Savory Tooth https://www.savorytooth.com Low Carb Recipes Mon, 23 Mar 2020 01:17:10 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 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 Cinnamon Dolce Latte appeared first on Savory Tooth.

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keto cinnamon dolce latte in black mug
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Cinnamon Dolce Latte Recipe

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 (can substitute with other nut milks, ideally unsweetened and vanilla-flavored; found in the refrigerated fresh milk section of U.S. supermarkets)
  • 2 tablespoons confectioners swerve (this is a dry sweetener with same sweetness as sugar; can be replaced with your preferred sweetener)
  • 1 tablespoon instant coffee powder (equal to 3 servings, for extra strength; I use Nescafe Dark Roast)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • (optional) whipped cream, for serving

Instructions

  • Add almond milk, sweetener, coffee powder, vanilla, cinnamon, and nutmeg to a measuring glass (or microwave-safe bowl); stir with a spoon for a few seconds. If you are using a sweetener other than listed and don’t know how much to use, you can add to taste in Step 4.
  • Microwave uncovered for 90 seconds on high (100% power), then stir with a spoon to mix the ingredients.
  • Microwave uncovered on high power again until liquid reaches a sufficiently hot drinking temperature, and instant coffee and sweetener are completely dissolved, about 90 seconds (based on a countertop 700 watt microwave oven). Do not overheat; see below section called "Tips For Success." Stir with a spoon until well-mixed.
  • Pour liquid into a mug with at least a 14 fluid ounce capacity. If using a sweetener other than listed, stir it in to taste. 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%

Nutrition

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

❗Tips For Success

  • Avoid overheating almond milk. Compared to dairy milk, almond milk has less protein so it’s less heat-stable and more likely to split. My estimated cooking times are based on my 700-watt microwave, and yours will likely be different. Heat the almond milk mixture until the powders are dissolved and it’s at an optimal temperature for a hot drink.
  • You may need to adjust the instant coffee powder to your preference. I use instant coffee powder where a single serving is 1 teaspoon to produce 1 cup of coffee. In this recipe, I use 1 tablespoon (equal to 3 teaspoons) for a stronger coffee flavor. Check your instant coffee powder’s packaging to figure out the correct amount for 3 servings. Or experiment a bit with the amount so it’s just right for your palate.
  • Scaling up? This recipe makes 1 drink, and you can easily scale up by making multiple servings at a time. The ingredient amounts will increase proportionally. Note that the microwave cooking time will need to be increased.
coffee powder, cinnamon, and sweetener in measuring glass
stirring latte drink inside measuring glass

🔧 Behind The Scenes: Recipe Development

I love Starbucks’ Cinnamon Dolce Latte, but a tall (12-fluid-ounce) drink with default options has 270 calories and 34 grams of net carbs. So I set out to make my own version, which has only 60 calories and just 1.5 g net carbs.

Lattes are hot drinks with 1/3 espresso and 2/3 steamed milk. I use instant coffee powder because of its convenience and availability, and use 3 times the normal amount to mimic the more highly-concentrated espresso.

Instead of dairy milk, I use unsweetened almond milk for its lower carb impact. Since almond milk is mostly water, I dissolve the instant coffee powder directly into the milk instead of hot water to avoid an overly watery drink.

To sweeten the latte, I use swerve because it has zero net carbs, instead of a sugary cinnamon dolce syrup.

Microwaving led to better results for heating almond milk, compared to stovetop heating which can quickly overheat and split the almond milk. Microwaving also yielded more consistent results.

top view of cinnamon dolce latte

🔆 Try This Variation: Iced Latte

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.

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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 More Tasty Dishes Starring Eggs

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low carb spinach shakshuka with eggs and feta cheese
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Spinach Shakshuka Recipe

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 textures make this vegetarian dish a delight to enjoy. Visit Breakfast Recipes for pairing ideas.
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 (if this size is not available, use half of a 28-ounce can)
  • 1 (6-ounce) package fresh baby spinach (both leaves and stems; no chopping needed)
  • 2 cloves garlic, thinly sliced
  • 4 large eggs
  • 2 tablespoons olive oil

Dried Seasonings:

Toppings, Added Last:

  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon fresh cilantro leaves (leaves only with stems discarded; no chopping needed)
  • 1/8 teaspoon (just a pinch) smoked paprika

Instructions

Preparation:

  • 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; I use an 8-inch-diameter and 4-inch-tall stainless steel pot (see section below called "Tips For Success" for more details).
  • Add olive oil, garlic, and all dried seasonings to the cold pot — no cooking or heat at this point.
  • You will also need a lid for the pot, ideally glass so you can easily see when egg whites are done. Set aside.
  • This recipe moves quickly; open can of crushed tomatoes and package of spinach so they are ready to go.

Cooking:

  • Place the pot with olive oil, garlic, and all dried seasonings on a 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 the spinach until its leaves are wilted, 1 to 2 minutes. Stir in remaining half of the spinach until wilted, another 1 to 2 minutes.
  • Simmer for 5 minutes to evaporate some of the excess liquid, stirring occasionally to prevent anything from sticking and burning on the bottom of the pot. The resulting spinach-tomato sauce should be slightly thickened; running a utensil along the bottom should yield a trail that fills in slowly behind it.
  • Reduce to low heat. Crack four eggs over the sauce in a single layer, evenly distributed over the surface. Optionally, scoop some of the spinach-tomato sauce over egg whites, which helps them cook faster. Cover with a lid, and increase to medium-low heat. Cook until yolks develop a film over them 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 the liquid evaporates, a few minutes.

Serving:

  • Turn off the heat. Evenly sprinkle feta cheese, cilantro leaves, and smoked paprika on top.
  • Wait 5 minutes to let the shakshuka set and cool a bit.
  • Serve into bowls, and enjoy while warm. Leftovers can be refrigerated and heated on the stovetop over medium-low heat until warmed through.

