Who doesn’t love the taste of a pizza while watching your favorite team on the TV? Or maybe just watching a fun movie at home? This is a versatile, easy-to-do recipe. You can adjust it to your taste easily.
This recipe is adapted from one at KetoSnacks on Facebook. Actually, the KetoSnacks page is loaded with recipes for items that are not low carb, so I stopped following them. But the demo videos the actual owner of the page presents are mostly Keto.
My roomie adapted this a little bit, but it’s basically the same. She just got carried away with the cheese and add-ons, most of which I’ve not included because it deviated a little too far from the basic concept, which was a quick and easy snack to make. Great for eating while watching the baseball or football games or any other sport you enjoy.
These work well in an air fryer or you can do them in the oven. If you use zucchini or toast rounds for the base, it gives the snack a sturdier base and a bit more flavor.
Keto Pizza Bites
Ingredients:
Parmesan Cheese, grated
Pepperoni or Salami, pizza slices
Marinara or Pizza Sauce
Add On:
Zucchini, sliced 1/4 inch thick
Toast, cut into pepperoni-sized rounds
Instructions:
To make, prepare a pan or the air fryer basket with parchment paper. Place about a tablespoon of Parmesan cheese on the paper, then put your base item on it… toast, zucchini, or pepperoni/salami.
If you use toast and/or zucchini, the next layer is the meat, either pepperoni or salami.
Spread enough marinara or pizza sauce on top of the meat to cover it. Cover the top with more Parmesan cheese.
4 pizza bites in parchment basket with cheese, salami, and sauce before adding top cheese layer.
Bake in a 350 degree oven or air fryer for about eight to ten minutes, until the cheese is melted.
Remove from the oven, let cool to set the cheese, then enjoy.
Nutrition Information per snack (Base version):
Calories: 78| Fat 0g| Cholesterol: 13mg| Sodium: 260mg| Carbs 1.7g | Fiber: 0.3g| Protein 5.2g| Sugar: 0 g| Sugar Alcohol: 0g| Net Carbs: 1.4g
With Zucchini, add 0.3 g – Net Carbs 1.7 g
With Toast, add 0.5 g – Net Carbs 1.9g
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.
Copyright 2026 by Rene Averett, Skinny Girl Bistro
With the hot weather we’ve had lately, I looked to a quick and easy chicken and broccoli dinner that didn’t heat up the kitchen too much. This might work in a microwave, but it would lack the crispiness of the cheese from the oven. However, all the needed ingredients can be cooked in a microwave, and you can use pre-cooked chicken.
This is a recipe I saw on Facebook from KetoSnacks with a few additions to add a bit more seasoning. I also added one cup of cubed and steamed turnips to the mix to add a little more bulk. They are optional.
Serve with a side salad if you trust the lettuce. Or you could use a nice Mediterranean salad with onion, tomatoes, cucumber, and feta cheese in a vinaigrette. Or have just a piece of low carb toast with it.
Easy Low Carb Chicken & Broccoli Alfredo Dinner
Ingredients:
2 cups diced chicken, fully cooked
12 broccoli, steamed
1 cup turnips, peeled, cubed, and cooked
1 cup Alfredo sauce Bertolli
1 cup shredded mozzarella
4 tbsp bacon pieces, fully cooked
1/2 tablespoon Mrs. Dash Regular Seasoning
1 teaspoon Garlic Powder or minced garlic
1/2 tbsp Oregano powder
Directions:
Preheat oven to 375 degrees F.
Grease a large baking dish with butter or oil spray.
In a large bowl, add all the ingredients and mix well.
Pour into the baking dish and use a spoon to spread it evenly.
Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes until the food is lightly browned.
Let cool 5 minutes, cut into four pieces and serve.
Makes 4 servings.
Nutrition Information per servings:
Calories: 428 Fat: 29g Sodium: 443mg Carbohydrates: 11g Fiber: 3g Protein: 32g Net Carbs: 8g
If you don’t use the turnups, it is Net Carbs 6.67g
This can also be made with cauliflower substituting for broccoli or turnips for about the same carb count.
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.
Copyright 2026 by Rene Averett, Skinny Girl Bistro
I am sorry I haven’t been on for a couple of months. Lots going on in my life and I haven’t done a whole lot of recipe creating, but I have a few. But this week is the beginning of July and the 4th is right around the corner.
