Savory Tooth https://www.savorytooth.com Low Carb Recipes Fri, 22 May 2020 01:10:16 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.3 Asian Sloppy Joes https://www.savorytooth.com/asian-sloppy-joes/ https://www.savorytooth.com/asian-sloppy-joes/#respond Fri, 22 May 2020 01:10:15 +0000 https://www.savorytooth.com/?p=20362 The post Asian Sloppy Joes appeared first on Savory Tooth.

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Asian Sloppy Joes

This is an Asian style Sloppy Joe filling with bold flavors. You only need 1 pan, 5 ingredients, and 15 minutes total time to make this simple meal.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 610kcal

Ingredients

  • 1 pound ground beef (Note 1)
  • 1/2 cup ketchup (Note 2)
  • 3 tablespoons soy sauce (Note 3)
  • 1/2 teaspoon ground black pepper
  • 2 scallions, thinly sliced

Instructions

  • Make Sauce: Stir ketchup, soy sauce, and black pepper in measuring glass or bowl until smooth. Set aside.
  • Cook Beef: Add beef to skillet (Note 4) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and frying in its own fat, about 7 minutes. Stir in ketchup sauce until beef is well-coated and mixture thickens slightly, about 2 minutes. Turn off heat.
  • Finish & Serve: Stir in scallions. Serve (Note 5) and store any leftovers (Note 6).

Notes

Makes 2 Servings
Amount Per Serving:
Calories 610 (49% from fat)  
Total Fat 33g 51%
   Saturated Fat 13g 64%
Cholesterol 199mg 66%
Sodium 2330mg 97%
Net Carb 6.5g  
Total Carb 7g 2%
   Dietary Fiber 0.5g 3%
   Sugars 4.5g  
Protein 62g  
Vitamin A 9% · Vitamin C 4% · Calcium 9% · Iron 41%

PHOTOS

NOTES & TIPS

(1) Ground Beef. I use 85% lean. If you use less than 85%, you may want to drain off some of the grease after browning to avoid an overly greasy dish. Don’t have beef? Use ground turkey.
(2) Ketchup. I use ketchup with no added sugar by Heinz, which has 1 gram total carbs per 1 tablespoon serving. Other brands with low or no added sugar versions include Kroger and Simple Truth.
(3) Soy Sauce. I use regular soy sauce by Kikkoman. This is the main contributor to the large amount of sodium per serving; if desired, use low or reduced sodium soy sauce.
(4) Skillet. I use a 10-inch nonstick skillet. It’s not necessary to pre-heat the skillet, and oil is not required.
(5) Serving. Serve while hot, optionally stirring in a tablespoon of toasted sesame oil for extra flavor. This makes 2 servings as a standalone dish or 4 servings if paired with side dishes. These Sloppy Joes are fantastic served in lettuce cups (use 1 head of butter lettuce) or turned into cornbread casserole (make Keto Cornbread Recipe, then transfer Asian Sloppy Joes on top). You can also serve with low carb sides like quick homemade coleslaw, store-bought kimchi, bacon kimchi cauliflower rice, or Asian cucumber salad.
(6) Leftovers. Cover and store leftovers in the refrigerator for up to 2 days. Reheat using the microwave or a skillet on the stovetop until heated through.

Nutrition

Calories: 610kcal | Carbohydrates: 7g | Fiber: 0.5g | Net Carbs: 6.5g

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Quick Coleslaw https://www.savorytooth.com/coleslaw/ https://www.savorytooth.com/coleslaw/#respond Wed, 20 May 2020 23:00:18 +0000 https://www.savorytooth.com/?p=20311 The post Quick Coleslaw appeared first on Savory Tooth.

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Quick Coleslaw

This is a simple recipe for making low carb coleslaw with a flavorful dressing, taking only 5 minutes to prepare. Compared to store-bought coleslaw, this homemade version has no added sugar and you can control how creamy you'd like it.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 130kcal

Ingredients

  • 4 cups bagged coleslaw mix (Note 1)

Coleslaw Dressing:

Instructions

  • Mix Dressing: Combine ranch dressing, dijon mustard, sweetener, celery seeds, and pepper in measuring glass or small bowl. Taste, adjusting seasonings as desired. Listed ingredient amounts yield crunchy, lighter coleslaw; for creamier coleslaw, double the dressing ingredients.
  • Toss & Serve: Toss coleslaw mix with dressing in bowl until well-mixed. Coleslaw mix will soften and wilt as it comes into contact with dressing, shrinking down to 1-2 cups. Serve (Note 5) or save for later (Note 6).

Notes

Makes 2 Servings (Note 7)
Amount Per Serving (1/2 cup):
Calories 130 (71% from fat)  
Total Fat 10g 16%
   Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 430mg 18%
Net Carb 3.5g  
Total Carb 6.5g (Note 8) 2%
   Dietary Fiber 3g 13%
   Sugars 3g  
Protein 0g  
Vitamin A 60% · Vitamin C 3% · Calcium 60% · Iron 3%

PHOTOS

NOTES & TIPS

(1) Coleslaw Mix. About 6 ounces weight. Most U.S. supermarkets sell a pre-shredded bag of mixed cabbage and carrots, located in the refrigerated section with the salad kits. These bags can be found up to 16 ounces each, and you can easily double this recipe’s ingredients if you wish to make a larger batch. If you can’t locate pre-shredded bags, just substitute with 4 cups of mixed shredded cabbage and carrots. For a more attractive dish, use both green and purple cabbage. Cabbage can be finely shredded using a food processor. Use up any extra coleslaw or cabbage by making ground beef and cabbage stir fry.
(2) Ranch Dressing. This can be store-bought or homemade (see Keto Ranch Dressing Recipe). If using store-bought, avoid excess sugar by selecting a bottle whose nutrition label shows no more than 1-2 grams total carbs per standard 2 tablespoon serving.
(3) Sweetener. Confectioners Swerve is a dry erythritol blend that measures the same as regular powdered sugar; it’s not the same as pure erythritol which is about 70% as sweet. Note that confectioners (powdered) sweeteners measure differently than granulated sweeteners since they pack differently into a measuring spoon. Substitute your preferred dry or liquid sweetener by adding it to the coleslaw dressing to taste.
(4) Celery Seeds. They are small, light brown seeds with a strong earthy flavor. You can substitute them with minced celery stalks and leaves, celery salt, or dill seeds.
(5) Serving. Serve coleslaw chilled. It’s a great side dish alongside meat-heavy dinners like Mexican slow-roasted pork, pressure-cooked pulled pork, fried chicken, or grilled BBQ meats. It’s also a great topping over sandwiches and lettuce wraps.
(6) Saving For Later. You can make coleslaw in advance, and store covered in the refrigerator for up to 3 days. Note that the longer the coleslaw sits in dressing, the softer and less crunchy it will be. Since the coleslaw wilts over time, the dressing will taste stronger by comparison so it’s a good idea to start with a conservative amount of dressing.
(7) Increasing Yield. The recipe as listed makes a small batch of coleslaw, about 1 cup. To increase the number of servings, you can double or triple the ingredients proportionally.
(8) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.
(9) Coleslaw Variations. You can change up this basic recipe. For some color, add diced red bell pepper and extra sliced carrots. For some crunch, add minced celery, slivered almonds, chopped cashews, or crumbled crispy bacon. For some protein, add hard-boiled eggs or crab meat.

