Keto chicken zoodle al limone
A perfect summer dish that can be prepared in advance and then tossed together at the last minute. Delicious bites of chicken are coated in a delicate lemon sauce and then tossed through vibrant zucchini noodles.
- , spiralized
- 4 garlic cloves, finely chopped
- 2 tbsp butter
- 1 tbsp fresh thyme
- boneless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- ground black pepper
- 1 lemon, juice and zest
- 1 cup
- shredded Parmesan cheese, finely grated
Spiralize your zucchini and put them in a colander over the sink to drain. If you don’t have a spiralizer you can use a vegetable peeler.
Heat the butter in a frying pan over medium-high heat.
Add the finely chopped garlic and the thyme and cook for a minute or so, stirring constantly to avoid burning, until fragrant.
Add the chicken and cook until browned all over, approx 10 minutes (you may need to cook the chicken in batches, depending on the size of your pan).
Add the cream, the lemon zest, and stir to combine. Simmer for a further 3 minutes.
Add the lemon juice and half of the grated parmesan cheese, stir through and simmer for 2 more minutes.
Add the zoodles and toss through to coat. Just cook until the zoodles are warm. You still want them to have some “bite” between your teeth and don’t want them to become watery.
Serve garnished with remaining grated parmesan and black pepper.
Keto chocolate chip cookies
Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy keto chocolate chip cookie. Want a little extra crunch? Add your favorite low-carb nut like pecans, almonds, or macadamia nuts.
- 1 cup almond flour
- baking soda
- cream of tartar (optional)
- unsalted butter, softened
- 1 large egg
- 1 tbsp vanilla extract
- 1 oz. sugar-free baking chocolate chips
In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
In a separate large mixing bowl, combine the granulated sweetener and butter using an electric mixer on low speed. Add the egg and vanilla and mix until well combined. Add the dry ingredients and mix together over medium speed. Stir in the chocolate chips, until blended together.
Place the cookie dough in the center of a 122 x 9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½”-2″ in diameter (5 cm) and 10″ (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Cut the dough into 12 equal slices and place on the baking sheet, about ½” (1 cm) apart. Gently press down on each slice to slightly flatten. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has slightly spread.
Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will become firm and ready to be enjoyed!