Introduction

Cheesy Broccoli & Sausage Casserole

Instant Pot Cajun Ranch Chicken Soup
Parmesan Roasted Green Beans
Keto Taco Skillet
Instant Pot Cauliflower Soup
Air Fryer Kale Chips
Instant Pot Cauliflower Soup
Air Fryer Kale Chips
Smoked Salmon Deviled Eggs
Keto Buffalo Chicken Dip
Keto No Prepare in oven Pumpkin Pie
Keto Pumpkin Chaffle Cake
Keto Pumpkin Mousse
Keto Salisbury Steak
Smoked Sausage and Cabbage Soup
Keto Big Mac Casserole
Keto Queso
Cheesy Ranch Cauliflower Bake
Keto Peanut Butter Pie
Keto Buffalo Chicken Casserole
Jalapeno Popper Chicken Salad
 Introduction
Cheese recipes
I have created for you a book containing recipes for dishes that
include cheese.
I find cheese to be the most delicious ingredient in almost any
dish.
Therefore, you will find delicious dishes that you can treat your
friends and family with.
Basically, these are not complicated recipes, so with my book
cooking will not be a difficult process for you.
Cheesy Broccoli & Sausage
Casserole
This broccoli casserole is extra creamy and cheesy and it's packed
with flavor from browned smoked sausage.
Per serving: 533 calories, 46g fat, 20g protein, 8g carbs, 2g fiber =
6g net carbs
PREP TIMEten mins
COOK TIME15 mins
TOTAL TIME25 mins

INGREDIENTS
20 ounces fresh broccoli florets
16 ounces smoked sausage
8 ounces cream cheese, approximately 25 °C
half cup mayonnaise
2 cups freshly grated cheddar cheese
2 tsps garlic powder
½ tsp ground black pepper
¼ tsp salt
¼ cup grated Parmesan

INSTRUCTIONS
1. warmth up oven to 350 degrees.
2. Add the broccoli to a big microwave safe bowl along with two
tbsp of water. Cover tightly with plastic wrap and microwave for
two mins. allow sit, covered, for two mins.
3. Whereas broccoli is steaming, slice the sausage in thin rounds and
place to a hot skillet over average heat. Cook, mixing sometimes,
till sausage is browned on the outside.
4. Add the cream cheese, mayonnaise, cheddar, garlic powder, salt,
and pepper to a small bowl and blend good to mix.
5. Stir the cream cheese mix and browned sausage in the steamed
broccoli till good mixd.
 6. Place broccoli to some 8x8 baking dish and sprinkle the Parmesan
over the top.
7. Bake for ten mins.

NOTES
Nutrition information is based on this serving 8 people as a side
dish. Supposing you'd like to serve this as a main dish, this should
serve 4 people and you'll must to double the macros.
Roasted Cauliflower Soup

This roasted cauliflower soup gets loads of flavor from the roasted
cauliflower and cheese.
Per serving: 419 calories, 34g fat, 20g protein, 8g carbs, 3g fiber = 5 net
carbs
Course Soup
Cuisine American
Prep Time ten mins
Cook Time 40 mins
Total Time 50 mins
Servings 8 bowls
Calories 419 kcal
Ingredients
32 ounces cauliflower florets
3 tbsp olive oil divided
1 tsp salt
One-quarter tsp cayenne pepper
half cup diced onion
2 cloves garlic minced
3 cups chicken broth
half cup heavy cream
4 ounces cream cheese
2 cups grated extra sharp cheddar cheese
Instructions
 1. Warmth oven to 400 degrees.
2. Place cauliflower on a big rimmed baking sheet and drizzle with
two tbsp of olive oil. Sprinkle with salt and cayenne pepper and
stir to coat.
3. Roast cauliflower for 20 mins, mixing as halfway through
cooking.
4. Just as cauliflower has finished roasted, place the remaining tbsp
of olive oil to a big soup pot either dutch oven over average heat.
5. Add the onion and garlic to the oil and prepare for 5 mins either
till onions are soft and translucent.
6. Add the chicken bouillon to the pot along with the roasted
cauliflower and bring to a boil. Decrease to a simmer and prepare
for 15 mins.
7. Use a potato masher to the mash the cauliflower.
8. Stir in the heavy cream, cream cheese, and grated cheddar till
smooth and creamy.
9. Serve with additional cheese, supposing desired.
Recipe Notes
Use vegetable bouillon to prepare this dish vegetarian.
Top this off with grated cheddar, green onions, and fried bacon.
Instant Pot Cajun Ranch Chicken
Soup
This chicken soup is seasoned with both Cajun and ranch
seasonings so this has a big, bold flavor! Creamy, cheesy, and
loaded with chicken and bacon, it's always a hit in our house.
PREP TIMEten mins
COOK TIME30 mins
TOTAL TIME40 mins

