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Tasty Low Carb by Joan And Chris - 3h ago

Our Keto Zuppa Toscana Recipe is not just a soup. It is a meal, in itself! Zuppa Toscana has been a copycat recipe for many bloggers as it is a well-known Olive Garden soup. Tuscan soup has to feature sausage and spinach in a creamy chicken broth. Our Keto Zuppa Toscana Recipe does just that and most importantly, it tastes great! This one is a real hearty soup with a flavor everyone will love. Just, no bread sticks!

Ingredients

We use hot Italian sausage in this recipe. You can use a sweeter Italian sausage, but the heat from the”hot” sausage is tempered by the cream and chicken stock. In fact, when combined with the bacon, it produces just the right amount of flavor. Try it once with crumbled hot sausage and we think you will see what we mean. We buy it in a bulk package and cook it in our best Dutch Oven. If you can only find links, simply take off the casings and you will be fine.

Joanie likes to add cauliflower to her Keto Zuppa Toscana Recipe. As a result, she ends up with a perfect pasta-like substitute that will add vegetables and thicken the broth. In addition, the wilted spinach is healthy and adds to the presentation. Remember, it is a chicken broth based soup with just a bit of cream – a real taste of Tuscany.

Preparation Tips

The first preparation tip applies to both the sausage and the onion. Do not crumble or chop them too fine. You want chunks of each to show in your plated soup. This will add a lot to the taste, as well. The pictures will help you see what Joanie means. They are basically the size of the cauliflower bites. This is definitely a Keto-friendly soup with the bacon fat and more added from the sausage. Enjoy that – do not skim the top of the soup.

A key tip is the timing of incorporating the spinach. Some people use Kale in the recipe, but we like Spinach. Joanie says it adds so much color and is so healthy. She takes the Keto Zuppa Toscana Soup off the heat when it is done and then drops in the spinach. Twelve ounces may seem like a lot when you first drop it in your stock pot, but oil will wilt down quickly. It is delicious!

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If you like the combination of spinach, bacon, and cheese in your recipes, you may also want to try our Bacon Wrapped Stuffed Spinach. It is a great way to serve an elegant chicken dinner. You may also substitute spinach for the basil in our Keto Manicotti with Beef and Sausage. Or, change the filling on the manicotti recipe and use ricotta and spinach for a delicious vegetable pasta.

Keto Zuppa Toscana Recipe – A Soup That is Really a Meal!

Keto Zuppa Toscana Recipe is better than the Olive Garden. No bread sticks, but this one is truly a meal in itself! If you are looking for a delicious soup for “pasta night” that will make you feel like you are dining in Tuscany, this is the recipe for you. It is definitely Tasty Low Carb!

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Keto Zuppa Toscana Recipe
Keto Zuppa Toscana Recipe is really a meal in itself! So full of delicious Italian sausage, spinach, and cream!
Course Soup
Cuisine Italian
Keyword Keto Zuppa Toscana Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 384
Author Joan and Chris
Ingredients
  • 16 ounces Italian hot sausage bulk variety, no casings
  • 5 slices Bacon chopped
  • 1 White onion coarsely chopped
  • 7 cloves Garlic finely chopped
  • 6 cups Chicken broth organic
  • 2 stalks Cauliflower
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Pepper
  • 12 ounces Spinach fresh
  • 1 cup Heavy cream
  • Parmesan cheese shaved for garnish
Instructions
  • Heat a large stock pot to medium-high heat. Place the chopped bacon in the heated pot. Sauté until crispy. About 5 minutes.
  • Add the Italian sausage. Sauté until browned. Use a wooden spoon to crumble the sausage into moderate chunks (not too fine). This should take about 5 minutes.
  • Reserve the meats and drain most of the fat from the pan. Reduce the heat to medium and sauté the onion chunks (not too fine) for 5 minutes. Add the chopped garlic and stir for about 2 minutes.
  • Add the chicken broth and chopped cauliflower. Salt and pepper goes in next. Simmer over medium heat for 10 minutes.
  • Add the meat back to the pot with the heavy cream. Stir and simmer for 5 minutes. Turn off the heat and remove the pot from the burner. Drop in the fresh spinach and cook off the heat until wilted (about 2 minutes).
  • Serve hot with a garnish of shaved parmesan.
Notes
You can substitute regular Italian sausage in place of the Hot Italian Sausage. The hot sausage will add a lot of flavor.
Nutrition
Calories: 384kcal | Carbohydrates: 6g | Protein: 13g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 1342mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4425IU | Vitamin C: 27.6mg | Calcium: 90mg | Iron: 2.3mg | Net Carbs: 5g
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Click the button “Add to Collection” and then “Go to Collections” on any of our recipes you would like to save. You can also click on the “Save to My Collections” button below on our suggested full meal recipes. Recipes will then be saved to your personal “Inbox.” They will be stored on your browser and can only be seen by you! Add as many as you like and even print. Click “Go to Collections” button again to re-visit your saved recipes. Come back often and enjoy our Low-Carb and Keto recipes!

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Keto Long Island Iced Tea Cocktail is the perfect summer thirst quencher, with a lot of kick! We make ours with low-carb ingredients, so it really is Keto friendly. It is also a great summer party drink – it looks great in a pitcher. Everyone can help themselves. It has been described as a “mess of a drink” since it combines a variety of hard alcohols. However, it is a classic since it has a really cool name and tastes great!

There is no iced tea in a Long Island Iced Tea. It is simply the same color as iced tea, since the cola adds the amber hue. We actually once had a good laugh with friends one summer when we mixed up a batch and filled empty iced tea bottles. The ladies were in on the joke and each asked for an iced tea while the men had a cold beer. It was a lot of fun when the guys figured it out. I guess that was a bit of Tasty Low Carb humor.

Ingredients

Most say the Long Island Iced Tea was indeed invented on Long Island in the 1970s. It uses a mixture of tequila, gin, vodka, and white rum. Most recipes call for Triple Sec and sweet-n-sour mix. Lots of ice and topped with a cola for color completes the recipe. To make this one a Keto Long Island Iced Tea Cocktail we substitute a dash of orange extract for the Triple sec. We also use our Low Carb Margarita Mix as a substitute for the sweet-n-sour mix. It is a blend of lemon and lime and works well. The orange flavor and lemon-lime do blend well with the diet cola.

A lot of ice and a bit of diet cola (Coke, Pepsi, or Dr. Pepper) will provide the right color blend and the proper dilution for a tasty drink. Some folks like a similar drink called a “Grateful Dead.” It has the same ingredients except it calls for Chambord rather than Triple Sec. We will have to search for a raspberry substitute for that one.

Preparation Tips

Preparation for this one is easy. Simply add a cup of ice cubes to a good copper cocktail shaker with all of the ingredients except for the diet cola, and shake. We used mason jar glasses for our presentation, but most will call for a tall glass. Either way, top it with about 2 1/2 ounces of diet cola. The mason jars were a bit larger so we added more diet cola and this produced the darker color. However, the less you add, the greater the kick. You be the judge!

We garnish our Keto Long island Iced Tea Cocktail with a slice of lemon. Since, a lot of folks serve iced tea with a dash of lemon this makes a lot of sense. It looks great and tastes even better. On a hot summer day this is a real thirst quencher, but do tread lightly. To cut down on the kick a bit, you will notice we only use a small amount of each alcohol.

