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3 Ingredient Carnivore & Keto Egg Loaf Made with Cottage Cheese #easyrecipe #carnivore #keto
Keto Egg Loaf
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The keto egg loaf is a high protein, super versatile, low carb wonder that’s perfect for breakfast, or really any meal of the day. With a creamy, custard-like texture and a hint of sweetness from cinnamon, this dish can be enjoyed plain, topped with sugar-free syrup, or even turned into keto french toast. Quick to make and easy to love, it’s an essential recipe for anyone on a keto or carnivore diet.
Ingredients
8 eggs
8 tablespoons grass-fed butter
8 ounces cottage cheese (or cream cheese)
1 tablespoon cinnamon (optional)
Instructions
1. Preheat oven to 350F/180C.
2. Line loaf pan: Grease and line a loaf pan with parchment paper.
3. Blend eggs, butter, cottage cheese, and cinnamon in a blender until smooth.
4. Bake: Pour into prepared loaf pan. Bake for 30-40 minutes until it has puffed up and a skewer comes out clean. The texture will be like flan.
5. Cool: Rest for 10 minutes then turn onto a cooling rack and completely cool.
6. Slice and serve with more cinnamon and sugar-free maple syrup.
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Grilled Boneless Chicken Thighs with Charred Scallion Sauce
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These grilled boneless chicken thighs are served with a smoky charred scallion sauce that comes together with grilled scallions, soy sauce, rice vinegar, and ginger. It’s simple, fresh, and packed with flavor.
Grilled Boneless Chicken Thighs
One of my favorite ways to enjoy summer scallions is to throw them right on the grill. As they char, they become sweet, smoky, and much milder, creating a perfect base for a simple sauce. Blended with sesame oil, rice vinegar, soy sauce, and ginger, they transform into a vibrant, flavor-packed sauce that takes these juicy grilled boneless chicken thighs to the next level. Serve it with rice and steamed veggies or a simple green salad for an easy summer dinner. For another scallion sauce recipe, try my Ginger Scallion Fish recipe.
Why This Easy Grilled Chicken Thigh Recipe Works
I love cooking with boneless, skinless chicken thighs. The chicken thighs stay juicy on the grill, while the charred scallion sauce adds smoky, savory flavor with just a handful of simple ingredients.
- Juicy: Boneless chicken thighs stay juicy and flavorful on the grill, even over high heat.
- The scallions and chicken cook on the grill together, making the most of the grill without extra pans.
- Great for meal prep, since both the chicken and sauce keep well for easy lunches and dinners.
- Soy sauce, rice vinegar, ginger, and garlic create a savory, tangy sauce that balances the richness of the chicken.
- High-protein: Over 30g protein!
Ingredients You’ll Need
The charred scallion sauce is so tasty that you don’t need much to season the chicken. See the recipe card below for the exact measurements.
- Boneless, skinless chicken thighs are already very flavorful, but they get even better when topped with this delicious charred scallion sauce.
- Neutral oil, like avocado oil, keeps the chicken moist.
- Seasoning: Kosher salt, black pepper, ground cumin.
Ginger Scallion Sauce
- Scallions (aka green onions) are in season all summer long.
- Toasted sesame oil provides a nutty aroma.
- Rice vinegar adds acidity to balance the sauce.
- Low-sodium soy sauce for umami flavor
- Ginger paste gives you the warm aroma of fresh ginger in a more convenient form.
- Toasted sesame seeds for garnish. To toast the seeds, bake them at 350°F for about 5 minutes or heat them in a skillet over medium-low heat for a few minutes, stirring often, until golden brown.
How to Make Grilled Boneless Chicken Thighs
While the chicken and scallions cook, combine the sauce ingredients so it’s ready to go when the food comes off the grill. See the recipe card at the bottom for printable directions.
How to Grill Boneless Chicken Thighs
- Season the chicken with avocado oil, salt, pepper, and cumin.
- Grill the chicken thighs over medium-high heat for 7 minutes. Flip them, then continue cooking until the center is no longer raw. You can double-check the thighs with an instant-read thermometer. Once it reads 165°F, remove the thighs from the grill.
How to Make Charred Scallion Sauce
- Grill the scallions until charred.
- Prepare the scallion sauce: Cut off the roots and any burnt ends, then chop. Mix them with the remaining sauce ingredients in a bowl.
No grill? No problem!
Cook the chicken and scallions over medium-high heat in a grill pan or cast-iron skillet on your stove.
Variations
- Protein options: Follow these instructions for grilling chicken breasts. You can also serve the sauce over pork, or fish.
