Low Carb Lemon Blueberry Cream Cake

Low Carb Lemon Blueberry Cream Cake

Summer blueberries and cream with a tart lemony tang! This is a super-delicious low carb lemon blueberry cream cake, and the only problem is I can’t stop eating it!

What are your favorite summer flavors? When I think of summer, hot weather and the Fourth of July, my mind goes to lemons, blueberries, strawberries, and watermelon. Out of those I LOVE to pair lemon and blueberry with a good dose of cream of course.

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

Low Carb Lemon Blueberry Cream Cake piece

Going back through memories of my absolute favorite cakes ever, I immediately think of a certain cake brought in to us teachers one year during teacher appreciation week. I was teaching high school French, and nearing the end of the year. Some of the awesome parents at our school arranged a special luncheon every day for the teacher’s during teacher appreciation week, and one glorious lady brought in several cakes. She arrived with some sort of chocolate tiramisu, a cinnamon cream, and the most amazing lemon blueberry cream cake I’ve ever tasted. I’ve tried for years to find the perfect recipe to replicate this deliciousness in a sugar-free, low carb form, and my low carb lemon blueberry cream cake comes close!

In a hurry?

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

How to juice a lemon

I love lemons in summer! Lemon curd, lemon pie, lemon bars, lemonade, you name it! Both the juice and the zest have amazing flavor and can be used for different things. There are several ways to juice a lemon depending on what appliances you have or don’t have. I use a basic jar with a juicer on top with holes in it to keep out the seeds. However, if you don’t have anything but a fork it’s still super-easy to juice.

First, take your lemon and roll it on the table, pushing it down to start the juices moving. Second, cut the lemon in half. Then, take a fork and half a lemon holding it over a bowl to collect the juice. Put the fork in the middle of the lemon squeezing around as you go all along the rind to get as much juice out as you can.

As far as zesters go, I prefer a sort of a rasp to make smaller pieces of zest to flavor your bakes. Some people prefer larger, it’s really up to you! Here are a few examples:

          

How to bake the most amazing low carb lemon blueberry cream cake

First of all, whenever you bake a cake, gather all your supplies and ingredients. To start, take two round 9-inch pans and trace around them with a pencil on parchment paper. Cut out two circles of parchment paper to line the bottoms of the pans. Once the parchment paper’s in place grease the paper and sides of the pans with coconut oil and set those aside.

Low Carb Lemon Blueberry Cream Cake, overhead close-up

Combine the ingredients

Next, grab a large bowl and combine the butter, sweetener, and heavy cream with a mixer. For sweetener choose a confectioner’s style sweetener, I use Swerve confectioner’s, and it works very well in this recipe. Once that’s all combined with no lumps mix in the eggs one at a time on high speed. Then mix in the vanilla, lemon juice, lemon zest, and extra extract if you’re using it.

Now you’re going to add in the dry ingredients. Mix in the almond flour, coconut flour, baking soda, and salt. After that’s all combined with no lumps gently stir in one cup of frozen or fresh blueberries. Make sure they’re evenly dispersed then divide the batter between the two cake pans.

Bake at 350 degrees for about thirty-five minutes and remove when your toothpick comes out clean. Ovens can vary in temperature, and I’m at a high altitude so may need to extend the time by ten minutes so just keep an eye on it. Then remove the pans from the oven to rest about ten minutes. Last, remove the cakes from the pans and leave to cool completely.

Low Carb Lemon Blueberry Cream Cake, left side

How to make the frosting

Use your mixer again to combine the butter, cream cheese, and sweetener in a medium-sized bowl. Mix it at a high speed until there are no lumps. Add the heavy cream, vanilla, lemon zest, lemon juice, lemon extract, and salt. Now, mix it together until it’s a spreadable frosting consistency.

Lemon blueberry cream cake, bite close-up

To frost the cake

Now it’s the fun part! To frost the cake place the first cake on a serving plate. Then spoon about a third of the icing on the cake and spread it around evenly. Gently, place the second cake on top. Next, put another third of the frosting on the top and spread it around. Use the rest of the frosting to cover the sides and even out the top.

