Cookery

Best of the web- traditional, keto, pet foods, and more!

EINKORN PANCAKES

If you are just starting out with einkorn flour, try these pancakes. This is an easy way to introduce yourself to the nice flavor of einkorn wheat. (Recipe from jovialfoods.com)
Course Breakfast, Brunch
Cuisine American
Servings 4

Ingredients
  

  • 1 1/2 cups all purpose einkorn flour
  • 2 tbsp sweetener of choice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup milk
  • 4 tbsp butter

Instructions
 

  • Pre-heat griddle (or a large skillet) to medium temperature.
  • Sift all dry ingredients into a large glass bowl.
  • Whisk the eggs and milk until frothy.
  • Melt butter and set aside.
  • Pour egg mixture into the dry ingredients and mix together until the consistency of a thick milkshake, making sure not to overmix.
  • Pour melted butter into the batter and cut in using a spatula.
  • Lightly oil the griddle. I drop one drop of batter onto the griddle, and when it cooks, you are ready to make pancakes.
  • Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.
Keyword comfort food

Glazed Pumpkin Spice Cookies

Cake-like and moist, store these on a plate on your countertop, covered with foil, being careful not to smash the icing. (If they last long enough to store!)
Course Dessert
Cuisine American
Servings 3 Dozen cookies

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla

For glaze

  • 2 cups powdered sugar
  • 3 or more tbsp milk
  • 1 tbsp melted butter
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by heaping teaspoons.
  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
  • When drizzling glaze, I put my cookies on the cooling rack with wax paper underneath, that way you have easy clean up!
Keyword Not Low Carb!

Salsa Verde

Course Appetizer
Cuisine Mexican

Ingredients
  

  • 12 oz  tomatillos (husked and rinsed)
  • 2-3 chopped jalapeños (seeded)
  • 2 cloves peeled garlic
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup white onion, chopped

Instructions
 

  • Preheat your broiler, then place the tomatillos, jalapenos, and garlic on a baking sheet and broil for 5–7 minutes (just until the tomatillos are slightly charred).
  • Allow the ingredients to cool slightly, then place them in a blender or food processor, adding the cilantro, salt, and onion.
  • Blend until smooth.
  • Taste and adjust your seasonings if you need to.

Cucumber Salad

Course Brunch, Dinner, lunch, Salad, Side Dish
Cuisine American
Servings 6
Calories 30 kcal

Ingredients
  

  • 2 medium cucumbers, thinly sliced
  • 1 small thinly sliced red onion (optional)
  • 1/3 cup cider or white vinegar
  • 1/3 cup water
  • 2 tbsp sugar OR monkfruit/erythritol blend for keto
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • pinch of dill

Instructions
 

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Keyword keto, low carb

Easy Peanut Butter Keto No Bake Cookies

Course Dessert, keto, low carb, Snack
Cuisine Keto
Servings 8
Calories 199 kcal

Ingredients
  

  • 1/2 cup unsweetened peanut butter
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp coconut oil, melted
  • 1/4 cup low carb chocolate chips (optional)
  • 1/2 tsp vanilla extract
  • 3 tbsp sugar free sweetener

Instructions
 

  • Add all of the ingredients into a mixing bowl, and stir until completely combined.
  • Drop the mixture by the tablespoon onto a parchment lined baking sheet in 8 even cookie shapes.
  • Place the cookies into the freezer for 2 hours or until completely set.
  • These make pretty large cookies. For smaller, make 16 cookies and consider 2 to be one serving.
Keyword keto, low carb

Low Carb Chocolate Mason Jar Ice Cream

Course Dessert
Cuisine Keto
Servings 4
Calories 206 kcal

Ingredients
  

  • 1 cup heavy cream
  • 2 tbsp powdered allulose
  • 1 tbsp unsweetened cacao powder
  • 1 tsp vanilla extract

Instructions
 

  • Combine all ingredients in a wide mouth mason jar. Screw the lid on and shake vigorously for 5 minutes. The liquid in side should double in volume, filling the mason jar.
  • Freeze for 3 hours up to 24 hours.
  • **using powdered allulose as your sweetener will keep the ice cream much smother and easier to scoop than other sugar free sweeteners**
Keyword keto, low carb

Kentucky Fried Chicken Coleslaw (Copycat Recipe)

KFC Coleslaw tastes exactly like what is served at Kentucky Fried Chicken!
Course Side Dish
Cuisine American

Ingredients
  

  • 8 1/8 Cups cabbage
  • 1/3 Cup carrot
  • 1 Tsp onion, chopped fine

Dressing

  • 3/4 Cup buttermilk
  • 1/2 Cup mayonnaise
  • 1/8 Cup milk
  • 2 Tbsp lemon juice
  • 1/2 Tsp salt
  • 1/8 Tsp pepper
  • 1/3 Cup sugar

Instructions
 

  • Slaw: Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer.
  • Shred the carrot the same way.
  • Mix together cabbage, carrot and onion.

