Low Carb Peanut Butter Brownies

Low Carb Peanut Butter Brownies

Chewy and delicious low carb peanut butter brownies marry our favorite flavors of chocolate and peanut butter in a gluten-free, keto brownie your taste buds will love!

Brownies are one of those ultimate comfort foods you can’t help but love. You may know I am a peanut butter fanatic so change that to peanut butter brownies with chocolate chips, and you’ve struck gold! I love these low carb peanut butter brownies, and it’s hard to believe they’re gluten-free and sugar-free.

Do you have childhood memories of ooey-gooey brownies topped with vanilla ice cream and chocolate sauce? Even now that’s a temptation I can rarely say no too. Therefore, why not make your own decadent brownie and stay low carb or keto diet-friendly?

Warm one of these up and top with a scoop of your favorite keto ice cream and mmmm! Heaven!

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

Low carb peanut butter brownies are a cheery gluten-free snack or dessert perfect for a keto diet. Sugar-free and easy. What could be better than chocolate and peanut butter for Mother's Day, a birthday, or everyday? #ketobrownies #lowcarbrecipes

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You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.

Augusten Burroughs

American writer

The history of brownies

There are all sorts of stories about where the brownie originated. Most will agree it’s an American concoction. I’ve read some stories that say they came from a baker forgetting to put the baking soda in a chocolate cake.

In the latter part of the 19th century, smaller portable cakes became the fashion for outdoor activities. Ladies requested desserts that could be eaten al fresco and packed easily.

One such recipe was on behest of Bertha Palmer of the Palmer House Hotel in Chicago. It was 1893, and she wanted a small dessert, yet still cake-like. Why? Well, she wanted to provide a dessert for the ladies attending the World’s Fair.

The Palmer House Hotel is now a Hilton, and to this day you can order “Bertha’s Brownie”. Actually, some claim this to be the first brownie with walnuts and an apricot glaze. I wonder if the recipe has changed in the past couple hundred years!

The best low carb peanut butter brownies with sugar-free chocolate chip and chewy goodness. Gluten-free and keto-friendly desserts you can enjoy without the guilt! #ketobrownies #lowcarbdessert

To make low carb peanut butter brownies you’ll need : 

Delicious and soft low carb peanut butter brownies are the perfect gluten-free, keto dessert. Sugar-free and fabulous snacks for picnics, parties, or any occasion. #ketobrownies #lowcarbrecipes

How to make low carb peanut butter brownies

I most certainly do like a recipe that is super-simple and quick to throw together. In particular, I like a recipe where you can throw all the ingredients together in a bowl. Then mix them up, and say voílà!

Granted this recipe, is not quite that easy, but it’s pretty close. Shall we begin?

First, take out a large bowl. Second, preheat the oven to 350 degrees Fahrenheit, and grease the baking dish with butter or coconut oil.

I like a thicker brownie so I use and 8″ by 8″ glass baking dish. If you prefer a thinner brownie, you can shorten the baking time by 5 minutes and use a 7″ by 11″ pan.

Next, whisk together the melted coconut oil, peanut butter, vanilla, and powdered sweetener in the large bowl until smooth.

Then, add everything else but the chocolate chips and stir the mixture with a spoon or spatula until it’s all evenly combined and a dough-like consistency.

The best low carb peanut butter brownies. Gluten-free and keto-friendly delicious sugar-free dessert. #ketobrownies #lowcarbrecipes

Add the sugar-free chocolate chips

The last thing before you bake is to mix in the chocolate chips. Make sure to get them evenly spread throughout so you don’t have a big section of chocolate chips and then another part of just plain dough. Not that I’ve done that before or anything! 😉

Now, spread the mixture evenly along the bottom of the greased baking dish. Then put it in the oven for 20-25 minutes or until golden and beautifully baked.

Overhead low carb peanut butter brownies #ketodessert #lowcarbdessert

Tip: For the best results cool the uncut brownies on a cooling rack completely before cutting them up into bars.

Cut them up into 20 even pieces and serve. Also, they keep well in the freezer for up to a month for emergency afternoon snacks. I may even be known to warm one up every now and then for a quick breakfast!

Low carb peanut butter brownies are gluten-free, keto-friendly goodness. Top with a keto ice cream and enjoy a delicious sugar-free dessert. #ketobrownies #lowcarbrecipes

 

A basic rule of baking is that, in general, it’s almost impossible to make an inedible batch of brownies.

Linda Sunshine

Author

Keto brownies: Gooey vs. Cake-like

So let’s all weigh in. Without the scale. Ha!

Kidding, but what is your opinion? Should brownies be gooey or more cake-like? Do you have a preference or consider them two different kinds of dessert?

I’m definitely an ooey-gooey fudgy brownie fan. However, I know plenty of people who would demand, “How could you eat that underbaked dessert?!”

Consequently, I’m going to tell you this. If you prefer a gooey brownie, slightly shorten the bake time on these low carb peanut butter brownies.

On the other hand, if you prefer a more cake-like brownie bake these the full 25 minutes or even more. Of course, you will need to watch so they don’t burn, but add a couple of extra minutes. The top will be more golden, and the brownies more cake-like.

Thanks for reading and sharing peanut butter treat time today! I hope it becomes one of your easy go-to family favorites.

Pin the recipe here!:

Beautiful low carb peanut butter brownies are easy gluten-free snacks or can be dressed up with keto ice cream for an easy delicious keto dessert. Sugar-free and perfect for picnics and parties. #lowcarbdessert #ketobrownies

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 amazing low carb dessert recipe?