Last but not least, decorate the top middle with a fourth to a half a cup of blueberries. Refrigerate it to set until ready to serve.

Take a bite and YUM!!! There you have it.

Looking for more low carb desserts?

Try out this amazing Keto Coconut Lime Dessert Mousse!

Coconut lime dessert mousse with lime and zester

Are you looking for a delicious and moist low carb summer cake? Keto friendly Lemon Blueberry Cream Cake is awesome for Fourth of July, birthdays, afternoon tea, or other summer parties! #lowcarb #keto #ketodesserts #ketogenic #ketogenicdiet #explorermomma

Summer Desserts

What kind of cakes or other desserts do you love in your family? Do you do more fruit, chocolate, pies, cakes, or frozen treats? If you’re like us you probably like all of the above! We’re always searching for sugar-free, low carb, gluten-free recipes the whole family will love. If you have any suggestions I’d love to hear about them in the comments!

Happy baking!

Printable Low Carb Lemon Blueberry Cream Cake Recipe

Low Carb Lemon Blueberry Cream Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Summer blueberries and cream with a tart lemony tang! This is a super-delicious low carb lemon blueberry cream cake, and the only problem is I can't stop eating it!

Course: Dessert
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Servings: 10
Calories: 348 kcal
Author: Lauren Gonikishvili
Ingredients
Cake Ingredients
  • 1/2 cup butter softened
  • 1 cup sweetener (confectioner's - I use Swerve)
  • 1/2 cup heavy cream
  • 4 eggs room temperature
  • 2 tbsp lemon zest
  • 1/3 cup lemon juice
  • 1/2 tsp lemon extract (optional)
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
Frosting Ingredients
  • 8 oz cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 cup sweetener confectioner's (Swerve)
  • 1 tsp vanilla
  • 1/2 cup heavy cream
  • 1 tbsp lemon zest
  • 1 juice of one lemon
  • 1/2 tsp lemon extract
  • 1/8 tsp salt
  • 1/2 cup blueberries
Instructions
Cake
  1. Prepare two 9-inch round cake pans. Cut out 2 parchment paper circles to line the bottom of the pan and then grease with coconut oil. 

  2. Combine the butter, sweetener, and heavy cream in a large bowl with a mixer.

  3. Blend in the eggs one at a time on high speed.

  4. Add the lemon juice, zest, and extract as well as the vanilla.

  5. Next, mix in the almond flour, coconut flour, baking powder, and salt.

  6. Carefully stir in 1 cup of fresh or frozen blueberries.

  7. Divide the batter equally into the two cake pans.

  8. Bake for 35 minutes, or until toothpick comes out clean, at 350 degrees.

  9. After resting for 10 minutes, remove from the cake pans and let cool completely.

Frosting
  1. Using a mixer, combine together the cream cheese, butter, and sweetener.

  2. Add the heavy cream, vanilla, lemon zest, lemon juice, lemon extract, and salt.

  3. Mix together until you get a spreadable frosting consistency.

  4. To frost the cake place one of the cooled cakes on a serving dish.

  5. Top with about a third of the frosting and spread it around evenly.

  6. Place the second cake on top of the first and top with another third of the frosting.

  7. Use the rest of the frosting to ice the sides and even out the top.

  8. Top with the remaining blueberries and refrigerate to set before serving.

Recipe Notes

Nutrition Information

Calories per MyFitnessPal.

 

Lemon Blueberry Cream Cake pin

Low Carb Green Chili Chicken Chowder

Low Carb Green Chili Chicken Chowder

Creamy, hot, spicy, cheesy green chili chicken yum! This low carb green chile chicken chowder is to die for (well, maybe not quite, but close)!

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

Do you love green chilis as much as I do? This recipe for low carb green chili chicken chowder holds a piece of my childhood and is an awesome comfort food. It’s perfect for fall, but then there’s also that random rain/snow blustery spring day that soaks you to the to the bone and has you calling for the ultimate green chili warm goodness.

