Keto Cinnamon Rolls

Keto Cinnamon Rolls

Preview: Gooey cinnamon goodness. This is the best keto cinnamon rolls recipe! They’re the perfect delicious low carb gluten-free breakfast with none of the guilt.

Do you have a favorite breakfast? Or what was your favorite breakfast before you started a keto or low carb diet? 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.

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

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

In a hurry?

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!

Cinnamon roll day, my way

I recently discovered “Kanelbullens Dag”, and my keto cinnamon rolls recipe is the perfect way to celebrate. 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

To make keto cinnamon rolls you’ll need : 

Circle baking pan of six frosted keto cinnamon rolls

How to make keto 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. Roll it out into a large rectangle about 1/4 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. Now, 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.

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 minutes or until the top and edges begin to brown.

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 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

Author

What’s your favorite 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 may even want to make them for the official October 4th Cinnamon Roll Day!

Happy baking!

Pin the recipe here!:

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!

Do you love chocolate and peanut butter?

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

Printable Recipe

Keto Cinnamon Rolls

Keto cinnamon rolls with gooey cream cheese frosting. Cinnamon spice and the perfect breadlike structure.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: Keto Cinnamon Rolls, Low carb cinnamon rolls
Servings: 6
Calories: 305kcal
Author: Explorer Momma

Ingredients

  • 2 cups shredded mozzarella cheese
  • 3 oz cream cheese
  • 2 tsp baking powder
  • 2 tbsp powdered sweetener, I use Swerve Confectioner's
  • 1 1/2 cups finely ground almond flour
  • 2 eggs
  • 2 tbsp melted butter
  • 1 tbsp cinnamon
  • 2 tbsp powdered sweetener (Swerve Confectioner's)
  • 1/2 cup chopped nuts (optional)

Cream Cheese Frosting:

  • 1 tbsp heavy cream
  • 2 tbsp powdered sweetener (Swerve Confectioner's)
  • 2 oz cream cheese

Instructions

  • Melt the mozzarella and cream cheese for 1-2 minutes in a microwave safe bowl.
  • 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.
  • 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.
  • Roll out the dough in a large rectangle about 1/4 of an inch thick. Use a pastry brush to brush the melted butter over the dough.
  • Whisk together the cinnamon and powdered sweetener in a small bowl then sprinkle it evenly over the butter.
  • 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.
  • 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:

  • Whisk together the softened cream cheese, heavy cream, and powdered sweetener.
  • 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
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Nutrition Disclaimer

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

Low Carb Breakfast Muffins: Cranberry Orange

Low Carb Breakfast Muffins: Cranberry Orange

What’s better on a crisp winter morning than a warm cranberry orange muffin with butter melting into it? Cranberry and orange are two flavors that signify winter and Christmas in particular for me. Make these low carb breakfast muffins, drizzle a little cream cheese frosting over the top, and you’ve won my heart.

I love muffins. What’s easier in the morning when you’re in a hurry than a grab and go keto breakfast muffin?

Some days you just don’t feel like cooking up a storm in the kitchen for every meal or don’t want to smell the house up with bacon and eggs.

Muffins are the perfect answer when I have to quickly run out the door in the morning, and cranberry orange is a great option for any time of year!

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

Need a quick and easy low carb breakfast? Cranberry orange low carb breakfast muffins are perfect for grab and go or to linger over with your coffee. #lowcarbmuffins #ketomuffins

In a hurry?

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

Kitchen items to make these low carb breakfast muffins:

Cranberry orange keto muffins. Gluten-free, sugar-free quick and easy breakfast. #lowcarbbreakfast #ketobreakfast

How to make cranberry orange low carb breakfast muffins

If you’ve read my other muffin recipes you’ll know I like to make a big batch of low carb breakfast muffins on Sunday and freeze the whole thing to have one every day for breakfast as long as they last.

The easy grab and go is great for my schedule, and there’s something rather fabulous about a fresh cranberry orange muffin with butter melting into it along with a steaming cup of coffee to start your day.

To begin, pull out a regular muffin tin and line it with 12 silicone baking cups or other liners. Silicone liners are fabulous because you can use them over and over again, and they make the muffins super-easy to get out once they’re baked. Preheat the oven to 325 degrees Fahrenheit.

