Don't let this recipe intimidate you. I used to think making breads was challenging since I had never before worked with yeast. I also had never worked with Vital Gluten before so that was another uncharted territory. But let me tell you, both are ESSENTIAL to making this low-carb, Keto bread fluffy and soft. Here's why.

Ketogenic flours are dense and heavy. They typically consist of almond flour and coconut flour, both of which are course and dry. Neither contain any starches in their makeup (which is what makes them ketogenic LOL) and because their particles are dense, they typically do not rise well. Enter Vital Gluten. Gluten in normal flour is responsible for the sponginess and chewiness of traditional flour bread. It is the protein component of wheat that is extracted and separated from all the starches. Therefore Vital Gluten (also called Wheat Gluten and Vital Wheat Gluten) is actually not 'wheat' at all, but the dried and milled protein. Because of this it is safe for ketogenic baking and supplements for the missing rise of traditional ketogenic flours.

Yeast. Yeast are single-celled organisms that thrive on the starches in the flour/wheat and emit carbon dioxide. The carbon dioxide is what makes the pockets of air in traditional flour bread. Air equals rise and chewiness. The problem in ketogenic baking is, again, the keto flours do not contain starch (as traditional wheat flour does), so the yeast has nothing to feed off of. Activating your yeast is essential in keto baking because you will supply it with a small amount of sugar, in our case I use Yacon Root extract or syrup, so activate it. That's it.

All you need to do is combine the ingredients, add a little elbow grease to mix them together, patience to allow it to rise and boom - the most amazing low-carb, no dairy, no egg, no-kneading and no bread machine required keto bread recipe there is. I hope you try this, because it is amazing. If you do, let us know how it turns out! Happy baking!

​Yields: 12 slices
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/4 cup psyllium husk
1/2 cup vital gluten (also called Vital Wheat Gluten)
1/2 cup whey protein isolate
1  1/2 teaspoon salt
13 oz warm water (between 110°-115°)
1  1/4 teaspoon active dry yeast
2 teaspoons yacon syrup

Directions:

1. Combine warm water, yeast and syrup together and allow your yeast to bloom.
   (NOTE: If you yeast is frothy after a few minutes, your yeast is alive and activated. If you mixture is flat and cloudy, then your yeast is denatured. Dump it out and start with a new packet)
2. In a glass bowl, add all dry ingredients and salt.
3. Whisk together to combine.
4. Add your bloomed yeast and mix your dough until well combined, about 1-2 minutes.
5. Cover your bowl with plastic wrap and place your bowl in a sunny, warm location for 1.5 hours to rise.
6. Your dough should have puffed up a bit and will be sticky to the touch.
7. Using your spatula, mix your dough again for 30-45 seconds.
8. Transfer your mixture dough into a greased bread pan. Cover and allow a final rise for 30 minutes.
9. Bake at 400° for 20-25 minutes or until the crust is a medium brown color.
10. Allow your bread to cool completely before slicing. Makes about 12 slices.

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I never was a fan of fat bombs. Something about eating a cold, frozen ball of butter or coconut oil never appealed to me. If this is you, then look no further my friends. These mini cheesecakes—aside from being a great potluck item to bring or have at your next party—these beauties double as a kick butt keto fat bomb.

I kid you not, in the beginning when I first transitioned my family to keto, I would make a batch of these cheesecakes to keep in the fridge and have when I needed a sweet fix or to bump up my fat intake for the day. It almost felt sinful in the beginning to be able to eat a personal sized cheesecake EVERYDAY! 

As far as potluck worthy, YES! If you plan to bring this to a party make sure you make double the batch so you can save some at home for yourself because I guarantee that there will be none left!

These beauties are super easy to make. There are a few steps since you have to bake the crust first and then top them once cooled, but I assure you that it will be all worth it. The best part? Each mini cheesecake is approximately 2.61 net carbs!!!! (Woohoo, happy dance). Before keto I used to make these S.A.D equivalent ("Standard American Diet" equivalent which means with "normal" ingredients and "normal" sugar). Can you guess how many carbs/sugar one "normal" mini cheesecake set you back? 21 grams!! These keto mini cheesecakes are one-tenth the net carbs as a normal one! Wow—I'll take sugar free and keto all day, every day.

Do yourself a favor. Pick 1 Sunday afternoon and make these for yourself for the week. Hide them from your family members who aren't keto (or else they'll eat your stash LOL). You're welcome!

