Paleo with a Keto Twist Recipes (Under 5 Net Carbs)

Bacon, Cream Cheese, Cheddar Chicken

Looking for easy baked chicken recipes?  Do you like chicken and cream cheese together?   Then, this Bacon, Cream Cheese, and Cheddar Chicken is a great choice!  Super easy to make!  And, you use simple ingredients.   This chicken bake is low carb, high fat, KETO friendly, gluten free recipe.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 602 kcal
Author Julia


  • 1 tablespoon olive oil
  • 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
  • salt and pepper
  • 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices
  • 8 strips bacon , cooked, chopped
  • 1 cup Cheddar cheese , shredded


  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
  6. Top with chopped cooked bacon (drained from fat).
  7. Top with shredded Cheddar cheese.
  8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.
Nutrition Facts
Bacon, Cream Cheese, Cheddar Chicken

Amount Per Serving
Calories 602Calories from Fat 423

% Daily Value*
Fat 47g72%
Saturated Fat 21g131%
Cholesterol 177mg59%
Sodium 734mg32%
Potassium 591mg17%
Carbohydrates 2g1%
Sugar 1g1%
Protein 39g78%

Vitamin A 905IU18%
Vitamin C 1.3mg2%
Calcium 251mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Salmon in Foil

Prep Time: 
15 mins
Cook Time: 
15 mins
Total Time: 
30 mins
Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time! 


  • 2 pound side of salmon — boneless (skin on or off, depending upon your preference), wild caught if possible
  • 5 sprigs fresh rosemary — or fresh herbs of your choice; do not use dried herbs 
  • 2 small lemons — divided, plus extra for serving as desired
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic — peeled and roughly chopped
  • Additional chopped fresh herbs — such as basil, thyme, parsley, dill, or green onion (optional)


  1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.

  3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
  4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

Recipe Notes

  • This recipe is best enjoyed the day that it is made, as salmon can dry out when reheated. For reheating suggestions, see blog post above.
  • That said, there are still many yummy ways to use leftover salmon! Try serving it room temperature over a salad the next day, mixing it with pasta, or flaking and scrambling it with eggs.
Course:  Main Course 
Cuisine:  American 
Keyword:  Baked Salmon in Foil, Easy Dinner Recipe, Healthy Baked Salmon 
All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 (of 6), 5.3 ounces salmon) — Calories: 180, Fat: 6g, Saturated Fat: 1g, Cholesterol: 60mg, Carbohydrates: 4g, Fiber: 1g, Protein: 28g 
 Baked Salmon in Foil

One Skillet Chicken with lemon Garlic Cream Sauce

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!


  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil


  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.


  1. Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
  2. After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.

© . All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

Creamy Ranch Pork Chops - Keto Pork Chops Recipe

This is the most delicious keto pork chops recipe that you will ever try! Low carb pork chops are seared to perfection and then placed in an amazing creamy ranch sauce. This creamy ranch pork chops recipe will become a family dinner favorite!

Course Main Course
Cuisine American

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Servings 6 servings
Calories 477kcal
Author 730 Sage Street


  • 6 thick cut boneless pork chops
  • 8 oz full fat cream cheese softened and cut into 8 pieces
  • 8 tbsp salted butter
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 3 tbsp ranch seasoning
  • sea salt to taste
  • ground black pepper to taste


  • Season both sides of each pork chop generously with salt and pepper.
  • In a large skillet, heat 4 tbsp of the butter over medium high heat until melted.
  • Sear each chop for 4-5 minutes on each side until golden brown. Reduce heat to medium and continue to cook until chops are around 135 degrees internal temp.
  • Remove chops and set aside.
  • Pour in chicken broth to deglaze pan. Scrape the pan to get all of the yummy browned bits.
  • Add cream cheese, butter and heavy cream and stir continuously until smooth.
  • Add ranch seasoning and stir until combined.
  • Reduce heat to low, add chops back into pan and cover. Simmer for 10 minutes or until chops reach an internal temp of at least 145 degrees F.


Serving: 1chop | Calories: 477kcal | Carbohydrates: 2g | Protein: 25g | Fat: 39g | Fiber: 2g
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Creamy Ranch Pork Chops - Keto Pork Chops Recipe

Instant Pot Chicken Wings

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 4 servings

This Instant Pot Chicken Wings appetizer can be enjoyed with your favorite wing sauce, like a spicy buffalo hot sauce or BBQ sauce -- part of a collection on Low Carb Instant Pot Recipes.


