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What should I read next? Favorite books read in 2020

January 6, 2021 By Lauren Leave a Comment

Outside of yellow building on which is written "books"

Are you wondering, "What should I read next?" These are the best books I read in 2020, maybe they'll end up on your what to read next, your to-be-read list!

Open book in front of bookshelf

This post includes Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

When it comes to making resolutions for the New Year, my mind first and foremost goes to books. Before the exercise, eating healthy, and all the self-improvement, I tend to look at the fun! Yes, I absolutely love looking back on things I've read over the year and then adding to my TBR (to be read) list for the upcoming year. 

Lately, I've seen quite a few blogposts with fabulous booklists, and I do love going through them. I have to say I'm excited about my list to read for 2021 and welcome any suggestions. Personally, I tend toward historical fiction, fantasy, and mysteries, and while I love these genres, am not opposed to pushing myself to expand on those this year.

Books are self-improvement, imagination, escape, fun, educational, and mental health help all wrapped up in bound paper packages. Or, this past year I've also given in to reading more ebooks on devices or audiobooks. I love books! Who doesn't want new ways to learn about people, stories, and the world?

What should I read next? Let's get to my list of best books read this year.

Favorite books of 2020

In no particular order.

The Fountains of Silence

by Ruta Sepetys

I read this early in the year when looking to read books set in Spain as inspiration for my trip that was later canceled. It was that year! However, a trip to 1957 Madrid in a book is a good vacation too. I really enjoyed this one and learned about a time and place I hadn't really studied much before.

The Fountains of Silence is from the viewpoint of Daniel Matheson, son of an American oil tycoon doing business in Spain. His mother was from Madrid, and he wants to learn about her homeland and tell its stories with his camera. He learns first-hand about the fascist dictatorship of General Francisco Franco.

Skyward

by Brandon Sanderson

Moving on to fantasy! First, off I have to say I love all the books I've read by Brandon Sanderson. I was introduced to his writing when he finished Robert Jordan's Wheel of Time series and was impressed he did so well with it, I went on to read his other books.

I even got to meet him at a book signing and talk a couple of years ago. With a brief conversation, he made me feel that of course I could write a successful novel and would be AWESOME at doing it. That's yet to happen due to life, however, I am confident it will happen with some hard work and time put in.

This year, I've read several of his, and Skyward and the second in the trilogy, Starsight, were engaging and fun. Spensa is a strong teenage female lead who wants to become a pilot on a planet constantly attacked by alien starfighters. Much is unknown, and with the help of an old ship with its own personality, she finds adventure and learns about herself. 

There's a lot of Sanderson humor in these, and I can't wait for the third in the trilogy to come out.

Rhythm of War

by Brandon Sanderson

OOh, be excited about this one, because I am! This is the fourth, and so far longest, of Mr. Sanderson's Stormlight Archive which was released in November of 2020. This epic fantasy series begins with The Way of Kings, Words of Radiance, Oathbringer, and then this latest installment, Rhythm of War. There are also two novellas, Edgedancer and Dawnshard, which to any other author would probably be considered regular novel size.

I love to geek out over these books, and Rhythm of War did not disappoint! Because you have so much time with these characters, they become well-known friends to you, yet bring constant surprises. I won't give any spoilers, but I especially enjoyed the development of Navani's character and of course Kaladin, because he's always my favorite!

Rhythm of War gives us new worlds and storylines, new blown away yes! moments, and whoa! how in the world did he do that?! scenes. If you enjoy high fantasy and haven't started this series, do so now. You might catch up by the time Book 5 releases in 2023, which the author says will be the final book in the first sequence.

Bridge 4!

The Forgotten Garden

by Kate Morton

I love Kate Morton's writing style and ability to sweep me back in time and into the lives of her characters. I've read a couple of hers this year and enjoyed both The Forgotten Garden and The Clockmaker's Daughter.

It's 1913 and a young girl's abandoned on a ship to Australia. She grows up taken care of by the dock master and his wife, and as an adult she learns the truth of what happened. It's then she goes in search of her past. We see the story continue through point of view of her granddaughter as history and present come together.

The Shadow of the Wind

by Carlos Ruiz Zafón

The Shadow of the Wind was a book recommended to me to read as a prep to get in the mood before going to Barcelona. I love to read historical fiction about an area before I travel, and this is a fascinating mix of historical fiction, fantasy, and almost gothic mystery.

Again, just after the Spanish Civil War, this time in Barcelona, 1945. Daniel is an antiquarian book dealer's son (isn't that fabulous already?) dealing with the loss of his mother. He selects a book from a mysterious library of forgotten books and is caught in the tornado of the story of the books author Julian Carax, and someone's quest to destroy all his books, his memory, and existence.

Murder, mystery, culture, and even a map at the end of the book with the book locations I can follow when I explore Barcelona! 

The Weight of Ink

by Rachel Kadish

The Weight of Ink made my list of favorites because it introduced me to another culture and place I'd not studied in depth before. I can almost imagine myself as one of the historians in the present discovering the preserved documents bringing to light an unimaginable discovery from 1660.

The two female lead characters are separated by hundreds of years, yet their stories intertwine. Ester Velasquez is a Portuguese Jewish female scribe and philosopher living in London in the 1660s, and Helen Watt is an historian nearing the end of her career with a love of Jewish history.

I love Ester's courage and determination to follow her own skills and interests in a time when it was not a woman's place. Also, Helen's study of old documents and her excitement as a historian is contagious as she and her assistant learn more and more about the past and how it was not exactly as they'd always believed.

Rebel Spy

by Veronica Rossi

Rebel Spy is a cozy and addictive YA read. It's a unique and inspiring story filled with friendship, daring, and a bit of romance during the Revolutionary War. Frannie Tasker assumes the identity of drowned Emmeline Coates and leaves the Bahamas to become a New York heiress and society darling. From there she enters George Washington's Culper spy ring as agent 355. 

Perhaps I was just in the right mood at the time, but this book gave me all feels and was reminiscent of when I first read The Witch of Blackbird Pond (one of my favorite books middle school onward). 

7 fathoms deep.

The Bear and the Nightingale

by Katherine Arden

When I came to the end of not only The Bear and the Nightingale, but the end of the entire trilogy, I found it was a world I was not ready to leave. I got to the end and was sad and a little lost because the journey was over. There are fewer and fewer books I wish to re-read as I get older, but this is one I can imagine delighting in every winter when the moon is high and the snow and cold blow outside.

This book was absolutely fascinating to me as a lover of historical fiction as well as fantasy. Ms. Arden has brilliantly interwoven the old Russian folklore and fairy tales with history and a fabulous group of characters. This is the book to read on a magical winter evening when you're unsure if you want to invite the Winter King in to visit with you.

"In Russian, Frost was called Morozko, the demon of winter. But long ago, the people called him Karachun, the death-god. Under that name, he was king of black midwinter who came for bad children and froze them in the night."

Mood.

If you are interested in more books to read around Christmas and in winter, check out my post of My Favorite Cozy Christmas Books.

The Keeper of Lost Things

by Ruth Hogan

The Keeper of Lost Things is a book I looked at several times and passed over in favor of something else. Why? I'm not quite sure, but once I finally began I was hooked. For me, it's always a good sign when you want a book to continue on. You long to know the continuing story of the world in which the characters belong. The Keeper of Lost Things was just such a book for me.

Anthony Peardew is the keeper of lost things. He finds things that have be lost, catalogs them, and attempts to return them to their proper owners. The objects in their own ways, have a magic, meaning, and their own story to tell. As Mr. Peardew nears the end of his own life, he tasks his assistant Laura with continuing to return the lost items.

It's a feel good story with characters that of course have their own issues to deal with, but come together in the end. They and the reader are made to discover things about their own lives, what brings people together, and the joys of discovery when it helps others.

The Devil and the Dark Water

by Stuart Turton 

This year I was introduced to Stuart Turton's writing with the recommendation, "Read this weird book. The 7 ½ Deaths of Evelyn Hardcastle. It seems like something you'd like".

I did like it, a lot! It twisted my mind all around and was a fantastical mystery like none other I'd read before. I really need to go back and reread it. The same goes for Mr. Turton's latest book The Devil and the Dark Water, which I enjoyed even more.

Think Treasure Island meets Sherlock Holmes meets Stephen King supernatural. It's set in 1634 on a large ship traveling from Batavia (Jakarta, Indonesia) to Amsterdam, so the mystery is contained on the ship with a fascinating cast of characters. 

I love the intricacy of the plot and the way it mixes together different genres. The reader is left to wonder for much of the book whether it's a supernatural fantasy or a traditional whodunit.

Read it.

Dune

by Frank Herbert

I finished it! Dune is a book that's long been on my reading list as a sci-fi classic and must-read as a basis for current sci-fi and fantasy. It took me a while, and I admit I had a hard time getting into it. However, I can definitely see where the dedication to the book comes from and why it's one of the best-selling sci-fi books ever.

At one point I was worried Mr. Herbert was going in a way I did not want with the plot and characters. However, what I feared might come to pass did not. Phew! When I finished, I had to go back through the story in my head and do more than a little processing. The more I thought about it, the more I liked it. 

The book was written in 1965, although it's hard to date it at all from the complex story and world-building. It made me think, which is always a good effect of a book.

Set on the desert planet Arrakis, Dune is the story of the boy Paul Atreides, heir to a noble family tasked with ruling an inhospitable world where the only thing of value is the "spice" melange, a drug capable of extending life and enhancing consciousness. Coveted across the known universe, melange is a prize worth killing for….

Lovely War

by Julie Berry

Back to historical fiction! Lovely War starts out, not how I expected at all. Instead of the World War I historical romance in war-torn England, it begins with the Greek goddess Aphrodite walking into a ritzy Manhattan hotel with Ares, the god of war. It's the height of World War II. She tells the stories of several humans to her husband Hephaestus to prove the answer to the question: Why are Love and War eternally drawn to one another?

The gods narrate and interact throughout the book, and tell the love story of Hazel and James, a pianist and architect who fall in love just before he's sent off become a sharpshooter in World War I. Also, we get the bonus love story of Aubrey Edwards, a member of the 15th New York Infantry, an all-African-American regiment, and Colette Fournier, a Belgian refugee whose family's been killed in the war.

Does Aphrodite prove her point? If you enjoy historical fiction, definitely give this one a read.

The Jane Austen Society

by Natalie Jenner

I thoroughly enjoyed escaping into The Jane Austen Society. Not only do the characters get together and discuss one of my favorite authors, but it's set just after World War II in rural England. It's the final home of Jane Austen herself, in the village of Chawton.

This was a fun, well-written book about the lives of the individuals who come together to create the Jane Austen Society. They set out to preserve her last home, books, and legacy for the future.

Personally, I would have been okay with more detail into the lives of some of the characters as I would not at all mind in lengthening the story and my time with them. Other than that, I will only say if you love Jane Austen and stories of people who also appreciate her works, you will enjoy this book.

Outside view of yellow building on which is written "books"

Now, what should I read next...

There you have it! That's my diverse mix of favorite books I personally read this year. As I mentioned, I'm also having a ton of fun lately looking through other people's favorites from the year, reading their recommendations, and adding to my own to-read list for 2021.

So what's up next for you? What are you reading? And…do you think some of my favorites from last year will wind up on your to-read list? I hope so! But enough of that. Let's get reading.

What should I read next stacks of books and a bookshelf

Keto Christmas Cookies - Gifts in a Jar

December 16, 2020 By Lauren Leave a Comment

A stack of keto Christmas cookies

The perfect mason jar cookies gift for your keto and low carb friends or slightly chewy cookies to make for yourself! These keto Christmas cookies are packed with white chocolate, cranberries, and almonds. A delicious low carb holiday snack or gift.

Pin it for later here:

Keto Christmas Cookies, gifts in a jar

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What flavors are more festive than cranberry, white chocolate, and toasted almonds?

These keto Christmas cookies are a delicious low carb treat to have on hand around the holidays. In fact, I invite you to make them for yourself and/or as a fun gift in a jar for low carb or keto friends and family.

Have you made or received gifts in a jar in the past? These jars are fun to make and are a thoughtful gift for those on a low carb or keto diet. Who doesn't want an easy cookie prepped to make, homemade, for the holidays? They're really that helpful, especially with so many other things to make leading up to Christmas, Christmas Eve, Boxing Day, and so on!

In a hurry?

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

Keto Christmas Cookies - a gift in a jar front view

🍽 Equipment

Here's what you'll need to make keto white chocolate cranberry cookies - one of my favorite keto Christmas cookies!

  • large or medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • stand or hand-held mixer (optional)
  • baking sheets/pans
  • parchment paper or silicone baking mats

For these gifts in a jar, I use:

  • 32 oz mason jars
  • a wide-mouth funnel
  • holiday ribbon (¾ to 1-inch or whatever you have)
  • free printable recipe card

Optional decorations:

  • 7-inch mini whisks
  • miniature clothespins
  • mini spatulas
  • Get creative! What would you like to receive on a mason jar gift?
Bite out of a keto Christmas cookie on a plate

🥘 Ingredients

To include in the jar:

  • 2 cups finely ground almond flour
  • ¼ cup brown sweetener
  • ⅓ cup powdered sweetener (confectioners)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white chocolate chips (no added sugar)
  • ½ cup roughly chopped almonds
  • ½ cup unsweetened cranberries (or if sweetened with apple juice will add carbs)

Add in later:

  • ½ cup softened butter
  • ¼ cup coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
Keto Christmas Cookies ingredients

A note on the ingredients

Fats

For these cookies, I really like the combination of butter and coconut oil. It gives the cookies a traditional American-style chewy texture I love. It's almost assured anyone following a keto or low carb diet will have these ingredients on hand, but MCT, avocado, or olive oil can also be subbed for the coconut oil.

Unsweetened cranberries

Also, we must discuss dried cranberries. The cranberries people usually use in cookies, on salads, and in trail mixes are packed with sugar. Cranberries are sour, as anyone knows who bakes with fresh ones regularly or makes their own cranberry sauce.

Therefore, it makes sense that unsweetened dried cranberries WILL NOT BE SWEET. They will be super-sour and dry. Personally, I love this cranberry flavor, and they bake well, but it is not what everyone's used to.

If you really want that sweetened cranberry taste, there are a couple of options. First, make your own dried cranberries using your preferred keto sweetener. Obviously, this will not work for everyone and takes time.

Another idea, if unsweetened cranberries or making your own sweetened cranberries do not appeal, find a dried cranberry sweetened with apple juice.

While apple juice is basically sugar and increases the carb content, it is an option available at many grocery stores and a slightly better last resort than the sugar-packed ones. I have to say it's not ideal for a keto diet, but a slightly better choice.

Keto white chocolate

I love white chocolate. Well, to be fair, I love almost any chocolate!

In the past, I tried to make my own white chocolate using various experiments. However, now it's so much easier to find acceptable sugar-free white chocolate I'm a little spoiled! The two brands I use most often are Lily's white chocolate baking chips and ChocZero white chocolate baking chips.

Bag of Lily's white chocolate baking chips

Their textures are a little different, and I find Lily's to be closest to a traditional white chocolate baking chip. Also, my local King Soopers (Kroger) has the Lily's in stock regularly which makes it almost too easy to get my hands on them! Either will work.

🔪 Instructions

To begin, get out the equipment and all the ingredients so they're close at hand.

To prepare the mason jar

In the 32 oz mason jar, combine the almond flour, baking soda, and salt in the bottom. Mix it up then tap the jar down several times firmly on the table to get the flour mixture in one layer.

Next, add in the brown sweetener and pack it down as much as possible. In the same way, add in the powdered sweetener and again pack it down.

After that, layer in the unsweetened cranberries, white chocolate chips, and chopped almonds. Press it all down firmly in the jar.

Now, put the lid on the mason jar to seal, add a ribbon and any other desired decorations. There are so many fun things you can add from mini whisks, or spatulas to a mini-cookie cutter. Or, just use ribbon and attach a recipe card with instructions on how to prepare the cookies.

Keto Christmas cookies in a jar

📋 Printable recipe to attach to the mason jar

A hand-written recipe is always nice, but we don't always have the time or legible handwriting! 😂

If you'd like the printable I use, it includes a page of 8 cards and a page with one individual card in case you're only making one mason jar. Also, you'll get access to many of my other free printables, and I'd love to share those with you!

If you sign up for my email list below the example here, you'll get more keto tips and recipes in your email to help you on your keto journey. Also as a bonus, you'll receive this easy printable recipe card and access to my free printable resource library.

Printable recipe card to attach to the mason jar gift

How to make keto Christmas cookies - white chocolate cranberry

If you're not making a mason jar gift, but just want to make these cookies on your own, they're easy to do.

First, mix the sweetener and wet ingredients together in a large mixing bowl using a hand or stand mixer.

Second, add in the almond flour, baking powder, and salt and mix until well incorporated.

Then, stir in the almonds, cranberries, and white chocolate chips.

⏲ Bake time

After that, drop the dough by rounded tablespoon onto lined baking sheets. Press them down slightly into rounds.

Keto white chocolate cranberry cookies to bake

They will bake for 9-11 minutes at 325 degrees F or until lightly golden brown. At my altitude and oven, they need the full 11 minutes.

Then cool the cookies on the baking sheets for at least 10 minutes before removing them to a cooling rack to set.

Enjoy!

Cooling cookies on a rack

🥣 How to store

If these lovely keto Christmas cookies are not eaten immediately, they can be kept in the refrigerator in an airtight container for up to about five days.

Alternatively, they can be kept in freezer bags or other air-tight freezer storage. Freeze and pull them out for Christmas Eve, or one at a time for a treat.

Keto Christmas cookies on a plate

🍪 Keto holiday goodies

I absolutely love to bake. It's relaxing for me, and I have a huge sweet tooth to match. During the holidays, I'm not determined to lose weight but to maintain and still enjoy the Christmas treats and flavors.

If I'm not prepared I'm destined to fail and eat all the holiday goodies full of sugar and gluten. Why not make your own or make keto gifts in a jar for other friends and family? It shows you care and will make their lives easier at the same time. Good luck!

Pin the recipe here:

Keto Christmas Cookies - gifts in a jar

And while you bite into your keto Christmas cookie, why not check out my list of Cozy Christmas Books for books to read in winter and around Christmas. I'm always on the lookout for a new good book!

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!

🎄 More keto holiday cookies

  1. Low Carb Lemon Cookies
  2. Keto Cut Out Sugar Cookies
  3. Keto Butter Spritz Cookies
  4. Low Carb Keto Chocolate Sandwich Cookies
  5. Keto Cranberry Orange Shortbread Cookies
  6. Best Easy Keto Pumpkin Cookies
  7. Keto Cheesecake Butterscotch Bars

📖 Recipe

A stack of keto Christmas cookies

Keto Christmas Cookies - Gifts in a Jar

Yield: 24
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Easy and delicious Keto Christmas cookies are fabulous gifts in a jar! Packed with holiday flavors, it's a low carb cookie with white chocolate, cranberry, and crunchy almonds.

Ingredients

  • 2 cups finely ground almond flour
  • ¼ cup brown sweetener
  • ⅓ cup powdered sweetener (confectioners)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white chocolate chips (no added sugar)
  • ½ cup roughly chopped almonds
  • ½ cup unsweetened cranberries (or sweetened with apple juice will add carbs)

Add in later

  • ½ cup softened butter
  • ¼ cup coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Instructions

    1. In the 32 oz mason jar: combine the almond flour, baking soda, and salt in the bottom of the mason jar. Tap the jar several times firmly to get the flour mixture in one layer. Press it down as much as possible.
    2. Next, add in the brown sweetener and pack down as much as possible. Next, add in the powdered sweetener and again pack it down. Layer in the unsweetened cranberries, white chocolate chips, and chopped almonds. Press down firmly.
    3. Seal the mason jar, add a ribbon and any other desired decorations, and attach the free printable recipe attachment (or the following directions).
    4. Recipe to attach: Preheat oven to 325 degrees F. Beat butter, oil, egg, vanilla, and almond extract in a large mixing bowl until blended. Add contents of mason jar and mix well. Drop by rounded tablespoon onto lined baking sheets. Bake for 9-11 minutes or until lightly golden brown. Cool on the baking sheets for at least 10 minutes before removing to a cooling rack.

Notes

Directions without a mason jar:

Mix the sweetener and wet ingredients together in a large mixing bowl. Add in the almond flour, baking powder, and salt and mix until well incorporated. Stir in the almonds, cranberries, and white chocolate chips. Drop by rounded tablespoon onto lined baking sheets. Bake for 9-11 minutes at 325 degrees F or until lightly golden brown. Cool on the baking sheets for at least 10 minutes before removing to a cooling rack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • White Chocolate Style Baking Chips By Lily's Sweets | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | Fair Trade, Gluten-Free & Non-Gmo | 9 Oz, 3 Pack
    White Chocolate Style Baking Chips By Lily's Sweets | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | Fair Trade, Gluten-Free & Non-Gmo | 9 Oz, 3 Pack
  • Cherry Bay Orchards - UNSWEETENED 1 lb. Low Moisture Dried Cranberries - No Added Sugar, All Natural Ingredients, Gluten Free, Non GMO
    Cherry Bay Orchards - UNSWEETENED 1 lb. Low Moisture Dried Cranberries - No Added Sugar, All Natural Ingredients, Gluten Free, Non GMO
  • Swerve Sweetener, Brown, 12 ounces (12 ounces (3 Pack))
    Swerve Sweetener, Brown, 12 ounces (12 ounces (3 Pack))
Nutrition Information:
Yield: 24
Amount Per Serving: Calories: 109Total Fat: 10gCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 2g

*Nutrition facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe. **Nutrition facts do not include white chocolate chips as brands vary.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Dessert Recipes

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 Cheesecake Butterscotch Bars

December 11, 2020 By Lauren 5 Comments

Stack of keto cheesecake butterscotch bars

Mouth-watering keto cheesecake butterscotch bars are the perfect addition to your low carb holiday cookie spread. Buttery cinnamon almond butterscotch layers sandwich around a cream cheese filling with a hint of lemon.

Pin it for later here:

Keto butterscotch cheesecake bars

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

In a hurry?

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

Keto butterscotch chips

Not long ago, someone in a Facebook group I'm in posted that she found sugar-free butterscotch chips at her local Wal-mart. What?! Butterscotch chips? Sugar-free? And at Wal-mart of all places.

I've found more and more keto-friendly products at the big stores and even local grocery stores. Lately, it's made a keto way of eating so much easier, and I don't have to special order ingredients all the time.

I was a little skeptical about butterscotch chips, what the ingredients would be, and how they would taste. As I haven't found any in the past I would even consider putting in a recipe, I wasn't very optimistic. However, I added several bags of these new Lily's Butterscotch Chips to my online pickup order to give them a try.

A bag of Keto butterscotch chips

Taste test results

And do you know what? They're pretty good!

Now, I've seen quite a few reviews of them, good and bad. Obviously, they're not going to taste exactly like the original. But, they do have that butterscotch chip flavor and the right texture I remember and need for this recipe.

I often use Lily's chocolate in recipes and have had a lot of success with it. The ingredients are keto-friendly, although I wouldn't eat them much except for a treat. This makes them perfect for one recipe I've long missed since starting a keto diet.

(If you can't find butterscotch chips, sugar-free white chocolate chips are pretty delicious too and can be substituted.)

Keto butterscotch cheesecake bars on a plate

I am a creature of habit.

Once I find something I really like, it often becomes a tradition. For many years I made a sort of an oatmeal cream cheese butterscotch bar recipe to have around the Christmas holidays. It was one of several recipes, including English toffee, caramel apple pie, and butter spritz cookies, I always made.

While I had to make many changes to my original recipe, I'm super-happy with this new Keto cheesecake butterscotch bars recipe. It's delicious and has the flavors and textures I remember about my old favorite.

So now we have a new tradition for the winter holidays. Keto cheesecake butterscotch bars! Now, what do you need to make them?

🍽 Equipment

  • large and medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • food processor (or patience chopping and mixing!)
  • blender or stand or hand-held mixer
  • 9" x 13" baking dish
  • parchment paper (or foil)
Keto butterscotch cheesecake bars on a white plate

🥘 Ingredients

  • ¾ cup butter (12 tbsp) cut in pea-sized pieces
  • 2 cups finely ground blanched almond flour
  • 1 ½ cup chopped almonds
  • ¾ cup brown sweetener (Brown Swerve)
  • 1 teaspoon ground cinnamon
  • 11 oz sugar-free butterscotch chips (Lilys or sub white chocolate chips)

Keto cheesecake filling ingredients

  • 12 oz cream cheese, room temperature
  • ½ cup powdered sweetener (Note: this is pretty sweet, if you prefer less sweet, cut this in half to ¼ cup. Everyone's sweetness preference is different!)
  • ½ cup heavy whipping cream
  • 2 large eggs
  • zest and 2 tablespoon juice from one lemon
  • 1 teaspoon vanilla extract
Keto cheesecake butterscotch bar ingredients

🔪 Instructions

To begin, get out the equipment and all the ingredients so they're close at hand.

First of all, preheat the oven to 350 degrees Fahrenheit. Then line a 9 by 13-inch pan with overlapping pieces of parchment paper, or you can also use foil. After the bars are chilled, this makes it much easier to get them out of the baking dish.

Now, butter the paper or foil, and set aside.

Second, it's necessary to prepare the almonds. I usually use whole almonds and chop them down to about pea-sized pieces. However, you can chop them to whatever size you prefer to get in a bite of a keto cheesecake butterscotch bar!

I find it easiest to use a food processor and add the almonds and pulse until they're chopped into small pieces. Next, measure in the brown sweetener and almond flour and pulse to combine.

After that, add the small pea-sized cubes of butter, the cinnamon, and the butterscotch chips. Again, if you can't find a good sugar-free butterscotch chip, white chocolate chips can be substituted and taste amazing as well.

Overhead view of a food processor with keto cheesecake butterscotch bars dough

Continue to pulse until the mixture forms clumps when you press it between your fingers. Then transfer the mixture to a large bowl.

Now, divide the mixture in half and press half of it into the bottom of the prepared pan. Try to make it an even layer, and reserve the other half for the topping.

Process shot of keto cheesecake butterscotch bars

⏲ Bake time #1

There are two bakes to this dessert. For the first, bake the pressed in crust layer in the preheated oven just until slightly golden, about 13 to 15 minutes. Remove it from the oven to cool while you prepare the cheesecake filling.

Keto cheesecake filling

To make the filling, I prefer to use a blender, but a stand or hand-held mixer can also be used.

Blend together the cream cheese, powdered sweetener, heavy cream, eggs, lemon zest, lemon juice, and vanilla extract until no lumps of cream cheese remain. Then spread it evenly over the baked and slightly cooled almond butterscotch mixture.

Cream cheese filling view overhead

After that, it's time for the topping! Sprinkle the remaining half of the almond butterscotch mixture evenly over the cream cheese. If you'd like to sprinkle on extra whole butterscotch chips, that can be done as well.

Ready to bake, overhead view of keto butterscotch bars

⏲ Bake time #2

For the second bake, bake the bars for about 40 minutes or until the top is golden.

💭 Top tip

Don't skip this step! When you remove the bars from the oven, let them cool for at least 15 minutes. After that, cover the dish with foil or a lid and chill for 3 hours or overnight before cutting.

Usually, I just stick them in the fridge and come back to them the next day. If you try to cut them immediately, they will be too hot and fall apart. They need to set in the refrigerator.

Overhead view of keto cheesecake butterscotch bars ready to cut

When ready to take them out of the dish, run a knife around the edge, and transfer the bars to a cutting board. Cut them into 24 bars with a sharp knife and serve!

Yum! 😋

🥣 How to store keto cheesecake butterscotch bars

If the glorious bars are not eaten immediately, they can be kept in the refrigerator in an airtight container for up to about five days.

Also, it's nice to keep them wrapped individually in freezer bags or other air-tight freezer storage. Then they can be kept frozen for a month, I don't like to go longer than two, and pulled out one at a time for a treat.

A bowl of almonds and a lemon

🎄 Keto treats

I have a notorious sweet tooth. Sugar used to always get me into trouble, and even still with keto treats, I have to save them for special occasions. Portion size, so not eating the whole pan, is key!

However, as I truly love and appreciate good traditional recipes, sometimes you don't have to leave them out. Simply, find a good recipe with altered ingredients to make it healthier and enjoy your Christmas and holiday traditions!

Keto cheesecake butterscotch bar on a plate

It is possible to not only get through the holidays without cheating but to love the keto food recipes just as much or more!

And while you bite into that amazing keto cheesecake butterscotch bar, why not check out my list of Cozy Christmas Books for books to read in winter and around Christmas. I'm always on the lookout for a new good book!

Pin the recipe here:

Keto cheesecake butterscotch bars

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! Sour cream and onion keto chips are a great snack to have around too or try these other desserts!

🧁 More keto dessert recipes

  1. Easy Keto Pecan Pie Bars
  2. Keto Chocolate Mousse Cake
  3. Keto Berry Trifle
  4. Best Easy Keto Pumpkin Cookies
  5. Keto Cut Out Sugar Cookies

📖 Recipe

Stack of keto cheesecake butterscotch bars

Keto Cheesecake Butterscotch Bars

Yield: 24
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Mouth-watering keto cheesecake butterscotch bars are the perfect addition to your low carb holiday cookie spread. Buttery cinnamon almond butterscotch layers sandwich around a cream cheese filling with a hint of lemon.

Ingredients

  • ¾ cup butter (12 tbsp) cut in pea-sized pieces
  • 2 cups finely ground blanched almond flour
  • 1 ½ cup chopped almonds
  • ¾ cup brown sweetener (Brown Swerve)
  • 1 teaspoon ground cinnamon
  • 11 oz sugar-free butterscotch chips (Lilys or sub white chocolate chips)

Keto Cheesecake Filling

  • 12 oz cream cheese, room temperature
  • ½ cup powdered sweetener (cut to ¼ cup if less sweet preferred)
  • ½ cup heavy whipping cream
  • 2 large eggs
  • zest and 2 tablespoon juice from one lemon
  • 1 teaspoon vanilla extract

Instructions

    1. Preheat the oven to 350 degrees F. Line a 9 by 13-inch pan with overlapping pieces of parchment paper, for easy removal. Butter the paper, and set aside.
    2. In a food processor add the almonds and pulse until chopped into small pieces. Measure in the brown sweetener and almond flour and pulse to combine.
    3. Add the pea-sized pieces of butter, the cinnamon, and the butterscotch chips. Continue to pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl.
    4. Press half of the mixture into the bottom of the prepared pan in an even layer, and reserve the other half. Bake in the preheated oven just until slightly golden, about 13 to 15 minutes. Remove from the oven to cool.
    5. Blend together the cream cheese, powdered sweetener, heavy cream, eggs, lemon zest and juice, and vanilla extract in a high-speed blender or in a stand or hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and slightly cooled almond butterscotch mixture. Sprinkle the remaining half of the almond butterscotch mixture over the cream cheese. Bake about 40 minutes or until the top is golden.
    6. Cool and chill for 3 hours or overnight before cutting. Run a knife around the edge of the pan, and transfer the bars to a cutting board. Cut into 24 bars with a sharp knife and serve.

Notes

Variation:

Use sugar-free white chocolate chips instead of butterscotch chips and add half a cup of dried, unsweetened cranberries (or chopped fresh) to the top layer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Nature's Eats Blanched Almond Flour, 32 Ounce
    Nature's Eats Blanched Almond Flour, 32 Ounce
  • Swerve Sweetener, Brown Bundle, 12 oz pack of 2
    Swerve Sweetener, Brown Bundle, 12 oz pack of 2
  • Lilys Butterscotch Flavor Baking Chips
    Lilys Butterscotch Flavor Baking Chips
Nutrition Information:
Yield: 24
Amount Per Serving: Calories: 195Total Fat: 19gCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gProtein: 4g

*Nutrition facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe. **Nutrition facts do not include butterscotch chips as brands and flavors vary.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Dessert Recipes

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 Peppermint Cream Pie {Low Carb}

December 2, 2020 By Lauren 2 Comments

Keto Peppermint Cream Pie

Creamy and delicious, Keto Peppermint Cream Pie is the perfect low carb dessert recipe choice for the holidays. It's a special treat with a gluten-free chocolate almond flour crust, peppermint custard filling, and topped with peppermint whipped cream. Get ready for the ultimate keto Christmas pie!

Pin it for later here:

Keto peppermint cream pie with chocolate crust

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

In a hurry?

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

Peppermint, cream, chocolate!

What do these flavors bring to mind? If you don't immediately think of Christmas or winter holidays I'd be surprised!

I have always absolutely loved peppermint desserts. Anything chocolate and peppermint will usually get a huge thumbs up from me. Therefore, it goes without saying I have to make some good keto options to keep me away from the temptations of the season.

This keto peppermint cream pie is a triumph. Well, in my opinion at least! I think it's the perfect low carb holiday dessert for the holiday table, after Christmas dinner, or anytime during the winter holidays!

It starts with a chocolate almond flour crust. Then, the filling is a creamy custard with peppermint flavoring topped with a peppermint whipped cream. YUM!

Also, if you like to decorate holiday desserts, crushed sugar-free peppermints and festive chocolate designs make this pie really stand out. There's something about taking a little extra time for Christmas to make all you do special.

From putting holiday jokes with a note from Mom in the kids' lunchboxes, to bedecking the house, giving to those in need, and even to decorating the dessert, December is an extraordinary time. To me, each of these things is about caring for your family, friends, and community.

Closeup of keto peppermint cream pie

Show them they are worth you making the effort. I love baking and decorating! It's a way I can enjoy myself while taking care of others at the same time.

Back to the task at hand. What do you need to make keto peppermint cream pie?

🍽 Equipment

  • large and medium-sized bowls
  • whisk
  • medium-sized saucepan
  • a spatula
  • measuring cups and spoons
  • stand or hand-held mixer
  • piping tips and bag set (optional for piping the whipped cream)
Overhead keto peppermint cream pie view

🥘 Ingredients

Almond flour crust

  • 1 ¾ cups finely ground almond flour
  • ¼ cup sweetener (I use Swerve Confectioners)
  • ¼ cup cocoa powder
  • 3 tablespoon melted butter
  • ¼ teaspoon salt

Peppermint custard filling

  • 6 egg yolks
  • ½ cup unsweetened almond milk
  • ½ cup heavy cream
  • and ½ cup powdered sweetener
  • ⅓ cup melted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon xanthan gum
  • ½ teaspoon peppermint extract (or 2-3 drops Peppermint Vitality essential oil, I use Young Living)
Ingredients for keto peppermint cream pie

Peppermint whipped cream

  • 1 ½ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoon powdered sweetener (such as Swerve Confectioners)
  • ½ teaspoon peppermint extract (or two drops Peppermint Vitality essential oil, I use Young Living)

Optional toppings!

  • Sugar-free peppermints
  • Sugar-free chocolate

When selecting ingredients, buy as fresh as you can and organic if possible.

Also, don't forget to read the ingredients even for things like heavy cream. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

Always be aware and select quality ingredients for anything you make. The recipe includes nutrition facts with the ingredients I use. However, if you're calculating macros, I always advise figuring your own facts with the exact ingredients you use in the recipe.

Piece of keto peppermint cream pie

🔪 Instructions

I cannot begin to tell you how much I love this pie. It has my favorite flavors and textures and will quickly disappear from the dessert table. My daughter has already requested I make it for Christmas day and New Year's!

Now, how do you make keto peppermint cream pie? There are three main components to this dessert. First, the almond flour chocolate crust. Second, the peppermint custard filling, and third, the peppermint whipped cream.

Just take it one step at a time, and it's easy as pie. Haha.

Almond flour chocolate crust

For pies, I generally use an easy press-in gluten-free crust made out of almond flour.

To begin, whisk together the almond flour, cocoa powder, salt, and sweetener in a large bowl. After that, pour in the melted butter and stir it all up to combine using a spatula or pastry cutter.

Then, once it forms coarse crumbs, turn the mixture out into a 9-inch pie plate. Press it firmly with your fingers into the bottom and up the sides of the pie plate. Also, be sure to even it out using slightly damp hands or the bottom of a glass.

Keto gluten-free chocolate almond flour pie crust

⏲ Baking time

Bake the crust at 325 degrees Fahrenheit for about 20 minutes, or until edges begin to darken.

That's it!

The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. I like to prep it in the pie plate, cover with plastic wrap (cling film) or foil, as air-tight as possible, and freeze.

Low carb peppermint custard filling

The next step is to make the filling.

First of all, whisk the egg yolks together well in a medium bowl. Then set those aside for the moment.

Second, whisk the almond milk, heavy cream, sweetener, and salt together in a medium saucepan over medium heat. Bring it to a boil whisking occasionally. Then reduce the temperature to medium-low heat.

Once the mixture boils, remove about ½ cup and, in a slow and steady stream, whisk it into the egg yolks. We don't want the egg yolks to scramble, so continuously whisk them together.

Then, slowly pour and whisk the egg yolk mixture into the saucepan with the rest of the liquid.

The custard will begin to bubble and thicken. Whisk and cook for 1 to 2 minutes. Next, remove it from the heat and sprinkle over the xanthan gum, whisking well.

After that, stir in the butter, vanilla, and peppermint extract.

You may notice I'm using the word, whisk, a lot. Just assume custard needs constant whisking!

Now, pour the warm filling into the chilled pie crust. Cover it tightly with plastic wrap directly on the surface of the pudding. This prevents a skin from forming.

Keto peppermint custard in the pie shell

Refrigerate for at least 3 hours or overnight until chilled and thickened. The pie may be refrigerated at this stage for up to 1 day.

🧊 How to freeze

Also at this stage, the pie can be premade and frozen to pull out easily for the holidays.

First of all, make sure the filling is completely cool inside the pie shell prior to freezing. Cover it with an extra layer of plastic wrap and freeze for up to 2 months.

Then you may thaw it in the refrigerator or on the counter prior to topping with peppermint whipped cream.

Peppermint whipped cream

Last but not least, it's time to make the peppermint whipped cream.

Tak out a hand mixer or a stand mixer fitted with a whisk attachment. Then whip the heavy cream, sweetener, vanilla, and peppermint extract on medium-high speed until medium peaks form, about 3-4 minutes.

Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

💭 Top tip

Don't worry, if you overwhip the cream, simply add in a little more heavy whipping cream and it should smoothen out. If it goes so far as to turn to butter, enjoy the butter! And try again. 😆

Keto peppermint cream pie, close-up overhead

Now's the fun part!

Pipe or spread the whipped cream on top of the pie with a spoon or spatula.

Garnish it with crushed sugar-free peppermints and sugar-free chocolate. The easiest way is to sprinkle sugar-free chocolate chips over the top. Also, it's easy to make chocolate ribbons with a potato peeler if the chocolate is warm but not quite melting.

However, I like to take an extra step and melt chopped sugar-free chocolate, either 30 seconds in the microwave, stir, repeat, or over a double boiler on the stovetop.

Use a spatula to spoon the melted chocolate into a plastic zipper bag and snip off the corner. Then pipe it on parchment paper in festive shapes.

Sugar-free chocolate piped as holly leaves

If you want to get really fancy you can even print out shapes and place parchment paper over them. The parchment paper is translucent so you will be able to trace the printout under it as a pattern.

Now decorate the pie to your heart's content!

When it's ready, chill it uncovered up to a few hours or serve it immediately.

Pie out of a keto peppermint cream pie

🥣 How to store keto peppermint cream pie

If the keto peppermint cream pie is not eaten immediately, it can be kept in the refrigerator in an airtight container for up to five days. Also, it can be frozen as above, but the whipped cream may not hold it's exact shape when thawed. It will still taste fabulous!

Bite of keto peppermint cream pie

🎄 Keto holidays

This is my absolute favorite time of the year. I love having the family together, baking, playing, and all the traditions! There's something magical about Christmastime and the joy it brings to kids and everyone together.

As I'm a Colorado girl, I do love winter and snow. Give me a snowstorm with a fire, a book, and a warm cup of tea and I'm in heaven. Do you need some book suggestions to go with your keto peppermint cream pie?

Of course you do. 😊 Check out my list of Cozy Christmas Books for books to read in winter and around Christmas.

Pin the recipe here:

Low carb keto peppermint cream pie on a plate

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!

⛄️ More holiday recipes

  1. Keto Eggnog
  2. Keto Butter Spritz Cookies
  3. Sugar-Free Keto Peanut Brittle
  4. Keto Cut Out Sugar Cookies
  5. Keto Cranberry Orange Shortbread Cookies

📖 Recipe

Keto Peppermint Cream Pie

Keto Peppermint Cream Pie

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

The perfect holiday low carb dessert, Keto Peppermint Cream Pie, is not only beautiful on the winter dessert table but amazingly delicious as well! It's a gluten-free chocolate almond flour crust, peppermint custard filling, topped with peppermint whipped cream and sugar-free chocolate.

Ingredients

Almond Flour Crust

  • 1 ¾ cups finely ground almond flour
  • ¼ cup cocoa powder
  • ¼ cup powdered sweetener (such as Swerve Confectioner's)
  • 6 tablespoon melted butter
  • ¼ teaspoon salt

Peppermint Custard Filling

  • 6 egg yolks
  • ½ cup unsweetened almond milk
  • ½ cup heavy cream
  • ½ cup powdered sweetener
  • ⅓ cup melted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon xanthan gum
  • ½ teaspoon peppermint extract (or 2-3 drops Peppermint Vitality essential oil)

Peppermint Whipped Cream

  • 1 ½ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoon powdered sweetener (such as Swerve Confectioners)
  • ½ teaspoon peppermint extract (or two drops Peppermint Vitality essential oil)

Optional topping

  • Sugar-free peppermints
  • Sugar-free chocolate

Instructions

Almond Flour Crust

  1. Whisk together the almond flour, cocoa powder, salt, and sweetener in a large bowl.
  2. Pour in the melted butter and stir to combine using a spatula or pastry cutter.
  3. Once it forms coarse crumbs, turn out into a 9-inch pie plate. Press firmly with fingers into the bottom and up the sides of the pie plate. Even out with slightly wet hands or a glass.
  4. Bake at 325 degrees Fahrenheit for about 20 minutes, or until edges begin to darken.
  5. Chill while the filling is prepared.

Peppermint Custard Filling

  1. Whisk the egg yolks together well in a medium bowl and set aside.
  2. Whisk the almond milk, heavy cream, and sweetener together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil then reduce temperature to medium-low heat.
  3. Once boiling, remove about ½ cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep the egg yolks moving so they don’t scramble.
  4. Then, slowly pour in and whisk the egg yolk mixture into the saucepan with the rest of the mixture.
  5. The custard pudding will begin to bubble and thicken. Whisk and cook for 1 to 2 minutes. Remove from heat and sprinkle on the xanthan gum, whisking well.
  6. Stir in the butter, vanilla, and peppermint extract.
  7. Pour warm filling into chilled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Peppermint Whipped Cream

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sweetener, vanilla, and peppermint extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  2. Pipe or spread the whipped cream on top of the pie. Garnish with crushed sugar-free peppermints and sugar-free chocolate. If desired, melt chopped sugar-free chocolate (30 seconds in the microwave, stir, repeat) and pipe it on parchment paper in festive shapes. Chill and decorate the pie.
  3. Chill pie uncovered up to a few hours or serve it immediately.
  4. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Make-Ahead & Freezing Instructions: 

The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. You can make the crust and filling ahead of time and freeze after step 7 of the filling. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing and freeze for up to 2 months. Thaw in the refrigerator or on the counter prior to topping with peppermint whipped cream.

Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 338Total Fat: 36gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 5g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Dessert Recipes

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 Low Carb Lemon Cookies

December 1, 2020 By Lauren 3 Comments

Low carb lemon cookies on a plate

Luscious low carb lemon cookies are soft and melt in your mouth goodness with a sharp tang of lemon to counter the sweetness. Keto cookies for the Christmas cookie table or a gluten-free afternoon tea snack are topped with an easy creamy frosting.

Plate of keto low carb lemon cookies

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

There's something about lemon and citrus flavors at Christmas that speak to tradition and a time when it was expensive and difficult to find citrus fruits in the winter, making them extra special.

I love citrus and have a special place in my heart for lemon curd, and these cookies definitely satisfy that craving.

However, don't just limit these delicious lemon lovelies to the holidays! They are a perfect keto treat for an afternoon snack or to savor while you relax with a mug of tea.

In a hurry?

The photos and recipe were updated 12-1-2020 to make the recipe easier and tastier. Scroll down to the bottom for the printable recipe or PIN it here for later!

Family traditions

Christmas cards

Does your family do Christmas cards around the holidays? Personally, I absolutely love the Christmas card tradition, actually giving, receiving, and mailing paper cards you can feel and put on display.

We have a sort of peacock wire holder, and every card we receive is displayed every year. I love to see everyone's family photos and traditional cards and take a moment to focus on them and what they're up to.

Yes, I may be a bit old school in that way, but to me it's completely different to receive a real card in the mail than a picture on my screen. It's not that I don't appreciate the Merry Christmas's on Facebook or digital cards, I just enjoy that card in the mail or handed to me in person!

One year I took snapshots from our trip to Santa's Workshop near Colorado Springs and used those to make our card. It turned out great!

Rack with frosted low carb lemon cookies

Christmas cookie exchanges

Another Christmas tradition I miss and has sort of gone by the wayside due to allergies and other risks, is the Christmas cookie exchange!

As a child, I loved baking dozens of cookies and taking them to our church event and trading cookies with everyone. In that way, we made one kind of cookie and after laughter and fun, returned with a diverse mix.

Now, as a mom, there's no way in the world I would participate in an exchange like that. And that makes me a little sad. It's mostly because of a nut allergy and the fact we don't eat sugar or gluten.

On the other hand, it's fun to recreate that feeling at home with your own family members at Christmas. Each person can select a cookie to make and line them up as a big Christmas spread.

Who doesn't love Christmas cookies?! So let's make some.

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.

- Norman Vincent Peale
Stack of low carb lemon cookies

🍽 Equipment

To make low carb lemon cookies you'll need:

  • a large bowl
  • hand or standing mixer (I prefer the standing mixer for these but either will work)
  • a spatula
  • spoon
  • lemon zester
  • smaller heat-proof bowl
  • cookie baking pans
  • parchment paper or silicone baking mats
  • cooling racks
An overhead view of low carb lemon cookies

Good news from heaven the angels bring,
Glad tidings to the earth they sing:
To us this day a child is given,
To crown us with the joy of heaven.

- Martin Luther

🔪 Instructions

How to make low carb lemon cookies

To make the cookies, first whisk together the flours, baking powder, and salt. Second, in another large bowl, beat the butter and sweetener for about 3 minutes until it comes together then add in the eggs one at a time, beating each one in before adding another. It helps if they're at room temperature.

Next, add in the mascarpone cheese, lemon juice, and zest, and mix it with your hand or standing mixer until the mixture is smooth with no lumps.

 What is mascarpone cheese?

You may be thinking, "What is mascarpone cheese?" Or if you do know what it is you've probably heard it associated with one of my favorite desserts on earth, tiramisu. Simply, mascarpone cheese is an Italian cream cheese made with double or even triple cream instead of the American version of cream cheese with a lower fat content and more acidic taste we're used to.

Can I tell you how much I love the creamy Italian wonder called mascarpone? This delightful cheese tastes of cream without the tang of cream cheese flavor. Don't get me wrong, I adore my American cream cheese too, it just depends on the flavor you're looking for. Also, depending on what you have, either cheese works in this recipe.

Dough for keto lemon cookies

Now stir in the dry ingredients completely and then chill the dough for about 15 minutes. Preheat the oven to 325 degrees Fahrenheit and prepare two baking sheets with parchment paper or silicone baking mats.

Pan to bake the low carb lemon cookies

Then spoon the dough (about 1 tablespoon each) onto the baking sheets and bake for 15 minutes or until the edges just start to brown. Let the cookies cool on the pan for 20 minutes before moving to the cooling rack. Once on the cooling rack allow them to cool completely before topping with the icing glaze.

How to make keto lemon icing

Last and for the finishing touch, to make the glaze beat all the ingredients together for 2-3 minutes on high. Spoon about a teaspoon full on each cookie and spread it around with the back of the spoon.

