Ingredients

Salad

• ½ cup celery, finely chopped

• 1 cup red grapes, halved

• 1 cup green grapes, halved

• 1 cup strawberries, halved (optional)

• 1 cup pomegranate seeds

• 1–2 oranges, peeled and segmented

• 1 cup apples, diced (Honeycrisp or Granny Smith)

• 1 cup cheese cubes (Swiss, cheddar, or mozzarella)

• 4 cups chopped lettuce or mixed greens

• Fresh dill, finely chopped (for garnish)

Mediterranean Citrus Dressing

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh orange juice

• 1 tbsp lemon juice

• 1–2 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and black pepper, to taste

Instructions

1. Prepare the Produce
   Wash and dry all fruits and greens thoroughly. Cut grapes, strawberries, apples, and oranges as listed.

2. Assemble the Salad
   In a large bowl, add lettuce, celery, apples, grapes, strawberries (if using), pomegranate seeds, orange segments, and cheese cubes.

3. Make the Dressing
   In a small bowl, whisk olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

4. Toss & Finish
   Drizzle dressing over the salad just before serving and toss gently. Garnish with fresh dill.

Serving Tips

• Serve chilled for best flavor

• Add toasted walnuts or almonds for crunch

• For a lighter Mediterranean twist, swap cheese for crumbled feta

• Pairs beautifully with roasted chicken, turkey, or baked fish

Make-Ahead Tip

Prep fruits and dressing separately up to 24 hours ahead. Toss together just before serving to keep everything fresh and crisp.

Light • Herb-infused • Comforting • 20 minutes

Ingredients (Serves 3–4)

For the Wontons

• 20–25 wonton wrappers

• 200g ground chicken or turkey

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 tbsp finely chopped parsley

• 1 tbsp finely chopped green onion

• ½ tsp dried oregano

• ¼ tsp black pepper

• ¼ tsp salt

• Optional: pinch of chili flakes

For the Mediterranean Broth

• 6 cups chicken broth (low sodium)

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 small onion, sliced

• 1 small carrot, thinly sliced

• ½ cup baby spinach

• ½ cup chopped tomatoes OR 8–10 cherry tomatoes

• 1 bay leaf

• ½ tsp oregano

• ½ tsp thyme

• Salt & pepper to taste

• Juice of ½ lemon

• Fresh parsley for garnish

Instructions

1. Make the Wontons

1. In a bowl, mix:

   • ground chicken

   • olive oil

   • garlic

   • parsley

   • green onion

   • oregano

   • salt + pepper

2. Place 1 tsp filling into each wonton wrapper.

3. Wet the edges with water, fold into a triangle, and press tightly.

4. Fold the two bottom corners together to seal (optional).

2. Prepare the Mediterranean Broth

1. In a pot, heat 1 tbsp olive oil.

2. Add garlic + onion; sauté 1 minute.

3. Add carrot, tomatoes, oregano, thyme, bay leaf.

4. Pour in chicken broth and bring to a gentle boil.

5. Simmer 5 minutes.

3. Cook the Wontons

1. Add wontons to the simmering broth.

2. Cook 5–7 minutes until they float and the meat is cooked.

3. Add spinach during the last minute.

4. Finish & Serve

Stir in:

• lemon juice

• salt & pepper to taste

Garnish with:

• fresh parsley

• a drizzle of olive oil

• extra lemon if desired

Mediterranean Flavor Tips

• Add feta crumbles before serving.

• Swap spinach with kale or Swiss chard.

• Add olives for a Greek twist.

• Replace chicken with shrimp wontons for a lighter version.

Creamy • Comforting • Anti-inflammatory • Low-carb

Ingredients (4–5 servings)

Vegetables & Base

• 1 large cauliflower head, cut into florets

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 large carrot, diced

• 1 stalk celery, diced

• 4 cups vegetable or chicken broth

• ½ cup Greek yogurt or cream (optional for extra creaminess)

Mediterranean Seasoning

• 1 tsp oregano

• ½ tsp thyme

• ½ tsp paprika

• ¼ tsp turmeric (beautiful color + anti-inflammatory)

• Salt & pepper to taste

Finishing & Toppings

• 1–2 tbsp lemon juice

• 2 tbsp fresh parsley, chopped

• Olive oil drizzle

• Optional: crumbled feta, toasted pine nuts, chili flakes

Instructions

1. Sauté the aromatics

Heat olive oil in a pot. Add:

• Onion

• Garlic

• Carrot

• Celery

Cook 5–6 minutes until softened and fragrant.

