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1).Cajun Salmon Cakes

Some days dinner seems like a daunting task, with busy schedules and not much time to cook or plan meals in advance. This recipe for Cajun Salmon Cakes is a regular in our rotation for those busy nights when we haven’t really thought ahead about what to make. They come together quickly using ingredients that are staples in most keto pantries.

I like to use spicy pork rinds to enhance the Cajun flavor of these cakes, but if you don’t like things too spicy then regular pork rinds work just as well. The crushed rinds and Parmesan cheese act as a binder within the cakes and give a delicious crunchy coating to the outside. The chopped parsley adds a light flavor of fresh herbs, but a little dried parsley could easily be substituted as well if that’s what you have on hand. The greatest thing about this recipe is that it can be changed to use what you have available.

As written this recipe makes 4 large salmon cakes. Serve with a simple side salad or green veggie and these cakes are big enough for a very filling meal. But the salmon mixture can easily be divided into smaller portions, to make lunch-sized cakes or even as an easy and elegant appetizer. I like to add a quick dipping sauce on the side by mixing together a little extra mayo, Dijon mustard, Cajun seasoning and a squeeze of fresh lemon juice.

Yields 4 servings of Cajun Salmon Cakes


  • 2 (6-ounce) cans salmon
  • ½ cup grated Parmesan cheese, divided
  • ¾ cup ground pork rinds, divided (spicy or regular)
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Cajun seasoning
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil


1. In a large bowl combine the drained salmon, half the Parmesan cheese, half the ground pork rinds, mayonnaise, Dijon mustard, lemon juice, parsley and Cajun seasoning.

2. Stir in the lightly beaten eggs until well combined.

3. Gently form into equal sized patties (mixture will be fairly wet). Set aside. On a separate large plate combine the remaining Parmesan cheese and ground pork rinds. Spread into an even layer.Cajun Salmon Cakes4. Coat each side of the patties in the cheese mixture.

5. Heat the olive oil in a large skillet. Fry the patties in the hot oil on both sides until crispy, about 5 minutes per side.

6. Remove from the pan and place on paper towel to drain any excess oil. Serve hot.

This makes a total of 4 servings of Cajun Salmon Cakes. Each serving comes out to be 538.25 Calories, 42.57g Fats, 2.38g Net Carbs, and 34.01g Protein.

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2).Jalapeño Popper Pizza

Jalapeños and cream cheese are one of the best combinations out there! From jalapeno poppers to tasty burgers – the combinations are endless. Today I decided to try my hand at a popper pizza.

When I first decided to make this recipe, I played with the idea of using cream cheese as the base sauce. While it would have been super delicious, I think it would have been too cheesy for this recipe. So instead, I used a tomato paste with no added sugars.

I gotta say, it turned out pretty well. It packs the perfect amount of heat and the cream cheese soothes the spiciness of the jalapeños.

Yields 8 servings of Jalapeño Popper Pizza



  • 2 cups shredded mozzarella cheese
  • ¾ cups almond flour
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon red chili flakes
  • ½ teaspoon pepper


  • 1 tablespoon tomato paste
  • ⅓ cup bacon bits
  • ⅓ cup chopped jalapeño peppers
  • 11 teaspoon cream cheese
  • ½ teaspoon garlic powder
  • 3 tablespoons chopped chives


1. In a microwave-safe bowl, place your mozzarella cheese. Add the oregano, paprika, red chili flakes, and pepper.

2. Heat the cheese up in the microwave, for approximately one minute, or until it has melted.

3. Stir your almond flour into the cheese, mixing until a dough has been formed.

4. Place your dough onto a piece of parchment paper and a pizza tray if you have one. Although, it’s not necessary, it’s just for stabilization when transferring to the oven.

5. Using your hands, knead the dough together.

6. Using a rolling pin, roll the dough into a circle shape.

7. Roll the edges of the dough 2 inches towards the center of the pizza to make a crust.

8. Place a dollop of tomato paste onto the dough, spreading it around with a spoon.

9. Using a teaspoon, place ½ chunks of cream cheese around the pizza.

10. Top with jalapeños, bacon, chives and garlic powder.

11. Cook at 350°F for 30-40 minutes.

This makes a total of 8 servings of Jalapeño Popper Pizza. Each serving comes out to be 189.38 Calories, 14.92g Fats, 2.82g Net Carbs, and 11.13g Protein.