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%

Nutrition

Calories: 400kcal | Carbohydrates: 20g | Fiber: 9.5g | Net Carbs: 10.5g
cooking low carb spinach shakshuka in pan

❗ Tips For Success

  • Select an appropriate pan as close as possible to the dimensions listed in the recipe. If the pan is too small, it won’t hold the raw spinach and the eggs will overlap each other. If the pan is 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.
  • Don’t heat the pan before adding the starting ingredients. (olive oil, garlic, spices). Instead, add them to the unheated pan so that they can gradually come up to temperature. This reduces oil splatters and overheating.
  • Simmer off excess liquid. Don’t skip this step or cut it short. This makes the shakshuka less watery, and helps it hold its shape when being served.
  • On a dairy-free or paleo diet? No problem. Just omit the crumbled feta cheese topping, without any significant loss in flavor to the overall dish. If desired, you can replace it with a non-dairy imitation cheese.
keto spinach shakshuka in serving bowl

🔧 Behind The Scenes: Recipe Development

Shakshuka is a North African dish composed of eggs poached in a savory tomato sauce with garlic and spices. My version is designed to have fewer carbs, and simple enough to make on a weekday.

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.

To keep the recipe simple, everything is cooked in a single pan on the stovetop, only taking about 30 minutes from start to finish. I designed this recipe to be streamlined, suitable for busy weekday mornings and evenings.

I incorporated spices and toppings that are suited for my palate. In particular, cilantro leaves and crumbled feta cheese add contrasting flavors and bright colors.

More Tasty Dishes Starring Eggs

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Mediterranean 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 More Low Carb Salad Recipes

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close up view of low carb tuna salad
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Tuna Salad Recipe

This tuna salad has refreshing Mediterranean and Italian inspired flavors, tossed with a light dressing without mayo. It’s great for keto, low carb, and paleo diets, and easily customizable to suit a variety of tastes. Visit Keto Salad Recipes for more low carb ideas.
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 packed in water
  • 1 large rib celery, ends trimmed and minced (1/2 cup)
  • 1 (6-ounce) package grape tomatoes (or cherry tomatoes), quartered (1 cup)
  • 4 scallions (also called green onions), ends trimmed and thinly sliced (1/2 cup)
  • 1/4 cup drained capers (can be substituted with diced olives)
  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Open cans of tuna and overturn them into a fine-mesh strainer or colander over the sink. Firmly press down with paper towels to squeeze out the water. This step helps avoid a watery tuna salad.
  • Transfer now-dry tuna to a mixing bowl. Mash tuna with a fork until finely flaked, which will help it distribute more evenly throughout the salad.
  • Add all other ingredients to the same mixing bowl; stir until ingredients are well-distributed throughout the salad and evenly coated with dressing.
  • Taste, adjusting salt and pepper as desired. For stronger lemon flavor, stir in another tablespoon lemon juice. Serve. For serving ideas, see section below called "Tips For Perfect Tuna Salad."
  • Storage: Refrigerate in an airtight container for up to 1 day. For longer storage periods, keep 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.

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%

Nutrition

Calories: 220kcal | Carbohydrates: 6.5g | Fiber: 1.5g | Net Carbs: 5g
keto tuna salad ingredients in white bowl

❗Tips For Perfect Tuna Salad

  • After washing, pat the ingredients dry with paper towels to avoid contributing extra liquid to the salad, which dilutes the dressing and overall flavor. This applies to the celery, tomatoes, and scallions.
  • Customize this salad to your preferences by adding in extra ingredients such as chopped avocado, hard-boiled eggs, olives, or cucumbers.
  • Serve this salad by itself or wrapped. You can wrap the tuna salad 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).
mediterranean tuna salad in white bowl

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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 More Keto Drink Recipes

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Chocolate Avocado Smoothie Recipe

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

  • 1.5 cups unsweetened vanilla-flavored 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)
  • 1/4 small ripe avocado (after peeling and pitting, this amounts to 1 ounce weight of avocado; a ripe avocado is best because it combines more easily with other ingredients)
  • 3 tablespoons confectioners swerve sweetener (swerve is a 1:1 sugar substitute; you can substitute your preferred dry or liquid sweetener by adding it to taste)
  • 1 tablespoon unsweetened cocoa powder (I use Hersheys Special Dark)
  • <1/8 teaspoon table salt (you only need to add a pinch of salt, which helps enhance the other flavors)
  • optional ice cubes, blended last

Instructions

  • Blend: Blend all ingredients except for ice cubes (ingredients may not smoothly combine when they’re very cold) in a high-speed blender until very smooth; I use a Nutribullet. If you’re using a sweetener other than specified above, adjust to taste by blending in small amounts at a time.
  • Taste & Adjust: Taste and adjust flavors accordingly. For a thicker version, blend in extra avocado and cocoa powder. For a thinner version, blend in extra nut milk. For a colder version, chill the drink by blending in ice cubes last, after other ingredients have blended together already.
  • Serve: Enjoy immediately.

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%

Nutrition

Calories: 120kcal | Carbohydrates: 8.5g | Fiber: 5.5g | Net Carbs: 3g
pouring keto friendly avocado smoothie into a glass

❗ Tips For Success

  • Use nut milk that is unsweetened. The easiest way to tell is to look at the carton’s nutrition facts, which should only have 1g 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 tasting too sweet.
  • Go easy on the avocado. I use one-quarter of a small avocado. 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 about 1 ounce in weight. It’s always easy to add more after tasting the smoothie.
  • 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.
  • Sweeteners such as swerve use sugar alcohols (erythritol) that aren’t digested by the body, so they’re subtracted out (along with fiber) in the provided Net Carbs estimate.
overhead view of chocolate avocado smoothie with straw

🔔 Why You Should Make This

  • Convenient, Fast Breakfast. With only five ingredients to prepare, you can make this low carb breakfast in minutes using a blender. Enjoy immediately, or sip on it while you’re on the go.
  • Creamy Without Avocado Taste. Avocado contributes a smooth creaminess to this drink and increases its fat proportion (great for anyone on a keto diet), without actually tasting like it. Personally, I can’t taste avocado 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.
  • Use Up Imperfect Avocados. Do you have an avocado with a blemish or discoloration, but is otherwise safe to eat? Then enjoy it in smoothie form. No one will care what the avocado looked like once it’s blended in; the brown chocolate color of this drink dominates.

