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!
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.
Preheat oven to 350F. Grease or line a 12 cup muffin pan.
Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
Add remaining ingredients and whisk well until smooth.
Let it sit 5-8 minutes to thicken.
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.
Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.
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!
1tspsmoked 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.
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!
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!
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.
