The Best Easy Keto Maple Donuts

The Best Easy Keto Maple Donuts

Moist and delicious, keto maple donuts are a super-easy grab and go morning breakfast. Creamy maple frosting tops the cake-style donut, just perfect with a morning tea or coffee.

It’s that time of year again! Today is the last full day of school for my kids, which means we’re about to jump in head-long to all those fun summer activities. My kids are so ready to be outside and active and have some more choices with what to do with their days.

However, with all those activities, do you know what it also brings? Boxes of tempting, multi-flavored donuts! Is it just me or do the boxes turn up everywhere? Swim meets, picnics, church, ball games, the Fourth of July parade, the list goes on.

Then without fail that little face looks up at me with innocent pleading eyes and says, “Just one Mommy? Please?! It’ll be okay.”

Actually, no it won’t be okay when one can’t have gluten or sugar. Inevitably, the child sneaks a donut and runs away to hide and scarf it down. Later on, her digestive system pays for that treat and we’re miserable for a couple days.

Be prepared with keto recipes

Even if you don’t have specific health reasons for eating keto or low carb, it does throw you off a keto diet. I always say the key to loving a low carb and gluten-free way of life is to be prepared! Always have a backup stash in the freezer for emergencies.

Why not start off with a batch of these fabulous keto maple donuts?

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

The best keto maple donuts are low carb, sugar-free, gluten-free AND moist and delicious. Perfect for parades and summer activities. #ketodonuts #lowcarbdonuts

In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

New mysteries. New day. Fresh doughnuts.

David Lynch

Filmmaker

Coconut flour vs. almond flour

One question I get asked quite often is, “What’s the difference between coconut and almond flour? Can they be equally interchanged?”

Well, to begin with, coconut flour is made of the meat of the coconut after the liquid coconut milk is pressed out. The coconut meat left over is dried and then ground up to make a soft coconut flour. It’s naturally gluten-free and grain-free.

On the other hand, almond flour is a nut flour. It’s made up of ground, blanched almonds with no skin. Good almond flour should not contain anything else. It’s a popular gluten-free flour option, although oilier than plain white flour so it does not work exactly the same in recipes.

As far as coconut vs. almond flour goes:

1/4 cup coconut flour = 1 cup almond flour

Many of my own recipes can be subbed with one or the other at this equivalence. However, I’ve found I like the texture of a mix of the two personally. Of course, if there are food allergies or sensitivities involved, a mix isn’t always possible.

Almonds to make almond flour

 

How to make keto maple donuts

To begin, get out all of the ingredients and kitchen utensils. I love this recipe because the batter is so easy.

First, put the eggs, cream cheese, almond milk, sweetener, and vanilla in a blender. Then process it on high for 30-40 seconds or until everything’s completely combined.

Alternatively, if you don’t wish to use a blender, first be sure all the ingredients are room temperature or even slightly warmer. In a large bowl or standing mixer, mix until no lumps remain.

Second, take another large bowl and whisk together the almond flour, coconut flour, baking powder, and sea salt. Next, pour the wet ingredients from the blender into the almond flour mixture and stir it all well until completely combined.

Don’t forget to grease donut baking molds/tins with butter or coconut oil. Then spoon in the mixture, distributing evenly to make 12 donuts. Now, bake them at 325 degrees Fahrenheit for 18-23 minutes until they’re baked and just start to brown around the edges.

Set aside to cool completely and begin the icing!

Tip: If you don’t have a donut pan you can make them as muffins.

Keto Maple Donuts front with coffee #lowcarbrecipes #ketorecipes

Keto Maple Donut Icing

Now, to make the keto maple donut icing. First off, place all the icing ingredients in a medium bowl other than the water. It’s important the ingredients are room temperature or it may make the cream cheese and butter difficult to combine with everything else.

Then simply mix everything together with a hand mixer until it’s completely smooth with no lumps. Mix in a tablespoon of water at a time until the desired spreadable icing consistency is achieved. Lastly, use a knife to spread the icing evenly over the tops of the cooled donuts.

The best easy keto low carb maple donuts are delicious, moist, and cake like. Gluten-free and sugar-free for a keto diet. #ketodonuts #ketobreakfast

As you ramble on through life, Brother,
Whatever be your goal,
Keep your eye upon the doughnut,
And not upon the hole.

The Blind Assassin

Margaret Atwood

Author

What are your favorite kinds of donuts?

Do you have a favorite kind of donut? You know the kind, the one you always grab for first in the dreaded donut box? Mine have always been Boston cream and maple. Well, then there’s always the blueberry cake donut.

Why not make several batches of different kinds of donuts and freeze them in groups with a mix of different kinds to pull out when you need? Of course, also leave a selection of fresh ones out or in the fridge to enjoy! Then, you’re all set when the coach tells you, “Oh, yeah! I’m bringing donuts tomorrow to swim practice to reward the girls!”

Set those puppies out, and bring your own box of goodness to the party.

I’m going to have to get baking!

Pin the recipe here!:

The best keto maple donuts are a fabulous low carb breakfast. Take to parties, picnics, parades and more. Gluten-free and sugar-free, these cake donuts are moist with creamy frosting. #ketodonuts #lowcarbdonuts

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Do you like jam in a donut?

Easy Keto Strawberry Jam is sugar-free and bursting with flavor! #sugarfreejam #ketorecipes

Want more Keto Breakfast Recipes?

  1. Chiles Rellenos Keto Breakfast Casserole
  2. Keto Cinnamon Rolls
  3. Easy Low Carb Skillet Breakfast Hash
  4. Low Carb Peanut Butter Muffins


Printable Recipe

Keto Maple Donuts

One of my favorite donut flavors in low carb form. Keto maple donuts are moist cake donuts with a smooth and creamy maple flavored frosting.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: Keto maple donuts, Low carb maple donuts
Servings: 12
Calories: 217kcal
Author: Explorer Momma

Ingredients

  • 1/4 cup coconut flour
  • 2 cups finely ground blanched almond flour
  • 3/4 cup sweetener (I use erythritol or Swerve)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 4 oz cream cheese
  • 4 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract

Keto Maple Donut Icing

  • 3 oz cream cheese, room temperature
  • 3 tbsp powdered sweetener (such as Swerve Confectioners)
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • 1 tbsp butter, room temperature
  • 2-4 tbsp water

Instructions

  • Place the eggs, cream cheese, almond milk, sweetener, and vanilla in a blender and process on high for 30-40 seconds or until completely combined. Alternatively, combine the room temperature ingredients in a mixer until no lumps remain.
  • Take a large bowl and whisk together the almond flour, coconut flour, baking powder, and sea salt.
  • Pour the wet ingredients from the blender into the almond flour mixture and stir well until completely combined.
  • Grease donut baking moulds or tins and spoon in the mixture. Distribute evenly to make 12 donuts.
  • Bake at 325 degrees Fahrenheit for 18-23 minutes until they're baked and just start to brown around the edges.

