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Keto raspberry cheesecake fluff dessert shooters are an easy take on no bake cheesecake. This sumptuous low carb cheesecake fluff is the perfect way to satisfy a sweet tooth while maintaining a ketogenic diet.

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THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

Hello spring! While the weather might need to catch up to the calendar, spring is officially here, bringing with it all the spring occasions; Easter, Mother’s Day, bridal showers, and baby showers. These celebrations provide many opportunities for entertaining.

No-bake Cheesecake Dessert – Low Carb Heaven

You can still indulge during these occasions and maintain your low carb lifestyle with these keto raspberry cheesecake fluff dessert shooters. These gorgeous little cheesecake shooters will impress any guest. Plus your guests will never know that these little shots of cheesecake fluff heaven are low carb.

They are creamy and rich and lightly sweet. A tart, freshness from the raspberry sauce offsets the sweetness of the cheesecake fluff. It’s all the flavors of my keto raspberry swirl cheesecake with a fraction of the work.


What is Keto Cheesecake Fluff?

Have you ever tried cheesecake fluff? It’s a lighter, airier version of baked cheesecake that has the texture of a cheesecake mousse.

My keto version of cheesecake fluff is super rich and creamy from the perfect combination of full fat cream cheese, sour cream, and whipping cream. Full fat ingredients contribute to the decadent mouthfeel and satisfaction this dessert offers. As you know… we low carb and keto dieters aren’t afraid of fat – it’s what fuels us.

What I like about this recipe for cheesecake fluff is that it does not call for gelatin or xanthan gum to help it set. Instead, whipped cream gives this cheesecake fluff its light, fluffy texture.

And, subbing a good low carb sugar alternative for sugar keeps the dessert low in sugar and carbohydrates. I used my favorite sweeteners: Sukrin Icing Sugar (Sukrin Melis) and stevia glycerite in this recipe. If you’d prefer, you can also use Swerve or Lakanto powdered sugar equivalent sweeteners.

The added tartness from fresh lemon zest and lemon juice offset the heaviness of using full fat ingredients making these dessert shooters almost refreshing. That little extra tart tang compliments the luscious raspberry sauce (link to raspberry sauce recipe post when it’s published) that’s layered into the cheesecake fluff. If you aren’t a huge fan of raspberry flavor, you could use this sugar free strawberry jam in its place.

How to Make Cheesecake Shooters

Part of the fun of this dessert is the pretty presentation. After whipping together the cream cheese, sour cream, whipping cream, sweeteners, lemon zest and juice, make a piping bag for your filling.

To make a piping bag, snip off the corner of a medium sized ziplock bag and fit a decorative star tip into the corner. Then put the bag, tip side down, into a large glass. Turn the top of the bag inside out over the edges of the glass to secure it. Then spoon the filling into the bag.

Once the bag is filled, pipe the cheesecake fluff into shot glasses, filling the the glasses a third of the way. Then spoon on raspberry sauce and fill the shot glasses the rest of the way with the remaining cheesecake fluff. Top each shooter with more raspberry sauce. To make these raspberry cheesecake fluff shooters feel even more special top each with a single raspberry and a mint leaf. Shot glasses are small so serve with these mini dessert spoons.

The end result? Keto raspberry cheesecake fluff shooters that are as stunning as they are delicious.

Keto Raspberry Cheesecake Fluff Dessert Shooters

Keto cheesecake fluff dessert shooters with luscious homemade raspberry sauce – the perfect way to satisfy a sweet tooth while maintaining a low carb diet.

  • 6 tbsp Raspberry Sauce
  • 4 oz full-fat cream cheese
  • 1/4 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1-2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/4 cup Sukrin Icing Sugar ((or Swerve Confectioners or Lakanto Powdered))
  • 1/4 tsp stevia glycerite ((or stevia drops to taste))
Garnish
  • 6 raspberries
  • 6 mint sprigs
NOTE
  1. Can be made 2 days in advance. Keep covered in the refrigerator. If making the cheesecake fluff in advance, make sure to re-whip before assembly.

  2. Place cream cheese in a medium-small bowl and beat until lump free. I use a hand mixer.
    Beat in the sour cream and lemon zest until completely incorporated and smooth, making sure to scrape the bowl a few times.

  3. Add the cream and sweetener and whip until the fluff resembles stiff whipped cream. Add the lemon juice and whip again. Taste and adjust flavor if necessary.

  4. Cut the corner off of a medium size ziploc bag and insert the open star tip if you are using. Place the bag inside of a large glass and turn the opening of the bag inside-out over the glass to make filing easier. Spoon the cheesecake fluff into the bag.

  5. Pipe the cheesecake fluff into the lower third of your dessert shooter, pour 1 tsp of raspberry sauce on top. Add more fluff to fill 2/3 of the dessert glass and add another 1 tsp of sauce. Fill the rest of the shooter with cheesecake fluff, leaving room for more sauce.
    Top the dessert with 1 more teaspoon of raspberry sauce, add a raspberry, and a sprig of mint to finish. Serve.

  6. Makes 6 small servings at 3.6 NET CARBS each.

Low Carb Raspberry Swirl Cheesecake

Low Carb No-bake Blueberry Cheesecake Bars

The post Keto Raspberry Cheesecake Fluff Dessert Shooters appeared first on Low Carb Maven.

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A sweet, tangy raspberry sauce is perfect for adding extra pizzazz to low carb keto cheesecake or ice cream. This easy recipe comes together in a snap with minimal ingredients.

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THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

I love to have little extras to add some flair to my low carb life. I like to dress up desserts and breakfast items to make them feel extra special. Restaurants love to garnish their desserts with a delicious sauce to add a pop of color and flavor! This easy raspberry sauce does just that- adds that extra color and flavor to your dessert or breakfast plate.

Use this Raspberry Sauce for Cheesecake, Ice Cream, and More!

You can use this raspberry sauce to garnish so many different things. For dessert, it’s amazing topper for my crustless cheesecake or my low carb chocolate pound cake. And with this lemon ricotta cake? Perfection.

But let’s think beyond dessert… This raspberry sauce makes any breakfast or brunch feel like a special treat. Drizzled over low carb almond flour pancakes or low carb crepes filled with whipped cream? Yes, please!

And you can do that and maintain your low carb lifestyle. Unlike the ready made raspberry sauce available in the dessert aisle at the store, this raspberry sauce is sugar-free, low carb, and keto friendly.

Raspberries, and other berries like blackberries and strawberries, are very low carb friendly when used in moderation. They have less sugar than other fruits with only 5 grams of sugar per cup. The low sugar content of raspberries makes them the perfect base for this fruity sauce. However, because all berries, including raspberries, do have some carbs they are best used as a garnish instead of the main meal component.

Instead of using sugar to sweeten the raspberries, I use three tablespoons of Sukrin – an erythritol based natural sugar alternative. Sukrin, won’t raise your blood sugar so its great for a ketogenic diet. If you don’t have Sukrin, you can sub Swerve or Lakanto sweeteners.

