Apple-Jalapeño Cheddar Protein Cornbread - LowCarb

If you’re looking for a cozy, nutrient-packed twist on classic cornbread, this Apple-Jalapeño Cheddar Protein Cornbread is the recipe you need to try. Baked in individual ramekins, it’s the perfect balance of sweet, savory, and just a little spicy. And the secret ingredient that makes this version extra special? Cornmilk.

Cornmilk not only boosts the flavor, but it also gives the cornbread a natural sweetness and creaminess that elevates each bite. Combined with sharp cheddar, crisp apples, and a hint of jalapeño heat, this cornbread is anything but ordinary. Plus, with added protein, it’s a smart choice for anyone looking for a more nourishing side dish or snack.

Whether you’re pairing it with chili, serving it alongside a fall harvest meal, or enjoying it warm with a pat of butter, this ramekin version ensures perfect portioning and an extra-moist crumb.

Why You’ll Love This Recipe

• Protein-packed: A more satisfying take on classic cornbread.

• Flavor layers: Sweet apple, spicy jalapeño, and melty cheddar in every bite.

• Cornmilk boost: Adds creaminess, subtle sweetness, and extra nutrition.

• Perfectly portioned: Ramekins make this recipe elegant enough for entertaining and cozy enough for weeknight dinners.
  

Apple-Jalapeño Cheddar Protein Cornbread - LowCarb

Apple-Jalapeño Cheddar Protein Cornbread (Ramekin Version)

Ingredients (Serves 4)

• ½ cup cornmeal

• ¼ cup almond flour (or flour of choice)

• 1 scoop Creamy Vanilla Protein Powder (collagen or unflavored whey isolate works well)

• 1 tsp baking powder

• ¼ tsp salt

• 1 egg

• ½ cup Maizly Cornmilk

• 1 Tbsp olive oil or melted butter

• ½ small apple, finely diced

• 1 small jalapeño, finely diced (seeds removed for less heat)

• ½ cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 4 small ramekins.

2. In a medium bowl, whisk together cornmeal, almond flour, protein powder, baking powder, and salt.

3. In another bowl, whisk the egg, cornmilk, and olive oil until smooth.

4. Add wet ingredients into the dry mixture, stirring until just combined.

5. Fold in diced apple, jalapeño, and shredded cheddar.

6. Divide the batter evenly among ramekins.

7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Cool slightly before serving warm.

Serving Ideas

• Top with a dollop of Greek yogurt or sour cream for a creamy contrast.

• Pair with chili, stew, or a fall-inspired soup.

• Serve as a unique holiday side dish that’s both comforting and protein-rich.

This Apple-Jalapeño Cheddar Protein Cornbread with Cornmilk proves that cornbread can be both nostalgic and innovative. With its bold flavors, moist texture, and built-in nutrition, it’s sure to become a staple in your kitchen this season.

Crispy Low-Carb Baked Zucchini Slices (Keto-Friendly Side Dish or Snack!)

Looking for a delicious way to use up summer zucchini? These baked zucchini slices are crispy, cheesy, and buttery—made with a coating of crushed pork rinds, Parmesan (or Romano) cheese, and simple seasonings. They’re baked, not fried, making them a healthier low-carb alternative to fries. Serve with a creamy ranch yogurt dip for the ultimate keto snack, appetizer, or veggie side dish. Perfect for summer garden recipes, meal prep, and family-friendly low-carb eating!

Why You’ll Love These Low-Carb Zucchini Slices

• Low-carb & keto-friendly: Made with pork rinds and Parmesan instead of breadcrumbs.

• Crispy & cheesy: The outside bakes up golden and crunchy while the inside stays tender.

• Easy to make: Just a few ingredients and simple steps.

• Versatile: Serve as a snack, appetizer, or side dish.

Crispy Low-Carb Baked Zucchini Slices

Crispy Low-Carb Baked Zucchini Strips

Ingredients

• 2–3 medium zucchini

• 2 eggs, beaten

• 1 cup pork rind crumbs (pork panko)

• ½ cup grated Parmesan or Romano cheese

• 1 teaspoon garlic powder (optional)

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons melted butter

• Olive oil or cooking spray (for greasing pan)

For the Dip:

• ¼ cup Icelandic Skyr yogurt (or Greek Yogurt)

• 2 tablespoons mayonnaise

• 1 tablespoon Garden Ranch Seasoning mix (I love @primalpalate Garden Ranch)

Instructions

1. Preheat oven to 400°F and lightly grease a baking sheet with olive oil or cooking spray.

2. Slice zucchini in half crosswise (the short way), then slice thin strips from each half.

3. In one bowl, whisk eggs. In another, combine crushed pork rinds, cheese, and seasonings.

4. Dip each zucchini strip into egg, then coat in the pork rind/cheese mixture.

5. Arrange strips on the prepared baking sheet and drizzle with melted butter.

6. Bake for 15–20 minutes, or until golden brown and crispy. Cooking time may vary depending on thickness.

Make the Dip: While zucchini bakes, stir together yogurt, mayo, and ranch seasoning until smooth. Serve alongside hot zucchini strips.