Keto Maple Donut Icing

  • Place all the icing ingredients in a medium bowl except for the water.
  • Mix with a hand mixer until completely combined. Add a tablespoon of water at a time until the desired spreadable icing consistency is achieved.
  • Spread icing evenly over the tops of the cooled donuts.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving: 1 donut
Calories: 217
 
Total Fat 18 g  
Saturated Fat 6 g  
Monounsaturated Fat 7 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 85 mg  
Sodium 227 mg  
Potassium 148 mg  
Total Carbohydrate 6 g  
Dietary Fiber 3 g  
Sugars 2 g  
Protein 9 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Keto Philly Cheesesteak Casserole

Keto Philly Cheesesteak Casserole

Deliciously creamy keto Philly cheesesteak casserole is packed with flavor and the perfect family weeknight meal. Easy to meal prep beforehand and throw in the oven, this low carb beef recipe always receives rave reviews at our house.

This weekend for Mother’s Day we returned to what’s probably my mother’s favorite restaurant in our home town. We go there almost every year on this special day, and we inevitably get the same things, EVERY YEAR. Creatures of habit we are, and I’ve found when I don’t get my usual, I am disappointed.

I love the predictability of it and the laughter and fun time our family has together. My mother gets the lemon cod, my grandmother, the cod Florentine. Now that I think of it, this year my brother shocked the table and ordered MY favorite instead of his usual Reuben sandwich. So what is my traditional Mother’s Day selection?

This post might give you a hint.

I absolutely love Philly cheesesteak. Actually, I always have even before I started eating keto. However, now I order the Philly cheesesteak sandwich without a bun and a side salad instead of fries.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Flavorful Keto Philly Cheesesteak Casserole is the perfect weeknight low carb recipe the family will request over and over again. Creamy with beef, green peppers, onions and spices, ideal for a gluten-free diet. #ketodinner #lowcarbmeals

In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

J.R.R. Tolkien

Author

History of the keto Philly cheesesteak casserole

So what started us out making this dish other than my love for the Philly cheesesteak? One day my daughter, as she often does, exclaimed over how much she loved steak. Also, “Daddy cooks it just right!”

Well, we had some strip steaks on hand so decided to cook them up for dinner. She was ecstatic until she was about halfway through her meal. “This is very chewy”, and “What are those small round steaks called?” and “Filet mignon, yes, that’s what I like.”

Thank you so much Butcherbox for introducing my child to really good meat, yet spoiling her for any other steak cuts.

We had several other strip steaks on hand, and so I decided to try my luck with the flavors of Philly cheesesteak. Let’s just say it was a huge hit and one of the most enjoyable meals of my life as a mother.

Husband: This is really good! I like it. You can make this again. (Repeats 5 minutes later)

Girl child: Ahhh, steak! *Sigh* *Smile* Ahhh, cheese! *Sigh* *Smile* Ahhh, creamy sauce! *Sigh* *Smile* Yay.

Boy child: Can I have a banana with my mango?

You can’t win them all! Since then, this recipe has been a winner in my household. I love the fact it’s easy to put together on a Sunday afternoon and then just bake off Monday for an easy dinner.

Keto Philly Cheesesteak Casserole is a fabulous low carb family weeknight meal! Flavorful and gluten-free, a great recipe for a keto diet. #ketorecipes #ketodinner

Why do you call it a casserole?

First of all, this dish is called a casserole because it’s baked in a casserole dish. It’s fabulously delicious and one of the few dishes both my husband and daughter rave over. (My son won’t eat beef so we won’t discuss that right now.) 😉

Instead of a more solid casserole you can cut squares out of, this keto Philly cheesesteak casserole is more of a spoon dipper. It comes out cheesy gooey on top with a creamy gravy that permeates the meat and vegetables. In fact, I almost think it’s better the second day because it gives all the flavors a chance mingle.

So, let’s get to it!

To make a keto Philly cheesesteak casserole you’ll need : 

Excellent low carb recipe for keto Philly cheesesteak casserole. Flavorful, gluten-free, and kid-friendly - this is a weeknight meal-prep hit! #ketodinner #lowcarbdinner

How to make the Keto Philly Cheesesteak Casserole

To begin, get out all the ingredients. Then start with the meat.

What kind of beef cut to use for Philly Cheesesteak?

Well, traditionally a good Philly cheesesteak is made with very thinly sliced ribeye steak. However, you can use strip steak, top sirloin, or even a skirt steak.

To prepare the raw steak, slice it into very thin strips. Yes, I mean as thin as possible, and that’s not always easy. Luckily, I discovered a little trick to help in the process.

Steak slicing tips

Have your butcher slice it thin. OR if the meat is frozen, I’ve found it’s easier to cut with a good sharp cerated knife. It should be just starting to melt but still fairly frozen and hard. Then, simply slice the raw steak in thin strips.

Next, melt a tablespoon of butter in a skillet and salt and pepper the meat. Brown the meat on all sides quickly on medium-high heat just to sear in the juices. Then remove it from the pan and set it aside.

Using the same skillet with the leftover fat and butter, cook the onions and peppers, stirring occasionally. Add another tablespoon of butter if there’s not enough left for the veggies. Now cook them for about five minutes or until the onions almost caramelize and the onions and peppers are soft and cooked through.

Keto Philly Cheesesteak Casserole, onions and peppers

Philly Cheesesteak Sauce

In order to make the sauce that becomes sort of a gravy in the casserole, take out a blender. I love how simple this is. Put the cream cheese, bone broth, parsley, chives, onion powder, garlic powder, salt, and pepper into the blender. Then blend on high speed until the cream cheese is completely incorporated and there are no lumps. Voílà! Easy right?

If you’re not as excited about easy as I am or if you don’t have a blender and want a workout there’s another method. Be sure the cream cheese is room temperature or even on the warmer side. Whisk all the ingredients together in a large bowl. As a result of some hard whisking, you should come up with about the same mixture with no lumps.

Assemble the casserole

First, take out an 8″ x 8″ casserole dish and grease it with butter or coconut oil. Second, layer in the meat and then the veggies on top of it.

