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A rich south Indian egg masala recipe perfect for a cold winter day, serve this keto egg curry over cauliflower rice to keep carbs to a minimum. Bursting with tomatoes, onions, and chiles, this low carb curry brings big warming flavors that keep your tastebuds satisfied.

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I get bored with my typical low carb breakfast of eggs. Sometimes I crave bold, exciting comfort food flavors. And though I want my food to feel comforting and hearty, I need it to be low carb — and delicious!

This egg masala tics all those boxes for me. When Ashha sent me this recipe from southern India, I knew it would be the perfect dish to tantalize my taste buds.

Egg Masala, Who Knew?

First, what is masala. A masala is a blend of dried spices or a combination of dried spices and other ingredients or aromatics ground into a paste. Masala is used to flavor and spice Indian dishes.

When I think of masala dishes, my mind jumps to chicken curry or tikka masala, but I would have never thought of egg curry masala. Egg curry is a popular Indian dish and in southern India, and they like it spicy!

Ashha’s original recipe was quite spicy, but absolutely amazing with its big, bold flavors. I reduced the amount of heat in the dish and made some adjustments to make these curry eggs keto friendly. You can make the recipe as hot as you like, but since I have kids, I prepare it mild.

Making Egg Masala Keto Friendly

Since the original recipe was high in carbs, reducing the amounts of onion and garlic brings it to keto carb levels. Adding tomato produces a nice rich curry with knock out flavor. Served over a cup of cauliflower rice, it’s perfect for my low carb lifestyle.

For ideas about how to make any curry low carb, see my post on Indian Chicken Curry

Keto Vegetarians Unite!

Keto vegetarians often express frustration in trying to get in enough protein while maintaining their vegetarian lifestyle. Keto vegetarians spend more time planning and searching for recipes that fit their specific way of eating. It can be hard.

This egg curry masala is easy to customize. With over 11 grams of protein per serving it’s a viable and satisfying option for keto vegetarians everywhere. To add even more protein to this vegetarian keto egg curry, add firm tofu or paneer, a creamy Indian cheese.

NOTE: To keep this egg masala recipe vegetarian, be sure to use vegetable broth or stock instead of chicken stock.

Run to Make This Tasty Keto Egg Curry Recipe

Many people may find Indian curry recipes intimidating, but egg curry is easier than you might think! The recipe starts with peeled, medium to hard boiled eggs. Cook the eggs just before making the curry or use leftover hard boiled eggs. Once your eggs are ready, move on to the curry.

How to make egg masala (egg curry)

  1. Seed and chop the tomatoes.
  2. Process the masala ingredients into a paste.
  3. Flavor the oil or ghee with a cinnamon stick and fresh curry leaves (optional).
  4. Brown the onions.
  5. Add masala to the pan and cook until it mellows in fragrance.
  6. Add tomatoes and water, cooking until thickened.
  7. Heat the eggs in the curry and serve.

If you are into spices and curries like me, consider this Indian Spices Starter Kit to get you started. This Indian Spice Box will keep all your newly purchased spices neat and organized. I bought one for myself as a birthday gift!

What to Serve with Egg Curry

Egg masala is traditionally served over rice, but to keep carbs low I serve with cauliflower rice. Sometimes, I flavor the cauliflower rice with cilantro and other times I add a little shredded coconut.

Some people like to serve Indian curry dishes with chapati or paratha. Try serving this keto chapati from Show Me the Curry!, low carb tortillas or even low carb Joseph’s pita.

For a another great egg recipe with bold Indian flavors try this recipe for pan poached eggs with Indian roasted vegetables.

Egg Curry – TLDR

Indian egg curry is unlike other ethnic egg based recipes, like shakshuka or eggs in purgatory, where cracked eggs cook in a flavorful tomato based sauce. Instead, this recipe uses pre-cooked, shelled boiled eggs.

This egg masala is a great way to use leftover hard boiled eggs and add a little variety to my meals. The eggs simmer in a spicy tomato curry gravy flavored with onions, garlic, and warm spices. Serve with cauliflower rice or low carb flat bread.

