Slim Pickins(Low carb)

Cabbage Steaks 4 Ways

Ingredients:

  • Cabbage

  • Fat of choice: mayo, olive oil, butter, or bacon grease

  • Bacon, cooked and crumbled

  • Parmesan cheese

  • Mozzarella cheese

  • Lawry’s seasoning

  • Garlic powder

  • Onion powder

  • Paprika

  • Pepper

Instructions:

Preheat oven to 400°F. Cut cabbage into 1–1½ inch thick slices and place on a baking sheet. Brush each cabbage steak with your choice of fat, then season with Lawry’s seasoning, garlic powder, onion powder, paprika, and pepper. Sprinkle with crumbled bacon and Parmesan cheese. Bake for 20 minutes, then top with mozzarella cheese and broil for an additional 2 minutes or until cheese is melted and golden. Serve hot.

Best Keto Chicken Enchilada Soup

Ingredients:

  • 1 pound chicken, cooked and shredded

  • 1 tablespoon olive oil

  • 1/2 bell pepper, chopped

  • 1/2 onion, chopped

  • 2 teaspoons garlic powder

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon paprika

  • 4 cups chicken bone broth

  • 1 cup low-carb salsa

  • 1 can Rotel

  • 2 tbsp diced pickled jalapeños

  • 1/4 cup or small can of green chilies

  • 2 cups cheddar cheese, shredded

  • 1/2 cup heavy whipping cream

  • Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and bell pepper and sauté for 2–3 minutes until tender. Add garlic powder, chili powder, cumin, paprika, salt, and pepper, then pour in the chicken bone broth. Whisk until seasonings are well combined and reduce heat to medium. Stir in salsa, Rotel, diced jalapeños, and green chilies. Mix well. Add shredded cheddar cheese and stir until completely melted. Simmer for 10 minutes, stirring occasionally. Add shredded chicken and simmer for another 10 minutes. Stir in heavy whipping cream and cook for 1–2 more minutes. Serve warm with fresh herbs or other keto-friendly toppings if desired. Enjoy!

Keto No-Bake Cheesecake

Crust Ingredients:

  • 1/2 cup almond flour

  • 2 1/2 cups walnuts (processed in food processor)

  • 6 tbsp melted butter

  • 1/2 cup Swerve confectioner sugar

  • 1 tsp cinnamon

Crust Instructions:

Mix all ingredients together until well combined. Press mixture evenly into a pie pan or springform pan.
Place in the refrigerator to chill while preparing the filling.

Filling Ingredients:

  • 16 oz cream cheese

  • 1/3 cup sour cream

  • 1 cup powdered Swerve

  • 3/4 cup heavy whipping cream

  • 1 tsp vanilla extract

  • 1 tsp lemon extract

  • 1 tsp lemon juice

Filling Instructions:

Whip the cream cheese until smooth. Add sour cream, heavy whipping cream, powdered Swerve, vanilla extract,
lemon extract, and lemon juice. Mix until smooth and creamy. Pour the filling over the chilled crust.
Refrigerate for at least 30 minutes before serving. Enjoy! 😊

Delicious Keto Spaghetti

Ingredients:

  • 1 small onion, finely chopped

  • 2 stalks celery, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 2 cans (28 oz each) crushed tomatoes

  • 1/4 cup fresh basil, roughly chopped

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon pepper

  • 1 teaspoon Italian seasoning

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Accent seasoning (optional)

  • 3 tablespoons butter

  • 1 pound hamburger meat, cooked and seasoned

  • Miracle Noodle Angel Hair (prepared per package directions)

  • Parmesan cheese (for topping)

Instructions:

In a large saucepan, heat olive oil over medium heat. Add the onion, celery, and garlic and sauté until tender.
Add crushed tomatoes, basil, salt, pepper, Italian seasoning, garlic powder, onion powder, Accent (optional), and butter.
Stir well and bring to a boil. Once boiling, reduce the heat to low, cover, and let the sauce simmer for 40 minutes,
stirring occasionally. In a separate pan, cook hamburger meat until browned and seasoned, then mix it into the sauce.
Prepare Miracle Angel Hair noodles according to the package directions. Pour sauce over noodles, sprinkle Parmesan cheese
on top, and serve. Enjoy!

Cheesecake Parfaits

Ingredients:

  • 8 ounces cream cheese

  • 4 tablespoons heavy whipping cream

  • 4 tablespoons powdered sweetener (Swerve recommended)

  • 1/2 cup almond milk

  • 1 teaspoon vanilla extract

  • Optional: chopped pecans and fresh fruit

Instructions:

Place the cream cheese, heavy cream, and powdered sweetener in a blender and blend until smooth.
The mixture will be thick. Add the almond milk and vanilla extract and blend again until creamy.
Layer the cream cheese mixture with fruit and pecans in parfait glasses. Serve immediately or chill before serving. Enjoy!