- Gluten-free: Swap tamari for soy sauce.
- Ginger: Grate fresh ginger into the sauce if you can’t find ginger paste.
What to Serve with Grilled Boneless Chicken Thighs
I serve this as chicken rice bowls with either mixed greens or steamed broccoli. To make it low-carb, you could skip the rice (or use cauliflower rice) and double the greens to make a simple salad.
5
16 mins
5
20 mins
4
52 mins
4
20 mins
2
25 mins
1
30 mins
2
15 mins
1
18 mins
Storage
- Refrigerate the chicken and sauce for up to 4 days.
- Freeze for up to 3 months. To freeze the sauce, pour it into a larger container or into an ice cube tray or silicone muffin pan for smaller portions. Once frozen, transfer the cubes to an airtight container.
- Reheating: Thaw the chicken and sauce in the fridge the day before. Then, warm it in the microwave or on the stove over medium-low heat.
More Grilled Chicken Recipes You’ll Love
Get outside and grill one of these healthy chicken recipes this summer.
Yield: servings
Serving Size: 1 boneless thigh with sauce
-
Preheat an outdoor grill to medium high heat.
-
Drizzle the chicken with the oil and season all over with salt, pepper, and cumin.
-
Transfer the chicken to one half of the preheated grill, smooth side down. Cook, undisturbed, until the chicken easily releases from the grill and is nicely charred, about 7 minutes. Flip the chicken and continue cooking until the chicken is cooked through and evenly charred. Remove from the grill. Slice right before serving.
-
Simultaneously, grill the scallions on the other side of the grill. Turn the green onions as necessary until they are softened and charred in places, 3-5 minutes. Remove from the grill and let cool slightly.
-
Once the green onions are cool enough to handle, trim off the root and any burnt ends. Chop the scallions and add them to a small mixing bowl. Add the sesame oil, rice vinegar, soy sauce, and ginger to the bowl. Mix well to combine.
-
To serve, make bowls with mixed greens and rice. Top with sliced chicken and charred scallion sauce. Garnish with toasted sesame seeds
Last Step:
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Serving: 1 boneless thigh with sauce, Calories: 264 kcal, Carbohydrates: 2 g, Protein: 34 g, Fat: 13 g, Saturated Fat: 2.5 g, Cholesterol: 160 mg, Sodium: 606 mg, Fiber: 0.5 g, Sugar: 0.5 g
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Marry Me Chickpeas
Marry Me Chickpeas
Marry Me Chickpeas take all the deliciousness of the viral Marry Me Chicken recipe—creamy sauce, sun-dried tomatoes, and big Italian flavor—and turns it into a fast, fiber-packed vegan dinner made with pantry staples. Ready in just 15 minutes!
Marry me chickpeas will make you want to put a ring on it!
I’m no stranger to the “marry me” internet phenomenon, whether it’s classic marry me chicken or my riff on it, Marry Me Chicken Lasagna Roll-Ups. These vegan marry me chickpeas surprised me with how flavorful they are in such a short amount of time.
Chickpea dishes often benefit from longer simmering so they can soak up all the flavors. This one, however, manages to taste like it’s been cooking much longer than 15 minutes thanks to a few smart ingredients: sun-dried tomatoes, tomato paste, lots of garlic, and generous seasonings.
The result is rich and satisfying without feeling heavy, and substantial enough that nobody misses the meat or the dairy!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Olive Oil. Just enough to sauté the aromatics and bloom the tomato paste.
- Tomato Paste. Cooking it briefly removes its raw flavor and deepens the savory notes throughout the sauce.
- Garlic. Four cloves might seem like a lot, but they mellow quickly in the sauce.
- Sun-Dried Tomatoes. Oil-packed tomatoes stay tender and blend beautifully into the sauce. Dry-packed tomatoes won’t provide quite the same texture.
- Seasonings. Italian seasoning, Cajun seasoning for a little heat, and kosher salt.
- Chickpeas. Two cans make this hearty enough for dinner. Be sure to drain and rinse them well to remove excess sodium.
- Full-Fat Coconut Milk. If you’re not vegan, you can swap in heavy cream if you’d like.
- Baby Spinach. Adds freshness and color. It wilts almost instantly into the warm sauce.
- Fresh Basil. Optional, but highly recommended. The fresh herbs brighten the entire dish.
Step-By-Step Instructions
Build the Flavor Base (photo 1). Heat the olive oil in a wide skillet or Dutch oven over medium heat. Add the tomato paste and garlic. Cook for about 30 seconds, stirring constantly and breaking up the tomato paste as it cooks. The mixture should become fragrant and slightly darker in color. If the garlic begins browning, lower the heat; when garlic gets dark, it takes on an unpleasantly sharp flavor.