Meat, veggies, layered, Keto Philly Cheesesteak Casserole

Third, evenly pour the sauce over the veggies and meat in the casserole dish. Now top it all off with 9 slices of provolone cheese. 

Provolone layer, Philly Cheesesteak Casserole

Then bake it at 350 degrees Fahrenheit for 30 minutes. Take it out of the oven and let it sit another 15 minutes before serving. 

Mmmmm!! Enjoy!

Spoon of delicious keto Philly cheesesteak casserole. Perfect to meal prep for weeknight family low carb dinners. #lowcarbdinner #ketorecipes

 

Beef Dinner Recipes

What are your favorite beef dinner recipes? Do you prefer casseroles, meat with gravy, or grilled? I personally love it all and find it’s good to mix things up every now and then. Now, I’m really hoping my son pulls an about-face and starts to love meat as much as I do soon!

I hope you try out this keto Philly cheesesteak casserole recipe and it becomes as popular in your house as ours!

Pin the recipe for later here!

Delicious Keto Philly Cheesesteak Casserole is a great option to add to your meal prep list for a quick weeknight low carb family meal. Comforting flavors and great protein, your family will love this gluten-free dish. #ketodinner #ketorecipes

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Want another low carb family-friendly dinner option?

Awesome keto cauliflower mac and cheese bake. Keto, low carb, and gluten free it's sure to please everyone! #lowcarbdinner #ketodinner #macandcheese #explorermomma

More awesome keto main dish recipes:

  1. Cheesy Low Carb Zucchini Lasagna
  2. Keto Jambalaya
  3. Creamy Keto Italian Sausage Soup
  4. Low Carb Thai Coconut Soup


Printable Recipe

Keto Philly Cheesesteak Casserole

Inspired by all the flavors we love in Philly Cheesesteak: steak, green peppers, onions, provolone cheese, and spices. Keto creamy goodness with hearty beef.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: Keto Philly Cheesesteak Casserole, Low Carb Philly Cheesesteak Casserole
Servings: 6
Calories: 428kcal
Author: Explorer Momma

Ingredients

  • 1 tbsp butter
  • 2 lbs beef steak (sirloin or strip)
  • 1/2 cup sliced green bell pepper
  • 1/4 cup sliced onion
  • 1/2 cup beef bone broth
  • 8 oz cream cheese
  • 1 tbsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (more or less to taste)
  • 1/2 tsp pepper (more or less to taste)
  • 9 slices provolone cheese
  • 3 tbsp fresh chopped green onion

Instructions

  • Slice the raw steak in thin strips. Melt a tablespoon of butter in a skillet and salt and pepper the meat. Then brown the meat on all sides for about a minute on medium-high heat. Remove from pan.
  • Using the same skillet, cook the onions and peppers, stirring occasionally for about five minutes or until the onions almost caramelize and the vegetables are soft and cooked through.
  • Take an 8" x 8" casserole dish and grease it with butter or coconut oil. Layer the meat and then the veggies on top.
  • Place the bone broth, cream cheese, parsley, chives, onion powder, garlic powder, salt, and pepper in a blender. Blend on high speed until the cream cheese is completely incorporated and there are no lumps.
  • Pour the sauce over the veggies and meat in the casserole dish evenly. Top with 9 slices of provolone cheese.
  • Bake at 350 degrees Fahrenheit for 30 minutes.

Notes

Nutrition Facts

Servings 6.0
Amount Per Serving
Calories 428
 
Total Fat 24 g  
Saturated Fat 14 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 153 mg  
Sodium 823 mg  
Potassium 597 mg  
Total Carbohydrate 3 g  
Dietary Fiber 1 g  
Sugars 2 g  
Protein 45 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Georgian Food: Eggplant With Walnuts

Georgian Food: Eggplant With Walnuts

Fabulous flavors come together with fenugreek, garlic, and walnuts in this naturally low carb, gluten-free traditional Georgian dish. Out of all Georgian food, Georgian eggplant with walnuts, or badrijani nigvzit, is a definitely a staple at any Georgian dinner party!

My husband just got back from visiting family for Orthodox Easter in Georgia (the country not the state). Georgians take great pride in hospitality and welcoming guests into their homes and do a fabulous job of it. Much emphasis is placed on the Georgian supra, or dinner party, where plates of traditional foods are stacked one on top of the other.

Georgians give toasts to God, peace, the guests, the children, Georgia, your country, and many others. While I love the Georgian cheese bread (khachapuri), desserts, and meats, one of my favorite keto-friendly side dishes is badrijani nigvzit.

Georgian eggplant with walnuts. I love Georgian food!

Okay, I admit when I first tried it, I was not used to eggplant. Actually, I had to work up my courage to taste and then enjoy it. To an American palate, it’s not a regular dish but once you do the flavors are oh so good! There’s a reason it’s on a plate at nearly every Georgian table on special occasions.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Georgian eggplant with walnuts is a fabulous keto side dish that's a staple for any Georgian dinner. Low carb and gluten-free, full of flavor! #ketosides #georgianrecipes

In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

When I was alone, I lived on eggplant, the stove top cook’s strongest ally…. 

Laurie Colwin

Alone in the Kitchen with an Eggplant

What Georgian food will you find at a traditional dinner supra?

Like I said, my husband just returned from Georgia, and after Easter Georgian households celebrate and tend to eat a lot! They take great joy when friends, neighbors, and family come over to share a meal. The food and wine are traditional, abundant, and accompanied by music and laughter!

Georgian supra table with low carb Georgian eggplant with walnuts #georgiansupra

Before Orthodox Easter, or აღდგომა aghdgoma, religious Georgians fast from animal products, eat little, and are almost vegan for a time. Therefore, when it’s time to say, “Christ is risen!” a celebration and feast for days begin. 

Plate upon plates are stacked on top of each other, filled with amazing dishes. Guests are encouraged to eat and drink as much as possible and have a good time. Guitars are brought out for singing and dance.

It’s also a fun time to prepare food with the family! Generally, the women bake sweet and savory breads, prepare salads, and make sure there are enough different kinds of meat and side dishes. There’s wine, coffee, and dessert, and people can sit at the table all day.

What about it? Shall we make one of those side dishes?

