Super Bowl Sunday is of course all about the food! Just because you’re committed to a keto lifestyle does not mean you have to miss out on game day! These are some of my all time favorite recipes and they just happen to be perfect for any Super Bowl party whether it’s a part for 1 or 10! My recipes tend to serve 2-4 people (servings are listed below), so feel free to double, triple or more if you have a large group.
Keto Louisiana Style Chicken Wings with Creamy Cucumber Dill Dip
Keto Buffalo Chicken Dip
Keto Cheeseburger Taco
Keto Meat Lovers Chili
KETO INSTANT POT LOUISIANA-STYLE CHICKEN WINGS WITH CREAMY CUCUMBER-DILL DIP
Wings are one of my main keto food groups (kidding, but not really) and this is my favorite way to make them in my pressure cooker. For best results, marinate the drummies in all of those delicious flavors for as long as you can. I like to get them marinating in the morning so they’re ready to throw in the Instant Pot before dinner. Using the Instant Pot is perfect for a day like Super Bowl Sunday because it is so low maintenance.
Serves: 4
Active prep time: 20 minutes
Cook time: 10 minutes
INGREDIENTS
2 cups heavy cream
1∕₄ cup apple cider vinegar
2 tablespoons Tabasco or other similar hot sauce, plus a dash for the dip
2 pounds chicken drumettes, flats, or a mix
1∕₂ cup sour cream
4 tablespoons cream cheese, at room temperature
1∕₄ cup grated cucumber
1 tablespoon fresh lemon juice
2 teaspoons dried dill weed
11∕₈ teaspoon fine Himalayan pink salt
1∕₈ teaspoon black pepper
11∕₂ teaspoons granulated garlic
11∕₂ teaspoons keto-friendly chicken bouillon powder
11∕₂ teaspoons Italian seasoning
1∕₂ teaspoon onion powder
1∕₂ teaspoon cayenne pepper
8 tablespoons butter
DIRECTIONS
1. In a large resealable plastic bag, combine the cream, vinegar, and Tabasco. Add the chicken and toss gently to coat. Marinate in the refrigerator for at least 2 hours or up to 24 hours.
2. In a small bowl, stir together the sour cream, cream cheese, cu-cumber, lemon juice, dill, pink salt, black pepper, and a dash of Tabasco. Cover and refrigerate until ready to serve.
3. When ready to cook, pour 1 cup water into the Instant Pot. Drain the chicken from the marinade and pat dry with paper towels. Place a trivet with handles in the pot. Arrange the wing pieces on the trivet.
4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure.
5. Meanwhile, in a small bowl, stir together the garlic, bouillon powder, Italian seasoning, onion powder, and cayenne.
6. Position an oven rack 6 inches from the heat source and preheat the broiler to high. Line a large rimmed baking sheet with foil.
7. Open the Instant Pot and transfer the wing pieces to the baking sheet. In a microwave-safe bowl, heat the butter for 40 seconds or until melted. Brush the wing pieces with 1∕4 cup of the melted butter and sprinkle with half of the seasoning mixture. Broil until browned, about 4 minutes. Turn the pieces over and brush with the remaining butter and sprinkle with the remaining seasoning mixture. Broil until the second side is browned, 3 to 4 minutes more.
8. Serve with the dip.
Per serving: Calories: 685 • Total Fat: 62 g • Protein: 27 g • Total Carbs: 7 g • Fiber: 0 g • Erythritol: 0 g • Net Carbs: 7 g
Original Recipe
KETO BUFFALO CHICKEN DIP
For me, there’s nothing better on game day than a warm dip. This one has the kick and the taste of buffalo wings and is so addicting!
Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
Butter or nonstick spray, for greasing the dish
-
1 large boneless chicken breast, cooked and shredded
Leftover rotisserie chicken works great too!
