Bell Pepper Keto Nachos
These are loaded with everything you could hope for on nachos — beef, cheese, guac, pico de gallo and sour cream — but instead of chips, pieces of crisp-tender bell pepper make this snack keto-friendly.
- Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
- Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.
Black and White Keto Fat Bombs
These are a classic snack on the keto diet, and this recipe from Food Network Kitchen is made even better with the look of an iconic New York black-and-white cookie.
Special equipment: a 12-cup mini muffin tin; 12 mini liners
- Line a 12-cup mini muffin tin with mini liners.
- Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder.
- Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times.
- Freeze until solid, about 30 minutes. You can remove the liners if you’d like. Refrigerate in an airtight container for up to 5 days.
Keto Sheet Pan Chicken and Loaded Cauliflower
In a sheet pan meal, everything cooks together on one baking sheet, making prep and cleanup a breeze. We chose chicken thighs because they’re flavorful and juicy. The cauliflower, a keto-friendly vegetable, gets loaded with cheese, sour cream and bacon — a nod to a classic baked potato.
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
- If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate.
- Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt.
- Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through.
- When the bacon is cool enough to handle, roughly chop it.
- Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute.
- For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.
Fudgy Keto Brownies
With just 1 gram of sugar per serving, these keto-friendly brownies are even better the next day.
- Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
- Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
- Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
- Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
- Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.