  • 2 pounds fresh chicken wings (about 18)
  • 1 cup water
  • 1/4 cup your favorite hot sauce, plus more if desired

Dry seasonings:

  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  • Prepare chicken wings by trimming off most of the fat but leaving the skin on; kitchen shears are helpful. If moist, pat dry with paper towels. Add to a gallon-size resealable bag.
  • In a small bowl, combine all seasoning ingredients and stir together. Add the seasoning mix to the resealable bag with the wings. Toss until the wings are well-coated.
  • Add 1 cup water to the pressure cooker pot. Place a trivet inside and the seasoned wings on top.
  • Secure and seal the lid. Cook for 10 minutes at high pressure, followed by a manual pressure release.
  • While waiting for the wings to cook, prepare a foil-lined baking sheet fitted with a baking rack. Spray with nonstick cooking spray and set aside.
  • Position an oven rack about 8 inches from the broiler element. Set the broiler on high.
  • When the wings are done pressure cooking, transfer them to a large bowl. Toss with hot sauce until well-coated. Place on the prepared baking rack, arranging in a single layer.
  • Broil the wings until they start to blacken on top, about 5 minutes. Flip and broil until the other side starts to blacken, 3 to 5 minutes.
  • Transfer the wings to a large bowl and toss with additional sauce if desired. Serve while hot.


Makes 4 Servings
Amount Per Serving:
Calories 450 (38% from fat) 
Total Fat 19g29%
   Saturated Fat 5g24%
Cholesterol 170mg57%
Sodium 1000mg42%
Net Carb 2g 
Total Carb 2.5g1%
   Dietary Fiber 0.5g3%
   Sugars 0g 
Protein 63g 
Vitamin A 19% · Vitamin C 2% · Calcium 0% · Iron 10%
Recipe printed from Savory Tooth at

Baked Garlic Parmesan Chicken

This Baked Garlic Parmesan Chicken is loaded with flavor and super easy to make. With only 8 ingredients and one dish you will have this prepped, in the oven, and cleaned up before you know it! This family friendly recipe is perfect for pairing with your favorite sides and can be served traditionally or as a low carb dinner.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves:8 servings

2 lbs boneless skinless chicken breast (see note)
8 oz cream cheese softened
1/2 cup sour cream or greek yogurt
4 cloves garlic crushed through a garlic press
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup mozzarella cheese
1 cup freshly grated parmesan cheese divided into 2 half cups
To garnish (optional):
Fresh chopped parsley

Combine the softened cream cheese, sour cream, garlic, salt, pepper, and 1/2 cup of the parmesan cheese and mix well.
Lay the chicken breasts flat in a large baking dish. Spread the cheese mixture over the chicken, then sprinkle the mozzarella cheese, and remaining 1/2 cup of the parmesan cheese over the top.
Bake at 375˚F for 25-35 minutes or until the chicken reaches an internal temperature of 165˚F.
Garnish with fresh parsley and serve warm with your favorite sides. Enjoy!

Instant Pot Chicken Tacos

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

1 lb chicken breast
1.5 cups fresh salsa
2 cloves garlic
1 tsp salt

Trim chicken of excess fat. Place into Instant Pot.
Add garlic, salt and salsa.
Carefully seal Instant Pot and follow all safety directions. Turn pressure release valve to sealing.
For frozen chicken - turn instant pot on for 11 minutes using the poultry setting.
For fresh chicken - turn instant pot on for 7 minutes using the poultry setting.
Note the size of your chicken will impact cook time. If you are using smaller or larger chicken breasts, adjust accordingly.
Once completed, let the pressure release naturally for 5 minutes. Then release pressure by turning the from sealing. Let the chicken sit for 5 minutes before shredding.
Chicken may also be stored in the refrigerator overnight and shredded the next day. This will help to maintain moisture.
Recipe Notes
If making in the slow cooker - follow all directions (except for Instant Pot directions) and cook for 6-7 hours on low or until cooked through and easily shredded.

Creamy Garlic Chicken Soup [Recipe]

A warm, comforting soup that's sure to satisfy even the pickiest of eaters.

Course Main Course, One pot meal, Soup
Cuisine American
Special Diet Gluten-Free

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Servings 4 Servings
Calories 307kcal
Author Tasha Metcalf

2 tablespoons butter
2 cups shredded chicken ~1 large chicken breast
4 ounces cream cheese cubed
2 tablespoons Stacey Hawkins Garlic Gusto Seasoning
14.5 oz chicken broth
1/4 cup heavy cream
salt to taste

Melt butter in saucepan over medium heat.
Add shredded chicken to pan and coat with melted butter. As chicken begins to warm, add cubes of cream cheese and Stacey Hawkins Garlic Gusto seasoning. Mix to blend ingredients. Once the cream cheese has melted and is evenly distributed, add chicken broth and heavy cream. Bring to a boil, then reduce heat to low and simmer for 3-4 minutes.
Add salt to taste and serve.