How to Make Raspberry Sauce

Worried that making this raspberry sauce may be difficult? Don’t worry- there’s minimal prep and no fancy blender required only a saucepan and a fine mesh strainer.

To make the raspberry sauce, simmer frozen raspberries in your saucepan along with lemon juice, Sukrin, and a little water. You can use fresh raspberries if you choose, but frozen work nicely in this recipe and generally are less expensive per ounce. Simmer the berries until they begin to break apart. As the mixture cooks, it will thicken to the point where it will coat the back of a spoon.

Once the raspberries have cooked, you’re almost done! Place a fine mesh strainer over a bowl and pour the mixture into the strainer. Press the mixture through the strainer with a spoon. This step will get rid of a lot of the seeds in the raspberry sauce, though some seeds will still remain.

The end result? A luscious, low carb raspberry sauce that’s the perfect topping to your favorite cheesecakes and so much more.

Luscious Raspberry Sauce Recipe

A sweet and tangy raspberry sauce is perfect for adding extra pizzazz to keto cheesecake or ice cream. This easy recipe comes together in a snap.

  • 1 1/4 cups frozen or fresh raspberries ((5oz/145 g))
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 3 tbsp Sukrin :1 ((Swerve Granulated or Lakanto))
Method:
  1. Add all of the ingredients to a small to medium saucepan. Bring the raspberry mixture simmer over medium to medium-low heat. Don’t let it simmer too hard or it will produce a lot of foam. 

  2. Cook the raspberry mixture until the raspberries break apart and the mixture thickens, coating the back of a spoon.

  3. Place a fine mesh strainer over a small bowl, and work the raspberry sauce through with a spoon or rubber spatula. Don’t forget to scrape the bottom of the strainer, too. Straining removes many seeds, but some will still remain.

  4. Stir and transfer to a clean, airtight container. Refrigerate up to 20 days; the lemon juice and erythritol in the sweetener will inhibit bacteria.

  5. Makes approximately 2/3 cups or 10 tablespoons with 0.89g net carbs per tablespoon.

Nana’s Cream Cheese Pie (crustless cheesecake)

The post Luscious Raspberry Sauce Recipe (Keto) appeared first on Low Carb Maven.

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Cauliflower Tabbouleh is a low carb remake of a popular Mediterranean dish. This delicious refreshing salad maintains the flavors of traditional Lebanese tabbouleh by substituting cauliflower rice and walnuts for bulgar. The result is a gluten-free dish full of freshness from parsley, lemon, and mint.

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

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Now that warm weather season is upon us, the time for light dishes with refreshing, bright flavors is here. Kiss boring salads and side dishes goodbye with this refreshing, bright cauliflower tabbouleh.

Fresh herbs including parsley, mint and scallions, will awake your taste buds. Crunchy walnuts, crisp, sweet tomatoes and zippy red onions give this salad a fun yet elegant combination of flavors and textures. This cauliflower tabbouleh salad is the perfect summer lunch or an excellent accompaniment to a picnic, barbecue, or Mediterranean dinner.

Cauliflower Tabbouleh

Have you ever tried tabbouleh? Tabbouleh is a Lebanese, vegetarian salad traditionally flavored parsley, mint, tomatoes, and onion. It’s dressed with a light combination of olive oil and lemon juice and seasoned with salt and pepper. 

Unfortunately most tabbouleh recipes are grain based, made with bulgur or couscous, and not low carb friendly. Bulgur comes from the parboiled, cracked groats of different varieties of wheat. Couscous, made of flour and water, is similar to pasta. Grains and pasta are a problem for those trying to manage blood sugars with a low carb, keto diet.

Luckily, my low carb tabbouleh salad recipe keeps all the classic flavors of tabbouleh but eliminates the bulgur or couscous.

How to Make Low Carb Tabbouleh taste great!

The key to making tabbouleh without bulgur or couscous comes down to two key ingredients: cauliflower and chopped raw walnuts.

Walnuts provide the chew and deeper flavor found in bulgur. Walnuts are low in carbs carb and a source of protein and healthy fats while cauliflower provides a tasty and nutritious low carb base.

Cauliflower is a powerhouse ingredient for low carb and keto diets. It’s an excellent low carb grain and rice alternative and when mashed, makes a great a potato substitute. It is now a mainstream ingredient and easily found in most grocery stores. Look in the produce section for raw cauliflower rice and in the frozen food section for frozen. I prefer fresh because frozen cauliflower rice is sometimes mushy. 

I make my own cauliflower rice at home with a box grater or a food processor. Food processors have gotten considerably less expensive over the years and will save you money in the long run if you plan to use cauliflower frequently as a substitution in of your keto diet.

I recommend having both a larger food processor for making big batches of cauliflower rice or even things like low carb bagels dough and a smaller food processor for the convenience factor for smaller jobs.

I lightly steam the cauliflower rice in the microwave or quickly saute in oil on the stovetop. While this is totally optional, I find cooking mellows the taste of the cauliflower.

When the cauliflower rice is ready, remove the stems from the parsley and give it a quick chop. Add it to the food processor with the walnuts and pulse until finely chopped. Then, spoon them into a bowl with the chopped tomato, onion, mint, and cauliflower rice. To finish, dress the tabbouleh with olive oil and lemon juice and sprinkle of salt and pepper.

What to Serve with Cauliflower Tabbouleh

Serve this Tabbouleh as a light lunch salad or as part of a lovely Mediterranean dinner. You could plan a full Mediterranean night with a refreshing cucumber salad, baba ganoush, and a meat dish like this grilled Mediterranean flank steak, shrimp, or chicken kebabs. The sky’s the limit!

Cauliflower Tabbouleh

Cauliflower Tabbouleh is a low carb remake of a popular Mediterranean dish. This delicious refreshing salad maintains the flavors of traditional Lebanese tabbouleh by substituting cauliflower rice and walnuts for bulgar. The result is a gluten-free dish full of freshness from parsley, lemon, and mint.

  • 1/2 cup raw cauliflower rice, slightly packed
  • 1/3 cup raw walnuts
  • 1 large bunch curly parsley, stems removed ((about 2 ounces))
  • 1 Roma tomato, seeded and diced ((3 ounces))
  • 1/3 cup minced purple onion ((or 4 scallions))
  • 4 tbsp extra virgin olive oil
  • 2 tbsp minced mint
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  1. To rice cauliflower, cut the cauliflower into florets and place in the bowl of a food processor fitted with a metal serrated blade. Pulse until the cauliflower resembles small crumbles or grains of rice. Alternately, use the large holed grating disk and feed the cauliflower florets through the tube to grate. If you don’t have a food processor, simply use the large holed side of a box grater.

  2. Lightly steam cauliflower rice in the microwave or cook quickly in a pan on the stove to remove the raw taste, but not make it soft. This is optional, but I think the tabbouleh tastes better. Cool.

  3. Cut the stems from the parsley and give it a rough chop. Add the parsley and walnuts to the food processor and pulse until finely chopped.

