Looking for an easy recipe for dinner that is keto-friendly? You found it! These keto stuffed bell peppers are super easy to make and taste delicious! You’ll have dinner ready in just a blink of an eye.

This recipe is perfect for a ketogenic lifestyle. Two of these nutritious stuffed bell peppers have a total of 14 grams of net carbs.

For the ingredients

Ground beef: I used grass-fed ground beef in this recipe, but you can use any ground meat of your liking.

Mozzarella cheese: You can use mozzarella cheese or any other shredded cheese you prefer.

Bell peppers: I used fresh organic bell peppers

The spices: I used some basic spices that I usually use in ground meats to give it some extra flavor. Of course, you can add more or leave out the one you don’t like. If you don’t want to use fresh garlic and onion, you can substitute with garlic powder or onion powder.

keto stuffed bell peppers


Prep Time: 5 minutes
Cook Time: 35 minutes
Course: Dinner
Keyword: glutenfree, ketogenic
Servings: 4 servings
Calories: 648kcal


  • 500 gram ground beef
  • 1 tablespoon paprika powder
  • salt to taste
  • black pepper to taste
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • 1 small onion cut into small pieces
  • 1 tablespoon fresh parsley
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 4 bell peppers


  • Preheat the oven to 190 Celsius or 375 Fahrenheit.
  • In a bowl, mix the ground beef with the listed spices, egg, and 1 cup of mozzarella with your hands until everything is nicely incorporated. Set aside.
  • Wash the bell peppers and cut off the top, deseed them, and cut off a little bit of the bottom so they stand stable up straight.
  • Fill the bell peppers with the ground beef mixture, place them in a baking dish and top them off with the leftover mozzarella.
  • Bake in the preheated oven for 30-35 minutes.


Serving: 2bell peppers | Calories: 648kcal | Carbohydrates: 17g | Protein: 64g | Fat: 37g | Fiber: 3g
Tried this recipe?Let us know how it was!
keto stuffed bell peppers

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For these keto bresilienne nuts, you’ll only need three ingredients, and 1/4 cup has a total of 4 grams of net carbs.

If you ever had bresilienne pie, chances are you also had bresilienne nuts. And I bet, if you’re Belgian, like me, you’ve probably had it before.

While the regular bresilienne nuts are made with hazelnuts and caramelized sugar, there are very high in carbs and can cause a blood sugar spike. So how can you still enjoy these sweet chopped nuts without the sugar spike? – Replacing the caramelized sugar with erythritol!

Erythritol has a glycemic index of zero and has the same sweetness as sugar. The best part is that you can also caramelize it and use it to glaze hazelnuts, giving you delicious tasting keto-friendly bresilienne nuts.

You can use these keto bresilienne nuts as a topping for bresilienne pie, or add them to some ice cream, keto peanut butter mousse, or on top of your morning Greek Yoghurt.

The ingredients for the keto bresilienne nuts

Blanched hazelnuts: It’s important to use blanched hazelnuts, which means the peel is already baked off, preventing little bits of peel remaining in the bresilliene nuts. You can also use hazelnuts that are already chopped and roasted. In this case, you can skip the step of using a food processor to chop up the caramelized whole hazelnuts.

Brown erythritol: I used brown erythritol in this recipe, but you can also use regular white erythritol. Make sure it’s granulated, not powdered.

Disclaimer: This post contains affiliate links that help keep this content free.

keto bresilliene nuts


Prep Time: 2 minutes
Cook Time: 5 minutes
Course: Dessert
Cuisine: French
Keyword: glutenfree, ketogenic
Servings: 2 cups
Calories: 320kcal


  • Steel pot or pan
  • Food processor



  • On a baking tray or plate, spread out some parchement paper.
  • In a medium-sized steel pot, add the water and erythritol.
  • Bring the water to a boil, and let the erythritol caramelize for 2-3 minutes at medium heat.
  • Add the hazelnuts and cover them in the mixture.
  • Spread the hazelnuts out on the parchment paper and let them cool off. The mixture will soon harden around the hazelnuts.
  • When the hazelnuts are cooled off, mix them in a foodprocessor until you have finely ground bresilienne nuts.


Serving: 0.4cup | Calories: 320kcal | Carbohydrates: 10g | Protein: 6g | Fat: 29g | Fiber: 6g
Tried this recipe?Let us know how it was!

This is a combo you must try if you are a peanut butter fan, just like I am. I never would have thought to combine peanut butter sauce with chicken skewers, but I had this in a restaurant a while ago, and I had to make this in a way that is keto friendly so I could enjoy these flavours again without the gain!

So I looked up the original recipe, made some adjustments, and figured out how to make it keto. My daughter and myself love this combo. It tastes absolutely amazing at 7 grams of net carbs per serving! This recipe is also dairy free.

Tips for making this recipe

Start by preparing the chicken skewers. I used 2 chicken filets which I cut in squares and then pinched onto the skewers. I then made the marinade and brushed this onto the skewers. You can also place the chicken squares into a ziplock bag and then add the marinade. This way you can let the chicken soak in the marinade overnight, so they taste more intense.

I fry the chicken skewers in a pan first, so they have that ‘crispy-like’, outside. Then I bake them in the oven so the inside gets baked nice and tender. You can also just fry them in the pan completely if you’re not into using the oven or you can even bake them on a barbecue.

For the peanut butter sauce I used full fat coconut milk (80%). If you can’t find coconut milk, you can also use coconut cream.



For the chicken skewers

  • 2 Chicken filets
  • 2 tbsp Coconut oil (melted)
  • 1 tsp Paprika powder
  • 1 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • Pinch Turmeric powder
  • Pinch Cayenne pepper
  • 1 tbsp Coconut oil (to fry the skewers)

For the peanut butter sauce

  • 1 cup Full fat coconut milk
  • 4 tbsp Peanut butter
  • 2 tbsp Coconut aminos
  • 1 tbsp Brown erythritol
  • pinch Sea salt


For the chicken skewers

  1. Preheat the oven to 400 F.
  2. Start by making the marinade for the chicken skewers: in a cup, add the melted coconut oil and listed spices. Mix with a brush or spoon.
  3. Cut the chicken filets into squares and season with some salt and pepper to taste.
  4. Place the chicken squares onto the skewers, place them on a plate and marinate them with the prepared mix using a brush.
  5. In a large pan, melt the coconut oil on medium to high heat. Fry the chicken skewers on both sides until they are golden brown.
  6. Transfer the fried chicken skewers onto a baking sheet and place in the oven for 10-15 minutes.

For the peanut butter sauce

  1. While the chicken skewers are baking. Prepare the peanut butter sauce.
  2. Add the coconut milk to a small pot or sauce pan on medium to low heat.
  3. Add the peanut butter, coconut aminos, erythritol and salt.
  4. Let the sauce simmer until it’s thick and creamy for about 5 minutes.
  5. Serve together with the chicken skewers (and your favourite low carb veggies).


1serving Calories: 644kcal | Carbohydrates: 7g | Protein: 31g | Fat: 54g 

Note: 1 serving size equals 1 chicken filet (on the skewers) and half of the peanut butter sauce.