Nutrition

Calories: 130kcal | Carbohydrates: 6.5g | Fiber: 3g | Net Carbs: 3.5g

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Pesto Shrimp Over Cauliflower Mash https://www.savorytooth.com/pesto-shrimp/ https://www.savorytooth.com/pesto-shrimp/#respond Mon, 18 May 2020 22:01:21 +0000 https://www.savorytooth.com/?p=20278 The post Pesto Shrimp Over Cauliflower Mash appeared first on Savory Tooth.

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Pesto Shrimp

This is a fast 30-minute dinner for pesto shrimp and peas, served over a simple low carb cauliflower mash. The shrimp is coated with pesto and cooks in just minutes on the stovetop, and the cauliflower mash comes together effortlessly by stirring together riced cauliflower and cheese.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 520kcal

Ingredients

Pesto Shrimp:

  • 1 pound peeled deveined shrimp, patted dry (Note 1)
  • 3/4 cup pesto sauce (Note 2)
  • 1/2 cup frozen green peas

Simple Cauliflower Mash:

  • 4 cups cauliflower rice (Note 3)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup finely grated parmesan cheese (Note 4)
  • 1 ounce cream cheese

Instructions

  • Make Cauliflower Mash: Cook cauliflower rice in medium saucepan (Note 5) over medium heat until tender, stirring frequently, about 5 minutes (Note 6). Stir in cheddar, parmesan, and cream cheese until completely melted and incorporated, a few minutes. Taste and adjust, adding more cheese to thicken if desired (Note 7). Reduce to low heat to keep warm while you proceed to next step.
  • Cook Shrimp: Stir pesto in large skillet (Note 8) over medium heat until hot, a few minutes. Add shrimp and peas, stirring to coat with pesto. Increasing heat as needed, cook until shrimp is pink and no longer raw, flipping occasionally, a few minutes. Turn off heat.
  • Serve (Note 9): Divide cauliflower mash and pesto shrimp among serving plates. If desired, use slotted spoon while transferring shrimp so that any excess liquid in skillet is left behind.

Notes

Makes 3 Servings
Amount Per Serving (2.5 cups):
Calories 520 (64% from fat)  
Total Fat 37g 57%
   Saturated Fat 8g 42%
Cholesterol 167mg 56%
Sodium 1120mg 47%
Net Carb 7g  
Total Carb 13g 4%
   Dietary Fiber 6g 24%
   Sugars 5g  
Protein 37g  
Vitamin A 31% · Vitamin C 136% · Calcium 33% · Iron 9%

PHOTOS

NOTES & TIPS

(1) Shrimp. I use raw shrimp that have been peeled and deveined. Patting them dry with paper towels is important so that the pesto sauce isn’t diluted during cooking. If you use cooked shrimp, they only need to be warmed through when they’re added to the skillet. To use frozen shrimp, first thaw them overnight in the refrigerator, then drain and pat dry.
(2) Pesto. About 7 ounces weight. You can use homemade pesto (see Broccoli Basil Pesto Recipe) or store-bought pesto. When I use the latter, I get the perishable kind stored in refrigerated cases in U.S. grocery stores.
(3) Cauliflower Rice. About 16 ounces weight (1 pound). You can use fresh or frozen. It’s easiest to buy bags of pre-riced cauliflower in the produce section or freezer aisle of U.S. grocery stores — less work than grating cauliflower florets by hand.
(4) Parmesan Cheese. This is the kind of parmesan that has a sandy or almost powdery texture, allowing it to melt easily. Not shredded.
(5) Saucepan. I use a nonstick saucepan that measures 7 inches wide and 3.5 inches tall. Any size of pan will work as long as it can comfortably fit all of the cauliflower mash ingredients. It’s not necessary to preheat the pan or grease it with oil.
(6) Cooking Cauliflower. Cauliflower rice is done when it turns from white to almost translucent, and it should be tender and softened. I recommend stirring frequently for even cooking and to ensure that the cauliflower rice doesn’t stick to the bottom of the pan and burn.
(7) Adjusting Cauliflower Mash. To thicken, stir in more cheddar cheese, parmesan cheese, and/or cream cheese. To thin, stir in some heavy whipping cream. This cauliflower mash is very forgiving, so the exact proportions or types of cheese won’t make a big difference in the end result. To season, add salt and pepper to taste. For a finer consistency, use a potato masher or immersion blender.
(8) Skillet. I use a 12-inch nonstick skillet so that the shrimp can mostly cook in a single layer. Smaller skillets will work fine, but the cooking time may need to be increased.
(9) Serving & Leftovers. Serve promptly while warm, optionally passing around extra parmesan cheese for topping. For a burst of bright flavor, serve this dish with chopped cherry tomatoes or sun-dried tomatoes. Instead of cauliflower mash, you can pair the pesto shrimp with other low carb options like zucchini noodles, turnip mash, or cauliflower “mac” and cheese. Leftovers can be covered and stored in the refrigerator for up to a few days, and reheated in the microwave — great for weekday lunches.

