Keto Antipasto Salad

Keto Antipasto Salad

Preview: Keto antipasto salad is the perfect keto side for a picnic or a quick low carb lunch! Refreshing veggies, mozzarella cheese, and sausage with balsamic vinegar and avocado oil dressing. 

Do you ever go to a church or school function where they’re serving a potluck meal and just expect not to eat anything or have your real lunch when you get home? I know how you feel! Why? I do it all the time.

How to enjoy food events

However, you can plan well (and that’s sometimes a big IF for this mom of 2) and take a low carb offering to the event. Prepare beforehand, and you can join in with everyone. Moreover, at the same time, you can spread the love of keto without them even knowing it.

This keto antipasto salad recipe is a great option for just those occasions. As a mom, I’ve noticed food events come up all the time. Bring something to the karate picnic, Aunt Lilly’s Bunko party, or the neighborhood homeowners meeting. The list goes on, and so often food is how we bond and enjoy time together. Make it easy to join in!

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

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

IN A HURRY?

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

Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.

Carol Truax

Author, The Art of Salad Making

What are the best green veggies for a keto diet?

I talk to people all the time who have the misconception you don’t ever eat vegetables on a keto diet. “That’s just not healthy,” I’m told, “You have to eat your veggies!”

Well, yes, I do! I’m a firm believer in the merits of greens in my diet. Also, there are benefits to eating all that roughage! But what are the best green veggies for a keto diet? I’ll tell you what I love and what’s worked for me.

Broccoli

I love steamed broccoli, and it’s one of my favorite sides for dinner. In fact, it’s often on my menu 3-4 times a week because it’s my trusty go-to easy prep veggie. You can also chop it up or grind it up for any number of soup or casserole-type dishes.

The facts: 1/2 cup of steamed broccoli has 4 carbs, 1 gram of protein, and 23 calories.

Asparagus

Asparagus is great steamed as a side, rolled in bacon, or in a brown butter sauce. It also works well in salads, like the keto antipasto salad. Traditional artichoke has more carbs than I like so I substitute asparagus instead!

The facts: 1/2 cup (about 8 spears) of steamed asparagus has 4 carbs, 2 grams of protein, and 20 calories.

Romaine Lettuce

Romaine lettuce is one I sort of use as an all-purpose veggie. I wrap burgers or deli meat and cheese in it, we also like it as a conduit for dips. In addition, it makes a fabulous taco salad! 😉

The facts: 1 cup of chopped romaine lettuce has 3 carbs, 1 gram of protein, and 17 calories.

Cucumber

Okay, so cucumber is technically a fruit, but I’m still going to include it here. Cucumber is also great for slicing up to use with dip, put in lunch boxes, and throw together for a salad. Most kids like it, including my very picky son so I count it a win!

The facts: 1/2 cup sliced cucumber with the peel on has 3 carbs, 0 grams of protein, and 15 calories.

Spinach

My childhood self would be shocked, but as an adult, I really do love spinach. I use it in all sorts of things. It’s fabulous in soups, casseroles, stuffed in chicken, even in smoothies for my son we call “dinosaur juice”. It’s super-easy to use and grows well in my garden. Score!

The facts: 1 cup of raw spinach has 3 carbs, 2 grams of protein, and 23 calories.

(the facts according to MyFitnessPal.com)

There you have it! This is not an all-inclusive list by any means but a list of my family’s favorites and what I use most often. What could you add to the list?

Antipasto Salad is full of flavor and a great keto or low carb lunch! Take it to your next picnic or potluck and voilà! The perfect gluten-free salad option. #ketolunch #lowcarbsalad

How to make a keto antipasto salad

What do I love about a salad? First off, once you have all the ingredients, it’s so easy to throw together. Secondly, it’s fresh and flavorful and just feels healthy. So let’s get started!

As I mentioned, the hardest part of this salad is just getting the ingredients together. Can I tell you a little secret? Do I go shopping at the grocery store and search all over trying to find things? Never! I’ve gotten completely spoiled with ordering online and doing the pickup behind the store. I use Clicklist at our King Soopers (Kroger) most often, but now Wal-mart and some other store provide this awesome service as well!

Therefore, now I just type in everything I need for the recipes I’ve planned for the week. This is all accomplished in the comfort of my pajamas under a blanket, with a cup of tea. Also important is it’s after the kids have gone to bed (it’s been cold here lately!). Now back to the real topic.

A fabulous antipasto salad is a delicious low carb, keto crowd pleaser! Gluten-free salad for lunches, parties, and get togethers. #ketolunch #lowcarbsalad

Tips to make an awesome antipasto salad

Once you have all your ingredients and bowls and things out, it’s time to begin. First, steam or boil the asparagus spears for 3-4 minutes until as tender as you like. For the salad, they’re chopped into one-inch pieces, and that can be done before or after they’re cooked. Then put them aside to cool.

Second, take a large salad bowl and combine all the salad ingredients. Toss them together with tongs or a large spoon to mix those beautiful colors together. Don’t forget to add the cooked asparagus in as well. Now, set that aside and take out a medium-sized bowl.

