Moscato Mom

Best Keto Recipes

Hi! I am so excited you have stopped by to find the Best Keto Recipes here on MoscatoMom!

Whether you are just getting started with keto or you have been at it a while, these easy keto recipes will keep you full and satiated while you reach all of your health goals!

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Keto Blue Cheese & Bacon Stuffed Bell Peppers

By 4 Comments

These Blue Cheese & Bacon Stuffed Bell Peppers have so much flavor - you will not miss the carbs! Perfect keto party food everyone will love!

stuffed bell peppers

I think my favorite part of the ketogenic lifestyle is the variety of foods you can eat that are all so full of flavor I never feel like I am depriving myself of anything.

While some people look at keto and see a list of things they can not have, I have enjoyed putting all sorts of things together to create delicious meals that I CAN have!

I eat a ton of low carb veggies every single day. One that has become a favorite - Blue Cheese & Bacon Stuffed Peppers.

Related Article: Chicken Stuffed Jalapeño Poppers

It is kind of a joke around the Keto Community that bacon is life - but let's be honest... bacon does make everything better. It has become quite a staple around here - but no one in my family is complaining.

The flavors of fresh bacon and creamy blue cheese are hard to beat - but mixed together... man it just doesn't get any better.

bacon stuffed bell peppers

Bell peppers make the perfect base for this delicious dish which is perfect for a grab and go lunch or a keto friendly party dish that will delight everyone... even if they are not keto.

The sweetness of the peppers mixed with the savoriness of the bacon and blue cheese will make this a crowd favorite.

stuffed bell pepper appetizer

These keto stuffed peppers are easy to put together and are very inexpensive so you can feed a crowd easily and economically - which is a very good thing... because I will warn you... it is very hard to stop eating these once you start!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Blue Cheese and Bacon Stuffed Bell Peppers has 4 net carbs, 5 total carbs, 1 g fiber, 21 g fat, 6 g protein, and 232 calories. This earned an "A" rating.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Blue Cheese and Bacon Stuffed Peppers

Blue Cheese and Bacon Stuffed Peppers

These simple and delicious Bacon & Blue Cheese Stuffed Peppers are sure to be a crowd favorite! Economical and bursting with flavor makes these the perfect Keto Party Food! 

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 medium bell peppers, mixed colors
  • 4 oz. cream cheese, softened
  • ½ cup blue cheese, crumbled
  • 3 pieces bacon, cooked and crumbled
  • 1 green onion, thinly sliced
  • 3-4 tablespoons bacon fat

Instructions

  1. Cut peppers into thirds. 
  2. Remove all seeds and discard with the stem. 
  3. In a small bowl, mix together the cream cheese, blue cheese, bacon and green onion until blended. 
  4. In a baking dish greased with the bacon fat broil on the top rack of your oven (about 4 in. from heat) for 2-3 minutes on each side or until slightly charred. 
  5. Remove peppers from oven and evenly distribute the cheese mixture between them. 
  6. Broil for 2-3 minutes longer or until cheese is nice and melted. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 232Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 300mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
bacon and blue cheese stuffed bell peppers

Keto Chicken "Noodle" Soup

By 2 Comments

This Keto Chicken Noodle Soup will warm your body and soul without blowing your daily macros!

keto chicken noodle soup

It seems like the entire country is under a freeze warning right now. Even down here in Florida, we are experiencing some of the coldest temperatures in decades. With weather like this, all I want to do is curl up and hibernate with a good book and a bowl of soup.

Since going keto I have missed soup - especially Chicken Noodle. In an attempt to recreate my favorite I have come up with a close alternative. While it isn't exact - it is darn close. And it is perfect for nights like these.

Looking For More Keto Recipes? Check out my entire Library Here.

I love a chicken soup full of chicken, but you have to have those noodles to really bring it all together. I wanted something to take the place of noodles but with added benefits to make this a powerhouse soup.

Hearts of Palm is very low in Cholesterol and a good source of Protein, Riboflavin, and Potassium, as well as Dietary Fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, and Manganese.

It *is* one of those ingredients you want to measure properly so you do not go over on your macros, but used sparingly they can give just enough of that "noodle" feel without all of the processed flour from traditional noodles.

If you are searching for keto-friendly recipes to create throughout the cool fall and winter this noodle-less chicken noodle soup is the stuff keto dreams are made of. 

Hearty, comforting, and delicious it is a must-have in your rotation. I recommend making a double or triple batch and freezing single servings to have on hand.

Hearts of palm add just a few carbs to the whole pot of soup but give you that noodle taste and texture you may have been missing.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Chicken "Noodle" Soup has 2 net carbs, 2 total carbs, 0 g fiber, 7 g fat, 9 g protein and 113 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Keto Chicken Noodle Soup

keto chicken noodle soup

This Keto Chicken Noodle Soup will warm your body and soul without blowing your daily macros! 

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups cooked chicken, cubed
  • 4 cups chicken broth
  • ½ can hearts of palm
  • ½ small onion
  • 2 celery stalks
  • 4 baby carrots, optional
  • 1 tsp. oregano
  • 1 teaspoon parsley
  • 1 teaspoon basil

Instructions

  1. Finely dice onions, celery, and carrots. Carrots are a carbier veggie, it’s up to you if you want to use them or not, I only used 4 small baby carrots for my entire pot of soup because I wanted a traditional chicken soup flavor and it was worth the little bit of carbs they added to the pot for me.
  2. Cut hearts of palm into long thin strips to resemble noodles, they are a bit stringy and will come apart more when they cook down a bit so I like to leave mine a little larger to get an egg noodle texture.
  3. In a large pot saute onions, celery, and carrots in a small amount of oil until softened and caramelized.
  4. Add the chicken stock, herbs, hearts of palm, and diced chicken to your sauteed veggies.
  5. Reduce heat to low and simmer, covered for 20 minutes.
  6. Salt and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 668mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 1gSugar: 2gProtein: 9g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

For another delicious soup for cold nights, check out my Roasted Cauliflower and Cheddar Soup.

Simple Low Carb Breakfast Pizza

By 1 Comment

Try this Low Carb Breakfast Pizza for a quick and easy keto breakfast that the whole family will enjoy! perfect for make-ahead breakfasts too!

low carb breakfast pizza

You have probably seen the memes about "that week between Christmas and New Years when you have no idea where you are, what you should be doing, or what day it is"... yeah, I am there.

Try as I might I have been struggling to get back on the health wagon after the last few weeks of holiday festivities - and it is starting to show.

I know that meal prepping is one of my biggest keys to success with keto - and really any eating plan - so I started with prepping breakfasts this week. I started with a family favorite - Simple Low Carb Breakfast Pizza.

Looking For More Keto Recipes? Check out my entire Library Here.

I firmly believe when you start your day with a great meal that is on plan and satisfying, you set yourself up for the rest of the day.

The great thing about this Breakfast Pizza is that like any pizza - you can choose the different "toppings" that you want to change it up.

You can also use low carb tortillas in place of the phyllo dough to make it even lower in carbs.

keto breakfast pizza

This goes perfectly with my Low Carb Bagels and of course a big ole mug of Bulletproof Coffee. I slice each square around the egg and voila - eight easy to serve squares that save in the fridge perfectly.

To reheat I put a damp paper towel over the plate and nuke for about :30 seconds - perfect every time!

low carb breakfast recipe

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Low Carb Breakfast Pizza has 6 net carbs, 10 total carbs, 3 g fiber, 15 g fat, 18 g protein, and 248 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 8

Low Carb Breakfast Pizza

Low Carb Breakfast Pizza

Simple and delicious Low Carb Breakfast Pizza is perfect for meal prepping or to feed a crowd! 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 Low Carb Tortillas
  • ⅔ cups spinach, packed
  • 8 large eggs
  • 1 cup shredded cheese
  • 1 cup bacon bits
  • 1-2 green onions, sliced (optional)

Instructions

  1. Preheat oven to 450.
  2. Place the tortillas in a greased 13x9 casserole dish or on a parchment-lined large baking sheet.
  3. Chop the spinach and sprinkle over the tortillas.
  4. Crack the eggs over the spinach and sprinkle the cheese on top.
  5. Next, distribute the bacon over the breakfast pizza and bake for 12-15 minutes.
  6. If you like runny eggs, keep it closer to 12 minutes and if you like your eggs completely set, let it bake a little longer.
  7. Top with the sliced green onions and serve.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 248Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 200mgSodium: 491mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 3gSugar: 1gProtein: 18g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Breakfast
breakfast pizza

Hot Jalapeno Popper Dip

By 6 Comments

This Hot Jalapeno Popper Dip tastes just like your favorite jalapeno poppers but can be eaten with your favorite dipping snacks.

To stay low carb I go for dippers like cucumbers and bell peppers but also give my non-keto friends the choices of chips and crackers to dip.

Whatever you choose to eat with it, this dip always seems to be one of the first to go at our holiday parties!

'Tis the Season for holiday parties! This time of year it seems like every time I turn around there is another "potluck" style holiday party going on.

Looking For More Keto Recipes? Check out my entire Library Here.

Since no one has time to be spending all day in the kitchen this season, I have started making this super easy Hot Jalapeno Popper Dip which is low carb for me and a delicious treat for the party! It is a total win-win!

It takes only a few minutes to throw together and bake and then heats up easily when it is time to party!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Jalapeño Popper Dip has 3 net carbs, 3 total carbs, 0 g fiber, 38 g fat, 8 g protein, and 387 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 12

Jalapeno Popper Dip

Jalapeno Popper Dip

This Hot Jalapeno Popper Dip tastes just like your favorite jalapeno poppers but can be eaten with your favorite dipping snacks. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 8 oz. packages cream cheese, room temperature
  • ½ cup mayo
  • ½ cup sour cream
  • ¾ cup diced jalapenos
  • 1 cup bacon bits
  • 1 cup cheddar/monetary jack blend shredded cheese

Instructions

  1. In a large bowl, beat the cream cheese, mayonnaise, sour cream, ½ of the cheese, bacon bits, and jalapenos until blended.
  2. Spoon into a 1-½-qt. baking dish (any brownie pan or pie dish should work).
  3. Sprinkle over the remaining cheese
  4. Bake, uncovered, at 350° for 20-25 min. or until golden brown.
  5. Serve with your favorite veggies like cucumbers and bell peppers to stay low carb or chips or crackers.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 427mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 9g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Appetizers

Bacon Cheeseburger Low Carb Meatloaf

By 46 Comments

Bacon Cheeseburger Low Carb Meatloaf isn't your mama's meatloaf! Packed with flavor - but without the carbs - this will be a family favorite!

Bacon Cheeseburger Low Carb Meatloaf

One of my family’s favorite go-to meals is meatloaf, especially if it’s stuffed meatloaf - loaded up with cheese and other goodies (like bacon).

However, as I have been on my keto journey I learned that while it seems easy to just cut out carbs they sometimes hide in your favorite dishes.

Did you know even some spice blends have a surprising amount of carbs? They show up in places you might not expect, especially if you are new to the low carb/keto game.

In traditional meatloaf, you might find them in your ketchup, breadcrumbs (that one is pretty obvious), mayo, mustard, and even in your bacon.

Looking For More Keto Recipes? Check out my entire Library Here.

I have come to love this Low Carb Meatloaf that is a quick and easy weeknight meal but also perfect for meal prep for the week.

While portion sizes are not quite as important as the macros count, I still try to keep my portions reasonable - which is why I LOVE making meals like this in a muffin tin.

Plus it makes counting out and planning your day - if you do that - so much easier! I know exactly what is in each one - so it almost makes meal prep a breeze!

I just pop these little guys into a storage container along with my favorite Low Carb Veggies and voila!

Bacon Cheeseburger Low Carb Meatloaf

MACROS:

**Please note macros vary depending on what brands of products you use.

I always recommend scanning and measuring your products into Carb Manager, MyFitnessPal, or another similar app to make sure.

Using the brands that I do - I came up with that each little meatloaf (it makes six servings) has

  • 385 calories
  • 30.9 g fat
  • 2.4 carbs
  • 23.8 protein

Keto Cheeseburger Meatloaf

Yield: 6

Low Carb Muffin Tin Bacon Cheeseburger Meatloaf

Low Carb Muffin Tin Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Low Carb Meatloaf isn't your mama's meatloaf! Packed with flavor - but without the carbs - this will be a family favorite!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. ground beef
  • ½ cup of shredded cheddar
  • ½ cup pork rind crumbs
  • ½ cup bacon pieces
  • ¼ cup mayonnaise
  • 2 T. mustard
  • ¼ cup tomato sauce
  • 2 eggs
  • 1 tsp. Ground black pepper
  • 1 tsp. Onion flakes
  • ½ tsp. Salt

Instructions

  1. Preheat oven to 350℉.
  2. Combine all of your ingredients in a large bowl, make sure to mix them up well, the key to having your meatloaf hold together is good binders but also getting them mixed throughout your ground beef.
  3. Fill muffin tin cups with a nice rounded top, sprinkle with additional shredded cheddar cheese if you like. Even though I don’t usually worry too much about portions we enjoy our meatloaf in these cute little muffin shapes because they are easy to serve and to eat!
  4. Bake for 22-25 minutes.
  5. Allow to cool for 2-3 minutes then remove from muffin cup and allow excess grease to drain off.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 28gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 152mgSodium: 671mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 29g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
Bacon Cheeseburger Low Carb Meatloaf

Guide to Online Casinos with $20 Minimum Deposit in Canada

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Delicious Low Carb Bagels

By 10 Comments

With the holidays upon us, I wanted to have some options for breakfast that would not derail my progress. I have seen Keto Bagels on Instagram and had to give them a try.

low carb bagel recipe

I absolutely love the ketogenic diet and have had great success since starting back in the beginning of 2017. While I was never much of a sweets person, there were a few things I often overindulged in - and have missed tremendously... one of them being bread.

I did not think I was that much of a bread person - until I stopped eating it! It was one of those mindless side dishes I always grabbed and never really thought about.

Looking For More Keto Recipes? Check out my entire Library Here.

First, let me just say these do not have the exact texture or consistency of real bagels. They are a bit heavier but have much more flavor.

In the past I could easily polish off an entire bagel... with these, I can only eat half... especially once I cover it with butter and cream cheese... did I mention I love keto!?

The outsides get nice and crunchy while the inside stays soft - so perfect! You can even toast them to melt the cheese on top!

keto bagels

I plan to make a couple batches of these to keep in the freezer to pull out Christmas morning. Since everyone comes to our house and my family often asks about the keto diet, I think this is a perfect way to show them that you can just make a few modifications to the food you already love and still be successful. Total win-win!

low carb bagels

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Low Carb Bagel has 5 net carbs, 8 total carbs, 4 g fiber, 21 g fat, 15 g protein, and 281 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6 bagels

Delicious Low Carb Bagels

Delicious Low Carb Bagels

These Keto Bagels are crispy on the outside and soft on the inside - perfect to load up with butter and cream cheese for a quick low carb breakfast.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 tablespoon baking powder
  • 2 ½ cups of mozzarella cheese
  • 3 large eggs
  • 2 tablespoons of melted butter
  • ½ cups coconut flour
  • 2 ounces cream cheese

Instructions

  1. Preheat oven to 400 degrees. 
  2. Lay foil or parchment paper on large cookie sheet. 
  3. Combine the coconut flour and baking powder in a bowl. Set aside.
  4. Then, take the mozzarella and cream cheese and melt together in the microwave - stirring often. 
  5. Stir in eggs, butter, and coconut mix until dough like.
  6. If the dough is dry add another egg. 
  7. Roll out 6 pieces and make sure each piece is connecting to form a bagel shape. Place bagels onto cookie sheet.
  8. Bake for 12-16 minutes.
  9. Let cool before serving. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 150mgSodium: 638mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 16g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Breakfast

French-Style Marinated Cheese

By 6 Comments

This French Style Marinated Cheese Recipe will take your love of cheese to new heights!

Since starting the Ketogenic Lifestyle I have lost a considerable amount of weight while still enjoying all of my favorite foods - namely cheese!

I personally think everything tastes better with cheese on it, and while cheese is really the only dairy that I eat anymore, I have a true love affair for great tasting cheeses.

Recently I received an email about Jarlsberg® Cheese - a lactose-free and gluten-free cheese with a mild, nutty flavor. Jarlsberg® Cheese is loved by many top chefs like Celebrity Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street" who created this delicious recipe for French-Style Marinated Cheese.

Needless to say, this beautiful dish will be adorning my holiday table this year.

One of the great things about this recipe is that it is so versatile - so you can add in other ingredients like fresh walnuts or dried fruits to fit your taste buds.

I fully intend on trying all kinds of add ins - like chia or flax seeds for an added nutrition boost!

Yield: 6

French-Style Marinated Cheese

French-Style Marinated Cheese

This French Style Marinated Cheese Recipe will take your love of cheese to new heights!

Prep Time 10 minutes
Additional Time 1 day
Total Time 1 day 10 minutes

Ingredients

  • 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
  • 2 ounces black or green olives
  • 1 small leek, bulb only (or small shallot)
  • 1 tablespoon fresh oregano or tarragon, or equivalent dried
  • 1 teaspoon green or black peppercorns
  • 2 sprigs fresh thyme, or equivalent dried
  • 1 clove garlic
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 glass canning jar

Instructions

  1. Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
  2. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
  3. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 176Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 175mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 7g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Appetizers

Mini Pumpkin Keto Cheesecake

By 2 Comments

My favorite keto dessert is cheesecake - and this Keto Pumpkin Cheesecake cures my sweet tooth with my favorite flavors of Fall!

Once fall hits I am ready to indulge and celebrate everybody’s favorite gourd - pumpkin, preferably if it's combined with sweetness and pumpkin pie spice.

The keto/ low carb lifestyle is so easy that you never have to give up your favorite things, you just need to tweak them a little to make it work.

I try not to use any kind of sweetener, even artificial sweeteners but sometimes (moderation is key) you need a something a little wonderfully sweet, like this Mini Keto Pumpkin Cheesecake recipe.

I am still perfecting the aesthetics for these, but to be honest they taste so good it does not even matter. The hardest part about this recipe is not devouring every bite in one sitting.

Even Mike and the girls absolutely love these and can not tell that they are low carb at all! Talk about a total win!

Yield: 12

Mini Keto Pumpkin Cheesecake

Mini Keto Pumpkin Cheesecake

My favorite keto dessert is cheesecake - and this Keto Pumpkin Cheesecake cures my sweet tooth with my favorite flavors of Fall!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Filling:

  • ⅓ cup pumpkin puree
  • 4 oz. cream cheese, softened
  • ¼ cup half and half
  • 3 tablespoon butter, softened
  • 2 tablespoon erythritol
  • ¼ tsp. Vanilla extract
  • ½ tsp. Pumpkin pie spice

Crust :

  • 4 T. butter
  • ¾ cup Almond flour
  • ¼ cup Coconut flour
  • 2 tablespoon Ground flax seed
  • 1 tablespoon erythritol

Instructions

  1. Preheat oven to 350.
  2. Melt butter and combine it with the almond flour, coconut flour, flax seed, and sweetener.
  3. Press into and up the sides of a mini muffin tin, use the back of a spoon or a small bottle to press and mold it into a little cup shape.
  4. Bake for 5 minutes until crust edges are just golden brown. (You can skip this step if you like, it just gives a nice toasted flavor to your crust.
  5. Allow crust to cool.
  6. In a stand or hand mixer combine pumpkin puree, cream cheese, half and half, butter, sweetener, and pumpkin pie spice until smooth and creamy.
  7. Scoop or pour filling over the crust till it is just overflowing, sprinkle with a tiny bit of pumpkin pie spice or cinnamon to finish off.
  8. Chill in the refrigerator for 2-3 hours until mixture is firm.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 90mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Low Carb Pumpkin Spice Trail Mix

By 2 Comments

This Low Carb Pumpkin Spice Trail Mix will satisfy your craving for a crunchy snack while indulging in all of your favorite flavors for Fall!

One thing I miss sometimes with the ketogenic lifestyle is CRUNCHY food! It sounds crazy to miss a texture with as much success as I am having and how good I feel... but it is true.

While I was never a huge granola fan before, I knew I needed to make something to satisfy my need for crunch that would not ruin my progress.

Looking For More Keto Recipes? Check out my entire Library Here.

This fall Pumpkin Spice Trail Mix is a great way to satisfy a sweet tooth, get some crunch, and fill you up. It is also perfect for a Keto-Friendly Holiday Party!

You can use any combination of the following, leaving out the items you don’t like and adding more of others, but I promise this tasty combo won’t disappoint. I gotta warn you, it is highly addicting and you may not be able to stop at a handful.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Pumpkin Spice Trail Mix - which is approximately ⅓ cup - has 6 net carbs, 11 total carbs, 5 g fiber, 25 g fat, 9 g protein, and 288 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Low Carb Pumpkin Spice Trail Mix

Low Carb Pumpkin Spice Trail Mix

This Low Carb Pumpkin Spice Trail Mix will satisfy your need for crunch with your favorite flavors of Fall! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup almonds
  • ½ cup pistachios
  • ½ cup coconut flakes, unsweetened
  • 5 T. sugar-free syrup
  • 2 tsp. Vanilla extract
  • 2 tsp. coconut oil, melted
  • 3 t. Pumpkin spice

Instructions

  1. Preheat the oven to 325℉.
  2. Line a large baking sheet with aluminum foil or parchment paper.
  3. Toss together all ingredients in a large bowl, stir well to combine. You can use sugar-free maple syrup but I really like to use the flavored ones that are meant for coffee and other beverages, they add another layer of flavor. I used a pumpkin spice one to add even more pumpkin spice flavor.
  4. Spread mixture evenly over the baking sheet.
  5. Bake 20-22 minutes, stirring every 5 minutes to help it cook evenly.
  6. Remove from oven and allow to cool completely, it will be slightly sticky but will dry up as it cools down.
  7. Transfer to a large jar with a tight-fitting lid.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 790mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 4gProtein: 8g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Appetizers

Keto Friendly Bacon Wrapped Asparagus

By 9 Comments

It may only be September, but I am already thinking ahead and planning my Keto Friendly Thanksgiving.

I think planning ahead is the way to not go completely off the rails with your eating during the holidays, so I have begun tasting out different sides so that when everyone comes over I will still please the crowd... while keeping it really low carb.

I have had Bacon Wrapped Asparagus before and it was always just... missing something. I started experimenting and came up with the perfect way to cook up this delicious side dish... and we have been hooked ever since.

Looking For More Keto Recipes? Check out my entire Library Here.

I am convinced that you can wrap pretty much anything in bacon and improve it by 200%. Considering that I love asparagus anyway wrapping it in bacon was just the icing on the keto friendly cake! 

The crisp saltiness of the bacon and seasoning pairs amazingly with the mild flavor and soft texture of the asparagus and makes a great side, but I have been known to enjoy a whole tray as a meal! 

This easy, fast, and delicious recipe is low carb, gluten-free, and keto so you can let the guilt go while you enjoy!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Bacon Wrapped Asparagus has 3 net carbs, 5 total carbs, 2 g fiber, 28 g fat, 10 g protein, and 310 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 4

Bacon & Butter Wrapped Asparagus

Bacon & Butter Wrapped Asparagus

Take this Bacon Wrapped Asparagus to the next level with this secret ingredient! A crowd favorite for sure! 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • ½ pound Bacon
  • 1 bunch Asparagus, fresh
  • 2 teaspoon Coarse sea salt
  • ½ teaspoon Pepper
  • ½ teaspoon Garlic salt
  • 2 tablespoon butter

Instructions

  1. Preheat oven to 400℉.
  2. Cover a baking pan in aluminum foil for easy clean up.
  3. If you have the fatter asparagus stems bundle 2 together, for the thinner ones you can bundle 3 or 4. Start at the end and wrap bacon around tightly up to the tips.
  4. Spread over prepared pan, leaving a couple inches between each one so that the heat can cook it each bundle evenly.
  5. Sprinkle bundles with sea salt and pepper.
  6. In a small bowl melt butter and whisk in garlic salt and drizzle over each bundle.
  7. Bake for 15 minutes then turn broiler on to give it an extra crispy finish.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 2362mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 0gProtein: 10g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

Healthy Baked Broccoli Bites

By 2 Comments

These Keto Baked Broccoli Bites are so easy to make and taste better than anything you can find at the grocery store!

When eating a low carb diet like keto, it is important to make sure you are still eating food with a good source of fiber.

Broccoli is one of the easiest ways to up your fiber intake... but even if you are the kind of person who loves broccoli, eating it the same old way over and over again can get pretty boring.

I am always looking for ways to cook broccoli that keep it fun and interesting - and that I can make in bulk when I meal prep and eat on all week love.

These Baked Broccoli Tots are so simple and delicious that I have had to start making a double batch because my family keeps eating them!

Looking For More Keto Recipes? Check out my entire Library Here.

If you are eating low carb you can substitute crushed pork rinds for panko. It is really amazing how you can't even taste the difference once they are cooked!

And you can change things up by using different cheeses. I used a pepper jack cheese once to give them some spice! I also like to OVER cook them a little bit so the cheese all nice and crispy.

I have even thrown a pinch of garlic in for even more flavor! I love recipes that you can change up every time!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of these Keto Broccoli Bites has 3 net carbs, 4 total carbs, 1 g fiber, 4 g fat, 6 g protein, and 77 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 4

Healthy Baked Broccoli Bites

Healthy Baked Broccoli Bites

These Bake Broccoli Bites are the perfect healthy side dish to pair with any entree!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Large egg
  • 2 Cups frozen broccoli
  • ¼ cup yellow onion, diced
  • ⅓ cup mozzarella, shredded
  • ⅓ cup plain pork rinds, crushed
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process. Drain well.
  2. Chop broccoli roughly and mix thoroughly with the egg, onions, cheese, breadcrumbs/rinds, and seasoning. Press the mixture into a silicone or silicone bottomed ice cube tray.
  3. Freeze for about an hour. 
  4. Preheat oven to 400*
  5. Pop the bites out of the ice cube tray and arrange on a cookie sheet. Make sure they are not touching. 
  6. Bake until golden brown and crispy, 18-24 minutes, turning half way. 
  7. Remove from the oven and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 389mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

Are you doing the Keto Diet? Check out all of my Keto Recipes here! 

Low Carb Zucchini Pizza Casserole

By 4 Comments

This Zucchini Pizza Casserole is a family favorite for everyone - whether on the keto lifestyle or not! Hot and bubbly and filled with all of your favorite flavors, it is the ultimate keto comfort food.

zucchini pizza casserole

When Mike and I met he told me his favorite food in the whole world was pizza. I laughed, thinking I like pizza too... but I vastly underestimated just how much he loved it. It seemed like every time I asked what he wanted to eat - the answer was always pizza.

When we decided to start eating healthier I knew the only way I could get him on board was to still let him have his favorite thing...just a healthier version of it.

I started experimenting, and this Low Carb Zucchini Pizza Casserole was born!

zucchini casserole

Looking For More Keto Recipes? Check out my entire Library Here.

The zucchini baked up as kind of the "crust" of a pizza for this casserole, and you can put whatever toppings you want to make your perfect pizza! I went easy on him and added just hamburger and pepperoni along with our favorite low carb pizza sauce.

Or check out How To Make Pizza Sauce using tomato paste from my friend Amiyrah for a super clean recipe that tastes great and is even lower in carbs!

You can also mix in toppings like bell peppers, mushrooms, and more! No matter how you "top" it, this Low Carb Pizza Casserole is sure to be a family favorite!

keto pizza casserole

Is your mouth watering yet?! This dish is not just amazing the day you make it - but we made enough to take for lunch the next day and I swear it was even better reheated.

Now I keep pretty much all of the ingredients on hand for any time that pizza mood strikes... which is often. When my Keto Pizza Chips do not do the trick, this Low Carb Pizza Casserole is just exactly what we need!

keto zucchini pizza casserole

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Zucchini Pizza Casserole has 5 net carbs, 7 total carbs, 2 g fiber, 19 g fat, 19 g protein, and 273 calories!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 8

Low Carb Zucchini Pizza Casserole

Low Carb Zucchini Pizza Casserole

This Zucchini Pizza Casserole is a family favorite for everyone – whether on the keto lifestyle or not! Hot and bubbly and filled with all of your favorite flavors, it is the ultimate keto comfort food.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 4 cups shredded unpeeled zucchini
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups shredded mozzarella cheese
  • 1 pound ground beef
  • ½ cup chopped onion
  • 2 cups Rao's Low Carb Pizza Sauce

Instructions

  1. Preheat oven to 400°. Place the shredded zucchini in a colander, sprinkle with about a tablespoon of salt, and toss.
  2. Let sit 10 minutes, then squeeze out moisture by dumping the zucchini into a kitchen towel pulling up the ends and squeezing out all of the moisture.
  3. Combine zucchini with eggs in a large bowl.
  4. Press the zucchini mixture into two 9x9in pans (or two pie dishes or a 13x9in baking dish).
  5. Bake 20 minutes.
  6. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef as you cook it.
  7. Drain the fat from the pan and stir in the spaghetti sauce and spoon the mixture over the zucchini crust.
  8. Sprinkle with the mozzarella.
  9. Bake until heated through, about 20 minutes longer.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 111mgSodium: 571mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 5gProtein: 19g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes
keto zucchini pizza casserole

Avocado Breakfast Bakes

By 3 Comments

These Avocado Breakfast Bakes are the perfect way to start your day. Full of flavor and healthy fats, they will keep you satisfied all morning long.

If you follow me on Instagram you may have noticed I am a little bit obsessed with avocados. Since beginning Keto I have pretty much eaten an avocado every single day... and today I hit 30 pounds lost.

Now I am not saying that weight loss was solely from eating avocados, but I certainly think they have helped me to hit my macros and kept me full with good, healthy fat. One of the ways I love to enjoy avocados is a simple Avocado Breakfast Bake.

Looking For More Keto Recipes? Check out my entire Library Here.

There are lots of jokes about how to pick the perfectly ripe avocado - it seems like they are either way too ripe or they could double as a baseball because they are so hard.

That may be one of the reasons why I love baking them because it softens them up just perfectly! Then of course topping them with my other keto favorites - bacon and cheese - just makes everything better!

Is your mouth watering yet? These Breakfast Avocado Bakes are SO easy - and take just minutes to prepare. I can heat up the oven while I make my coffee and pop these in while I get all of the critters fed and laundry started.

They take seconds to put together and only 15 minutes to bake! I get a hot, delicious, low carb, high fat breakfast every morning! Total perfection!

