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      Cajun Mac and Cheese Balls ( @butter_me_keto )

      Cajun Mac and Cheese Balls ( @butter_me_keto )

      What is better than Mac and cheese? Mac and cheese rolled into tiny little balls of heaven and deep fried (DUH!!). Oh and did I mention these were low carb?

       




       𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

      Mac and Cheese
      - 1 cup low carb noodles elbows 
      - 1 packet cheese flavor , Kraft Brand
      - Finely diced chives
      - 1 tsp Pork King Good Himalayan Pink Salt and Vinegar Seasoning 
      - 1/4 cup almond milk
      - 4 tbsp unsalted butter


       Coating
      - 1 cup Pork King Good Cajun Pork Rind Crumbs
      - 1 cup Pork King Good Italian Pork Rind Crumbs
      - 2 eggs 
      - 2 tbsp heavy whipping cream

       Chipotle Dip
      - 4 tbsp cream cheese
      - 1 tbsp chipotle garlic whip, Bralas Best
      - 2 tbsp Marinara sauce, Raos 
      - Chili flakes
      - Salt to taste

      Others
      - Avocado oil for frying

       𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒
      - Boil your favorite pasta al dente.
      - Make your Mac and cheese using the above ingredients. Let it rest in the fridge until it firms up (2 hours)
      - Using a small cookie scoop, roll macaroni and cheese into 1 1/4-to-1 1/2-inch balls, forming about 12.

      - Whisk eggs and heavy cream together in one bowl then both pork rind flavors in another bowl.
      - Working one at a time, dip balls into eggs wash then dredge in mixed pork rind crumbs generously, pressing to coat.
      - Fry in Avocado oil. Serve immediately, garnished with chives.

      Chicken Cordon Bleu Casserole

      Chicken Cordon Bleu Casserole

      Check out our take on a classic chicken cordon bleu. This no fuss dinner is a great for a busy weeknight. Its filled with a delicious cream sauce, ham, cheese and pasta. We used a low carb pasta here !

      Ingredients:
      2 cups shredded chicken 
      6 slices of Canadian bacon cubed
      3tbs butter
      1/2 white onion diced 
      1tbs Dijon or spicy brown mustard 
      4c chicken broth 
      1c heavy cream 
      1 package of pasta of choice cooked ( we use soybean spaghetti  )
      1/2C shredded mozzarella 
      1/2tsp onion powder 
      S/p
      Parsley
      Directions:
      In an oven safe dish melt the butter over medium heat. Add onion and cook until soft. Add mustard and stir then your broth and stir again. Once broth starts to simmer add your heavy cream , s/p to taste, onion powder and let it come to a simmer again. Add your shredded mozzarella and stir until cheese melts and mixture starts to thicken. Now add your chicken, ham and pasta and stir until all combined. Sprinkle with Parmesan cheese and Italian Pork Crumbs. Bake at 375° for 20-25 min.