Low Carb Tot Casserole

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!
Cook Time 35 min
Servings
servings
Cook Time 35 min
Servings
servings
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.

pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

Print Recipe
Low Carb Pumpkin Bread
Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
pumpkin bread
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
pumpkin bread
Instructions
  1. Preheat oven to 350F
  2. Line a 9x5 loaf pan with parchment paper and set aside.
  3. In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  4. In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  5. Scrape down the sides and add in eggs one at a time.
  6. Mix in the pumpkin puree and vanilla until well combined.
  7. While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  8. Batter should be thick. Spread into prepared pan.
  9. Sprinkle chopped nuts on top if desired. My favorite is pecans.
  10. Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  11. Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.