Low Carb Pork Fried “Rice”

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.

Serve with additional soy sauce as desired.


Low Carb Chicken Divan

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.

Bake at 400F for 20 to 25 min until golden brown.

Serve with a side salad.

Recipe can be doubled for a 9×13 pan.


Low Carb Baked Pecan Pancake

Now you can whip up a pancake breakfast quickly and have extras for the week!

That is IF you have leftovers😊

You can easily double this recipe to make a 9×13 pan and freeze some also!

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 Baked Pecan Pancake

3 large eggs

1 cup Low Carb Baking Mix

1/2 cup unsweetened almond milk

1/4 cup heavy whipping cream

3 Tbsp monkfruit/or any granulated sweetener

1/4 tsp powdered stevia

1 tsp ground cinnamon

2 tsp baking powder

2 pinches of salt

1 tsp vanilla extract

1 tsp maple extract

1/4 cup chopped pecans

Preheat oven to 350F.

In a medium bowl whisk eggs, almond milk and heavy cream.

Now add all ingredients except pecans.

Whisk until incorporated.

Whisk in chopped pecans.

Bake in a greased 8×8 pan for 30 minutes.

Cool 10 min in pan before cutting into 9 pieces.

Top with butter and some sugar free maple syrup.

Make my Mock Maple Syrup to top it with! My syrup recipe is only 1g carb per 1/4 cup!

2.5g carb per piece

Come check us out on FACEBOOK for Low Carb Tips and my Low Carb Community!


Low Carb Chicken Chile Casserole

When I make broth from leftover bones I save the bits of meat off of them!

Around here, no one “eats” chicken off the bone, it is cut off before served, cause you know, kids…..so it all works out to save it!

Save the broth for other recipes like my Keto Skillet Pot Pie! You can also get a whole rotisserie chicken and use half the meat for this casserole and the other half for the pot pie!

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 Chili Casserole

1 (8oz) block of cream cheese, cubed, softened

3/4 cup sour cream

7 oz green chiles (2 small cans)

1/2 tsp cumin

1/4 tsp seasoning salt

3 cups cooked, cubed or shredded, chicken

1 cup cheddar cheese, shredded

1/2 cup mozzarella, shredded

Preheat oven to 350F

Mix all except cheese and chicken very well with a fork, or hand mixer.

Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella plus chicken.

Spread into a greased 8×8 pan.

Sprinkle with remaining 1/2 cup cheddar cheese.

Bake 35 to 40 min until golden.

Serve with a side salad.

This reminds me so much of white sauce enchiladas, minus the tortilla!

Reheat leftovers in a 350F oven for 8 to 10 minutes!


Low Carb Biscuits & Gravy

If you are from the Midwest, or the South, you grew up with biscuits and gravy!

Now the gravy that I prefer is a sausage gravy, even though you CAN use ground beef, I don’t like it that way.

Make the biscuits 1st, then start the gravy once you get them in the oven.

This recipe is for 1 to 2 servings and can easily be doubled with successful results.

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 Biscuits & Gravy

1 batch 5 Ingredient Keto Biscuits

1/2 lb breakfast sausage

3/4 cup heavy cream

1/4 c water

1/4 tsp xanthan gum

Brown and crumble meat in a skillet.

Whisk in heavy cream and water.

Bring to a simmer.

Whisk in xanthan gum.

Simmer until thickened.

Serve over my 5 ingredient low carb biscuits!


Easy Keto Pizza

The dough is simple. The sauce is simple. This can easily be made WITHOUT a microwave! Shocker huh?

We haven’t had a microwave for almost 9 years. We get along great without it and this recipe works just fine on the stovetop!

The crust recipe is the usual fathead dough.

3 cups shredded mozzarella

2oz cream cheese

2 eggs, room temperature

1 tsp baking powder

1 1/2 cup almond flour

Mix mozzarella and cream cheese in medium saucepan until it is melted and the cream cheese incorporates into it.

Remove from heat and using a wooden spoon work in the 2 eggs. Room temperature is needed so they do not cool down the cheeses.

Then add in the almond flour and baking powder. It will take some elbow power, but keep pressing and stirring until it is uniform.

Press out into a parchment lined baking sheet.

Bake at 425F for 8 to 10 min until it has a light brown coloring.

Whack on the counter to break the bubble that forms in the middle.

Here is info for crust only, cut into 8 slices.

Top with your sauce!

I chose to make my own, of course!!

You’ll need:

  • 1 (6 oz) Can Tomato Paste
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsp ground oregano
  • 1 tsp Italian seasoning/or basil
  • 1 tsp olive oil
  • 1 tiny spoon of powdered stevia (1/32) or 2 pkts
  • 1 cup+ 2Tbsp water

Put all in a bowl. Whisk well. Use to sauce up your pizza crust after the 1st crust baking.

It makes enough for 3 medium sized, 8 sliced pizzas. It keeps well in the refrigerator. I would also recommend using it in my Chicken Caccitore recipe!

This nutritional breakdown is considering you are going to be using 1/3 of the recipe.

I recommend this way of layering your pizza.

Sauce, cheese, toppings, cheese!

Don’t be afraid to mix a little cheddar in with your mozzerella for variety!

Bake for 10 min after you top your pizza.

Put under broiler for 1 to 2 min.

You have to watch it at this point because it can burn easy under the broiler.