Nutrition

Calories: 520kcal | Carbohydrates: 13g | Fiber: 6g | Net Carbs: 7g

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Keto Candied Pecans https://www.savorytooth.com/candied-pecans/ https://www.savorytooth.com/candied-pecans/#respond Tue, 28 Apr 2020 21:03:10 +0000 https://www.savorytooth.com/?p=20009 The post Keto Candied Pecans appeared first on Savory Tooth.

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Candied Pecans

This is a simple oven recipe for making fantastic glazed pecans that are sugar free. They're sweet and cinnamon flavored, with a crunchy bite. Enjoy them as a low carb snack alongside other nutty treats like pecan cookies and pecan bars.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Cool 45 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 200kcal

Ingredients

  • 1 cup raw pecan halves (Note 1)
  • 1/4 cup confectioners swerve sweetener (Note 2)
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon table salt

Instructions

  • Prepare: Position oven rack in center of oven, and preheat to 300 F. Set aside baking half sheet lined with parchment paper.
  • Make Cinnamon Mixture: Add sweetener (Note 3), butter, water, cinnamon, and salt to microwave-safe bowl. Microwave on high power until butter is melted and ingredients are very hot, about 1 minute (Note 4). Stir until well-mixed.
  • Coat Pecans: Add pecans to bowl with cinnamon mixture, stirring until well-coated. Transfer coated pecans to lined baking sheet, spreading them out in single layer and ideally not touching each other.
  • Bake: Bake uncovered at 300 F for 15 minutes. Remove baking sheet from oven, stir around pecans, then spread them out. Bake uncovered for another 10 minutes (Note 5).
  • Cool & Serve: Without touching them, let pecans cool directly on baking sheet at room temperature until dry and completely hardened, about 45 minutes. Serve (Note 6) and store (Note 7) at room temperature.

Notes

Makes 4 Servings
Amount Per Serving (1/4 cup):
Calories 200 (94% from fat)  
Total Fat 21g 32%
   Saturated Fat 3g 16%
Cholesterol 8mg 3%
Sodium 100mg 4%
Net Carb 1.5g  
Total Carb 4g 1%
   Dietary Fiber 2.5g 11%
   Sugars 1g  
Protein 2g  
Vitamin A 2% · Vitamin C 0% · Calcium 2% · Iron 3%

PHOTOS

NOTES & TIPS

(1) Pecans. Same as 4 ounces weight. Pecans have nooks and crannies so the sweet cinnamon coating adheres well to them, resulting in more flavorful and crunchier nuts compared to using almonds. I haven’t tested with other types of nuts.
(2) Sweetener. Same as 1.25 ounces weight. Confectioners Swerve is a dry erythritol blend that measures the same as regular powdered sugar. Substitute your preferred dry or liquid sweetener by adding it to the cinnamon mixture to taste.
(3) Adding Sweetener. If preferred, sifting the sweetener over the mixing bowl helps prevent the formation of clumps when stirring.
(4) Microwave. The cooking time is based on a 700-watt microwave, and is approximate since microwaves vary.
(5) Baking. The ideal baking time is a balance between (a) baking longer for a crisper finish and (b) avoiding baking too long such that the pecans or their coating begin to burn. Since ovens vary, you may need to adjust the baking time with trial and error. Note that the pecans are done baking before they appear dry and crisp; they will only dry and harden up when they’re cooled to room temperature.
(6) Serving. These roasted pecans can be enjoyed as a standalone low carb snack or as an accompaniment to a cheese plate. Since they’re shelf-stable, you can bring them for hiking or camping, or send them to friends as a homemade edible gift during the holidays. You can also use the pecans as a crunchy topping over yogurt, ice cream, or salads like balsamic strawberry salad or mediterranean salad.
(7) Storage. Once the pecans are completely cooled, they can be stored in an airtight container at room temperature. For best results, enjoy them within a week. For longer storage, keep them in the refrigerator or freezer.
(8) Adjusting Yield. You can halve or double the ingredients proportionally. The baking time may need to be adjusted. If you’re doubling the recipe, use 2 baking sheets so that the pecans aren’t crowded.
(9) Nutrition. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.

Nutrition

Calories: 200kcal | Carbohydrates: 4g | Fiber: 2.5g | Net Carbs: 1.5g

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Keto Lemon Iced Tea https://www.savorytooth.com/iced-tea/ https://www.savorytooth.com/iced-tea/#respond Sat, 04 Apr 2020 20:02:29 +0000 https://www.savorytooth.com/?p=18836 The post Keto Lemon Iced Tea appeared first on Savory Tooth.

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Iced Tea

This low carb, keto friendly iced tea is slightly sweet with a pleasant lemon flavor. Brewed tea is flash chilled with ice cubes so that it can be promptly served.
Course Drinks
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 4kcal

Ingredients

  • 6 black tea packets or 2 tablespoons loose black tea
  • 2 lemons
  • 1/2 cup confectioners swerve sweetener (Note 1)
  • 5 cups ice cubes
  • 4 cups water

Instructions

  • Make Hot Tea: Add tea bags to a pitcher with 2-quart capacity (8 cups), safe for hot water and rapid temperature changes (Note 2). Bring 4 cups water to a simmer. Pour hot water into the pitcher over tea bags. Steep tea for 5 minutes or to desired strength, then remove and discard tea bags.
  • Add Other Ingredients: Stir in sweetener until fully dissolved in the hot water. Cut lemons in half and squeeze them until you have 1/4 cup of juice (Note 3), discarding any seeds. Any unused lemon halves can be cut into slices or wedges to be used as garnish. Add lemon juice and ice cubes.
  • Shake & Serve: Securely close the pitcher with the lid. Shake a few times or until mixed. Add any lemon slices or wedges as garnish. Serve iced tea (Note 4).