  4. Scrape the cauliflower and parsley mixture into a medium bowl and add the tomato, onion, lemon juice and olive oil, stirring to combine. Season with salt and pepper. Adjust seasoning and serve.

  5. Refrigerate any leftovers for up to 5 days. Serve alongside grilled meats and/or grilled vegetables.

  6. Serves 4 people at 3.7 Net Carbs per serving.

Creamy Cauliflower Hummus

Mediterranean Cucumber Salad

Roasted Eggplant Dip

The post Cauliflower Tabbouleh – The perfect low carb summer salad! appeared first on Low Carb Maven.

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Layers of whipped cream, tart lemon curd, cream cheese and a pecan shortbread crust combine to create a lush, silky lemon dessert. Perfect for potlucks and large gatherings, this low carb lemon lush is large enough to feed a crowd.

I’ve told you all before that I love a good lemony dessert, the bright citrus flavors really wake-up my tastebuds. And lemon desserts, like this low carb lemon lush, are the perfect refreshing finish to warm weather days.

What is Lemon Lush? (Hint: it’s delicious)

Lemon lush is a layered dessert, a citrus version if you will, of Chocolate Lasagna. Traditionally, its made with a buttery flour and pecan shortbread crust. A sweet layer of cream cheese lays in between the shortbread and tangy lemon pudding. A layer of whipped topping sits on top of the lemon pudding layer, completing the dessert.

While the traditional version of a lemon lush is delicious, it is definitely not low carb and loaded. My low carb lemon lush is sugar-free and allows you to enjoy all the bright flavors and luscious textures of the traditional version without all the carbs!

Instead of using sugar-laden processed ingredients, my low carb version uses predominately whole foods. The low carb shortbread crust is prepared from almond flour and pecans instead of flour and butter. I replace the packaged lemon pudding with a deliciously tangy homemade lemon curd. And who wants Cool Whip when homemade whipped cream is so easy to make?

NOTE: Preparing the lemon lush isn’t difficult but it does take a bit of time. Fortunately, it’s easy to prepare some steps ahead of time. I often prepare the lemon curd and the shortbread crust in advance. Then, assembly is very quick.

Making Low Carb Lemon Lush is Easy!

So, I’m going to be honest. Making a lemon lush is easy, but it does take time. Most of the time is waiting for things to cool/chill. It can be made in one day, but you should start early. I prefer doing the lemon curd and crust the night before.

The first step to making this lemon dessert is preparing my favorite low carb lemon curd. It’s the same recipe I use in my low carb lemon curd pie and between cake layers. It’s refreshing and so delicious that I jump at the chance to use it in different recipes.

A lemon curd is an egg based custard. My recipe is sweetened with erythritol and stevia instead of sugar. Making the curd is as easy as stirring ingredients together over low heat until thickened. It’s best to make the recipe ahead of time to give the lemon curd a chance to set and cool completely – at least 4 hours. 

A pecan shortbread crust is traditional. To assemble the crust, chop the pecans very finely. Then combine the finely chopped pecans with the protein powder, almond flour, and sweetener in a small bowl. Next, pour melted butter over the ingredients and mix with a fork to form a moist crumbly mixture. Pour the crust mixture into a 9×13 pyrex dish, pressing firmly. Then bake and let it cool – about 30 minutes.

Once the crust is cool, make the whipped cream and cream cheese layers. To make the whipped cream, combine the whipped cream, vanilla, and sweetener and beat with a hand mixer until stiff. Whip the cream cheese with a hand mixer until lightened. Then, whip 1/4 c of whipping cream into the cream cheese until light and fluffy. When the cream cheese is nice and fluffy, fold in 1 and 1/2 cups of the whipped cream and set the rest aside.

All that’s left is assembling the dessert:

With all the parts ready to go, this dreamy citrus treat comes together in a few minutes. The shortbread crust makes the bottom layer of the lush and is ready to go in the baking dish. Spread the cream cheese layer evenly on top of the shortbread crust, making sure to cover the whole crust layer. Next, whisk the lemon curd layer to loosen it up a bit, then spoon it over the cream cheese layer. Lastly, top the lemon lush with a layer of light fluffy whipped cream.

You can serve the dessert right away, but it’s best when allowed to chill for several hours. I always suggest making in the morning to serve at night or prepare the day before. It holds beautifully in the refrigerator. For smaller occasions, halve the recipe and make in an 8×8 inch baking dish. Any leftover dessert freezes well.

Low Carb Lemon Lush Dessert

Layers of whipped cream, tart lemon curd, cream cheese and a pecan shortbread crust combine to create a lush, silky lemon dessert. Perfect for potlucks and large gatherings, this low carb lemon lush is large enough to feed a crowd.

Lemon Curd (time: 20 minutes) (must be chilled at least 4 hours)
  • 1 recipe Lemon Curd ((chilled at least 4 hours))
Shortbread Crust (time: 30 minutes) (cool completely)
  • fine almond flour
  • pecans, finely chopped
  • protein powder
  • powdered sweetener
  • 7 tbsp salted butter, melted
Cream Cheese Layer (time: 10 minutes)
  • 16 oz cream cheese ((2 packages))
  • 1/4 cup heavy whipping cream ((2 fl oz))
  • sweetener
  • 1 tsp vanilla extract
Heavy whipping cream (divided use) (time: 10 minutes)
  • heavy whipping cream
  • powdered sweetener
  • vanilla
  • xanthan gum ((optional – stabilizes the whipped cream))
Assembly (about 10 minutes)
  1. NOTES: Although this recipe is not difficult to make, it does take some time. I prefer making the lemon curd the night before and chilling overnight. I often make the crust the night before, too. This makes assembly very fast the next day. The recipe keeps well in the refrigerator and can be made a few days in advance of serving. It also freezes well.

Preparation
  1. Prepare the lemon curd and let it cool completely before assembling the dessert, about 4 hours. This can be made several days in advance. The shortbread crust is also great to make ahead.

Pecan Shortbread Crust
  1. Preheat oven to 350 F. Chop the pecans very finely and combine with the rest of the dry ingredients in a small bowl. Whisk together to combine. Melt the butter pour over the ingredients. Mix with a fork to form a moist crumbly mixture.

  2. Dump the ingredients into a 13×9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. Using your hands, then a flat bottomed glass or measuring cup, firmly press into the bottom of the pan. Remove the waxed paper and bake until lightly golden, about 15 minutes depending on your oven. Cool completely.

Whipped Cream (divided use)
  1. Whip the cream with the vanilla and sweeteners until stiff.

Cream Cheese Layer
  1. Whip the cream cheese with 1/4 heavy cream and sweetener until nice and light. Adding 1/2 cup of whipped cream at a time, fold 1 1/2 cups of whipped cream into the cream cheese. Spread evenly over the shortbread crust.

Lemon Curd Layer
  1. Whisk the lemon curd until loosened and gently spread over the cream cheese layer. Carefully, spread the remaining whipped cream over the lemon curd. Although you can serve immediately, it's best to refrigerate several hours to overnight.

