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!
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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!
I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!
Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!
This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base 🙂
They also re-heat well in a toaster!
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Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
In a large bowl, whisk all of the dry ingredients, Set aside.
In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.
Usually Chicken Parmesan is coated in wheat crumbs and covered in sauce that is loaded with sugar!! Not anymore! Now you have a tasty option that is not only low carb but will become a family favorite they will request over and over!
The crispy coating makes for super tasty leftovers, especially if you take leftovers to work the next day 🙂
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
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Low Carb Chicken Parmesan
Serve up this quick dinner on a weeknight as the only hands on time is a little frying in the pan! There is even a sauce that is made in the pan without sugar!
Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
Add to a shallow bowl. Allow chicken cutlets to sit in the egg mixture, rotating to coat.
Allow to sit 15 minutes covered.
Chicken Breading
In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
Flip and press lightly to coat the other side. Place the chicken cutlets on a baking sheet. Let them sit for 5 minutes while you heat up the frying oil in an oven proof skillet. The oil will be at the correct temperature when the end of a wooden spoon forms bubbles when placed in the oil.
Fry each cutlet for 5 minutes on each side with the oil at a medium temperature. Remove from the skillet once they are all fried. Remove oil from the pan and wipe clean.
Marinara Sauce
Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
Spoon the sauce over the cutlets so they are covered. Mix all of the topping ingredients together in a small bowl then sprinkle over each cutlet in the skillet.
Place the skillet in the oven for 15 to 20 minutes until bubbly and cheese is melted.
Recipe Notes
If you do not have an ovenproof skillet, put the cutlets in a 9x13 pan and cover with sauce, then cheese, proceed with baking the cutlets as described.
I normally do not choose to make pork chops because they are finicky and tend to be dried out if you do not watch them carefully!
Not when you coat them and bake them on a rack! The rack allows for the heat to get around the entire pork chop and not sit and get soggy!
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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
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Low Carb Pork Loin Chops
Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.
This comes together quickly and fills the house with a wonderful smell!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Crockpot Cranberry Chicken
2 -3 lb bone in chicken thighs or legs
1/2 tsp seasoning salt
1/4 tsp pepper
1/2 cup diced onion
2 stalks celery; diced
1 batch Low Carb Cranberry Sauce
1 cup sugar free bbq sauce
Place chicken in crockpot. Sprinkle with seasonings. Top with celery and onions. Pour bbq sauce over all. Pour cranberry sauce over all in last step. Do not stir.
Cook on LOW 6 to 7 hours. I do not recommend HIGH setting as it may scorch.
Serve over steamed cauliflower rice or over steamed broccoli like I did here!
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This stew is perfect for crisp evenings in fall and winter! Double the recipe to feed a crowd! This makes enough for 4 servings.
You can put all of this in the crockpot, large pot on the stove or instapot! Your choice!
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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!
My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Pork Fried “Rice”
For the meat step:
1 Tbsp sesame seed oil
1 lb ground pork
2 Tbsp soy sauce
1 tsp onion powder
1/2 tsp garlic powder
1 tsp worchestershire sauce
1/4 tsp fish sauce
2 tsp monkfruit sweetener, or erithrytol comparative
2 cloves garlic, minced
For the veggie step:
2 cloves garlic, minced
1 celery stalk, diced fine
1/2 bag coleslaw mix
1 Tbsp sesame seed oil
For the egg step:
1 tbsp sesame oil
3 eggs; beaten
1 tsp soy sauce
Plus
1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min
In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.
In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.
Now stir the meat back into the skillet mixing well.
Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.
Take the skillet off of the heat and stir the prepared cauli-rice into it.
This is an old favorite from my Grandmas church cookbook that I have turned into a gluten free, preservative free work of low carb deliciousness!
Chicken is so versatile, and casseroles are perfect for crisp weather🍂🍁
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Chicken Divan
3/4 cup + 1 Tbsp heavy cream
1/2 cup chicken broth, homemade is great here
4 Tbsp butter
1/4 tsp poultry seasoning
1 tsp salt
1/4 tsp black pepper
2oz of cream cheese (1/4 block)
3/4 tsp xanthan gum
1 lb chicken breasts, cubed and cooked in bacon grease, or preferred oil, seasoned
2 cups broccoli, steamed till slightly fork tender
2 Tbsp crushed pork rinds, or almond flour
__________
Preheat oven to 400F.
Grease a 9 inch pie plate and set aside.
In a saucepan make the sauce. Add cream, chicken broth, 3 Tbsp butter, and seasonings to pan.
Bring to a boil then whisk in cream cheese and xanthan gum. Simmer for 2 to 3 minutes. Taste and adjust seasonings as needed since this is the main flavor of the dish. Set aside.
Melt remaining 1 Tbsp butter and add to a small bowl with crushed pork rinds or almond flour.
Add chicken and broccoli to pie plate. Pour sauce over all. Sprinkle with shredded cheese, then sprinkle with crumb mixture.