Now it’s time to prepare the dressing. It’s pretty simple. Measure out all the dressing ingredients into the bowl and whisk them together vigorously. That’s it!

Next, pour the dressing over the salad and again use the tongs or a big spoon to toss it and coat all the ingredients with dressing. It keeps well in the refrigerator for 2-3 days, and in my opinion actually tastes better the day after it’s made.

Consequently, it makes it easy peasy to make up the night before your event and take with you the next day!

Keto Antipasto Salad is a beautiful, flavorful low carb lunch! Perfect easy recipe for picnics and potlucks. #antipastosalad #saladrecipes

The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.

Dr. Sunwolf

Author

Healthy Lunch Recipes

What are your favorite go-to healthy lunch recipes? I’m a huge fan of recipes like this Keto antipasto salad you can make beforehand. Then it’s ready to go and easy to pack for a lunch on the go! So many people have the wrong idea and think if you’re on a Keto diet you don’t eat veggies. They couldn’t be more wrong! Furthermore, I take great pride in my garden every year. Wondering what to plant in your Keto vegetable garden? Check out my suggestions here!

Here’s to salad, and parties, and picnics! Enjoy!

Pin the recipe here!:

Keto antipasto salad is low carb goodness! Refreshing and the perfect gluten-free recipe for picnics and parties. Makes it easy to stick to a low carb diet! #ketosalad #lowcarblunch

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!

This is a fabulous keto antipasto salad! I hope you love it too!

 

The Best Keto Veggie Side Dish

Do you need more veggie recipes? This easy low carb grilled garlic parmesan zucchini is amazing!

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 Antipasto Salad

Fresh veggies, mozzarella balls, and sausage. What could be better with the bite of a balsamic vinegar and avocado oil dressing? Keto Antipasto Salad is the perfect low carb lunch or side.
Prep Time10 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: Keto antipasto salad, keto salad
Servings: 8
Calories: 316kcal
Author: Lauren Gonikishvili

Ingredients

  • 8 oz mozzarella balls
  • 1 cup grape tomatoes, sliced in half
  • 8 oz pepperoncini
  • 8 oz hard salami, diced
  • 4 cups chopped romaine lettuce
  • 16 spears asperagus
  • 1/2 cup sliced olives

Dressing

  • 1/4 cup balsamic vinegar
  • 1/2 cup avocado oil
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Steam or boil the asparagus for 3-4 minutes until soft. Cut the spears up into 1-inch pieces, and put them aside to cool.
  • Combine all the salad ingredients in a large bowl and toss to mix.
  • Set that aside and take out a medium-sized bowl and whisk together all the dressing ingredients. Pour the dressing over the salad and use tongs or a big spoon to toss it and coat all the ingredients with dressing.
  • Serve!

Notes

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 316
 
Total Fat 27 g  
Saturated Fat 8 g  
Monounsaturated Fat 10 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 45 mg  
Sodium 1042 mg  
Potassium 131 mg  
Total Carbohydrate 4 g  
Dietary Fiber 2 g  
Sugars 1 g  
Protein 12 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 Cheddar Focaccia

Keto Cheddar Focaccia

Preview: Soft and delicious, keto cheddar focaccia is cheese and rosemary goodness with your favorite low carb soup or salad. 

I’ve had so many people tell me how hard it is for them to give up bread on a keto, low carb, or gluten-free diet. Do you have family members or friends who moan about how much they miss bread and how terrible all the gluten-free versions are?

I’ve found for myself it’s hugely important to have good alternatives and options to curb any cravings. Yet, such recipes options also have to fit into my daily macros and plan. Sound familiar?

This keto cheddar focaccia is one of those recipes that is so awesome people who are not low carb or keto begin to crave it! It’s difficult when half the household eats one way and the other half another. My husband regularly grabs one of these for a snack or with dinner over the bread he says he prefers. I have to bite my tongue not to say, “Hey wait a minute! We can’t eat your stuff, why are you eating ours?”

Can I tell you a secret? I very rarely miss bread anymore and am not tempted by it. Once you get through that initial phase the cravings start to fade and maybe just the idea of it sounds good and the memories of good times sharing a meal with others. So bam! Introduce a new plate to the table. Keto cheddar focaccia, yum!

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

Keto cheddar focaccia is low carb, cheesy heaven! Missing bread? Soft and delicious, this gluten-free bread is perfect with keto soups and salads. #ketobread #lowcarbrecipes

In a hurry?

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

How to cope when family members eat different diets

Is there anyone else out there who struggles with this? We began for health reasons, and my daughter and I are very strict about what we can eat and what we want to introduce into our systems. On the other hand, my husband is very much a traditional meat, bread, and potatoes guy with a gigantic sweet tooth.

What can you do when you have temptations in the house and are not allowed to completely clean out the cupboards? I will never say that it’s easy, but there are a few alterations we’ve made that seem to have helped. A little.