Egg Masala (Indian Egg Curry Recipe)

Bursting with tomatoes, onions, garlic, and chiles, this rich south Indian egg masala recipe (egg curry) is perfect comfort food. Low carb and keto recipe.

  • 6 large hard boiled eggs, peeled
  • 1 pound tomatoes, seeded and chopped
  • 4 tbsp olive oil or ghee, divided
  • 1 inch piece of cinnamon ((or a pinch of ground))
  • 7-8 fresh curry leaves ((optional))
  • 1/2 cup water
  • 1 serrano pepper, seeded and chopped
  • 2 cloves garlic, roughly chopped
  • 1 tbsp tomato paste
  • 1 tsp chicken base ((or vegetable base))
  • 1 sprig cilantro
  • 3/4 tsp coriander powder ((more for garnish))
  1. Asha’s original recipe calls for several spicy green peppers and mentions tomatoes as an option. She also lists 3 onions (one to fry and two to make into a paste) and 5 cloves of garlic. While they use smaller onions in India, I reduced the amount of onions and garlic
    and added tomatoes. She uses a mortar and pestle to make a paste of onion, garlic, green chilies, a fresh coriander sprig and coriander powder (a wet masala). Add this masala to the browned onions and heat until the raw smell subsides before adding the water. Her traditional recipe does not include chicken/vegetable base or tomato paste. I found that tomato paste helped thicken the sauce and the chicken base rounded-out the flavors. She uses 2 teaspoons of oil. I added more oil/ghee to align macros to a ketogenic diet.

  1. To seed the tomatoes, cut the tomatoes in half crosswise and squeeze them over the garbage to remove the gel and seeds.

  2. Grind the masala ingredients to a paste using a small food processor or a mortar and pestle. (Alternately, add all of the masala ingredients and the tomatoes to the bowl of a food processor. Puree until smooth.) If using ground cinnamon, add it here.

  1. Heat a 10-12 inch frying pan over medium heat. Add 1 tablespoon oil/ghee, then fry the cinnamon and curry leaves until fragrant. Add the onions and brown but don’t burn.

  2. Add the masala and saute until the raw smell cooks out, then add the tomatoes (alternately, pour the pureed tomato mixture into the pan) and ½ cup of water. Simmer until it begins to thicken. Pour in the remaining oil/ghee and season with salt and pepper to taste.

  3. Add the hard boiled eggs and simmer until heated through. Add the eggs whole, or sliced in half, it’s up to you. Garnish with fresh cilantro leaves.

  4. Traditionally served with chapati or ghee rice. I serve with cauliflower rice. Look for a keto chapati recipe in the post.

  5. Serves 4 people at 6.9 net carbs per serving.

Pan Poached Eggs and Indian Roasted Vegetables

Keto Indian Chicken Curry

The post Egg Masala (Keto Egg Curry Recipe) appeared first on Low Carb Maven.

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Crave delicious, fall-off-the-bone ribs? This easy method shows you how to make the perfect, flavorful, juicy keto ribs baked in your oven.

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Summer has me craving tender, juicy barbecue ribs. But you don’t need a smoker and 6 hours to cook tasty ribs. I got you with this OVEN BAKED RIBS RECIPE! And because I use a homemade rib rub and sugar-free barbecue sauce, these babies are low carb and keto.

Oven baked pork ribs are a thing, y’all, I promise. You won’t believe how easy it is to make great tasting pork ribs in your oven. If you love tender and flavorful baby back ribs without all the muss and fuss, you will love this recipe. The only equipment you need is a sheet pan and some foil.

These ribs cook up tender and juicy in about 2 hours, leaving plenty of time to prepare fixin’s or to socialize with a great keto adult beverage. This keto blueberry mojito looks delicious!

Keto Oven Baked Ribs – Tender and Juicy!

As I said, making oven baked ribs is very easy. Most people expect a complicated procedure and lots of basting and watching. Not at all! Just let the oven work its magic.