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Creamy 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 More Low Carb Soup Recipes

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low carb creamy vegetable soup in white bowl
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Creamy Vegetable Soup Recipe

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 (see section below called "Tips For Success" on how to save time on prep work)
  • 2 carrots, finely chopped
  • 1 onion, finely chopped (I use a yellow onion)
  • 5 cloves garlic, minced (I use a garlic press)
  • 4 cups low sodium chicken broth
  • 1 (8-ounce) package cream cheese
  • 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 (4 ounces weight), plus extra for serving (this is the kind with a powdery texture, not shredded)

Instructions

  • Cut the cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
  • Heat olive oil in a pot (I use a 6-quart dutch oven) over medium-high heat until shimmering, a few minutes. Add celery, carrots, onions, salt, and black pepper. Cook until onions are translucent, about 5 minutes, stirring occasionally.
  • Add garlic and tomato paste. Stir constantly until incorporated and fragrant, about 1 minute. You may notice flavorful browned bits collecting at the bottom of the pot.
  • Add broth, and briefly scrape along the pot’s bottom to loosen any browned bits. Bring to a boil over high heat, then reduce to medium heat. Add cream cheese cubes, vigorously whisking them into the soup until fully incorporated, about 5 minutes. Initially, you’ll see many white cream cheese bits, but eventually they will dissolve after whisking.
  • Reduce to medium-low heat. Simmer to let the flavors combine, about 5 minutes, stirring occasionally. The soup should be smooth and creamy, with a pale orange color.
  • Turn off the heat. Stir in bell pepper and parmesan cheese until well-mixed, about 1 minute. The bell pepper is added last so that it retains some juicy crunch and bright green color.
  • Serve warm, passing around extra parmesan cheese for topping.
  • Leftovers: Cover and store leftovers in the refrigerator. Reheat in the microwave or bring to a simmer on the stove.

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%

Nutrition

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

❕ Tips For Success

  • A whisk is important in this recipe. I use a wire whisk, which 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.
  • Don’t skimp on extra parmesan cheese for serving. Parmesan cheese adds a lot of sharp complex flavors, so have extra parmesan cheese prepared to pass around the table for topping the soup.
  • Reduce the broth to 3 cups for an extra creamy soup, almost like a chowder. This also means you’ll have a soup with a greater ratio of vegetables in it. Personally, I prefer the soup’s texture with 4 cups, but I’ve also enjoyed it with 3 cups when I’m craving something heartier.
  • Use mirepoix to save time when chopping vegetables. This is a package of pre-chopped onions, carrots, and celery that you can often find in the refrigerated produce section of U.S. supermarkets.
using a ladle to serve vegetable soup

🔔 Why You Should Make This

  • Great Taste & Texture. The vegetables are perfectly cooked: tender carrots and onions, with a juicy crunch from the bell peppers. The cream cheese lends a thick and smooth consistency to the soup, and the parmesan cheese contributes a complex nutty flavor.
  • Perfect Keto Macros. Are you on keto? Then you’ll love this soup because not only is it delicious, but 75% of its calories come from fat to help you stay in ketosis.
  • One-Pot Meal. All of the ingredients are cooked together in a single pot on the stovetop; this means less cleanup and hassle.
  • Packed With Veggies. Whether you’re looking to use up leftover vegetables in your fridge, or just trying to sneak more vegetables into your diet, this soup helps you accomplish that.
keto friendly soup served in white bowl

🔧 Behind The Scenes: Recipe Development

I was inspired to develop this recipe after publishing my Instant Pot Salsa Chicken Soup Recipe. I wanted to make a low carb soup similarly thickened with cream cheese, but focused on vegetables rather than chicken, and prepared on the stovetop instead of the pressure cooker.

As written, this recipe is not vegetarian but easily converted; simply replace the chicken broth with vegetable broth. I opted for chicken broth for two reasons: the first is flavor and the second is the carb count. At my local grocery store, I’m able to find chicken broth with zero carbs, but not vegetable broth.

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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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Mushroom Cheeseburger Casserole https://www.savorytooth.com/mushroom-cheeseburger-casserole/ https://www.savorytooth.com/mushroom-cheeseburger-casserole/#comments Sat, 14 Dec 2019 23:58:05 +0000 https://www.savorytooth.com/?p=16363 Recipe Development This casserole is inspired by one of my favorite burger flavors — a mushroom swiss burger with goat cheese. I wanted to create a low carb, keto friendly version of this burger that captured all of its delicious flavors. I tested various proportions of mushrooms, ground beef, and cheese so that their flavors...

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Mushroom Cheeseburger Casserole Recipe

This casserole is a low carb and keto version of my favorite mushroom swiss burger. Deep savoriness from mushrooms and ground beef combined with distinct goat cheese flavors make this casserole a crowd-pleasing dinner. For more tasty ideas, see Casserole Dinners.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cool 5 minutes
Total Time 50 minutes
Servings 4 servings
Calories 540kcal

Ingredients

  • 1 lb ground beef (I use 85% lean)
  • 1 lb mushrooms, sliced (I use cremini or baby bella)
  • 5 cloves garlic, thinly sliced
  • 8 slices swiss cheese (6 ounces weight), finely chopped
  • 1 cup crumbled goat cheese (4 ounces weight)
  • 1/3 cup thinly sliced scallions (about 3 scallions; also called green onions)
  • 1 tsp table salt