INGREDIENTS
4 slices bacon, diced
2 cups reduced sodium chicken broth
1 half pounds chicken breast
3 cloves garlic
1 jalapeno, minced, see note
2 tsps Cajun seasoning, more as needed
1 tsp dried dill
1 tsp dried parsley
1 tsp dried chives
1 tsp onion powder
8 ounces cream cheese
2 cups baby spinach
½ cup shredded white cheddar
Cilantro, jalapeno slices, green onions, for garnish

INSTRUCTIONS
Instant Pot Method:
1. Set the Instant Pot to sauté and place the bacon to the pot. prepare
till bacon is crisp, mixing often.
2. Pour the bouillon in the pot and deglaze the pan by scraping up
any browned bits that are stuck to the down.
3. Add the chicken, garlic, jalapeno, Cajun seasoning, dill, parsley,
and chives to the pot and stir to mix.
 4. Cover, set the vent to sealing, and prepare on high pressure for 18
mins. Allow the pressure to release naturally for ten mins.
5. Replace the chicken from the pot and shred with two forks.
6. Microwave the cream cheese in a small bowl till simply stirred.
7. Set the pot to sauté and place the cream cheese. blend good till the
cream cheese has fully softened in the soup.
8. Return the chicken to the pot along with the spinach and cheddar.
Stir good till the spinach has wilted and the cheese has softened.
9. Taste and place additional Cajun seasoning, supposing needed.
10. Ladle in bowls and serve with cilantro, jalapeno, and green
onions, supposing desired.
Slow Cooker Method:
1. Fry the bacon in a skillet over average warmth till crisp. place the
bacon pieces to the a 6 quart slow cooker.
2. Add the chicken broth, chicken, garlic, jalapeno, Cajun seasoning,
dill, parsley, and chives to the slow cooker and stir to mix.
3. Cover and prepare on poor for 4 hours.
4. Replace the chicken and shred with two forks.
5. Microwave the cream cheese in a small bowl till simply stirred.
Stir in the slow cooker till good mixd.
6. Return the chicken to the pot along with the spinach and cheddar.
Stir good and cover the pot. prepare on high for 30 mins.
7. Taste and place additional Cajun seasoning, supposing needed.
8. Stir again to mix and then ladle in bowls and serve with cilantro,
jalapeno, and green onions, supposing desired.

NOTES
You may increase either decrease the amount of jalapeno, as
desired. As written the recipe does have a spicy kick, both because
of the jalapeno and the Cajun seasoning.
We prefer to employreduced sodium bouillon in this recipe so that
we can place extra Cajun seasoning for more spice. We
employTony Chachere's seasoning and this is a bit salty, so we cut
salt in else places. Supposing you employanother brand of Cajun
seasoning, you may must to place additional salt.
Serving Size: I didn't measure this by volume - simply divided this
equally between 6 serving bowls.
Parmesan Roasted Green Beans
These roasted green beans are tossed in Parmesan to give them a
crunchy coating. Quick, simple, and these green beans are great
with simply approximately any main dish. We prepare them often.
PREP TIME5 mins
COOK TIME25 mins
TOTAL TIME30 mins

INGREDIENTS
1 pound fresh green beans, trimmed
1 tbsp avocado oil
½ cup grated Parmesan
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp cracked pepper

INSTRUCTIONS
1. warmth up oven to 425 degrees.
2. Add the beans and oil to a big bowl and toss to coat.
3. Add the Parmesan, garlic powder, onion powder, salt, and pepper
to a small bowl and stir to mix.
4. Pour the Parmesan mix over the green beans and stir to coat.
5. Spread the green beans in some even stratum in a big baking
sheet, being careful not to overcrowd the pan.
6. Bake for 25 mins either till beans are as tender as you'd like,
flipping halfway through.
7. Serve hot.