How to bake ribs in the oven:

  1. Remove the sheath from the back (bone side) of the ribs.
  2. Lay the oiled and seasoned rack of ribs on a sheet pan.
  3. Cover them with foil.
  4. Bake in a 275 F preheated oven for 2 – 2 1/2 hours until tender.
  5. Brush the ribs with your favorite barbecue sauce.
  6. Broil.

NOTE: When using a convection oven, remember to lower your oven temperature 25 degrees if your oven doesn’t do it automatically.

Finish Under the Broiler or Finish on the Grill

After cooking, slather the barbecue sauce on the rack of ribs and finish under the broiler or on the grill. This step caramelizes the sauce. When the sauce caramelizes, it tightens up a bit, giving it that sticky, finger licking texture that makes these ribs so delicious.

Whether you grill or broil is up to you. The grill imparts a smoky flavor, but finishing under the broiler is easy, especially if you don’t own a grill. It’s good both ways.

Baby back ribs with dry rub ready for the oven.

Dry Rub Ribs or Sauced?

It’s up to you! These baked ribs turn out delicious either way. Make dry rub ribs by coating them in my bbq dry rub recipe or your favorite rub before cooking. Once cooked, give them another dusting, cut, and serve.

Maybe you like your ribs sauced? Sure! Slather them in keto bbq sauce and pop them under the broiler. Or, compromise by serving dry ribs with sauce on the side. But if you want ultimate flavor, do both: season the ribs with dry rub, then finish them with your favorite barbecue sauce.

Barbecue sauce preference is based on region. Luckily, I have 3 great keto barbeque sauce recipes from which to choose:

  1. Keto Saint Louis Style – a more traditional sauce great on barbecue chicken and pork.
  2. Low carb Carolina Style – a thin vinegar sauce popular on pulled pork.
  3. Alabama White Sauce which is more of a finishing sauce. It’s best on chicken but some people like it on pork. It’s the ultimate keto sauce.

But don’t discount a great Keto Ranch Dressing as a dipping sauce. My kids put ranch on everything – even ribs! 

Baked baby back ribs slathered in bbq sauce ready for the broiler.

What style ribs should I use in the oven?

For a great BBQ rib style, I prefer baked pork ribs. Baby back ribs are my favorite because they are a little leaner and have more meat than St. Louis Style. And because they are cooked low and slow, oven baked baby back ribs come out tender and juicy. They typically cost a little more, but my grocery store has them frequently on sale. I made my most recent rib purchase at Costco where they came 3 racks to a package.

How Many Ribs per person?

Each rack of baby back ribs has approximately 12 ribs and will feed 3 people at 4 ribs per person. If serving other meats, it’s customary to serve two ribs per person. Of course, if your family has big appetites, all bets are off!

Favorite Sides to Serve With Keto Ribs

A rack of great ribs deserves delicious sides. I love them with:

Juicy Keto Oven Baked Ribs Recipe

Crave delicious, fall-off-the-bone ribs? This easy method shows you how to make the perfect, flavorful, juicy keto ribs baked in your oven.

  • 2 full racks baby back ribs
  • 2 tbsp olive oil, divided
  • 2 tbsp BBQ Dry Rub for Chicken and Pork ((or your favorite))
  • salt and pepper
  • 1/2 cup Keto BBQ Sauce ((or your favorite))
  1. Remove the skin off the back (bone side) of each rack of ribs: Using a thin paring knife (or flathead screwdriver), slide it under the clear membrane over one of the bones. Lift up to separate and pull-off with your fingers or with a paper towel. It comes off in sheets and takes a little time. Be patient.

  2. Line a large sheet pan with aluminum foil. Preheat oven to 275 F and move rack to middle position.

  1. Dry the ribs with paper towels and rub olive oil on both sides of ribs, 1/2 tbsp per side. Season the back of the ribs with salt and pepper, then apply 1/2 tbsp of the dry rub and massage into the ribs. Flip the racks over and repeat on the meat side.

  2. Cover the ribs with foil, sealing around the outside rim of the baking sheet, and cook 2 – 2 1/2 hours or until the tines of a fork slide easily between the ribs.