Because I grew up in Colorado, I associate fall with pumpkins, apples, spices, corn, and roasting green chilis. In autumn you won’t often find a pumpkin farm or stand that doesn’t also have a chili roaster nearby. Therefore, everyone is always trying to outdo one another with the BEST green chili, pork green chili, green chili salsa, green chili chicken soup, etc. At Thanksgiving in Colorado, you will find in many families it’s not the turkey that’s the most talked about offering, but the green chili! Is Uncle Fred coming this year? He’d better be because he’s in charge of the green chili!

Green chili chicken chowder vertical with avocado

Of course, as one of my favorite comfort foods, I’ve created an ooey, gooey, cheesy green chili chicken chowder. This is a fabulous one pot meal, sure to please even the pickiest of families. The only thing you’ll be arguing about is how hot to make it. I personally opt for a good medium, middle of the road because I like some heat, but not too much!

In a hurry?

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

Green chili chicken chowder for two

How to cook a chicken breast

First of all, you’re going to need to gather your ingredients. What do you find? You’re going to need one pound of cooked, diced chicken. Actually, you can get your chicken several ways. Do you have chicken leftovers? Awesome, chop that stuff up and you’re good to go. Maybe you decided to avoid the whole raw chicken and cooking it at all. In that case, perhaps you went out and bought a rotisserie chicken. That’s a super-easy way to get some great chicken for your chowder.

But let’s just say you happen to have on hand one pound of boneless, skinless chicken breasts, organic and free-range if possible! How do you cook a chicken breast? It’s really not all that difficult, and it’s a skill everyone should learn.

To begin, get out a baking sheet, and coat the cooking area with olive oil. Take the chicken breasts out of the package and set them on top of the oil. Season each one liberally with salt and pepper on all sides, then drizzle a bit more olive oil over the top and rub it in. Then place the pan in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until the inside temperature reaches 165 degrees Fahrenheit.

Remove the pan and immediately cover the chicken breasts with aluminum foil to keep in the heat and juices. Let it rest for at least ten minutes before chopping it up for your green chili chicken chowder. Yum.

Green chili chicken chowder closeup

 

Have you thought about what tools you need in a keto kitchen?

Must-have keto gadgets feature

How to make a low carb green chili chicken chowder

Once you have all your ingredients assembled, including the cooked, cubed chicken, place the Dutch oven or soup pot on a medium-high heat. Put two tablespoons of butter in the pot to melt, then add the chopped onion. Using a spatula or wooden spoon, stir the onion with the butter and cook for 4-5 minutes until it’s soft and translucent. Add the garlic and cook for about a minute more.

Next, pour in 32 ounces of a good quality organic chicken bone broth such as Kettle & Fire Chicken Bone Broth. Once the broth is heated through but not yet boiling, cut in 8 ounces of full-fat cream cheese. Whisk the mixture until the cream cheese is incorporated, and there are no more lumps. After that, put in the chopped green chilis, the salsa verde (green salsa), and stir to combine.

TIP: When buying a pre-made salsa verde be sure to purchase one without sugar.

Then, after the mixture is warmed through and simmering, measure and add in the two cups of Monterrey jack cheese. Whisk the cheese in also so it melts and combines with the other ingredients. All you have left is to add in the chicken and let the green chili chicken chowder simmer for a few minutes (at least 10). Serve in soup bowls and garnish with more shredded Monterrey jack or cheddar cheese, lime with a squirt of lime juice, sliced avocado, and/or chopped fresh cilantro.

Spoon of green chili chicken chowder

Invite some friends over and enjoy!

Invite some friends over or get the whole family to the table! This hearty low carb green chili chicken chowder makes a fabulous meal for the entire family with a definite kick to it. The only thing you may argue about is how spicy to make it. I like it to be a good medium, but my kids like it mild, and the husband likes as much heat as you can get in there.

