Very Berry Cobbler

author: wellness mama

A simple berry cobbler that is grain-free, gluten-free, dairy-optional and sweetener-optional. Bonus: It can easily be made in one pan in the oven.

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Grease a 8×8 or larger baking dish with coconut oil.
  3. Place berries in baking dish.
  4. Combine almond flour, coconut oil/butter and vanilla with your hands until it makes a crumbly topping.
  5. Using your hands, sprinkle/crumble the topping over the berries.
  6. Put dish into oven and cook for about 20 minutes (fresh fruit) to 30-40 minutes.
  7. When done, drizzle with honey.
  8. Top with whipped cream.
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Chicken Parmesan Casserole

This low carb chicken parmesan casserole is easy and delicious. Gluten free, keto, and Atkins friendly!

Author: Mellissa Sevigny
Serves: 8 servings

Ingredients

For the chicken:

  • 1.5 lbs boneless skinless chicken breast
  • 1 egg
  • ½ cup almond flour
  • ¼ cup grated parmesan cheese
  • ½ tsp kosher salt
  • ⅛ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp dried basil
  • 3 Tbsp olive oil for frying

For the casserole

  • 4 cups cooked spaghetti squash
  • 1 Tbsp olive oil
  • ½ tsp kosher salt
  • ⅛ tsp ground black pepper
  • ½ Tbsp dried parsley
  • 1.5 cups easy keto marinara sauce (or low sugar jarred sauce)
  • 6 ounces fresh mozzarella
  • Fresh basil, chopped (optional for garnish)

Instructions

For the chicken:

  1. Cut the chicken into 2 inch pieces.
  2. In a small bowl, beat the egg.
  3. Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
  4. Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture – then remove to a clean plate.
  5. Heat the oil in a nonstick saute pan until hot. Cook the breaded chicken pieces on both sides until golden brown. Remove to a paper towel-lined plate.
  6. Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat. Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
  7. Spread the cooked chicken pieces over the top of the squash.
  8. Spoon the marina sauce over the chicken and squash.
  9. Cut or tear the mozzarella into pieces and place them over the chicken.
  10. Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through. Garnish with fresh chopped basil and serve hot.

Approx nutrition info per serving: 302 calories, 8g fat, 6g net carbs, 28g protein

Sun Dried Tomato Cheesy Meatballs

INGREDIENTS
Meatballs:
  • 2lb beef mince
  • 1 egg, lightly whisked
  • ½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
  • ½ lb semi-dried tomatoes, drained and oil reserved
  • ½ cup grated Parmesan cheese
  • 4 cloves garlic, crushed
  • 4 table spoons tomato paste
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon olive oil
  • Salt to taste (about 1 tablespoon) and pepper
Sauce:
  • reserved Sun Dried Tomato oil
  • 2x 420g jars tomato pasta sauce (or tomato soup)
  • 180g large bocconcini balls (6 large balls the size of golf balls), sliced
INSTRUCTIONS
  1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
  2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
  3. Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
  4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
  5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Low Carb Pecan Pie

I love pecan pie. Love, LOVE, LOOOVE, LOOOOOVE. At Thanksgiving, this was the thing I was most looking forward to cheating on from staying low carb.

Source: ketouk

Ingredients

  • Crust:
    • 350g Almond Flour
    • 60g Butter
  • Filling:
    • 3 eggs, beaten
    • 240g powdered sweetener (Splenda)
    • 30g Butter
    • 240ml sugar free maple syrup
    • 350g Pecans (chopped)
    • 5ml vanilla extract

Directions

  1. For the crust, mix together the ingredients, press into an 8” or 9” pie plate and refrigerate.
  2. Beat the eggs with the Splenda. Add the vanilla, butter and syrup, then add the pecans.
  3. Pour into the crust and bake at 180c for about 45 minutes.

Low Carb Strawberry Muffins

A little higher on the sugar alcohols side, but maybe it will be okay.

Source: lowcarbdiet

Ingredients

  • 6 eggs
  • 2¼ cups almond flour
  • 1 cup strawberries, chopped
  • ¼ cup coconut flour
  • ¼ cup sweetener
  • ¼ cup sugar free artificial honey
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • For the streusel:
    • ¼ cup almond flour
    • ⅓ cup chopped pecans (or any other nuts)
    • 1 tablespoon sugar free honey
    • 2 tablespoons sweetener
    • 2 tablespoons butter, softened
    • ½ tsp cinnamon

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl combine almond flour, coconut flour, sweetener, baking soda and salt. Slowly add in eggs, honey, butter and vanilla. Make sure all ingredients are blended thoroughly. Fold in strawberries, making sure not to puree the starberries.
  3. In a separate bowl, mix streusel ingredient and set aside.
  4. Pour batter evenly amond the muffin liners and lightly sprinkle with streusel topping. Bake for 25-30 minutes.

Nutritional Information

Serving size: 1 Muffin (Total recipe makes 12 servings)
Protein 9.08g, Cals 279, Carbs 22.12g, Fiber 4.75g, Sugar Alcohol 10.50g — NET CARBS: 6.88g