Georgian Food: Eggplant With Walnuts

Georgian Food: Eggplant With Walnuts

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

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

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

Georgian eggplant with walnuts. I love Georgian food!

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

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

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

In a hurry?

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

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

Laurie Colwin

Alone in the Kitchen with an Eggplant

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

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

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

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

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

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

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

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

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

How to select an eggplant

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

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

Two Chinese eggplants on a pan

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

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

How to make fried Georgian eggplant with walnuts

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

Slicing the Chinese eggplant

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

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

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

How to make the filling

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

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

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

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

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

How to fill the eggplant

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

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

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

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

Bite of Georgian foods: eggplant with walnuts #georgianfood

Georgian food and traditional recipes

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

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

Pin the recipe here!

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

Tag me in your recipe pics on Instagram @explorermomma.

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

Searching for more low carb sides?

Easy low carb grilled garlic parmesan zucchini, circle pin

Want to learn more about the country of Georgia?

Check out these other articles on Georgia:

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


Printable Recipe

Georgian Eggplant with Walnuts

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

Ingredients

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

Instructions

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

Notes

Nutrition Facts

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

Nutrition Disclaimer

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

Low Carb Keto Pesto Pinwheels

Low Carb Keto Pesto Pinwheels

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

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

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

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

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

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

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

In a hurry?

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

Cooking and baking is both physical and mental therapy.

Mary Berry

British food writer

Keto pesto pinwheels: more fillings

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

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

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

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

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

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

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

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

 

To make easy keto pesto pinwheels you’ll need : 

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

Why kids should bake

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

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

How to make keto pesto pinwheels

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

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

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

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

Keto pesto pinwheels dough in a rectangle shape

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

How to fill the dough

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

Brushing the pesto on the fathead dough

Over the pesto, evenly sprinkle the chopped sundried tomatoes.

Keto pesto pinwheel dough with pesto and sun-dried tomatoes

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

Rolling the keto pesto pinwheels

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

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

Slice and bake the pesto pinwheels

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

Keto pesto pinwheels, cut to bake

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

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

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

Bite out of a keto pesto pinwheel #ketorecipes #lowcarbappetizer

 

Best keto appetizers

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

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

Pin the recipe here!

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

Tag me in your recipe pics on Instagram @explorermomma.

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

Make your own easy keto pesto!

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

Printable Recipe

Keto Pesto Pinwheels

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

Ingredients

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

Fillings:

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

Instructions

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

Notes

Nutrition Facts

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

Nutrition Disclaimer

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

The Best Easy Low Carb Keto Pesto

The Best Easy Low Carb Keto Pesto

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

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

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

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

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

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

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

In a hurry?

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

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

Gail Carriger

Author, Blameless

Pesto origins

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

It’s time to make a new sauce. Pesto!

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

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

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

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

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

To make easy keto pesto you’ll need : 

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

How to make a quick keto pesto

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

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

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

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

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

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

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

E ecco! Delizioso!

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

The versatility of the keto pesto recipe

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

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

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

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

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

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

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

Lovely silver spoon of green keto pesto #ketorecipes #lowcarbrecipes

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

Tamra Davis

Director

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

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

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

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

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

Buona fortuna, mangia, e sii felice!

Pin the recipe here!

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

Tag me in your recipe pics on Instagram @explorermomma.

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

Do you have a Keto Garden?

What to plant in your keto vegetable garden

Printable Recipe

Keto Pesto

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

Ingredients

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

Instructions

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

Notes

Nutrition Facts

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

Nutrition Disclaimer

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

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. It matters 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 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. Why? 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.

A piece of delicious low carb cheddar bread. #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

Soup recipes to pair with Keto cheddar focaccia

  1. Keto Taco Soup
  2. Creamy Keto Italian Sausage Soup
  3. Low Carb Green Chili Chicken Chowder

Are you interested in a more traditional bread loaf to pair with soup? Try these amazing Keto Mini Bread Loaves from The Keto Option.

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.

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