1. Always have keto treats and emergency snacks available

The best way I’ve found to keep snacks on hand is to consistently update the supply in the freezer. That way, my daughter or I can get a low carb muffin, keto peanut butter cup, or piece of keto cheddar focaccia out whenever the need or craving arises. In addition, because I know I have good options in the freezer I’m less likely to raid my husband’s stash.

2. Keep non-keto or non-low carb items together in one cupboard

In our house, this is called “Daddy’s secret spot”, named by my son. My husband keeps all his candy bars, Pop-tarts, granola bars, and other snacks in a higher cupboard sort of like a liquor cabinet but for non-keto-friendly snacks. It’s not locked or anything and always there, but it helps when it’s a place I don’t go into and don’t see. In this way, I’m not reaching in to get the almond flour passing by the chocolate caramels or mint Christmas candy.

Yes, this can backfire if you have no emergency keto options available, but so far it’s worked well for us. My daughter doesn’t even try to venture into “Daddy’s secret spot”.

3. Be strategic in the foods you buy

What does this mean? Well, if I have to go to the grocery store and buy my husband bagels and granola bars, I buy the kinds he likes but I know my daughter definitely does not. Therefore, he’s happy, and she won’t be tempted.

For example, I could buy raisin cinnamon bagels because I know she doesn’t like raisins and wouldn’t think about them constantly in the cabinet. Then for the granola bar choice, I select a granola bar with peanuts because although she grew out of her peanut allergy, she still cannot stand to smell or eat them. Perhaps not ideal, but as a family, you have to make life work!

Keto cheddar focaccia, overhead view #ketorecipes #lowcarbbread

After a good dinner, one can forgive anybody, even one’s own relations.

Oscar Wilde

Author

To make keto cheddar focaccia you’ll need : 

Keto cheddar focaccia, the perfect low carb bread to pair with keto soup or salad. #lowcarbrecipes #ketobread

How to make keto cheddar focaccia

This is actually a pretty easy recipe to make, and the most difficult part of all may be in gathering the things you need to make it. Therefore, first, I always get out my food processor, baking dish, and other kitchen items and ingredients I need. It makes it quicker and feel simpler.

Second, take the 9 x 13-inch baking dish and grease it with butter or coconut oil. Once that’s done, preheat the oven to 375 degrees Fahrenheit.

Now, move to the food processor. I like to make this recipe quickly in the food processor, but you can always do it in a mixer. Just be sure to mix it very thoroughly.

Measure all the ingredients except for the topping, into a food processor. Next, pulse and process the mixture until it’s well-blended and makes a dough. Then spoon the dough into the greased baking dish and smooth it around with a spatula so it’s evenly distributed.

Next, take a smaller bowl and mix together the topping ingredients then sprinkle it all over the dough. Then place it in the over to bake for about 30-35 minutes and let cool. I like to eat it when it’s still a little warm, but it reheats very well also.

The nutrition facts I’ve included are for 20 equal-sized pieces. You can always make them a little smaller to cut the carb count down to 1, but I like a good piece to bite into with my dinner. It keeps well for about a 4 days in the fridge or up to a month in the freezer.

Keto cheddar focaccia, holding up a piece. #ketorecipes #lowcarbdiet

If you’re afraid of butter, use cream.

Julia Child

Chef

Keto Diet

What do you struggle with most following a keto or low carb diet? Do you also have a family with certain members eating different diets or maybe at different times because of work and school schedules? Planning and organization are huge in these situations, but you also have to use trial and error to see what works for you.

Don’t worry if you don’t succeed all the time. With our kids, we always talk about the growth mindset, and it’s true. We all learn from our setbacks and just haven’t learned the perfect way yet. But with perseverance and determination, it can be done!! And taste pretty good along the way! Enjoy!

Pin the recipe here!:

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!

Happy baking!

Need emergency Keto treats?

Keto chocolate truffles are chocolate perfection and great to keep in the freezer for an emergency craving!

Low carb, keto chocolate truffles are the perfect Christmas treat! Gluten-free and made with almond flour, they're the best sugar-free package for the holidays. #ketotruffles #ketochocolate

Keto Cheddar Focaccia Printable Recipe

Keto Cheddar Focaccia is the perfect low carb recipe alongside your favorite keto soup or salad. Craving bread? Try this and your keto diet will thank you. #ketobread #lowcarbbread
Print Recipe
4 from 1 vote

Keto Cheddar Focaccia

Do you need a keto bread? Cheesy keto cheddar focaccia with a hint of rosemary is mouthwatering low carb goodness. Perfect for dipping in soups or eating as a side.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Gluten-Free, Italian, Keto, Ketogenic, Low Carb
Keyword: cheddar focaccia, keto, keto bread, low carb bread
Servings: 20
Calories: 98kcal
Author: Lauren Gonikishvili

Ingredients

  • 2 cups finely ground almond flour
  • 3/4 cup ricotta cheese
  • 1 tsp baking soda
  • 1/4 tsp finely ground sea salt
  • 1/4 tsp black pepper
  • 1/2 cup grated cheddar cheese
  • 3 eggs
  • 3 tbsp melted butter

Topping

  • 1/2 tsp salt
  • 1 cup grated cheddar cheese
  • 1 tsp dried rosemary

Instructions

  • Take a 9 x 13-inch baking dish and grease it with butter or coconut oil.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Blend all the ingredients (not the topping) in a food processor until it's well-blended.
  • Spoon the dough into the greased baking dish and smooth it around with a spatula so it's evenly distributed.
  • Mix together the topping ingredients and sprinkle it over the dough.
  • Bake for about 25 minutes and let cool.
  • Cut it into 20 equal-sized pieces.

