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This sesame cauliflower recipe is the perfect low carb takeout alternative that everyone will love! Scroll down for the sweet and savory recipe that can easily be made in less than 30 minutes.
I’ve been a little laid back with dinner, mainly making Low carb BLT sandwiches and these Keto zucchini fritters. Now that school has ended I’ll be diving back in and meal planning! I love getting creative with cauliflower, it’s hands down my favorite substitute to use in place of rice, potatoes, and in this case, chicken.
Along with being on a mainly low carb/keto diet, I also like to have one meatless day a week. Not only are meals more affordable without it, but it gives me an excuse to get creative with our favorite vegetables.
This 5 Ingredient Gluten Free & Keto Buffalo Chicken Quesadilla Recipe can be Made in Under 30 Minutes!!! It’s incredibly Easy to Make and tastes just like a traditional Mexican style Quesadilla. The Low Carb and Keto Cheese Shell is a perfect fit for this classic. You’ll wonder why you haven’t tried this sooner! It makes an awesome on the go lunch or an easy to throw together dinner.
HOW TO MAKE A KETO BUFFALO CHICKEN QUESADILLA
To make this tasty Keto Buffalo Chicken Quesadilla you start by preheating your oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken.
Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 14 minutes, stirring half way.
Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
Place the chicken over half of the cheese shell. Fold the Cheese shell in half over the chicken. Press it firmly, then return it to the oven for another 4- 5 minutes. Serve with sour cream or ranch dressing. Garnish with chopped fresh basil, parsley or cilantro.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
KETO BUFFALO CHICKEN QUESADILLA
This recipe for Keto Buffalo Chicken Quesadilla is unbelievably easy to make. The cheese shell can be made in 5 minutes, making this the perfect low carb replacement for tortilla shells. The mildly spiced buffalo chicken goes surprisingly well with the cheese.
Are you looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.
DON’T MISS ANY NEW RECIPES:
Don’t miss any recipes like this Keto Buffalo Chicken Quesadilla. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Hereand Follow me on Pinterest Here.
INGREDIENTS
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
1/4 Cup Franks Red Hot Sauce
2 Tbsp Melted Butter
1 Cup Shredded Cooked Chicken
DIRECTIONS
1. Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 14 minutes, stirring half way.
2. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
2. Place the chicken over half of the cheese shell. Fold the Cheese shell in half over the chicken. Press it firmly, then return it to the oven for another 4- 5 minutes.
3. Serve with sour cream or ranch dressing. Garnish with chopped fresh basil, parsley or cilantro.
RECIPE NOTES:
– I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.
– To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).
– When making the cheese shell, make sure to spread the cheese evenly over the pan. If there’s too much in the centre, the middle will stay soft and the edges will cook too fast.
This is a recipe for Bang Bang Shrimp that is grain-free, low carb, keto-friendly and does not use added sugar. I include a quick recipe for the Sweet Thai Chili Sauce, an essential part of Bang Bang Sauce.
This Keto Bang Bang Shrimp recipe takes just 30 minutes to make. It is a low carb remake of a popular dish from BoneFish Grill that includes copycat Bang Bang Sauce and breaded shrimp. I keep this dish low carb, grain-free, and refined sugar-free by using a coconut flour breading and a no sugar added, keto-friendly, sweet chili sauce.
So you probably read the title of this recipe and wondered, how in the world do you make Bang Bang Shrimp in a way that’s low-carb, grain-free, nut-free, and without adding sugar?
Bang Bang sauce is super sweet and the shrimp in this dish is almost always covered in flour!
My answer is that you make it creatively. For this dish, I started with traditional recipes then tweaked and substituted ingredients until it tasted better than what I was used to eating.
I love having this as an appetizer during a game day or as a main dish!
What is Low Carb or Keto Bang Bang Shrimp?
Bang Bang Shrimp (also made at times with chicken) is a restaurant favorite from Bonefish Grill.
It includes breaded protein (I’m using shrimp) and a sweet and spicy sauce.
Keto Bang Bang Shrimp is all about the sauce!
Bang Bang sauce is super easy to make. You just mix mayo, sriracha, lime juice and Sweet Thai Chili sauce in a bowl.
Doesn’t Sweet Thai Chili sauce have sugar?
Yes, but not this one!
Yes! Sweet Thai Chili sauce, one of the main ingredients in Bang Bang Shrimp has sugar in it.
Even though some brands have about 1g per serving, this is definitely not the norm.