  2. Serves 16 at 4.5 Net Carbs per serving.

Low Carb Chocolate Lasagna

Low Carb Coconut Cream Delight

The post Low Carb Lemon Lush appeared first on Low Carb Maven.

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A healthy and easy Indian chicken curry made with green chilies (capsicum), onions, garlic, ginger, and cilantro. Fresh ingredients cook in 30 minutes.

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THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

I’m so excited to share this authentic Indian chicken curry recipe with you. Asha, reached out to me expressing interest in sharing her original family recipes. Please read about Asha at the bottom of the post, after the recipe. Look for more of Asha’s recipes soon!

This chicken curry is a quick and easy recipe using mostly fresh wholesome ingredients. The ingredient list is short and its flavor is fresh and complex. I played with ingredient ratios to keep this recipe low in carbs.

What is Curry Anyway?

Many of us frequent the buffet at our local Indian restaurant because it allows a sampling of popular recipes. But what’s missing from the covered chafing dishes and hotel pans filled with chicken tikka and vegetable pakora, is the subtle balance of flavors found in a good Indian curry. They are as varied in flavor as the peoples and ingredients found in India and its surrounding areas.

But what is curry? Curry is a main dish consisting of a thickened gravy flavored with either dry spices or fresh ingredients ground into a paste. The main ingredient is generally meat, poultry, fish, shellfish, eggs, bean curd or vegetables. Curries can be dry or wet. A dry curry is cooked until the thick sauce coats the main ingredients while a wet curry has a thickened but looser, spoonable sauce. Rice and flatbreads are common accompaniments.

The foundation of many Indian curries are onions or tomatoes, flavored with an intricate balance of dry spices and fresh aromatics. Depending on the region, ghee, peanut oil or mustard oil are traditional fats used in cooking. Northern curries often contain yogurt and cream while southern curries feature coconut milk or fresh curry leaves (Murraya koenigii).

How to Lower Carbs for Keto Curry.

It’s not uncommon for curries to be high in carbohydrates, particularly Thai curries which use sugar to balance tanginess from lemon and lime. And Indian curries are heavy in onions and/or tomatoes which contain natural sugars. However, it’s easy to make a low carb keto curry by keeping a few things in mind…

Tips for making low carb keto curries:

  1. Limit Ingredients that contain natural sugars like onions, tomatoes, garlic, and shallots.
  2. Use enough healthy fats in the dish to provide fuel for your body and carry flavor in the dish. Remember: fat equals flavor.
  3. Add additional flavor by using flavored stocks and or bouillon/base where it calls for water.
  4. Brown meats and dry roast aromatics to bring out flavor on which to build.
  5. Use a squeeze of lemon or lime juice to brighten flavor.
  6. A touch of low carb sweetener helps round out flavor by replacing some of the sweetness missing from limiting onions and garlic. Look for erythritol based sweeteners like Sukrin, Swerve or Lakanto.
  7. Adding fresh herbs like cilantro at the end of cooking or as a garnish provides a pop of flavor.

Additionally, serve your low carb keto curry with cauliflower rice, a homemade low carb wrap, store bought low carb tortillas or low carb Joseph’s Pitas or Lavash bread (found online or at Walmart).

Three Ways to Make Indian Chicken Curry

As I’ve mentioned, this is an authentic chicken curry recipe sent to my by Asha who lives in Southern India. This is considered a capsicum curry because its foundation is peppers. It’s also a drier curry because it doesn’t have a lot of sauce. But don’t worry, the sauce is very flavorful!

Although Asha intends this curry to be made with a whole cut up chicken, it’s equally delicious made with cubed chicken breast or thighs. To get a traditional look and faster cook time, try cutting up a rotisserie chicken and warming it in the curry as it cooks. I did this to good effect with my Bangalore Chicken Curry recipe.

STEP ONE: Cut the chicken – Here are three options sure to fit your lifestyle…

Traditional Method: Cut-up a whole raw chicken, portioning into 6-8 pieces. This YouTube video from FudeHouse will show you how. Set aside and continue with the recipe. Alternately, use 6-8 skinless, bone-in chicken thighs.

Rotisserie Chicken: Portion the rotisserie chicken into 6-8 pieces. The video linked above will help. It’s easier to portion the chicken when it is warm rather than cold. Save the juices to use in the recipe. Set the chicken aside and continue.

Boneless Chicken breasts or thighs: Cut the chicken into 3/4 – 1 inch cubes. Set aside and continue with the recipe.

STEP TWO: Cut the vegetables – Slice the vegetables and place those for the curry paste into small food processor with the aromatics. Blend into a paste. If using a blender, you may need to use a little water to get it going or cut your pieces a little smaller.

STEP THREE: Cook- Heat a 10-inch frying pan over medium heat. As it warms, add the ghee (or oil), curry leaves (optional) and cinnamon stick, frying until fragrant. If you do not have fresh curry leaves or a cinnamon stick, skip this step.

Add the onion and sauté until translucent. Stir in the chili paste and cook until the raw smell subsides. Add a pinch of cinnamon, the turmeric, the chicken, chicken base and water. Cover and simmer for 20 minutes. If the sauce is thin, cook uncovered until thickened and the oil begins to separate from the curry.

Stir in the cilantro and serve with buttered rice, cauliflower rice, or flatbread.

Keto Curry – Easy Indian Chicken Curry

A healthy and easy Indian chicken curry made with green chilies (capsicum), onions, garlic, ginger, and cilantro. Fresh ingredients cook in 30 minutes.

  • 1 1/4 pound boneless skinless chicken breast, cubed ((or chicken thighs – see post for more options))
  • 2 tbsp olive oil ((divided use))
  • 1/2 cup onion, sliced into half rounds ((2 oz))
  • 1/2 cup water ((4 oz))
  • 1 tsp chicken base
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 2 tbsp ghee ((or butter))
  • 1/4 cup cilantro leaves, chopped
Masala
  • 2 medium serrano peppers, chopped
  • 1 medium green bell pepper, chopped
  • 3/4 inch piece ginger, peeled and chopped
  • 1 large clove garlic, chopped
NOTE:
  1. Asha's original recipe calls for frying 8 fresh curry leaves and a 1-inch piece of cinnamon stick in oil before adding the onions. This is a traditional step in Indian cooking. Fresh curry leaves are hard to find in the U.S. Although I show dried curry leaves in my photos, they do not release the same characteristic flavor and aroma as fresh. Cinnamon sticks can be pricy, so I found that adding a small pinch of ground cinnamon produces a similar result. Because her recipe calls for cooking a whole cut chicken in the curry, I added chicken base to increase flavor and increased the amount of oil from 2 teaspoons to 4 tablespoons. This is more in line with a keto diet.

Preparation:
  1. Cut chicken into 3/4 – 1 inch cubes and set aside.

  2. Slice the onion into half or quarter rounds.

  3. Slit serrano chilies in half lengthwise and remove pithy vein and seeds. If you prefer more heat, leave the veins. Slice the sides and bottom off of the green bell pepper and give it a rough chop. Peel and chop the garlic and ginger. (The thin skin of ginger is easily removed by scraping with a spoon or a small paring knife.)