Keto Long Island Iced Tea Cocktail – A Perfect Summer Thirst Quencher!

It has been well into the 100s here in Arizona for weeks and we know it may also be hot where you are this summer. A Keto Long Island Ice Tea Cocktail is the perfect summer cocktail. Mix up a batch today and enjoy the summer fun! We know this one is a Keto delight!

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Keto Long Island Iced Tea Cocktail
Keto Long Island Iced Tea is the perfect summer thirst quencher with a lot of kick! Keto friendly and low in carbs!
Course Drinks
Cuisine American
Keyword Keto Long Island Iced Tea Cocktail
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 139kcal
Author Joan and Chris
Ingredients
  • 1/2 ounce Tequila silver
  • 1/2 ounce Vodka
  • 1/2 ounce Rum light
  • 1/2 ounce Gin
  • 1/8 teaspoon Orange extract
  • 1 1/2 ounces Sweet and sour Tasty Low Carb Margarita Mix
  • 1 cup Ice cubes
  • 2 1/2 ounces Diet coke
Instructions
  • Pour all of the ingredients (except for the diet coke) into a cocktail shaker, fill with ice and shake.
  • Pour the mixture into a glass and top with 2 1/2 ounces of Diet coke. Stir and serve cold with a lemon garnish.
Notes
The key is to use our sweet-and-sour sugar-free Margarita Mix.
Nutrition
Calories: 139kcal | Carbohydrates: 1g | Protein: 1g | Saturated Fat: 1g | Trans Fat: 0g | Sodium: 8mg | Potassium: 31mg | Fiber: 0g | Sugar: 0g | Vitamin C: 14.8%
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Click the button “Add to Collection” and then “Go to Collections” on any of our recipes you would like to save. You can also click on the “Save to My Collections” button below on our suggested full meal recipes. Recipes will then be saved to your personal “Inbox.” They will be stored on your browser and can only be seen by you! Add as many as you like and even print. Click “Go to Collections” button again to re-visit your saved recipes. Come back often and enjoy our Low-Carb and Keto recipes!

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Keto Albóndigas (Meatball) Soup is truly a Mexican classic! The soup is filled with vegetables, delicious meatballs, and a savory tomato-based soup broth. It is not hot; it has a savory flavor. Mainly, it is delicious! We use traditional spices and a few unique ingredients to make this soup a favorite for all of our Keto followers. We love it!

Our favorite Mexican restaurant is actually within walking distance of our home. So, you can imagine how many of their superb menu items have inspired us to make low-carb versions. Their Albóndigas Soup is so good, yet so simple. There are no potatoes and no rice. As a result, we can feel safe that it is lower in carbs than most Albóndigas Soup recipes. Certainly, our soup has to be the equal in flavor. We do make Spanish Albóndigas in Red Sauce. We also have a delicious recipe for Spanish Albóndigas in an Almond Sauce. However, our Keto Albóndigas (Meatball) Soup is not Spanish. It has a traditional Mexican flavor.

Keto Albóndigas (Meatball) Soup

Ingredients

Our meatballs are simple and made in the traditional manner of any meatball recipe. We do make them smaller (about 1 1/2 inches in diameter). We use beef for the meatballs and instead of ground pork or chicken, we use a small amount of Mexican chorizo sausage. You can use ground pork, if you prefer. However, we suggest trying the chorizo – it really adds a unique Mexican flavor. We have one other important suggestion. Add some freshly chopped mint into your meatball mix. That is also traditional in the classic Albóndigas soup and is really a wonderful and unique addition.

Dried Guajillo peppers are reconstituted for this recipe and blend so well with the tomatoes in preparing the puree for the soup stock. You can substitute a dried ancho chili or a chipotle chili in adobo sauce, if you prefer heat or more of a smoky flavor. Some recipes call for using chopped jalapeño for heat. We like the simple flavor of the Guajillo pepper, it is not too hot and goes so well with the tomatoes. You can find dried Guajillo peppers by clicking the picture below.

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Preparation Tips

Reconstituting the Guajillo peppers is simple. We heat both sides briefly in a skillet then place them in hot water with the tomatoes for 15 minutes. After removing the stem and seeds we blend them with the cooked tomatoes and garlic in our Breville Sous Chef food processor. This makes a puree with flavor and color that is the perfect base for the soup.

We suggest chopping the vegetables roughly for the soup. Basically, do not dice them. You want them to show up in the soup for presentation and flavor. Our pictures should give you an idea of the size. Similarly, some recipes call for using chopped zucchini and even green beans. You do have a lot of flexability in terms of the vegetables you use. In fact, you can also cook the entire soup in a crock pot or instant pot. Just remember to add the cilantro when serving.

We do prefer using beef stock in the soup base rather than chicken stock. The meatballs are beef, so it makes sense. It also adds a nice deep reddish brown color to the soup – very traditional. If you prefer a thicker soup you can also add some tomato paste with the beef stock. This also adds a richer tomato flavor. You will note that we do not use salt or pepper for the meatballs or soup. The chorizo adds enough salt and the other spices add enough flavor.

Keto Albóndigas (Meatball) Soup – Authentic and Delicious

Keto Albóndigas (Meatball) Soup is a recipe you will enjoy many times. It is truly an authentic taste of Mexico. It is loaded with vegetables and delicious Mexican meatballs. Garnish with some chopped cilantro and serve hot. You can enjoy this one, knowing it is definitely Tasty Low Carb!

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Keto Albóndigas (Meatball) Soup
Keto Albóndigas Soup, a classic Mexican recipe. A delicious stock with lots of vegetables for flavor – and a bit of a kick!
https://www.tasty-lowcarb.com/keto-albondigas-meatball-soup/
Course Soup
Cuisine Mexican
Keyword keto albondigas meatball soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 342kcal
Author Joan and Chris
Ingredients
Meatballs
Soup
  • 3 large Guajillo chiles dried, stemmed and seeded
  • 1 pound Tomatoes
  • 2 cloves Garlic
  • 1 cup Onions white, roughly chopped
  • 1 tablespoon olive oil extra virgin
  • 1 stalk Carrot roughly chopped
  • 2 stalks Celery roughly chopped
  • 3 cloves Garlic chopped
  • 1 1/2 teaspoons Cumin
  • 4 cups Beef stock low sodium
  • 1 tablespoon Cilantro chopped
Instructions
Meatballs
  • Using a large bowl, mix all of the ingredients by hand until throughly combined. Roll out medium-sized meatballs (about 1 1/2 inch in diameter) and place them in a large pre-heated (medium) skillet with some olive oil. Sear for 5 minutes, turning carefully until browned.
  • Place the meatballs on a sheet tray lined with parchment paper and bake in a 350 degree oven for 15 minutes. Remove and set aside.
Soup
  • Bring a skillet to medium heat and then toast the dried guajillo peppers for 2 minutes per side. Remove the skillet from the burner and reserve the peppers.
  • Increase the burner heat to medium-high and add the chiles, tomatoes and garlic to a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and simmer for 15 minutes until the peppers have rehydrated and the tomatoes are slightly mushy.
  • Place the seeded peppers, tomatoes, garlic, and half of the chopped onion in a blender with 1 cup of the water from the saucepan – puree until smooth.
  • Heat olive oil in a large soup pot or Dutch oven, use medium heat. Add the roughly chopped carrots, celery, and remaining onions and sauté for 5 minutes, stirring occasionally, until they are slightly softened. Add the garlic and cook for an additional 2 minutes.
  • Add the tomato puree mixture and cook, stirring until it thickens and deepens in color (about 10 minutes). Add the beef stock, cumin, and meatballs and cook for 15 minutes.
  • Garnish with chopped cilantro and serve hot.
Notes
If your soup is not thick enough for your taste, add 1/4 cup of tomato paste when adding the beef stock. Stir to incorporate.
Nutrition
Calories: 342kcal | Carbohydrates: 10g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 572mg | Potassium: 880mg | Fiber: 2g | Sugar: 5g | Vitamin A: 24.3% | Vitamin C: 17.4% | Calcium: 6.5% | Iron: 18.3%
Start a Personal Recipe Collection