Tools you'll need

• Hand mixer
• Foil cupcake liners

Yield
20 mini cheesecakes

Ingredients:
4 8-oz blocks cream cheese, room temperature
4 eggs, room temperature
1  cup allulose sweetener
1 teaspoon vanilla extract
1 cup almond flour
1/3 cup Swerve sweetener
3 tablespoons butter

Ingredients–Topping:
1 8-oz tub sour cream
1 tablespoon Swerve sweetener
1 teaspoon vanilla extract
1 10-oz bag frozen blueberries
1/2 lemon, juiced
1/2 cup water
3/4 cup allulose sweetener
xanthan slurry

*Ingredients—Xanthan Slurry:
2 teaspoons coconut oil (or olive oil)
1/2 teaspoon xanthan gum

Directions:

1. Line a cupcake tin with foil liners. (Note: the foil liners come with a foil piece and a standard white liner in between each foil one. Carefully remove the paper liner and save it for another muffin recipe.)
2. In a bowl combine almond flour, butter and swerve sweetener. Work the butter into the mixture until it is fully incorporated. It will be crumbly but nicely incorporated.
3. Spoon approximately 1 teaspoon of the almond flour mixture in each muffin tray. Pat down to form your bottom crust.
4. Bake the crusts at 325° for 8-10 minutes or until the crust starts to brown. (Note: the crust will be soft to the touch but will harden as it cools.
5. In the meantime, begin the mixing the cheesecake. Using a hand mixer, mix cream cheese, eggs and sweetener and vanilla until smooth (some lumps are ok.)
6. Spoon the cheesecake mixture into the muffin tray over the cooled down crusts. Fill each one well about 3/4 full. The cheesecakes will puff up but will sink slightly after it cools.
7. Bake in the oven for 20-25 minutes at 325°. You want to make sure that the cheesecake is no longer jiggly in the middle. (Note: the cheesecakes can crack when baked, thats ok, it will not be noticeable after they cool and you put the toppings on top.)
8. Remove the cheesecake from the oven and transfer them to a wire rack to cool completely.
9. In the meantime, begin making your fruit topping. In a small sauce pan add frozen blueberries, lemon juice, and allulose sweetener and water. Cook until the berries reduce down and their natural sugars release. 
10. Spoon in the xanthan slurry 1 teaspoon at a time, stirring each time to fully mix through.
11. Cook berry mixture for another 5-10 minutes on low, allowing the mixture to thicken. Set aside to cool.
12. To make the cream topping, mix the sour cream with 1 tbsp of Swerve sweetener and vanilla extract. Stir completely and refrigerate until you are ready to put everything together.
13. When the cheesecakes are COMPLETELY cooled (about 30 minutes), add 1 teaspoon of cream topping, then 1/2 teaspoon of fruit topping on each cheesecake.
14. Refrigerate cheesecakes for at least 1 hour or overnight before serving. Serve them cold.

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I hate wasting food and love the idea of using leftovers for something new. The other day we made Keto Chocolate Chip Cookies (click for my recipe) and they were delicious, but the recipe yields about 24 cookies. After eating cookies for 4 days in a row, one can become "cookied-out". LOL –hard to image I know.

We still had 5 cookies left and since I hate wasting, I wanted to repurpose them. I was debating a cookie ice cream, but decided these cheesecake bars were better! They hit the spot and I love the cookie bottom. Adds a little something extra to these.

I used Lily's dark chocolate chips in these (my kids, actually like the taste now), but feel free to use milk chocolate if you want a sweeter end-product. The dark is obviously more keto-friendly, but if that isn't your focus, then go for milk chocolate.

Next time I think I'm trying a white chocolate, raspberry cheesecake so stay tuned for that!

Makes: 12 Bars
Ingredients:
5-6 chocolate chip cookies (or make my Keto Chocolate Chip cookies recipe here)
2 blocks cream cheese, room temperature
2 Eggs room temperature
1/4 Cup + 2 Tablespoons Swerve sweetener
1/2 Teaspoon Vanilla extract
1/4 Cup Lily's chocolate chips
1 Teaspoon Coconut oil

Directions:

1. In an 8x8 baking dish, press the chocolate chip cookies on the bottom of the dish to be the crust layer, set this aside.
2. In a microwave-safe dish melt chocolate chips with coconut oil at 50% power and 30 second increments. Stir in between each heating. Set aside.
3. Add cream cheese, eggs, sweetener and vanilla in a bowl. Using a hand mixer, mix the ingredients until combined. Small lumps are ok.
4. Pour cream cheese mixture on top of the cookie base. Using a spatula, spread the cream cheese evenly.
5. Now pour the melted chocolate on the cream cheese layer. Using a fork or a knife, lightly drag the utensil up and down/around to spread the chocolate in swirls.
6. Bake at 350° for 20-25 minutes or until the center is firm and the edges are a light brown.
7. Allow the bars to cool completely before cutting. For best results cool and then chill the cheesecake in the refrigerator for 30 minutes before eating. (I think cold cheesecake tastes way better LOL). Enjoy!

Who doesn't love chocolate chip cookies? I know the first things I craved to learn to master when I transitioned into keto was keto desserts. I mean if I was going to make this a lifestyle, my new keto life better include some delicious desserts. This was one of the first desserts I worked to master.

The secret? The brown-butter and coffee! These two ingredients really make a different in the flavor profiles of these cookies. If you've tried other recipes that were so-so, then you need to try this one. It will not disappoint!

Also, I suggest making the entire batch, getting them all mixed and freezing them. Then you can pop a few in the oven anytime you need a cookie fix. Or better yet, make mini frozen cookie doughs (about half the size of a normal cookie portion) and eat is as a keto fat bomb straight from the freezer. Yup! You know I do that LOL.

Ingredients:
1 cup almond flour
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon  baking soda
1/2 teaspoon  baking powder
1 cup Kerry Gold butter, browned (see steps 1-2)
1/4 cup Swerve Brown
1/4 cup Swerve 
1 teaspoon vanilla
2 teaspoon coffee (optional)
1 egg + 1 egg yolk
1/2 cup Lily's dark chocolate chips
3 oz dark chocolate, roughly chopped (adds texture and visual aesthetics)

Directions:

1. In a small saucepan, cook the butter over medium meat stirring frequently to prevent it from burning.
2. Cook the butter until is starts to release its milk fats and turns into a nutty caramel brown color. (You will see small light brown specks in the butter which is the cooked milk solid. This is liquid gold).
3. While this is cooking, combine all your dry ingredients in a mixing bowl. Mix to combine.
4. Remove the butter from the heat and pour it in a glass measuring cup to stop the cooking and to cool it down. Set this aside.
5. Make sure to cool your butter on the countertop for a good 15-20 minutes. If it is too hot, then your cookies will come out kind of greasy.
6. Once cooled, measure 1 cup of browned butter (add water if you need a little to reach 1 full cup).
7. In a mixing bowl, add your butter to your sugar and beat with an electric hand mixer.
8. Add your eggs and mix until combined. Add vanilla and coffee.
9. Slowly add your dry ingredients to the bowl about 1/3 at a time. Be careful not to overmix.
10. Using a spatula scrape the edges and incorporate the flour that didn't mix in. Add the chocolate chips and fold in the dough.
11. Refrigerate the batter for 15 minutes and use a cookie scoop to scoop out dough into circles. 
12. Lay out the scoops on parchment paper and put it in the refrigerator to firm up. (**At this point you can also opt to put the cookie dough scoops in the freezer to freeze. I recommend freezing them for 30 minutes on the parchment and then transferring them into an airtight container when they've solidified completely.) 
13. Preheat your oven to 350° and bake your cookies for 14-16 minutes.
14. Let the cookies cool for 10 minutes and enjoy!

When I went Keto I had not idea what was in store for me. This lifestyle opened my eyes to many hidden ingredients in the foods, condiments and ingredients I had grown to love and use every single day. I lovingly made meals for my three children and husband only to find out that the foods and ingredients I was giving them may have contributed to their allergies, hormonal imbalances and more.

I began to review and scrutinize food labels (as we all should) and began educating myself on our agriculture ecosystem from ground to plant to harvest to supermarkets to our plates. There was a life-cycle there touched in many stages by pesticides, herbicides and ultimately preservatives. 

One such area of scrutiny was the cream of mushroom soups that I had been using as my base for my pasta dishes, stews, casseroles and gravy. Not only did a small can yield 20 grams of Net Carbs (a BIG NO NO for Keto), but the second ingredient was inflammatory-causing vegetable oils (YUCK! Another BIG Keto NO). I wasn't going to give up my creamy-rich foods so I decided to ketofy a "Cream Of" soup recipe.

