Low Carb Ground Beef Stew

This stew is perfect for crisp evenings in fall and winter! Double the recipe to feed a crowd! This makes enough for 4 servings.

You can put all of this in the crockpot, large pot on the stove or instapot! Your choice!

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 Ground Beef Stew

1 lb ground beef, browned

6 to 8 radishes, peeled and quartered

3 carrots, chopped (approx. 1.5 cups)

1 small onion, diced

1.5 cups cabbage, chopped

2 cups tomato sauce, OR 2 cups of my homemade Keto Ketchup

1 tsp seasoning salt

1/2 tsp ground pepper

2 tsp onion powder

2 tsp garlic powder

1 tsp oregano

1 tsp parsley

1 1/2 cup broth or water

1 bay leaf

Put beef and veggies in crockpot 1st. In a medium bowl, mix remaining ingredients. Pour over ingredients in crockpot. Stir. Cook on LOW for 6 hours.

Alternately cook in a pot on the stove. Bring to a boil, then simmer on very low, covered for 4 to 5 hours stirring occasionally.

Approx 10 to 12g carb per serving.

Makes 4 servings.

Get set up on wordpress with your own site to share your stories, recipes or more! Click HERE to get started!


Keto Chocolate Chip Chaffle

Now I am totally a wafflehead so when I heard of chaffles it was an easy sell!

So far I have only done savory ones, but this one is so good it had to have a post dedicated to it!! Even the kids loved it and I am planning on making more and making ice cream sandwiches😍

Now it might sound like an odd recipe, but roll with it, it will work!

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 Chocolate Chip Chaffle

1 egg
3 Tbsp monkfruit/or erithrytol
1/4 tsp maple extract
1 tsp vanilla
1/2 c mozzarella
1 tbsp coconut flour
2 tbsp choc chips.

Warm up waffleiron to medium heat.

Whisk egg. Add everything to the bowl EXCEPT coconut flour & chocolate chips.

Whisk. Then add coconut flour.

Whisk well. Fold in chocolate chips.

Makes 3 waffles
.
.
Swerve brown sugar OR Sukrin Gold can stand in for monkfruit and maple extract. Its cheaper to get the extract and granulated sweetener though!

The one in the main picture has fresh whipped cream sweetened with stevia. Then I froze it for 15 minutes!! So wonderful this way! Or cut into strips and dunk in some unsweetened almond milk!!

.


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 French Waffle Casserole

Have you made low carb waffles before?

You will need to make some for this low carb spin on an old classic breakfast casserole!!

Visit my two previous posts where I give you great, quick and easy recipes for low carb waffles!

>>KETO WAFFLES<<

>>KETO WAFFLES W/QUEST PROTIEN POWDER<<

>>KETO WAFFINS<<

Ok, now you have your waffles which is the base of this casserole!

If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!

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 FRENCH WAFFLE CASSEROLE

4 to 5 cups low carb waffles

4 lg eggs

1 cup unsweetened almond milk

1/2 cup heavy cream

1 tbsp monkfruit granulated sweetener

1/2 tsp caramel stevia drops(or regular liquid stevia)

1 1/2 tsp vanilla extract

1/4 tsp salt

1/2 tsp ground cinnamon

….

2 Tbsp cold butter; cut into pea sized cubes

….

2 tbsp monkfruit

1/2 tsp maple extract

1 tsp cinnamon

Preheat oven to 350F.

In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.

Cut waffles into small squares and distribute evenly in a greased 8×8 pan.

Pour liquid mixture over waffles.

Press down with a spoon to soak up mixture better.

Dot the top with cold butter cut into pea-sized amounts.

Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.

Sprinkle on top of casserole.

Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.

The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.

You can let this sit for overnight covered in the fridge if desired.

Reheats well in 350F oven for 8 min.

Store in fridge up to 5 days.

Carb count depends on your waffle you choose.

Makes approx. 6 servings.


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.

……..

Serves 4.

Approx. 4g carb/1g fiber

per serving when using veggies listed and chicken.


Keto Breakfast Sandwich Buns

What is your Keto breakfast go to?

Mine is, and has been bacon and eggs for months. I am quite loyal to routine and find that 5 out of 7 days I go for the easy, the reliable, bacon and fried eggs!

I will throw in pancakes or muffins sometimes for good measure, but mostly I stick with quick and easy so I can get on with my day!

Well these special breakfast sandwich buns are super easy!! You just whip it up in the blender, bake and eat! Then stack up a couple fried eggs with cheese and bacon and your set! Try with ham for a twist instead of bacon.

Lets get these buns in the oven😄

The only special ingredient needed you may not have is maple extract. This gives the buns a breakfast taste that really sets it apart from other “muffin” type sandwich buns.

Get some online. I recommend Frontier brand as it is the best one that doesn’t leave an aftertaste!

You will also need wide mouth canning rings as molds. I greased them then set on a parchment lined pan.

Bake until golden, then gently push out from the underside.

Keto Breakfast Sandwich Buns

2 large eggs

2 oz cream cheese

2/3 cup Almond Flour

1 tsp Baking Powder

1 tsp vanilla extract

1/2 tsp maple extract

10-15 drops liquid stevia

Place the ingredients for the buns into a blender and pulse until smooth.

Pour evenly into greased wide mouth canning rings (approximately 2-3 tbsp per lid) that are sitting on a silpat, foil or parchment. This all should be sitting on a flat cookie sheet.