Click the button “Add to Collection” and then “Go to Collections” on any of our recipes you would like to save. You can also click on the “Save to My Collections” button below on our suggested full meal recipes. Recipes will then be saved to your personal “Inbox.” They will be stored on your browser and can only be seen by you! Add as many as you like and even print. Click “Go to Collections” button again to re-visit your saved recipes. Come back often and enjoy our Low-Carb and Keto recipes!

The post Keto Albóndigas (Meatball) Soup appeared first on Tasty Low Carb.

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Keto Manicotti with Beef and Sausage is an Italian-American classic. It is perfect for “Pasta Night.” And, yes, you can stay Keto and enjoy a hearty and delicious pasta. We use our low-carb Keto Almond Flour Tortillas for the shells and stuff them with a tasty blend of beef and Italian sausage. Topping with creamy marinara sauce and lots of melted Mozzarella will make this classic one you will enjoy often.

Let’s first clear up a misconception. Is it Manicotti or Cannelloni? It may not matter and may just cause a debate among our followers, but we think the difference is simple. Manicotti is a stuffed crepe-like shell that you fold together around your filling and Cannelloni is a stuffed pre-made hard wheat-based pasta shell. Both are baked, covered with marinara and cheese, and both are delicious!

Ingredients

For this recipe, we used a simple homemade marinara sauce. On the other hand, you can use your favorite marinara recipe if you have one you like. We would also suggest giving our Tomato Basil Marinara Sauce a try – it is a perfect choice! If you want to shorten the time-frame and hit the dinner table quickly, try using a low-carb jarred Marinara sauce. For this choice, we only recommend Rao’s Homemade Marinara Sauce. Eight ounces of Rao’s has only 4g of carbs.

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Our quick Marinara is made with canned Cento crushed tomatoes, onion and garlic, and spiced with dried oregano and freshly chopped basil. It only takes 20 minutes from start to finish and while it is cooking on the stove-top you can be preparing the cooked meat sauce.

Classic stuffings for Manicotti contain lasagna-like ingredients. Ground beef, ricotta cheese, marinara sauce, lots of mozzarella, and Italian spices. Our recipe is no different. On the other hand, we do have a Tasty Low Carb twist on the classic. We like to add some ground Italian hot sausage to the meat sauce! Pick your favorite and you will be amazed at how much it adds to the flavor. Certainly, you can use sweet Italian sausage instead or even leave it out for a more traditional Manicotti.

Preparation Tips

We always have a supply of our Almond Flour Tortillas in the freezer – they make a perfect shell for Manicotti. If you have not tried this recipe stop here and make a batch. They are so handy to have on hand for any Mexican shell recipe, tacos, and even for making Keto tortilla chips for dipping. They are similar to the Keto Lasagna Noodles we make for that classic dish.

Our filling is made in a large skillet. One tip we have is to use a bit of the fat from cooking the meats to cook the onion and garlic for the recipe. It adds a lot of flavor. We also use fresh basil and usually have some on hand. Joanie actually has a green thumb. She grows all we can use on a kitchen window shelf. There is something about the taste of fresh basil that changes the whole flavor of a dish. This recipe even calls for using fresh basil as a garnish.

Egg yolks hold the mixture together and makes the ricotta in the filling even more creamy. As a twist, you may also want to include some wilted spinach in the mix. If you do, we strongly suggest using fresh spinach that is wilted in the skillet. Frozen spinach will not be good in this recipe. In fact, we never use frozen spinach. Fresh is best.

Keto Manicotti with Beef and Sausage – Ready for Pasta Night!

Keto Manicotti with Beef and Sausage means you are ready for “Pasta Night!” If you do not have a “Pasta Night,” then you should start one! The taste of our stuffed Manicotti will help make that a special night with a Keto delight! Your whole family will enjoy this recipe – let us know what you think!

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Keto Manicotti with Beef and Sausage
Keto Manicotti with Beef and Sausage is perfect for "Pasta Night!" Yes, you can stay Keto and enjoy pasta – this one is hearty and delicious!
https://www.tasty-lowcarb.com/keto-manicotti-beef-sausage/
Course Pasta
Cuisine Italian
Keyword keto manicotti beef sausage
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 551kcal
Author Joan and Chris
Ingredients
Marinara Sauce
  • 2 tablespoons Olive oil extra virgin
  • 1/2 cup Onions diced
  • 3 cloves Garlic chopped
  • 28 ounce Tomatoes crushed, Cento
  • 1/4 cup Basil fresh, chopped
  • 1/2 teaspoon Oregano dried
  • 2 teaspoons Erythritol
  • Sea salt to taste
  • Pepper to taste
Manicotti
  • 1 pound Ground beef extra lean
  • 1/2 pound Italian sausage hot
  • 1/2 cup Onion diced
  • 1/2 cup Bell pepper diced
  • 4 cloves Garlic chopped
  • 1/3 cup Basil fresh, chopped
  • 1/2 teaspoon Oregano dried
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Pepper
  • 1 1/2 cups Mozzarella cheese shredded
  • 1/2 cup Ricotta cheese
  • 2 tablespoons Parmesan cheese grated
  • 2 Egg yolks
  • 1/4 cup Basil fresh, chopped
  • 12 Almond tortillas Tasty Low Carb
Instructions
Marinara Sauce
  • Heat a large skillet to medium heat. Add the olive oil and chopped onions and cook for 4 minutes until slightly translucent.
  • Add the chopped garlic and cook for 1 minute until fragrant.
  • Pour in the crushed tomatoes and cook for 5 minutes. Then add the basil and oregano. Stir to combine and cook for an additional 5 minutes.
  • Add the erythritol and salt and pepper to taste and let simmer for 5 additional minutes.
Manicotti
  • In a large skillet, cook and break up the beef and sausage over medium heat until browned (about 10 minutes). Remove with a slotted spoon and set aside. Drain all but 2 tablespoons of the fat drippings from the skillet/
  • Add the onion and bell pepper and cook for 4 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
  • Return the beef and sausage mixture to the skillet and add 1/2 cup of marinara, oregano, salt, pepper, and basil. Cook together for 5 minutes. Remove from the heat.
  • Stir in 1/2 cup of mozzarella, the ricotta, parmesan, and egg yolks. Mix well.
  • Spread 1/2 cup of marinara in the bottom of an 8 x 8 inch baking dish. Place filling in the center of each shell and roll tightly. Place the manicotti in the baking dish. Pour marinara over the top. Cover and bake for 15 minutes in a 375 degree oven.
  • Remove the cover and sprinkle with remaining mozzarella. Bake uncovered for an additional 10 minutes or until bubbly.
  • Serve with a garnish of chopped basil and sprinkled parmesan.
Notes
The marinara sauce is a simple recipe and tastes great. If you prefer you can use Rao jarred marinara sauce. It is low carb and delicious.
Nutrition
Serving: 2shells | Calories: 551kcal | Carbohydrates: 11g | Protein: 30g | Fat: 43g | Saturated Fat: 17g | Trans Fat: 0g | Cholesterol: 181mg | Sodium: 655mg | Potassium: 716mg | Fiber: 2g | Sugar: 5g | Vitamin A: 33.2% | Vitamin C: 27.3% | Calcium: 26.9% | Iron: 16.1%
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Keto Scallops with Romesco Sauce is one of our favorite appetizers. We love Spanish food. Anything with a Spanish Romesco sauce is a treat to the taste buds. It goes so well with chicken and any seafood. But, when combined with scallops, it becomes a masterpiece! If you are looking for a low-carb recipe that will dazzle your guests at any party, this is the one for you.