Now, here’s where there are a couple of ways to do things.

Because it’s the one I use all the time and the simplest for me, I’m going to start with my preferred method. To begin, take out your blender. I use a high-speed Vitamix, but most any would most likely work for this.

Blender Muffin Method

Next, assemble all your ingredients together. Then, place the eggs, cream cheese, vanilla, sweetener, orange zest, and orange oil in the blender and blend on high speed for 30-40 seconds or until it’s all well combined without any white bits of cream cheese noticeable.

I like this way because it’s quick and easy, and I can get impatient when I forget to set out the cream cheese and eggs to warm up to room temperature. Because of this, I love the fact the high-speed blender doesn’t care if the ingredients are cold or warm and whips them into shape, and combines them perfectly together without any little cold bits.

Mixer Muffin Method

If you don’t have a blender or prefer a mixer, you can also combine these ingredients together in a standing or hand mixer. When you use the mixer, all the ingredients need to be room temperature or even a little warmer to combine properly.

But not to worry, it can be done easily if you plan and get your ingredients ready beforehand.

How to prepare the low carb batter

Take out a large bowl and whisk together the almond flour, coconut flour, baking powder, salt, and cinnamon. Then, pour the blended wet ingredients into the bowl of dry ingredients and stir to combine them completely with no lumps.

For the last ingredient, stir in the cranberries evenly with a spoon or spatula, and boom! Your batter is ready.

In order to get your muffins about the same size, I like to use an ice cream scoop to place the batter in the muffin cups.

Fill the muffin cups about two-thirds of the way full and bake them in a 325-degree oven (Fahrenheit) for 25 to 30 minutes. Keep an eye on them and pull them out when they start to brown and the center bounces back up when tapped.

Take the low carb breakfast muffins out of the oven and let them cool completely.

Low carb breakfast muffins overhead with cream cheese drizzle #ketomuffins #ketobreakfast

Cream Cheese Drizzle Frosting

Cream Cheese Drizzle Frosting is awesome on this low carb breakfast muffin recipe, especially if you get the orange flavoring in it with essential oils or orange zest. It’s also super-simple to make, which is always nice.

In a small bowl, combine the cream cheese, almond milk, sweetener, and orange oil or zest. Use a small whisk or fork completely bring the frosting together. If it seems too thick to drizzle, add a bit more almond milk.

Drizzle the frosting over the cooled (or mostly cooled) muffins, and serve!

Inside the cranberry orange low carb breakfast muffin #cranberrymuffin #lowcarbcranberry

In need of an amazing low carb cookie?

Low carb cinnamon pecan cookies. Gluten-free, sugar-free, cinnamon spice! The perfect pecan tea cookie. #lowcarbcookies #ketocookie

Printable Recipe

Low Carb Cranberry Orange Breakfast Muffins

There's just something about the flavors of cranberry and orange combined together in perfect low carb breakfast muffins! Perfect for Thanksgiving, Christmas, or all winter long!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: low carb breakfast muffins
Servings: 12
Calories: 115kcal
Author: Lauren Gonikishvili

Ingredients

  • 4 eggs large
  • 4 oz cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 4-5 drops orange essential oil
  • 1/2 cup sweetener Swerve or other equivalent
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup cranberries fresh or unsweetened dried

Orange Frosting

  • 2 oz cream cheese
  • 1 tbsp almond milk
  • 3 drops orange essential oil (use 1 tsp orange zest if not using essential oil)
  • 1 tbsp powdered sweetener Swerve

Instructions

  • Place eggs, cream cheese, vanilla, sweetener, orange zest, and orange oil in a blender and blend well.
  • In a large bowl whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
  • Pour the blended wet ingredients into the bowl of dry ingredients and stir to combine completely.
  • Mix in the cranberries evenly.
  • Turn on oven to 325 degrees Fahrenheit and line a regular sized muffin pan with silicone or other liners.
  • Using an ice cream scoop or spoon, evenly fill the muffin tins about 2/3 full and place in the oven to bake for 20-25 minutes.
  • To prepare the frosting, cream together the cream cheese, almond milk, and orange essential oil or zest.
  • Add more almond milk to thin if necessary or drizzle over cooled muffins.

