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These bacon wrapped burger skewers are seriously tasty and very low in carbs! Keto friendly, gluten free, dairy free and LCHF recipe.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

“Haven’t we had these before?” my son asked as he tucked into these bacon wrapped burger skewers. “New recipe!” I replied. But he wasn’t convinced. We finally worked out that he meant my BBQ Bacon Wrapped Meatballs – so I suppose that he can be forgiven for the confusion!

This recipe can be prepared in advance if you’re using metal skewers, like I did. If you’re using wooden then you’ll want to pre-soak them in water for at least an hour before threading the meat and cooking. Either way they’re really quite easy to cook – and a real crowd- (and son-) pleaser!

How to Make Bacon Wrapped Burger Skewers

Add some ground beef to a large bowl, together with some dried thyme, onion powder, salt and pepper. Mix well to combine, using your hands if necessary!

Divide the mixture into eight portions, and make one into a sausage shape. Thread it onto a metal skewer (see notes above for using wooden skewers). 

Finally, wrap a slice of raw bacon around it. Repeat with the other seven skewers. 

Place them on a baking sheet lined with a non-stick metal rack, and roast in a preheated oven for 35-40 minutes or until cooked through.

If you prefer the bacon a little crispier, you could either switch the oven to broil to finish them off, or pop them on a grill for 5 minutes!

Serve with low carb ketchup or a low carb barbecue sauce!

Once you make these, I’m sure they’ll be a new family favorite!

Bacon Wrapped Burger Skewers

These bacon wrapped burger skewers are seriously tasty and very low in carbs! Keto friendly, gluten free, dairy free and LCHF recipe.

  • 1 lb lean ground beef
  • 1 tbs dried thyme
  • 1 tsp onion powder
  • salt and pepper
  • 8 slices raw bacon
  1. Preheat the oven to 350F.

  2. Add the ground beef, dried thyme, onion powder, salt and pepper to a large bow. Mix well to combine, using your hands if necessary!

  3. Divide the mixture into eight portions, and make one into a sausage shape.
  4. Thread it onto a metal skewer (see Notes for using wooden skewers).

  5. Finally, wrap a slice of raw bacon around it. Repeat with the other seven skewers.

  6. Place them on a baking sheet lined with a non-stick metal rack, and roast for 35-40 minutes or until cooked through.

  7. If you prefer the bacon a little crispier, you could either switch the oven to broil to finish them off, or pop them on the grill for 5 minutes!

  8. Serve with low carb ketchup or a low carb barbecue sauce!

Less than 1g net carb per serving of two skewers.

This recipe can be prepared in advance if you’re using metal skewers. If you’re using wooden then you’ll need to pre-soak them in water for at least an hour before threading the meat and cooking.

The post Low Carb Bacon Wrapped Burger Skewers appeared first on Step Away From The Carbs.

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Here’s my super quick low carb strawberry ice cream recipe that is ready in just a few minutes! Only three ingredients and it’s sugar free!

This post may contain affiliate links for your convenience.

Do you ever get a craving for ice cream but don’t have any low carb goodies in the freezer? Try this super quick method for making ice cream! You only need a three ingredients and a few minutes to make this delicious sweet treat! It’s perfect for a hot day!

This ice cream may or may not require added sweetener – it depends on the strawberries you use and your own personal preference. A liquid sweetener is probably best to use – or even a little homemade simple syrup! Just make sure you serve the ice cream immediately after making it – it melts fast!

How to Make Quick Strawberry Ice Cream

Add some frozen strawberries (make sure that they are unsweetened!), heavy cream and unsweetened almond milk to a food processor.

Blend until smooth and thick.

Taste for sweetness and add preferred sweetener as needed. Blend again, then serve and eat immediately!

You can make this with other fruit too – check out my “Instant” Raspberry Ice Cream!

Quick Strawberry Ice Cream

Here's my super quick low carb strawberry ice cream recipe that is ready in just a few minutes! Only three ingredients and it's sugar free!

  • 8 oz frozen unsweetened strawberries
  • ½ cup heavy cream
  • ½ cup unsweetened almond milk
  • low carb sweetener (as needed)
  1. Add the frozen strawberries, cream and milk to a food processor and blend until smooth and thick.

  2. Taste for sweetness and add preferred sweetener as needed.

  3. Blend again, then serve and eat immediately.

6g net carbs per serving (half recipe)

The post Low Carb Quick Strawberry Ice Cream appeared first on Step Away From The Carbs.

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This low carb shrimp with lime dish is a super easy recipe! Add some cilantro and jalapeños for an extra pop of flavor!