NOTES
We prefer to employavocado oil in cooking, however you’ll
employany oil you have on hand.
We employthe powdered Parmesan cheese in this recipe, however
shredded would also work. The coating simply won't be quite as
consistent.
Keto Taco Skillet
This taco skillet is ready in less than 30 mins, loaded with Mexican
flavors, and a loved with both the kids and adults in my house. Top
this off with all of your loved taco toppings.
PREP TIMEten mins
COOK TIME20 mins
TOTAL TIME30 mins

INGREDIENTS
1 pound lean ground beef
16 ounces cauliflower, sliced in macaroni sized pieces
three-quarters cup heavy cream
¼ cup water
1 tbsp chili powder
1 tbsp paprika
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2 cups grated cheddar
2 tbsp minced cilantro

INSTRUCTIONS
1. Brown ground beef in a 12 inch skillet over average heat,
crumbling this as this cooks. Drain grease.
2. Add all of the remaining ingredients to the skillet with the beef,
except for the grated cheese and cilantro. Stir good.
3. Bring to a boil, decrease to a simmer, and cover. prepare for ten
mins either till the cauliflower is as soft as you’d like, mixing
every couple of mins.
4. Replace from the heat, stir in the cheddar cheese, and cover for
two mins.
5. Stir good and sprinkle with cilantro before serving.
NOTES
We love to top this skillet recipe with diced tomatoes, avocado,
sour cream, and extra cheese. It's also good with salsa and
guacamole.
This can release a bit of liquid as this sets, so we prefer to serve
this straightaway. Leftovers may be kept in the fridge for 3-4 days
and reheated. Drain off glut liquid before serving.
Instant Pot Cauliflower Soup
This cauliflower 'potato' soup tastes simply so similar to the potato
soup I've always loved, however without all of the carbs. It's rich,
creamy, and so good topped with bacon and cheddar. Clear up is a
breeze since everything cooks in the Instant Pot.
PREP TIME5 mins
COOK TIME15 mins
ADDITIONAL TIME30 mins
TOTAL TIME50 mins

INGREDIENTS
6 slices bacon, diced
½ average onion, diced
2 cloves garlic, minced
1 big head cauliflower, cut in florets
4 cups chicken broth
4 ounces cream cheese
½ cup heavy cream
1 ½ cups shredded cheddar, divided
1 tsp salt
1 tsp cracked pepper
Green onions, for garnish

INSTRUCTIONS
1. Set the Instant Pot to fry and place the bacon to the pot. prepare
till crisp and then replace with a slotted spoon and set aside on a
paper towel lined plate to drain.
2. Add the onion to the bacon grease and prepare for 5 mins, mixing
often, till the onions have softened. place the garlic and prepare
for 30 seconds more.
3. Add the chicken bouillon to the pot and scrape up any browned
bits from the down of the pan. place the cauliflower to the pot.
 4. Place the lid on the pot and set to the sealing position. Set the
Instant Pot to manual and prepare on high pressure for 5 mins.
5. Let the pressure release naturally for ten mins and then quick
release.
6. Use some immersion blender to puree the cauliflower. Alternately,
attentively Place the hot soup to a blender and blend till smooth,
working in batches supposing needed.
7. Warm the cream cheese in the microwave till it’s very soft and
nearly softened. Stir in the cauliflower till smooth. place the cream
and one cup of the cheddar cheese and keep mixing till smooth
and creamy.
8. Add salt and pepper, taste, and adsimply seasonings supposing
needed.
9. Ladle in serving bowls and top with the prepared bacon,
remaining cheddar, and green onions.

NOTES
Stove Top Instructions : Whereas we always employthe Instant
Pot for this soup, this should be easy enough to prepare on the
stove. prepare the bacon in a dutch oven and then follow along till
step 4. Simmer the soup for 30 mins either till the cauliflower is
very tender. Start again at step 6.
Air Fryer Kale Chips
Crispy kale chips are very versatile as a snack, appetizer, either
side dish! You’ll place any dips either seasonings you like,
however this is our preferred flavor!
PREP TIME15 mins
COOK TIME5 mins
TOTAL TIME20 mins

INGREDIENTS
1 bunch kale
2 tbsp extra virgin olive oil
2 tbsp grated parmesan cheese
1⁄2 tsp garlic powder
1⁄4 tsp salt
1⁄8 tsp cayenne powder

INSTRUCTIONS
1. Wash the kale and replace the leaves from the thick stem. Tear
either cut in bite-sized pieces.
2. Wash and dry thoroughly and place in a mixing bowl.
3. Pour olive oil onto the kale and massage with your hands to coat
the kale in the oil.
4. Sprinkle with Parmesan, garlic powder, salt, and cayenne.
Massage good to coat the kale in the spices.
5. Place the kale in a single stratum in the air fryer basket.
Depending on the size of your air fryer, you may must to prepare
the kale in two batches.
6. Cook at 370 degrees for 4-5 mins either till crispy. Dont
prewarmth the airfryer either shake the basket in cooking time.