Notes

Nutrition Facts

 
Servings 15.0
Amount Per Serving: 1 piece
Calories 131
 
Total Fat 11 g  
Saturated Fat 5 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 63 mg  
Sodium 350 mg  
Potassium 38 mg  
Total Carbohydrate 2 g  
Dietary Fiber 0 g  
Sugars 0 g  
Protein 6 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

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

Low Carb Coffee Cake Muffins

Low Carb Coffee Cake Muffins

Bite through a cinnamon and buttery crunch to the fluffy melt in your mouth muffin perfection. What’s not to love about low carb coffee cake muffins?

When I was a kid, one of my favorite things to make everyone for breakfast on Saturday morning was a coffee cake. Now, when I mean a coffee cake, I mean pulling out the box of Bisquick and following the recipe on the box with lots of cinnamon and brown sugar and a fluffy cake middle. I thought it’s a coffee cake, but it’s breakfast so it’s pretty good for you, right? Always eat breakfast and all that?

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

Fall and cinnamon! Make these delicious low carb coffee cake muffins for a quick and easy breakfast to grab when you head out in the chill fall air. #lowcarb #coffeecake #ketomuffins #keto #cinnamonmuffin #explorermomma

Fast forward to high school and college, and I became a little obsessed with the traditional coffee house cinnamon coffee cake. There were many variations, some with just the cinnamon and butter topping, others had blueberries, nuts, what have you. One thing was certain, I LOVED them all! And it showed. 😉 I loved my sugar and carbs a little too much!

I’m trying to decide which is the most sinful: the muffin, the brownie, or the cake. How would you rank them?

Olivia Fox Cabane

Writer

What’s in a classic coffee cake?

Did you know the Classic Coffee Cake at Starbucks has 57 carbs and 31 grams of sugar?! I just looked it up on their website, and you can see it for yourself here. Of course, it’s truly an amazing coffee cake, and I loved it. But then I was addicted to carbs and sugar.

Now that I eat primarily low carb and keto, I’d determined to re-create a healthier sugar-free version. In addition, it had to taste as good as those memories of years past! Do you know what? Yes, I believe I’ve succeeded in making these muffins even better. But that’s just my opinion, you’ll have to try them for yourself!

Keto, gluten-free, sugar free breakfast muffins. Low carb coffee cake muffins. Perfect for fall breakfasts. #sugarfreebreakfast #muffins #cinnamon #ketorecipes #explorermomma

If you understand everything you must be misinformed.

Japanese Proverb

In a hurry?

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

To make these low carb coffee cake muffins you’ll need:

  • a regular muffin tin
  • silicone muffin cups or other liners
  • oven
  • spatula
  • blender or hand mixer
  • whisk
  • pastry blender or fork – I admit I love having my pastry blender around for dispersing butter throughout a mixture without making it melt, but a fork can do the job nearly as well too.
  • ice cream scoop (optional) – I like to use an ice cream scoop when making muffins to put the batter in the pan. It’s so much easier to judge and be sure the batter’s divided evenly.

Low carb coffee cake muffins overhead

The best thing about being a writer is that ‘work’ is always something you love, plus usually accompanied by tea, coffee and cakes of some sort.

Jamie L. Harding

Writer

How to make low carb coffee cake muffins

I love to make a batch of these muffins on Sunday and freeze the whole batch to have one every day for breakfast as long as they last. There’s something rather wonderful about a cinnamon muffin with butter melting into it along with a steaming coffee to make your day seem brighter. Now, imagine that slow motion first bite…let’s get started!

First, take out a regular muffin tin and place in it 12 silicone baking cups or other liners. Silicone liners are fabulous because you can use them over and over again and they make the muffing super-easy to get out once it’s baked. Second, preheat the oven to 325 degrees Fahrenheit.

Next, here’s where there’s a couple of ways to do things. Due to the fact it’s the one I use all the time and the simplest for me, I’m going to start with my preferred method. To begin, take out your blender. I use a high-speed Vitamix, but most any would probably work for this.

Low carb coffee cake muffins, side stack

Blender Method

Then, assemble all your ingredients together. In addition, place the cream cheese, eggs, and vanilla in the blender and blend on a high speed for 30-40 seconds or until it’s all well combined without any white bits of cream cheese noticeable. I like this way because of the fact well, I can be forgetful or lazy or both and forget to set out the cream cheese and eggs to warm up to room temperature. For this reason, I love the fact the high-speed blender doesn’t care and whips those together without any little cold bits.