Dressing

  • In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined.
  • Add the salt and pepper.
  • Add the sugar to the dressing until well mixed in.
  • Add the dressing to the cabbage and carrot mixture and mix well.
  • Allow the mixture to marinate for 12 hours in the refrigerator.
Keyword Not Low Carb!

Create Your Own Popcorn Bar

A great way to let your guests add the things they love to their popcorn.
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • Freshly popped popcorn to suit the size of your munching bunch
  • Salt and pepper
  • Nuts (pine nuts, peanuts, slivered almonds, pumpkin seeds, etc.)
  • Cheese crackers
  • Pretzel sticks
  • Dried fruit (raisins, cranberries, apricots, etc.)
  • Chocolate chips
  • Cinnamon, brown sugar, nutmeg
  • And my favorite- Nutritional yeast

Instructions
 

  • Stovetop Popping: To pop popcorn on a stovetop, cover the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape, and heat. When the kernels pop, pour in enough popcorn to cover the bottom of the pan, one kernel deep, cover the pan and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stovetop. The heated oil will still pop the remaining kernels.
  • Air Popper: follow instructions for your popper and then drizzle olive oil or melted butter over popcorn.
  • Assembly: Set out a large bowl of popcorn. Put smaller bowls with various popcorn fixings around the big bowl of popcorn. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.

Linda’s Chicken & Noodles

Definitely not diet food!
Course Brunch, Dinner, Main Course
Cuisine American

Ingredients
  

  • 1 whole chicken, cut up
  • 1 medium onion, cut into quarters
  • 3 large celery stalks, cut into halves
  • 2 large carrots, scrubbed and cut into halves
  • 4 garlic cloves, halved
  • 2 large bay leaves
  • 1 tbsp salt
  • 1 tsp poultry seasoning
  • 1 tsp pepper
  • water
  • 1 large bag Reames egg noodles

Instructions
 

  • Place all ingredients except noodles into large pot and cover with water. Bring to boil and turn down to simmer until chicken is falling off the bone.
  • Take out chicken pieces and set aside to cool.
  • Strain broth through a colander into a large bowl or pot and toss the vegetables and bay leaves. Clean out the pot you just cooked in and pour the strained broth into it. (Smaller bits of veggies and fat are ok and will just add flavor) Taste for saltiness and add more if needed.
  • Bring the broth to a boil and add frozen noodles, bring back to boil and then simmer for 20 minutes, stirring every few minutes to keep noodles from sticking to the bottom.
  • While noodles are cooking, cut the meat from the legs, thighs, and breast into bite sized chunks. I always save the back, wings and liver/gizzard for snacks later!
  • Once your noodles are as tender as you want, add the cut up chicken and heat through. Serve or refrigerate.
  • To reheat, add a little water or broth to the pot and heat through slowly.
Keyword comfort food, Not Low Carb!

Tuna cat Treats

Course Cat Treats, Pet food

Ingredients
  

  • 1/2 Cup whole wheat flour
  • 1/2 Cup nonfat powdered milk
  • 1/2 Can tuna
  • 1 Tbsp vegetable oil or cod liver oil
  • 1 beaten egg

Instructions
 

  • Heat oven to 350 degrees F; grease cookie sheets with cooking spray.
  • In large bowl, mash the tuna into smaller pieces.
  • Add flour and milk. Mix well.
  • Pour in water and oil. Mix well again.
  • Beat egg in separate dish until dish until egg is foamy texture. Add to mix. Mix well. The dough mix will be sticky.
  • Using your fingers, shape dough into small bite-size balls, about the size of a marble. Put balls on prepared cookie sheets. Flatten with hand.
  • Bake for 10 minutes.
  • Remove treats from oven. Wait five minutes, then turn treats over.
  • Bake 10 more minutes or until golden brown in color.
  • Place treats on cookie rack to cool.
  • Cool for 15 minutes. NEVER give hot treats to your pet.
  • Store in airtight container and store in refrigerator or cool dry place.

Linda’s Keto Chili

You can easily add chili beans, or even corn to make this a regular chili recipe. Freezes well!
Course Dinner, lunch, Main Course
Cuisine American, Mexican
Servings 8
Calories 300 kcal

Ingredients
  

  • 1 Tbsp olive oil
  • 1 Large chopped onion
  • 1 Large chopped green bell pepper
  • 2-4 Cloves garlic (depending on how much you like)
  • 1 Lb ground beef
  • 1 Lb ground pork
  • 1 Can 28 ounces chopped tomatoes
  • 1 Small can green chilis
  • 1 Large bunch of cilantro, separated
  • 1 1/2 Cups beef stock
  • salt & pepper to taste
  • 2 Tbsp chili powder (more or less depending on your taste)
  • 1 Tsp cumin (more or less depending on your taste)
  • 1 Tsp cayenne (more or less depending on your taste)

Instructions
 

  • Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant. Increase the heat to high and add the ground beef & ground pork and break apart. Let it cook until mostly browned.
  • Add the remaining ingredients, including the spices, half of the cilantro, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until thick. (You may need to uncover for the last 15 -20 min to thicken)
  • Smash down well with potato masher to meld and blend in all ingredients.
  • Add the rest of the cilantro (and beans if you’re not keto) and simmer 10 more minutes.
  • Ladle the chili into bowls and add shredded cheese, chopped green onion, and sour cream, if desired. Goes very well with corn bread if you’re not keto.
Keyword comfort food, keto, low carb