If you want to accommodate everyone, make a very mild chowder and offer spicy toppings like finely chopped jalapenos, spicy salsa, or even a pepper jack cheese. I personally like a bit of lime juice and chopped cilantro on top with the cheese, and you can also add some sliced avocado. Try this one out, and let me know how it goes with your family or friends! It’s actually super-easy to throw together and a good, filling meal. It’s one of my favorites, and you’ll love it too! Try it today, and your taste buds will thank you!

green chili chicken chowder pin1

Low Carb Green Chili Chicken Chowder Printable Recipe:

Green Chili Chicken Chowder
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Creamy, hot, spicy, cheesy chicken chili yum!

Course: Main Course, Soup
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Servings: 8
Calories: 390 kcal
Author: Lauren Gonikishvili
Ingredients
  • 2 tbsp butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 32 oz chicken bone broth
  • 1 lb chicken cooked and cubed
  • 8 oz cream cheese room temp
  • 16 oz salsa verde (green salsa)
  • 10 oz chili peppers roasted and chopped (or from a can in a hurry)
  • 2 cups Monterrey jack cheese shredded
Instructions
  1. Place the two tablespoons of butter in a Dutch oven or large soup pot on the stove over a medium-high heat to melt.

  2. Cook the chopped onion in the butter for about 4-5 minutes or until softened.

  3. Add the garlic and continue to stir over heat for a minute more.

  4. Pour in the chicken bone broth and heat until nearly boiling but not quite.

  5. Cut in the cream cheese and whisk until smooth.

  6. Add the jar of salsa verde and the chopped green chilis.

  7. Whisk in the 2 cups of Monterrey jack cheese. Continue to whisk over the heat until no lumps remain.

  8. Add in the cubed chicken and let simmer for 10 minutes.

  9. Serve in bowls topped with shredded cheese. (Monterrey jack, cheddar, or both!)

  10. Optional toppings: avocado, lime juice, freshly chopped cilantro.

Keto Coconut Lime Dessert Mousse

Keto Coconut Lime Dessert Mousse

Creamy with a punch of lime! Can you believe this fabulous coconut lime dessert mousse is keto? Sugar-free, low carb, and gluten-free, you can even make it vegan if you wish by subbing a vegan gelatin like agar powder!

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

Lately, I’ve been in a citrusy spring sort of mood. We’ve had fabulous 70s and sunshiny weather so the kitchen’s been full of lemons, limes, and all citrus scents! These always have the desired effect of getting me in the mood for spring and summer weather. Citrus not only wakes you up but is generally cheerful and refreshing.

Did you know lime in particular also has cleansing benefits great for purifying? So that means it can purify your skin, the air, get creative! Moreover, in my book, it also means it’s a great choice for a dessert! A coconut lime dessert? Yes, please!

Coconut lime dessert mousse side view with lime slices

Low carb coconut lime dessert mousse

To be honest with you, I came up with this dessert more as a snack for myself. I’d envisioned it for the warm mid-afternoon time when you need a little treat to hold you happy until dinner. I discovered that others in my family quickly snap them up as well (as long as I don’t tell my son they’re sugar-free!). So I thought about it, and in a pretty dish, I decided they’d make a very nice dinner or late lunch dessert. Do you know what? I was right!!

In a hurry?

Need the recipe now? You can scroll through my fabulous tips and stories to reach the printable recipe card at the bottom! Or PIN it for later here!!

Coconut lime dessert mousse close-up overhead

We use quite a bit of gelatin collagen protein around here for summer desserts. It’s a good option when you want to get away from ice cream or something frozen. Be choosy about your gelatin to get the most health benefits! Do some exploring, but try to use a grass-fed gelatin similar to this one: Great Lakes Gelatin, Certified Paleo Friendly, Beef Gelatin Collagen Protein. Collagen is amazingly good for you and helps out with skin and hair health. It can reduce joint pains and other inflammation, heal the inside walls of your gut, and so much more! Hey! That covers a ton of my extended family’s health issues so I know I need to take huge advantage of this beneficial ingredient. There are a lot of ways to eat it I’m just now starting to explore.

Note: If you eat vegan, you can make the recipe substituting a vegan gelatin. I would suggest agar powder, although I haven’t tried it that way. Let me know how it comes out if you do!