2. Add cauliflower + spices

Add cauliflower florets and mix in:

• Oregano

• Thyme

• Paprika

• Turmeric

• Salt + pepper

Sauté 2 minutes to coat vegetables in spices.

3. Add broth & simmer

Pour in the broth and bring to a boil.
Reduce heat and simmer 15–20 minutes, until cauliflower is very soft.

4. Blend

Use a hand blender (or regular blender in batches) to puree until smooth and creamy.

5. Make it creamy (Mediterranean style)

Stir in:

• Greek yogurt OR cream

• Lemon juice

• Fresh parsley

Taste and adjust seasoning.

6. Finish

Drizzle with good-quality extra-virgin olive oil.
Top with:

• Feta

• Parsley

• Chili flakes

• Toasted nuts

Flavor Profile

• Smooth and silky

• Mediterranean herbs

• Natural sweetness from cauliflower

• Bright lemon finish

• Creaminess from yogurt/olive oil instead of heavy cream

Creamy • Low-Carb • Spiced • Comforting • 30 minutes

Ingredients (Serves 6)

Protein

• 1 lb (450g) ground beef or ground turkey

• 1 tbsp olive oil (Mediterranean base)

Vegetables

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 small zucchini, finely diced

• 1 red bell pepper, diced

• 1 cup chopped tomatoes (fresh or canned, no-sugar-added)

Spices (Mediterranean + Mexican blend)

• 1 tbsp paprika

• 1 tsp smoked paprika

• 1 tsp oregano

• 1 tsp cumin

• 1/2 tsp coriander

• 1/4–1/2 tsp chili flakes or chili powder

• Salt & pepper

Liquids

• 3 cups chicken or vegetable broth

• 1 cup heavy cream (or canned coconut cream for dairy-light version)

Cheesy Base

• 4 oz cream cheese, softened

• 1 cup shredded mozzarella or Monterey Jack

• 1/2 cup shredded cheddar (optional but delicious)

Mediterranean toppings (optional but amazing)

• Chopped fresh parsley or cilantro

• Sliced olives

• Avocado

• Lemon wedge (Mediterranean brightness)

• Crumbled feta (Mediterranean twist)

Instructions

1. Brown the Meat

1. Heat olive oil in a pot.

2. Add ground beef or turkey and cook until browned.

3. Season with salt, pepper, paprika, oregano, cumin, coriander, and chili.

4. Push meat to the side of the pot.

2. Sauté Aromatics

1. Add onions, garlic, zucchini, and red bell pepper.

2. Cook 4–5 minutes until softened.

3. Stir in chopped tomatoes.

3. Build the Soup Base

1. Pour in broth.

2. Bring to a simmer for 8–10 minutes.

4. Make It Creamy + Cheesy

1. Add cream cheese and stir until melted.

2. Stir in heavy cream.

3. Add mozzarella and cheddar; simmer gently until melted and smooth.
   Avoid boiling so the cheese stays silky.

5. Taste & Adjust

Season with more salt, pepper, cumin, chili, or lemon juice for brightness.

6. Serve

Top with any or all:

• Fresh parsley or cilantro

• Avocado slices

• Feta or olives (Mediterranean twist)

• A squeeze of lemon

• Extra shredded cheese

Rich, creamy, low-carb, AND Mediterranean-inspired!

Creamy • Comforting • ~20g Protein Per Serving
Mediterranean-style & nutrient-dense!

Ingredients (4 servings)

Base & Veggies

• 1 tbsp extra-virgin olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 medium carrot, grated

• 1 celery stalk, diced

Protein Boost

• 2 cups low-fat milk (or unsweetened almond milk)

• 1 ½ cups low-sodium chicken broth (or vegetable broth)

• 1 cup low-fat cottage cheese (blends into a silky, high-protein base)

• 1 cup shredded sharp cheddar cheese

• Optional: ½ cup unflavored whey protein (stirred in at the end off-heat)

• Optional: 1 cooked chicken breast, shredded (extra ~15g protein per serving)

Seasoning

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp salt (adjust)

• ¼ tsp chili flakes (optional)

• ¼ tsp dried thyme

• 2 tbsp nutritional yeast (extra savory flavor + protein)

Instructions

1. Sauté Aromatics

Heat olive oil in a pot over medium heat.
Add onion, garlic, celery, and carrots.
Sauté 4–5 minutes until fragrant and softened.