NOTES
Keep kale chips in a paper bag for up to 5 days. Supposing they
lose their crispiness, rewarmth in the air fryer for 1-2 mins.
Instant Pot Cauliflower Soup
This cauliflower 'potato' soup tastes simply so similar to the potato
soup I've always loved, however without all of the carbs. It's rich,
creamy, and so good topped with bacon and cheddar. Clear up is a
breeze since everything cooks in the Instant Pot.
PREP TIME5 mins
COOK TIME15 mins
ADDITIONAL TIME30 mins
TOTAL TIME50 mins

INGREDIENTS
6 slices bacon, diced
½ average onion, diced
2 cloves garlic, minced
1 big head cauliflower, cut in florets
4 cups chicken broth
4 ounces cream cheese
½ cup heavy cream
1 ½ cups shredded cheddar, divided
1 tsp salt
1 tsp cracked pepper
Green onions, for garnish

INSTRUCTIONS
10. Set the Instant Pot to fry and place the bacon to the pot. prepare
till crisp and then replace with a slotted spoon and set aside on a
paper towel lined plate to drain.
11. Add the onion to the bacon grease and prepare for 5 mins, mixing
often, till the onions have softened. place the garlic and prepare
for 30 seconds more.
12. Add the chicken bouillon to the pot and scrape up any browned
bits from the down of the pan. place the cauliflower to the pot.
 13. Place the lid on the pot and set to the sealing position. Set the
Instant Pot to manual and prepare on high pressure for 5 mins.
14. Let the pressure release naturally for ten mins and then quick
release.
15. Use some immersion blender to puree the cauliflower. Alternately,
attentively Place the hot soup to a blender and blend till smooth,
working in batches supposing needed.
16. Warm the cream cheese in the microwave till it’s very soft and
nearly softened. Stir in the cauliflower till smooth. place the cream
and one cup of the cheddar cheese and keep mixing till smooth
and creamy.
17. Add salt and pepper, taste, and adsimply seasonings supposing
needed.
18. Ladle in serving bowls and top with the prepared bacon,
remaining cheddar, and green onions.

NOTES
Stove Top Instructions : Whereas we always employthe Instant
Pot for this soup, this should be easy enough to prepare on the
stove. prepare the bacon in a dutch oven and then follow along till
step 4. Simmer the soup for 30 mins either till the cauliflower is
very tender. Start again at step
Air Fryer Kale Chips
Crispy kale chips are very versatile as a snack, appetizer, either
side dish! You’ll place any dips either seasonings you like,
however this is our preferred flavor!
PREP TIME15 mins
COOK TIME5 mins
TOTAL TIME20 mins

INGREDIENTS
1 bunch kale
2 tbsp extra virgin olive oil
2 tbsp grated parmesan cheese
1⁄2 tsp garlic powder
1⁄4 tsp salt
1⁄8 tsp cayenne powder

INSTRUCTIONS
7. Wash the kale and replace the leaves from the thick stem. Tear
either cut in bite-sized pieces.
8. Wash and dry thoroughly and place in a mixing bowl.
9. Pour olive oil onto the kale and massage with your hands to coat
the kale in the oil.
10. Sprinkle with Parmesan, garlic powder, salt, and cayenne.
Massage good to coat the kale in the spices.
11. Place the kale in a single stratum in the air fryer basket.
Depending on the size of your air fryer, you may must to prepare
the kale in two batches.
12. Cook at 370 degrees for 4-5 mins either till crispy. Dont
prewarmth the airfryer either shake the basket in cooking time.

NOTES
Keep kale chips in a paper bag for up to 5 days. Supposing they
lose their crispiness, rewarmth in the air fryer for 1-2 mins.
Smoked Salmon Deviled Eggs
These keto deviled eggs are jam packed with smoked salmon to
give them a smoky flavor. We also stir in cream cheese and then
top them off with a bit of Old Bay.
PREP TIMEten mins
TOTAL TIMEten mins

INGREDIENTS
6 big hard boiled eggs
⅓ cup mayonnaise
2 ounces cream cheese, softened
1 tsp dijon mustard
1 tsp salt
4 ounces smoked salmon, minced
Old Bay seasoning, for garnish

INSTRUCTIONS
1. Peel the hard boiled eggs and slice in half. Replace the yolks to a
small bowl and set whites aside.
2. Add the mayonnaise, cream cheese, dijon mustard, and salt to the
bowl with the yolks and employa fork to mash this all along till
smooth and creamy.
3. Fold the smoked salmon in the mix.
4. Spoon the mix evenly between the egg whites.
5. Sprinkle with Old Bay simply before serving.