You can also change these up by adding different seasonings. Pour on the sriracha for a spicy kick. Sprinkle with cumin for a Mexican flair.

Change up your cheese for a stronger flavor. Pile on the veggies for added fiber. The sky is the limit!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of these Avocado Breakfast Bakes has 2 net carbs, 9 total carbs, 7 g fiber, 24 g fat, 9 g protein and 274 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 2

Avocado Breakfast Bakes

Avocado Breakfast Bakes

This Avocado Breakfast Bake is the perfect way to start your day on the right foot! Filling and satisfying and full of healthy fat to keep you fuller, longer. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 avocado
  • 2 eggs
  • 1 piece of bacon, cooked
  • 2 pinches of shredded cheese, any kind you like

Instructions

  1. Preheat oven to 425. 
  2. Slice and pit the avocado. Scoop out enough room in the avocado to fit an egg (go ahead and eat what you scooped out), and place the avocado halves on a muffin tin to keep in upright. 
  3. Crack an egg in each avocado half. 
  4. Put a generous pinch of cheese over each egg. 
  5. Crumble or chop the bacon slice and sprinkle over the cheese. 
  6. Bake for 15 minutes, serve hot.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 192mgSodium: 176mgCarbohydrates: 9gNet Carbohydrates: 2gFiber: 7gSugar: 1gProtein: 10g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Breakfast

Roasted Cauliflower and Cheddar Soup

By 3 Comments

When the weather turns cooler you don’t have to give up your favorite delicious comfort foods to eat healthier...you can have your soup and eat it too.  Roasted Cauliflower and Cheddar Soup is the lighter answer to heavy soups like loaded potato (I happen to think this tastes just like my favorite loaded baked potato soup) without the guilt!!  Besides the flavor, this soup is great because it is gluten free, low carb, and keto friendly.

This soup is super easy to make and is perfect reheated. I used my Cuisinart Smart Stick Hand Blender to make it smooth and delicious in just minutes. There is no question this will be a staple in our household this Fall. Check out my other Low Carb Recipes you will want to try!

Yield: 12

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup is the lighter answer to heavy soups like loaded potato without the guilt!! Besides the flavor, this soup is great because it is gluten free, low carb, and keto friendly.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 head fresh cauliflower
  • 2 cups shredded cheddar cheese
  • ½ med onion, roughly chopped
  • 2 cloves garlic, crushed
  • 4 cups water
  • 2 tablespoon butter
  • 1 teaspoon ground black pepper
  • 4 tablespoon olive oil
  • 2 pieces crumbled fresh bacon

Instructions

  1. Rough chop cauliflower florets. Toss cauliflower in oil to coat.
  2. Spread cauliflower and garlic out on a large pan and place under the broiler in your oven for 15-20 minutes or until golden brown.
  3. Saute onions in butter in a large pot until they are translucent.
  4. Add water, cauliflower, garlic, salt and pepper to the pot of onions. Cook over medium heat for 30 minutes until softened.
  5. Use an immersion blender to process your ingredients until smooth. If you don’t have an immersion blender you can transfer to the blender, leaving the lid vented to avoid a hot explosion of liquid (never place lid tightly covered with hot ingredients in a blender).
  6. Add cheese and stir until completely melted. Top with a sprinkle of shredded cheddar and a bit of bacon.

Notes

Note: To thicken your soup you can choose to use about 2 tablespoon of xantham gum, coconut flour or corn starch - depending on your macros. You can also add more shredded cheese or less water to make it your desired consistency! I have always used broth in the place of water to increase my sodium and give an extra boost of flavor! 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 181mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 6g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

Keto Spaghetti and Meatballs Recipe

By 5 Comments

Keto Spaghetti and Meatballs is the perfect keto comfort food to help keep you on track with the keto lifestyle. Keto Meatballs are great for weekly meal prep because they reheat so easily!

keto spaghetti and meatballs

When I chose to make the transition to a more low carb way of eating, I knew the only way I was going to get my family on board was if I kept our meals as "normal" as possible.

After all, this isn't the first "diet" I have put them through over the years, but after having great success with it over the last few months I knew this was going to be my new normal, and I wanted my family to enjoy the same health benefits that I was. 

One of my favorite dishes since I was a little girl has been spaghetti and meatballs, so I was determined to find a low carb alternative.

The first obstacle was replacing the breadcrumbs in the meatballs and the second was finding a substitute for the pasta! I was skeptical about the shirataki noodles - how on earth could a root take the place of glorious pasta!? - but I was pleasantly surprised that not only did they taste very similar, but the consistency was similar as well.

They aren't quite as "al dente" as I like - but they are close enough considering they have less than 10 calories and only 1 net carb per serving!

keto spaghetti and meatballs

Transitioning to a lower carb lifestyle does not have to be painful, and with a little bit of creativity, you can get pretty darn close to those traditional meals you grew up on... just a much healthier version!

These Keto Spaghetti and Meatballs are so full of flavor you won't even notice they are lacking in the carbs... that is until your clothes start getting baggy 😉

Yield: 6

Keto "Spaghetti" and Meatballs

This is a simple and delicious low carb version of your favorite spaghetti and meatballs recipe! 

Ingredients

For The Meatballs:

  • 1 lb ground beef
  • ½ cup finely crushed pork rinds
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For The Sauce:

  • 1 pkg Shirataki Noodles
  • 1 28oz can peeled whole tomatoes
  • 1 teaspoon onion
  • 1 teaspoon garlic
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • 1 Tbs red wine vinegar
  • ¼ cup olive oil

Instructions

To Prepare the Meatballs:

  1. Preheat oven to 350.
  2. In a large bowl, combine the ground beef, crushed pork rinds, egg, garlic powder, and onion powder.
  3. Form into 1" balls and place on a baking sheet lined with a Silpat or parchment paper (or mini muffin tray).
  4. Bake for 25-30 minutes or the internal temperature reaches 165F on a meat thermometer.

For The Spaghetti and Sauce

  1. Start by adding all of the sauce ingredients to a blender and pulsing until it is the consistency you prefer.
  2. Pour the sauce into a medium saucepan and simmer over medium heat for about 10 minutes.
  3. While the sauce is simmering, prepare the noodles according to package instructions. 
  4. Assemble the noodles, sauce, and meatballs in serving bowls. Serve hot.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 332mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gProtein: 25g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
keto spaghetti and meatballs recipe

Lemon Parmesan Baked Salmon and Shrimp Recipe

By 21 Comments

This Baked Salmon With Lemon Parmesan Shrimp is a low-carb dinner idea that is easy to make but tastes like it came from a five-star restaurant!

This summer I have been having a blast trying new recipes with ingredients I have never used before. I have discovered all kinds of new meals that my family and I love.

Recently I had a chance to team up with Lagostina again - one of my all-time favorite companies - for a fun Seafood Al Fresco Challenge with other bloggers.

Our challenge was to create a delicious new recipe using fresh seafood using the beautiful new Lagostina Luminosa Set that I received available now at your local #BedBathandBeyond. I was excited to participate in #SeafoodAlFrescoWithLagostina

Now I have loved - and used almost daily - my Lagostina Nera Hard Anodized 5 Qt. Casserole that I used for my Florida Style Shrimp & Grits, so I was excited to try pieces from their new collection.

The Lagostina Luminosa Set is made of premium grade stainless steel - which not only cooks great but also keeps your food pure. The 11-piece set includes a 1.6 qt. saucepan with lid, 2.4 qt. saucepan with lid, 3.2 qt. saucepan with lid, 6 qt. stockpot with lid, Steamer insert, 8" fry pan, and a 10.25" fry pan.

It is a complete collection of everything you need for the perfect kitchen! I used this set to make a new favorite meal that is simple but full of flavor - Baked Salmon With Lemon Parmesan Shrimp!

Now I would eat seafood all day every day if I could - but sometimes I need to shake things up and do something completely different and out of the ordinary.

Salmon is my go - to seafood, but I wanted to bring a little bit of a local flavor to really shake things up. There is nothing like local fresh Gulf shrimp to take any recipe to the next level. I whipped up a lemon garlic parmesan cream sauce and put it all together... it was absolute perfection.

Every bite you could taste the creamy garlic and parmesan with just a bit of tartness from the lemon. It was so good we nearly licked our plates clean.

The recipe is simple - but truly having a great set of cookware certainly helps. I have had a lot of pans say they were "nonstick" but the Lagostina set really is.

Plus the ability to move it from the top of the stove right into the oven makes this set incredibly versatile. I began by sauteeing garlic, butter, and the juice of a fresh lemon in the large fry pan, placing the salmon right into the mixture, and moving it right into a preheated oven to finish cooking while I prepared the shrimp and cream sauce on the stove top.

As much as I love salmon, the real feature of this dish was the shrimp and cream sauce which I made in the smaller fry pan. I loved that the smaller fry pan is nice and deep so I could put the full pound of shrimp in to cook and then added in the ingredients for the sauce.

The thing I love about a Parmesan Cream Sauce is how you can change it up and make it completely different with just a few extra ingredients. Since I love lemon on my seafood I went with a lemony garlic parmesan, but you can also spice it up with Cajun seasoning too!

This meal is fresh and light and delicious and sure to be a family favorite. I paired it with my favorite Garlic Balsamic Roasted Brussels Sprouts and a cucumber salad and voila! In less than 30 minutes we were enjoying summer out on the back porch just soaking in the afternoon sunshine.

Yield: 2

Baked Salmon With Lemon Parmesan Shrimp

Baked Salmon With Lemon Parmesan Shrimp

A light and delicious meal that brings the North and the South together perfectly! 

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • ½ pound fresh shrimp
  • 2 filets fresh salmon
  • 2 medium lemons
  • ¼ cup heavy whipping cream
  • 8 tablespoon unsalted butter
  • 1 teaspoon parsley flakes
  • ½ cup grated parmesan
  • 1 teaspoon minced garlic
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Sautee minced garlic, sea salt, and 4 tablespoon butter in fry pan. Gently place salmon fillets into pan and spoon mixture over top. Place lemon slices on top and move pan into oven. Let cook about 15 minutes - depending on thickness - occasionally removing to spoon mixture over top. 
  2. Melt 4 tablespoon butter in a second pan. Add in fresh shrimp and cook until just beginning to turn pink. Add in heavy whipping cream, parsley, and parmesan. Stir until well blended and let simmer until shrimp is fully cooked through. Remove from heat and let the sauce thicken.
  3. Remove salmon from oven and let rest about 3 minutes. Move to plate and pour shrimp mixture over top. Serve with your favorite veggies and a fresh salad! 

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1191Total Fat: 93gSaturated Fat: 48gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 546mgSodium: 1292mgCarbohydrates: 6gNet Carbohydrates: 6gFiber: 0gSugar: 1gProtein: 83g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

This meal is an easy go-to favorite that is full of great flavor. I love that it is low carb for me but even my family loves it too. It is the perfect blend of fish from the North and shrimp from the South all together with a savory, tangy sauce. We even poured the sauce over the veggies it was so good!

Two Ingredient Cheese Crisps

By 75 Comments

These Two-Ingredient Cheese Crisps will be a crowd favorite. With only one carb per serving, they are the perfect keto snack!

Since I began eating super low carb - or "keto" - I have been experimenting with all kinds of fun recipes - some of which have been absolutely amazing... and some of which I have literally thrown out and tried to hide the evidence before Mike got home.

One of the things I have been most impressed with is how sometimes the simplest of recipes end up tasting the best. These Two ingredient Cheese Crisps are no exception.

I discovered this kind of by accident and have become completely addicted to these - changing up one of the two ingredients to make a completely different flavor.

I was making my beloved Breakfast Casserole Muffins when I "discovered" just how tasty these Cheese Crisps are.

I have since changed them up by trying different types of cheese (extra sharp is my favorite!) as well as mixing in different seasonings.

You can sprinkle in some cayenne pepper for a spicy kick, cumin for a bit of a Mexican flare, or even crumble up crispy bacon for a breakfast crisp!

Related Article: Spicy Jalapeno Cheese Chips

My only warning with these - is to be careful how many you eat! I can polish off the entire batch in one sitting if I am not careful. They are just TOO good!

These Cheese Chips are so easy to make - they are perfect for unexpected guests, gatherings, and when you just need a bite of something without messing up the kitchen!

I love that it takes literally seconds to throw these together - using ingredients that everyone keeps on hand.

You can even choose to spice things up with different seasonings or adding more than one type of cheese.

These delicious little Cheese Chips save well too! Just put them in an air-tight container in the refrigerator and voila!

You can heat them up again in the toaster or eat them chilled. I have even topped them with chicken salad for a more substantial snack.

These easy cheese crisps can be baked in a normal muffin tin, or use this silicone muffin pan to make them easier to remove.

Yield: 24

Two Ingredient Cheese Crisps

Two Ingredient Cheese Crisps

These Two-Ingredient Cheese Crisps will be a crowd favorite. With only one carb per serving, they are the perfect keto snack!

Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes

Ingredients

  • 1 cup shredded cheese
  • 2 egg whites only

Instructions

  1. Preheat oven to 400.
  2. In a small mixing bowl, combine the egg whites, cheddar, and any herbs or spices you chose.
  3. Grease a 24 slot mini muffin pan and drop very small portions of the cheese mixture into the muffin tins.
  4. Spread it around getting it as thin as you can for optimal crispiness.
  5. Bake for 10-20 minutes, or until browned to your liking.
  6. Allow to cool before serving.

Notes

Depending on the size of your eggs you may want to add additional shredded cheese. You want the cheese to be "wet" with the egg whites.

Change up your Cheese Crisps by using different varieties of shredded cheese or by adding in seasonings such as garlic, cayenne, and rosemary!

For best results, use a silicone baking pan to easily remove cheese crisps when cooled.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 82Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 141mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
keto cheese chips
cheese crisps

Keto Friendly Cajun Style Deviled Eggs

By 4 Comments

Deviled Eggs are a party favorite whether you are keto or not - and these Cajun Style Deviled Eggs have a little bit of heat to remind you of the Big Easy!

cajun style deviled eggs

This weekend is Father's Day so we are having a big family cookout at a local beach to celebrate all of the Dads in our lives. Since I have been doing really well with my fitness goals using the Keto Diet, I do not want to ruin my progress with a carb heavy meal.

Deviled eggs are my usual go-to with making dishes to share, but I have to be honest... I am about sick of deviled eggs. And if I had to guess, my family is as well. Since I leave for New Orleans next week I thought I would bring a little bit of my favorite city to the Father's Day Cookout.

These delicious Cajun Style Deviled Eggs may look like boring old deviled eggs... but one bite and you will get the flavorful kick that NOLA is known for.

Looking For More Keto Recipes? Check out my entire Library Here.

How to perfectly hard boil eggs

The first step in having the perfect deviled eggs of any kind is to have the perfect boiled eggs. I'm sure you’ve either heard about or seen online many different tricks for the perfect hard boiled egg.

Things like adding baking soda or vinegar to the water, and lots of weird peeling tricks like shaking it in a jar of water or peeling the top and bottom before blowing the egg out (not even going to get into the fact that you're getting germs on other people food by doing this).

What works for me is super easy and ALWAYS results in perfectly cooked, easy to peel eggs. Before boiling them, prick each egg with a thumbtack. Place your pricked uncooked eggs in a pot and fill to cover them. Then bring to a boil, remove the pot from heat, and cover with a lid or plate.