How to make a keto coconut lime dessert mousse

First

To make your coconut lime dessert, first, you’ll want to gather all your ingredients and kitchen supplies. The recipe makes six servings so get out six ramekins or other pretty individual dessert dishes. Here’s another hint! If you’re not serving them for after dinner and they’re just for snacks, I’ve been known to put them in glass containers with snap-on lids for easy storage in the refrigerator! Then they wait for me to grab them for a quick mid-afternoon snack. I love it!

Coconut lime dessert mousse vertical overhead

Second

Once you have all the ingredients out, take out a saucepan and a medium-sized bowl. Usually, the full-fat coconut milk comes in a 13-14 ounce can, and you will use the entire thing. Also, it will separate in the can so pour about a fourth of a cup of the liquid portion in the bowl with a tablespoon of gelatin. You may have to use a spoon to dig through the solidified coconut milk to get to the liquid, but don’t worry! It’s there!

Next

Mix together the gelatin and 1/4 cup coconut milk in the bowl for the gelatin to soften then turn your attention to the saucepan. In it, pour one cup of unsweetened almond milk and the rest of the can of full-fat coconut milk. Heat this mixture on a medium-high heat until the solid portion has melted and the milks mix together to nearly boiling, but not quite.

Then

After that, take the saucepan off the heat and add the teaspoon of vanilla. Pour the milk mixture into the gelatin and whisk it together. Continue to whisk and add in the sweetener (I use Swerve confectioners but use the sweetener of your choice). Now you’re going to add your lime flavoring. I personally like to use 4-5 drops of lime essential oil, but I know many people do not keep those on hand! It’s just so easy, and I admit it’s great if you’re trying to get your coconut lime dessert in the fridge in a hurry.

However, if you’re going to use a fresh lime, zest and juice it. Then, add both the zest and juice to your milk mixture. Now, right here I think, milk? Lime?! Together? That will curdle! But don’t worry, you’re using coconut and almond milk in your coconut lime dessert so it’s not going to be a problem.

How to get mousse bubbles

You can tell already this is not your normal coconut lime dessert mousse recipe. So how do you get those delightful little pockets of air in your mousse? Well, in this case, there’s this magically wonderful appliance called a blender. I’ve talked about how much I love my high powered blender in other blog posts so I won’t proliferate on the subject today. Only this – I LOVE my Vitamix and use it practically every day! If you don’t have a high powered blender you can use a regular one, but you may have to blend it a little longer to get those awesome bubbles!

Coconut lime dessert mousse with tea towel

Blend the mousse on high speed for a good 40 seconds or until you can see bubbles forming and everything is well mixed. This will also break up any lumps of sweetener or larger pieces of zest that may otherwise be tempted to sink to the bottom. If it’s not well combined and quickly put in the refrigerator, it can separate.

Once it’s had a good blending, pour six equal portions into your serving dishes. Chill it in the refrigerator for at LEAST two hours to set. Before serving, sprinkle a good teaspoon of unsweetened shredded coconut on top along with more zest and a half a slice of lime for decoration. I like it just like that, but you could also whip up 1/2 a cup of heavy cream with 1 tablespoon of sweetener for topping if you wish.

Want more keto recipes?

Try this amazing low carb skillet breakfast hash!

Low carb skillet breakfast hash

Benefits of dessert

What are your favorite summer desserts? I love to get ideas and play with them to make them keto. This is selfishly for myself, but also for others eating a ketogenic diet to enjoy! In addition, the bonus with using a sweetener like Swerve or monk fruit is you still get to enjoy those desserts while staying sugar-free! Pretty desserts have great benefits in improving my mood and making my stomach happy.

So imagine yourself now, sitting outside in a beach lounge chair. You have a fabulous floppy sun hat, the sea or a lake in the distance, and a good book, like my current read, The Guernsey Literary and Potato Peel Pie Society. You’re calm and happy and friends are coming over for dinner. You’re not worried! You have the meat and grill ready, the table’s set, and the rest is in the fridge ready to go, including your beautiful coconut lime dessert mousse!

Now, if you please, list your favorite desserts in the comments you’d like to see with a new keto makeover!