Plus, if you’re like me, then you eat this dish with a lot of sauce so it was important for me to remake this sauce in order to enjoy it the way that I like it.
This dish incorporates my recipe for Easy Keto-friendly, Low-Carb Sweet Chili Sauce. Besides being super easy to make, the end result is better than store-bought and it doesn’t have added sugar.
What can I do if I don’t want to make a Low Carb Sweet Thai Chili Sauce?
If you don’t want to make your own Sweet Thai Chili Sauce, then you can buy one at the store. They are usually located in the international food aisle.
You can substitute this in the recipe for my keto and low carb version. Buying the sauce from the store will change the macros, but the overall recipe will still be a much better option.
This Low Carb Bang Bang Shrimp includes Moon Cheese Pepper Jack.
I added Pepperjack Moon Cheese to this recipe for an extra flavor crunch. If you do not have Moon Cheese, then some substitutes might be ground pork rinds or grated parmesan cheese.
Another option would be to simply omit it and just have a coconut flour breading.
Which fat do you use to fry the shrimp?
Shrimp cooks very easily without a lot of oil. In this Low Carb Bang Bang Shrimp recipe, I’m using olive oil.
You need to fill the pan so that slightly more than half of the shrimp is covered.
I’ve also had success with coconut oil but chose not to use it because I ended up needing way too much to get the shrimp brown on all sides.
Do I have to fry the shrimp?
I love the texture of the “breaded” shrimp. However, it’s quite possible to use this sauce on cooked shrimp. This means cooking your shrimp as you would then tossing them in Bang Bang Sauce.
Can you air fry the shrimp?
Yes! I love a good air fryer recipe and have several on the blog. If you want to air fry these shrimp, then you can prepare them like I did in my Air Fryer Shrimp recipe and top it with the sauce!
This egg roll bowl combines lean protein with coleslaw mix and coconut aminos for a healthy meal that has flavor similar to an egg roll, minus the fried wrap.
You are in for a treat with this recipe! If you like the flavor of egg rolls, but like to keep things healthy and avoid fried foods, you’re going to love this simple egg roll in a bowl.
I made a version of this for my Fit with Five ebook and it has became such a staple in the EBF household, I knew I had to share a version on the blog. It’s so easy and takes less than 30 minutes to whip up, which makes it an awesome option for weeknight meals. And it’s a great recipe for right now while most of the world is quarantined because it only requires minimal ingredients and you can easily customize them with the vegetables and protein that you have on hand.
What You Need:
ground chicken or turkey
fresh ginger
vegetables – onion, garlic, coleslaw or broccoli slaw mix and green onions.
sesame oil
coconut aminos – coconut aminos is paleo friendly. Feel free to use low-sodium tamari for a gluten-free option or traditional soy sauce!
sambal oelek paste (also called garlic chili sauce)
Want to add more vegetables? The options are endless. Add peas, shredded carrots, finely sliced bell peppers, etc… pick your favorites!
You can also switch up the protein! Scramble 2-3 eggs into the mixture for a vegetarian option or use crumbled tofu or tempeh for a vegan option. I prefer to use a lean protein like ground chicken or turkey, but you can use ground pork or beef if that’s all you have on hand.
Bonus Tips
You can totally meal prep this recipe by making it as is or doubling it for more servings. Cook it completely and store individual servings in airtight containers. It’s an easy meal to bring to work or heat up for a busy weeknight. If I’m being honest, I’ve also eaten it cold, straight from the fridge.
I like keeping the toppings for this bowl fresh and simple with green onions, cilantro, sesame seeds and sriracha. If you’re an aioli lover you can also mix sriracha with mayo for a spicy aioli to top this meal off with something creamy!
DESCRIPTION
This egg roll bowl combines lean protein with coleslaw mix and coconut aminos for a healthy meal that has flavor similar to an egg roll, minus the fried wrap.
INGREDIENTS
1 lb ground chicken or turkey
2 teaspoons fresh ginger, grated or minced
¼ cup chopped yellow onion
2 cloves garlic, minced
2 teaspoons sesame oil
1 12 oz package coleslaw or broccoli slaw mix
3 Tablespoons coconut aminos (or low-sodium tamari or soy sauce)
1 teaspoon sambal oelek paste
2 green onions, chopped
sriracha, for serving (optional)
sesame seeds and cilantro, for garnish (optional)
INSTRUCTIONS
Brown ground chicken or turkey in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season with a little salt and pepper. Cook for about 6-8 minutes or until the meat is no longer pink. Remove from heat.
