You all probably heard about Low Carb KETO Bread, so I just made my version of the same bread.

When carboholic decide to join the low carb club and cannot live without a slice of bread. That would be me. I just had to clean up my act and start the most strict form of carb cleanse because I felt like I was out of control. 

Have you heard of Keto Bread? I am almost certain that you all probably heard about it, so I just made my version of the same bread.

You guys know that I was baking a homemade bread almost every single day. If not bread than some kind of rolls, focaccia or flatbread.

Click Here for more Bread Recipes

I am one of those people that would eat heartily bread with pasta. Yup! Guilty as charged… but that was it! It was a time for me to change.

Well, I am entering my fourth week and I feel freaking fantastic. I lost lots of inches, a nice chunk of weight for a beginner, not too much like some people, but it is going slow and steady which I like the most.

My sleep and energy level drastically improved, I no longer snore, I have far fewer cramps and no headaches. Overall, so far so good!

I know we all have different successes and even failures, some see amazing results in a shorter period of time and for some of us takes time. That’s okay. We are all different and unique.

What can I say? I have never felt better, however, yes, I missed bread the most so I made my own. We tried to experiment for a week with it, and I think this is it. I absolutely love this version.

The first one that I made was too eggy and buttery, so I dropped to six-room temp eggs, added ghee instead of coconut oil, and used a bit of sour cream to make it rise up a bit more.

My family wanted to support me so they join Keto Fun as well. So now, I need one fridge just for bacon and eggs because they literally ate over the weekend my week supply of both.

Also, they sincerely love this bread as well and it was gone for lunch. Like, seriously?! I could eat this bread all week long. LE SIGH!

Check out my MINI KETO EVERYTHING BAGELS 

Anyhow, It is utterly scrumptious and so tasty! I know this bread is for sure going in the rotation as long as we are on Keto. I might do some updating like adding cheese or herbs.

It tastes like cornbread meets savory pound cake, but way less eggy taste… Hey, it replaces reg bread beautifully, so you can eat it once a day or every other day.

I hope you guys like this bread as much we do. With that being said, please, comment and tag me if you make it.

Or just post a pic and tag me so I can re-post. I really want your feedback; good, bad, and ugly! Can’t wait to see your creation. Thanks!!!

P.S. I am affiliated with Amazon so those links below in my recipe form I linked personally. It is not an ad but purposely added a link by me.

I will add things that I used in the past, or that are in the recipe if I can find it on the Amazon website. 

Yield: Makes 1 Loaf, 8-10 Servings

Keto Bread- Easy and Delicious Low Carb Bread

Print

It is utterly scrumptious and so tasty! I know this bread is for sure going in the rotation as long as we are on Keto. I might do some updating like adding cheese or herbs.

It tastes like cornbread meets savory pound cake, but way less eggy taste…Hey, it replaces reg bread beautifully, so you can eat it once a day or every other day.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 200 g Almond Meal Roughly 2 cups
• 1 teaspoon baking powder
• 1 teaspoon Guar Gum or 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 50 g Ghee softened
• 30 g Unsalted Irish Butter room temperature/softened
• 1 tbsp. Whole Sour Cream
• 6 Large Organic Eggs Simple Truth, Cage Free, room temperature

Instructions

1. Preheat oven to 375 F
2. Measure everything, mix eggs, and softened ghee and butter.
3. Combine one by one, start with almond meal flour, then add baking powder, salt, guar gum or xanthan gum; Mix it then add, butter/ghee, sour cream, and eggs.
4. Line the baking pan with parchment paper or just lightly grease a nonstick baking loaf pan.
5. Bake for 35 minutes, or until it is golden on the top.
6. Take it out of the oven and slide on the cooling rack. Allow it to cool for about 10 minutes before slicing and eating.
7. Store in the fridge for up to a week. Make sure it is in the airtight container or ziplock type of bag

Notes

Use Room Temp Eggs. Just leave them on the countertop for 15 minutes or you may drop them in the warm water for 5 minutes to warm up. The bread turns much better.

Nutrition Information:

Yield:

8

Serving Size:

2
Amount Per Serving: Calories: 304Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 164mgSodium: 271mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 11g

Nutrition information isn’t always 100 % accurate since it is an automatic calculation. We try our best to correct and recheck before posting. Thank you for understanding.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chicken and potatoes are my ultimate comfort foods. Honestly, I could eat them every single day without ever getting bored.

Maybe it’s because I grew up in a place where potatoes (and cabbage) seemed to sneak into almost every meal. Over the years, I’ve learned how versatile and satisfying they can be, and I’ve made it my mission to reinvent them in ways that feel fresh and exciting.

Lately, I’ve been trying to cut back on carbs again. I spent years doing keto, low-carb, and gluten-free, but 2024 was a more relaxed year for me.

I reintroduced more carbs into my meals, and you know what? They didn’t sit well with me—but potatoes never bothered me so i am going to eat them occasionally.

Gluten still doesn’t agree with me, so this year, I’m focusing on cutting it out again. You’ll see that shift reflected here on my blog.

I’ll still share comforting, indulgent recipes, but with a renewed focus on balance, simplicity, and a little twist to keep things fun.

This brings me to these Cajun Air-Fried Chicken Stuffed Baked Potatoes. They’re everything I love in a meal: hearty, gluten-free, protein-packed, and oh-so-satisfying.