NOTES
We prefer cold smoked salmon in this recipe, however any smoked
salmon can work.
Keto Buffalo Chicken Dip
You’ll prepare this buffalo chicken dip as mild either as spicy as
you like! As written, the recipe is pretty mild, with simply the right
kick of spice thanks to the buffalo sauce. We like to dip cucumbers,
mini peppers, celery, and poor carb crackers in this dip.
PREP TIMEten mins
COOK TIME25 mins
TOTAL TIME35 mins

INGREDIENTS
16 ounces cream cheese, approximately 25 °C
one cup buffalo wing sauce
one cup ranch dressing
one cup shredded cheddar
one cup shredded mozzarella
3 cups cooked, shredded chicken
½ cup crumbled blue cheese, if you want
2 tbsp sliced green onions

INSTRUCTIONS
1. warmth up oven to 350 degrees. Spray a 9x9 baking dish with
nonstick spray.
2. Add the cream cheese, wing sauce, and ranch dressing to a mixing
bowl and stir to mix.
3. Stir in the cheddar, mozzarella, and chicken.
4. Spread mix in prepared baking dish and Prepare in oven for 25
mins.
5. Sprinkle with blue cheese crumbles (supposing desired) and green
onions before serving.

NOTES
We skip the blue cheese in our house, however feel free to sprinkle
this on top before serving either blend this right in with the cheddar
and mozzarella before baking.
To prepare this dip more spicy, employFrank's hot gravy rather than
wing gravy and place ground cayenne to reach the level of spice
you prefer.
Keto No Prepare in oven Pumpkin
Pie
Extra creamy, thick, and no bake! This pumpkin cream pie is a
simple no Prepare in oven dessert that's loaded with fall flavor.
PREP TIME20 mins
CHILL TIME4 hours
TOTAL TIME4 hours 20 mins

INGREDIENTS
For the peel:
1 ½ cups almond flour
One-quarter cup sweetener
1 tsp ground cinnamon
6 tbsp softened butter
For the filling:
8 ounces cream cheese, approximately 25 °C
one cup canned pumpkin puree
2 tbsp pumpkin pie spice
½ cup powdered sweetener
1 tsp vanilla
1 ½ cups heavy cream

INSTRUCTIONS
To prepare the peel:
1. Stir along the almond flour, sweetener and cinnamon in a 9 inch
pie plate till thoroughly mixed.
2. Pour the softened butter over the top and stir till all of the peel
ingredients till good mixd.
3. Press firmly in the pie plate to form the peel.
4. Place in the freezer whereas making the filling.
To prepare the filling:

1. Beat along the cream cheese, pumpkin, sweetener, pumpkin pie

spice, and vanilla till smooth and creamy.
2. In a second bowl, whip the cream till you have stiff peaks.
3. Fold the whipped cream in the cream cheese mix till no streaks
remain.
4. Replace the pie peel from the freezer and carefully spread the
filling over the peel.
5. Refrigerate for at least 4 hours before serving.
Keto Pumpkin Chaffle Cake
This keto pumpkin cake is made with layers of chaffles and sweet
cream cheese frosting! It's the easiest way to prepare a pumpkin
cake! We cut this cake in quarters and every quarter contains 3 net
carbs.
PREP TIMEten mins
COOK TIME12 mins
TOTAL TIME22 mins

INGREDIENTS
For the cake:
2 big eggs
¼ cup pumpkin puree
2 tbsp brown sugar substitute
2 tsps pumpkin pie spice
2 tsps coconut flour
½ tsp vanilla
one cup finely shredded mozzarella cheese
For the frosting:
4 ounces cream cheese, approximately 25 °C
¼ cup butter, approximately 25 °C
½ cup powdered sweetener
1 tsp vanilla
¼ cup sliced pecans

INSTRUCTIONS
1. Plug in waffle maker to preheat. Spray with non-stick spray.
2. Add the eggs, pumpkin puree, sweetener, pumpkin pie spice,
coconut flour, and vanilla to a small bowl and blend good to mix.
3. Stir in the cheese.
4. Spoon One-quarter of the batter in the hot waffle iron and smooth
the batter out to the edges of the waffle iron.
5. Close the iron and prepare for 3 mins.
 6. Replace the waffle and set aside. recur with remaining batter.
7. Allow chaffles to cool before frosting.
8. To prepare the frosting, beat along the cream cheese and butter
with some electric mixer till smooth and creamy. Beat in the
powdered sweetener and vanilla till good mixd.
9. Spread the frosting over the top of one chaffle and top with
another chaffle. recur the layers ending with a stratum of frosting.
10. Sprinkle with sliced pecans to decorate.

