low glycemic

This keto BBQ sauce is sweet, smoky, and delicious on everything from ribs, pulled pork, chicken, to tofu. Sugar free and low carb, it&#039;s quick and easy to make, and it keeps well in the fridge! Oh, and we&#039;re from Memphis, so we know our barbecue!

Keto BBQ Sauce

tomato paste (no sugar added)

apple cider vinegar

water

Brown Swerve

liquid smoke

smoked paprika

garlic powder

black pepper

onion powder

fine sea salt

cayenne (optional, for extra heat)

hot sauce (optional,

Combine all ingredients in medium saucepan and whisk thoroughly. Bring mixture to boil, then reduce heat to medium. Simmer, uncovered, 10 to 15 minutes, or until slightly thickened. If mixture simmers too violently, reduce heat to medium-low.

Remove sauce from heat and serve immediately.

Inspired by the popular fast food chain but made totally keto, these homemade chicken nuggets are better than anything you&#39;ll get from a drive thru.

Chick-fil-A Style Keto Chicken Nuggets (with Keto Chick-fil-A Sauce)

chicken

dill pickle juice (from jar of dill pickles)

eggs (at room temperature)

almond flour

grated fresh parmesan (at room temperature)

salt (more

paprika

avocado oil

mayonnaise

keto barbecue sauce (store-bought

yellow mustard

keto honey

Place bite-sized chunks of chicken in large airtight container. Cover chicken with pickle juice, adding more as needed depending on size of container to fully cover chicken. Cover container and place in refrigerator. Let chicken marinate in pickle juice at least 1 hour, but no more than 10 hours.

Prepare dipping sauce by adding all ingredients to small airtight container and whisking until ingredients are fully combined. Close lid and refrigerate sauce at least 30 minutes.

When chicken has finished marinating, remove container from fridge and drain pickle juice.

Crack eggs into one shallow bowl and whisk well until egg mixture is pale yellow and no longer streaky. Set aside.

Add almond flour, parmesan cheese, salt, garlic powder, onion powder, and paprika to second shallow bowl. Whisk ingredients together until well blended.

Set up &quot;breading&quot; station in following order: marinated chicken, egg wash, almond flour mixture, empty plate. Working in batches as needed, coat marinated chicken chunks in egg wash, covering chicken on all sides. Allow excess egg to drip off chicken and back into bowl, then place chicken in almond flour mixture. Coat chicken on all sides with &quot;breading&quot;, shake any excess breading back into bowl, and transfer chicken to empty plate. Repeat until all chicken chunks have been prepared.

Heat large skillet over medium-high heat. Line second plate with 2 to 3 paper towels. For crispier chicken, use wire cooling rack instead of second plate, and place paper towels under wire rack to catch oil drips.

When skillet is hot, add ½&quot; to 1&quot; oil and swirl pan as needed to coat bottom of pan in oil. Heat oil until hot and shimmery. If desired, test oil temperature by inserting handle end of wooden spoon. When oil is ready, small bubbles will form around handle. Strong bubbling means oil is too hot - reduce heat under skillet and let oil cool slightly, then test again.

When oil is ready, place chicken nuggets in skillet, working in batches as needed to avoid overcrowding. Cook chicken 4 to 5 minutes, then flip nuggets over and cook another 4 minutes or until breading is golden brown and chicken is cooked through. Transfer chicken nuggets to plate lined with paper towels or wire cooling rack. Repeat until all chicken nuggets have been fried, letting oil heat up again before adding more chicken to skillet.

Once all chicken nuggets have been fried and excess oil has drained from breading, divide chicken nuggets into desired portions and serve with dipping sauce.

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

eggs

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Remove the loaf pan from the oven and let the bread cool for at least 15 minutes before slicing to help it set.

Slice into 8 portions and enjoy warm or at room temperature.

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Keto BBQ Sauce

Chick-fil-A Style Keto Chicken Nugg...

High-Protein, Low-Carb Chocolate Ch...

The most viewed low glycemic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine