Category Archives: Side

Whole30 Buffalo Chicken Dip (Paleo, Keto)

This Whole30 and keto buffalo chicken dip is so creamy and addicting even without cheese, and it’s the perfect snack to serve on game day or get-togethers!

whole30 buffalo chicken dip

A good buffalo chicken dip is always a popular low carb and keto game day food that everyone reaches for. The flavor is just so addicting, it’s so perfect with veggies or chips, and you just never get sick of it! While the traditional version is made with cheese, this paleo and Whole30 buffalo chicken dip doesn’t include any dairy but still tastes fantastic whether you eat cheese or not!

Whole30 Buffalo Chicken Dip Recipe

This homemade buffalo chicken dip is extremely easy to make and comes together very quickly if you use precooked chicken. You just mix the ingredients and bake, so it’s a perfect crowd-pleasing recipe that takes minimal effort for a party or a get-together.

The creaminess of the mayonnaise and the tanginess of the nutritional yeast are the perfect substitute for cheese, and the baking process really melds all the flavors together to create a phenomenal dairy free and paleo buffalo chicken dip.

keto game day food
paleo buffalo chicken dip fresh out of the oven

Tips for Making This Whole30 Buffalo Chicken Dip

  • To make this low carb buffalo chicken dip recipe super easy for you, you can use leftover cooked chicken or rotisserie chicken.
  • If you only have raw chicken on hand, you can pan fry 1 lb of chicken breasts or thighs over medium high heat 5-6 minutes on each side before shredding them to use in this recipe.
  • My favorite hot sauce to use for making my own buffalo sauce is Frank’s Red Hot Original. If you use another hot sauce with a different spice level, you may want to adjust the amount in the recipe.
  • This paleo buffalo chicken dip will last up to 4-5 days chilled. To reheat the leftovers, you can microwave it or heat it again in a 350 degree oven for 10-15 minutes.
Grain free tortilla chip dipped in low carb buffalo chicken dip

Ways to Serve This Homemade Buffalo Chicken Dip

  • If you are looking for a Whole30 and keto game day food, you can serve this low carb buffalo chicken dip with your favorite low carb vegetables to dip with. My favorite are cucumbers, carrots, celery sticks, and sliced bell peppers.
  • If you aren’t necessarily Whole30 or keto, I love eating this yummy dip with grain free crackers or tortilla chips!
  • My husband and I love this paleo buffalo chicken dip even as a meal because we are so obsessed with buffalo chicken. It’s delicious with a side of rice or cauliflower rice!

If you are looking for a homemade buffalo chicken dip that’s healthy, low carb, and Whole30, you’ll love this easy and flavorful recipe that’s always a crowd-pleaser and gone in no time. It’s a great dairy free and keto game day food for your favorite sports season, or if you just want make something delicious for a small get-together!

Whole30 buffalo chicken dip close up

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Whole30 Buffalo Chicken Dip (Paleo, Keto)

This Whole30 and keto buffalo chicken dip is so creamy and addicting even without cheese, and it's the perfect snack to serve on game day or get-togethers!
Course Appetizer, Snack
Cuisine American
Keyword game day appetizer, game day snacks, homemade buffalo chicken dip, keto game day food, low carb game day recipe, paleo buffalo chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 291kcal

Ingredients

  • 3 cups cooked shredded chicken about 1 lb raw
  • 1 cup paleo mayonnaise
  • 1/3 cup hot sauce or more to taste (I like Frank's Red Hot Original)
  • 1 cup sliced green onions
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp celery seeds

Instructions

  • Preheat oven to 350 degrees F.
  • Place all ingredients in a large bowl and mix well. You can taste and add more hot sauce if you prefer.
  • Transfer to a small baking dish and smooth out the top with a spatula.
  • Bake in the preheated oven for 20 minutes until the edges are lightly browned and bubbly.
  • Serve warm with celery, carrots, cucumbers, and/or your favorite veggies. You can also enjoy with gluten free crackers or tortillas if you are not doing the Whole30.

Notes

To reheat the leftovers, you can microwave it or heat it again in a 350 degree oven for 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 2g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 630mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3.6% | Vitamin C: 11.9% | Calcium: 1.8% | Iron: 5.9%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Keto Air Fryer Fried Pickles (Paleo, Whole30)

These low carb and keto air fryer fried pickles are breaded with crushed pork rinds, and so crunchy and addicting! They are way easier to make than the deep fried method.