NOTES
We prefer to employfinely shredded cheese in chaffles as we find
this gives the final product a better texture.
Keto Pumpkin Mousse
Rich, creamy pumpkin mousse is the perfect fall dessert! It's ready
in mins and is loaded with pumpkin spice.
PREP TIMEten mins
TOTAL TIMEten mins

INGREDIENTS
8 ounces cream cheese, approximately 25 °C
⅓ cup pumpkin puree
¼ cup powdered sweetener
2 tsps pumpkin pie spice
1 tsp vanilla
½ cup heavy cream

INSTRUCTIONS
1. Add the cream cheese, pumpkin, sweetener, pumpkin pie spice,
and vanilla to a mixing bowl and beat with some electric mixer till
light and fluffy.
2. Add the heavy cream to a second bowl and beat with some electric
mixer till stiff peaks form.
3. Fold the whipped cream in the pumpkin mix till simply mixd.
4. Share between 3 small dishes and serve.
5. Garnish with extra whipped cream either granola, supposing
desired.
Keto Salisbury Steak
These salisbury steaks are pure comfort food. We serve them with a
side of mashed cauliflower topped with the extra gravy.
PREP TIME15 mins
COOK TIME20 mins
TOTAL TIME35 mins

INGREDIENTS
For the steak:
1 ½ pounds lean ground beef
1 big egg
½ cup almond flour
¼ cup powdered Parmesan cheese
¼ cup minced onion
1 tsp garlic powder
½ tsp salt
½ tsp cracked pepper
1 tbsp butter
1 tbsp avocado oil
For the gravy:
2 tbsp butter
1 tsp garlic powder
1 tsp xanthan gum
2 cups beef bone broth
1 tbsp Worcestershire sauce
Salt and pepper, to taste
minced parsley, for garnish

INSTRUCTIONS
To prepare the steak:

1. Add the beef, egg, almond flour, Parmesan, onion, garlic powder,
salt, and pepper to a mixing bowl and mix good.
2. Form beef mix in 4 oval patties.
3. Warmth the butter and avocado oil in a big cast iron skillet over
average warmth till hot.
4. Add the beef patties and prepare for 5 mins, covered.
5. Replace the lid, flip the patties and prepare for 4 more mins either
till prepared through.
6. Replace the patties from the pan and set aside. Drain grease from
the pan.
To prepare the gravy:
1. Add the butter to the skillet over average warmth and allow
soften. Stir in the garlic powder and xanthan gum and prepare for
30 seconds.
2. Stir in the beef bouillon and Worcestershire gravy and bring to a
simmer over average heat, mixing often. prepare till mix has
thickened, approximately 5 mins.
3. Taste and spice gravy with salt and pepper.
4. Add steaks back to the skillet with the gravy and prepare for two
mins to warm, topping the steaks with the gravy.
5. Sprinkle with parsley before serving.
Smoked Sausage and Cabbage Soup
This keto cabbage soup is loaded with smoked sausage in a creamy,
cheesy base. It's perfect for a chilly night.
PREP TIME15 mins
COOK TIME20 mins
TOTAL TIME35 mins

INGREDIENTS
1 pound smoked sausage
1 tbsp avocado oil
½ cup sliced onion
1 clove garlic, minced
4 cups chicken broth
1 average head cabbage, sliced
ten ounces diced tomatoes with green chiles
4 ounces cream cheese
2 cups shredded cheddar cheese
Salt and pepper, to taste

INSTRUCTIONS
1. Slice the smoked sausage in thin rounds.
2. Warmth the oil in a dutch oven either stock pot over average heat.
3. Add the sausage and onions to the pot and prepare till beginning
to brown, approximately 5 mins, mixing sometimes.
4. Stir in the garlic and prepare for 30 seconds more.
5. Add the chicken stock, cabbage, and Ro*Tel to the pot and stir
good to mix.
6. Bring a boil, decrease to a simmer, and prepare till the cabbage is
tender, approximately ten mins.
7. Melt the cream cheese in the microwave till soft and easy to stir.
Stir the cream cheese in the soup along with the cheddar and keep
mixing over poor warmth till the cheeses have softened and the
soup is creamy.
8. Taste and spice with salt and pepper.
Keto Big Mac Casserole
This Big Mac Casserole is a healthier version of one of my loved
drive-thru burgers! The homemade Mac gravy is simply perfect
over this casserole, so don't skip it!
PREP TIMEten mins
COOK TIME40 mins
TOTAL TIME50 mins

