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Category: INGREDIENTS

BREAKFAST/

Paffles (Pork Rind Waffles)

Hands down the best vessel for sandwiches when you’re trying to CUT THE CARBS but not the crunch. Paffles have a special place in our hearts because they have connected us to so many keto baes. We love seeing all of the variations in the wild. This is the OG recipe that came together when we were transitioning off the egg fast and into keto carnivore last year.

Some notes:

  1. We like using neutral tasting pork rind crumbs, like Aldi or Mac’s brand. Pork Panko is also a really great pre-made pork crumb product as well if you’re not trying to DIY everything.
  2. Our cheese of choice is organic valley brand mozzarella. It’s 1g total carb per serving or zero net carbs per serving.
  3. People have used other cheeses, such as cheddar, which we have been told helps it crisp up more – but the jury is still out on that.
  4. You do not have to include the garlic, but it helps mask any kind of pork essence.
  5. If you do not eat pork, try using fried chicken skins.
  6. If you make these and they are not crispy, thin out how you spread the dough onto the waffle maker and cook it longer.

Paffles (Pork Rind Waffles)

Perfect as buns, hun!
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Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Course: Breakfast, dinner, lunch
Cuisine: American
Keyword: cheese, paffle
Servings: 2
Net Carbs: 1g

Equipment

Dash Mini Waffle Maker

Ingredients

Instructions

  • Plug in your waffle maker – this recipe is for a mini waffle maker but you can definitely make it in a regular waffle maker.
  • Mix the crushed pork rinds, shredded mozzarella, egg, and garlic powder.
  • Divide the dough mixture in half.
  • Spoon and spread the mixture into a waffle maker.
  • Cook for 4-5 minutes or until it is to your desired crisp level.
  • Place the paffle on a paper towel lined plate to soak up any excess grease.
  • Enjoy like you would with a bagel, english muffin, or toast.

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Sodium: 277mg | Sugar: 1g | Net Carbs: 1g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Chilis in Fish Sauce

This is a super easy condiment that is part of the same family as pickled peppers. I like to eat these peppers on top of eggs, salads, in soups, with steamed veggies, or over meats. They are VERY flavorful and spicy so it will instantly pack a punch to anything bland or something that needs a little oomph.

Some notes:

  1. Eat these like you would picked peppers – the juice isn’t necessarily for consuming.
  2. The liquid part of this will be very spicy and will add more flavor to anything, but too much will ruin whatever you’re eating.
  3. The peppers are a great umami enhancement to any dish.
  4. Store these in an air tight container – the peppers should be good for up to a month.

Chilis in Fish Sauce

This condiment is very common in Southeast Asian cuisine and can elevate any dish.
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Prep Time: 2 minutes
Total Time: 2 minutes
Course: Condiments
Cuisine: Asian
Keyword: asian, fish sauce, peppers, serranos, spicy, thai, vietnamese
Servings: 8
Net Carbs: 1g
Author: Vy & Regina

Ingredients

  • 3/4 cup chopped chilis (thai peppers, serranos, or jalapenos)
  • 1 cup fish sauce
  • 1 splash white vinegar
  • 1/2 tsp Golden Monkfruit sweetener

Instructions

  • Cut the peppers into bite sized pieces – think thick pickle slices.
  • Place the pickles into an airtight container like a pint jar.
  • Add the fish sauce, vinegar, and sweetener.
  • Give it a good stir and store in the refrigerator for up to a month.

Nutrition

Calories: 13kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Sodium: 2278mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Low carb Hong Kong Bubble Waffle

Bubble waffles are one of the easiest ways jam a bunch of your favorite desserts into the palm of your hand. We love bubble waffles because they are so versatile in terms of what you can do with them. These are usually a hit at parties because people can stuff them with whatever toppings and fillings their hearts desire. We used Rebel Creamery ice cream and sprinkled crushed dried raspberries, strawberry syrup, pomegranate seeds, and fresh strawberries in ours, but the possibilities are truly endless.

