Low Carb Lemon Blueberry Cream Cake

Low Carb Lemon Blueberry Cream Cake

Summer blueberries and cream with a tart lemony tang. This is a super-delicious low carb lemon blueberry cream cake, gluten-free and sugar-free and perfect for a baby or wedding shower or that summer Fourth of July picnic!

What are your favorite summer flavors? Whether it’s winter, and you’re dreaming of summer, or in the midst of it, keto low carb lemon blueberry cream cake is rather a slice of heaven.

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

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

Flavorful and delicious keto Low carb lemon blueberry cream cake is the perfect gluten-free, sugar-free dessert for any party. #ketodesserts #lowcarbdesserts

Going back through the memories of my absolute favorite cakes ever, I immediately think of a certain cake brought in to us teachers one year during teacher appreciation week. I was teaching high school French, and nearing the end of the year. Some of the awesome parents at our school arranged a special luncheon every single day for the teachers that week, and one glorious lady brought in several cakes. She arrived with some sort of chocolate tiramisu, a cinnamon cream, and the most amazing lemon blueberry cream cake I’ve ever tasted.

I’ve tried for years to find the perfect recipe to replicate this deliciousness in a keto-friendly, sugar-free, low carb form, and my low carb lemon blueberry cream cake is pretty amazing!

In a hurry?

In the following article, you’ll find my helpful tips and stories. If you don’t have time, scroll down to the bottom for the printable recipe or PIN it here for later!

How to juice a lemon

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

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

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

          

How to bake the low carb lemon blueberry cream cake

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

Overhead view of the Low carb lemon blueberry cream cake. #ketocake #lowcarbcake

Combine the ingredients

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

Now you’re going to add in the dry ingredients. Mix in the almond flour, coconut flour, baking soda, and salt. I’ve had some questions about different almond flours. For this recipe, try to use a finely ground, blanched almond flour for best results.

After that’s all combined with no lumps, gently stir in one cup of frozen or fresh blueberries. Make sure they’re evenly dispersed then divide the batter between the two cake pans.

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

Then remove the pans from the oven to rest about ten minutes. Last, remove the cakes from the pans and leave to cool completely.

Try a piece of delicious Low carb lemon blueberry cream cake for a keto diet or gluten-free dessert. #ketocake #lowcarbrecipes

How to make a low carb sugar-free frosting

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

Bite of Low carb lemon blueberry cream cake. #ketocake #lowcarbdessert

To frost the cake

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

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

Piece of low carb lemon blueberry cream cake #ketodesserts #lowcarbrecipes

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

Looking for more low carb desserts?

Try out this amazing Keto Coconut Lime Dessert Mousse!

Coconut lime dessert mousse with lime and zester

Favorite keto and low carb cakes

Do you have a favorite cake? I love the combination of cream with lemon and blueberries. Also, it just screams spring and summer to me. It’s perfect for baby or wedding showers, picnics, teacher appreciation week, or any other time you feel the urge to bake! Low carb lemon blueberry cream cake is definitely high on my list of favorites for spring and summer.

My favorite cake for fall and winter is usually a layered Tiramisu cake, but I’ll have to go into that later! What about you? What are your favorite kinds of cakes? Do you think we can make them low carb, keto, and luscious? I bet we can!

Pin the low carb recipe here:

Luscious low carb lemon blueberry cream cake is an absolutely divine gluten-free, keto cake recipe. Sugar-free and with the tang of lemon, and blueberry flavor with cream. What could be better? #ketocake #lowcarbdesserts

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

Summer Desserts

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

Happy baking!

Printable Low Carb Lemon Blueberry Cream Cake Recipe

Low Carb Lemon Blueberry Cream Cake

Summer blueberries and cream with a tart lemony tang! This is a super-delicious low carb lemon blueberry cream cake, and the only problem is I can't stop eating it!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American, Gluten-Free, Keto, Ketogenic, Low Carb
Keyword: keto, lemon blueberry cake, low carb
Servings: 12
Calories: 345kcal
Author: Lauren Gonikishvili

Ingredients

Cake Ingredients

  • 1/2 cup butter softened
  • 1 cup sweetener (confectioner's - I use Swerve)
  • 1/2 cup heavy cream
  • 4 eggs room temperature
  • 1 tsp lemon extract (or 4-5 drops lemon essential oil)
  • 1 lemon lemon zest and juice (optional - will add more carbs)
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries

Frosting Ingredients

  • 8 oz cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 cup sweetener confectioner's (Swerve)
  • 1 tsp vanilla
  • 1/2 cup heavy cream
  • 1 tsp lemon extract (or 4-5 drops lemon essential oil)
  • 1 lemon zest of one lemon (optional)
  • 1/8 tsp salt
  • 1/4 cup blueberries (optional for decoration)

Instructions

Cake

  • Prepare two 9-inch round cake pans. Cut out 2 parchment paper circles to line the bottom of the pan and then grease with coconut oil. 
  • Combine the butter, sweetener, and heavy cream in a large bowl with a mixer.
  • Blend in the eggs one at a time on high speed.
  • Add the lemon extract (or essential oil), zest and juice if using, as well as the vanilla.
  • Next, mix in the almond flour, coconut flour, baking powder, and salt.
  • Carefully stir in 1 cup of fresh or frozen blueberries.
  • Divide the batter equally into the two cake pans.
  • Bake for 35 minutes, or until toothpick comes out clean, at 350 degrees.
  • After resting for 10 minutes, remove from the cake pans and let cool completely.

Frosting

  • Using a mixer, combine together the cream cheese, butter, and sweetener.
  • Add the heavy cream, vanilla, lemon zest, lemon extract (or essential oil), and salt.
  • Mix together until you get a spreadable frosting consistency.
  • To frost the cake place one of the cooled cakes on a serving dish.
  • Top with about a third of the frosting and spread it around evenly.
  • Place the second cake on top of the first and top with another third of the frosting.
  • Use the rest of the frosting to ice the sides and even out the top.
  • Top with the remaining blueberries and refrigerate to set before serving.

Notes

Nutrition Information

Servings 12.0
Amount Per Serving
calories 345
 
Total Fat 34 g  
Saturated Fat 19 g  
Monounsaturated Fat 9 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 149 mg  
Sodium 257 mg  
Potassium 71 mg  
Total Carbohydrate 6 g  
Dietary Fiber 2 g  
Sugars 2 g  
Protein 6 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

 

Lemon Blueberry Cream Cake pin

MORE KETO DESSERT RECIPES:

  1. Keto Pumpkin Cookies
  2. Cranberry Orange Shortbread Cookies
  3. Keto Chocolate Truffles
  4. Coconut Lime Dessert Mousse

Nutrition Disclaimer

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

Cauliflower Mac And Cheese Bake

Cauliflower Mac And Cheese Bake

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

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

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

Cauliflower mac and cheese bake, vertical piece

In a hurry?

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

Mac and cheese tradition

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

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

Need more low carb recipes?

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

Green chili chicken chowder for two

How to make cauliflower mac and cheese

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

Cauliflower mac and cheese bake, vertical overhead with stripes

Prep the cauliflower

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

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

How to make the cheese filling

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

Tip: How to quickly warm eggs to room temperature

Four eggs in water next to a bowl of lemons

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

Back to the cheese filling

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

Cauliflower mac and cheese bake, bite close-up

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

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

Main or side dish?

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

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

Cauliflower mac & cheese bake

Cauliflower mac and cheese bake printable recipe:

Cauliflower Mac And Cheese Bake

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

Ingredients

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

Instructions

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

Notes

Nutrition Facts:

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

 

Cauliflower mac and cheese bake pin

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!

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