To make Georgian food: eggplant with walnuts you’ll need : 

Georgian foods: eggplant with walnuts is a staple for any Georgian dinner. Fenugreek, garlic, and walnuts make this a delicious low carb side dish. #lowcarbrecipes #georgianrecipes

How to select an eggplant

When I first started to make this dish when I returned to the United States, I bought normal bulb eggplant. Unfortunately, the finished recipe did not taste or look like I remembered. The problem with the big eggplant is that it is slightly more bitter and eggplanty, and not the right size for folding like the eggplant used in Georgia.

I looked around at local grocery stores and finally found what I was looking for. In Georgia, they use a long thin eggplant. Therefore, the closest I have found to the same variety is called a Chinese eggplant in most stores.

Two Chinese eggplants on a pan

I’ve found it most often at my local Sprout’s farmer’s market, and you may also have more luck at smaller natural produce or farmer’s market-type locations.

I’m even planning to grow it this year in my garden!

How to make fried Georgian eggplant with walnuts

To begin, gather all the ingredients and supplies together. Second, slice the Chinese eggplants lengthwise to about 1/3 of an inch thick. I like to use a mandolin slicer for this process but a regular knife works if you prefer.

Slicing the Chinese eggplant

Now we’re going to let the eggplant “weep” and get as much of the bitter flavor out as we can. Lay the eggplant out on towels and salt it liberally. Next, leave it there untouched for about half an hour and turn it over and salt the other side. Then let it sit another half hour or so.

The eggplant should “weep”, and the bitter liquid seeps out. Now rinse off the liquid and salt and pat them dry.

Next, get out a skillet or frying pan, and heat the oil over medium heat. Now fry the eggplant slices in batches for about 2 minutes on each side. When they’ve slightly browned, remove them to a dish and cover.

How to make the filling

Next, for the filling, take out a food processor (or pestle and mortar) and place in it all the rest of the ingredients: the walnuts, water, garlic, coriander, vinegar, salt, pepper, and fenugreek (or Georgian utskho suneli and kviteli qvaveli if you have it).

Process it all on high for forty seconds or so then unplug and spoon down the sides with a spatula. Continue to process it on high until everything’s thoroughly combined in a rough paste.

Tip: Refrigerate the filling for 2 hours or overnight, as the flavors need time to set and blend together. If the garlic tastes a little strong, the next day it shouldn’t (so says the garlic-lover).

Georgian foods: eggplant with walnuts, garlic, and fenugreek. A fabulous low carb traditional side dish. #ketosides #georgianfoods

Allergy tip: Can I tell you a little secret? Most of the time I actually substitute blanched almonds in this dish instead of walnuts. Why? Well, I love walnuts, but another in the household has a severe allergy to walnuts but not almonds. If you need to work with an allergy, try other nuts or even seeds that aren’t a problem.

How to fill the eggplant

First, take one strip of the eggplant and spread about a tablespoon of filling on half of it. Second, fold the strip in half evenly like a book with the filling in the middle.

Georgian eggplant with walnuts on a plate, badrijani nigvzit #georgianfoods #lowcarbsides

Lastly, arrange them on a plate or serving platter and garnish with some chopped cilantro and pomegranate seeds if they’re in season! The Georgian foods look an array of colors during the summer.

Lately, I’ve not been able to get pomegranates but love that little tang the seeds bring and aesthetically for the beautiful color! Soon, soon my pretties!

Bite of Georgian foods: eggplant with walnuts #georgianfood

Georgian food and traditional recipes

Over the next few months, I’ll be featuring different traditional Georgian recipes. Some are already gluten-free and low carb like this staple side dish, Georgian eggplant with walnuts. Others, like khinkali, or meat dumplings are not, but I’ll share recipes for the traditional way to make them and a gluten-free option!

So if you’ve been to Georgia or just like to try another culture’s classic dishes, I hope you follow along on my Georgian food journey. Until next time! Nakh vam dis!

Pin the recipe here!

Georgian eggplant with walnuts, badrijani nigvzit. A fabulous low carb, gluten-free Georgian food. A keto side dish with garlic, walnuts, and spices. #georgianfood #lowcarbsides

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Searching for more low carb sides?

Easy low carb grilled garlic parmesan zucchini, circle pin

Want to learn more about the country of Georgia?

Check out these other articles on Georgia:

  1. Georgian Language Phrases for Travelers
  2. Unforgettable Things to do in Tbilisi, Georgia
  3. How to Make Traditional Georgian Bread
  4. Top 10 Things to do in Batumi, Georgia with kids!
  5. Tbilisi, Georgia: Doors and Windows


Printable Recipe

Georgian Eggplant with Walnuts

Fabulous flavors come together with fenugreek, garlic, and walnuts in this naturally low carb traditional Georgian dish. One of my favorite Georgian foods, Georgian eggplant with walnuts, or badrijani nigvzit, is a staple at any Georgian dinner party.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Georgian, Gluten-Free, Keto, Low Carb
Keyword: Badrijani, Georgian, Georgian Eggplant with Walnuts
Servings: 18
Calories: 78kcal
Author: Explorer Momma

Ingredients

  • 3 medium-sized Chinese eggplant
  • 1 cup walnuts
  • 2 cloves garlic
  • 1/2 tsp white wine vinegar
  • 1/2 tsp ground fenugreek (Georgian utskhro suneli)
  • 1 tsp ground corriander
  • 1/4 tsp red pepper
  • 1/4 tsp salt
  • 1/2 cup water
  • cilantro to garnish
  • pomegranate seeds to garnish

Instructions

  • Slice the Chinese eggplant lengthwise to about 1/3 of an inch thick. Use a mandolin slicer or regular knife.
  • Lay the eggplant out on towels and salt it liberally. Leave it for half an hour and turn it over and salt the other side. It should "weep" and the bitter liquid seeps out. Rinse and pat dry.
  • Heat the oil over medium heat and fry the eggplant slices in batches about 2 minutes on each side. Remove to a dish and cover.
  • For the filling, take out a food processor (or pestle and mortar) and place in it all the rest of the ingredients except the cilantro and pomegranate seeds for garnish. Process on high for forty seconds or so then unplug and push down the sides with a spatula. Continue to process on high until thoroughly combined in a rough paste.
  • Refrigerate the filling for 2 hours or overnight, as the flavors need time to set and blend together. 
  • Take one strip of the eggplant at a time and fill each with about a tablespoon of filling, folding the strip evenly like a book with the filling in the middle.
  • Garnish with roughly chopped cilantro and pomegranate seeds. Serve at room temperature.

