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Keto-Friendly Recipes

Keto-Friendly Recipes
Ketogenic diets, or keto diets for short, have been all the rage lately. Given its trendy status, we’re sure you’ve heard a co-worker or friend discussing their keto-friendly eating plans. But if you’re like us, you may be wondering, “what is the keto diet exactly?” 
Basically, the keto diet is all about minimizing your carbs and upping your fats to enable your body to use fat as a form of energy. After following the keto diet for two to seven days, your body enters “ketosis,” which is when your body doesn't have enough carbs to use for energy and starts making ketones that burn fat for more energy.  
Because Moore’s Original Buffalo Wing Sauce has zero carbs, it’s the perfect ingredient or condiment to include when following the keto diet. Check out a few keto-friendly recipes below! 
3 chicken breasts
1/4 cup chicken broth
1/2 cup Moore's Original Buffalo Wing Sauce
2 low carb flatbreads
Blue cheese crumbles
Cilantro chopped
Green onion chopped
Sour cream
Instant Pot
Bacon Fat
  1. Add chicken breasts, chicken broth and Moore's Original Buffalo Wing Sauce to Instant Pot.
  2. Use the Poultry setting on the Instant Pot and set timer for 15 minutes.
  3. After the timer on the Instant Pot goes off, allow pressure to naturally release for 5 minutes, then manually release the rest of the pressure. *Use Caution! *
  4. Shred chicken and put back in Instant Pot to absorb maximum flavor.
  5. Preheat oven to 400F.
  6. Cut the flatbread into fourths, fill with chicken, cilantro, green onion and blue cheese crumbles. Roll up lengthwise.
  7. Place a wire rack on a sheet pan and place taquitos on top.
  8. Using bacon fat, evenly coat each taquito.
  9. Bake for approximately 7-10 minutes, until taquitos start to brown and are crispy.
**For dipping sauce, mix sour cream and Moore's Original Buffalo Wing Sauce in a small bowl. Top with blue cheese crumbles.
2 pounds fresh or frozen chicken wings; if frozen, thaw
salt and pepper to taste
1 cup Moore's Original Buffalo Wing Sauce
1 cup Moore's Blue Cheese Buffalo Wing Sauce
1 cup Moore's Creamy Ranch Buffalo Wing Sauce

Extra Virgin Olive Oil, about a TBSP swirl in pan before putting chicken in pan
12 ounces Shredded Chicken
1/2 tsp Dried Dill
1/2 tsp garlic powder
1/2 tsp Onion powder
1/2 tsp parsley, dried
1/4 C Moore’s Original Buffalo Sauce
4 Bell Peppers, cut in half and seeds/membranes removed
Toppings: Feta Cheese, Avocado (smashed with red onion), Jalapenos
  1. To Cook: Preheat Oven to 350 degrees. Heat oil in pan. Add chicken, Dill, garlic and onion powders. Once chicken warmed through, about 5 minutes, add the buffalo sauce. Mix until evenly coated and warmed through. While chicken is warming, cut peepers in half, remove seeds and membranes, then place in square baking dish.
  2. To assemble, divide chicken mixture into 4, about 3 ounces, and fill the peppers. Bake about 15 minutes, or until peppers are soft. Remove peppers from oven. Place toppings on. I sprinkled with feta and put the avocado on mine, James only feta cheese. I served with 1/4 cup quinoa that I made with the same seasonings in this recipe.