2. Add Broccoli & Liquids

Add broccoli florets, milk, and broth.
Bring to a gentle simmer (don’t boil hard or the milk may split).
Cook 10–12 minutes until broccoli is tender.

3. Blend for Creaminess

Transfer half the soup to a blender.
Add cottage cheese and blend until smooth and creamy.
Pour back into the pot — this creates your protein-rich creamy base.

4. Add Cheese & Seasonings

Turn heat to low.
Stir in shredded cheddar and nutritional yeast until melted.
Add paprika, thyme, salt, pepper.

5. Add Optional Protein Enhancers

If using whey protein:

• Remove the pot from heat.

• Whisk in whey protein slowly to avoid clumping.

If adding shredded chicken, add it in now and warm through.

6. Adjust Thickness

If too thick → add a splash more broth.
If too thin → simmer 3–5 minutes to reduce.

Nutrition (Approx. per serving, without chicken)

• Calories: ~280

• Protein: 20–24g (higher if whey or chicken added)

• Carbs: ~15g

• Fat: ~10g

• Fiber: ~3g

Mediterranean Tips

• Replace half the cheddar with feta for a tangy Mediterranean twist.

• Add a handful of spinach during the last 2 minutes for extra nutrients.

• Drizzle with extra-virgin olive oil before serving for richness.

Less than ~6 net carbs per serving | Creamy | Flavorful | Keto | Mediterranean Twist

What Makes It Mediterranean?

• Uses olive oil, oregano, paprika, garlic, and fresh herbs

• Adds zucchini, spinach, and roasted peppers instead of beans

• Includes feta, kalamata olives, and Greek yogurt option for topping

Ingredients (4–6 servings)

Protein & Base

• 1 lb (450g) ground chicken or turkey (or beef if preferred)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

Low-Carb Veggies

• 1 small zucchini, diced

• 1 cup fresh spinach, chopped

• ½ cup roasted red peppers, chopped

Mediterranean Seasoning Mix

• 1 ½ tsp paprika (or smoked paprika)

• 1 tsp dried oregano

• ½ tsp cumin

• ½ tsp coriander

• ½ tsp chili flakes or Aleppo pepper

• Salt & black pepper to taste

Broth + Creaminess

• 4 cups chicken broth

• ½ cup heavy cream
  (or coconut cream for dairy-light version)

• 1 ½ cups shredded mozzarella or Monterey Jack

• ½ cup crumbled feta cheese (Mediterranean twist)

• 2 tbsp cream cheese (optional for extra creaminess)

Optional Mediterranean Toppings

• Greek yogurt (instead of sour cream)

• Fresh parsley or cilantro

• Chopped cucumbers

• Kalamata olives (sliced)

• Extra feta

Instructions

1. Sauté the aromatics

Heat olive oil in a pot over medium heat.
Add onion and cook until soft.
Add garlic and sauté 30 seconds.

2. Brown the meat

Add ground chicken/turkey/beef.
Cook until browned, breaking it apart.

3. Add seasoning

Stir in:
Paprika, oregano, cumin, coriander, chili flakes, salt, pepper.
Cook 1–2 minutes to bloom the spices.

4. Add vegetables

Mix in:

• Zucchini

• Roasted red peppers

• Spinach

Cook until slightly softened (3–4 minutes).

5. Add broth & simmer

Pour in chicken broth.
Bring to a boil, then lower heat and simmer 10–12 minutes.

6. Make it cheesy & creamy

Lower heat (don’t boil).
Add:

• Heavy cream

• Mozzarella/Jack

• Cream cheese
  Stir until fully melted and smooth.

7. Add feta last

Stir in ½ cup feta for Mediterranean flavor.

Taste and adjust seasoning.