Mixer Method

Alternatively, you can also mix these ingredients together in a standing or hand mixer. In contrast to the blender, I’ve found when I use the mixer all the ingredients need to be room temperature or even a little warmer to combine properly. But not to worry, it can be done easily if you get your ingredients ready.

Prep the low carb coffee cake muffins to bake

After that, pull out a large bowl and measure in it the almond and coconut flours, baking powder, salt, sweetener, and cinnamon. Then whisk it all together evenly.

Next, go back to your blender or other bowl and pour the wet mixture into the dry ingredients and mix them together with a spatula or mixer. Because I normally use a blender for these low carb coffee cake muffins, I generally just use a spatula to mix all the other ingredients together. It works fairly easily.

Once those are combined, slowly add in the almond milk, and fold it into the muffin batter until the batter is similar to that of a thick cake. The amount of almond milk will depend on the type of almond flour used because they can vary so much! I use Barney’s almond flour because we have another nut allergy in the house and at last check, Barney’s only produces almond products in their facility in California. However, if you have a severe nut allergy or someone in your family does please double check on the processing because companies can change. In any event, so far we’ve had great luck with Barney’s.

Low carb coffee cake muffins, overhead stack

How to make the low carb coffee cake muffin topping

I say topping but it really also the filling too! Nothing like one mixture doing double duty! To make the topping, measure out the cubed butter, almond flour, cinnamon, salt, and sweetener in a medium bowl. As far as sweetener goes, I use Swerve in most of my recipes. I don’t know if you saw it, but Swerve just came out with a new Brown Swerve that’s awesome for this recipe! It’s not available everywhere, but I got mine on Amazon here if you’d like to try it. You can also use Swerve confectioners or another similar powdered sweetener.

Now’s where I like my handy dandy gadgets, but a fork can work almost as well for this next job. I use a pastry blender (or fork) to mix together the topping so everything’s combined. But here’s a tip! The butter should still be cold and in chunks. Certainly, do not melt it with your hands or completely whip in with the other ingredients. That’s why we use the pastry blender or fork. Then the butter’s in delightfully small pea-sized packages to melt in the oven.

Bake the muffins

Once the muffin batter and topping are prepared, in the lined muffin tin, spoon about 2 tablespoons of batter into the bottom of each muffin cup.

Then, sprinkle a heaping teaspoon of the topping/filling on each one. Next, I like to use an ice cream scoop to evenly divide the rest of the batter on the muffins. Last but not least, top each one with the remaining topping/filling.

Lastly, bake in a 325 degree (Fahrenheit) oven for 25-30 minutes or until a toothpick comes out clean.

Bonus! Consequently, your house will smell amazing. If you like butter and cinnamon that is.

Open low carb coffee cake muffin with butter, closeup

Soup to the rescue!

When the weather starts to chill I always love a good keto soup. This one’s a hit around our house!

Low Carb Coffee Cake Muffins Printable Recipe:

Print Recipe
5 from 2 votes

Low Carb Coffee Cake Muffins

Bite through a cinnamon and buttery crunch to the fluffy melt in your mouth muffin perfection.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: low carb coffee cake muffins
Servings: 12
Calories: 130kcal
Author: Lauren Gonikishvili

Ingredients

Muffin batter

  • 4 oz cream cheese room temperature
  • 4 eggs room temperature
  • 1 tsp vanilla
  • 1/2 cup sweetener Swerve or other
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk unsweetened
  • 1 tsp cinnamon

Topping (filling)

  • 3 tbsp butter cubed
  • 1/4 cup almond flour
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp sweetener Regular or brown Swerve (or other of choice)
  • 1/4 cup chopped nuts optional

Instructions

  • First, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
  • Second, place cream cheese, eggs, and vanilla in a blender and blend on a high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer. 
  • Third, in a large bowl, place the almond and coconut flours, baking powder, salt, sweetener, and cinnamon and whisk together evenly.
  • Then, pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
  • Next, add in the almond milk slowly combining with the muffin batter until batter is similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.

Topping / Filling

  • Place the butter, almond flour, cinnamon, salt, and sweetener in a medium bowl.
  • Use a pastry blender or fork to mix together the topping so everything's combined, and the butter's in small pea-sized pieces.

Bake

    Spoon about 2 tablespoons of batter in the bottom of each muffin cup.

    • Sprinkle a heaping teaspoon of the topping/filling on each one.
    • Evenly disperse the rest of the batter on the muffins then top each one with the remaining topping/filling.
    • Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

    Notes

    Nutrition Facts

    • Servings 12.0
    • Amount Per Serving
    • Calories 130
    • % Daily Value
    • *Total Fat 11 g
    • Total Carbohydrate 5 g
    • Sugars 1 g 
    • Protein 4 g
    *Nutrition facts based on a calculation using myfitnesspal.com

    Muffins for breakfast

    There’s something so simple and easy in being able to grab a low carb muffin for breakfast. You don’t have to heat the oven up or make the house smell like bacon, although that can be a good thing too! Most of all, it’s a ready item you can grab quickly and not succumb to the coffee house coffee cake later in the day when you can’t find anything to eat. Although I don’t know about you, I’ve found all those treats are not even all that tempting to me anymore, and this low carb and keto way of life is a pretty spectacular choice for my health and known temptations.