Instructions

  • Preheat the oven to 375 F. Set aside an 8×8 inch baking dish; I use a glass one and do not grease or line.
  • Add ground beef and salt to a high-sided skillet (I use a 10-inch nonstick pan with 3-inch-tall sides; smaller ones won’t be able to fit the raw mushrooms). Place over high heat, constantly breaking apart the meat as it cooks until it is crumbled, browned, and releasing liquid, a few minutes. Keep everything in the pan for the next step.
  • Add mushrooms and garlic. Cook until the mushrooms are significantly shrunken and most of their released juices have evaporated, 6 to 8 minutes, stirring occasionally. The only liquid remaining should be the grease from the meat.
  • Transfer the beef-mushroom-garlic mixture to the baking dish, using a slotted spoon if you prefer to leave behind any grease pooling at the bottom of the skillet.
  • Add goat cheese and two-thirds of the swiss cheese to the baking dish, carefully stirring directly in the dish until well-mixed with the beef and mushrooms. The goat cheese should melt quickly and nicely coat the other ingredients. See below section called "Fun Flavor Additions" for ideas on other things you can add.
  • Evenly sprinkle scallions over everything, then distribute remaining one-third of swiss cheese on top. Arrange the surface a bit so it’s flattened and even.
  • Transfer the baking dish to the oven. Bake for about 15 minutes; it’s done when the casserole is very hot, bubbling up the sides, and the swiss cheese is completely melted.
  • Let it rest for about 5 minutes before cutting into 4 squares. Serve immediately while hot.
  • Leftovers: Cover tightly with foil and refrigerate for up to 3 days. Reheat covered in a 350 F oven until very hot, 15 to 20 minutes. This casserole tastes better when it’s hot rather than just warmed through.

Notes

Makes 4 Servings
Amount Per Serving (4×4-inch square):
Calories 540  
Total Fat 35g 54%
   Saturated Fat 18g 90%
Cholesterol 150mg 50%
Sodium 890mg 37%
Net Carb 6g  
Total Carb 6.5g 2%
   Dietary Fiber 0.5g 1%
   Sugars 1g  
Protein 45g  
Vitamin A 1% · Vitamin C 9% · Calcium 347% · Iron 25%

Nutrition

Calories: 540kcal | Carbohydrates: 6.5g | Fiber: 0.5g | Net Carbs: 6g

Recipe Development

This casserole is inspired by one of my favorite burger flavors — a mushroom swiss burger with goat cheese. I wanted to create a low carb, keto friendly version of this burger that captured all of its delicious flavors.

I tested various proportions of mushrooms, ground beef, and cheese so that their flavors are well-balanced without overpowering each other. I also wanted to keep the ingredients list pared down, so I only use seven ingredients total. In the end, each generous serving comes out to just 6g net carbs.

Fun Flavor Additions

For a nice pop of tart flavor, sprinkle some diced sun-dried tomatoes or sliced stuffed olives over the casserole prior to baking. Note that sun-dried tomatoes have a fair amount of carbs, so add them in moderation.

To add a smoky flavor and crispy texture, top with cooked crumbled bacon. For a spicy version, add thinly sliced jalapeños. If you’re looking for something sweeter, stir in caramelized onions. All of these ingredients can be added when you’re assembling the casserole. Enjoy!

More Keto Casserole Recipes

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Almond Butter Cookies https://www.savorytooth.com/almond-butter-cookies/ https://www.savorytooth.com/almond-butter-cookies/#respond Sun, 08 Dec 2019 23:57:50 +0000 https://www.savorytooth.com/?p=16322 Why You Should Make These Cookies Good for several diets. Whether you’re on a special diet, or serving these to a large group of people, these cookies can be enjoyed by many. They’re low carb, keto, sugar free, flourless, and gluten free. For paleo folks, substitute with paleo-friendly chocolate chips. Easy and straightforward. There are...

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Almond Butter Cookies Recipe

Flourless with only 6 ingredients, these keto almond butter cookies are simple to make and store well at room temperature. Chewy on the inside and cakey on the outside, this tasty dessert can be served to anyone on a low carb or gluten free diet. For more ideas, see Keto Dessert Recipes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 18 cookies
Calories 110kcal

Ingredients

  • 1 cup (9 ounces weight) no-stir creamy almond butter, room temperature (no-stir creamy/smooth versions give the best cookie texture, and room temperature helps the cookies spread in the oven)
  • 6 tbsp (2 ounces weight) sugar-equivalent sweetener (I use confectioners swerve which is a 1:1 sugar replacement; see section below called "Other Tips")
  • 1/3 cup (2 ounces weight) sugar-free chocolate chips, added last (I use Lily's 55% dark baking chocolate chips)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Instructions

  • Preheat the oven to 350 F. Set aside 2 baking sheets (I use 18×13-inch half sheet size) lined with parchment paper.
  • In a mixing bowl, add all ingredients except the chocolate chips. Using a stiff utensil like a wooden spoon, stir until all ingredients are completely incorporated and well-mixed, a few minutes. The resulting dough should be thick and dense. Stir in chocolate chips until well-distributed.
  • Form the dough into small balls, each about 1.5 tbsp and 1.5 inches in diameter (I use a medium cookie scoop), placing them onto the baking sheet about 1 to 2 inches apart from each other. This should result in about 18 balls, 9 per baking sheet. Leave them as balls because they will spread a bit as they bake (don’t flatten them, which yields denser and drier cookies).
  • Working in 2 batches, transfer the first baking sheet to the oven. Bake at 350 F until the cookies have spread a bit to a mound shape and are just starting to darken into a deeper brown around the edges, about 8 minutes. Do not overbake, otherwise they will lose their chewiness and taste dry; better to err on the side of underbaked cookies which will be extra chewy. Repeat with the second baking sheet.
  • Without touching the cookies, let them completely cool on the baking sheet away from any heat sources. The freshly baked cookies are very soft and will fall apart if you try to pick them up. As they cool, they will firm up.
  • Once they’ve completely cooled, serve the cookies or store in a zip-top bag or covered container at room temperature for up to a few days.