Notes

Makes 4 Servings
Amount Per Serving (12 oz drink):
Calories 4 (0% from fat)  
Total Fat 0g 0%
   Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Net Carb 1.5g  
Total Carb 1.5g 0%
   Dietary Fiber 0g 0%
   Sugars 0.5g  
Protein 0g  
Vitamin A 0% · Vitamin C 0% · Calcium 0% · Iron 0%

PHOTOS


NOTES & TIPS

(1) Sweetener. Same as 2.5 ounces weight. Confectioners Swerve is a dry erythritol-based sweetener that measures the same as regular sugar. You can substitute with your favorite sweetener. To calculate the amount to use, check your sweetener’s packaging to determine how its sweetness compares.
(2) Making Tea. I use a Takeya iced tea maker. Highly recommended, not just for iced tea but also for protein powder shakes. If using tea bags, you can tie the strings together for easy removal. If using loose tea, consider using a fine-mesh tea strainer.
(3) Lemon Juice. Avoid using more than 1/4 cup of juice, which would result in an overly acidic drink.
(4) Serving. Serve iced tea with food like keto butter cookies or mini cheese balls. If making ahead of time, store in the refrigerator and shake well before serving.
(5) Nutrition. Assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.

Nutrition

Calories: 4kcal | Carbohydrates: 1.5g | Net Carbs: 1.5g

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Keto Lemon Poppy Seed Scones https://www.savorytooth.com/lemon-poppy-seed-scones/ https://www.savorytooth.com/lemon-poppy-seed-scones/#comments Mon, 30 Mar 2020 21:19:38 +0000 https://www.savorytooth.com/?p=19513 The post Keto Lemon Poppy Seed Scones appeared first on Savory Tooth.

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Lemon Scones

These lemon poppy seed scones are easy breakfast treats made with almond flour, satisfying your sweet cravings while on keto or other low carb diets. There's a lot of variety in scones — these are the slightly crumbly and drier kind, and only slightly sweet. If you prefer blueberry flavors, check out Keto Blueberry Scones Recipe.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 50 minutes
Servings 6 scones
Calories 150kcal

Ingredients

Instructions

  • Prepare: Preheat the oven to 300 F. Set aside a baking half sheet lined with parchment paper or a nonstick baking mat.
  • Make Dough: Mix all ingredients together using your hands in a medium bowl until a single dough forms. The mixture will be very crumbly at first, then eventually combine into a cohesive dough. If dough is too dry to combine, mix in a few drops of water or melted butter.
  • Form Scones: Form dough into a circle about 5 inches in diameter on the parchment paper or other nonstick working surface. Cut dough using a dough cutter or knife into 6 equal wedges. Separate them and press down on each wedge with the palm of your hand so that it's no thicker than 1 inch.
  • Bake: Spread out wedges on the lined baking sheet. Bake at 300 F until scones are browned around edges and golden on top, about 20 minutes. Remove them from the oven. With scones remaining on the baking sheet, generously sift 1/2 teaspoon of confectioners Swerve over them using a sifter spoon while they're still soft and hot.
  • Serve: Let scones sit at room temperature until cool enough to touch, about 10 minutes. Transfer them from the baking sheet to a serving plate. Serve warm (Note 5).

Notes

Makes 6 Servings
Amount Per Serving (1 small scone):
Calories 150 (79% from fat)  
Total Fat 13g 20%
   Saturated Fat 2g 11%
Cholesterol 36mg 12%
Sodium 30mg 1%
Net Carb 2g  
Total Carb 4g 1%
   Dietary Fiber 2g 9%
   Sugars 1g  
Protein 5g  
Vitamin A 2% · Vitamin C 0% · Calcium 5% · Iron 5%

PHOTOS

NOTES & TIPS

(1) Almond Flour. Same as 4 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so that the resulting flour looks white. Don’t substitute with coconut flour or other flours, which vary in their absorbency and aren’t a 1:1 substitution.
(2) Sweetener. Same as 1.2 ounces weight. Confectioners Swerve is a dry erythritol-based sweetener that measures the same as regular powdered sugar. You can substitute with your favorite dry sweetener. To calculate the amount to use, check your sweetener’s packaging to determine how its sweetness compares.
(3) Grating Lemons. I use a microplane to get very fine zest, 2 to 3 tablespoons lightly packed zest from 2 medium lemons. Avoid grating bitter white areas. The rest of the lemons aren’t used in this recipe; squeeze them for fresh juice to use in Lemon Posset or Lemon Fat Bombs.
(4) Egg Yolk. Don’t use the whole egg, which would add too much liquid and result in dough that’s too sticky to handle.
(5) Serving. Serve them with toppings like softened butter and warm Keto Blueberry Jam. If you have leftovers, cool scones completely then store in a covered container or ziploc bag at room temperature for up to a few days. Serve them at room temperature; no need to reheat. They will still be quite good!
(6) Nutrition. Assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.

Nutrition

Calories: 150kcal | Carbohydrates: 4g | Fiber: 2g | Net Carbs: 2g

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Keto Cinnamon Dolce Latte https://www.savorytooth.com/cinnamon-latte/ https://www.savorytooth.com/cinnamon-latte/#comments Mon, 02 Mar 2020 23:44:35 +0000 https://www.savorytooth.com/?p=18434 The post Keto Cinnamon Dolce Latte appeared first on Savory Tooth.

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Cinnamon Dolce Latte

This low carb version of the Starbucks Cinnamon Dolce Latte tastes just like the real thing, with a rich spiced flavor in a smooth drink. It's great for diets like keto, paleo, and vegan. For more easy drinks, visit Keto Drink Recipes.
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 60kcal

Ingredients

  • 1.5 cups unsweetened vanilla almond milk (Note 1)
  • 2 tablespoons confectioners swerve sweetener (Note 2)
  • 1 tablespoon instant coffee powder (Note 3)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • optional whipped cream, for serving

Instructions

  • Gather Ingredients: Add almond milk, sweetener, coffee powder, vanilla, cinnamon, and nutmeg to measuring glass (or microwave-safe bowl); stir with spoon for a few seconds.
  • Heat Drink: Microwave uncovered for 90 seconds on high (100% power), then stir with spoon to mix ingredients. Microwave uncovered on high power again until liquid reaches sufficiently hot drinking temperature, and instant coffee and sweetener are completely dissolved, another 90 seconds (Note 4). Do not overheat (Note 5). Stir with spoon until well-mixed.
  • Serve (Note 6): Pour liquid into mug with at least 14 fluid ounce capacity. Optionally, top with whipped cream. Serve while hot.