Wings and Ranch (Keto Style)

Wings Ingredients:

  • Chicken wings

  • 1 teaspoon baking powder per pound of wings

  • Salt, pepper, garlic powder, onion powder, and Accent

  • 1/2 stick melted butter

  • 1 cup Frank’s wing sauce

Wing Instructions:

Preheat oven to 350°. Wash and pat chicken wings dry. Sprinkle baking powder over the wings
(1 teaspoon per pound) and season with salt, pepper, garlic powder, onion powder, and Accent.
Layer seasoned wings on a baking sheet and bake for 30 minutes. Turn oven to broil, flip wings,
and broil for 12–15 minutes until crispy. While wings bake, mix sauce by combining melted butter,
garlic powder, pepper, and any preferred seasoning. Add Frank’s wing sauce and stir. Coat wings
evenly with sauce before serving.

Keto Ranch Ingredients:

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1/4 cup heavy whipping cream

  • 2 tablespoons white vinegar

  • Minced garlic or garlic powder

  • 2 tablespoons dill

  • 1 tablespoon parsley

  • 1 tablespoon chives

  • 1 teaspoon onion powder

  • Salt, Accent, and pepper to taste

Keto Ranch Instructions:

Mix all ingredients together in a bowl until well combined. Chill before serving.
Store in a mason jar or airtight container.

90 Second Keto Cinnamon Roll

Cake Ingredients:

  • 1 tbsp butter, melted

  • 3 tbsp almond flour

  • 1/2 tsp baking powder

  • 1 tbsp powdered sweetener

  • 1 egg

  • 1/2 tsp vanilla extract

  • 1/2 tsp cinnamon

Cinnamon Topping:

  • 1 tbsp cinnamon powder

  • 2 tbsp brown sugar substitute

  • Nuts (optional)

Cream Cheese Frosting:

  • 2 oz cream cheese, softened

  • 2 tbsp powdered sweetener

  • 1/2 tsp vanilla extract

Instructions:

Melt butter and whisk in egg and vanilla extract. Mix in almond flour, baking powder, sweetener, and cinnamon
until well combined. Pour batter into a ramekin. In a small bowl, combine cinnamon powder and brown sugar substitute,
then sprinkle over batter (add nuts if desired). Microwave for 90 seconds. For frosting, mix cream cheese, sweetener,
and vanilla until smooth. Spread on top of the warm cinnamon roll. Enjoy!

Keto Chicken Teriyaki Bowl

Ingredients:

  • 1 lb boneless, skinless chicken thighs

  • 2 (10 oz) bags of frozen cauliflower rice

  • 2 eggs

  • 2 cups coleslaw mix

  • 1/4 cup low carb teriyaki sauce/marinade

  • Salt and pepper

  • Garlic powder

  • Ginger powder

  • Sesame seeds

  • Soy sauce or sriracha (optional)

  • Oil or butter for cooking

Directions:

Season the boneless chicken thighs with salt, pepper, garlic powder, and ginger powder, then add teriyaki marinade and let sit for 10 minutes.
For the cauliflower rice, microwave frozen bags for 4–5 minutes. Poke a small hole in the bottom corner of each bag, wrap with a rag, and squeeze
out excess water for fluffy rice. Add drained rice to a pan with a little butter, season, and cook for 2–3 minutes. Add coleslaw mix and cook an additional 4–5 minutes.

In a separate pan, heat oil and pan-fry marinated chicken for 6–7 minutes on each side until golden, or grill if preferred.
Make a space in the rice mixture pan and scramble the eggs in the center. Once cooked, mix eggs into rice.

Assemble the bowl by placing the rice mixture at the bottom, slice chicken and place on top. Drizzle with extra teriyaki sauce and soy sauce or aminos.
Garnish with sesame seeds and green onions if desired. Enjoy!

Low Carb Zuppa Toscana

Ingredients:

  • 1 pound Italian sausage

  • 1/2 cup chopped onion

  • 3 garlic cloves, minced

  • 1 lb raw radishes, quartered

  • 2–3 cups raw spinach

  • 64 oz chicken broth

  • 1 cup heavy whipping cream

  • 6 slices crispy bacon

  • Salt, pepper, and Accent seasoning to taste

  • 2 tsp Italian seasoning

  • Crushed red pepper, optional

Directions:

Fry bacon until crispy and set aside, reserving some bacon grease. In a large pot, sauté onion and quartered radishes in the bacon grease until slightly tender.
Season with salt, pepper, Accent, and Italian seasoning.

In a separate pan, cook the Italian sausage until browned, adding a little bacon grease if needed. Combine sausage with the radishes and onions in the pot.
Pour in 32 oz of chicken stock and simmer until radishes are tender.

Add spinach, heavy cream, and crumbled bacon to the pot. Simmer until spinach is wilted. Sprinkle crushed red pepper flakes if desired. Serve hot and enjoy!