This low carb blue cheese recipe will redefine how you think of blue cheese because YOU decide what’s in it and how much. The recipe below is just a guideline, and if you follow it you can expect a rich, creamy texture and taste that in my opinion is better than anything you find in a store. And no preservatives — a bonus.
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✅Keto Blue Cheese Dressing On Buffalo Chicken Salad
Servings: 4 (2 tbsp./serving)
Total carbs/serving: 2g
Net carbs/serving: 1.9g
Nutrition: 278 Calories/12.2 g Protein/24.3g Fat/2g Carbs/0.1g Fiber
🔔This recipe comes from the awesome website (membership required) https://www.dietdoctor.com/.
5 oz. blue cheese (in the video, I used “Auvergne,” which is from France)
¾ C Greek yogurt, full fat, plain with live & active cultures
½ C mayonnaise
2 tbsp. parsley, finely chopped (I didn’t have any on hand)
Sea salt & black pepper, to taste (optional)
Heavy whipping cream or water for thinning (optional)
1. If using a wedge of blue cheese, prepare the cheese to crumble; cut into 1” thick slices and place on a small baking sheet lined with parchment paper. Place in freezer for 5 minutes. When cheese is properly chilled, slice the wax off of the slices. Next use your fingers and begin breaking up the cheese into coarse chunks.
2. Mix the cheese, yogurt, mayo and parley (if using) in a bowl. Let sit for a few minutes to marinate the flavors; season with salt and pepper to taste (optional).
3. If dressing is too thick dilute with cream or water to desired consistency.
🔔Video link for making buffalo wings: https://youtu.be/Cm95sZnsYFA
NOTE ON BUFFALO CHICKEN: You can use the buffalo sauce for any chicken (always use chicken with skin!). The directions here are for the chicken quarters I used in the video. After oiling the baking dish with 1 tbsp of ghee, simply place the chicken in dish, season with salt and pepper. Melt 4 tbsp. of butter in saucepan over medium-low heat. Add in about ¾ C – 1 C of hot sauce and stir until combined with butter. Pour buffalo sauce on top of the chicken and bake at 375 for 45-60 minutes, or until chicken reaches internal temperature of 165 degrees. Optional: Half way through baking I did baste the chicken and even dotted it with more hot sauce (yes, I love it that much!).
Serve with blue cheese (either for dipping or with salad).