  4. Place the masala ingredients into a small food processor or a blender and grind to a paste. Add a little water to get it going in the blender.

Procedure:
  1. Heat 1 tablespoon of oil over medium heat and saute onions until translucent. Add the masala paste to the pan and cook until it mellows and doesn't smell raw any longer. Stir in the turmeric, pinch of cinnamon, remaining oil, chicken base and 1/2 cup of water.

  2. Reduce heat to medium

  3. Add the chicken and stir. Cover and cook over low heat for 15 minutes or until the chicken is cooked all the way through. Uncover and raise the heat until the water evaporates and the sauce thickens. At this point, the oil will separate slightly from the sauce – look at the edges of the pan. It's ready.

  4. Turn off the heat and stir in the ghee and cilantro. Serve over cauliflower rice. Serves 4 at 5.5 net carbs per serving.

The post Keto Curry – Easy Indian Chicken Curry appeared first on Low Carb Maven.

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Smoky stuffed poblano peppers with ground beef pack tons of zesty southwestern flavor into a low carb take on stuffed peppers. Cauliflower rice easily stands in for regular rice in this bold stuffed poblano recipe.

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I love southwestern flavors with bold spice blends and zesty, smoky tastes. I’ve never met a taco filling I didn’t like. I’m also a big fan of stuffed peppers and like to stuff them with fun things like these Sloppy Joe stuffed peppers or Philly Cheesesteak stuffed peppers.

This recipe for stuffed poblano peppers combine the a tasty ground beef filing with smoky poblano peppers for another tasty take on stuffed peppers. I keep it low carb by substituting cauliflower rice for white rice in the filling of these stuffed poblanos.

What is a Poblano Pepper?

A poblano pepper is a fairly mild chili pepper which originates from Pueblo, Mexico. They are traditionally prepared as chile rellenos. The peppers are charred and peeled, filled with cheese, dipped in an egg batter, fried, and served with a tomato sauce. The dried form of the poblano, the Ancho chile, is used in the preparation of red sauces like mole. 

Poblano peppers are fantastic for a low carb lifestyle. Not only do they have a ton of flavor, but one average sized pepper only has 6 grams of total carbohydrates. Plus they have many uses in the kitchen.

In cooking, you can use poblano peppers for:

You can stuff them with a variety of fillings. I particularly like these stuffed poblano peppers with ground beef, but you could stuff them with any low carb filling of your choice.

Are Poblano Peppers Hot?

Poblano peppers are mild, however their heat can vary. Even two poblano peppers from the same plant can have different levels of heat.

Most poblano peppers fall between 1000 – 1500 scoville units. Contrast that with the jalapeno pepper which is between 2500-5000 Scoville units. Most of the pepper’s heat is found in the white pithy veins and seeds. So if you like your food mild, remove the white veins and seeds by scraping them out with a spoon (when raw) or using  your fingers or a small pairing knife (if cooked). If you like things hot, leave them in.

What is a Substitute For the Poblano Pepper?

While you can find poblano peppers in most large grocery stores in urban areas and areas that border Mexico, if you can’t find them in your local grocer you can substitute an Anaheim pepper. They are a little smaller, lighter in color and can be milder to hotter than a poblano at 500-2500 scoville units. You can even use a green bell pepper in a pinch, but you’ll be missing that wonderful smoky flavor. 

Tips to Make Low Carb Stuffed Poblano Peppers with Ground Beef

Poblano peppers have a tough outer skin. It’s traditional to char and remove this skin before using the pepper in recipes. This results in a wonderfully complex smoky flavor.

For this recipe, I popped them under a very hot broiler for a few minutes to char. Alternately, char the peppers over a gas flame or on a hot grill. I found that blackening just one side under the broiler was enough.

Charring one side saved time and still provided the same delicious smoky flavor I love so much. Plus, the resulting peppers were tender without becoming too delicate. This helped keep the integrity of the pepper so they didn’t tear apart while the veins and seeds were removed.

After charring the peppers under the broiler, cover them loosely with a piece of foil and let them steam. Then, use a small paring knife to slit the peppers vertically 1/4-inch from the top to 1/4-inch to the bottom. Remove the lighter colored veins and seeds (2-3 veins per pepper).

While the peppers rest, saute the onion, garlic, and ground beef on the stove top. When the ground beef is cooked through, add your seasonings, tomato paste, and beef broth. I use a blend of spices to create a flavorful, bold filling. The spices include cumin, pure chile powder and a pinch of cinnamon.

After the filling cools, stir the cauliflower rice and cheese into the beef mixture. Then spoon the filling into the prepared peppers and top the peppers with more cheese. Bake the peppers for 15 minutes at 350 F.

Serve them immediately. They are deliciously perfect as is or you can top them with any number of your favorite toppings including sour cream, pumpkin seeds, fresh cilantro, or salsa.

LOW CARB TIP: Be careful buying chili powder. I do not buy my chile powder in the spice section of the grocery store. The chili powder in this section is not pure chile powder but blended with sugar and other spices. Instead, I buy a small packets of pure California chile powder and pure New Mexican chile powder. It’s found in a section of my grocery store featuring small amounts of very affordable spices packaged in plastic bags. If your grocer doesn’t carry pure ground chile powder, you can also try this chile powder that I found on Amazon. 

Stuffed Poblano Peppers with Mexican Ground Beef

Smokey poblano peppers stuffed with seasoned ground beef, cauliflower rice, cilantro, and cheese. Zesty southwest flavor in every bite! Low Carb/ Keto

  • 4 Poblano peppers ((about 8 oz each))
  • 1 pound Lean ground beef
  • 1 tbsp Olive oil
  • 1/2 cup Diced onion
  • 2 cloves Garlic, chopped
  • 2 tbsp Tomato paste
  • 1 tbsp Pure ground chile powder
  • 1 1/2 tsp Ground cumin
  • 1 cup Beef broth ((or 1 tsp beef base and 1 cup water))
  • 1 small pinch Cinnamon
  • 1 cup Cauliflower rice, cooked
  • 1 1/2 cup Monterey Jack Cheese, grated ((6 oz))
  • 2 tbsp Minced cilantro ((or 1 tbsp minced fresh oregano))
  • Salt and pepper to taste
For Topping
  • Cilantro
  • Cheese
  • Pumpkin seeds
  • Salsa
  • Sour cream
  1. Preparation:

  2. Turn broiler on high. Dry poblano peppers with a paper towel and place on a roasting pan in a single layer. Blacken or char the top of the peppers for 4-7 minutes depending on your broiler. Cover loosely with a piece of foil and set aside.

  3. Dice the onion, chop the garlic, and mince the cilantro. Set them aside. Open the can of tomato paste. Grate the cheese.

Method:
  1. Place oil, onion, and garlic in a 10 inch pan over medium heat and saute 1-2 minutes until the onions begins to soften. Add the ground beef and break up with a wooden spatula until finely textured and cooked through.