Notes

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 115
 
Total Fat 9 g  
Saturated Fat 4 g  
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 76 mg  
Sodium 204 mg  
Potassium 49 mg  
Total Carbohydrate 4 g  
Dietary Fiber 2 g  
Sugars 1 g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, you may figure your own with the specific ingredients you choose.

What’s your favorite low carb breakfast?

Are you a muffin person or a donut person? Or maybe more of a Danish fan? There are so many ways to make delicious low carb, sugar-free, gluten-free versions of my favorite baked goods, I no longer even miss the carbs. What’s your favorite grab and go breakfast? Or maybe, what do you miss that you would like to see in a low carb form?

I hope you enjoy the cranberry orange low carb breakfast muffins. If you make them I’d love to see a picture if you tag me on Instagram!

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!

Thanks all!

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 Pumpkin Spice Breakfast Smoothie

Keto Pumpkin Spice Breakfast Smoothie

This creamy, low carb, keto pumpkin spice breakfast smoothie is the perfect seasonal break your fast meal.

Wondrous woodlands, changing colors, chilly crisp mornings, come to me! Fall is my favorite season for so many reasons. I love the cooler weather, the golden aspens, red maples, school starting, and of course all things pumpkin spice!

In the US we usually call this brilliant season fall unless we’re in a particularly poetic mood, then we speak of autumn. Did you know that even before that it was simply called harvest? The fall harvest moon lights up the sky when the full moon is closest to the autumn equinox. In addition, in times before electricity, that light was key in allowing farmers the time to bring in the crops and prepare for the coming winter.

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

Need a quick and easy fall low carb breakfast? This is the BEST keto pumpkin spice breakfast smoothie recipe. #glutenfree #lowcarb #ketobreakfast #explorermomma

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.

George Eliot

I delight in this time of year when I bring out haunting Celtic music, take the kids on misty walks in the woods, and huddle in scarves and sweaters reading new books. Of course, the change in season also brings out the traditional fall flavors of pumpkin, cinnamon, ginger, clove, nutmeg, and mmmm so much more! I love to start my day with a chill in the air and my keto pumpkin spice breakfast smoothie. You know, I really could call it a shake it’s that creamy and good. I hope you try it.

In a hurry?

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

Kitchen items you’ll need for your keto pumpkin spice breakfast smoothie:

This is super simple folks! Awesome possum!

Tips for the perfect keto pumpkin spice breakfast smoothie

To make the best-tasting and healthiest keto pumpkin spice breakfast smoothie you want to get quality ingredients. When I make anything this time of year with pumpkin, if humanly possible I use pumpkin purée made out of a home-grown organic pumpkin. Mmmmmm, yum! The flavor’s so much better than what you get in a can, and you get that fabulous sense of fall harvest accomplishment!

If, sadly, you don’t have any pumpkin from your garden, buy a good pumpkin from the store and prepare your purée. Ideally, you can keep the home-grown or home-made store pumpkin purée in the freezer for that inevitable last minute fall pumpkin purée emergency! However, if completely pressed for time and you are forced to buy a can, be sure to select the best quality you can. Sigh. Don’t worry, it will still be fabulous!

Keto pumpkin spice breakfast smoothie, straw close-up

How to make your own pumpkin purée

I grew up in a household that only ever used our own garden pumpkin for the holiday pumpkin pies, breads, and all traditional things pumpkin spice. If you grow your own pumpkin or get a good one from the grocery store it’s actually pretty easy to make your own pumpkin purée.

First, cut your pumpkin in half and remove the inside glop and seeds. Second, place the two halves upside down on a baking sheet. Third, bake the pumpkin at 350 degrees Fahrenheit for about an hour. The pumpkin halves are placed on the baking sheet so that the air is trapped in between the flesh of the pumpkin and the baking sheet, and the skin on the outside seals it in. This means the moisture from the pumpkin is also trapped in while it bakes.

Then, be sure to check the pumpkin, depending on the size at around forty minutes. I press the outside skin down with my finger (or a spoon if you don’t want to burn yourself!), and if it feels soft like a well-baked potato, it’s about ready. For a regular pie sized baking pumpkin, an hour is my usual timing. Next, pull it out of the oven to cool slightly, and flip the halves over so you can see the lovely baked orange pumpkin inside. When it’s not too hot, spoon it into a blender. It should literally almost fall from the pumpkin skin. Blend it up, and it’s ready to use or put in 2 cup freezer bags for future pumpkin purée needs!