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

This shrimp recipe is super low in carbs! The simple flavors of butter, shrimp, garlic, lime, and cilantro work so well together – and it’s so easy to add a little heat if – like me – you enjoy it!

It’s quick to make and light enough that it works well for lunch, or can be made into a more substantial main meal. 

How to Make Low Carb Shrimp with Lime and Cilantro

Heat some olive oil in a skillet and fry some garlic paste (or minced garlic) for a minute. Add some raw peeled shrimp and sliced green onions, and cook until the shrimp is opaque. Whether you leave the tail on the shrimp or take it off is personal choice!

Add some butter and lime juice, and stir to coat the shrimp in the sauce.

Season with salt and pepper, then serve with the cilantro and any other garnishes you fancy, like a few slices of jalapeño or lime wedges!

You could serve this dish as a light lunch, perhaps over a salad or with some steamed green beans. Or you could make it into a more substantial meal by serving it with cauliflower rice or shirataki noodles.

Get 10% off when you order shirataki noodles or rice from Miracle Noodles direct! Use coupon code “AFF10” on checkout to get your discount!

Low Carb Shrimp with Lime and Cilantro

This low carb shrimp with lime is a super easy recipe! Add some cilantro and jalapeños for an extra pop of flavor!

  • 1 tbs olive oil
  • ½ tsp garlic paste (or minced garlic)
  • 10 oz raw shrimp (peeled)
  • 2 green onions (finely sliced)
  • 2 tbs butter
  • 1 tbs lime juice
  • salt and pepper
  • 2 tbs cilantro leaves (to garnish)
  • jalapeno slices and lime slices (optional)
  1. Heat the oil in a skillet and fry the garlic for a minute. Add the shrimp and green onions, and cook until the shrimp is opaque.

  2. Add the butter and lime juice, and stir to coat the shrimp in the sauce.

  3. Season with salt and pepper, then serve with the cilantro and any other garnishes.

1g net carb per serving (half recipe)

Data does not include optional garnishes.

The post Low Carb Shrimp with Lime and Cilantro appeared first on Step Away From The Carbs.

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These low carb berry breakfast muffins are SUPER easy to make, from just a few ingredients! They’re also sugar free, gluten free, and keto friendly!

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

These egg muffins make a fantastic quick breakfast! I’ve made them with a combination of blueberries and raspberries, but you could make them with just one kind of berry, or try others! These are really handy to eat for breakfast on the go (they’re so low in carbs, you could have two!), but you could also enjoy them as a sweet snack!

How to Make Berry Breakfast Muffins
Line a six-hole muffin pan with liners – I love these colorful silicone liners! Divide the blueberries and raspberries evenly between the muffin cups. You might like to roughly chop the raspberries first for a more even distribution.
 
Add some eggs, cream, and sweetener to a stand mixer and beat until fully blended. Pour the egg mixture over the top of the berries.
 
Bake in a preheated oven for 20 minutes or until the egg has cooked through.
 
Let cool slightly before eating – those berries are hot!!!

Berry Egg Muffins

  • 4 eggs
  • ¼ cup heavy cream
  • 1 tbs low carb sweetener (Swerve, xylitol etc)
  • ¼ cup fresh blueberries
  • ¼ cup fresh raspberries (roughly chopped)
  1. Preheat the oven to 350F. Line a six-hole muffin pan with liners.
  2. Beat together the eggs, cream, and sweetener in a stand mixer.

  3. Divide the berries evenly between the muffin cups, then pour the egg mixture over the top.
  4. Bake for 20 minutes or until the egg has cooked through.
  5. Let cool slightly before eating.

2g net carbs per muffin

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The post Low Carb Berry Breakfast Muffins appeared first on Step Away From The Carbs.

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These low carb grilled vegetables are served with slices of mozzarella balls! The perfect side dish for a summer’s day!

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

I don’t know about you, but the summer has finally arrived in the Midwest, and I just want to grill *everything*!!! You can see all my low carb grilling recipes over on my Summer page!

Grilling veggies isn’t hard, but I think it’s useful to know which vegetables you should choose. Here’s a handy list of suggestions:

  • zucchini
  • bell peppers
  • Brussels sprouts
  • asparagus
  • eggplant
  • mushrooms
  • radishes
  • summer squash

For further details on the carb count of each one and recommended serving sizes, check out my guide to low carb vegetables!

I chose to make a HUGE amount of low carb grilled vegetables – and really aimed for a range of colors and textures.  So grab your favorites and get grilling!

How to Make Low Carb Grilled Vegetables

Chop or slice the vegetables keeping in mind not to make them too small so that they fall between the grill bars. 