    I hope you try this recipe and love it as much as I do! Please tag me in your recipe pics on Instagram @explorermomma if you do end up making it. I’d love to see how it worked for you!

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

    PIN it for later here!

    Autumn almond flour cinnamon muffins. What's better than buttery low carb coffee cake muffins? Gluten-free, guilt-free, healthy goodness. #glutenfree #glutenfreemuffins #sugarfree #glutenfreebreakfast #cinnamonmuffins #lowcarbbreakfast #explorermomma   

     

    Nutrition Disclaimer

    First of all, please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Therefore, 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. Of course, this is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. Also, 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 low carb grilled garlic parmesan zucchini

    Easy low carb grilled garlic parmesan zucchini

    The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño. This easy low carb grilled garlic parmesan zucchini is truly awesome.

    Seriously, I eat this stuff off the pan like candy. And do you know what? I’m going to tell you a little secret. I have a love-hate relationship with zucchini. Gasp. Yes, it’s true. 

    As someone who adores having a garden, I LOVE it because zucchini is one of those plants that seem to thrive no matter what you throw at it. I can kill everything else in the garden, and I’ll still get a million zucchini I don’t always know what to do with.

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

    Easy low carb grilled garlic parmesan zucchini, circle pin

    Yes, I love anticipating the first garden zucchini of the year. What don’t I love? Eating the hundredth zucchini of the summer. Unfortunately, I grow less enthusiastic about zucchini as the summer progresses. Truly, you can always love zucchini muffins, bars, breads, what have you, but what’s a challenge for me is how to enjoy zucchini cooked, savory, or on its own. That’s where this easy low carb grilled garlic parmesan zucchini recipe is a small miracle! It’s really that good. Try it. I dare you.

    Love your veggies?

    What to plant in your keto vegetable garden

    In a hurry?

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

    To make this super easy low carb grilled garlic parmesan zucchini you’ll need:

    That’s about it for kitchen gadgets!

    Baked zucchini pan side

    How to make easy low carb grilled garlic parmesan zucchini

    To begin, I have to give credit for the inspiration of this recipe to my friend and fellow gardener Melissa. It’s funny, because whenever friends with gardens, who like to eat, get together in summer the subject inevitably turns to what to do with all that zucchini! Or maybe it’s just me and my friends. Anyway, all I know is I like to discuss zucchini recipes, and Melissa’s ideas are pretty fabulous.

    First, take out a baking sheet and line it with foil. Second, get out the olive oil and brush 2 tablespoons over the foil to coat it pretty evenly. After that take your cutting board and knife to slice the zucchini in slices about 1/3 of an inch thick. Take those slices and spread them out all over to cover the baking sheet. Push the zucchini slices close together to make sort of a base for the toppings.

    Next, use the remaining two tablespoons of olive oil to drizzle or brush on the zucchini. Once that’s complete salt and pepper the zucchini to taste. Then, spread the minced garlic all over the zucchini so each piece has at least a little bit of garlic to flavor it.

    Parmesan cheese and jalapeño!

    Pan of easy low carb grilled garlic parmesan zucchini to bake

    Now’s the fun part! Take a good cup of grated parmesan cheese and sprinkle it all over, then top with slices of jalapeño. If you are now one for spicy peppers leave the jalapeño off, but let me tell you it’s pretty darn good with the zucchini and cheese. As another option, if you’d just like to tone down the heat, you can remove the membrane and seeds from inside the pepper then slice it over the cheese.

    Next, grab the edges of the foil with the zucchini and toppings and slide it off the baking sheet and onto the grill on a medium-high heat for twenty minutes or until the edges begin to brown and cheese melts.

    OR if you don’t wish to use a grill, you can bake in a 400 degree (F) oven for twenty to twenty-five minutes or until again, the edges are brown. A good rule of thumb? Either way you do it, keep an eye on it. Grills and ovens can vary in temperature.

    Bite of low carb grilled garlic parmesan zucchini

    What else do you make with zucchini?

    So do you garden? Are your zucchini as abundant as ours this year? We’ve actually been through three pretty big hailstorms this year which has stopped many things from growing but not the zucchini. It’s definitely a hardy, strong plant, and the whole family loves it! How do you prefer it? Salty or sweet? Zoodles or bars? Try this recipe out, and if you can get the kids to at least try it I will bet even they’ll gobble it up. Until next time!

    Tag me in your recipe pics on Instagram @explorermomma.

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

    Thanks all!