Serve With

• Dollop of Greek yogurt

• Extra feta

• Fresh chopped parsley

• Olives or sliced cucumber

• A drizzle of olive oil on top

Nutrition (Estimated per serving)

• Net Carbs: ~5–6g

• Protein: 25–30g

• Fat: 22–28g

• Calories: 350–420

INGREDIENTS:

• Boneless chicken 2 pounds
• Salsa 3/4 cup
• Black beans 1 can, approx. 15 oz.
• Corn 1 can
• Dice tomatoes 1 can, approx. 15 oz.
• Half a teaspoon of garlic powder
• Cumin 1/2 tsp

INSTRUCTIONS:

1. First, drain the extra water from the canned corn and black beans.
2. Next, add corn, black beans, salsa, cumin, diced tomatoes, and garlic powder to a bowl.
3. Mix all ingredients with a spoon. The margination of chicken is ready.
4. Next, cut the chicken breast into small pieces or strips with a knife.
5. Add this chicken to the spices bowl. Marinate it well with the spices and set aside for forty to ninety minutes.
6. We prepare the chicken in two methods.

Crockpot:

1. Place the crock pot on a medium flame and mist it with cooking spray to avoid stickiness.
2. Next, add marinated chicken to this pot. Cook it for 4 to 6 minutes.
3. After that, close the pot with its cap (lid). Simmer this chicken for three to five hours on a slow flame.
4. After five hours, shift the cooked chicken on a chopping board.
5. Cut the cooked chicken into small thread-like slices with a fork.
6. The juicy Weight Watchers Salsa Chicken is ready.

Instant pot:

1. Add marinated chicken to an instant pot.
2. Simmer it on a moderate flame for 3 to 6 minutes or until it is lightly golden brown.
3. Then, wrap up the instant pot and cook it for 17 to 20 minutes.
4. After 20 minutes, uncover the instant pot to release its steam.
5. Next, chop the chicken into fine pieces with a fork.
6. If preferred, sprinkle black pepper and salt.
7. The tasty chicken salsa is ready to serve.

Leftover usage of chicken salsa:

1. We can create different dishes with the leftover chicken, or use it as a stuffing mentioned below.
2. Use chicken as a stuffing in corn tortilla tacos with red onion, sliced tomatoes, and avocado.
3. Pair it well with burritos bowl, nachos, enchiladas, or taquitos.

SERVING SUGGESTIONS:

• You can serve the tasty and flavorful chicken with easy corn salad, cilantro lime rice, Mexican street rice, quick chipotle pinto beans, Mexican cauliflower rice, or instant pot Mexican rice.

TIPS:

Chicken:

• Use low-fat and boneless chicken to reduce the calorie count.

Salsa:

• Select low-sodium salsa to lower the sodium amount.

Spicy:

• Add some heat by adding diced serrano peppers or jalapenos.

Cilantro:

• To enhance the flavor and freshness, use fresh cilantro.

Seasonings:

• Try this recipe with a variety of seasonings such as Chile powder, cumin, and garlic powder.

STORAGE INFORMATION:

Fridge:

• Store the salsa chicken in an airtight box and refrigerate it for 5 to 6 days.

Freezer:

• You can save it in a closed vessel and freeze it for three to four months.

Reheating:

• Rewarm the chilled chicken to a microwave oven or nonstick pan.

FAQs:

Does this chicken salsa recipe work with frozen chicken breasts?

• You can use frozen chicken but remember to defrost it first and use paper towels to pat dry before cooking.

Which type of salsa is ideal for this recipe?

• A chunky, low-sodium salsa works well for this recipe. Additionally, you can use homemade pico de gallo or salsa.

Can I use other kinds of protein-rich meat?

• You can use any kind of protein meat in this dish, but be aware that it might change the point value.

NUTRITIONAL INFORMATION/SERVING AMOUNT:

Per Serving Size 1/2 cup
Total Quantity 6 servings
Total Calories 249 kcal
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 35 g
Sugar 4 g
Total Fat 5 g
Iron 1.1 mg
Sodium 405 mg

The Weight Watchers Points Per Recipe Serving is zero (0)

Tips for making this recipe:

The cooking time for tapioca pearls will vary depending on the kind you choose. Furthermore, if you would like more taste, you may add puréed fruit. Moreover, it’s wonderful and really simple to make, but it’s optional. Additionally, you may use a standard whisk and a small bowl in place of a matcha whisk and matcha bowl. Just make sure there are no clumps in the mixture and that it is smooth.