Cowboy Caviar

Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Ingredients
  

Dressing

  • 1/3 Cup red wine vinegar
  • 4 Tbsp olive oil
  • 4 Cloves minced garlic
  • 2 Tsp cumin
  • 2 Tsp salt
  • 1 Tsp dried oregano
  • tabasco to taste

Salsa

  • 4 Cups cooked Blackeye Peas
  • 2 roma tomatoes, diced
  • 1 yellow bell pepper, diced
  • 1/2 large red onion, diced
  • 1 jalapeńo, finely diced
  • 1 Bunch cilantro, chopped

Instructions
 

  • Combine dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
  • Combine salsa ingredients in a large bowl and toss thoroughly.
  • Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Keyword Not Low Carb!

Pimento Cheese Spread

Course Brunch
Cuisine American
Servings 9
Calories 297 kcal

Ingredients
  

  • 1 1/2 Cups sharp white cheddar cheese, shredded
  • 2 Cups Medium yellow cheddar cheese, shredded
  • 1 Cup mayonnaise
  • 1/4 Cup diced pimentos, drained and patted dry
  • 1/4 Tsp garlic powder
  • salt and pepper to taste

Instructions
 

  • In a mixing bowl combine the shredded white and yellow cheddar.
  • Fold in the mayonnaise and the pimentos (remember to pat dry)
  • Once the mixture is well incorporated add the garlic powder and salt and pepper to taste.
Keyword keto

Sheet Pan Chicken Fajitas

Course Dinner, lunch
Cuisine Mexican
Servings 4
Calories 426 kcal

Ingredients
  

Fajita Seasoning

  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne

Fajitas

  • 1 1/2 pounds chicken thighs or breasts, cut into strips
  • 3 bell peppers (multiple colors) cut into strips
  • 1 small onion, cut into strips
  • 3-4 cloves garlic, finely chopped
  • 1 lime, juiced
  • 3 tbsp olive oil, divided
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Preheat oven to 400°F.
  • Mix together all seasoning ingredients
  • In a large bowl, toss together chicken, cilantro, bell peppers, onion, garlic lime juice, 2 Tbsp olive oil and prepared seasoning until well combined. If time allows, marinate for at least one hour.
  • Arrange chicken and vegetables on a lightly oiled baking sheet. Drizzle on remaining 1 Tbsp olive oil.
  • Bake in preheated oven for 20-25 minutes, until chicken is cooked through.
  • Sprinkle with a little fresh cilantro and serve with warmed tortillas.
Keyword keto

Copycat Chipotle Fresh Tomato Salsa

Course Brunch, Snack
Cuisine Mexican
Servings 2 Cups

Ingredients
  

  • 1 pound tomatoes cut into 1/4-inch pieces
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 3 jalapeño peppers finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • salt
  • tortilla chips for serving

Instructions
 

  • In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.

The Best Chocolate Cake Recipe {Ever}

From addapinch.com
Course Dessert
Cuisine American
Servings 24
Calories 124 kcal

Ingredients
  

  • 2 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • Chocolate buttercream frosting

Instructions
 

  • Preheat oven to 350º F. Prepare two 9-inch cake pans by lining bottoms with parchment and spraying with baking spray or buttering and lightly flouring.
  • Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  • Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Keyword comfort food, Not Low Carb!

Paula Deen’s Shrimp & Sausage Boil

Course Dinner, Main Course
Cuisine American
Servings 10

Ingredients
  

  • 7 quarts water
  • 2 bottles beer
  • 1/2 cup Old Bay seasoning
  • 6 bay leaves
  • 2 lemons, sliced
  • 6 pounds small red potatoes, washed and scrubbed
  • 2 16 oz packages packages hickory-smoked sausage, cut into 2-inch pieces
  • 10 ears fresh corn, shucked and halved crosswise
  • 4 pounds peel and eat large fresh, raw shrimp

Instructions
 

  • In a large stockpot, combine 7 quarts water, beer, and next 3 ingredients. Bring to a boil over high heat; boil for 10 minutes.
  • Add potatoes; return mixture to a boil, and cook for 10 minutes. Add sausage and corn; return mixture to a boil, and cook for 10 minutes. Add shrimp, and cook for 2 to 3 minutes or until shrimp are pink and firm. Drain mixture immediately. Garnish with Old Bay and lemon, if desired.
Keyword Not Low Carb!, seafood

Crispy Fried Okra

Dredged in buttermilk and breaded in a flour & cornmeal coating that's loaded with flavor, then fried until crispy
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 524 kcal

Ingredients
  

  • 1 pound fresh okra sliced
  • 1 1/2 cups buttermilk
  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp Tony Chachere’s Creole seasoning