Add the Seasonings (photo 2). Stir in the sun-dried tomatoes, Italian seasoning, Cajun seasoning, and salt. Cook for another 30 seconds. You’ll notice the spices become more aromatic as they warm up in the oil; this is called blooming.
Create the Sauce (photo 3). Add the chickpeas and coconut milk. Bring everything to a gentle simmer. The sauce may look a little thin initially, but don’t worry. It thickens noticeably as it cooks and then cools a bit.
Simmer. Cook for about 4 minutes, stirring occasionally. The sauce should lightly coat the chickpeas and spoon rather than looking watery. If it becomes too thick, add a splash of water. If it’s still very loose after 4 minutes, let it simmer another minute or two.
Add the Spinach (photo 4). Add the spinach a handful at a time. Stir until wilted before adding more.
Finish and Serve. Taste and adjust the seasoning. I almost always add another pinch of salt at the end. Sprinkle with basil and serve immediately over rice or with warm naan for scooping. ENJOY!
How to Serve with Marry Me Chickpeas
- Rice. Cooked white rice or brown rice are great for soaking up the creamy sauce.
- Naan. Scoop up the chickpeas and sauce just like a curry!
- Quinoa. Boost the protein in your meal with quinoa.
- Potatoes. Spoon the chickpeas over Baked Potatoes or Crock Pot Sweet Potatoes.
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Marry Me Chickpeas
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Marry me chickpeas combine chickpeas, sun-dried tomatoes, and a creamy tomato sauce into a cozy, flavorful vegan dinner ready in 15 minutes!
Servings 4 servings
Calories 568kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 4 cloves garlic minced, about 4 teaspoons
- 1 (7-ounce jar) oil-packed julienne sun-dried tomatoes, drained (scant 1 cup)
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons Cajun seasoning
- ¼ teaspoon kosher salt plus additional to taste
- 2 (15-ounce) cans reduced-sodium chickpeas
- 1 (14-ounce) can full-fat coconut milk
- 2 cups fresh baby spinach roughly torn
- Chopped fresh basil optional for serving
- Rice or toasted naan for serving
Instructions
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In a deep, wide skillet or Dutch oven, heat the oil over medium. Add the tomato paste and garlic. Stir constantly for 30 seconds, breaking up the paste.
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Stir in the sun-dried tomatoes, Cajun seasoning, Italian seasoning, and salt.
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Stir in the chickpeas and coconut milk. Bring to a simmer.
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Let simmer gently for 4 minutes, stirring periodically and adjusting the heat as needed. The coconut milk should thicken but still be saucy. Stir in the spinach a small handful at a time, allowing it to wilt.
-
Sprinkle with fresh basil. Taste and adjust seasoning as desired (I added a pinch of additional salt). Serve warm with rice or naan.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stovetop or in the microwave. Add a splash of water if the sauce has thickened too much.
- TO FREEZE: Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 568kcal | Carbohydrates: 49g | Protein: 16g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 928mg | Potassium: 1510mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2524IU | Vitamin C: 60mg | Calcium: 153mg | Iron: 7mg
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Honey Sriracha Salmon Bites (Air Fryer Appetizer!)
These honey sriracha salmon bites are my new favorite appetizer for summer parties and game days. Sticky, caramelized, and perfectly spiced with a sweet-heat combo that’ll make everyone at the table reach for seconds — they’re irresistible right out of the air fryer.
I’ve always been a huge fan of the honey-sriracha flavor combo (my Slow Cooker Honey Sriracha Chicken is proof!), and I’ve been wanting to turn it into a pop-in-your-mouth appetizer for a while. These salmon bites are it — just 4 ingredients in the marinade, air fried in under 10 minutes, and finished with a second coat of sticky glaze that gives them that lacquered, caramelized finish without any burnt sugar. The trick? Keeping the marinade and glaze separate.
These honey sriracha salmon bites are sweet, spicy, and impossibly easy to make. Fresh salmon cubes are tossed in a simple 4-ingredient honey-sriracha marinade, air fried until caramelized, then coated in a final sticky glaze. Ready in under 30 minutes, they’re the perfect crowd-pleasing appetizer for game days, summer parties, or anytime you want a high-protein snack that packs serious flavor.
Why You’ll Love Honey Sriracha Salmon Bites
- Only 4 ingredients in the marinade: Sriracha, honey, salt, and salmon — that’s it. No digging through the spice drawer for garlic powder, ginger, and paprika like other recipes call for.