Notes

Nutrition Facts

Servings 18.0
Amount Per Serving
Calories: 78
 
Total Fat 7 g  
Saturated Fat 1 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg  
Sodium 33 mg  
Potassium 158 mg  
Total Carbohydrate 4 g  
Dietary Fiber 2 g  
Sugars 2 g  
Protein 1 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Almond Raspberry Keto Bakewell Tart

Almond Raspberry Keto Bakewell Tart

A glorious and flavorful keto Bakewell tart is the perfect addition to your summer picnic, fancy tea, or after dinner dessert. Packed with raspberry jam and a sugar-free almond frangipane, this low carb delight will soon become a family favorite.

Okay, I admit it. I love British baking, British history, the British countryside, British literature, and British murder mystery shows. When I was in college, I spent a semester in Oxford, England, and it was just one of those places I felt completely comfortable in. I’ve traveled to many countries, but England is the one I really feel a connection with and could call home.

While my daughter and I are planning trips to London, Oxford, and some other villages in the countryside, we often like to bake.

This keto Bakewell tart recipe came out of one of those inspirations. It seems so exactly like something you’d eat for afternoon tea or a picnic dessert. We decided it was perfect, and it was necessary to remake it in keto form.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Delicious raspberry almond keto Bakewell tart is the perfect low carb recipe for tea time or a special sugar-free dessert. #ketodessert #lowcarbdessert

In a hurry?

While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

For future reference, Harry, it is raspberry…although of course, if I were a Death Eater, I would have been sure to research my own jam preferences before impersonating myself.

J. K. Rowling

Author, Harry Potter and the Half-Blood Prince

Why is it called a Bakewell tart?

First of all, did you know there is a town in England called Bakewell? Yes, indeed! It’s located in a beautiful spot in Derbyshire in the Peak District of the UK.

Now, a Bakewell tart is traditionally a shortcrust pastry with layers of jam and frangipane topped with flaked almonds. It’s a variation on the older Bakewell pudding which originated guess where? Why in Bakewell, of course!

Glorious layers of raspberry jam and frangipane make up the keto Bakewell tart. A low carb dessert at its finest. #ketodessert #lowcarbrecipes

There are many ways to make the Bakewell tart nowadays, made popular at village fêtes and picnics. Then they were taken to the next level by British food writers and TV personalities. Which is how we came to know about the tart.

From what I can tell, raspberry is the most popular flavor to include in the tart, which suits me perfectly. It has a distinct flavor that works particularly well with almonds and even the keto diet. The cherry Bakewell tart is another common flavor I may have to try during the cherry picking season!

For a Keto Bakewell Tart you’ll need : 

Beautiful almond raspberry flavors a keto Bakewell tart. Perfect for a low carb tea or special gluten-free dessert. Sugar-free and delicious! #lowcarbdessert #ketorecipes

How to make a Keto Bakewell Tart

Gluten-free almond flour crust

To begin an almond flour crust, first, whisk together the almond flour and sweetener. Then carefully mix in the melted butter so it comes together as moist crumbs.

Second, push the mixture into a tart pan or a pie plate. Use your hands or the bottom of a flat glass to evenly press the mixture around the bottom and sides of the pan. Make sure to get it in all the corners!

Next, bake the tart shell at 350 degrees Fahrenheit for about 12 minutes. Then remove it and let cool to prepare for the filling.

Pieces of keto Bakewell tart will be welcome at any low carb table! Delicious sugar-free raspberry jam and almond frangipane in an almond flour tart shell. #ketodessert #lowcarbtea

Almond frangipane filling

Before we begin on the frangipane filling, don’t forget the raspberry jam! Spread the 5 tablespoons of raspberry jam evenly around the bottom of the tart crust, not up the sides, just on the bottom.

Now, take a large bowl or standing mixer and mix together the butter and sweetener for a minute or two. Add in the eggs and almond extract and then mix in the almond flour.

TIP: If you use Swerve as the sweetener, it will crystallize in the frangipane when not eaten right away. Therefore if you use Swerve I suggest making and serving the same day. We also like to use the equivalent amount of Lakanto Monk Fruit sweetener.

Next, spoon the filling into the tart shell in blobs then push it in gently together so the raspberry jam stays on the bottom as a layer. Smooth it out on top with an icing spatula or knife. Then bake it at 350 degrees Fahrenheit for 25-35 minutes or until it’s set.

A piece of flavorful keto Bakewell tart will be a huge low carb hit at a picnic or party. #ketorecipes #lowcarbdessert

Creamy keto icing

To make the creamy keto icing I like for the topping, first, take out a medium to a large bowl. Mix together the cream cheese and sweetener until no lumps remain. Now once well-combined, add in all the other ingredients. I find it easiest to use a standing or hand mixer and blend everything together for about 2 minutes.

Once the icing is ready, spread it on the completely cooled frangipane tart. Even it out again with the icing spatula or knife to completely cover the almond filling.

Next is the fun part! Decoration time. Use a spoon or even a piping bag with a small hole with about 2 more tablespoons of the sugar-free raspberry jam. You are going to want to make stripes about an inch apart on the white icing. Then take a toothpick and run it back and forth between the stripes the opposite way to create a feathered design.

Chill it to set the icing and serve at a fabulous tea, picnic, or for dessert tonight!

Bite of a delicious keto Bakewell tart with raspberrry and almond frangipane. A fabulous low carb dessert perfect for a keto diet. #ketodiet #ketodesserts

 

Tea to the English is really a picnic indoors.

Alice Walker

Novelist

Low carb desserts for summer

What kinds of desserts do you love in summer? While I don’t eat a lot of fruit on a keto diet, small quantities of raspberries, strawberries, and blueberries can make the perfect flavorings for summer dishes. Whether it be cakes, tarts, ice cream, or trifle, I am an admitted lover of sweets.

Luckily for me, I can still get my fill of dessert without all the sugar.

So, give this dessert a try while you’re planning your own trip to London or around the UK. Hmmm…I may need to add Derbyshire to my itinerary! Yum.

Pin the recipe here!

A Keto Bakewell tart is the perfect low carb dessert addition to any tea or picnic, even for tonight's gluten-free dessert! Sugar-free and delicious, the family will love this keto diet treat. #ketodesserts #lowcarbdessertsketo #lowcarbdesserts

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Need more tea time or dessert recipes?

You will love these low carb cinnamon pecan cookies!

