I decided to make this as an appetizer for my upcoming girls weekend. I’m not even going to mention that it is low carb because there is just no reason to. It will taste amazing, and all will love it!
These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).
This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.
- 1 1/4 cups mozzarella cheese
- 1 tsp dill
- 1/4 cup almond flour (I like Honeyville)
- 3 Tbsp coconut flour
- 2 Tbsp butter, melted
- 1 egg
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp xanthan gum (optional)
- 1 8oz wheel of brie, sliced into 1/4 inch thick strips
Preheat oven to 400 degrees.
Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.
On a baking mat or parchment paper, roll out the dough until it is a flat rectangle. Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each side of the dough, about 1 inch apart. Fold the flaps over the brie.
Bake for 20 minutes until golden brown. Allow it to cool a few minutes before serving. This allows the dough to crisp up a bit.
TASTES LIKE THE CLASSIC!!!! Let’s revisit this one.
Brace yourselves. This is AMAZING. It truly tastes like tuna noodle casserole, and the textures all come together really well for this recipe! I don’t usually incorporate canned food into my recipes, but I made an exception here to capture the flavor of the casserole of my youth. The net carbs for each serving are 7g. This works well for my macros as a serving is quite large and is a complete meal.
- 1 bag cauliflower rice (from Trader Joes) or one riced cauliflower.
- 1 can cream of mushroom soup.
- 2 14oz can mushrooms well drained (use only one can if you don’t really love mushrooms)
- 1/2 cup heavy whipping cream or sour cream OR 2/3 cup sour cream
- 2/3 cup frozen peas
- 4 cans (5 oz each) tuna
- 1 cup and 1/2 cup finely shredded cheddar cheese
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
Preheat the oven to 400 degrees.
Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.
Makes 6 large servings.
These were AWESOME and incredibly EASY. My 10 year old helped me to make these, and he happily took leftovers for lunch several times last week. For leftovers, put a bit of tomato sauce over the top, sprinkle with mozzarella cheese, and cook for 15 minutes in a 350-degree oven. It’s chicken parm when you’re done!
- 2 lbs chicken tenders
- 1-2 eggs, beaten
- salt and pepper
- 1 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Cooking oil (I use lard, ghee, or avocado oil)
Preheat oil a nonstick skillet or cast iron skillet over medium-high heat. Combine cheese and seasonings ina bowl. Season chicken with salt and pepper. Dip in egg, and then in the cheese mixture. In batches, cook the chicken in the skillet for 3-4 minutes on each side (depending on thickness). Do NOT move the chicken before it is time to flip. Remove to paper towels. Repeat process with remaining chicken. Enjoy!
I am making these again today because they’re awesome, and they’re easy. It takes a bit of time in the oven, and the process could be expedited if you cover after adding the eggs. You can also make this with hard centered eggs if you want. My friend, Jeannie gave me the idea of separating the eggs for the cooking process in order to get a runny egg. These were really great and quite simple.
- 1 lb Italian sausage (I like Trader Joe’s. Make sure to check ingredients to avoid sugars, nitrates or any ingredients that you do not immediately recognize as real foods)
- 1/4 cup organic marinara (again, check the label for added sugar or oils that aren’t good to consume e.g. canola oil)
- 6 Tbsp mozzarella cheese
- 6 eggs
- 1 green onion or 2 basil leaves, chopped.
- salt and pepper
- Preheat the oven to 350 degrees.
- Mold the sausage into large ramekins (you could also use a muffin tin though it would be a tighter fit)
- Bake for 10 minutes.
- Spoon the marinara (low carb) into the cups to cover the bottom.
- Sprinkle 1 Tbsp cheese (or put small slices) over the marinara
- Add the egg to the ramekins (if you want a runny yolk, separate the yolk from the whites and cook the whites first)
- Bake until the egg is set (about 20 minutes–faster if covered). Add yolk back for 3-4 minutes if you reserved it.
- Garnish with green onion or basil, and add salt, pepper, and cayenne to taste.
You can either eat straight out of the ramekin (though it might be hot). You can also take a large spoon, hold the ramekin with tongs, and ease the sausage cup out.
Yep. You read that right. This turned out SO amazing. It was actually the brainchild of my husband and son while I was at work. The key is using a thermometer for use to check your oil temperature, but also the internal temperature of the chicken. Grab your favorite bone, skin on chicken, and go to town! I like to use the digital thermometers with the wireless probe, or the probe that is connected with a wire to the digital reader. You want your oil to stay at 350 degrees, so you might need to continuously adjust your burner over time. Remove the chicken once it reaches 155-160 so that it can continue to reach 165 while cooling.
- 1 egg, beaten
- 6 pieces bone-in, skin on dark meat chicken (haven’t tried with white meat yet, but confident it would work).
- 1 bag pork rinds
- salt and pepper
- avocado oil or lard
In a cast iron skillet, heat about 1/2 inch of oil (this will depend on how wide the base of your skillet is (or dutch oven). Heat the oil to 350 degrees. Pulse the pork rinds until they are the consistency of breadcrumbs. Pat the chicken dry. Season with salt and pepper. Dip into the egg and then into the pork rind breadcrumbs. If the oil has reached 350 degrees, gently place the chicken into the oil. Cook on each side for around 5 minutes. Check the oil temperature frequently to be sure it is staying around 350 degrees (to avoid burning). Continue turning the chicken ever few minutes until the internal temperature of the chicken reaches 155-160. Remove to paper towels once it is up to temperature and allow to cool a bit. Enjoy!
Yep. TWO ingredients. Thank you Trader Joe’s for giving us some convenient keto options!
This was so good. A little crispy on the outside, and just AMAZING with the aioli. I’m not much of a fish eater, but this is GOOD.
I think one of my favorite things I can have with low carb is deviled eggs. I LOVE these, and they used to feel like such an indulgence. To be fair, they still do, but I do not feel the guilt associated.
This was incredibly easy, and it tasted great. I would probably use a hand mixer or mini food processor to mix the filling because it is very difficult to get all of the lumps out.
- 6 hard-boiled eggs (let water boil, add eggs, cook 13 minutes, plunge into ice bath=easy to peel EVERY time)
- 1 tsp yellow mustard
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup mayo (a little less if you don’t like the filling quite so creamy)
- 1 tsp white vinegar
- smoked paprika for garnish
Cut the eggs lengthwise. Remove yolks and put into a bowl or food processor. Add remaining ingredients (except for the paprika) to the yolk bowl. Arrange the egg whites on a plate and spoon in the yolk mixture (I use two spoons as if I were putting cookies on a sheet to go in the oven). Sprinkle with paprika.