Keto Pizza!!

So as far as carbs go, I am figuring that MY particular one with uncured pepperoni is approximately 3.5g net carbs per slice.

It helps to let the pizza cool 10 minutes on the pan before cutting!

Go make some pizza and be merry!!


Keto Waffles with Quest Protein Powder

I originally bought my Quest protein powder for the occasional shake or two! I ordered the Cinnamon Crunch flavor😋

I have tried a few recipes attempting to make it into a waffle without success until now!!

This recipe only made 3 large ones in my belgian square wafflemaker.

Its important to have it rest as its called for, so do not skip that step!

Keto Waffles with Quest Protein Powder

4 eggs

3/4 cup water

3 Tbsp butter, melted

1/3 cup coconut flour (I like Bobs Red Mill)

1/4 cup Quest Protein powder (I used cinnamon crunch this time)

2 1/2 tsp baking powder

1/8 tsp stevia or 4 pkts stevia

Blend all ingredients in a blender. Let sit 5 minutes to thicken.

Make according to your waffleirons instructions. Leave in a tiny bit past the steam stopping for crisping up.

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Keto Dutch Pancake

I LOVE pancakes and the only thing I DON’T like about pancakes is how long they take to make!

The best thing about a dutch pancake is that once its in the oven, you can go do something else! No need to stand and watch it the whole time.

Whip this up in your blender quick and have a filling keto breakfast anytime! The leftovers also reheat well in a 350F oven for 5 min.

Keto Dutch Pancake

4 Lg eggs

1/2 cup heavy cream

1 cup almond flour

2 tsp vanilla

1 tsp Frontier Brand lemon extract(or 2 tsp fresh lemon juice)

2 Tbsp Lakanto monkfruit sweetener

1/2 tsp salt

4 Tbsp butter + 2 Tbsp for the pan

4 Tbsp coconut oil

In a 10″ cast iron pan -or- 8×8 glass pan put in 2 Tbsp butter. Place in oven as it preheats to 425F.

Blend ALL ingredients in a blender. Pour into pan from oven after swirling around butter. Bake 20 to 23 minutes until the top is set and light golden brown.

Will puff and deflate. Top with butter and some Lakanto Monkfruit Maple Flavored syrup.


Keto Blueberry Waffins

Since getting my Bella ceramic waffle maker I have been dreaming up things to make in it!

I did chocolate waffins last time, now it’s blueberry! They turned out to be like super rich waffles!

Soo so good! I gave instructions on how you could turn them into muffins if you don’t have a wafflemaker. But why don’t you have a wafflemaker yet?🤔

Go make these cause 2 will fill you up nice! It wouldn’t hurt to put some butter on them and have with Lakanto Maple flavor syrup either, just saying😍

Keto Blueberry Waffins

Dry:

2 cups almond flour

3 Tbsp Lakanto monkfruit sweetener

1 1/2 tsp baking powder

Wet:

4 lg eggs, room temperature

5 Tbsp butter + 3 Tbsp coconut oil; melted&cooled

1/2 cup heavy cream

2 Tbsp lemon juice

1 tsp vanilla extract

1/4 tsp stevia glycerite/liquid stevia

1 cup frozen blueberries

Whisk dry. Whisk wet. Add wet to dry while whisking.

Stir in blueberries.

Either scoop onto waffle iron and cook 3 min.

-or-

Scoop into 12 muffin tins and bake at 350F for 20 to 25min until set. Cool for 10 min in the pan.

2.3 net carb per waffin, or muffin.


Keto Skillet Pot Pie

Make this to fit what kind of meat you want!

Use matching broths for best flavor. Chicken with chicken. Beef with beef. I used chicken when I used ham.

Change up the veggies to fit your budget and carbs you want to use!

My recipe uses chicken. My favorite💕

Keto Skillet Pot Pie (chicken)

FOR THE FILLING:

2 Tbsp butter

1/2 cup blanched mixed veggies (carrots,celery)

1/2 sm. Onion chopped

1/4 tsp salt

1/4 tsp pepper

1 tsp garlic powder

3/4 cup heavy cream

1 c. Chicken broth

1/2 tsp. each: dried,ground sage, dried parsley, marjoram

2 1/2 c cooked chicken;diced

1/4 tsp xantan gum

Saute onion, veggies, garlic, salt and pepper in 2 Tbsp butter in 10-12″ cast iron skillet until tender. Add in cream, broth and herbs. Sprinkle with xanthan gum. Simmer covered for 5 minutes. Fold in chicken.

Prepare biscuit topping.

FOR THE BISCUIT TOPPING:

4 1/2 Tbsp butter; melted&cooled

1/3 cup coconut flour

2 Tbsp sour cream

4 eggs

1/4 tsp. salt

1/4 tsp baking powder

1 1/3 cup shredded cheddar cheese

Combine cooled butter with eggs, salt and sour cream in a small bowl with a whisk. Add coconut flour & baking powder. Stir till combined. Stir in cheese. Drop batter by tablespoons in small cobble pattern.

DO NOT SPREAD AROUND!!

Bake at 400F for 20 min.

Broil for 5 minutes.

IMPORTANT: let sit 10 minutes before serving!

Leftovers are so good!

Reheat in 350 oven for 8 minutes.

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Serves 4.

Approx. 4g carb/1g fiber

per serving when using veggies listed and chicken.