Jalapeno Cornbread and Chicken Verde Bake

This Jalapeno Cornbread and Chicken Verde Bake is a delicious and comforting keto-friendly casserole that combines the flavors of spicy jalapenos, tangy salsa verde, tender shredded chicken, and cheesy goodness. It's easy to make and perfect for a satisfying weeknight dinner or a crowd-pleasing potluck dish.

Ingredients:

• 1 batch of keto-friendly cornbread see recipe below
• 2 cups cooked shredded chicken
• 1 cup salsa verde
• 1 cup shredded cheese cheddar or Monterey Jack
• 2 jalapenos, sliced optional

Instructions:

Set the oven to 350F 175C and heat it up

Grease a baking dish with cooking spray to get it ready

Make a flat layer of the keto-friendly cornbread in the bottom of the baking dish

Put the cooked shredded chicken and salsa verde in a bowl and mix them together

Mix well

Spread the chicken and salsa mix out evenly on top of the cornbread

Add the shreds of cheese on top of the chicken mixture

To use the jalapenos, put the slices on top of the cheese

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

Take it out of the oven and let it cool down a bit before you serve it

Cut into pieces and serve hot

Have fun!

Peppermint Candy Cane Brownies

These peppermint candy cane brownies are a delightful treat for the holiday season, combining the rich chocolatey flavor of brownies with the refreshing taste of peppermint. Perfect for festive gatherings or as a special treat for yourself!

Ingredients:

• 1 box brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/2 cup crushed candy canes
• 1/2 cup chocolate chips
• 1/2 teaspoon peppermint extract

Instructions:

Warm the oven up to 175F 350C

A 9x9-inch baking pan should be greased

Add the eggs, vegetable oil, water, and peppermint extract to a large bowl and mix them together until everything is well mixed

Add chocolate chips and crushed candy canes and mix well

Spread the batter out evenly in the baking pan that has been prepared

Put it in an oven that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let brownies cool all the way down before cutting them into squares

Keto Coconut No Bake Cookies

If you are on a low-carb or ketogenic diet, these Keto Coconut No Bake Cookies are a tasty and healthy treat. They satisfy your sweet tooth without raising your blood sugar because they are sweetened with erythritol and taste like coconut.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons cocoa powder optional, for chocolate flavor

Instructions:

Shredded coconut, almond flour, powdered erythritol, and salt should all be mixed together in a bowl

Vanilla extract, almond milk, and melted coconut oil should all be added

Mix everything together well

If you want the mixture to taste like chocolate, you can split it in half and add cocoa powder to one half

Using a spoon or cookie scoop, drop the mixture onto a baking sheet lined with parchment paper

To make each cookie a little flatter, gently press on it

Put it in the fridge for at least 30 minutes to set

The cookies are ready to eat once they have set

Put any leftovers in a container that won't let air in and put it in the fridge