Notes

Makes 1 Serving
Amount Per Serving (14 fluid ounces):
Calories 60 (66% from fat)  
Total Fat 5g 7%
   Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 210mg 9%
Net Carb 1.5g  
Total Carb 3.5g 1%
   Dietary Fiber 2g 8%
   Sugars 0g  
Protein 2g  
Vitamin A 15% · Vitamin C 0% · Calcium 16% · Iron 3%

PHOTOS

NOTES & TIPS

(1) Almond Milk. Almond milk is used for its lower carb impact, compared to dairy milk. You can substitute with other nut milks, ideally unsweetened and vanilla flavored. Find them in the refrigerated fresh milk section of a grocery store. To determine if your nut milk is unsweetened, look at the carton’s nutrition facts, which should only have 1 gram of total carbs per 1 cup serving. Anything more than that, and it’s likely sweetened with a lot of added sugars (meaning it’s not low carb) and your drink will end up tasting too sweet.
(2) Sweetener. Confectioners Swerve is a dry erythritol blend that measures the same as regular powdered sugar. It has zero net carbs, which makes it a better choice than a sugary cinnamon dolce syrup. You can substitute your preferred dry or liquid sweetener by adding it to taste after heating other ingredients.
(3) Instant Coffee Powder. I use instant coffee powder because of its convenience and availability. Specifically, I use Nescafe Dark Roast, and the amount listed in the recipe is equal to 3 servings according to the Nescafe label. I use 3x the normal amount in order to mimic the more highly-concentrated espresso that is used in traditional lattes. Depending on the instant coffee brand you use, you may need to adjust the amount to suit your preferences.
(4) Microwave. Cooking times are based on a 700-watt microwave, and are approximate since microwaves vary.
(5) Heating Almond Milk. Avoid overheating. Compared to dairy milk, almond milk has less protein so it’s less heat-stable and more likely to split. Heat the almond milk mixture until the powders are dissolved and it’s at an optimal temperature for a hot drink. In my tests, microwaving led to better results for heating almond milk, compared to stovetop heating which can quickly overheat and split the milk. Microwaving also yielded more consistent results.
(6) Serving. Serve this latte with low carb treats like almond butter cookies and pecan sandies. To make multiple servings, increase the ingredients proportionally and adjust the microwave cooking time as needed.
(7) Iced Latte Variation. Want a cold drink? Use the same ingredients in this recipe, with one change: dissolve the instant coffee powder and sweetener using a few tablespoons of hot water. Without microwaving the almond milk, combine all of the ingredients and pour over ice.
(8) Nutrition Calculation. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.
(9) Nutrition Comparison. If you order a Starbucks’ Cinnamon Dolce Latte tall (12-fluid-ounce) drink with default options, you’ll be consuming 270 calories and 34 grams of net carbs. This homemade version only has 60 calories and 1.5 grams of net carbs.

Nutrition

Calories: 60kcal | Carbohydrates: 3.5g | Fiber: 2g | Net Carbs: 1.5g

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Spinach Shakshuka https://www.savorytooth.com/spinach-shakshuka/ https://www.savorytooth.com/spinach-shakshuka/#comments Wed, 19 Feb 2020 23:07:57 +0000 https://www.savorytooth.com/?p=18345 The post Spinach Shakshuka appeared first on Savory Tooth.

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low carb spinach shakshuka with eggs and feta cheese
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Spinach Shakshuka

With fewer carbs than your traditional shakshuka, this keto version includes spinach, feta cheese, and a bold spice combo. Poached eggs sit atop a savory tomato sauce, whose contrasting flavors and bright colors make this vegetarian dish a delight to enjoy. Everything is cooked in a single pan on the stovetop, only taking 30 minutes from start to finish, fast enough for a simple breakfast.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 400kcal

Ingredients

  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (6-ounce) package fresh baby spinach (Note 1)
  • 2 cloves garlic, thinly sliced
  • 4 large eggs
  • 2 tablespoons olive oil

Dried Seasonings:

Toppings, Added Last:

  • 2 tablespoons crumbled feta cheese (Note 2)
  • 1 tablespoon fresh cilantro leaves
  • 1/8 teaspoon smoked paprika

Instructions

  • Prepare: This recipe moves quickly, so open can of crushed tomatoes and package of spinach so they are ready to go. Prepare a pot wide enough to hold 4 eggs in a single layer and tall enough to hold half of the spinach at a time (Note 3), equipped with a lid. Add olive oil, garlic, and all dried seasonings to the cold pot (Note 4).
  • Cook Tomatoes & Spinach: Place pot with seasonings on burner set to medium heat. Stir until fragrant, rust-colored, and just starting to simmer, 1 to 2 minutes. Stir in crushed tomatoes and half of spinach until leaves are wilted, 1 to 2 minutes. Stir in remaining half of spinach until wilted, another 1 to 2 minutes.
  • Thicken Sauce: Simmer for 5 minutes to evaporate excess liquid (Note 5), stirring occasionally to prevent anything from sticking to the pot and burning. Resulting spinach-tomato sauce should be slightly thickened; running utensil along bottom should yield trail that fills in slowly behind it.
  • Cook Eggs: Reduce to low heat. Crack four eggs over sauce in single layer, evenly distributed over surface. Optionally, scoop some spinach-tomato sauce over egg whites, which helps them cook faster. Cover, and increase to medium-low heat. Cook until yolks develop film and egg whites are no longer translucent, about 4 minutes (or cook to your preferred doneness). Uncover. If the surface looks a bit watery, simmer uncovered over medium-low heat until liquid evaporates, a few minutes.
  • Serve: Turn off heat. Evenly sprinkle feta cheese, cilantro, and paprika on top. Wait 5 minutes to let shakshuka set and cool a bit. Serve into bowls, and enjoy while warm (Note 6).