Add them to a large bowl, add some olive oil, and season well with salt and pepper. 

Cook the veggies on a preheated grill set to high, turning as required. Because I had so many I actually had so much to grill, I set the right side of the grill to low and placed a grilling basket there. Once the vegetables were cooked I added them to the basket, keeping them warm while I cooked the rest. Cooking times will vary, of course, but you quickly get into the swing of how long each type of veggie takes to cook.

Now at this point, you could just transfer them to a serving platter. They look very tasty!

But I knew it just needed a little something else… so I sliced up some mini mozzarella balls, and ground some black pepper over the top. Perfect!

In the recipe below I’ve listed the quantities that I used – and it made a lot! Leftovers are very delicious – they’re particularly great in a low carb tortillas with some sour cream and shredded cheese!

Low Carb Grilled Vegetables

These low carb grilled vegetables are served with slices of mozzarella balls! The perfect side dish for a summer's day!

  • 1 red bell pepper (deseeded and sliced)
  • 1 medium eggplant (sliced and quartered)
  • 1 orange bell pepper (deseeded and sliced)
  • 2 portabella mushrooms (sliced)
  • 6 oz asparagus stalks (woody ends trimmed)
  • 2 zucchini (sliced)
  • 1 summer squash (sliced)
  • 4 tbs olive oil
  • salt and black pepper
  • 4 oz mini mozzarella balls (optional)
  1. Preheat the grill to high.

  2. Add the prepared vegetables to a large bowl, add some olive oil, and season well with salt and pepper.

  3. Cook the veggies on a preheated grill set to high, turning as required.

  4. Transfer the vegetables to a serving platter, and add the sliced mozzarella balls (if using). Season with black pepper, and serve.

4g net carbs per serving (based on 10 portions)

5g net carbs per serving (based on 8 portions)

The post Low Carb Grilled Vegetables appeared first on Step Away From The Carbs.

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This cilantro vinaigrette is the ideal salad dressing for the summer! Low carb, LCHF and keto friendly recipe.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

A few days ago my neighbor was leaving to go on vacation, and had an excess of cilantro from his garden. I was happy to take it off his hands but WOW there was a lot!

It wasn’t that long ago that I made some delicious Indian style cilantro chutney, but I knew that I needed another way of using up a LOT of cilantro! The idea came to me when I remembered making a lemon balm vinaigrette around this time last year when my lemon balm had grown super rapidly. So here you have it – cilantro vinaigrette!

How to Make Cilantro Vinaigrette

Combine the fresh cilantro (leaves and stalks), extra virgin olive oil, white wine vinegar, garlic paste, and salt together in a blender (I love my Ninja!).

By the way, if you live in the US, check out how you can get a bottle of quality EVOO for just $1!

Taste for seasoning and add a little extra salt or vinegar if necessary. If the vinaigrette is too thick, either add a drop more vinegar or water. Blend again until smooth.

Transfer to a storage bottle or jar. Store in the fridge but remove at least 10 minutes before serving as the EVOO will temporarily solidify, so it just needs some time at room temperature.

I served this over salmon fillets and salad for a really tasty lunch. What would you serve it with?

Cilantro Vinaigrette

This cilantro vinaigrette is the ideal salad dressing for the summer! Low carb, LCHF and keto friendly recipe.

  • 3 cups fresh cilantro (packed)
  • ½ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 2 tsp garlic paste
  • ½ tsp salt
  • 2 tbs water (or as needed)
  1. Combine the fresh cilantro (leaves and stalks), extra virgin olive oil, white wine vinegar, garlic paste, and salt together in a blender.
  2. Taste for seasoning and add a little extra salt or vinegar if necessary. If the vinaigrette is too thick, either add a drop more vinegar or water. Blend again until smooth.
  3. Transfer to a storage bottle or jar. Store in the fridge but remove at least 10 minutes before serving as the EVOO will temporarily solidify, so it just needs some time at room temperature.

Zero carb recipe. 

This recipe makes approximately one cup of vinaigrette.

Serving size is 2 tablespoons.

The post Low Carb Cilantro Vinaigrette appeared first on Step Away From The Carbs.

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This low carb cherry lime drink is a wonderfully refreshing cocktail for a hot day. Sugar free recipe with alcohol option.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

A quick look around this site and you won’t find many recipes that use cherries. Cherry tomatoes, yes, and even cherry flavor Jello! As I noted in my guide to low carb fruit,  a standard serving of 5 oz cherries (approximately 21 cherries) contains 25g net carbs. Make it NOT low carb.