For Keto Dry Ribs:
  1. Remove the foil cover and place the ribs on a rack fitted into the sheet pan. Sprinkle more salt and pepper and dry rub over the ribs and cook an additional 20-30 minutes uncovered.

For Sauced Keto Ribs:
  1. Turn the broiler to high and place the oven rack to the closest position. Remove the foil cover and flip the ribs bone side up. Slather the back of the ribs with bbq sauce, approximately 2 tbsp each. Place the ribs under the broiler for 3-5 minutes or until the sauce begins to darken in spots. The time will depend on your oven broiler. Remove the ribs from the oven, flip them over and repeat.

  1. Serve 4 ribs per person. Net Carbs per 4 ribs with ingredient amounts stated: 2.79g net carbs

Juicy smoked Chicken Leg Quarters

Smoked Beer Can Chicken with Dry Rub

The post Juicy Keto Oven Baked Ribs Recipe appeared first on Low Carb Maven.

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Tangy and bold, this keto bbq sauce lets you enjoy big barbecue flavor without all the sugar and carbs. This low carb, keto vinegar based barbecue sauce is perfect for burgers, pulled pork, and chicken.

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Summer is here –  grilling and smoking season is on! Going low carb doesn’t mean you can’t enjoy your favorite grilled meats and burgers. Just be smart and avoid overly processed store bought barbecue sauces which are often full of sugars and NOT keto friendly.

Enjoy your killer burgers, juicy smoked chicken leg quarters, and pulled pork with this sugar-free BBQ sauce. It’s so delicious you’ll want to mop every last drop of it up with a piece of low carb cornbread.

And since it’s not sugar based, this low carb barbecue sauce adds great flavor to grilled meats without burning. Expect a bold tangy-sweet taste up front bolstered with onion and garlic, finishing with a gentle heat on the back of the tongue.

Traditional BBQ Sauce Recipes

Traditional barbecue sauce varies from region to region. Most recipes include tomato paste, vinegar, or mayonnaise. Some recipes include a combination of the three. In addition to a tomato paste, vinegar, or mayonnaise base, barbecue sauces rely on a blend of spices to flavor them.

Common spices found in BBQ sauce include garlic, onion powder, mustard, liquid smoke and black pepper. There’s also a lot of sugar. You’ll find white or brown sugar, coconut sugar, honey, molasses, maple syrup, and jams in nearly every bbq sauce recipe. None of these ingredients are low carb or keto friendly.

This bold and tangy keto BBQ sauce is a cross between the tomato paste and vinegar barbecue sauces popular in western North Carolina and the bolder, thicker Kansas City style. Unlike either of these styles, my barbecue sauce recipe has no added sugar – except what’s naturally in the tomato, onion, and garlic.


QUESTION: “How can I get that big sweet and spicy barbecue sauce taste without any sugar?”

ANSWER: Use a natural low carb sweetener like erythritol, xylitol, stevia, monk fruit or a combination of any of the above. Many commercial barbecue sauces use liquid Sucralose to sweeten their products. If that’s okay with you, look for EZ-Sweetz liquid drops, but avoid aspartame which contains phenylalanine, a possible neurotoxin.

I use a low carb erythritol/stevia based sweetener. Erythritol has zero calories. The body doesn’t process it so it leaves the body in the same chemical composition as it arrived. This means it contributes zero carbs to your dietary intake.

Want to know more about sugar-free sweeteners? Read my article about the best low carb sweeteners and then how to choose the best sweetener for you in this article.


You probably have the ingredients for this keto BBQ sauce in your pantry and spice cabinet. Tomato paste, apple cider vinegar, red wine vinegar, brown sugar substitute, onion and garlic compose the base flavors of the sauce. Worcestershire sauce, ground chipotle pepper, dried thyme, clove, liquid smoke (hickory) and lots of black pepper provide a smokey/peppery flavor and a mild heat.

Finishing the bbq sauce with butter rounds out the flavor by mellowing the vinegar and helps the sauce spread across the surface of the meat. To apply, use a dedicated barbecue basting brush so you don’t ruin your pastry brushes!

Customize it to suit your taste!