Disclaimer: I am not a doctor or medical practitioner. Please consult your own physician for any medical advice. I share only what has worked for me and the recipes I love!

Coconut lime dessert mousse

Keto Coconut Lime Dessert Mousse
Prep Time
15 mins
Total Time
2 hrs 15 mins
 

A creamy low carb coconut lime dessert or snack with a refreshing punch of lime.

Course: Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Servings: 6 servings
Calories: 131 kcal
Author: Lauren
Ingredients
  • 1 can canned coconut milk (full-fat) 13-14 oz.
  • 1 cup unsweetened almond milk
  • 1 tbsp unflavored gelatin grass-fed
  • 1/2 cup sweetener confectioner's style (Swerve or monk fruit)
  • 3 tbsp lime juice (or use 4-5 drops of lime essential oil)
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 2 tbsp shredded coconut unsweetened
Instructions
  1. Prepare 6 ramekins or dessert dishes.
  2. Add about a fourth of a cup of the liquid portion of the coconut milk in a bowl with a tablespoon of gelatin.
  3. Mix it together for the gelatin to soften.
  4. In a saucepan, heat the rest of the coconut milk and 1 cup almond milk on a medium high heat until nearly boiling. The solidified coconut milk will melt down and mix with the almond milk.
  5. Take it off the heat and add 1 teaspoon of vanilla.
  6. Pour the mixture into the bowl with the gelatin.
  7. Whisk together the gelatin and milk.
  8. Then whisk in the 1/2 cup of sweetener.
  9. Mix in the lime essential oil or zest and juice.
  10. Pour the mixture in a high power blender and blend on high for 40-50 seconds.
  11. Divide the mixture evenly between the 6 dessert dishes.
  12. Refrigerate for at least 2 hours.
  13. Just before serving, sprinkle about a teaspoon of unsweetened shredded coconut on each as well as a bit of extra lime zest for color (optional).
Recipe Notes

Fat and calories per My Fitness Pal.

Easy Low Carb Skillet Breakfast Hash

Easy Low Carb Skillet Breakfast Hash

When it’s one of those weeks, what do you make for a super quick and easy breakfast or even dinner? I love one pot and skillet meals because they’re easy, and you don’t have to wash a million dishes. This easy low carb skillet breakfast hash came out of my need to throw something low carb together really quickly. Also, I needed it to be a filling and substantial meal without having to pull together a lot of other sides.

This post contains affiliate links and I receive a small percent if you make a purchase after clicking on my links.

Do you ever have one of those weeks? You know the kind. You have a million things planned to accomplish in the couple of hours the child is in preschool a few days a week, extra kids to transport home from school, to karate, and to swimming. Then the automatic ice maker breaks and shoots water all over your freezer, which then, of course, turns to ice. Next, the car battery dies, and you can’t go anywhere until you beg someone to come jump it for you. Then suddenly, the older child gets sick and is home from school for two weeks (and in our case the third week in the hospital!). Somehow, none of the stuff you’d had planned to do on your to-do list ever gets done!

PIN it for later here!!

Super easy low carb skillet breakfast hash

This is exactly the time you need some quick and easy low carb skillet breakfast and dinner recipes on hand to comfort and calm you down! I’m a huge fan of simple meals you can pull together quickly with only a few ingredients. So let’s try one, shall we?

Easy low carb skillet breakfast hash

Start with a pound of ground sausage. My daughter LOVES sausage so it’s often a go-to item in our house when I can get a good quality meat. I generally prefer a spicier Italian sausage; however, I want the child to eat it too so we have to compromise! Usually, I either make this with a good quality mild Italian sausage or just recently we tried it with the breakfast sausage from our ButcherBox.

ButcherBox offer

What is ButcherBox you say? Why it’s only the most convenient way I’ve found to get amazing meat. It’s 100% grass-fed beef, free-range organic chicken, and heritage breed pork delivered directly to my doorstep. We order a box every couple of months, and right now you can get:

2 FREE filet mignon, FREE bacon + $10 off if you click on my link here! Yes, I did just write/say FREE bacon and filet mignon.

