Keto Shredded Crock Pot Teriyaki Chicken Recipe
This Keto Shredded Crock Pot Teriyaki Chicken is a savory, sweet, and umami-packed dish that's perfect for a low-carb meal. Slow-cooked to perfection, it’s tender, flavorful, and easy to make!
Equipment
- Crockpot
- Measuring cups and spoons
- Tongs
- Knife and cutting board
Ingredients
For the Chicken
- 2 lbs chicken breasts or thighs
- 1/2 cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tbsp monk fruit sweetener or stevia
- 1 tbsp sesame oil
- 1/4 tsp xanthan gum (optional for thickening)
- Salt and pepper to taste
For Serving
- Cauliflower rice or lettuce wraps
- Chopped green onions
- Sesame seeds (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a springform pan.
- Make the crust: Mix 1 1/2 cups almond flour, 1/4 cup melted butter, and 2 tbsp sweetener. Press into the pan and bake for 8-10 minutes. Let it cool.
- Make the filling: Beat 16 oz softened cream cheese and 1/4 cup sweetener until smooth. Add 1/2 cup heavy cream, 2 eggs, and 1 tsp vanilla extract. Beat until well combined.
- Melt 1/2 cup sugar-free white chocolate and mix it with 1/2 tsp peppermint extract into the cream cheese mixture.
- Assemble the cheesecake: Pour filling over cooled crust and smooth with a spatula.
- Bake for 50-60 minutes, until the edges are set, and the center is slightly jiggly.
- Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled with optional toppings like whipped cream, sugar-free peppermint candies, or chocolate shavings.