Man, I love a good hot dog with chili and cheese on it. Does eating low carb or Keto mean I can’t enjoy that? Absolutely not. And I can have my pseudo potato salad made with cauliflower and turnips. Keep reading and I will show you how to have a low carb Fourth of July celebration.
Hot Dogs with or without chili and cheese
Full disclosure. This is an AI generated image. After the holiday, I will upload one that I will take of my hotdog on a Carbonaut bun. – Rene
Whether they are all beef or chicken and pork hot dogs, they are all low carb. Check the brand for the exact carb count. Usually they are around 2 net carbs per hot dog,
Hot dog buns could be a problem, but several bread makers now make low or Keto hot dog buns. My personal favorite is Carbonaut’s bun. I have found these at Walmart but they don’t always have them. They do have Nature’s Own and Orowheat buns. Safeway also carries Orowheat and Hero buns. These are either 1 or 2 net carbs per bun.
Look for canned chili that is sugar free. So far, I haven’t found one, but even if they have them, the whole can has about 20 net carbs. Use 2 tablespoons on your hot dog and that’s only 2.5 net carbs. So your whole hot dog adds up to about 6 net carbs, even with mustard on it.
Texas Style Cauliflower and Turnips Salad
This Cauliflower–Turnip Salad is my go‑to low‑carb “potato” salad whenever I want something comforting, creamy, and nostalgic without the heavy carbs. Cauliflower and turnips mimic the texture beautifully, and the eggs, mayo, mustard, and sugar‑free relish bring all the classic flavors together. It’s a keto‑friendly side dish that works for holidays, potlucks, or simple weeknight dinners — and nobody ever guesses it’s low carb. I call it Texas style because everyone I know from Texas makes it this way.
One of my favorite things to do with leftover potato salad–and this will work with it also–is to put it between two slices of bread and make it a sandwich! Yummy! You can add ham or cheese and it’s all you need for a tasty lunch.
Ingredients:
1 16 oz. bag Cauliflower florets (about half of a cauliflower)
2 to 3 medium turnips, sliced or diced
2 hard boiled eggs, chopped
1/2 sweet onion, chopped
1/4 cup of sugar free sweet pickle relish or chopped sweet pickles
Juice from relish
1/2 to 3/4 cup of mayonnaise
1 tablespoon mustard
salt and pepper or paprika
Instructions:
Steam or boil cauliflower and turnips until fork tender. Cut into smaller pieces if needed. Place in a large bowl.
Add eggs, pickle relish or chopped sweet pickles, and onions and mix together.
In a smaller bowl, mix the pickle juice, mayonnaise and mustard to make the dressing. If you like a lot of sauce around your salad, add a little more mayonnaise and/or mustard to suit your taste.
Add the dressing to the large bowl and mix together well. Add salt and pepper or paprika to taste. Sprinkle a little paprika on top.
Chill at least five hours in the refrigerator before serving. Best when chilled overnight.
Makes about 6 to 8 servings.
Nutrition Information: Per Serving (6–8 servings):
Calories: 133–238 Protein: 3–4 g Fat: 11–22 g Net Carbs: 4–5.5 g
Enhancements:
Personalize your salad with any of these additions:
Classic Low‑Carb Add‑Ins
These stay true to the traditional potato‑salad vibe:
Celery (finely minced) — even if you’re not a fan of big crunchy pieces, a tablespoon or two of very fine mince adds brightness without the “raw celery” vibe. Green onions — milder than sweet onion and perfect for keto salads. Bacon bits or crumbled cooked bacon — smoky, salty, and zero carbs. Fresh dill or parsley — herbs add freshness and help balance the richness. Chopped dill pickles — if you want more tang without extra sweetness. Chopped pimentos — classic in Southern-style salads; very low carb.
Creamy or Savory Boosters
These add richness or umami without adding carbs: Shredded cheddar (just a little) Crumbled feta or goat cheese Sour cream (swap part of the mayo for a lighter, tangier dressing) A splash of pickle juice or vinegar for extra tang
Flavor Enhancers
Tiny additions that change the flavor profile in a good way: Smoked paprika — gives a deviled‑egg vibe. Garlic powder — a pinch goes a long way. Celery seed — classic in deli-style salads. Everything bagel seasoning — surprisingly good in creamy salads.
Protein Add‑Ins
If you want to turn this into a full meal: Diced ham Shredded rotisserie chicken Extra chopped hard‑boiled eggs
All of these keep carbs extremely low.