The result? A passable, very comparable "Cream Of" soup alternative that cooks the exact same way as a can of cream of mushroom will. Use it as you would normally — add it to a cup of chicken bone broth and have a great soup base; simply add protein and veggies. Or add it to a stew, in a crockpot or Instantpot, and achieve the creamy gravies of times past.

Now I always have a cup in the fridge to use when I can. Next thing I'll learn is canning so I can make several batches and can then for longer period use. If you're a canner, PM me. =) Hope this helps you get back your classic recipes and gives you hope that anything can be made keto. Keto-On!!

Ingredients:
1/2 cup heavy whipping cream
1 cup whole milk (or for less carbs, use all hwc)
3 teaspoons Xanthan Gum paste*
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce

Xanthan Paste:
1 teaspoon Xanthan Gum 
3 teaspoon coconut oil 

Directions:

1. Dissolve the xanthan gum in the coconut oil to make a paste. Set it aside.
2. In a saucepan, melt the butter over medium heat and add the paste. Whisk and cook it (like you would a normal flour rue) for a minute or two.
3. Add the milk, heavy cream, salt, seasoning and Worcestershire sauce. Stir to combine and simmer for a few minutes.
4. Beat the egg yolks in a separate bowl and temper the yolks with a small amount of the cream (not too much or you will cook your eggs LOL).
5. Add the tempered eggs to the pot and whisk vigorously until combined. 
6. Reduce the heat to low and simmer for 5 minutes until thickened. 
7. The soup will resemble condensed "cream of" soup. This batch makes about 1.5 cups. Use it normally as your other recipe directs.

So it has been said that summer hasn't started yet until a good cobbler pie is made, haha. My general philosophy is that there is always room for a good cobbler. The keto berry cobbler recipe is a great one that even non-keto guests would enjoy.

Use fresh or frozen berries of your choice. Thicken it up and then top it off with a almond flour crumble. Bake it until its golden and bubbly and serve it with a side of Keto ice cream! A yummy fruit dessert that is keto friendly and delicious.

Ingredients–Berry Filling:
16 ounces fresh or frozen berries 
Xanthan gum slurry*
1/2 lemon , juiced
2/3 cup allulose sweetener
pinch of salt

Ingredients–Topping:
1 cup almond flour
2/3 cup Swerve sweetener
4 tablespoons butter
1/4 cup Highkey granola (optional)

*Ingredients—Xanthan Slurry:
3 teaspoons coconut oil (or avocado oil)
1 teaspoon xanthan gum

Directions:

1. In a medium sauce pan, add berries, lemon juice, sweetener and salt and cook on medium-low heat.
2. Stir to dissolve sweetener and allow berries to break down. Cook for about 5-10 minutes.
3. Using a blender or magic bullet, slightly crush the granola so that there a various bits and sizes. Set this aside.
4. In the meantime, prepare your ingredients for the topping in a separate bowl. 
5. Add flour, sweetener and butter in a bowl. Work the butter into the mixture until it is fully incorporated. It will be lumpy but your should not have any clumps of just butter. Set this aside.
6. Back to your filling. Use your spoon to smash some of the berries, but keep most whole or slightly whole.
7. Once your berries have cooked and released their juices, add the xanthan slurry 1 teaspoon at a time stirring each time to incorporate. Cook for an additional 2-5 minutes until the mixture starts to thicken. 
8. Pour the filling in a baking dish.
9. Crumble your almond flour mixture on top leaving some areas where you can see the berry underneath. Crumble the granola mixture over top.
10. Bake in the oven at 350° for 20 minutes or until the topping is a nice golden brown. Note: The topping will be soft to the touch when you remove it from the oven. It will get firmer as the cobbler cools. 

TIPS

• I prefer using 2 different keto sweeteners in this recipe to achieve the right texture of each component. Allulose is a monosaccharide sweetener normally found is fruits like raisins and figs. The body doesn't metabolize allulose and therefor it doesn't spike insulin. When used in baking it adds to the chewiness of foods. Swerve sweetener is composed of sugar alcohols. It bakes well but I find that it re-crystalizes when your baked good cools. So its best used in foods that are meant to be crunchy.
• The longer your allow the cobbler to cool and sit, the thicker the filling will get. I actually love the cobbler the next day warmed up slightly in the microwave and of course served a la mode with some keto vanilla ice cream! Yum!

