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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.
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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.
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- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 1 pound boneless, skinless chicken breast (cubed)
- 1 cup chopped white onion
- 1 tbsp olive oil
- 2 tsp minced garlic
- 28 ounces chicken broth
- 2 tbsp chopped jalapeño
- 1 red bell pepper (chopped)
- 2 tsp ground cumin
- 1 tsp adobo seasoning
- 1 tsp sriracha
- 1 tsp cayenne pepper
- 1 cup cream cheese (softened)
- 1 cup shredded Monterey jack cheese
- Add the olive oil to a large pot and heat over medium high heat.
- Add the chopped chicken breast and chopped onions to the pot and cook the chicken for about 8 minutes, stirring occasionally to brown on all sides.
- Add the chopped bell pepper and jalapeno to the pot and stir. Cook for another 5 minutes to soften the peppers.
- Add the cumin, adobo seasoning, sriracha, cayenne, cream cheese and chicken broth and stir.
- Bring the chili to a boil and then reduce the heat so that the chili is just simmering.
- Stir in the shredded cheese. Stir well until all the cheese has melted.
- Divide between bowls and enjoy while hot.
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