But a neighbor recently gave me a bag of ripe black cherries before he went off on vacation, and they were just too tempting to ignore. So I’m afraid that this recipe isn’t low enough in carbohydrates for those of you on keto – but it does make a wonderful treat for anyone following a low carb or sugar free diet. 

Oh, and although this drink doesn’t contain alcohol – it would be easy enough to add some! I think vodka would work especially well!

First I had to work out a sensible serving size. Half a cup (75 grams or about 12 cherries) contains 8 grams of carbs according to Diet Doctor – although 77g was more like 9 cherries for me!

What I couldn’t work out is whether the weight included the pit (or stone, if you prefer). Another value I found is that each cherry contains about 0.8g net carbs each. So I hope that helps – I ended up using 7 black cherries in the end to keep the carbs down – but flavor up!

How to Make a Low Carb Cherry Lime Cooler

Use a cherry pitter to remove the pits, and add them to a blender, together with lime juice, sugar free simple syrup, ice cubes, and club soda. Whizz until smooth. Note: If you’re adding alcohol, add it that stage. I’d suggest 1-2 tablespoons of vodka, gin, or rum.

Pour into a glass and garnish with wedges of lime.

Low Carb Cherry Lime Cooler

This low carb cherry lime drink is a wonderfully refreshing cocktail for a hot day. Sugar free recipe with alcohol option.

  • 7 black cherries (pitted)
  • 1 tbs lime juice
  • 1 cup ice cubes
  • 2 tbs homemade simple syrup
  • ½ cup club soda
  • 1-2 tbs vodka (optional)
  1. Add all ingredients to a blender, and whizz until smooth.

  2. Pour into a glass and garnish with wedges of lime.

8g net carbs per serving (whole recipe)

The post Low Carb Cherry Lime Cooler appeared first on Step Away From The Carbs.

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This blue cheese butter is perfect for serving with steak! Low carb, keto, LCHF and gluten free recipe.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

This recipe was actually inspired by a reader, Reg. He recently commented on my low carb blue cheese sauce recipe that it would be great on a burger. I love that idea! But it got me thinking about the whole beef/blue cheese combo – and came up with the idea of making a blue cheese compound butter instead of the sauce. 

And although I eventually served it on a steak, not a burger – it would work perfectly on a burger, too!

How to Make Steak with Blue Cheese Butter

Make the butter in advance by combining room temperature butter, crumbled blue cheese, chopped fresh chives, salt and pepper. Just mash them together in a small bowl with a fork.

Lay out a piece of plastic wrap (cling film), and place the butter in the center. Roll the plastic wrap around to form a log shape with the butter, then twist the ends. Leave in the fridge until it has hardened.

Heat a grill or grill pan and season the steaks (I used New York strip) with salt and pepper. Cook until done to your liking, let rest, then transfer to serving plates. 

Slice the butter into six slices, then place three on each steak.

I served this with a crisp green salad, but some steamed green beans or broccoli would also work well. My husband and I both loved it!!!

Steak with Blue Cheese Butter

This blue cheese butter is perfect for serving with steak! Low carb, keto, LCHF and gluten free recipe.

  • 1 oz butter (room temperature)
  • ½ oz blue cheese
  • 2 chives (finely chopped)
  • salt and black pepper
  • 2 x 10 oz New York strip steaks (or preferred cut)
  1. Make the butter in advance by combining the softened butter, crumbled blue cheese, chopped fresh chives, salt and pepper. Mash them together in a small bowl with a fork.

  2. Lay out a piece of plastic wrap, and place the butter in the center. Roll the plastic wrap around to form a log shape with the butter, then twist the ends. Leave in the fridge until it has hardened.

  3. Heat a grill or grill pan and season the steaks with salt and pepper. Cook until done to your liking, let rest, then transfer to serving plates.

  4. Slice the butter into six slices, then place three on each steak.

1g net carbs per serving (half the recipe)

Nutritional data does not include salad or vegetables.

The post Steak with Blue Cheese Butter appeared first on Step Away From The Carbs.

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Saffron Cauliflower Rice is a super easy low carb side dish recipe! The saffron adds a wonderful warm color and fragrance to the cauliflower.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

I love cauliflower rice and everything you can do with it! I buy it pre-riced from CostCo in 1lb bags, but if you want to make your own, check out my delicious low carb pilaf recipe. You can use “cauli rice” to make tabbouleh, casseroles, cauliflower fried rice, and more! When keeping it simple, I’ve flavored it with cardamom before – perfect with Indian food – but this time I decided to use saffron.

Saffron is a spice derived from the flower commonly known as the “saffron crocus”. The flower’s bright red stigmata and styles (called threads) are dried and then used as a seasoning and natural food dye. It has long been the world’s most costly spice by weight!