Cinnamon Pecan Cookies are low carb gluten-free bites of goodness. #glutenfreecookies #lowcarbdessert

Printable Recipe

Keto Bakewell Tart

The classic British Bakewell tart with a beautiful almond frangipane, raspberry jam, and a delicious icing top.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: British, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: keto bakewell tart, keto dessert, low carb bakewell tart
Servings: 12
Calories: 234kcal
Author: Explorer Momma

Ingredients

  • 2 cups almond flour, finely ground
  • 1/4 cup sweetener, such as Swerve Confectioner's
  • 5 tbsp melted butter

Filling

  • 5 tbsp sugar-free raspberry jam
  • 10 tbsp butter, softened
  • 2/3 cup sweetener (such as Swerve Confectioner's)
  • 1 1/3 cups finely ground almond flour
  • 2 beaten eggs
  • 1 tsp almond extract

Icing

  • 1/4 cup powdered sweetener (such as Swerve Confectioner's)
  • 1 tsp almond extract
  • 3 oz cream cheese
  • 1/4 cup heavy cream
  • 2 tbsp raspberry jam (for decoration)

Instructions

Almond flour crust

  • Whisk together the almond flour and sweetener. Then mix in the melted butter so it comes together as moist crumbs.
  • Push the mixture into a tart pan or pie plate. Use your hands or the bottom of a flat glass to evenly press the mixture around the bottom and sides of the pan.
  • Bake at 350 degrees Fahrenheit for about 12 minutes. Remove and let cool to prepare for the filling.

Filling

  • Spread the 5 tablespoons of raspberry jam evenly around the bottom of the tart crust.
  • Take a large bowl or standing mixer and mix together the butter and sweetener. Add in the eggs and almond extract then mix in the almond flour.
  • Place the filling in the tart in blobs then push it in gently so the raspberry jam stays on the bottom as a layer. Smooth it out and bake at 350 degrees Fahrenheit for 25-35 minutes or until it's set.

Icing

  • Mix together the cream cheese and sweetener until no lumps remain. Once well-combined, add in all the other ingredients. Using a standing or hand mixer blend them for about 2 minutes.
  • Spread icing on the completely cooled tart. Take about 2 more tablespoons of raspberry jam and make stripes on the white icing. Then take a toothpick and run it back and forth in stripes the opposite way to create a feathered design. Chill to set the icing and serve!

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving: 1 piece
Calories 234
 
Total Fat 23 g  
Saturated Fat 12 g  
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 85 mg  
Sodium 90 mg  
Potassium 17 mg  
Total Carbohydrate 4 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 4 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Low Carb Keto Pesto Pinwheels

Low Carb Keto Pesto Pinwheels

Full of summer flavors, keto pesto pinwheels are the perfect low carb appetizer or game time snack. Basil, garlic, and sundried tomato in a guilt-free, gluten-free swirl!

Not too long ago my daughter was watching a baking competition show on TV, and the challenge was palmiers. Now, palmiers are a form of puff pastry, layers and layers of butter folded in the dough to create incredible layers. They are rolled in the shape of a palm, elephant ear, or simply round like a cinnamon roll and sliced to bake.

On the show, they were filling them with all sorts of amazing flavors. However, my mind immediately went to, “Wouldn’t those be amazing with basil pesto and sun-dried tomato?”

Thus, this is where our keto pesto pinwheels began. While I haven’t tried to make a gluten-free puff pastry, I know I love a good fathead dough. Fathead dough is made of mozzarella cheese, cream cheese, and almond flour among a few other ingredients.

To me, it seemed the perfect choice for a tasty appetizer for a family gathering or even game day. Can I tell you something? I was right. They are pretty fabulous!

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Delicious low carb keto pesto pinwheels are the perfect choice for a snack or appetizers at your next party or family holiday gathering. #ketoappetizer #ketosnacks

In a hurry?

While I think my super helpful tips and fun stories will benefit you, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

Cooking and baking is both physical and mental therapy.

Mary Berry

British food writer

Keto pesto pinwheels: more fillings

There are so many options when it comes to creating a filling for an amazing dough!

First, do you choose sweet or savory? Second for me is okay, what all do I have around the house?

These baked treats make a fabulous snack or appetizer, or even lunch! What are your favorite fillings? Do you go Greek and fill it with feta, spinach, and garlic? Maybe a traditional salami and provolone? You could even make it a pizza roll with tomato sauce, pepperoni, and mozzarella!

It’s a fun way to get the kids involved in cooking because believe me, they will have opinions.

What?! Kids have strong opinions? Imagine that. Mine are strongly against spinach unless we call it dinosaur slime. And then it’s okay. Mmmm, tasty!

Today, however, I think we’ll stick with pesto and sundried tomatoes. It’s a classic combination and one it’s hard to go wrong with.

If you’d like to try your hand at making a super-simple, yet amazingly flavorful basil pesto, find my recipe here.

Flavorful parmesan, basil, garlic, and sun-dried tomatoes flavor these keto pesto pinwheels. Perfect for a low carb appetizer or gluten-free game day snack. #ketoappetizer #ketorecipes

 

To make easy keto pesto pinwheels you’ll need : 

Delicious parmesan, basil, garlic, and sun-dried tomatoes flavor these keto pesto pinwheels. Perfect for a low carb appetizer or gluten-free game day snack. #ketoappetizer #glutenfreeappetizer

Why kids should bake

These pinwheels are really not too difficult to make although they may look it at first glance. Like I said, enlist some kids to help out because they absolutely love the hands-on aspect of this bake. Baking is great for kids because they have to make a plan, follow directions, and in the end create something delicious for everyone!

Now, in the rare case the directions are not followed, they learn something from it, am I right? My daughter loves to go through the entire baking process and share her creations with the family. It’s a sense of accomplishment that I think leads to a greater work ethic in the future. But enough of my soapbox. On to the baking!

How to make keto pesto pinwheels

First off gather your ingredients and kitchen items. Second, put the mozzarella and cream cheese in a large microwave-safe bowl and melt it for 1-2 minutes. It should be just melted but not so much that it’s nearing the crisp and harden stage.

Third, add in the almond flour, powdered parmesan cheese, and baking powder, and use a mixer to combine it all into a dough.  Make sure you have a really large bowl to do this so small pieces don’t get spat out all around the room! Also, depending on the mozzarella you use, it can stick around the beaters.

Never fear, if the mixture does wind itself around the beaters too much just stop the machine, pull off the mozzarella mixture that’s causing the problem. Et voílà! Continue.

Next, keep mixing and add the eggs in one at a time. Then, form the mixture into a dough and place it between two pieces of parchment paper. If it is too sticky to handle, refrigerate it for 15 minutes. Another thing I like to do is spray the parchment paper with coconut or olive oil to prevent sticking.