Crunchy Low‑Carb Veggies
If you want texture without the carbs: Radishes — taste like mini potatoes when raw or lightly blanched. Cucumber (seeded) — adds crunch without watering down the salad. Jicama (finely diced) — very potato‑like crunch, low net carbs.
Creative Keto Twists
Fun additions that make your salad stand out: Pickled jalapeños — for a spicy kick. Capers — salty, briny, and very low carb. Chopped olives — Mediterranean twist.
A spoonful of ranch seasoning — turns it into a “ranch potato salad” dupe.
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.
It’s peach season… that glorious time when the peaches ripen and the fruit stall on the corner brings in fresh California ones. They’re so sweet and delicious. These days that’s hard to find. So many fruits in grocery stores are picked too early, leaving the ripening to sitting in the store, so they don’t have the strong flavors we used to get.
Armed with fresh peaches, I came up with this delicious recipe for a peach crumble that is so satisfying, you’ll never want a high carb’d pie again. Seriously, this is a real treat. It is a little higher carb’d than I normally do, so save the carbs through the day to enjoy this one.
Low Carb Caramel Pecan Peach Crumble
6×6 pan makes 6 servings
Low carb, gluten free
Peach Filling
Ingredients
3 cups sliced peaches (fresh or frozen; if frozen, thaw and drain)
2 tbsp allulose (or 1 tbsp if peaches are very sweet) or other sugar substitute
1 tbsp ChocZero caramel syrup or Walden’s Caramel Syrup
1 tsp vanilla extract
1 tsp lemon juice
1–1½ tsp cornstarch (or ½ tsp glucomannan)
1/2 tsp cinnamon or to taste
1/4 teaspoon cloves (optional)
Pinch of salt
Optional: ⅛ tsp nutmeg for a deeper cobbler flavor
Instructions:
Mix everything in a bowl until peaches are coated and glossy.
Spread into your greased 6×6 dish. Optional: Line pan with parchment paper to make removal easier.
Make: Caramel Pecan Crumble Topping
Ingredients:
6 ChocZero butter cookies (or 5 oat biscuits), crushed
1/4 cup almond flour
3 tbsp chopped pecans
3 tbsp melted butter
1 tbsp allulose or favorite sugar substitute
1/2 tsp cinnamon
Pinch of salt
Optional: ½ tsp vanilla
Combine topping ingredients until it forms a sandy, clumpy crumble.
Scatter evenly over the peaches.
Bake at 350°F for 28-32 minutes, or until the topping is golden and the peach filling is bubbling around the edges.
Let it cool 10 minutes so the syrup thickens.
Finish With Caramel
Right before serving, drizzle 1–2 tablespoons ChocZero caramel or Walden’s Caramel syrup over the top.
It melts into the pecans and gives you a praline peach aroma.
Serving Suggestions:
Cool Whip + caramel drizzle
A splash of heavy cream
A scoop of CarbSmart vanilla ice cream (if you can find it!)
Toasted pecans sprinkled on top for crunch
Carb Notes
Cornstarch adds about 2–3g net carbs to the entire pan
ChocZero caramel syrup is low impact and doesn’t crystallize
Each serving stays very low carb, especially compared to traditional cobbler
You can use this same recipe for an Apple Crumble replacing the peaches with apple. You can also replace the pecans with walnuts if you prefer those.
Nutrition Information per servings:
Calories: 238 Fat: 15g Sodium: 66mg Carbohydrates: 34g Fiber: 23g Protein: 3g Net Carbs: 11.3 g
Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.
Copyright 2026 by Rene Averett, Skinny Girl Bistro
I have been so busy for the past few months that I don’t know if I am coming or going. We had a power failure on the circuit that covered the kitchen and living room. The whole circuit and the electrical podium out front needed to be replaced. Getting an electrician and the power company together for the podium took ages. The power crashed on December 24 of 2025, and we didn’t get it back up and running until February 26th. Thank goodness for a gas stove, but although the oven is gas, it has an electric pilot, so it didn’t work. We managed to keep the freezer up and running with an extension cord from the bar.
After the dust cleared, we had to replace the refrigerator and the TV set. Both were blown in the power issues. But I am back now and I hope to be posting some new recipes soon. I have a few and will get them up soon.
In the meantime, I just published an article to my Substack about Low Carb thresholds and how some starches can be modified to fit into your low carb diet. If you’d like to read it, you can find it at this link:
