Savory Tooth https://www.savorytooth.com Low Carb Recipes Fri, 23 Oct 2020 00:04:14 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.6 Slow Cooker Barbacoa Beef https://www.savorytooth.com/slow-cooker-barbacoa/ https://www.savorytooth.com/slow-cooker-barbacoa/#respond Wed, 21 Oct 2020 22:18:36 +0000 https://www.savorytooth.com/?p=21393 The post Slow Cooker Barbacoa Beef appeared first on Savory Tooth.

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close up view of seared shredded beef
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Slow Cooker Barbacoa

This barbacoa dish features boneless chuck roast, tossed in a spicy orange sauce made of onions, garlic, chipotle peppers in adobo, and lime juice. The meat is slowly cooked until falling apart, then shredded and optionally pan seared.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 560kcal

Ingredients

  • 3 to 4 pounds boneless chuck roast (Note 1)

Chipotle Sauce:

  • 1 small onion, roughly chopped
  • 5 cloves garlic
  • 3 chipotle peppers in adobo (Note 2)
  • 2 limes, squeezed (3 to 4 tablespoons juice)
  • 1 tablespoon ground cumin
  • 1.5 teaspoons table salt
  • 1 teaspoon ground black pepper

Instructions

  • Prepare Beef: Trim exterior fat from beef, then cut beef into 2-inch chunks (Note 3). Place chunks along bottom of slow cooker.
  • Blend Sauce: Blend all sauce ingredients in blender (Note 4) until combined, about 20 seconds. Pour sauce over beef chunks in slow cooker, and use tongs to mix until well-coated.
  • Cook & Shred: Cover and cook on low heat for 8 hours. Transfer only meat to large bowl, and shred using two forks.
  • Optional Sear: Transfer shredded meat to large sauté pan (Note 5). Flipping meat frequently, cook over medium-high heat until browned with crispy bits, about 5 minutes.
  • Serve: Soak shredded meat with some or all of liquid from slow cooker, as desired; stir in a small amount of liquid at a time, until meat has desired consistency (Note 6). Serve and store any leftovers (Note 7).

Notes

Makes 6 Servings
Amount Per Serving:
Calories 560 (64% from fat)  
Total Fat 40g 61%
   Saturated Fat 16g 80%
Cholesterol 211mg 70%
Sodium 770mg 32%
Net Carb 3g  
Total Carb 4g 1%
   Dietary Fiber 1g 4%
   Sugars 1g  
Protein 44g  
Vitamin A 0% · Vitamin C 6% · Calcium 6% · Iron 26%

PHOTOS

NOTES & TIPS

(1) Beef Cut. Barbacoa is often prepared using beef cheeks in the U.S., but I typically use chuck roast for convenience. Other popular roast cuts for slow cooking include brisket and round. Select a cut that has less exterior fat as that will be trimmed off. Since the meat is slow cooked until shreddable, any roast or steak cut will work — just use a total of 3 to 4 pounds of boneless beef. If your beef has a bone, remove it while cutting the beef into chunks in Step 1.
(2) Chipotles. These are smoked and dried jalapeños canned in a spicy adobo sauce. I use 3 chipotles and any adobo sauce sticking to them. You can find chipotles in the same aisle as canned peppers and enchilada sauces in U.S. supermarkets.
(3) Cutting Beef. By cutting the beef into 2-inch chunks instead of leaving it whole, the meat will be better seasoned. The beef chunks will lay flat along the bottom of the slow cooker, ensuring even cooking.
(4) Blender. I use a Nutribullet pitcher blender, but a food processor will work too.
(5) Large Pan. I use a nonstick sauté pan. Either 10 or 12 inches wide will work — the larger the pan, the faster the sear. No oil or greasing of the pan is needed.
(6) Remaining Liquid. The drippings left over in the slow cooker are very flavorful and contain rendered fat from the beef. If you want your beef on the drier side, combine the beef with just enough liquid to moisten it. If you want a saucier beef, you might want to use all of the available liquid. I prefer to not waste any of it so I generally use all of the liquid, and if the beef looks too wet, I boil it down in a saucepan until thickened.
(7) Serving. A 3-pound chuck roast yields 6 servings, and a 4-pound one yields 8 servings. Serve barbacoa beef with toppings like tomato salsa, salsa verde, pico de gallo, diced red onions, sour cream, guacamole, and/or chopped fresh cilantro. Wrap it in low carb tortillas to make burritos or enchiladas, or serve with Mexican cauliflower rice in a bowl. Barbacoa leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated in the microwave or in a skillet on the stovetop.

Nutrition

Calories: 560kcal | Carbohydrates: 4g | Fiber: 1g | Net Carbs: 3g

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Slow Cooker Turkey Breast https://www.savorytooth.com/slow-cooker-turkey-breast/ https://www.savorytooth.com/slow-cooker-turkey-breast/#respond Tue, 20 Oct 2020 21:38:40 +0000 https://www.savorytooth.com/?p=21369 The post Slow Cooker Turkey Breast appeared first on Savory Tooth.

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slices of freshly cooked turkey breast
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Slow Cooker Turkey Breast

This simple, foolproof recipe uses a slow cooker on low heat to turn a bone-in turkey breast into juicy and tender meat.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 servings
Calories 340kcal

Ingredients

  • 1 bone-in turkey breast (Note 1)
  • 1/2 cup water or broth

Rub:

Instructions

  • De-skin Turkey: Add water or broth to slow cooker (Note 3). Remove skin from turkey (Note 4) and transfer to slow cooker, breast side facing up with cavity underneath.
  • Season Turkey: Add lemon zest, salt, pepper, oregano, garlic, paprika, and butter to small microwave-safe bowl. Microwave until butter is melted, about 1 minute. Stir until paste forms. Brush or rub paste all over turkey breast.
  • Cook: Cover and cook on low heat until cooked through, 5 to 6 hours. Starting at 5 hours, use instant-read thermometer to periodically check for doneness (165 F in thickest part of breast).
  • Serve: Transfer turkey to cutting board and cut into slices. Serve and store leftovers (Note 5).

Notes

Makes 6 Servings
Amount Per Serving (8-ounce portion):
Calories 340 (20% from fat)  
Total Fat 7g 11%
   Saturated Fat 3g 17%
Cholesterol 168mg 56%
Sodium 1070mg 45%
Net Carb 0.5g  
Total Carb 1g 0%
   Dietary Fiber 0.5g 1%
   Sugars 0g  
Protein 68g  
Vitamin A 6% · Vitamin C 0% · Calcium 4% · Iron 14%

PHOTOS

NOTES & TIPS

(1) Turkey. I use a bone-in turkey breast with rib attached, weighing 5 to 6 pounds. If yours is frozen, defrost in the refrigerator until thawed, about 2 full days (48 hours).
(2) Grating Lemons. I use a microplane to get very fine zest. Avoid grating bitter white areas. The rest of the lemon isn’t used in this recipe; squeeze it for fresh juice to use in lemon posset or lemon fat bombs.
(3) Slow Cooker. Use an oval-shaped slow cooker with at least a 6-quart capacity. I don’t recommend using a round slow cooker, which may not fit the turkey breast.
(4) De-skinning Turkey. Remove the skin by pulling it away from the meat, using kitchen shears or a small knife to assist. Removing the skin allows the seasoning rub to be applied directly to the meat, resulting in more flavor. If you decide to keep the skin on, I recommend broiling the turkey afterwards to crisp the skin, monitoring carefully to avoid burning or overcooking the meat.
(5) Serving / Leftovers. Serve sliced turkey with drippings from the slow cooker or use them to make a gravy. Pair with low carb sides like mashed cauliflower, cranberry sauce, and balsamic roasted brussels sprouts. Turkey leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on a skillet with butter until nicely seared and golden. Or, you can repurpose leftovers by making a creamy turkey mushroom bake.

Nutrition

Calories: 340kcal | Carbohydrates: 1g | Fiber: 0.5g | Net Carbs: 0.5g

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Slow Cooker Lamb Stew https://www.savorytooth.com/slow-cooker-lamb-stew/ https://www.savorytooth.com/slow-cooker-lamb-stew/#respond Fri, 16 Oct 2020 21:37:20 +0000 https://www.savorytooth.com/?p=21351 The post Slow Cooker Lamb Stew appeared first on Savory Tooth.

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ladling up some shredded lamb stew
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Slow Cooker Lamb Stew

This aromatic lamb stew has tender shredded meat and flavorful onions, cooked low and slow with a bold garlic-cilantro sauce. Inspired by Peruvian style stews.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 10 servings
Calories 550kcal

Ingredients

  • 7 pounds leg of lamb or lamb shoulder, bones and fat removed (Note 1)
  • 2 medium onions, chopped

Garlic Cilantro Sauce:

Instructions

  • Add Onions & Lamb: Place chopped onions along bottom of slow cooker. Cut lamb meat into 2-inch chunks and place on top of onions in slow cooker.
  • Blend Sauce: Add all sauce ingredients to blender (Note 6) and blend until thick and smooth, about 20 seconds. Evenly pour sauce over lamb chunks in slow cooker, then use tongs to flip lamb chunks at the top so that sauce drips below and coats more surfaces.
  • Cook & Serve: Cover and cook on low heat for 8 hours. Transfer only meat to large bowl, and shred using two forks. Transfer shredded meat back to slow cooker and stir to soak up liquid. Serve and store any leftovers (Note 7).

Notes

Makes 10 Servings
Amount Per Serving (1.25 cups):
Calories 550 (60% from fat)  
Total Fat 36g 56%
   Saturated Fat 16g 78%
Cholesterol 170mg 57%
Sodium 620mg 26%
Net Carb 3.5g  
Total Carb 4.5g 2%
   Dietary Fiber 1g 3%
   Sugars 1.5g  
Protein 47g  
Vitamin A 6% · Vitamin C 19% · Calcium 5% · Iron 30%

PHOTOS

NOTES & TIPS

(1) Lamb. I use a 7-pound leg of lamb, but lamb shoulder will also work. After removing bones and excess fat, the remaining leg meat is about 5.5 pounds.
(2) Vinegar. Red wine vinegar can be substituted with other types of acid such as balsamic vinegar or dry red wine (like Pinot Noir or Cabernet Sauvignon).
(3) Garlic. This may seem like a lot, but once cooked, its flavor is much less pronounced. If you’re not a fan of garlic, you can use fewer cloves.
(4) Cilantro. I cut off and discard the bottom two-thirds of a bunch, which are all stems, so that I’m left with mostly leaves (about 1 ounce weight). They don’t need to be chopped because they will go straight into the blender. Since the cilantro will be well-cooked, it will lend a subtle flavor to the stew. However, if you don’t like the taste of cilantro at all, you can substitute with fresh parsley.
(5) Jalapeño. This yields a moderately spicy stew when enjoyed the same day; reheated leftovers are significantly less spicy. To reduce overall spiciness, use half as much, remove the seeds, or omit the jalapeños completely. If you’re sensitive to capsaicin, wear gloves while handling jalapeños, especially if you come into contact with the seeds or membranes.
(6) Blender. I use a Nutribullet pitcher blender, but a food processor will work too. I don’t recommend using an immersion blender due to the large quantity of ingredients to blend.
(7) Serving. Serve lamb stew while warm; it’s great by itself or over a bed of mashed cauliflower. Leftovers can be covered and stored in the refrigerator for up to 3 days. Reheat using the microwave. Sometimes I will re-purpose leftovers by heating them in a pan over medium to medium-high heat until all liquid has been boiled off, then adding butter and frying the shredded meat until golden brown.
(8) Preparation Tip. To save preparation time in the morning, you can chop the onions, cut the lamb into 2-inch chunks, and toss all sauce ingredients together in the blender (without blending) the night before. Keep everything covered and stored in the refrigerator. In the morning, all you have to do is place the onions and lamb into the slow cooker, blend the sauce and drizzle it over the lamb, and start the slow cooker.

Nutrition

Calories: 550kcal | Carbohydrates: 4.5g | Fiber: 1g | Net Carbs: 3.5g

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Slow Cooker Pot Roast With Peppers https://www.savorytooth.com/slow-cooker-pot-roast/ https://www.savorytooth.com/slow-cooker-pot-roast/#respond Wed, 07 Oct 2020 17:21:28 +0000 https://www.savorytooth.com/?p=21293 The post Slow Cooker Pot Roast With Peppers appeared first on Savory Tooth.

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close up view of pot roast with peppers
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Slow Cooker Pot Roast With Peppers

This beef pot roast is made with peperoncini peppers and slices of butter, inspired by Mississippi style stews. The flavorful beef is slow cooked until falling apart tender, then shredded and served.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 650kcal

Ingredients

  • 3 to 4 pounds boneless chuck roast (Note 1)
  • 16-ounce jar peperoncini peppers, including 1/4 cup juice (Note 2)
  • 4 tablespoons salted butter, cut into 8 slices

Dried Seasonings:

Instructions

  • Prepare Ingredients: Trim exterior fat from beef, then cut beef into 2-inch chunks (Note 4). Place chunks along bottom of slow cooker. Evenly sprinkle all dried seasonings over beef. Place peperoncini on top of beef, and pour in 1/4 cup of juice from jar. Evenly top with butter slices. No additional liquid is needed.
  • Cook & Serve: Cover and cook on low heat for 8 hours. Uncover, and transfer only beef to large plate and shred using 2 forks. Transfer shredded beef back to slow cooker and stir with liquid. Serve (Notes 5-6).

Notes

Makes 6 Servings
Amount Per Serving (1.5 cups):
Calories 650 (58% from fat)  
Total Fat 42g 65%
   Saturated Fat 18g 92%
Cholesterol 200mg 67%
Sodium 1420mg 59%
Net Carb 2g  
Total Carb 2.5g 1%
   Dietary Fiber 0.5g 2%
   Sugars 0g  
Protein 61g  
Vitamin A 7% · Vitamin C 5% · Calcium 8% · Iron 24%

PHOTOS

NOTES & TIPS

(1) Beef Cut. I typically use chuck roast; other popular roast cuts for slow cooking include brisket and round. Select a cut that has less exterior fat because it will be trimmed off. Since the meat is slow cooked until shreddable, any roast or steak cut will work — just use a total of 3 to 4 pounds of boneless beef. If your beef contains bones, remove them while cutting the beef into chunks in Step 1. The main difference between various roast or steak cuts is how much fat marbling they have, which will determine how much fat gets rendered into the stew.
(2) Peperoncini. This is a Mediterranean spicy chili pepper. I use the jarred variety: Mezzetta’s Golden Greek Peperoncini, Tender and Crispy style. If you’re sensitive to spicy foods or if you want a high ratio of meat to peppers in the stew, use only half of the peppers from a 12-ounce jar.
(3) Salt. If your roast is on the smaller end (3 pounds) and you generally prefer less salty meals, decrease the table salt to 1.5 teaspoons.
(4) Cutting Beef. By cutting the beef into 2-inch chunks as opposed to leaving it whole, the meat will be better seasoned. The beef chunks can lay flat along the bottom of the slow cooker and make contact with the cooking liquid, ensuring even cooking.
(5) Serving / Leftovers. Serve the stew warm, with low carb side dishes like mashed cauliflower or mashed turnips. For a spicier stew, drizzle with your favorite hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated in the microwave.
(6) Serving Size. Each serving is about 1.5 cups. If you have a 3 pound roast, this makes 6 servings. A 4 pound roast will make 8 servings.

Nutrition

Calories: 650kcal | Carbohydrates: 2.5g | Fiber: 0.5g | Net Carbs: 2g

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Ground Lamb Bowl https://www.savorytooth.com/ground-lamb-bowl/ https://www.savorytooth.com/ground-lamb-bowl/#comments Thu, 23 Jul 2020 21:37:11 +0000 https://www.savorytooth.com/?p=20927 The post Ground Lamb Bowl appeared first on Savory Tooth.

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ground lamb bowl with cauliflower rice and spinach
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Ground Lamb Bowl

This Mediterranean inspired bowl features a colorful medley of fresh and cooked ingredients, including ground lamb, spinach, cauliflower rice, tomatoes, feta cheese, and warm spices. This recipe is a fast one-pan dinner, great for keto and low carb diets with only 5 grams of net carbs.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Calories 560kcal

Ingredients

  • 1 pound ground lamb (Note 1)
  • 1 (6-ounce) package raw baby spinach (6 cups)
  • 1 roma tomato, diced
  • 2 cups cauliflower rice (Note 2)
  • 3/4 cup crumbled feta cheese
  • 1 teaspoon table salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon

Instructions

  • Brown Lamb: Add lamb to high-sided pan (Note 3) over medium-high heat. While crumbling lamb with stiff utensil, cook until browned, about 5 minutes. Don't drain off grease (Note 4).
  • Wilt Spinach: Add half of spinach to pan with lamb, stirring until wilted, 1 to 2 minutes. Then stir in remaining half of spinach until wilted, another 1 to 2 minutes.
  • Cook Cauliflower: Add cauliflower rice to pan and cook until tender, a few minutes, stirring occasionally. Stir in salt, cumin, and cinnamon until well-mixed, about 1 minute. Turn off heat.
  • Serve: Divide contents of pan into 3 bowls, using slotted spoon so any excess liquid is left behind. Evenly distribute tomatoes and feta cheese among bowls, stirring them in. Serve (Notes 5-6).

Notes

Makes 3 Servings
Amount Per Serving (2 cups):
Calories 560 (62% from fat)  
Total Fat 39g 60%
   Saturated Fat 18g 92%
Cholesterol 173mg 58%
Sodium 1290mg 54%
Net Carb 5g  
Total Carb 9g 3%
   Dietary Fiber 4g 15%
   Sugars 4g  
Protein 43g  
Vitamin A 80% · Vitamin C 83% · Calcium 33% · Iron 33%

PHOTOS

NOTES & TIPS

(1) Lamb. I use ground American lamb. This can be substituted with other types of ground meat, such as beef or turkey. If you use anything leaner than 80%, you may want to add extra fat (like olive oil or butter) during cooking to improve flavor and prevent the pan from getting too dry.
(2) Cauliflower Rice. About 8 to 9 ounces weight. You can use fresh or frozen. I recommend picking up a bag of pre-riced cauliflower in the produce section or freezer aisle of U.S. grocery stores — easier than grating cauliflower florets with a box grater or food processor. If you choose to grate your own cauliflower rice, you’ll need about half of a large head of cauliflower.
(3) Pan. The pan should be large enough to hold all of the ingredients, especially the voluminous raw spinach. I use a nonstick 10-inch pan with 3-inch-tall sides. No lid needed. It’s not necessary to pre-heat the pan, and oil is not required since the ground lamb will release fat as it cooks.
(4) Draining Grease. I don’t drain the grease so that it can be used for cooking the spinach and cauliflower rice. It also adds extra flavor to the dish.
(5) Serving. Serve these lamb bowls while warm, optionally with a dollop of pesto sauce. Enjoy them alongside a Mediterranean salad, tomato basil soup, or fried zucchini coins.
(6) Leftovers / Make Ahead. Whether you anticipate having leftovers or you’re planning on making this ahead of time, keep the cooked and fresh ingredients separate. The cooked lamb, spinach, and cauliflower rice should be kept in one container, and the diced tomatoes and crumbled feta in another. Just before eating, microwave the container with cooked ingredients until heated through, then stir in the fresh ingredients. Avoid microwaving the feta and tomatoes — it really diminishes the overall flavors of the dish.

Nutrition

Calories: 560kcal | Carbohydrates: 9g | Fiber: 4g | Net Carbs: 5g

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Oatmeal https://www.savorytooth.com/oatmeal/ https://www.savorytooth.com/oatmeal/#comments Tue, 21 Jul 2020 23:05:38 +0000 https://www.savorytooth.com/?p=20905 The post Oatmeal appeared first on Savory Tooth.

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lifting up keto oatmeal with spoon
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Oatmeal

This cooks like oatmeal and tastes like oatmeal, but without oats. Made with seeds and water, this low carb oatmeal has only 1.5 grams of net carbs and is quickly made with the stovetop or microwave. It's easy to adjust the thickness and sweetness to your liking, or add optional toppings for extra flavors.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 190kcal

Ingredients

Oatmeal Base:

Adjust To Taste:

Instructions

  • Add Ingredients: Add hemp hearts, chia seeds, ground flaxseed, salt, water, and sweetener to small saucepan over medium heat (Note 3 for microwave option). Stir until well-mixed, breaking apart any clumps, about 1 minute.
  • Thicken: Bring to simmer. Stirring occasionally and adjusting heat to maintain simmer, cook until thickened, a few minutes. Turn off heat. Stir in cinnamon and vanilla until well-mixed, about 1 minute.
  • Serve: Optionally, adjust water and sweetener for desired consistency and taste. Serve warm (Notes 4-5).

Notes

Makes 2 Servings
Amount Per Serving (1/2 cup):
Calories 190 (66% from fat)  
Total Fat 14g 22%
   Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 150mg 6%
Net Carb 1.5g  
Total Carb 9.5g (Note 6) 3%
   Dietary Fiber 8g 32%
   Sugars 1g  
Protein 10g  
Vitamin A 0% · Vitamin C 0% · Calcium 9% · Iron 12%

PHOTOS

NOTES & TIPS

(1) Water. This can be substituted with milk (dairy or nut based), or partially substituted with cream (e.g., 3/4 cup water + 1/4 cup heavy whipping cream). The provided nutrition estimate assumes 100% water.
(2) Sweetener. About 3/4 ounce weight. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. Substitute with your preferred dry or liquid sweetener (like sugar-free syrup or stevia) by adding it to taste.
(3) Microwave Option. Stir ingredients in a microwave-safe bowl, and microwave uncovered for 60-second intervals, stirring in between, until oatmeal is thickened to your preferred consistency. Then stir in cinnamon and vanilla, and adjust water and sweetener to taste.
(4) Serving. While this oatmeal is delicious by itself, you can change up the flavor with toppings like sugar-free chocolate chips (like Lily’s), toasted slivered almonds, unsweetened coconut flakes, a dollop of low carb yogurt (like Two Good), fresh blueberries, peanut butter, or a drizzle of sugar-free maple syrup.
(5) Make Ahead. Measure out all dry ingredients and add them to a bowl or resealable bag, and store covered at room temperature. Just before eating, combine with the wet ingredients (vanilla extract and water) in a saucepan or microwave-safe bowl, and follow the instructions above for heating.
(6) 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.

Nutrition

Calories: 190kcal | Carbohydrates: 9.5g | Fiber: 8g | Net Carbs: 1.5g

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Big Mac Salad https://www.savorytooth.com/big-mac-salad/ https://www.savorytooth.com/big-mac-salad/#comments Thu, 09 Jul 2020 21:51:56 +0000 https://www.savorytooth.com/?p=20797 The post Big Mac Salad appeared first on Savory Tooth.

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pouring dressing over big mac salad
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Big Mac Salad

Curb your burger cravings with this low carb Big Mac Salad. Tasting like a deconstructed cheeseburger with a dressing similar to Thousand Island, each large serving has only 3.5 grams of net carbs.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5 servings
Calories 560kcal

Ingredients

  • 1 head iceberg lettuce, chopped (Note 1)
  • 1 pound ground beef (Note 2)
  • 1.5 cups shredded cheddar cheese (Note 3)
  • 1.5 cups grape tomatoes, chopped (Note 4)
  • 1 cup sliced pickle chips (Note 5)
  • 1.5 teaspoons garlic powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Big Mac Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup no-added-sugar ketchup (Note 6)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon table salt

Instructions

  • Brown Beef: Add beef, garlic powder, salt, and black pepper to pan (Note 7) over medium-high heat. Crumbling beef with stiff utensil, cook until browned, 5 to 7 minutes. Turn off heat and set aside pan.
  • Assemble Salad: Stir dressing ingredients in measuring glass until very smooth. Add lettuce, cheese, tomatoes, and pickles to large salad bowl. Use slotted spoon to transfer ground beef to salad bowl, leaving behind grease in pan. Drizzle dressing on top. Toss until lettuce is nicely moistened.
  • Serve Salad: Serve promptly (Note 8), or save for later (Note 9).

Notes

Makes 5 Servings
Amount Per Serving (3 cups):
Calories 560 (70% from fat)  
Total Fat 43g 67%
   Saturated Fat 13g 64%
Cholesterol 132mg 44%
Sodium 920mg 38%
Net Carb 3.5g  
Total Carb 5g 2%
   Dietary Fiber 1.5g 6%
   Sugars 4g  
Protein 33g  
Vitamin A 24% · Vitamin C 21% · Calcium 30% · Iron 18%

PHOTOS

NOTES & TIPS

(1) Lettuce. I use a medium head of iceberg lettuce, 18 to 20 ounces weight. Iceberg gives this salad a nice crunch, but you can substitute with other types of lettuce such as Romaine.
(2) Ground Beef. I use 85% lean. You can substitute with your preferred ground meat, such as turkey.
(3) Cheese. I use packaged pre-shredded cheddar cheese. I like the bright yellow color that cheddar brings to this salad, but you can substitute with your favorite shredded cheese.
(4) Tomatoes. I use fresh mini red tomatoes, each about the size of a grape or cherry, 7 to 8 ounces total weight. You can use multi-colored varieties as well.
(5) Pickles. I use packaged pickles in plastic containers or jars that are pre-sliced into thin “chips” and sometimes called “hamburger pickles.” Check the nutrition facts before buying — the net carbs should be negligible. Avoid “bread and butter pickles” or “sweet pickles” because they have added sugar. Since pickles are packaged in liquid, thoroughly drain them before adding them to the salad.
(6) 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. You can substitute with store-bought Thousand Island dressing instead of making your own Big Mac dressing.
(7) Pan. I use a 10-inch nonstick pan with high sides. I don’t grease or preheat the pan prior to adding the beef.
(8) Serving. This is an entree-sized salad, filling enough for lunch. It’s best when freshly made, served at room temperature; it does not need to be chilled. After tossing with dressing, the iceberg lettuce will begin to wilt and lose its crunch, although the salad will still taste delicious.
(9) Saving For Later / Make Ahead. This salad can be made ahead of time and stored in an airtight container in the refrigerator. Once tossed with dressing, this salad is best when enjoyed within a day since the lettuce loses its crispness over time. If the salad is undressed, it will last 2 to 3 days; toss with dressing just prior to serving.

Nutrition

Calories: 560kcal | Carbohydrates: 5g | Fiber: 1.5g | Net Carbs: 3.5g

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Raspberry Mousse https://www.savorytooth.com/raspberry-mousse/ https://www.savorytooth.com/raspberry-mousse/#respond Wed, 10 Jun 2020 21:05:40 +0000 https://www.savorytooth.com/?p=20566 The post Raspberry Mousse appeared first on Savory Tooth.