Notes

Makes 2 Servings
Amount Per Serving:
Calories 400 (61% from fat)  
Total Fat 27g 41%
   Saturated Fat 7g 33%
Cholesterol 381mg 127%
Sodium 1120mg 47%
Net Carb 10.5g  
Total Carb 20g 7%
   Dietary Fiber 9.5g 38%
   Sugars 1.5g  
Protein 16g  
Vitamin A 163% · Vitamin C 54% · Calcium 27% · Iron 41%

PHOTOS

NOTES & TIPS

(1) Spinach. Use both leaves and stems, no chopping needed.
(2) Feta Cheese. To make this dairy-free or paleo friendly, omit the feta cheese, without any significant loss in flavor to the overall dish. If desired, you can replace it with a non-dairy imitation cheese.
(3) Pot Size. I use an 8-inch-diameter and 4-inch-tall stainless steel pot. Try to use a pot with similar dimensions. If yours is too small, it won’t hold the raw spinach and the eggs will overlap each other. If too large, the shakshuka will be very thin and it’s easy to accidentally burn the tomato sauce with more surface area exposed to heat. You will also need a lid for the pot, ideally glass so you can easily see when the egg whites are done.
(4) Adding Oil & Spices. The starting ingredients (olive oil, garlic, spices) are added to an unheated pot so that they can gradually come to temperature once heated. This reduces oil splatters and overheating.
(5) Thickening Sauce. This step makes the shakshuka less watery, and helps it hold its shape when being served.
(6) Serving. Enjoy this meal alongside Smoked Salmon Scrambled Eggs for breakfast, or as a quick weeknight dinner. Leftovers can be refrigerated and heated on the stovetop over medium-low heat until warmed through.
(7) Nutrition. To reduce carbs, I use a lot of spinach in this dish so that there’s proportionally less tomato used. By weight, tomato has about six times as many net carbs as spinach, so this reduces the overall carb impact. While the net carbs per serving is on the high end at 10.5g, it hasn’t been difficult to include it in my keto diet. I just make sure that the rest of my day’s foods are high in fat and lower in carbs.

Nutrition

Calories: 400kcal | Carbohydrates: 20g | Fiber: 9.5g | Net Carbs: 10.5g

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Keto Tuna Salad https://www.savorytooth.com/tuna-salad/ https://www.savorytooth.com/tuna-salad/#respond Wed, 19 Feb 2020 01:23:22 +0000 https://www.savorytooth.com/?p=18323 The post Keto Tuna Salad appeared first on Savory Tooth.

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close up view of tuna salad
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Tuna Salad

Looking for a simple low carb salad? This tuna salad has refreshing Mediterranean and Italian inspired flavors, tossed with a light dressing without mayo. It’s great for keto and paleo diets, and easily customizable to suit a variety of tastes.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 servings
Calories 220kcal

Ingredients

  • 2 (5-ounce) cans solid albacore tuna in water
  • 1 large rib celery, minced (1/2 cup)
  • 1 (6-ounce) package grape tomatoes, quartered (1 cup) (Note 1)
  • 4 scallions, thinly sliced (1/2 cup) (Note 2)
  • 1/4 cup drained capers (Note 3)
  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Drain Tuna: Open cans of tuna and overturn them into fine-mesh strainer or colander over sink. Firmly press down with paper towels to squeeze out water (Note 4).
  • Mix Together: Mash now-dry tuna with fork in mixing bowl until finely flaked. Add all other ingredients to mixing bowl and stir until well-mixed.
  • Adjust & Serve: Taste, adjusting salt and pepper as desired. For stronger lemon flavor, stir in another tablespoon of lemon juice. Serve (Note 5) and store any leftovers (Note 6).

Notes

Makes 3 Servings
Amount Per Serving (1 cup):
Calories 220 (62% from fat)  
Total Fat 15g 23%
   Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 880mg 37%
Net Carb 5g  
Total Carb 6.5g 2%
   Dietary Fiber 1.5g 6%
   Sugars 2.5g  
Protein 14g  
Vitamin A 11% · Vitamin C 30% · Calcium 2% · Iron 4%

PHOTOS

NOTES & TIPS

(1) Grape Tomatoes. You can also use cherry tomatoes. I like using multi-color varieties.
(2) Scallions. They’re also known as green onions. I use both green and white parts.
(3) Capers. They’re usually packaged in jars, and found in U.S. grocery store aisles alongside jarred and canned vegetables. You can use them to add a pop of flavor in a variety of savory dishes, like Lemon Chicken Piccata. They can be substituted with diced olives.
(4) Pressing Tuna. This step is important; by squeezing out the liquid, you’ll avoid a watery tuna salad.
(5) Serving. Serve this tuna salad by itself or wrapped. You can wrap it in lettuce cups or low carb tortillas. For the latter, I use store-bought ones by Mission that range from 3g to 6g net carbs apiece. You can also use this tuna salad as filling for a bagel sandwich (see Keto Bagels Recipe).
(6) Leftovers. Refrigerate in an airtight container for up to 1 day. For longer storage periods, keep the more delicate ingredients (tomatoes and scallions) uncut and separate from other ingredients until ready to serve. Before serving, toss the salad to re-incorporate any separated dressing.
(7) Salad Variations. Customize this salad to your preferences by adding in extra ingredients such as chopped avocado, hard-boiled eggs, olives, or cucumbers.

Nutrition

Calories: 220kcal | Carbohydrates: 6.5g | Fiber: 1.5g | Net Carbs: 5g

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Keto Chocolate Avocado Smoothie https://www.savorytooth.com/chocolate-avocado-smoothie/ https://www.savorytooth.com/chocolate-avocado-smoothie/#respond Fri, 14 Feb 2020 22:11:03 +0000 https://www.savorytooth.com/?p=18292 The post Keto Chocolate Avocado Smoothie appeared first on Savory Tooth.

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chocolate avocado smoothie in glass
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Chocolate Avocado Smoothie

With just five ingredients, this Chocolate Avocado Smoothie is convenient and fast to whip up on busy mornings. Avocado adds a smooth creaminess, without actually tasting like avocado. It’s great for a variety of diets, including keto, low carb, paleo, and vegan. Visit Keto Drinks for more smoothie ideas.
Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 120kcal

Ingredients

Instructions

  • Blend: Blend all ingredients except for ice cubes in high-speed blender until very smooth (Note 6).
  • Taste & Adjust: Taste and adjust flavors accordingly. For thicker version, blend in extra avocado and cocoa powder. To thin, blend in extra nut milk. Optionally, chill the drink by blending in ice cubes.
  • Serve: Enjoy immediately (Note 7).