Then leave the icing to set, and if don't wish to eat them right away store in the fridge for up to a week. Also, they can be frozen for a month or two so you can take one out when you like.

Bite out of a low carb lemon cookie

Live your life with zest!

- Unknown

Low carb lemon cookies and other traditions

Do you like citrus at Christmas? Traditionally we always have orange and clove, but lemon is refreshing and cheerful for the season in its own way too! To me, with the mascarpone cheese, it just feels Italian and of all things decadent and good. What are your favorite lemon Christmas recipes?

Pin this recipe here!:

Plate of low carb keto lemon cookies

Tag me in your recipe pics on Instagram @explorermomma.

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

🍪 Keto Christmas Cookies

  1. Coconut Macaroons
  2. Butter Spritz Cookies
  3. Gingerbread Cookies
  4. Thumbprint Peanut Butter Cookies
  5. Low Carb Lemon Cookies

📖 Printable recipe card

📖 Recipe

Low carb lemon cookies on a plate

Low Carb Lemon Cookies

Yield: 24
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 20 minutes
Total Time: 50 minutes

Mascarpone cheese and a lemon tang. Melt in the mouth delicious goodness. What more can you ask for in keto low carb lemon cookies?

Ingredients

Gluten-free lemon cookies

  • 1 ¼ cups finely ground almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, softened
  • 1 cup powdered sweetener
  • 1 egg
  • 7 oz mascarpone cheese (or cream cheese)
  • 2 tablespoon lemon juice
  • 1 lemon, zested

Glaze

  • ¼ cup (2 oz) mascarpone cheese, or cream cheese
  • 1 tablespoon butter, softened
  • ½ teaspoon vanilla extract
  • zest of 1 lemon
  • 3 tablespoon heavy cream
  • 2 tablespoon powdered sweetener, (add more or less to taste)

Instructions

  1. Whisk together the flours, baking powder, and salt.
  2. In another bowl, beat the butter and sweetener for about 3 minutes until it comes together, then beat in the egg.
  3. Add in the mascarpone cheese (or cream cheese), lemon juice, and zest, and beat until the mixture is smooth with no lumps.
  4. Stir in the dry ingredients and chill the dough for 15 minutes.
  5. Spoon the dough, 1 tablespoon each, onto the baking sheets and bake for 15 minutes at 325 degrees Fahrenheit or until the edges just start to brown.
  6. Let the cookies cool on the pan for 20 minutes before moving to the cooling rack. Once on the cooling rack allow them to cool completely before topping with the glaze.
  7. To make the glaze, beat all the ingredients together for 2-3 minutes on high.
  8. Spoon about a teaspoon full on each cookie and spread it around with the back of the spoon. Leave the icing to set then store in the fridge for up to a week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Nature's Eats Blanched Almond Flour, 64 Ounce
    Nature's Eats Blanched Almond Flour, 64 Ounce
  • Swerve Sweetener, Confectioners (Pack of 2)
    Swerve Sweetener, Confectioners (Pack of 2)
  • Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1 lb)
    Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1 lb)
Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 96Total Fat: 9gUnsaturated Fat: 0gCarbohydrates: 2gFiber: 2gProtein: 2g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Lauren Gonikishvili
Cuisine: American / Category: Dessert

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 Lemon Cookies are keto melt in your mouth delish. Gluten-free and sugar-free these citrus stars are sure to please the family or holiday guests. #ketodietrecipes #ketocookies

Keto Pumpkin Bread Cream Cheese Pumpkin Cake

November 5, 2020 By Lauren 1 Comment

Keto Pumpkin Bread

Moist and flavorful, cream cheese keto pumpkin bread is a pound cake style spiced sweet bread perfectly topped with sugar-free cream cheese frosting. The perfect low carb breakfast, snack, or dessert. It's time to celebrate the season!

Pin it for later here:

Unfrosted keto pumpkin bread on a platter

This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

In a hurry?

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

I absolutely love a good pumpkin bread! In my family, we almost always have pumpkin bread or pumpkin muffins around for breakfast or snacks during this season.

This recipe for keto pumpkin bread is a slightly heavier moist bread. You could almost call it a cream cheese pumpkin pound cake, gluten-free and no added sugar of course.

Actually, the recipe uses quite a bit of cream cheese, along with eggs, almond flour, and coconut flour for the bread itself. Then it's not required, but it is even better topped with a deliciously creamy butter and cream cheese frosting.

Now, let's start with the pumpkin.

🎃 How to make pumpkin purée

We're right in the middle of my absolute favorite season: FALL! The pumpkin harvest is in, and spice is in the air.

At this point, early November here in Colorado, most of our leaves are off the trees, and we've had a couple of snows. It's still fall, however, and I have a line-up of garden pumpkins to cook.

Long tradition in my family highly recommends growing your own pumpkins. I suggest the Winter Luxury Pie Pumpkin for seeds, but there are many good varieties.

Winter Luxury Pie Pumpkin

So you've grown the pumpkins and are ready to make pumpkin purée? Nothing could be easier! And they do taste better than the canned version, although I'll also give you some tips here in a minute if you need to buy canned.

Pumpkin purée

Step #1: Preheat the oven to 350 degrees Fahrenheit and pull out a baking sheet.

Step #2: Cut the pumpkin in half and scrape out the guts.

Guts removed from a pie pumpkin

💭 Top tip

Clean the pumpkin seeds and roast in a frying pan or on a baking pan in the oven with a little avocado or coconut oil and salt. Great snack!

Step #3: Place the two pumpkin halves open side down on the baking sheet. This makes a cavity inside the pumpkin to contain the moisture and steam the pumpkin while baking.

Step #4: Bake for one hour.

Step #5: Remove the pumpkin from the oven and let cool for about 15 minutes. Use a spatula to turn the pumpkin halves over.

Step #6: If the pumpkin is at all stringy, spoon it out of the pumpkin shell and purée it in a blender or food processor. A well-ripened pumpkin can often skip this step as its texture is already that of a purée.

Step #7: Divide into one or two-cup freezer bags. Use or freeze for future keto pumpkin scones, keto pumpkin cookies, or keto pumpkin muffins!

Or of course, we always have a keto pumpkin bread on hand as well. Are you ready to try the recipe? What do we need?

🍽 Equipment

  • large and medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • one 10" x 5" loaf pan, or two smaller sized (such as the fancy one I was given as a present here)
  • parchment paper
  • blender or mixer
  • knife or frosting spatula
Keto pumpkin bread out of a mold

🥘 Ingredients

  • 8 oz cream cheese
  • 6 large eggs
  • ½ cup pumpkin purée
  • 1 teaspoon vanilla extract
  • ¾ cup sweetener (1 cup if sweeter is preferred)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 cups finely ground blanched almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon sea salt
  • 2 teaspoon baking powder
  • Optional: ½ cup sugar-free chocolate chips

Cream cheese frosting

  • 3 oz cream cheese, room temperature
  • 2 tablespoon butter, softened
  • 2 tablespoon powdered sweetener
  • ½ teaspoon vanilla extract
  • ⅓ cup heavy whipping cream
Ingredients for keto pumpkin bread

Be alert, when selecting ingredients, buy as fresh as you can and organic if possible.

Also, don't forget to read the ingredients even for things like heavy cream. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

Always be aware and select quality ingredients for anything you make. The recipe includes nutrition facts with the ingredients I use. However, if you're calculating macros, I always advise figuring your own facts with the exact ingredients you use in the recipe.

Now, how exactly do you make a keto pumpkin bread?

Frosted keto pumpkin bread

🔪 Instructions

First of all, assemble all the kitchen equipment and ingredients. It makes things easier for more relaxed baking when everything's close at hand.

Start by preparing the baking tins. This recipe makes one large loaf or two smaller ones. Or one small loaf and 9 muffins. If you prefer to make a large loaf, use a 10" by 5" loaf pan or larger.

If the loaf pans you have are smaller, divide the batter between two loaf pans. Now, use parchment paper to line the loaf pan and butter or oil the paper.

Preheat the oven to 350 degrees Fahrenheit.

Keto pumpkin bread batter

First, place the cream cheese, eggs, pumpkin purée, sweetener, and vanilla in a blender or the large bowl of a stand mixer.

Second, blend it all on high speed for 30-40 seconds or until everything is mixed well and is a light yellow color. Or if using a stand mixer, mix on high for 1-2 minutes.

Keto pumpkin bread mixture in a blender

Next, take another bowl and whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, and baking powder. Then pour the wet ingredients into the dry and mix well to form the batter.

If you want to mix in sugar-free chocolate chips do so before spooning into the baking tin(s).

⏲ Baking time

After that, use a spatula to pour the batter into the prepared loaf pan or pans. Bake one large loaf for 50 to 60 minutes or until a toothpick comes out clean. For 2 smaller loaves, bake 45 to 50 minutes or until done.

Let the pan(s) cool for at least 20 minutes before removing the bread. Only then pull it out of the loaf pan using the parchment paper as handles and let it cool.

Cream cheese frosting

If you're not using the cream cheese frosting, sprinkle the top of the pumpkin bread with granular sweetener for garnish.

However, if using the cream cheese icing (it's really better this way), make it while the pumpkin bread cools.

To prepare the frosting, place all the ingredients in a large bowl and beat them with a hand mixer for 1-2 minutes. Start out on a slow speed or you'll have heavy cream all over the kitchen.

As it whips up, increase the speed until a frosting-like consistency is reached. If it is too thick, add 1 tablespoon of almond milk at a time and mix until ready.

Spread the cream cheese icing on the loaf or loaves. Cut into slices and serve.

Piece of keto pumpkin bred on a plate

👩‍🍳 Variations

This recipe can also be easily made into keto pumpkin muffins.

Get out a muffin tin and line with silicone muffin cups or paper liners. Use an ice cream scoop or spoon to fill the muffins 3-quarters full and bake for 20-25 minutes for average-sized muffins.

Or try out some dinosaur muffins as my son prefers! Check out this awesome dinosaur muffin pan from Nordic Ware on Amazon.

Keto dinosaur muffins

🥣 How to store keto pumpkin bread

If the keto pumpkin bread is not eaten immediately, it can be kept in the refrigerator in an airtight container for up to five days.

However, for an individual or just for easy meal prep it's perfect to portion out and freeze. I cut the bread up into 12 portions, and place it on a baking sheet.

Freeze it for a couple of hours, and then place each piece in a freezer bag or container. This way the frosting stays in place and does not get all over the container. It will keep in the freezer about a month.

To defrost, remove the piece of bread from the bag or container and place on a plate on the counter for half an hour to an hour before you'd like to eat it. It's great for an on the go breakfast or a special dessert.

Pumpkin yum.

Bite of keto pumpkin bread on a fork

Keto pumpkin recipes

I have long been a huge pumpkin spice fan. Perhaps part of it is that I'm always so ready for fall after the heat of summer that I embrace the changing of the seasons. Whatever the reason, I love it and the entire process of growing, harvesting, and eating pumpkin - well, in baked goods that is!

This keto pumpkin bread is always a hit, and we almost always have some keto pumpkin cookies on hand also.

What are your favorite pumpkin recipes? I hope this becomes one of them!

Pin the recipe here:

Keto pumpkin bread with cream cheese frosting

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!

🍂 More fall recipes

  1. Keto Carrot Cake
  2. Keto Pumpkin Cookies
  3. Easy Keto Pecan Pie Bars
  4. Low Carb Coffee Cake Muffins
  5. Keto Cinnamon Rolls

📖 Recipe

Keto Pumpkin Bread

Cream Cheese Keto Pumpkin Bread

Yield: 12
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Moist and flavorful, cream cheese keto pumpkin bread is a pound cake style spiced sweet bread perfectly topped with sugar-free cream cheese frosting.

Ingredients

  • 8 oz cream cheese
  • 6 large eggs
  • ½ cup pumpkin purée
  • ¾ cup sweetener (1 cup if sweeter is preferred)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 cups finely ground blanched almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon sea salt
  • 2 teaspoon baking powder
  • Optional: ½ cup sugar-free chocolate chips

Cream cheese frosting

  • 3 oz cream cheese, room temperature
  • 2 tablespoon butter, softened
  • 2 tablespoon powdered sweetener
  • ½ teaspoon vanilla extract
  • ⅓ cup heavy whipping cream

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line one regular 9" x 5" loaf pan (see more baking size options in notes below) with buttered (or oiled) parchment paper.
  2. Place the cream cheese, eggs, pumpkin purée, sweetener, and vanilla in a blender or large bowl of a stand mixer.
  3. Blend on high speed for 30-40 seconds until everything is blended well and is a light yellow color. (Or mix on high for 1-2 minutes in a stand mixer)
  4. Take another bowl and whisk together the almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, and baking powder.
  5. Pour the wet ingredients into the dry and mix well to form the batter. Add the sugar-free chocolate chips and stir in if using.
  6. Use a spatula to pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick comes out clean.
  7. Let the pan cool for at least 20 minutes before removing the bread. Pull it out of the loaf pan using the parchment paper and let cool.
  8. While the loaf cools, prepare the cream cheese frosting. Place all the frosting ingredients in a large bowl and beat with a hand mixer for 1-2 minutes. If it is too thick, add 1 tablespoon of almond milk and mix until desired consistency is reached.
  9. Spread the cream cheese icing on the loaf. Cut into slices and serve.

Notes

Baking tin sizes:

If you don't have a 9" x 5" sized loaf pan, for anything smaller divide the batter equally into 2 loaves. Bake for 45 to 50 minutes or until a toothpick comes out clean.

Muffins: Line the muffin tin with silicone muffin cups or paper liners. Use an ice cream scoop or spoon to fill 3-quarters full and bake for 20-25 minutes for average-sized muffins.

Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 312Total Fat: 28gCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gProtein: 10g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Breakfast Recipes

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.

My Cozy Christmas Books: A List

November 2, 2020 By Lauren 7 Comments

Christmas books for winter

There's not a lot I like more than a good book at Christmas. Ideally, I have a big fluffy chair between the window to watch the snowfall and the burning logs of the fireplace. On the small table near my chair, I have a mug of tea or coffee. Here's a list of my cozy Christmas books.

Cozy Christmas books, a Christmas booklist #christmas #christmasbooks #fireside #explorermomma

Oh, and I almost forgot, I'm breathing in the fir tree scent from the fresh Christmas tree (or the essential oils diffuser!). Add a good cozy Christmas book to all that, and I'm in heaven.

I have quite a few Christmas books on my stand right now, and I can't wait to dive in! Some of them are oldies but goodies. Then, a few are brand new I'm super-excited to experience for the first time.

One is even a Christmas novella from a very talented lady I've known most of my life and is the beginning of a new series for her.

Let's dive in, shall we?!

I hope you too can pick up some of these Christmas books (or others!) to give as gifts or enjoy yourself this holiday season!

Jump to

Original 7 Christmas Books | More Winter & Christmas Books | Children's Christmas Books | Cozy Christmas or Winter Mysteries | Yule Book Flood

🎄 My holiday booklist: Christmas books

These first 7 books were on my original Christmas booklist. I've since added several categories to include more festive books to read in winter or during the Christmas season. So look through the list, and let's curl up with a blanket and good book by the fire.

1. Last Christmas in Paris Last Christmas in Paris

by Hazel Gaynor and Heather Webb

First of all, this book is marketed incredibly well. Who can pass up the cover with a girl walking towards the Eiffel Tower in a bright red coat and the words Last Christmas in Paris and A Novel of World War I over her? Truly, I am the ideal target reader as a history buff and former French teacher. As are many others, I'm naturally drawn to anything Paris, and World War I is a fascinating time period to explore. Good characters and the emotional upheaval of the time make for an absorbing read.

Second, I've read several of Hazel Gaynor's previous books and love her writing style and delicate description. It seems to place you in the scene with all five of your senses alert and aware of the situation. I've not read Heather Webb before but am already intrigued by the setting, time period, and style of this book. Much of the book is told in letters back and forth between Thomas Hardy on the front line in France and Evie Elliott in a quiet suburb of London.

Pick up your copy from Amazon today by clicking here: Last Christmas in Paris.

***Update! I finished this book just before Christmas, and I oh so wanted to like it much more than I did. It is difficult to write a story in letters, and unfortunately, it just did not hold my interest. Now, it could be because we were crazy busy, and I read it in many sessions. Perhaps if read in 1 or 2 sittings it would be better. That said, I'd probably give it a 3 ½ stars out of 5.

BONUS Book by Hazel Gaynor and Heather Webb: Christmas With The Queen

Since typing the above, a new Christmas book came out in this same time period/world, and I have to say I enjoyed the style and writing much more than the first one!

Set in 1950s England against the magical backdrop of Sandringham at Christmastime, this is a heartwarming historical romance that weaves together royal tradition, second chances, and simmering festive joy. Olive is a determined BBC reporter trying to prove herself, and Jack is a grieving chef finding his spark again. Somehow, their paths keep crossing over the years, all while a young Queen Elizabeth II finds her own holiday voice. It's rich with charm, cozy royal vibes, and that warm feeling of hope and connection that makes it ideal to curl up with by the twinkling lights. 

2. The Walnut Tree

by Charles Todd

(Bonus book! I veered off of my scheduled reads list)

Another book I read this month set during the same World War I time period was The Walnut Tree: A Holiday Tale by Charles Todd. I'd recommend it as more of a page-turning read with characters you care about with all their problems, idiosyncrasies, and determination. It's a part of the Bess Crawford series but focuses on one of her fellow nurses during World War I. It's a well-written, historical, romantic mystery, and I loved it!

Order it here from Amazon.

Christmas at Carnton3. Christmas at Carnton

by Tamera Alexander

If you read much Christian fiction you will probably recognize the name, Tamera Alexander. Because I've read most of her books, I know I can always count on her to give me an uplifting, compelling story. Her characters speak from the heart, and I love the historical world she paints. (Also, as my younger self I used to babysit her children and know first-hand what a fun and amazing family they are!) This Christmas she takes us to Civil War-torn Nashville and the Carnton Plantation.

"Amid war and the fading dream of the Confederacy, a wounded soldier and a destitute widow discover the true meaning of Christmas - and sacrificial love."

Around Christmas, this is just the kind of story I like to indulge in by the fire with my steaming mug of tea. However, I feel I have to warn you. I've found I don't like to put down Tamera Alexander's books and end up reading through the night or don't get anything at all done until all the pages have been turned. Definitely, it's a heart-warming addition to a list of Christmas books!

Spoil yourself and order it now on Amazon by clicking here: Christmas at Carnton.

***Update! I finished Christmas at Carnton and find myself eagerly awaiting the next book in the series! If you have any interest in the Civil War era, in Tennesee especially, this is the book for you! This inspiring story was well-told with fascinating characters and locations. I highly recommend it for yourself or as a gift for a friend. Now, I'm journeying to Paris during World War I with Last Christmas in Paris.

Greenglass House4. Greenglass House

by Kate Milford

I have a confession to make. I love mysteries. Generally English mysteries in a big house and a good who-dun-it. Greenglass House is juvenile fiction, but I'm excited to have it on my list so I can then pass it off to my daughter. Double-win!

I don't know about you, but I usually like to preview the books she reads (although she's getting too fast for me!). This is not to spy on her and be controlling, but more a way to be a part of her life. Because I love books so much, it is awesome to be able to discuss them with my 9-year-old daughter and watch her face light up with excitement. Of course, I want to be a part of that and know where the excitement is coming from.

So here in Greenglass House, we have a mystery with 12-year-old (the innkeeper's adopted son). It's wintertime, and he lives in the spooky smuggler's inn. Secretive guests start arriving during this normally quiet period for the inn, and the cook's daughter Meddy teams up with Milo to solve the mystery of Greenglass House. Why are things going missing? Who are all these people in conflict? They must find the secret of the house and learn about themselves at the same time. Awesome.

Order it here on Amazon: Greenglass House

Hercule Poirot's Christmas5. Hercule Poirot's Christmas

by Agatha Christie

Hercule Poirot. What does the name mean to you? Funnily for me, my first thought is of the fastidious detective's famous mustache. This is the ultimate Christmas cozy mystery because we find the great detective in a family mansion investigating what? A murder of course. Was it the random burglar? The butler perhaps? Or do we dig deeper into the animosities between the family members gathered for the "merry" holiday season?

I love it. There's a reason Agatha Christie mysteries have sold over a billion copies in English and another billion in other languages. I really can't resist a good mystery, so take it from me. Another one for a list of great Christmas books. Get yours today!

To get it on Amazon click here: Hercule Poirot's Christmas

The Sibyl in Her Grave6. The Sibyl in Her Grave

by Sarah Caudwell

Sarah Caudwell is fabulous. Who else could make English tax law a comedy in an old English village with a murder mystery? It sounds completely off, but it is hysterical. This is one of those books I've read many times and just happens to take place during the Christmas season. The Sibyl in Her Grave is one of those witty, crazy books that somehow makes complete sense, and I find myself laughing out loud every other page no matter how many times I read it.

A huge part of this book is the great cast of characters. Professor Hilary Tamar (an Oxford don) is called upon by her friend Julia at Lincoln's Inn to help her aunt with a tax problem. Aunt Regina and her friends have pooled their resources to invest in equities and made off extremely well. Now the tax man's come calling, and the money's all been spent!

Add to that a psychic counselor Isabella del Camino (the Sibyl) who's moved into the rectory of the village and plowed down a cherished garden. She also keeps an aviary of ravens and has offended everyone in the village. So what happens? Spoiler: She ends up found murdered of course.

Chaos, fun, and tax law intertwine to make a great story. Reading my description it doesn't do it justice at all. There's too much to the story and awesome character quirks, and it's a fun place to escape to more craziness than your own holiday household.

Get this one here on Amazon: The Sibyl in Her Grave

Mr. Dickens and His Carol7. Mr. Dickens and His Carol

by Samantha Silva

Last but not least, Mr. Dickens and His Carol. Every Christmas my family watches various versions of what's probably the most famous Christmas tale ever written, "A Christmas Carol". Have you ever wondered about the man who wrote it? Was he really hating Christmas, depressed by the failure of his last book, in writer's block, and envisioning the poorhouse? What inspired him to write this classic Christmas story?

"Mr. Dickens and His Carol is a charming, comic, and ultimately poignant story about the creation of the most famous Christmas tale ever written. It's as foggy and haunted and redemptive as the original; it's all heart, and I read it in a couple of ebullient, Christmassy gulps."

-Anthony Doerr (author of All the Light We Cannot See, another fabulous book)

Purchase your own copy to get started on right away! Click to order on Amazon here: Mr. Dickens and His Carol.

📖 More winter and Christmas books

My cozy Christmas books

8. A Christmas Carol

by Charles Dickens

What Christmas booklist is complete without A Christmas Carol?

"I will honour Christmas in my heart, and try to keep it all the year. I will live in the Past, the Present, and the Future. The Spirits of all Three shall strive within me. I will not shut out the lessons that they teach."

9. Twelfth Night

by William Shakespeare

Shakespeare at Christmas, why not? It's named for the twelfth night after Christmas, the end of the Christmas season, Twelfth Night is your Shakespearean pick for the season. 

Twelfth Night

"Be not afraid of greatness. Some are born great, some achieve greatness, and others have greatness thrust upon them."

10. The Bear and the Nightingale

by Katherine Arden

The Bear and the Nightingale book

The Bear and the Nightingale is the first book in the Winternight Trilogy, and I loved all three books. They combine two of my favorite genres, historical fiction and fantasy. The books absolutely immerse the reader in medieval Russian folklore and bring it to life.

The characters are well-written so you imagine yourself as their friend and confidante in this fascinating setting and world of the Winter King.

11. Christmas Days: 12 Stories and 12 Feasts for 12 Days

by Jeanette Winterson

Christmas days book

This is a fun book for the Christmas season! In Christmas Days: 12 Stories and 12 Feasts for 12 Days, Ms. Winterson has a sense of humor and playful writing style mixed with history, stories, and recipes.

12. An Ivy Hill Christmas

by Julie Klassen

An Ivy Hill Christmas

An Ivy Hill Christmas is a feel-good Christmas read set in the festive English village of Ivy Hill in Regency England. It's the perfect Christmas setting, and every now and then we can use a good BethanyHouse period story with dramatic characters and hints of love. Let's just not overdo it. 😉

13. Once Upon A Dickens Christmas: 3 Charming Christmas Tales Set in Victorian England

by Michelle Griep

Once Upon A Dickens Christmas is a set of three Christmas stories tied by character links you'll discover. 12 Days at Bleakly Manor was lots of fun, and A Tale of Two Hearts a festive read by the fire. I enjoyed the first two much more than the third, The Old Lace Shop, and found the writing style of it a bit too much for my taste, but so many others liked it the best of the three.

It depends on what you like to read, but all are fun for the Christmas season! You can find them published individually or in one volume.

14. The Snow Child

by Eowyn Ivey

The Snow Child book

I first read Ivey's book To the Bright Edge of the World and loved the story and writing. Therefore, when The Snow Child was recommended to me I knew it had to be good. It ticks all the right boxes for me and is well-written with a powerful story that will stick with you.

Magical realism, check, historical fiction, check, untamed Alaskan frontier, check. The Hachette Book Group even provides a great The Snow Child reading group guide if your book club is interested!

15. The Virago Book of Christmas

edited by Michelle Lovric

This collection is hard to find now, but I originally bought the book because it contained a short story by Stella Gibbons called "Christmas at Cold Comfort Farm". It features all the memorable characters from a younger Starkadder family a few years before Flora Poste comes to straighten them out in the hilarious Cold Comfort Farm.

It was by far my favorite, but the collection also includes awkward social Christmas stories from Agatha Christie, George Sand, Virginia Woolf, Charlotte Brontë, and many more to make you smile. 

16. Little Women

by Louisa May Alcott

Little Women book

Little Women is one of my favorite books, but I especially enjoy reading it around the holidays. It depicts such a strong family bond and joy around Christmastime together, it's the perfect read for the season. Join Jo, Beth, Amy, and all the rest for Christmas!

🧒 Children's cozy Christmas books

Here's a fun list of kids' cozy Christmas books. Or maybe rather for the child at heart!

1. The Crayons' Christmas

by Drew Daywalt

The Crayons Christmas book

The crayons are back in The Crayons' Christmas! If you haven't read The Day the Crayons Quit or The Day the Crayons Came Home, check them out from the library or buy them as a holiday gift! My kids love all of these, and they're great to read aloud.

2. The Biggest, Most Beautiful Christmas Tree

by Amye Rosenberg

The Biggest, Most Beautiful Christmas Tree

"Now!" said Aunt Mim. "Let's go outside and turn this big old fir tree into the biggest, most beautiful Christmas tree in the world, so Santa can't miss it. Hurry! Tonight is Christmas Eve!"

The Biggest, Most Beautiful Christmas Tree was a favorite of mine when I was a child, only brought out to read in December!

3. The Night Before Christmas

by Clement C. Moore

The Night Before Christmas

The Night Before Christmas is another book absolutely necessary on any Christmas booklist.

4. How the Grinch Stole Christmas

by Dr. Seuss

This one is definitely a Christmas classic. 🎄

5. Little House on the Prairie

by Laura Ingalls Wilder

Little House on the Prairie

From Little House on the Prairie Chapter 19: Mr. Edwards Meets Santa Claus

But Mary and Laura looked at their beautiful cakes and played with their pennies and drank water out of their new cups. And little by little they licked and sucked their sticks of candy, till each stick was sharp-pointed at one end. That was a happy Christmas.

6. Harry Potter and the Sorcerer's Stone

by J.K. Rowling

Harry Potter and the Sorcerer's Stone

One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.

~ Dumbledore, Harry Potter and the Sorcerer's Stone 

Really, most of the Harry Potter books have fun scenes during the winter holidays. I'm sure we all wish a package would show up for us Christmas morning with a sweater knitted by Mrs. Weasley!

Currently, my son and I are reading the series together (on Prisoner of Azkaban now!), and it's so much fun to revisit them all.

7. The Lion, the Witch, and the Wardrobe

by C.S. Lewis

The Lion, the Witch, and the Wardrobe

A classic! If you haven't read The Lion, the Witch, and the Wardrobe, do so now and transport yourself to Narnia, where when introduced, we find it's "always winter but never Christmas."

8. Magic Treehouse Merlin Missions #1 Christmas in Camelot

by Mary Pope Osborne

In Christmas in Camelot, Jack and Annie spend Christmas Eve in Camelot and must save King Arthur and his knights from impending doom!

My son loves the Magic Treehouse books. He's read ALL of them, and there are quite a few in several series. There's the original Magic Treehouse book series, the more advanced Merlin Mission, and the non-fiction companions to many. 

Magic Treehouse Christmas books

9. Magic Treehouse Merlin Missions #16 A Ghost Tale for Christmas Time

by Mary Pope Osborne

In A Ghost Tale for Christmas Time, Jack and Annie visit Victorian England. How can they help save Charles Dickens from his past?

10. The Dark is Rising

by Susan Cooper

The Dark is Rising is my favorite by far in The Dark is Rising Sequence (series). It's really a different style than the others, and so can actually stand alone.

The Dark is Rising

On the Midwinter Day that is his eleventh birthday, Will Stanton discovers a special gift - that he is the last of the Old Ones, immortals dedicated to keeping the world from domination by the forces of evil, the Dark. At once, he is plunged into a quest for the six magical Signs that will one day aid the Old Ones in the final battle between the Dark and the Light. And for the twelve days of Christmas, while the Dark is rising, life for Will is full of wonder, terror, and delight.

LOVE. Published originally in 1973, it's a Newberry Award winner. Don't miss this one!

11. Greenglass House

by Kate Milford (see #4 in the above original list)

12. Mr. Willowby's Christmas Tree

by Robert Berry

🕵️‍♂️ Cozy mysteries for winter or Christmas

1. A Fatal Grace

by Louise Penny

Join Chief Inspector Armand Ganache for an engrossing mystery in winter in Three Pines, a picturesque village in Quebec.

2. Silent Night

by Deanna Rayb

3. A Christmas Gathering

by Anne Perry

4. Hercule Poirot's Christmas

by Agatha Christie (see #5 in the above list)

5. The Sibyl in Her Grave

by Sarah Caudwell (see #6 in the above list)

6. Jane and the Twelve Days of Christmas

by Stephanie Barron

Jane and the Twelve Days of Christmas is a very enjoyable peek into an 1814 Regency Christmas with some detective work and murder thrown in. Jane and her family are invited to The Vyne, the ancestral country home of the prominent Chute family. Other friends and well-wishers join the Christmas party, and we have a traditional snow-bound Christmas.

7. The Mistletoe Murder and Other Stories

by P.D. James

The Mistletoe Murder and Other Stories is a compilation of four stories by the great mystery novelist P.D. James. With a more serious and sinister tone than some of the books in this list yet with sly humor, these stories reveal the good, bad, and difficult aspects of human nature.

8. Mistletoe and Murder: A Daisie Dalrymple Mystery

by Carola Dunn

It's December of 1923, and Daisy Dalrymple Fletcher is the daughter of the imperious Dowager Viscountess Dalrymple who's decided they will all spend Christmas at, wait for it…the ancestral home of Lord Westmoor in Cornwall.

9. The Twelve Clues of Christmas: A Royal Spyness Mystery

by Rhys Bowen

Set in 1936, this is the sixth book in A Royal Spyness Mystery series. It can definitely be read as a stand-alone. Once again we have a house party, but this time it's the local villagers who are being murdered.

10. The Christmas Book Shop

by Jenny Colgan

The Christmas Bookshop by Jenny Colgan is such a warm, festive hug of a read! When Carmen finds herself laid off and back under her family's roof, she unexpectedly lands in Edinburgh helping to bring new life to a charming old bookshop just in time for Christmas, and this reader instantly fell in love with its snowy streets, quirky characters, and big-hearted holiday vibes.

Between family dynamics, bookish magic, gentle romance, and the joy of second chances, this story wraps you in all the cozy feels you want during the season. Perfect to curl up with under a blanket and a mug of something warm while imagining twinkling lights and planning a trip to the Edinburgh Christmas market.

Holiday reading

📚 Cozy Christmas books tradition: Jolabokaflod

Did you know they have an amazing holiday in Iceland called the "Jolabokaflod"? It's translated as the "Yule Book Flood" and the gist of it is you search for the months before Christmas Eve to find the perfect book for family members and everyone opens up books on Christmas Eve. Isn't that perfect?!

It gets better.

The tradition is that everyone then gets to read their books late into the night, or all night, all while eating CHOCOLATE!!

Yes, they do this every year, and it may be my new favorite holiday!

So, when you're finished with your lists of Christmas gifts and Christmas party game ideas, don't you think it's time to plan the Jolabokaflod?

Why not try it out for yourself and maybe even select a few books from my list of cozy Christmas books? Happy reading!

Pin this list for later here!

My Cozy Christmas Books. Need a few fun Christmas reads? I love to curl up by the fire with a good story at Christmas! Pick one today. #christmasbooks #christmasreads

For more Christmas book recommendations check out Explorer Momma's: Christmas Mystery Books to Read Next.

Learn to make a new, fun Christmas ornament today!

My Cozy Christmas Books

Easy Instant Pot Keto Carnitas

October 29, 2020 By Lauren Leave a Comment

Close-up of keto carnitas on a plate

Easy to pop in the instant pot and serve a crowd, keto carnitas are the perfect low carb dinner choice. Made with the pork butt cut of meat, it's packed with Mexican flavors, and as a bonus is super kid-friendly!

Pin it for later here:

Plate of shredded keto carnitas

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

Oh, how I love pulled pork carnitas. It's such an easy thing to make for a crowd. Also, it just feels more special than my everyday go-to ground beef taco meat. Not that it's not fabulous also!

The secret to great keto carnitas involves several elements. First of all, it's important to get a good slow cook. It's even better when we can speed that process up in the Instant Pot!

Secondly, the right mix of spices is very important. Now, the perfect blend will vary from person to person. However, I've found what I like as a starting point, and then individuals can doctor it to their tastes with toppings from there. A simple base of cumin, oregano, and cilantro is a great way to get started.

Third, my secret weapon is the panfry.

Yep, the pan fry. It is optional, and I don't always do it for a crowd. However, it definitely takes the carnitas to the next level. A simple batched panfry will crisp the edges of the meat and leave a juicy middle.

It's so much better than crisping it in the oven, although that can be done too.

But enough talking. Shall we get to it? How do you make easy keto carnitas in the Instant Pot or other pressure cooker?

🍽 Equipment

First things first.

What equipment do we need to make keto carnitas?

  • small to medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • knife
  • cutting board
  • Instant Pot or pressure cooker
  • cast-iron skillet or other frying pan

🥘 Ingredients

  • 4 lb pork butt (pork shoulder)
  • 2 ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup chicken bone broth
  • ¼ cup fresh lime juice (about 2 limes)
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and chopped (optional)

Pork rub

  • 1 tablespoon dried oregano
  • 2 teaspoon cumin
  • 2 teaspoon dried cilantro
  • 1 tablespoon avocado or olive oil
Ingredients for keto carnitas and Instant Pot

When selecting any ingredients, buy as fresh as you can, and organic if possible. For meat, I usually order from ButcherBox for good quality I can trust.

However, in a specialty or grocery store, look for a good quality pork, heritage breed, or ask the butcher for more information on the source of the meat. It never hurts to ask questions and be picky!

I like ButcherBox because they deliver 100% grass-fed beef, organic chicken, heritage breed pork, and wild-caught seafood directly to your door with free shipping. I'm giving you $15 off your first box if you click on my link here: ButcherBox. You can thank me later…

There are also other similar companies for meats. I'm just not as familiar with those.

🍖 Pork butt vs pork shoulder

I often get a pork butt in my ButcherBox, which is one reason we originally came up with this recipe. After the kids' laughter has subsided as they discuss the pork butt, they can then be reminded a pork butt is actually a cut of meat from the shoulder of the pig.

Who knew? A pork butt is not from the rear of a pig. Rather, it's from the shoulder.

Well, then why not call it a pork shoulder?! Why indeed.

The pork shoulder and the pork butt are two different cuts of meat from the shoulder area of the pig. A cut of pork butt is higher on the foreleg, while pork shoulder is farther down.

They are both relatively tough and fatty cuts. This means they both benefit from long, slow cooking methods or the pressure cooker. 

In our case of keto carnitas, I tend to prefer the pork butt because it is a good square hunk of meat with fat marbling throughout. The marbling makes for the fall apart, easy to shred, moist meat we love in good carnitas.

Now shall we pull out that Instant Pot? Let's begin.

Overhead cast-iron pan of keto carnitas

🔪 Instructions

First of all, pull out the Instant Pot and gather together all the other needed equipment and ingredients.

Many recipes begin by applying the spice rub to the meat and searing the outside all around. I skip this step, although I have tried it in the past. For me, it does not change the flavor or texture of the meat when it's finished cooking in the pressure cooker.

Therefore, to me it's a waste of time, and I'd rather spend that time with a little panfrying at the end to get that delicious crisp. But I'm getting ahead of myself.

How to make keto carnitas

To begin, rinse and dry the pork butt, and cut it into quarters. When in quarters, the meat tends to cook faster and is easier to shred when ready.

Second, rub it all over with salt and pepper. Then combine the rub ingredients in a bowl, the oregano, cumin, cilantro, and avocado or olive oil. Apply the rub all over the pork as well.

Next, place the pork in an Instant Pot or other pressure cooker. Pour over it the bone broth and lime juice. Now, top it with the onion, jalapeño (if using), and minced garlic.

After that, close the lid and pressure cook on high for 1 hour and 30 minutes. Once it's finished, let pressure release naturally at least for 10 minutes before completely releasing.

Then, carefully remove the pork pieces to a large plate or dish. Let it cool slightly and use two forks to shred the meat.

Instant Pot Keto Carnitas in a cast-iron skillet

💭 Top tip

Next, as my top tip, skim the fat off the remaining juices left in the Instant Pot. I do this instead of spending a ton of time trimming the excess fat off the raw meat at the beginning. Because truly, who likes trimming fat off of raw, slippery meat? Not me!

Overhead keto instant pot carnitas on a plate

Now, use the sauté function on high for 10 to 15 minutes to reduce the liquid to a sauce for the meat. Stir from time to time to make sure nothing sticks to the bottom of the pot. Pour the sauce into a dish and set next to the stove.

Cast-iron pan of keto carnitas

🍳 Panfrying vs. Instant Pot sauté

The process of crisping the meat can be done in the pan or on the sauté function of the Instant Pot. Personally, I prefer to panfry because the Instant Pot doesn't always get as hot as I would like for frying.

However, it can be done either way and is your choice.

To crisp the meat edges, heat 1 tablespoon of avocado or olive oil in the Instant Pot on sauté or in a cast-iron skillet over high heat. Spread the pork almost an inch deep in the pot/pan and spoon over about ¼ cup of juices.

This is completed in batches, so don't worry that all the meat doesn't fit in one go of it.

Wait until the juices evaporate and the bottom side is golden brown and even crusty. Flip the meat over with a spatula and barely sear the other side. It's best when some meat is seared and the middle still juicy.

Continue the process in batches until all the meat is ready.

Then serve it up hot with extra juices, chopped fresh cilantro, sour cream, avocado, or other toppings. Also, I like to add a salad or cilantro lime cauliflower rice on the side.

🥣 How to store keto carnitas

Easy keto carnitas can be kept in the refrigerator in an air-tight container for four to five days.

If you know you won't be using the entire recipe at once, skip the panfrying step and store the meat in the freezer or refrigerator until ready to use. In a freezer bag or air-tight freezer container, the meat will last well up to a month.

To reheat the meat, simply follow the panfrying process step to heat through. This will heat the meat and crisp the edges to make it just as good as when first made.

The meat juices tend to congeal when chilled and stored. Either use a spoon to spoon the congealed juices on the meat as it's heated, or warm it all together beforehand. The juices will melt and become liquid again when warmed.

Also, if you are cooking keto for one, you can divide the recipe into individual portions. Separate each portion into a freezer bag or other freezer-safe storage container.

Freeze and take one serving out at a time as needed.

Bite of keto carnitas with sour cream

Easy keto family dinners

I'm all about that first word, easy. Especially when it comes to making a dinner for the family. As a mom running my own business, I'm constantly busy, and a simple recipe for a home-cooked meal gives me more time to spend with the kids.

Lately, I am all about the kitchen gadgets that simplify my life. The Instant Pot is just awesome, and the Ninja Foodi goes even beyond. I love how my husband goes on about how convenient the Ninja Foodi is, and how moist it makes any meat.

This recipe can be made in either pressure cooker, or even adapted to the slow cooker or oven. See the recipe card below for those variations.

Enjoy the flavors, and add more spice as you wish! I love how easy this recipe is and how it allows more time to spend around the table with the family!

Mangia, mangia!

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!

🍲 More keto dinner recipes

  1. Keto Beef Tips With Gravy
  2. Easy Keto Butter Chicken
  3. Keto Jambalaya
  4. The Best Keto Chili With Bacon

📖 Recipe

Close-up of keto carnitas on a plate

Instant Pot Keto Carnitas

Yield: 16
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Easy to pop in the instant pot and serve a crowd, keto carnitas are the perfect low carb dinner choice. Made with pork butt/shoulder, they're packed with flavor and super kid-friendly.

Ingredients

  • 4 lb pork butt (pork shoulder)
  • 2 ½ teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup chicken bone broth
  • ¼ cup fresh lime juice (about 2 limes)
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and chopped (optional)

Pork Rub

  • 1 tablespoon dried oregano
  • 2 teaspoon cumin
  • 2 teaspoon dried cilantro
  • 1 tablespoon avocado or olive oil

Instructions

  1. Rinse and dry the pork butt/shoulder, and cut it into quarters.
  2. Rub it all over with salt and pepper.
  3. Combine the rub ingredients then rub all over the pork.
  4. Place the pork in an Instant Pot, and pour over it the bone broth and lime juice. Top with the onion, jalapeño, and minced garlic.
  5. Pressure cook on high for 1 hour and 30 minutes. Let pressure release naturally.
  6. Remove the pork pieces to a large plate or dish. Let it cool slightly and use two forks to shred the meat.
  7. Skim the fat off the remaining juices in the Instant Pot. Use the sauté function on high for 10 to 15 minutes to reduce the liquid to a sauce for the meat. Pour the sauce into a dish.
  8. Heat 1 tablespoon of avocado or olive oil in the Instant Pot on sauté or a cast-iron skillet over high heat. Spread the pork (in batches) in the pot/pan and spoon over about ¼ cup of juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn the meat over and barely sear the other side. It's best when some meat is seared and some still juicy.
  9. Repeat step 8 in batches until complete.
  10. Serve hot with extra juices, chopped fresh cilantro, sour cream, avocado, or other toppings. Add a salad or cauliflower rice on the side.

Notes

Other cooking methods:

Slow cooker

Follow all directions the same but cook in a slow cooker on high for 5-6 hours, until meat begins to fall apart, ready to shred.

Oven

Follow all directions but put pork in a roasting pan instead of the Instant Pot. Add 2 cups bone broth around the pork. Cover tightly with foil, roast at 325 degrees Fahrenheit for 2 hours, then roast for another hour uncovered. Add water if the liquid dries out too much. There should be 1 ½ to 2 cups of liquid when finished cooking. There is no need to pan-fry because the oven will crust the pork. Shred the meat and drizzle with juices.

Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 313Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 21g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: Mexican / Category: Keto Main Dish Recipes

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Easy Keto Pecan Pie Bars

October 21, 2020 By Lauren Leave a Comment

Keto pecan pie square on a white plate with pecans

Delicious and easy keto pecan pie bars celebrate southern pecan flavors in a low carb snack, breakfast, or dessert. With only 1 net carb, they're the perfect quick keto breakfast or snack on the go.

Pin it for later here:

Keto pecan pie bars stacked on a white plate

This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

Southern pecans

I have a love/hate relationship with pecans.

First of all, I absolutely love their crunchy nut southern goodness, especially when roasted or in pecan pie.

In fact, I remember in high school, a friend of mine and I would dash over to the local Kmart (yes, I'm old) and grab a piece of pecan pie for lunch from their counter. These were very healthy habits back then. 😉 Then we'd dash back to school in hopes of making it on time to class.

I also remember gathering pecans as a child that actually fell from the trees when we'd visit the Texas relatives. One could actually fill a large bag with pecans from the yard! Ahh, that was a good time.

Now, however, the hate comes in. I have a child with a severe pecan allergy. She's not allowed in stores with open containers of nuts. I go on alert at any gatherings and panic and announce loudly the existence of offending nuts in open bowls. Severe allergies are incredibly serious, and the mama bear instincts are always on.

Therefore, when I enjoy a pecan, I have evaluated the location where I've prepared it and plan to eat it. Afterward, I make sure to brush my teeth and wash my hands and all surfaces thoroughly before being around anyone else. I'm a little obsessive, but for good reason.

That means, when I eat a good pecan dessert, I appreciate it even that much more! My grandmother's favorite pecan pie done keto, these pecan bars, or even my keto carrot cake, are greatly cherished.

But let's get to the important part. Now, how do we make these easy keto pecan pie bars?

Let's get started! What do you need?

🍽 Equipment needed for keto pecan pie bars

  • large and medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • an 8-inch by 8-inch baking dish
  • parchment paper
  • food processor or nut chopper
  • knife
Side view of a stack of keto pecan pie bars

🥘 Ingredients in low carb pecan bars

  • 4 tablespoon melted butter
  • ⅓ cup brown sweetener (Brown Swerve or other)
  • ⅓ cup unsweetened almond milk
  • 2 eggs
  • 1 tablespoon yacon syrup (optional but recommended)
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups pecans
  • 1 cup finely ground, blanched almond flour
One keto pecan pie bar on a plate

When selecting ingredients, it's always important to buy as fresh as you can and organic if possible.

Also, don't forget to read the ingredients on EVERYTHING. Surprisingly, or maybe rather not surprisingly, things you'd never expect can hide sugar, preservatives, and other unwanted items.

Always be on alert and select quality ingredients for anything you make. The recipe includes nutrition facts with what I use. However, if you're calculating macros and I always advise figuring your own facts with the exact ingredients you use in the recipe.

🔪 Instructions

How to make easy keto pecan pie bars

First of all, assemble all the kitchen equipment and ingredients. It makes things easier for more relaxed baking when everything's close at hand.

Begin with the oven. First, preheat the oven to 325 degrees Fahrenheit. Next, line an 8-inch by 8-inch baking dish with buttered parchment paper.

If you look at my example in the following photo, I like to place in it a strip of buttered parchment paper. A larger piece to cover all sides can also be used, but I tend to dislike smashing it in the corners.

Then I also butter the two sides of the exposed pan. The point of the parchment paper is to be able to easily remove the bars from the dish after they're cooled and cut into bars.

Baking dish lined with parchment paper

After that, get out a medium-sized bowl and mix together the melted butter, sweetener, eggs, yacon syrup, almond milk, vanilla extract, and salt.

I use Brown Swerve in this recipe, however, any equivalent sweetener can be substituted if you don't have it.

It's best if all of these ingredients are room temperature or even slightly warmer so they combine well without clumping.

What is yacon syrup?

A note on the yacon syrup. Yacon is a kind of root found in the Andes mountains and used by the people of Peru as a sweetener for who knows how long! Centuries at least.

It's a prebiotic and all-natural sweetener I like to use in small amounts in various desserts. With a low glycemic index, it's especially useful when a syrup-like texture is required. It also resembles the rich sticky flavor of pecan pie, making it the perfect choice for keto pecan pie bars!

Now, it will add some carbs, which is why I use it in small amounts. However, it's rich in antioxidants and boasts all sorts of other health benefits.

If you choose to use it, as always look for a high quality organic option.

For the next step in the process, look to my top tip for the best way to prepare the pecans.

💭 Top tip for keto pecan bars

For this recipe, I like smaller chunks of pecans so you get a good bite of pecan. However, they are best chopped slightly more than a normal bags or prechopped pecans.

So what's the best way to chop the pecans?

There are several ways to do this depending on the equipment available.

Personally, I like to place the pecans in a mini-food processor, and pulse to chop into small pieces. I use this Cuisinart Mini-Prep Processor, and usually they're not too expensive to buy if you watch for sales.

Food processor with chopped pecans

Another option is to simply take the time to chop them up with a knife on a cutting board.

