Shredded Mozzarella Magic: Creative Keto Recipes

Mozzarella is a versatile cheese that can be used in a variety of keto-friendly dishes. While fresh mozzarella is tasty, shredded mozzarella is more suitable for keto recipes as it has a better texture and melts more easily. For those on a keto diet, shredded mozzarella can be used to make keto gnocchi, which only requires two additional ingredients: egg yolks and garlic powder. It can also be baked into cheese crisps or chips, which can be seasoned with spices like garlic powder, oregano, and red pepper flakes, and served with dips such as guacamole or sour cream. Additionally, shredded mozzarella can be used as a topping for keto-friendly pizzas, lasagnas, and chicken dishes.

Keto gnocchi

Ingredients:

• 2 cups shredded low-moisture part-skim mozzarella cheese
• 1/2 tsp garlic powder or Italian seasoning
• 3 egg yolks
• Salt and pepper to taste
• Almond flour (optional)
• Xanthan gum (optional)

Method:

• Melt the mozzarella in a microwave-safe bowl in 30-second increments, stirring in between, until uniformly melted and resembling dough.
• Add in the garlic powder or Italian seasoning, and any other desired seasonings.
• Separate the egg yolks from the whites and beat them.
• Pour half of the egg yolks into the melted mozzarella and combine thoroughly.
• When well combined, add in the rest of the egg yolks and continue mixing.
• Separate the mixture into four portions and roll each portion into a long, thin strip or "snake".
• Cut each strip into 1-inch pieces to form the gnocchi.
• Using a fork, gently press onto the gnocchi to create grooves and make them look like traditional gnocchi.
• Bring a pot of water to a boil and drop the gnocchi in, boiling until they float. Then drain.
• Fry the gnocchi on both sides in an oiled pan and serve hot.

Tips:

• It is important to use pre-shredded low-moisture mozzarella cheese as it contains less water and a small amount of starch, which helps the gnocchi hold their shape during cooking.
• The gnocchi dough can be tricky to work with, so it may be helpful to use gloves when forming the dough to prevent it from sticking to your hands.
• Do not overcook the gnocchi as they can fall apart. A gentle boil for 2-4 minutes is usually sufficient.
• If the dough is too firm, you can add a small amount of water or milk to soften it.
• The gnocchi can be served with a variety of keto-friendly sauces, such as pesto, marinara, or alfredo sauce.

Keto cheese chips

Ingredients

• Shredded mozzarella cheese
• Spices (garlic powder, dried oregano, red pepper flakes, onion powder, smoked paprika, etc.)
• Bacon bits (optional)
• Parchment paper

Instructions

Preheat your oven to 350-400°F. Line a baking sheet with parchment paper.

Divide the shredded mozzarella cheese into six fairly equal mounds on the prepared baking sheet, spacing them about 2 inches apart. You can use a glass to draw circles on the parchment paper to ensure uniform sizes. Gently flatten the mounds with your hands.

If you want to add spices or bacon bits to your keto cheese chips, sprinkle them on top of the cheese mounds now. You can also mix the spices with the shredded cheese in a mixing bowl before forming the mounds on the baking sheet.

Bake the cheese mounds in the oven until they are crisp and the edges are browned, which should take about 10-15 minutes. Keep an eye on them to make sure they don't burn.

Remove the keto cheese chips from the oven and let them cool briefly on the baking sheet. They will continue to crisp up as they cool.

Tips and Variations

• You can use different types of cheese, such as sharp cheddar or shredded Parmesan, to make the keto cheese chips.
• If you don't like spicy food, omit the red pepper flakes.
• You can also add mini pepperoni to your keto cheese chips for extra flavor.
• For a more robust flavor, mix in some Parmesan cheese with the shredded mozzarella.
• To make your keto cheese chips spicy, add some cayenne pepper, black pepper, or jalapeno peppers to the shredded cheese.
• You can serve keto cheese chips with a variety of dips, such as sour cream, sugar-free marinara sauce, guacamole, or keto ketchup.
• If you have any leftover shredded cheese, you can freeze it and use it later in recipes straight from the freezer.
• Store keto cheese chips in an airtight container at room temperature for up to a week, or in the freezer for up to 6 months.

Keto pizza

Ingredients

• 1 1/2 cups (6 oz.) shredded mozzarella cheese
• 3 tbsp unsweetened tomato sauce
• 1 tsp dried oregano
• 1 1/4 cups (6 oz.) shredded provolone cheese
• 1 1/2 oz. pepperoni
• 2 oz. (1 cup) leafy greens
• 1/4 cup olive oil
• Salt and ground black pepper
• Eggs

Method

• Preheat the oven to 400°F (200°C).
• Start by making the crust. Crack eggs into a medium-sized bowl and add shredded mozzarella cheese. Stir to combine.
• Use a spatula to spread the cheese and egg batter onto a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza.
• Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
• Increase the oven temperature to 450°F (225°C).
• Spread tomato sauce on the crust and sprinkle with oregano. Top with shredded provolone cheese and place the pepperoni and leafy greens on top.
• Bake for another 5-10 minutes or until the pizza has turned a golden brown colour.
• Serve with a fresh salad on the side.