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Brownies have a way to making things better. They're warm and gooey and so comforting. Most baked Keto goods are either too eggy or too dry and many keto brownie recipes online fall short — but not this one. If you are searching for a rich, dark, fudgy, chocolatey Keto dessert, then this is for you.

I decided to use black cocoa powder for a rich, dark flavor and color. The chocolate chips inside the batter and on top of the brownie offer a nice contrast in color and enhancement of flavor. So what you may ask gives this decadent dessert its fudgy middle? An extra egg yolk. That's it. 

This recipe is super easy and comes together in under 20 minutes (including bake time). Try to resist eating it right out of the oven. As with any keto baked good, you need to let the item rest and set for at least 15 minutes. Difficult I know, but the wait is worth it—I promise!

Ingredients:
1.5 cups almond flour
1/2 cup black cocoa powder
1/2 cup allulose sweetener
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 tablespoon baking soda
1 egg, plus 1 egg yolk
3/4 cup coconut cream (or heavy whipping cream)
1/2 cup Lily's chocolate chips, divided

Directions:

1. Mix all the dry ingredients together. Whisk to combine breaking up any clumps of almond flour.
2. Beat the eggs and coconut cream in a separate bowl, then add it to the dry ingredients.
3. Add 1/2 of the chocolate chips to the mixture and fold together.
4. Line an 8x8 square baking dish with parchment paper. Spread the mixture evenly (it will be thick). Add remaining chocolate chips to the top and press the chips lightly in the batter.
5. Bake at 350° for 14-16 minutes. All the brownie to cool for at least 15 minutes before cutting and serving. 

The weather is starting to get warmer and little league is creeping around the corner. For our family it means many meals out in the open air picnic style. For me this gets me to start thinking about portable, packable meals that are delicious and, of course, keto-friendly.

I used to make this broccoli salad pre-Keto. I used sugar and honey and added dried cranberries or raisins to it. Sometimes I added apples for a bit of crunch. In true keto-me-challenge fashion, I decided to make a keto version that was equally as delicious and filling. It's an easy recipe that tastes even better as the ingredients sit and the flavors combine, perfect for a outdoor picnic or lunch on the go. (Note: I make a generous portion because I eat it for days – lunch, dinner, snack...haha)

Ingredients:
4-5 cups of chopped broccoli florets
8-10 strips of cooked bacon, crumbled
3 stalks of celery, chopped
1/2 red onion, choppped
1/2 cup shredded cheddar cheese
1/2 cup sprouted pumpkin seeds

Dressing Ingredients:
​1 cup avocado mayo
1 tablespoon sour cream
1 tablespoon white wine vinegar
2 tablespoon Monkfruit sweetener
pinch of salt

Directions:

1. Mix dressing ingredients in a bowl and set aside.
2. Combine all the salad ingredients in a large bowl and add the dressing. Toss to coat. (NOTE: Most days I make double the dressing so I can toss it and then add a bit more when I eat it).
3. Transfer to an air tight container and allow the flavors to combine for at least 1 hour. The salad tastes even better the next day!!

This muffin recipe is super versatile. I use it as the base for many of my baked goods because the result is a moist and fluffy cake that isn't too sweet.

This means you can add whatever topping you like. Add some lemon zest and a tablespoon of lemon juice (or 2 drops of Young Living Lemon Essential Oil—my preferred route) and 1/3 cup of fresh blueberries for a yummy lemon-blueberry flavor. Or add a half cup of Lily's Dark Chocolate Chips for a keto chocolate muffin version. Or go full chocolatey goodness with a double-chocolate muffin by adding subbing the base flour with 3/4 cup almond flour and 1/4 cup of unsweetened baker's powdered cocoa. Add in some chocolate chips and another tablespoon of swerve and boom, a keto double-chocolate muffin that tastes sinful with less than 2gram Net Carbs per serving!

Have fun with your toppings and flavors. With this base recipe, the sky's the limit!