8 oz of cream cheese
½ cup shredded cheddar cheese
½ cup chunky blue cheese dressing
1/4 cup blue cheese crumbles
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¼ cup buffalo wing sauce (I use Frank’s)
DIRECTIONS
Preheat the oven to 375 degrees, grease a small baking dish or skillet
In a medium bowl mix together the shredded chicken, cream cheese, cheddar cheese, blue cheese dressing, and wing sauce. Transfer the mixture to the greased dish.
Bake for 20 minutes.
Serve in baking dish, serve with veggies and pork rinds.
KETO CHEESEBURGER TACO
Cheeseburger Tacos are a fun twist on your standard cheese shell tacos. You might not think of pickles as a normal taco ingredient, but trust me it is delicious! Feel free to add even more burger inspired toppings to yours like onions, tomatoes and more.
CHEESE TACO SHELLS
You will Need:
1/3 cup of blended Mexican Cheese for Each Taco Shell you want to make.
Silicone Baking Sheet or Parchment Paper
Directions:
Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Add 1/3-cup mounds of shredded cheese to the pan, leaving plenty of space between them. Bake until the edges are brown and the middle of each has fully melted, about 7 minutes.
Set the pan a the cooking rack. Quickly, Bend the shells into a taco shape. I like to use the edge or a storage container lined with parchment paper. You can get creative with what you want to bend them over. As they cool, they will harden.
CHEESEBURGER TACO FILLING
1 tablespoon extra-virgin olive oil
1/2 pound ground beef
1/4 onion, diced
Salt
Freshly ground black pepper
1/4 cup shredded cheese
1/4 cup shredded lettuce
1 tablespoon avocado oil mayonnaise, I like Primal Kitchen.
1 tablespoon yellow mustard
1/4 cup pickle slices
DIRECTIONS:
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.
Construct you tacos! Take a fully cooled taco shell and go crazy. For the Cheeseburger Tacos, Stuff the cheese shells with the beef, shredded lettuce, mayonnaise, mustard, and pickle slices.
KETO INSTANT POT MEAT LOVER’S CHILI
Chili is the ultimate comfort food and is a no-brainer for game day! This three-meat chili comes together fast in the pressure cooker—no hours of simmering on the stove here. One word of caution: I love the rich, smoky flavor of chipotle peppers, but they are spicy. If you like your chili on the milder side, I recommend adding half a pepper; if you like it hot, go for two!
Serves: 4
Active prep time: 10 minutes
Cook time: 35 minutes
INGREDIENTS
4 slices uncured bacon, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1∕₂ cup chopped onion
1 tablespoon butter or ghee
1 pound stew meat (such as chuck roast)
1∕₂ pound ground beef (80–85% lean)
1∕₂ pound fresh Mexican chorizo
3 cups beef broth
1 (14.5-ounce) can fire-roasted diced tomatoes
2 tablespoons chili powder
1 or 2 canned chipotle peppers in adobo sauce, to taste, minced
1∕₂ cup chopped fresh cilantro or sliced green onions
1 tablespoon shredded cheddar cheese, for serving
1 tablespoon sour cream, for serving
DIRECTIONS
1. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring, until crisp, 4 to 6 minutes. Drain. Crumble bacon and set aside. To the bacon fat, add the bell pepper, celery, and onion. Cook and stir until the vegetables are crisp-tender, about 4 minutes. Transfer to a medium bowl and set aside.
2. Melt the butter in the pot. Add the stew meat and cook, stirring occasionally, until browned, about 5 minutes. Transfer the meat to the bowl with the vegetables.
3. Add the ground beef and chorizo and cook, stirring occasionally, until the meat is browned, about 8 minutes. Return the veggies and stew meat to the pot. Stir in the broth, tomatoes, chili powder, and chipotle pepper(s). Select CANCEL.
4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 35 minutes. At the end of the cook-ing time, use a natural release to depressurize.
5. Serve the chili topped with bacon, cheddar, and sour cream.
Per serving: Calories: 867 • Total Fat: 66 g • Protein: 54 g • Total Carbs: 11 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 9 g
original recipe
SOME OTHER KETO GAME DAY FAVORITES YOU MAY WANT TO TRY!