INGREDIENTS
For the casserole:
1 half pounds ground beef
1 clove garlic
4 tbsp cream cheese
2 tbsp sugar free ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tsp seasoned salt
4 big eggs
One-quarter cup heavy cream
1 tsp ground pepper
1 tsp hot sauce
4 ounces shredded cheddar
For the Big Mac sauce:
half cup mayonnaise
2 tbsp sugar free ketchup
2 tbsp dill relish
2 tsps mustard
2 tsps distilled white vinegar
½ tsp onion powder
½ tsp paprika
For topping:
Shredded lettuce
Dill pickles
Sliced onion
 Sesame seeds

INSTRUCTIONS
To prepare the casserole:
1. Add the ground beef to the skillet and prepare till browned,
crumbling as this cooks. Drain fat.
2. Add the garlic to the skillet with the beef and prepare one minute
more.
3. Add the cream cheese, ketchup, mustard, Worcestershire sauce,
and seasoned salt to the skillet and prepare over poor heat, mixing
constantly, till mixd.
4. Spread the beef mix in a greased 8x8 baking dish.
5. Crack the eggs in a average bowl and blend along with the heavy
cream till mixd. Stir in the pepper and hot sauce.
6. Pour the egg mix over the beef mix.
7. Top with the cheddar cheese.
8. Bake at 350 degrees for 30 mins either till set and golden on top.
To prepare the Big Mac sauce:
1. Whisk along all ingredients till good mixd.
To serve:

1. Cut casserole in 6 pieces.

2. Top every serving with lettuce, pickles, onion, and sesame seeds
as desired.
3. Drizzle with Big Mac sauce.
Keto Queso
This keto queso is perfect for dipping your loved poor carb snack,
however we also like to drizzle this over a poor carb burrito bowl
either dunk grilled chicken in it!
PREP TIMEten mins
COOK TIMEten mins
TOTAL TIME20 mins

INGREDIENTS
2 tbsp butter
half average onion, finely sliced
1 average jalapeno, minced
1 tsp cumin
1 tsp salt
¾ cup heavy cream
¼ cup water
8 ounces cream cheese
8 ounces shredded cheddar
4 ounces shredded Monterey jack

INSTRUCTIONS
1. Melt the butter in a skillet over average heat.
2. Stir in the onion, jalapeno, and cumin and prepare for 3-5 mins,
either till vegetables have softened.
3. Add the cream cheese, heavy cream, and water to the pan and
cook, mixing constantly, over average warmth till the cream
cheese has softened, approximately 5 mins.
4. Decrease warmth to poor and place the shredded cheese a handful
at a time, whisking constantly, till all of the cheese has been
supplemented and the gravy is smooth and creamy.
5. Add additional water as desired to reach the consistency you
prefer.
NOTES
We like to top our queso with pico de gallo before serving.
You’ll place extra jalapeno to prepare this spicier either skip this
alalong to keep this more mild.
Cheesy Ranch Cauliflower Bake
It doesn't get much easier than this cheesy prepared in oven
cauliflower! Toss the cauliflower in a blend of homemade ranch
seasonings and then Prepare in oven with a little cheese on top. It's
sure to be a hit with the whole family.
PREP TIME5 mins
COOK TIME30 mins
TOTAL TIME35 mins

INGREDIENTS
16 ounces fresh cauliflower florets
2 tsps olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp salt
½ tsp dried dill
one cup shredded cheddar

INSTRUCTIONS
1. warmth up oven to 425 degrees. Spray a 9x13 baking dish with
nonstick spray.
2. Add the cauliflower and olive oil to the dish and stir to mix.
3. Add the garlic powder, onion powder, parsley, salt, and dill to a
small bowl and stir to mix. Sprinkle over the cauliflower and stir
to coat every piece in the seasoning.
4. Bake for 15 mins and then stir.
5. Add the cheese and return to the oven for 15 mins.
6. Serve immediately.