Fill up till 1/4 inch from top.

Bake at 350F for 12-15 minutes or until set. Allow to cool slightly before removing from the rings.

Use in your sandwich of bacon, egg and cheese!

Will keep up to 5 days in fridge.


Keto Orange Chicken

I like chinese food every now and then! I used to make homemade sweet n sour chicken a lot!! Pineapple and rice flour are not keto……so……I found a way to make Orange chicken without the food coloring, without rice starch and amazingly without orange juice!

I recommend getting everything prepped up ahead of time so it will go quickly!

Premix the batter ingredients. Precut the chicken. And you can even get the sauce ingredients together EXCEPT for the glucommannon if you wish!

Here is the baking mix recipe! Visit here for the recipe to make it!

Now you can top cauliflower rice or stir fried cabbage with it. I chose cabbage!

Put cabbage or rice in bowl. Put chicken on top then spoon on sauce. I sprinkled mine with 2 pinches of sesame seeds.

Keto Orange Chicken

1.5 lb boneless skinless chicken thighs, chopped

3/4 cup baking mix(visit here for instructions)

1 tsp Tastefully Simple Seasoning Salt, or regular sea salt plus pinch paprika

1/4 tsp ground pepper

3 pkts stevia

1 tsp erithrytol

Sauce:

1/2 c water

3 Tbsp coconut aminos or soy sauce

2 tsp garlic powder

1 tsp ground ginger

2 tsp Wholesome brand stevia/erithrytol mix

3 tsp monkfruit

3 Tbsp rice wine vinegar

2 Tbsp toasted sesame oil

1/2 tsp onion powder

2 tsp orange extract

After simmering whisk in vigorously….

1/2 tsp glucomannon

Add up to 1/4 c water to thin if too thick

Optional:

1/2 head cabbage, shredded or cauliflower rice

Whisk baking mix, salt, pepper, stevia and erithrytol in a small bowl.

Spread chicke pieces in a 9×13 pan.

Sprinkle the dry ingredients over all of the chicken and toss to coat.

Fry chicken, laying each piece uncrowded in melted coconut oil that has been preheated.

Test readiness with tip of wooden spoon. If bubbles appear, its ready to go!.

Cook 10 to 12 min until done.

Set aside on paper lined plate to drain.

Stir fry cabbage till cooked al dente.

Mix all sauce ingredients EXCEPT for glucomannon in a medium saucepan.

Bring sauce to simmer/low boil then sprinkle in glucomannon while whisking vigorously. Whisk well. Simmer to thicken . Add up to 1/4 cup water to thin.

In a bowl put cabbage, then chicken, then top with sauce.

Optional, Sprinkle with a couple pinches of sesame seeds.

Serves 4

5.75g carbs per serving.


Keto Crockpot Chicken Cacciatore

When time is short and you forgot to set out chicken to thaw the night before, fret no more, I have the recipe for you!

Not only will this chicken cook itsself in the crockpot, but it is a nice change from meatballs and sauce!! Plus, with only 4 ingredients plus salt, its super easy!

Lets get this going!!

Put frozen chicken in crockpot.

Drizzle with a tablespoon of olive oil.

Pour on crushed tomatoes.

Keto Crockpot Chicken Cacciatore

3 to 4 frozen chicken breasts

1 (28oz) can crushed tomatoes

1 tsp each: garlic powder, italian seasoning , salt

Pinch of pepper

Put frozen chicken in. Top with tomatoes, then rest. Do not stir. Serve with steamed cauliflower and a salad!

High 5 to 6 hours

Low 10 to 12

8 net carbs for 1/6 of recipe.


Keto Chicken Enchilada Casserole

I very much prefer chicken enchiladas over beef! I also prefer red sauce over white so here we go!

You are probably thinking, ok, so how are tortillas keto. I make them with cheese!

Remember my post here about the cheese roll ups? Well go check it out so you will learn how to make the cheese “tortillas”.

I used leftover chicken from a whole chicken I made in the crockpot. Shredded it and used it for my meat layers.

Here is the recipe for it all and how I put it together!

KETO CHICKEN ENCHILADA CASSEROLE

4 cups chicken, cooked and shredded

5 cups shredded cheese, divided

1 small can green chiles; drained

Sauce:

1 can tomato paste (10oz)

3 Tbsp MCT oil or melted coconut oil

1/2 tsp glucomannon

2 Tbsp chili powder

1 tsp oregano, dried

1 tsp cumin, ground

1/2 tsp salt

2 cups chicken broth, warmed

Mix up all sauce ingredients in a blender. Start making your cheese “tortillas”. You will need 8 to 9 depending on the circumference of the ones you make. I tried to keep mine around 6 inches in diameter. I used around 4 cups of shredded cheese to do this. Let them cool flat.

Now get an 8×8 pan, glass preferred, grease it lightly. Spread 2 tbsp of sauce thinly on the bottom. Put your chicken, half of the sauce, and your green chiles in a medium bowl. Mix well.

Now you will layer in the pan in this order…… chicken mixture, shredded cheese (1/4 cup), cheese tortilla. Repeat 3 times ending with a cheese tortilla. Now pour the other half of the sauce over it all and top off with the remaining shredded cheese. You may add extra if you want so the top is covered.

Bake at 350° for 28 minutes. You may put under the broiler to brown the top if desired! Leftovers taste wonderful!!

I like to eat mine with a salsa and sour cream with a small salad on the side!

This can also be made with beef!