Sometimes, it’s hard to break the habit of a lifetime, especially if it involves your favorite mayonnaise and coleslaw. But if you are looking for a change of pace and are ready to give up that sugary, mayonnaise heavy coleslaw in favor of a healthy low carb keto alternative, then Fluffy Chix Cook has a brightly colored, crisp and fresh coleslaw recipe just for you.

Do you dream of low carb keto comfort food? Does bacon or sausage gravy float your Southern boat, but you don’t know how to make it low carb? Well congrats, because you’ve come to the right place. Fluffy Chix Cook knows how to make thick, rich, low carb keto bacon or sausage gravy that will put the spin back in your low carb lifestyle. You won’t believe you are eating a keto diet with this delicious plate of healthy low carb comfort food in front of you, decarbified and perfect. Oh and guess what? It’s Induction and diabetic friendly and gluten free, too! (You’re welcome!)

Low carb keto lasagna…isn’t that an oxymoron? Not when Fluffy Chix Cook gets involved! If you’re looking for a big plate of Italian comfort food, and want to be knee-deep in low carb keto lasagna, you’ve definitely come to the right place. All of the flavor, and none of the guilt!

Give your family a “trick” (they’re healthy but taste like you’re being a devil) and a “treat” (they’re tasty). Low carb keto Monster Claws taste so delish and are fun to make. They’re a festive low carb keto Halloween recipe sure to please the whole family. Fluffy Chix Cook brings you ghoulishly yummy Halloween treats sure to please.

Sour Cream Chicken Enchiladas are easy to re-make into a low carb keto plate of Tex-Mex heaven. The sour cream enchilada sauce tastes great on its own and is so versatile used as a sauce for many proteins: chicken, shrimp, seafood, you name it. But sour cream enchiladas, sometimes called Enchilada Suizas are a Tex-Mex fan favorite. Thanks to Fluffy Chix Cook, they can now be part of your healthy LCHF lifestyle and are gluten free, too (if you tolerate dairy–casein in dairy is often a cross-sensitivity with gluten).