keto cabbage skillet with ground beef and tomatoes

Keto Cabbage Skillet

This is quick, tasty and gets in the needed daily fiber with the low calorie star…….CABBAGE!

Everyone in my family enjoyed it, even my cabbage hating child who said it tasted like spaghetti!! WIN WIN!! And if you add some shredded cheddar cheese at the end so it melts on top…..EVEN BETTER!

keto cabbage skillet with ground beef and tomatoes

Keto Cabbage Skillet

Use up some leftover ground beef from tacos to keep this budget friendly! It some together quick and can easily be doubled for a large crowd without busting your wallet as cabbage is the main star!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine Country Style
Servings 4 servings

Ingredients
  

  • 1 small head of cabbage sliced thin
  • 1 lb ground beef
  • 1/2 small onion diced
  • 1 14.5oz can diced tomatoes with juice
  • 2 tsp paprika
  • 3 cloves garlic minced
  • 1 tbsp fresh oregano or 1 tsp dried
  • 1 tbsp apple cider vinegar
  • 1/3 cup beef stock/broth

Instructions
 

  • Brown beef in a large skillet with salt and pepper to taste.
  • Add in all of the other ingredients and stir/fold very well.
  • Put on a lid and let it cook on medium for 15 minutes.
  • Stir well before serving. Can top with shredded cheddar right before serving.
  • Leftovers keep up to 5 days in fridge. Reheat in skillet or oven to warm.

Low Carb Crepes

I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

Low Carb Crepes

Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Breakfast
Cuisine French
Servings 1 crepe

Ingredients
  

  • 2 large eggs
  • 1/4 cup mascarpone cheese can sub in cream cheese, blend extra for smoothness
  • 1 tsp monkfruit sweetener/or erithrytol
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tbsp almond flour

Instructions
 

  • Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  • Blend until very smooth.
  • Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  • Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  • Move spatula around to loosen the whole crepe then carefully flip over.
  • Cook an additional minute to set the other side.
  • Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

Low Carb Raspberry Muffins

I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Low Carb Raspberry Muffins

Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snacks
Cuisine American
Servings 16 muffins

Ingredients
  

  • 2 cups almond flour
  • 3 tbsp monkfruit sweetener/or erithrytol
  • 1 1/2 tsp baking powder
  • 4 large eggs room temperature
  • 1 stick butter or sub in coconut oil for dairy free
  • 1/2 cup heavy cream or sub canned coconut milk for dairy free
  • 1 tsp lemon extract or sub 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp liquid stevia or powdered stevia
  • 1 cup frozen berries raspberry, blackberry, or blueberry

Instructions
 

  • Preheat oven to 350F
  • In a large bowl, whisk together almond flour, monkfruit and baking powder.
  • Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  • Once incorporated, slowly mix in melted butter or coconut oil.
  • Gently fold in berries. Do not stir too much or berries will break down.
  • Scoop into muffin tins, 1/2 to 3/4 full.
  • Bake 20 - 25 minutes until toothpick tested clean.
  • Cool 10 minutes in the pan before enjoying!
  • Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.
Keyword almond flour, baked, dairy free

Low Carb Chocolate Chip Muffins

Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!

These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!

They do keep well in the fridge and are even better when warmed up!

Low Carb Chocolate Chip Muffins

Have your muffins AND chocolate together for breakfast or a small snack! Makes 12 muffins. Info per muffin: 0.6g carb 0.2g fiber 2g protein 6.7g fat
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp stevia
  • 4 large eggs room temperature
  • 1/3 cup butter can use coconut oil for dairy free
  • 1/2 cup Keto Mock Maple syrup
  • 3 tbsp heavy cream can use canned coconut milk for dairy free
  • 1/2 tsp apple cider vinegar
  • 1/3 cup sugar free chocolate chips

Instructions
 

  • Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
  • In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
  • Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  • Fill a greased, or lined muffin tin, 3/4 full in each cup.
  • Bake 25-30 minutes until set and golden brown.
  • Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
  • Store in the fridge up to 5 days.

Low Carb Maple Donuts

You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

Low Carb Maple Donuts

Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Prep Time 30 mins
Cook Time 25 mins
Total Time 1 hr 20 mins
Cuisine American
Servings 6 donuts

Ingredients
  

  • 1 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs room temperature or warmed so it does not coagulate the butter
  • 4 tbsp heavy cream
  • 4 tbsp keto maple syrup nutritional figures are based on using my homemade keto syrup
  • 4 tbsp butter melted
  • 1/2 tsp vanilla extract

Maple Glaze

  • 2 tbsp keto maple syrup
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • 2 tbsp keto brown sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 3/4 cup confectioners erithrytol

Instructions
 

  • Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  • In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  • In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  • While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  • Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  • Bake 20-25 minutes until it is set and lightly golden.
  • Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  • In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  • In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  • Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.

Notes

Keyword almond flour, baked, coconut flour

Low Carb Fudge Brownies

Not only are these luscious brownies super fudgy but they come together in 1 bowl!!

You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!

Store them in the fridge and if you want MORE chocolate, top with a fudge icing!

Low Carb Fudge Brownies

Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine American
Servings 12 squares

Ingredients
  

  • 10 Tbsp butter; softened
  • 3/4 cup confectioners erithrytol this has no substitute if you want the brownies to turn out
  • 1/4 cup cocoa powder cacao powder is best, but any will work
  • 2 large eggs room temperature; warmed in bowl of hot tap water
  • 1/2 tsp vanilla extract
  • 1/2 cup fine almond flour this must be without the skins
  • 1/2 tsp baking powder
  • 1/3 cup Sugar free chocolate chips the brand you use will determine the total carb count

Instructions
 

  • Preheat oven to 350F
  • Line an 8x8 an with parchment paper.
  • Put your eggs in a bowl filled with hottest tap water and set aside.
  • In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
  • Now whisk in the cocoa powder until smooth.
  • Remove from heat and let sit 5 minutes.
  • Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  • Now whisk in the almond flour and baking powder. All batter should be very smooth.
  • Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
  • Bake for 20 minutes. It should be set in the middle.
  • Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
  • Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!
Keyword almond flour, baked, chocolate chip

Low Carb Chicken Bacon Ranch Casserole

This is one of those low carb recipes that most people find when they 1st go low carb. It is easy, tasty and come on……BACCCOOONNN!!

I use my Keto Ranch Dressing in it so go make some of that 1st and then you are set!

Low Carb Chicken Bacon Ranch Casserole

It matches all of the flavors that you love.....bacon, ranch and CHEESE!!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 lb chicken boneless, skinless, cubed
  • 8 oz cream cheese softened to room temperature
  • 1/4 cup sour cream
  • 1/3 cup LCWTC keto ranch dressing
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup shredded cheddar
  • 1/2 cup crumbled bacon pre-cooked to crispy

Instructions
 

  • Preheat oven to 375F
  • Grease a 2 qt casserole dish and set aside.
  • In a medium bowl mix together cream cheese, sour cream, ranch dressing, onion powder, garlic powder until smooth.
  • Spread cubed, raw chicken breast evenly in the bottom of the casserole dish.
  • Spread cream cheese mixture in an even layer over chicken.
  • Top with shredded cheese and bake for 35 minutes.
  • Remove from oven and sprinkle with crumbled bacon and bake for additional 5 minutes.
  • Let it sit 8-10 minutes before serving. If your chicken gave off extra moisture, gently drain it off before serving.
  • Reheat leftovers in oven at 350F for 10 minutes......if you have any leftovers 🙂

11 Low Carb Recipes Using Coconut Flour

If you have access to a lot of eggs, then coconut flour will be more economical for you in the long run versus other low carb flours!

It absorbs a ton of moisture so the eggs help accomplish that need, plus in any given recipe you will use up to 1/2 cup total versus with the equivalent in almond flour equaling 2-3 cups! This helps me to conserve my low carb baking ingredients when I change it up to use coconut flour only.

So in celebration of coconut flour I have compiled a list of 11 of my own creations using coconut flour! I have broken it up into meal type as well so you can meal plan!

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BREAKFAST

Keto Berry Breakfast Bars

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Keto Low Carb Blender Pancakes

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Keto Waffle with Quest Protein Powder

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Keto Sausage Breakfast Bars

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Keto Cinnamon Swirl Bagels

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DINNER

Keto Skillet Pot Pie

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Keto Mexi Casserole

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DESSERT

Low Carb Chocolate Chip Cookies

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Keto Chocolate Chip Chaffle

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Keto Vanilla Raspberry Chaffle

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Chewy Low Carb Chocolate Chip Cookies

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Chocolate Raspberry Jar Cakes in The Crock

You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?

Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!

I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!

Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!

Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !

You will need to get some of the

Natures Hollow Sugar Free Raspberry Syrup for this recipe and

you can save 15% off with the special coupon code: lowcarb15

Here is the finished Chocolate Raspberry Jar Cake!

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Chocolate Raspberry Jar Cake

Let your crockpot do the work in this recipe featuring Low Carb Cake mixed with Natures Hollow Raspberry Syrup!
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Desserts
Servings 4 jars

Ingredients
  

  • 4 regular mouth half pint glass jars
  • 4 large eggs
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 4 tbsp Natures Hollow Sugar Free Raspberry Syrup
  • 1/4 cup flaxseed meal
  • 1 tsp instant cappucinno or instant coffee
  • 1 tbsp monkfruit sweetener/or erithrytol
  • 1/2 tsp salt
  • 2 tsp baking powder

Instructions
 

  • Whisk all ingredients together in a bowl.
  • Grease your jars very well and turn on your crock pot to HIGH.
  • Pour the batter evenly in each jar, about 1/2 to 3/4 full.
  • Cover each with foil and press down on the edge to seal.
  • Set them all in the crockpot and slowly add water to the bottom until it reaches halfway up the jars.
  • Cook for 3 HOURS on HIGH.
  • Gently remove from the crock and remove foil.
  • Will keep up to 5 days sealed in the fridge. Simply add the original lid for easy storage.

Smoky Peach Chicken

This recipe comes together quickly and puts your cast iron skillet to good use! I thought that peaches were forever off of the table in my low carb lifestyle, but to my happy surprise I found Natures Hollow Low Carb Peach Jam!

I am a “straight-up” gal so when I go to try a new jam or jelly I take a spoon and dig in! If it tastes amazing right from the jar, then it will be amazing in a recipe! This is the main reason why this recipe was created, to showcase the sweet peachy goodness of this amazing low carb jam! It has small pieces, not big chunks and for that I love the texture too!

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This recipe in particular is featured in my latest cookbook “Chaffles, Cast Iron and The Crock”. It is only 1 of 86 recipes that make your low carb lifestyle easier to manage and a whole lot tastier than just plain ol’ meat and veggies!

Get your Digital Copy HERE -OR- your Hardcopy HERE (limited quantities on hardcopies available)

Here is a closeup of the Natures Hollow Sugar Free Peach Jam!

I have teamed up with Natures Hollow to save you 15% off

of any order you place with them using

coupon code: lowcarb15

Smoky Peach Chicken

Take your dinner to another level with this very tasty combination of low carb peach jam and smoky paprika all made in a cast iron skillet!
Prep Time 20 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • 1.5-2 lbs bone in chicken thighs
  • 1/3 cup Red wine vinegar
  • 1/3 cup sugar free ketchup
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp celery seed
  • 1 cup Natures Hollow Low Carb Peach Jam/Preserves
  • 1/4 tsp ground black pepper
  • 2 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 tsp smoked paprika (or additional regular paprika, it will be missing the smoke flavor)

Instructions
 

  • Preheat oven to 375F.
  • Preheat a 10"-12" cast iron skillet on medium heat.
  • Season both sides of thighs with salt and pepper. Sear 5 minutes on each side. While chicken cooks, prepare glaze.
  • Whisk all of the other ingredients in a small bowl until smooth.
  • Pour HALF of the glaze over the chicken thighs and bake for 25 minutes.
  • Now remove chicken from pan and discard liquid that has collected in the bottom of the skillet. Return chicken to pan and pour remaining glaze over the chicken.
  • Bake an additional 5 minutes.

Notes

Approximately 8.1 net carb for 1 serving.