Sweet Tooth Treats (Desserts)

3-Ingredient Mayonnaise Biscuits

Ingredients

  • 2 cups self-rising flour

  • 6 tbsp Duke’s mayonnaise

  • 1 cup whole milk or buttermilk

Instructions

  • Preheat oven to 450°F (230°C).

  • In a bowl, stir together milk, flour, and mayonnaise until well blended.

  • Drop batter into buttered muffin tins or onto a prepared baking sheet.

  • Bake for 12–15 minutes, or until golden brown.

Smothered Chicken

Chicken of choice (I used bone-in thighs)

  • 2 tsp salt

  • 2 tsp pepper

  • 2 tsp Dan-O’s Original seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Accent (optional)

  • 4 cups chicken broth

  • 6 tbsp butter

  • 6 tbsp flour

  • 1/2 bell pepper, diced

  • 2 stalks celery, diced

  • 1 onion, chopped

  • 1 tbsp minced garlic

  • 1/2 cup heavy whipping cream (optional)

  • Olive oil

Instructions

  1. Clean and trim chicken, then pat dry.

  2. Mix all seasonings in one bowl and add flour to another. Drizzle chicken with olive oil and season, reserving about 2 tbsp of seasoning to mix into the flour.

  3. Heat oil in a pan and sear each side of the chicken for about 4–5 minutes (it won’t be fully cooked). Remove and set aside.

  4. Discard excess oil and impurities. Melt butter in the same pan, then whisk in flour. Cook for a few minutes until slightly browned and nutty.

  5. Add diced vegetables and cook for 2 minutes, then add minced garlic and cook 1 more minute.

  6. Slowly whisk in chicken broth, stirring constantly. Simmer for 3 minutes, then add cream (if using) and simmer for another 2 minutes.

  7. Return chicken to the pan, cover, and simmer for about 30 minutes or until chicken is tender and fully cooked. Spoon gravy over the chicken occasionally as it cooks.

Why You’ll Love This Recipe

  • Made in ONE pot – minimal cleanup

  • Juicy, tender chicken thighs every time

  • Comforting, flavorful onion gravy

  • Perfect for busy weeknights or Sunday dinner

This one-pot chicken thigh recipe is comfort food at its best   hearty, budget-friendly, and absolutely delicious.
Serve it with white rice, mashed potatoes, or crusty bread to soak up every drop of that savory gravy!


Chick-fil-A Nuggets with Sauce

  • 1 1/2 lbs chicken breast

  • 1 cup pickle juice

  • 1 cup buttermilk (or milk)

  • 1 egg

  • 2 cups all-purpose flour

  • 2 1/2 tbsp sugar

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp paprika

  • 2 tsp salt

  • 2 tsp pepper

Instructions

  1. Clean and cube chicken breast. Cover with dill pickle juice and marinate for at least 30 minutes (overnight for best flavor).

  2. Mix all dry ingredients together and set aside.

  3. Whisk egg and buttermilk in a separate bowl.

  4. Dip chicken pieces in flour, then in egg mixture, then back into flour. Place on parchment paper to rest briefly.

    For a lighter coating, just dip once in egg mixture then flour.

  5. Fry chicken in hot oil at 350°F until golden brown and crispy. Place on a wire rack to drain excess oil.

  6. Serve hot with homemade Chick-fil-A sauce and enjoy!

Chick-fil-A Sauce

  • 1/2 cup Duke’s mayonnaise

  • 1/4 cup honey

  • 1/4 cup barbecue sauce

  • 2 tbsp yellow mustard

  • 1 tbsp lemon juice

Mix all sauce ingredients well until smooth and creamy. Enjoy with your crispy nuggets!

Tips & Highlights

  • Marinate chicken in pickle juice for that signature Chick-fil-A flavor

  • Double-dip for extra crispy breading

  • Make the sauce fresh — it’s the secret to that authentic taste

This recipe brings the famous Chick-fil-A flavor home — no drive-thru needed! Serve with fries or coleslaw for a complete comfort meal.

Chicken Chimichanga Casserole

Ingredients:

  • 3 cups cooked chicken (rotisserie works perfectly)

  • 1 large onion, sautéed in butter

  • 4 poblano peppers, roasted and chopped

  • 16 oz sour cream

  • 3–4 cups melting cheese

  • 1 tbsp all-purpose flour

  • 1 1/2 tbsp butter

  • 1 1/2 cups chicken broth

  • 10 flour tortillas

  • Oil for frying

  • 1 tsp garlic powder

  • 1 tsp cumin

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 380°F (190°C).

  2. Slice tortillas into strips and fry in oil for 30–40 seconds until lightly golden. Set aside.

  3. Sauté onion in butter until translucent; set aside.

  4. Roast poblano peppers at 425°F (220°C) until skins blister. Place in a bowl, cover for 10–15 minutes, then peel, remove seeds and stems, and chop.