We recently purchased two pounds of dry scallops and decided to prepare another old favorite, Keto Scallops with Jarlsberg Cheese Sauce. We could not finish them all. Who wants to freeze beautiful fresh scallops? So, we decided to make another plateful of seared scallops. This time we chose a Romesco sauce. That is the beauty of scallops, you can enjoy the sweet taste with a light Jarlsberg cheese sauce one night, and then pair them with a smoky tangy Romesco sauce the next night!

Ingredients

We like large sea scallops for most scallop recipes – these were 10-12 in size and although they are perfect for appetizers, you can make a meal for two. Smaller bay scallops are best for soups, garlic-butter side dishes, and Coquille St. Jacques recipes. However, the larger sea scallops have so much more sweetness. Dry sea scallops are not flash frozen. They are more expensive, but they do taste fresher. Regardless, even if you buy previously frozen sea scallops, make sure you pat them dry to remove excess water.

Romesco sauce is the Spanish version of Marinara Sauce. It combines many of the expected and readily available Spanish ingredients into a taste that is befitting the cuisine. It is a sauce that can be purchased in specialty stores or online (click here), but it tastes so much better when homemade. The ingredients are readily available – red peppers, tomatoes, almonds, garlic, onions, and smoked paprika. There is a hint of thyme leaves and some Spanish wine to top off the ingredient list.

The special flavor of authentic Romesco sauce comes from Ñora peppers. They are difficult to find. You can purchase them online and we can actually taste the difference when we use these special Spanish peppers. They are dried and shipped quickly so you may wish to try them. Tonight we substituted a dried Guajillo pepper, it adds just a touch of heat. Remember, Spanish food is not hot, just flavorful.

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Preparation Tips

Searing your scallops is the needed preparation tip. The technique is so easy, yet so many folks end up with over-cooked rubbery or poached scallops that are missing the classic crust. For Keto Scallops with Romesco Sauce you must have seared scallops. It is simple. First, a medium-high cast iron skillet. Second, use a high smoke point avocado oil. Third, dry the scallops and season simply with salt and pepper. Finally, two minutes on one side, flip and finish for one more minute. Result -> Perfectly Seared Scallops!

You need a top-notch food processor that can handle pulverizing your sliced almonds. They are the key to the chunky presentation you see in the pictures in our post. Joanie loves her new Breville Sous Chef food processor. It is a real workhorse, cleans up easily, and can handle everything perfectly from nuts to cheese. The Romesco sauce is simple – load up the food processor and in a few seconds you have a delicious Spanish sauce.

Keto Scallops with Romesco Sauce – The Perfect Tapas

Keto Scallops with Romesco Sauce is the perfect Spanish tapas for your next get together! The crusty seared scallops and the sweet buttery texture of the seafood is fantastic. Combine it with the smoky tangy Romesco sauce and you truly have a Spanish restaurant masterpiece. One final touch -> drizzle thyme and garlic infused melted butter on top before serving. Enjoy this Tasty Low Carb favorite!

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Keto Scallops with Romesco Sauce
Keto Scallops with Romesco Sauce is the perfect Spanish tapas for your next get together! The buttery sweet scallops taste great dipped in the smoky tangy Romesco sauce!
https://www.tasty-lowcarb.com/keto-scallops-romesco-sauce/
Course Fish & Seafood, Small Plates
Cuisine Spanish
Keyword Keto Scallops Romesco Sauce
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4
Calories 309kcal
Author Joan and Chris
Ingredients
Romesco Sauce
  • 1 Red Bell peppers roasted
  • 2 Roma tomatoes roasted
  • 1/2 small Onion roasted
  • 1 head Garlic Halved with outer skin removed, roasted
  • 1 Guajillo chili dried (reconstitued)
  • 1/4 cup Almonds sliced
  • 1 teaspoon Lemon juice
  • 1 tablespoon Thyme leaves fresh
  • 1 teaspoon Smoked paprika La Dalia
  • 1 teaspoons Sea salt
  • 2 tablespoons Red wine
Scallops
Instructions
Romesco Sauce
  • Heat oven to 400 degrees. Add the Bell peppers, tomatoes, garlic half, and onion to a parchment lined baking pan. Brush the vegeatbels with olive oil and roast until they are slightly charred, about 35 minutes.
  • While the vegetables roast, toast the chili in a small sauté pan on medium heat for 30 seconds on each side. Place the chili in a bowl of hot water (covered) for 15 miniutes, until rehydrated. Cut open and remove the top and seeds. Heat 1 tablespoon olive oil in the same sauté pan over medium heat. Toast the almonds for 5 minutes. Allow to cool.
  • When the roasted vegetables are cool enough, peel them. Remove the seeds, tops, and membranes from the peppers. Break the garlic cloves loose and squeeze out the pulp. Cut the core from the tomatoes.
  • Add the roasted vegetables, the chili, almonds, thyme, lemon juice, smoked paprika, sea salt, and red wine to a food proceesor and blend into a thick sauce.
Scallops
  • Pat scallops dry on paper towels. Make sure you get as much water out as possible. Buy dry scallops if you can. Allow to reach room temperature before searing.
  • Melt the butter in a microwave with the chopped thyme and garlic powder – set aside, but keep warm.
  • Heat a cast iron skillet over medium-high heat. Sprinkle the scallops on one side with salt and pepper.
  • Add the avocado oil until heated (just smoking). Add scallops, salted side down. You will hear them sizzle. Immediately salt and pepper the second side. Cook the scallops for 2 minutes, do not move them at all.
  • Flip the scallops with tongs and cook for 1 minute more. Baste with the thyme-garlic butter. Remove the scallops, plate on top of the Romesco sauce. Garnish with thyme leaves.
Notes
To create an authentic Romesco you should use dried..
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Keto Scallops with Jarlsberg Cheese Sauce is a delicate and delicious appetizer. The Jarlsberg cheese is mild and pairs well with the sweet taste of the seared scallops. The nice part of Jarlsberg cheese is that it will not overpower the scallops. When blended with heavy cream the sauce becomes so creamy and tasty! If you are looking for a restaurant style appetizer or main seafood dish this recipe is what you need.