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3).Salted Egg Yolk and Curry Leaf Oven Baked Chicken Lollipop

Chicken drumettes are more fun if you transform them into lollipops – there’s some ravenous feeling that comes up when you sink your teeth into these luxuriously buttery and aromatic meat pops.

Chicken Lollipops may be prepared the day before. Turning drumettes into lollipops is relatively easy – all you need are a pair of sharp kitchen shears! With the chicken lightly seasoned and coated in baking powder, it is best to store them overnight in the refrigerator to dry.

Salted duck eggs are an Asian staple that is now a delicacy – with its yolk being the star. It’s creamy and oily, rich, and salty. Mmmm! You may purchase these golden nuggets at most Asian stores, or on Amazon (what can you NOT buy on Amazon), but they can easily be made at home. If you want to fully commit and can wait a month then cure eggs in a simple brine of water, salt, Chinese wine, and spices. Otherwise, do a quick overnight cure. I get my duck eggs from a local farmer but if you can’t find them, chicken eggs will do fine. I find myself reaching for the chicken eggs more often these days.

For this recipe, you may steam the yolks, mash them, and add them to the butter. But because I tend to make a dozen or so of these yolks at a time, I find that turning them into powder gives me the option to store them in the refrigerator. Then they are handy and convenient whenever an indulgent whim beckons.

Let’s talk about the curry leaves. Curry powder does not come from them. It’s a leafy herb that looks like small bay leaves. They have an unmistakable nutty aroma. I buy them fresh but because they don’t last too long in the refrigerator, then I either vacuum pack or dry them. They pair well with ginger and coconut milk. Once the leaves hit the hot butter, they sizzle and fry up a little. So, so, good!

Go ahead, make these! Bite, grunt with deliciousness, lick your fingers, repeat! No judgment.

Yields 4 servings Salted Egg Yolk and Curry Leaf Oven Baked Chicken Lollipop.


  • 780 grams skin-on chicken drumettes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoons baking powder
  • 3 tablespoons salted butter
  • 1 tablespoon coconut oil
  • 2 cloves garlic, crushed
  • 10 medium curry leaves
  • 2 tablespoons salted duck egg yolk powder
  • 1 medium red bird’s eye chili

* May be found in most Asian stores or on Amazon
** May be found in most Asian stores or on Amazon, or homemade


Overnight Cured Egg Yolk Powder

1. Separate the eggs. Set aside the whites for another use. Sprinkle a layer of fine salt into half of the cracked egg shells, then gently transfer the yolks into the shells. Completely cover the yolks with another layer of fine salt. Wrap in plastic and refrigerate overnight.

2. When ready to use, rinse the salt with cold running water. Dry off on paper towels. They will look bright, almost translucent orange. To make into powder, place yolks on a sheet tray and bake for 10 minutes at 300°F. Pull out of the oven, mash, and return to the oven to cook for another 5 minutes. Turn oven off. Transfer cooked egg yolks to a food processor and pulse until fine. Transfer powder back into a sheet tray and spread powder into an even layer. Return to the oven and leave to dry. You’ll know it’s ready when the powder does not stick to your fingers. Store in an airtight container and refrigerate if not using right away.

Chicken Lollipops

3. Using a pair of sharp kitchen shears, clip the skin from the bottom of the drumettes. Push the meat and skin down towards the opposite end of the bone to create the lollipop shape.

4. Lightly season with salt and pepper. Coat in baking powder.

5. Lay on a greased rack (this will ensure that the crispy skins will not stick when baked) for air circulation. Refrigerate for a minimum of 4 hours, best overnight. When the chicken lollipops feel “tacky”, they’re ready for baking.

6. Bake at 450°F for 30-35 minutes. Note that each oven is different so check every so often. Once golden, flip, and bake for another 10-15 minutes.

