KETO RECIPE: Bacon Jalapeño Cheese Crisps

I started making Cheese Chips to satisfy my need for Keto Chips and Guac! The recipe is so easy that I can’t believe I ever spent money on store bought Parmesan Chips.

Now when I make them at home, I add fun flavors. These are my absolute favorite. Bacon and Jalapeños and Cheese!!! This combination reminds me of my favorite Twice-baked Potato toppings. They provide all of the flavor without the Carbs!

You can add more bacon and less Jalapeño or vice versa. Get creative and make these Cheese Crisps your own.

Bacon Jalapeño Cheese Crisps

INGREDIENTS

  • 1 bacon slice

  • 1/2 cup shredded parmesan cheese

  • 1/2 cup shredded cheddar cheese

  • 1 jalapeño pepper, thinly sliced

DIRECTIONS

  1. In a skillet, cook the bacon over medium-high heat for 8 minutes or until crispy, flipping once in that time.

  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  3. Combine the parmesan and cheddar cheese in a small bowl.

  4. Make 1/4 cup mounds of the cheese mixture on your baking sheet, leaving plenty of space between mounds.

  5. Add a few thin slices of Jalapeño and a few bits of bacon.

  6. Bake for 7 minutes, until the middle is fully melted and the edges are browned.

  7. Set the pan aside and the cheese crisps cool for 5 minutes. The chips will crisp up as they cool.

Get this recipe and 200 more in The Big Book of KETO, now available in stores and on Amazon!

KETO RECIPE: Bacon Cheeseburger Casserole


This is one of my daughter’s favorite recipes! She loves this casserole! We make it about once a week, during the winter months. It reheats beautifully and can last 3 or 4 meals.

This recipe is hearty and protein heavy. I like to make it on days when I’ve been intermittent fasting all day long. I look forward to it all day long and it definitely fills me up!

cheeseburger casserole

Bacon Cheeseburger Casserole

INGREDIENTS FOR THE BEEF

  • 1 pound bacon

  • 1 tablespoon ghee

  • 1 pound ground beef (you can also use Ground Turkey)

  • Pink salt

  • Freshly ground

  • black pepper

FOR THE CASSEROLE

  • 1 tablespoon ghee

  • 1⁄2 cup heavy (whipping) cream

  • 4 large eggs, beaten

  • 3⁄4 cup shredded cheese

  • Pink salt

  • Ground black pepper

DIRECTIONS

  1. Cook the bacon in a large skillet over medium-high heat until both sides are crispy. Cool for 5 minutes on a paper towel lined plate. Transfer to a cutting board and chop the bacon.

  2. In a second large skillet over medium-high heat, heat the ghee. Add beef and brown. Season with pink salt and pepper.

  3. Once the meat is browned, after about 8 minutes, drain the fat and mix in the chopped bacon.

TO MAKE THE CASSEROLE

  1. Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with the ghee.

  2. Spoon the beef-and-bacon mixture into the bottom of baking dish making a bottom layer.

  3. In a medium bowl, mix together the cream, eggs, and half of the cheese, and season with pink salt and pepper. Pour over the meat.

  4. Top with the remaining half of the cheese.

  5. Bake for 30 minutes, or until the cheese on top is melted and lightly browned.

  6. Let the casserole cool for about 5 minutes before serving.

I recommend incorporating some acidity into this recipe. With all of the cheese and salty meat, a little acidity freshens up this recipe.

You can:

• Add 1⁄2 cup of diced pickles into the beef mixture. I never skip the pickles when making this recipe.

• If pickles aren’t your thing, Sliced pepperoncini works well, too.

• Mix 1⁄4 cup of low-sugar tomato sauce, like Rao’s brand, with the cream-and-eggs mixture.

This Recipe is featured in my first cookbook, The Easy 5 -Ingredient Ketogenic Diet Cookbook! Get it now on Amazon!

KETO RECIPE: Chicken Caprese

We finally got some warm spring weather here in LA and it is making me crave all things Mediterranean. I love the fresh flavor combinations, melted cheese, and use of greens in light Italian cuisine.

This Keto Chicken Caprese Recipe is from my cookbook, The Big Book of Keto. I like to eat this dish al fresco with sparkling water or even some Keto Friendly wine.

Helene Dujardin

Helene Dujardin

Keto Chicken Caprese

INGREDIENTS:

  • 2 chicken breasts

  • 1 tablespoon Italian Seasoning (The Big Book of Keto pg. 246)

  • Salt

  • Freshly ground black pepper

  • 4 (1/2-inch-thick) slices Roma tomato

  • 4 (1-ounce) slices mozzarella cheese

  • 2 tablespoons chopped fresh basil

DIRECTIONS:

  1. Preheat the oven to 375°F.

  2. Dry the chicken dry with a paper towel and season both sides with salt, pepper, and Italian seasoning.

  3. Place the chicken breasts in a baking dish and top each breast with 2 tomato slices and then 2 slices of mozzarella.

  4. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.

  5. Garnish with the basil and serve.

Variation: For more flavor, You can add 2 tablespoons of pesto to this recipe. Slather the pesto on both chicken breasts before topping with the tomato, cheese, and basil. You can also plate the Caprese on a bed of arugula to cut the fat in the cheese with a bit of freshness.

MACROS

CALORIES: 367; TOTAL FAT: 23G; PROTEIN: 36G; TOTAL CARBS: 3G; FIBER: 0G; NET CARBS: 3G