Notes

Makes 18 Servings
Amount Per Serving (1 cookie):
Calories 110  
Total Fat 9g 14%
   Saturated Fat 1g 7%
Cholesterol 10mg 3%
Sodium 0mg 0%
Net Carb 2g  
Total Carb 4.5g 2%
   Dietary Fiber 2.5g 9%
   Sugars 1g  
Protein 3g  
Vitamin A 0% · Vitamin C 0% · Calcium 4% · Iron 5%

Nutrition

Calories: 110kcal | Carbohydrates: 4.5g | Fiber: 2.5g | Net Carbs: 2g

Why You Should Make These Cookies

  • Good for several diets. Whether you’re on a special diet, or serving these to a large group of people, these cookies can be enjoyed by many. They’re low carb, keto, sugar free, flourless, and gluten free. For paleo folks, substitute with paleo-friendly chocolate chips.
  • Easy and straightforward. There are only 6 ingredients, which are all combined in a single bowl by hand. No special equipment needed. Then they’re formed into balls and baked — very simple.
  • Shelf-stable and portable. Since they can be stored at room temperature, these cookies are a convenient snack, even during travel. You can bring them along for road trips, hiking, and camping.

Developing The Perfect Cookie

I was inspired by my keto peanut butter cookies to make an almond butter version.

My goal was to develop a cookie that was completely flourless (not even almond flour or coconut flour), didn’t taste dry even a few days post-baking, and that yielded just the right amount of spread.

I ended up testing this recipe five times, trying different baking times and proportions of fat until I was happy with the final taste and texture.

To avoid dry-tasting cookies, the key is slightly underbaking the cookies so that their interiors are still a bit gooey. This allows them to have chewy interiors, even a few days later. Since personal preference and ovens vary a lot, you may need to play around with the baking time to arrive at your perfect cookie texture.

Another way to keep the interiors chewy and moist is having mound-shaped cookies. They are thicker in comparison to disk-shaped cookies, whose interiors easily overbake and become dry because they are flatter. I also like the artisanal look of the rounder, thicker cookies.

To get the cookies to spread a bit but not too much, I use room temperature almond butter (instead of refrigerated) and baking soda (instead of baking powder), both of which promote spreading in the oven. The short baking time prevents them from spreading too much.

Other Tips

  • Measure by weight. I recommend using a digital food scale to measure out the almond butter, which is very sticky and will cling to your measuring cup. It’s much easier to weigh out the appropriate amount of almond butter directly into your mixing bowl. I also measure the sweetener out by weight, since it can vary a lot depending how you pack it into the measuring spoon.
  • Check nutrition labels. Watch out for higher carb brands when buying almond butter and chocolate chips. I use a no-stir smooth almond butter by Simple Truth, a Kroger brand with 4g net carbs per 2 tbsp serving size. I use Lily’s sugar-free chocolate chips which have 1g net carbs per 14g serving (remember to subtract out sugar alcohols to calculate net carbs). Avoid brands with higher carb counts.
  • Sweetener substitutions. I use confectioners swerve as my sweetener. You can use any other kind of dry sweetener, and it’s a direct substitution if it also measures the same as sugar. If it doesn’t, you’ll need to perform the appropriate conversion so that you’re adding the same amount of sweetness. Check your sweetener’s packaging to determine how it compares to sugar.

More Easy Keto Cookie Recipes

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Spinach Tomato Breakfast Casserole https://www.savorytooth.com/breakfast-casserole/ https://www.savorytooth.com/breakfast-casserole/#respond Tue, 03 Dec 2019 23:05:21 +0000 https://www.savorytooth.com/?p=16314 Designed For Keto & Easy to Customize This recipe is specifically designed for anyone on a keto or other low carb diet. It’s under 5g net carbs per serving, with a significant proportion of calories coming from fat sources like heavy whipping cream, parmesan cheese, and butter. It’s also very flexible. You can swap in...

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close up view of sliced breakfast casserole
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Spinach Tomato Breakfast Casserole Recipe

This low carb keto breakfast casserole has a base of eggs, cream, and cheese, lending it a rich and velvety taste. Fresh spinach and tomatoes round out this vegetarian dish. To save time, prepare a day in advance. Find more tasty ideas at Casserole Recipes.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Cool 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 350kcal

Ingredients

  • 1 (10-ounce) package cherry or grape tomatoes (2 cups)
  • 1 (10-ounce) package fresh baby spinach, roughly chopped and any large stems removed (7 cups packed)
  • 4 large eggs
  • 5 cloves garlic, thinly sliced
  • 1/2 cup heavy whipping cream
  • 1/2 + 1/4 cup finely grated parmesan cheese (powdery or sandy texture, not shredded)
  • 3 tbsp salted butter
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper

Instructions

  • Set aside an 8×8 inch baking dish or other 2-quart bakeware. I use a glass dish and do not grease or line.
  • In a 10-inch high-sided skillet, add butter over medium heat, stirring to coat the skillet’s bottom as it melts.
  • Once the butter has completely melted, add tomatoes, garlic, and black pepper. Cook until the tomatoes are softened and starting to peel, about 5 minutes, stirring occasionally.
  • Increase to medium-high heat. Add half of the spinach, constantly stirring until wilted, about 1 minute. Repeat with the remaining half of the spinach until wilted. If your skillet can’t hold half of the raw spinach, then work in smaller batches.
  • Continue cooking until the tomatoes have broken down and nearly all of the released liquid has evaporated, about 5 minutes, stirring frequently. This step helps reduce overall moisture in the baked casserole.
  • Transfer the skillet’s contents to the baking dish, spreading it out evenly along the bottom of the dish, to the edges and corners.
  • In a large mixing bowl, add eggs, heavy whipping cream, 1/2 cup parmesan cheese (remaining 1/4 cup is reserved for topping), and salt. Whisk until well-mixed and the mixture is a pale yellow color.
  • Carefully pour the mixture over the tomatoes and spinach in the baking dish. Cover tightly with plastic wrap and refrigerate until ready to bake, up to a day in advance. Keep the 1/4 cup parmesan cheese separate.
  • Set the oven to 350 F. Take the casserole out of the refrigerator, and discard the plastic wrap. Evenly sprinkle remaining 1/4 cup parmesan cheese on top.
  • When the oven has preheated, bake uncovered until the top is puffy and golden, about 40 minutes. A toothpick in the center should come out clean. Cool at room temperature for 15 minutes to let the interior set.
  • Cut into 4 squares and serve. Leftovers can be covered and stored in the refrigerator, and reheated uncovered in a 350 F oven for 10 to 15 minutes.

