Super Bowl Keto Recipe Roundup (2024)

• 5 lbs Chicken Wings
• ⅓ cup BBQ Chicken Rub

• Season wings lightly with BBQ rub seasoning then place on smoker set to 225 degrees F. Cook for 1 hour then raise temperature to 350 degrees F and cook for another Hour.

• Remove wings and allow to cool to room temperature before chilling in the Refrigerator in ziplock bags

• When its time to reheat set conventional oven to 450 degrees or air Fryer to 400 Degrees F.

  If heating in the oven place wings on a wire rack on top of a sheet pan and bake for about 30 minutes until wings are golden and crispy.

  If Heating in Air Fryer Place a layer of wings in the basket or rack and cook for about 20 Minutes until golden and crispy

• Let wings rest for 5 minutes before tossing them in sauce.

Serving Size is 1 pound. Amount of wings per serving will vary depending on size.

Please Note cooking times may vary depending on wing size. You may need to reduce cooking times by 25% for smaller wings

• 1 cup Hot Sauce (Texas Pete)
• 1 Stick Butter
• ¼ Cup Golden Sweetener or Local Raw Honey
• 2 tbsp Minced Garlic
• 3 tbsp Grated Parmesan
• 1 tsp Old Bay Seasoning

• in a saucepan over medium low heat stir hot sauce, sweetener and butter until butter has almost melted

• Remove saucepan from heat then using a Stick Blender Blend the sauce together for about 30 seconds until the sauce has turned a bright orange color and thickened slightly

• using a whisk stir in old bay, garlic and grated Parmesan

• 1 cup Mayonaisse
• ¼ cup Sour Cream
• 8 oz Bleu Cheese Crumbled
• ¼ cup Heavy Cream
• 2 tbsp Apple Cider Vinegar

• In a wide mouth container combine mayonnaise, sour cream, apple cider vinegar, heavy cream and half of the bleu cheese

• Using a stick blender pulse until the dressing is smooth, a few tiny lumps is ok but the mixture should be well combined. If still to thick you can stir in another tablespoon of heavy cream.

• Stir in the remaining bleu cheese with a spoon so you have the perfect blend of creamy and chunky bleu cheese dressing perfect for dipping.

Serving Size 2 Tbsp.

store in fridge for up to 2 weeks

Do not freeze

• 1 cup Mayonaisse
• ⅓ cup Sour Cream
• ¼ cup Heavy Cream
• 2 tbsp Pickle Juice
• 1 Tbsp Lemon Juice
• 1 Tbsp Parsley
• 1 Tbsp Chives
• 1 tsp Dill
• ½ tsp Granulated Garlic
• ½ tsp Granulated Onion
• ½ tsp Redmond’s Real Salt
• ½ tsp Black Pepper

• Whisk by hand all ingredients until smooth and combined, do not use a blender

• Store in air tight container for up to 7 days

• 2 lbs Boneless Skinless Chicken Thighs
• ½ cup Peri Peri Sauce
• 4 tbsp Bacon Fat
• 1 cup Pork King Good Bread Crumbs
• ½ cup Coconut Flour
• 1 tsp Curry Powder
• 1 tsp Paprika
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• ¼ cup Heavy Cream

• Cut up chicken into chunks then toss in heavy cream and spices. Let marinate for 30 minutes

• Combine pork king good breadcrumbs and coconut flour then dredge the chicken thighs in the breading so they are completely coated.

• Heat oil to 350 degrees F. Fry the chicken thighs for 5-7 minutes until fully cooked then remove and lay on paper towels to absorb excess grease.

• Toss in peri peri sauce and serve with harissa Aioli.

• 3 lbs Chicken Wings
• 2 tsp Real Salt
• tbsp Baking Powder

Asian Zing Sauce

• 3 tbsp Butter
• 2 tbsp Garlic Chopped
• 1 tbsp Ginger Grated
• ½ cup Alternasweets Spicy Ketchup
• 2 tbsp Sambal Oelek
• 2 tbsp Coconut Aminos or Sriracha
• 3 tbsp Fish Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Lime Juice
• 2 tsp Chinese five spice

Garnish

• 1 tbsp Scallions thinly sliced
• 1 tbsp Toasted Sesame Seeds

• Pat wings dry and season with salt. Refrigerate overnight or for at least a few hours.

• Pat dry again and toss wings with Chinese five spice and baking powder.

• Lay wings out on a baking rack over a sheet pan. Bake for 1 hour at 275 degrees F

• After one hour spray or brush your favorite oil or animal fat lightly over the wings to help them crisp up even more.