Even easier, other times I've thrown them in a zipper freezer bag and pounded them down a bit with a rolling pin. If you're starting with whole pecan halves, be sure to set 16 aside so there are enough to place one on the top of each bar.

👩‍🍳 Batter

Once the pecans are prepped, stir the chopped pecans and almond flour into the wet mixture. Next, evenly spread the batter into the buttered and parchment papered baking dish.

Keto pecan bars batter in a baking dish

⏲ Baking time

Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out fairly clean.

After that, set baking dish with the pecan bars out on a rack or potholder and allow to cool for at least 20 to 30 minutes. The cooler they are, the better they hold their form and the more easily they are cut cleanly.

Finish by placing a pecan half in the center of each bar. Enjoy!

Bite out of one keto pecan pie bar

🥣 How to store keto pecan pie bars

The keto pecan bars not eaten immediately at my house are quickly wrapped up and frozen.

They can be kept in an airtight container in the refrigerator for up to a week. But like I mentioned, freezing is also a good option to keep them longer, say up to one month.

I like to wrap the individual bars in foil and then place them in an air-tight freezer bag. That way they are easy to pull out and set on the counter to thaw when I want one.

They are perfect to grab out of the freezer in the morning and throw in a bag for a breakfast or afternoon snack. I love how convenient they are and how I'm not tempted to buy something unhealthy when out and about.

Keto pecan pie bars on white plates

🍓 Keto snacks

What are your favorite keto snacks? I prefer a snack that will fill me up and hold me until dinner. These keto pecan pie bars are perfect for that with the healthy fats, protein, and nuttiness to satisfy.

As far as bought keto snacks go, my daughter and I have several favorites lately. You will almost always find a Chomps Beef Jerky Snack Stick in my bag for emergencies.

Also, we love to have Moon Cheese around for a satisfying crunch and munch. The best deal I've found is the 10 oz bag of cheddar Moon Cheese at Costco, especially when it's on sale or buy one get one free!

What are your favorite keto snacks? We're always on the lookout for new good keto snack recipes or ready-made. While I tend to prefer to make my own, sometimes the schedule just doesn't always allow it and we need a quick go-to.

What's good about easy keto pecan pie bars, is that you can make them one day and enjoy them all month! Well, if they last that long that is. I hope you give them a try and enjoy that fabulous southern treat, the pecan.

Pin the recipe here:

Keto pecan pie bars on a white plate

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!

📋 Related recipes

  1. Low Carb Cinnamon Pecan Cookies
  2. Spiced Keto Carrot Cake
  3. Cream Cheese Keto Pumpkin Muffins
  4. Best Easy Keto Pumpkin Cookies
  5. Low Carb Peanut Butter Brownies

📖 Recipe

Keto pecan pie square on a white plate with pecans

Keto Pecan Pie Bars

Yield: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Southern pecan flavors packed in a delicious gluten-free bar. Keto pecan pie bars are the perfect low carb snack or breakfast on the go!

Ingredients

  • 4 tablespoon melted butter
  • ⅓ cup brown sweetener (Brown Swerve or other)
  • ⅓ cup unsweetened almond milk
  • 2 eggs, room temperature
  • 1 tablespoon yacon syrup (optional)
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups pecans
  • 1 cup finely ground, blanched almond flour

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit, and line an 8-inch by 8-inch baking dish with buttered parchment paper.
  2. In a medium bowl, mix together the melted butter, sweetener, eggs, yacon syrup, almond milk, vanilla extract, and salt.
  3. Place the pecans in a food processor and chop into small pieces.
  4. Stir the chopped pecans and almond flour into the wet mixture.
  5. Spread the batter into the baking dish. Bake at 325 degrees for 25-30 minutes.
  6. Allow to cool completely in the dish, then remove and cut into 16 bars.
  7. Finish by placing a pecan half in the center of each bar.
Nutrition Information:
Serving Size: 1 bar
Amount Per Serving: Calories: 160Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 49mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gProtein: 3g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Snack Recipes

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.

Best Spiced Keto Carrot Cake {Low Carb}

October 14, 2020 By Lauren 2 Comments

Piece of keto carrot cake on a plate

The BEST recipe for spiced keto carrot cake, packed with cinnamon, spices, pecans, and a hint of orange. Gluten-free and made with almond and coconut flours, topped with sugar-free cream cheese frosting, this may be your next favorite low carb dessert!

Pin it for later here:

Keto carrot cake on a pedestal

This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

Carrot cake has always been one of my favorite cakes. I love the moist cake with spices, pecans, and cream cheese frosting! Also, it sort of screams fall to me, which is my favorite season.

In fact, both my husband and I love it so much, carrot cake was one of our wedding cake flavors.

However, since I started a keto way of eating, I tend to avoid carrots and had completely cut them out of my diet. Ergo, that meant the carrot cake was out, sad times.

Then I had several people, family and other readers, ask me for a good carrot cake recipe. If you try my keto spice cake recipe, it's actually very similar in taste and texture to a carrot cake. So, after some encouragement, I began experimenting with a true carrot cake.

First, I had to overcome my keto fear of carrots. In this recipe, it does include grated carrot, but perhaps not as much as a traditional carrot cake. I've tried several variations, and this version seems to provide the best taste and texture paired with the lower carb count I prefer.

Seriously, it's SO good. My devotion to carrot cake has returned!

Personally, I look at most any cake as a treat for a special occasion, and this keto carrot cake makes a fabulous dessert centerpiece. It's perfect for birthdays or even the holidays. So do you love carrot cake too?

Let's get started! What do you need?

🍴Equipment

  • large and medium-sized bowls
  • whisk
  • grater
  • a spatula
  • measuring cups and spoons
  • two 8 or 9-inch round cake pans
  • parchment paper
  • blender or mixer
  • knife or frosting spatula
Piece of spiced keto carrot cake

🥘 Ingredients

  • 8 tablespoon melted butter
  • 1 ⅔ cup sweetener
  • 20 oz cream cheese
  • 4 large eggs, beaten
  • 2 teaspoon vanilla extract
  • 3 cups finely ground blanched almond flour
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • 2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ cup grated carrot
  • 1 tablespoon orange zest
  • 1 cup chopped pecans plus more to decorate (optional)
  • 8 tablespoon heavy cream
Keto carrot cake overhead view with carrots and oranges

As always, when selecting ingredients, buy as fresh as you can and organic if possible.

Also, don't forget to read the ingredients even for things like heavy cream. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

Always be on alert and select quality ingredients for anything you make. The recipe includes nutrition facts with what I use. However, if you're calculating macros and I always advise figuring your own facts with the exact ingredients you use in the recipe.

Now, how exactly do you make a keto carrot cake?

Piece of spiced keto carrot cake on a white plate

🔪 Instructions

First of all, assemble all the kitchen equipment and ingredients. It makes things easier for more relaxed baking when everything's close at hand.

Start by preparing two 8" or 9" round baking pans. First, cut out 2 circles of parchment paper to line the bottom of the pans.

Usually, I just use a pencil and trace the pan then cut it out a couple of millimeters inside the pencil marks. That way it fits perfectly in the bottom of the pan and there's no pencil left on the paper.

Next, butter the paper and sides of the pans and preheat the oven to 325 degrees Fahrenheit.

After that, place the butter, sweetener, cream cheese, vanilla, and eggs in a high-powered blender. Blend it all together for about 30-40 seconds or until completely smooth.

I love my Vitamix blender and use it all the time in baking. However, if you don't have a blender, feel free to mix it all together using a standing or hand mixer.

Now it's time for the dry ingredients. Take out a separate large bowl, and whisk together the almond flour, coconut flour, baking soda, sea salt, cinnamon, allspice, and ginger in it.

This is a fabulous blend of spices. However, if the allspice can be halved or left out altogether if you wish.

Then pour the wet ingredients into the dry mixture and combine it all with a spatula or mixer. Once everything is completely combined, stir in the grated carrot and orange zest. Then add the nuts if you're using those.

I LOVE pecans and other nuts, but with a nut allergy in the house, I don't always feel safe in using them. Feel free to substitute almonds or leave the pecans out completely if necessary.

Stir until everything is evenly dispersed. Next, divide the batter into the two cake pans, and spread it out evenly over the parchment paper.

Keto carrot cake batter in pans to bake

⏲ Cooking time

Bake the cakes at 325 degrees Fahrenheit for 30 to 40 minutes or until a toothpick comes out clean. Next, set them out on racks to cool for at least 15 minutes. Then, run a knife around the outside of each cake and turn them out onto cooling racks.

Sugar-free cream cheese frosting

When the cakes are almost cooled, it's a great time to prepare the frosting. First, mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth.

💭 Top tip

If the frosting is too thick, add one tablespoon of unsweetened almond milk and mix well. Continue to add until the desired consistency is reached. It should be thin enough to spread easily, but not so thin it won't stay in place or support the cakes.

Keto cream cheese frosting in a bowl

👩‍🍳 Assembly

Now, to assemble the cake, place one of the two cooled keto carrot cakes on the serving dish. Then, spread about one-third of the frosting evenly over it.

Next, gently set the second layer on top of the frosting. The frosting should be thick enough it does not get pushed out the sides by the weight of the cake.

Keto carrot cakes with frosting in between

Frost the top and sides of the cake with the remaining frosting. Then decorate the top and/or sides with extra nuts if you choose to use them.

Keto carrot cake with pecans on a pedestal

Have some friends over and enjoy the spiced keto carrot cake!

🥣 How to store keto carrot cake

If the keto carrot cake is not eaten immediately, it can be kept in the refrigerator in an airtight container for up to five days.

Now let's say, I would like to portion servings of the cake out for myself to have as a snack or dessert. I could eat one piece a day for five days. However, if no one is helping to eat the cake, it's best to freeze it in individual servings.

Once the cake is chilled, it can be cut in 16 servings as on the nutrition facts, or whatever size you wish.

With cakes, I like to wrap the pieces individually in foil, then place them in an airtight container to freeze. They will keep well in the freezer for about a month.

To thaw, it's best to unwrap and set out a serving on a plate, lightly covered, at least half an hour before you plan to eat it. If you try to use the microwave, it can be done. However, the frosting will tend to melt in the microwave so I prefer to let it thaw on its own.

Bite of keto carrot cake

Keto dessert recipes

Do you have other desserts you'd like to see with a keto makeover? Are you like me with carrot cake and think it was out of the picture for good?

Send those dessert ideas this way, and we'd love to do some testing to see if a low carb or keto recipe is possible.

Now, let us eat cake!

Pin the recipe here:

Piece of spiced keto carrot cake

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!

🎂 Related recipes

  1. Keto Chocolate Mousse Cake
  2. Best Ever Keto Spice Cake
  3. Lemon Cream Cheese Cake - Keto Pound Cake
  4. Low Carb Lemon Blueberry Cream Cake

📖 Printable recipe card

📖 Recipe

Piece of keto carrot cake on a plate

Best Spiced Keto Carrot Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

The BEST recipe for spiced Keto Carrot Cake, packed with cinnamon, spices, pecans, and a hint of orange. Gluten-free and made with almond and coconut flours, topped with sugar-free cream cheese frosting, this may be your next favorite low carb dessert!

Ingredients

Gluten-Free Carrot Cake

  • 8 tablespoon melted butter
  • ⅔ cup sweetener
  • 4 oz cream cheese
  • 4 large eggs, beaten
  • 2 teaspoon vanilla extract
  • 3 cups finely ground blanched almond flour
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • 2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ cup grated carrot
  • 1 tablespoon orange zest
  • 1 cup chopped pecans plus more to decorate (optional)

Cream Cheese Frosting

  • 16 oz cream cheese
  • 8 tablespoon heavy cream
  • ½ cup powdered sweetener

Instructions

Gluten-Free Carrot Cake

  1. Prepare two 8" or 9" round baking pans. Cut out 2 circles of parchment paper to line the bottom of the pans. Butter the paper and sides of the pans.
  2. Preheat the oven to 325 degrees Fahrenheit.
  3. Place the butter, sweetener, cream cheese, vanilla, and eggs in a high-powered blender. Blend it all together for about 30-40 seconds or until completely smooth. (Or mix it all together in a standing mixer)
  4. Take out a separate large bowl, and whisk together the almond flour, coconut flour, baking soda, sea salt, cinnamon, allspice, and ginger.
  5. Pour the wet ingredients into the dry mixture and combine with a spatula or mixer. Once completely mixed together, stir in the grated carrot and orange zest. Then add the nuts if using. Stir until everything is evenly dispersed.
  6. Divide the batter into the two cake pans, and spread it out evenly. Bake for 30 to 40 minutes or until a toothpick comes out clean. Set out on racks to cool for at least 15 minutes. Run a knife around the outside of each cake and turn out onto cooling racks.

Cream Cheese Frosting

  1. Mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth.
  2. Spread about one-third of the frosting evenly over one of the cooled carrot cakes. Set the other layer on top. Frost the top and sides of the cake the decorate the top with extra nuts if using.
Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 350Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 344mgCarbohydrates: 7gFiber: 7gProtein: 9g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Dessert Recipes

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Easy Keto Beef Tips With Gravy

October 6, 2020 By Lauren Leave a Comment

Easy Keto Beef Tips With Gravy on a plate

Delicious and comforting, keto beef tips with gravy are super-easy and moist in the Instant Pot or pressure cooker. Serve them up with a cauliflower mash for a fabulous low carb dinner.

Pin it for later here:

Keto beef tips with gravy and cauliflower puree

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

What are beef tips?

Beef tips. Doesn't that sound elegant? Well, if not elegant, then at least something you'd find on a good restaurant menu?

Printed as beef tips, it does look so much better than stew meat. Or cubed chuck. Beef tips may be used for stews but beef labeled "stew beef" is usually taken from the steer's neck, shoulder and shank. Stew beef is less tender than other cuts because it's what's left over after the steaks and roasts are cut.

When purchasing stew beef or beef tips, always look for the source of the tips. Often, general stew meat requires a longer moist heat for a tender result.

On the other hand, if you have "sirloin tips", as I often get in my ButcherBox order, they are quite different. Sirloin tips have more fat and are more flavorful than other stew meat. They are trimmed from the "tails" of sirloin steaks and roasts.

Tips may also come from tenderloin or sirloin roasts, cut and trimmed in triangular shapes.

Any of these will work in my easy beef tips and gravy recipe, but the flavor can turn out slightly different. I find the most flavorful and moist way to cook beef tips is in the pressure cooker, or Instant Pot. Yes, it's a wonder gadget I love!

🍴Equipment

  • small to medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • knife
  • cutting board
  • Instant Pot or pressure cooker
Close-up of keto beef tips with gravy

🥘 Ingredients

  • 2 tablespoon avocado or olive oil
  • ¼ cup chopped onion
  • 2 minced garlic cloves
  • 1 pound beef tips (also called stew meat or cubed chuck)
  • 12 oz beef bone broth (or chicken)
  • 1 tablespoon Worcestershire sauce
  • bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground celery seed
  • ¼ teaspoon xanthan gum
  • salt and pepper to taste
  • 1 recipe cauliflower mashed potatoes
Ingredients in easy keto beef tips

When selecting any ingredients, buy as fresh as you can, and organic if possible. For meat, I usually order from ButcherBox (right now they have an awesome deal - get free prime rib and $100 off your first box through my link!) for good quality I can trust. If you buy meat from a local grocery store, look for grass-fed beef.

Also, don't forget to read the ingredients even in the spices and bone broth! Surprisingly, or maybe rather not so surprisingly, different brands can hide sugar, preservatives, and other unwanted ingredients.

The best plan is to select quality ingredients for anything you make. This recipe includes the nutrition facts with the ingredients I personally use.

However, if you're calculating macros, I always advise figuring your own facts with the exact ingredients you use in the recipe.

Now it's time to pull out that Instant Pot, and let's begin.

Easy keto beef tips with gravy on a plate with cauliflower mashed potatoes

🔪 Instructions

How to make keto beef tips with gravy

First of all, pull out the Instant Pot and gather together all the other needed equipment and ingredients.

Second, turn the Instant Pot on to the sauté setting on medium/high heat. Then measure in 1 tablespoon of avocado or olive oil.

Next, cut up the beef into bite-sized pieces and season it well with salt and pepper. Place it in the pot and brown the meat on all sides. Then remove it, place it in another heat-proof container, cover, and set aside.

Now, add in the remaining oil and chopped onion. Turn the heat down to medium and cook until softened, 4-5 minutes or so. Add in the minced garlic and stir it together for 1-2 minutes more.

Close up of keto beef tips with gravy

💭 Top tip

After that, take a small bowl and measure in ½ cup of bone broth. To be honest, either beef or chicken bone broth will work. I generally just use whatever I have on hand.

Whisk the xanthan gum in the bone broth and let it sit. Xanthan gum is our magic ingredient in keto cooking and baking. It will thicken without adding a bunch of carbs like cornstarch or flour.

Next, return the beef to the pot along with the remaining bone broth, onion powder, parsley, smoked paprika, ground celery seed, and bay leaf. Stir it all together well.

Then, pour the xanthan gum mixture slowly into the pot while continuously whisking. As mentioned, this will help to thicken the gravy.

Set the Instant Pot to pressure cook on high for 15 minutes. Once complete, do a slow release on the air pressure for about 10 minutes. Then quick release any remaining pressure.

Now, taste and season the meat and gravy with salt and pepper. Simply remove the bay leaf, and it's time to serve!

Spoon the keto beef tips over basic cauliflower rice or cauliflower mashed potatoes for a treat.

Garnish with sliced green onions if desired and enjoy!

Plate of keto beef tips with cauliflower mashed potatoes

🥣 How to store keto beef tips

Easy keto beef tips with gravy can be kept in the refrigerator in an air-tight container for four to five days.

Also, if you are cooking keto for one, you can divide the recipe into four equal portions. Put each portion in a freezer bag or other freezer-safe storage container. It can be kept in the freezer for up to one month.

Bite on a fork of cauliflower mashed potatoes and keto beef tips with gravy

Easy Keto family dinners

I'm all about that first word, easy. Especially when it comes to making a dinner for the family. As a mom running my own business, I'm constantly busy, and a simple recipe for a home-cooked meal gives me more time to spend with the kids.

Lately, I am all about kitchen gadgets to simplify my life. The Instant Pot is just awesome, and the Ninja Foodi goes even beyond. I love how my husband goes on about how convenient the Ninja Foodi is, and how moist it makes the meat.

Beef is a favorite of ours for dinner, from this easy keto steak marinade for air fryer flank steak, keto Philly cheesesteak casserole, to easy Chinese beef with peanuts, and even beef kabobs in the oven (and more)!

This recipe can be made in either a pressure cooker, or even adapted to the stovetop. Enjoy the flavors, and spend some time around the table with the family! Happy cooking.

Pin the recipe here:

Front close up of keto beef tips with gravy and cauliflower mashed potatoes

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!

🍲 More keto dinner recipes

  1. Easy Keto Butter Chicken
  2. Keto Jambalaya
  3. The Best Keto Chili With Bacon
  4. Keto Sloppy Joes
  5. Bacon Smothered Keto Tilapia

📖 Recipe

Easy Keto Beef Tips With Gravy on a plate

Easy Keto Beef Tips With Gravy

Yield: 4
Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes

Delicious and comforting, keto beef tips with gravy are super-easy and moist in the Instant Pot or pressure cooker. Serve with a cauliflower mash for a fabulous low carb dinner.

Ingredients

  • 2 tablespoon avocado or olive oil
  • ¼ cup chopped onion
  • 2 minced garlic cloves
  • 1 pound beef tips (also called stew meat or cubed chuck)
  • 12 oz beef bone broth (or chicken)
  • 1 tablespoon Worchestershire sauce
  • 1 bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground celery seed
  • ¼ teaspoon xanthan gum
  • salt and pepper to taste
  • 1 recipe cauliflower mashed potatoes

Instructions

  1. Turn the Instant Pot on to the sauté setting on medium/high heat and pour in 1 tablespoon of oil. Cut the beef into bite sized pieces and season with salt and pepper. Place in the pot and brown the meat on all sides. Remove it from the pot, cover, and set aside.
  2. Add in the remaining oil and chopped onion. Turn the heat down to medium and cook until softened, about 4-5 minutes. Add in the minced garlic and stir it 1-2 minutes more.
  3. Take a small bowl and measure in ½ cup of bone broth. Whisk in the xanthan gum and let sit.
  4. Return the beef to the pot along with the remaining bone broth, onion powder, parsley, smoked paprika, ground celery seed, and bay leaf. Stir well.
  5. Pour the xanthan gum mixture slowly into the pot while whisking.
  6. Pressure cook on high for 15 minutes.
  7. Taste and season with salt and pepper. Remove the bay leaf and serve over cauliflower mashed potatoes.
  8. Garnish with sliced green onions if desired.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 234Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 238mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 28g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

© Explorer Momma
Cuisine: American, Keto / Category: Keto Main Dish Recipes

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 Mashed Potatoes Keto Low Carb

October 1, 2020 By Lauren Leave a Comment

Bowl of cauliflower mashed potatoes

Creamy cauliflower mashed potatoes keto style are not mashed potatoes at all, but a low carb alternative packed with garlic, parmesan cheese, sour cream, butter, and all the good flavors! Whether a thicker mash or more of a purée (how I like them), the choice is up to you.

Pin it for later here:

Cauliflower mashed potatoes keto

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

As a child, I absolutely loved potatoes. Fries, mashed, baked, au gratin, and all the yummy "loaded" style toppings. What child doesn't like French fries?

Potatoes are a staple food in so many diets. However, in a keto diet when I have the option to choose something other than potatoes, that's what I do.

And what's my favorite substitute for potatoes?

Cauliflower. Yes, cauliflower. If you look long at many of my dinner recipes, you'll find I use it quite often. Possibly frozen organic cauliflower rice is my favorite prepped food you can buy.

TIP: They have giant bags of organic riced cauliflower at Costco! It's definitely a must-have for this household.

Actually, cauliflower is just so versatile and takes on the flavor of the spices and flavorings around it. Of course, there's cauliflower rice, cauliflower purée or mashed "potatoes", cauliflower potato salad, cauliflower mac and cheese, the list goes on.

And can I tell you a secret? Kids will actually eat it and enjoy it! Sometimes it takes a few tries to win them over, but it can be done.

Cauliflower mashed potatoes keto low carb

🍴Equipment

  • small to medium-sized bowls
  • whisk
  • a spatula
  • measuring cups and spoons
  • knife
  • cutting board
  • food processor or high powered blender
Overhead cauliflower mashed potatoes keto

🥘 Ingredients

  • 12 oz riced cauliflower (from frozen or fresh)
  • 4 tablespoon butter
  • 2 garlic cloves, minced
  • ¼ cup heavy whipping cream
  • ¼ cup sour cream
  • ¼ teaspoon salt (to taste)
  • ¼ teaspoon pepper (to taste)
  • ⅓ cup parmesan cheese
  • ¼ cup chicken bone broth (or less depending on desired consistency)
Ingredients in cauliflower mashed potatoes keto

If you've read many of my recipe posts, you'll know I always give the following advice. When selecting ingredients, buy as fresh as you can, and organic if possible.

Also, don't forget to read the ingredients even for things like parmesan cheese or heavy cream! Surprisingly, or maybe rather not so surprisingly, different brands can hide sugar, preservatives, and other unwanted junk.

The best plan is to select quality ingredients for anything you make. The recipe includes the nutrition facts with the ingredients I use. However, if you're calculating macros, I always advise figuring your own facts with the exact ingredients you use in the recipe.

Now, shall we make this delicious cauliflower mashed potatoes keto style recipe or what?

Bowl of cauliflower mashed potatoes keto style

🔪 Instructions

First of all, gather together the needed equipment and ingredients.

Secondly, cook the cauliflower rice. There are several ways to do this to get it nice and soft and ready to mash or purée. Here are my three favorite.

Method number 1: Steam the riced cauliflower for about 5 minutes on the stove. Use a steam basket over a pan of boiling water or your own steam method.

Method number 2: Cook the riced cauliflower for 5 minutes in a pot on the stovetop on medium-high with ¼ cup water, stirring constantly.

Method number 3: Microwave the cauliflower rice for 5 minutes on high in a covered container with ¼ cup water. Take it out carefully using oven mitts.

💭 Top tip

My favorite tip with anything using chopped cauliflower lately makes life so much easier. And I'm all about simplification. Buy frozen ready-made cauliflower rice.

Organic cauliflower rice is available more and more lately at the local grocery store, Costco, or a specialty grocery store. I personally like the size and texture for my recipes.

Also, often the frozen riced cauliflower gets frozen from fresher cauliflower than what you'd buy in the store. Not, always, but it's good quality and saves me a step and some washing up. This equals a big thumbs up from me!

Close overhead view of cauliflower mashed potatoes keto

🧄 Garlic infused butter

Next is a little trick that packs the delicious garlic butter flavor in the mash.

Take a small saucepan and melt the butter on the stovetop on medium-high. Then, add in the minced garlic and allow it to infuse into the butter and soften. This should take 30 seconds to 1 minute.

Remove from the heat.

Purée the cauliflower mashed potatoes keto style

Some with like this step while others will not. With much experimentation, I've discovered cauliflower does not mash and shape exactly like a potato. Imagine that!

Therefore, instead of a potato masher or a hand mixer as I would use for traditional mashed potatoes, I use a blender or food processor.

Personally, I prefer more of a purée texture to a thick mash, and this works best in the blender. However, if you want a thicker, more traditional style cauliflower "mashed potato" keto style, use a food processor.

Why? The thicker the mash, the more difficult it is to get out of the blender. In that case, the food processor is the way to go and easier to use.

Once that's decided, it's time to blend the ingredients.

First, place the cauliflower rice, parmesan cheese, heavy cream, and sour cream in a food processor (or a blender for more of a purée). Process it all together on high for 30-40 seconds, pulsing as needed.

The pieces of cauliflower should be smooth and not lumpy.

After that, add in the melted butter and garlic and pulse to combine. There are some good smells in the kitchen now!

Next, slowly add in the bone broth a tablespoon at a time and pulse the food processor until the desired consistency is reached. The more bone broth, the thinner the mixture will be.

Add salt and pepper to taste and mix it in the cauliflower mashed potatoes. Now, serve with sliced green onions to garnish or your preferred keto gravy.

It's pretty fabulous to serve as a base for my keto beef tips with gravy.

Plate of keto beef tips with cauliflower mashed potatoes

🥣 How to store it

Cauliflower mashed potatoes keto version can be kept in the refrigerator in an container for up to four to five days.

Also, if you are cooking keto for one, you can divide the recipe into four equal portions. Put each portion in a freezer bag or other freezer-safe storage container. It can be kept in the freezer for up to one month.

Spoon of caulflower mashed potatoes keto low carb

Staples of keto cooking

Cauliflower rice has become one of those staples of keto cooking. Really, it can absorb the flavors you put into it and is a fabulous alternative to rice, pasta, and potatoes. Yes, it's a great substitute to lower the carb count.

And guess what! You may even grow to like it better than the original!

Also, I've come to depend on zucchini to replace pasta in soups and other dishes. Although, when I'm in a hurry, I'll admit to leaving out the side altogether and just going for the meat!

Do you have other low carb options for sides or those traditional carb-filled foods? I'd love to see your ideas in the comments below!

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!

🍲 More keto recipes with cauliflower

  1. Keto Jambalaya
  2. Cauliflower Mac and Cheese Bake
  3. Easy Keto Butter Chicken With Cauliflower Rice
  4. Keto Sausage Stuffed Peppers
  5. Best Ever Keto Broccoli Cheese Soup

📖 Recipe

Bowl of cauliflower mashed potatoes

Keto Cauliflower Mashed Potatoes

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Creamy cauliflower mashed potatoes are keto but not mashed potatoes at all! Whether a thicker mash or more of a purée, the choice is up to you. A low carb alternative to mashed potatoes packed with garlic, parmesan cheese, sour cream, butter, and all the good flavors!

Ingredients

  • 12 oz riced cauliflower (from frozen or fresh)
  • 4 tablespoon butter
  • 2 garlic cloves, minced
  • ¼ cup heavy whipping cream
  • ¼ cup sour cream
  • ¼ teaspoon salt (to taste)
  • ¼ teaspoon pepper (to taste)
  • ⅓ cup parmesan cheese
  • ¼ cup chicken bone broth (or less depending on desired consistency)

Instructions

  1. Cook the cauliflower rice.
  2. Method 1: Steam for about 5 minutes on the stove.
  3. Method 2: Cook 5 minutes in a pot on the stovetop on medium-high with ¼ cup water, stirring constantly.
  4. Method 3: Microwave the cauliflower rice for 5 minutes on high in a covered container with ¼ cup water.
  5. Melt the butter in a small saucepan on the stovetop on medium-high.
  6. Add the garlic and allow to infuse into the butter and soften, 30 seconds to 1 minute. Remove from the heat.
  7. Place the cauliflower rice, parmesan cheese, heavy cream, and sour cream in a food processor (or a blender for more of a purée). Process on high for 30-40 seconds, pulsing as needed. Add in the melted butter and garlic and pulse to combine.
  8. Slowly add in the bone broth and pulse the food processor until the desired consistency is reached. The more bone broth, the thinner it will be.
  9. Add salt and pepper to taste.
  10. Serve with sliced green onions to garnish or preferred keto gravy.
    Nutrition Information:
    Yield: 4
    Amount Per Serving: Calories: 228Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 78mgSodium: 321mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 5g

    This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Sides Recipes

    Nutrition Disclaimer

    Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

    I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

    This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Easy Keto Butter Chicken Instant Pot Version

    September 23, 2020 By Lauren Leave a Comment

    Overhead view of keto butter chicken instant pot and cauliflower rice

    The perfect blend of spices makes this the best super easy keto butter chicken Instant Pot recipe, so quick and easy in the pressure cooker! Moist and tender chicken with a low carb chicken tikka masala style sauce makes this the perfect gluten-free recipe for a keto diet plan.

    Pin it for later here:

    This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Who's with me and absolutely loves the spices and flavors of Indian cuisine?

    In college, I spent a semester in England and fell in love with their Indian restaurants and food. To be honest, I have no idea how authentic it was to any certain region of India, or if it was an English version of the originals.

    All I know is, I loved it! Without any Indian restaurants in my area of the woods, I knew I had to recreate some of my favorites. Of course, I had to give some keto versions a try.

    My go-to order at an Indian or Nepalese restaurant is always the Butter Chicken or Chicken Tikka Masala, Saag Paneer, or Shrimp Coconut Curry. Oh my, I'm getting hungry!

    Plate of keto butter chicken with fork

    What is the difference between butter chicken and chicken tikka masala?

    This is the argument. Ask restaurant owners, chefs, and people actually from India or with Indian ancestry, and you'll almost always get a different answer. There are many, many, many recipes for butter chicken with slight variations.

    Some people will say there's a difference in the amount of tomatoes, the cream, the butter, or how the chicken is cooked. Is the chicken marinated in yogurt, and is it cooked in the tandoori oven? All of these variations bring debate to the "proper" recipe for butter chicken or chicken tikka masala.

    From what I've read, I tend to agree that chicken tikka masala is the British take on butter chicken, aka murgh makhani.

    Britain's favourite curry, chicken tikka masala, is based on the Indian dish commonly known as "butter chicken". Chicken is marinated in yoghurt and spices, cooked in a tandoori oven, then covered in a creamy tomato sauce. The difference is the British version is slightly sweeter.

    - The Guardian

    Really, the point is moot. I love the flavors, and this is my easy version of keto butter chicken, or keto chicken tikka masala, as my tastebuds remember it.

    Who doesn't love meat in a spiced gravy?! So let's get to it!

    What do you need to make a keto butter chicken? Or do I mean keto chicken tikka masala? 😉

    🍴Equipment

    • small to medium-sized bowls
    • whisk
    • a spatula
    • measuring cups and spoons
    • knife
    • cutting board
    • Instant Pot, Ninja Foodi, or another pressure cooker
    Instant Pot with ingredients

    🥘 Ingredients

    • 14.5 oz can crushed or diced tomatoes (about 1 ½ cups)
    • 4 minced garlic cloves
    • 2 teaspoon minced ginger
    • 1 teaspoon turmeric
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper (more or less for desired spice)
    • 1 teaspoon salt
    • 2 teaspoon garam masala
    • 2 teaspoon cumin
    • 1 teaspoon onion powder
    • 1 lb boneless chicken thighs
    • 4 oz butter
    • ½ cup heavy cream
    • ¼ cup chopped cilantro
    Keto butter chicken ingredients

    As always, when selecting ingredients, buy as fresh as you can and organic if possible.

    Also, don't forget to read the ingredients even for things like diced tomatoes or heavy cream! Surprisingly, or maybe rather not so surprisingly, different brands can hide sugar, preservatives, and other unwanted junk.

    The best plan is to select quality ingredients for anything you make. The recipe includes nutrition facts with what I use. However, if you're calculating macros and I always advise figuring your own facts with the exact ingredients you use in the recipe.

    Now, shall we make this amazing keto butter chicken in the Instant Pot?

    Yes, please!

    Keto butter chicken and cauliflower rice on a blue plate

    🔪 Instructions

    First off, assemble all the kitchen equipment and ingredients. This includes the Instant Pot or another pressure cooker. It just makes things easier and personally, it relaxes me while I'm cooking when everything's close at hand.

    Once you have all the ingredients together, this is really a quick and easy low carb dinner recipe with tons of flavor.

    First, place the tomatoes, garlic, ginger, turmeric, smoked paprika, cayenne pepper, salt, onion powder, cumin, and one teaspoon of garam masala in the pot. Yep, just measure it all in there.

    💭 Top tip

    What is garam masala?

    Good question! When I first discovered garam masala it was a true lightbulb moment. That was the flavor I was looking for in so many dishes. Garam means "warm", and it's an amazing blend of warming flavors.

    Initially, I thought it would be difficult to find other than in specialty shops. However, lately I've been able to get good garam masala at my local grocery store or easily online on Amazon or other stores.

    Depending on how in-depth you want to get in your cooking, you can also make your own. There are different kinds, with variations on the amounts. But generally, it's a blend of cinnamon, mace, ginger, coriander, black pepper, cardamom, cloves, bay leaves, nutmeg, cumin, and sometimes fenugreek.

    As I am trying to make this recipe as quick and easy as possible, I go with buying a good garam masala spice blend without any added ingredients.

    🍛 Instant Pot instructions

    Back to the keto butter chicken Instant Pot edition!

    All the ingredients should be in the pot of the pressure cooker except for the chicken, butter, cream, cilantro, and one teaspoon of garam masala.

    Mix the ingredients together into a sauce with a whisk or a spoon. Then, press the chicken thighs in on top of the sauce.

    ⏲ Cooking time

    After that, close the lid and set it to pressure cook on high for 10 minutes. Yes, you read that right! 10 minutes.

    Let the pot release the pressure naturally for 10 minutes. Then move the Pressure Release/Quick Release valve to vent to release all of the remaining pressure.

    Now open the pot and remove the chicken to a dish and set it aside for the moment.

    Next, it's time to blend the sauce. Personally, I prefer to dump the sauce from the pressure cooker pot into a standing blender. Don't forget to use mitts - it's hot! Blend it on a medium speed for thirty seconds or so or until it's smooth.

    This can also be done in the pot with an immersion blender.

    Do let the sauce cool slightly, three to four minutes. Then mix in the butter, cream, and one more teaspoon garam masala. Pour half the sauce into a container to use later (BONUS!) and keep half in the pressure cooker pot.

    Cut the chicken into bite-sized pieces, although preferably not shredded. Next, return it to the pot and mix the chicken with the sauce.

    Now, turn the Instant Pot to "sauté" and heat it all through on medium-high while stirring. This should only take three to four more minutes.

    Lastly, top it off with chopped cilantro and serve it to your delighted family or friends with cauliflower rice, cauliflower mashed potatoes, or even zucchini noodles.

    Yum! 😋

    Bite of keto butter chicken

    🥣 How to store keto butter chicken

    Keto butter chicken can be kept in the refrigerator in a glass air-tight container for up to three or four days.

    Also, if you are cooking keto for one, you can divide the recipe into four equal portions. Put each portion in a freezer bag or other freezer-safe storage container. Keep in the freezer for up to one month and pull out for a quick and fabulous keto dinner!

    👩‍🍳 How to use extra sauce

    There are so many options for this spiced curry!

    It can be poured over cauliflower rice, or heated with paneer. Paneer is an Indian cheese made from curdled milk and a fruit or vegetable acid like lemon juice. It's not aged and doesn't melt so it mostly stays formed in the sauce.

    Or use it on other meats however you'd use a gravy. Believe me, it will make those tastebuds happy.

    Family favorite dinners

    I always have to smile whenever I make an Indian inspired dish. Why? Because my husband is Georgian, and he absolutely loves 1) gravy 2) spices.

    He always says, "This is Georgian!"

    Granted, many of the spices are also used in Georgian cuisine so I can see the similarity. However, it also makes me think of the movie My Big Fat Greek Wedding. The father of the family always declares how everything comes from the Greek!

    Different cultures definitely flavor life, from foods to dance to family traditions.

    Why not try out easy keto butter chicken Instant Pot version today?

    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!

    🍲 More keto recipes

    1. Georgian Eggplant With Walnuts
    2. Keto Thai Coconut Soup
    3. Keto Chicken Enchiladas
    4. New Orleans Style Keto Gumbo
    5. Keto Jambalaya
    6. Sour Cream and Onion Keto Chips

    📖 Recipe

    Overhead view of keto butter chicken instant pot and cauliflower rice

    Easy Instant Pot Keto Butter Chicken

    Yield: 4
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    The perfect delicious mix of spices makes this the best easy Keto Butter Chicken made in the Instant Pot or pressure cooker. Tender chicken in a chicken tikka masala style low carb sauce.

    Ingredients

    • 14.5 oz can crushed or diced tomatoes (about 1 ½ cups)
    • 4 minced garlic cloves
    • 2 teaspoon minced ginger
    • 1 teaspoon turmeric
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper (more or less for desired spice)
    • 1 teaspoon salt
    • 2 teaspoon garam masala
    • 2 teaspoon cumin
    • 1 teaspoon onion powder
    • 1 lb boneless chicken thighs
    • 4 oz butter
    • ½ cup heavy cream
    • ¼ cup chopped cilantro

    Instructions

    1. Get out the Instant Pot, or pressure cooker, and ingredients.
    2. Place the tomatoes, garlic, ginger, turmeric, smoked paprika, cayenne pepper, salt, onion powder, cumin, and one teaspoon of garam masala in the pot.
    3. Mix the sauce together with a whisk or spoon. Press the chicken thighs in on top of the sauce.
    4. Close the lid and set to pressure cook on high for 10 minutes. Let it release pressure naturally for 10 minutes, then move the Pressure Release/Quick Release valve to vent to release all remaining pressure. 
    5. Open the pot and remove the chicken to a dish and set aside.
    6. Either use an immersion or standing blender to blend all the ingredients together well.
    7. Let cool slightly, then mix in the butter, cream, and one more teaspoon garam masala. Pour half the sauce back in the pot (if using a standing blender) and keep the remaining half to use later.
    8. Cut the chicken into bite-sized pieces, then return it to the pot and mix with the sauce. Turn the Instant Pot to "sauté" and heat through on medium-high, 2-3 minutes.
    9. Top with chopped cilantro and serve with cauliflower rice, cauliflower mashed potatoes, or zucchini noodles.

    Notes

    Use the leftover sauce by warming through with any leftover cooked meat or paneer (cheese).

    Nutrition Information:
    Yield: 4
    Amount Per Serving: Calories: 319Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 155mgSodium: 509mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gProtein: 23g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Main Dish Recipes

    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 Tahini Dressing

    September 17, 2020 By Lauren 1 Comment

    Keto tahini dressing

    The ultimate low carb keto tahini dressing transports us to a Mediterranean cafe overlooking the ocean. Sesame tahini with olive oil, lemon, garlic, red pepper, all good real ingredients.

    Pin it for later here:

    Keto tahini dressing with salad

    This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Back when I was in college I had a little obsession with hummus. This was long before I discovered keto. I would make my own in a food processor procured from a garage sale (my aunt's!) precisely for the purpose of making hummus.

    In my college house, we used it as a dip, a spread, you name it. Often I would spread it on a tortilla with some veggies, roll it up, and call it lunch on my way to whatever class or activity I had going.

    While I don't eat tortillas or traditional hummus anymore, I still love that flavor! A keto tahini dressing is the perfect way for me to get my "hummus" fix and remain low carb.

    Keto Tahini dressing in a bowl with ingredients around

    What is tahini?

    If you've heard of tahini, it was probably in a hummus recipe or perhaps a baba ganoush (eggplant dip) recipe. But what is it?

    Quite simply, it's a paste made from sesame seeds and oil. Or perhaps it's easier to think of it like a peanut butter, but made with sesame seeds instead of peanuts.

    It's used in all sorts of Mediterranean cuisine and also often in the Middle East. Personally I love it in both sweet and savory dishes. In addition, it's naturally gluten-free.

    The unique nutty flavor makes it the perfect choice for a salad dressing.

    Now, what do we need to make keto tahini dressing?

    🍴Equipment

    • small to medium-sized bowls
    • whisk
    • a spatula
    • measuring cups and spoons
    • knife
    • cutting board
    • blender
    • small glass mason jar or air-tight container

    🥘 Ingredients

    • ¼ cup sesame tahini - You could also sub a nut butter for this if you don't have tahini on hand. If you want, read about how to choose the lowest carb peanut butter, or any nut butter, for a keto diet.
    • ¼ cup fresh lemon juice
    • 1 tablespoon raw apple cider vinegar
    • ¼ cup water (less if thicker dressing preferred)
    • ¼ cup olive oil
    • 4-5 dashes Tabasco sauce (or other red pepper sauce)
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ½ teaspoon smoked paprika
    • 2 garlic cloves, minced
    Keto tahini dressing ingredients

    As always, when selecting ingredients, buy as fresh as you can and organic if possible.

    Also, don't forget to read the ingredients even for things like tahini or smoke paprika. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

    Another option is to make your own tahini. It's best made with hulled sesame seeds, and is very similar to making nut butters. So if you have a good food processor or high powered blender, this may be a good way to control ingredients.

    The best plan is to select quality ingredients for anything you make. The recipe includes nutrition facts with what I use. However, if you're calculating macros and I always advise figuring your own facts with the exact ingredients you use in the recipe.

    Now, it's time to make some keto tahini dressing!

    Spoon of keto tahini dressing

    🔪 Instructions

    First off, I like to assemble all my kitchen equipment and ingredients. It just makes things easier and relaxes me while I'm cooking when everything's close at hand.

    Once you have all the ingredients together, this is really a simple recipe with tons of flavor. It can easily be made in under five minutes.

    First, measure all ingredients and place them together in a blender. I like to roughly chop the garlic and toss it in as the blender easily takes care of liquifying it.

    Second, blend it all together on high speed for about thirty seconds or until the dressing is smooth and creamy.

    Pour it into an airtight jar and keep in the refrigerator. It's possible to pour it on greens or a salad immediately, but I tend to like to leave it to chill overnight and let the flavors blend.

    A serving is two tablespoons.

    Pouring keto tahini dressing on arugula

    💭 Top tip

    This recipe is for a fairly thin dressing. I find that works best when you want to coat arugula or other greens.

    However, if you'd like more of a dip or a thicker dressing, it's easy to thicken it up a bit. Simply cut the water measurement in half or leave it out altogether. That's it!

    Almonds and cranberries on keto tahini dressing salad

    🥣 How to store keto tahini dressing

    Keto tahini dressing is best kept in an air-tight glass container like a small mason jar. Keep it in the refrigerator up to a week and enjoy on all sorts of salads.

    Jar of keto tahini dressing

    👩‍🍳 How to use keto tahini dressing

    There are so many options for this delicious dressing!

    Personally, my favorite is with arugula, roughly chopped almonds, and a few berries to sweeten it, such as blueberries, blackberries, or raspberries.

    It can also be served as a dip with cucumbers, peppers, or other keto-friendly snacks. Think keto crackers or keto sour cream and onion chips.

    🥄 Variations

    While I love the simplicity of this recipe, it's easy to vary with different flavors.

    For different flavor combinations add:

    • extra Tabasco or cayenne to spice it up even more,
    • avocado,
    • roasted red pepper,
    • chipotle pepper,
    • sun-dried tomato and basil,
    • jalapeño and cilantro, or
    • spinach

    There are so many options. It's time to get creative!

    For me, this dressing takes me back to those college days when I de-stressed by making hummus. Whether you've grown up with these flavors or they're new to you, I hope you love them just as much as I do!

    Pin the recipe here:

    Keto tahini dressing with salad

    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!

    🥗 More keto salad recipe ideas

    1. Chunky Keto Blue Cheese Dressing
    2. Keto Lemon Poppyseed Dressing
    3. Kale Crunch Salad
    4. Keto Antipasto Salad

    📖 Recipe

    Keto tahini dressing

    Keto Tahini Dressing

    Yield: 8 oz
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Delicious keto tahini dressing celebrates Mediterranean flavors with sesame tahini, bright lemon, garlic, and red pepper. The tastes of hummus in a low carb dressing. Blend it all up in under 5 minutes!

    Ingredients

    • ¼ cup sesame tahini
    • ¼ cup fresh lemon juice
    • ¼ cup water (less if thicker dressing preferred)
    • ¼ cup olive oil
    • 4-5 dashes Tabasco sauce (or other red pepper sauce)
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ½ teaspoon smoked paprika
    • 2 garlic cloves, minced
    • 1 tablespoon apple cider vinegar

    Instructions

    1. Place all ingredients together in a blender.
    2. Blend all together on high speed for about 30 seconds or until dressing is smooth.
    3. Refrigerate overnight for best flavor.
    4. Serve on arugula or other salad greens.

    Notes

    Keeps in the refrigerator well up to 7 days.

    Nutrition Information:
    Serving Size: 2 tbsp
    Amount Per Serving: Calories: 106Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gSodium: 162mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Recipes

    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 Keto Chili With Bacon

    September 10, 2020 By Lauren Leave a Comment

    Bowl of keto chili with bacon

    Delicious and comforting, this is the best keto chili recipe with a fabulous secret ingredient, bacon! Well, maybe not so secret. It's a classic keto chili con carne and delicious cold-weather low carb dinner easy to make on the stove, slow cooker, or pressure cooker.

    Close-up of a bowl of Keto chili with bacon

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Once there's a chill in the air and I'm back to wearing sweaters and fleece vests, I love to eat and drink hot food. There's just something incredibly comforting about wrapping your hands around a mug of tea or a bowl of soup. Then feel the heat going down to warm you from the inside out!

    Traditional chili has long been a favorite dinner of mine. It's classic, comforting, and perfect to fill you up on a snowy day.

    In fact, when I was in elementary school, I always looked forward to chili day. Almost everyone in the school would select hot lunch on that wonderful day when we were served chili with an ooey-gooey cinnamon roll.

    The BEST!

    Yes, there was something special about the pairing of a homemade cinnamon roll with chili to make a kid's mouth water. It did wonders for our moods on those days. Also significant to point out, the parents joined in this glorious tradition for our annual chili and cinnamon roll fundraiser dinner.

    I didn't hear many complaints.

    Now, I still love my chili (and keto cinnamon rolls). I just make it a bit differently. Let me tell you, it's absolutely as delicious as I remember, and maybe a little more.

    So let's get to it. How do you make keto chili with bacon 🥓?

    🍽 Equipment for keto chili con carne

    • stockpot or Dutch oven (or a slow cooker or pressure cooker such as an Instant Pot)
    • measuring cups and spoons
    • a spatula or large spoon
    • whisk or fork
    • knife and cutting board
    • ladle
    Overhead view of a bowl of keto chili with bacon

    🥘 Ingredients in low carb chili

    • bacon
    • ground beef
    • red or green bell pepper, chopped
    • chopped onion
    • garlic
    • beef bone broth
    • fire-roasted tomatoes
    • tomato paste
    • chopped green chilis (canned or roasted)
    • chili powder
    • cumin
    • onion powder
    • cayenne pepper
    • oregano
    • smoked paprika
    • bay leaf
    • salt
    • black pepper
    • brown sweetener (or any sweetener, optional)
    • Worchestershire sauce (optional)
    • preferred toppings
    Ingredients for keto chili with bacon

    Don't you love good quality ingredients? Fresh from the farm, from your own backyard, or organic from a trusted grocery store.