  2. Add tomato paste, chile powder, cumin, cinnamon and beef broth, stirring until combined. Place the foil from the peppers loosely over the pan and simmer until most of the liquid had been absorbed. Stir in the cilantro, adjust seasoning and let cool.

  3. Meanwhile, peel the charred skin from the poblano peppers. With a small, sharp knife, make a vertical slit from the tops of the peppers to the tips. Make sure to start and end the slits about 1/4 inch from the top and bottom. Remove the light colored membranes (usually 2-3 per pepper) on the inside of the peppers to reduce the heat – or leave them in if you like things spicy. Remove the seeds with a small spoon. Transfer peppers to a small rimmed baking sheet or a large baking dish.

  4. Preheat oven to 350 F and place rack to middle position.

  5. Stir the cauliflower rice and 1 cup of cheese into the cooled beef mixture.
    Stuff the poblanos. Top with the remaining cheese.

  6. Bake for 15 minutes or until the filling is hot and the cheese on top melts.

  7. Serves 4 with one pepper per serving. 7 net carbs per pepper/serving.

  8. Serve with a small green salad (low carb/keto) or chips and salsa. Refrigerate any leftovers and reheat in a microwave or covered with foil in the oven at 350 F until center is hot.

Chorizo Chile Rellenos

The post Stuffed Poblano Peppers with Mexican Ground Beef appeared first on Low Carb Maven.

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Keto honey mustard is a rich, creamy low carb sauce perfect for dipping or dressing a salad. Whip up this quick and easy sauce in minutes.

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Honey mustard sauce is one of those condiments that seems out of reach when following a low carb or keto diet to lose weight. Good news! You no longer have to feel deprived with this keto honey mustard dressing in your low carb arsenal.

Is Honey mustard dressing healthy?

Mustard by itself is a low-calorie, low carb condiment that is also low in sugar and unhealthy fats. It’s rich in vitamins and minerals and can help lower bad cholesterol. Two tablespoons of mustard contains roughly 18 calories, 1.8 grams of carbohydrates and one gram of protein.

Traditional honey mustard dressing is not quite as forgiving. The culprit? Honey, of course. When watching your carb intake, it’s important to remember that even natural forms of sugar can have as many carbs as, if not more than, regular sugar.

So how do we recreate the sweetness of honey mustard without actually using honey? By using a good low carb sugar alternatives like Sukrin, Swerve or Lakanto. Stevia Glycerite, a concentrated viscous liquid form of stevia with little bitterness, works well too.

I’ve found over time that powdered sweeteners perform much better than granulated because they melt better and resist forming large erythritol crystals if the dressing sits for more than a week. You can find some of these sugar-free sweeteners in your local grocery or health food store or buy them on Amazon.

Why I Love Honey Mustard

People who love honey mustard love it with a passion. Personally, I adore it. It’s the perfect combination of sweet and tangy with a creamy, velvety texture. It’s versatile as both a low carb dipping sauce for chicken nuggets, chicken tenders, chicken strips or chicken wings or as a salad dressing drizzled over a simple grilled chicken salad.

Homemade Keto Honey Mustard Recipe

Low carb honey mustard dressing is quick and easy to prepare. You’ll have it whipped up in no time. Start by measuring real mayonnaise into a small mixing bowl. Opt for full-fat products that are labeled “real mayonnaise,” which are made of vegetable oil, vinegar, egg yolks, and lemon juice. Stay away from products labeled “salad dressing,” which contain more sugar.

Combine the mayonnaise with any kind of mustard you like. I prefer Dijon mustard or a combination of Dijon and yellow mustard. Whisk the mayonnaise and mustard together until smooth. Next, whisk in the cream. You could also use almond milk if you have a dairy allergy.

Although this dressing tastes pretty decent with just three ingredients, adding some flavor in the form of onion powder, garlic powder, cayenne, and tarragon or dill works magic. A splash of fresh lemon juice or white vinegar adds extra tang. While low carb honey mustard can be served immediately, it will thicken overnight in the fridge and the flavor will deepen.

Does honey mustard dressing need to be refrigerated?

Because keto honey mustard dressing contains dairy and mayonnaise, it should be stored in a clean, airtight container and placed in the refrigerator within two hours. It will keep in the refrigerator for up to 10 days.

If you don’t feel like making your own keto honey mustard dressing and want to try some already made, check out Walden Farms Near Zero Honey Mustard Dressing or Skinny Girl Honey Mustard Salad Dressing. Both are available on Amazon.

Looking for more low carb salad dressing options? Lemony Caesar Dressing is a delicious way to liven up any salad or as a dipping sauce for veggies.

Keto Honey Mustard Dressing / Dipping Sauce

Keto honey mustard is a rich, creamy low carb sauce perfect for dipping or dressing a salad. Whip up this quick and easy sauce in minutes.

  • 3/4 cup mayonnaise
  • 1/2 cup Dijon Mustard
  • 1/4 cup heavy cream ((or almond milk))
  • 3 tbsp Sukrin Icing Sugar ((Swerve Confections or Lakanto Confectioners))
  • 1 tbsp lemon juice ((or white vinegar))
  • 1/4 tsp granulated garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried tarragon, rubbed between fingers ((or dill))
  • 1/8 tsp cayenne pepper
  • salt and pepper to taste
Method:
  1. Measure mayonnaise and mustard into a small bowl and whisk together. 

  2. Whisk in the cream (or almond milk) a little at a time.

  3. Add the vinegar and the remaining ingredients.

  4. Taste to adjust seasonings and thin to desired consistency. It will thicken more overnight in the fridge and the flavor will deepen.

  5. Store in a clean, airtight container in the refrigerator for up to 10 days.

  6. Makes 1 1/4 cups, with 1/4 cup per serving.

  7. NOTE: I count this dressing as 1 net carb per serving because of the mustard, which is a ground seed. 

Easy Lemon Caesar Dressing

The post Keto Honey Mustard Dressing / Dipping Sauce appeared first on Low Carb Maven.

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These tasty crab stuffed mushrooms are low-carb and made with cream cheese. They make the perfect low carb, gluten-free appetizer or light keto lunch.

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I have never been to a party where stuffed mushrooms aren’t gobbled up within minutes. They a perfect party favorite. Depending on the ingredients, they also make a wonderful low-carb appetizer or light lunch.

However, a lot of crab stuffed mushroom recipes contain bread crumbs, which bump up the carb content and aren’t keto friendly.

These easy crab stuffed mushrooms are made with no bread crumbs, making them suitable for a gluten-free diet. Aside from serving them as an appetizer or bringing them to a party, I love to serve them with a bed of greens, or an asparagus & tomato salad.

AN EASY CRAB STUFFED MUSHROOM RECIPE

The earthy flavor and soft and meaty texture of mushrooms make them a perfect vessel for holding delicious low-carb fillings.

Typically, mushrooms are stuffed with cheese and herbs, like these spinach artichoke stuffed mushrooms. But, I like to be playful with my fillings. BBQ pork stuffed mushrooms are an easy summertime meal and grilled portobellas stuffed with curried spinach is perfect for vegetarians. Since I love crab dip and crab cakes so much it was a no-brainer to stuff them into a mushroom cap.