Keto pumpkin spice breakfast smoothie overhead close-up

Designers want me to dress like Spring, in billowing things. I don’t feel like Spring. I feel like a warm red Autumn.

Marilyn Monroe

How to make a keto pumpkin spice breakfast smoothie

How do you make it? This recipe is fabulously easy, perfect for that rushed morning on the way to work or school. Are you ready? Put all the ingredients together in a blender. Next, blend on high for 30-40 seconds or until everything’s combined and the ice is in tiny blended pieces.

I’ve been using Collagen Fuel in the coconut vanilla flavor from Primal Kitchen as a protein powder in my smoothies lately. It’s been great, and I’m loving it, but you can also get the unflavored collagen peptides from Primal Kitchen (I order through Amazon) or any other brand that works for you! Collagen is a great protein that is said to support healthy hair, skin, nails, and joints. They say it even promotes muscle repair, and who doesn’t want support in those areas?

Also, you can double this awesome keto pumpkin spice smoothie recipe easily for multiple family members, and I love to throw it in an insulated travel coffee mug for on the go!

Keto pumpkin spice breakfast smoothie

The spring, summer, is quite a hectic time for people in their lives, but then it comes to autumn, and to winter, and you can’t but help think back to the year that was, and then hopefully looking forward to the year that is approaching.

Enya

What are your favorite fall flavors?

What are your favorite fall keto pumpkin spice recipes? Or even non-keto pumpkin spice recipes? My daughter is a huge fan of pumpkin pies and breads so we enjoy coming up with amazing keto recipes for these classics.

I hope you have an inspirational rust-colored fall with pumpkin-spice flavors, laughter, and leaf-throwing family fun! Visit your local pumpkin farm or apple orchard and just breathe in those wondrous sights and smells of this perfect season.

Tag me in your recipe pics on Instagram @explorermomma.

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

Also, if you’re on Pinterest, I would love for you to PIN it here!

Autumn spice is here! You will want this keto pumpkin spice breakfast smoothie today! Low carb, sugar free, and gluten-free, it's a delicious burst of fall in your mouth. #autumnrecipes #pumpkinspice #ketopumpkinspice #lowcarbbreakfast #explorermomma     Creamy keto pumpkin spice goodness. The perfect seasonal fall recipe to break your fast. #lowcarbrecipes #ketopumpkinspice #ketobreakfast #ketopumpkin #explorermomma

Thanks all! Joyous fall!

Ready for a DIY pumpkin decor craft?

Easy DIY Pumpkin decor feature

Printable keto pumpkin spice breakfast smoothie recipe:

Keto Pumpkin Spice Breakfast Smoothie

Embrace the leaf-strewn autumnal mornings with your own healthy dose of pumpkin spice! This creamy, low carb, keto pumpkin spice smoothie is the perfect seasonal break your fast meal.
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Drinks, Main Course, Snack
Cuisine: American, Keto, Ketogenic, Low Carb
Keyword: keto pumpkin spice
Servings: 1
Calories: 322kcal
Author: Lauren Gonikishvili

Ingredients

  • 3/4 cup almond milk unsweetened
  • 2 tbsp pumpkin puree
  • 1 oz cream cheese
  • 1 tbsp MCT oil
  • 1/2 tsp vanilla
  • 1 tbsp powdered sweetener Swerve confectioners or other
  • 1 scoop Primal Kitchen Collagen Fuel, Vanilla Coconut (or one serving other collagen peptides)
  • 1/2 tsp pumpkin pie spice
  • 3-4 ice cubes

Instructions

  • Add all ingredients to a blender and blend on high speed for 30-40 seconds or until mixed well and ice is in tiny pieces.
  • Pour into a glass or insulated drink container and enjoy!

Notes

Nutrition Facts

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 322
% Daily Value *
Total Fat 29 g 44 %
Saturated Fat 22 g 111 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 32 mg 11 %
Sodium 311 mg 13 %
Potassium 248 mg 7 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 4 %
Sugars 2 g  
Protein 14 g 27 %
Vitamin A 24 %
Vitamin C 1 %
Calcium 40 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
*Nutrition facts calculated per myfitnesspal.com.