    I say this a lot, and my daughter may roll her eyes at times. However, be picky with ingredients and take the time to research what goes in your mouth.

    I can almost guarantee fresher and better quality ingredients will taste better and make you feel better too!

    🔪 Instructions

    There are several different ways to cook chili, and while I've made it on the stovetop for years, the pressure cooker method is fairly new to me. I am now a huge proponent of the Ninja Foodi (or Instant Pot) as it's so easy! I love the quick prep and easy cleanup.

    Two bowls of keto chili with bacon

    Stovetop - how to make a keto chili con carne recipe

    The first version, the traditional stovetop method always works, and it's my favorite method when it's really cold out. Why? It heats the kitchen up and fills the room with warm, comforting chili smells.

    To begin, get out all the equipment and ingredients. First, cook the bacon until crisp in a Dutch oven. Chop it into small pieces and retain two tablespoons of the melted bacon fat.

    For now, set aside the bacon.

    In the same pan with the bacon fat, cook the ground beef, chopped onions, bell pepper, and garlic on medium-high heat. This should take four to five minutes or until the beef has browned and the veggies begin to soften. Drain the excess fat.

    Next, pour in the beef bone broth and bring it to a boil. Then turn the heat down to simmer.

    After that, add in the green chilis, tomatoes, bacon, and tomato paste. Whisk the tomato paste so that it's evenly distributed.

    Then measure in the chili powder, cumin, onion powder, cayenne, oregano, smoked paprika, salt, and pepper. Stir it all together well and add the bay leaf.

    Spices for the keto chili

    Note: Some people like the traditional sweetness, and I suggest a brown sweetener such as Brown Swerve. However, it can be completely left out if that's preferred, or use any other desired sweetener.

    Personally, I like to add the brown sweetener and Worchestershire sauce, but they are both optional. There is not enough of the Worchestershire sauce to significantly increase carbs, but if there's a concern, leave it out.

    Now, simmer the pot on low for at least half an hour on the stove. The longer it cooks, the more the flavors will blend together and create deliciousness.

    Slow Cooker

    The slow cooker is good to use when you want to let the chili simmer for a longer amount of time. Or, I like to use it when taking the chili to a party or event.

    With the slow cooker, follow the first steps and brown the ground beef with the veggies and bacon fat. Next, drain the excess fat (don't worry, plenty will remain) and use a spatula to move the meat to the slow cooker.

    From then on, add the ingredients to the slow cooker instead of the Dutch oven or stockpot as described above. Cook on low for two to three hours and then warm until ready to serve.

    Pressure Cooker (Instant Pot/Ninja Foodi)

    Cook and then chop the bacon in an Instant Pot or other pressure cooker using the sauté function. Set aside the bacon but put two tablespoons of the bacon fat in the bottom of the pot.

    Next, in the pot of the pressure cooker, cook the ground beef, chopped onions, bell pepper, and garlic on medium-high sauté for about four to five minutes or until the beef has browned and the veggies begin to soften. Drain the excess fat.

    Beef, pepper, and onion cooking in an Instant Pot

    Next, pour in the beef bone broth and add in the green chilis, tomatoes, bacon, and tomato paste. Whisk in the tomato paste so that it's evenly distributed.

    Then measure in the chili powder, cumin, onion powder, cayenne, oregano, smoked paprika, salt, and pepper. Stir it all together well and add the bay leaf.

    Instant Pot with keto chili ingredients

    Now, turn on the pressure cooker (Instant Pot, Ninja Foodi) to the Chili/Beans or Low setting and place the lid on the pot. Cook for 20 minutes then release the pressure either manually or allow it to release naturally.

    Lastly, serve it up plain or with your favorite toppings.

    Ladle of keto chili

    💭 Top tip - keto chili

    Who loves toppings on chili? Me!

    To make the chili even that much better, try out some different toppings. Some of our family favorites include:

    • cheddar cheese
    • sour cream
    • sliced avocado
    • green onions or chives
    • more chopped bacon
    • others? Get creative!
    Overhead keto chili

    🥣 How to store keto chili

    If not eaten immediately, keto chili with bacon can be stored for later. It will keep covered in the refrigerator for four to five days. In fact, sometimes I like the flavor even more the next day.

    Also, chili is something easily frozen in individual portions for a quick weeknight meal. Measure three-fourths of a cup of chili into one or more freezer zipper bags. Place them flat, one on top of the other in the freezer for easy storage.

    Two bowls of keto chili

    🍲 Variations on a keto chili recipe

    One of my favorite ways to vary this recipe is to switch the bacon with half a pound of good pork chorizo sausage. While I LOVE the bacon, it's also good to mix things up a little.

    Cook the chorizo at the same time as the ground beef. If you have bacon fat on hand (I almost always do), still use the two tablespoons to cook it in. If not, use coconut or avocado oil.

    Follow all the other instructions and you'll end up with a spicy chorizo chili!

    📋 Sides with keto chili recipes

    1. Fathead dough Keto Cinnamon Rolls
    2. Keto Biscuits - Garlic Parmesan
    3. Keto Cheddar Focaccia
    4. Sour Cream and Onion Keto Chips
    5. Kale Crunch Salad

    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!

    📖 Recipe

    Bowl of keto chili with bacon

    The Best Keto Chili With Bacon

    Yield: 8
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes

    Packed with flavor, an amazingly delicious keto chili with that secret ingredient, bacon! The perfect winter comfort food for a gluten-free and sugar-free dinner.

    Ingredients

    • 4-5 bacon strips
    • 1 lb. ground beef
    • 1 red or green bell pepper, chopped
    • ⅓ cup chopped onion
    • 2 cloves garlic (minced)
    • 1 ½ cups beef bone broth
    • 1 cup chopped fire-roasted tomatoes
    • 2 tablespoons tomato paste
    • 4 oz. chopped green chilis (canned or roasted)
    • 2 tablespoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon onion powder
    • ¼ teaspoon cayenne pepper (more or less for spice)
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • 1 bay leaf
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons brown sweetener (or any sweetener, optional)
    • 1 tablespoon Worchestershire sauce (optional)

    Instructions

    1. Cook and chop the bacon in a Dutch oven or using the sauté function on a pressure cooker. Retain 2 tablespoons melted bacon fat. Set aside the bacon.
    2. With the bacon fat in the same pan or pressure cooker, cook the ground beef, chopped onions, bell pepper, and garlic on medium-high sauté for about 4-5 minutes or until the beef has browned and the veggies begin to soften.
    3. Pour in the beef bone broth and bring to a boil. Then turn the heat down to simmer.
    4. Add in the green chilis, tomatoes, bacon, and tomato paste. Whisk the tomato paste to be evenly distributed.
    5. Measure in the chili powder, cumin, onion powder, cayenne, oregano, smoked paprika, salt, and pepper. Stir it all in well and add the bay leaf. If using the brown sweetener and Worchestershire sauce, add it at this time also.
    6. Simmer on low for at least half an hour on the stove. OR turn the pressure cooker (Instant Pot, Ninja Foodie) to the Chili/Beans or Low setting and place the lid on the pot. Cook for 20 minutes, then release the pressure either manually or allow it to release naturally.
    7. Serve with your favorite toppings.

    Notes

    Possible toppings:

    Sliced avocado, cheddar cheese, chives, sour cream

    Nutrition Information:
    Yield: 8
    Amount Per Serving: Calories: 259Total Fat: 17gCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 19g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Main Dish Recipes

    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 Flan {Sugar-Free}

    September 3, 2020 By Lauren Leave a Comment

    Ultimate keto flan on plate

    The Ultimate Low Carb Keto Flan boasts a delicious sugar-free caramel sauce which tops the perfect keto custard. Rich and creamy, it's a special low carb dessert treat for a dinner party or one to indulge in for a gluten-free afternoon snack!

    Pin it for later here:

    Keto flan on a blue plate with eggs in background

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    What is a flan?

    Flan is a deliciously creamy custard, made in individual-molds (ramekins), or one large dish. It's baked on top of a caramel sauce and turned out onto a plate to serve. The caramel sauce runs down the sides.

    Maybe you think it's something only made in expensive restaurants. Not so!

    So where did flan come from? It's made using real basic ingredients going way back to Roman times. The Romans used eggs in all sorts of dishes, some savory and some sweetened with honey.

    When the sweetened custard got to the people of Spain, it was a hit! In fact, the Spanish supposedly introduced the caramel to top the custard. Then, it traveled to Mexico with the conquistadors and all sorts of flavors became popular.

    You may also know it as crème caramel, claimed by both the French and English.

    Whatever you call it, it tastes like an indulgent dessert. I love custard.

    Front side view of keto flan with cream and blueberries

    🍴Equipment

    • large and medium-sized bowls
    • whisk
    • a spatula
    • measuring cups and spoons
    • ramekins
    • blender (optional)
    Overhead view of a plate with keto flan dessert

    🥘 Ingredients

    • Bocha Sweet, powdered allulose sweetener, or ChocZero Caramel Syrup
    • yacon syrup (or ChocZero Caramel Syrup)
    • large eggs
    • 1 cup heavy cream
    • ½ cup unsweetened almond milk
    • 2 teaspoon vanilla extract
    • ¼ cup powdered sweetener (can be Swerve erythritol or any preferred)
    • ¼ teaspoon xanthan gum
    • pinch of salt
    Ingredients for keto flan

    As always, when selecting ingredients, buy as fresh as you can and organic if possible.

    Also, don't forget to read the ingredients even for things like heavy cream. Surprisingly, or maybe rather not surprisingly, different brands can hide sugar, preservatives, and other unwanted items.

    Just be on alert and select quality ingredients for anything you make. The recipe includes nutrition facts with what I use. However, if you're calculating macros and I always advise figuring your own facts with the exact ingredients you use in the recipe.

    Are you ready to make some keto flan?

    🔪 Instructions

    First off, I like to assemble all my kitchen equipment and ingredients. It just makes things easier and relaxes me while I'm cooking when everything's close at hand.

    Once everything is out, set the ramekins in the baking pan so they are ready for the caramel. Then preheat the oven to 350 degrees Fahrenheit. Also, set a full kettle of water on the stove to boil.

    💭 Top tip - sweeteners

    The most difficult part of this recipe has been the sugar-free caramel topping. I've tried all sorts of different sweeteners, and eaten a lot of flan!

    Of course, first I started with my go-to erythritol-based sweeteners like Swerve. While I love it in baking, when used for a caramel sauce it crystalizes. This means it hardens and doesn't run down the side of the flan as a traditional style would.

    Therefore, I turned to BochaSweet and allulose, both of which I've used in my ice cream in the past to keep it softer.

    BochaSweet is a brand of sweetener that uses an extract from the kobucha, a kind of Japanese pumpkin. Their website claims the sweetener to be of zero glycemic content and,

    Five B-complex vitamins (B2, B3, B6), Vitamin A, Vitamin C, Omega 3 fats, and Vitamin K

    Kabocha is packed with anti-inflammatory nutrients such as Omega-3's and beta-carotene.

    Naturally occurring trace minerals like magnesium, folate, and potassium utilized by the cells as a source of energy effective in healthy weight management.

    - BochaSweet

    Also, allulose is a newer sweetener to some people but gaining in popularity. It is made through a natural enzymatic process using non-gmo corn and also does not raise blood sugar. Many people believe it tastes very similar to sugar.

    Sugar-free caramel topping

    From what I tested, neither allulose nor BochaSweet crystalized when making the caramel sauce, and they are my preferred choices for the topping in the recipe.

    However, if you can't get either sweetener, or you want to simplify the recipe, a sugar-free caramel sauce may be used. Simply prepare the flan without the caramel sauce and spoon a good sugar-free caramel sauce such as ChocZero Caramel Syrup over the top.

    To make your own, heat the BochaSweet or allulose sweetener on medium heat in a small saucepan. Then, add in the yacon syrup (or blackstrap molasses) and stir to combine. Warm it for 1-2 minutes stirring constantly to form a caramel-colored syrup.

    After that, pour it into the bottoms of the prepared ramekins. Be sure the mixture is evenly distributed.

    Keto caramel in ramekins

    🍮 Keto custard

    Next, crack the eggs into a large bowl or mixer. Whisk or blend to break up the eggs.

    After that, add in the heavy cream, sweetener, unsweetened almond milk, vanilla extract, and sprinkle on the xanthan gum. Blend the ingredients together on low or whisk until all is well-combined.

    Now, pour the mixture into the 5 prepared ramekins in the deep-dish pan.

    ⏲ Cooking time

    Then carefully set the pan with filled ramekins on the middle rack in the oven.

    Then bake in what's called a bain-marie, or water bath. To create the bain-marie, take the kettle you've heated and pour the boiling water in the deep-dish pan. Continue to do this until there's water about halfway up the sides of the ramekins.

    Be careful not to pour water in one of the custards.

    Now, bake for 45-50 minutes to set the custard. It may darken, but don't be tricked and take it out too soon. Not baking it long enough results in custard soup, which is also tasty, but not a flan. Believe me, I know!

    The middle should have a very slight wobble when removed from the oven, although not so much as a cheesecake. Let them sit in the water bath for about 10 minutes out of the oven then carefully move to a cooling rack.

    After that, let them cool for half an hour before placing them in the refrigerator. Chill for at least three hours or overnight before attempting to turn them out onto a plate to eat.

    How to remove from the ramekin

    Baked keto flan

    Once chilled, the keto flan can be turned out to eat. Yay!

    First, run a little hot water around the outside of the ramekin. Again, be careful not to get it in the custard.

    Then run a knife around the edge of the keto flan to separate it from the dish.

    Sometimes there's a sort of crust baked on top from the foam of the custard. Don't worry, it's not a mistake if it forms. It can be eaten or easily removed after the knife separates it from the edge of the ramekin.

    Turn the mold over onto a serving plate, and the flan should slide out. If it doesn't immediately, give it a couple of careful shakes. Now, if it still doesn't come out (unlikely) run the knife around the edge again and repeat the steps.

    The caramel should run down the sides, and it can be served plain or with a few blueberries or other berry to garnish. If you chose not to make your own caramel topping, now drizzle one to two tablespoons of sugar-free caramel sauce or syrup over the flan.

    Serve and enjoy!

    Spoon in keto flan to eat

    👩‍🍳 Variations

    As I mentioned before, the recipe can be simplified and varied.

    First, if you want to simplify and skip a step, or can't get the ingredients, use a pre-made caramel syrup or sauce. Simply prepare the flan without the caramel sauce and spoon one tablespoon of a good sugar-free caramel sauce, such as ChocZero Caramel Syrup, over the top.

    Bite of keto flan

    Second, the flavor can be varied. There are all sorts of different kinds of flan. Although I prefer the original, an extract or other flavoring may be added. Add ¼ of a teaspoon of almond extract or half a teaspoon of orange extract. Then, top it with some almonds or orange zest to make it pretty and identify the flavor.

    Get creative with flavors in your cooking and baking! I love to try new flavors and even have a licorice extract we enjoy. As with any ingredient, just be sure they have no added sugar or unnecessary ingredients and are of good quality.

    Overhead a serving of keto flan on a board with ingredients

    🥣 How to store keto flan

    If the keto flan is not eaten immediately, it can be kept in the refrigerator in an airtight container for up to four to five days.

    So, for example, say I would like to portion them out for myself to have as a snack or dessert. I could eat one a day for five days. However, if days are skipped, I would hesitate to keep much longer than five days.

    But don't worry, I doubt they'll last that long!

    All kinds of custard make a great keto dessert or snack when made sugar-free and gluten-free. They have good protein and usually very few carbs. I hope you enjoy what is one of my favorite desserts!

    Pin the recipe here:

    Keto Flan on a plate

    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!

    🥧 Related recipes

    1. Keto Pumpkin Crème Brûlée
    2. Keto Lemon Meringue Pie
    3. The Best Keto Berry Trifle
    4. Keto Boston Cream Donuts
    5. Keto Eggnog

    📖 Recipe

    Ultimate keto flan on plate

    Keto Flan

    Yield: 5
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour

    Super-delicious, keto flan is a sugar-free, smooth, and creamy custard perfect for a special low carb dessert.

    Ingredients

    Sugar-free Caramel

    • ½ cup Bocha Sweet or powdered allulose sweetener
    • 1 teaspoon yacon syrup

    Keto Custard

    • 4 large eggs
    • 1 cup heavy cream
    • ½ cup unsweetened almond milk
    • 2 teaspoon vanilla extract
    • ¼ cup powdered sweetener (can be Swerve erythritol or any preferred)
    • ¼ teaspoon xanthan gum
    • pinch of salt

    Instructions

    Get out all ingredients and equipment.

    Set out the ramekins in the baking pan so they are ready for the caramel, and preheat the oven to 350 degrees Fahrenheit.

    Sugar-Free Caramel

    1. Heat the BochaSweet or allulose sweetener on medium heat in a small saucepan.
    2. Add in the yacon syrup and stir to combine. Warm for 1-2 minutes stirring constantly to form a caramel-colored syrup. Then pour into the bottoms of the prepared ramekins. Be sure the mixture is evenly distributed.

    Keto Custard

    1. Set a full kettle on the stove to boil the water.
    2. Crack the eggs into a large bowl or mixer. Whisk or blend to combine.
    3. Add in the heavy cream, sweetener, unsweetened almond milk, vanilla extract, and sprinkle on the xanthan gum.
    4. Blend on low or whisk until all is combined.
    5. Pour the mixture into the 5 prepared ramekins in the deep-dish pan. Carefully set the pan with filled ramekins on the middle rack in the oven. Take the kettle and pour the boiling water around the edges of the ramekins until there's water about halfway up the sides of the ramekins.
    6. Bake for 45-50 minutes to set the custard. The middle should have a very slight wobble when removed from the oven.

    Notes

    A note on the caramel. I advise using BochaSweet or allulose as a sweetener. Unfortunately, using Swerve or another erythritol based sweetener will crystalize and harden. I've tried it many times!

    Alternatives: If you don't want to make your own caramel, a quick fix is to make the custards without any caramel. Then when they are chilled and out of the molds, pour 1-2 tablespoons of ChocZero Caramel Sugar-Free Syrup over the top of the flan so it runs down the sides.

    Nutrition Information:
    Yield: 5
    Amount Per Serving: Calories: 227Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 212mgSodium: 150mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 0gProtein: 6g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    Nutrition Disclaimer

    Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

    I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

    This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Easy Orange Almond Keto Zucchini Muffins

    August 24, 2020 By Lauren Leave a Comment

    Orange almond keto zucchini muffin

    Easy and delicious, orange almond keto zucchini muffins are packed with refreshing citrus flavor, almond crunch, and low carb goodness. They are the perfect gluten-free muffin for breakfast or to grab as a keto snack on the go.

    Pin it for later here:

    Stack of orange almond keto zucchini muffins

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Do you bake to relax and de-stress?

    I definitely do. As we move forward with this unprecedented year, I need a lot of de-stressing!

    Lately, we've also had an even bigger than usual crop of zucchini so it's got me thinking. There's only so much of it I can grill, fry, or turn into regular keto zucchini bread. So I thought, if I'm baking, what other flavors would be good with sweet zucchini?

    The zucchini does make the bake more moist, but there's nothing saying we always have to use the traditional spices or chocolate. If we don't use cinnamon and nutmeg, what's a good combination?

    That's how I happened upon these easy orange almond zucchini muffins. After many different tries and combinations, I found one I really enjoyed - orange and almond.

    Almond and almond extract give them a lovely crunch and flavor, while the orange extract and zest complement it. Orange is always great to boost your mood. Why not freeze a batch for emergencies or grab and go?

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment

    • large and medium-sized bowls
    • a spatula
    • whisk
    • measuring cups
    • blender or mixer
    • muffin tin
    • silicone muffin liners or other
    • ice cream scoop (optional - great to spoon out even amounts of the batter)
    Keto zucchini muffins in a pan

    🥘 Ingredients

    • ⅓ cup ricotta cheese (3 oz, or cream cheese)
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 teaspoon orange extract (or 3-4 drops orange essential oil)
    • ½ cup powdered sweetener (or ¾ cup if sweeter is preferred)
    • 2 cups finely ground blanched almond flour
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup shredded zucchini, drained
    • zest of one orange
    • ⅓ cup sliced almonds (for topping)
    Easy keto zucchini muffins on a pedestal with orange

    🔪 Instructions

    How to make keto zucchini muffins

    Begin as usual by getting out all the equipment and ingredients needed.

    Second, line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.

    Then, place the ricotta cheese, eggs, sweetener, vanilla extract, almond extract, and orange extract (or oil) in a blender. Don't you love how easy this is?

    Blend together these ingredients on high speed for 30-40 seconds or until well combined.

    I love my blender and use it often for baking, but it is also an option to mix the ingredients using a standing or hand mixer.

    Next, in a large bowl, whisk together the almond and coconut flours, baking powder, and salt. Once that's done, pour the wet mixture into the dry ingredients and stir together with a spatula or mixer.

    Now, it's time to stir in the shredded zucchini and orange zest. While we're talking about zucchini, make sure it has been drained or the liquid wrung out. I talk about how I do this in my Keto Zucchini Bread post. If you'd like more detail, just look for the "Top Tip" headline or in the "Jump to" section.

    After the drained, shredded zucchini and the orange zest is mixed in, the batter is ready to bake. Super-easy.

    💭 Top tip

    My favorite tip when baking keto zucchini muffins is to use an ice cream scoop.

    An ice cream scoop?!

    Yes, indeed. An ice cream scoop is the perfect way to evenly and quickly distribute the batter in the muffin cups.

    Fill the twelve muffin cups about three-fourths of the way full. That is, until the batter is evenly distributed. After that, sprinkle the almonds on top of the batter.

    Putting almonds on the keto zucchini muffins to bake

    ⏲️ Baking time

    Next, bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. The edges will just begin to brown. Also, the almonds will be just toasted and delicious.

    Overhead baked keto zucchini muffins in the pan

    Let the muffins cool in the pan for ten to fifteen minutes before removing. Cut one in half and let a pat of butter melt into it. Enjoy!

    Keto zucchini muffins on a plate, one with butter

    🥣 How to store keto zucchini muffins

    Once you make the keto zucchini muffins, they are easy to store. They will last longer if you keep them in the refrigerator, so that's what I always suggest with gluten-free baked goods.

    Store them in an air-tight container in the refrigerator. That way, they will be good for up to about a week.

    Another way I like to store them is in a freezer zipper bag in, you guessed it, the freezer!

    I am comfortable leaving them in the freezer for about a month. Then, you can get one out at a time for breakfast or a quick grab and go keto snack.

    To thaw, simply set the keto muffin out on the counter for about 45 minutes before you'd like to eat it. Also, one can be placed in the refrigerator the night before eating to thaw it out for the morning.

    Or, if you're like me and in a hurry, microwave for 30 seconds upside down. Then flip it right-side-up and warm for another 30 seconds. Perfect!

    🧈 Favorite keto breakfasts

    What do you like to eat for breakfast?

    Are you one who eats half an hour from when they wake up or maybe hours later? However you break your fast, it's good to have something easy and ready to go.

    Whether it's a crazy morning when everyone runs out the door, or there's just not time to make a warm savory breakfast - prep is important. Keto muffins are perfect for meal-prep and an easy on the go treat.

    And you can really make whichever kind you like!

    📋 Keto muffin recipes

    1. Cream Cheese Keto Pumpkin Muffins
    2. Keto Snickerdoodle Muffins
    3. Best Easy Keto Chocolate Chip Muffins
    4. Low Carb Peanut Butter Muffins
    5. Low Carb Coffee Cake Muffins

    Pin the recipe here:

    Easy orange almond keto zucchini muffins

    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!

    📖 Recipe

    Orange almond keto zucchini muffin

    Orange Almond Keto Zucchini Muffins

    Yield: 12
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    Refreshing orange paired with almond brings a whole new flavor to zucchini muffins. Light and delicious, orange almond keto zucchini muffins will bring a smile to a low carb breakfast.

    Ingredients

    • ⅓ cup Ricotta cheese (3 oz, or cream cheese)
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 teaspoon orange extract (or 3-4 drops orange essential oil)
    • ½ cup powdered sweetener (or ¾ cup if sweeter is preferred)
    • 2 cups finely ground blanched almond flour
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup shredded zucchini, drained
    • zest of one orange
    • ⅓ cup sliced almonds (for topping)

    Instructions

    1. Line a muffin tin with 12 silicone baking cups or other liners and preheat the oven 325 degrees Fahrenheit.
    2. Place the ricotta cheese, eggs, sweetener, vanilla extract, almond extract, and orange extract (or oil) in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
    3. In a large bowl, place the almond and coconut flours, baking powder, and salt, and whisk together evenly.
    4. Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
    5. Stir in the shredded zucchini and orange zest.
    6. Fill the twelve muffin cups about ¾ of the way full until the batter is evenly distributed. Sprinkle the almonds on top of the batter.
    7. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
    Nutrition Information:
    Yield: 12
    Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 140mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 2gProtein: 6g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Breakfast Recipes

    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 Ever Keto Pumpkin Scones

    August 13, 2020 By Lauren 4 Comments

    Keto Pumpkin Scone

    The BEST low carb scones for fall, spiced keto pumpkin scones are packed with traditional flavors and topped with cream cheese frosting. A delicious gluten-free breakfast perfect to welcome in the season.

    Pin it for later here:

    Keto Pumpkin Scones on a baking pan

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    It's the middle of August, and this is always the time of year I'm ready to say good-bye to summer. I know not everyone feels this way, but I long for the heat to disappear, the red and yellow leaves to fall, and the need for comfy sweaters.

    Yes, most of us have a favorite season and mine is most definitely FALL.

    What about you? Do you long for the glories of autumn? If so, like me you are ready to pull out the pumpkin! I look forward to the text I get every year from my brother proudly proclaiming pumpkin spice scones are back on a certain coffee shop menu. Usually, I get a picture too.

    Pumpkins, spice, fall colors, and cool weather. Bring it on!

    Shall we start with some keto pumpkin scones?

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment for low carb pumpkin scones

    • large or medium-sized bowl
    • stand or hand-held mixer or a high-speed blender
    • a spatula
    • whisk
    • knife
    • measuring cups and spoons
    • baking pan(s)
    • silicone liners or parchment paper
    • zipper bag, piping bag, or a spoon
    Keto pumpkin scone on a plate with more in background

    🥘 Ingredients in pumpkin scones keto

    • heavy whipping cream
    • lemon juice (or white vinegar)
    • finely ground blanched almond flour
    • coconut flour
    • baking powder
    • pumpkin pie spice
    • favorite keto powdered sweetener
    • organic pumpkin purée
    • large eggs
    • vanilla extract
    • sea salt
    • cream cheese
    • unsweetened almond milk
    • yaćon syrup (optional)
    Bite out of a keto pumpkin scone

    🔪 Instructions

    How to make keto pumpkin scones

    There are two main parts to this recipe. Let's start with the keto pumpkin scones and then move on to the frosting.

    Keto pumpkin scones

    Begin by getting out all ingredients and kitchen equipment.

    First, stir the lemon juice (or the vinegar) in one-fourth of a cup of heavy cream then. Now, leave it alone and let it sit for at least 5 minutes.

    While it processes, take a large bowl and whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and sweetener. Set it aside for the moment.

    After that, crack the eggs into a blender (or a mixing bowl), then add the pumpkin purée, vanilla extract, and sea salt. Blend it all together on high for 30-40 seconds. Then, add in all but one tablespoon of the heavy cream. Mix it up until combined.

    Next, add the wet ingredients to the dry and stir them together until everything is evenly dispersed and forms a wet dough.

    Now, shape the dough into a circle loaf about an inch thick and place it on a baking sheet lined with a silicone mat or parchment paper.

    Overhead keto pumpkin scone dough

    Then, brush or rub the top of the loaf with the remaining tablespoon of heavy cream kept aside.

    Keto pumpkin scone dough topped with heavy cream

    💭 Top tip

    Because this is a gluten-free dough made from almond and coconut flours, it does not bind together like regular flour. Therefore, that makes it harder to cut and keep the traditional triangle scone shape.

    I've found the best way to cut and move the triangle scones on the baking mat involves a little trick.

    Keto pumpkin scones dough cut in triangles

    First, I fill a glass of water and dip a serrated knife in it. Then, every time I make a cut in the dough I dip the knife back in the water. This helps prevent the dough from sticking to the knife. Also, if you run the wet knife under the scone, it's easier to move it around the pan.

    With this trick, it's easy to cut the loaf into eight triangles. After that, maneuver them around the pan so they're at least an inch apart to bake.

    Keto pumpkin scones to bake

    ⏲️ Baking time

    Next, place the pan in the oven and bake at 325 degrees Fahrenheit for 25-30 minutes or until done. The edges will just begin to brown.

    Now let them cool on the pan and prepare the frosting.

    Keto cream cheese frosting

    The keto cream cheese frosting is fairly easy to make. With its combination of cream cheese and heavy cream, there's the classic cream cheese flavor yet also reminiscent of pumpkin pie cream topping.

    First, place the cream cheese, heavy cream, almond milk, and sweetener in a medium-sized bowl. Use a hand mixer to beat it all together well until it becomes a frosting thickness. Add more almond milk if it needs to be thinned. This is the white frosting to spread on the scones.

    Once that's complete, separate one-third of the frosting mixture into another bowl. In the smaller portion, add one more tablespoon of almond milk, pumpkin pie spice, and yaćon syrup, if using.

    This will make a tasty darker frosting to decorate the tops of the scones with lines back and for. Beat it all together well.

    Keto pumpkin scones with serving spatula

    👩‍🍳 How to assemble the keto pumpkin scones

    Once the frosting is ready, check to be sure the baked scones are cool enough to move around.

    Use a knife or an icing spatula to smooth the white frosting evenly over the pumpkin scones.

    Then, it's time to decorate using the darker spiced frosting. If you have a piping bag, use that. Or, a zipper bag with a hole cut out of the corner makes it easy to pipe simple lines back and forth over the white frosting.

    Alternatively, it's even possible to use a spoon to drizzle on the darker spiced frosting. Let them set or serve immediately.

    🥣 How to store keto pumpkin scones

    Once you make the keto pumpkin scones, it's important to store them correctly. Believe me, you don't want to have to throw any of this deliciousness away.

    As with many gluten-free baked goods, keto pumpkin scones are best kept in the refrigerator. This is even more critical considering the cream cheese frosting.

    Store them in an air-tight container in the refrigerator. It will be good for up to about a week. I like to use a Pyrex dish with a lid so it doesn't touch the frosting.

    They can also be frozen in individual servings in the freezer. Personally, I prefer to eat them within a month or even two. Otherwise, the taste begins to change or they can get freezer burn.

    If frozen, simply set the scone out on the counter for about 45 minutes before you'd like to eat it. Also, one can be placed in the refrigerator the night before eating to thaw it out for the morning.

    🍮 Keto for fall

    I find it almost easier to eat a keto diet in fall than summer.

    Why?

    The cooler weather allows me to meal prep more soups, like my Creamy Keto Italian Sausage Soup, for quick and easy dinners. Also, I love to bake, so it's nice to have an assortment of scones and muffins in the fridge or freezer. Then there's always something good to grab on the go for breakfast or a snack.

    What are your favorite fall recipes? I hope you give these keto pumpkin scones a try!

    🥧 Related recipes

    1. Cream Cheese Keto Pumpkin Muffins
    2. Keto Maple Donuts
    3. Easy Whipped Keto Pumpkin Mousse
    4. Keto Pumpkin Cookies
    5. Pumpkin Keto Creme Brulée
    6. Keto Pumpkin Spice Breakfast Smoothie
    7. Keto Pumpkin Brownies

    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!

    📖 Recipe

    Keto Pumpkin Scone

    Keto Pumpkin Scones

    Yield: 8
    Prep Time: 12 minutes
    Cook Time: 25 minutes
    Total Time: 37 minutes

    Fall is in the air with these deliciously spiced keto pumpkin scones. It's the perfect autumnal low carb breakfast with pumpkin spice and a sugar-free cream cheese frosting.

    Ingredients

    Pumpkin Scones

    • ¼ cup heavy whipping cream
    • ½ teaspoon lemon juice (or white vinegar)
    • 2 cups finely ground blanched almond flour
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • 1 tablespoon pumpkin pie spice
    • ¾ cup powdered sweetener
    • ½ cup organic pumpkin purée
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • ¼ teaspoon sea salt

    Cream cheese frosting

    • 3 oz cream cheese
    • ¼ cup heavy cream
    • ¼ cup powdered sweetener
    • 2 tablespoon unsweetened almond milk
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon yaćon syrup (optional)

    Instructions

    Pumpkin scones

    1. Stir the lemon juice (or vinegar) in the heavy cream then leave it alone and let sit for at least 5 minutes.
    2. Take a large bowl and whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and sweetener. Set aside.
    3. Crack the eggs into a blender (or mixing bowl), then add the pumpkin purée, vanilla extract, and sea salt. Blend on high for 30-40 seconds and add in all but one tablespoon of the heavy cream. Blend until combined.
    4. Add the wet ingredients to the dry and stir together well.
    5. Shape the dough into a circle loaf about an inch thick on a silicone mat on a baking sheet.
    6. Brush or rub the top of the loaf with the remaining 1 tablespoon of heavy cream.
    7. Cut into eight triangles and place them on the pan at least an inch apart to bake.
    8. Bake at 325 degrees Fahrenheit for 25-30 minutes or until done. Let cool and prepare the frosting.

    Cream cheese frosting

    1. Place the cream cheese, heavy cream, almond milk, and sweetener in a medium-sized bowl. Use a hand mixer to mix it all together well until it becomes a frosting thickness.
    2. Separate one-third of the mixture into another bowl. Add one more tablespoon of almond milk, pumpkin pie spice, and yaćon syrup, if using. This will make a darker frosting. Mix it all up together well.
    3. Smooth the white frosting evenly over the pumpkin scones. Then use a piping bag, zipper bag with a hole cut out of the corner, or a spoon to drizzle the darker spiced frosting back and forth diagonally over the white frosting.
    4. Serve with coffee or your favorite breakfast drink.
    Nutrition Information:
    Yield: 8
    Amount Per Serving: Calories: 266Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 124mgSodium: 243mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 3gProtein: 8g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Breakfast Recipes

    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 Zucchini Tart Pizza

    August 5, 2020 By Lauren Leave a Comment

    Keto Zucchini Tart Pizza with basil

    Flavorful and delicious, a keto cross between a tart and a pizza. Gluten-free almond flour fathead style crust, with a creamy herbed filling, all topped with sliced zucchini. Add a drizzle of olive oil and you have the perfect Keto Zucchini Tart Pizza.

    Keto Zucchini Tart Pizza

    Pin it for later here:

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Can I tell you something? I'm almost drooling just looking at a picture of this keto zucchini tart pizza. Yes, so true.

    However, my other family members have not been as supportive as we pass a month of eating zucchini every day! Well, not quite, but close. The garden is particularly effusive this year. In fact, I have 6 zucchini currently sitting on my counter right now.

    I didn't always enjoy zucchini, but I've grown to love it! When I saw a zucchini tart while scanning through Pinterest, I immediately knew I had to make it keto. Truly, I love this dish, and you have to taste to believe me!

    At least I won my husband over with it!

    So let's get to it. How do you make a keto zucchini tart pizza?

    🍽 Equipment

    • baking sheet pans and silicone baking mat sheets (or parchment paper)
    • parchment paper
    • whisk or fork
    • measuring cups and spoons
    • pizza cutter or knife
    • hand or stand mixer
    • a spatula or large spoon
    • measuring cups and spoons
    Piece of a keto zucchini tart pizza

    🥘 Ingredients

    • grated mozzarella cheese
    • butter
    • eggs
    • finely ground blanched almond flour
    • sea salt
    • mayonnaise (sugar-free)
    • Dijon mustard
    • cream cheese
    • garlic granules (or fresh minced)
    • black pepper
    • dried thyme
    • zucchini
    • extra virgin olive oil
    Side view of keto zucchini tart pizza

    What makes a tasty meal? A good recipe and mix of flavor. What else?

    Good quality ingredients.

    When you select your groceries, read the labels and buy organic whenever possible. I recently discovered one of the cans of tomato sauce I'd bought before had added sugar. Really?! It's tomato sauce!

    With zucchini, you can't get much better than your own garden. However, it's also good to get at the farmer's market or select organic at the grocery store.

    🔪 Instructions

    To make a keto zucchini tart pizza, there are three main components. The first is the almond flour fathead crust. Second, make the easy creamy garlic herbed filling. Last, top it all off with the sliced zucchini, salt and pepper, and a drizzle of olive oil.

    💭 Top tip: how to prep zucchini

    First of all, it's important to prep the zucchini. Do this before anything else so it has time to drain the liquid out while the other steps are completed.

    Slice the zucchini into rounds about ⅛ of an inch thick, using a mandoline slicer or knife. I love my mandoline slicer and have it out almost all the time during this season of zucchini and cucumber. It was definitely a good purchase for me!

    Slices of zucchini on a mandoline slicer

    Next, place the zucchini slices in a colander and sprinkle generously with salt. Mix them up with a spoon or spatula. Then let it sit and drain while the other components are prepared.

    Sliced salted zucchini

    How to make the keto crust

    I'm using the same recipe for the tart crust as my go-to keto pizza crust. It's a fabulous fathead crust, which simply means it's made with shredded cheese among other ingredients. This version has butter and almond flour and always turns out well!

    To begin, melt the mozzarella cheese and butter in the microwave for thirty seconds. Then, stir it together a bit and if it's not melted, return to the microwave for 30 more seconds.

    If you don't have a microwave or don't like using one, this process can also be done on the stovetop. Put the butter in a saucepan first, then the cheese, and melt it on medium-low heat. You should get the same result.

    After that, use a mixer to blend the mozzarella cheese and butter together. Then slowly add in the almond flour and salt and mix it together until completely incorporated.

    After that, add in the eggs one at a time while mixing until it forms into a sticky dough.

    A ball of Keto pizza dough

    Then, place the dough on a silicone mat or oiled parchment paper and roll it out into a large pizza-sized circle. Or sometimes I like to just use my fingertips to push the dough down and spread it out into the circle. Set aside for now.

    Rolled out keto pizza dough

    At this point, preheat the oven to 350 degrees Fahrenheit. On to the filling.

    Garlic herbed filling

    First, take a medium-sized bowl and measure in the mayo, cream cheese, Dijon mustard, thyme, garlic, salt, and pepper. Next, mix it all together with a hand mixer or with a fork until completely combined.

    Keto zucchini tart pizza filling in a bowl

    Then, spread the mixture on top of the crust dough, leaving about ½ to ¾ of an inch of crust around the outside bare.

    Topping

    Now it's time to complete the topping and finishing touches.

    Take the zucchini out of the colander and pat it dry with kitchen towels or tea towels. Personally, I like to place a towel on the counter, lay out the zucchini rounds, and then put another towel on top. This makes it easy to soak out the extra moisture.

    After that, place the zucchini rounds overlapping on the filling. Begin by making a circle starting from the outside round and working into the middle.

    Keto zucchini tart pizza with zucchini circles

    The tart should be completely covered with zucchini when the last round is placed in the middle.

    Keto zucchini tart pizza ready to bake

    After that, drizzle the top with olive oil and then lightly sprinkle on salt and pepper.

    ⏲️ Baking time

    I love how the keto zucchini pizza looks at this point. Step back and admire your work.

    Now, it's ready to go in the oven. Bake it at 350 degrees Fahrenheit for 30 to 40 minutes or until the edges begin to brown. Remove it from the oven, slice, and enjoy!

    I like to eat a slice on it's own for lunch or even add a side salad for a summery meal.

    Oh, and bonus! Look how well the bottom of the crust bakes. No soggy bottoms here!

    Bake of baked keto pizza dough

    🥣 How to store keto zucchini tart pizza

    If for some reason the keto zucchini pizza is not consumed after one dinner, they keep well. Or maybe you want to freeze them in individual servings for future quick meals. This is something I do often.

    The keto zucchini tart pizza will keep in an airtight container for five to six days in the refrigerator.

    For the freezer, use freezer bags or freezer-approved air-tight containers. Divide into slices, place each in a bag or container, seal, and stack in the freezer. They will be good for up to about a month.

    Keto zucchini tart pizza

    🍲 Variations

    As I mentioned before, this is my go-to keto pizza crust. Therefore, you can top it with just about anything you'd like. Make a traditional pizza with sugar-free marinara sauce, mozzarella, and pepperoni. Or maybe you're more in a chicken and garlic sort of mood.

    Also, it's easy to change up the filling in the zucchini version. A keto white Alfredo sauce can work well. Or maybe you have dill or other fresh herbs in your garden. Try those out instead of the thyme. It's fun to mix things up a bit.

    Bite out of a piece of keto zucchini tart pizza

    📋 Related recipes

    1. Keto Biscuits - Garlic Parmesan
    2. Keto Cheddar Focaccia
    3. Cheesy Keto Zucchini Lasagna
    4. Keto French Onion Soup
    5. Best Ever Zucchini Bread

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    Keto Zucchini Tart Pizza

    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!

    📖 Recipe

    Keto Zucchini Tart Pizza with basil

    Keto Zucchini Tart Pizza

    Yield: 10
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes

    Comfort food meets zucchini in this delicious keto zucchini tart pizza. The crust is a gluten-free fathead dough with almond flour, topped with an herbed cream cheese spread and zucchini.

    Ingredients

    Keto Crust

    • 2 cups mozzarella cheese
    • 3 tablespoon butter
    • 2 large eggs
    • 1 cup almond flour
    • ⅛ teaspoon sea salt

    Filling

    • ¼ cup mayo
    • 1 tablespoon Dijon mustard
    • 2 oz cream cheese (room temperature)
    • 1 teaspoon garlic granules (or fresh minced)
    • ¼ teaspoon black pepper
    • ¼ teaspoon sea salt
    • 1 teaspoon dried thyme

    Topping

    • 1-2 medium zucchini, sliced in ⅛ inch thick discs, salted and drained
    • Extra virgin olive oil, to drizzle on top

    Instructions

    Prep the zucchini

    1. Slice the zucchini into rounds ⅛ of an inch thick, using a mandolin or knife.
    2. Place the slices in a colander and sprinkle generously with salt. Mix them up and let sit and drain while the other components are prepared.

    Keto Crust

    1. Melt the mozzarella cheese and butter in the microwave for thirty seconds. Stir and if not melted return to the microwave for 30 more. (This can also be done on the stovetop.)
    2. Use a mixer to blend the mozzarella cheese and butter together. Then slowly add in the almond flour and salt. After that, add in the eggs one at a time until it forms into a sticky dough.
    3. Place the dough on a silicone mat or oiled parchment paper and roll it out into a large pizza-sized circle. Or use fingertips to push it down and spread the dough out into the circle. Set aside.
    4. Preheat the oven to 350 degrees Fahrenheit.

    Filling

    1. Take a medium-sized bowl and measure in the mayo, cream cheese, Dijon mustard, thyme, garlic, salt, and pepper.
    2. Mix it all together with a hand mixer or with a fork until completely combined.
    3. Spread the mixture on top of the crust dough, leaving about ½ to ¾ of an inch of crust around the outside bare.

    Topping

    1. Pat the zucchini dry with a kitchen towel or cheesecloth. Place them overlapping on the filling in circles from the outside round working into the middle. The tart should be completely covered with zucchini.
    2. Drizzle the top with olive oil then lightly sprinkle on salt and pepper.
    3. Bake at 350 degrees Fahrenheit for 30-40 minutes or until the edges begin to brown.
    Nutrition Information:
    Yield: 10 Serving Size: 1 slice
    Amount Per Serving: Calories: 246Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 282mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 8g

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Main Dish Recipes

    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 Boston Cream Donuts

    July 30, 2020 By Lauren 2 Comments

    Keto Boston cream donuts on a white plate

    Delicious sugar-free vanilla custard fills these amazing Keto Boston Cream Donuts. Topped with a super-yummy chocolate glaze, they'll take you back to childhood, in a delightfully low carb way.

    Pin it for later here:

    Keto Boston Cream Donuts

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    First of all, let me just say, Boston cream donuts have been my favorite donut for as long as I can remember. And I'm talking the good CUSTARD cream filled donuts, no fluffy sugar cream for me!

    I still remember as a kid, at the Fourth of July parade I was so excited to get donuts. We didn't have them often at my house, but they were a holiday treat, and I always requested a maple frosted and Boston cream.

    To this day we eat donuts the morning of the Fourth.

    After huge Boston cream donut disappointments, either getting donuts without any filling or those with just a sugary sweet fluff, I learned where to find the best. They were from a specialty donut shop about twenty minutes from my house.

    Also, they called them Bavarian Cream Donuts. Doesn't that just sound more exotic and delicious?

    Oh my, I still remember how exciting they were to me. Then, there was the horror when my favorite donut shop closed.

    Now, fortunately, I can make my own! These keto Boston cream donuts are the perfect blend of flavors. First the sweet bread. Second, the indulgent vanilla custard filling. Finally, the decadent chocolate glaze.

    Bite through that blend of flavors and textures, and, to me at least, there's not much better in this world. Yum.

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment

    • large or medium-sized bowl
    • stand or hand-held mixer or a high-speed blender
    • a spatula
    • whisk
    • measuring cups and spoons
    • saucepan
    • baking pan
    • steel drinking straws (or other drinking straw)
    • piping bags or basic zipper storage bags
    • silicone liners (optional)
    • ice cream scoop (optional)
    Half a keto Boston Cream Donut and a bowl of custard

    🥘 Ingredients

    • eggs
    • unsweetened almond milk
    • heavy whipping cream
    • vanilla extract
    • favorite keto powdered sweetener
    • butter
    • xanthan gum
    • finely ground blanched almond flour
    • coconut flour
    • baking powder
    • cream cheese
    • salt
    • coconut oil
    • sugar-free chocolate chips
    Bowl of sugar-free custard with keto Boston cream donuts

    I won't deny this is a long list of ingredients. However, if you look down the list they are all things I have on hand all the time. Or, if you don't have them right now, they're basic items easy to obtain.

    🔪 Instructions

    How to make keto Boston cream donuts

    First of all, this recipe has three main components. Start with the custard, then the donuts, and finally the glaze. Then the fun part is the assembly.

    Keto vanilla custard

    It's best to start out to make the keto custard so it has time to chill in the refrigerator before filling the donuts.

    To begin, place the egg yolks, almond milk, heavy cream, and sweetener in a high-speed blender. Blend on high for 30-40 seconds and then turn down to medium blend.

    While the machine is still going, pour in the melted butter and process for another 20 seconds.

    While this can also be done using a mixer, I find the blender to work best.

    Next, pour the mixture into a saucepan and warm it all to medium heat. Whisk it vigorously until it coats the back of a spoon and then begins to thicken, about 3-5 minutes. You'll be able to tell when it thickens.

    Keto custard cream in a saucepan with a whisk

    Now, I know some of you out there may be horrified I cook the custard directly in the saucepan on the heat for fear of scrambled eggs. Therefore, I have an alternative. If you're not willing to take the risk, cook in a heat-proof bowl over a saucepan of water to prevent the eggs from curdling.

    Last steps, remove it from the heat and whisk in the vanilla extract and xanthan gum. Set the saucepan or bowl in the fridge (or in ice water) until chilled. Yum!

    This custard is my favorite part of the donut.

    How to make the keto donuts

    The second component is the donut.

    First, get out a large bowl, and whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Set it aside for the moment.

    Second, crack 4 eggs into a blender (or mixing bowl), and then add the cream cheese and sweetener. Now, blend or mix it all together on high speed for about 40 seconds or until everything is well-combined.

    Next, pour the melted butter and vanilla in the blender and continue to blend (or mix). The wet ingredients are ready.

    After that, dump the wet ingredients into the dry in the bowl. Use a spatula to mix it all up into a dough.

    ⏲️ Baking time

    Preheat the oven to 325 degrees Fahrenheit.

    Then, with an ice cream scoop (or spoon), place 8 mounds of dough on one or two lined baking sheets. I prefer to use two baking sheets so I can space them out. Try not to flatten the mounds but bake them as-is to retain their shape.