HOW TO MAKE CRAB STUFFED MUSHROOMS

The preparation of crab stuffed mushrooms is pretty easy. Make sure to gently wash your mushroom caps by running them under cool water and patting them dry. Submerging the white button mushrooms in water for too long will cause them to retain water, and become soggy when cooked. Remove the stems by twisting and pulling them out of the cap.

To clean out the gills in the cap, use a  melon baller. It’s a simple and versatile tool that helps create the perfect little hole for your crab cream cheese stuffing. Once your crab stuffing has been assembled, adjust your seasoning with salt and pepper, or maybe even add in a pinch of minced green onions.

After you prepare the crab meat filling place your mushroom caps on a parchment lined baking tray, and stuff them directly on the tray. This is really the easiest way to stuff the mushrooms as you won’t have to transport them. Then, cover the tray in cling wrap until you are ready to bake them, or bake straight away.

The crab meat filling can be made ahead of time and refrigerated until you are ready to stuff the mushrooms.  Remember to not overstuff the mushroom caps or they crab filling will ooze out. Pour a small amount of water into the baking tray and put them in a 375F preheated oven for 20-25 minutes (reserving some time to broil).

Any leftover crab mix is great with veggies or on low-carb crackers.

Making crab stuffed mushrooms couldn’t be easier!

HOW TO SERVE CRAB STUFFED MUSHROOMS

This crab stuffed mushroom recipe is a delicious gluten-free, low-carb appetizer, or light meal. The mushroom caps also reheat well, so you can prep a large batch ahead of time and have lunch or an easy snack prepared for you throughout the week.

Mushrooms are one of my favorite low-carb vegetables, with only 15 calories and 2.3 grams of carbs per cup, they make a great food choice that can be easily added to a keto or low-carb diet.

Mushrooms are also a great source of protein and fiber, which create a feeling of fullness. I love making these crab stuffed mushrooms and eating them with a side salad, or even making them in Portobello caps, like these pulled pork keto stuffed mushrooms for a larger meal option.

Crab stuffed mushrooms can create the perfect surf-and-turf, and even make a great side dish option for chicken or fish. You really can’t go wrong with this recipe, and it’s one you’ll want to make over and over.

Tasty Crab Stuffed Mushrooms With Cream Cheese

These tasty crab stuffed mushrooms are low-carb and made with cream cheese. They make the perfect low carb, gluten-free appetizer or light keto lunch.

  • 8 large white button or brown mushrooms ((1/2 pound))
  • 1 can lump crabmeat, drained ((6 ounce can))
  • 4 ounces cream Cheese, softened
  • 1/2 cup finely grated cheddar cheese ((divided use))
  • 2 tbsp mayonnaise
  • 2 tsp prepared horseradish
  • 2 tsp lemon juice
  • 1/4-1/2 tsp lemon zest
  • 1 tbsp green onion, minced
  • 1/2 tsp garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 pinch salt
  • black pepper to taste
  • 1 tsp fresh parsley, minced
Preparation:
  1. Wash mushrooms under running water and pat dry. Remove stem by twisting and pulling out. Scoop-out/widen the hole by scooping with a melon baller (optional) to make a larger well for the filling. Place the mushrooms on a rimmed baking tray or in a large baking dish.

  2. Preheat oven to 375 F degrees and place rack to middle position.

Method:
  1. Stir the cream cheese to soften. Blend in the mayonnaise. Add the lemon juice, prepared horseradish, parsley, green onion, fresh lemon juice, and red pepper flakes, blending to incorporate.

  2. Fold in half of the cheddar cheese, then fold in the crab. Taste to adjust seasonings.

  3. Stuff the mushrooms with the filling and top with the remaining cheddar cheese. Do not overfill the mushrooms. I had a little filling left over which was great on celery and crackers!

  4. At this point, the mushrooms can be refrigerated overnight and baked the next day. Cover carefully in cling film. When ready, continue with the directions for baking. Add an extra 5-10 minutes baking time for the mushrooms to cook through.

Baking:
  1. Pour enough water in the bottom of the baking tray to cover the bottom surface. Carefully put the try of mushrooms in the oven and bake for 20-25 minutes, depending on your oven. Finish under the broiler to brown the tops.

  2. Place any leftover mushrooms in an airtight container or cover with cling film and refrigerate. Reheat in the microwave or cover in foil and warm in a 350 F oven for 20-30 minutes.

  3. Serves 4 people. Serving size is 2 stuffed mushrooms at 4 net carbs per serving. 

Low Carb Spinach Artichoke Stuffed Mushrooms

Pulled Pork Keto Stuffed Mushrooms

The post Tasty Crab Stuffed Mushrooms With Cream Cheese appeared first on Low Carb Maven.

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Crisps, chips and crackers CAN be part of a keto and low-carb diet. These Parmesan crisps take minimal time to prep and are the perfect cheesy transportation method for your favorite dips and spreads.

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One thing I frequently hear form my low-carb/ keto reasers is that it’s hard to find keto friendly crisps and crackers. Without access to gluten-free crisps with low net carb counts, snacking, dipping and even adding crunchy garnishes is sometimes difficult.

The right keto-friendly chips make great soup and salad toppers, simple appetizers, and the perfect low-carb snack. Try pairing with a dip like this low carb chicken enchilada dip!

I love making these simple Parmesan crisps as an easy snack for my family. Even though these cheese chips are the perfect dip companion, they ‘re a great snack on their own. You can’t go wrong.

KETO CHEESE CRISPS MAKE SNACKING EASY

Low-carb snacking is easy once you get used to alternative treats. I have many low carb keto cracker options on the blog. My kids love these cheddar cheese crackers but my favorite are these crispy almond sesame crackers.  They take a little time to prepare since the dough needs to be rolled out and cut. 

Luckily this is one keto snack that is easy to make. And making my own keto chips lets me control what goes in them. These Parmesan crisps make keto snacking easy and fun!

All you have to do is bake shredded cheese or Parmesan cheese until it’s nice and golden and crispy and let them cool flat like a cracker. One thing that my kids and I have fun with (and to stay creative) is to shape them into mini bowls and use them to hold one of my family’s favorite dips, this killer low carb pizza dip.

PARMESAN CRISPS AKA FRICO

Historically Parmesan crisps (also known as Frico) were made by heating cheese rinds to create a soft or crispy texture, and then used as an appetizer or garnish.

Naturally, these cheese crisps are low-carb and keto-friendly. Traditionally they were created with either potatoes and/or other ingredients, or just by adding shredded cheese to a frying pan. However, for the sake of keeping it low-carb, and using less oil, I like to bake them in the oven.

While I’m making baked cheese chips instead of fried, they still retain the same taste and consistency and really do make the perfect low-carb snack.