Instructions
 

  • Slice the okra into 1/4-inch pieces. Discard the stems.
  • Put the sliced okra in a shallow bowl or dish and cover with buttermilk for 10 – 15 minutes. Stir halfway through, making sure the okra stays submerged in the buttermilk.
  • Drain the okra in a colander or strainer, shaking a few times to let the excess buttermilk drip off.
  • While the okra is draining, combine flour, cornmeal, salt, smoked paprika, pepper, garlic powder, and Tony Chachere's Creole Seasoning in a large Ziplock bag. Shake it around until well combined.
  • Dump the buttermilk-soaked okra into the Ziplock bag with the cornmeal/flour mixture.
  • Zip up the bag and shake the heck out of it.
  • The breading will stick to the okra and whatever is leftover will settle in the bottom of the bag. You can either pour the okra into a bowl or colander or just scoop it out and spread it onto a cookie sheet. (Or just scoop it directly into the fryer in handfuls.)
  • Heat about 1/2 inch of oil in a skillet on the stove until a pinch of your flour mixture sizzles when dropped in.
  • Fry in small batches trying not to crowd the oil, for 3 – 4 minutes. Once it begins to brown, keep stirring it until golden all around. Remove quickly to drain on paper towels.
  • Sprinkle with a little bit of salt, then serve.
Keyword Not Low Carb!

Skillet Sea Scallops

A great ‘last minute’ recipe
Course Dinner
Servings 4
Calories 249 kcal

Ingredients
  

  • 1/2 cup dry bread crumbs
  • 1/2 tsp salt
  • 1 pound sea scallops
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 tbsp lemon juice
  • 1 clove minced garlic
  • 1 tsp minced fresh parsley

Instructions
 

  • In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
  • In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
  • Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Keyword seafood

Tuna Stuffed Tomatoes

When you make some tuna salad and use it to stuff into a fresh ripe tomato, you end up with something wonderful.
Course Main Course, Salad
Cuisine American
Servings 4
Calories 122 kcal

Ingredients
  

  • 5 ounce can tuna drained
  • 1 celery stalk, chopped
  • 2-3 tbsp chopped onion
  • 1 hard boiled egg- chopped
  • 2-3 tbsp mayo
  • 1/2 chopped apple
  • squeeze of fresh lemon juice
  • 4 medium tomatoes

Instructions
 

  • Make tuna salad by mixing all ingredients (except tomatoes) in a bowl.
  • Prepare tomatoes by cutting star shapes -or- slicing off the top and scooping out the interior. Place on paper towels to drain before filling.
  • Place tomatoes on serving plate and scoop tuna salad into each one. An ice cream scoop works very well for placing on star-shaped tomatoes, whereas a small spoon may work better for the hollow cavity.
  • Serve and enjoy!

Peanut Butter, Banana, and Carob Dog Treats

Unlike chocolate, carob DOES NOT contain Theobromine. In fact, doesn't even have added sugar, or added fats. So yes, Carob is safe for dogs to eat.
Course Dog treats

Ingredients
  

  • 1 ripe (or over ripe) banana, mashed
  • 1 egg
  • 1/4 cup smooth peanut butter
  • 1 tbsp ground flax (optional)
  • 1 tbsp gelatin powder
  • 1/4 cup carob powder
  • 3/4 cup brown rice flour, plus extra for rolling

Instructions
 

  • Preheat your oven to 350 and gather together your baking ingredients and materials.
  • Combine banana, egg, peanut butter, and any optional ingredients in a mixing bowl.
  • Add carob powder and stir to combine.
  • Incrementally add flour, mixing into a cohesive workable dough. The amount of flour required will vary depending on your individual ingredients and any optional add-ins or substitutions. Note that if you are not including the optional ingredients in these treats, you may need to use a little extra flour.
  • Rest dough (optional but recommended). 
  • Roll, cut into desired shapes and place on a prepared baking pan.
  • Bake for approximately 10-15 minutes. Cooking time will vary with shape/size, so keep an eye on the oven.
  • Cool before serving and storage. To make extra crispy, leave in oven for awhile after turning oven off.

Cheesy Keto Biscuits

Loaded with cheddar, bacon, and, ranch.
Course Breads
Cuisine American
Servings 12 Biscuits

Ingredients
  

  • 4 ounces cream cheese
  • 2 cups shredded mozzarella
  • 2 tsp baking powder
  • 3 eggs
  • 1 ounce dry ranch dressing mix
  • 1 1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked, chopped bacon

Instructions
 

  • Preheat oven to 400ºF.
  • In a microwave-safe bowl, microwave cream cheese, and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
  • Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
  • Stir in cheddar cheese and bacon. Stir until combined.
  • Spray a 10-inch iron skillet with cooking spray. Divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  • Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.
  • NOTE: Can use a 9 or 10-inch cake pan if you don’t have a skillet.
Keyword keto, low carb

Linda’s Carrot Cake with Cream Cheese Frosting

Linda Cleary
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 1/3 cups flour
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups peeled, finely grated carrots
  • 1 cup pecans, chopped
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt

Cream Cheese Frosting

  • 8 ounces softened cream cheese
  • 5 tbsp softened butter
  • 2 tsp vanilla
  • 2 cups sifted powdered sugar

Instructions
 

  • Preheat the oven to 350°F. 
  • Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.
  • In a large bowl, throroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.
  • Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed.
  • Stir in the carrots, batter will be thick.
  • Scrape the batter into the pans(s) and spread evenly.
  • Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Frost when completely cool.