Low carb lemon blueberry cream cake is bursting with flavor and the perfect gluten-free, sugar-free, and keto cake for summer birthdays, Fourth of July, and summer picnics. #ketocake #lowcarbcake

More low carb peanut butter recipes:

  1. Low carb peanut butter muffins
  2. Keto peanut butter pie
  3. Thumbprint keto peanut butter cookies


Printable Recipe

Low Carb Peanut Butter Brownies

Chewy and delicious low carb peanut butter brownies marry our favorite flavors of chocolate and peanut butter in a gluten-free, keto brownie your taste buds will love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: keto brownies, low carb brownies, low carb peanut butter brownies, peanut butter brownies
Servings: 16
Calories: 169kcal
Author: Explorer Momma

Ingredients

  • 2 1/2 cups finely ground blanched almond flour
  • 1 tsp baking soda
  • 1/2 cup melted coconut oil
  • 1/2 cup powdered sweetener (I use Swerve Confectioner's)
  • 1/2 cup unsweetened peanut butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup sugar-free chocolate chips (Lily's Dark Chocolate Chips, or other)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch by 8-inch baking dish. A larger dish will make a thinner brownie.
  • Whisk together the melted coconut oil, peanut butter, vanilla, and powdered sweetener in a large bowl.
  • Add in all the dry ingredients and mix until combined. Then stir in the chocolate chips.
  • Spread the mixture evenly along the bottom of the greased baking dish and put it in the oven for 20-25 minutes or until golden.
  • Cool on a cooling rack completely before cutting into bars for best results.

Notes

 

Tip: Almond flours and peanut butter brands may vary. If the dough is too crumbly add a tablespoon at a time of almond milk to bind it until it's a thick brownie batter consistency.

 

Nutrition Facts

Servings 16.0
Amount Per Serving: 1 bar
Calories 169
 
Total Fat 15 g  
Saturated Fat 8 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 23 mg  
Sodium 136 mg  
Potassium 9 mg  
Total Carbohydrate 6 g  
Dietary Fiber 3 g  
Sugars 0 g  
Protein 4 g
*3g Net Carbs each
**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.

Chiles Rellenos Keto Breakfast Casserole

Chiles Rellenos Keto Breakfast Casserole

Chiles Rellenos keto breakfast casserole is a delight to the tastebuds! Cheesy low carb, gluten-free, stuffed green chiles in a breakfast egg custard. Perfect for brunches, Mother’s Day, any special occasion, or every day. Friends and family will be coming back for more!

The inspiration for this fabulous keto breakfast casserole came from a good friend of mine. Let me take you back more than several years (let’s not say exactly how many!). This was when I used to work/live in a cubicle with my computer for a large insurance company.

Yes, when you live in a cubicle it is like that classic old movie, Office Space, although maybe not quite to that extent! It’s the friends and neighbors around your cube who get you by and encourage your everyday. They become your second family.

Well, we often had food days to celebrate birthdays, holidays, Friday, etc. One day a brilliant lady on my team brought in this amazing breakfast casserole. It was filled with Monterey Jack cheese, eggs, and green chiles. I’m not sure exactly what was in it, but I do remember thinking about it all morning and wondering how soon I could go get another piece!

That awesome green chile breakfast casserole is the inspiration for today’s keto recipe! Thank you! You know who you are!

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

Chiles rellenos keto breakfast casserole is a delight to the tastebuds! Cheesy low carb, gluten-free stuffed green chiles in a breakfast egg custard. #ketobreakfast #ketorecipes

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

What are Hatch green chiles?

I’m so glad you asked! Although Hatch green chiles come from New Mexico, we here in Colorado seem to be crazy about them. Every fall, there are chiles roasting in front of local stores, pumpkin farms, and packaged roasted and peeled chiles appear in the grocery stores.

A true Hatch green chile is from the Hatch Valley in southern New Mexico. However, they’ve become so popular, they’re now shipped all over New Mexico, Texas, California, Colorado, and beyond. They’re similar to the Anaheim pepper, but the idea is sort of like a fine wine.

Hatch green chiles, true Hatch green chiles, are grown only in Hatch, New Mexico in the idyllic valley. It’s like true Champagne on the hillside in the Champagne region of France. The wine or chile connoisseur will know the difference!

Where can I buy Hatch green chiles for the keto breakfast casserole?

For my own purposes, I buy Hatch green chiles when I can. Ideally, we would all journey down to the yearly Hatch Valley Chile Festival and get fresh ones there. However, if that’s not an option, in the fall they’re sent up from New Mexico, and I can buy them at many a roadside shop. You can even order online or find them at a local grocery store!

When I have a craving for this amazing keto breakfast casserole out of season, like now, I compromise with a canned version. You can get canned whole green chiles at many grocery stores. Kroger has a canned store brand, and I’ve seen an Ortega brand can as well. Gasp in horror, but they will work in a pinch!

Chiles Rellenos Keto Breakfast Casserole, chiles stuffed with Monterey Jack cheese #ketorecipes #ketobreakfast

To make Chiles Rellenos Keto Breakfast Casserole you’ll need : 

Chiles Rellenos Keto Breakfast Casserole is the perfect low carb brunch dish! Gluten-free with the unmistakeable taste of hatch green chilies and Monterey Jack and cheddar cheese. #ketorecipes #ketobrunch

How to make green chiles rellenos keto breakfast casserole

One of the main things I love about this dish is that once you have the ingredients together, it’s so easy to make!

First, take out the 10 chiles you plan to use. If they’re fresh, they should be roasted and the skin peeled off. If they’re from a can, shake off the excess liquid. Second, spread the chiles out on a towel and pat them dry.

Third, is the fun part. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9″ X 13″ inch baking dish. Trim the cheese into triangles so they fit into the chiles well. The more cheese the better in my opinion!

Next, sprinkle the stuffed chiles with the grated cheddar cheese.

Then, in a large bowl, beat the eggs with a whisk or mixer. Now, add the heavy cream, almond milk, salt, pepper, and pepper sauce.

You can vary the red pepper sauce depending on the amount of spice in the dish. I don’t want it overpowering but want to taste it a bit so use 2-3 good dashes. If you want more spice, add more of the sauce.

Now, whisk everything together until it’s completely combined, and then gently pour it over the chiles and cheese.

Lastly, all that’s left is to bake at 350 degrees Fahrenheit for 45 minutes or until done. Serve it warm for the best flavor or refrigerate and reheat for up to a week. Enjoy!

What to serve for that Mother’s Day brunch or special occasion

Do you try to find recipes that work with your own keto or low carb diet but that also are so amazing others won’t know it falls into that category? This is one of those recipes! Let me tell you, this is one of those dishes they will be coming back for more.

Are you ready for that first cheesy bite?

Pin the recipe here!:

Chiles rellenos keto breakfast casserole is the perfect low carb brunch recipe or gluten-free breakfast. Full of flavor and cheesy goodness, you will want to eat this on your keto diet! #ketobreakfast #lowcarbrecipes

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!

Thank you!

Want more green chile recipes?

Green chili chicken chowder is the best low carb keto soup for cold days! #ketosoup #lowcarbrecipes

Printable Recipe

Keto Breakfast Casserole

Cheesy stuffed hatch green chile peppers in a decadent egg custard. Keto breakfast casserole is simple and delicious.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb, Mexican
Keyword: hatch green chiles, keto breakfast casserole, low carb breakfast casserole
Servings: 8
Calories: 257kcal
Author: Explorer Momma

Ingredients

  • 10 whole hatch green chiles, roasted and peeled (or you can buy a 27 oz can)
  • 1/2 pound Monterrey Jack cheese, cut into 10 strips to fit in the chiles
  • 1 cup grated cheddar cheese
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp pepper (or to taste)
  • 2 dashes liquid hot pepper sauce

Instructions

  • Spread the chiles out on a towel and pat dry. Stuff a strip of Monterrey Jack cheese in each chile pepper and lay them side by side in a greased 9" X 13" inch baking dish. Sprinkle with cheddar cheese.
  • In a large bowl, beat the eggs with a whisk or mixer and add the heavy cream, almond milk, salt, pepper, and pepper sauce. Whisk it all together and then gently pour it over the chiles and cheese.
  • Bake at 350 degrees Fahrenheit for 45 minutes or until done.

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 257
 
Total Fat 22 g  
Saturated Fat 12 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 151 mg  
Sodium 623 mg  
Potassium 81 mg  
Total Carbohydrate 2 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 14 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 Coconut Granola Bars

Low Carb Coconut Granola Bars

Delicious coconut maple low carb granola bars are perfect for an on-the-go gluten-free, sugar-free breakfast or snack. Throw one in your lunch bag for a keto-friendly, vegan afternoon snack!

One of my favorite ways to make a gluten-free, low carb granola bar is with unsweetened coconut. On a keto or low carb diet, you may think granola bars are out, but it’s just not so!

When I was teaching, I almost always brought a leading brand maple pumpkin seed granola bar to school with me for a quick healthy snack. However, now that I eat keto, the 22 carbs and 5 grams of sugar are not a good snack option each day. I’ve missed the flavor so it was time to get creative!

I love the fact that these low carb granola bars are not only keto-friendly but dairy-free and vegan as well. I know for a fact it can be extremely difficult to find vegan recipes that are also low carb. However, these are all of the above, and do you know what? They taste amazing too. Important.

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

Easy and delicious low carb granola bars are a fabulous gluten-free on the go snack. Sugar-free and perfect for a keto diet, these little snacks are crunchy and full of flavor! #lowcarbrecipes #glutenfreerecipes

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Why dairy-free low carb granola bars?

How difficult is it to eat a low carb diet when you also eat vegan? Extremely so! When I think of my favorite go-to keto snacks they all include dairy or eggs. It got me thinking, how could I make vegan recipes that are also low carb or keto-friendly?

That’s random you may say. Why do you need vegan recipes when you’ve been eating keto?

Well, our family is Christian Orthodox. The church is just entering into Great Lent, a time of preparation for the celebration of Christ’s resurrection. During Great Lent, we focus on many things but especially on prayer, kindness, and loving God and our neighbors.

In Church tradition, fasting is also observed. There are many guidelines, but in general, you eat a simple vegan diet as meat and dairy are cut out. The idea is to be able to focus on what’s important and be able to give more to the needy.

I am the first to admit the strict fasting is a difficult point for me.

Why? Well, on keto I can’t eat all the tradition fasting foods! Bread and beans with occasional fruit are staples, and those are not low carb. There’s definitely a need for more low carb vegan recipes!

Coconut maple low carb granola bars are quick and delicious! Guess what, they're also not only gluten-free, but sugar-free and vegan too! The perfect keto on-the-go snack you'll love. #lowcarbvegan #lowcarbrecipes

Vegan ingredients for low carb granola bars

My main challenge was not what to put in the granola but how to bind it all together.

In the past, I’ve made many a granola bar using shredded unsweetened coconut and other various ingredients and flavorings. Usually, I’ve used honey, butter, or other nut butter to stick it together as a bar. However, with honey and butter out I thought about almond or peanut butter, but that raises the carbs more than I like.

Coconut maple low carb granola bars are fabulously vegan and gluten-free. Simple keto recipe for those emergency snack cravings or gluten-free breakfast. #lowcarbsnacks #ketosnacks

Boom! Then it came to me! Cocoa butter. I generally melt cocoa butter with unsweetened chocolate to lower the carb count and make my own sugar-free chocolate candy recipes. Why couldn’t I use it on its own to bind the granola bars together?

Do you know what? It’s perfect! It tastes good with the flavorings and does its job with a nice silky texture.

What is cocoa butter?

When cocoa beans are processed, cocoa butter oozes out and is separated from the rest of the bean. What’s left of the cocoa bean is made into cocoa powder. Cocoa butter is later recombined with the cocoa powder and other ingredients to make melt in the mouth chocolate. Yum.
Cocoa butter is the fat portion of the cocoa bean and is a completely vegetarian fat source. Many people hear “butter” and assume milk or other ingredients, but no! It’s dairy-free, 0 carbs, 0 sugars, and 14 grams of fat in a one tablespoon serving. That pretty much makes it a fabulous ingredient for keto cooking.

Coconut maple low carb granola bars are deliciously keto and vegan! Perfect to take for a gluten-free snack on the go or an easy breakfast. #veganketo #lowcarbrecipes

 

To make low carb granola bars you’ll need : 

Maple coconut low carb granola bars with tea make a fabulous keto breakfast or vegan snack. Delicious and gluten-free, sugar-free. #lowcarbrecipes #lowcarbsnacks

 

How to make coconut maple low carb granola bars

First, get out all of the ingredients and kitchen utensils. Second, line a loaf pan with parchment paper. I love parchment paper; it helps you get the bars out more easily, and you can use the extra sticking up out of the pan to flatten down the granola mixture.

Then, find a large bowl and in it mix together the shredded coconut, pumpkin seeds, sunflower seeds, cinnamon, and salt. Now set that all aside.

Next, take out a small saucepan and fill it about half-full of water. On top of the saucepan place a slightly larger heat-proof bowl so it just sits on top without touching the water (or use a double-boiler). Now, turn the heat up to medium-high, chop the cocoa butter, and put it in the bowl to melt. Add the sweetener and whisk them up until the cocoa butter is completely melted. Then take it off the heat.

Continue to whisk it and add in the maple extract. Next, pour the cocoa butter mixture into the large bowl of shredded coconut, seeds, and all. 

Coconut maple low carb granola bars are full of flavor and the perfect vegan snack. Gluten-free, sugar-free, they're the perfect breakfast for a keto diet. #ketorecipes #lowcarbrecipes

How to form the vegan granola bars

Mix everything together vigorously with a wooden spoon until the coconut mixture is completely coated with the cocoa butter.

Now, transfer it all to the loaf pan, and press it down evenly using the parchment paper. Technically you probably don’t have to, but I like to bake the bars and lightly toast the coconut. Therefore, put the pan in the oven to bake for 15-20 minutes at 350 degrees or until the coconut begins to toast and appear brown on the edges.

Chill it in the refrigerator completely, and then remove it from the pan using the parchment paper and cut it carefully up into 8 bars. I like to use a very sharp, serrated knife for this.

Lastly, keep the granola bars in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Coconut maple low carb granola bars are full of flavor and the perfect vegan snack. Gluten-free, sugar-free, they're the perfect breakfast for a keto diet. #ketorecipes #lowcarbrecipes

What’s your favorite low carb breakfast?

Were you a huge granola bar fan before starting to eat low carb? I certainly was and have missed the texture and flavor. These low carb granola bars do come in handy for that craving!

For a while, I ate variations of bacon and eggs for most breakfasts. While I still love them, it’s good to mix things up. Every weekend my daughter and I try something new for Saturday breakfast, and it’s so much fun trying out new flavors! What do you eat for breakfast or breakfast for lunch?

Pin the recipe here!:

Coconut maple low carb granola bars are the perfect keto food to pack on a hike or to the office. Vegan, sugar-free, and gluten-free, they're sure to be a hit. #lowcarbrecipes #ketobreakfast

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!

What about lunch?

Keto antipasto salad with a balsamic vinegar and avocado oil dressing is perfect for picnics, events, or an easy low carb lunch! Gluten-free fresh deliciousness. #ketosalad #lowcarblunch

Looking for more low carb breakfast recipes?

  1. Cranberry Orange Breakfast Muffins
  2. Keto Cinnamon Rolls
  3. Peanut Butter Muffins
  4. Keto Orange Creamsicle Shake


Printable Recipe

Low Carb Coconut Granola Bars

Delicious coconut maple low carb granola bars are perfect for an on-the-go gluten-free, sugar-free, vegan breakfast or snack. 
Prep Time5 mins
Cook Time20 mins
Chill15 mins
Total Time20 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: coconut maple, gluten-free granola bars, keto granola bars, low carb granola bars
Servings: 8
Calories: 214kcal
Author: Explorer Momma

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 oz cocoa butter
  • 1 tsp maple extract
  • 1/3 cup sweetener I use either Swerve Confectioner's or Brown Swerve

Instructions

  • Line a loaf pan with parchment paper.
  • Take a large bowl and mix together the shredded coconut, pumpkin seeds, sunflower seeds, cinnamon, and salt. Set aside.
  • Put water in a small saucepan with a heat-proof bowl sitting on top of it (or use a double-boiler). Turn the heat to medium-high, chop the cocoa butter, and put it in the bowl to melt.
  • Add the sweetener and whisk until the cocoa butter is completely melted then remove from heat. Continue to whisk and add in the maple extract.
  • Pour cocoa butter mixture into the large bowl of shredded coconut, etc. Mix it together vigorously with a wooden spoon until the coconut mixture is completely coated with the cocoa butter.
  • Transfer to the loaf pan and press it down evenly using the parchment paper. 
  • Bake for 20 minutes at 350 degrees or until the coconut begins to toast and appear brown on the edges. Chill in the refrigerator completely and then cut into 8 bars. Keep in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Notes

*If you don't have cocoa butter you can use 6 tablespoons of melted butter instead.

Nutrition Facts

Servings 8.0
Amount Per Serving: 1 bar
calories 214
 
Total Fat 21 g  
Saturated Fat 14 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg  
Sodium 102 mg  
Potassium 41 mg  
Total Carbohydrate 5 g  
Dietary Fiber 3 g  
Sugars 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.

Easy Keto Strawberry Jam

Easy Keto Strawberry Jam

Quick and easy keto strawberry jam is bursting with flavor! Sugar-free jam is perfect on your favorite low carb bread or in any recipe that calls for jam. Thickened with ground chia seeds, it’s kid-approved, smooth, and delicious!

It’s March and for me, that means I’m getting tired of the snow and freezing temperatures and ready for spring! What about you? I’ve found lately I’ve been wanting to make refreshing salads and summer flavors. Perhaps that’s because deep down I think if I encourage spring and summer enough it will come.

You know, if you build it? Let’s make that “if you make it, spring will come”. Or maybe we just need a good spring dance like on my kids’ cartoon show. I digress…

Actually, I’ve been wanting to make all these desserts lately that include jam. Therefore, it came about naturally I would need to start out with a good keto strawberry jam recipe.

It goes without saying it should be super-simple and quick to put together.

After that, I could delve into the Swiss rolls, thumbprint cookies, and trifles I have on my mind!

So let’s start with the basics. Easy-peasy Keto Strawberry Jam.

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

Super-easy Keto Strawberry Jam only has four ingredients and is the perfect sugar-free jam for spring and summer. Spoon it on your favorite low carb bread with butter or use it in a recipe calling for jam. #sugarfreejam #ketojam

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

“The rule is, jam tomorrow and jam yesterday – but never today.”
“It must come sometimes to ‘jam today’,” Alice objected.
“No it can’t,” said the Queen. “It’s jam every other day: today isn’t any other day, you know.”

Alice’s Adventures in Wonderland and Through the Looking Glass

Lewis Carroll

Author

Are strawberries keto-approved?

Have you been told no fruit on a keto diet? Well, that’s true to an extent. However, strawberries and some other berries are perfectly fine to eat in the keto way of eating.

Strawberries, raspberries, blackberries, and blueberries are low sugar when it comes to fruit. They’re low carb, and when eaten in moderation can be a flavorful addition to your diet. Moreover, they’re even better when you can get fresh ones from your garden or farmer’s market in summer!

Strawberries in a tin pail. Buy Organic berries. #strawberries #ketolife

Always buy organic strawberries

The Environmental Working Group, or EWG, has some great recommendations for avoiding pesticides in your food. They state the average person eats about 8 pounds of fresh strawberries a year. In order to avoid the pesticides actually banned in Europe and dangerous to you and your family, buy ORGANIC strawberries.

Or even better, raise your own strawberries or buy locally where you know exactly what’s gone into their raising. Ideally, I would also plan a trip to Alaska to find a wild strawberry patch. Or blueberry patch. Maybe spot some bears and moose. 

How to make keto strawberry jam

This recipe is so simple and easy it barely takes any time at all. Especially in winter, I make it even easier by buying a 16-ounce bag of frozen organic strawberries. Simply put it in the refrigerator to thaw and use when ready to make jam.

Keto Strawberry Jam, one jar close-up #ketojam #sugarfreejam

To begin, place a medium saucepan on the stove. Put in the entire bag of strawberries and any liquid if using frozen. However, if you’re using fresh strawberries add in 4 tablespoons of water to help break up the berries.

First then, turn on the stove to a medium temperature and heat as you smash the strawberries down. I like to use a heat-resistant potato masher like this one. It makes the job pretty quick.

Next, whisk in the sweetener and lemon juice and simmer together all the goodness for 5 minutes or so. The lemon juice is to give the jam a little tang and help retain the beautiful red color. You can always leave it out if you don’t have any, but I think it’s worth it to use the lemon.

Now, remove the mixture from the heat and add the ground chia seeds.

What are chia seeds?

Good question! I’ve been using chia seeds for years in smoothies and as thickeners. Did you know you can make a vegan chia “egg” with one tablespoon of ground chia seeds and 3 tablespoons water? It’s a great substitute, especially when you have a vegan in the household.

Probably the first I head of the chia seed was the old commercial for Chia Pets (cha, cha, cha, chia!). In fact, I have a Bob Ross Chia Pet actually sitting in the corner of my closet someone thought would be a fabulous Christmas present for me. I should break that thing out and watch the hair grow!

Chia seeds are small black seeds related to mint. They were recognized for their health properties by the ancient Aztecs and Mayans. In fact, “chia” is the ancient Mayan word for “strength.”

Chia seeds in a wooden spoon on a white background #chiaseeds #ketorecipes

How to make ground chia seeds for keto jam

I find the easiest way to grind up chia seeds is in my coffee grinder. There are some people who keep two grinders, one actually for coffee and one for spices and seeds etc. I, however, am not one of those. To be sure, I make sure to clean it well, and it is a very versatile little gadget!

Adjust the grinder to finely ground and grind it up just like you would coffee beans. You can buy them already ground at some stores, but they can be hard to find.

Now back to the keto strawberry jam!

Mix the ground chia seeds in thoroughly to combine and then set it to cool for at least 20 minutes. The chia seeds absorb the liquid and act as a gel for the jam.

Last, put it in a pretty jar (or regular jar 😉 ) and refrigerate. The jam should keep in the refrigerator for up to a week. Now spread it on your favorite keto bread or biscuit cookie and enjoy!

Spoon of keto strawberry jam thickens even more when refrigerated. Delicious and sugar-free! #sugarfreejam #strawberry

Jam on November took away the worries, It was like tasting summer…

El Fuego

Author

How will you use a sugar-free strawberry jam?

Do you love a good jam? The tang of the fruit is an awesome way to get the flavor in so many recipes. I’ve been known to eat it from the jar, on a keto butter cookie, and or in a jam tart.

Also, I have great plans to use it in dessert recipes in the future! What about you? What are your favorite ways to use jam?

It puts me in mind of an elaborate British tea or a visit to the Mad Hatter! Either is a good option, in my opinion. Enjoy!

Pin the recipe here!:

Delicious and easy keto strawberry jam is sugar-free and sure to be perfect on a low carb bread or cookie. Or use it in your favorite gluten-free recipe calling for jam! #ketojam #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!

Do you have a Keto Garden?

What to plant in your keto vegetable garden

Printable Recipe

Keto Strawberry Jam

Super-easy Keto strawberry jam is sugar-free, bursting with flavor, and delicious! It's perfect on your favorite low carb bread with butter or in any recipe calling for jam.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: keto strawberry jam, low carb jam, sugar-free jam
Servings: 32
Calories: 14kcal
Author: Explorer Momma

Ingredients

  • 16 oz strawberries
  • 4 tbsp ground chia seeds
  • 1/3 cup powdered sweetener (I use Swerve confectioners)
  • 1 tsp lemon juice

Instructions

  • If using frozen strawberries, thaw them and put the entire bag in a medium saucepan. If using fresh strawberries, add put the strawberries in the saucepan along with 4 tablespoons of water.
  • Heat at a medium temperature and smash the strawberries down with a meat/potato masher. Whisk in the sweetener and lemon juice and simmer for 5 minutes or so.
  • Remove from the heat and add the ground chia seeds (whole chia seeds can be ground in a spice or coffee grinder). Mix thoroughly to combine and set to cool for at least 20 minutes.
  • Put in jars and refrigerate. Jam should keep in the refrigerator for up to a week.

Notes

Nutrition Facts

Servings 32.0
Amount Per Serving: 1 tablespoon
calories 14
 
Total Fat 1 g  
Saturated Fat 0 g  
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg  
Sodium 0 mg  
Potassium 32 mg  
Total Carbohydrate 2 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 0 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 Chicken Mushroom Soup

Low Carb Chicken Mushroom Soup

Healthy low carb chicken mushroom soup is the perfect comforting soup for the winter cold and flu season or anytime! High in protein and a tasty gluten-free, low carb twist on an old favorite.

This winter so far has been a tough one. It seems like everyone lately has a cold or the flu or some weird sickness that makes you want to hide out in a dark room in bed. In fact, I heard actually 5 schools were closed today in our city due to a recent norovirus outbreak.

That tells me it’s time to stay away from stores and crowds this weekend. I’ll throw the kids in the shower when they get home from school and get all the germs off of them. Then it’s time to set my Thieves essential oil diffusing and make some comforting soup. Especially so since the weekend’s forecasted for snow and freezing temps!

The power of comfort soup

What soup to make, you ask? Well, my low carb chicken mushroom soup is reminiscent of a traditional chicken noodle soup. However, if you ask me it’s even better!

Chicken, mushrooms, celery, cauliflower, bone broth, and cheese, this is packed with protein and good things. You can even make it dairy-free by leaving out the cheese and instead whisking in 3 beaten eggs!

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

Low carb chicken mushroom soup is the ultimate healthy winter comfort food. A gluten-free and keto twist on a classic chicken soup recipe. Delicious! #chickensoup #lowcarbsoup

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

I live on good soup, not on fine words.

Molière

French playwright

How to cook chicken thighs

Cooking chicken is pretty simple, right? Well, it can be! In order to get a perfectly cooked chicken thigh, there are a few points to keep in mind. This is how I like to cook chicken.

Traditional Method: How to cook chicken thighs in the oven

Baking chicken in the oven is my traditional go-to method. Usually, I don’t like to boil the chicken as I feel like I get a better flavor baking it.

First, spray/coat the baking pan with coconut, avocado, or olive oil. Second, spread the chicken thighs evenly around the pan and salt and pepper them well on both sides. You can even add garlic powder or paprika if you like. Then, either spray or spoon oil on the chicken and rub it on gently.

Bake the chicken in a 350-degree oven for about 25-35 minutes, depending on the size. Once the internal temperature reaches 165 degrees take them out of the oven and tent them with foil for 5-10 minutes to keep in the juices.

Eat them, use them on a salad or in a soup! Enjoy!

How to cook chicken thighs in the Instant Pot

The Instant Pot is my second favorite way to cook chicken, although I usually only do it this way when I’m in a big hurry. They do turn out flavorful and juicy!

To begin, season the chicken on a meat or cutting board on both sides. When I say season I mean salt, pepper, and optional garlic powder and paprika or whatever you prefer. 

Next, turn on the Instant Pot to high sauté, add a tablespoon of oil, and brown the chicken on all sides. Then take the chicken out and add a cup of water to the pot. Put an Instant Pot trivet in and place the chicken on top of it. 

Now, seal the lid and turn the pot to high-pressure cook for 10 minutes. Do a 10-minute natural pressure release and then push the button on top for a quick release of what’s remaining. The chicken should be ready!

Low carb chicken mushroom soup is healthy and satisfying on a cold winter day. Gluten-free and keto, this high-protein soup with cheese and cauliflower is sure to please! #lowcarbsoup #ketosoup

To make low carb chicken mushroom soup you’ll need : 

Healthy low carb chicken mushroom soup is the perfect wintry feel-good dinner recipe. #ketosoup #lowcarbsoup #chickensoup

 

Tips on how to make low carb chicken mushroom soup

How to make this lovely soup? Well, start by getting all your ingredients and utensils out and ready. First, melt butter or coconut oil in a large Dutch oven or stockpot. Second, add the mushrooms, celery, onion, and garlic and stir it around occasionally. Cook it for 4-5 minutes or until the mushrooms are cooked and the other vegetables are soft.

Once the veggies are ready, pour in the bone broth and water. You should have the cubed chicken from the directions above on how to cook perfect chicken thighs. However, as a super quick sub, you could chop up a rotisserie chicken from the grocery store.

So, add in the cooked chicken, cauliflower rice, and the bay leaf. Simmer it all for about 10 minutes and then whisk in the cheeses until melted and well-combined. Add salt and pepper to taste. Then, simmer it all for 10 more minutes, or more if time to get those flavors all fused together and glorious.

Last, stir it all well and serve in bowls topped with chopped parsley. Yum!

A bite of low carb chicken mushroom soup. #ketosoup #chickensoup

How to make a dairy-free low carb chicken mushroom soup

I’ve had some requests for dairy-free recipes lately so I thought I’d mention you can very easily make this a fabulous dairy-free soup!

There are only a couple of substitutions to make a healthy dairy-free low carb chicken mushroom soup.

  1. Use coconut or avocado oil instead of butter.
  2. Leave out the cheese and instead whisk together 3 eggs. I like to mix them with the cauliflower rice before adding it to the soup so the egg doesn’t curdle and clump as it cooks. So, stir the beaten eggs with the cauliflower then add it all to the soup. Bring it to a simmer, continuously whisking until the egg is cooked through.

Voílà! There you have it. Super-easy, right?

 

To feel safe and warm on a cold wet night, all you really need is soup.

Laurie Colwin

American writer

Do you love a good low carb soup?

So when the winds howl, and the snow is falling, what’s your favorite low carb soup? Low carb chicken mushroom soup is perfect for after you’ve had that awful winter virus and are in recovery mode. Also, it’s good for avoiding that unlucky virus!

We’ve been lucky enough to avoid major viruses this year, knock on wood. The kids have had normal colds, but they went away quickly. So here’s to yummy, comforting foods and keeping our families healthy! Who’s with me? Let’s keep those germs at bay!

Pin the recipe here!:

Healthy low carb chicken soup is the perfect keto recipe for a cold winter day. Gluten-free and filled with veggies, bone broth, and chicken, it's a twist on a classic! #chickensoup #lowcarbsoup

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!

Keto Cheddar Focaccia is perfect with a low carb soup!

Keto Cheddar Focaccia is the perfect low carb recipe alongside your favorite keto soup or salad. Soft and delicious with a hint of rosemary, it will quickly become a family favorite. #ketobread #lowcarbbread

Do you want more low carb soup recipes?

  1. Keto Taco Soup
  2. Creamy Keto Italian Sausage Soup
  3. Low Carb Green Chili Chicken Chowder
  4. Keto Jambalaya (can be made as a soup)

Printable Recipe

Low Carb Chicken Mushroom Soup

The ultimate healing comfort food, low carb chicken mushroom soup will become your go-to healthy dinner recipe. With bone broth, mushrooms, celery, chicken, and cheese, your stomach will smile.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Low Carb
Keyword: cauliflower, chicken soup, gluten-free, keto soup, low carb soup, mushrooms
Servings: 8
Calories: 295kcal
Author: Explorer Momma

Ingredients

  • 2 tbsp butter (or coconut oil)
  • 8 oz mushrooms
  • 2 stalks chopped celery
  • 1 clove minced garlic
  • 1/4 cup chopped onion
  • 32 oz chicken bone broth
  • 2 cups water
  • 1 bay leaf
  • 1 lb chicken thighs, cooked and cubed
  • 2 cups Monterrey Jack cheese
  • 1/2 cup parmesan cheese
  • 12 oz cauliflower rice
  • chopped parsley
  • salt (to taste)
  • pepper (to taste)

Instructions

  • Melt butter or coconut oil in a large Dutch oven or stockpot. Add the mushrooms, celery, onion, and garlic. Cook 4-5 minutes until mushrooms are cooked and other vegetables are soft.
  • Pour in the bone broth, water, and add in the cooked chicken, cauliflower rice, and bay leaf. Simmer for about 10 minutes then whisk in the cheeses until melted and well-combined. Add salt and pepper to taste.
  • Simmer for 10 more minutes (or more if time). Stir well and serve in bowls topped with chopped parsley.

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
Calories 295
 
Total Fat 19 g  
Saturated Fat 10 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 94 mg  
Sodium 551 mg  
Potassium 368 mg  
Total Carbohydrate 3 g  
Dietary Fiber 1 g  
Sugars 1 g  
Protein 29 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.

Cheesy Low Carb Keto Zucchini Lasagna

Cheesy Low Carb Keto Zucchini Lasagna

Steaming, gooey, comforting lasagna. Cheesy low carb keto zucchini lasagna is sure to tempt even the pickiest low carb eater with Italian sausage, mushrooms, spinach, and all that amazing cheese! You can even leave out the sausage for a vegetarian option!

Oh, how I love lasagna! As a child lasagna was always on my list of favorites. Moreover, when I got to pick the restaurant for my birthday or any other occasion more often than not it was Italian. Macaroni Grill, Olive Garden, and other local restaurants, Italian has always been my favorite!

Therefore, it was a challenge at first to give up all that bread and gluten-filled glorious pasta. And then there’s my traditional birthday tiramisu. Sigh. But do you know what? I’m going to tell you a little secret. All of these amazing Italian dishes can be made over keto.

No way! You say. Yes, way! I say!

Italian dishes gone keto

So, to begin this series of fabulous Italian dishes gone keto, shall we begin with the necessity? Keto zucchini lasagna is a gloriously delicious comfort food sure to please any palate. My husband, who is definitely not low carb or keto, absolutely loves this meal and didn’t even notice the lack of glutenous noodles the last time I served it to him!

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

Gooey keto zucchini lasagna has the ultimate comforting flavor in a guilt-free low carb goodness. Gluten-free and delicious with Italian sausage, spinach and mushrooms. #zucchinilasagna #ketodinners

In a hurry?

Scroll down to the bottom for the printable recipe or PIN it here for later!

Once again, my life has been saved by the miracle of lasagna. Garfield (Jim Davis)

Cat (Cartoonist)

Low carb ingredients in Italian cooking

First off, let’s think about what we love in Italian food. I’m the first to admit I’m a meat lover so beef and Italian pork sausage are high on my list. Then, of course, there’s fresh tomato sauce, basil, oregano, Italian parsley, olive oil, and peppers.

When it comes to pasta, I often substitute zucchini noodles or cauliflower. Or I just leave that part out altogether.

But wait, I almost forgot my favorite ingredient!

Many Italian cheeses are super low carb!

Don’t forget the cheese! Yes, cheese in all it’s lovely gooeyness and flavor. Romano, parmesan, mozzarella, mascarpone, and all the homemade Italian cheeses…oh, oops! Wake me up! I could think about that all day.

Did you know, one of my favorite French lessons when I taught high school French was cheese day? Yes, cheese day was necessary. The students donned their berets and sampled cheeses from all over France. Their assignment then was to discuss, en français bien sûr, which cheeses they preferred and to compare them all. Much laughter and fun was had by all!

Being a teacher, I had them write an essay about it as well.

Now, I can guarantee, if I were to teach an Italian class, there would be cheese! Cheese, true cheese, not the icky processed stuff, can be healthy fat and low carb. Then add to it protein and calcium and other vitamins. Why do you think cheese is a major food source for nearly all civilizations in history? It’s proven. 😉

Definitely, there are some you could pick over others that are easier to digest. Moreover, for someone who is lactose intolerant or has other digestive issues, cheese can actually be a healthy option if you pick the right kinds. Many of the aged cheeses such as cheddar, parmesan, and Swiss contain little to no lactose and carbs and are tolerated well.

Grated parmesan cheese for keto zucchini lasagna #zucchinilasagna #ketodinners

What is Farmer Cheese and why use it in keto zucchini lasagna?

Farmer cheese is also known as dry curd cottage cheese. Basically, it’s a simple cheese made with a cheese culture. Once the cheese is formed, the liquid, or whey, is completely pressed out. That whey contains the lactose (milk sugar) which can be difficult to digest for many of us. Also, it is avoided on a keto diet.

Let’s compare the traditional lasagna cheese, ricotta, with farmer cheese.

Now, one cup of traditional whole milk ricotta has 7 carbs, 428 calories, 28 grams of protein, and 32 grams of fat.

On the other hand, one cup of farmer cheese has 0 carbs, 320 calories, 32 grams of protein, and 24 grams of fat.

Am I saying ricotta is a bad choice? Not at all! I use it for many things! However, if you’re really trying to cut down the carbs with a similar high protein cheese, this may be a good option for you. You may just need to add a little extra salt to the farmer cheese.

I use farmer cheese all the time and often substitute it in recipes. This started off because my daughter has Crohn’s disease, and it is one she tolerates well. For her, I also often substitute Monterrey Jack or Havarti cheese for mozzarella. Happy girl = happy mom!