- Ready in under 30 minutes: From prep to plate in about 28 minutes, including marinating time. Perfect for last-minute entertaining.
- The ultimate appetizer: I specifically developed this as an appetizer — not a dinner bowl or meal prep — because I wanted a salmon recipe built for sharing. Serve them on a board with toothpicks and a couple of dipping sauces and watch them vanish.
- Sweet-heat balance you can control: Adjust the sriracha-to-honey ratio to match your spice tolerance. The glaze adds a second layer of flavor without overwhelming the salmon.
Featured Ingredients
- Salmon: I recommend wild-caught sockeye or king salmon for the best flavor and texture, but farm-raised Atlantic works, too. Make sure it’s deboned, skinned, and cut into uniform 1-inch cubes for even cooking. If you’re using frozen salmon, thaw it completely and pat it very dry — excess moisture prevents caramelization.
- Sriracha: The classic Huy Fong rooster bottle is my go-to. Keep in mind that sriracha brands can vary in heat level, so taste as you go. Want more kick? Increase the sriracha ratio in the glaze.
- Honey: Real honey is key here — it acts as both the sweetener and the caramelizing agent. Honey-flavored syrup won’t give you the same sticky glaze texture.
If you love this sweet-heat combo, my Slow Cooker Honey Sriracha Chicken uses the same flavor family in a set-it-and-forget-it dinner.
How to Make Honey Sriracha Salmon Bites
The key to these salmon bites is the two-stage flavor approach. The marinade seasons the salmon while it cooks in the air fryer, but if you applied the glaze before cooking, the honey would burn at high heat. Instead, I toss the bites in a second coat of glaze after they come out of the air fryer — that’s what gives them the sticky, lacquered finish without any burnt sugar. Don’t skip the 5-minute rest before glazing, either — it lets the salmon firm up so the pieces hold together when you toss them.
Tips for the Best Salmon Bites
- Cut uniform cubes: Keep all pieces around 1 inch so they cook evenly. Smaller pieces will overcook before larger ones are done.
- Don’t skip the marinating time: Even 10 minutes makes a noticeable difference in flavor. You can marinate up to 30 minutes, but don’t go longer — the acid in the sriracha will start to change the salmon’s texture.
- Don’t crowd the basket: Air fryer salmon bites need space for air circulation. Cook in batches if needed — overlapping means steaming instead of crisping.
- Let them rest before glazing: Five minutes of resting lets the salmon firm up slightly so the pieces hold together when you toss them in the glaze.
- Pat salmon dry if previously frozen: Excess moisture prevents caramelization. Use paper towels to blot thoroughly before cubing.
These are just as easy as my Air Fryer Salmon Bites with Chili Crunch — same concept, completely different flavor profile.
Serving Suggestions
I developed these as an appetizer from the start — they were tested, styled, and photographed for sharing, not as a dinner repackaged. Here’s how I like to serve them:
As an Appetizer
Arrange the salmon bites on a wooden board or platter with toothpicks for easy grabbing. Garnish with sesame seeds and chopped green onions, and set out 2-3 dipping sauces. This recipe serves 4-6 as an appetizer — double it for a party of 10+.
My favorite dipping sauces:
- Sriracha mayo: Mix mayo + sriracha + a squeeze of lime. The classic.
- Japanese BBQ sauce (Bachan’s): Sweet, savory, smoky — incredible with the honey-sriracha glaze.
- Kewpie mayo: Straight from the bottle. The richness balances the spice beautifully.
- Spicy cucumber dip: Greek yogurt + grated cucumber + a dash of sriracha for a cooling contrast.
Round out your appetizer spread with Bacon Wrapped Brussels Sprouts — they’re another crowd favorite that pairs perfectly with an aioli dip.
As a Main Course
Serve these over rice or cauliflower rice with steamed broccoli, or add them to a poke-style bowl with avocado, edamame, and pickled ginger. Or try my Spicy Salmon Crispy Rice Bowls for another salmon dinner idea.
Oven Method Alternative
Don’t have an air fryer? No problem. Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the marinated salmon cubes in a single layer, making sure the pieces aren’t touching, and bake for 8-10 minutes until the edges are caramelized. The air fryer produces crispier edges, while the oven method yields slightly more tender bites — but the flavor is just as good. All other steps (marinade, glaze, resting) stay the same.
How to Store and Reheat
- Storage: Refrigerate leftover salmon bites in an airtight container for up to 3 days. Store the glaze separately if possible.
- Reheating: Air fryer at 350°F for 3-4 minutes is best for texture. Microwave works but the bites won’t be as crisp.