Salted Egg Yolk and Curry Sauce

7. Over medium heat, melt butter, and coconut oil. Add garlic and sliced chili. Cook until aromatic. Add salted egg yolk powder. Note that once the powder (or cooked and mashed egg yolk) hits the hot butter, it will start to foam.

8. Add curry leaves and cook until the foam settles and the sauce turns mustard-y in color.

9. To serve, coat the chicken lollipops with sauce. Enjoy!

This makes a total of 4 servings of Salted Egg Yolk and Curry Leaf Oven Baked Chicken Lollipop. Each serving comes out to be 441 Calories, 30.43g Fats, 2.16g Net Carbs, and 38.12g Protein.

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4)Bacon Wrapped Chicken Bombs

This recipe is magical. The first thing you see is crisp bacon wrapped around chicken, but cut it open and it reveals a cheesy interior! It’s a trick, where you serve something amazing looking that only gets better as you dive into it.

The half chicken breasts are stuffed with cream cheese, ricotta, and spinach. Then they are held closed with a bacon wrapping and pan seared before getting finished off in the oven.

They already look amazing enough to serve to someone special. I recommend plating them next to some asparagus fries and a spinach watercress salad.

Yields 6 servings of Bacon Wrapped Chicken Bombs


  • 2 pounds (about 3) boneless, skinless, chicken breasts
  • 10 ounces frozen spinach
  • 4 ounces cream cheese, softened
  • ½ cup full-fat ricotta
  • Salt and pepper to taste
  • 12 slices bacon


1. Thaw the spinach out and wring as much water out of it as possible. Preheat your oven to 375°F.

2. Mix the spinach with the cream cheese and full-fat ricotta. Season with salt and pepper to taste.

3. Cut the chicken breasts in half as shown. You want them to still be thick enough to cut pouches into.

4. Carefully cut pockets into one of the ends of each piece of chicken. If you accidentally cut through all the way a little filling might squeeze out, but it’s not a big deal. Bacon can fix everything. Stuff the pockets with the cheese filling.

5. Tightly wrap two slices of bacon around each piece of chicken. Try and seal up the open end and any holes where filling might seep out. However, don’t wrap it so tight that the chicken folds in on itself or you might have difficulty cooking it through.

6. Pan sear the bacon wrapped chicken in a hot skillet. You don’t have to brown all the sides equally because they will be finished off in the oven.

7. Set the pieces of chicken into an oven safe dish while you finish the others.

8. Bake for 35-45 minutes until the bacon is well crisped and the chicken is cooked all the way through. The chicken is done when it reaches 165°F.

This makes a total of 6 servings of Bacon Wrapped Chicken Bombs. Each serving comes out to be 384.83 Calories, 20.48g Fats, 2.3g Net Carbs, and 44.75g Protein.

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5).Keto Taco Casserole

It’s tacos without the hassle of it falling out of a shell! I must say, it tasted amazing and it only takes roughly 15 minutes of prep! It is also such a great meal to freeze for later in the week or to take to work.

For this recipe, I used minced turkey, but you can use any kind of minced meat. I also used jalapenos to give it a little bit of a kick, but if you don’t like the heat, they can be omitted. Or maybe you want it even spicier!? Add some of your favourite hot sauce!

Yields 8 servings of Keto Taco Casserole


  • 1 pound ground turkey
  • 1 small cauliflower, chopped
  • 1 whole jalapeno, chopped
  • ¼ cup chopped red peppers
  • ¼ cup chopped onion
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • 1 teaspoon turmeric
  • 1 teaspoon minced garlic
  • 1 teaspoon oregano
  • 1 ½ cups shredded cheddar cheese
  • 1 cup sour cream


1. Place minced meat and cauliflower into a bowl.

2. Add in herbs and spices then mix together.

3. Stir in onions, red peppers and jalapenos.

4. Mix in 1 cup of shredded cheddar cheese.

5. Pour the mixture into a casserole dish.

6. Top with the leftover cheese.

7. Bake at 350℉ for 1 hour. Enjoy with the sour cream!

This makes a total of 8 servings of Keto Taco Casserole Each serving comes out to be 242 Calories, 17.17g Fats, 4.03g Net Carbs, and 17.59g Protein.


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