    Boston Cream Donuts to bake

    Bake them for 18-20 minutes or until the tops and edges begin to brown. Remove from the oven and let cool completely.

    If you prefer a smoother top to the donut without the cracks, it's easy to do.

    Simply dip a butter knife in water and gently smooth over the top of each donut before baking. That will give you a flatter finish than I've achieved in the pictures.

    Sugar-free chocolate glaze

    The glaze is pretty simple to make, and to be honest, I'm always shocked at how well it works.

    First, melt the sugar-free chocolate chips and coconut oil in a double boiler or in the microwave for 30 seconds. Stir it well as it melts and return to the microwave for 30 more seconds if necessary.

    Continue to stir until the chocolate is completely melted and combined with the coconut oil.

    Now it's assembly time!

    👩‍🍳 How to assemble

    The first step is to hollow out the donuts to make sure there's plenty of space for all that delicious custard we made.

    💭 Top tip

    The easiest way I've found to accomplish space for the custard without breaking the donuts involves an unlikely utensil.

    Straws. Yes, drinking straws. And the steel straws work best, although others can be used also.

    How does it work? First, use a straw to poke a hole in the side of a donut where the custard will go in. Wiggle it around back and forth inside the donut to create a hollow space for the custard cream.

    Then repeat the process with all donuts so they're ready to fill.

    How to fill the keto donuts

    It's not necessary to have piping bags to fill the donuts. Go ahead and use them if you have on or use my simple method. Take out a zipper bag and cut a hole out of one corner. Then fill the bag with the custard.

    Zipper bag filled with keto custard

    Pipe the sugar-free custard cream in each donut to fill completely.

    Filled keto Boston cream donuts

    The last step is to glaze each keto donut with chocolate.

    Dip each donut in the chocolate topping and place it on a cooling rack or pan to set. Use a knife or spatula to cover the last couple of donuts with the chocolate glaze.

    Enjoy once the glaze has set or store for later.

    Half of a keto Boston cream donut

    🥣 How to store

    Once you make the keto Boston cream donuts, it's important to store them correctly. Believe me, you do not want to throw any of these babies out!

    As with many gluten-free baked goods, keto Boston cream donuts are best kept in the refrigerator. This is even more critical considering custard filling.

    Store them in an air-tight container in the refrigerator. It will be good for up to about a week. I recently found these reusable silicone food bags that work great for storage in the fridge or freezer.

    Keto Boston cream donuts are fairly large. Sometimes I find I like to cut them in half and freeze them for a smaller portion size. Of course that's up to you!

    If frozen, simply set the sealed donut out on the counter for about 45 minutes before you'd like to eat it. Also, one can be placed in the refrigerator the night before eating to thaw it.

    🍩 Keto donuts

    Donuts are absolutely doable on a keto diet. However, they do take a bit of work but for a special occasion, I think they're absolutely worth it. That goes especially for when I'll be surrounded by the original versions and need to make a better choice.

    So try out these Keto Boston Cream Donuts (my favorites) or some Keto Maple Donuts (my second favorites). See what you think. My only advice if you don't have time to bake yourself is to find yourself a good keto bakery nearby!

    📋 Related recipes

    1. Keto Maple Donuts
    2. Easy Keto Chocolate Chip Muffins
    3. Keto Snickerdoodle Muffins
    4. Low Carb Peanut Butter Muffins
    5. Best Ever Keto Zucchini Bread

    Pin the recipe here:

    Keto Boston Cream Donuts

    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!

    📖 Recipe

    Keto Boston cream donuts on a white plate

    Keto Boston Cream Donuts

    Yield: 8
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes

    Tempting Keto Boston Cream Donuts are filled with vanilla custard and topped with a fabulous sugar-free chocolate glaze. The perfect low carb breakfast treat for picnics, parades, and special occasions.

    Ingredients

    Custard Filling

    • 6 egg yolks
    • ⅓ cup unsweetened almond milk
    • ⅓ cup heavy whipping cream
    • ¼ cup powdered sweetener
    • ⅓ cup melted butter
    • 1 teaspoon vanilla extract
    • ¼ teaspoon xanthan gum

    Donuts

    • 2 cups finely ground blanched almond flour
    • ¼ cup coconut flour
    • ¼ teaspoon xanthan gum
    • 2 teaspoon baking powder
    • ⅓ cup powdered sweetener
    • 3 oz cream cheese
    • 3 tablespoon melted butter
    • 4 eggs
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon sea salt

    Sugar-free chocolate glaze

    • 2 tablespoon coconut oil
    • ⅓ cup sugar-free chocolate chips

    Instructions

    Custard Filling

    1. Place the egg yolks, almond milk, heavy whipping cream, and sweetener in a blender. Blend on high for 30-40 seconds then turn down to medium blend. While the machine is still going, pour in the melted butter and process for another 20 seconds.
    2. Pour the mixture into a saucepan and warm to medium heat, whisking vigorously until it coats the back of a spoon, 3-5 minutes. (Alternatively, cook in a bowl over a saucepan of water to prevent the eggs from curdling).
    3. Remove from the heat and whisk in the vanilla extract and xanthan gum. Set the bowl in the fridge (or in ice water) until chilled.

    Keto Donuts

    1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Set aside.
    2. Crack 4 eggs into a blender (or mixing bowl) then add the cream cheese and sweetener. Blend or mix on high speed for about 40 seconds or until everything is well-combined.
    3. Pour in the melted butter and vanilla and continue to blend (or mix). Dump the wet ingredients into the dry and use a spatula to mix into a dough.
    4. With an ice cream scoop (or spoon), place 8 mounds of dough on one or two lined baking sheets. Do not to flatten the mounds but bake them as-is to retain their shape.
    5. Bake them for 18-20 minutes at 325 degrees F or until the tops and edges begin to brown. Remove from the oven and let cool completely.

    Sugar-Free Chocolate Glaze

    1. Melt the sugar-free chocolate chips and coconut oil in a double boiler or in the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds if necessary.
    2. Continue to stir until melted and combined.

    Assembly

    1. Take the cooled donuts and use a straw (metal straw works well) to poke a hole in the side of a donut. Wiggle it around back and forth inside the donut to create a hollow space for the custard cream. Repeat with all donuts.
    2. Use a piping bag or zipper bag with a hole cut out of the corner to fill each donut with custard cream. Fill completely.
    3. Dip each donut in the chocolate topping and place on a cooling rack or pan to set. Use a knife or spatula to cover the last couple of donuts with the chocolate glaze.
    4. Store in the refrigerator until ready to eat.
    Nutrition Information:
    Yield: 8
    Amount Per Serving: Calories: 431Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 286mgSodium: 249mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 5gProtein: 11g

    *Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Breakfast Recipes

    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.

    Best Easy Keto Sloppy Joes

    July 22, 2020 By Lauren Leave a Comment

    Keto sloppy Joe made in two chaffles.

    The best easy keto Sloppy Joes are a family favorite and an easy low carb weeknight meal. Ground beef simmered in a homemade spicy Sloppy Joe sauce, can be ready to eat and on the table in under 15 minutes.

    Pin it for later here:

    Keto sloppy Joe on chaffles

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Keto Sloppy Joes are by far one of the most requested meals in my house. I really can't complain because they're super easy to make, and I like them just as much as the kids.

    With just a few ingredients and a skillet, it's easy to whip up your sloppy Joe filling in ten to fifteen minutes. I'd say that's just about perfect for a weeknight when I want something comforting and hot on the table. The best thing is, it's always a hit with the family.

    I've been making this recipe for a long time, and actually it's on our meal plan (written out by my daughter) at least once every couple of weeks. When I thought about it, I couldn't believe I hadn't shared the recipe on Explorer Momma.

    Now's the time! So why not give it a try?

    What do you need for this recipe? Not a lot, if I'm honest.

    🍽 Equipment

    • cast-iron skillet or another pan
    • a spatula or large spoon
    • measuring cups and spoons
    Keto sloppy Joe mixture in a skillet

    🥘 Ingredients

    • ground beef
    • chopped green bell pepper
    • garlic granules (or powder or fresh minced)
    • onion powder
    • cayenne pepper
    • salt
    • black pepper
    • tomato sauce
    • apple cider vinegar
    Ingredients for keto sloppy Joes

    What makes a tasty meal? A good recipe and mix of flavor. What else?

    Good quality ingredients.

    When you select your groceries, read the labels and buy organic whenever possible. I recently discovered one of the cans of tomato sauce I'd bought before had added sugar. Really?! It's tomato sauce!

    For beef, I like to buy grass-fed local beef or from ButcherBox. We have loved having our meat delivered to the front door. It's been especially helpful during this stressful time. You know I don't want to have to worry about meat not being available in the local grocery stores.

    🔪 Instructions

    I love this recipe because it's delicious yet so simple to make.

    How to make keto Sloppy Joes

    First, get out all the ingredients and equipment needed.

    Second, brown the ground beef in a skillet on medium-high heat. As it begins to brown, add in the chopped green pepper to cook. After 3-5 minutes, the meat will be browned and peppers soft. Then drain off the excess fat.

    If you want to keep the fat that's fine. However, the children in this house prefer not to have it oozing around their plates!

    Next, sprinkle on the garlic granules, onion powder, red pepper, black pepper, and salt. Stir it all up to combine.

    After that, pour in the tomato sauce and apple cider vinegar. Stir it together with a spoon or spatula, then bring it to a simmer. Turn the heat down to low, and simmer it for 5 to 10 minutes.

    Mix it up again and serve!

    💭 Top tip

    Can I tell you a secret? When I'm in a hurry on a weeknight I don't like to chop onions. What? Imagine that.

    Therefore, my top tip for quick and easy keto sloppy Joes is to use garlic granules and onion powder. I keep a good quality brand of both on hand at all times, and I don't mind admitting I use them a lot.

    You may be wondering why I don't always use fresh minced garlic and onion. Well, the fact is you can use fresh, but that involves more chopping and peeling, and my eyes watering.

    Don't get me wrong, there are still times I prefer to use fresh garlic and onion. But don't fret, there's absolutely nothing wrong with using granules or powder to get the meal on the table and spend more time with your family.

    Open faced keto sloppy Joes

    🥗 What to serve with keto Sloppy Joes

    So there you have the keto Sloppy Joe filling. Now, how and with what do you serve them?

    There are many ways to serve keto Sloppy Joes. When I'm in a big hurry I eat a serving of the mixture alone with a side of green beans or a salad.

    If you're missing a bun there are several other options to choose from:

    1. Make some easy chaffles like my Garlic Parmesan Chaffle Recipe. This is my daughter's favorite way to eat them.
    2. Wrap in a strong lettuce or cabbage leaf. We like Boston lettuce.
    3. Use your favorite keto bread or buns.
    4. Try a cheese wrap or sandwich between two pieces of white cheddar (or any other cheese).

    On the side, I like to serve a green veggie and sometimes my sour cream and onion keto chips. Our most common veggie sides are a leafy green salad or green beans. Steamed broccoli or grilled garlic parmesan zucchini often make an appearance as well. Get creative!

    🥣 How to store keto Sloppy Joes

    If for some reason the four servings are not consumed after one dinner, keto Sloppy Joes keep well. Or maybe you want to freeze them in individual servings for future quick meals. Can do.

    The Sloppy Joes mixture will keep in an airtight container for five to six days in the refrigerator.

    For the freezer, use freezer bags or freezer-approved air-tight containers. Divide the recipe into 4 equal servings, seal, and stack in the freezer. They will be good for up to about a month.

    Cast-iron skillet with keto sloppy Joe mixture and a chaffle sloppy Joe

    🌶 Variations

    To be perfectly honest, I love this recipe and don't often vary it. However, if you want a different flavor or spice level, it's easy to do.

    First, the spice.

    I use ¼ of a teaspoon of cayenne pepper in this dish. However, I also have children who don't like a ton of spice. Therefore, taste the mixture after it simmers a few minutes, and if it's not spicy enough, add ¼ of a teaspoon more or to taste.

    Second option, add other seasonings.

    For more of an Italian flavor, add a teaspoon of dried oregano and basil. Stir them in with the spice.

    Or, if you'd like a taco-like Sloppy Joe, add 2 tablespoons of a good taco or Mexican seasoning blend.

    Get creative! Or not and stick to the classic.

    Either way, enjoy!

    📋 Related recipes

    1. Best Keto Chicken Enchiladas
    2. Keto Gumbo New Orleans Style
    3. Bacon Smothered Keto Tilapia
    4. Keto Sausage Stuffed Peppers
    5. Keto Turkey Meatloaf
    6. Keto Jambalaya

    Pin the recipe here:

    Keto sloppy Joes

    📖 Printable recipe card

    📖 Recipe

    Keto sloppy Joe made in two chaffles.

    Easy Keto Sloppy Joes

    Yield: 4
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes

    Easy Keto Sloppy Joes are delicious and quick to make for a low carb weeknight meal. Spicy but with traditional flavor, they're a kid-friendly hit.

    Ingredients

    • 1 lb ground beef
    • ½ cup chopped green pepper
    • 1 teaspoon garlic granules (or powder or fresh minced)
    • 1 teaspoon onion powder
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • ⅛ teaspoon cayenne pepper (to ¼ teaspoon depending on spice preference)
    • 1 cup tomato sauce
    • 1 tablespoon apple cider vinegar

    Instructions

    1. Brown the ground beef in a skillet on medium-high heat. As it begins to brown, add the chopped green pepper to cook. After 3-4 minutes, or once the meat is browned and peppers cooked, drain the excess fat.
    2. Sprinkle on the garlic granules, onion powder, red pepper, black pepper, and salt. Stir to combine.
    3. Add the tomato sauce and apple cider vinegar. Mix, then bring to a simmer and turn the heat down to low. Simmer for 5 to 10 minutes.
    4. Serve alone or on keto bread, chaffles, or even zucchini noodles.
    Nutrition Information:
    Yield: 4 Serving Size: ¼ of recipe
    Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 291mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 0gProtein: 25g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Main Dish Recipes

    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!

    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 Zucchini Waffles {Gluten-Free}

    July 15, 2020 By Lauren Leave a Comment

    A stack of three keto zucchini waffles on a white plate.

    Delicious and cinnamon-spiced keto zucchini waffles are gluten-free and perfect for a summer low carb breakfast. They're super kid-friendly while also sugar-free and a fabulous way to use all that garden zucchini.

    Pin it for later here:

    Stack of keto zucchini waffles with butter

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    I love this time of year in the garden. This is the time when all your hard work - weeding, watering, bird and rabbit chasing, has paid off.

    In fact, it's only the beginning of the summer garden harvest, but so rewarding. Perhaps it's even more so because my kids get so excited about it. My son is all about checking it every morning and announcing how ours compares to Grandpa's and exactly how many cucumbers he thinks will be ready tomorrow.

    But in our garden, by far the most plentiful veggie is zucchini!

    When I was younger I was not a fan, but it's a plant you can rely on to produce well. Now, I have so many recipes and ways to prepare zucchini, I love it!

    It's a fun challenge to see how many delicious ways to prepare it. For example, have you tried a Keto Zucchini Lasagna? That was our dinner last night and oh, so good!

    These keto zucchini waffles are perfect for zucchini hesitant kids and adults alike.

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment needed for keto zucchini waffles

    • large or medium-sized bowl
    • stand or hand-held mixer or a high-speed blender
    • a spatula
    • measuring cups and spoons
    • waffle maker
    Overhead keto zucchini waffles with zucchini and syrup

    🥘 Ingredients in low carb zucchini waffles

    • finely ground blanched almond flour
    • baking powder
    • salt
    • cinnamon
    • eggs
    • vanilla extract
    • shredded zucchini (water removed or drained)
    • favorite keto powdered sweetener
    • unsweetened almond milk

    Optional sugar-free syrup topping

    • butter
    • powdered sweetener
    • maple extract
    About to pour keto syrup over zucchini waffles

    You have to love the super-easy basic ingredients. Even better, have the children measure out the ingredients and stir it up. Instant real-life math lesson. Score.

    Add in some fresh summer zucchini from the garden, and we have a winner!

    💭 Top tip - zucchini waffles keto

    How to drain zucchini

    The top tip for keto zucchini waffles is important for the texture and turnout of the waffle.

    Zucchini is made mostly of water, and when full of liquid, is difficult to work in a keto baked good. The trick is to drain or squish out all the excess water before putting in the keto zucchini bread batter.

    There are several ways to do this, but my preferred method is a combination of two. First, I like to shred the zucchini then put it in a colander with small holes. Balance the colander on a bowl to catch the extra liquid.

    Shredded zucchini in a colander

    Second, press the zucchini down into the colander to let the liquid drain out. Then let it sit a while to let more trickle out while you prepare the batter. Sprinkle a bit of salt on it to release even more.

    When about ready to put the zucchini in the recipe, press it down and squeeze out any remaining liquid. Perfect!

    Just look at all the liquid you can get quickly out of one small zucchini:

    Liquid from one zucchini

    Also, it's possible to do this same process by wringing it out in a tea towel. The towel will work like the colander if you don't own a good one and drain the zucchini just as well. Personally, I prefer the colander simply because it's easier to clean up.

    🔪 Instructions

    How to make keto zucchini waffles

    First, get out all the ingredients and prepare the zucchini.

    It's important, especially in many gluten-free recipes, to remove as much water as you can from the zucchini. Review my top tip above on how to drain or remove excess water from grated zucchini.

    Next, decide if you want to use a blender or mixer. Personally, I like using a high-speed blender. I've gotten to the point I use it more than my mixer as I have it out on the counter at all times. It's easy to clean and quickly blends up the wet ingredients. However, a mixer works also.

    Start with a medium-sized bowl. Then, whisk together the almond flour, baking soda, salt, and cinnamon. Set it aside for the moment.

    Next, put the eggs, vanilla, sweetener, and almond milk in a mixing bowl or blender. Blend it for 30 to 45 seconds or mix until everything is thoroughly combined.

    After that, pour the wet mixture into the dry ingredients and stir it all together well. Add in the drained zucchini and use a spatula to incorporate it evenly into the waffle batter.

    Bite out of keto zucchini waffles overhead

    ⏲️ Baking time

    How to cook keto zucchini waffles

    Now it's time to get ready to cook the waffles!

    Use whatever kind of waffle maker you have. I have an older version of this Krups Belgian Waffle Maker I like to use. Mine does not have removable plates, but the new one makes it that much easier to clean.

    They can also be made on a mini waffle maker, you just have to make one at a time! I love the mini for chaffles (my favorite - chaffle recipes, garlic parmesan) but when I want to make 8 and not spend all day, I use the larger one.

    Preheat whichever maker you'd like.

    Then, cook the waffles according to the waffle maker instructions.

    Generally, spray the maker with avocado or other oil. My waffle maker uses a rounded ¼ cup of batter and cooks for four minutes.

    The recipe will make eight waffles.

    Stack of keto low carb zucchini waffles

    Enjoy it for breakfast, a low carb snack, or a sugar-free dessert! Yum.

    🧇 How to store keto zucchini waffles

    Once you make the keto zucchini waffles, how do you store them if not eaten right away?

    As with most gluten-free baked goods, keto zucchini waffles are best kept in the refrigerator.

    Store them in an air-tight container in the refrigerator. It will be good for up to about a week. I recently found these reusable silicone food bags that work great for storage in the fridge or freezer

    🧊 How to freeze them

    To be honest, I prefer to freeze waffles when I have a large batch.

    Simply place them in a freezer-proof, air-tight container. Then, they last longer, and you can get one out for you or three out for the kids, any time you'd like.

    It's convenient and quick. I even rewarm them by popping them in the toaster oven like I did frozen waffles as a kid. These are a lot better though.

    Generally, use frozen items within a month or up to two at the most. If the food item's in the freezer over two months and not eaten, it may be time to purge and toss it in the trash.

    Bite on a fork of a keto zucchini waffle

    👩‍🍳 Toppings

    Toppings for keto zucchini waffles

    There are so many options to top a keto waffle. It can be simple or elaborate as you like, but know there are delicious sugar-free syrups and out of the box ideas.

    First, if you want a store-bought option, there are a couple I've used and like. Choc Zero makes some good flavored syrups, chocolate, caramel, or maple. My daughter also likes Lakanto Maple Flavored Syrup, but beware, it is much thinner than a traditional syrup.

    Second, my go-to quick and easy syrup when I have nothing else on hand is homemade with just three ingredients. Butter, sweetener, and maple extract.

    Simply melt four tablespoons of butter in a small saucepan over medium heat. Then whisk in the powdered sweetener for 2-3 minutes until bubbly and slightly thickened.

    Lastly, remove the pan from the heat and stir in the maple extract. Voílà! That's it! Pour it over a waffle immediately or store in the refrigerator.

    Once cooled, it will need to be reheated and stirred to use again.

    Third option, fruit and cream! Another fabulous topping on keto waffles or pancakes is fresh whipped cream and berries. Or, make a simple syrup with berries and a little powdered sweetener.

    Experiment, and enjoy!

    Syrup pouring on keto zucchini waffles

    🥗 Keto garden veggies

    Now is the time to experiment with keto-friendly veggies. Do you need some suggestions on what to plant? Read more about what we plant in What To Plant In Your Keto Vegetable Garden.

    Personally, I love having fresh cucumbers, zucchini, lettuce, and spinach. You can even get creative with eggplant in one of my favorite traditional Georgian recipes, eggplant with walnuts.

    What are your favorite veggies to experiment with? Other than the obvious winner, zucchini?

    This year we are sheltering at home so I've had more time than usual to try out new things. I've found out even more lately, veggies can be keto-friendly and taste good too. Give the keto zucchini waffles a try.

    Small garden zucchini

    Enjoy!

    📋 Related recipes

    1. Low Carb Grilled Garlic Parmesan Zucchini
    2. Keto Zucchini Lasagna
    3. Keto Zucchini Bread
    4. Georgian Eggplant With Walnuts

    Or, if you're not in the mood to bake, check out how I discovered a local keto bakery! Psst - they do mail orders too.

    Pin the recipe here:

    Delicious and easy to make, keto zucchini waffles are the perfect low carb gluten-free breakfast. Summer and zucchini goodness.

    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!

    📖 Recipe

    A stack of three keto zucchini waffles on a white plate.

    Keto Zucchini Waffles

    Yield: 8
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Total Time: 14 minutes

    Super delicious keto zucchini waffles are easy to make and a fun different cinnamon-flavored waffle. The perfect low carb breakfast for summer fun.

    Ingredients

    • 1 ½ cups finely-ground blanched almond flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoon cinnamon
    • 4 eggs
    • 1 teaspoon vanilla extract
    • ½ cup shredded zucchini (water removed)
    • ¼ cup powdered sweetener
    • ¼ cup unsweetened almond milk

    Easy optional "maple" syrup

    • 4 tablespoon butter
    • 3 tablespoon powdered sweetener
    • ½ teaspoon maple flavoring

    Instructions

    1. Whisk together the almond flour, baking soda, salt, and cinnamon in a medium-sized bowl. Set aside.
    2. Put the eggs, vanilla, sweetener, and almond milk in a mixing bowl or blender. Blend or mix until thoroughly combined.
    3. Pour the wet ingredients into the dry. Mix well.
    4. Add in the drained zucchini and use a spatula to incorporate it evenly into the waffle batter.
    5. Cook the waffles according to the waffle maker instructions. Generally, spray the maker with avocado or other oil then use a rounded ¼ cup of batter and cook for four minutes. The recipe will make eight waffles.

    Optional "Maple" Syrup Topping

    1. Melt the butter in a small saucepan over medium heat.
    2. Whisk in the powdered sweetener and stir for 2-3 minutes until bubbly and slightly thickened.
    3. Remove from the heat and stir in maple extract.
    4. Pour directly over waffle. When it cools, it can solidify so simply reheat as needed.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 144mgCarbohydrates: 4gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 6g

    *Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Breakfast Recipes

    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.

    Chunky Keto Blue Cheese Dressing

    July 8, 2020 By Lauren Leave a Comment

    Easy homemade keto blue cheese dressing is sugar-free and restaurant quality.

    Homemade chunky keto blue cheese dressing will delight your tastebuds without all the sugar and additives in the bottled versions. It's sugar-free, gluten-free, and easy to make. A delicious low carb dressing on a cobb salad, as a dip, or even on top of a steak.

    Pin it for later here:

    Delicious and easy to make, chunky keto blue cheese dressing uses real ingredients to create a fresh homemade flavor. Indulge in restaurant style low carb dressing at home.

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    As long as I can remember, it's been a well-known fact, blue cheese dressing is my father's favorite salad dressing.

    Of course, being myself as a kid I turned my nose up at the "moldy, stinky, cheese". The salad too for that matter.

    Let's just say my tastes have changed!

    I love all kinds of cheese. In fact, when I taught high school French classes, one of my favorite activities was a cheese tasting. Each student was to sample a variety of cheeses and then got to discuss, compare, and contrast them in French.

    Always a great day. Yes, I like to think they actually learned something. And gained an appreciation for a new kind of cheese.

    So this recipe is for my father. Chunky and delicious keto blue cheese dressing. It's homemade goodness and definitely not highly processed with questionable ingredients in a store bottle.

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment

    • large or medium-sized bowl
    • fork
    • small saucepan
    • a spatula
    • measuring cups and spoons
    • air-tight glass container or mason jar
    Delicious chunky blue cheese dressing in a bowl.

    🥘 Ingredients

    • heavy whipping cream
    • white and/or apple cider vinegar
    • butter
    • garlic
    • blue cheese
    • sour cream
    • mayonnaise
    • salt
    • pepper
    • garlic granules (optional for extra garlic flavor)
    Ingredients in bowls for blue cheese dressing

    The ingredients for keto blue cheese dressing are pretty basic. However, as with any recipe, the quality of ingredients can make all the difference.

    Buy organic and read the labels. Not all heavy cream is created equal! Some brands have a huge list of ingredients, others one or two. Which do you think is better?

    🔪 Instructions

    To begin, get out all the ingredients and equipment needed.

    First, measure out the heavy cream and place it and one teaspoon of white or apple cider vinegar in a small bowl. Stir it once then let the mixture sit for 5 to 10 minutes.

    The point of this is to create something similar to buttermilk with ingredients you generally have on hand. Most people don't want to go to the expense of buying a good buttermilk, especially when only a little is used and it sits in the refrigerator.

    However, if for some reason you do have a good quality buttermilk, by all means use it instead of the heavy cream and vinegar.

    Second, melt the butter in a small saucepan and cook the garlic on low heat. Stir it around with a spatula until the garlic's soft and the butter fragrant.

    Then, add one-fourth of a cup of the crumbled blue cheese and whisk until it's melted and thoroughly combined. Save the rest to add in later and create the "chunky" aspect of the chunky keto blue cheese dressing.

    Take it off the heat to cool slightly and prepare the other ingredients.

    Next, combine the remaining ingredients in a medium-sized bowl. This will also include the heavy cream and vinegar that's been sitting on its own and working away.

    After that, whisk in the mixture from the saucepan well until combined. Use a fork to smash down any larger blue cheese crumbles to the desired size.

    Some people like large crumbles, others prefer smaller pieces. The choice is up to you!

    Now pour the dressing into a glass mason jar or air-tight container. It's best to chill it in the fridge for at least 3 hours. This allows it to set and for the flavors to combine and become even more delicious!

    Jar of chunky keto blue cheese dressing

    💭 Top tip

    The best tip I can offer for this keto blue cheese dressing recipe is to use quality ingredients.

    I mentioned it before, but it really does make that much of a difference. If you can, buy from a local dairy. Or, don't be afraid to ask at the grocery store or specialty shop about a good-quality blue cheese and other ingredients.

    Also, I can't stress enough to read the ingredients. Personally, I know I've just grabbed something off the shelf I assumed was okay, and it was not. It had sugar or more additives, therefore more carbs than I'd like.

    It's so frustrating when a mistake like that throws you completely off track and out of ketosis. I'm guilty. Don't make my mistakes.

    Spoon of keto blue cheese dressing with a bowl and lettuce in the background.

    🥣 How to store it

    Once the low carb blue cheese dressing has set in the refrigerator, take it out at any time and stir before serving.

    Store the dressing in a glass mason jar or an air-tight container and keep it in the refrigerator. It will be good for up to about a week.

    However, the last time I made it and served it with a cobb salad for the family, it was gone the next day. Don't be surprised if it disappears quickly.

    It's really that good!

    🧀 Variations

    There are a couple of ways to vary this recipe, although I wouldn't want to change it up too much.

    First off, instead of heavy cream and one teaspoon of vinegar, buttermilk can be used. Now, don't use just any buttermilk. Make sure it's a good one.

    Second, the cheese can be varied for different flavors. I generally use a bleu d'Auvergne, but you can taste all sorts just as I had my high school students do for their French lesson.

    And who doesn't want an excuse to try different cheeses?

    Here are some options:

    • Roquefort - I'm always a little surprised to find the students who appreciate this cheese. There are always some who love it! I've been told it tastes like cheese stored with sheep standing on it in a musty cave. It may be an acquired taste!
    • Gorgonzola
    • Stilton
    • Stichelton
    • Fourme d'Ambert
    • Bleu d'Auvergne

    or take your pick at a local cheese shop or good grocery store.

    Keto blue cheese dressing in a bowl and jar with a bowl of salad and blue cheese in back.

    🥗 How to use it

    There you have it!

    My creamy and delicious keto blue cheese dressing. Now the only question is what to put it on!

    Personally, I love to make a meal out of it with a cobb salad with lots of chopped bacon and boiled egg. Add some red bell pepper, red onion, green onions, and whatever else catches your fancy. Top it all off with this homemade keto blue cheese dressing, and you've got a pretty fabulous salad.

    In addition, the dressing is thick enough it's great to use as a dip with keto crudité. Try it with a platter of chopped veggies or other keto snacks.

    Or, there's always the option to pile a couple of good tablespoons on your steak for that extra hit of flavor.

    Mmmm...I think I'm hungry! Enjoy this one.

    Bowl of keto blue cheese dressing

    📋 Related recipes

    1. Keto Antipasto Salad
    2. Sour Cream and Onion Keto Chips
    3. Keto Salad Dressing - Lemon Poppy Seed
    4. Kale Crunch Salad
    5. Keto Asparagus Fries With Spicy Garlic Dip

    Pin the recipe here:

    Chunky keto blue cheese dressing will delight your tastebuds. Easy to make with restaurant flavor and real ingredients.

    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!

    📖 Recipe

    Chunky keto blue cheese dressing is easy to make homemade and store in a mason jar.

    Chunky Keto Blue Cheese Dressing

    Yield: about 2 cups
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes

    Easy chunky keto blue cheese dressing screams restaurant-quality flavor for your favorite cobb salad at home for you. It's rich and delicious while being sugar-free and gluten-free.

    Ingredients

    • ⅓ cup heavy cream
    • 1 teaspoon white vinegar (or apple cider vinegar)
    • 1 tablespoon butter
    • 2 cloves minced garlic
    • ½ cup crumbled blue cheese
    • ⅓ cup sour cream
    • ⅓ cup mayonnaise (homemade or no-sugar avocado oil mayo)
    • 1 tablespoon apple cider vinegar
    • ½ teaspoon garlic granules (optional)
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Instructions

    1. In a small bowl, mix 1 teaspoon of white or apple cider vinegar in the heavy cream. Stir it once then let it sit for at least 5 minutes while the dressing is prepared.
    2. Melt the butter in a small saucepan and cook the garlic on low heat until it's soft and the butter fragrant. Add ¼ cup of the crumbled blue cheese and whisk until it's melted and thoroughly combined.
    3. Remove from the heat to cool slightly.
    4. Combine the remaining ingredients in a medium-sized bowl including the heavy cream. Whisk in the mixture from the saucepan well until combined, and use a fork to smash down any larger blue cheese crumbles to the desired size.
    5. Pour into a glass jar or air-tight container. Chill in the fridge for at least 3 hours.
    6. Remove, stir, and enjoy on a favorite salad or as a dip.
    Nutrition Information:
    Yield: 16 Serving Size: 2 tbsp
    Amount Per Serving: Calories: 79Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 89mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

    *Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Sides Recipes

    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.

    Best Ever Keto Zucchini Bread

    July 1, 2020 By Lauren Leave a Comment

    Delicious keto zucchini bread is so good and perfect for a low carb summer breakfast or snack.

    Moist and delicious, this is the best ever keto zucchini bread recipe with almond and coconut flours, spices, and topped with pumpkin seeds for that little bit of crunch. It's gluten-free, sugar-free, and the perfect way to use all that garden zucchini.

    Pin it for later here:

    This is the best ever keto zucchini bread recipe with almond and coconut flours and topped with pumpkin seeds. Gluten-free, sugar-free, and perfect to use that garden zucchini. #ketorecipes #ketobreads

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    We've hit that point in the summer when the garden has given us some lettuce and radishes and is just on the point of something I look forward to every year. What is it?

    Zucchini!

    Yes, right now in our small garden we have about 8 zucchini on two different plants with the biggest about 4 inches long. Every day, my son runs out to the garden, usually in his pajamas, to check everything out and see what's grown.

    Of course, ever since you could actually tell the zucchini were growing, he's asked one question. "Mommy! When we pick the zucchini, can we make zucchini bread?!"

    By far, the most popular zucchini recipe in this house is zucchini bread. It's the most requested and a traditional comfort food for us from now until pumpkin season.

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment

    • large or medium-sized bowl
    • stand or hand-held mixer or a high-speed blender
    • a spatula
    • measuring cups and spoons
    • basic 9" x 5" loaf pan (or similar size)
    • parchment paper
    Baked delicious and easy, the best every keto zucchini bread recipe for a low carb breakfast or snack.

    🥘 Ingredients

    • cream cheese
    • eggs
    • vanilla extract
    • butter
    • favorite keto powdered sweetener
    • finely ground blanched almond flour
    • coconut flour
    • baking powder
    • cinnamon
    • nutmeg
    • sea salt
    • shredded zucchini (water removed or drained)
    • pumpkin seeds
    One piece of the best ever keto zucchini bread. Low carb, gluten-free, sugar-free delicious.

    What I like about this list of ingredients is that it's nearly all stuff I normally have on hand. In fact, almost all of these ingredients are everyday items I always stock. Add in some fresh summer zucchini from the garden, and this recipe's a winner!

    🔪 Instructions

    First, preheat the oven to 325 degrees and get out a regular 9" x 5" loaf pan. Line the pan with buttered parchment paper, and then set out all the other ingredients and equipment.

    Next, decide if you want to use a blender or mixer. Personally, I like using a high-speed blender. It's super easy and quickly blends up the cream cheese, eggs, and more. However, a mixer works also.

    In a high powered blender or mixing bowl, place the cream cheese, eggs, and vanilla extract. Now, blend or mix it all thoroughly until no lumps remain.

    While continuing to mix or blend, pour in the melted butter then the sweetener. Mix it all together well then set it aside to prep the dry ingredients.

    Next, take another large bowl and whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.

    After that, pour the wet mixture into the dry ingredients and stir it all together well. Add the zucchini and mix until everything is evenly incorporated.

    Keto zucchini bread batter

    💭 Top tip

    The top tip for keto zucchini bread is super important for the texture and turnout of the bread.

    How to remove excess water from shredded zucchini

    Zucchini is made mostly of water, and when full of liquid, is difficult to work in a keto baked good. The trick is to drain or squish out all the excess water before putting in the keto zucchini bread batter.

    There are several ways to do this, but my preferred method is a combination of two. First, I like to shred the zucchini then put it in a colander with small holes. Balance the colander on a bowl to catch the extra liquid.

    Shredded zucchini in a colander

    Second, press the zucchini down into the colander to let the liquid drain out. Then let it sit awhile to let more trickle out while you prepare the batter. Sprinkle a bit of salt on it to release even more.

    When about ready to put the zucchini in the recipe, press it down and squeeze out any remaining liquid. Perfect!

    Just look at all the liquid you can get quickly out of one small zucchini:

    Liquid from one zucchini

    Also, it's possible to do this same process by wringing it out in a tea towel. The towel will work like the colander if you don't own a good one and drain the zucchini just as well. Personally, I prefer the colander simply because it's easier to clean up.

    ⏲️ Baking time

    Now it's time to get ready to bake!

    First off, use a spatula to put the batter in the prepared loaf pan. Level it off flatly and so the batter fills each corner. Then, sprinkle the pumpkin seeds over the top of the batter and pop it into the oven.

    Keto zucchini bread to bake

    Again, the oven should be preheated to 325 degrees Fahrenheit.

    Now, bake the keto zucchini bread for 50-55 minutes. Sometimes it's hard to tell when it's well baked through the middle.

    A trick I like to use when baking is to take out a meat thermometer. Place it in the center of the bread, and it should be perfectly baked between 200 and 205 degrees Fahrenheit.

    Remove it from the oven, then let it cool in the pan for about 15 minutes. Then take the bread out to place on a cooling rack. Serve it sliced and slightly warm. You can even garnish with a pat of butter on the slice.

    Slices of keto zucchini bread

    Enjoy it for breakfast, a low carb snack, or a sugar-free dessert! We hope you'll love it as much as we do!

    🍲 How to store it

    Once you make the keto zucchini bread, how do you store it if not eaten right away?

    As with most gluten-free baked goods, keto zucchini bread does best in the refrigerator. Store the bread in an air-tight container in the refrigerator. It will be good for up to about a week.

    🧊 How to freeze it

    Often, I like to portion out a keto bread and put it in the freezer as a quick grab and go breakfast or snack.

    First, I slice the bread into 10 even slices. Or as even as I can get!

    Second, slide each individual slice into a small zipper or freezer bag. Be sure each bag is well sealed and the excess air is removed from inside.

    Then, stack them in the freezer to harden and be ready whenever you need.

    Last, pull one out for breakfast at least 20 minutes before you're ready to eat it. Then I like to warm it slightly and let a small pat of butter melt on top.

    Yum!!

    As a rule of thumb, use frozen items within a month or up to two at the most. If the food item's in the freezer over two months and not eaten, bite the bullet and toss it in the trash.

    Baked keto zucchini bread

    🥣 Variations

    How to vary keto zucchini bread.

    There are a couple of ways to vary the flavor and even the texture of the bread.

    First off, the flavor.

    Personally, I like to use cinnamon and a little nutmeg in zucchini bread. However, different spices can be used for different preferences. Use all cinnamon and leave out the nutmeg or vice versa.

    Add in ¼ to ½ a teaspoon of:

    • ground ginger
    • cloves
    • allspice
    • anise seed
    • others? get creative!

    Next, how to change the texture.

    The pumpkin seeds on top can be exchanged for pecans, walnuts, almonds, or any type of nut or seed you like. The pumpkin seeds give it a good color and crunch, but other nuts will work for this purpose also.

    Each will be slightly different in flavor and texture.

    Or go for a completely different topping and use a good keto cream cheese frosting.

    Also, to vary the texture of the bread itself, coconut flour and almond flour can be substituted for each other at: ¼ cup coconut flour = 1 cup almond flour.

    I don't advise using all coconut flour unless you add in an extra egg, but in general, they can be substituted for each other with good results.

    🥗 Garden veggies

    I grew up with a garden every year and grew to love it. Yes, I hope I'm passing that same joy and appreciation for gardening, even if just a small garden, on to my kids.

    It always has its ups and downs. For example, this morning we went out to find all our green cherry tomatoes pecked and on the dirt below the tomato plants. Evidently a bird couldn't decide if he liked to eat green tomatoes or not and just pulled them all off the vine.

    Devastating, but a good way to show kids how to problem solve and try something new. It's time to put nets over the tomatoes and grapevines, and I bet you soon we will reap the benefits!

    The zucchini are plentiful as always, and I can't wait to get around to trying new zucchini recipes. That is, of course, after we've made several more loaves of the all-important keto zucchini bread!

    Small garden zucchini

    Enjoy!

    📋 Related recipes

    1. Low Carb Grilled Garlic Parmesan Zucchini
    2. Keto Zucchini Lasagna
    3. Keto Lemon Pound Cake
    4. Cream Cheese Keto Pumpkin Muffins

    Or, if you're not in the mood to bake, check out how I discovered a local keto bakery! Psst - they do mail orders too.

    Pin the recipe here:

    Super delicious and moist, keto zucchini bread is filled with spice, zucchini, cream cheese, almond and coconut flours, all topped with pumpkin seeds. #ketorecipes #ketodesserts

    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!

    📖 Recipe

    Delicious keto zucchini bread is so good and perfect for a low carb summer breakfast or snack.

    Best Ever Keto Zucchini Bread

    Yield: 10
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes

    The best ever keto zucchini bread is the perfect way to use all that summer zucchini. A blend of almond and coconut flours, zucchini, cinnamon, nutmeg, spice, and more!

    Ingredients

    • 2 oz cream cheese
    • 3 large eggs
    • 2 teaspoon vanilla extract
    • 2 tablespoon melted butter
    • 1 cup sweetener, powdered
    • 2 cups finely ground almond flour
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • 2 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon sea salt
    • 1 cup shredded zucchini (water removed, drained)
    • ¼ cup pumpkin seeds

    Instructions

    1. Preheat the oven to 325 degrees and get out a regular 9" x 5" loaf pan. Line the pan with buttered parchment paper.
    2. In a high powered blender or mixing bowl, place the cream cheese, eggs, and vanilla extract. Blend or mix thoroughly until no lumps remain.
    3. While mixing or blending, pour in the melted butter then the sweetener. Set aside.
    4. Take another large bowl and whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
    5. Pour the wet mixture into the dry and stir it together well. Add the zucchini and mix until everything is evenly incorporated.
    6. Use a spatula to put the batter in the prepared loaf pan and spread levelly on top. Sprinkle the pumpkin seeds over the top of the batter.
    7. Bake for 50-55 minutes then cool in the pan for 15 minutes before removing to a cooling rack. Serve slightly warm.
    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 205Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 174mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gProtein: 10g

    *Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Breakfast Recipes

    Nutrition Disclaimer

    Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

    I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

    This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Easy Keto Cream Cheese Frosting

    June 24, 2020 By Lauren Leave a Comment

    Delicious keto cream cheese frosting is super-easy with only 4 ingredients.

    Quick and easy 4-ingredient keto cream cheese frosting is perfect for all your low carb dessert needs. A creamy sugar-free frosting to top keto cupcakes, cakes, cookies, and more!

    Pin it for later here:

    Easy 4-ingredient keto cream cheese frosting is a go-to for low carb cakes, cupcakes, and as a strawberry dip.

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Keto cream cheese frosting is my main go-to frosting for almost any dessert. Every now and then I mix things up with keto peanut butter frosting, but the cream cheese is definitely more versatile.

    It's easy to make and tastes fabulous with fruits, chocolate, or pretty much any flavoring. So why not try it on keto lemon pound cake, strawberry cupcakes, or my favorite keto spice cake?

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment

    • large or medium-sized bowl
    • stand or hand-held mixer (or a high-speed blender)
    • a spatula
    • measuring cups and spoons
    Delicious keto cream cheese frosting on a low carb strawberry cupcake.

    🥘 Ingredients in keto cream cheese frosting

    • cream cheese
    • heavy whipping cream
    • vanilla extract
    • favorite keto powdered sweetener
    Bowl of keto cream cheese frosting with strawberries

    The ingredients for keto cream cheese frosting are simple and easy. I love the fact they are items I have on-hand pretty much most any day of the week.

    I used to stress about frostings, if they were too runny, too sweet, not sweet enough, etc. Actually it turned out to be easier than I thought, and simplifying and shortening the list of ingredients helped a lot.

    Keto strawberry cupcakes topped with sugar-free cream cheese frosting.

    🔪 Instructions for low carb cream cheese frosting

    First of all, just let me say this is a super-easy recipe. The only challenge is measuring out and mixing the ingredients. I think we've got this one!

    Go ahead and get out all the ingredients and kitchen gadgets you'll need.

    Then place the cream cheese in a medium to large-sized bowl. Now, beat the cream cheese until no lumps remain.

    Next, add in the sweetener and heavy cream and whip up the frosting for another 2 minutes.

    After that, mix in the vanilla extract well so the flavor is spread evenly throughout.

    And there you have it! Done! Easy peasy, and it's ready to spread on your favorite pumpkin bread or chocolate cupcake.

    Beaters in the keto cream cheese frosting

    💭 Top tip for sugar free cream cheese frosting

    In order for keto cream cheese frosting to be smooth, creamy, and delicious, use my top tip.

    It's nothing difficult, just something I almost always suggest when using cream cheese. Depending on what brand of cream cheese used, the texture can vary.

    Be sure to set the cream cheese out to room temperature before beginning to mix the frosting.

    Or, if you're like me and always running late or forgetful, at least warm it in the microwave for 10 to 20 seconds. This will allow it to mix with the other ingredients. Moreover, there will be much less likelihood of having clumps of pure cream cheese in the frosting.

    Bowl of sugar-free cream cheese frosting and a keto strawberry cupcake.

    🥣 How to store keto cream cheese frosting

    Once you make the frosting it can be used right away. However, it's also easy to make it a day or two beforehand. That way it's ready to go whenever you need to frost that cake or low carb cookie.

    Store the frosting in an air-tight container and put it in the refrigerator. It will be good for up to about a week.

    Although, I warn you, once in the refrigerator it's extremely easy to pull it out. A spoon of frosting is a great fat bomb snack or it can be used for a berry dip.

    To freeze, again put it in an air-tight freezer container. Then place it in the freezer for up to about a month. It will probably be okay longer, but the flavor tends to change.

    As a rule of thumb, I tend to use frozen items within a month or up to two at the most.

    🍓 Variations

    This recipe is easy to vary to make different flavors.

    In fact, the simplest way to do this is to change up the extract flavoring. Switch out the vanilla for:

    • almond
    • maple
    • lemon
    • strawberry
    • orange
    • peppermint
    • any other extract available

    Also, if you use essential oils, I like to use several drops of oil as a flavoring. Now, it's important the oil is labeled as okay for consumption, but they are a fabulous way to get a powerhouse of flavor into your frosting.

    Another option is to blend up some berries in the frosting, as long as they do not have too much liquid. Or, stir in some sugar-free chocolate chips or chopped nuts. So many options!

    Keto cream cheese frosting on a strawberry cupcake and in a bowl.

    🧁 Now what to frost?

    There you have it!

    My 4-ingredient creamy and delicious keto cream cheese frosting. Now the only question is what to put it on!

    Or as my daughter says, maybe the challenge is not to eat it before putting it on your cake. She always increases the amount of the ingredients just a bit so she has more to taste.

    Just to be sure it's good for everyone else, right?

    What are your favorite desserts with cream cheese?

    📋 Related recipes

    1. Keto Chocolate Sandwich Cookies
    2. Best Ever Keto Spice Cake
    3. Keto Cut Out Sugar Cookies
    4. Keto Lemon Pound Cake
    5. Low Carb Lemon Blueberry Cake
    6. Cream Cheese Keto Pumpkin Muffins

    Pin the recipe here:

    Quick and easy keto cream cheese frosting is versatile and delicious. Ideal to top low carb cakes, cookies, and cupcakes.

    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!

    📖 Recipe

    Keto Cream Cheese frosting

    Keto Cream Cheese Frosting

    Yield: 12
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Super easy and delicious, keto cream cheese frosting has just four ingredients and is perfect on low carb cakes, cupcakes, or as a dip for strawberries.

    Ingredients

    • 8 oz cream cheese
    • ¼ cup heavy cream
    • ¼ cup powdered sweetener
    • 1 teaspoon vanilla extract

    Instructions

    1. Beat the cream cheese in a medium to large-sized bowl until there are no lumps.
    2. Add in the sweetener and heavy cream and whip the frosting for another 2 minutes.
    3. Mix in the vanilla extract well.
    4. Use frosting immediately or store in the refrigerator in an airtight container.
    Nutrition Information:
    Yield: 12
    Amount Per Serving: Calories: 83Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g

    *Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    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 Gumbo New Orleans Style

    June 20, 2020 By Lauren Leave a Comment

    New Orleans style Keto Gumbo is gluten-free, full of spice, and style. Shrimp, andouille sausage, veggies, and more.

    Super-flavorful New Orleans Creole style keto gumbo is gluten-free, sugar-free, and fabulous. A low carb gumbo recipe served over cauliflower rice is perfect for an outdoor family dinner. Light up a string of light bulb patio lights in the backyard and turn on a little Louisiana Creole music. You'll be dancing in no time!