For Frosting

  • Beat 8 oz. softened cream cheese with 5 Tbsp softened butter and 2 Tbsp vanilla until thoroughly combined.
  • Gradually add 2 cups sifted powdered sugar. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
Keyword Not Low Carb!

Creamy Skillet Chicken

Alpana
Course Dinner
Servings 6
Calories 396 kcal

Ingredients
  

  • 3 chicken breasts (butterflied into half cutlets)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oil
  • 1 tsp butter

For Sauce

  • 1 1/2 tbsp butter
  • 8 ounces mushrooms, sliced
  • 3 small colored bell peppers (red, green and yellow), ringed or striped
  • 4-5 garlic cloves, chopped
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups cream
  • 1/2 cup parmesan
  • salt to taste
  • pepper to taste

Instructions
 

  • Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
  • Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
  • In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
  • Stir in cream and mix well for a couple of minutes.
  • Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
  • Garnish with fresh parsley and serve immediately.

Tips

  • For a lighter version, replace cream with either half & half or evaporated milk.
  • If you want to thicken up the sauce, mix a little arrowroot with some milk or water and gradually add in to the sauce until you get the desired consistency.
Keyword keto, low carb

Grandma’s Flaky Pie Crust

Course Dessert, Pastry
Cuisine American
Servings 2 Pies

Ingredients
  

  • 4 cups flour
  • 1 3/4 cups butter or lard, very cold
  • 1 tbsp sugar
  • 2 tsp sea salt
  • 1 tbsp apple cider vinegar
  • 1 egg
  • 1/2 cup ice cold water

Instructions
 

  • Mix flour, sugar, and salt in a bowl. Stir to combine.
  • Cut in COLD butter or lard
  • Fat is fully cut in when the flour is in crumbly pea size pieces.
  • Mix egg and vinegar together in a small bowl, then add to flour mixture along with 3 tablespoons of ice cold water.
  • Continue adding water, one tablespoon at a time, until the dough just holds together, without crumbling, when pressed into a ball.
  • Wrap dough in plastic wrap and chill in the fridge for 15 minutes.
  • Divide dough into four equal balls, press out into a disc and either freeze or roll out to bake pies.
Keyword Not Low Carb!

Old Fashioned Potato Salad

Course Side Dish
Cuisine American

Ingredients
  

  • 5 pounds red skinned potatoes, cooked peeled and cut into cubes
  • 1/4 cup red onions, minced
  • 1 small bunch of scallions, minced, green and white parts
  • 1/2 cup sweet pickles, chopped
  • 6 to 8 hard boiled eggs, cut into chunks, reserving one whole
  • 1 cup pimento stuffed olives, chopped (optional)
  • 2 cups mayonnaise
  • 2 tbsp prepared mustard
  • 2 tbsp salt
  • pepper to taste
  • 1 tsp seasoned salt
  • 1/4 cup sweet pickle juice
  • dash of paprika, for garnish

Instructions
 

  • In a small bowl mix together, mayonnaise, mustard, spices and pickle juice.
  • Add potatoes to a large pan with cold water and bring to a boil. Cook until potatoes are tender.
  • Remove potatoes, peel and cut into 1 inch chunks.
  • In a large bowl add all other ingredients.
  • Reserve 1 egg for garnish.
  • Pour dressing over potatoes.
  • Cut egg into thin slices and top salad.
  • Garnish with paprika.
  • Cover and chill for several hours.
Keyword comfort food, Not Low Carb!

White Chili (keto)

Maya Krampf
This white chicken chili recipe is creamy, cheesy, and flavorful! No one will guess this is low carb chicken chili, with just 4g net carbs per serving.
Course Brunch, Dinner, Main Course
Cuisine Mexican
Servings 8 Cups/servings
Calories 292 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 1/2 cups reduced sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup diced green chilis
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 8 ounces cream cheese
  • 1 cup shredded mexican blend cheese
  • 2 1/2 cups shredded chicken

Instructions
 

  • Heat olive oil in a dutch oven over medium heat. Add the onion and saute for 5-7 minutes, until soft.
  • Add the garlic and saute for 1-2 minutes, until fragrant.
  • Add the chicken broth, heavy cream, green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then lower the heat to medium and simmer for about 40 minutes, until soup has reduced and thickened a bit.
  • Reduce heat to low. Stir in the cream cheese and shredded cheese, until the cheese has melted and the chicken chili is smooth.
  • Stir in shredded chicken and simmer for 5 minutes, until thick and creamy.
Keyword keto, low carb

Mozzarella Sticks

Maria Emmerich
Course Snack
Cuisine low carb
Servings 4
Calories 227 kcal

Ingredients
  

  • oil for frying
  • 8 pieces string cheese
  • 1 egg
  • 8 tbsp parmesan cheese
  • 4 tbsp Italian spices