Everyone has their own idea of how a good BBQ sauce should taste. Some prefer a sweet sauce while others like it savory. Some like a thick sauce while others like it thin. And some like a tangy or spicy bbq sauce while others want it mild or less peppery. Below are a few ideas how to make this your own.

Try these tasty ideas:
  • Sub smoked paprika for the chipotle pepper
  • Add dried mustard powder or prepared mustard
  • Sub cinnamon or Chinese 5 spice for the clove
  • Use all cider vinegar for less tang
  • Use all red wine vinegar for more tang
  • Add a little chile powder, cumin, instant espresso or cocoa powder
  • Make it sweeter by adding your favorite sweetener to taste
  • Simmer longer for a thicker sauce or less time for a thinner sauce

My favorite brown sugar substitute is SUKRIN GOLD. Don’t have it? Try Swerve Brown Sugar, Lakanto Golden or my homemade low carb brown sugar recipe.

For convenience, make this barbecue sauce ahead and store it in an airtight container in the fridge. Just be sure it’s cooled to room temperature before doing so. The flavor mellows after refrigeration so taste to adjust the seasonings if needed.

Enjoy this tasty keto sauce on:

Tangy, Bold Keto BBQ Sauce

This keto bbq sauce delivers a bold tangy-sweet taste up front bolstered with onion and garlic, then finishes with a gentle heat on the back of the tongue. No added sugars!

  • 6 oz tomato paste ((170 g))
  • 2 cans water ((12 oz/ 340 g))
  • 1/2 can apple cider vinegar, with the mother ((3 oz/ 85 g))
  • 1/2 can red wine vinegar ((3 oz/ 85 g))
  • 1/3 cup Sukrin Gold Brown Sugar Alternative
  • 1/2 cup diced onion ((2 oz/ 57 g))
  • 1 tsp minced garlic ((1 large clove))
  • 1/8 tsp ground cloves
  • 1/2 tsp dried thyme
  • 3/4 tsp ground chipotle pepper
  • 1 tsp Hickory Liquid Smoke
  • 2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 4 tbsp butter ((to be added after cooking))
  1. Add the first 10 ingredients into a medium saucepan and simmer for 45 minutes (or longer if you prefer a thicker sauce).

  2. Measure the remaining ingredients into the BBQ sauce and blend with a stick blender (or use a blender) until smooth. Taste and adjust seasonings. Taste the next day and adjust further as it will mellow upon cooling. This results in a tangy sauce. (SEE BELOW FOR A VARIATION.)

  3. Cool completely, pour into a clean air tight container, and refrigerate up to 10 days.

  4. VARIATION: Saute the onions and garlic in 1 tbsp butter until softened, then add the rest of the ingredients. Add the remaining butter after cooking. This results in a more mellow flavored sauce.

  5. Makes 2 1/2 – 3 cups. Serving size is 2 tbsp and is 1 net carb per serving.

The post Tangy and Bold Keto BBQ Sauce appeared first on Low Carb Maven.

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Fried chicken skin (chicken skin cracklings) makes a tasty, crispy snack for low carb keto diets. Perfect for those who don’t like or eat pork! 

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Do you throw away the raw chicken skin from chicken thighs and chicken breasts you buy from the store? After making these crispy chicken skin chips, you won’t want to throw away that chicken skin any more!  Seriously, these are so good my kids were fighting oven them. But don’t eat too many at one sitting because they are very rich.

What are chicken skin cracklings, chicharrones, or chips?

Cracklings are pieces of animal fat and skin that have been fried until crispy and seasoned with salt and other seasonings. Chicharrones specifically refers to pork – a misnomer for chicken skin. This recipe is closer to pork rinds – which includes just the skin and no fat.

Does Fried Chicken Skin Have Carbs?

Fried chicken skin a great keto snack that is high in healthy fats, moderate in protein, and has zero carbs, depending on the seasoning you choose. These zero carb chips are a wonderful low carb alternative for your favorite dip ((https://www.lowcarbmaven.com/herbed-crackers-bacon-horseradish-dip/) or topping with guacamole, sour cream or salsa.