Low Carb Bubble Waffles

If you don’t have a bubble waffle maker, just use this batter for regular waffles!
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Prep Time: 4 minutes
Cook Time: 5 minutes
Total Time: 9 minutes
Course: Breakfast, Snack
Cuisine: Asian
Keyword: bubble waffle, easy, savory waffle
Servings: 2
Net Carbs: 4g

Equipment

Bubble Waffle Maker

Ingredients

  • 2 tablespoon cream cheese (whipped)
  • 2 eggs
  • 1 tsp baking powder
  • 2/3 cup mozzarella cheese (shredded)
  • 1/4 cup Golden Monkfruit sweetener
  • 1 tsp vanilla extract

Instructions

  • Blend all of the ingredients together and let the batter thicken for a minute.
  • Pour the batter into the bubble waffle maker and fill 3/4 full as the batter will rise.
  • Spray the waffle maker with oil.
  • Let the batter cook for 30 seconds before closing the waffle maker.
  • Close the waffle maker and let it cook completely – about 4 minutes.
  • Carefully remove the waffle and let it cool for a few minutes.
  • Optional: you can take a square piece of paper and fold a cone to hold your bubble waffle – this makes it easier to stuff goodies inside of it.

Nutrition

Calories: 233kcal | Carbohydrates: 4g | Protein: 15g | Fat: 17g | Sodium: 587mg | Sugar: 1g | Net Carbs: 4g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Keto Dim Sum

Raise your hand if your favorite part about dim sum is the lady pushing around the fried foods cart! This recipe is for the fried shrimp items (shrimp balls and wonton things) honestly, if I knew the name for them, I’d tell you myself. Enjoy these with a mix of soy sauce and hot chili oil for the ultimate experience.

Keto Dim Sum

Now you can eat dim sum in the comfort of your own home with a fraction of the carbs.
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Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Course: Appetizer
Cuisine: Asian
Keyword: dim sum, easy, quick, seafood, shrimp
Servings: 6
Net Carbs: 3g

Equipment

Deep Fryer

Ingredients

Instructions

  • Finely mince the shrimp (or throw it in a food processor for a few seconds).
  • Add the whey isolate protein powder (UNFLAVORED), garlic powder, salt, sesame oil, monkfruit sweetener, egg white, white pepper, and onion powder to the minced shrimp.
  • Throw the shrimp mix into the freezer for five minutes.
  • Meanwhile, roll a @cutdacarb and then use scissors to cut thin ribbons. Cut those ribbons in half, and then in half again. Place them in a bowl.
  • Take the shrimp mixture out and using an ice cream scoop, portion out balls.
  • Roll them into the ribbons and cover them.
  • Drop them into 375 degree oil and fry until golden brown.
  • For the shrimp wontons, cut circles out of the cutdacarb (about 2-3 inch diameter) and place a spoonful of the mixture in the middle and flatten it between two lavash circles. Deep fry until golden brown on both sides.

Nutrition

Calories: 66kcal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Sodium: 697mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Low Carb Vietnamese Caramelized Pork Belly

This recipe is super easy to make and uses asian pantry essentials. Make sure you open your windows while you cook this LOL. This is a really easy way to prepare pork belly – we like to buy the pre-cut strips from Costco. The pork is super tender, salty, sweet, and has this great umami element. Pair it with pickled greens, boiled eggs, boiled cabbage, cauli-rice, or any mild tasting vessel to balance out the flavors

Low Carb Vietnamese Caramelized Pork Belly

Comfort food at it’s finest.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: dinner, lunch
Cuisine: Asian
Keyword: caramelized, pork, pork belly, sugar free, vietnamese food
Servings: 8 people

Equipment

Non-Stick Frying Pan

Ingredients

Instructions

  • Heat a large pan with 2 tablespoons of oil on medium high heat. Once heated, add the 2 pounds of pork belly and garlic powder. Cook until the outside of the pork is no longer pink.
  • After about five minutes, add fish sauce and soy sauce and stir. Cook for another 10 minutes.
  • Add brown sugar replacement and stir thoroughly to coat all of the pork. Cook for another 5-6 minutes to let the sugar caramelize over the pork. Once the pork belly is a dark golden color, drain excess fat ( you can save this for future cooking or put it in a container, let it harden, then discard it).
  • Sprinkle black pepper to taste and adjust the sweetness based on your preference. Add chopped thai chilis as desired, I do this once the pork belly is caramelized.

Nutrition

Serving: 44g | Calories: 594kcal | Carbohydrates: 1g | Protein: 11g | Fat: 60g | Sodium: 474mg | Fiber: 1g | Sugar: 1g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
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CARNIVORE/

Low Carb Chicken Nuggets

We didn’t choose the Nugg Life, the Nugg Life chose us. These are very similar to Tyson brand frozen chicken nuggets.