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keto raspberry mousse served in bowl
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Raspberry Mousse

This recipe makes a simple raspberry-flavored mousse that anyone on a keto or other low carb diet can enjoy, with 4 grams of net carbs per serving. It has a light and airy texture, not too sweet with a prominent raspberry flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 220kcal

Ingredients

  • 2 cups fresh raspberries, optionally more for garnish (Note 1)
  • 1 cup heavy whipping cream
  • 1/3 cup confectioners swerve sweetener (Note 2)
  • 1/4 cup water
  • 1 teaspoon unflavored gelatin (Note 3)
  • 1/8 teaspoon table salt

Instructions

  • Bloom Gelatin: Add gelatin and water to small bowl. Set aside to allow gelatin to bloom, about 5 minutes.
  • Make Raspberry Mixture: Process raspberries in blender until smooth. Transfer raspberry puree to small saucepan, using rubber spatula to scrape down blender. Add sweetener and salt. Place saucepan over medium heat and stir frequently until sweetener is dissolved and mixture begins to bubble around edges, a few minutes. Turn off heat, and whisk in gelatin mixture. Transfer raspberry-gelatin mixture to clean bowl and refrigerate uncovered for 30 minutes to cool.
  • Combine Mousse: Use electric mixer to beat heavy whipping cream until stiff peaks form (Note 4). Add 1/4th of whipped cream to cooled raspberry mixture, whisking until smooth, then add raspberry mixture to remainder of whipped cream, folding it in until few streaks remain (Note 5).
  • Chill & Serve (Note 6): Divide mousse among 4 serving cups or bowls. Cover and chill overnight to thicken. Optionally top with raspberries, and serve cold.

Notes

Makes 4 Servings
Amount Per Serving (1/2 cup):
Calories 220 (87% from fat)  
Total Fat 22g 33%
   Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 90mg 4%
Net Carb 4g  
Total Carb 6.5g (Note 7) 2%
   Dietary Fiber 2.5g 11%
   Sugars 3.5g  
Protein 2g  
Vitamin A 18% · Vitamin C 13% · Calcium 5% · Iron 2%

PHOTOS

NOTES & TIPS

(1) Raspberries. About 6 ounces weight. I use fresh, not frozen. I haven’t tested other fruit, but it’s likely that other berries (strawberries, blueberries, blackberries) will also work well.
(2) Sweetener. About 1.7 ounces weight. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. Note that by volume, confectioners (powdered) sweeteners measure differently than granulated sweeteners since they pack differently into a measuring cup. You can make powdered sweetener by running granules through a blender like a Nutribullet. If you are using a different brand of sweetener, check its packaging to see how its sweetness compares.
(3) Gelatin. I use unflavored gelatin powder by the Kroger brand; one teaspoon is about 3.5 grams. Gelatin comes in small boxes with individual packets, typically found in the baking aisle of U.S. grocery stores.
(4) Beating Cream. I use a 5-speed KitchenAid hand mixer, starting at low speed to avoid splashing, and increasing to higher speeds as the cream thickens. It takes about 5 minutes until “stiff peaks” form — this means that the cream is aerated enough such that the peaks stand up straight when you lift a beater out of the cream.
(5) Folding. I use a rubber spatula to gently combine the raspberry mixture and whipped cream by “folding” — this means I use the spatula to scoop along the bottom of the bowl, bringing the mixture up and turning it over itself. This is a less vigorous action than stirring, and allows the two mixtures to combine without deflating the whipped cream.
(6) Serving. The mousse is best when it has chilled overnight, giving it a thicker texture (otherwise it will be too soft), so I recommend making it a day in advance. You can serve it with fresh berries or topped with crumbled cookies like low carb pecan sandies or butter cookies. Mousse leftovers should be covered and stored in the refrigerator, and enjoyed within a few days.
(7) 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.
(8) Recipe Inspiration. This recipe is adapted from Ralph’s magazine.

Nutrition

Calories: 220kcal | Carbohydrates: 6.5g | Fiber: 2.5g | Net Carbs: 4g

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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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overhead view of asian sloppy joes in pan
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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/#comments 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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