The first time I tried fried pickles was about 3 years ago. It was such a new concept to me that even though I was gluten free, I tried several of them at a bar and couldn’t believe how delicious they were. I definitely didn’t feel well afterwards being gluten intolerant, but I remember thinking that it was totally worth it. They were that good!

Because it was love at first bite, I definitely had keto fried pickles on my list to make when I bought myself an air fryer. After making these air fryer pickles a few times, I’m honestly so stoked at how delicious and crispy they are!

Keto Air Fryer Fried Pickles Recipe

Making fried pickles in the air fryer is so much easier than traditional deep frying and the cleanup is a breeze as well. These air fryer pickles are made low carb by using ground up pork rinds rather than breadcrumbs, but the texture is still so crunchy and crispy. I love that they are way healthier than the original version and I honestly couldn’t stop eating these!

How to Make Air Fryer Fried Pickles

Because these are low carb and keto fried pickles, the breading ingredients may be a bit different but the process is quite similar to regular fried pickles. It helps to make an assembly line of coconut flour, egg wash, and pork panko mixture. You first toss the pickles in coconut flour so they are well coated, and then dredge in the egg wash, then finally coat them with the pork panko mixture before adding them to the air fryer.

The coconut flour and the egg wash help the pork panko stick so you have deliciously crispy fried pickles in the air fryer and you won’t be able to stop eating! It only takes 10 minutes of cook time and you don’t have to worry about oil splattering on your skin or clothes.

Tips for Making These Keto Fried Pickles

Making fried pickles in the air fryer is pretty simple but I want to share some tips and tricks to make them extra crispy and delicious.

  • Dill pickles are traditionally used to make fried pickles, but you can use any kind of pickles you like.
  • Make sure to pat dry the pickle slices before tossing them with coconut flour so there isn’t too much moisture.
  • Pork panko just means ground up pork rinds. You can crush them yourself, but I love buying these ground up ones to save time.
  • I highly recommend you taste the pickles before breading them to decide if you want to add salt to the pork panko mixture. Mine was plenty salty enough so I didn’t need to add any.
  • You may need to work in batches to cook these air fryer pickles. They taste best if they are cooked in a single layer, and depending on your air fryer, the surface area may not be big enough to fit all the pickles.
  • You can get these air fryer pickles extra crispy if you spray or brush them with cooking oil before you cook each side. I use this avocado oil spray and it works really well for this.

If you end up making these keto fried pickles, leave a comment and let me know how you like them! They are definitely one of my favorite recipes to make in the air fryer.

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Keto Air Fryer Fried Pickles (Paleo, Whole30)

These low carb and keto air fryer fried pickles are breaded with crushed pork rinds, and so crunchy and addicting! They are way easier to make than the deep fried method.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword air fryer pickles, air fryer recipes, keto air fryer, keto fried pickles, low carb fried pickles, whole30 air fryer recipes, whole30 fried pickles
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 144kcal

Ingredients

Equipment

Instructions

  • Preheat the air fryer to 400 degrees F.
  • Pat dry the pickle slices with a kitchen or paper towel and place in a large bowl.
  • Sprinkle the pickles with coconut flour and toss gently so all sides are coated.
  • In a separate bowl, crack and whisk the egg.
  • In another bowl, mix together pork panko, garlic powder, paprika, salt, and pepper.
  • Working in batches, dredge the pickle slices in the egg wash.
  • Shake off the excess and press into the pork panko mixture. Transfer to a plate and repeat with the rest of the pickle slices.
  • Arrange the dill pickle slices in a single layer in the air fryer. You may need to work in batches depending on the size of your air fryer.
  • For extra crispy pickles, spray or brush the pickles with avocado oil.
  • Air fry for 10 minutes, flipping then spraying (or brunshing) with avocado oil again halfway through.
  • Serve immediately with ranch, or your favorite dip!

Notes

The pickles that I used were plenty salty on their own so I didn’t add any more salt. I would taste the pickles first before to determine if you want to add more salt or not. 

Nutrition

Serving: 1serving – makes 2 | Calories: 144kcal | Carbohydrates: 7g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 1839mg | Potassium: 162mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13.3% | Vitamin C: 1.4% | Calcium: 7.2% | Iron: 6.5%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Zucchini Cornbread Without Corn (Nut Free)

This delicious and easy paleo zucchini cornbread recipe is made without grains or corn, but still has that cornbread flavor, and packed with healthy veggies!