Notes

Makes 1 Serving
Amount Per Serving (1.75 cups):
Calories 120 (72% from fat)  
Total Fat 9g 14%
   Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 500mg 21%
Net Carb 3g  
Total Carb 8.5g 3%
   Dietary Fiber 5.5g 22%
   Sugars 0.5g  
Protein 3g  
Vitamin A 16% · Vitamin C 4% · Calcium 16% · Iron 8%

PHOTOS

NOTES & TIPS

(1) Nut Milk. I use cashew milk, but other nut milks like almond milk can be used. Find them in the refrigerated fresh milk section of a grocery store. To determine if your nut milk is unsweetened, look at the carton’s nutrition facts, which should only have 1 gram of total carbs per 1 cup serving. Anything more than that, and it’s likely sweetened with a lot of added sugars (meaning it’s not low carb) and your smoothie will end up too sweet.
(2) Avocado Measurement. After peeling and pitting, 1/4 of a small avocado amounts to 1 ounce weight. If your avocado is on the larger side or you’re not sure about its size, then start off by blending in 2 tablespoons of avocado, which corresponds to 1 ounce weight. It’s always easy to add more after tasting the smoothie. A ripe avocado is best because it combines more easily with other ingredients.
(3) Why Avocado? Avocado contributes a smooth creaminess to this drink and increases its fat proportion (great for anyone on a keto diet), without actually tasting like avocado. Personally, I can’t taste it in the final blended drink; the most prominent taste is chocolate. This is great for anyone who wants to incorporate more avocado into their diet, but doesn’t like the taste.
(4) Sweetener. Confectioners Swerve is a dry erythritol blend that measures the same as regular powdered sugar. You can substitute your preferred dry or liquid sweetener by adding it to taste by blending in small amounts at a time.
(5) Cocoa Powder. I use Hersheys Special Dark.
(6) Blending. Ice cubes are blended last because the ingredients may not smoothly combine when they’re very cold. I use a Nutribullet personal blender.
(7) Serving. This smoothie is best enjoyed immediately. Serving more than one? You can scale up the recipe. Just increase the ingredient amounts proportionally — you can double, triple, or quadruple the ingredients to make more smoothies. Blend everything together, and portion them off into individual cups.
(8) Nutrition. The nutrition calculation assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.

Nutrition

Calories: 120kcal | Carbohydrates: 8.5g | Fiber: 5.5g | Net Carbs: 3g

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Creamy Keto Vegetable Soup https://www.savorytooth.com/creamy-vegetable-soup/ https://www.savorytooth.com/creamy-vegetable-soup/#comments Tue, 28 Jan 2020 00:12:01 +0000 https://www.savorytooth.com/?p=17547 The post Creamy Keto Vegetable Soup appeared first on Savory Tooth.

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vegetable soup served in white bowl
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Vegetable Soup

Made in a single pot on the stovetop, this flavorful soup is full of chopped vegetables in a creamy base made of broth and cream cheese. With over 75% of calories coming from fat, it’s perfect for anyone on a keto or low carb diet. Visit Soup Recipes for more cozy soups.
Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Calories 210kcal

Ingredients

  • 3 ribs celery, finely chopped (Note 1)
  • 2 carrots, finely chopped (Note 1)
  • 1 onion, finely chopped (Note 1)
  • 5 cloves garlic, minced
  • 4 cups low sodium chicken broth (Note 2)
  • 1 (8-ounce) brick cream cheese (Note 3)
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1.5 teaspoons table salt
  • 1 teaspoon ground black pepper

For Finishing:

  • 1 green bell pepper, finely chopped
  • 1 cup finely grated parmesan cheese, plus more for serving (Note 4)

Instructions

  • Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
  • Cook Veggies: Heat olive oil in large pot (Note 5) over medium-high heat until very hot, a few minutes. Add celery, carrots, onions, salt, and black pepper. Cook until onions are translucent, stirring occasionally, about 5 minutes. Stir in garlic and tomato paste until incorporated and fragrant, about 1 minute. You may notice flavorful browned bits collecting on bottom of pot.
  • Make Soup Base: Add broth to pot, and briefly scrape along bottom to loosen any browned bits. Bring to a boil over high heat, then reduce to medium. Vigorously whisk cream cheese cubes into soup until fully incorporated (Note 6), about 5 minutes. Reduce to medium-low heat. Simmer uncovered to let flavors combine, stirring occasionally, about 5 minutes. The soup should be smooth and creamy, with a pale orange color.
  • Finish & Serve: Turn off heat. Stir in bell pepper (Note 7) and parmesan cheese until well-mixed, about 1 minute. Serve (Note 8), passing around extra parmesan cheese for topping.

Notes

Makes 8 Servings
Amount Per Serving (1 cup):
Calories 210  
Total Fat 18g 28%
   Saturated Fat 8g 40%
Cholesterol 44mg 15%
Sodium 820mg 34%
Net Carb 5g  
Total Carb 6.5g 2%
   Dietary Fiber 1.5g 6%
   Sugars 2.5g  
Protein 9g  
Vitamin A 61% · Vitamin C 26% · Calcium 21% · Iron 4%

PHOTOS

NOTES & TIPS

(1) Celery, Carrots, Onions. Use mirepoix to save you the time and effort of chopping vegetables. Mirepoix is a package of pre-chopped onions, carrots, and celery that you can often find in the refrigerated produce section of U.S. supermarkets.
(2) Chicken Broth. Substitute with vegetable broth to turn this into a vegetarian soup. I use chicken broth for two reasons: better flavor and lower carbs. At my local grocery store, I’m able to find chicken broth with zero carbs, but not vegetable broth. If you’re looking for an extra creamy soup, reduce broth to 3 cups for something more chowder-like with a greater ratio of vegetables in it.
(3) Cream Cheese. I use regular, full-fat cream cheese by Philadelphia. This is the key ingredient that lends a thick and smooth consistency to the soup, and delivers great keto macros (75% of the calories in this soup comes from fat).
(4) Parmesan Cheese. Same as 4 ounces weight. This is the kind of parmesan that has a sandy or almost powdery texture. Not shredded.
(5) Large Pot. I use a 6-quart dutch oven.
(6) Whisking. Initially, you’ll see many white cream cheese bits, but eventually they will dissolve after enough whisking. A whisk helps incorporate cream cheese into the soup so that it melts evenly. If you simply stir instead, it can take a long time to achieve the desired effect or not at all, ending up with white lumps of cream cheese in your soup. It’ll still taste good, but might look unappetizing.
(7) Bell Pepper. The bell pepper is added last so that it retains some juicy crunch and bright green color.
(8) Serving. Serve this soup for lunch or dinner alongside parmesan crisps, a simple salad, or keto garlic knots. Have extra parmesan cheese to pass around the table for topping the soup — it adds a sharp complex flavor. If you have soup leftovers, cover and store in the refrigerator. Reheat in the microwave or bring to a simmer on the stove.

