Low Carb Tot Casserole

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Growing up in the 80s, tater tots were the go to for quick crunchy-potato appeal next to a grilled cheese or hamburger. My Mom used tater tots in a famous casserole I am sure EVERYONE from the 80s remembers….Tater tot casserole where you use the canned cream of mushroom soup.

I would not be caught using canned soup today, but have re-created this nostalgic fave with low carb ingredients and a homemade cream soup that rivals the canned stuff!

Print Recipe
 Low Carb Tot Casserole
Bring back all of the memories of childhood in the 80s with this low carb version of a classic casserole!
Course Main Dish
Cuisine American, Country Style
Keyword baked, casserole, dinner
Cook Time 35 min
Servings
servings
Ingredients
Main List
For The Sauce
Course Main Dish
Cuisine American, Country Style
Keyword baked, casserole, dinner
Cook Time 35 min
Servings
servings
Ingredients
Main List
For The Sauce
Instructions
  1. Preheat your oven to 350F. In a 10” cast iron skillet brown and crumble the beef with the onion powder, onion and salt. If you do not have a cast iron skillet, add cooked and crumbled beef to a greased 8x8 pan.
  2. To make the sauce, add all of the sauce ingredients to a medium saucepan EXCEPT FOR THE CREAM CHEESE AND XANTHAN.
  3. Stir well with a whisk over medium heat until uniform. Bring to a boil then add cream cheese. Whisk until melted. Sprinkle xanthan or glucomannan over the boiling sauce and whisk well.
  4. Lower to medium heat so it simmers. Simmer for 3 minutes until it coats the back of a spoon thickly.
  5. Stir the sauce into the cooked beef and spread evenly in the skillet or 8x8 pan. Top with Green Giant Cauliflower tots in one layer.
  6. Bake for 30 minutes. Remove from oven and top with 1 ½ cups of shredded cheddar cheese. Return to oven for 5 minutes until its melted. Serve with a vegetable.
  7. Leftovers can be reheated in the oven at 350F for 8-10 minutes.
keto cabbage skillet with ground beef and tomatoes

Keto Cabbage Skillet

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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!

Print Recipe
 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!
keto cabbage skillet with ground beef and tomatoes
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
keto cabbage skillet with ground beef and tomatoes
Instructions
  1. Brown beef in a large skillet with salt and pepper to taste.
  2. Add in all of the other ingredients and stir/fold very well.
  3. Put on a lid and let it cook on medium for 15 minutes.
  4. Stir well before serving. Can top with shredded cheddar right before serving.
  5. Leftovers keep up to 5 days in fridge. Reheat in skillet or oven to warm.
scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

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I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!

Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!

Print Recipe
 Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
scotch pancake muffin with butter and keto syrup
Course Breakfast, Main Dish
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
scotch pancake muffin with butter and keto syrup
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Low Carb Stir Fry

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I love a quick recipe that I can use during the week to get dinner done quick! I love the options available to switch up the broth to match the meat.

You can also change up the vegetables to match what you want! So customizable!

Consider using up leftover meat, or veggies too so you can use up what you have!

Print Recipe
 Low Carb Stir Fry
Now you can have your stir fry and change it up how you want it as it is very customizable! Recipe makes 4 servings @ 9g carb per serving.
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl mix soy sauce, keto brown sugar, sesame oil, ginger and garlic cloves. Set aside.
  2. In a large skillet greased with coconut oil, saute the veggies until al dente, not quite cooked all the way.
  3. Remove from the skillet and set aside in a bowl.
  4. Stir fry meat in skillet until cooked through.
  5. In the bowl with sauce ingredients from the beginning, whisk in the broth and tapioca starch.
  6. Add to meat in skillet and bring to a boil while stirring.
  7. Add veggies back in and toss to coat. Continue to cook for 2 minutes. Serve over cauliflower rice or alone.

Low Carb Chicken Bacon Ranch Casserole

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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!

Print Recipe
 Low Carb Chicken Bacon Ranch Casserole
It matches all of the flavors that you love.....bacon, ranch and CHEESE!!
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 40 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 40 min
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375F
  2. Grease a 2 qt casserole dish and set aside.
  3. In a medium bowl mix together cream cheese, sour cream, ranch dressing, onion powder, garlic powder until smooth.
  4. Spread cubed, raw chicken breast evenly in the bottom of the casserole dish.
  5. Spread cream cheese mixture in an even layer over chicken.
  6. Top with shredded cheese and bake for 35 minutes.
  7. Remove from oven and sprinkle with crumbled bacon and bake for additional 5 minutes.
  8. Let it sit 8-10 minutes before serving. If your chicken gave off extra moisture, gently drain it off before serving.
  9. Reheat leftovers in oven at 350F for 10 minutes......if you have any leftovers 🙂

Smoky Peach Chicken

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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!

Tap photo to PIN to PINTEREST

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

Print Recipe
 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!
Course Main Dish
Prep Time 20 min
Cook Time 25 min
Passive Time 10 min
Servings
people
Ingredients
Course Main Dish
Prep Time 20 min
Cook Time 25 min
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375F.
  2. Preheat a 10"-12" cast iron skillet on medium heat.
  3. Season both sides of thighs with salt and pepper. Sear 5 minutes on each side. While chicken cooks, prepare glaze.
  4. Whisk all of the other ingredients in a small bowl until smooth.
  5. Pour HALF of the glaze over the chicken thighs and bake for 25 minutes.
  6. 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.
  7. Bake an additional 5 minutes.
Recipe Notes

Approximately 8.1 net carb for 1 serving.

Low Carb Chicken Parmesan

2 Comments

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!

Tap photo to PIN to PINTEREST
Print Recipe
 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!
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Cutlets
Chicken Breading
Marinara Sauce
Topping for baking
Course Main Dish
Cuisine Italian
Prep Time 20 MIN
Cook Time 20 MIN
Servings
people
Ingredients
Chicken Cutlets
Chicken Breading
Marinara Sauce
Topping for baking
Instructions
Chicken Cutlets
  1. Preheat oven to 450F.
  2. Slice chicken breasts lengthwise. In a small bowl whisk eggs, garlic powder, parsley, salt and pepper.
  3. 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
  1. In a shallow bowl mix together the pork rinds, almond flour, parmesan, garlic powder and onion powder.
  2. Dip chicken in crumb mixture one at a time after letting the egg wash drip away a bit before covering in the breading.
  3. 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.
  4. 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
  1. Dump all sauce ingredients in the skillet and simmer for 10 minutes to meld the flavors.
Assembling the dish
  1. Now with the marinara sauce in the oven proof skillet, put the chicken cutlets in the sauce.
  2. 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.
  3. 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.

Low Carb Pork Loin Chops

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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!

Tap photo to PIN to PINTEREST

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!

Print Recipe
 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.
Course Main Dish
Cuisine American
Keyword almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner
Prep Time 20
Cook Time 25
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner
Prep Time 20
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Prepare your rimmed baking sheet with a cooling rack and set aside.
  3. Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
  4. Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
  5. Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
  6. Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
  7. Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.
  8. Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.
Recipe Notes

Make sure you get fine ground almond flour and NOT almond meal.