Low Carb Sausage & Pancake DIppers

You know the little pancake and sausage dippers you would get in the frozen section?

I remember from the 80s, since you know I am an 80s kid, lol. Well this could also be a to-go version of pancakes and sausage together as well if you are not having the nostalgia like me!

These come together in the blender and will be perfect for quick morning on-the-go breakfasts when you need something more than a smoothie or bar…. you need some MEAT and FAT to carry you till lunch! This packs it all into a little muffin size punch!

To reheat, I recommend the oven on 350 for 5-8 minutes. The microwave will make these rubbery….. just a warning!

If you are looking for more low carb recipes you can make ahead, check out my 2nd cookbook, “Chaffles, Cast Iron and The Crock” here for 86 more!

Print Recipe
Low Carb Sausage and Pancake Dippers
Get a meat and pancake punch in the morning with these to-go version of a breakfast combo fave! Freeze some individually up to 3 months and re-heat as needed. Microwave is NOT recommended for these.
Course Breakfast, Snacks
Cuisine American
Keyword baked, coconut flour
Prep Time 20 min
Cook Time 25 min
Servings
muffins
Ingredients
Optional if batter is too thick
Course Breakfast, Snacks
Cuisine American
Keyword baked, coconut flour
Prep Time 20 min
Cook Time 25 min
Servings
muffins
Ingredients
Optional if batter is too thick
Instructions
  1. Preheat oven to 375F. Grease a 12 cup muffin tin well or use silicone muffin cups.
  2. In a blender add eggs, monkfruit and extracts. Blend until smooth.
  3. Add in coconut flour, butter, baking powder, salt and cinnamon. Blend. Let sit 10 minutes.
  4. NOW add water if batter is too thick and blend again. Scrape down sides as you blend to incorporate everything.
  5. Add batter to muffin tins by scooping with a cookie scoop, or 2 tbsp per well.
  6. Evenly distribute the sausage crumbles/pieces amongst all muffin wells. Push down a bit so they are in the batter.
  7. Bake 25-30 minutes until toothpick tested clean.
  8. Cool in pan 10 minutes before enjoying with some Keto maple syrup!
  9. These keep well as a meal prep option! Warm in a 350F oven for 8 minutes. Microwave is not recommended.
Recipe Notes

Here is my recipe for making your own Keto Maple Syrup!


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.

Low Carb Chocolate Cake With Frosting

SO my whole idea with this cake was to have a moist, fudgy cake that was gluten free, low carb AND dairy free. This is what this cake is and so much more!

Can you say VEGGIES? Yes, the main ingredient to this moist cake is puree pumpkin. Of course you cannot taste the pumpkin, but it is there 🙂

THEN I needed a low carb, dairy free frosting to put on it that would fit the amazingness of this cake……MISSSON ACCOMPLISHED!!

SO hurry up quick and make this cake, or make into cupcakes if you wish and bake for 20 minutes.

You will find the baking mix recipe here so you can go make some if you have not already!! There are over 8 different recipes on my site using this mix!

Print Recipe
Low Carb Chocolate Cake With Frosting
Make a quick and fudgy chocolate cake topped with frosting that is gluten free, dairy free AND low carb! You can easily use butter in place of ghee in cake recipe or in frosting recipe. It will make the frosting recipe softer though so keep that in mind.
Course Desserts
Cook Time 40-50 min
Servings
pieces
Ingredients
Low Carb Frosting
Optional to make chocolate frosting
Course Desserts
Cook Time 40-50 min
Servings
pieces
Ingredients
Low Carb Frosting
Optional to make chocolate frosting
Instructions
For the Cake
  1. Preheat Oven to 350F and grease an 8x8 pan.
  2. With a hand mixer or stand mixer, whip the eggs and pumpkin together. Add in the ghee and mix well.
  3. Now add all of the other ingredients and mix very well until smooth.
  4. Stir in the chocolate chips by hand.
  5. Bake for 40-50 minutes until toothpick tested clean. Check at the 40 minute mark to not overbake. Store cake in the refrigerator. Set on counter 10 minutes to bring to room temperature if frosted so it will soften.
Low Carb Frosting
  1. In a stand mixer, whip the shortening and ghee for 3-5 minutes to get a fluffy consistency. Set a timer to be sure you whip it long enough. This is the MOST important step of all to take the time to do this. When you cream it like this it will become a bit lighter in color, then you know it is ready.
  2. Now add in the erythritol and stevia. It will be dry and stiff. Add in the salt, vanilla and unsweetened almond milk.
  3. Whip until smooth. You may add in additional tbsp of unsweetened almond milk if too stiff.
  4. Will keep on cake at room temperature. Cake will need to be refrigerated, so consider timing so you can set it out so the frosting will become soft. Frosting WILL harden with cold.
  5. To save extra frosting, freeze or put in fridge up to 1 month. Thaw at room temperature and re-whisk if needed for spreading consistency.

Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook
Print Recipe
Low Carb Pumpkin Pie Muffins
Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Instructions
  1. Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  2. Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  3. Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  4. Bake 30 minutes until centers are set and toothpick test comes out clean.
  5. If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  6. Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  7. Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  8. Store in the fridge up to 5 days.

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.

Keto Baked French Toast

This is a way to have cake for breakfast and add in some protein with eggs!

It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.

DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Print Recipe
Keto Baked French Toast
Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Instructions
  1. Preheat oven to 350F.
  2. Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  3. In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  4. Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  5. Cut into 4 pieces or 6 pieces.
  6. Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  7. Preheat a skillet over medium heat.
  8. Melt 1 tbsp butter in skillet.
  9. Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  10. Serve with butter and keto maple syrup.
  11. Leftovers can be re-heated in the toaster.

Low Carb Raspberry Muffins

I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Print Recipe
Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, whisk together almond flour, monkfruit and baking powder.
  3. Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  4. Once incorporated, slowly mix in melted butter or coconut oil.
  5. Gently fold in berries. Do not stir too much or berries will break down.
  6. Scoop into muffin tins, 1/2 to 3/4 full.
  7. Bake 20 - 25 minutes until toothpick tested clean.
  8. Cool 10 minutes in the pan before enjoying!
  9. Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.

Low Carb Fudge Brownies

Not only are these luscious brownies super fudgy but they come together in 1 bowl!!

You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!

Store them in the fridge and if you want MORE chocolate, top with a fudge icing!

Print Recipe
Low Carb Fudge Brownies
Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
squares
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
squares
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Line an 8x8 an with parchment paper.
  3. Put your eggs in a bowl filled with hottest tap water and set aside.
  4. In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
  5. Now whisk in the cocoa powder until smooth.
  6. Remove from heat and let sit 5 minutes.
  7. Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  8. Now whisk in the almond flour and baking powder. All batter should be very smooth.
  9. Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
  10. Bake for 20 minutes. It should be set in the middle.
  11. Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
  12. Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!

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!

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 🙂

Chocolate Raspberry Jar Cakes in The Crock

You have all heard of the chocolate raspberry combination and have most likely heard of cakes baking in the oven, but IN THE CROCKPOT?

Yes, it is possible with my Low Carb recipe that not only features the crock pot, but also this very tasty sugar free Raspberry Syrup from Natures Hollow!

I was thrilled to learn of this great syrup and MOST thrilled to know that it worked in my baking as well!

Now you are getting ANOTHER treat from my newest cookbook “Chaffles, Cast Iron and The Crock”!

Get your copy of my newest cookbook here in HARDCOPY (while supplies last) and in DIGITAL !

You will need to get some of the

Natures Hollow Sugar Free Raspberry Syrup for this recipe and

you can save 15% off with the special coupon code: lowcarb15

Here is the finished Chocolate Raspberry Jar Cake!

Tap the image to PIN for later!
Print Recipe
Chocolate Raspberry Jar Cake
Let your crockpot do the work in this recipe featuring Low Carb Cake mixed with Natures Hollow Raspberry Syrup!
Course Desserts
Prep Time 10 min
Cook Time 3 HOURS
Servings
jars
Course Desserts
Prep Time 10 min
Cook Time 3 HOURS
Servings
jars
Instructions
  1. Whisk all ingredients together in a bowl.
  2. Grease your jars very well and turn on your crock pot to HIGH.
  3. Pour the batter evenly in each jar, about 1/2 to 3/4 full.
  4. Cover each with foil and press down on the edge to seal.
  5. Set them all in the crockpot and slowly add water to the bottom until it reaches halfway up the jars.
  6. Cook for 3 HOURS on HIGH.
  7. Gently remove from the crock and remove foil.
  8. Will keep up to 5 days sealed in the fridge. Simply add the original lid for easy storage.