In the non-Keto world, this recipe is often shown over a wheat pasta. You will also see versions using bread crumbs and a broiler. These are generally Scallops with Jarlsberg au Gratin. They are tasty, but loaded with carbs. Our version is definitely light and tasty, as well. A Keto delight with only 4g of carbs! This is a recipe we have made for many years. It is simple and comes together quickly.

Keto Scallops with Jarlsberg Cheese Sauce

Ingredients

Scallops are the main player in the recipe. They can be expensive, especially when purchasing “dry scallops” or ones that have not been previous frozen and without additives. Regardless, you will need to make sure that they are patted dry with paper towels and are not packed with water. The scallops are going to be seared over high heat – you do not want them to be poached. Too much liquid will cause them to become rubbery. You want a buttery crunch on the outside and a melt-in-your-mouth texture on the inside.

Dry scallops are shucked on the boat and preserved dry. They are more expensive than those that are shucked and then preserved in water. They have a sweeter flavor, and are definitely harder to locate. You may also see “diver scallops” advertised in exclusive markets. This means the scallops have not been dredged , but rather divers secure them. They are very expensive, but are more eco-friendly. We look for dry scallops, but regardless, you need to make sure to get rid of as much water as possible.

We can usually find a Jarlsberg spread at our local market. It is simply grated Jarlsberg cheese with mayonnaise, a bit of red onion, and chives. If you cannot find the spread you can easily make your own. Experiment with the amount of each ingredient to render the taste you want. Jarlsberg is so good, you will not mess it up regardless of your ingredient blend. For this dish tonight we made our own. We even doubled the Jarlsberg spread recipe below. We will use the leftovers for broccoli with cheese sauce or for dipping grilled shrimp tomorrow.

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Jarlsberg has a rich, buttery flavor, with just a bit of nuttiness. It is from Norway and made from cow’s milk. A similar cheese would be Swiss – Jarlsberg even has holes, like Swiss cheese. Jarlsberg is the most imported cheese in the United States. It is delicious!

Preparation Tips

The main preparation tip is to properly sear the scallops. Use a non-stick pan or cast iron skillet. We like cast iron since it allows for the even high-heat needed for quickly searing. You should also use a high-smoke oil for searing. We have found that Avocado oil works best (it’s smoke point is 520 degrees). Cook them initially for two minutes, do not move them around, and flip them just once. As soon as you flip the scallops, add the butter and cook for only one more minute. Remove and cover very loosely with foil while you make the sauce.

The sauce is also simple! First, remove most of the cooking fat from the pan. Second, reduce the heat to medium, or even remove your skillet from heat, and add the Jarlsberg spread and heavy cream. Finally, whisk rapidly for 2 minutes to thicken, and then add-back the scallops for one minute. Serve sprinkled with cut fresh chives.

Keto Scallops with Jarlsberg Cheese Sauce – the Perfect Appetizer

If your are looking for a simple and delicious appetizer, or a perfect meal for guests, this is the one! Keto Scallops with Jarlsberg Cheese Sauce is so creamy and tasty. The scallops are the key – perfectly seared! They will nearly melt in your mouth and be so sweet. That is why we choose Jarlsberg – it allows the scallop flavor to come through. Enjoy this Tasty Low Carb delight!

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Keto Scallops with Jarlsberg Cheese Sauce
Keto Scallops with Jarlsberg Cheese Sauce is a delicate and delicious appetizer. A slightly sweet and rich seafood recipe – creamy and tasty!
https://tasty-lowcarb.com/keto-scallops-jarlsberg-cheese-sauce/
Course Fish & Seafood, Small Plates
Cuisine American
Keyword Keto Scallops Jarlsberg Cheese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 565kcal
Author Joan and Chris
Ingredients
Scallops with Jarlsberg Spread
  • 1 pound Sea scallops about 12
  • 2 tablespoons Avocado oil or Grapeseed oil
  • 2 tablespoons Butter
  • Sea salt
  • Pepper
  • 6 ounces Jarlsberg cheese spread (pre-made grocery store)
  • 3 ounces Heavy cream
Jarlsberg Cheese Spread
  • 4 ounces Jarlsberg cheese shredded
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Red onion finely chopped
  • 1 teaspoons Chives chopped
Instructions
  • Pat scallops dry on paper towels. Make sure you get as much water out as possible. Buy dry scallops if you can. Allow to reach room temperature before searing.
  • Heat a cast iron skillet over medium-high heat. Sprinkle the scallops on one side with salt and pepper.
  • Add the avocado oil until heated. Add scallops, salted side down. You will hear them sizzle. Immediately salt and pepper the second side. Cook the scallops for 2 minutes, do not move them at all.
  • Flip the scallops with tongs and add the butter to the pan. Let the scallops cook for 1 minute more. Baste with the butter. Remove the scallops, plate, and cover lightly with foil.
  • Turn the heat to medium-low. Remove most of the cooking fat from the pan. Add heavy cream and Jarlsberg cheese spread. Whisk vigorously for 2 minutes until blended into a creamy sauce. Add scallops back in for 1 minute.
  • Serve with sprinkled chives for garnish.
Notes
You can use any high smoke-point oil (Grapeseed or Avocado). If pre-made Jarlsberg spread is not available in your grocery store simply blend the noted ingredients to make your own. Each serving is 3 large scallops.
Nutrition
Calories: 565kcal | Carbohydrates: 4g | Protein: 32g | Fat: 47g | Saturated Fat: 23g | Trans Fat: 0g | Cholesterol: 125mg | Sodium: 1003mg | Potassium: 248mg | Fiber: 0g | Sugar: 1g | Vitamin A: 19.9% | Calcium: 52.7% | Iron: 2.4%
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Keto Lasagna Noodle Pasta – yes, you can! No need to skip the noodles or substitute with zucchini strips, cauliflower, or thinly sliced cabbage. You can even ignore the usual Keto Lasagna Casserole. Instead, make cheesy dough noodles and enjoy the taste of old-fashioned classic lasagna. Make this tonight and see if your family can guess. We think it tastes better than the original!

Last week, Joanie was craving lasagna. With a Keto lifestyle this would only be a distant memory. The pasta noodles are wheat-based and loaded with carbs. So, Joanie made a zucchini lasagna casserole in a Dutch oven with zucchini rounds, ground beef, tomato sauce, ricotta, and mozzarella cheese. It was delicious. The leftovers were just as good. While enjoying this delicious recipe we both had a lightbulb go off in our heads. We make cheesy bread, cloud bread, and flatbreads all with cheesed egg – why not a thin cheesy pasta sized noodle.