HOW TO MAKE PARMESAN CRISPS

This is undoubtedly one of the easiest (and maybe most satisfying) recipes out there, however the quality of Parmesan cheese that you use matters. Some brands of Parmesan use anti-caking agents that can slightly increase the carb count, so using a high-quality brand not only creates a high-quality snack, but it also keeps your net carbs lower.

I use Costco’s Parmesan cheese: Parmigiano Reggiano, which I then cube and then turn into small crumbles in my food processor. You’ll want to make sure that the crumbles are even and not too large, so they bake flat and crispy.

You can buy the pre-processed Parmesan, just be mindful of the net carbs per serving, especially if you are on a keto diet.

Then, simply preheat your oven to 400F, line a large baking sheet with parchment paper, and create small parmesan rounds on the baking sheet. You can add any spices or herbs that you’d like to before baking, then simply bake for about 6-8 minutes, or until they start to turn golden.

Remove from heat and let cool so that they crisp up. One of my tried and true seasoning variations for these parmesan crisps is a sprinkle of garlic powder mixed with Italian seasoning.

WHAT TO SERVE WITH PARMESAN CRISPS

You can use these cheese crisps as a way to scoop dips, like the ones mentioned above. They also work wonders as croutons on the top of salads or soups, or you can simply use them as a cracker with a variety of different toppings.

The kids love to make cheese crisp sandwiches with crispy pepperoni chips and tomatoes. I also
Love creating snack plates using olives, low carb hummus and some chopped vegetables.

There are plenty of different ways to use these parmesan crisps, especially for a keto or low-carb diet. They’re an amazing way that I add crunch and texture to some of my favorite meals.

Parmesan Crisps – Keto Cheese Chips

Parmesan crisps take minutes to prep and make the perfect keto and low carb chip, crouton, cracker and crisp for soups, salads, or delicious snack boards.

  • 4 oz Parmesan Cheese ((see note))
Optional:
  • Herbs, spices, spice blends
  1. NOTE: Pre-grated Parmesan cheese includes anti-caking agents which slightly increase carbs. I used the good-stuff; Parmigiano Reggiano from Costo, which I cubed and finely crumbled with a serrated metal blade, in my food processor. Yield may vary depending on whether you use store bought grated Parmesan cheese or process the cheese yourself.

Preparation:
  1. Preheat oven to 400 F and place rack to middle position. Line a large baking sheet with parchment paper. Process cheese into very fine crumbles if you do not have grated Parmesan.

Method:
  1. Measure the cheese by the teaspoonful and place onto the parchment lined pan (I got 16 per pan). Gently pat each mound of cheese into a circle with your finger (about 1 1/4 – 1 1/2 inches). Sprinkle any herbs, spices, or flavorings on before baking.

  2. Bake the Parmesan crisps until they start to turn golden brown, 6 – 8 minutes. Let cool completely before storing in an airtight container on the counter for a week or in the fridge up to 30 days.

  3. Makes 32 crisps with 5 crisps per serving at 0.61 NET CABRS. Serves 6.

Crispy Pepperoni Chips

Crispy Almond Sesame Crackers

Low Carb Cheddar Cheese Crackers

The post Parmesan Crisps – Keto Cheese Chips appeared first on Low Carb Maven.

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Delicious low carb homemade sloppy Joe filling baked over an easy almond flour “cornbread” crust makes a hearty comfort food casserole. Keto and Glutenfree

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I cook the majority of our meals in a frying pan on the stove. I find it’s one of the fastest ways to get dinner on the table. Although I have a great non-stick ceramic pan, I find myself reaching for my cast iron skillet again and again. I love to use it for casseroles with bread bases like my Mexican Cornbread Casserole. The Mexican casserole has an almond flour “cornbread” base topped with taco meat, cheese, and other yummy things. It’s one of my family’s favorite dinners.

I bought my cast iron skillet at Target, but I have bought other cast iron pans from Amazon. A good cast iron pan can also be found at thrift shops and antique stores. Make sure to scour away any rust with steel wool before seasoning your pan.

Sloppy Joe Casserole Base

This sloppy Joe casserole starts with a mock keto cornbread base, which is made from cheese, eggs, and almond flour. A little sweet corn extract (found on Amazon) gives it an authentic cornbread flavor. The extract is pricy, but it’s lasted over a year since I only use it for cornbread.

If you are allergic to almond flour you may want to try this recipe for coconut flour cornbread I found on Google.

Keto Sloppy Joe Filling

I have an amazing recipe for low carb homemade sloppy Joes filling that I serve on low carb buns for the adults and regular buns for the kiddos. I also make sloppy Joe stuffed peppers with the filling. It’s really, really good. 

To make this sloppy Joe filling, cook ground beef. Then, saute with onions, garlic, bell pepper and remaining ingredients until the meat absorbs much of the liquid. Let the filling cool while you make the cornbread base. Spread the base into a cast iron skillet. Mix the sloppy Joe filling with cheddar cheese and gently spoon it over the casserole base. Top with more cheddar cheese and bake.

Serve the sloppy Joe casserole with a crisp green salad and you’re good to go.

To re-heat, place a serving on a microwaveable place and top with a piece of waxed paper. Microwave at 30 second intervals until hot. To reheat in the oven. Place a serving in a small baking dish, sprinkle with a few drops of water and cover aluminum foil. Bake at 350 for 20 minutes or until hot.

Cast Iron Sloppy Joe Casserole

Delicious low carb homemade sloppy Joe filling baked over an easy almond flour “cornbread” crust makes a hearty comfort food casserole. Keto and Gluten-free

Sloppy Joe Casserole Filling
  • 1 recipe Homemade Sloppy Joes ((or your favorite recipe))
  • 1 cup cheddar cheese ((1/2 mixed into filling later and 1/2 for topping))
Low Carb Cornbread Base
  • 1 cup part skim mozzarella shredded cheese
  • 2 cups almond flour ((fluff up with whisk before measuring))
  • 2 oz cream cheese, softened
  • 3 large eggs
  • 1 tbsp baking powder
  • 1/4 tsp Amoretti Sweet Corn Extract
Sloppy Joe Filling:
  1. Make the sloppy Joe filing per directions. Let cool slightly, then stir in half of the cheddar cheese. 

Cornbread Base:
  1. Preheat oven to 350 degrees F. Liberally butter or oil a 10-inch cast iron skillet.

  2. Place the cheeses, eggs, almond flour, baking powder and extract (if using) in a food processor. Process until a thick batter forms.

Method:
  1. Spoon the batter into the prepared cast iron skillet and gently spread evenly to the sides of the pan.

  2. Top the batter with the sloppy Joe filling and bake for 35-40 minutes. Top with the rest of the cheddar cheese and return to the oven until melted.

  3. Let the Sloppy Joe Casserole cool for 5 minutes before serving. 

  4. Serve with a crisp salad. Serves 8 at 7 net carbs each.

Refrigerate any leftovers and rewarm in the microwave or wrap in foil and rewarm in a 350 F oven. 

Sloppy Joe Stuffed Peppers

Mexican Corn Bread Casserole – Taco Pie

The post Cast Iron Sloppy Joe Casserole appeared first on Low Carb Maven.

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