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!

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 mins
Total Time 35 mins
Course Main Dish
Cuisine American, Country Style
Servings 5 servings

Ingredients
  

Main List

  • 1 lb ground beef
  • 1 tsp onion powder
  • 1/2 small onion; diced
  • 1/4 tsp salt
  • 1 1/2 cups shredded cheddar; reserved
  • 1/2 bag Green Giant Cauliflower/or Broccoli Tots

For The Sauce

  • 3/4 cup heavy cream
  • 1 tbsp heavy cream
  • 1/2 cup beef broth
  • 1 tsp worchestershire sauce
  • 4 tbsp butter
  • 1/4 tsp marjoram
  • 1 tsp seasoning salt
  • 1/4 tsp black pepper
  • 2 oz cream cheese (4 tbsp)
  • 3/4 tsp xanthan gum/or glucomannan

Instructions
 

  • 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.
  • To make the sauce, add all of the sauce ingredients to a medium saucepan EXCEPT FOR THE CREAM CHEESE AND XANTHAN.
  • 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.
  • Lower to medium heat so it simmers. Simmer for 3 minutes until it coats the back of a spoon thickly.
  • 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.
  • 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.
  • Leftovers can be reheated in the oven at 350F for 8-10 minutes.
Keyword baked, casserole, dinner

Low Carb Chicken Bacon Ranch Casserole

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!

Low Carb Chicken Bacon Ranch Casserole

It matches all of the flavors that you love.....bacon, ranch and CHEESE!!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 lb chicken boneless, skinless, cubed
  • 8 oz cream cheese softened to room temperature
  • 1/4 cup sour cream
  • 1/3 cup LCWTC keto ranch dressing
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup shredded cheddar
  • 1/2 cup crumbled bacon pre-cooked to crispy

Instructions
 

  • Preheat oven to 375F
  • Grease a 2 qt casserole dish and set aside.
  • In a medium bowl mix together cream cheese, sour cream, ranch dressing, onion powder, garlic powder until smooth.
  • Spread cubed, raw chicken breast evenly in the bottom of the casserole dish.
  • Spread cream cheese mixture in an even layer over chicken.
  • Top with shredded cheese and bake for 35 minutes.
  • Remove from oven and sprinkle with crumbled bacon and bake for additional 5 minutes.
  • Let it sit 8-10 minutes before serving. If your chicken gave off extra moisture, gently drain it off before serving.
  • Reheat leftovers in oven at 350F for 10 minutes......if you have any leftovers 🙂

Low Carb Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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!

Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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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.


Keto Vanilla Raspberry Chaffle

I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓

This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!

I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!

In this case it lends itsself well to this yummy creation!

The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤

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!

Keto Vanilla Raspberry Chaffle

1 Tbsp butter; melted & cooled

1 oz cream cheese

2 Tbsp coconut flour

1 Tbsp monkfruit /or granulated sweetener

1 tsp vanilla

1/4 tsp baking powder

1 large egg

6 frozen raspberries

Optional glaze:

1 tsp powdered erithrytol

1/4 tsp lemon extract

1/4 tsp heavy whipping cream

Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.

Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.

If a small wafflemaker like DASH, pour half in.

Can top with whipped cream, or drizzle with glaze.

To make glaze, whisk all in small bowl. Drizzle over warm waffles.


Keto Gooey Buttercake

Its origin started in St.Louis,MO, but honestly I had not heard of it till a few days ago!

It reminds me of a very moist and chewy pound cake!

You have to watch it so you do not overcook it!!

You need to pull it out of the oven when its lightly brown and toothpick tests slightly gooey. If you do not, then you risk a dry and crumbly cake. It will still be tasty, but not gooey like we want!

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!

Keto Gooey Buttercake

1/4 cup (1/2 stick) butter; melted and cooled

2 lg eggs

1 1/2 cup almond flour

1/3 cup erithrytol (monk fruit) or granulated sweetener

1/4 tsp vanilla

1 Tbsp baking powder

1/4 tsp salt

4 oz (1/2 block) cream cheese; softened

1 1/2 cup powdered erithrytol

Preheat oven to 350F. Grease an 8×8 pan, set aside.