     

    Baked low carb grilled garlic parmesan zucchini pan

    Easy low carb grilled garlic parmesan zucchini printable recipe

    Easy low carb garlic parmesan zucchini
    Print Recipe
    5 from 1 vote

    Low Carb Garlic Parmesan Zucchini

    The perfect low carb parmesan goodness on a plate. Take a bite to indulge in cheesy zucchini and your taste buds will love the hit of garlic and jalapeño.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main Course, Side Dish, Snack
    Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
    Keyword: low carb garlic parmesan zucchini
    Servings: 4
    Calories: 251kcal
    Author: Lauren Gonikishvili

    Ingredients

    • 2 zucchini medium
    • 6 cloves garlic minced
    • 4 tbsp olive oil
    • 1 cup grated parmesan cheese
    • 1 jalapeño sliced
    • 1 tsp salt more or less to taste
    • 1/2 tsp pepper more or less to taste

    Instructions

    • First, take a baking sheet and line it with foil.
    • Second, brush 2 tablespoons of olive oil over the foil coating it evenly.
    • Then slice the zucchini about 1/3 of an inch thick and spread it out to cover the baking sheet. Place the zucchini slices close together.
    • Next, drizzle or brush the zucchini with the remaining 2 tablespoons of olive oil.
    • Salt and pepper the zucchini to taste.
    • Then, spread the minced garlic over the zucchini so each piece has some on it.
    • Sprinkle the parmesan cheese over it all and then top with slices of jalapeño. The jalapeño is optional. Leave it off if you don't like spice.
    • Take the foil with the zucchini and toppings and place it on the grill on a medium heat for 20 minutes or until edges begin to brown and cheese melts.
    • OR bake in a 400 degree (F) oven for 20 minutes or until edges are brown. Keep an eye on it.

    Notes

    Nutrition Facts

    Nutrition Facts
    Servings 4.0
    Amount Per Serving
    calories 251
    % Daily Value *
    Total Fat 21 g 32 %
    Saturated Fat 6 g 31 %
    Monounsaturated Fat 12 g
    Polyunsaturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 22 mg 7 %
    Sodium 391 mg 16 %
    Potassium 314 mg 9 %
    Total Carbohydrate 6 g 2 %
    Dietary Fiber 1 g 5 %
    Sugars 3 g  
    Protein 11 g 22 %
    Vitamin A 13 %
    Vitamin C 26 %
    Calcium 52 %
    Iron 2 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
    Nutrition facts calculated by www.myfitnesspal.com.

    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.

    Cauliflower Mac And Cheese Bake

    Cauliflower Mac And Cheese Bake

    More creamy, cheesy goodness! Cauliflower mac and cheese. Be still my heart! This dish is so amazing and kid-friendly they won’t even miss the carbs!

    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 working extra hard to try to make kid-friendly recipes to make my kids LOVE eating real food and low carb. I originally started the keto diet because of the success I heard from friends about it and how it tamed their sugar addictions and made them feel so much better in general. I’m started, and I can’t see ever going back to the way I ate before. We all want to do what’s best for our kids and give them every opportunity. With food, that means I also have to make it taste REALLY good. ERGO, my low carb cauliflower mac and cheese bake.

    Cauliflower mac and cheese bake, vertical piece

    In a hurry?

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

    Mac and cheese tradition

    When I was growing up, one of my absolute favorite dinners was my grandmother’s mac and cheese recipe. In the first place, this recipe was actually a bake served like a casserole in squares, and so a bit different than the traditional homemade mac and cheese. Indeed, it was a fabulous blend of macaroni and cheesy goodness I thought I could eat every meal of the day. Of course, I probably thought that because my mother only allowed it on rare and special occasions! It was one of my most requested recipes at EVERY holiday. What you can’t have you always want more of, am I right?

    Unfortunately, traditional macaroni and cheese, that uber kid-friendly food, is not even close to low carb. What could I do about that? First off, I immediately thought about subbing cauliflower in for the pasta, but some work had to be done to find the other correct balance of ingredients. To tell the truth, I’ve tried MANY versions of this, and I’m extremely pleased with the result of this low carb cauliflower mac and cheese bake.

    Need more low carb recipes?

    Creamy, hot, spicy, cheesy green chili chicken yum! Try out this awesome low carb Green Chili Chicken Chowder recipe!

    Green chili chicken chowder for two

    How to make cauliflower mac and cheese

    When it comes to getting dinner on the table, I’m all about simple and easy. I’ve tried many recipes using cauliflower to replace high carb breads and pastas with different degrees of success with varying amounts of effort put forth. Therefore, when it came to this amazing version of cauliflower mac and cheese bake, I wanted to make it as easy and straightforward as possible.

    Cauliflower mac and cheese bake, vertical overhead with stripes

    Prep the cauliflower

    Start by buying 2 bags of frozen cauliflower at 12 ounces each. Dump them out into a microwave bowl and defrost for several minutes, usually 4-5 depending on your microwave. Yes, you can use fresh cauliflower if you wish, but you’ll have to chop and steam it, and I tend to be a bit lazy on a weeknight! Actually, the frozen works just as well as the fresh so the choice is up to you.When they’re thawed out, chop them roughly. It may depend on your kids and their preferences how finely you chop them. Personally, I like to have a little bit bigger pieces for some different texture in the bake.

