These were DELICIOUS! If you’re craving Mexican and are not cutting out grains (even low carb) or gluten, then these are going to be your new best friends.

I’m going to warn you first and foremost that this is not a staple food, and it is probably best if you are good at calculating your macros and daily carbs before dabbling with things like low carb tortillas (4 net carbs each). The other important thing to note is that the serving size here should be 1-2 tortillas. Given that there are only six low carb tortillas in the entire recipe, you will quickly find that having one is enough for a meal.

Personally, I found one to be incredibly filling and satisfying, but if your daily macros allow (and if you’re not avoiding gluten or grains), you could get away with two of these. It would definitely be an easy crowd pleaser and nobody would have a clue that you were using low carb tortillas.

For the chicken, I’m a total lazy cheater and just get the rotisserie breast meat that is already stripped off the bone from Costco. It cuts down on SO much work, but you can decide on how to procure the cooked chicken portion of the recipe.

Ingredients:

• 6 Low Carb tortillas (Mission makes some, but there are other brands out there)
• 1.5-2 cups chopped, cooked chicken
• 1.5 cups enchilada sauce (can use store bought, but be sure to check labels for hidden carbs).
• 1/2 cup cilantro, chopped
• 1 4oz. can green chilis
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cheddar cheese
• 1 cup crumbled queso fresco
• sour cream (optional)

Method:

Preheat oven to 375 degrees.

Combine chicken, 1 cup enchilada sauce, cilantro, green chilis, queso fresco, salt and pepper, and one cup of cheddar cheese. Taste to be sure that it is seasoned to your liking with the salt and pepper. Place about 1/6 of the filling into each tortilla and roll. Place into a greased casserole dish. Spoon remaining sauce and sprinkle remaining cheddar cheese over the top of the tortillas.

Bake for 15-20 minutes.

Serve with a topping of sour cream, avocado, cilantro, green onion, or lettuce.

Net Carbs per enchilada: 5

This was such a decadent keto meal, and my husband is really the master of making perfect ribeye.

Simply get your large cast iron pan, spend about 10-15 minutes heading it to medium-high heat. Add olive oil to the pan. Put in the ribeye and cook 2 minutes on each side to develop a crust.

Add melted butter, chopped rosemary, and garlic over the steaks. Spoon over each side of the steak and cook until desired doneness.

Place on a plate to rest five minutes before cutting into it. This is absolutely perfect with cauliflower mash and veggies.

Enjoy!

This was actually pretty good with a couple of minor tweaks. I read some other reviews from people who had purchased the 3-pack from Costco. The general consensus was that it was too oily. To mitigate this, I decided to take the oil from 2/3 to 1/2 cup. I also used avocado oil, and melted butter would also be a totally suitable option.

I also added a 3rd egg and sugar free semi-sweet chocolate chips.

I did end up cooking them for 23 minute, and they were wonderfully gooey. I think that the chocolate chips add another layer of texture and sweetness, and I would highly recommend it.

The general comments from my family were that they were really good warm. Once they cool, they get more solid. Our preference was to reheat leftovers in the microwave or if you want a crispy outside and gooey inside, go for the air fryer.

To sum up, this was actually the rarely found really good keto dessert. I would recommend it!

Who says that this viral TikTok recipe is just for the carby folks?

I made this two ways. One with cauliflower rice, and one with the hearts of palm pasta from Trader Joe’s.

My favorite was the cauliflower rice version, and my husband’s favorite was the hearts of palm.

Ingredients:

• 3-9oz packages Trader Joes Hearts of Palm OR 2-12oz packages Trader Joe’s frozen cauliflower rice
• 500 grams of cherry tomatoes, halved
• 7 oz feta cheese
• 1/2 cup olive oil
• 4 cloves of garlic, chopped
• black pepper
• 6 large leaves of fresh basil, chopped
• red pepper to taste (optional)

Preheat the oven to 400 degrees.

In an oven safe dish, put half of the olive oil in the bottom of the dish. Place feta in the center and surround with the tomatoes and garlic. Drizzle the remaining olive oil over the feta and tomatoes. Season with either the black pepper or the red pepper.

