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Baked chicken with tarragon and cream

Baked chicken with tarragon and cream is a classic French-inspired dish that combines tender, juicy chicken with a rich and aromatic sauce. This recipe is perfect for a relaxing dinner or a special occasion. The combination of fresh tarragon and creamy sauce creates a pleasant balance of flavors that elevates the dish. For the Chicken: 4 Chicken thighs (or breasts) in the bone, on the skin 1 tablespoon of olive oil Salt and pepper as per taste 2 garlic cloves, chopped 1 tablespoon of Dijon mustard DOWNLOAD KETO COOK BOOK FOR QUICK WEIGHT LOSS 🥑📚👈 For the sauce: 1 cup of heavy cream 1⁄2 cup chicken broth 1 teaspoon fresh tarragon (or 1 teaspoon dried tarragon) 1 tablespoon lime juice 1 tablespoon butter 1. preheat and cook. Pre-heat your oven to 375 ° F (190 ° C) dry the chicken with a paper towel and season with salt and pepper on both sides. 2.Cook the chicken. In a large skillet, heat olive oil over medium-high heat. Cook for about 4-5 minutes, until golden brown. Stir and cook ...

Keto cappuccino slice recipe

This recipe makes a delicious and refreshing keto-friendly treat with quite a twist. It has a nut and cocoa base filled with creamy coffee and topped with whipped cream.



**Ingredients**


**base on**


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* 1 cup (100 grams) pecans

* 1 1/4 cups (130 grams) almond flour

* 1 tablespoon unsweetened cocoa powder

* 1 teaspoon powdered stevia (or to taste)

* 1 large egg

* 2 tablespoons unsalted butter, melted


**COFFEE FILLING**



* 2 tbsp boiling water

* 2 1/2 teaspoons gelatin powder

* 250g cream cheese, soft and shredded

* 2 tablespoons of powdered stevia (or to taste)

* 1/3 cup (80 mL) strong espresso coffee, chilled.

* 1 teaspoon vanilla extract

* 300 ml heavy cream, whipped


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**Decorations (optional)**


* Whipped cream

* Cocoa powder

* Coffee beans



**Instructions**


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1. **Make the base** 

Preheat the oven to 180°C (350°F). Line a baking tin with baking paper. Grind the pecans into a fine crumb in a food processor. Mix the almond flour, cocoa powder, and stevia and pulse together.


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2. In a separate bowl, whisk together the eggs and melted butter. Add the wet ingredients to the dry ingredients and mix until a dough forms. Press the dough evenly into the prepared baking tin.


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3. Bake the base for 15-20 minutes or until golden brown. Remove from oven and let cool completely.

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4. **Make the coffee filling** 

In a small bowl, sprinkle gelatin powder over boiling water and let sit for 5 minutes to dissolve.


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5. In a large bowl, using an electric mixer, beat the softened cream cheese and stevia until smooth. Stir in the cooled espresso coffee and vanilla extract.

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6. Slowly stir in the dissolved gelatin until completely incorporated. Gently fold in the whipped cream until just combined.



7. **Assemble the piece** 

Pour the coffee filling onto the cooled base and spread evenly. Refrigerate for at least 2 hours, or until filling is set.


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8. **Serve** 

Slice the cappuccino and enjoy! Garnish with additional whipped cream, cocoa powder and coffee beans, if desired.


**Suggestions**



* For a stronger coffee flavor, use a stronger espresso or add a teaspoon of instant coffee powder to the filling.

* If you don't have stevia powder, you can use another keto-friendly sweetener of your choice, adjusting the amount to taste.

* Make sure the cream cheese is softened to room temperature for a smooth filling.

* This slice can be stored in the refrigerator for up to 3 days.

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