How to make crispy chicken skin in the oven.

Making pork rinds at home is a laborious task. Pork skin is very thick, tough and fatty. It must go through an hours-long process of boiling to soften the skin before baking can even begin. Skins are baked low and low for 2-3 hours in order to completely render out all the fat and produce that that nice, crispy texture. That’s a lot of work for a snack.

Chicken skin is much easier because it’s thinner, contains less fat and cooks up quickly. The best skin for making oven fried chicken skin comes from chicken breasts or thighs. The skin from these cuts are easy to remove in one piece and can be laid out flat on a baking sheet.

Start by preheating the oven to 400 F. Place an oven rack in the middle position. Line a stainless-steel rimmed baking sheet with parchment paper. I like this parchment paper from Costco. It comes in a two-pack at the store, is very good quality and each roll that lasts forever. 

Using a sharp knife, remove the chicken skin from the thighs or chicken breasts. Trim any large pieces of fat from the edges. Scrape away any extra fat or skin from the underside of the skin.

Moisture will prevent the skins from crisping, so be sure to dry the skins completely on paper towels. Then stretch them out onto the parchment paper lined baking sheet in a single layer.

Season lightly with salt and pepper or add some extra flavor with your favorite herb seasoning blend or dry rub. Go easy on the seasoning because the chicken skin shrinks as it cooks (as much as 50%), concentrating the seasoning. The chicken skin frys in its own fat and becomes very crispy.

Bake for approximately 20 minutes or until browned and crisp. They should be a deep golden brown, a little darker than the photos. Remove from the pan and drain excess fat on paper towels.

How Long will Chicken Skins Last?

Let the chicken skins cool completely before moving them to an airtight container. Since homemade chicken skins don’t contain all the preservatives found in store bought pork rinds, it’s important to store them in the refrigerator to prevent spoilage.

Chicken skins should be eaten within three days. If the chicken skins become stale, simply place them on a sheet pan in a 350 F oven for several minutes to re-crisp.

Oven Fried Chicken Skin Cracklings (Chicharrones)

  • 8 raw chicken skin pieces from thighs or breasts
  • salt and pepper
  • seasoning of your choice
  1. I struggled finding nutritional information for chicken skin from one thigh or chicken breast as sizes vary. I did find information per 1 ounce (28 g) of chicken skin, so that is what I used to calculate nutritional information for this snack. Actually, the serving size is 2 pieces of skin, but the actual food weight will vary depending size.

  1. Preheat oven to 400 F and place rack to middle position. Line a large rimmed baking sheet with parchment paper.

  1. Remove the chicken skin from the thighs or chicken breasts. Trim any large pieces of fat from the edges with a knife. Scrape away any extra fat or skin on the underside of the skin.

  2. Dry the skins completely on paper towels and stretch out onto the parchment paper in a single layer.

  3. Season lightly with salt and pepper or your favorite seasoning. Go easy because the chicken skin will shrink (as much as 50%) as it cooks, concentrating the seasoning. The chicken skin will fry in its own fat.

  4. Bake for approximately 20 minutes or until browned and crisp. They should be a deep golden brown, a little darker than the photos. Remove from the pan and drain excess fat on paper towels.

  5. Cool completely and store in an airtight container in the fridge. Place on a sheet pan in a 350 F oven for several minutes to re-crisp if needed.

  6. Makes 8 oven fried chicken skin chips.

    Nutritional Info: per 1 ounce/28g: Calories: 126g, Fat: 12g, Carbs: 0, Protein: 4.5, NET CARBS: 0

Dry Rub For Chicken and Pork

The post Oven Fried Chicken Skin Cracklings (Chicharrones) appeared first on Low Carb Maven.

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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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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))
  • 6 raspberries
  • 6 mint sprigs
  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

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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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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))
  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.


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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.

  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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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
  • 2 medium serrano peppers, chopped
  • 1 medium green bell pepper, chopped
  • 3/4 inch piece ginger, peeled and chopped
  • 1 large clove garlic, chopped
  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.

  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.

  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.

  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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