Bake for 15 minutes on the center rack of the oven.

For cauliflower rice: Microwave for 10 minutes until most of the cauliflower odor is gone. Set aside.

For the hearts of palm noodles, put into a skillet and cook over medium high heat for ten minutes, stirring occasionally.

Bake the fest mixture for another 10 minutes on 450 degrees on the TOP rack of the oven.

Remove from oven, top with basil, and thoroughly combine the cheese and tomato mixture. Add to either the hearts of palm or cauliflower rice, stir, and serve!

Just make them. They’re easy and awesome!

These sweet and savory suckers have been amazing as a grab and go leftover that reheats to the same quality as when they were first out of the oven. They are very sweet without being carb laden at less than 1 carb each.

Ingredients

• 1 egg, beaten
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup keto “breadcrumbs” (chicharrones in the food processor)–optional
• 1/2 tsp Italian seasoning
• 1/2 cup chopped onion
• 1 tsp salt
• 1 lb ground beef (I used 73% but you could go leaner)
• 3 splashes of Worcestershire sauce
• Keto BBQ sauce of choice

Preheat the oven to 350 degrees.

In a mixer, mix the egg and sour cream until smooth. Add all remaining ingredients except for the BBQ sauce until well combined (probably about 30 seconds on medium speed). This can also be done by hand.

Shape into eleven balls and place in a baking dish. Spoon about 1 Tbsp BBQ sauce over top of each meatloaf.

Bake for 25-35 minutes or until no longer pink and a meat thermometer reads 160. Allow to rest for five minutes before serving.

This was so yummy that I ate two of them. Usually, on keto, I don’t have the appetite for such indulgence, but this hit the spot so well that it was an exception.

Did I also mention that this is a total keto hack? I have discovered that the Mission Low Carb Tortillas make perfect “crispy” things such as crackers, nachos etc. This was just another great use for them. Again, the air fryer was really key in getting the texture that I wanted, but a convection oven would also do the trick.

If you are looking for thicker pizza crust made from a keto dough, then give this a try.

It is important to use a wire basket so that the air is circulating around the tortilla in order to get it crispy. With my keto crackers, you don’t need to flip them part way through, but it seems that in order to make the tortilla into a pizza crust that is crispy all over, you need to do one flip in the middle of cooking.

A Winco opened in my town last week, and they have a whole section of pre cut pizza toppings. I grabbed the sausage and pepperoni for my creation, and it turned out perfect.

When selecting a pizza sauce, they have surprisingly fewer grams of carbs and sugars, so read those labels and don’t just grab for the marinara. the one that I found was a 1/4 cup serving size with 2 net carbs, but I don’t need nearly that much for the pizza.

Method:

Preheat the air fryer to 300 degrees. Spray the tortilla with avocado oil (sold as a spray in most stores now) on both sides. Place onto a rack or in a wire basket and air fry for about 3-5 minutes on each side. WATCH to be sure that it does not burn or get too dark.

Remove from oven or air fryer and increase the temperature to 450 degrees.

Allow the crust to cool COMPLETELY before topping it with anything.

Once cooled, top with sauce and use the back of a spoon to spread it to the edges of the crust. Sprinkle with desired toppings and cook at 450 degrees in the oven or air fryer until the toppings have melted.

You should have a yummy thin crust pizza with a big of crispy crust.

You really could top these or dip these in whatever you would like. It’s nice to have some soft, flavorful “bread” when on keto.

• 1 1/2 cup almond flour
• 1 tbsp baking powder
• 1/4-1/2 tsp garlic powder
• 2 1/2 cup Mozzarella cheese 
• 2 oz Cream cheese, cubed
• 2 large eggs, beaten

Preheat the oven to 350 degrees.

In a microwaveable bowl, combine the cheeses. In a mixer bowl, combine the dry ingredients and egg.

Melt the cheeses in the microwave for 1 minute. Stir. Microwave for another minute. Very quickly, add to the dry ingredients and use a paddle attachment to blend all ingredients. You must work with the dough while it is still quite warm.