    Pin it for later here:

    Super-flavorful New Orleans cajun style keto gumbo is gluten-free, sugar-free, and fabulous. A low carb gumbo recipe perfect for a family dinner.

    This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    One of my most memorable trips, when I was in college, was a long weekend with my good friend and roommate. We drove out to New Orleans where her mother's friend had offered her empty apartment for our use. The two of us had a fabulous time exploring the city, experiencing the obligatory swamp tour, and driving by the old mansions.

    But most of all, we ate. Yes! We ate well and enjoyed the flavor of the city.

    Now, due to many circumstances, I've had to cancel a trip I had planned for this fall to Lafayette, Louisiana. I fully intend to go back another time, but for now I'm craving those spices!

    I thought, why not create my own keto gumbo? Here's what you'll need to make it too.

    🍽 Equipment

    • large and medium-sized bowls
    • large soup pot or Dutch oven
    • whisk
    • food processor
    • sharp knife and cutting board
    • a spatula
    • measuring cups and spoons
    New Orleans Cajun style keto gumbo will transport you to Louisiana.

    🥘 Ingredients

    • bacon drippings (or butter)
    • xanthan gum
    • celery
    • onion
    • green pepper
    • garlic
    • andouille sausage
    • chicken bone broth
    • powdered sweetener
    • salt
    • hot pepper sauce (Tabasco or other)
    • Creole or Cajun seasoning blend
    • bay leaves
    • thyme
    • diced tomatoes
    • shrimp
    • gumbo file powder
    • Worcestershire sauce (optional)
    • cauliflower rice
    Keto gumbo on the back porch. New Orleans style gluten-free with shrimp and andouille sausage. Cajun spice at its best.

    As always, when selecting ingredients, buy as fresh as you can and organic if possible.

    Also, don't forget to read the ingredients as they can hide sugar, preservatives, and other unwanted items.

    Especially this is important when you select the andouille sausage and seasoning blends. Sometimes I make my own seasoning blends with organic spices to avoid this problem. However, it's not always doable for this busy mom!

    Just be on alert and select quality ingredients for anything you make. The recipe includes nutrition facts with what I use. However, if you're calculating macros and I always advise figuring your own facts with the exact ingredients you use in the recipe.

    Small bowl of Cajun spice on a striped kitchen towel

    🔪 Instructions

    So let's get to making the keto gumbo why don't we?

    First off, I like to assemble all my kitchen equipment and ingredients.

    Keto Roux

    After that, start by making a keto roux. Roux is traditionally made with fat and flour. It's cooked down and used as a thickener in soups, gumbo, stews, you name it.

    Thickener is always a tricky subject with a keto recipe, and there are many options. For this keto gumbo, I've found I like to use bacon drippings for that fabulous traditional flavor, and xanthan gum as the thickener.

    With xanthan gum, a little goes a long way. Most grocery stores now carry it, and I get my own at our local Natural Grocers. It can also be ordered online if not available locally.

    First, melt the bacon drippings or butter in a large soup pot or Dutch oven.

    Second, sprinkle over 1 teaspoon of xanthan gum. Whisk it constantly to mix it in and so it doesn't clump. Once the first is incorporated, sprinkle over the second teaspoon and do the same.

    Turn off the heat and set it aside for the moment.

    💭 Top tip

    Next, it's time to prepare the veggies. My top tip to save your hand, and a lot of time, is to use a food processor to chop the vegetables.

    Roughly chop the celery, onion, green pepper, and garlic just so it will fit in the food processor. Now, put the veggies in the bowl of the food processor. It will do most of the work for you. Score.

    Food processor bowl of keto gumbo veggies

    Now pulse the food processor until all the veggies are finely chopped. (Alternatively, it is possible to finely chop them by hand).

    Finely chopped celery, onion, garlic, and green pepper in a food processor

    Next, turn the stove burner on to medium-high heat under the roux pot. Then stir in the veggies and the sliced sausage medallions. Bring it to a simmer for 10 - 15 minutes or until the veggies are tender. Continue to stir occasionally so it does not burn.

    After that, pour the bone broth into the mixture and bring it all to a boil. Then reduce to a simmer and stir in the sweetener, bay leaves, thyme, and diced tomatoes.

    🌶 Seasoning

    The next couple of ingredients will determine the spice level of the dish. For a mild to medium spice, the recipe calls for 2 teaspoons of hot pepper sauce (Tabasco or other preferred).

    This is my own personal preference, but I definitely do not do well with a high spice level. Also, if I put too much in I can't get the kids to try it.

    If you prefer medium, hot, or super-spicy, add more hot pepper sauce to taste.

    Also, Creole (or Cajun) seasoning blends do vary in heat level. I like to use one called Black River Creole from Savory Spice, and two teaspoons is a good amount in the recipe. Add more or less to taste.

    Keto gumbo thumbs up

    ⏲️ Cooking time

    Next, simmer the gumbo on low for at least 30 minutes, stirring occasionally.

    Then mix in the file gumbo powder and Worcestershire sauce (if using) and then the raw shrimp. Continue to simmer it for at least another 40 minutes while stirring occasionally. You won't want it to stick to the bottom of the pan.

    Boiling keto gumbo in the pot

    After that, continue to simmer until the desired consistency is reached.

    Now it's ready to serve over cauliflower rice. Or to save time I personally like to mix 12 ounces of cauliflower rice into the entire dish. It can be frozen or fresh, just mix it in and heat it through.

    Serve and enjoy!

    Overhead two bowls of keto gumbo

    👩‍🍳 Variations

    A traditional gumbo is made with andouille sausage and shrimp. However, the protein in the dish can be varied.

    For example, add in half a pound of cubed chicken. Or substitute crawdads or other seafood for the shrimp. If you can't find good andouille sausage, use another spicy pork sausage.

    It's always fun to get creative with a recipe!

    Overhead ladle of keto gumbo

    🥣 How to store it

    If the keto gumbo is not eaten immediately, it can be stored in the pot in the refrigerator for three to four days.

    Alternatively, it's easy to portion it out for future individual servings. Divide it equally into 8 small freezer bags. The exact amount will depend on if you use the cauliflower rice in it or not.

    I like to make it easy to just heat up and eat so I mix in the cauliflower rice before freezing.

    Place the 8 freezer bags flat on top of each other in the freezer. Then take one out at a time to defrost and enjoy when you want. They should last for about a month in the freezer.

    Pin the recipe here:

    Head south with the delicious cajun keto gumbo recipe. Creole spice and flavor while low carb and ready to transport you to Louisiana.

    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!

    📋 Related recipes

    1. Keto Jambalaya
    2. Low Carb Thai Coconut Soup
    3. Best Easy Keto Coconut Shrimp
    4. Keto Sweet Chili Sauce
    5. Easy Keto Paella with Cauliflower Rice
    6. Sour Cream and Onion Keto Chips
    7. Creamy Keto Italian Sausage Soup

    📖 Recipe

    New Orleans style Keto Gumbo is gluten-free, full of spice, and style. Shrimp, andouille sausage, veggies, and more.

    Keto Gumbo

    Yield: 8
    Prep Time: 15 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 35 minutes

    Spicy New Orleans-style keto gumbo is packed with southern flavors. Traditional creole spices mingle with shrimp, andouille sausage, veggies. Serve on cauliflower rice or mix it in the sauce.

    Ingredients

    Keto Roux

    • ½ cup bacon drippings (or butter)
    • 2 teaspoon xanthan gum

    Gumbo

    • 1 cup chopped celery
    • ½ cup chopped onion
    • 1 large green pepper, chopped
    • 2 garlic cloves
    • 1 lb andouille sausage, sliced
    • 32 oz chicken bone broth
    • 1 tablespoon powdered sweetener
    • salt to taste
    • 2 teaspoon hot red pepper sauce (more or less for desired spice level)
    • 2 teaspoon Cajun seasoning blend
    • 3 bay leaves
    • ½ teaspoon dried thyme
    • 14 oz can diced tomatoes
    • 1 lb medium peeled and deveined shrimp
    • 2 tablespoon Worcestershire sauce (opt)
    • 2 teaspoon gumbo file powder (opt - if you can find it)

    Instructions

    Keto Roux

    1. Melt the bacon drippings or butter in a large soup pot or Dutch oven.
    2. Sprinkle over 1 teaspoon of xanthan gum. Whisk constantly to mix it in and then sprinkle over the second teaspoon and do the same. Turn off the heat and set aside for the moment.

    Gumbo

    1. Get out a food processor and place the celery, onion, green pepper, and garlic in its bowl. Pulse until all the veggies are finely chopped.
    2. Turn the burner on to medium-high heat under the roux pot and stir in the veggies and the sliced sausage medallions.
    3. Bring it to a simmer for 10 - 15 minutes or until the veggies are tender.
    4. Pour the bone broth into the mixture and bring to a boil. Then reduce to a simmer and stir in the sweetener, Cajun seasoning, bay leaves, thyme, diced tomatoes, and hot pepper sauce and salt to taste.
    5. Simmer on low for at least 30 minutes, stirring occasionally. Mix in the file gumbo powder and Worcestershire sauce (if using) and then the raw shrimp. Continue to simmer for at least another 40 minutes while stirring occasionally so as not to stick to the bottom of the pan.
    6. Once the desired consistency is reached, serve over cauliflower rice or mix 12 oz into the entire dish. Serve.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 334Total Fat: 22gCholesterol: 153mgSodium: 1264mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 3gProtein: 28g

    *Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe. **Nutrition facts do not include cauliflower rice.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Main Dish Recipes

    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 Chocolate Ice Cream Bars

    June 12, 2020 By Lauren Leave a Comment

    Keto Chocolate Ice Cream Bars are the perfect summer fun in the sun low carb treat.

    The perfect summer afternoon low carb treat! Easy keto chocolate ice cream bars are creamy and chocolatey delicious. Dip them in sugar-free chocolate and sprinkle with nuts to make them extra-special.

    Pin it for later here:

    Delicious keto chocolate ice cream bars are easy and perfectly portioned for a summer afternoon low carb snack. Keto fudgesicles for you or the kids. #ketosnacks #ketodesserts

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Do you have childhood memories with chocolate ice cream bars or fudgesicles? I admit I adore chocolate ice cream, and this keto chocolate ice cream bars recipe is perfect to portion it out. They're great for summer afternoon snacks or to enjoy with the kids.

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment needed for low carb ice cream bars

    • large and medium-sized bowls
    • stand or hand-held mixer (or a high-speed blender)
    • a spatula
    • measuring cups and spoons
    • popsicle molds and sticks
    Bite out of a keto chocolate ice cream bar dipped in chocolate and peanuts.

    🥘 Ingredients in keto chocolate ice cream bars

    • cream cheese
    • heavy whipping cream
    • unsweetened almond milk
    • vanilla extract
    • cocoa powder
    • favorite keto powdered sweetener
    • salt
    Keto chocolate ice cream bars are easy and delicious. #ketoicecream #ketodesserts #ketosnacks

    The ingredients for keto chocolate ice cream bars are simple and easy. You probably have most of them on hand already. They have to be good!

    I love making my own desserts and recipes because I have issues with control. When I make my own I know exactly what's going in my dessert.

    As far as ingredients go, buy as fresh as you can. Also, I like to buy organic if it's available. Not all ingredients are created equal! Be picky and read labels.

    Personally, I know I've accidentally assumed something was okay and gotten home to find it filled with sugar. For a fact I know I've done that with heavy cream or ground pork. Save yourself a headache and a lot of trouble and read labels.

    Keto chocolate ice cream bars overhead view.

    🔪 Instructions to make keto ice cream bars

    First of all, just let me say this is one of the easiest recipes you can make.

    Go ahead and get out all the ingredients and kitchen gadgets you'll need.

    Then measure all the ingredients into a large bowl or high-speed blender. Personally, I like to use a blender for this job as it makes it easy to blend up the ice cream mixture.

    Also, then it's already in a pitcher. This means that with the aid of a spatula the mixture can go right into the popsicle molds.

    Whichever method you choose, blend or mix until everything's completely combined. There should not be any lumps. Then use a spatula to guide the mixture into the popsicle molds evenly.

    💭 Top tip

    The top tip for keto chocolate ice cream bars is about filling the popsicle molds. I use these popsicle molds from Amazon. They're great, and I really like the fact they're metal.

    Really you can use any popsicle molds. Just be aware the sizes vary by set.

    Ice cream bar molds

    This is just about the most difficult part of the recipe, but with this tip they can be filled and ready to put in the freezer in no time.

    So here it is.

    When you fill the molds, fill them as much as you can to the top of the mold. Then, instead of trying to stuff the mixture down farther into the mold, bang the entire rack of popsicle molds on the table.

    The force of this action will move the mixture to the bottom and fill in any gaps. Continue to hit the molds on the table until no more air bubbles surface.

    After that, continue to fill the molds until full. Then top them and place a popsicle stick in the center. Now they're ready to freeze!

    Stack of keto chocolate ice cream bars on a plate.

    🧊 How to freeze

    Once the keto chocolate ice cream mixture is in the popsicle molds, it's time to freeze.

    Place the ice cream pops in the freezer for at least three hours so they freeze through. Although usually, I leave them overnight to freeze.

    When you're ready to eat an ice cream bar, there are a couple of tricks to getting them out of the mold.

    The quickest way is to run hot water over the outside of the mold for a few seconds. This melts the area near the mold and allows the ice cream bar to slide out.

    Also, you can set the ice cream bar out on a plate for 10-15 minutes before attempting to unmold. This is a good method especially when the sweetener used is erythritol (Swerve or other).

    Certain sweeteners, such as erythritol, tend to freeze hard and require some time to warm up slightly to eating temperature. That way the ice cream bar becomes creamy and more like traditional ice cream.

    🍫 Variations

    This recipe is easy to vary to make different flavors. Also, the choice of sweetener will change the texture of the keto chocolate ice cream bars.

    Keto sweeteners

    First of all, as I mentioned before, different sweeteners can change the ice cream bar dramatically. For example, if you use erythritol, as I most often do, the ice cream freezes block hard. This is why when you buy keto ice creams from the store, they often suggest setting them out of the freezer for fifteen minutes. Then they will soften enough to scoop out and make more of a creamy ice cream.

    The same goes for these ice cream bars. Erythritol will need time to soften, while another sweetener such as allulose behaves more as traditional sugar. These two are what I use most often for ice cream, although I have used Bocha Sweet and Lakanto Monk Fruit.

    Ice cream bar flavors

    Secondly, one can vary the flavor of the keto ice cream bars. Simply omit the cocoa powder and add in strawberries or blueberries. The vanilla extract can be exchanged for almond, lemon, strawberry, or another good extract flavor you can find.

    Also, I'll let you in on a little secret. I play with this recipe a lot trying different combinations. Sometimes I use more cream cheese in place of part of the heavy cream. It does really well frozen and tastes amazing.

    However, the more cream cheese you use, the thicker the mixture. It just makes it a bit more difficult to get in the molds.

    Ice cream bar coating

    Also, it's fun to dip the popsicles in melted sugar-free chocolate or white chocolate.

    I find it easiest to melt the chopped chocolate in the microwave for 30 seconds at a time and stir. Once it's melted dip or spread it on the end of the ice cream bar. Sprinkle with nuts or other topping and set it on a baking sheet to freeze and set.

    Overhead keto chocolate ice cream bars.

    🥣 How to store it

    The easiest way to store the keto chocolate ice cream bars is in the freezer in the molds. Then you simply unmold one at a time when you want one.

    However, if you cover them in chocolate and nuts, there are a couple more steps to take. After they're dipped in the chocolate and nuts, set the ice cream bars on a small baking pan and place it in the freezer.

    Once the chocolate is hard or set, place them in individual airtight zipper bags to store in the freezer. They will last up to about a month in the freezer.

    Pin the recipe here:

    Easy keto chocolate ice cream bars are a low carb summer treat for kids or anyone! Dipped in sugar-free chocolate and nuts or plain, kids and adults both love them. #ketodesserts #ketochocolate #ketoicecream

    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!

    📋 Related recipes

    1. Keto Chocolate Mousse Cake
    2. Low Carb Keto Chocolate Truffles
    3. Keto Chocolate Mousse
    4. Keto Chocolate Pie

    📖 Recipe

    Keto Chocolate Ice Cream Bars are the perfect summer fun in the sun low carb treat.

    Keto Chocolate Ice Cream Bars

    Yield: 6
    Prep Time: 5 minutes
    Additional Time: 3 hours
    Total Time: 3 hours 5 minutes

    Delicious keto chocolate ice cream bars are the perfect frozen low carb treat for summer days.

    Ingredients

    • ¾ cup heavy cream
    • 2 oz cream cheese
    • ¼ cup unsweetened almond milk
    • 2 teaspoon vanilla extract
    • ⅓ cup powdered sweetener
    • ¼ cup cocoa powder
    • ⅛ teaspoon salt

    Instructions

    1. Place all the ingredients in a blender.
    2. Blend on high for 30-40 seconds or until everything is evenly combined.
    3. Pour evenly into 6 popsicle molds. Freeze for at least 3 hours.
    4. Unmold and serve.
    Nutrition Information:
    Yield: 6
    Amount Per Serving: Calories: 148Total Fat: 16gCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gProtein: 2g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    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.

    Best Easy Keto Chocolate Mousse

    June 4, 2020 By Lauren Leave a Comment

    Delicious and creamy keto chocolate mousse is a quick and easy low carb dessert to whip up in no time. #ketodesserts #ketochocolate

    A rich, creamy low carb dessert that's oh so easy to make but ready to impress. Keto chocolate mousse is quick to make and super-decadent. It's a sugar-free chocolate dream topped with real whipped cream. Serve it at a dinner party or portion it out for the perfect afternoon fat bomb snack.

    The best easy keto chocolate mousse in dish with whipped cream

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Scroll down to the bottom of the page for the recipe card with ingredient amounts and a printable recipe to make it NOW or PIN it here for later!

    Who doesn't love chocolate? And keto chocolate mousse at that?

    Well, let's get to it. What do you need for this recipe?

    🍽 Equipment

    • large and medium-sized bowls
    • stand or hand-held mixer (with a whisk attachment, optional)
    • a spatula
    • measuring cups and spoons
    • piping bag and tips or zipper bag for piping (optional)
    Decadent keto chocolate mousse with real whipped cream is delicious and quick and easy to make. The perfect low carb dessert for a dinner party or an afternoon fat bomb snack.

    🥘 Ingredients

    • cream cheese
    • heavy whipping cream
    • vanilla extract
    • cocoa powder
    • favorite keto powdered sweetener
    • salt
    Bowls including the ingredients for keto chocolate mousse

    The ingredients for keto chocolate mousse are so simple and easy it has to be good! Moreover, they're real ingredients, and you know exactly what you're putting in your dessert.

    Whenever possible, I choose to buy organic products. With the heavy cream, for example, it's important to read the ingredients. Many brands are not just cream but add sugar and preservatives or other ingredients you don't want.

    If you select an organic option, usually they are safer, but I still advise reading and being picky about the ingredients.

    Two dishes of keto chocolate mousse with sugar-free whipped cream and chocolate decoration.

    🔪 Instructions

    First of all, get out all the ingredients and kitchen gadgets you'll need.

    Second, select the whisk attachment for a stand or hand-held mixer and attach it to the mixer.

    Then, place the cream cheese in the bowl and mix it until there are no lumps, all is perfectly smooth. Next, add in the heavy cream and continue to mix for about two more minutes to whip the cream.

    Mix the cream cheese and organic heavy cream

    After that, add the vanilla extract, sweetener, cocoa powder, and salt. Now, this will thicken up, but mix it all together well and you will still get the lovely mousse bubbles we like to look for in a mousse.

    Once incorporated, pipe or spoon the mousse into serving dishes or containers.

    Whipped Cream

    Don't skip the homemade whipped cream topping! Whipped cream is not hard to make, and there's no need to buy the preservative and sugar-packed kind from the store.

    To make homemade whipped cream, start out with a clean and dry bowl. Next, whip the cream with a hand-held mixer to soft peaks then add in the 2 tablespoons of powdered sweetener.

    To be honest, most of the time I leave out any sweetener in the whipped cream. However, I find most people like it to be a little sweet, including my very vocal daughter. So add it in or not to your taste.

    Now, continue to whip the cream until still peaks form.

    Here's a little note of caution. If you whip it too long it will become grainy or even turn to butter. So if this happens, add a couple more tablespoons of heavy cream and whip that in. Sometimes that will take care of it, other times you just need to embrace your new homemade butter!

    If you want to make it really pretty, pipe or spoon the whipped cream evenly over each serving of chocolate mousse.

    If you want to pipe it, you can use piping bags and tips, or for something we all have around the house, a zipper bag. Just grab a gallon zipper bag and fill it with the mousse or whipped cream. Cut off the tip of the corner of the bag, and use it to pip the dessert into serving dishes.

    Keto chocolate mousse, 2 dishes overhead

    💭 Top tip

    To make it just a little more special and ready for presentation, I like to top it with a little more chocolate.

    There are several ways to do this.

    The first option, you could take a sugar-free chocolate bar and use a vegetable peeler to peel off some shavings. Sprinkle them on top of the whipped cream.

    Second, this option is a quick method. Throw a few sugar-free chocolate chips on the top and bam! Done.

    Third, and this is my favorite method, takes a bit of time but is worth it. Melt a bit of sugar-free chocolate (chips or chopped bar) over a double boiler, or in the microwave for 30 seconds at a time. Stir and microwave it for 30 seconds more until it's completely melted.

    Then use a spatula to put the melted chocolate in a small sandwich zipper bag. Seal it tightly and trim off a small corner of the bag.

    Next, on a small baking pan lined with silicone liners or parchment paper, pipe the chocolate. This is the fun part, and you can make any shape of chocolate you want!

    As long as it's thick enough to hold together, pipe flowers, triangles, leaves, whatever shape your heart desires. Carefully set the pan on a flat surface in the freezer for 10 minutes, and you'll have hand-crafted chocolate decorations.

    Also, kids LOVE to help with this and make their own shapes.

    Top each serving of keto chocolate mousse with one of the chocolate decorations, and you're ready to impress.

    Because, well, it's chocolate and beautiful and fun!

    Bite of keto chocolate mousse on a spoon.

    🥣 How to store it

    If for some reason it all doesn't disappear the first night it's served, it can be stored for later. This is my real-life method, and I like to portion out exact servings for snacks or to serve as dessert.

    For example, if I know I want it for my afternoon snack for the week, I like to make them all in one day. I portion them out in airtight containers, even with the whipped cream and chocolate topping!

    They make a chocolaty low carb satisfying snack and fat bomb. In fact, they will last about 5 days in the refrigerator. Extend the keto chocolate mousse joy.

    Keto chocolate mousse portioned out into containers.

    🧑‍🍳 Variations

    For a dairy-free version of this recipe, it is possible to use coconut cream.

    What is coconut cream?

    Coconut cream is the solid, creamy part found in the can of full-fat coconut milk. Save the liquid out for a later recipe, and use the same amount of coconut cream for the heavy cream.

    Also, before you whip up the coconut cream, I advise keeping the can in the refrigerator for several hours before use. It will work in the mousse portion and for the whipped topping.

    Just be aware coconut cream will still have a slight coconut flavor. So, as long as you like coconut (and who doesn't like chocolate coconut?!), the dairy-free version could be a hit in your house.

    Pin the recipe here:

    Delicious keto chocolate mousse is a decadent easy dessert. At only 2 net carbs and with a dairy-free option, it's the perfect low carb treat. #ketodesserts #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!

    📋 Related recipes

    1. Keto Chocolate Mousse Cake
    2. Low Carb Keto Chocolate Truffles
    3. Keto Chocolate Sandwich Cookies
    4. Creamy Keto Lemon Mousse
    5. Easy Whipped Keto Pumpkin Mousse

    📖 Recipe

    Best easy keto chocolate mousse is rich and decadent and sugar-free delicious. #ketodessert #ketorecipes

    Best Easy Keto Chocolate Mousse

    Yield: 8
    Prep Time: 10 minutes
    Total Time: 10 minutes

    This is the best easy keto chocolate mousse! Quick to make and decadently low carb chocolate creamy and delicious.

    Ingredients

    • 8 oz cream cheese, room temperature
    • 1 ¼ cup heavy whipping cream, room temperature
    • 2 teaspoon vanilla extract
    • ½ cup cocoa powder
    • ¾ cup powdered sweetener
    • ⅛ teaspoon salt

    Whipped Cream

    • ½ cup heavy cream for topping
    • 2 tablespoon powdered sweetener

    Instructions

    Keto Chocolate Mousse

    1. Select the whisk attachment for a stand or hand-held mixer.
    2. Place the cream cheese in the bowl and mix it until there are no lumps. Add the heavy cream and continue to mix for about 2-3 minutes to whip the cream.
    3. Then add the vanilla extract, sweetener, cocoa powder, and salt. Mix it all together well.
    4. Once incorporated, pipe or spoon the mousse into serving dishes or containers.

    Whipped Cream

    1. In a clean and dry bowl, whip the cream with a hand-held mixer to soft peaks then add in the 2 tablespoons sweetener.
    2. Continue to whip until still peaks form.
    3. Pipe or spoon the whipped cream evenly over each serving of chocolate mousse.
    4. Top with sugar-free chocolate chips, shaved sugar-free chocolate, or other chocolate decoration.
    Nutrition Information:
    Yield: 8
    Amount Per Serving: Calories: 292Total Fat: 32gCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gProtein: 4g

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    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.

    Best Keto Chicken Enchiladas

    May 29, 2020 By Lauren 2 Comments

    The best keto chicken enchiladas served on a white plate.

    These are the best keto chicken enchiladas we've tried. They're topped with delicious keto enchilada sauce and stuffed with spiced creamy sauce coated chicken. The tortillas are "protein tortillas", or actually slices of deli chicken. Add a side salad, and it's the perfect low carb family meal.

    Pin it for later here:

    The best keto chicken enchiladas with a creamy spiced chicken on the inside, wrapped in protein tortillas, and baked with sugar-free enchilada sauce and cheddar cheese. #ketodinner #ketoenchiladas

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    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 ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Keto Mexican Food

    I've heard from many readers how much they wish to have Mexican food again but how difficult it is to replicate in a keto-friendly way.

    There are all the tortillas, beans, and rice that are staples of a Mexican food diet. All of which do not aid a keto diet and should be avoided. Luckily, there are some pretty good substitutes so we can still enjoy the amazing flavors and textures of the traditional recipes.

    I don't at all claim to exactly replicate authentic Mexican flavors. However, I have to say, these keto chicken enchiladas come pretty close while at the same time being high-protein and gluten-free.

    🍽 Equipment

    • large and medium-sized bowls
    • an 8" x 8" square baking dish
    • a spatula
    • whisk
    • measuring cups and spoons
    The best keto chicken enchiladas with a spiced creamy chicken filling and sugar-free enchilada sauce. Rolled in deli chicken slices for tortillas. #ketorecipes #ketodinner

    🥘 Ingredients

    • 1 tablespoon butter
    • 1 pound chicken breasts, about 2
    • ¼ chopped onion
    • 2 oz. cream cheese
    • ¼ cup heavy cream
    • 1 cup shredded cheddar cheese
    • ½ teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ½ teaspoon chili powder
    • ¼ cup chicken bone broth
    • 1 garlic clove, minced
    • ⅓ cup chopped bell pepper, red or preferred color
    • ½ pound deli-sliced chicken breast (sugar-free)
    • 1 cup keto enchilada sauce (or other sugar-free enchilada sauce)
    Delicious keto chicken enchiladas on a white plate overhead.

    🔪 Instructions

    To begin, preheat the oven to 350 degrees Fahrenheit. Also, get out an 8-inch by 8-inch square glass baking dish and a cast-iron skillet or frying pan. Set aside the baking dish for now.

    Filling

    Next, cube the chicken and place in a bowl. I find the easiest way is to use kitchen scissors and cut the meat into bite-sized pieces. However, you can always use a sharp knife and cutting board.

    After that, melt one tablespoon of butter in a cast-iron skillet or frying pan. Then over medium heat, cook the chicken until it's no longer pink and juices run clear, about three to four minutes.

    Chicken and peppers in a frying pan

    Now, add the onion and bell pepper and continue to cook for 2-3 minutes. Then pour in the bone broth, room temperature cream cheese, half a cup of the cheddar cheese, parsley, oregano, and ground black pepper. Heat it through until the cheese melts, stirring well. There should be no clumps, but a creamy sauce surrounding the chicken.

    Keto chicken enchilada filling in a skillet.

    The last step in the filling is to stir in the heavy cream. Then take it off the heat.

    Assembly

    Now it's time to put together the keto chicken enchiladas.

    Grab the 8-inch by 8-inch square baking dish you got out earlier. Next, position the filling, the protein tortillas (the deli-sliced chicken breast), and enchilada sauce just next to it for easy assembly.

    First, spoon in some enchilada sauce and spread it around with the spoon just to coat the bottom of the dish. Second, select one good slice of deli chicken breast, and in it carefully roll about one-fourth of a cup of filling.

    Rolling the keto chicken enchiladas in protein tortillas (deli-sliced chicken)

    Place the roll in the corner of the baking dish and continue the process with even amounts of the mixture. Use the sliced deli chicken breast as if it were a fragile tortilla.

    Usually, about 8 will fit in the dish.

    Next, cover the rolls with keto enchilada sauce and sprinkle on top one-half a cup of shredded cheddar cheese.

    Keto chicken enchiladas are ready to bake.

    ⏲️ Baking time

    Then bake the dish uncovered in the preheated oven for about 20 minutes. Let it cool 10 minutes before serving and top with chopped cilantro or sour cream, although these are optional as you wish.

    Baked keto chicken enchiladas with chopped cilantro.

    🥣 How to store it

    If you don't eat all the keto chicken enchiladas immediately, how do you store it?

    Well, first off, let them cool down. Then cover the dish as air-tight as possible and place it in the refrigerator for up to about four days.

    🧊 How to freeze it

    If you want to keep the enchiladas for longer or for future meal planning, freezing is always an option.

    Simply place serving sizes in freezer-safe airtight containers. Then I like to put a bit of masking tape on the side with the date made and contents on the front. After that, stack them neatly in the freezer for easy future keto-friendly meals.

    💭 Top tip

    My top tip for keto chicken enchiladas is not to be too picky. Don't be hard on yourself. If one of the protein tortillas rips (deli chicken breast slice), roll it up anyway and cover it with sauce and cheese.

    It will look and taste fabulous! Did I mention my daughter requests this recipe once a week? We don't eat it quite that often but pretty near to it!

    📋 Variations

    It's very easy to vary this recipe with the meat you have on hand. Easily substitute beef, turkey, or even pork for the filling. Or, add different kinds of cheese instead of the meat in the filling for a cheese enchilada!

    One of the most difficult things sometimes with this recipe is the deli meat, or protein noodles. It's important to select good quality, sugar-free deli meat.

    Usually, you can find a good chicken breast and have the deli slice it as you wish. However, if that's not available, sliced turkey breast can also be a good option.

    🥗 Side dishes

    My favorite side dish to have with keto chicken enchiladas is a simple green salad. Make it easy by using extra enchilada sauce and sour cream for dressing and enjoy!

    Other options for a side could be steamed asparagus, broccoli, or green beans. It's up to you! Then take your time and savor your food and conversations.

    What other Mexican foods could use a keto makeover?

    I hear so often from people who miss Mexican food and all those carb-filled ingredients. It's sometimes a quick fix like cauliflower rice for rice, or extra meat instead of beans.

    What other Mexican dishes do you miss? What would you like to see with a keto makeover? I'd love to hear your ideas and give it a go.

    ¡Buen provecho!

    Pin the recipe here:

    A popular low carb family meal, these are the best keto chicken enchiladas. Gluten-free and sugar-free Mexican food. #ketorecipes #ketodinner

    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!

    👩‍🍳 Related recipes

    1. Keto Enchilada Sauce
    2. Keto Salad Dressing - Lemon Poppyseed
    3. Easy Grilled Garlic Parmesan Zucchini
    4. Keto Taco Dip

    📖 Recipe

    Keto chicken enchiladas with protein tortillas. Gluten-free, sugar-free amazing! #ketorecipes #ketodinners

    Keto Chicken Enchiladas

    Yield: 4
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes

    Delicious keto chicken enchiladas have gluten-free protein tortillas and a fabulous creamy yet spicy chicken filling.

    Ingredients

    • 1 tablespoon butter
    • 1 pound chicken breasts, about 2
    • ¼ chopped onion
    • 2 oz. cream cheese
    • ¼ cup heavy cream
    • 1 cup shredded cheddar cheese
    • ½ teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ¼ cup chicken bone broth
    • ½ teaspoon chili powder
    • 1 garlic clove, minced
    • ⅓ cup chopped bell pepper, red or preferred color
    • ½ pound deli sliced chicken breast (sugar-free)
    • 1 cup keto enchilada sauce (or other sugar-free enchilada sauce)

    Instructions

    Filling

    1. Preheat the oven to 350 degrees Fahrenheit and get out an 8" x 8" square glass dish. Set aside.
    2. Using a sharp knife or kitchen scissors, cube the chicken. Melt one tablespoon of butter in a cast-iron skillet or frying pan. Then over medium heat, cook the chicken until no longer pink and juices run clear.
    3. Add the onion and red bell pepper and continue to cook for 2-3 minutes. Then add the garlic, salt, chili powder, and stir until coated. Then pour in the bone broth, cream cheese, ½ cup cheddar cheese, parsley, oregano, and ground black pepper. Heat it through until the cheese melts.
    4. Stir in the heavy cream. Take off the heat.

    Assembly

    1. Take the 8" x 8" square dish, the filling, and the protein tortillas (the deli-sliced chicken breast).
    2. Spoon some enchilada sauce to coat the bottom of the dish.
    3. Carefully roll even amounts of the mixture in the sliced deli chicken breast as if it's a tortilla.
    4. Usually, about 8 will fit in the dish.
    5. Cover with keto enchilada sauce and sprinkle on ½ cup shredded cheddar cheese.
    6. Bake uncovered in the preheated oven 20 minutes. Let cool 10 minutes before serving and top with chopped cilantro or sour cream (optional).
    Nutrition Information:
    Yield: 4 Serving Size: 2 enchiladas
    Amount Per Serving: Calories: 435Total Fat: 26gCarbohydrates: 2gFiber: 0gProtein: 44g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: Mexican / Category: Keto Main Dish Recipes

    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 Chocolate Mousse Cake

    May 26, 2020 By Lauren 6 Comments

    Keto chocolate mousse cake is divinely decadent yet gluten-free and sugar-free. Perfect for a holiday dessert or special occasion. #ketodessert #ketochristmas #lowcarbcake

    Divinely decadent keto chocolate mousse cake is the perfect holiday recipe or for any special occasion. Sugar-free and gluten-free, this chocolate cake beauty is topped with raspberries for a delightful marriage of flavors everyone will love.

    Note: I've updated the recipe and photos to simplify the steps and make it even more delicious. Gone are the complicated parchment paper lining and double-boiler steps! Now we have a fabulous quick and easy keto chocolate mousse cake with fresh raspberries. Enjoy!

    Divinely decadent keto chocolate mousse cake is the perfect holiday recipe and for low carb special occasions. Sugar-free and gluten-free, this chocolate cake beauty will be the hit Christmas, New Year's, or Valentine's Day recipe. #ketocake #ketodessert #ketodietrecipes

    This post may include Amazon links. As an Amazon Associate I earn from qualifying purchases.

    What could be better to celebrate any holiday or special occasion than chocolate cake? And not just any chocolate cake, oh no! How about a chocolate cake topped with a generous portion of chocolate mousse and a sprinkling of fresh raspberries?

    Sound good?

    Oh my, yes it does! So what are you waiting for?! 

    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 to make it NOW or PIN it here for later! Add it to your holiday meal plan!

    Chemically speaking, chocolate really is the world's perfect food.

    - Michael Levine

    🍽 Equipment

    To make the keto chocolate mousse cake you'll need:

    • large to medium-sized bowls
    • a spatula
    • whisk
    • measuring cups and spoons
    • blender (or - 
    • hand mixer or other
    • 8" springform pan
    • parchment paper
    • double-boiler (optional)
    If you love chocolate, this keto chocolate mousse cake is rich and fabulously sugar-free chocolatey. The perfect low carb special occasion cake for Christmas, Valentine's Day or any holiday! #ketocake #ketochocolaterecipes #ketorecipes

    💭 Top tip

    For the best keto chocolate mousse cake:

    The biggest challenge I found with this keto chocolate mousse cake recipe has to do with the temperature of the cream. The easiest way to remedy this is to let the heavy cream and cream cheese sit out and warm to room temperature before you begin.

    If the cream and cream cheese does become grainy, the solids and liquid have started to separate. This means you're about to make butter! If you do whip it that far, even with the cream cheese blended in well, add in two to three more tablespoons of heavy cream and mix it up.

    Add in the other ingredients and it will smooth out. Actually, it's pretty easy, and we don't have to worry about parchment paper or double boilers!

    Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power...it is the best friend of those engaged in literary pursuits.

    - Justus von Liebig, Scientist

    🥘 Ingredients

    Keto chocolate cake

    • 4 oz cream cheese, room temperature
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 ½ cups almond flour
    • ½ cup cocoa powder
    • ¼ cup coconut flour
    • ¾ cup powdered sweetener such as Swerve Confectioner's
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup unsweetened almond milk

    Keto chocolate mousse

    • 8 oz cream cheese, room temperature
    • 1 ¼ cup heavy whipping cream, room temperature
    • 2 teaspoon vanilla
    • ½ cup cocoa powder
    • ¾ cup powdered sweetener
    Bite of keto chocolate mousse cake on a fork.

    🔪 Instructions

    How to make a keto chocolate mousse cake

    To begin, get out all ingredients and kitchen utensils so everything is close at hand.

    First, prepare a 9 or 10-inch round springform pan and grease it with butter or coconut oil. However, if you wish to line it with greased parchment paper that's an option as well. I'm just simplifying the process because it works and is less labor-intensive.

    Second, blend the cream cheese, eggs, vanilla, and almond milk in a high-powered blender for about 40 seconds or until smooth and incorporated.

    You can also use a stand or hand mixer for this task, but I find it goes quicker in the blender.

    Dry ingredients

    Third, find a clear workspace. In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, powdered sweetener, baking powder, and salt.

    Now, pour the wet ingredients into the dry ingredients. Mix them well until it resembles a traditional brownie batter.

    ⏲ Bake time

    Spoon the batter into the pan. Then, bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

    After that, set it on a cooling rack to cool completely and prepare the chocolate mousse.

    Baked gluten-free, sugar-free chocolate cake

    Optional: As it cools you can spoon on 2 tablespoons of brandy evenly over the cake.

    How to make easy keto chocolate mousse

    My updated keto chocolate mousse is super-easy and quick and very nearly full proof.

    I like to use a stand mixer or hand mixer for the mousse with the whisk attachment for the perfect mousse.

    First, in a large bowl, place room temperature cream cheese and whip it until no clumps remain.

    Second, add the heavy cream and continue to mix for about 2-3 minutes to whip the cream. Use a spatula to get the cream cheese off the sides and bottom of the bowl and mix thoroughly.

    After that, add the vanilla extract, sweetener, cocoa powder, and salt.

    It's important to use powdered sweetener for the mousse so it does not taste grainy. I like to use Swerve Confectioners, or you can grind up what you have in a coffee grinder to powder it.

    Next, once everything is incorporated, evenly spread the thick mousse over the chocolate cake. Then chill it in the refrigerator for at least an hour to set.

    When you're ready to serve, run a knife around the edge of the springform pan to loosen the cake then remove it carefully from the springform pan.

    Easy and delicious keto chocolate mousse cake looks impressive and tastes amazing. Overhead.

    🎂 How to decorate the keto chocolate mousse cake

    Now's one of my favorite parts. This is a super-simple decoration that looks completely elegant and adds exactly the right flavor for this dessert.

    Raspberries!

    I love raspberries, and they add the bright color and punch of flavor I'm looking for. The sweet, tart raspberries cut the dark chocolate, and they're pretty fabulous. Even two or three on a serving add a ton of flavor.

    To decorate, mound the beautiful fresh raspberries in the center of the cake.

    Second, to give it a finished and holiday look, dust the raspberries with powdered sweetener. My son likes to do this part by hand, or you can use a sifter to make it more even.

    Moist and yummy keto chocolate mousse cake topped with raspberries.

    Serve the cake chilled or at room temperature.

    The chocolate is pretty strong chocolate, and the tang of the raspberries cuts it just right. The chocolate cake should be moist, rich, and delicious.

    Keto chocolate mousse cake with a piece taken out.

    👩‍🍳 Serving size

    When you actually eat this cake, it fills you up fast. I usually cut it into 16 servings and that's how the nutrition facts are counted.

    However, if you wish a larger slice (my husband often doubles his portion), just know you may want to refigure the macros.

    Bite out of a piece of keto chocolate mousse cake with raspberries.

    🍨 Keto holiday desserts

    For me, this keto dessert just screams special occasion. It's the climax of a dinner party, an impressive addition to a Christmas party, or that Valentine's Day chocolate wow!

    When you think about cake centerpieces, this one is simple and really not very difficult to make. Yet, it says, "I am chocolate. I am special, and I'm for you. Therefore, you are special."

    Try it out. 

    Pin the recipe here: 

    Keto chocolate mousse cake is a delicious chocolate low carb recipe for special occasions and holidays. Low carb, gluten-free, sugar-free, friends and family will love this decadent cake that works with a keto diet. #ketocake #ketochocolatemousse #ketodessert

    Tag me in your recipe pics on Instagram @explorermomma.

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

    🍫 Keto chocolate recipes

    1. Low carb chocolate sandwich cookies
    2. Keto chocolate coconut balls
    3. Low carb chocolate pie
    4. Keto chocolate truffles

    📖 Printable recipe card

    📖 Recipe

    Divine keto chocolate mousse cake with raspberries is elegant and easy to put together.

    Keto Chocolate Mousse Cake

    Yield: 16
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes

    Special occasion Keto Chocolate Mousse Cake is rich and indulgent chocolate bliss while still low carb and sugar-free. First, a gluten-free chocolate cake topped with an easy chocolate mousse. The tang of raspberries cut the rich chocolate for the perfect dessert.

    Ingredients

    Chocolate Cake

    • 4 oz cream cheese, room temperature
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 ½ cups almond flour
    • ½ cup cocoa powder
    • ¼ cup coconut flour
    • ¾ cup powdered sweetener
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup unsweetened almond milk

    Chocolate Mousse

    • 8 oz cream cheese, room temperature
    • 1 ¼ cup heavy whipping cream, room temperature
    • 2 teaspoon vanilla
    • ½ cup cocoa powder
    • ¾ cup powdered sweetener

    Instructions

    Keto Chocolate Cake

    1. Get out a 10-inch round springform pan, and grease it with butter or coconut oil.
    2. Blend the cream cheese, eggs, vanilla, and almond milk in a high-powered blender for about 40 seconds or until smooth and incorporated. (or use a mixer)
    3. In a medium-sized bowl, whisk together the almond flour, cocoa powder, coconut flour, powdered sweetener, baking powder, and salt.
    4. Pour the wet ingredients into the dry. Mix them well until it resembles a brownie batter.
    5. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean. Let cool completely and prepare the chocolate mousse.

    Chocolate Mousse

    1. Select the whisk attachment for a stand or hand-held mixer.
    2. Place the cream cheese in the bowl and mix it until there are no lumps. Add the heavy cream and continue to mix for about 2-3 minutes to whip the cream.
    3. Then add the vanilla extract, sweetener, cocoa powder, and salt. Mix it all together well.
    4. Once incorporated, evenly spread the thick mousse over the chocolate cake. Chill for at least an hour to set.
    5. Run a knife around the edge of the springform pan to loosen the cake then remove it carefully from the springform pan.
    6. Mound the raspberries in the center of the cake. Dust the berries with powdered sweetener for a finished look and serve.
    Nutrition Information:
    Yield: 16 Serving Size: 1/16th
    Amount Per Serving: Calories: 208Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 160mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 2gProtein: 7g

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American / Category: Dessert

    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 it 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.

    Best Easy Keto Enchilada Sauce

    May 20, 2020 By Lauren Leave a Comment

    Quick and easy keto enchilada sauce. Homemade goodness for your low carb chicken enchiladas.

    The best easy keto enchilada sauce is quick to make and sugar-free delicious. Don't worry what's in the sauce when you yourself put in every real ingredient. Adjust the spice to your liking and enjoy on low carb chicken enchiladas or whatever you choose.

    Pin it for later here:

    The best easy keto enchilada sauce is quick and sugar-free delicious. Adjust the spice to your liking and enjoy on low carb chicken enchiladas. #ketorecipes #ketosauces

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    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 ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    History of Enchiladas

    If we go back in time to the golden age of the Aztec Empire, you'll find enchiladas had already been around for quite some time. The Spanish conquistador, Bernal Díaz del Castillo, arrived at the Aztec capital Tenochtitlán in November of 1519.

    For a conquistador, he nearly gushes with the descriptions of food and the excess and variety in his Historia verdadera de la conquista de la Nueva España (1576), The True History of the Conquest of New Spain.

    He says there were so many dishes of "birds and beasts" that there was no way he could name them all.

    Also, he was especially impressed by one dish, rolled up with ingredients inside, the enchilada!

    From what research I can find, Aztecs were the first to develop the enchilada. They called them chīllapīzzali, which means "chili-flute", emphasizing its key ingredient, the chili pepper. The people ground up the chili pepper create a spicy paste, in which they dipped the tortillas.

    Fast forward to today, and with many variations, we still know and love that spicy chili paste sauce.

    🍽 Equipment for low carb enchilada sauce

    • large and medium-sized bowls
    • a medium-sized saucepan
    • a spatula
    • whisk
    • measuring cups and spoons
    Bowl of sugar-free keto enchilada sauce

    🥘 Ingredients in keto enchilada sauce

    • 1 ½ cups sugar-free tomato sauce (14 oz can)
    • ¾ cup chicken bone broth
    • 3 tablespoon olive oil (or avocado oil)
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • ¼ teaspoon cinnamon (optional but suggested)
    • 1 teaspoon apple cider vinegar
    • ¼ teaspoon ground black pepper
    • ¼ to ½ teaspoon cayenne (optional for added spice)
    Jar of keto enchilada sauce.

    🔪 Instructions to make keto enchilada sauce

    Let's go through how to make an enchilada sauce keto version. First of all, gather all the ingredients and the kitchen equipment needed.

    In a small bowl, measure in the chili powder, cumin, garlic powder, oregano, cinnamon, black pepper, and cayenne (if using). Place it next to the stove.

    Next, heat the oil in a medium-sized saucepan on medium heat until it begins to shimmer, or until hot. Then turn the heat down to low and lightly sprinkle the dry ingredients on the oil.

    Be careful as they will sizzle on contact. It's important to whisk constantly for a minute or two until fragrant and the color is slightly deeper (but not burnt!).

    Now, whisk in the tomato sauce and chicken bone broth until everything's completely combined.

    Next, turn up the heat to medium-high and bring the sauce to a simmer. Cook it for about 5 minutes, or until the sauce thickens. Stir it now and then so it does not stick to the bottom of the pan.

    Then, remove it from the heat and stir in the apple cider vinegar.

    Let it cool or use immediately for chicken, beef, or cheese enchiladas. Or whatever else catches your fancy.

    Chili pepper spiced keto enchilada sauce is sugar-free and easy to make.

    How to store it

    If you don't use the sugar-free enchilada sauce immediately, or only some of it, how do you store it?

    Well, first off, let it cool down. Then pour it into airtight glass jars and place in the refrigerator for up to a week.

    How to freeze it

    If you want to keep it for longer, freezing is always an option. Pour the desired amount into a freezer zipper bag.

    Then, make sure it's tightly sealed and lay it flat on a pan or plate. I like to freeze everything using the same small cookie sheet so that I can stack them easily in the freezer.

    Also, the smallest zipper bags will freeze the same size, as long as you freeze them flat with the zipper on the side. This will allow you to store them easily as well.

    💭 Top tip - enchilada sauce keto

    My top tip for this recipe is don't burn the spices. Be sure to turn the heat down when adding the spices to the oil. Also, be ready to whisk immediately.