• Then raise heat to 425 and cook for 30-45 minutes until crispy. (pro tip: Refrigerating the wings after the first cook will help the wings become more tender and come away from the bone easier)

• While the wings are finishing up heat a pan over medium with butter, garlic, ginger and scallions sauté until garlic and ginger begin to carmelize . Add remaining ingredients to pan and reduce for 1 minute while stirring. Shut off heat and whisk in 1 extra tablespoon of butter.

• Once wings are crispy and fully cooked brush the sauce onto each wing individually and serve extra sauce on the side. Garnish with scallions and sesame seeds

• 4 eggs
• 2 cups Shredded Mozzarella
• ½ cup Pork King Good Breadcrumbs
• ⅓ cup Parmesan Cheese Grated
• 2 tbsp Melted Butter or Ghee
• 1 tbsp Olive Oil
• 1 tsp Italian Seasoning
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ¼ tsp Real Salt
• ½ tsp Baking Powder

• Preheat Oven to 375 Degrees F.

• Whisk together eggs with Seasonings and Baking powder, then add Mozzarella, Olive Oil, Parmesan and Pork Rinds

• Brush Cast iron pizza pan with melted butter covering the entire surface. Pour out dough mixture into the center and press out to the edges evenly (don't worry of its not perfect as the dough will spread out to the edges as it cooks)

• Bake for about 20 Minutes until crust has a light golden color.

• Remove pizza dough from the oven and set oven to your Low Broil Setting

• Top the pizza with your favorite sauce and toppings and broil until the cheese is melted to you liking and toppings are hot. (About 6-8 Minutes)

• Remove Pizza from the oven and wait about 5 Minutes before slicing

Note* Portion size is one slice total of 8 servings.

*Recipe Macros for crust only, calculate additional toppings separately

• 2 lbs Sausage
• ½ cup Shredded Cheddar
• ½ cup Ricotta
• 1 tbsp Dak's Cajun Voodoo Seasoning
• 4 tbsp Alternasweets Low Carb BBQ Sauce
• ½ Cup Pork King Good Pork Rind Crumbs

• Combine all ingredients except the bbq sauce in a mixing bowl.

• Once all ingredients are well combined use a 2 oz scoop to portion out the sausage balls. Rolling them in your hands will give you a more uniform sphere shape.

• Place the sausage balls in the air fryer basket and set at a temperature of 370 degrees F for 15 minutes. (If using a Convection oven bake at 400 degrees for 13-17 minutes depending on oven)

• After the sausages are fully cooked toss them in a bowl with the bbq sauce then serve.

• 1 lb Backfin or Special Crab Meat
• 8 oz Cream Cheese
• 1 wheel Garlic Herb Boursin Cheese
• 1 cup Shredded Cheddar Cheese
• ½ cup Mayonnaise
• 2 tbsp Prepared Horseradish
• 1 tbsp Chopped Chives
• 1 tbsp Lemon Juice
• 1 tbsp Old Bay
• 2 tsp Worcestershire
• 2 tsp Coleman's Mustard

• Combine softened cream cheese along with bousin, half of the cheddar cheese, mayo, worcestershire, mustard and old bay. make sure the mxture is completly smooth.

• Once dip is smooth gently fold in crab meat along with chives, old bay and lemon juice.

• spread the crab dip out into a cast iron pan and top with remaining cheese. Bake at 375 degrees for about 15 minutes. for a bubbly golden top. set the oven to broil for the last 2 minutes until the dip reaches the desired color.

• top with scallions or parsley (optional) and serve with your favorite dippers listed above in blog post.

• 8 oz Cream Cheese
• 1 Wheel Boursin Cheese
• 4 oz Diced Salami
• 4 oz Diced Ham or Mortadella
• ½ cup Shredded Swiss or Provolone
• 1 cup Olive Salad
• 2 tbsp Chopped Chives
• 2 tbsp Grated Parmesan
• 2 tbsp Red Wine Vinegar

• mix together softened cream cheese, boursin cheese, red wine vinegar and parmesan cheese

• fold in chopped salami, ham, swiss and olive salad

• to serve cold place in fridge for 15 minutes to firm up if serving immediately. if serving later take out at least 30 minutes before serving to soften up

• To serve hot place in a oven safe dish ad bake at 350 degrees F. for about 15-20 minutes. blot any excess grease from the top. Then sprinkle shredded cheese on top and broil for a few minutes to melt cheese.

• Serve with Veggies, Crustini, crackers, Pork Rinds or Cheese crisps

• 2 cups pecorino romano
• 1 tbsp Italian seasoning
• 3 oz Pepperoni

• Preheat your oven to 350 degrees F then in a mixing bowl combine your cheese and Italian seasoning.