Grease a mini muffin tin. Wet hands with water or a bit of oil. Tear off quarter size pieces of dough and press into the muffin tins.

Bake for approximately 15 minutes in the oven. Check occasionally to be sure they are not getting too dark. Remove from the oven with the tops are a golden brown.

Enjoy with marinara, ranch, or amazing beer cheese!

I revived this amazing recipe for my Super Bowl snacks today. It really is heavenly!

Ok, so I’m going to really pat myself on the back here because this was amazing. I mean, I totally knocked it out of the park on this one. Yep, I am tooting my own horn, but that’s how awesome I think that this was.

You can use any fillings that you would like, but the pepperoni really hits the spot.

Ingredients:

• 1 1/2 cups shredded mozzarella
• 1 1/4 cups almond flour
• 2 tbs cream cheese, cubed
• 1 egg
• 1 tsp xanthan gum (optional)
• garlic powder
• 4 slices American cheese (optional)
• 15-18 slices of pepperoni
• 1 Tbsp butter
• 1 Tsp chopped garlic
• 1/4 tsp sea salt
• Ground black pepper

Method:

Preheat oven to 400 degrees

Prepare the garlic butter by combining the butter and garlic into a small bowl and then microwave for 30-35 seconds. Stir in 1/4 tsp sea salt. Allow this to sit while preparing the dough.

Combine almond flour, garlic powder, salt, xanthan gum, 3/4 cup mozzarella cheese, and cream cheese and stir in a microwave safe bowl. Heat for about a minute and 30 seconds.  Stir the mixture. If it is too stringy, heat for another 20-30 seconds in the microwave. Stir egg into the mixture with a fork until combined. With wet hands, form into a large rectangle on a baking sheet with parchment or a baking mat. Spread with wet hands being sure not to create a dough that is too thin (if it is getting tears or holes, it is too thin).

Create a single layer of pepperoni leaving about 3/4 inches from the edge of the crust. Sprinkle with desired cheeses and ground black pepper.

Using the parchment or baking mat, start to roll the dough from the long side of the rectangle. Carefully roll completely. Tuck end dough under and carefully roll the dough back to the center of the baking mat.

Brush the top of the roll with garlic butter. Score the top with a knife in 1 inch increments.

Bake for 20-25 minutes. Remove from the oven when the crust reaches a golden brown. If you’d like, you can brush remaining butter over the top and sprinkle some Parmesan.

Allow to cool for 10 minutes. Slice and serve with marinara sauce.

Serves 6-8

Just in time for Super Bowl Sunday! These were amazingly crispy with only 4 net carbs per serving. One serving is one tortilla cut into chip sized pieces. It was plenty for a meal.

It is incredibly easy to turn the Mission Low Carb Tortillas into crispy tortilla chips!

It helps if you have an air fryer, but a convection oven would probably work just as well.

Spray the tortilla on both sides with avocado oil or other oil of your choosing. Cut into desired shapes. Place onto a rack or in a metal basket.

In a 300 degree convection oven or air fryer, cook until chips are a light golden brown. Allow them to cool completely before topping with anything. Once they are cooled and crispy, you can top with whatever you desire. Put back into the oven until melty.

Enjoy!

This turned out really great, and it also was very easy. The hardest part was finding the shaved beef steak. Sometimes Costco has it, but today, I found it at Trader Joe’s!

Ingredients for ONE serving:

• 1 bag of miracle noodles
• 3 cups pho broth
• 1/3 lb shaved beef steak
• 1 Tbsp chopped green onion
• 2 Tbsp chopped cilantro
• 1/4 lime slice (optional)
• 1/2 of a jalapeno, chopped (optional)
• 1 dash of white pepper (optional)

Drain the miracle noodles, and RINSE thoroughly. In a saucepan, bring the broth and noodles to a boil. Boil for 10 minutes. Pour the broth and noodles into a large bowl and add remaining ingredients. The steak will cook very quickly in the broth, so you do not need to cook it prior to adding.