Ingredients

The rest was easy. Cheesy bread is so simple. Basically, a combination of egg, shredded mozzarella, and seasoning is all that is needed. Joanie adds her own touch by using softened cream cheese, baking powder, and some garlic powder. In addition, Joanie added some fresh basil to this cheesy noodle. Her recipe creation is for Italian lasagna. So, basil adds the perfect Italian flavor. Joanie says the cream cheese in the recipe makes the noodle!

These cheesy bread noodles also make a perfect garlicky flatbread. Add some parmesan to the recipe and have bread sticks for dunking in your favorite marinara sauce. Cut them smaller and you have a base for a delicious stacked appetizer. Just choose your favorite toppings.

Everyone has their own recipe for lasagna filling. Joanie likes a classic lasagna using ground beef and tomato sauce flavored with onion, red pepper flakes, garlic, and Italian seasonings. Layers of Ricotta cheese are essential and plenty of mozzarella. We both like a hint of parmesan for garnish. The nutty flavor and texture of the parmesan is classic for topping lasagna. I have always been a fan of using Italian sausage or even Italian hot sausage in combination with the ground beef. But, I defer to the master chef of the family and appreciate her choices!

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Preparation Tips

The cheesy noodles are simple. We use a food processor to blend the ingredients and form the dough. Joanie is now using her new Breville Sous Chef almost daily. It is a kitchen appliance that is definitely worth having – it is the top-of-the-line! Likewise, you probably have heard the old saying that everyone should have a Kitchen Aid Stand Mixer for their kitchen and that they last forever. We feel the same way about a food processor. It is worth it to get the best!

The key tip is to spread the cheesy noodle dough thinly on a parchment-lined baking pan. Use the back of a spoon or offset spatula for easier spreading. The dough will look like it has a bit too much liquid. Not to worry. It will also not be completely smooth. It will smooth out as it cooks. Above all, make sure the dough is as thin as possible.

We like to use a standard square (8 X 8 inch) baking dish for assembly and baking. Too avoid a runny and messy lasagna you should allow the baked dish to be cooled for a solid result. It will taste great, but look messy if it is cut too soon. It is hard to wait too long – the smells alone of the cooked lasagna will beckon you!

Assembly instructions are found in the recipe below. You are simply layering the ingredients to obtain that classic lasagna look and taste. Also, the finished baked product will freeze well. However, you may find that the recipe is so delicious there will be nothing left to freeze!

Keto Lasagna Noodle Pasta with Ricotta and Meat Sauce

The next time you crave classic lasagna do not skip the noodles to stay Keto. Hold the zucchini for a casserole version. And, try our simple Tasty Low Carb lasagna recipe with cheesy noodles. It is so delicious! Enjoy a new classic – Keto Lasagna Noodle Pasta with Ricotta and Meat Sauce!

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Keto Lasagna Noodle Pasta Recipe
Keto Lasagna Noodle Pasta with homemade noodles, lots of ricotta, and a delicious meat sauce. Low in carbs – high in taste!
https://www.tasty-lowcarb.com/keto-lasagna-noodle-pasta-recipe/
Course Pasta
Cuisine Italian
Keyword Keto Lasagna Noodle Pasta
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 760kcal
Author Joan and Chris
Ingredients
Lasagna Noodles
  • 4 ounces Cream cheese softened
  • 1 1/2 cups Mozzarella cheese part skim, low moisture
  • 2 Eggs
  • 1 teaspoon Baking powder
  • 1 teaspoon Garlic powder
  • 1 tablespoon Basil chopped
Lasagna Filling
Instructions
Lasagna Noodles
  • Preheat oven to 350 degrees. Line a standard 9 x 13 baking pan with parchment paper.
  • Place all of the lasagna noodle ingredients in a food processor and blend until a smooth thick consistency. Pour the noodle batter into the prepared baking pan and spread evenly. The back of a spoon or spatula will work well.
  • Bake in the oven for 25 minutes – do not burn. Allow to fully cool on a cooling rack.
Lasagna Filling
  • Use a large skillet add the ground beef, cooking over medium heat until browned. About 5 minutes.
  • Add the onion, and cook for 3 minutes until soft. Stir in garlic and red pepper flakes and cook for 2 minutes. Your ground meat should now be browned. Dain off the excess fat.
  • Stir in the crushed tomatoes, salt, pepper, Italian seasoning and 1/2 of chopped basil. Cook for 5 minutes.
Assembly
  • Slice the cheese dough into thirds. These will fit into a standard 8 x 8 baking dish.
  • Add a layer of the meat sauce in the bottom of the baking dish. Next use one-third (one layer) of the noodles over the meat sauce.
  • Spread 1/2 of the ricotta on top of the noodle.. Add 1/3 of the mozzarella cheese and another layer of the meat sauce. Repeat with the second noodle.
  • Add the last noodle and top with the remaining meat sauce. Sprinkle the remaining mozzarella on top.
  • Bake the lasagna for 25 minutes in a 375 degree oven. If the top becomes too brown, cover with foil for last few minutes. If too light, you can always broil for a minute or two.
  • Let cool before cutting. Garnish with some chopped basil and parmesan cheese.
Notes
The lasagna noodles can be made in advance and stored in the refrigerator overnight, if needed to shorten overall meal preparation time.
Nutrition
Calories: 760kcal | Carbohydrates: 9g | Protein: 50g | Fat: 58g | Saturated Fat: 30g | Trans Fat: 0g | Cholesterol: 255mg | Sodium: 1161mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25.6% | Vitamin C: 2.6% | Calcium: 68.9% | Iron: 19.5%
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Click the button “Add to Collection” and then “Go to Collections” on any of our recipes you would like to save. You can also click on the “Save to My Collections” button below on our suggested full meal recipes. Recipes will then be saved to your personal “Inbox.” They will be stored on your browser and can only be seen by you! Add as many as you like and even print. Click “Go to Collections” button again to re-visit your saved recipes. Come back often and enjoy our Low-Carb and Keto recipes!

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Keto Chopped Steak with Mushroom Gravy is a very old recipe with an unusual and often tainted history. We grew up eating the dish, although the name has been changed in recent years. We called it Salisbury Steak! It became a staple in school cafeterias and emerged as a classic in “TV Dinners.” But, do not let that thought spoil your appetite. Our Keto version of chopped steak is delicious.

Dr. James Salisbury is credited with introducing it to this country as part of a meat-centered low-carb diet. This was unique in the late 19th century. As a result, Dr. Salisbury was clearly the “Dr. Atkins” of his time! On the other hand, minced meat, hamburger, and meat loaf mixes have a long history from many years prior to Dr. Salisbury. Today, most refer to his creation as “Chopped Steak.”

Joanie loves making low-carb recipes that fit the label “comfort food.” This one certainly captures the essence of comfort! She also loves making casseroles and oven roasted meats. Without question, her Holiday oven roasted turkey dinners are simply “the best.” This Keto Chopped Steak with Mushroom Gravy creation may start on the stove-top for searing, but it gains a distinct flavor in her oven. We both love the dish – it brings back a lot of memories.

Ingredients

Ground beef is the main component of “chopped steak.” We use an 80-20 blend and Joanie shapes the meat into an oval that has the thickness and shape of a steak. Unlike our Tasty Low Carb meatloaf that is cut from a loaf, or a hamburg which is round and flat, the chopped steak looks like a mini filet mignon. It is pan seared on the outside, baked to perfection, and then covered with delicious mushroom-onion gravy before serving. A key taste ingredient is the Worcestershire sauce in the mix.