Low Carb Chicken Nuggets

You can easily make these ahead of time and freeze them. They can also be air fried as well.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: dinner, lunch
Cuisine: American
Keyword: air fried, chicken, chicken nuggets, fried, gluten free, nuggets
Servings: 4

Equipment

Deep Fryer

Ingredients

Instructions

  • Mix 1 lb of ground chicken with a tsp of onion salt, garlic powder, cracked black pepper, and cayenne pepper.
  • Portion out balls (smaller than a golf ball)
  • Flatten the balls and dredge them in unflavored whey isolate protein powder, egg wash, and then pork crumbs.
  • Repeat until all the chicken portions are coated.
  • In a medium heat pan with oil, fry each side of the chicken nuggets until golden brown or fully cooked (about 3 mins each side).

Nutrition

Calories: 331kcal | Carbohydrates: 1g | Protein: 27g | Fat: 24g | Sodium: 810mg | Fiber: 1g | Sugar: 1g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Keto Beefaroni (Vietnamese Nui Xao)

This one is such a classic from my childhood and super easy to make. This recipe is courtesy of my mama Rose, who when I asked for the recipe, mind ninja’d me into feeling bad for not calling her 40 times a day, but I wouldn’t have it any other way. This is a beef macaroni stir fry that is pretty common in many asian households. It’s also one of those refrigerator clean out meals that’s always satisfying.

Keto Beefaroni (Vietnamese Nui Xao)

Comfort food at it's finest
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Asian
Keyword: asian, beefaroni, pasta
Servings: 2
Net Carbs: 5g

Equipment

Non-Stick Frying Pan
Spatula

Ingredients

  • 1 tbsp oil
  • 1 shallot minced
  • 1/2 tbsp garlic minced
  • 1/4 lb sirloin sliced
  • 1/2 cup tomatoes sliced
  • 2 cups macaroni shirataki noodles or macaroni noodles of choice
  • 1 tsp soy sauce
  • 1/2 tsp Golden Monkfruit sweetener
  • 1/2 tsp fish sauce optional
  • salt and crushed red pepper flakes to taste
  • chopped scallions and cilantro
  • cracked black pepper

Instructions

  • Heat a non stick pan with oil and sauté the shallots and garlic until fragrant.
  • Add the sliced sirloin and stir well.
  • Add the diced tomatoes. Stir again. Add macaroni noodles (follow instructions from bag on how to prep).
  • Add soy sauce (or coconut aminos) and sweetener. Optional: add fish sauce.
  • Season with salt and crushed red pepper flakes to taste. Top with minced scallions, cilantro, and cracked black peppercorns.

Nutrition

Calories: 159kcal | Carbohydrates: 6g | Protein: 14g | Fat: 10g | Sodium: 321mg | Fiber: 1g | Sugar: 2g | Net Carbs: 5g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!

ASIAN/

Keto-Friendly Beef Bulgogi

Bulgogi aka (Korean Garlic Sesame Ribeye) is sweet, salty, garlicky, and savory. It’s one of our favorite items to order any time we go to KBBQ. The original version uses a lot of sugar but luckily it can be easily replaced with our favorite, Lakanto!

Keto-Friendly Beef Bulgogi

This is an easy, hearty dish that can't go wrong.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Asian
Keyword: bulgogi, easy, kbbq
Servings: 2 people
Net Carbs: 7g

Equipment

Non-Stick Frying Pan

Ingredients

Instructions

  • Mix soy sauce (or Tamari, liquid aminos, etc), golden monk fruit sweetener, minced garlic, onion powder, garlic powder, sesame oil, sesame seeds, and white pepper.
  • Pour the marinade over the thinly sliced ribeye. We get ours from @walmart but many asian grocery stores will carry this if you don’t want to slice it yourself. Mix and marinate for at least 15 minutes.
  • On a hot cast iron pan, griddle, or wok, cook the ribeye until desired doneness (5-10 mins). Garnish with more sesame seeds and green onions. Enjoy with a side of Kimchi and pickled daikon, on top of cauli rice, or wrapped in butter lettuce.