The garlic gusto seasoning is a combo of mainly parsley, garlic, onion, lemon peel, and paprika.

Calories: 307kcal | Carbohydrates: 2g | Protein: 18g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 718mg | Potassium: 295mg | Vitamin A: 795IU | Vitamin C: 7.2mg | Calcium: 52mg | Iron: 0.6mg


Easy Broccoli Salad with Bacon - Keto and Low Carb

Looking for a great dish to take to your next barbecue or potluck lunch? This broccoli salad is so easy to make, is packed with flavor, no one will ever know it's low carb!

Prep Time
10 mins
Total Time
10 mins

Course: Side Dish Servings: 6 Calories: 315kcal Author: Keto Cooking Christian

4 1/2 cups broccoli florets cut into small bite-size pieces
8 slices uncured bacon
1/4 cup pine nuts toasted
3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons apple cider vinegar
1/4 cup red onion minced
2 tablespoons swerve confectioners
Salt and pepper to taste

Fry the bacon, then crumble into small bits and set aside. Add all the remaining ingredients into a large bowl, except the broccoli, bacon, red onion and pine nuts, and whisk to combine. Add in the broccoli, bacon, pine nuts and red onion over the dressing and toss to coat. Allow to sit for 20-30 minutes so the flavors can develop and the broccoli can absorb the dressing. The longer it sits, the better it is!

If you don't like the broccoli raw, you can steam it for 2 minutes and dry well before mixing in the dressing. You can also substitute the pine nuts with sunflower seeds, chopped walnuts or slivered almonds.

Calories: 315kcal | Carbohydrates: 4g | Protein: 7g | Fat: 31g | Saturated Fat: 7g | Fiber: 2g | Sugar: 2g

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Gluten Free & Keto Swedish Meatballs

These gluten free and keto Swedish meatballs are a terrific spinoff of a traditional family recipe. Think juicy and incredibly flavorful meatballs, bathed in a creamy and luscious gravy!

Course Main
Cuisine European
Keyword gluten free swedish meatballs, keto swedish meatballs

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 399 kcal

4 tablespoons grass-fed butter divided
1 medium white onion finely copped
500 g ground beef chuck works great!*
1/4 cup almond flour or crushed pork rinds (see notes!)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1 egg lightly beaten
1/2 cup heavy cream divided
extra virgin olive oil for cooking
1-2 cups beef broth to taste**
1 teaspoon Dijon mustard
1/2-1 teaspoon arrowroot powder or 1/4 tsp konjac (glucomannan) powder

Serving suggestions
mashed cauliflower
cranberry relish a terrific sub for lingonberry jam!

Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.

Add the ground meat, almond flour (or pork rind 'panko'), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form into rounds (either 20 small-is ones or 14 large).

Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce.

Add the remaining butter to the skillet and cook until it begins to brown (don't clean the meatball remnants as they add the flavor to the sauce!). Add in the broth, remaining heavy cream and mustard to deglaze the pan. Allow to simmer for a couple minutes and make a slurry out of your thickener of choice (i.e. mix it with a couple tablespoons of cold water prior to adding it to avoid clumping). Continue to simmer until the sauce just begins to thicken and taste for seasoning.

Add the meatballs back into the skillet, simmer for a couple more minutes and serve right away (think over a bed of mashed cauliflower!).

Recipe Notes
* Or feel free to do half ground chuck half ground pork (my absolute favorite!)!
**A few of you have had issues with reducing the sauce (i.e. cooking it down so it doesn't end up too thin). So start with 1 cup and add to taste!

'The Breadcrumbs'
As you know, meatballs traditionally employ breadcrumbs for best texture... so to keto-fy these Swedish meatballs you've got a few options:

1. actual keto breadcrumbs via our soft 'n fluffy sandwich bread. Works great... though obviously not too practical, and you may not want to transform your hard work into crumbs...!
2. crushed pork rinds! these work surprisingly well in lie of bread crumbs... as in very little discernible difference (i.e. no after taste and they're my top choice!!)! A lot of you ask me for brands, and I’ve loved the new baked variety from Epic (which have 40% less calories btw!). Because they’re not fried in lard, they’re drier and resemble panko crumbs so very much.
3. or simply throw in some almond flour if keeping things kosher! I've done it plenty and it works the charm. I found the almond flour to add a lovely depth of flavor, but they were quite a bit more fragile than with pork rinds (but tbh I didn't find it to be a biggie at all!).

Nutrition Facts
Gluten Free & Keto Swedish Meatballs

Amount Per Serving
Calories 399
Calories from Fat 306

Gluten Free & Keto Swedish Meatballs