Nutrition Disclaimer

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

Easy Low Carb Skillet Breakfast Hash

Easy Low Carb Skillet Breakfast Hash

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

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

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

PIN it for later here!!

Super easy low carb skillet breakfast hash

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

Easy low carb skillet breakfast hash

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

ButcherBox offer

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

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

ButcherBox March

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

Back to the easy low carb skillet breakfast

First

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

Then

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

Vertical low carb skillet breakfast hash corner

Next

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

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

Easy low carb skillet breakfast hash closeup

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

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

Keto vegetable garden, tomatoes

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

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

Printable Recipe:

Easy Low Carb Skillet Breakfast Hash

An easy keto skillet perfect for breakfast or dinner! 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Main Course
Cuisine: Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: cauliflower rice, keto breakfast hash, low carb, sausage
Servings: 6 servings
Calories: 319kcal
Author: Explorer Momma

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 pound Italian sausage or breakfast sausage
  • 1 14 oz jar pizza sauce (no sugar added)
  • 1/2 cup green pepper chopped
  • 1 12 oz bag cauliflower rice frozen
  • 1/4 cup sour cream
  • 3 tbsp green onions chopped
  • 3/4 cup cheddar cheese optional

Instructions

  • Melt the coconut oil in the skillet over medium-high heat.
  • Brown the Italian sausage. Cook until done.
  • Add the chopped green pepper and stir. Cook for 2 minutes or so until green pepper is soft.
  • Pour in the jar of pizza sauce and cauliflower rice.
  • Stir together and cook for about 5 minutes until the cauliflower is warmed through and absorbs some sauce.
  • Serve with a dollop of sour cream and chopped green onions sprinkled over the top.

Notes

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 318
 
Total Fat 27 g  
Saturated Fat 10 g  
Monounsaturated Fat 12 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 64 mg  
Sodium 799 mg  
Potassium 434 mg  
Total Carbohydrate 6 g  
Dietary Fiber 2 g  
Sugars 3 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
**Calories and carbs do not include cheddar cheese.

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

How to get your kids to eat healthy

How to get your kids to eat healthy

This post contains affiliate links.

Did you know that nearly 1 in 3 kids in the United States is overweight or obese?  You may think, “Oh, that may be true but doesn’t apply to me.  My kid’s fine.”  It may be true your child is not obese, but what kinds of foods are they eating?  Are they getting the nutrient-rich foods to help prevent sickness possible future diseases and disorders?  What our kids eat today will affect their future, and as a parent I feel a huge responsibility to provide daily opportunities for healthy choices.  Moreover, it’s my job to make sure my kids are educated about basic nutrition and emphasize its importance for their future health.  But how do I get my kids to eat healthy?

I’m so busy there’s not time to prepare healthy whole food meals and snacks for my children all the time.

 

This is a common thought, and I admit one I’ve had often!  There are times I would love to be a full-time, health-conscious chef for my family, but the truth is I have a million other roles to play also.  So what can you do?  I’ve found that if I plan little steps and goals, things I can implement easily into our weekly routine, we are successful. 

 

Kids to eat healthy challenge

Simple ways to get your kids to eat healthy

 

To start off, make a goal to introduce one of these ideas each week.  I warn you not to expect completely smooth sailing, but if you make small changes and space them out, they will be more easily accepted by your children.

1.  This week at the grocery store “accidentally” forget to buy your usual cookies or chips. 

Then instead buy extra fruits and vegetables and place them in prominent places in the kitchen.  For example, put a decorative bowl of oranges, bananas, or lunch box size apples on the counter.  Consequently, they’ll be easy to grab after an unsuccessful search of the pantry for the favorite cookies. 

 

2.  Buy a box of snack sized plastic zip bags, and on Sunday afternoon prep healthy snacks for the week.

Put a serving of grapes in 6 or so bags and a serving of carrots in about 6 different bags.  Next, cut apples slices and put them in 6 bags with a drop of lemon juice to prevent browning.  Then you can also stock a few bags with raspberries, blueberries, or whatever berry is currently in season.  In addition, every week try a new fruit or veggie bag.  You can try sugar snap peas, cucumber, celery, grape tomatoes, strawberries, cherries, or whatever inspires you at the store!  Finally, stock the fridge with these bags each week, and you have ready to go healthy snacks or a side to throw quickly into a lunch box.

