NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1 tablespoon butter
- 1 1/2 pounds chicken thighs chopped
- 1 large yellow onion diced
- 1/4 cup diced carrots
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 cup chicken broth
- 1/2 cup heavy cream
- salt and pepper
- 1 cup almond flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 tsp salt
- 3/4 teaspoon xanthan gum
- 2 tablespoons coconut oil
- 2 tablespoons sour cream room temperature
- 1 egg white whisked
- Melt the butter in a large skillet over medium-high heat.
- Season the chicken with salt and pepper then add to the skillet and cook, stirring occasionally, until browned but not fully cooked
- Stir in the onion and carrots then season with salt and pepper.
- Reduce heat to medium-low and cook, stirring occasionally, until the onions begin to brown.
- Stir in the garlic and thyme and cook for 1 minute, stirring.
- Add the vinegar and scrape up the browned bits then stir in the broth.
- Increase the heat to medium-high and bring to a simmer – cook for 15 to 20 minutes until thickened then stir in the heavy cream.
- Meanwhile, whisk together the almond flour, flaxseed, xanthan gum, baking powder and ½ teaspoon salt in a mixing bowl.
- Cut in the coconut oil until it forms a coarsely crumbled mixture.
- In another bowl, whisk together the sour cream and egg white then stir it into the dry ingredients.
- Compress the mixture into a ball by hand then turn out onto a piece of parchment dusted with almond flour.
- Roll the dough out to an 8-inch circle then set aside.
- When the chicken and vegetables are done, pour them into a glass pie plate.
- Top the chicken mixture with the crust and cut a few slits in it to vent steam.
- Bake for 10 to 12 minutes at 400° until the crust is browned. Let rest 10 minutes before serving.
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