Tips for Success

• Slice zucchini evenly so they cook at the same rate.

• For extra crunch, place a wire rack on your baking sheet and arrange strips on top.

• Swap Parmesan for Romano or Asiago for a flavor twist.

• Love spice? Add paprika, cayenne, or chili flakes to the coating.

How to Serve

These baked zucchini strips are perfect as a snack, appetizer, or side dish. They pair beautifully with ranch dip, marinara, or even garlic aioli. Serve them straight from the oven for the crispiest results.

Final Thoughts

If you’re looking for a new way to enjoy zucchini this season, these low-carb baked zucchini strips are it! Crispy, cheesy, and oh-so-satisfying, they’re proof that simple ingredients can create something truly delicious. Whether you’re keto, low-carb, or just trying to sneak more veggies into your meals, this recipe is a keeper.

Pin this recipe for later and enjoy zucchini season in the most delicious way!

Low-Carb Garden Ranch Pasta Salad with a Spicy Kick

When you think of pasta salad, you probably picture the classic picnic version—mayo-heavy, a little bland, and easily forgotten on the table. But this Low-Carb Garden Ranch Pasta Salad changes everything. It’s crisp, colorful, and bursting with fresh flavor thanks to crunchy celery, shredded carrots, zucchini, mushrooms, black olives, cheddar cheese, and savory cubes of salami. The low-carb corkscrew pasta makes it light yet filling, perfect for anyone looking to enjoy pasta salad without the carb overload.

But the real magic comes from two key ingredients:

• Primal Palate Garden Ranch Seasoning Mix → adds an herby, tangy ranch depth that ties everything together.

• Diced Hot Cherry Pepper Hoagie Spread → brings just the right touch of heat and zing to wake up every bite.
  

Together, they transform this pasta salad into a bold, crave-worthy dish that’s anything but ordinary.

Why You’ll Love This Recipe:

• Low-carb & keto-friendly

• Packed with fresh vegetables and protein

• Perfect balance of creamy ranch flavor with a spicy twist

• Great for BBQs, potlucks, or meal prep
  

Serving Suggestions:

This pasta salad shines as a side dish next to grilled chicken, steak, or burgers, but it’s also hearty enough to enjoy as a meal on its own. Chill it for at least 30 minutes before serving to let the flavors meld together—it only gets better with time.

If you’re ready to upgrade your pasta salad game, this is the one to try.

Low-Carb Garden Ranch Pasta Salad with a Spicy Kick

Low-Carb Garden Ranch Pasta Salad with a Spicy Kick

Ingredients:

• 4 oz Carba-Nada low-carb pasta (Cavatappi/rotini style)

• 2 tablespoons olive oil

• 1 tablespoon white balsamic vinegar (more to taste)

• 1 to 2 tablespoons Primal Palate Garden Ranch Seasoning Mix (Use Discount Code: DEBBIE)

• ½ cup shredded carrots

• ½ cup celery, diced

• ½ cup fresh zucchini, diced

• 1 small can whole mushrooms, drained and halved if large

• ½ cup black olives, sliced

• 2 tablespoons Cento hot cherry pepper hoagie spread (or more if you like heat)

• ½ cup cheddar cheese, cubed

• ½ cup salami or pepperoni, cubed
  

Instructions:

1. Cook pasta: Bring salted water to a boil. Cook the low-carb pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking. Set aside.

2. Mix dressing: In a large bowl, whisk together olive oil, white balsamic vinegar, and Garden Ranch Seasoning Mix until well combined. Stir in the cherry pepper spread.

3. Assemble salad: Add pasta, carrots, celery, zucchini, mushrooms, olives, cheese, and salami (or pepperoni) to the bowl with dressing. Toss until everything is evenly coated.

4. Chill & serve: Cover and refrigerate at least 30 minutes before serving to let flavors blend. Taste and adjust seasoning with extra vinegar, oil, or ranch mix as desired.