Nutrition

Calories: 210kcal | Carbohydrates: 6.5g | Fiber: 1.5g | Net Carbs: 5g

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Asian Lettuce Wraps https://www.savorytooth.com/asian-lettuce-wraps/ https://www.savorytooth.com/asian-lettuce-wraps/#comments Mon, 30 Dec 2019 20:07:31 +0000 https://www.savorytooth.com/?p=16359 Why You Should Make These Lettuce Wraps Simple Ingredients. I like how this recipe has easy-to-find ingredients, and it’s likely that many are already in your pantry. Some Asian recipes use specialty ingredients that require a special trip to hunt them down, but not this one. All of them can be found in generic U.S....

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low carb lettuce cups with asian beef and spicy mayo
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Asian Lettuce Wraps Recipe

These keto lettuce wraps contain saucy ground beef topped with pickled cucumbers and spicy mayo. This easy Asian dinner can be made in under 30 minutes with just a skillet on the stovetop. Great for low carb diets with only 2.5g net carbs per serving.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 440kcal

Ingredients

Pickled Cucumbers:

  • 1/3 cup white vinegar (can be substituted with rice vinegar)
  • 1/2 english cucumber (5 ounces weight), diced

Spicy Mayo:

Sauce:

  • 3 tbsp soy sauce (I use regular, not low sodium)
  • 3 tbsp sugar-equivalent sweetener (I use confectioners swerve which is a 1:1 sugar replacement)
  • 1 tbsp toasted sesame oil (toasted oil is dark-colored and very flavorful; avoid untoasted which is light-colored and neutral-tasting)
  • 4 cloves garlic, minced (I use a garlic press)

Other:

  • 1 lb ground beef (I use 85% lean)
  • 1 head butter lettuce (8 ounces weight), leaves separated (sometimes under more specific names like Bibb or Boston lettuce — see section below called "Best Lettuce For Wraps")

Instructions

  • Add vinegar to a microwave-safe bowl; I use a 4-cup glass bowl or measuring glass. Microwave until hot, about 1 minute. Add diced cucumbers to the hot vinegar, and stir until well-coated. Set aside at room temperature.
  • Add mayonnaise and sriracha to a second bowl, stirring until very smooth. Add soy sauce, sweetener, sesame oil, and garlic to a third bowl, stirring until well-mixed and aromatic. Set them aside.
  • Add beef to a cold skillet; I use a 10-inch nonstick pan. Over high heat, cook until its juicies have evaporated and it begins to fry in its own fat, 8 to 10 minutes, crumbling and stirring frequently. You can tell it’s frying in its own fat when there’s darker browning on parts of the beef touching the pan.
  • Add the soy sauce mixture to the skillet and cook until it’s nearly evaporated, about 2 minutes, stirring frequently so that the beef is well-coated with sauce. Turn off the heat.
  • Divide the beef mixture among the lettuce leaves, prioritizing rounder cup-shaped ones. Strain out the pickled cucumbers and distribute them over the beef. Spoon the sriracha mayo on top. Serve immediately. If you have leftovers, store the lettuce separate from the other ingredients.

Notes

Makes 4 Servings
Amount Per Serving:
Calories 440  
Total Fat 32g 49%
   Saturated Fat 8g 39%
Cholesterol 110mg 37%
Sodium 910mg 38%
Net Carb 2.5g  
Total Carb 3.5g 1%
   Dietary Fiber 1g 4%
   Sugars 1.5g  
Protein 32g  
Vitamin A 39% · Vitamin C 8% · Calcium 7% · Iron 21%

Nutrition

Calories: 440kcal | Carbohydrates: 3.5g | Fiber: 1g | Net Carbs: 2.5g
keto lettuce wraps with asian toppings and spicy mayo

Why You Should Make These Lettuce Wraps

  • Simple Ingredients. I like how this recipe has easy-to-find ingredients, and it’s likely that many are already in your pantry. Some Asian recipes use specialty ingredients that require a special trip to hunt them down, but not this one. All of them can be found in generic U.S. supermarkets.
  • Bold Flavors. Good Asian cuisine should strive for a well-balanced mix of salty + sweet + sour + spicy. These lettuce wraps have them all. The sauce is both salty and sweet, the pickled cucumbers give a nice tang, and the sriracha mayo is spicy but not overpowering.
  • Fast 30-Minute Dinner. Like many Asian stir-fry dishes, this recipe takes very little time to prepare and cook. Taking only 15 minutes to prepare ingredients and assemble the wraps plus 10 minutes of cooking, you’ll have dinner on the table in less than 30 minutes. It’s great for busier weeknights.
low carb lettuce cups with asian beef and spicy mayo

Best Lettuce For Wraps

Use a head of butter lettuce, which is sometimes found under more specific varieties like Bibb or Boston lettuce. In the UK, they are sometimes called “round lettuce.” Any of them will work well for this recipe. They typically have a loose arrangement of leaves, with tender texture and mild sweet flavor, and are perfect for making lettuce wraps.

Butter lettuce is also low in carbs, which makes it a great vehicle for the flavorful toppings. Each ounce of lettuce has only 0.3g of net carbs.

When you’re separating out the leaves from the core, the best leaves are the small to middle sized ones, which tend to be rounder and cup shaped. They’re great for holding up the toppings. Avoid the larger outer leaves, which are flatter and will break under the weight of the toppings — resulting in a messy, but still delicious meal.

Recipe Development

These Asian lettuce wraps are inspired by a recipe in Cook’s Country June/July 2018 issue. I reduced or substituted the most carb-dense ingredients (brown sugar, sriracha, seasoned rice vinegar, and cucumbers) to reduce the net carbs to only 2.5g per serving, making it more suitable for anyone on a keto diet. I also made minor changes in the proportion of ingredients to maximize flavor.

More Keto Asian Dishes

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