    Next, place the cauliflower pieces in a tea towel. Some people think this is the incredibly difficult part, but it’s a necessary step and really not that hard. Roll the cauliflower up in the tea towel. Then take both ends and twist so the excess liquid drains out of the cauliflower. Keep twisting until very little liquid will come out, unroll the towel, and place the de-liquified cauliflower in a bowl. Set that aside for the moment.

    How to make the cheese filling

    In a large bowl, place the room temperature cream cheese, two eggs, finely chopped garlic, and combine it together with a hand mixer.

    Tip: How to quickly warm eggs to room temperature

    Four eggs in water next to a bowl of lemons

    If you’re like me and forget to plan ahead and set out everything early to get to room temperature, I have the perfect tip for you! Get out a bowl or other container big enough to hold the number of eggs you need and fill it with warm water. Personally, I like to use a glass measuring cup for this job. Next, place the cold eggs in the warm water and leave them there ten minutes or so while you complete other tasks. Then when you need some room temperature eggs you can pull them out from the warm water, and you’ll be all set.

    Back to the cheese filling

    Now, add one-fourth of a cup of unsweetened almond milk and mix that in well. Next, add half a teaspoon salt and half a teaspoon of pepper (more or less per your taste!). Now we’re getting to my favorite part! I LOVE cheddar cheese, but you could also make this using any number of other cheeses to make it a bit more elegant. Personally though, I think this is just about perfect. Go ahead and mix in one of the two cups of shredded cheddar cheese (I like sharp) and the cauliflower. Hopefully, you removed most of the extra liquid out of the cauliflower because it’s not nearly as good if you have pools of cauliflower liquid pooling down in your pan.

    Cauliflower mac and cheese bake, bite close-up

    Then, if you haven’t already, grease an eight-inch by eight-inch glass baking dish with coconut oil or olive oil, whatever you have on hand. Next, take your mixture and spread it out in the baking dish evenly using a spatula. Voila! Pretty simple, right? Now all you have left to do is sprinkle the last cup of shredded cheddar cheese on the top.

    Tip: Kids enjoy sprinkling the cheese all around so let them participate if they want. Did you know if a child actively participates in making a food they’re more likely to try it?

    Main or side dish?

    Now, pop it into the oven set at 350 degrees Fahrenheit for about thirty minutes, or until the edges start to brown. I like to let it cool at least 10-15 minutes so when it’s cut, the square keeps its shape a bit more. Serve with a side of steamed broccoli or a salad for a full meal or use it as a side dish with any number of grilled meats. For a bit more cheesy goodness, sprinkle on more cheddar cheese before it’s served.

    I can tell you it’s a very popular side dish in the line-up at family holiday events!

    Cauliflower mac & cheese bake

    Cauliflower mac and cheese bake printable recipe:

    Cauliflower Mac And Cheese Bake

    The ultimate low carb mac and cheese bake. Cheesy, gooey, good!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course, Side Dish
    Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
    Keyword: Cauliflower mac and cheese, keto, low carb
    Servings: 6
    Calories: 352kcal
    Author: Lauren Gonikishvili

    Ingredients

    • 24 oz cauliflower frozen
    • 8 oz cream cheese room temperature
    • 2 eggs room temperature
    • 1/4 cup almond milk unsweetened
    • 3 cloves garlic finely chopped
    • 2 cups cheddar cheese shredded
    • 1/2 tsp salt
    • 1/2 tsp pepper

    Instructions

    • Grease an 8" by 8" glass baking dish with coconut or olive oil.
    • Thaw the cauliflower and roughly chop.
    • Place the chopped cauliflower in a tea towel. Roll it up in the tea towel and twist to remove all excess liquid. Set aside.
    • In a medium-sized bowl, place the room temperature cream cheese, two eggs, and chopped garlic. Blend together using a hand mixer.
    • Once combined add in the 1/4 cup of almond milk and mix it in also.
    • Add the salt and pepper (more or less per your preference).
    • Mix in 1 cup of the shredded cheddar cheese.
    • Dump the mixture in the baking dish and spread it out evenly.
    • Top with the remaining cup of shredded cheddar cheese.
    • Bake at 350 degrees F for 30 minutes or until the edges start to brown.
    • Optional: Serve with extra shredded cheese on the top of each serving.

    Notes

    Nutrition Facts:

     
    Servings 6.0
    Amount Per Serving
    calories 352
    % Daily Value *
    Total Fat 29 g 44 %
    Saturated Fat 17 g 85 %
    Monounsaturated Fat 4 g
    Polyunsaturated Fat 1 g
    Trans Fat 1 g
    Cholesterol 154 mg 51 %
    Sodium 664 mg 28 %
    Potassium 222 mg 6 %
    Total Carbohydrate 5 g 2 %
    Dietary Fiber 1 g 5 %
    Sugars 3 g  
    Protein 16 g 33 %
    Vitamin A 19 %
    Vitamin C 39 %
    Calcium 37 %
    Iron 4 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
     

     

    Cauliflower mac and cheese bake pin

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