• Lay parchment paper over a sheet pan (pro tip: spray the sheet pan then lay the parchment over and it will stick to the pan but comes off easily after cooking)

• Next using a 2-3 inch ring mold spread about 1 tablespoon inside each mold forming a round disk. Continue the process until you’ve used all of your cheese. Then place one slice of pepperoni over each crisp.

• Bake for about 10-13 minutes until the cheese looks lightly golden and crisp.Let cool to room temperature (about 10-15 minutes) before plating.

• 3 cups Sharp Cheddar Cheese Shredded
• 4 oz Cream Cheese Softened
• ¾ cup Mayonnaise
• 2 oz Pepperoni Diced
• ¼ cup Scallions
• 4 oz Pimentos Drained
• 1 tsp Hot Sauce
• ½ tsp BBQ Dry Rub

• Chop up the pepperoni and scallions then add to a bowl with remaining ingredients.

• fold all ingredients together until well combined. Serve with your favorite dippers like pork rinds, low carb chips and veggies.

Serving size is about ¼ cup

Keto pimento cheese will last about 2 weeks in the fridge covered.

Pro tip* Take the dip out of the fridge 30-45 minutes before serving so it will be easier to spread.

• 2 lbs Jumbo Shrimp
• 1 cup Alternasweets Low Carb Ketchup
• ¼ cup Horseradish
• Juice of 1 lemon
• 1 tsp Old Bay
• 1 tsp Worcestershire
• 1 tsp dill pickle juice
• 1 tsp Tabasco optional

• Place shrimp in a pot and cover with cold water. Squeeze in the juice of 1 lemon and 1 tbsp of old bay. Bring shrimp to a boil.

• Once shrimp has reached a boil, stir for 15-20 seconds before removing shrimp and shocking in an ice bath to stop the cooking process

• after shrimp are completly chilled peel of the shell leaving the tail then make a cut across the top of the shrimp and remove the orange vein runing along the top, rinse shrimp again and chill until time to serve

• Whisk ingredients together and chill in fridge.

• Note* sometimes co*cktail sauce will congeal after a few days in the fridge, just add a tablespoon of water and an extra dash of ketchup and whisk again and it will return to its original texture.

• 1 lb Mahi
• 1 cup Pork King Good Breadcrumbs
• ½ cup Almond Flour
• ⅓ cup Heavy Cream
• 2 tbsp Hot Sauce
• 1 tbsp Dak's Cajun Voodoo Seasoning
• 1 tsp Real Salt

• Slice the Mahi filets into 2 oz strips. Combine heavy cream, hot sauce and seasoning then marinate the Mahi in the mixture for one hour.

• Heat bacon grease or oil up to 350 degrees F

• Combine pork king good breadcrumbs and almond flour.

• Dredge the Mahi in the breading mixture so it’s fully coated then carefully lay the fish in the oil away from your body. Cook for 4-6 minutes until golden brown.

• Remove Mahi from oil and allow to cool on a paper towel, sprinkle lightly with salt and Cajun voodoo. Serve with Remoulade dipping sauce.

• CRUST & TOPPINGS
• 3 cups Mozzarella Cheese
• 5 Eggs
• ⅓ cup Grated Parmesan Cheese
• ¼ cup Ground Flax meal
• 2 tbsp Pickle Juice
• 1 tbsp Psyllium Husk
• 1 tbsp Olive Oil
• 1 tsp Italian Seasoning
• 1 tsp Baking Powder
• ½ cup Sliced Dill Pickles
• WHITE SAUCE
• 2 tbsp Ricotta Cheese
• 2 tbsp Ranch Dressing
• 1 tbsp Pickle Juice
• 1 tsp Parsley
• ¼ tsp Dill Weed

• To make the crust combine all ingredients except for 1 cup of mozzarella and sliced pickles. After crust mixture is combined oil up your cast iron pan and spread mixture out evenly taking up the entire pan.

• Bake at 375 for 15-20 minutes until crust begins to turn a light golden color.

• While pizza crust is baking prepare your white sauce by whisking ricotta, ranch, pickle juice and seasoning

• Remove crust from the oven then top with white sauce, mozzarella cheese and sliced dill pickles

• Set oven to broil and cook for about 10 minutes until Cheese is bubbly and melty. Cut into 8 slices and enjoy!

• ½ lb Pastrami Deli Sliced
• 4 Dill Pickle spears
• 8 slices Swiss Cheese
• 1 cup Sauerkraut
• ¼ cup Spicy Brown Mustard
• ¼ cup Russian Dressing

• Take two slices of pastrami and lay them out on a cutting board overlapping, lay a slice of swiss on top of the pastrami and then a pickle spear or sauerkraut. roll up firmly and set on rack or Air Fryer basket.

• Cook for 10-12 Minutes at 370 degrees until hot. slice in half and serve with spicy brown mustard and Russian Dressing.