Yes, they have carbs, but potatoes are a staple in my kitchen because they’ve never made me feel anything but happy and nourished. I make them at least once a week!

This recipe is straightforward and budget-friendly. All you need are some potatoes, butter, salt, pepper, grilled chicken (store-bought or homemade), your favorite Cajun seasonings, and maybe some Pico de Gallo for a bright, fresh kick.

Well, I couldn’t recommend Pico De Gallo enough, so try serving a heaping tablespoon over these potatoes. Also, a good guacamole would be amazing with it!

These stuffed potatoes are perfect for a casual dinner or even as party food—especially with the Super Bowl coming up. I can guarantee they’ll be a hit with your family and friends just like they are with mine.

Recipes you will love:

• Chicken and Bacon Tortilla Pinwheels

• Beef Chili Baked Potatoes

• Pepperoni and Burrata Pizza with Pesto

• Build Your Own Burger Board

If you try Cajun Air-Fried Chicken Stuffed Baked Potatoes, I’d love to hear what you think! Let me know how you like it or how you make it your own. Please find me on Social Media under @Sandra’s Easy Cooking

Happy Cooking!

Sandra

Yield: 4 Servings (1 Potato per serving)

Cajun Air-Fried Chicken Stuffed Baked Potatoes

Print

These are great for meal prep! Assemble the potatoes in advance and refrigerate. When ready to serve, bake or air fry them to heat through and melt the cheese.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 large russet potatoes (approx. 800g total)
• 2 tbsp (30ml) olive oil
• Salt and black pepper, to taste
• 1 large chicken breast (approx. 200g)
• 2-3 tsp (4g-6g) Cajun seasoning, adjust to taste
• 1 cup (120g) shredded cheddar cheese, more if you like
• 4 tbsp (60g) unsalted butter

Optional:

• Pico de Gallo, for garnish
• Chopped parsley or green onion, for garnish

Pico de Gallo

• 4 medium Roma tomatoes (approx. 300g), diced
• 1 small red onion (approx. 75g), finely diced
• 1–2 jalapeños, finely diced (adjust based on spice preference)
• 1/4 cup (15g) fresh cilantro, finely chopped (or parsley)
• Juice of 1 lime (approx. 2 tbsp or 30ml)
• 1/4 tsp salt (adjust to taste)

Instructions

Prepare the Potatoes:

• Preheat your oven to 400°F (200°C).
• Wash and dry the potatoes. Poke several holes in each potato with a fork.
• Rub the potatoes with olive oil, sprinkle with salt, and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender and easily pierced with a fork.
• Shortcut: Use the microwave’s “potato” setting for faster results. This is called "Nuke" the potatoes. A lot of restaurants do it to speed up the process.

Cook the Chicken in the Air Fryer:

• Preheat the air fryer to 375°F (190°C).
• Pat the chicken breast dry and coat it with olive oil. Sprinkle evenly with Cajun seasoning.
• Place the chicken in the air fryer basket and cook for about 18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
• Once cooked, dice or slice the chicken into bite-sized pieces. Set aside.

Hollow Out the Potatoes:

• Let the baked potatoes cool slightly before handling. Choose one of the methods below:

— Method 1 (Creamy & Stuffed):

• Cut each potato lengthwise and scoop out most of the potato flesh into a mixing bowl, leaving about 1/4 inch (5mm) of potato on the skin to maintain structure.
• To the scooped-out potato, add 2 tbsp (30g) butter, salt, pepper, and 1/2 cup (60g) shredded cheddar cheese. Mash until smooth. For extra creaminess, add 2 tbsp (30ml) sour cream.
• Scoop this mixture back into the potato skins.

— Method 2 (Rustic & Fork-Mixed):

• Cut each potato lengthwise and use a fork to lightly mash the potato flesh while still inside the skin.
• Add 1/2 tbsp (7g) butter per potato, salt, and pepper. Stir gently to combine and add slightly melted butter.

Add the Chicken and Cheese:

• Place the diced Cajun Air-Fried Chicken on top of each prepared potato. Kind of tuck it in the potato.
• Sprinkle the remaining shredded cheddar cheese over the chicken.

Bake Again (or Air Fry):

• Return the stuffed potatoes to the baking sheet and bake in the oven for 10–15 minutes, or until the cheese is melted and bubbly.
• Air Fryer Option: Place the stuffed potatoes in the air fryer at 375°F (190°C) for 5–6 minutes until the cheese is fully melted.

Garnish and Serve:

• Top each potato with Pico de Gallo, and green onions, chopped parsley, or any additional toppings of your choice.
• Serve hot and enjoy!

Pico De Gallo-

1. Dice the tomatoes, red onion, and jalapeños into small, even pieces. For less heat, remove the seeds and membranes from the jalapeños before dicing.
2. In a mixing bowl, combine the diced tomatoes, onion, jalapeños, and cilantro.
3. Squeeze the lime juice over the mixture and sprinkle with salt.
4. Gently stir to combine all the ingredients. Taste and adjust salt or lime juice as needed.
5. For the best flavor, let the Pico de Gallo sit for 15–30 minutes before serving. This allows the flavors to meld together.
   

Notes

Storage:
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the tomatoes will release some liquid over time.

Uses:
Pico de Gallo is perfect as a topping for tacos, baked potatoes, grilled meats, or simply served with tortilla chips!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 571Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 63mgSodium: 737mgCarbohydrates: 73gFiber: 10gSugar: 8gProtein: 20g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest