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

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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.

Low Carb Keto Thai Coconut Soup

Low Carb Keto Thai Coconut Soup

Creamy Keto Thai coconut soup is a delicate blend of amazing flavors: shrimp, ginger, lime, coconut milk, lemongrass, with the red curry spice on top. Delicious, dairy-free, gluten-free, and low carb, this refreshing recipe is perfect for a Lenten meal, spring, or anytime!

Lately, I’ve seen a lot of blog posts on Pinterest with gorgeous pictures and tales of experiences in Thailand. They all seem to scream, “Come! Come visit Thailand, Land of Smiles!”

So, of course, my heart says, “Yes, please let’s go! I want to see these fantastic places and experience the food and culture!”

My brain says, “Unfortunately, now is now a good time to take off to Thailand, but why not make some Thai food?”

Why not indeed?

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

Keto low carb Thai coconut soup is a delicate blend of delicious flavors. This dairy-free, gluten-free, and delicious soup is perfectly refreshing for spring, lent, or any time! #ketosoup #lowcarbsoup

In a hurry?

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

Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavors, but to a Thai that’s important, it’s the complexity they delight in.

David Thompson

Chef

Keto Thai coconut soup beginnings

With a few substitutions here and there, it’s very easy to eat delicious Thai food that’s low carb at the same time.

My first experiences with Thai food were definitely memorable. I was a sophomore or junior in college, and a group of friends decided to check out a fairly new local Thai restaurant. In the middle of Texas.

I loved and still love trying new flavors and experiencing other cultures and was super-excited to give Thai food a go. Unfortunately, my Texas Thai food experience was not a pleasant one. In fact, it made me sick for the next two days.

Regrettably, this disaster of a meal put my love of Thai food on hold for a number of years. Do you have a similar food memory you can’t shake? For years afterward, the smell of spicy coconut milk took me back to that experience, and not in a good way.

Creamy low carb Thai shrimp soup is dairy-free, gluten-free, keto, and an amazing blend of flavors with a punch of red curry. #ketosoup #lowcarbsoup

The beautiful flavors in Thai cooking

Today, I love Thai food! It is truly an art of flavor blending and layering and a delight to the senses. When prepared well.

Which is why I now do my research on any Thai restaurant I plan to visit and often make my own versions of my favorites. It is fairly easy to modify recipes slightly to make them Keto or low carb and still retain the fabulous flavors.

I was once told, in Thai cooking, there are four flavors: sour, sweet, creamy and salty. The spice, or heat, is over those four flavors. The secret and magic of the perfect dish is the correct balance of flavors where each sits just right to make it practically divine.

A westerner may see a list of the ingredients and skeptically think, “Wow! That’s certainly a melting pot of ingredients!”

When in fact, the lemongrass, ginger, lime, coconut milk, red curry, and all the others are precisely planned out. The balance must be there for a true Thai dish. It’s a different mix newer to my palate, and it’s very enjoyable!

Keto Thai coconut soup is art in color and flavor. The perfect blend of flavors in a delicious low carb meal. #ketosoup #lowcarbdinner

 

To make this low carb Thai coconut soup you’ll need : 

Keto Low Carb Thai Coconut Soup is full of flavors while still gluten-free and dairy-free. Shrimp, ginger, lime, red curry, perfectly refreshing for spring. #ketosoup #lowcarbdinner

How to make keto Thai coconut soup

First, take out a large soup pot or dutch oven and melt the coconut oil over medium-high heat. You can also use avocado oil instead if you don’t have coconut oil.

Second, add the shrimp and stir it occasionally for 2-3 minutes until it turns pink. Sprinkle on salt to taste and then remove it to a bowl. Set it aside for now.

Then, back to the pot, add the onion, bell pepper, garlic, and zucchini. Stir it all occasionally until the vegetables become tender (4-5 minutes).

A note on the zucchini

I prefer to slice the zucchini and cut the rounds into fourths for my soup. However, you can cut them any size you want or even use a spiralizer to create noodles for your meal. I’ve done both and admit it’s just easier for me to slice instead of spiralize!

Next, add in the ginger and lemongrass and cook another minute. Instead of actual lemongrass I often use 5 drops of quality lemongrass essential oil. If you do choose to use lemongrass essential oil, add it at the end instead of at this point. It cuts down on the carbs and is easy to keep in the cabinet!

Now, whisk in the curry paste, coconut milk, stock, and pepper. Slowly, bring it all to a boil and then reduce the heat and simmer until the soup thickens slightly. This can be for about 10 minutes or longer to allow the flavors to combine. I often like the soup the second day better because the flavors have more time to blend.

Lastly, stir in the shrimp, lime juice, and cilantro (and lemongrass oil if using). Season it with salt and pepper to taste.

Serve it up in bowls and to make it pretty, garnish with fresh lime wedges and cilantro.

A bite of low carb Thai soup with shrimp. #ketodinner #lowcarbsoup

 

I landed in 1980 in Bangkok, and I stopped to eat ten times between the airport and the hotel. It was all lemongrass and ginger and chilies.

Jean-Georges Vongerichten

Chef

What’s your favorite international cuisine?

Spices, flavors, herbs, textures. I love my food. It’s even better when you taste the fabulous dishes from around the world. Indian, Thai, Chinese, Mexican, Cajun, yum!

Wouldn’t it be fabulous to travel from country to country to try their regional specialties? Oh yes, that would be delightful! However, I’m going to whip up some in my own kitchen. Then the smells, tastes, and textures will transport me easily on a world tour from own home.

Currently, I’m off to eat a bowl of keto Thai coconut soup. For now at least. 🙂 Enjoy!

Pin the recipe here!:

Keto Thai Coconut Soup is a delicate low carb blend of shrimp, ginger, lime, coconut milk, red curry and more. It's the perfect Lenten, spring, or anytime meal as it's dairy-free and gluten-free too. #lowcarbdinner #ketosoup

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 something sweet for dessert?

Try a Butter and Jam Keto Thumbprint Cookie!

Delicious, easy butter and jam keto thumbprint cookies are the perfect low carb snack! Super kid-friendly and perfect for Easter, Christmas, Fourth of July, you name it! Gluten-free cookies with a strawberry tang. #ketorecipes #lowcarbcookies

More low carb soups:

  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)
  5. Low Carb Chicken Mushroom Soup


Printable Recipe

Keto Thai Coconut Soup

Fresh, spicy, and flavorful! Low carb Thai coconut soup is the perfect mix of coconut, lime, shrimp, cilantro, and red curry deliciousness! It's dairy-free, gluten-free and fabulous.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: Gluten-Free, Keto, Low Carb, Thai
Keyword: Keto Thai soup, Low Carb Thai soup, Thai coconut soup
Servings: 6
Calories: 359kcal
Author: Explorer Momma

Ingredients

  • 2 tbsp coconut oil (or avocado oil)
  • 1 lb peeled medium shrimp
  • 1 diced red bell pepper
  • 1/2 cup chopped onion
  • 2 chopped zucchini (small) (or make as zoodles)
  • 1 stalk lemongrass (finely chopped) (or 5 drops lemongrass essential oil)
  • 2 cloves minced garlic
  • 1 tsp finely chopped ginger
  • salt to taste
  • 2 tbsp red curry paste (or red curry powder)
  • 2 13 oz cans unsweetened coconut milk
  • 4 cups chicken bone broth (or vegetable stock)
  • 1/2 tsp black pepper
  • 1 lime, juiced
  • 2 tbsp fresh cilantro (more to garnish)

Instructions

  • In a large soup pot or dutch oven, melt the coconut oil over a medium-high heat. Add the shrimp, stirring occasionally for 2-3 minutes until pink. Salt to taste then remove to a bowl.
  • To the pot, add the onion, bell pepper, garlic, and zucchini. Stir occasionally until tender (4-5 minutes). Add in the ginger and lemongrass and cook another minute.
  • Whisk in the curry paste and then the coconut milk, stock, and pepper. Bring it all to a boil then reduce heat and simmer until the soup thickens slightly (about 10 minutes).
  • Stir in the shrimp, lime juice, and cilantro and season with salt and pepper to taste. Serve in bowls and garnish with fresh lime wedges and cilantro.

Notes

Nutrition Facts

Servings 6.0
Amount Per Serving
Calories 359
 
Total Fat 26 g  
Saturated Fat 22 g  
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 116 mg  
Sodium 474 mg  
Potassium 381 mg  
Total Carbohydrate 6 g  
Dietary Fiber 1 g  
Sugars 4 g  
Protein 26 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.

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 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.

Keto Jambalaya

Keto Jambalaya

Protein-packed keto jambalaya is the perfect one-pot low carb meal to spice up your family dinner. Shrimp, andouille sausage, and chicken with veggies, Creole spices, and gluten-free cauliflower rice. Mmmmm!

Do you sometimes just crave something different? Maybe one child wants sausage, the other chicken, and you want shrimp? Well, have I got the perfect recipe for you!

Keto jambalaya is one of those recipes I just love because anyone will like it, keto or not. It’s packed with 36 grams of protein per serving and is a one-pot meal of meat and veggies. You can even add more chicken bone broth to make it into a hearty stew if you like.

Admittedly, there can be some discussion on the appropriate spiciness, especially with kids around. However, the flavors will take you back to that glorious trip to New Orleans and leave you wanting a pecan praline for dessert. Jambalaya is a traditional rice dish of New Orleans, and it’s getting a makeover with gluten-free cauliflower rice!

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

Keto jambalaya will add some spice to your low carb family dinner! Gluten-free with cauliflower rice, andouille sausage, shrimp, and chicken. The perfect one-pot meal. #ketodinners #ketorecipes

In a hurry?

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

Life was just a tire swing. ‘Jambalaya’ was the only song I could sing. Blackberry pickin’, eatin’ fried chicken, And I never knew a thing about pain. Life was just a tire swing.

Jimmy Buffet

Singer

Traditional New Orleans Foods

Gumbo, crawfish étoufée, jambalaya, red beans and rice, barbeque shrimp, beignets, po-boys, bananas foster, pralines. Is your mouth watering yet? Mine definitely is.

Even more than the historic homes, the swamp tours, and the infamous Bourbon Street, my favorite thing about New Orleans is the food. In my opinion, any visit to the historic city should focus on eating well and good music.

The problem comes in when you are trying to be good and eat a keto diet. What can you do? So many of these amazing dishes are not exactly keto-friendly. Never fear! My little test kitchen is all about cajun fixins lately, and I’m all about making these traditional flavors into amazing keto dishes. Then you can make your own low carb versions at home when you’re dreaming of your next trip to The Big Easy.

Shall we start with keto jambalaya?

Keto jambalaya for you and a friend, or a low carb meal for the whole family! Delicious high fat gluten-free and protein-packed, this keto recipe will take you back to New Orleans. #ketorecipes #lowcarbdinner

To make keto jambalaya you’ll need : 

New Orleans style keto jambalaya, made over low carb and gluten-free. #ketomeals #ketorecipes

How to make keto jambalaya

First of all, as I always say, get out all your ingredients and kitchen utensils. Second, use a large skillet or Dutch oven and melt the three tablespoons of butter. I prefer a Dutch oven simply because I tend to make a mess when I cook, and the Dutch oven gives you more room to work with this large recipe.
 
The first thing to go into the pot is the meat. When the butter’s melted, throw in the chicken pieces and round sausage slices. Now, stir it around with a spatula and cook it until it’s browned and cooked through. Then remove it from the pan and set aside in an extra bowl or on a plate.
 
Next, it’s time for the veggies! In the pot with the leftover butter and meat fat, put the celery, bell pepper, onion, garlic, salt, and black pepper to the pan to cook. It should take about 3-5 minutes or just until it’s all tender. Then, pour in the chicken bone broth and fire-roasted tomatoes. Once that’s combined, go ahead and put in the other seasonings: Creole seasoning, thyme, cayenne pepper, bay leaf, and the jalapeño if using.
 