In the same skillet over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix (shredded cabbage and carrots) into the skillet. Toss and add coconut aminos and sambal oelek paste. Cook for another 3-5 minutes or until cabbage is tender. Add cooked meat back to the pan. Taste and add more coconut aminos or sambal, if needed.
Portion into bowls and top each with green onions and a drizzle of sriracha, sesame seeds and cilantro (if using).
Disclosure: As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. We may receive a small commission at no cost to you when you make a purchase using our links.
This sesame cauliflower recipe is the perfect low carb takeout alternative that everyone will love! Scroll down for the sweet and savory recipe that can easily be made in less than 30 minutes.
I’ve been a little laid back with dinner, mainly making Low carb BLT sandwiches and these Keto zucchini fritters. Now that school has ended I’ll be diving back in and meal planning! I love getting creative with cauliflower, it’s hands down my favorite substitute to use in place of rice, potatoes, and in this case, chicken.
Along with being on a mainly low carb/keto diet, I also like to have one meatless day a week. Not only are meals more affordable without it, but it gives me an excuse to get creative with our favorite vegetables.
You’ll notice this sesame cauliflower recipe is low carb, but it calls for a few ingredients that are not keto friendly. That’s because in addition to having one meatless day a week, I’ve also been loosely following what is called a cyclical ketogenic diet (more on that later), and this allows me to consume more carbs. The reason to give the cyclical ketogenic diet a try? In my case, it was about convenience.
There are lots more weight loss benefits to a cyclical ketogenic diet, but like I’ve mentioned before, the journey to lose the baby weight hasn’t been easy for me physically or mentally (you can read Olivia and Laurens birth stories here). I eat to feel good, and weight loss is a side benefit, not my main concern at the moment. I’ll be sharing a little more on this soon.
Either way, this delicious takeout alternative is still low carb, and it can be served on its own with a simple butter lettuce salad.
Below are the list of ingredients you’ll need to make the recipe. Exact measurements are located below within the printable recipe card.
Ingredients:
Cauliflower
Coconut oil
Soy sauce or coconut aminos
Sugar-free honey – available here
Rice wine vinegar
Sesame oil
Ginger paste
Garlic
Water
Optional: Arrowroot (available here) or cornstarch if you’re not concerned with carbs
Sesame seeds, optional garnish
Green onions, chopped, optional garnish
Note: this sauce can prepare one or two heads of cauliflower.
Directions:
Preheat oven to 450F
Toss the chopped cauliflower with coconut oil and then lay in a flat layer on a cookie sheet.
Roast for 10-12 minutes, turning once, until slightly golden.
Meanwhile, combine the soy sauce, honey, rice wine vinegar, sesame oil, ginger paste and garlic in a large saucepan. Place over medium heat and cook until simmering, stirring often.
Combine the water and cornstarch to form a slurry, then mix into the soy sauce mixture.
Continue cooking the sauce until it becomes sticky and coats the back of a spoon.
Toss the cauliflower in the sauce and then return to the oven for 3-5 minutes.
Garnish with sesame seeds and chopped green onions.
This sesame cauliflower recipe is the perfect low carb takeout alternative that everyone will love!
CourseMain Course
CuisineChinese
Keywordsesame cauliflower
Servings6
Calories220kcal
Ingredients
1-2head of cauliflower, chopped into tiny pieces
2tbspcoconut oil
1/2cupsoy sauce or coconut aminos
1/4cupsugar-free honey
3tbsprice wine vinegar
2tspsesame oil
1tspginger paste
2clovesgarlic, minced
1/4cupwater
Optional
2tbsparrowroot for thickening
sesame seeds for garnish
green onions
Instructions
Preheat oven to 450F
Toss the chopped cauliflower with coconut oil and then lay in a flat layer on a cookie sheet.
Roast for 10-12 minutes, turning once, until slightly golden.
Meanwhile, combine the soy sauce, honey, rice wine vinegar, sesame oil, ginger paste and garlic in a large saucepan.
Place over medium heat and cook until simmering, stirring often.
Combine the water and cornstarch to form a slurry, then mix into the soy sauce mixture.
Continue cooking the sauce until it becomes sticky and coats the back of a spoon.
Toss the cauliflower in the sauce and then return to the oven for 3-5 minutes.
Garnish with sesame seeds and chopped green onions.
Recipe Notes
Calories: 220 Net Carbs: 8 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