Yields: 12 mini muffins
Ingredients:
1 cup almond flour
5 tablespoons heavy whipping cream
3 tablespoons Swerve
1 egg, lightly beaten at room temperature
1 teaspoon vanilla 
1/4 teaspoon salt
2 teaspoons baking powder

Directions:

1. Mix all ingredients in a bowl and add your flavor/topping of choice (see notes above).
2. In a greased mini muffin tray add batter and bake ay 350° for 18-20 minutes.
   **Almond flour doesn't brown. If you want a caramel-colored top, stick the muffins under the broiler for 1-2 minutes or until the tops of the muffins are a lightly brown
   
3. Allow the muffins to sit for 5-10 minutes to set before taking then out. Enjoy!

When you have 3 young kids speed is the name of the game, especially after dinner and when dessert is involved haha! I love the versatility of this dessert which can be eaten as is as a light and airy chocolate mousse or can be a nice filling to a quick chocolate mouse crepe. Top it off with some strawberry slices and a dusting of Swerve confectioner's sweetener and it's a dessert no one wants to miss.

Everyone in family loved this. It's not too dense and its lightly sweet. I decided to use Pruvit Venture's Keto//Kreme packet for this recipe for (1) all the good MCT oils and fats and (2) simplicity. I already new the Keto//Kreme tasted good, so why not use it in a dessert.

I love sharing the recipe to my 10-Day Challengers because its a simple dessert that satisfies any sweet tooth craving. And since its high in healthy fats, it will leave you feeling satiated for a long time.

Serving Size: 2
Ingredients:
1 cup coconut cream**
1/2 cup heavy whipping cream
3 teaspoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/2 packet of Pruvit's Keto//Kreme

**If you sub out the coconut cream with unsweetened Almond milk, and warm it on the stovetop, you can have a yummy, creamy chocolate milk.

Directions:

1. Add all the ingredients in a magic bullet blender cup.
   
2. Cover the cup with the blender blade and shake it a little to distribute the ingredients before blending the ingredients.
3. Blend for about 30 seconds or until the sound changes (listen for it. This means the liquid has become a whipped consistency).
   
4. Alternatively you can use an electric hand mixer. Add all ingredients to a bowl and mix on low then progress to a higher speed until soft peaks form. Slowly reduce speed until stopped.

Need more info on Keto//Kreme? Contact me for more information.

I've been a bit behind on my recipe posts lately, but this is one for the books, especially for all keto parents out there who are working hard to set the right example for our kids. Yesterday my son had a friend over for a play date. On the way to our house we passed by McDonalds and my son's friend asked if we were going to get something to eat. I said, "Nah, I'll make you chicken nuggets at home."

What could be hard about it, kind of like a meatball but made of chicken, right? So there I was committing myself to homemade chicken nuggets. I rolled up my sleeves and started my experiment. I only had chicken breasts so that's what I used (in the recipe I note to use half breast and half thighs to make sure they are tender and juicy). I also used my small convection oven, but I think a normal oven would have been better.

I served the nuggets with a variety of dipping sauces: sugar-free ketchup, sugar-free BBQ sauce and my very own ranch dressing recipe and ta-da, lunch was served. The best part? The process was super simple and I had all the ingredients in my kitchen already. Not to mention I could ensure the best quality ingredients. Yippee for keto food challenges!

Ingredients:
2 pounds boneless, skinless chicken, roughly chopped (1 large chicken breast and 2-3 chicken thighs recommended)
1/2 cup panko pork rind crumbs (try this brand), Plus additional 1/4 cup for breading. Or you can smash your own. This option just saves time. =)
1 oz cream cheese
1/2 cup shredded cheese (whatever your have. I used raw cheddar in this)
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

1. Combine all the ingredients expect for the Panko pork rind crumbs into a food processor. Pulse the chicken, cheese, egg and spices together until you get a nice smooth mixture. You don't need to over mix, smallish bits of chicken is fine.
2. Transfer the mixture into and bowl and add the 1/2 cup of panko pork rind crumbs. Mix together with your hands to combine.
3. Form chicken nugget shapes and lightly roll it in the remaining panko pork ring crumbs. A light coating is fine. The crumbs should stick to the nuggets easily.
4. Arrange your nuggets on a greased baking sheet (or use a silicon mat or parchment paper).
5. Bake at 350° for 10-12 minutes. Flip the nuggets and bake for an additional 8-10 minutes. Serve hot! Try pairing it with my Cauli-Tot recipe. Enjoy!

Directions for freezing:

1. Complete steps 1-3. Placed shaped nuggets on a baking sheet with parchment paper and freeze in the freezer for 20-30 minutes. Remove the frozen nuggets and transfer them into a freezer bag or airtight container. 
2. When ready for some nuggets, remove the desired amount from the freezer and bake frozen 20-25 minutes or until done!