- Make ahead: Prep the marinade and cut the salmon up to 24 hours in advance. Store separately in the fridge. Marinate for 10-30 minutes before cooking, then air fry fresh. The glaze can be made 3 days ahead.
- Freezing: Not recommended — the texture of the glaze changes significantly after freezing and thawing.
Need an easy side to go with dinner? My Air Fryer Sweet Potato Fries take just 15 minutes.
Frequently Asked Questions
What type of salmon is best for salmon bites?
I recommend wild-caught sockeye or king salmon for the best flavor and firm texture that holds up when cut into cubes. Farm-raised Atlantic salmon works too — it’s a bit more tender and milder in flavor. Whatever you use, make sure it’s skinned, deboned, and cut into uniform 1-inch pieces so everything cooks evenly.
Can I make honey sriracha salmon bites in the oven instead of the air fryer?
Yes! Bake them at 425°F on a parchment-lined baking sheet for 8-10 minutes. You won’t get quite as crispy edges as the air fryer, but the flavor is just as good. Make sure the pieces aren’t touching so they caramelize instead of steam.
How do I keep the salmon bites from sticking to the air fryer basket?
Lightly spray or brush your air fryer basket with avocado oil before adding the salmon. The honey in the marinade can get sticky, so a light coating of oil prevents any issues. Don’t use parchment liners — they block the airflow that makes the air fryer work.
Can I use frozen salmon for this recipe?
Yes, but you need to thaw it completely first — place it in the fridge overnight or use a cold water bath. Pat the salmon very dry with paper towels before cubing. Excess moisture prevents caramelization and you’ll end up with steamed bites instead of crispy ones.
How spicy are these salmon bites?
I’d call them a medium heat — the honey balances the sriracha so you get warmth without burn. If you’re sensitive to spice, reduce the sriracha to 2 tablespoons in both the marinade and glaze. If you want more kick, add an extra tablespoon of sriracha or a pinch of red pepper flakes to the glaze.
What dipping sauces go well with salmon bites?
My favorites are sriracha mayo (just mix mayo, sriracha, and a squeeze of lime), Japanese BBQ sauce like Bachan’s, or straight-up Kewpie mayo. For a cooling contrast, try a spicy cucumber dip made with Greek yogurt and grated cucumber. Set out 2-3 options and let your guests pick!
-
Add the sriracha, honey, and sea salt to a medium bowl. Whisk the ingredients together until combined. Add the salmon cubes to the bowl and toss to coat. Let the salmon sit for at least 10 minutes in the honey sriracha marinade.
-
Lightly spray or brush the air fryer basket with avocado oil. Transfer the marinated salmon to the air fryer basket. Be sure the salmon pieces are not touching — you may need to cook in batches. Cook at 400ºF for 6-8 minutes or until the salmon begins to brown and caramelize on the edges.
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While the salmon cooks, prepare the glaze. Add the honey, sriracha, rice vinegar, and sesame oil to a small bowl and whisk until combined.
-
Remove the salmon from the air fryer and let it rest for 5 minutes. This helps the salmon firm up so it holds together when tossed.
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Add the rested salmon bites to the bowl of glaze and gently toss to coat.
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Serve immediately, garnished with sesame seeds and chopped green onions. Pair with your favorite dipping sauce — sriracha mayo, Japanese BBQ sauce (Bachan’s), or Kewpie mayo are all excellent options.
Oven method: Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange marinated salmon cubes in a single layer, not touching. Bake 8-10 minutes until edges are caramelized. The air fryer produces crispier edges; the oven method yields slightly more tender bites.
Dipping sauce ideas: Sriracha mayo (mix mayo + sriracha + lime juice), Japanese BBQ sauce (Bachan’s), Kewpie mayo, or spicy cucumber dip (Greek yogurt + grated cucumber + sriracha).
Scaling for a crowd: This recipe serves 4-6 as an appetizer. Double or triple for a party of 10+. Cook in batches to avoid crowding the air fryer basket.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes. Freezing is not recommended.
Dipping sauce ideas: Sriracha mayo (mix mayo + sriracha + lime juice), Japanese BBQ sauce (Bachan’s), Kewpie mayo, or spicy cucumber dip (Greek yogurt + grated cucumber + sriracha).
Scaling for a crowd: This recipe serves 4-6 as an appetizer. Double or triple for a party of 10+. Cook in batches to avoid crowding the air fryer basket.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes. Freezing is not recommended.
Calories: 255 kcal, Carbohydrates: 24 g, Protein: 23 g, Fat: 8 g, Fiber: 0.1 g, Sugar: 23 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