In a medium bowl mix 1 egg and melted butter with a hand mixer. Add in almond flour, granulated sweetener, vanilla, baking powder and salt. Spread batter into the bottom of your 8×8 pan.

Set aside. In same mixing bowl add cream cheese, remaining 1 egg and powdered erithrytol. Spread onto 1st layer in pan.

Bake for 40 to 45 minutes. Toothpick tested with some gooey batter left on it.

Once it has reached this point, cool for 10 minutes. Sprinkle with 2 tbsp powdered erithrytol if desired.

Store in zip bag or air tight container up to 5 days. For best results, warm up leftovers before eating for best taste.


Low Carb Chocolate Chip Cookies

Since I have begun selling my low carb baking mix, I am getting requests for some common and very popular recipes!

Here is one that I perfected!

You can make your own baking mix here

Or

Order a bag pre-made here!

…….

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 Chocolate Chip Cookies

1 cup Low Carb Baking Mix

1/3 cup monkfruit

1 tsp powdered stevia

1 tsp molasses

1/2 tsp vanilla

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter; softened(1.5 sticks)

2oz cream cheese;softened

2 eggs

2 tbsp heavy cream

1/2 cup sugar free chocolate chips, or 80% cacao chips (can also chop up an 80% or darker bar)

Preheat oven to 350F.

In a small bowl whisk together baking mix, monkfruit, stevia, xanthan gum, baking soda, and salt. Set aside.

In a mixing bowl beat butter and cream cheese until whipped well. Then add in eggs, molasses and vanilla.

Mix well. Now add heavy cream. Mix well.

While mixing, slowly add in dry mixture from the beginning in 3 parts. Add 1/3, mix, 2nd third, mix, last third, mix. Add in chocolate chips last.

Place tablespoon amounts 2 inches apart on a baking sheet. Bake 14 to 16 minutes. Let them cool for 2 minutes on the pan before transferring to a baking rack. Store in the fridge.

Makes 18 cookies at 2.3 net carb each.

……..

41.4g carb for the WHOLE BATCH

This figure IS NOT including the chocolate chips you choose. You must do the figures accordingly in comparison to your package.


5 Favorite Recipes Using Cream Cheese

I love it when I find cream cheese on sale! I buy extra so I can make these recipes for my weekend meal prep!

Low carb living is easiest when we have something ready to go during the busy weekdays!

So here you have 5 of my favorite recipes using cream cheese!

Did you forget to set out the cream cheese to soften?

Just visit here for a trick I learned!

….

For breakfast:

Blender Pancakes

Or a

Dutch Skillet Pancake

……..

For lunch:

Garlic Shrimp

………

For dinner:

Low Carb Chicken Casserole

……….

For dessert:

No Bake Cheesecake

…………

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!

Do you meal prep?

Let me know in the comments!


Keto Whoopie Chaffle

See,I told you I am a wafflehead!

I am all about the treats, if you cannot tell, and making them keto makes me feel like I have accomplished something huge!!

In this case, yes, I did!!

The chaffle part uses cream cheese and is super light which goes perfect with the heavy filling!!

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!

Keto Whoopie Chaffle

1 large egg

1 oz cream cheese, softened

1/2 tsp vanilla

1 Tbsp monkfruit or erithrytol

1 1/2 tsp cocoa powder

1/4 tsp baking powder

—–

Filling:

3 oz cream cheese

2 Tbsp heavy cream

12 to 15 drops liquid stevia

1/2 tsp vanilla

Whisk the egg and cream cheese 1st till smooth, then add other ingredients. Whisk well.

Pour into a preheated waffleiron on medium for about 6 to 8 minutes.

You want them to be a little floppy, cool completely and they will stiffen up.

For the filling, mix all with a hand mixer until smooth. Spread between 2 whoopie chaffles. Put in fridge for 10 to 15 min to solidify better.

Store in fridge up to 7 days in a sealed bag or container.


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!