Let the eggs sit in the hot water for 17 minutes no more no less. Drain the pot and run cold water over the eggs. Tap, and peel. The shell should slide right off! Every kitchen should also have this Elite Cuisine Maxi-Matic Egg Cooker! It cooks them perfectly too!

spicy deviled eggs

I know these Spicy Cajun Style Deviled Eggs are going to be a huge hit at our party, and it has really inspired me to be more creative with deviled eggs so that I do not get burnt out on what has always been one of my favorite foods.

Whether you are looking for a Keto Party Snack or just looking to spice up your eggs - pun intended - these Spicy Cajun Style Deviled Eggs are absolutely perfect! I may not be able to eat them the "normal" way again!

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Cajun Style Deviled Egg has 1 net carb, 1 total carb, 0 fiber, 5 g fat, 3 g protein, and 58 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 12

Cajun Style Deviled Eggs

Cajun Style Deviled Eggs

Spicy and savory - just like my favorite city! 

Cook Time 20 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 6 large eggs
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons liquid crab boil
  • 3 tablespoons mayo
  • Pinch of salt
  • Paprika
  • Cayenne

Instructions

  1. Prick each egg with a thumbtack. Place your pricked uncooked eggs in a pot and fill to cover them. 
  2. Bring to a boil, remove the pot from heat, and cover with a lid or plate. 
  3. Let the eggs sit in the hot water for 17 minutes. Drain the pot and run cold water over the eggs. 
  4. Peel the eggs. Cut the eggs lengthwise, remove the yolks and place in a medium mixing bowl. Arrange the egg whites on a serving platter and set aside.
  5. Using a fork, mash together the egg yolks, mayo, garlic, salt, and liquid crab boil until creamy. 
  6. Transfer the egg yolk mixture to a piping bag, or sealable bag with the tip cut off. Pipe the filling into the center of the egg whites. 
  7. Sprinkle cayenne and paprika over the eggs to taste. Garnish with chopped green onions, black olives, or chives. Serve immediately or store in the fridge in an airtight container for up to 2 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 61Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 70mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Appetizers
spicy cajun deviled eggs

Homemade Avocado Ranch Dressing

By 6 Comments

This avocado ranch dressing is low carb and tastes great on everything from salads to tacos! It is even delicious as an avocado ranch dip!

Avocado Ranch Dressing

It is finally summertime here on the Gulf Coast and I could not be more excited. In fact, I think I may be even more excited than the girls are!

Summer is my favorite time of year - no alarm clocks, days by the pool, trips to the beach... absolute perfection. Summer also means that the girls are home - all day, every day. Which means I am back in charge of making sure that lunch is served daily.

Thankfully we all love the convenience of throwing together a salad for these hot summer days. This avocado ranch dressing makes it quick and delicious.

Looking For More Keto Recipes? Check out my entire Library Here.

Healthy Ranch Dressing

I have begun experimenting with different salads and homemade dressings and discovered a new favorite. Taco Salad with Avocado Ranch Dressing.

Now I have had Avocado Ranch before in restaurants so I knew it was going to be tasty... but this is beyond anything I have had before. It is the perfect blend of avocado and dill and tastes great on pretty much any salad you wish.

I have even found myself adding it to other quick favorites like tacos, quesadillas, and even nachos! For a real treat, try it with my friend Mickey's Pork Carnitas!

avocado ranch dressing recipe

This recipe makes enough dressing for one or two servings - but I have doubled or tripled the recipe to help me with my weekly meal prep.

I love that I can cook up a bunch of taco meat and make the avocado ranch dressing so Mike and the girls can assemble their salads in minutes with no hassle!

I get to feel good about them eating a healthy lunch and they get the convenience of a fast meal - which keeps us from going out to eat and saves us money! Talk about a win-win!

easy avocado ranch

To make this recipe Whole30 Compliant you can even use coconut milk to replace the milk and sour cream. It comes out a bit thinner, but still just as delicious. Make a bunch - because you are going to want to put it on everything! 😉

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Avocado Ranch Dressing has 3 net carbs, 5 total carbs, 2 g fiber, 11 g fat, 2 g protein, and 124 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 6

Avocado Ranch Dressing

Avocado Ranch Dressing

A simple and delicious avocado ranch dressing - perfect for your summertime salads! 

Prep Time 10 minutes
Additional Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large avocado
  • ¼ cup sour cream
  • 2 tablespoon mayo
  • 2 teaspoon lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon white vinegar
  • 1 teaspoon dill
  • ½ teaspoon onion powder
  • 1 teaspoon dried or fresh chives
  • 1 pinch salt
  • ¾ cup milk

Instructions

  1. Remove pit and peel from avocado and cut into chunks.
  2. In a food processor or blender add avocado and dry ingredients.
  3. Add in lemon juice and begin mixing on low.
  4. Drizzle in milk until you reach your desired consistency.
  5. Cover and let chill for at least 10 minutes.
  6. Pour over your favorite salads, chips, and other favorite Mexican themed dishes! 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 124Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 73mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Condiments
avocado ranch dressing

Keto Bruschetta Cloud Bread

By 2 Comments

Keto Bruschetta is a delicious low carb appetizer that is full of flavor while being low in carbs! Its the perfect keto party food!

Chances are if you have been perusing Pinterest looking for great keto recipes lately you have probably seen this new trend of Cloud Bread.

Cloud Bread is a super low carb, high protein alternative to "bread" that only takes a few staple ingredients and can be used for everything from sandwiches to muffins to snacks.

three keto bruschetta

Whether you are doing keto, LCHF, Atkins, or simply trying to stay Low-Carb, Cloud Bread is a great way for you to hit your macros!

From my first bite, I knew I was going to be hooked on Cloud Bread and have been trying different variations to keep it interesting.

I think one key to having success with low carb dieting is to keep your recipes simple but delicious with enough variety that you do not get burnt out or bored.

While I subscribe to the "food is fuel" mentality - we still need it to taste good!

This Keto Bruschetta is a great snack or appetizer for your special occasion. This Italian inspired "antipasto" or appetizer is full of fresh flavors and ingredients and can be enjoyed alone or as a starter to a great low carb meal.

This recipe makes 12 individual pieces, so it is also great for taking to a party or potluck!

MACROS

Each one of these Keto Bruschetta Cloud Bread has just one carb! They also have 12 grams of fat, 4 grams of protein and 126 calories. According to my favorite app for keto, they get a Keto Grade: A! 

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 12

Low Carb Bruschetta Cloud Bread

Low Carb Bruschetta Cloud Bread

This tasty Low Carb Bruschetta Cloud Bread is full of flavor and so easy you can throw it together in minutes! Perfect for snacks or parties!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 3 eggs, separated
  • 3 tablespoon cream cheese, softened
  • 1 teaspoon splenda
  • ¼ teaspoon cream of tartar
  • ½ cup butter, melted
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 cup shredded mozzarella cheese
  • ¼ cup chopped tomato
  • 3 tablespoon fresh basil, chopped

Instructions

  1. Preheat your oven to 300 degrees and place a sheet of parchment paper onto a cookie sheet.
  2. Separate the eggs, putting the egg whites into a standing mixer and the yolks into a medium bowl.
  3. Add ¼ teaspoon to the egg whites and turn the mixer on to medium and high speed.
  4. Mix until stiff peaks form.
  5. Combine the cream cheese and Splenda into the medium bowl with the egg yolk.
  6. Using a hand held beater, mix until combined and smooth.
  7. Gently fold in the egg yolk mixture into the egg whites, making sure that the egg whites keep their fluff.
  8. Scoop a small scoop onto parchment paper lined cookie sheet. 
  9. Bake in the oven for 5 minutes until a golden brown. 
  10. Pull out and brush on some of the garlic, oregano, and butter mix.
  11. Sprinkle some of the mozzarella cheese and put back into the oven for another 2 minutes or until cheese is melted.
  12. Top with chopped basil and chopped tomatoes and let sit for a few minutes and then enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 75mgSodium: 138mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

Nutrition calculations based on exact ingredients used and may vary between brands. Macros have been calculated using the CarbManager App. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

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keto cloud bread

Air Fryer Brussels Sprouts with Garlic Balsamic Glaze

By 8 Comments

These Air Fryer Brussels Sprouts are my go-to Keto Side Dish for a quick and delicious meal. Super easy to make with just a few ingredients - you will not want brussels sprouts any other way!

garlic balsami brussels sprouts

When I discovered whole30 a few years ago, I had no idea - as cliche as it sounds - that my life was going to change. I thought that I ate pretty well - I mean I knew we ate at restaurants a lot, but I still thought my choices were pretty healthy. Boy, was I ever wrong.

