Butter Baked Chicken Thighs

This delicious, Keto-friendly chicken thigh recipe is perfect for busy weeknights. Melt a little butter, add a few herbs and spiced from the pantry, and pop it in the oven for about 45 minutes. Easy peasy.

Start with melted butter, herbs, and spices (be sure to crush the dried rosemary into smaller pieces).

Whisk the butter, herbs, and spices together.

Place bite-size chicken thigh pieces in a casserole dish and pour the melted butter mixture over the chicken. Use tongs to toss and coat all the chicken and arrange in a single layer. Bake uncovered for about 45 minutes or until the chicken is cooked through.

Serve the chicken with the pan drippings over rice or riced cauliflower. Enjoy!

Items used to make this recipe:

(affiliate links)

• 2-quart casserole dish https://amzn.to/2ZjYj6K

• small whisk https://amzn.to/2zisDEn

• my favorite tongs https://amzn.to/3e1ST4A

---

Butter Baked Chicken Thighs

makes 4 servings

Printable Recipe

Ingredients

• 2 to 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• 4 tablespoons unsalted butter, melted

• 3/4 teaspoon ground sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon fine salt

• 1/4 teaspoon dried marjoram

• 1/4 teaspoon dried rosemary, crushed in the palm of your hand

• 1/8 teaspoon freshly cracked black pepper

• optional: sliced scallions for garnish

Directions

1. Preheat oven to 350F and place rack in center position.

2. In a small bowl, whisk together melted butter, sage, thyme, marjoram, rosemary, salt, and pepper.

3. Place chicken pieces in a 2-quart casserole dish.

4. Pour butter mixture over chicken and turn pieces to coat; arrange pieces in a single layer.

5. Bake uncovered for 45 minutes or until chicken is cooked through.

Note

• Serve chicken with pan drippings over rice or riced cauliflower.

---

Keto Chocolate Chip and Almond Cookies

Today I’ve switched up a gluten-free chocolate chip cookie recipe by adding sliced almonds and almond extract - they give the cookies a little extra somethin’ somethin’.

I test baked these cookies on parchment as well as a silicone baking mat - both produced equal results so feel free to use which ever you prefer. The cookies will be too soft to move immediately after baking so be sure to allow them to rest for about 10 minutes before transferring to a rack to cool completely.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3oIjmvC

• silicone pan liners https://amzn.to/3GM5ois

• #50 cookie scoop https://amzn.to/3uJSv6l

---

Keto Chocolate Chip and Almond Cookies

makes 30 cookies (#50 scoop)

Printable Recipe

Ingredients

• 120g blanched almond flour

• 16g coconut flour

• 1 tablespoon arrowroot powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon xanthan gum

• 1/4 teaspoon fine salt

• 150g unsalted butter, room temperature

• 7 tablespoons monkfruit sweetener

• 1 large egg

• 1 teaspoon blackstrap molasses

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 120g Lily’s premium dark chocolate baking chips

• 50g sliced almonds

Directions

1. Preheat oven to 350F and place rack in center position; line 2 half sheet pans with parchment or freshly washed and dried silicone pan liners.

2. In a medium mixing bowl, sift together the almond flour, coconut flour, arrowroot powder, baking soda, and salt; set aside until needed.

3. In the bowl of a stand mixer fitted with the beater attachment, cream butter and monkfruit sweetener on medium high speed for a full 10 minutes, scraping down the sides of the bowl periodically.

4. Stop the mixer and add the egg, molasses, almond extract, and vanilla extract; mix for 1 minute.

5. Stop mixer and add the almond flour mixture on low speed until no traces of dry ingredients remain.

6. Remove bowl from mixer and stir in chocolate chips and almonds until combined; cover bowl with plastic wrap and chill for 1 hour

7. Use a #50 scoop to portion cookies on a parchment or silicone lined half sheet pan and flatten dough slightly (very slightly, just to eliminate the domed top on each cookie); bake for 10 minutes.

8. Allow cookies to rest for 10 minutes before transferring to a rack to cool completely. Store in airtight container.

Macros

each cookie contains 92 calories, 9g protein, 9g fat, 4g carbs and 2g fiber (2g net carbs).

recipe adapted from gnomgnom.com