You can buy saffron in many grocery stores – especially ethnic ones. Or there is quite a range on Amazon

How to Make Saffron Cauliflower Rice

Take a large pinch of saffron and place it in a little chicken broth (you could also use beef broth, coconut milk, or even water). Set aside.

In a large saucepan, heat some olive oil over a medium heat. Add the riced cauliflower (I cook it from frozen), and onion powder. 

When the cauliflower has cooked, add the saffron and liquid. Stir to combine and taste for seasoning, adding salt and pepper as necessary. 

Serve, garnish with a few more threads of saffron.

The saffron adds a wonderful warm color to the cauliflower, and with just a touch of fragrance!

Saffron Cauliflower Rice

Saffron Cauliflower Rice is a super easy low carb side dish recipe! The saffron adds a wonderful warm color and fragrance to the cauliflower.

  • 1 large pinch saffron threads
  • 2 tbs chicken broth
  • 1 tbs olive oil
  • 1 lb frozen riced cauliflower
  • 1 tsp onion powder
  • salt and black pepper
  1. Take a large pinch of saffron and place it in a little chicken broth (you could also use beef broth, coconut milk, or even water). Set aside.

  2. In a large saucepan, heat the olive oil over a medium heat. Add the riced cauliflower (I cook it from frozen), and onion powder.

  3. When the cauliflower has cooked, add the saffron and liquid. Stir to combine and taste for seasoning, adding salt and pepper as necessary.
  4. Serve, garnish with a few more threads of saffron.

4g net carbs per serving (quarter of the recipe)

The post Saffron Cauliflower Rice appeared first on Step Away From The Carbs.

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This blueberry cream cheese crumble is a fantastic way to end a meal! Low carb, sugar free, and gluten free recipe.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Do you love crumbles, crisps, and cobblers? I do! I made a low carb rhubarb crumble a few years ago and a low carb faux apple crumble last year, so I thought I’d try something a little different! 

With this recipes I’ve used blueberries as the fruit, a similar topping to my other crumbles, but added some cream cheese. It adds a fantastic contrast in both flavor and texture to the other ingredients. And the great thing about these kind of desserts – other than they taste great – is that you don’t have to spend hours making them look perfect – if they look rustic then that’s totally OK!

How to Make a Low Carb Blueberry Cream Cheese Crumble

Layer some fresh blueberries in a baking dish (I used this Le Creuset one which I love!).

Cut a block of cream cheese into slices then dot it over the blueberries – it doesn’t have to be perfect or cover all the fruit – just give pockets or wonderful creaminess!

In a bowl, mix together almond flour, flaxseed meal, low carb sweetener (I used Lakanto which is highly recommended!), and melted butter. 

Dot the flour mixture all over the cream cheese and blueberries – again it doesn’t have to be perfect. Cover with foil and bake in a preheated oven for 15 minutes. Remove the foil and bake for another 10-15 minutes or until the berries are bursting and bubbling up through the layers.

Let cool for 5 minutes before serving – those blueberries contain a LOT of heat!

This recipe contains 7g net carbs per serving (a sixth of the whole crumble). So it’s a little high for those of you on a keto diet. However, I reckon if you halve the blueberries and cream cheese it would still be delicious – and lower in carbohydrates!

Low Carb Blueberry Cream Cheese Crumble - a delicious sugar free, LCHF, and gluten free recipe! #lowcarbdessert #sugarfreedessert #glutenfreedessert #LCHF
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Low Carb Blueberry Cream Cheese Crumble

This blueberry cream cheese crumble is a fantastic way to end a meal! Low carb, sugar free, and gluten free recipe.

  • 3 cups fresh blueberries
  • 8 oz brick of cream cheese
  • 1 cup almond flour
  • ½ cup flaxseed meal
  • 6 tbs low carb sweetener (eg Lakanto or Swerve)
  • 6 tbs butter (melted)
  1. Preheat the oven to 350F.
  2. Layer the blueberries in a baking dish.

  3. Cut the cream cheese into slices then dot it over the blueberries – it doesn't have to be perfect or cover all the fruit.

  4. In a bowl, mix together almond flour, flaxseed meal, low carb sweetener, and melted butter.

  5. Dot the flour mixture all over the cream cheese and blueberries – again it doesn’t have to be perfect.
  6. Cover with foil and bake in a preheated oven for 15 minutes. Remove the foil and bake for another 10-15 minutes or until the berries are bursting and bubbling up through the layers.
  7. Let cool for 5 minutes before serving.

7g net carbs per serving

The post Low Carb Blueberry Cream Cheese Crumble appeared first on Step Away From The Carbs.

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