Notes

Makes 4 Servings
Amount Per Serving (4×4-inch square):
Calories 350  
Total Fat 27g 42%
   Saturated Fat 17g 84%
Cholesterol 258mg 86%
Sodium 620mg 26%
Net Carb 4.5g  
Total Carb 7g 2%
   Dietary Fiber 2.5g 10%
   Sugars 3.5g  
Protein 16g  
Vitamin A 123% · Vitamin C 38% · Calcium 31% · Iron 17%

Nutrition

Calories: 350kcal | Carbohydrates: 7g | Fiber: 2.5g | Net Carbs: 4.5g

Designed For Keto & Easy to Customize

This recipe is specifically designed for anyone on a keto or other low carb diet. It’s under 5g net carbs per serving, with a significant proportion of calories coming from fat sources like heavy whipping cream, parmesan cheese, and butter.

It’s also very flexible. You can swap in other vegetables like bell peppers, onions, broccoli, or cauliflower. If you want extra protein, you can mix in sausage, ground beef, prosciutto, or ham. Just make sure these ingredients are pre-cooked on the stovetop before baking. For an extra pop of color, top with crispy crumbled bacon or sliced scallions.

Make Ahead For A Convenient Breakfast

Whether you’re serving this for a holiday breakfast around Christmas or just want to save time, you can conveniently prepare this egg casserole up to a day in advance. About an hour before serving, preheat the oven and bake the casserole. Straightforward and easy.

You can serve this baked casserole with other low carb breakfast fare like cheddar biscuits or large-batch crispy baked bacon.

More Low Carb Breakfast Ideas

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Mini Cheese Balls https://www.savorytooth.com/mini-cheese-balls/ https://www.savorytooth.com/mini-cheese-balls/#respond Wed, 20 Nov 2019 00:12:53 +0000 https://www.savorytooth.com/?p=16219 A Creamy, Savory Keto Fat Bomb Sweet fat bombs are popular for good reason — and I’ve got several cheesecake flavored ones on my site like lemon, peanut butter, and strawberry — but sometimes I’m looking for something savory. That’s where these mini cheese balls come in. They have ideal keto macros, with over 80%...

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cheese balls covered in bagel seasoning on a sheet pan
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Mini Cheese Balls

With only a few ingredients and zero cooking, these low carb and keto-friendly cheese balls are easy to make and have a deliciously creamy interior, surrounded by a flavorful crust of everything bagel seasoning. With perfect ketogenic macros, they can serve as a convenient everyday snack or make-ahead holiday appetizer.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Wait 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 14 cheese balls
Calories 110kcal

Ingredients

  • 1 brick cream cheese (8 ounces weight)
  • 1 cup finely grated parmesan cheese (about 4.5 ounces weight) (should have a fine sandy texture, not shredded)
  • 4 tbsp unsalted butter (avoid salted butter which may result in overly salty cheese balls)
  • 1/3 cup storebought everything bagel seasoning mix (I use Kroger Simple Truth or Trader Joe’s mix; you can make a homemade version using ingredients below or use your seasoning of choice)

Optional Homemade Everything Bagel Seasoning:

Instructions

  • Add cream cheese, parmesan cheese, and butter to a bowl appropriate for an electric mixer (I use a 3.5-quart stand mixer; a hand mixer will also work). Let stand for 30 minutes to soften at room temperature.
  • Using the electric mixer fitted with a flat beater, beat for 1 minute on medium speed, then pause to scrape down the beater and bowl. Continue beating on medium speed until the mixture is light and fluffy, about another minute. Initially, the mixture will combine into a single dense dough, then it will become airier, spreading out and clinging to the sides of the bowl.
  • In a small bowl, add the seasoning mix (to reduce waste, you can start with a small amount and add more as needed later). If making your own mix, add individual ingredients and stir until well-mixed; see section below called “Change It Up With Easy Variations.” Set aside a sheet pan (I use an 18×13-inch half sheet).
  • Using the cheese mixture, scoop up about 2 tbsp to form a ball about 1.5 inches in diameter. I recommend using a cookie scoop so that the balls have a consistent size and shape; it’s also faster and less messy. Roll the ball or sprinkle with the seasoning mix until covered all around, then place it on the sheet pan. Repeat until the mixture is used up, yielding about 14 balls.
  • Transfer the sheet pan to the refrigerator and chill for 1 hour; this allows the cheese balls to harden because they are very soft at room temperature.
  • Transfer the chilled cheese balls to serving plates and serve while cold, optionally with crispy almond flour crackers.
  • Make-Ahead & Storing: Transfer the chilled cheese balls to a zip-top bag or covered container. Store in the refrigerator for up to 3 days or in the freezer for longer-term storage (thaw overnight in the refrigerator before serving).

Notes

Makes 14 Servings
Amount Per Serving (1 ball):
Calories 110  
Total Fat 10g 16%
   Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 90mg 4%
Net Carb 1g  
Total Carb 1.5g 0%
   Dietary Fiber 0.5g 1%
   Sugars 0g  
Protein 3g  
Vitamin A 6% · Vitamin C 0% · Calcium 6% · Iron 2%

Nutrition

Calories: 110kcal | Carbohydrates: 1.5g | Fiber: 0.5g | Net Carbs: 1g
mini keto cheese balls on white plate

A Creamy, Savory Keto Fat Bomb

Sweet fat bombs are popular for good reason — and I’ve got several cheesecake flavored ones on my site like lemon, peanut butter, and strawberry — but sometimes I’m looking for something savory.