Keto pesto pinwheels dough in a rectangle shape

Now, roll out the dough to make a large rectangle about 1/4 of an inch thick.

How to fill the dough

I like to use a pastry brush to brush the pesto over the dough or you could easily use a spoon if you don’t have the pastry brush.

Brushing the pesto on the fathead dough

Over the pesto, evenly sprinkle the chopped sundried tomatoes.

Keto pesto pinwheel dough with pesto and sun-dried tomatoes

Then use the parchment paper as a guide to help roll up the dough from the narrow end until it becomes a log. This is where you can get creative with your rolling too. You could roll it the long way from both sides inward to create the traditional elephant ears.

Rolling the keto pesto pinwheels

However you decide to roll it, try not to touch it too much because the warmer it gets, the more difficult it becomes to work with. Once rolled, carefully wrap in plastic wrap (cling film) and place in the freezer for about an hour. 

Why chill it? One, it needs to harden to be easier to slice. Two, when it’s chilled beforehand it holds its shape better when baked.

Slice and bake the pesto pinwheels

Next, unwrap the log and slice it into 1/2 inch slices. Place them on a baking sheet lined with parchment paper or silicone baking mats. There should be about 20 pinwheels if you’ve rolled from the short end.

Keto pesto pinwheels, cut to bake

Put the pan (you may need to use 2 pans) in the oven and bake for 20-25 minutes at 350 degrees Fahrenheit or until beautifully golden and the edges begin to brown. Be sure to let them cool for at least 15 minutes on the pan before you move them to cool completely on cooling racks.

They should have a gentle crunch and be full of flavor!

Tip: When re-heating use the oven or even warm them on a skillet on the stove. If you put them in the microwave they soften and lose the crunch. 

Bite out of a keto pesto pinwheel #ketorecipes #lowcarbappetizer

 

Best keto appetizers

It’s always a good idea to bring a snack or appetizer to family parties or any gathering that involves food. Personally, I want to be sure there’s something I can eat, but I also want something I think everyone else will enjoy too!

These keto pesto pinwheels definitely fit the bill. You may need to set a few aside for yourself because once your friends taste them they won’t last long! Give them a try with pesto and sun-dried tomatoes or let me know if you try another filling you love.

Pin the recipe here!

Flavorful keto pesto pinwheels are a delicious low carb appetizer or gluten-free snack to take to any party or event. You can't go wrong with a fathead dough, basil, garlic, parmesan, and sundried tomatoes! #ketoappetizer #ketorecipes

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Make your own easy keto pesto!

Delicious and super simple keto pesto adds a punch of flavor to any low carb meal. Garlic, basil, and parmesan, you can't go wrong! Use up the garden basil and keep the family happy all year. #ketorecipes #lowcarbsauce

Printable Recipe

Keto Pesto Pinwheels

Full of summer flavors, keto pesto pinwheels are the perfect appetizer or game time snack! Basil, garlic, and sundried tomato in a gluten-free swirl.
Prep Time10 mins
Cook Time20 mins
Chill time1 hr
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American, Gluten-Free, Italian, Keto, Low Carb
Keyword: keto pesto pinwheels, low carb pesto pinwheels
Servings: 20
Calories: 84kcal
Author: Explorer Momma

Ingredients

  • 2 cups shredded mozzarella cheese (full fat works best)
  • 3 oz cream cheese
  • 2 tsp baking powder
  • 1 1/2 cups finely ground almond flour
  • 2 eggs
  • 1/4 cup powdered parmesan cheese

Fillings:

  • 1 cup pesto
  • 1/2 cup chopped sun-dried tomatoes

Instructions

  • Melt the mozzarella and cream cheese for 1-2 minutes in a microwave safe bowl.
  • Add in the almond flour, powdered parmesan cheese, and baking powder and mix to combine into a dough. Continue mixing and add the eggs in one at a time.
  • Form the mixture into a dough and place it between two pieces of parchment paper. If it is too sticky to handle, refrigerate it for 15 minutes. Optional: spray the parchment paper with coconut or olive oil to prevent sticking.
  • Roll out the dough in a large rectangle about 1/4 of an inch thick. Use a pastry brush to brush the pesto over the dough. Over that, evenly sprinkle the chopped sundried tomatoes.
  • Use the parchment paper to help roll up the dough from the narrow end until it becomes a log. Wrap in plastic wrap (cling film) and place in the freezer for an hour.
  • Slice the log into 1/2 inch slices and place on a baking sheet lined with parchment paper or silicone baking mats. There should be about 20 pinwheels.
  • Bake for 20-25 minutes at 350 degrees Fahrenheit or until golden and the edges begin to brown. Let them cool for at least 15 minutes on the pan and then completely on cooling racks. They should have a gentle crunch.

Notes

Nutrition Facts

Servings 20.0
Amount Per Serving: 1
Calories 84
 
Total Fat 7 g  
Saturated Fat 2 g  
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 28 mg  
Sodium 145 mg  
Potassium 62 mg  
Total Carbohydrate 2 g  
Dietary Fiber 0 g  
Sugars 1 g  
Protein 6 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

The Best Easy Low Carb Keto Pesto

The Best Easy Low Carb Keto Pesto

Quick and easy keto pesto is bursting with flavor! Gluten-free pesto is perfect on your favorite low carb bread or in any recipe that calls for an Italian sauce. Packed with garlic and basil, it’s kid-approved and delicious!

When was the first time you tried pesto? To be honest I can’t actually remember as I was a picky child. However, I know I was in college when I truly fell in love with it.

Pasta with pesto became very popular around my shared house, and I was so excited to get my aunt’s old food processor she was about to sell at a garage sale. Can I tell you a secret? Those older machines are sometimes the best. That same food processor she used for many years is still in my cabinet and runs well!

I’m not going to tell you exactly how many years it’s been for me since I received it in college, but it’s been quite a few!

In spite of the fact my diet is primarily keto and low carb, I still adore pesto! The powerful strength of the garlic and basil is just as fabulous as it was back then. I just dropped the pasta and use it on different dishes.

This post contains affiliate links, which means I receive a small percentage if you make a purchase after clicking on my links. 

Simple and classic keto pesto is a delicious sauce for any low carb Italian dish. Gluten-free and packed with garlic and basil, every member of the family will love this fabulous dinner accompaniment. #lowcarbrecipes #ketopesto

In a hurry?

While I think my super helpful tips and fun stories will benefit you, I also realize we are sometimes pressed for time and just need a good recipe! Scroll down to the bottom of the page for the printable recipe or PIN it here for later!

