Jean’s KETO KITCHEN | Keto New England Clam Chowder

Jean’s KETO KITCHEN Keto New England Clam Chowder     Serves: 6 Prep Time: 10 Minutes Cooking Time: 20 Minutes Carb Count: 7.1 grams Net Carbs Ingredients • 6 bacon slices, chopped • 2 celery ribs, diced • 1 medium onion, diced • 1 garlic clove, minced • 1 1/2 cups chicken bone broth or stock • 1 (8 oz.) bottle clam juice • 1/4 teaspoon white pepper • 1/4 teaspoon dried thyme • 1 1/2 cup heavy cream • 2 oz. cream cheese • 2 (6.5 oz.) cans chopped clams, undrained • Salt to taste Directions 1. In a large stock pot, cook bacon...

Jean’s KETO KITCHEN | Crustless Deep Dish Pizza

Jean’s KETO KITCHEN Crustless Deep Dish Pizza     Servings: 6 Per Serving - Fat: 412 Protein: 472 Net Carbs: 32 Prep Time: 30 min, Cook Time: 15 min Ingredients 1 tablespoon salt 1 teaspoon caraway, seeds (optional) 1 teaspoon dried, oregano 1 teaspoon garlic salt 1 teaspoon ground, black pepper 1 teaspoon red, pepper, flakes, or to taste (optional) 2 pounds extra lean, ground beef 2 eggs 1/2 cup grated, Parmesan cheese 1 (12-ounce) package shredded, mozzarella cheese 1 cup tomato sauce 1 (3.5 ounce) package sliced, pepperoni, or to taste Directions Preheat oven to 450 degrees F (230 degrees C). Mix together...

Jean’s KETO KITCHEN | Bacon-Wrapped Mozzarella Sticks

Jean’s KETO KITCHEN Bacon-Wrapped Mozzarella Sticks     Ingredients 12 string cheese sticks 12 bacon slices 2 tsp. Italian seasoning Marinara, for serving Directions 1. Unwrap string cheese and place on a plate or small baking sheet. Freeze until solid, 4 hours up to overnight. 2. Preheat oven to 400° and line a medium baking sheet with foil. Place bacon in an even layer and sprinkle with Italian seasoning. Bake until slightly crisp but still bendable, 12 to 15 minutes. 3. Remove bacon from oven and let cool slightly. Line a small baking sheet with foil. 4. Wrap...

Jean’s KETO KITCHEN | Homemade Dark Chocolate Peanut Butter Cups

Jean’s KETO KITCHEN Homemade Dark Chocolate Peanut Butter Cups     Step One: 2-3 cups of dark chocolate chips (Jessica uses Lily’s) 1 cup coconut oil Place above ingredients into a microwave safe glass bowl and microwave in 30 sec. Increments stirring to mix in between until completely melted. Remove from microwave and add 1 tsp vanilla extract Pour a little of the chocolate mixture into paper lined muffin tins (either mini or regular size) 'reserve about half for the final step • set aside remaining chocolate. Place muffin pan n freezer for about 10-15...