Ingredients:

• Matcha powder: 2 teaspoons.
• Tapioca pearls: 1/2 cup.
• Milk: 2 cups.
• Sugar: 2 tbsp.
• Strawberry purée:
• Granulated sugar: 2 teaspoons.
• Strawberries: 1 cup.

Instructions:

1. In the loaf saucepan, boil on the normal heat.
2. After adding the tapioca pearls, heat them as directed on the package.
3. They ought to be chewy and soft.
4. To ensure they are done to your satisfaction, you can taste them.
5. Then, after draining, stir with brown sugar.
6. Stir while the brown sugar turns syrupy and melts.
7. Put aside.
8. Further, if using puréed strawberries or mangoes, put them in a powerful blender and process while the mixture is but still has some chunks.
9. Pour boiling water into a small bowl and add matcha.
10. Moreover, beat before frothy and lumps are gone.
11. The cooked tapioca pearls should be divided into two glasses for serving.
12. Then, add mango or strawberry purée, if using.
13. After adding ice cubes to almost the top of the cups, fill them with milk.
14. Finally, drizzle matcha over the cubes.
15. Mix well and savor with boba straws.

Notes:

The terms bubble tea and “boba tea” denote identical beverages. Moreover, the chewy tapioca pears are delicious pearls and are the filling for these beverages. Furthermore, after that, seasoning, ice, milk, and tea are over the top. Additionally, chewy pearls and a creamy beverage make matcha boba tea an enjoyable beverage.

Storage information:

Cooked tapioca pearls in an airtight container in a cold place. Moreover, if you aren’t using them straight away. Furthermore, while storing, soak them in maple syrup; when ready to use, reheat them in the microwave or on the stove top til they are warm and pliable once more.

Nutritional facts:

Carbohydrates: 48 g.
Protein: 3 g.
Calories: 232 kcal.
Calcium: 310 mg.
Sodium: 328 mg.
Fat: 3 g.
Fiber: 1 g.
Sugar: 12 g.

Equipment

• Pot
• Small Bowl
• Peeler
• Cutting Board
• Knife
• Bowl
• Kitchen Towel
• Baking tray
• Cooking brush
• Air fryer
• Oven

Ingredients

• Uncooked eggplant, 1 1/2pounds
• Large eggs 2
• Tomato Paste 2tbsp
• Water 2tbsp
• Whole Wheat Breadcrumbs, 1cup
• Shredded Parmesan Cheese, 1/4 cup
• Olive Oil 2tsp
• Table Salt: 1/2 teaspoon
• Fresh ground black pepper, 1/2 tsp

Marinara Sauce

• Olive oil, 1tsp
• Chopped Garlic Cloves 2
• Crushed Tomatoes, 28 oz
• Small Bay leaf 1
• Oregano 1tsp
• Chopped Fresh Basil 2tbsp
• Salt 1/4 teaspoon, or to taste
• Fresh chopped black pepper, a pinch

Ingredient notes

Bread Crumbs:
We used Italian Seasoning Bread crumbs. It gives a crunchy texture to the fries.

Parmesan Cheese:
Add low-fat cheese, i.e., parmesan cheese.

Eggs:
It perfectly binds the breadcrumb mixture.
Olive oil: It is used to grease the baking tray and an air fryer basket.

Instructions

Preparation of Marinara Sauce:

1. Warm olive oil over medium heat for 2-3 minutes in a small pot.
2. Add chopped garlic to this pot & cook it until the hue shifts.
3. Next add salt, bay leaf, black pepper, oregano, and crushed tomatoes.
4. Set the flame to normal-low & combine all the items well.
5. Shift the lid on the pot and cook it for 12-20 minutes.
6. Switch the flame off & move to a little vessel.
7. Top it with fresh basil.