Instructions
 

  • DO AHEAD: Unwrap the cheese. Place an egg into a medium sized shallow bowl and scramble with a fork. Place the Parmesan cheese and spices in a separate medium sized shallow bowl. Dip the unwrapped cheese sticks into the egg just enough to wet the cheese stick. Then dip into the Parmesan spice mixture and coat the cheese stick well (re-dip in both if need a thicker coating). Place coated cheese sticks in a bowl, cover and freeze for 2 hours or until ready to fry. NOTE: If the cheese sticks are not frozen you will get a gooey mess instead of formed cheese sticks.
  • Heat oil in a deep fryer or a deep saute pan to medium-high heat.
  • Place each frozen coated cheese sticks into the hot oil, turning frequently, until the outsides become slightly crisp and the cheese becomes gooey. This will only take a minute or two.
  • Remove to a platter, cool slightly, and enjoy with sugar free red sauce!

Grandma’s Corn Pudding

Lisa Cohen/ all recipes
This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table.
Course Side Dish
Cuisine American
Servings 8
Calories 277 kcal

Ingredients
  

  • 5 eggs
  • 1/3 cup melted butter
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup cornstarch
  • 1 15 ounce canned corn, drained
  • 2 15 ounce canned cream-style corn

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
  • Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish
  • Bake in the preheated oven until golden brown, about 1 hour.
Keyword Not Low Carb!

Keto Sausage Pinwheels

These easy Keto Sausage Pinwheels are packed with sausage and cream cheese. The perfect gluten free, keto breakfast or appetizer!
Course Breakfast, Brunch
Servings 10 Rolls
Calories 203 kcal

Ingredients
  

  • 2 cups shredded mozzarella cheese
  • 2 ounces cream cheese
  • 3/4 cups almond flour
  • 2 tbsp ground flax meal

For the Filling

  • 1/2 pound cooked breakfast sausage, drained
  • 3 ounces cream cheese

Instructions
 

  • Preheat oven to 400F

For the Rolls

  • In a microwave-safe mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted.
  • Add the almond flour and ground flax meal.
  • Mix the dough well until you have a soft ball.
  • Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12×9 inches.

For the filling

  • Combine the sausage and cream cheese.
  • Spread the sausage cream cheese mixture evenly on the dough.
  • Starting at one end roll the dough as tightly as you can into a log.
  • Slice into rolls about the width of two fingers, be careful not to slice them too thick because it will be difficult for the dough in the center to cook through.
  • Place the rolls on a greased baking sheet.
  • Bake 12-15 minutes until golden brown.
Keyword keto, low carb

Parmesan Roasted Tomatoes

Parmesan Roasted Tomatoes – juicy and plump roasted tomatoes loaded with Parmesan cheese.
Course Dinner, Side Dish
Servings 6

Ingredients
  

  • 6 small tomatoes, halved
  • 1 tbsp olive oil
  • 1 pinch salt
  • ground pepper to taste
  • 1/2 cup grated parmesan cheese (or any cheese you like)

Instructions
 

  • Preheat the oven to 400°F 
  • Rinse the tomatoes and sliced into halves. Toss gently with the olive oil. Season with salt and pepper.
  • Arrange the tomatoes on a baking dish, and top with cheese. 
  • Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted, and the top is slightly browned.
Keyword low carb

Salmon Dog Treats

Easy Homemade High Value Salmon Dog Treats
Course Dog treats

Ingredients
  

  • 1 large can of water-packed salmon
  • 1/4 cup ground flax
  • 1 – 2 tbsp dried parsley or other dog-friendly herbs
  • 2 – 3 cups brown rice flour, plus additional flour for rolling

Instructions
 

  • Preheat your oven to 350 and gather together your baking ingredients and materials.
  • Puree the salmon (undrained – include the packing liquid) in a food processor or similar. Transfer to a mixing bowl.
  • Add ground flax and optional herbs. Stir to combine.
  • Incrementally add flour to form a nice firm workable dough. Tinned salmon can vary quite a bit in consistency and in liquid content, so working incrementally is important. You may need to use less/more flour to adjust consistency depending on your specific ingredients and prep methods. You can add a bit of water if you find the mix a bit too dry when you are ready to roll.
  • Rest dough (optional but recommended). Adjust consistency for rolling after resting, if needed.
  • Roll, cut to shape, and place on a prepared baking sheet.
  • Bake for approximately 10-15 minutes (less if you’re making tiny treats). Keep an eye on your cooking time – the smaller the treat, the shorter the baking time. For a crunchier treat, you can let baked treats sit a while in the cooling oven before removing to get a little crispier or pop the baked treats into a dehydrator.
  • Allow to cool before storage and serving.