 
Bowl of keto jambalaya for the next New Orleans low carb celebration. #ketodinners #lowcarbdinners

 

How spicy should jambalaya be?

I am the first one to admit I am a complete wimp when it comes to spice. The andouille sausage and cayenne pepper add plenty of spice for me. However, if you love the traditional southern spice and want to kick it up a notch, throw in a chopped jalapeño or two.

Now, return the chicken and sausage to the pan with the vegetables and other ingredients and simmer for about 10 minutes. Then add in the riced cauliflower and the shrimp. I usually use deveined, peeled, tail-off shrimp because it’s easier to eat. On the other hand, you could leave the tail on to make it more impressive visually.

So then, cook it until the shrimp is pink, about 5-10 more minutes. Next, turn down the heat and simmer it to combine the flavors another 5-10 minutes. If needed, add more salt and pepper to your liking, sprinkle on some chopped Italian parsley and serve!

A bite of keto jambalaya will have you wanting more. Gluten-free and low carb, a spicy one-pot meal. #lowcarbrecipes #ketocajun

Variation: Keto jambalaya stew

Traditional jambalaya does not have a lot of liquid because the rice soaks it all up. However, I like a good soup or stew in winter and sometimes like to add more liquid. To make a stew, add 2 more cups of bone broth and simmer it to mix up all those delicious flavors.

My life a jambalaya,
 —and the truth a changing stew
Kurt Philip Behm

Poet

Louisiana food and travel

Have you been to Louisiana? If so, what are your favorite things to do in New Orleans? My son tells me he wants to feed alligators and go to a New Orleans Saint’s game. My daughter wants to see the Spanish moss and southern mansions. I’ll do all of the above and eat well! Give me your tips for things to do in New Orleans with kids below!

Pin the recipe here!:

Amazing keto jambalaya is the perfect low carb pleaser for the whole family. Gluten-free spicy goodness, all in one-pot. #ketorecipes #lowcarbdinners

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 do you need with cajun spice? Pecans!

Cinnamon Pecan Cookies, overhead square

Printable Recipe

Keto Jambalaya

Imagine yourself down to Louisiana for an amazing keto jambalaya! All the spice, all the andouille sausage flavor, and all the fun for your tastebuds in a low carb one-pot meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: andouille sausage, cauliflower rice, chicken, keto jambalaya, low carb, shrimp
Servings: 8
Calories: 336kcal
Author: Explorer Momma

Ingredients

  • 3 tbsp butter
  • 1 lb chicken breast, chopped into small chunks
  • 1 lb andouille sausage, thinly sliced in rounds
  • 1 cup chopped bell pepper
  • 1/2 cup diced celery
  • 1/4 cup chopped onion
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper
  • 2 cloves minced garlic
  • 1 cup chicken bone broth (2 if you prefer it more like soup)
  • 1 14 oz. can fire-roasted tomatoes
  • 2 tbsp Creole seasoning
  • 1 tsp thyme, dried
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1 12 oz pkg riced cauliflower (or make your own)
  • 1 lb deveined and peeled shrimp
  • 1-2 chopped jalapeños (for extra spice) optional

Instructions

  • Melt the three tablespoons of butter in a large skillet or dutch oven. Cook the chicken and the sausage then remove from the pan and set aside.
  • Put the celery, bell pepper, onion, garlic, salt, and black pepper to the pan and cook for about 3-5 minutes or until tender.
  • Add in the chicken bone broth, fire-roasted tomatoes, Creole seasoning, thyme, cayenne pepper, bay leaf, and jalapeño if using. 
  • Return the chicken and sausage to the pan and simmer about 10 minutes. Then add in the riced cauliflower and shrimp, and cook until the shrimp is cooked and pink, about 5-10 more minutes. Simmer to combine flavors another 5-10 minutes.
  • If needed, add more salt and pepper to taste. Serve!

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
Calories 336
 
Total Fat 21 g  
Saturated Fat 8 g  
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 161 mg  
Sodium 2092 mg  
Potassium 164 mg  
Total Carbohydrate 6 g  
Dietary Fiber 1 g  
Sugars 2 g  
Protein 36 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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