    I've made this quite a bit, and I may speak from experience that burnt spices aren't as tasty. Hmmm. Imagine that. Good luck!

    Two keto chicken enchiladas smothered in sugar-free enchilada sauce and cheese.

    Keto Mexican foods

    I have always been a huge fan of Mexican food. I've slowly learned how to adapt some of my favorites to more of a keto way of eating. I've always been a fan of a good taco salad but there are so many others I love.

    The spice makes all the difference, and keto enchilada sauce brings back those flavors. It's fabulous with Keto Chicken Enchiladas, you'll love this protein tortilla recipe.

    What other Mexican dishes would you like to see with a keto makeover?

    Enjoy!

    Pin the recipe here:

    Easy homemade keto enchilada sauce is the sugar-free answer to low carb enchiladas. Sugar-free and delicious with real ingredients and a quick fix to adjust the spice. #ketorecipes #ketoenchiladas #ketodinner

    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!

    🥣 Low carb sauce recipes

    1. Keto Salad Dressing - Lemon Poppyseed
    2. Keto Asparagus Fries With Spicy Garlic Dip
    3. Easy Keto Pesto
    4. Keto Sweet Chili Sauce
    5. Keto Taco Dip

    📖 Recipe

    Keto Enchilada Sauce is easy to make homemade and sugar-free. Perfect for chicken enchiladas.

    Keto Enchilada Sauce

    Yield: 18
    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Total Time: 17 minutes

    The best easy keto enchilada sauce is a sugar-free winner. The perfect blend of spices to pair with gluten-free chicken enchiladas.

    Ingredients

    • 1 ½ cups sugar-free tomato sauce (14 oz can)
    • ¾ cup chicken bone broth
    • 3 tablespoon olive oil (or avocado oil)
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • ¼ teaspoon cinnamon (optional but suggested)
    • 1 teaspoon apple cider vinegar
    • ¼ teaspoon ground black pepper
    • ¼ to ½ teaspoon cayenne (optional for added spice)

    Instructions

    1. Measure the chili powder, cumin, garlic powder, oregano, cinnamon, black pepper, and cayenne (if using) into a small bowl. Place it next to the stove.
    2. Heat the oil in a medium-sized saucepan on medium heat until it shimmers (until hot).
    3. Turn the heat down to low and lightly sprinkle on the dry ingredients. They will sizzle on contact so be sure to whisk constantly for a minute or two until fragrant and the color is slightly deeper (but not burnt!).
    4. Whisk in the tomato sauce and chicken bone broth.
    5. Raise the heat to medium-high and bring to a simmer. Cook for about 5 minutes, or until the sauce thickens. Remove from the heat and stir in the apple cider vinegar.
    6. Use immediately or cool and store in airtight jars in the refrigerator.
    Nutrition Information:
    Yield: 18 Serving Size: 2 tbsp
    Amount Per Serving: Calories: 31Total Fat: 2 gSaturated Fat: 0 gTrans Fat: 0 gUnsaturated Fat: 2 gCholesterol: 0 mgSodium: 96mgCarbohydrates: 1 gNet Carbohydrates: 0 gFiber: 1 gSugar: 1 gProtein: 1 g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: Mexican / Category: Keto Recipes

    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 Asparagus Fries With Spicy Garlic Dip

    May 13, 2020 By Lauren Leave a Comment

    Keto asparagus fries are baked and delicious with spicy garlic dip. #ketoasparagus #ketosides

    Did you ever think to hear the words keto fries together? Why not try these amazing keto asparagus fries? They're baked with a parmesan and pork rind crumb coating and served with a delicious spicy garlic lemon dip.

    Pin it for later here:

    The best keto asparagus fries are baked, crisp, and served with spicy garlic dip. Coated with parmesan and pork rind crumbs. #ketosides #ketoappetizers

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    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 ingredient amounts and printable recipe to make it NOW or PIN it here for later!

    Different Types of Asparagus

    First off, when we take a look at asparagus, there are three main kinds. Of course, of those three types, there are many varieties planted around the world and some are easier to get than others.

    The three types of asparagus are by color: green, purple, and white.

    Green Asparagus

    In a grocery store, the kind most often available is the green asparagus. Indeed, it's the type I use most often for my own cooking and family.

    Fresh green asparagus in a glass of water.

    There are many varieties of green asparagus. The size and tenderness do vary by variety. In addition, the size can also depend on how long the asparagus is allowed to grow.

    For example, sometimes the asparagus has pencil-thin stalks, other times they can be 2-3 centimeters in diameter. Thin or thick, they can be sweet and tender as long as they're fresh, perfect for steaming.

    For asparagus fries, I tend to select a medium-sized asparagus, about a centimeter in diameter.

    Purple Asparagus

    The second type of asparagus is rarer, the purple version. More common in Europe, it has a nuttier and sweeter flavor than the green or white. It has a higher level of natural sugar in its stalks. Also, purple asparagus contains anthocyanins, which are antioxidants.

    White Asparagus

    The first time I had white asparagus, it was served to me in Lyon, France by my host mother's Italian friend. Let me tell you, that was a meal to remember! White asparagus risotto, and for dessert, she served an authentic, homemade tiramisu. Mmmm...

    White asparagus again is more common in Europe and a treat to find in an outdoor market. In the U.S. it is sometimes found in farmer's markets or specialty stores, but not as often.

    Why is it white?

    Well, it's grown underground. Yes, it's completely buried so the sunlight doesn't hit it and so it can't produce the chlorophyll to turn it green.

    The stalks are thicker and more fibrous than green or purple. Therefore, the preparation is quite different. In fact, the bottom two-thirds of the stalks should be peeled so not as tough. They are cooked longer and do well grilled or oven-roasted.

    I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus

    - David Chang
    Crispy keto baked asparagus fries coated with parmesan and pork rind powder. Served with a flavorful spicy lemon garlic dip.

    How to select good asparagus

    When you choose asparagus at the market or grocery store, there are a few things to look for.

    First, the stems should be firm and bright green, not limp.

    Second, examine the tips. Are they closed and tight or open and loose? They should be closed and firm.

    Third, when you pick up the bunch of asparagus, squeeze it slightly. It should squeak when the spears rub together. Also, the lower portion of the stalks will appear "woody".

    The best way to store asparagus

    So, now we've selected the best asparagus we could find at the market. What's the best way to store it if it's not to be used right away?

    My favorite way to keep asparagus is like a bouquet of flowers.

    Whaaat?

    Yep, that's right. Place the asparagus, stalks down, in a glass filled with one to two inches of water. Then put a plastic bag over the top and make it airtight by wrapping a rubber band around the glass and over the bag.

    Now put it in the refrigerator, and it should keep asparagus fresh for at least three days. Although, I always advise to eat it as soon as possible for freshness and best flavor.

    How to trim asparagus for keto asparagus fries

    You may not know it, but there's a big debate out there about how exactly to trim asparagus.

    Keto asparagus fries are baked and perfect dipped in a spicy lemon garlic dip.

    Yes, indeed. You may have heard the side of the argument that says to bend the stalk to snap off the tough, fibrous end at the perfect point. The opposing side says this wastes half the asparagus and to just cut off the white, woody ends.

    I admit to using both methods, but there are a few things to keep in mind. The "snap" method is best used when the asparagus is straight from the garden or super-fresh.

    However, if the asparagus is from the grocery store or has been stored a while, it doesn't always snap it the perfect spot. If you're concerned about wasting food, use a knife to cut off the woody-looking lighter end.

    Also, if the asparagus is especially thick, you may want to use a vegetable peeler to peel off the thick fibrous end. The inside will be more tender and cook well.

    TO MAKE KETO ASPARAGUS FRIES YOU'LL NEED:

    • large and medium-sized bowls
    • a baking sheet with a silicone liner or parchment paper
    • a spatula
    • whisk
    • measuring cups
    Baked keto asparagus fries served with spicy sugar-free lemon garlic dip.

    How to make keto asparagus fries

    First of all, get out all the ingredients, the baking sheet, plates, and other kitchen helps.

    Then, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with a silicone liner or parchment paper.

    After that, place three plates or shallow bowls in a line in front of you and prepare them for the "breading". On the first, sift the coconut flour evenly over the plate. On the second plate, whisk together the eggs. Lastly, on the third, combine the powdered Parmesan cheese and pork rind bread crumbs.

    How to powder pork rinds

    Now, more often lately I've seen options to buy pork rinds already powdered or pork rind bread crumbs. However, I usually pound up my own from the tub of pork rinds I always keep in the back pantry.

    It's a bit like when you were little and your mom let you pound up the graham crackers for the pie crust with a rolling pin.

    First, get out a plastic zipper bag. Then fill it with the desired amount of pork rinds. Get as much air out as possible, and seal the bag.

    Now's the fun part! Take out a rolling pin and smash down the pork rinds. Get that stress out!

    Next, roll the pin over the pork rinds, back and forth, to break them down. Also, it helps to pick up the bag and shake it a few times in between rolling. Once it becomes bread crumb size, you're good to go. Measure out those powdered pork rinds.

    Coating the keto asparagus fries

    Coating the keto asparagus fries

    In order for the coconut flour to stick to the asparagus, it's best to wet it first. Use a wet paper towel or dip the asparagus in water then it's time to begin the "breading" process.

    First, take one stalk of asparagus and coat it well in the coconut flour.

    Second, dredge the flour-coated asparagus in the egg mixture, and once coated, move it to the third plate.

    Next, cover it in the pork rind and parmesan mixture, pressing it down to coat the stalk thoroughly.

    Then set the coated asparagus on the prepared baking sheet in a single layer. Bake it off for 10 to 12 minutes, or until golden brown and crisp.

    Breaded asparagus ready to bake

    How to make the low carb spicy garlic dip

    Now, I have to say the asparagus fries are pretty fabulous on their own. Also, if you have kids like mine they will want the plain fries in their deliciousness without extra spice.

    Not so in my case! I absolutely am in love with this spicy lemony garlic dip and just can't get enough of the stuff. In fact, it's pretty perfect to pair with the keto asparagus fries, and I strongly suggest you make some to serve with them for an appetizer or the big game.

    Another thing, it's super-simple to throw together and explodes with flavor.

    First, in a small to a medium-sized bowl, mix together one-fourth cup of mayonnaise with one-fourth cup sour cream.

    Use homemade mayo so you know exactly what the ingredients are in it or a good sugar-free brand. If I don't make my own, I most often use the Chosen Foods Avocado Oil Mayonnaise I get from our local Costco.

    Once that's completely combined, carefully, stir in the rest of the dip ingredients: two minced garlic cloves, one teaspoon lemon juice, one-fourth to one-half teaspoon lemon zest, one-half teaspoon paprika, and one-fourth teaspoon cayenne pepper.

    Tip: If you especially like spice, don't be afraid to bump that cayenne pepper up to one-half teaspoon (or more!) to taste!

    I'm not a super-spice gal so the one-fourth teaspoon is plenty for me.

    Lastly, for the best flavor, chill the dip two hours or overnight before eating. The recipe makes about half a cup and can be stored in the fridge for about a week.

    Asparagus inspires gentle thoughts.

    - Charles Lamb
    Keto asparagus fry dipped in spicy low carb garlic dip.

    What do you think of when you hear the word asparagus?

    Asparagus has sort of gotten a bad rap. There are all sorts of quotes from people comparing the worst things in life to asparagus. Crazy people.

    I personally love the stuff. It's fresh and green and tastes like spring.

    But what do I actually think of when I hear the word asparagus? Alf. Yes, Alf. I may be dating myself a bit, but in an episode of the old show with Alf the alien, they compose a song about asparagus for Brian's school nutrition program.

    My father either loved it or just couldn't get it out of his head. He sang it throughout my childhood whenever he wanted me to eat a vegetable. So now, whenever I hear the word asparagus, it follows with:

    Asparagus, asparagus. Put us on your table!

    Asparagus, asparagus. We'll make you feel more able!

    - The Asparagus Song from Alf

    Of course, somehow in our house it often was changed to:

    "Asparagus, asparagus, will make you feel more healthy!"

    Exactly.

    Enjoy!

    Pin the recipe here:

    Delicious keto asparagus fries are baked with a parmesan and pork rind crumb coating, served with a spicy sugar-free lemon garlic dip. #ketoappetizer #ketorecipes #ketosides

    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!

    My favorite keto condiment and sauce recipes:

    1. Keto Salad Dressing - Lemon Poppyseed
    2. Easy Keto Strawberry Jam
    3. Easy Keto Pesto
    4. Keto Taco Dip

    Printable Recipe

    📖 Recipe

    Keto asparagus fries are baked and delicious with spicy garlic dip. #ketoasparagus #ketosides

    Keto Baked Asparagus Fries With Spicy Garlic Dip

    Yield: 6
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    Delicious keto asparagus fries are baked and served with a tangy spicy garlic dip. They are breaded with parmesan and powdered pork rinds.

    Ingredients

    Baked Asparagus Fries

    • 1 cup powdered pork rinds
    • ¾ cup finely ground parmesan cheese
    • ⅓ cup coconut flour
    • 2 eggs
    • 1 pound fresh asparagus, trimmed

    Spicy Garlic Dip

    • ¼ cup mayonnaise, homemade or good sugar-free brand
    • ¼ cup sour cream
    • 2 minced garlic cloves
    • 1 teaspoon lemon juice
    • ¼ teaspoon lemon zest
    • ½ teaspoon paprika
    • ¼ teaspoon cayenne pepper

    Instructions

    Baked Asparagus Fries

    1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone liner or parchment paper.
    2. Take out three plates or shallow bowls and prepare them for the "breading". In the first, sift the coconut flour evenly over the plate. Second, whisk together the eggs. In the third, combine the Parmesan and powdered pork rinds.
    3. Use a wet paper towel or dip the asparagus in water so the coconut flour will stick to it. Then begin the "breading" process. First, take one stalk of asparagus and coat it in coconut flour. Second, dredge the flour-coated asparagus in the egg mixture, then the pork rind and parmesan mixture, pressing to coat.
    4. Place the coated asparagus on the prepared baking sheet in a single layer. Bake for 10 to 12 minutes, or until golden brown and crisp.

    Spicy Garlic Dip

    1. In a small bowl, mix together the mayonnaise and sour cream until thoroughly combined. Carefully, stir in the rest of the sauce ingredients.
    2. For best flavor, chill 2 hours or overnight before eating. Makes about ½ cup.

    Notes

    Nutrition Facts

    Servings 6.0 Amount Per Serving Calories 200 Total Fat 11 g Saturated Fat 5 g Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 102 mg Sodium 509 mg Potassium 23 mg Total Carbohydrate 4 g Dietary Fiber 2 g Sugars 2 g Protein 21 g Net Carbohydrate 2 g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    **Nutrition Facts are for the Keto Asparagus Fries only and do not include the dip.

    Nutrition Information:
    Yield: 6
    Amount Per Serving: Calories: 200Total Fat: 11g

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Sides Recipes

    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 Strawberry Shortcake {Sugar-Free}

    May 8, 2020 By Lauren Leave a Comment

    Keto strawberry shortcake is a delicious low carb summer dessert. Classic flavors a sugar-free gluten-free delicious. #ketodesserts #ketorecipes

    Delicious and classic keto strawberry shortcake delivers on flavor and summer fun! Gluten-free and sugar-free, this is a fabulous low carb dessert keeper. Shortcake, cream, and strawberries. Bliss.

    Pin it for later here:

    Delicious and classic keto strawberry shortcake delivers on flavor and summer fun. Gluten-free and sugar-free, this is a summer low carb dessert keeper! #ketodessertrecipes #ketorecipes

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    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 to make it NOW or PIN it here for later!

    What is keto strawberry shortcake?

    What do I love about strawberry shortcake? It is real food. Real classic flavors to put you in mind of an English garden or tea. Strawberries, real whipped cream, and a sweet biscuit. That's it!

    Sounds pretty fabulous, right? This is one summer dessert I am all over, and despite having three parts to assemble, it's really pretty easy to put together. And trust me, the family will LOVE it.

    Keto strawberry shortcake is easy and delicious with real summer flavor. Strawberries, cream, and a sweet gluten-free biscuit.

    History of a classic strawberry shortcake

    If you know me, you know I like to find out where things come from. The history of a thing, its influences, and so on. That definitely extends to food recipes, and the shortcake has been famous for hundreds of years.

    Did you know William Shakespeare mentions shortcake in his play, The Merry Wives of Windsor? Well, he's not actually speaking of the cake itself but a character named Alice Shortcake. Why Ms. Shortcake? Well, there's a lot of debate on that!

    The first reference to shortcake that I can find is from the Elizabethan cookbook, The Good Huswifes Handmaid for Cookerie in her Kitchen (London, 1588). This treasure contains the first record of the term "short cake" as well as the earliest known recipe for it, a sort of unleavened cookie.

    The strawberries and cream were later added to the recipe in the United States as well as the addition of baking soda. The biscuits became more light and fluffy. In fact, the dessert was quite popular during the American Civil War era.

    1862 Strawberry Shortcake

    The June 1862 issue of the Genesee Farmer (Rochester) describes "Strawberry Shortcake":

    The cake should be made like soda biscuit, rather richer, but very light, and baked in a round tin about the size of a dinner plate. Immediately upon taking it out of the oven split it in three parts, and spread them with butter very thinly. Have your strawberries prepared by covering them with sugar. Spread a thick layer of these upon one of the sliced of the cake, and pour over them the richest cream that you can process; then add another layer of the shortcake and another of strawberries, as before. Cover the whole with the remaining slice of cake, add some cream and powdered sugar, and you have a dish which would tickle the palate of an epicure.

    Keto strawberry shortcake is real food yum. Gluten-free biscuit with homemade whipped cream and strawberries. #ketorecipes #ketodesserts

    Fast forward to today, and when done right my modern keto strawberry shortcake is not that different than that nineteenth-century treat.

    Why?

    It's a classic, and it's popular for a reason. The cream, acidic yet sweet fruit, with the perfect biscuit base. Joy.

    My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake.

    - Joan Rivers

    TO MAKE KETO STRAWBERRY SHORTCAKE YOU'LL NEED:

    • medium-large sized bowl
    • a spatula
    • whisk
    • measuring cups
    • a baking pan with a silicone liner or parchment paper
    • a saucepan
    • hand-held or stand mixer
    Ingredients for the keto shortcake.

    How to make keto strawberry shortcake

    To start, we're going to make the keto shortcakes. Get out all the ingredients and kitchen utensils and place them around you so they're close at hand.

    First of all, preheat the oven to 350 degrees Fahrenheit. Then, whisk together the eggs, sour cream, sweetener, salt, and vanilla in a medium bowl. Easy peasy so far.

    Now, use a spatula to mix in the almond flour and baking powder. As far as the almond flour goes, try to get a finely ground, blanched almond flour. If an almond meal or different types of flour are used, it can change the texture and amounts needed.

    Next, use my trick for even strawberry shortcakes and pull out your ice cream scoop. What?! Yes, I love an ice cream scoop to get even amounts of batter for these shortcakes. If you'd like smaller shortcakes you can even use a two-tablespoon scoop.

    So with an ice cream scoop (or spoon), place 6 mounds of dough on the lined baking sheet. It's important not to flatten the mounds but bake them as-is to somewhat retain their shape.

    After that, bake them off for 15-18 minutes or until the tops and edges begin to brown.

    Keto strawberry shortcakes to bake

    Let them cool on the pan. Baked goods with almond flour and other gluten-free ingredients often need to cool longer to hold their shape. Otherwise, they are more likely to crumble or fall apart, and we don't want that!

    How to prepare the strawberries

    So that's our base done. Next up, the strawberries! Traditional strawberry shortcake doesn't allow the strawberries to stand alone, but sweetens them up.

    Strawberries in a saucepan and a bowl

    I find I still like to sweeten the strawberries in the keto version to enhance the strawberry flavor. Of course, we don't use sugar, but your preferred sweetener.

    I use a powdered sweetener, usually Swerve Confectioners, or powder my own monk fruit. Coffee grinders are super-versatile gadgets, and every kitchen should have whether you drink coffee or not. Yes, I use the coffee grinder to powder granular sweeteners. Great hack.

    Now back to the strawberries

    While we allow the shortcakes to cool, it's the perfect time to prep the strawberry filling. First, place 8 ounces of sliced strawberries in a small saucepan.

    If the strawberries are fresh, add two tablespoons of water. However, if they're frozen (which is perfectly fine) we don't need extra water but will have to let them thaw out a bit to slice them.

    Next, warm the pan with the berries on medium heat until they begin to soften. At this point add the sweetener, and stir well.

    Then, remove the pan from the heat if actual pieces of strawberries in the sauce are preferred. If you like more of a jam style without strawberry chunks, continue to cook and smash the berries down to a sauce.

    Set that aside to cool.

    Keto Strawberry Shortcake Assembly

    Once everything's cooled, it's time to move on to the assembly.

    Keto strawberry shortcake assembly, shortcake, strawberries, whipped cream

    Get a good fresh or organic heavy cream and whip it up to stiff peaks. I prefer to leave the cream plain without any extra sweetener, but if you wish you may add one to two tablespoons of powdered sweetener.

    Be sure to watch the cream as you whip it up. If it goes too long it will get grainy and turn to butter so get your peaks and stop.

    First, carefully cut a shortcake in half like a sandwich or bun. Place the bottom section on a serving plate, and then spoon a good amount of whipped cream on top of it.

    Whipped cream on the shortcake

    After that, spoon the beautiful strawberries on top of the whipped cream. Now, top it off with the shortcake top, powdered sweetener, and/or extra fresh strawberries.

    It's really up to you, and you can add more cream and strawberries to your heart's content. Yum!

    Lastly, serve it to friends and family for the perfect low carb summer dessert.

    Bite of keto strawberry shortcake on a fork

    How to store keto strawberry shortcake

    If the dessert will not all be eaten in one sitting, it can be stored for later. However, I advise refrigerating the components separately and then assemble the dessert when ready to eat.

    For example, store the strawberries in their own airtight container in the fridge and the shortcakes in another. Whipped cream will keep for a day or two in a container, but I find it best to whip it as you need it.

    Although, if I'm in a hurry, I have no trouble pouring heavy cream over my strawberries without even whipping it! But maybe that's just me...

    Do you remember the Shire, Mr. Frodo? It'll be spring soon. And the orchards will be in blossom. And the birds will be nesting in the hazel thicket. And they'll be sowing the summer barley in the lower fields... and eating the first of the strawberries with cream. Do you remember the taste of strawberries?

    - Sam Gamgee, The Return of the King, J.R.R. Tolkien

    Do you remember the taste of strawberries?

    What are your favorite memories of strawberries and cream?

    I love that quote from Sam Gamgee and can just picture summertime in the Shire.

    As a child, we often grew our own strawberries in the back garden, and they were always the best. When the birds didn't get them, that is! I loved to spot the early white flowers and check on them daily as they became bright red strawberries.

    I love these real, fresh, basic ingredients. Sigh.

    It's time to celebrate summer with a delicious keto strawberry shortcake. Enjoy!

    Pin the recipe here:

    Classic strawberries and cream with a low carb shortcake. Keto strawberry shortcake is gluten-free, sugar-free and pops with flavor. The perfect keto dessert. #ketorecipes #ketodesserts

    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!

    More keto dessert recipes:

    1. Keto Lemon Meringue Pie
    2. Creamy Keto Lemon Mousse
    3. Best Ever Keto Strawberry Cheesecake
    4. Keto Cranberry Orange Shortbread Cookies

    Printable Recipe

    📖 Recipe

    Keto strawberry shortcake is a delicious low carb summer dessert. Classic flavors a sugar-free gluten-free delicious. #ketodesserts #ketorecipes

    Keto Strawberry Shortcake

    Yield: 6
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Additional Time: 5 minutes
    Total Time: 35 minutes

    Keto strawberry shortcake is a delicious low carb summer dessert. The classic flavors of fresh strawberry and cream with a sugar-free gluten-free short delicious pastry.

    Ingredients

    • 2 large eggs
    • ½ cup sour cream
    • ¼ teaspoon sea salt
    • 2 cups almond flour
    • 2 teaspoon baking powder
    • ⅓ cup powdered sweetener
    • 2 teaspoon vanilla extract

    Strawberry Filling

    • 8 oz fresh or frozen strawberries
    • ¼ cup powdered sweetener

    Whipped Cream

    • 1 cup heavy cream

    Instructions

    Keto Shortcakes

    1. Whisk together the eggs, sour cream, sweetener, salt, and vanilla in a medium bowl.
    2. Use a spatula to mix in the almond flour and baking powder.
    3. Take out an ice cream scoop or spoon and use to put 6 mounds of dough on the lined baking sheet. Do not flatten the mounds but bake as-is.
    4. Bake for 15-18 minutes at 350 degrees F or until the tops and edges begin to brown. Let cool on pan.

    Strawberries

    1. While the shortcakes cool, prepare the strawberries.
    2. Place 8 oz of sliced strawberries in a small saucepan. If fresh add two tablespoons of water, if frozen it's not necessary.
    3. Warm on medium heat until the berries begin to soften and add the sweetener. Stir well and remove from the heat for pieces of strawberries in the sauce. Continue to cook and smash the berries down if a jam style is preferred.

    Strawberry Shortcakes Assembly

    1. Whip the cream and set aside.
    2. Slice the shortcakes in half like a bun.
    3. Spoon a good amount of whipped cream then strawberries on the bottom section of the shortcake. Top with the shortcake top, powdered sweetener, and/or extra fresh strawberries.
    4. Serve.

    Notes

    Nutrition Information

    Servings 6.0 Amount Per Serving 1 shortcake Calories 292 Total Fat 27 g Saturated Fat 10 g Monounsaturated Fat 6 g Polyunsaturated Fat 3 g Trans Fat 0 g Cholesterol 105 mg Sodium 298 mg Potassium 172 mg Total Carbohydrate 8 g Dietary Fiber 3 g Sugars 3 g Protein 7 g Net Carbohydrate 5 g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    **Sour cream comes in different ways. It can be thick creamy or thinner and slightly runny. This will change the texture of the shortcakes. If the batter is too thin add a little extra coconut or almond flour to thicken it up.

    Nutrition Information:
    Yield: 6 Serving Size: 1 shortcake
    Amount Per Serving: Calories: 292

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    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 Bakery and Market Discovery

    May 5, 2020 By Lauren Leave a Comment

    Keto cheesecakes at the keto bakery and market, Explorado Market, Fort Collins, Colorado

    Can you believe I discovered a keto bakery and market just half an hour from my house? After searching for so long for low carb and keto-friendly ingredients and having to order things in, I was a little shocked to find an entire store dedicated to keto practically in my own backyard.

    Do you know what else? They also take online orders. Yay.

    Keto bakery and market in northern Colorado. Enjoy my exciting gluten-free, sugar-free, low carb discovery online or in person. #ketobakery #ketomarket

    It's been a while now since I made this fabulous discovery. I was all ready to tell you about it when bam! I was thrown into homeschool mom mode, and we're all quarantined at home.

    We're still in that mode for the unforeseeable future. Therefore, I thought it was about time to share. Because, if you're anything like me, you are super-ready for a mail-order keto bake box.

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to:

    Sweet Sampler Pack | Fat Fit Go Nut Butters | How to Order | Get My 20% Off Discount | What's a Keto Market | Interview With Explorado Market | My Favorite Keto Treat | Love it! | Explorado Market

    Keto Bakery Sweet Sampler Pack

    I was first introduced to Explorado Market with the Keto Sweet Sampler Pack. What does it include? Well, let me tell you!

    Keto bakery sweet sampler box, cookies and nut butter

    As a full disclosure, Explorado Market sent me the sweet sampler pack to try out at no cost. However, as always, all opinions are my own.

    The keto bakery sweet sampler pack includes a variety of soft batch style cookies. Also, you get some of their keto chocolate chips sweetened with allulose and two nut butters, strawberry lime and chocolate.

    1. Chocolate Chips Soft Batch Cookies (2)
    2. Double Chocolate Soft Batch Cookies (2)
    3. Cinnamon Roll Soft Batch Cookies (2)
    4. Cranberry Orange Soft Batch Cookies (2)
    5. Strawberry Lime Fat Fit Go Sachets (2)
    6. Premium Chocolate Fat Fit Go Sachets (2)
    7. Keto Chocolate Chip Sachets (2)

    I'm a traditional cookie girl I suppose because my favorite cookie out of the selection was the chocolate chip. The soft batch cookies are sweetened with allulose, and if you haven't tried it before, it packs a sweet punch!

    Many people like it because it doesn't have the cooling effect of erythritol or some other low glycemic sweeteners. Also, it can be substituted 1:1 for sugar in terms of sweetness. It's a good option for a keto sweetener and becoming more and more popular.

    Fat Fit Go Nut Butters

    As I mentioned, another thing included in the Keto Sweet Sampler Pack is two flavors of Fat Fit Go nut butters. There's a chocolate one that mimics Nutella but I think tastes even better. Also, for our fruit lovers, there's a strawberry lime version.

    Just recently I ran into a former colleague of mine, and after some discussion, I found out he also ate keto. By coincidence, I'd just been to Explorado Market and told him about it. He knew all about the market and went on about how much he loved the Fat Fit Go sachets.

    This from a very active individual who doesn't bake, but loves the convenience of the sachets, especially on the go.

    Current listed ingredients in the Premium Chocolate Keto Nut Butter: Roasted Blanched Almonds, Roasted Macadamia Nuts, Cocoa Butter, Medium Chain Triglycerides (MCT), Erythritol, Cocoa Powder, Redmond Real Salt, Ceylon Cinnamon, Stevia

    What's A Keto Bakery and Market

    A keto market is exactly what it sounds like. It's a store, filled with keto-friendly foods, both prepackaged and from the bakery.

    Explorado Market keto bakery shelves

    I remember when I first came back to the states after living in the Republic of Georgia. It was fabulous to be home, but I also missed things back in Georgia and had a bit of what is termed reverse culture shock.

    Then one day I found a Russian market in Denver that had many of my old favorite go-to items. You see one thing, then another, then Borjomi water, and it's treasure hunt exciting!

    Corner of Explorado Market with shelves

    It's a similar experience with the keto market. All my favorite things I've ordered online in the past right in front of me. And not only that, but there are new ones to try! Gold mine!! (I tend to be a little dramatic. Or so my son tells me.)

    Keto bakery goods behind glass

    How To Order Keto Baked Goods

    If you'd like to place an order you can do so for a mail or pickup order. I'm all about supporting small (and local!) businesses, and how often do you get the chance to order from a keto bakery?

    Just click on the button to take you over to the Explorado Market website and look around. Browse. Window shop. You get the idea!

    Click Here To Go To Explorado Market

    Get My 20% Off Explorado Market Discount!

    If you decide you want to try some goodies from Explorado Market might you be interested in say, a discount? You would?

    The kind folks at Explorado Market are letting me pass on a discount to my readers.

    Pssstt! Use the code "EXPLORERMOMMA" to get an extra 20% off.

    Score!!

    Explorado Market hot cocoa mix

    Interview with Explorado Market

    I had the opportunity to ask a few questions about the keto bakery and market. Things swirled in my head, like how in the world did you come up with the idea for a keto bakery in my neck of the woods? I was super excited to hear back with some answers.

    What is your definition of keto?

    Body using ketones rather than glucose primarily for energy. A strategic tool that works for some people.

    What motivated you to adopt a keto way of eating and start a keto bakery? 

    Energy. After becoming primarily keto mental clarity, mood, and retention were improved. We were Paleo prior to adding a generally ketogenic way of eating so it wasn't much of a departure for us. We built out a commercial kitchen to make our nut butters and decided it made a lot of sense to start baking keto treats.

    Where is Explorado Market physically located?

    Fort Collins, Colorado

    Explorado Market front entrance

    What's your favorite keto treat in the bakery or market?

    The Keto Champion Bars

    Tell me about the online keto bakery

    You can purchase some of our store inventory online including cookies, champion bars, and more!

    What sweetener is used in the keto baked goods?

    Depending on the item, we use: allulose, erythritol, stevia, monk fruit.

    Who does the baking?

    Kendra Benson is the main recipe developer.

    What product are you most proud of?

    Currently, we're most proud of our Artisan Bread, it took a long time to perfect.

    Is there anything else you'd like to share?

    We make treats to help people avoid going back to sugar. We're not a meal supplement, we make treats to help you stay true to your goals whether you're on a diet or living with diabetes. Our treats (as anything sweet) should be eaten in moderation.

    My Favorite Keto Bakery Treat

    So now that I've received the mail order pack and visited the store several times, I've gotten to try out a lot of the treats.

    At first, I just assumed my favorite would be one of the soft batch cookies or the lemon curd cheesecake. Let me tell you, these are both YUM, but my favorite turned out to be something completely different.

    The Blueberry Crunch Champion Keto Bar. 3g net carbs.

    Oh yes, the blueberry crunch champion keto bar. To begin with, this thing is huge so it makes a good two servings at least. It's the perfect fat bomb afternoon treat or I love it for breakfast!

    According to the Explorado Market website, its ingredients are: Almond Butter, Pecans, Almond Flour, Coconut Oil, Allulose, Freeze-Dried Blueberries, Coconut, Vanilla, Redmond Salt.

    Love it! Keto Bakery

    Yes, I do love it! It is so awesome to me to be able to walk into a store and buy a treat that's sugar-free and gluten-free. I'm well-known for having a sweet tooth and love bakeries. In fact, they're still sometimes hard for me to resist.

    It's always a challenge for me not to cheat and buy that éclair or giant soft-batch cookie. That's why I always make my own keto recipes and baked goods for emergencies at home.

    However, it's also nice just to be able to walk in and buy a fresh-baked everything bagel without having to mess up the kitchen or worry about cheating.

    The mail-order is a nice option because even if the keto bakery is not in your backyard you can enjoy the fruits of it. And who doesn't love a box of cookies or my favorite keto blueberry champion bar coming in the mail?

    So what would you order?

    Pin it here:

    Online keto bakery and market or pick up your order on site! Delicious gluten-free, sugar-free treats and fun to explore. #ketobakery #ketosnacks

    Keto Lemon Meringue Pie

    April 24, 2020 By Lauren 4 Comments

    Keto lemon meringue pie

    What screams of summer more than a light lemon dessert? Keto Lemon Meringue Pie is deliciously sweet cut with the tart flavor of lemon. It's the classic pie with an almond flour crust and a sugar-free, custard filling.

    Pin it for later here:

    A classic done sugar-free and gluten-free, keto lemon meringue pie is sweet yet tart with the perfect bit of pillowy meringue. #ketodesserts #ketorecipes

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    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 to make it NOW or PIN it here for later!

    The History of Lemon Meringue Pie

    I don't know if I should admit to you I've been researching the history of lemon meringue pie.

    But really, why not? I find the history and development of foods and recipes fascinating. So much depends on the people of the era and place and what's going on at the time. By that I mean, what ingredients were available to them? Why did the dessert come about?

    I've found all sorts of stories about the origins of the lemon meringue pie. Some say it goes back to lemon custard in medieval times in England. Others disagree, with the claim a lemon meringue pudding pie must have meringue or meringue and a crust.

    Many sources state the lemon meringue pie was born in Victorian-era Philadelphia by a woman named Elizabeth Goodfellow. She owned her own pastry shop and ran what is thought to be America's first cooking school for young ladies.

    For more information read Mrs. Goodfellow: The Story of America's First Cooking School by Becky Diamond.

    Her pastry shop was unique to the time period because she didn't supply the normal bread of a bakery. Oh, no! She provided delicate cakes, tarts, pies, and other desserts for elegant dinners.

    One of her students, Eliza Leslie published her own cookbook in 1847. Titled, The Lady's Receipt-Book: A Useful Companion for Large or Small Families, she says: "Any very nice baked pudding will be improved by covering the surface with a meringue."

    Most likely, in looking not to waste the egg whites when creating a pudding or pudding pie, they turned to the delightful fluffy meringue.

    Keto lemon meringue pie is the perfect summer low carb dessert. #ketorecipes #ketodesserts

    Why keto lemon meringue pie?

    I have always been a fan of custard and especially of anything with that summery sweet tart lemon flavor.

    I've made keto lemon cream pies in the past. However, it's always bothered me to try to save the egg whites for another recipe. Because, more often than not, I forget about them or don't get around to making something out of them.

    A keto lemon meringue pie solves the egg white waste problem. All I have to do is whip them up with a few key ingredients. Then just give it a nice browning on top of the pie, and voílà! Keto lemon meringue pie.

    Sugar-free meringue topping on the keto lemon meringue pie.

    But if they were afraid of lemon meringue pie, this would be an irrational fear, because lemon meringue pie is delicious and has never hurt a soul.

    - Lemony Snicket, The Wide Window

    TO MAKE KETO LEMON MERINGUE PIE  YOU'LL NEED:

    • medium-large sized bowl
    • a spatula
    • whisk
    • measuring cups
    • a 9-inch pie plate
    • a high-power blender or mixer
    Pieces of keto lemon meringue pie, delicious classic flavor in a sugar-free, gluten-free dessert. #ketodesserts #ketorecipes

    How to make keto lemon meringue pie

    To begin, get out all the ingredients and kitchen utensils so they're close at hand. I don't like to scramble for something when I need it in a hurry.

    First, to make the crust. I use an almond flour crust as I do in many of my other desserts like the Low Carb Chocolate Pie. It's a simple press-in crust you bake.

    In a medium-sized bowl, mix together the almond flour, sweetener, and salt. Then, pour in the melted butter and mix completely until the mixture is crumbly.

    Now press it evenly into the pie plate and up the sides. I like to use a glass or flat measuring cup to press the bottom down evenly. Also, you can just use your hands. Bake the crust at 325 degrees for about 15 minutes, or until the edges start to brown.

    How to make the sugar-free lemon filling

    First of all, to make the filling, prepare the gelatin. Sprinkle two teaspoons of good gelatin over one-third of a cup of cold water and leave it for 5 minutes to bloom.

    What does bloom mean? To bloom gelatin simply means to let it absorb the cold liquid. Usually you want about four times the amount of liquid to the measurement of powdered gelatin.

    Second, take out a medium bowl and whisk the egg yolks together. Now set them aside as well and turn to the stove.

    Next, in a medium saucepan over medium heat, whisk the water, sweetener, salt, lemon zest, and lemon juice. Once it all begins to simmer, add in the bloomed gelatin to melt it. Then whisk it well to combine.

    Sugar-free lemon filling for the low carb pie.

    How to temper the egg yolks

    Next, take one spoonful of the hot liquid mixture and whisk it into the egg yolks. Be sure to stir constantly to temper the eggs so they don't curdle or become scrambled. After success with one spoonful, pour in several more and whisk it together well.

    Now, in a slow stream, whisk the egg yolk mixture into the saucepan and turn the heat up to medium. Then cook the mixture, stirring constantly, until it thickens and well coats the back of a spoon.

    Once it's ready, pour the filling into the baked crust, and put it in the fridge to chill for at least an hour. This will also allow time to clean up and prepare the meringue.

    Keto lemon filling in the almond flour crust

    How to make the meringue topping

    For many people, meringue can be a bit intimidating or even unappealing. I know it used to be for me. It wasn't something I'd had much of except for the super-sickeningly sweet storebought pie topping.

    Once I finally had a good meringue, and a sugar-free one at that, I was sold. Now I use it all the time. It works great not only for pie toppings, but for cookie or pie bases, or even a big pavlova.

    Start out by making sure the bowl you're using to beat the egg whites is perfectly clean and free of any crumbs or debris. Then begin to beat the egg whites with the whisk attachment of a stand or hand-held mixer. Start on a low setting, and as they begin to bubble, increase the speed.

    Add the cream of tartar and beat on high speed until soft peaks form, about 3-4 minutes. After that, add in the sweetener and salt and continue to beat until stiff peaks form, which should be about another 2-3 minutes.

    Now's the fun part! Carefully, spread the meringue on top of the filling. Start around the edges so the meringue seals the crust and the filling. Then fill in the center with the rest of the meringue.

    Sugar-free meringue to put on the lemon pie

    Tip: Use the back of a wooden spoon to make decorative peaks in the meringue. Swirl the back of the spoon on the meringue and lift straight up.

    Use the back of a spoon to shape the meringue on the keto pie

    Now it's time to crisp and brown the top of the meringue. There are a couple of ways to do this. The first option is in the oven. Heat the oven to 400 degrees Fahrenheit and bake the pie for 5-10 minutes or until the top begins to brown. Be very careful when removing the pie from the oven as it may begin to melt the gelatin.

    Alternatively, if you have a mini blow torch (butane torch) as is used to make crème brûlée, it can be used to brown the top. Simply, move the torch over the meringue gently back and forth. You want it to slightly brown the top, not burn it.

    Last but not least, move the pie to the refrigerator to chill and set. Let it chill at least three hours and serve!

    Tip: I've found that because meringue does wilt and separate with time, the pie is best if eaten on the same day prepared.

    Overhead keto lemon meringue pie.

    How to store keto lemon meringue pie

    If you've worked much with any meringue pies, you'll know meringue is best eaten sooner than later. On a wet pudding or pie filling, it will disintegrate or break down the longer it's stored.

    I advise to serve and eat the pie the same day it's made. However, if this isn't possible, keep it in the refrigerator in an airtight container. It will keep for several days and still taste good, but liquid can form between the meringue and the filling the longer it sits.

    The classic sweet tart confection of summer. Keto lemon meringue pie is done with a gluten-free almond flour crust, and a lemony sugar-free filling, all topped with brilliant meringue.  #ketodesserts #ketorecipes

    When life gives you lemons, make lemon meringue pie!

    - Unknown

    What are your favorite lemon desserts?

    The flavor of fresh lemons is one of my favorite flavors to pair with cream or custard. In fact, I find the tart lemon cuts the sweet richness of the cream and takes it from pretty good to pretty fabulous!

    Another of my favorite lemon desserts is this Creamy Keto Lemon Mousse. If you're a lemon fan like myself, you'll find this dessert incredibly decadent and delicious.

    What are your favorite lemon desserts? I love to pair lemon with blueberry or blackberry. There are so many options!

    Go ahead and give this classic pie a keto go. Keto lemon meringue pie. The classic tang and taste you love in sugar-free, gluten-free form.

    Yum. I'm hungry.

    Pin the recipe here:

    Delicious keto lemon meringue pie is the classic you remember redone with an almond flour crust and sugar-free filling. It's a low carb sweet yet tangy dessert, perfect for summer. #ketorecipes #ketodessertrecipes

    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!

    More keto summer dessert recipes:

    1. Strawberry Keto Meringue Cookies
    2. Keto Blackberry Cobbler
    3. The Best Keto Berry Trifle
    4. Low Carb Lemon Blueberry Cream Cake

    Printable Recipe

    📖 Recipe

    Piece of keto lemon meringue pie. Super-tart yet sweet with that delicious meringue topping. #ketopie #ketodessertrecipes

    Keto Lemon Meringue Pie

    Yield: 12
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes

    The classic sweet-tart taste in a keto lemon meringue pie. A delicious almond flour crust with a tangy lemon filling and a sugar-free soft meringue topping with just a bit of a crunch.

    Ingredients

    Almond Flour Pie Crust

    • 1 ¾ cups finely ground blanched almond flour
    • ¼ cup powdered sweetener
    • ¼ teaspoon salt
    • ⅓ cup melted butter (or coconut oil for dairy-free)

    Sugar-free Lemon Filling

    • 5 egg yolks
    • ¾ cup powdered sweetener
    • 1 ⅓ cups water
    • 2 teaspoon powdered gelatin
    • ¼ teaspoon salt
    • ½ cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 2 tablespoon room temperature butter (or coconut oil for dairy-free)

    Meringue Topping

    • 5 egg whites
    • ½ teaspoon cream of tartar
    • ¼ cup powdered sweetener
    • ⅛ teaspoon salt

    Instructions

    Almond Flour Pie Crust

    1. Mix together the almond flour, sweetener, and salt in a medium-sized bowl.
    2. Add the melted butter and mix completely until crumbly.
    3. Press evenly into a pie plate. Use a glass or flat measuring cup to press the bottom down evenly or just use your hands.
    4. Bake at 325 degrees for about 15 minutes, or until the edges start to brown.

    Sugar-free Lemon Filling

    1. Sprinkle 2 teaspoons of gelatin over ⅓ cup of cold water and leave it for 5 minutes to bloom.
    2. Whisk the egg yolks together in a medium bowl and also set those aside.
    3. In a medium saucepan over medium heat, whisk the water, sweetener, salt, lemon zest, and lemon juice. Once it begins to simmer, add in the bloomed gelatin and whisk to combine.
    4. Take one spoon of the hot liquid mixture and whisk it into the egg yolks, stirring constantly to temper. Pour in several more large spoonfuls and whisk in well.
    5. Next, in a slow stream, whisk the egg yolk mixture into the saucepan and turn the heat up to medium.
    6. Cook the mixture, stirring constantly, until it thickens and well coats the back of a spoon.
    7. Pour the filling into the baked crust and put it in the fridge to chill for at least an hour while you prepare the meringue.

    Meringue Topping

    1. Beat the egg whites with the whisk attachment of a stand or hand-held mixer. Add the cream of tartar and beat on high speed until soft peaks form, about 3-4 minutes.
    2. Add the sweetener and salt and continue to beat until stiff peaks form, another 2-3 minutes.
    3. Spread the meringue on top of the filling. Start around the edges so the meringue seals the crust and the filling. Then fill in the center.
    4. Bake at 400 degrees Fahrenheit for 5-10 minutes or until the top begins to brown. Alternatively, use a mini blow torch over the meringue to brown the top.
    5. Carefully remove the pie from the oven to the refrigerator to set. Let it chill at least three hours and serve.
    6. Because meringue does wilt and separate with time, the pie is best if eaten on the same day.

    Notes

    Nutrition Facts

    Servings 12.0 Amount Per Serving Calories 162 Total Fat 15 g Saturated Fat 5 g Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 106 mg Sodium 169 mg Potassium 22 Total Carbohydrate 3 g Dietary Fiber 2 g Sugars 1 g Protein 6 Vitamin A Net Carbohydrate 1 g

    Nutrition Information:
    Yield: 12
    Amount Per Serving: Calories: 162

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    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.

    Best Easy Keto Chocolate Chip Muffins

    April 17, 2020 By Lauren Leave a Comment

    The best easy keto chocolate chip muffins for your low carb diet. Delicious and still gluten-free and sugar-free and one of my favorite comfort foods! #ketomuffinrecipes #ketorecipes

    Super-easy keto chocolate chip muffins are great go-to comfort foods. What could be better to raise your spirits than a pat of butter on a gluten-free chocolate chip muffin with your morning cup of joe?

    Pin it for later here:

    Easy keto chocolate chip muffins are made of almond flour and coconut flour. Gluten-free, sugar-free, moist and delicious. Perfect for a keto breakfast. #ketobreakfast #ketomuffins

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    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 to make it NOW or PIN it here for later!

    Best Keto Chocolate Chip Muffins

    Why do I love keto muffins? There are so many reasons they make a good breakfast or snack. I have many favorites, but as the all-American go-to snack is the classic chocolate chip cookie, I thought, why not a chocolate chip muffin?

    Now who can resist a chocolate chip muffin?!

    Not me, to be honest. Lately I've struggled with making better choices, especially when I have to make cookies and treats for other family members who don't eat keto. Yes, when I'm frosting an Easter egg cookie, it's incredibly difficult not to try that sugar and gluten-filled creation.

    It helps ever so much if I have a backup. To be honest, I need something to fill me up and be super-tempting at the same time.

    That's where keto chocolate chip muffins come in. I can eat one for breakfast or an afternoon snack. In fact, I've even been know to eat one with my salad for lunch!

    Delicious and easy keto chocolate chip muffins for breakfast or a gluten-free snack. #ketorecipes #ketomuffins

    Why are muffins great for keto?

    First of all, muffins are easy to make. You can throw a batch together and have them baked in half an hour without too much difficulty. Quick is key.

    Secondly, muffins freeze well. Indeed, that quick and easy batch of 11 (because of course I ate at least one fresh) can go in the freezer. Then, you can pull one out a day or whenever you need a muffin. It can be on the go, an emergency snack, or with your relaxed morning coffee.