Nutrition

Calories: 534kcal | Carbohydrates: 8g | Protein: 50g | Fat: 34g | Sodium: 1741mg | Fiber: 1g | Sugar: 1g | Net Carbs: 7g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Sugar Free Sesame Chicken Wings

Chinese takeout classic + wing night = pure magic. The great thing about this recipe is that the sauce can be used for whatever type of chicken your heart desires.

Sugar Free Sesame Chicken Wings

These wings are finger-lick'n good!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: chicken, chicken wings, low carb
Servings: 2 people
Net Carbs: 7g

Equipment

Deep Fryer

Ingredients

Instructions

  • Cook chicken wings using your favorite method. I like to deep fry mine in 385 degree avocado oil until it is extra crispy.
  • In a saucepan, melt the butter on medium heat.
  • Add soy sauce (or Tamari/aminos), sambal, sugar free orange marmalade, brown sweetener (swerve is what I used), ground ginger, onion powder, sesame oil, and  garlic powder. Stir until the brown sweetener is dissolved.
  • Measure 1/4 cup water and mix xanthan gum with it. Pour half it into the mixture and stir – it will get thick fast. Pour the other half if you want your sauce thiccc.
  • Toss the chicken wings in as much sauce as your heart desires. Garnish with sesame seeds and scallions. 

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 7g | Fat: 2g | Sodium: 3274mg | Fiber: 2g | Sugar: 2g | Net Carbs: 7g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!
ASIAN/

Low Carb Banh Mi Pockets

These are some of our favorite ways to enjoy one of our favorite sandwiches when we are craving the real deal. “Banh mi” literally translates to “bread” and Vietnamese. Hopefully, someone comes up with the billion dollar idea how to keto-fy french baguettes soon – but until then, these are the best we’ve had get our fix.

Some notes:

  1. The absolute EASIEST WAY to make these is to purchase the cold cuts, Vietnamese mayo, pickled veggies, and paté from your local asian market or Vietnamese deli. You can make your own fixins’ but it’s a process.
  2. If you have a Banh Mi shop near you, like Lee’s Sandiwich, Tip Top, Banh Mi Ba Le, or similar – those shops will have the ingredients ready for grab and go.
  3. The key to a crispy wrap is the lavash that you use – our absolutely favorite to use for these are CutDaCarb flatwraps. You can ONLY purchase them online directly from their website cutdacarb.com. A close second is low carb lavash bread you can find at specialty markets or Middle eastern grocery stores. The third option is Josephy’s lavash bread that can almost always be found at Walmarts across the country.
  4. I have only fried pockets but you can air fry or bake them to your liking. Try 375 degrees for 4-5 minutes.

Low Carb Banh Mi Pockets

Get your low carb banh mi and eat it too!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: banh mi, easy, pockets
Servings: 8
Net Carbs: 3g

Equipment

Non-Stick Frying Pan

Ingredients

  • 2 cups Vietnamese cold cuts or chinese bbq pork diced
  • 1 cup cucumbers diced
  • 1/2 cup Vietnamese mayo
  • 1/4 cup jalapenos diced,
  • 2 tablespoons cilantro diced
  • 1 cup Vietnamese pickled daikon and/or carrots
  • 1/4 cup paté
  • 2-4 sheets lavash bread
  • Soy sauce
  • Black Pepper (to taste)
  • 1/2 cup avocado oil

Instructions

  • Heat the oil in the pan on medium heat.
  • While the oil is heating, mix the diced meat, cucumbers, mayo, jalapenos, cilantro, and pickled veggies.
  • On a cutting board, cut the lavash bread into event four strips (width-wise).
  • Spread the pate on the surface of each strip.
  • Spoon 1-2 tablespoons of the banh mi mixture and place it on the bottom right hand corner of lavash strip.
  • Fold the bottom right hand corner of the strip to the left to cover the banh mixture. Continue following the fold until you reach the other side of the lavash strip.  Follow the diagram below to see how to continue folding the pocket.
  • Fry the pockets seam side down in the hot oil. These fry fast, so each side should crisp up within 1-2 minutes. Flip and fry the other side.
  • Place the fried pockets on a paper towel lined plate to soak up any excess grease
  • Sprinkle black pepper in soy sauce and enjoy it as a dip for the banh mi pocket!

Nutrition

Calories: 198kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Sodium: 48mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g

We only share products/services that we love. This post contains affiliate links, which means we may receive a commission for purchases made through our links.

Tried this recipe?Please leave a review below and tag us @TheKetodashians on IG!