“Pesto madam.”
“Yes, Floote, that! Brilliant. Full of garlic.” To illustrate her point, she took another mouthful before continuing. “Seems they put garlic in positively everything here. Absolutely fantastic.”

Gail Carriger

Author, Blameless

Pesto origins

Imagine yourself in a terracotta roof-tiled house on the side of a hill in 16th century Genoa. It’s a summer sun-filled day in northern Italy, and the air is filled with the scent of basil. The garden is full, and the basil sways in the breeze filling the air with that magnificent aroma.

It’s time to make a new sauce. Pesto!

Pesto is said to originate in Genoa in the 16th century. It’s a simple sauce, but with a punch of flavors that blend together just right. Traditionally, it’s made with basil, garlic, parmesan cheese, pine nuts, and olive oil.

Back then they wouldn’t have had a food processor but used the indispensable mortar and pestle. Like this one here:

Therefore, for a truly authentic pesto it’s nice to go back to original methods. It’s not that much more difficult to grind a pesto sauce in the mortar and pestle. There are chefs like Mario Batali who claim it’s the best or even the ONLY way to make a true pesto.

Don’t worry, if you use a food processor like I do most of the time, I won’t tell anyone.

A jar of keto pest with a white plate of garlic, peppers, and spinach #ketorecipes #pesto

To make easy keto pesto you’ll need : 

Quick and easy keto pesto is packed with flavor and the perfect sauce to spice up a low carb meal. Gluten-free and sugar-free but full of garlic and basil, this will become a summer staple in your house. #ketopesto #ketorecipes

How to make a quick keto pesto

This recipe is so simple and easy it hardly takes any time at all.

First, take out all the materials and ingredients. Plug in the food processor or brandish your pestle (the rounded stone tool to grind the pesto), and it’s time to begin.

Second, throw all the ingredients but the basil, salt, and pepper into a food processor. Process on high for 30-40 seconds or until everything is evenly combined.

Alternatively, grind it in the mortar with the pestle until combined.

Next, add in the basil, salt, and pepper and continue to pulse and process (or grind) until the mixture reaches the desired consistency. To be perfectly honest, it depends on the person. Do you like to have small chunks of nut or parmesan in your pesto or would you prefer it perfectly smooth?

I like it with very small pieces and not completely puréed. However, it’s your pesto! It’s completely up to you.

When the machine is off, use a spatula to push down any large pieces on the sides. Process it another 20 seconds or until you’ve reached the perfect pesto.

E ecco! Delizioso!

Spoon dips into a jar of basil keto pesto sauce. #ketorecipes #italianketo

The versatility of the keto pesto recipe

Do you know why I love pesto so much? Well, number one it’s flavor is out of this world! Yes, I have a thing for garlic and basil.

Secondly, the recipe is so incredibly versatile! It’s so easy to switch out certain ingredients based on what you have on hand or to make it fit with a certain diet. I even switch it up to avoid different allergens.

For example. The child has a nut allergy to pine nuts, cashews, and walnuts, but she’s okay with almonds. Instead of the traditional Italian pine nuts, I replace them with almonds.

Boom. Crisis averted, and we still get to enjoy those amazing flavors.

Another example: Eek! It’s spring, and I’m out of all my frozen pesto I stored up using all the basil from the garden last year! Basil is super expensive to buy in larger quantities or I only have a little on-hand. While the flavor will be slightly different you can always substitute in spinach for the missing basil.

Third example: I’m out of olive oil or prefer avocado oil on my keto diet. Simple. Substitute avocado oil.

Hint: Don’t avoid or skimp on the garlic. Its flavor is pretty awesome, and hey, you’ll ward off vampires.

Lovely silver spoon of green keto pesto #ketorecipes #lowcarbrecipes

Pesto is such a great standard. It’s so simple to make and always tastes good.

Tamra Davis

Director

Okay, you’ve sold me. But why call it KETO pesto?

There you’ve caught me. This is a pretty classic, traditional pesto recipe with optional changes here or there.

BUT it’s such a flavorful sauce, and it fits perfectly into the keto parameters. It’s low carb, high fat, and gluten-free. Did I mention it’s delicious?!

Therefore, to recognize the fact these traditional ingredients and sauce are an AMAZING addition to your keto library of recipes, I’ve titled this one Easy Keto Pesto. And it’s just that.

I hope you enjoy it on zoodles, your favorite keto bread, a white pesto zucchini lasagna (does that not sound like a fabulous summer garden recipe?!), or in my keto pesto pinwheels, a fabulous keto appetizer coming soon!

Buona fortuna, mangia, e sii felice!

Pin the recipe here!

Delicious and super simple keto pesto adds a punch of flavor to any low carb meal. Garlic, basil, and parmesan, you can't go wrong! Use up the garden basil and keep the family happy all year. #ketorecipes #lowcarbsauce

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

Do you have a Keto Garden?

What to plant in your keto vegetable garden

Printable Recipe

Keto Pesto

Easy bright and flavorful keto pesto will have your tastebuds singing of summer! The classic Italian flavors of basil and garlic in the perfect low carb summer sauce.
Prep Time5 mins
Total Time5 mins
Course: Main Course, Side Dish
Cuisine: American, Italian, Keto, Low Carb
Keyword: Basil Pesto, Easy Pesto, Keto Pesto, Low Carb Pesto
Servings: 14
Calories: 134kcal
Author: Explorer Momma

Ingredients

  • 1/4 cup slivered almonds (or pine nuts, walnuts, or preferred nut)
  • 4 cloves garlic
  • 3/4 cup olive oil (or avocado oil)
  • 1/2 cup parmesan cheese
  • 1 tbsp lemon juice
  • 2 1/2 cups basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Place all ingredients but the basil, salt, and pepper in a food processor. Process on high for 30-40 seconds or until everything is evenly combined.
  • Add in the basil, salt, and pepper and continue to pulse and process until the mixture reaches the desired consistency. When the machine is off, use a spatula to push down any large pieces on the sides. Process another 20 seconds or until mixed well.

Notes

Nutrition Facts

Servings 14.0
Amount Per Serving: 2 tablespoons
Calories 134
 
Total Fat 14 g  
Saturated Fat 2 g  
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 4 mg  
Sodium 146 mg  
Potassium 28 mg  
Total Carbohydrate 1 g  
Dietary Fiber 0 g  
Sugars 0 g  
Protein 2 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program. I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
 
 
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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