Y’all, this one was never meant to be published but due to popular demand, we are going to forever keep this alive on this website. Did you know that David is the primary cook in this household? I just make the keto stuff but he actually does everything else. This recipe is for his famous crack chicken – it’s so good you don’t want to stop eating it. We used to eat it with a bowl of white rice, but this is perfect with cauli rice or mixed veggies. It’s even good by itself. It’s sweet, salty, spicy, and everything in between.
This recipe tastes best with dark meat chicken or wings, but you do you boo boo!
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Honestly the fact that I would buy cheese in a jar before this recipe shocks me because this one is so dang easy to make. You literally throw stuff in a sauce pan and stir. I swear, it’s foolproof.
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Ya’ll, this dip instantly enhances any fruit you decide to grace this magic dust on – especially ones that have a little sourness to them, like starfruit, kiwis, watermelon, and mangos. If you are living the low carb lifestyle, our favorite substitute for sugar is classic monkfruit sweetener. Allulose is also a great alternative.
Mix equal parts monkfruit sweetener, salt, and dried chili flakes. That’s it!
Okay, here’s the dealio…we are obsessed with pockets. What is a pocket? It is a meal stuffed into a triangular pocket of deliciousness using flatbread strips and your filling of choice. We exclusively use our holy grail flatbread, Cutdacarb, because it’s easy to work with, takes on whatever flavor you season it with, and it fries up fast as hell. We rely on pocket-fying foods because it is a is a low carb hack to control your carb intake but also still get the satisfaction of eating your favorite foods.
The idea for pocket-fying things is based on our love of Hot Pockets (cue theme song) and the technique of folding a paper football or Greek Spanikopita (shout out to my grade school friend’s Yia Yia for showing us how to do this when we were 8 years old). The technique to fold is the same for all of these. See diagram below:
The pocket-fy process involves picking your filling of choice, adding it at the bottom of the flatbread strip, and using the folding technique shown above.
We deep fry 90% of our pockets in avocado oil. The rest are either pan fried in butter or baked in our toaster oven after being sprayed with avocado oil. Our Keto baes have used their air fryers as well.
Here is a bomb ass list of things you can pocket-fy to give you some meal inspo (we added links to the recipes we’ve posted and also suggestions for ones that may not be as obvious):
A hamburger helper copycat without the guilt or nearly as many carbs. There are so many variations you can make with this recipe, just swap out the cheese types and/or seasonings to give it a remix.
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This one is a throwback to the days we all had to fend for ourselves before all of the keto-friendly products flooded the market. Most people use canned chicken but this one uses my least favorite part of rotisserie chicken – leftover white meat! I swear no matter what you try to do to make it juicy, it gets drier and drier by the second, which is why it’s the perfect “flour” for this zero carb pizza dough. You can use rotisserie chicken or any leftover skinless white meat chicken. The thinner you roll out the “dough” the crispier the crust will be.
2cupschicken breast(white meat, no skin, shredded – you can use canned chicken breast as well)
2eggs
1/3cupparmesan cheese(grated)
Instructions
Using cold white meat chicken, finely shred enough to make two cups. I used a hand mixer until it was super fine.
Mix the shredded chicken with the eggs and parm.
Spread the mixture onto parchment paper and place another piece of parchment paper over the mixture. Use a rolling pin or bottle of wine to roll the dough until it is thin. Mine was as thin as your standard thin crust pizza. The thinner you roll it, the crispier it will be.
Air fry or bake the dough at 400 degrees for 10 minutes (until golden), flip the crust, and finish baking it for another 10 minutes (until golden).
Add sauce, mozzarella, and toppings and baking for another five minutes until the topping is melted and to your liking.
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Honestly this is so easy, it’s hard to call this a recipe. Vietnamese and a lot of southeast asian people use this on grilled meats, noodle salads, fried fish, and even slathered all over roasted corn.
Vietnamese Scallion Oil
A perfect topper on noodle bowls or grilled meats.
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This one is for people who HATE brussels cause you’re going to love them after eating these. Already love brussels? This is an excuse to eat them even more.
Heat the oil in a deep frying pan on medium high heat.
Add 2 cups of shredded brussels into the hot oil. The oil will intensely boil from the moisture so be careful!
Let the brussels crisp up for 4-5 minutes while you stir them around to evenly cook them. Once they are a light golden color, use a skimmer to remove them from the oil and let them drain onto a paper towel lined plate. Repeat with the remaining 2 cups of shredded brussels.
Carefully pour the hot oil into a heat safe container and add the bacon to the hot pan. Sprinkle about a tsp of #garlicgoals or garlic powder/salt/pepper over the bacon and then add the fried brussels. Give everything a good stir.
Lightly pour about 1-2 tablespoons of sugar free maple syrup over the brussels and give them another stir.
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Spanikopita 🇬🇷 using @cutdacarb in place of phyllo dough. This spinach pie is so incredibly quick and easy to make. It’s one of the first Greek dishes I tried when I was little and have been hooked ever since 🥰
Sauté onions and spinach until softened and wilted. Chop.
Remove the spinach/onions from heat and mix in dill, garlic powder, and salt to taste. Adjust as needed.
Mix in ricotta (or cottage cheese) & feta crumbles and then spoon the mixture on to a strip of @cutdacarb and follow the triangle pocket folding method (swipe left for a demo or watch our cut da carb highlight for more details).
Heat a pan on medium/high with 1/4 cup oil of choice (avocado is recommended) and fry the pockets seam side first and then flip once golden.
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If this isn’t a fridge/pantry cleanout meal – we don’t know what is. Fun fact: did you know Spam hails from Minnesota? Like many others, we grew up eating this on the regular with rice and eggs. This ketofied version swaps out rice for cauli-rice and still tastes just as good.
In a medium hot pan, add the 1 tbsp oil and whisked eggs. Scramble the eggs and remove them from the pan.
Add the second tablespoon of oil to the hot pan, cubed spam, green onions, garlic powder, and white onions. Saute until the onions are fragrant and spam starts to crisp up. This should take about 3-4 minutes.
Add the eggs back into the pan and mix in the cooked cauliflower rice. Add a dash of sweetener and soy sauce to taste. Stir fry until the ingredients are incorporated with one another.
Add black pepper and give the fried rice another stir.
If you prefer a drier cauli rice, continue stirring the fried rice on medium heat to let the moisture from the cauliflower rice evaporate.
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