 

Get kids to eat healthy fruit bags

3.  Replace the morning sugary breakfast cereal.

First try serving oatmeal with a quick sliced banana or blueberries and pumpkin seeds.  Or go for a homemade sugar free breakfast cookie like this one (see link here).  I like to make these once every week or two and stick them in the freezer.  Then we have a healthy breakfast on hand for those rush days.  You know, when you hit your alarm clock too many times, and the child turns hers off and throws it across the room.

 

Get kids to eat healthy breakfast cookies

4.  At dinner offer a leafy green salad, and/or at least one green vegetable. 

It’s true kids will not always eat it, but put it in front of them consistently.  As a result, if it’s there enough times, and you utilize the have to at least try it rule, they will get used to it.  Slowly, you will then find they tolerate, eat, then even enjoy some of your healthier choices.  If I’m not used to seeing and eating broccoli at home, why in the world would I choose it of my own accord other places?

 

Get kids to eat healthy vegetables

5.  Make some dinosaur juice

“My kid will not eat vegetables no matter what I try!!”  Is this you?  While you’re in the process of consistently offering vegetables as a significant portion of your meals, you can also be a little sneaky.  Tell the three year old who loves dinosaurs, “Oh, let’s make some  dinosaur juice!  This is what herbivore dinosaurs love to drink!”  Then pull out your blender, pour in almond milk, throw in some fruit, a carrot or two, and a handful of spinach.  If the child hasn’t taken a daily vitamin I throw that in there too.  Blend it together (I LOVE my high powered blender and use it nearly every day), and voila!  Dinosaur juice.


6.  Give your kids ownership of their food choices. 

Once some of these other practices are in place, delegate the prep work to the kids if they’re old enough, and involve them in making your grocery store list.  You can even have toddlers help prep your snack bags, baking, or any other food prep you need to do.  They love to dump things in a bowl or be the big helper who gets things out of the cabinet. 

This is just a short list, but a good place to get started to get your kids to eat healthy.  Once you’ve tried these tips, get creative.  Come up with your own ideas, find healthy meal plans on-line like this one, and involve your kids in the planning, shopping, and food preparation.  It’s important to slowly get them accustomed to eating healthy so when faced with the unknown and unhealthy at a friend’s house or a potluck they will instinctively reach for the carrot stick or apple.

 

Whoa, slow down! There’s no way my husband will get rid of his Snickers stash.

Ideally yes, I would purge the house of all processed sugar, white flour, and high-fat red meats.  However, that is not quite realistic most of the time, and of course we will splurge every now and then or visit a restaurant and try some cheesy bit of heaven.  Perhaps just don’t make it a regular thing you do daily.  I love to bake for Christmas and holidays and have certain family recipes I make every year.  Do I make them every day?  No, of course not. 

I also love to try all kinds of foods when I travel, especially local specialties.  Be adventurous with new foods, and praise them to hosts.  All things considered, it’s really a balance.  Savor and enjoy your foods, but learn how to keep those healthy fruits, vegetables, legumes (beans, lentils, etc.), nuts, and seeds as your staples and primary part of your family’s diet (watching out for any food allergies of course).

What can you do to get your kids to eat healthy? 

First, provide healthy choices at home, and then your family will learn to pay attention to what’s in their food and choose good foods on their own.  Second, educate our kids about basic nutrition and healthy food choices.  Take a look at my previous blog post “10 Tips to Get Kids Excited About Learning”.  No one’s perfect (definitely not me!), but it’s the little things that can get your kids to eat healthy.  Then won’t you be proud!

Do you have any other quick and easy tips to get kids to eat healthy to add to our list?  I know I can use all the help I can get!  What works for you and your family we could use as one of our weekly challenges?  It would be awesome if you’d submit your tips in the comments section below.  I’d love to hear your ideas and successes!

Source: Committee on Nutrition (Copyright © 2016 American Academy of Pediatrics)

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