The gravy is made with organic beef stock that has been flavored with onions and cooked mushrooms. Most importantly, to thicken the gravy, Joanie uses Xanthan Gum and almond flour. She makes a traditional roux with these two ingredients combined with organic butter. The recipe preparation is very simple, yet it is Keto and delicious!

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Preparation Tips

Above all, the preparation for Keto Chopped Steak with Mushroom Gravy is fool-proof. On the other hand, it is important to follow the recipe closely to sear in the flavor. Use an oven-safe stainless-steel skillet for preparation. Use cast iron, if you prefer. Above all, a hot pan coated with olive oil is essential to form a crust on the chopped steak. Flip the chopped steak patty once in the skillet and then baked in the oven for 20 minutes. Cover the pan in the oven to finish cooking.

Use an oven mitt to remove the skillet and finish the dish. The skillet will be hot as it goes directly from the oven to the stove top. Transfer the chopped steaks to a foil-covered plate while you make the gravy. Then, make the roux directly in the pan after removing the steak. Next, half the beef stock should be heated. It will thicken in the roux as it cooks. To infuse the onion and mushroom flavor, cook these vegetables next. Stir in the remaining stock last. The gravy will thicken once it is removed from the heat. Serve the chopped steak on a plate with your favorite cooked vegetable (broccoli). Cover the meat with the mushroom and onion gravy.

Keto Chopped Steak with Mushroom and Onion Gravy

To sum up, Keto Chopped Steak with Mushroom Gravy is not your old-fashioned “Salisbury Steak.” It is low in carbs, extremely tasty, and is an easy Keto comfort-food recipe for the whole family. It is also a delicious left-over for lunch the next day. Sometimes the simple dishes are the best – we love this dish!

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Keto Chopped Steak with Mushroom Gravy
Whether you call it "Salisbury Steak" or "Chopped Steak," it is delicious Keto comfort food for the whole family!
https://www.tasty-lowcarb.com/keto-chopped-steak-mushroom-gravy/
Course Meat
Cuisine American
Keyword Keto Chopped Steak Mushroom
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 467kcal
Author Joan and Chris
Ingredients
Chopped steak
  • 1 1/2 pounds Ground Beef 80-20 blend
  • 2 Eggs beaten
  • 1/4 cup Onion minced
  • 1/4 cup Parsley chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Garlic minced
  • 1 teaspoon Sea salt
  • 1 teaspoon Pepper
  • 1 teaspoon Olive oil extra virgin
Mushroom Gravy
  • 2 tablespoons Butter
  • 6 ounces Portobello mushrooms sliced
  • 1/2 cup Onion diced
  • 2 tablespoons Almond flour
  • 1 teaspoon Xanthan gum
  • 2 cups Beef broth
  • 1 teaspoon Kitchen Bouquet optional coloring
Instructions
Chopped Steak
  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the ground beef, eggs, onion, parsley, garlic, Worcestershire sauce, salt and pepper.
  • Shape into 5 equal-sized oval patties. Heat a large oven-proof skillet to medium-high. Add the olive oil and sear the oval chopped steak patties for 5 minutes until well-browned on one side. Flip the patties and place entire skillet (covered) in the oven. Bake for 20 minutes.
  • Remove the pan from the oven, place the patties on a plate and cover with aluminum foil. Lightly wipe the skillet clean with a paper towel. USE AN OVEN MITT AS THE PAN WILL BE HOT!
Mushroom Gravy
  • Melt the butter in the skillet and heat over medium-high heat. Add the almond flour and Xanthan Gum and cook for 2 minutes – stir to form a roux. Stir in half of the beef stock and heat for 2 minutes. Add the mushrooms and onions and cook for about 6 minutes
  • Stir in the remaining beef broth and cook for 5 minutes until gravy is slightly thickened. If you desire a darker gravy stir in some Kitchen Bouquet.
  • Pour the gravy over plated steaks and serve hot with a side of your favorite vegetable or a cauliflower mash.
Notes
The Kitchen Bouquet is optional. For presentation you can add some chopped parsley as a garnish.
Nutrition
Calories: 467kcal | Carbohydrates: 6g | Protein: 29g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 0g | Cholesterol: 174mg | Sodium: 1036mg | Potassium: 646mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11.1% | Vitamin C: 9.4% | Calcium: 6% | Iron: 21%
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Tasty Low Carb by Joan And Chris - 1M ago

Keto Chicken Tortilla Soup (Sopa de Tortilla con Pollo) is a featured menu item on virtually every Mexican restaurant in the Southwest. As a result, there are many different versions. Most are not low carb or Keto friendly. For example, most feature corn and corn tortilla chips. But, they all do have one similarity – they are all delicious! Full of carbs, but delicious. We have found a way to make our Keto version truly special. We concentrate on a traditional Mexican flavor with easily found ingredients.

Clearly, we keep ours low carb by eliminating the corn and corn tortilla chips. We use our homemade Keto Almond Flour Tortilla chips to maintain the theme. These are simple and delicious. Homemade tortilla chips can be made easily using our Almond Flour Tortillas. We also add Keto garnishes – avocado and Queso Fresco. For those who would miss the corn flavor, we even added some sweet-corn extract! This soup has all the flavor, just the right blend of spices, and is loaded with tender Mexican chicken.

Ingredients

The star of the recipe is Mexican shredded chicken. We use a lot of shredded chicken in our recipes. For example, we often use our green Chile slow-cooker version (Chicken Chile Verde) for breakfast dishes and tacos. Sometimes we use a version absent any spices. We then add specific spices later to complete the recipe (Keto Chicken Tinga). We even skip the roasting and make boiled shredded chicken breast for salads (Keto Shredded Chicken Lettuce Wrap). For our Tortilla Soup, we used boiled chicken breasts, shredded, and flavored in the sauce.

The soup is a tomato-based chicken stock with flavorings of garlic, green chiles, oregano, smoked paprika, adobo sauce, and a lot of cumin. There is not a lot of heat in the soup recipe – just flavor. Classic recipes call for Ancho Chiles, poblanos, and even jalapeño for heat. We actually prefer less heat for this one and more of a smoky paprika and chipotle flavor. Feel free to add more heat if your taste buds call for heat. In addition, you can also adjust the tomato paste and cook time to increase the thickness of the soup. However, it should not be a bisque – nor should it be a thin broth.

Preparation Tips

Joanie boiled two chicken breasts for approximately one-half hour for our Tortilla Soup. She then used a two-fork method to shred the cooked chicken. She used chicken breasts with the bones and skin intact. Therefore, the cooking liquid was perfect for the stock. Using boneless and skinless breasts would mean you will need add a low-sodium organic chicken stock. In fact, we have made the recipe a number of times using rotisserie chicken from the market and purchased organic chicken stock.

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The Keto Chicken Tortilla Soup is actually a 30 minute meal once you have the shredded chicken. A key is to taste the soup broth before adding the chicken. As a result, you can adjust the heat level to your taste, or add a bit more smokiness with paprika and adobo sauce. This is also the point where we add the sweet corn extract to add a corn flavor. Although optional, this is more like a classic version. In fact, years ago I used to make tortilla soup using corn cut from the cob and even boiled the cob in the broth for flavor. Today we substitute with corn extract.

