out the ingredients is important for the texture and taste of the final shake.
• Glass or shaker bottle – Option to mix your shake if you don’t have a blender or want the ice blended into the shake. You can mix your base recipe, vanilla, or chocolate shake in a shaker bottle and take it to go.

Overall, the equipment needed for this low-carb protein shake recipe is minimal and likely already available in most kitchens.

Storage

This low-carb protein shake recipe is best enjoyed immediately after making it for optimal freshness and texture.

If you have leftovers, you can store the shake in an airtight container in the refrigerator for up to 24 hours. Give it a good shake or blend before drinking, as the ingredients may separate over time.

FAQ

Related

Looking for other recipes like this? Try these:

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Build Your Own Protein Shake

Customize this low-carb protein shake recipe for a perfect quick and easy breakfast or post-workout snack.

Course Breakfast, Drinks, Snack, Snacks

Cuisine Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free

Keyword low-carb protein shake

Prep Time 2 minutes minutes

Servings 1 shake

Calories 157kcal

Author Thinlicious.com

Equipment

• Blender
• Measuring cups and spoons

Ingredients

Protein Shake Base

• 1 cup almond milk unsweetened
• 1 tbsp almond butter optional
• 1 scoop protein powder
• ice

Vanilla

• ½ tsp vanilla extract
• base protein shake

Berry

• ¼ cup frozen berries
• base protein shake

Chocolate

• 1 tbsp cocoa powder (unsweetened)
• base protein shake

Green

• ½ cup baby spinach or other leafy greens
• base protein shake

Instructions

• Add all the ingredients to a blender and blend until smooth.
• If the shake is too thick, add more almond milk or water to thin it out to your desired consistency.
• Add ice cubes as desired to make the shake colder and thicker.

Nutrition

Calories: 157kcal | Carbohydrates: 4.1g | Protein: 26.3g | Fat: 5.2g | Sodium: 388.4mg | Potassium: 90mg | Fiber: 0.8g | Sugar: 2.3g | Vitamin A: 80IU | Calcium: 415mg | Iron: 2mg

Food safety

• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The post Build Your Own Perfect Low-Carb Protein Shake appeared first on Thinlicious.