Where can I get farmer cheese?

Sometimes it’s a challenge to find a good farmer cheese. Normally, it’s not available at regular grocery stores, but let’s hope for the future. I buy mine at our local Sprout Farmers Market but you may find it at other specialty grocery stores or local farms. Surprisingly, I discovered you can even order it on Amazon here.

I like to select mine at a store, but this at least gives you an idea of what to look for. If you do order online I would be sure to select expedited shipping. You don’t want it to go bad!

To make cheesy low carb keto zucchini lasagna you’ll need : 

Keto zucchini lasagna is perfect for a comforting family meal. Low carb, gluten-free and fabulous. #zucchini #lowcarbrecipes

How to make keto zucchini lasagna

To begin, get out all your gadgets and ingredients and preheat the oven to 350 degrees Fahrenheit. First, break up the Italian sausage in a large skillet and begin to brown it. Second, add in the mushrooms and stir those around to cook. After the sausage is browned and mushrooms cooked through, put in the chopped spinach oregano and garlic and stir for 3-4 minutes or until the spinach is wilted.

Keto Zucchini Lasagna, meat and veggies #lowcarbrecipes #ketorecipes

Now remove the skillet from the heat. In a medium-sized bowl mix together all of the cheese filling ingredients until everything is blended together well. Then take out a square 8″ x 8″ baking dish. Actually, this is the dish I use for this recipe, but it can get rather full! If you have a slightly larger dish you’d prefer to use feel free to use it instead.

Bowl of keto zucchini lasagna cheese filling #ketorecipes #lasagnafilling

Assembly of the keto zucchini lasagna

First of all, put a large spoonful of sauce in the baking dish. Spread it around to completely coat the bottom of the dish. Next, place a layer of thinly sliced zucchini.

I almost forgot. We need enough zucchini for three layers. You can use a mandoline slicer, or if you don’t have one, a very sharp knife. To be honest, sometimes I’m lazy and just don’t want to get the slicer out and clean it after so use a knife. Slice the zucchini as thin as you would like it for your “noodles”.

After the first layer of zucchini noodles, top them with half of the cheese filling mixture. Then, on top of the cheese mixture, spoon on half of the sausage, mushrooms, and spinach mixture. Next, spoon on a layer of sauce.

Keto zucchini lasagna, layering #ketorecipes #lowcarblasagna

Then just repeat the layering again: zucchini, cheese filling, meat and veggies mixture, sauce. Lastly, place another layer of thin zucchini and top it with 1/2 cup mozzarella cheese (or Havarti or Monterrey jack). Why not sprinkle it with parmesan cheese too?

Now, bake it in the 350-degree oven for 30 minutes with a pan beneath to catch any overflows.

Then let it cool for at least 15 minutes and serve to family and friends!

Bite of keto zucchini lasagna #ketolasagna #zucchinilasagna

 

When the lasagna content in my blood gets low, I get mean!

Garfield (Jim Davis)

Cat (Cartoonist)

What’s your favorite Italian dish?

Lasagna is probably my favorite Italian food, but Tiramisu ranks up there too so you’ll see a keto Tiramisu recipe soon! What else? I love good Italian soup or my father’s favorite, fettucini alfredo. With effort, Italian food can be made with the same flavors and just as delicious in low carb form.

Until next time! Buon appetito!

Pin the recipe here!:

Keto zucchini lasagna is the perfect family comfort meal. #ketodinners #lowcarblasagna

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!

In bocca al lupo! Good luck!

Want more zucchini recipes?

Try this super easy low carb grilled garlic parmesan zucchini!

Easy low carb grilled garlic parmesan zucchini, the perfect summer Keto side dish. Picnics and get togethers, everyone will love this gluten-free recipe. #lowcarbsides #zucchini

Printable Recipe

Keto Zucchini Lasagna

The ultimate comfort food without any of the guilt. Keto zucchini lasagna is deliciously gluten-free with a ton of flavor and even a vegetarian option! Low carb and luscious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Gluten-Free, Italian, Keto, Ketogenic, Low Carb
Keyword: Keto zucchini lasagna, low carb lasagna, Zucchini lasagna
Servings: 9
Calories: 286kcal
Author: Explorer Momma

Ingredients

  • 8 oz sliced mushrooms
  • 3 cups spinach
  • 1 lb Italian sausage
  • 1 tsp oregano
  • 1 clove minced garlic (or 1 tsp garlic powder)
  • 14 oz sugar free pasta sauce
  • 1/2 cup mozzarella cheese
  • 1/8 cup shredded parmesan

Cheese Filling:

  • 15 oz Farmer Cheese (or mascarpone or ricotta)
  • 1 clove minced garlic (or 1 tsp garlic powder)
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  • 2 small/medium zucchini, thinly sliced lengthwise

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Begin to brown the sausage in a large skillet and add in the mushrooms. Once the sausage is browned and mushrooms cooked through, put in the chopped spinach oregano and garlic and stir until the spinach is wilted. Remove from the heat.
  • In a medium-sized bowl mix together all of the cheese filling ingredients until everything is evenly dispersed.
  • Take a square 8" x 8" baking dish and put in it a large spoonful of sauce. Spread it around to coat the bottom of the dish. 
  • Place a layer of thinly sliced zucchini, then top with half of the cheese filling mixture.
  • On top of the cheese mixture, spoon on half of the sausage, mushrooms, and spinach. 
  • Next, place a layer of sauce, and then repeat the layering again: zucchini, cheese filling, meat and veggies mixture, sauce.
  • Lastly, place another layer of thin zucchini and top it with 1/2 cup mozzarella cheese (or cheese slices). Sprinkle with parmesan cheese and bake it in the 350-degree oven for 30 minutes with a pan beneath to catch any overflows.
  • Let it cool for at least 15 minutes and serve!

Notes

Nutrition Facts

Servings 9.0
Amount Per Serving
calories 286
 
Total Fat 17 g  
Saturated Fat 7 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 63 mg  
Sodium 1007 mg  
Potassium 372 mg  
Total Carbohydrate 6 g  
Dietary Fiber 2 g  
Sugars 3 g  
Protein 25 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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