ButcherBox March

Jump on over to their website or check out the unboxing video and blog post I did about our first box, my first ButcherBox unboxing event.

Back to the easy low carb skillet breakfast

First

First, melt a tablespoon of coconut oil in a 10-inch skillet (I prefer cast iron) on a medium-high heat. Then, take your pound of Italian or breakfast sausage and cook it through to brown. If your sausage is in the casings just remove those and break the meat inside apart to cook. Next, you can either chop up half a cup of green pepper or if you’re super short on time grab the already chopped green pepper out of the freezer. As a mom often in a hurry, I ALWAYS buy the frozen bags of chopped green pepper and have them ready to go in my freezer.

Then

Cook the green pepper with the sausage until the green pepper is soft, just a couple of minutes. Then add in the bag of cauliflower rice and pizza sauce and stir to combine. I absolutely LOVE the fact you can find riced cauliflower so easily now. I used to make it myself, and let’s just say it was not a time-saving or efficient process. There are many brands out there now you can buy frozen and ready to go. Awesome.

Vertical low carb skillet breakfast hash corner

Next

It will take about five minutes for all these ingredients to combine, cook, and get happy. Next, are you waiting for more directions?? Can you believe it’s basically already done and ready to go? The cauliflower will absorb the flavors so add salt and pepper to taste. To be honest, I don’t find it necessary to add salt and pepper if the meat was well seasoned to begin with. If it wasn’t you may want to add other spices as well, but that’s up to you!

After that, I’ve found melting a cup of shredded cheddar cheese over the entire skillet is quite delightful, but is optional. I’ve made it both ways many times and both are good. Last, chop up some green onions.  Serve portions with a good dollop of sour cream and the chopped green onions prettily over the top.

Easy low carb skillet breakfast hash closeup

This makes a great meal on its own, but if you want you can also fry or scramble up some eggs to serve on the side. Then get yourself a strong black coffee and a big glass of water, and you’ll be ready to tackle your day! Now see, wasn’t that super easy?!

Do you eat low carb or keto? What should you plant in your garden?

Keto vegetable garden, tomatoes

What do you like to eat for a low carb breakfast?

If you follow a keto diet like I do, an easy throw together meal can be a lifesaver. Breakfast is simply what I call my first meal of the day whether it be at 6 am or after my exercise class at 10 am. It breaks my fast, and I tend to rotate between low carb muffins, high-fat smoothies, bacon and eggs, or an easy low carb skillet breakfast like this one. For me, planning and preparation are huge, and I love my lists and meal plans! However, I’m always up to try something new! What are some of your favorite keto breakfasts?

Printable Recipe:

Easy Low Carb Skillet Breakfast Hash
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

An easy keto skillet perfect for breakfast or dinner! 

Course: Breakfast, Main Course
Cuisine: Gluten-Free, Keto, Ketogenic, Low Carb
Servings: 6 servings
Calories: 319 kcal
Author: Lauren
Ingredients
  • 1 tbsp coconut oil or olive oil
  • 1 pound Italian sausage or breakfast sausage
  • 1 14 oz jar pizza sauce (no sugar added)
  • 1/2 cup green pepper chopped
  • 1 12 oz bag cauliflower rice frozen
  • 1/4 cup sour cream
  • 3 tbsp green onions chopped
  • 3/4 cup cheddar cheese optional
Instructions
  1. Melt the coconut oil in the skillet over medium-high heat.

  2. Brown the Italian sausage. Cook until done.

  3. Add the chopped green pepper and stir. Cook for 2 minutes or so until green pepper is soft.
  4. Pour in the jar of pizza sauce and cauliflower rice.
  5. Stir together and cook for about 5 minutes until the cauliflower is warmed through and absorbs some sauce.
  6. Serve with a dollop of sour cream and chopped green onions sprinkled over the top.
Recipe Notes

6 carbs per My Fitness Pal. Calories and carbs do not include cheddar cheese.

Disclaimer: I am not a doctor or medical practitioner. Please consult your own physician for any medical advice. I share only what has worked for me and the recipes I love!

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