Tips

• For this recipe, cheese is necessary. Feel free to use other types of cheese, like goat cheese if you try to avoid cow's milk. You can also mix different kinds of cheese to find the flavour combination that works best for you.
• This recipe uses a tomato sauce base, but you can also use pesto, alfredo sauce, or a homemade BBQ sauce.

Substitutions

• Dairy-free: Many readers have told me they had success using dairy-free shredded "cheese" and almond milk cream cheese. Keep in mind the carbs in these products are typically higher than real cheeses.
• Nut-free: Make the coconut flour version (coconuts are a fruit or drupe, not a nut). If you can’t have that either, you can use lupin flour in the same amount as the almond flour.
• Egg-free: Flax eggs work fine as an egg replacement, but the crust turns out less sturdy.
• Seasonings: I like my keto pizza crust plain, but you can add garlic powder and/or Italian seasoning.
• Baking powder: For a more airy crust, add 1-2 teaspoons of baking powder.
• Xanthan gum: For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough, before mixing in the cheeses.

Chicken Alfredo lasagna

Ingredients:

• 1 pound boneless skinless chicken breasts
• 8 ounces cream cheese
• 1/2 cup butter (1 stick)
• 3/4 ounces grated parmesan cheese
• 2 tablespoons garlic powder
• 1 1/2 cups fresh broccoli
• 2 cups shredded mozzarella cheese
• 3 tablespoons Olive Oil
• 2 tablespoons butter
• 15 cooked lasagna noodles
• 1 cup onion, chopped
• 10 ounces fresh baby spinach
• 15 ounces ricotta cheese
• 1 1/2 cup grated parmesan cheese
• 1 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• Heavy cream

Method:

• Preheat your oven to 350.
• Wash and chop the ends of your zucchini off. Use a mandolin and slice the zucchini into thin slices. Spray non-stick spray on 2 baking sheets and place the zucchini noodles on the trays.
• Layer the zucchini noodles in a single layer you do not want them to cover each other on the baking sheet. Drizzle with a little bit of olive oil and set aside.
• Wash and chop your broccoli. Spray another baking sheet with non-stick spray and place chopped broccoli on the tray and drizzle with a little bit of olive oil.
• Place baking sheets with zucchini and broccoli in the oven and bake for 15 minutes. Once done, remove from the oven and set aside.
• While the veggies are baking, dice your chicken breast into bite-sized pieces. In a skillet over medium heat, add 2 tablespoons of butter and the diced chicken. Cook until chicken is cooked and remove from the heat and set aside.
• In another large skillet, make your Alfredo sauce. Melt the butter and cream cheese in a saucepan over medium heat.
• Once melted, stir it using a whisk until you have it as smooth as you can get it. Pour in the whipping cream and turn the heat to medium-high.
• Whisk together until the butter and cream have combined and until the sauce bubbles slightly.
• Add Parmesan cheese and garlic powder and stir to combine well.
• Once the chicken, veggies and Alfredo sauce are cooked, it is time to assemble the lasagna.
• Set aside 1/2 cup mozzarella cheese and 1 cup Alfredo sauce.
• Spread a thin layer of homemade Alfredo sauce (about 1/2 a cup) on the bottom of a small baking dish. A small square or a 9x6 baking dish will work perfectly.
• Add a layer of zucchini noodles, then sprinkle some chicken, broccoli, and mozzarella cheese. Spread Alfredo sauce on top. Repeat until you have used up all of the chicken, broccoli, and mozzarella cheese. For the last layer, layer with zucchini, pour the 1 cup of Alfredo sauce that you set aside on top, and then sprinkle with the 1/2 cup of mozzarella cheese.
• Bake in the oven for 20 minutes at 350.
• Once cooked, let sit for 10 minutes. Then cut and serve.

Low-carb chicken Parmesan

Ingredients:

• 2.5-3 lb chicken breast
• 1 cup grated parmesan cheese
• 1/2 tablespoon dried minced garlic
• 1/2 tablespoon dried minced onion
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/4 tablespoon dried parsley
• 1/4 tablespoon freshly ground black pepper
• 1 cup marinara sauce
• 6 oz shredded mozzarella
• 1 egg
• Olive oil

Method:

• Preheat your oven to 400°F and line a large baking sheet with foil. Spray the foil with cooking spray.
• In a small bowl, beat the egg. In a separate bowl, combine the parmesan cheese, garlic, onion, oregano, basil, parsley, and black pepper.
• Dip each chicken breast first in the egg and then in the parmesan mixture, coating both sides.
• Place the chicken on the prepared baking sheet and bake for 20-30 minutes, or until the internal temperature reaches 145-150°F.
• Remove the chicken from the oven and top each breast with marinara sauce and shredded mozzarella.
• Bake for an additional 5-10 minutes, or until the chicken is 160°F and the cheese is melted and bubbly.
• For a golden brown colour on the cheese, broil for 2-3 minutes, watching carefully to avoid burning.

Tips:

• Use a meat thermometer to check the internal temperature of the chicken.
• Choose a high-quality marinara sauce as it will make a difference in the final dish.
• If you want to add a kick to your dish, mix some red pepper flakes into the pasta sauce.

Frequently asked questions