Strawberry Cream Cheese Bites

Made from the fresh strawberries and a cream cheese filling
Course Snack
Servings 12

Ingredients
  

  • 1 1/2 cup diced strawberries
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup softened cream cheese
  • sweeten to taste with low carb sweetener

Instructions
 

  • Place the strawberries in a blender and blend until pureed.
  • Add the vanilla extract, coconut oil, and softened cream cheese, and blend until the texture is silky smooth.
  • Line a 12-cup muffin with liners (we used silicone liners) or grease with coconut oil. Divide the mixture between the cups.
  • Freeze for 2 hours or until solid.
  • Store in the freezer.
Keyword fat bomb, keto

Linda’s Perfect Broiled Lobster Tails

Linda Cleary
Course Dinner
Cuisine Keto, low carb
Calories 592 kcal

Ingredients
  

  • 2 lobster tails
  • 1/2 cup butter, melted
  • 1/2 tsp ground paprika
  • salt and pepper to taste
  • 1 lemon, cut into wedges

Instructions
 

  • Preheat the broiler on high.
  • Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and pepper.
  • Turn broiler to lower setting. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Watch them closely!
  • Garnish with lemon wedges to serve.

Chocolate Peanut Butter Smoothie (Keto)

Linda Cleary
4.7 g net carbs
Course Breakfast, Snack
Servings 1
Calories 172 kcal

Ingredients
  

  • 1 cup unsweetened nut milk
  • 2 tbsp natural peanut butter- sugar free
  • 1 to 3 tbsp sweetener of choice
  • 1 to 2 tbsp cacao or cocoa powder
  • Few ice cubes if you want colder, frothier smoothie

Instructions
 

  • Blend all ingredients in a Nutrabullet (works better if ice is added) or blender. Pour and enjoy!
Keyword keto, low carb

Keto Crispy Tortilla Bites

Course Brunch, keto, low carb, Snack
Servings 1

Ingredients
  

  • 1 Carb Balance flour tortilla
  • 2 tbsp cream cheese, softened
  • Everything Bagel seasoning
  • 1 tbsp butter

Instructions
 

  • Spread the cream cheese evenly all over the tortilla and sprinkle with seasoning.
  • Roll up the tortilla tightly and cut into bite-sized pieces.
  • Melt butter in a skillet over medium-high heat. Add pinwheels and coat them with butter. Cook, flipping occasionally, until they are crispy and golden brown.
  • Let cool at least 5 minutes before eating.

Keto Shrimp & ‘Grits’

This dish is so full of flavor and the ‘grits’ are actually mashed cauliflower with loads of flavorful fat added.
Course Dinner
Cuisine American, Keto, Low carb, high fat
Servings 4

Ingredients
  

  • 1 large head cauliflower, broken down into pieces
  • 8 ounces cream cheese, softened
  • 4 tbsp butter
  • 6 ounces grated cheddar cheese
  • 6 ounces grated parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne

For Shrimp

  • 2 pounds raw, peeled shrimp
  • 1 tbsp paleo powder- homemade
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 1/2 tbsp fish sauce- homemade (made my own with 1 tbsp soy sauce & 1/2 tbsp rice vinegar)

Homemade paleo powder (this makes more than this recipe calls for)

  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne

Instructions
 

  • Separate and cook cauliflower in water until very tender, then drain water.
  • Add hot, drained cauliflower back into pot and immediately add butter, cream cheese, cheddar cheese, parmesan, garlic, cayenne and salt. Mix with electric mixer until smooth.

For the Shrimp

  • In a large skillet, add olive oil and butter, melt over medium heat.
  • Add fish sauce and 1 tablespoon Paleo Powder Blend and mix to incorporate in the oil/butter.
  • Add shrimp to skillet, tossing to coat in herbed butter mixture. Cook shrimp until no longer opaque or they have just turned pink, but no longer or your shrimp will be tough. Add salt to taste at this point.
  • Place serving of cheesy cauliflower into a dish and top with shrimp and sauce.

Pumpkin Cookies for Dogs

If your dog likes pumpkin, they will love these treats!
Course Dog treats, Pet food

Ingredients
  

  • 1 egg
  • 2/3 cup canned pure pumpkin puree
  • 1/2 tsp cinnamon
  • 1 1/2 cups whole wheat flour

Instructions
 

  • Preheat the oven to 350 degrees.
  • Combine the egg, pumpkin and cinnamon. Slowly add in flour until the dough is stiff.
  • Sprinkle a little flour on the counter roll the dough out to 1⁄4 inch thick.
  • Use cookie cutters to cut out your favorite shapes. Place cookies on a no stick or parchment paper lined cookie sheet.
  • Bake cookies for 40 minutes.
  • For a crispier cookie, let them sit in the oven after you turn it off. Check the texture every 15 minutes.

Chicken Cheese Broccoli Casserole

Rich, creamy, and keto!
Course Brunch, Dinner
Cuisine American
Servings 8
Calories 416 kcal

Ingredients
  

  • 1 lb broccoli, cut into florets
  • 1 rotisserie chicken, meat shredded
  • 8 ounces cream cheese
  • 3/4 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup fresh basil, chopped
  • 1 cup cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 200C/390F
  • Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
  • In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
  • Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
  • Pour the mixture into a casserole dish and top with the shredded cheese.
  • Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
Keyword keto, low carb

Easy Keto Gravy

A keto gravy that only takes five minutes to make, has less than 1 carb per serving, and can be made with beef, chicken, turkey, or veggie broths, meat drippings, or bouillon cubes.
Course Dinner
Cuisine American
Calories 60 kcal

Ingredients
  

  • 4 tbsp butter (or dairy free)
  • 2 cups broth (any kind)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp xanthan gum
  • salt and pepper to taste

Instructions
 

  • Add all the ingredients except xanthan gum to a small pot and whisk. Add xanthan gum by small additions in a thin layer on top while whisking. This will prevent clumping.
  • Turn on your stove to medium-high heat. Bring your gravy to a boil and continue to whisk for one minute.
  • Remove the gravy from the stove. Serve hot.