For serving, we garnish with cilantro, avocado, and Queso fresco cheese. Joanie also likes a little dollop of sour cream on her individual serving. Of course, this is the time to garnish with Low-carb Almond Flour Tortilla Chips. They look great and will absorb the flavor of the soup. You can also vary the presentation by cutting fried almond flour tortillas into strips.

Keto Chicken Tortilla Soup – A Little Heat, a Lot of Taste!

Keto Chicken Tortilla Soup has a little heat and a lot of taste! In short, it is a delicious soup that is loaded with chicken and with only 6g of net carbs! It will freeze well and serve a family well. We have been making this soup for years and it has always been a favorite. The perfect Keto soup for your lifestyle – definitely Tasty Low Carb!

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Keto Chicken Tortilla Soup
Keto Chicken Tortilla Soup is the perfect low-carb soup with the right spices, a little heat, and packed with shredded chicken.
https://www.tasty-lowcarb.com/ket-chicken-tortilla-soup/
Course Soup
Cuisine Mexican
Keyword Keto Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 196kcal
Author Joan and Chris
Ingredients
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Keto Shrimp California Sushi Roll is easy to make, super low in carbs, tastes great, and is truly a head turner! That is exactly what happened recently when good friends hosted a party, prior to leaving for their home in Texas. Everyone brought something for the gathering and heads certainly turned when our close friend Hans arrived with a delicious homemade Low-Carb Cucumber and Smoked Salmon Sushi Roll. He knows we are low-carb Keto foodies, so he created this delicious sushi without one grain of rice. Our Keto shrimp version is in his honor!

Less Than 2g of Carbs – A Delicious Keto Sushi!

Joanie used a Mandoline slicer to make even cucumber strips. You can make the strips with a “V” type potato slicer, but since the cucumber must be very thin (less than 1/8 inch) we strongly advise using a Mandoline. Since Joanie is the chef, she is the only one allowed to use our Mandoline slicer. In other words, I once had an unfortunate accident! The Mandoline is a great tool for thinly sliced vegetables – just be careful. We have a chef’s-grade Oxo that is stainless steel. However, even if you want one with a smaller price tag, you should still add one to your kitchen collection.

Ingredients

The magic number for this recipe is 18. Since you want each sushi roll to show a piece of shrimp, red pepper, and a piece of avocado, you will need at least 18 small pieces of each. They should be similar to each other in terms of size. You will also need 18 cucumber strips. We found that one large seedless cucumber, when halved, was sufficient. The slices should be thin enough so that they will roll easily. We used the setting on our Mandoline that was just one below the 1/8 inch mark.

You can buy cream cheese spread that is already softened. However, Joanie likes to use full-fat cream cheese that you get in a block. At room temperature, you will be able to spread the cream cheese easily. Plus, you will be combining it with the finely chopped red peppers and shrimp so you will be making your own spread. The finely chopped shrimp and red pepper will create a slightly pink color for the cream cheese spread.

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We also strongly suggest using a little fresh dill inside each Keto Shrimp California Sushi Roll. The capers should be pressed into the top of each individual sushi once it has been rolled. Joanie found that if you try to roll the capers with the other ingredients they can fall out in the rolling process, since they are round. Similarly, the toasted sesame seeds will not adhere to the cucumber strips in a uniform manner. But, that is okay since it is not supposed to look like sticky rice.

Preparation Tips

Make sure you blot the cucumber well with paper towels. Too much moisture will make it difficult for the cream cheese spread to adhere and will also make your sushi roll soggy. You should refrigerate the finished sushi roll before serving. Ten minutes should be plenty.

The finished sushi roll should show defined pieces of shrimp, red pepper, and avocado in each. So, make sure you cut some of those pieces a bit larger. You will get the hang of the assembly the more you make. There is no way to make sushi without patience. It is a delicate, yet beautiful process. If you like the taste of California rolls you must try this recipe. It does not have that sticky rice on the outside, but when you taste the finished roll you will know the taste is identical. Dipped in a wasabi soy sauce makes it perfect!

The Perfect California Shrimp Roll!

Wasabi comes in a tube. It is basically a hot Japanese radish. It is very similar to horseradish, although with much more heat. Some say it impacts your nose more than your tongue. It has been used in Japanese cuisine since the 8th Century. As Sushi has become more popular in the United States, so has the use of wasabi. When mixed with a top-notch soy sauce like Kishibori Shoyu it results in a delicious dipping sauce for California rolls.

Keto Shrimp California Sushi Roll

This is the perfect Japanese California sushi roll! No, it is not an inside-out roll with the rice on the outside. It is not filled with crab or imitation crab. It is, however, very low in carbs (less than 2g), tastes great, and with a presentation that is perfect for a small plate. Make a plate full of Keto Shrimp California Sushi Roll for your next party. Thanks Hans, this is definitely Tasty Low Carb!

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Keto Shrimp California Sushi Roll
Keto Shrimp California Sushi Roll – it is low in carbs, tastes great, and will dazzle at your next dinner party. The perfect small plate!
https://www.tasty-lowcarb.com/keto-shrimp-california-sushi-roll/
Course Fish & Seafood, Snack Meals
Cuisine Japanese
Keyword Keto Shrimp California Sushi Roll
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 18
Calories 61kcal
Author Joan and Chris
Ingredients
Shrimp California Sushi
  • 1 Cucumber (seedless) very thinly sliced lengthwise
  • 1/8 Red bell pepper finely chopped
  • 1/8 Red bell pepper cut into small pieces
  • 3 ounces Shrimp cooked and finely chopped
  • 3 ounces Shrimp cooked and cut into small pieces
  • 1/2 Avocado cut into small pieces
  • 1 teaspoon Lime juice
  • 6 ounces Cream cheese softened
  • 2 tablespoons Dill fresh, chopped
  • 2 tablespoons Sesame seeds toasted
  • 18 Capers whole
Dipping Sauce
Instructions
Shrimp California Sushi
  • Use a Mandoline to slice cucumber lengthwise a bit smaller than 1/8 inch thick. You will need 18 thin strips. Place on a paper towel and press a few times with another paper towel to reduce the water content. Set aside.
  • Finely chop the red bell pepper and 3 ounces of cooked shrimp (use a small food chopper). Then cut the remaining shrimp, red pepper, and avocado into small pieces (1/4 inch). You want a visible piece of shrimp, red pepper, and avocado for each roll. Drizzle lime juice over the avocado and set all items aside.
  • In a small bowl combine the softened cream cheese with the finely chopped red pepper pieces and shrimp.
  • Lay all of the cucumber slices on top of toasted sesame seeds before rolling. Press down slightly so the seeds will stick to the cucumber. Start at one end and spread the cream cheese mixture the length of the cucumber. Add the larger pieces of shrimp, red pepper, and avocado on top of the cream cheese mixture. Roll tightly from the end. The cream cheese on the end should seal the outer edge and the toasted sesame seeds should be visible on the outside of each roll.
  • Place a caper or two on top of each roll and a small amount of dill.
  • Refrigerate for..

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