Preparation of Eggplant Fries Mixture

1. Remove the outer skin of eggplants by using a peeler.
2. Use a board (cutting) & knife to cut it into 1/2-inch-thick slices.
3. Divide again 1/2inch each slice into two equal half slices.
4. Next, add water with salt to a bowl and dip eggplant slices into this bowl for 20-30 minutes.
5. After 30 minutes, use the kitchen towel/piece of tissue paper to dry these slices. Set aside.
6. Mix powdered peppercorn, water, salt, egg whites (beaten), & tomato paste in another bowl.
7. Add cheese and breadcrumbs in a separate bowl. Put aside.
8. Coat slices with egg white mixture, and then dip into bread crumbs.
9. Follow the same instructions to prepare other fries.

Oven

1. Heat the oven to 400-450 degrees.
2. Spread olive oil on a baking tray by using a cooking brush.
3. Shift the coated fries to this baking tray & coat it lightly in the oil of olives.
4. Bake it for 20-25 minutes until light brown.
5. The yummy dish is ready to enjoy.

Air fryer

1. Plug in the air fryer & heat it empty at 350 degrees F.
2. Place the fries in an air fryer basket coated with olive oil.
3. Cook it for 6–9 minutes until crispy.
4. Change each side after 3 minutes so it cooks completely.
5. Serve the hot and tasty fries with homemade marinara sauce.

Tips

We soaked the eggplant slices in water to reduce their bitter taste and retain their color.
You can use paprika powder or ground red pepper flakes to add a spicy taste.
I used only low-fat cheese options like mozzarella, parmesan, or cheddar cheese to maintain the points.
Customize this recipe with other spices.
Use fresh eggplant instead of frozen to prepare the fries.
You may serve this dish another way with low-point ready-made sauces.

Storage Information

Refrigerator: Shift the remaining eggplant pam fries into a clean, airtight bag. Keep it chill for 3–6 days.
Freezer: Store the unbaked fries in the freezer for 2-3 months.
Rewarming: You can reheat it in an air fryer or a microwave oven to retain its crunchy texture.

FAQs

Which sauce goes well with this dish?
You can serve it with any dipping sauce of your preferred choice. Marinara sauce, homemade tomato sauce, and mayo sauce are good options.

How do we enjoy eggplant parm fries with other meals?
Perfect wells with other meal options like Caesar salad, simple garlic bread, and Caprese salad.

Does this dish contain any gluten-free items?
No, but you can use alternative items like bread crumbs to make this gluten-free.

Nutritional Facts Per Serving of Marinara Sauce

Serving Size: 1/2 cup
Total Calories: 53kcals
Carbohydrates 9.5g
Protein 0.1g
Sugar 4.5g
Total Fat 1g
Fiber 0.2g
Sodium 282mg

Total Weight Watchers Points of this sauce is zero

NUTRITIONAL FACTS/SERVING (parm fries)

Serving Size: 12 fries
Quantity 48
Total Calories: 87kcals
Carbohydrates 12g
Protein 4.5g
Sugar 1g
Total Fat: 0.5g
Fiber 3g
Sodium 441mg

Total Weight Watchers Points of this dish are 2

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, melted
• 2 large eggs
• 2 cups shredded mozzarella cheese
• 2 tablespoons cream cheese, softened
• 2 cloves garlic, minced

Garlic Butter Topping:

• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

• Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, garlic powder, onion powder, dried oregano, dried parsley, salt, and black pepper.
  3. In a separate microwave-safe bowl, melt 4 tablespoons of butter. Add the minced garlic to the melted butter and stir.
  4. Add the melted butter and garlic mixture to the dry ingredients. Mix well.
  5. In a separate bowl, beat the eggs and then add them to the dough mixture. Mix until well combined.
  6. Add the shredded mozzarella cheese and softened cream cheese to the dough. Mix thoroughly.
  7. Use your hands to form a dough ball. If the dough is too sticky, you can wet your hands to make it easier to handle.
  8. Divide the dough into bite-sized portions and roll them into balls. Place the balls on the prepared baking sheet.
  9. Bake in the preheated oven for 15-20 minutes or until the garlic bread bites are golden brown and cooked through.
  10. While the bites are baking, prepare the garlic butter topping by melting 4 tablespoons of butter and mixing it with minced garlic and fresh parsley.
  11. Once the garlic bread bites are done, brush them with the garlic butter topping while they’re still warm.
  12. Serve the Keto Garlic Bread Bites warm and enjoy!