NOTES
You may employ1 half tbsp of packaged ranch seasoning in place
of the spices called for, supposing preferred.
Chilled cauliflower should work, however the taste and texture can
not be the same as fresh cauliflower. We highly advised employing
fresh cauliflower.
Keto Peanut Butter Pie
This keto peanut butter pie is so creamy and decadent! The
chocolate peel is thick and crunchy which goes great with the
sweet, creamy peanut butter filling! We like to top this off with a
little drizzle of chocolate syrup.
PREP TIME20 mins
CHILL TIMEone hour
TOTAL TIMEone hour 20 mins

INGREDIENTS
For the peel:
1 three-quarters cups almond flour
3 tbsp cocoa powder
One-quarter cup sweetener
6 tbsp softened butter
For the filling:
8 ounces cream cheese, approximately 25 °C
one cup peanut butter, see note
½ cup powdered sweetener
1 ½ cups heavy cream
1 tsp vanilla

INSTRUCTIONS
To prepare the peel:
1. Stir along all of the peel ingredients till good mixd.
2. Press firmly in a 9-inch pie plate.
3. Place in the freezer whereas making the filling.
To prepare the filling:
1. Beat along the cream cheese, peanut butter, and sweetener till
smooth and creamy. The mix possibly quite thick.
2. In a second bowl, whip the cream and vanilla till you have stiff
peaks.
 3. Fold the whipped cream in the cream cheese mix till no streaks
remain.
4. Replace the pie peel from the freezer and carefully spread the
filling over the peel.
5. Refrigerate for at least one hour before serving.

NOTES
Peanut Butter: The nutrition information is based off a sugar free
peanut butter.
Toppings: Feel free to get creative with your peanut butter pie! I
drizzled some sugar free chocolate syrup over ours, however you
could also top with more whipped cream and sliced sugar free
peanut butter cups.
Keto Buffalo Chicken Casserole
This buffalo chicken casserole starts off with cheesy cauliflower
and then gets a spicy buffalo chicken stirred right in before baking.
Supposing you like buffalo chicken, this poor carb version possibly
a big hit!
PREP TIME15 mins
COOK TIME20 mins
TOTAL TIME35 mins

INGREDIENTS
1 average head cauliflower
½ cup buffalo sauce, divided
¼ cup heavy cream
2 ounces cream cheese
one cup grated cheddar cheese
⅓ cup grated monterey jack cheese
½ tsp salt
½ tsp cracked pepper
2 cups cooked, sliced chicken
2 tbsp sliced green onions
Ranch either blue cheese dressing, for serving

INSTRUCTIONS
1. warmth up oven to 350 degrees. Spray a 9x9 baking dish with
non-stick spray.
2. Chop the cauliflower in small pieces, approximately the size of
macaroni noodles.
3. Bring a pot of water to a boil. place the cauliflower and boil for 4
mins.
4. Drain the water and return the cauliflower to the pot over poor
heat.
5. Add ¼ cup of buffalo sauce, cream, cream cheese, cheddar,
Monterey jack, salt, and pepper and stir good till the cheese has
 softened fully, approximately 3 mins.
6. Add the chicken and remaining buffalo gravy to a small bowl and
toss to coat. Mix with the cauliflower mix.
7. Spread mix in the prepared baking dish and Prepare in oven for 15
mins, either till hot and bubbly.
8. Sprinkle with green onions and drizzle with ranch either blue
cheese dressing before serving.

NOTES
I normally purchase already sliced cauliflower in the produce
section of the grocery store. A one pound bag is perfect for this
recipe.
Jalapeno Popper Chicken Salad
This chicken salad recipe makes a great lunch. Wrap in lettuce
either a poor carb tortilla, stuff inside a hollowed out tomato, either
simply eat this with a fork! Either way, it's delicious and filling.
PREP TIME15 mins
TOTAL TIME15 mins

INGREDIENTS
2 cups cooked, shredded chicken
4 strips bacon, prepared and crumbled
½ cup shredded cheddar cheese
¼ cup minced red onion
½ cup mayonnaise
2 ounces cream cheese, approximately 25 °C
one-third cup sliced jarred jalapenos, more to taste
1 tbsp juice from jalapenos
1 tsp salt
Fresh jalapeno slices, supposing desired

INSTRUCTIONS
1. Add the chicken, bacon, cheddar, and onion to a mixing bowl. Stir
to mix.
2. Add the mayonnaise, cream cheese, jalapenos, jalapeno juice, and
salt to a small bowl and stir till good mixd.
3. Pour the dressing over the chicken mix and stir to coat.
4. Taste and place additional peppers either salt to taste.
5. Serve with fresh jalapeno slices, supposing desired.

NOTES
We serve this jalapeno popper chicken salad in a lettuce wrap, poor
carb tortilla, stuffed inside a hollowed out tomato, either on poor
carb bread.
To prepare the salad more spicy, employfresh jalapenos instead of
jarred and/or increase the amount of jalapeno.