    Thirdly, they're delicious! Who doesn't love a good baked good?

    Now, after being on a keto way of eating for several years, if I eat a muffin full of sugar and white flour, what happens?

    I'll tell you what! I have the immediate satisfaction of the taste and flavor. However, soon after I don't feel very well. I puff up and even the next day regret my choices.

    Therefore, when I bite into a keto muffin, whether it be chocolate chip, snickerdoodle, or coffee cake, I know I'm going to love it. It feels like a treat, and still makes me feel good and stick to the keto diet.

    Nine out of ten people like chocolate. The tenth person always lies.

    - John Q. Tullius
    Easy keto chocolate chip muffins are a quick comforting breakfast to grab on the go or enjoy with a coffee. #ketomuffins #ketobreakfastrecipes

    Where can I get keto chocolate chips?

    There are more and more options for keto-friendly chocolate chips every day.

    I have about three go-to brands I like, for various reasons. Then there's always the option of making your own chocolate chips with unsweetened chocolate. Let's look at my top three you can buy.

    1. ChocZero Baking Chips

    ChocZero Baking Chips are some of my favorites. You can buy them in dark chocolate, milk chocolate, or even white chocolate. I also like the ingredients in these the best of any I've found.

    Where do you get them?

    Unfortunately, I have not found them in a brick-and-mortar store in my area. However, you can order them from Amazon or directly from their website ChocZero.

    I love the flavor of these chocolate chips! They don't contain sugar alcohols or soy, and they are sweetened with monk fruit extract. On the flip side, they're not always the best price point to buy them often.

    Tip: If you buy directly from their own website it is generally cheaper than big box online stores.

    2. Lily's Dark Chocolate Baking Chips

    Lily's Dark Chocolate Baking Chips are another great option. One good thing about them is that they are more readily available than ChocZero. In fact, lately I've bought them at my local grocery store (King Soopers/Kroger), and I can always find them at Sprout's or Natural Grocers.

     I like the flavor of Lily's and occasionally buy their chocolate bars as well. Unfortunately, they use soy lecithin in their chocolate, which can put many people off.

    Also, they are produced on equipment that also produces product containing milk, peanuts, and tree nuts. This can make them out of bounds for people with certain allergies.

    Other than those two things, I like Lily's chocolate and use it for myself.

    3. Bake Believe Baking Chips

    Bake Believe Baking Chips are a fairly new discovery for me. One day I just happened upon them on the Wal-Mart (yes Wal-Mart) website. They come in dark, milk, or white chocolate chips.

    Our family likes the dark and milk chocolate options, but unfortunately I was not a huge fan of the white chocolate.

    What do I like about these? I like that I can get them at my local Wal-mart at a good price point. They don't contain soy and are sweetened with Stevia.

    Also, and this is huge for me in a family with nut allergies, they do not contain nuts nor are they made in a facility with nuts. That is, as of the last package I reviewed. As with any allergy I always advise to continuously check your food products because companies do change how things are made.

    The only downside I can find with them is that they contain inulin, which is from chicory root fiber. I tend to have a very sensitive stomach, and if I eat anything with a lot of chicory root fiber it can cause some stomach discomfort. Some people have no issues from it and champion it as a health food.

    TO MAKE KETO CHOCOLATE CHIP MUFFINS  YOU'LL NEED:

    • medium-large sized bowl
    • a spatula
    • whisk
    • measuring cups
    • a muffin tin with liners
    • a high-power blender or mixer
    Keto chocolate chip muffins baked overhead view

    How to make keto chocolate chip muffins

    To begin, as usual, get out all the ingredients and kitchen utensils so they're close at hand.

    First, preheat the oven to 325 degrees Fahrenheit and line a muffin tin with 12 silicone baking cups or other liners.

    Second, put the cream cheese, eggs, and vanilla into a blender and blend it all on high speed for 30-40 seconds, or until well combined.

    OR if you prefer to use a mixer, just be sure all your ingredients are room temperature or slightly warmer. If they are cold, it makes it harder to blend together without any lumps from the cream cheese.

    Set that aside for the moment.

    Combine the dry ingredients

    Then, in a large bowl, measure in the almond and coconut flours, baking powder, salt, and sweetener. Now whisk it together evenly.

    After that, pour the wet mixture into the dry ingredients and mix it all up with a spatula or mixer.

    Next, add in the almond milk slowly and combine it with the muffin batter until it's similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used, how finely it's ground, etc.

    Now, mix in half a cup of sugar-free chocolate chips so they are well-dispersed in the batter. Then it's time to fill the twelve muffin cups. Put enough batter in them to be about ¾ of the way full, or until it's all evenly distributed.

    If you like, sprinkle extra chocolate chips on top of the muffins. It makes them look nicer and more tempting. Also, it gives you an extra bit of chocolate on top. Yum!

    Keto chocolate chip muffins ready to bake. #ketomuffins #ketorecipes

    Nearly done! Put the pan in the oven and bake at 325 degrees Fahrenheit for 25 minutes or until a toothpick comes out clean. Then take them out and let them cool at least 15 to 20 minutes before attempting to remove from the pan.

    Cut one in half and enjoy with a pat of melting butter in the middle!

    Easy keto chocolate chip muffins are the perfect low carb breakfast or sugar-free snack! Gluten-free and made with almond and coconut flours, they're delicious with a cup of joe! #ketomuffins #ketorecipes

    How to store keto chocolate chip muffins

    If not all the muffins are eaten right away, I prefer to keep them in the refrigerator or freezer.

    They will keep in an airtight container or zipper bag for up to a week in the fridge. Or, they'll be good for about a month in the freezer, which I do most often because I can then get one out when I need one.

    You can let the muffin sit out awhile to thaw or if you're in a hurry use the microwave. I usually warm it 30 seconds on high upside down, then flip it and warm for another 30 seconds.

    Chocolate is the first luxury. It has so many things wrapped in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.

    - Mariska Hargitay

    What is keto breakfast?

    When do you break your fast?

    What I call breakfast is not always the same as the rest of the world. Lol. I call the first thing I eat each day my breakfast. And, most days I don't break my fast until noon or after.

    When I'm doing well and what I define as "strict keto" for myself, I'm not hungry until then so I don't eat. When I'm on the go, a smoothie or a muffin is the perfect way to break my fast.

    What are your favorite breakfasts? I hope you try out this fabulous keto chocolate chip muffin recipe! It's a family favorite around our house.

    Pin the recipe here:

    These are the best easy keto chocolate chip muffins! Perfect for a weekend keto breakfast or gluten-free side to your salad. #ketorecipes #ketomuffins

    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!

    More keto muffin recipes:

    1. Keto Snickerdoodle Muffins
    2. Low Carb Peanut Butter Muffins
    3. Low Carb Coffee Cake Muffins
    4. Keto Cream Cheese Pumpkin Muffins
    5. Low Carb Cranberry Orange Muffins

    Printable Recipe

    📖 Recipe

    These are the best easy keto chocolate chip muffins. Gluten-free, sugar-free and made with cream cheese, almond flour, and coconut flour. #ketomuffins #ketorecipes

    Keto Chocolate Chip Muffins

    Yield: 12
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes

    These are the best gluten-free keto chocolate chip muffins made with almond and coconut flours. Delicious inside and out with sugar-free chocolate chips.

    Ingredients

    • 4 oz cream cheese
    • 4 eggs
    • ½ teaspoon vanilla
    • 2 cups finely ground almond flour
    • ¼ cup coconut flour
    • ½ to ¾ cup powdered sweetener (such as Swerve Confectioners)
    • 2 teaspoon baking powder
    • ¼ teaspoon sea salt
    • ¼ cup unsweetened almond milk
    • ½ cup sugar-free chocolate chips

    Instructions

    1. Take out a muffin tin and line it with 12 silicone baking cups or other liners. Preheat the oven 325 degrees Fahrenheit.
    2. Place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
    3. In a large bowl, place the almond and coconut flours, baking powder, salt, and sweetener and whisk together evenly.
    4. Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
    5. Add in the almond milk slowly and combine with the muffin batter until it's similar to a thick cake batter. The amount of almond milk will depend on the type of almond flour used.
    6. Mix in half a cup of sugar-free chocolate chips so they are well-dispersed.
    7. Fill the twelve muffin cups about ¾ of the way full until the batter is evenly distributed.
    8. Sprinkle extra chocolate chips on top of the muffins. (optional)
    9. Bake at 325 degrees Fahrenheit for 25 minutes or until a toothpick comes out clean.

    Notes

    Nutrition Facts

    Servings 12.0 Amount Per Serving 1 muffin Calories 145 Total Fat 12 g Saturated Fat 3 g Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 72 mg Sodium 175 mg Potassium 27 mg Total Carbohydrate 5 g Dietary Fiber 3 g Sugars 2 g Protein 6 g Net Carbohydrate 2 g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Nutrition Information:
    Serving Size: 1 muffin
    Amount Per Serving: Calories: 145

    *Nutrition facts are calculated without the chocolate chips as different brands vary so much. Add in the facts for the chocolate you use.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: Gluten-Free / Category: Keto Breakfast Recipes

    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.

    Best Easy Keto Coconut Shrimp

    April 11, 2020 By Lauren Leave a Comment

    Best east low carb keto coconut shrimp is gluten-free, sugar-free and delicious, especially with a little sweet chili sauce! #ketodinners #ketoshrimprecipes

    Easy and delicious keto coconut shrimp brings you better than restaurant flavor while at the same time gluten-free and sugar-free. Sweet coconut and shrimp pairs perfectly with a spicy keto sweet chili sauce.

    Pin it for later here:

    Low carb keto coconut shrimp is gluten-free, sweet, coconutty, and delicious! Excellent with a sugar-free keto sweet chili sauce. #ketorecipes #ketodinners

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    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 to make it NOW or PIN it here for later!

    Why do shrimp turn pink when cooked?

    Have you ever wondered how exactly flamingos turn pink from the food they eat?

    I've always been told they eat shrimp, shrimp are pink, and the flamingoes eat so much shrimp they turn pink too! But really, if you look at a shrimp, is it pink?

    No! It's a rather unappetizing gray color. Actually, shrimp don't turn pink until they are cooked. Yes! The exoskeleton is a bluish-gray but contains pigments called astaxanthin. The astaxanthin is wrapped up in protein chains (called crustacyanin) hiding the lovely pink color from the world!

    Fact: Did you know salmon and lobsters have this same carotenoid (pigment)?

    However, when you heat the shrimp, it releases the hold the protein chains have and lets out the astaxanthin. This turns the shrimp a fabulous shade of pink. Also, it's the same reason lobsters turn red when you cook them.

    But why are flamingos pink?

    Okay, back to the flamingos. That still doesn't explain how they turn pink! Well, when the flamingos eat the raw shrimp, their digestive juices eat away the protein chain. And guess what happens?

    Exactly. The glorious pink is released and makes the flamingo feathers pink. And who doesn't like pink flamingos?!

    Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautés it. There's, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.

    - Mykelti Williamson
    Overhead keto coconut shrimp

    What kind of shrimp should I buy?

    Ideally, I would buy medium to large-sized fresh-caught shrimp. However, when I'm in Mom mode and in a hurry, I tend to buy what I can get. If I can get fresh then I do, otherwise, I get a good quality uncooked frozen shrimp.

    In my time I've deveined and peeled plenty of shrimp, but I know it's not a task I enjoy. Therefore, I prefer to buy peeled and deveined shrimp with the tails on.

    You'll notice in these pictures, my shrimp have no tails! While they are much prettier, or aesthetically pleasing, with the tail on, the children are more likely to eat them at my house without a tail.

    Yes, as with most things around the house lately, I opt on the side of what the kids will like. If the tail's already removed, it's much easier to eat. And I can get the kids to at least try it! Well, and I love them either way!

    Delicious sweet keto coconut shrimp are gluten-free and sugar-free goodness. High protein and the perfect dinner on a keto diet. #ketorecipes #ketoshrimp

    TO MAKE KETO COCONUT SHRIMP YOU'LL NEED:

    • 3 medium-sized bowls
    • a spatula
    • whisk
    • measuring cups
    • a cast-iron skillet or frying pan
    Bite of keto coconut shrimp with sweet chili sauce. #ketodinners #ketoshrimprecipes

    How to make keto coconut shrimp

    To begin, get out all the ingredients and kitchen utensils.

    First, you're going to start with 3 medium bowls. Combine the coconut flour, salt, and pepper in one. In bowl number two, beat the eggs. Then mix the coconut and sweetener together well in the third.

    Three bowls ready to make keto coconut shrimp #ketoshrimp #ketorecipes

    Second, it's time to "bread" the shrimp with our gluten-free coconut coating.

    Start with the first bowl and dip the shrimp into the coconut flour, be sure it sticks all around. Move to the second bowl and coat it with the beaten eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere.

    Be sure to get a lot of coconut on each shrimp. Set the coated shrimp aside on a plate and continue the process with all the remaining shrimp.

    Coconut coated shrimp ready to fry

    How to fry the gluten-free shrimp

    It may seem overwhelming and a mess to fry just about anything, but with these shrimp I like to do an easy pan-fry.

    Put a large cast-iron skillet or frying pan on the stove on medium heat. Then add enough coconut oil to cover the bottom, usually about one-third of a cup. Fry the coconut shrimp in batches, but try not to crowd them in the pan.

    I find it easiest to fry about 7 at a time. Put them in the hot oil with tongs and flip them over after 2 minutes. Now fry the other side for 2 minutes or until golden brown. If you like them darker fry for 3 minutes on each side.

    Keto coconut shrimp in the frying pan. #ketorecipes #glutenfreedinners

    After that, while you fry the rest, place the finished coconut shrimp on a plate lined with a paper towel. They are best served with keto sweet chili sauce or your preferred keto dipping sauce.

    I like to sprinkle them with some chopped chives, but that's optional. Or use whatever herb you have and like.

    How to store keto coconut shrimp

    To be honest, I find that anything fried is best the day it's made. However, if you have leftovers, you can always keep them in the refrigerator for 3-4 days. Or you could freeze them for up to a month.

    To reheat the shrimp I like to place them on a baking pan on 350 degrees Fahrenheit for 10-15 minutes or until they're warm and crisp.

    Unfortunately, to microwave them will make them limp and not as appealing. You could also try re-frying them, but I like the oven method best.

    Shrimp dipped in keto sweet chili sauce. Asian-inspired sugar-free dipping sauce for meats, shellfish, and more! #ketorecipes #ketosauces

    Let food be thy medicine and medicine be thy food.

    - Hippocrates

    What's your favorite restaurant dinner?

    This coconut shrimp is a recipe inspired by an old restaurant favorite. Do you have favorite restaurant meals that could use a keto makeover?

    What do you miss? I'd love to give it a go and keto-ize it!

    For example, my daughter misses calzones, and we came up with a fathead dough recipe for a delicious keto calzone. We make it quite often although it's not made it on the blog yet.

    What others are there? Well, we've loved this keto coconut shrimp, and I hope you do too.

    Now, let there be shrimp tonight!

    Pin the recipe here:

    Best easy low carb keto coconut shrimp. Gluten-free and sugar-free, a high-protein keto dinner perfect with sweet chili dipping sauce. #ketodinner #ketoshrimprecipes

    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!

    More keto shrimp recipes:

    1. Keto Jambalaya
    2. Low Carb Thai Coconut Soup

    and for dessert try:

    1. Keto Peanut Butter Pie
    2. Creamy Keto Strawberry Cheesecake
    3. Keto Blackberry Cobbler

    Printable Recipe

    📖 Recipe

    Keto coconut shrimp is easy and delicious. Completely gluten-free, sugar-free, and the perfect coconut flavor. #ketorecipes #ketococonutshrimp

    Keto Coconut Shrimp

    Yield: 6
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    Delicious keto coconut shrimp brings the familiar taste you love in sugar-free and gluten-free form. Perfect when dipped in sweet chili sauce.

    Ingredients

    • ⅓ cup coconut flour
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 2 large eggs
    • 1 ¾ cup unsweetened shredded coconut
    • 2 tablespoon powdered sweetener (such as Swerve Confectioners)
    • 1 pound large raw shrimp, peeled and deveined
    • ⅓ cup coconut or avocado oil (for frying)
    • 1 recipe Keto Sweet Chili Sauce

    Instructions

    1. Start with 3 medium bowls. Combine the coconut flour, salt, and pepper in one. In the second bowl, beat the eggs. Mix the coconut and sweetener together well in the third bowl.
    2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
    3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches, but do not crowd them in the pan. Fry about 6 to 7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. If you like them darker fry for 3 minutes on each side.
    4. While you fry the rest, place the finished coconut shrimp on a plate lined with a paper towel. Serve with keto sweet chili sauce or your preferred keto dipping sauce.
    5. Sprinkle with some chopped chives (optional) and serve.
    6. Leftover coconut shrimp keeps in the refrigerator for up to 3 days.

    Notes

    Nutrition Facts


    Servings 6.0 Calories 347 Total Fat 28 g Saturated Fat 22 g Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 177 mg Sodium 643 mg Potassium 23 mg Total Carbohydrate 4 g Dietary Fiber 2 g Sugars 1 g Protein 19 g Net Carbohydrate 2 g

    Nutrition Information:
    Serving Size: 6
    Amount Per Serving: Calories: 347

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Main Dish Recipes

    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.

    Best Easy Keto Sweet Chili Sauce

    April 6, 2020 By Lauren 2 Comments

    Low carb keto sweet chili sauce is easy to put together and delicious. A perfectly sugar-free dipping sauce for shrimp, chicken, and beef. #ketorecipes #ketosaucerecipes

    So you have the coconut shrimp but not the dipping sauce? Look no further than this delicious and easy keto sweet chili sauce! A sweet and spicy sugar-free sauce perfect alongside shrimp, chicken or beef.

    Pin it for later here:

    Keto sweet chili sauce is the perfect Asian sweet and spicy dipping sauce for shrimp, chicken, or beef. Low carb and sugar-free. #ketosauce #ketorecipes

    This post may include Amazon links. As an Amazon Associate, I earn from qualifying purchases.

    What is a keto sweet chili sauce?

    Sweet chili sauce is a common Asian dipping sauce found often in Thailand. Called nam chim kai, it's a syrupy texture and sweet with a medium spice. You can buy it bottled, but I've yet to find any that are not packed with sugar.

    That to me is a challenge! Don't go without but make your own. It's really not very difficult and makes a huge difference in flavor. Also, the bonus is when you make your own you don't need preservatives or long names of ingredients you can't pronounce.

    In addition, it's easy to alter the sweetness and/or spiciness to your preference!

    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 to make it NOW or PIN it here for later!

    I can't stand people that do not take food seriously.

    - Oscar Wilde
    Keto sweet chili sauce is so easy to make and a necessary oomph to chicken, shrimp, and beef recipes. Sugar-free and full in real ingredients. #ketorecipes #ketosauces

    What to dip in a sugar-free sweet chili sauce?

    There are so many things you can dip in this keto sweet chili sauce to give them a POW! of flavor. Traditional meats like chicken and beef are perfect. I especially like it with shrimp. In fact, one of my favorite shrimp recipes, keto coconut shrimp is fabulous with it.

    However, if you don't eat meat or are avoiding it, you can also use it with a keto vegetable stir-fry. Or maybe pour it over a block of cream cheese and serve with keto crackers and veggies?

    It also makes a great marinade for grilled fish or chicken. Of course, I like to spoon even more on after the meat's grilled. I may have even poured some over my baked chicken leg tonight for dinner!

    There are so many options if you get creative!

    Serve keto sweet chili sauce on:

    • Chicken wings
    • Grilled, baked or fried chicken or salmon
    • Grilled or keto coconut shrimp
    • Vegetables
    • Meatballs
    • Calamari
    • Chicken/meat/seafood kabobs
    • Keto mozzarella sticks
    • Pour over cream cheese and serve with keto chips or crackers and veggies

    What are coconut aminos?

    This is a quick and easy sweet chili dipping sauce, and therefore I like all the ingredients to be easy to find. Or preferably already in my cabinet.

    Now I avoid soy, and in place of soy sauce, I've found this glorious bottle of something called coconut aminos. What are they? Well, let me tell you.

    Coconut aminos are a liquid made from the aged sap of coconut blossoms with salt. It is a low-glycemic, vegan, and gluten-free alternative to soy sauce, with 17 amino acids. Coconut aminos also have significantly less sodium than regular soy sauce.

    Now obviously, all bottles labeled "coconut aminos" are not equal. I've found several that include sugar, and you want to be sure to avoid those brands. So as always, read your ingredients before you buy.

    For this recipe, sweet chili sauce, the coconut aminos add a umami flavor. It's an easy way to add another level of flavor to the sauce.

    Where can you buy coconut aminos?

    I used to have to order coconut aminos online from Thrive Market or Amazon. However, more and more lately I've found them in health food stores, Whole Foods, and even my local grocery store.

    They're no longer a rare item you have to search for, and I always have a bottle in my cabinet or refrigerator.

    Keto sweet chili sauce is the perfect sugar-free Thai style dipping sauce for meats, shellfish, and veggies. #ketosauce #ketorecipes

    🍽 Equipment needed for low carb sweet chili sauce

    • large and medium-sized bowls
    • a medium saucepan
    • a spatula
    • whisk
    • measuring cups
    • small jam jars

    🥘 Ingredients in keto Thai sweet chili sauce

    • 1 teaspoon grass-fed gelatin
    • ½ cup water plus 2 tbsp
    • ½ cup unseasoned rice vinegar
    • 2 tablespoon coconut aminos
    • ¼ cup powdered sweetener (such as Swerve Confectioners)
    • 3 garlic cloves, finely chopped
    • 2 tablespoon dried chili flakes
    • 2 tablespoon yacon syrup (optional)
    • ½ teaspoon cayenne pepper (optional for heat)

    🔪 Instructions - sweet chili sauce keto

    To begin, get out all the ingredients and kitchen utensils. First, in a small bowl, place the 2 tablespoons of water and the teaspoon of gelatin. Then leave it for 5 minutes for the gelatin to bloom. Set aside.

    Second, take out a medium saucepan and add to it the vinegar, water, sweetener, garlic, coconut aminos, chili flakes, yacon syrup, and cayenne pepper (if using).

    So far so good.

    Third, heat the ingredients over medium heat while stirring, to combine everything together. Next, increase the heat to medium-high and bring it to a boil. You'll want to let it simmer for about 2 minutes then remove it from the heat.

    Now slowly whisk in the bloomed gelatin. Once the gelatin is completely melted in and combined, pour the sauce into a glass jar with an air-tight lid.

    I find it easiest to store this sauce in a small glass jam jar with an air-tight lid. However, use any heatproof container you can make air-tight.

    Before placing the lid on the jar, cool the sauce to room temperature.

    How to store keto sweet chili sauce

    If you don't use the entire recipe in one go, it can be stored in the fridge for up to two weeks.

    Now, you will find the gelatin does exactly what you'd expect it to. It gels the sauce when cold. Therefore, when you're ready to serve it again pop the jar in the microwave for about fifteen seconds. Or you can always heat it slightly on the stove.

    Stir it up, and it's ready to use. Drizzle it over anything that catches your fancy.

    Shrimp dipped in keto sweet chili sauce. Asian-inspired sugar-free dipping sauce for meats, shellfish, and more! #ketorecipes #ketosauces

    Food should be fun.

    - Thomas Keller

    What are your favorite sauces or spreads to boost flavor?

    There is a lot to be said for a good sauce, gravy, or even jam!

    It's so true that these little extras really add to the texture and flavor of your dish. So often they're filled with sugars and preservatives when bought at the store so it's a good idea to prepare your own.

    What are some of your favorites? Maybe you have condiments or sauces you miss? Get creative and turn them keto or send me a message, and I'll make my best stab at it.

    I hope you enjoy this simple sweet chili sauce!

    Pin the recipe here:

    Sugar-free keto sweet chili sauce is simple and easy to make. So much better without all the sugar and preservatives, and this low carb recipe allows you to adjust for your own spice preference. Try it on meats, shellfish, or pour it over a block of cream cheese for a dip! #ketosauces #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!

    My favorite keto condiment and sauce recipes:

    1. Keto Salad Dressing - Lemon Poppyseed
    2. Easy Keto Strawberry Jam
    3. Creamy Garlic Keto Pork Chops
    4. Easy Keto Pesto
    5. Keto Taco Dip

    📖 Recipe

    Keto sweet chili sauce is delicious on coconut shrimp or many Thai dishes. Sugar-free and gluten-free.

    Keto Sweet Chili Sauce

    Yield: 12 servings
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes

    Keto sweet chili sauce is the perfect sweet, yet spicy dipping sauce for many favorite types of meat and shellfish. It's sugar-free, gluten-free and easy to make.

    Ingredients

    • 1 teaspoon grass-fed gelatin
    • ½ cup water plus 2 tbsp
    • ½ cup unseasoned rice vinegar
    • 2 tablespoon coconut aminos (or tamari sauce)
    • ¼ cup powdered sweetener (such as Swerve Confectioners)
    • 3 garlic cloves, finely chopped
    • 2 tablespoon dried chili flakes
    • 2 tablespoon yacon syrup (optional)
    • ½ teaspoon cayenne pepper (optional for heat)

    Instructions

      1. In a small bowl, place the 2 tablespoons of water and gelatin, and leave it for 5 minutes to bloom. Set aside.
      2. Add the vinegar, water, sweetener, garlic, coconut aminos, chili flakes, yacon syrup, and cayenne pepper (if using) into a medium saucepan. 
      3. Heat over medium heat while stirring, to combine everything together. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes then remove it from the heat and whisk in the bloomed gelatin.
      4. Pour the sauce into a glass jar with an air-tight lid.
      5. Cool to room temperature and store in the fridge for up to two weeks.

    Notes

    Nutrition Information

    Servings 20.0 Amount Per Serving Calories 3 Total Fat 0 g Saturated Fat 0 g Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 0 mg Sodium 27 mg Potassium 7 mg Total Carbohydrate 1 g Dietary Fiber 0 g Sugars 0 g Protein 0 g

    This data was provided and calculated by Myfitnesspal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Nutrition Information:
    Serving Size: 1 tablespoon
    Amount Per Serving: Calories: 3

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: Thai / Category: Keto Recipes

    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 Flourless Chocolate Grasshopper Cake

    March 25, 2020 By Lauren 1 Comment

    Keto flourless chocolate grasshopper cake is a decadently dark chocolate with a creamy mint filling. #ketodesserts #ketochocolatemint

    Who doesn't love chocolate and creamy mint? Make it gluten-free and sugar-free and there you got me! Keto flourless chocolate grasshopper cake. Just a little bit of decadence to treat your everyday.

    PIN it here for later!

    Keto flourless chocolate grasshopper cake is delicious chocolate mint colored with healthy avocado! Gluten-free, sugar-free dessert. #ketodessert #ketomintchocolate #ketorecipes

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Other than peanut butter and chocolate, there are few other flavors I like better together than mint and chocolate. Do you sense a theme? I may have a chocolate problem.

    Chocolate mint has long been one of my favorite flavor combinations. As a child, I loved to go to local JB's Drive-In and order a Junior Mint Flurry. Oh yes, probably an entire package of Junior Mints mixed in ice cream.

    And I was in heaven.

    Nowadays, I've found it's not so good for me to have that much sugar. Right? I have to get my chocolate mint fix in other ways. A rich chocolaty keto flourless grasshopper cake is sure to fit the bill. Especially with a divine layer of mint cream running through it.

    Mmmmm...

    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 to make it NOW or PIN it here for later! 

    Deliciously creamy keto flourless chocolate grasshopper cake. Gluten-free, sugar-free, it's the perfect mint chocolate dessert for a low carb diet. #ketodesserts #ketodessertrecipes #ketocake

    How can a cake be flourless?

    Flourless chocolate cake has become super-popular in the last few years. However, how can it be a cake if it's flourless? Let's take a look at the usual ingredients.

    Most flourless chocolate cake recipes I've come across rely on a larger amount of eggs, chocolate, sugar, baking powder, and cocoa powder. Variations on these ingredients bake together to make a very rich, dark chocolate cake.

    Usually, the texture is denser than a traditional chocolate cake and sometimes moister. This is because of the lack of any sort of flour to poof it up a bit.

    What can I use as a natural food coloring?

    As much as possible I like to use natural food colorings, especially those you can find every day around your house!

    When I first experimented with the creamy mint layer, I knew I wanted it to be green. In fact, I wanted it to scream, "I'm green! I'm creamy mint alongside a divinely dark chocolate cake!"

    Do you know what I came up with? Well, I started out playing with cocoa butter, cream cheese, and heavy cream. Then I thought about that healthy creamy fat found in something that just happens to be green naturally!

    Yes! Avocados!

    Why put fake green food coloring in something when you can get a healthy creamy fat that's already green? Win, win!

    Now for you skeptics out there, first let me say I'm not naturally an avocado fan. Actually, I'm one of those weird people who cannot stand guacamole. Sorry, but yes, it's true.

    How is that possible so many people ask me incredulously. Well, for me, and for quite a few others I've found, it's all down to the texture of the avocado. However, when you blend it up with other ingredients I'm perfectly fine with it, and it works well!

    Keto flourless chocolate grasshopper cake pairs divinely rich dark chocolate with a sugar-free creamy mint filling naturally colored with avocado. The ideal low carb dessert for St. Patrick's Day or any holiday. #ketodessert #ketocake

    TO MAKE KETO FLOURLESS CHOCOLATE GRASSHOPPER CAKE YOU'LL NEED: 

    • large to medium-sized bowls
    • a spatula
    • whisk
    • measuring cups and spoons
    • blender or - 
    • hand mixer 
    • 9″ springform pan

    "The End is Nigh!" the man shouted.

    "Is there still time for hot chocolate?" Riley asked.

    The-End-is-Nigh guy blinked. "Ah, maybe, I don't know."

    - Jana Oliver, Forbidden

    A piece of keto flourless chocolate grasshopper cake is deliciously gluten-free and sugar-free with the divine pairing of dark chocolate and mint cream. #ketodessert #ketorecipes

    HOW TO MAKE KETO FLOURLESS CHOCOLATE GRASSHOPPER CAKE

    This recipe is really in three parts because there are three layers. It's not complicated but needs to be done in order. Shall we start with the cake?

    Keto Flourless Chocolate Cake

    Start out by getting all the ingredients for the cake portion out as well as the springform pan and utensils.

    Keto flourless chocolate grasshopper cake ingredients

    Second, preheat oven to 350 degrees Fahrenheit and grease the sides of an 8-inch springform pan with butter. Next, cut out a circle piece of parchment paper to fit the bottom of the pan.

    Sometimes people feel it's a huge inconvenience to measure and cut out parchment paper, but it doesn't take long and then you don't have to worry about the cake sticking!

    Now, place the circle of paper in the bottom of the pan and butter it as well. Set it aside for the moment.

    Then to make the cake, put the chocolate and butter in a small saucepan and heat it on medium until the butter is melted. The unsweetened chocolate should just begin to melt also.

    Turn the heat off and stir it all until the chocolate is melted and the mixture is smooth.

    Next, add the sweetener, salt, and vanilla extract and stir to combine it all together evenly.

    In a new bowl, crack the eggs and beat them with a whisk. Then pour them into the chocolate mixture and stir it all well until smooth.

    Now it's time to add the cocoa powder and stir until just combined. Be careful not to over mix! After that, pour the batter into the prepared pan and bake the cake for 20 minutes or until it has a thin crust on the top.

    Flourless chocolate cake batter in a springform pan

    What's in the grasshopper mint filling?

    While the cake is cooling, it's time to make the grasshopper mint filling.

    First, get out a small bowl, and combine the water and gelatin. Then set it aside to bloom for 8-10 minutes.

    How does gelatin bloom?

    When you're speaking about gelatin, allowing it to bloom simply means allowing the gelatin granules to absorb the water. This is done in cool water so that when it is later heated, it melts/dissolves evenly.

    Next, in a small saucepan, bring the heavy cream to a simmer then pour it into a high-speed blender (or the bowl of a stand mixer). Now add in the sweetener, cream cheese, and avocado and blend it up on high speed for 35-40 seconds.

    Then, use a spatula to add in the bloomed gelatin and measure in the mint extract. Blend on high again to melt and incorporate the gelatin.

    After that, spread the mixture on top of the cooled cake, cover, and place it in the refrigerate to set.

    Sugar-free creamy avocado mint filling

    Make the sugar-free chocolate ganache

    It's actually pretty easy to make a sugar-free chocolate ganache. All you do it put the sugar-free chocolate chips in a glass or metal bowl. Set that aside for a minute.

    Next, in a small saucepan, bring the cream barely to a simmer. Immediately pour it over the chocolate chips. Now let it stand for 2 minutes, then stir it all until the chocolate is melted and the mixture is smooth.

    Get the cake back out of the fridge and pour the ganache over the mint layer. Smooth the top and make it look pretty. Also, you can top it with more sugar-free chocolate chips, shaved chocolate, or other decorations.

    Refrigerate the cake for at least 2 hours before removing it from the springform pan. Cut and serve!

    How to store keto flourless chocolate grasshopper cake

    The cake is best when eaten immediately. Fresh is often better! However, if you'd like to prep it for later, place the cake in an airtight container, and it can be kept in the refrigerator for up to one week.

    If you'd like to freeze it, I would say keep it in the freezer for up to one month before using. I have put it in foil in portions and frozen it for special treats. 

    Keto flourless chocolate grasshopper cake. Two pieces cut out.

    What are your favorite mint chocolate desserts?

    Do you love mint chocolate as much as I do? What are your favorite desserts with mint chocolate?

    There's mint chocolate ice cream of course. What about mint chocolate brownies, cupcakes, pie? I'll be working on some new ketofied versions of these favorites. Are there any others we should try?

    Let me know in the comments below!

    Happy baking!

    Pin the recipe here:

    Keto flourless chocolate grasshopper cake is a delicious pairing of glute-free dark chocolate cake with a creamy sugar-free mint filling. #ketorecipes #ketodesserts

    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!

    My favorite keto dessert recipes

    1. Creamy Keto Strawberry Cheesecake
    2. Keto Peanut Butter Pie
    3. Keto Blackberry Cobbler
    4. Low Carb Lemon Blueberry Cream Cake
    5. Almond Raspberry Keto Bakewell Tart

    Printable Recipe:

    📖 Recipe

    Keto flourless chocolate grasshopper cake is gluten-free, mint and chocolate joy. Healthy, natural green color comes from avocado. #ketocake #ketodesserts #ketodessertrecipes

    Keto Flourless Chocolate Grasshopper Cake

    Yield: 16
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 40 minutes

    Healthy avocado makes a delicious natural green mint layer this keto flourless chocolate grasshopper cake topped with sugar-free ganache.

    Ingredients

    Keto Flourless Chocolate Cake

    • 4 oz unsweetened chocolate, chopped
    • ½ cup butter
    • ¾ cup powdered sweetener
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 4 eggs, beaten
    • ¾ cup organic cocoa powder

    Grasshopper Mint Filling

    • 2 teaspoon grass-fed gelatin
    • 3 tablespoon water
    • 4 oz cream cheese
    • 1 large avocado
    • 1 cup heavy cream
    • ½ cup powdered sweetener
    • 2 teaspoon mint extract

    Keto Chocolate Ganache

    • ½ cup heavy cream
    • ¾ cup sugar-free chocolate chips

    Instructions

      Keto Flourless Chocolate Cake

      1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch springform pan with butter. Cut out a piece of parchment paper to fit the bottom of the pan. Place it in the bottom of the pan and butter it as well. Set aside.
      2. To make the cake, put the chocolate and butter in a small saucepan and heat until the butter is melted and the unsweetened chocolate begins to melt. Turn off the heat and stir until the chocolate is melted and the mixture is smooth.
      3. Add the sweetener, salt, and vanilla extract and stir to combine.
      4. Crack the eggs into a new bowl and beat with a whisk. Then pour them into the chocolate mixture and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix.
      5. Pour the batter into the prepared pan and bake the cake for 20 minutes or until the cake has a thin crust on the top.

      Grasshopper Mint Filling

      1. While the cake is cooling, make the grasshopper mint filling. In a small bowl, combine water and gelatin and set it aside to bloom for 8-10 minutes.
      2. In a small saucepan, bring heavy cream to a simmer then pour it into a high-speed blender (or bowl of a stand mixer). Add in the sweetener, cream cheese, and avocado and blend on high for 35-40 seconds.
      3. Use a spatula to add in the bloomed gelatin and measure in the mint extract. Blend on high again to melt and incorporate the gelatin.
      4. Spread the mixture on top of the cooled cake, cover, and place it in the refrigerate to set.

      Keto Chocolate Ganache

      1. Place the sugar-free chocolate chips in a glass or metal bowl. Set aside.
      2. In a small saucepan, bring the cream to a bare simmer. Immediately pour it over the chocolate chips. Let it stand for 2 minutes, then stir until the chocolate is melted and the mixture is smooth.
      3. Pour the ganache over the mint layer and smooth the top. Top with more sugar-free chocolate chips, shaved chocolate, or other decorations. Refrigerate for at least 2 hours before removing the springform and serving.

    Notes

    Nutrition Facts

    Servings 16.0 Amount Per Serving Calories 259 Total Fat 26 g Saturated Fat 15 g Monounsaturated Fat 6 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 92 mg Sodium 54 mg Potassium 204 mg Total Carbohydrate 6 g Net Carbohydrate 1 g Dietary Fiber 5 g Sugars 0 g Protein 6 g

    Nutrition Information:
    Yield: 16
    Amount Per Serving: Calories: 259

    This data was provided and calculated by Myfitnesspal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American, Keto / Category: Keto Dessert Recipes

    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 it 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.
     
     

    Keto Cinnamon Rolls

    March 20, 2020 By Lauren 2 Comments

    Gooey cinnamon goodness. This is the best keto cinnamon rolls recipe! They're the perfectly delicious, low carb, gluten-free breakfast with none of the guilt.

    Overhead a pan of keto cinnamon rolls

    Do you have a favorite breakfast? Or what was your favorite breakfast before you started a keto or low carb diet?

    This post may include Amazon links or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    For me, cinnamon rolls are definitely in the top 5! As a matter of fact, if I'm offered a cinnamon roll rarely can I refuse. That's magnified of course when one can smell the cinnamon and bread baking.

    Why keto cinnamon rolls?

    Therefore, can you imagine how excited I was to create this amazing, keto, low carb, gluten-free, sugar-free recipe? To be honest, I prefer it to the big name cinnamon roll chain. You know the one you walk by at the mall or the airport and sigh at the delightful aromas wafting about?

    Yes, well these keto cinnamon rolls come ready to perfectly fit into your daily life, macros, and make you feel good! This past Christmas I gave in to my brother and ate a sugary, gluten-full pastry. Can you guess what happened? Afterward, I felt awful, bloated up, and my eyes puffed up (and that was NOT from lack of sleep!).

    That's my experience, so yours will of course vary, but I LOVE having keto options for my favorite foods.

    Keto cinnamon rolls are the perfect low carb breakfast. Satisfy your craving and stick to your keto diet. Gooey cream cheese frosting and cinnamon. #ketorecipes #ketobreakfastrecipes

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

    Cinnamon is how I roll.

    - Unknown

    Cinnamon Bun Day: Kanelbullens Dag

    Cinnamon bun or cinnamon roll day! Now there's a holiday I can get behind and celebrate with real gusto!

    The cinnamon roll is generally believed to have originated in Sweden. Swedes started spicing their pastries with cinnamon as far back as the 1500s. Then into the 1900s, the sweet bread became more popular alongside coffee. Yes, coffee parties were "in", and the delightful cinnamon roll was at the heart of those parties.

    Consequently, we fast forward to 1999 when "Kanelbullens Dag" became an official secular holiday. It's celebrated in particular in Finland and Sweden. Furthermore, guess what the most exciting thing about this is to me?

    When is this day? None other than October 4, which is the absolute best day of the year!! It just so happens it's also my birthday!

    Are cinnamon rolls keto?

    I recently discovered "Kanelbullens Dag", and my keto cinnamon rolls recipe is the perfect way to celebrate. Cinnamon rolls can most certainly be keto-friendly with a delicious fathead dough. Why not whip some up on October 4 or your own birthday? Or really any day of the year...

    Two keto cinnamon rolls on a white plate next to a mug of coffee

    🍽 Equipment

    To make keto cinnamon rolls you'll need: 

    • large and medium-sized bowls
    • standing or hand mixer
    • a spatula
    • whisk
    • measuring spoons and cups
    • parchment paper
    • pastry brush or something similar
    • 9-inch circle or square baking pan
    Circle baking pan of six frosted keto cinnamon rolls

    🥘 Ingredients

    • mozzarella cheese
    • cream cheese
    • heavy cream
    • baking powder
    • powdered sweetener (such as Swerve Confectioners)
    • finely ground blanched almond flour
    • eggs
    • butter
    • cinnamon
    • nuts (optional)

    🔪 Instructions

    How to make low carb cinnamon rolls

    To begin, get out all of the ingredients and kitchen utensils. First, put the mozzarella and cream cheese into a microwave-safe bowl.

    Second, warm the cheese in the microwave to melt for one to two minutes. The time will depend on the strength of your microwave.

    Mozzarella and cream cheese in a bowl to make the keto cinnamon rolls

    Next, add in the almond flour, 2 tablespoons of Swerve Confectioner's, and baking powder and use a hand or standing mixer to combine it all into a dough.

    Now, continue to mix and add the eggs in one at a time. The mixture should be worked into a dough, keep mixing or kneading it until it comes together.

    Keto cinnamon rolls batter being mixed with a hand mixer

    Roll out the dough

    It may be a little sticky, and if it is too gooey to handle place it in the refrigerator for 15 to 30 minutes before rolling it out. Then put the dough in between two pieces of parchment paper.

    Tip: Oil the parchment paper with coconut or avocado oil so the dough doesn't stick when rolled out.

    Roll it out into a large rectangle about ¼ of an inch thick.

    Now take off the top piece of parchment paper, and use a pastry brush to brush the melted butter over the dough.

    Keto cinnamon rolls dough rolled out with a hand brushing on melted butter

    For the next task, whisk together the cinnamon and powdered sweetener in a small bowl. Then use a spoon or your fingers and sprinkle it evenly over the butter on the dough.

    This is also the time to sprinkle a half a cup of nuts evenly over the dough if you wish.

    Keto cinnamon rolls dough rolled out. A hand sprinkles on the cinnamon mixture.

    Next, this is the part where the parchment paper becomes really handy. Use it to help roll up the dough, guide it from the narrow end until it becomes a log.

    Hands roll up the dough with the filling for the keto cinnamon rolls

    Then form it with the parchment paper to make it even, and cut it into 6 equal rolls.

    Tip: Use a piece of FLOSS to cut the rolls! Slide the floss under the log to the desired cut and cross the floss around the top. It will cut evenly from the outside to the middle so it's an even cut. No more jagged edges or smashed rolls!

    Keto cinnamon rolls dough, rolled up into a log

    Now carefully take each roll and put it swirl up in a 9" circle baking pan, evenly spaced.

    Raw keto cinnamon rolls in a circle pan to be baked

    The preheated oven should be at 375 degrees Fahrenheit. Bake the rolls for 20 to 25 minutes.  If the top and edges begin to brown too soon, cover with foil.

    Overhead close-up of the baked keto cinnamon rolls without frosting

    Cream Cheese Frosting

    Lastly, don't forget the amazing cream cheese frosting!

    Whisk together in a small bowl the softened cream cheese, heavy cream, and powdered sweetener. Use the pastry brush or a butter knife to brush the frosting over the slightly cooled keto cinnamon rolls.

    Finally, grab a cup of coffee, tea, or your preferred morning drink.

    You'll have a pretty darn good breakfast if I do say so myself! Also, these freeze well for up to a month if you'd like to just warm one up when you're ready!

    A bite on a keto cinnamon roll on a fork

    Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.

    - Lemony Snicket

    💭 Top tip for keto cinnamon rolls

    I like to make recipes as easy as possible. This is especially true in this case as keto cinnamon rolls are probably my daughter's most used recipe.

    Therefore, my top tip makes life much easier.

    First of all, it's good to have parchment paper and spray coconut or avocado oil on hand. When you roll out the dough, be sure to spray the parchment paper with oil, and sandwich the dough in between the paper.

    The paper prevents the dough from sticking to the rolling pin. Also, the oil stops the dough from sticking to the paper. This makes it that much easier to fill and roll up using the parchment paper as a guide. Then it protects your hands from getting messy as well.

    🍳 Low carb breakfast

    Or maybe what's your favorite breakfast you wish were low carb and keto? Let me tell you, I eat a LOT of eggs. The trick is how to prepare them just right to make them interesting.

    It's so much fun to test recipes and even more exciting when they are a triumph! My keto cinnamon rolls are a recipe I'm very proud of and hope they become one of your favorites too.

    You'll probably even want to make them for the official October 4th Cinnamon Roll Day! And today too. 😉

    Happy baking!

    The BEST Keto Cinnamon Rolls. A low carb cinnamon and cream cheese party in your mouth. Gluten-free, sugar-free and better than the original. #lowcarbbreakfast #lowcarbrecipes

    Tag me in your recipe pics on Instagram @explorermomma.

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

    This amazing giant peanut butter cup is a

    Keto Peanut Butter Pie!

    Keto Peanut butter pie, pieces of pie on blue plates in front of the entire pie

    📋 Keto dessert recipes

    1. Peanut Butter Pie
    2. Keto Pumpkin Cookies
    3. Keto Peanut Butter Frosting
    4. Cranberry Orange Shortbread Cookies
    5. Keto Chocolate Truffles
    6. Coconut Lime Dessert Mousse

    📖 Recipe

    Two keto cinnamon rolls on a white plate with a black background

    Keto Cinnamon Rolls

    Yield: 6
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Keto cinnamon rolls with gooey cream cheese frosting. Cinnamon spice and the perfect breadlike structure.

    Ingredients

    Keto Cinnamon Rolls

    • 2 cups shredded mozzarella cheese
    • 3 oz cream cheese
    • 2 teaspoon baking powder
    • 2 tablespoon powdered sweetener, I use Swerve Confectioner's
    • 1 ½ cups finely ground almond flour
    • 2 eggs
    • 2 tablespoon melted butter
    • 1 tablespoon cinnamon
    • 2 tablespoon powdered sweetener (Swerve Confectioner's)
    • ½ cup chopped nuts, (optional)

    Cream Cheese Frosting

    • 1 tablespoon heavy cream
    • 2 tablespoon powdered sweetener (Swerve Confectioner's)
    • 2 oz cream cheese

    Instructions

    Keto Cinnamon Rolls

    1. Melt the mozzarella and cream cheese for 1-2 minutes in a microwave-safe bowl.
    2. Add in the almond flour, powdered sweetener, and baking powder and mix to combine into a dough. Continue mixing and add the eggs in one at a time.
    3. 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.
    4. Roll out the dough in a large rectangle about ¼ of an inch thick. Use a pastry brush to brush the melted butter over the dough.
    5. Whisk together the cinnamon and powdered sweetener in a small bowl then sprinkle it evenly over the butter.
    6. Use the parchment paper to help roll up the dough from the narrow end until it becomes a log. Form it with the parchment paper and cut it into 6 equal rolls.
    7. Place the rolls swirl up in a 9" circle baking pan, evenly spaced. Bake them at 375 degrees Fahrenheit for 20 minutes or until the top and edges begin to brown.

    Cream Cheese Frosting:

    1. Whisk together the softened cream cheese, heavy cream, and powdered sweetener.
    2. Brush over the slightly cooled keto cinnamon rolls.

    Notes

    Nutrition Facts

    Servings 6.0 Amount Per Serving: 1 roll Calories 305  Total Fat 26 g Saturated Fat 13 g Monounsaturated Fat 7 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 132 mg Sodium 510 mg Potassium 94 mg Total Carbohydrate 5 g Dietary Fiber 1 g Sugars 2 g Protein 13 g Net Carbohydrate 4 g

    *Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

    Nutrition Information:
    Yield: 6 Serving Size: 6 Servings
    Amount Per Serving: Calories: 305

    Did you make this recipe?

    Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

    © Explorer Momma
    Cuisine: American / Category: Breakfast

    Nutrition Disclaimer

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

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