That’s where these mini cheese balls come in. They have ideal keto macros, with over 80% of calories coming from fat and only 1g of net carbs per ball. If you find yourself low on fat and need to steer your daily macros in the right direction, these mini cheese balls are a convenient option that can be made ahead of time and stored in the fridge.

Change It Up With Easy Variations

You can keep the base recipe for these mini cheese balls the same, but change up their seasoning so you don’t tire of the same flavor. Ideas include:

  • everything bagel seasoning (This is what I usually use. Kroger Simple Truth or Trader Joe’s blends.)
  • chipotle seasoning (I like Mrs. Dash Southwest Chipotle Seasoning. Strong flavors without being too spicy.)
  • ranch seasoning
  • bacon bits
  • toasted chopped nuts
  • thinly sliced scallions
  • garlic
  • herbs

The possibilities are endless. Store-bought mixes are the easiest and most convenient. However, the good thing about homemade mixes is that you can control the salt; since these cheese balls are rolled in the mix, some seasonings can taste too salty.

Everything bagel seasonings are coarser because they have seeds, and other seasonings may be finer if they have a powder-like consistency. If yours is on the finer side, note that you’ll only need half the amount listed in the recipe.

Appetizer or Snack

Party Appetizer: Serve this as an appetizer at your next party, especially at holiday gatherings around Thanksgiving and Christmas. Since these cheese balls are bite-sized and served cold, they’re perfect finger food that can be made ahead of time without reheating.

Everyday Snack: These cheese balls are also a convenient, everyday snack for anyone who’s on a keto diet or just loves their cheese. You can make a large batch and freeze them in a zip-top bag so you’ll always have a delicious low carb snack on hand. To defrost, thaw in the refrigerator overnight.

cheese balls covered in bagel seasoning on a sheet pan

More Bite-Sized Appetizers

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Savory Jalapeño Cornbread https://www.savorytooth.com/jalapeno-cornbread/ https://www.savorytooth.com/jalapeno-cornbread/#comments Wed, 23 Oct 2019 19:20:02 +0000 https://www.savorytooth.com/?p=15994 What Makes This Recipe Different Low Carb & Gluten Free. This recipe was designed for keto diets, and has only 2g net carbs per serving. No wheat flour, corn meal, or corn extract is used, but the end result looks and tastes just like real cornbread. Still skeptical? Check out my original Keto Cornbread post...

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closeup view of low carb cornbread with jalapeno and scallions
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Savory Jalapeño Cornbread

This keto-friendly cornbread with almond flour tastes just like the real thing, without carb-dense ingredients like wheat flour, sugar, and corn. Those of you who enjoy savory cornbread will love the fresh flavor imparted by the jalapeño, scallions, and cheddar cheese.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cool 10 minutes
Total Time 55 minutes
Servings 9 servings
Calories 220kcal

Ingredients

  • 1 1/2 cups almond flour (6 ounces weight)
  • 1/3 cup confectioners swerve sweetener (2 ounces weight) (for more sweetener info, see section below called "Recipe Tips")
  • 5 tbsp salted butter, melted, plus more for greasing the pan
  • 4 large eggs
  • 1/4 cup cored, seeded, and diced jalapeño (about 1 jalapeño) (since the membranes and seeds are removed, this does not add spiciness)
  • 1/4 cup thinly sliced scallions (about 2 scallions) (also known as green onions)
  • 1/4 cup shredded cheddar cheese (1 ounce weight), divided
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/8 tsp ground cayenne (this amount subtly enhances other flavors without adding spiciness)

Instructions

  • Preheat the oven to 350 F. Prepare an 8×8 inch baking dish (I use a glass one), greasing its sides and lining its bottom with parchment paper (this helps the cornbread release easily, otherwise it will stick to the dish).
  • In a mixing bowl, add almond flour, sweetener, baking powder, and cayenne. Whisk until well-mixed.
  • In a separate mixing bowl, add melted butter, eggs, and vanilla extract. Use an electric mixer (I use a KitchenAid 5-speed hand mixer) to beat until well-mixed, about 30 seconds on low speed.
  • Add the dry flour mixture to the egg mixture. Beat until incorporated and smooth, about 30 seconds on low speed. The batter should be thick.
  • Use a rubber spatula to stir in jalapeños, scallions, and only half of the cheese until they’re well-distributed in the batter.
  • Transfer the batter to the baking dish. Use the spatula to spread the batter to the edges and corners, and smooth the surface. Sprinkle remaining cheese over the batter.
  • Bake until an inserted toothpick comes out clean or with a few crumbs, about 25 minutes.
  • Let the cornbread cool in the baking dish for about 10 minutes, then slide a knife around the edges to release it. Cut into 9 squares and serve while warm. It goes great with chili, pulled pork, and ribs.
  • Leftovers/Make-Ahead Option: Store in a covered container in the refrigerator for up to a few days. Reheat uncovered in a 350 F oven for 10-15 minutes or until heated through.

Notes

Makes 9 Servings
Amount Per Serving (2.7×2.7-inch):
Calories 220  
Total Fat 19g 30%
   Saturated Fat 6g 29%
Cholesterol 103mg 34%
Sodium 100mg 4%
Net Carb 2g  
Total Carb 4g 1%
   Dietary Fiber 2g 9%
   Sugars 1g  
Protein 8g  
Vitamin A 8% · Vitamin C 4% · Calcium 8% · Iron 6%

Nutrition

Calories: 220kcal | Carbohydrates: 4g | Fiber: 2g | Net Carbs: 2g
2 pieces of keto cornbread served on white plate

What Makes This Recipe Different

Low Carb & Gluten Free. This recipe was designed for keto diets, and has only 2g net carbs per serving. No wheat flour, corn meal, or corn extract is used, but the end result looks and tastes just like real cornbread. Still skeptical? Check out my original Keto Cornbread post to read reviews from other readers.