Paleo Zucchini Cornbread Without Corn in a cast iron skillet

I really love cornbread. It’s one of those treats that I couldn’t get enough of since childhood and I recently had a huge craving for it. Now that too much corn can bother my digestion, I decided to create a corn-free, grain-free paleo cornbread recipe and I was surprised by how much it resembled real cornbread!

Paleo Zucchini Cornbread Recipe

This grain free coconut flour cornbread may not taste EXACTLY like real cornbread, but all the delicious elements are there. It is fluffy and soft in the inside while being crusty and crunchy on the outside, and the combination of coconut flour and honey gives it a wonderful subtle sweetness.

Adding zucchini makes this traditionally cold-weather side dish a summery feel, and it’s an amazing way to sneak in veggies without really being able to taste it much. Plus, it gives this zucchini cornbread recipe pretty green specks and I just love serving this as a BBQ dish side.

Paleo Zucchini Cornbread recipe fresh out of the oven
Coconut Flour Cornbread getting drizzled with honey

How to Make Paleo Zucchini Cornbread Recipe

Just like most baked bread recipes, this coconut flour cornbread so easy to make! You mix the dry ingredients together, and then the wet ingredients in a separate bowl. Once you combine the two together, all you have to do is fold in the grate zucchini at the end before pouring the batter into the prepared pan. Finally, you bake the whole thing for 40-45 minutes. That’s it! Trust me, this paleo cornbread recipe is definitely worth turning on the oven for even in the hot summer.

paleo cornbread recipe

A Few Things to Note About Paleo Zucchini Cornbread Recipe

  • You don’t have to squeeze out the moisture from the grated zucchini. The water content is actually what gives this paleo cornbread recipe that fluffy, delicious texture that you taste in real cornbread!
  • The batter may seem a bit dry and thick, but that’s perfectly fine. As it bakes in the oven, the zucchini will release its moisture so the final product will definitely not be dry.
  • Make sure to give 30 minutes for the zucchini cornbread to cool before slicing, or it may fall apart.
  • I didn’t make this recipe too sweet, because everyone likes different levels of sweetness. Serve with honey on the side so anyone who like their cornbread a bit sweeter can drizzle some on top before eating.
  • You can’t really taste the flavor or texture of the zucchini, so this is a great way to sneak in healthy veggies for kids!
  • If you want to reheat leftovers, you can gently toast slices on the stovetop with a bit of oil, or you can place it in the oven or even the air fryer for a few minutes!

I personally love to eat these yummy zucchini cornbread slices toasted with a pat of butter. It feels like such a treat while being healthy, and it definitely fulfills my cornbread craving. I hope you enjoy this easy and delicious paleo cornbread recipe as a side for your warm weather BBQs!

Coconut flour cornbread with zucchini specks close up

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Paleo Zucchini Cornbread Without Corn (Nut Free)

This delicious and easy paleo zucchini cornbread recipe is made without grains or corn, but still has that cornbread flavor, and packed with healthy veggies!
Course Appetizer, Side Dish
Cuisine American
Keyword coconut flour cornbread, cornless cornbread, grain free bread, grain free cornbread, hidden veggie recipes, paleo cornbread
Prep Time 5 minutes
Cook Time 45 minutes
Cooling time 30 minutes
Servings 9 servings
Calories 188kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Grease an 8×8 baking pan or a 10" oven-safe skillet generously with ghee or coconut oil. You can also line the pan with parchment paper instead.
  • In a large mixing bowl, stir together coconut flour, tapioca starch, baking soda, and sea salt.
  • In another bowl, whisk together eggs, coconut milk, ghee, and honey.
  • Pour wet ingredients into dry ingredients and mix together.
  • Fold in shredded zucchini.
  • Pour into the prepared baking dish and flatten it out into an even layer. The batter may seem thick but that's okay.
  • Bake for about 40-45 minutes until a toothpick inserted at the center comes out clean. The outside should look golden and crusty, but the inside will be soft and fluffy.
  • Cool then slice into smaller pieces, and serve with ghee (or butter) and/or honey.
  • You can reheat leftovers by reheating it gently on the stove top, the oven, or the air fryer!

Nutrition

Serving: 1serving – makes 9 | Calories: 188kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 322mg | Potassium: 109mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2.4% | Vitamin C: 4.9% | Calcium: 1.4% | Iron: 5.4%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.