Since then I have had to literally learn how to cook - and I have actually surprised myself with some of the amazing things that have come out of my kitchen. One of my most favorite has been Garlic Balsamic Brussels Sprouts.

Looking For More Keto Recipes? Check out my entire Library Here.

Now first let me say - this is really the only way I like Brussels Sprouts. So many of my friends have turned up their nose to the very idea of Brussels Sprouts because they think of those overcooked boiled messes our grandmothers used to make. These are absolutely not your grandma's brussels!

These are tangy and crispy and simply explode with flavor. It seems no matter how many I cook - we never have leftovers - even Mike and the girls love them! And every time I go to a potluck my friends request I bring them. I am telling you - they are THAT good.

garlic balsamic brussels sprouts

The best part about this recipe is how incredibly simple it is. Just a few ingredients and a few minutes cook time and voila! Delicious, crispy Brussels Sprouts to compliment your favorite main course.

As if the taste wasn't enough, Brussels Sprouts are also an excellent source of vitamin C and vitamin K as well as numerous nutrients.

Garlic Balsamic Brussels Sprouts

Recently I received a Power Air Fryer XL and thought I would test out how "frying" these Brussels Sprouts would work out.  After all, as summer approaches I look for as many opportunities as I can to not have to turn the oven on!

They turned out absolutely amazing - in about half the time! I used half of the liquid ingredients since the air fryer does not need them, and shook the basket about halfway through the cooking time. That's it!

The Power Air Fryer XL air fries, bakes, sautees, grills and roasts all of your favorite dishes with rapid air technology and even shuts off automatically so you will not overcook or burn your food!

I can not wait to try other whole30 foods in the Power Air Fryer XL - like sweet potato fries! Yum! You can check out the Power Air Fryer XL on their website and on Amazon. (Because you know - Prime and all!) Also, be sure to check out my other Must-Have Kitchen Tools for a Whole30 Kitchen!

Yield: 6

Garlic Balsamic Brussels Sprouts

Garlic Balsamic Brussels Sprouts

Garlic Balsamic Brussels Sprouts are THE way to enjoy this low carb vegetable. Crispy and savory this keto side dish goes with everything.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 cups Fresh Brussels Sprouts
  • 4 tablespoon olive oil
  • 2 tbs balsamic vinegar
  • 1 tablespoon garlic salt

Instructions

  1. Cut the end off each Brussels Sprout and then cut in half length-wise. Make sure to save the leaves that may fall off.
  2. Put into a large bowl and add olive oil and vinegar and mix until well coated.
  3. Sprinkle with garlic salt and mix until evenly coated.
  4. Pour into Air Fryer basket.
  5. Air fry at 360* for 8 minutes. Remove the basket and shake to rearrange spouts.
  6. Air fry for another 8 minutes or until leaves are crispy and sprouts are soft.
  7. Toss together and serve hot with your favorite meal!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 115Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 810mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Side Dishes

Caxino Casino

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Whole30 Southwest Stuffed Bell Peppers

By 3 Comments

These Whole30 Stuffed Bell Peppers will help keep you on track while satisfying your craving for stuffed peppers.

Before I did my first round of Whole30, it was an ongoing joke that I was a terrible cook. I would tell people that I could mess up a bowl of cereal - I mean it was bad. (You may remember my struggle to boil eggs.)

Anyway, after about a week on whole30 - when I was so sick of eggs I wanted to scream - I began to venture out and try new things. Turns out I am actually a great cook, and somewhere before I hit day 30 I fell in love with being in the kitchen. Who would have thought.

When I had the opportunity to work with Collective Bias and ConAgra this week to create a new Mexican-inspired recipe, I was stoked. Everyone knows that I would eat Mexican food every single day if I could, and since I am at the end of a whole30 round I was excited to create something that was not only tasty, but compliant, and would cure my craving for a delicious Mexican dish.

I looked through cookbooks, perused on Pinterest, but could not find what I wanted. That left me - alone in a kitchen - to come up with something amazing. Mission: Accomplished.

whole30 bell peppers

One thing I have learned with whole30 is to really enjoy the natural taste of food. I prefer minimal ingredients now and love to let the flavors really shine through.

Plus let's be real - busy moms want simple and delicious recipes their family will love - no one has time for 82 ingredients or spending two hours in the kitchen. Good news is when you use the best ingredients - it is easy to make a meal delicious with only a few steps.

stuffed bell peppers

I had about 10 minutes to shop and 40 minutes to cook - so I knew I had to get creative. I have become completely obsessed with cauliflower rice, and I want to put fresh cilantro on everything these days, so that is where I began.

Close to the cauliflower I found perfect little bell peppers and an idea was born. Next thing I knew I had my buggie half filled with delicious fresh produce and I was heading off to find my tomatoes.

A quick trip through the meat section and voila - 9 minutes later and I am ready to roll!  I came home, got to cooking, and before my time was up I was serving a delicious Mexican meal - that even my Mexican fiance was impressed by! Go me!

how to make stuffed bell peppers

This recipe makes a LOT of stuffing - which is great because it heats up perfectly the next day. In fact I have been eating it warmed up with just some fresh guacamole on top!

I only have a few days left of my whole30 - but this recipe will absolutely stay in our rotation no matter what. I loved it, Mike loved it, and the girls loved it so much they even took leftovers to school today. I call that a super big win.

simple stuffed bell peppers

The next time you are craving Mexican but want a healthier alternative at home, I highly recommend these super simple stuffed bell peppers. And check out more Mexican inspired recipes here!

Yield: 5

Whole30 Southwest Stuffed Bell Peppers

Whole30 Southwest Stuffed Bell Peppers

These Whole30 Stuffed Bell Peppers will help keep you on track while satisfying your craving for stuffed peppers.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 head cauliflower "riced"
  • 1 can Diced Tomatoes
  • 1 lb ground turkey breast
  • 5 large bell peppers
  • 4 tablespoon olive oil
  • 1 cup chicken stock
  • 1 teaspoon basil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 tablespoon cumin
  • fresh cilantro to taste

Instructions

  1. Begin by browning your turkey in a deep skillet until no pink is left. Put in a bowl and set aside.
  2. In the same skillet brown your cauliflower "rice" until cooked through and beginning to brown.
  3. Add in your cooked turkey, tomatoes, chicken stock and seasonings.
  4. Let simmer about 5 minutes or until stock is absorbed - stirring often to prevent sticking.
  5. Cut the tops off fresh bell peppers and remove seeds and ribs. Place in a deep baking dish - nestling them in together so they will stand up.
  6. If you like your peppers soft, you can bake them empty for about 10 minutes before filling. Since we like them firm I immediately stuffed and baked them in the oven at 350* for about 20 minutes or until tops begin to brown.
  7. Serve with your favorite whole30 guacamole!

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 66mgSodium: 522mgCarbohydrates: 16gFiber: 5gSugar: 8gProtein: 34g

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© Moscato Mom
Cuisine: American / Category: Main Dishes
southwest stuffed bell peppers