Fresh & Flavorful. In my tests, the fresh savoriness in this cornbread is easily overwhelmed by spicy and sweet flavors. So I add minimal amounts of both cayenne and sweetener, just enough to subtly enhance the existing flavors. You won’t actually taste any obvious spicy or sweet flavors in this cornbread.

Recipe Tips

If this is your first time making this recipe, here are some things to be aware of:

  • For best results, use the weight values (not volume) when measuring out the almond flour and sweetener. These ingredients can vary a lot depending on how you pack it into a measuring cup, which can affect the batter’s consistency. Weight is provided in oz in the recipe.
  • The batter should be quite thick after mixing the dry and wet ingredients together (see above photos). Don’t add extra eggs or butter in an attempt to thin it out. During baking, the batter will spread out and rise.
  • I use confectioners (powdered) swerve, which measures the same as sugar. If you use a different type of sweetener, you can use the amount listed in the recipe if your sweetener also measures the same as powdered sugar. Otherwise, you’ll have to calculate the converted amount. Your sweetener’s packaging should indicate how its sweetness compares to sugar. Note that swerve does not measure the same as pure erythritol, which is only about 70% as sweet.
  • Erythritol-based sweeteners are non-impact; their carbs are sugar alcohols which are not digested by the body. In my nutrition estimate below, I’ve omitted these sugar alcohols from the total carbs listed.
closeup view of low carb cornbread with jalapeno and scallions

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Creamy Turkey Mushroom Bake https://www.savorytooth.com/turkey-mushroom-bake/ https://www.savorytooth.com/turkey-mushroom-bake/#comments Mon, 21 Oct 2019 19:58:44 +0000 https://www.savorytooth.com/?p=15995 What Makes This Recipe Different Low Carb. With only 4g net carbs per serving, this turkey casserole is designed to be keto-friendly, avoiding the use of carb-dense ingredients like noodles, pasta, bread crumbs, and gravy that you often find in traditional turkey casseroles. Simple & Versatile. Besides the sauce, the only other ingredients are turkey,...

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turkey mushroom casserole with creamy sauce
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Creamy Turkey Mushroom Bake

Whether you're looking to repurpose Thanksgiving turkey leftovers or just want to enjoy turkey in casserole form, this cozy Turkey Mushroom Bake with creamy sauce is a fantastic keto-friendly and gluten-free dinner — no noodles needed.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cool 10 minutes
Total Time 1 hour
Servings 4 servings
Calories 450kcal

Ingredients

  • 3 cups chopped cooked turkey breast (3/4 lb), patted dry with paper towels if wet
  • 5 cups sliced mushrooms (3/4 lb) (equivalent to 2 cups of already cooked mushrooms)
  • 1 3/4 cups shredded cheddar cheese (6 ounces weight)
  • 1/4 cup finely grated parmesan cheese

Creamy Sauce:

  • 1/2 cup heavy whipping cream
  • 1/4 cup finely grated parmesan cheese
  • 1 tbsp dijon mustard
  • 1/2 tsp ground black pepper
  • 1/4 tsp table salt

Instructions

  • Preheat the oven to 375 F. Set aside an 8×8 inch baking dish (I use a glass one) or any high-sided 2-quart baking dish; no need to grease.
  • Add mushrooms to a large microwave-safe bowl. Cover and microwave until tender and significantly shrunken in appearance, about 5 minutes. Their volume should be reduced to about 2 cups. Pour them into a colander to drain out the liquid. Let them stand to steam out while you work on the next step.
  • In a small saucepan, add all sauce ingredients. Stir together over medium heat to combine. Once it starts to simmer, turn off the heat.
  • In the baking dish, add turkey, mushrooms, and only half of the cheddar cheese. Pour the sauce on top, using a rubber spatula to scrape down the saucepan to get every last bit of creamy goodness. Carefully stir everything directly in the baking dish until well-mixed.
  • Evenly top with remaining cheddar cheese, and even out the surface a bit. Sprinkle parmesan cheese on top.
  • Bake at 375 F until heated through and starting to brown on top, about 30 minutes. Cool for about 10 minutes to allow it to set. Serve into bowls, including any sauce collected at the bottom of the baking dish.
  • Leftovers: Cover and store in the refrigerator for up to a few days. Reheat in a 350 F oven for 15 minutes or until heated through.

Notes

Makes 4 Servings
Amount Per Serving (4×4-inch):
Calories 450  
Total Fat 28g 43%
   Saturated Fat 17g 85%
Cholesterol 157mg 52%
Sodium 660mg 27%
Net Carb 4g  
Total Carb 4g 1%
   Dietary Fiber 0g 0%
   Sugars 1g  
Protein 41g  
Vitamin A 18% · Vitamin C 4% · Calcium 45% · Iron 9%

Nutrition

Calories: 450kcal | Carbohydrates: 4g | Net Carbs: 4g
turkey mushroom casserole with creamy sauce

What Makes This Recipe Different

Low Carb. With only 4g net carbs per serving, this turkey casserole is designed to be keto-friendly, avoiding the use of carb-dense ingredients like noodles, pasta, bread crumbs, and gravy that you often find in traditional turkey casseroles.

Simple & Versatile. Besides the sauce, the only other ingredients are turkey, mushrooms, and cheese. They can be easily swapped for similar ingredients; for example, broccoli instead of mushrooms, or other meats instead of turkey. This is a great way to use up leftover cooked meat or veggies.

Generous Sauce. This recipe yields plenty of creamy sauce, which is excellent for drizzling over the turkey and mushrooms. If you’re serving with low carb bread, you can use it to sop up the extra sauce.

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