Ingredients:

• 7 Ounce Package of Halloumi Cheese
• 2 TBSP Unsalted Butter
• 1/4 Cup Rao’s Sensitive Marinara Sauce

Directions:

1. Slice the Halloumi into roughly 1 Inch thick strips and set aside.
2. In a Large Non-Stick Frying Pan heat up some Unsalted Butter on Medium to Medium-High Heat. Be very careful not to turn the heat up high enough to burn the butter. I set my induction cooktop to about 275-290*F.
3. Once the Butter begins to bubble add the cheese and cook on each side until nice and brown. You want to intentionally give it a crisp outer crust, but without burning the cheese.
4. Warm up 1/4 cup of the Rao’s Sensitive Marinara Sauce for dipping (totally optional).
5. Serve Cheese Sticks warm and enjoy!

Source: Keto-Daily.com

Ingredients:

• 8 oz Cream Cheese (Softened)
• 1/8 Cup Sour Cream
• 1/2 Bunch of Green Onions
• Handful of Crumbled Bacon Pieces
• 8-10 Large Jalapeño Peppers
• Shredded Cheddar Cheese

Directions:

1. Place Softened Cream Cheese into a medium mixing bowl, and add in the Sour Cream, Sliced Green Onion, and Bacon Pieces.
2. Mix with a hand mixer until thoroughly blended.
3. Wash the Jalapeños, and then cut off the tops, cut them in half down the middle, and remove the seeds and fleshy sections from the middle of the peppers.
4. Using a spatula of a spoon scoop out some of the Cream Cheese mixture and fill the jalapeños up.
5. Place the Jalapeños in the Freezer for at least 2 hours. (This is an important step)
6. After the Jalapeños are frozen, pre-heat the oven to 400*F.
7. Place the Jalapeños onto a baking sheet lined with parchment paper, and top them with either Cheddar Cheese, or your preferred Shredded Cheese Blend.
8. Bake in the oven for 12 minutes, and then set on the counter to cool for a few minutes before serving. (Caution: the cream cheese filling can be molten hot at first)

Source: Keto-Daily.com

Ingredients:

• 24 oz jar dill pickles
• 2 eggs
• 1/2 cup heavy cream
• 2 tbsp water
• 1/2 cup parmesan cheese grated
• 1/4 cup almond meal/flour
• 1 tsp taco seasoning
• dash Salt & Pepper
• optional-ranch dressing

Directions:

1. Preheat broiler to high
2. In a bowl, add eggs, cream, and water and beat together
3. In a second bowl, add parmesan cheese, almond meal/flour, and taco seasoning
4. On a paper towel, spread out the pickles
5. Dredge the pickle chips in grated cheese mixture, dunk in the egg wash, and return to grated cheese dish
6. Shake until well covered
7. Place the coated pickles on a foil lined baking sheet, sprayed with non stick cooking spray
8. Broil for 3-5 minutes on each side, until golden brown
9. Optional-serve with ranch dressing or dip of choice

Servings: 10 pickles spears – Calories: 97kcal – Carbohydrates: 2g – Protein: 4g – Fat: 8g – Saturated Fat: 3g – Cholesterol: 52mg – Sodium: 751mg – Potassium: 88mg – Fiber: 1g – Sugar: 1g

Source: RealHouseMoms.com

Ingredients:

• 8oz Ground Sirloin
• 16oz Avocados or REAL Guacamole
• 10 ounce Can Fire Roasted RoTel (drained)
• 1 Cup Shredded Cheddar Jack Cheese
• 12oz Sour Cream
• 1oz Sliced Black Olives
• 1 Fresh Jalapeno
• Sliced Cheddar and Pepper Jack Cheese for Chips
• 1 TBSP Cumin
• 1 Teaspoon Chili Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder

Directions:

1. Pre-heat the Oven to 350*F.
2. On a Large Baking Sheet place Parchment Paper on top to prevent cheese from sticking to the Baking Sheet.
3. Take Deli Sliced Sharp Cheddar Cheeses or Pepper Jack Cheeses in any assortment you like and cut them into triangle shaped Quarters. Depending on how large your Baking Sheet is will determine how many of these you can cook at a time. On my giant Wilton Baking Sheet I can fit about 6 full slices at a time.
4. Bake the Cheese Triangles in the oven for about 8 to 9 minutes and remove and place on counter for a couple minutes to begin cooling.
5. Before the Cheese Triangles are completely cooled off blot them with a paper towel to remove excess grease from the top and then put them on top of a plate with a paper towel underneath them to remove excess grease from the bottom. This will produce crispier chips. If you want the chips to be softer or retain their grease for elevated macros, then feel free to not blot them.
6. In a small skillet on Medium High Heat cook the Ground Sirloin, and season with the Cumin, Chili Powder, Onion Powder, and Garlic Powder. Cook thoroughly.
7. In a large bowl (glass if you prefer your guests to be able to see the layers) put the avocado spread on the bottom, then sour cream, then half of the shredded cheese.
8. Add in the Ground Sirloin, then cover in Shredded Cheeses, Avocado, Sour Cream, and then top with the Rotel Fire Roasted Tomatoes, Sliced Jalapeno, and Sliced Black Olives.

Source: Keto-Daily.com

Ingredients:

• 1 to 2 Large Ripe Avocados
• 1/2 Bag Pork Rinds
• 3 Teaspoons Cumin
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1 Teaspoon Chili Powder
• 1/2 Cup Shredded Mexican Blend Cheeses or Pepper Jack
• 1/4 Can RoTel Fire Roasted Diced Tomatoes and Green Chilies
• 2 TBSP Sour Cream
• 1 Jalapeno (Sliced)
• 1 Fresh Green Onion (Sliced)

Directions:

• 1 to 2 Large Ripe Avocados
• 1/2 Bag Pork Rinds
• 3 Teaspoons Cumin
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1 Teaspoon Chili Powder
• 1/2 Cup Shredded Mexican Blend Cheeses or Pepper Jack
• 1/4 Can RoTel Fire Roasted Diced Tomatoes and Green Chilies
• 2 TBSP Sour Cream
• 1 Jalapeno (Sliced)
• 1 Fresh Green Onion (Sliced)

Source: Keto-Daily.com