Notes

  • Make sure all ingredients are cold or at room temperature before you begin.
  • You can use dairy-free butter in place of the butter in this keto gravy recipe to make dairy-free keto gravy. Dairy-free butter tends to be salty. Add salt to taste after you’ve made the gravy to control the level of saltiness.
  • Store gravy in a jar in the refrigerator for up to 3 days. Reheat before serving.
  • There are only 7 carbs in this entire recipe, leaving less than a carb per serving.
Keyword keto, low carb

60 Second Keto Bread

A super quick and healthy bread alternative!
Course Breads, Brunch, keto, low carb
Cuisine American
Servings 1

Ingredients
  

  • 1 egg
  • 2 tbsp sunflower seed flour (see notes below to easily make this flour yourself!)
  • 2 tbsp flax seed meal
  • 1/2 tsp baking powder
  • pinch salt

Instructions
 

  • Whisk all ingredients together
  • Lightly coat bottom of a loaf dish with cooking spray
  • Spread batter evenly over bottom of dish
  • Microwave on high 60 seconds
  • Cut in half for two slices of bread

Notes

Most people use almond flour for this, but I recently became aware of the super high oxalates in almonds. To protect your kidneys, it’s best to eat as little almond flour as possible! Sunflower seed flour is a great alternative! Just grind regular sunflower seeds in a coffee or herb grinder and use in a 1 to 1 ratio just as you would the almond flour!
If you don’t like microwaving, you can cook this in a greased mini square pan in two batches on the stovetop over very low heat, carefully turning once the edges begin to look a little dry. This takes practice, so make enough batter to make a mistake on the first try! You could also get creative and cook on the stovetop like pancakes- or even use a waffle iron. Experimentation is the key!
Keyword keto, low carb

Stovetop Game Hens or Chicken

This is a great recipe for when you don’t want to heat the kitchen up with your oven. I think it tastes better too!
Course keto, low carb, Main Course
Servings 4

Ingredients
  

  • 1 whole chicken, or 1 to 2 game hens
  • 1 1/2 tsp salt
  • 1/4 tsp garlic powder (more if desired)
  • 1/4 tsp pepper (more if desired
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup dry white wine or chicken broth

Instructions
 

  • If applicable, remove neck and giblets from chicken, and reserve for another use. Sprinkle chicken with salt, garlic powder, and pepper.
  • Melt butter with oil in a large, heavy cooking pot over medium-high heat; add chicken, and cook, breast side down, 5 minutes or until golden brown. Turn chicken, breast side up, and reduce heat to medium-low. Add 1/4 cup water and 1/4 cup wine or broth to pot. Cover and cook 1 hour or until a meat thermometer inserted in thigh registers 180°.

Chicken Feet Bone Broth Recipe

Soup stock made with this chicken feet bone broth recipe is deeply flavorful and highly nutritious.
Course keto, low carb, Soup

Ingredients
  

  • 3 lbs chicken feet, scrubbed very well
  • 1 large onion, thinly sliced
  • 3 carrots, cut up
  • 4 celery sticks, cut up
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 tbsp peppercorns, or to taste
  • 8 sprigs parsley
  • 6 quarts pure water, more if needed
  • 1/4 cup white wine or cider vinegar

Instructions
 

  • If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.)
  • Combine the chicken feet, onion, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot.
  • Cover the chicken feet and other ingredients with the water.
  • Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet submerged. From time to time, skim away any scum that might rise to the surface.
  • Strain the broth, discarding the solids, then pour it into jars, cover, and store it in the refrigerator for up to 1 week or freeze it for up to 6 months.

Simple Keto Stuffed Peppers

Mini bell peppers stuffed with seasoned cream cheese.
Course Appetizer, Brunch, Side Dish, Snack
Cuisine Keto, Low carb, high fat
Servings 2 people

Ingredients
  

  • 4 Mini peppers
  • 8 ounces Cream cheese (you will have excess)
  • 1 tsp Parsley, dried
  • 1 tsp Chives, dried
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

Instructions
 

  • Microwave the cream cheese in a paper towel covered bowl for 45 seconds on high to soften
  • Add parsley, chives, garlic, and onion. Stir until mixed.
  • Cut peppers in half lengthwise and remove seeds.
  • fill each pepper half with cream cheese mixture and enjoy!
  • Use the excess cream cheese mixture for more peppers, keto bagels, or as a dip.

Evelyn’s Old Fashioned Homemade Banana Pudding

Mom’s original recipe!
Course Dessert