  5. In a saucepan, melt butter and flour together. Cook 1–2 minutes to remove the raw flour taste.

  6. Slowly whisk in chicken broth until thickened.

Cheesecake Parfaits

Ingredients:

  • 8 ounces cream cheese

  • 4 tablespoons heavy whipping cream

  • 4 tablespoons powdered sweetener (Swerve recommended)

  • 1/2 cup almond milk

  • 1 teaspoon vanilla extract

  • Optional: chopped pecans and fresh fruit

Instructions:

Place the cream cheese, heavy cream, and powdered sweetener in a blender and blend until smooth.
The mixture will be thick. Add the almond milk and vanilla extract and blend again until creamy.
Layer the cream cheese mixture with fruit and pecans in parfait glasses. Serve immediately or chill before serving. Enjoy!

Wings and Ranch (Keto Style)

Wings Ingredients:

  • Chicken wings

  • 1 teaspoon baking powder per pound of wings

  • Salt, pepper, garlic powder, onion powder, and Accent

  • 1/2 stick melted butter

  • 1 cup Frank’s wing sauce

Wing Instructions:

Preheat oven to 350°. Wash and pat chicken wings dry. Sprinkle baking powder over the wings
(1 teaspoon per pound) and season with salt, pepper, garlic powder, onion powder, and Accent.
Layer seasoned wings on a baking sheet and bake for 30 minutes. Turn oven to broil, flip wings,
and broil for 12–15 minutes until crispy. While wings bake, mix sauce by combining melted butter,
garlic powder, pepper, and any preferred seasoning. Add Frank’s wing sauce and stir. Coat wings
evenly with sauce before serving.

Keto Ranch Ingredients:

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1/4 cup heavy whipping cream

  • 2 tablespoons white vinegar

  • Minced garlic or garlic powder

  • 2 tablespoons dill

  • 1 tablespoon parsley

  • 1 tablespoon chives

  • 1 teaspoon onion powder

  • Salt, Accent, and pepper to taste

Keto Ranch Instructions:

Mix all ingredients together in a bowl until well combined. Chill before serving.
Store in a mason jar or airtight container.

90 Second Keto Cinnamon Roll

Cake Ingredients:

  • 1 tbsp butter, melted

  • 3 tbsp almond flour

  • 1/2 tsp baking powder

  • 1 tbsp powdered sweetener

  • 1 egg

  • 1/2 tsp vanilla extract

  • 1/2 tsp cinnamon

Cinnamon Topping:

  • 1 tbsp cinnamon powder

  • 2 tbsp brown sugar substitute

  • Nuts (optional)

Cream Cheese Frosting:

  • 2 oz cream cheese, softened

  • 2 tbsp powdered sweetener

  • 1/2 tsp vanilla extract

Instructions:

Melt butter and whisk in egg and vanilla extract. Mix in almond flour, baking powder, sweetener, and cinnamon
until well combined. Pour batter into a ramekin. In a small bowl, combine cinnamon powder and brown sugar substitute,
then sprinkle over batter (add nuts if desired). Microwave for 90 seconds. For frosting, mix cream cheese, sweetener,
and vanilla until smooth. Spread on top of the warm cinnamon roll. Enjoy!

Keto Chicken Teriyaki Bowl

Ingredients:

  • 1 lb boneless, skinless chicken thighs

  • 2 (10 oz) bags of frozen cauliflower rice

  • 2 eggs

  • 2 cups coleslaw mix

  • 1/4 cup low carb teriyaki sauce/marinade

  • Salt and pepper

  • Garlic powder

  • Ginger powder

  • Sesame seeds

  • Soy sauce or sriracha (optional)

  • Oil or butter for cooking

Directions:

Season the boneless chicken thighs with salt, pepper, garlic powder, and ginger powder, then add teriyaki marinade and let sit for 10 minutes.
For the cauliflower rice, microwave frozen bags for 4–5 minutes. Poke a small hole in the bottom corner of each bag, wrap with a rag, and squeeze
out excess water for fluffy rice. Add drained rice to a pan with a little butter, season, and cook for 2–3 minutes. Add coleslaw mix and cook an additional 4–5 minutes.

In a separate pan, heat oil and pan-fry marinated chicken for 6–7 minutes on each side until golden, or grill if preferred.
Make a space in the rice mixture pan and scramble the eggs in the center. Once cooked, mix eggs into rice.

Assemble the bowl by placing the rice mixture at the bottom, slice chicken and place on top. Drizzle with extra teriyaki sauce and soy sauce or aminos.
Garnish with sesame seeds and green onions if desired. Enjoy!

Low Carb Zuppa Toscana

Ingredients:

  • 1 pound Italian sausage

  • 1/2 cup chopped onion

  • 3 garlic cloves, minced

  • 1 lb raw radishes, quartered

  • 2–3 cups raw spinach

  • 64 oz chicken broth

  • 1 cup heavy whipping cream

  • 6 slices crispy bacon

  • Salt, pepper, and Accent seasoning to taste

  • 2 tsp Italian seasoning

  • Crushed red pepper, optional

Directions:

Fry bacon until crispy and set aside, reserving some bacon grease. In a large pot, sauté onion and quartered radishes in the bacon grease until slightly tender.
Season with salt, pepper, Accent, and Italian seasoning.

In a separate pan, cook the Italian sausage until browned, adding a little bacon grease if needed. Combine sausage with the radishes and onions in the pot.
Pour in 32 oz of chicken stock and simmer until radishes are tender.

Add spinach, heavy cream, and crumbled bacon to the pot. Simmer until spinach is wilted. Sprinkle crushed red pepper flakes if desired. Serve hot and enjoy!