Ketogenic Low Carb Meal Plans sent right to your email each week!
Low-Carb, Keto and Fasting Meal Plans
Making healthy low carb meals for a family can be difficult, I get it. I've been there. Trying to please picky kids and picky spouse who might not be following your low carb or keto diet is a challenge. I've had that challenge myself for over 10 years with my hubby and finally the last year now he's been following a keto diet with me.
But even if the family never get on board with a low carb or keto diet, and it's just you, you can still stick to your plan and make everyone a wonderful dinner meal. No one will notice or care if it's low carb or keto, they will just notice how delicious it is, promise!
All my recipes are family friendly and picky kid and hubby approved. All the recipes you know and love on my website are also used within our meal plans. Whether or not you choose the keto meal plan or the low carb meal plan, you will get a fabulous week of easy family meals that everyone will love.
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You'll have that early in order to go food shopping before the meal plan begins on Sunday.
You will be able to view and print the meal plan and the shopping list. If you don't like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It's the best software available out there for a customizable menu plan.
Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
Here's a glimpse of just a few recipes that are on our meal plan this next week ahead!
This delicious keto stuffed peppers recipe is an easy low-carb recipe the whole family will love! Enjoy on your keto diet or low carb diet with just 5 net carbs per serving! This recipe comes from my new book, The 30-Day Sugar Elimination Diet.
Are Peppers Keto?
Whether you use green bell peppers or red peppers, it really depends on how much the peppers weigh and how much you consume that determines how many carbs you enjoy. No food is keto. Ketosis is a metabolic state.
When in ketosis your body will use your own stored body fat as fuel instead of glucose. Getting into ketosis requires one to eat very low carbs, often 20 total carbs a day, though some can enjoy up to 50 total carbs a day, it is all very bio-individual.
Total carbs in one large pepper that weighs about 164 grams is 9.9 grams. For those on a ketogenic diet eating one might be half of your carbs for the day which may not fit well into your macros.
A small bell pepper with 74 grams is only 4.5 grams of total carbs. So it really is about the amount you decide to have that determines whether you can fit it into your daily carb intake.
What is The 30-Day Sugar Elimination Diet?
My new book, The 30-Day Sugar Elimination Diet, includes everything you need to go sugar-free for one full month. It's a program to help you detox from sugar, eliminate cravings for sugar and carbs, balance your blood sugar to feel better and lose weight. Plus it has over 90 new low-carb and keto recipes!
I tell you how to prepare for the plan, stock your kitchen and cook tasty meals that will leave you 100% satisfied all while weaning yourself off of sugar and without the nasty withdrawal symptoms!
Inside, you'll find recipes for breakfasts, lunches and dinners, along with suggestions for snacks and sugar-free treats if you want them. Detailed shopping lists tell you everything you to buy. Detoxing from sugar couldn't be simpler!
Once you preorder my new book, just send me an email with a copy of your invoice showing that you preordered The 30-Day Sugar Elimination Diet and you will receive my Free Bonus Cookbook. My email for this bonus is Bonus@Sugarfreemom.com.
Low Carb Rice Options
Regular rice is not low carb or keto friendly so when it comes to making any stuffed pepper recipes, the best way to lower the carbs is to swap out the rice for something else.
Cauliflower Rice- Cauliflower rice is easy to find at most grocery stores in the frozen section. You can also make your own by using a food processor to process raw cauliflower florets until they resemble rice. It has about 4 total carbs for 3 ounces.
Palmini Rice- Palmini rice is made from hearts of palm and has 4.5 grams of total carbs for 3 ounces. This is best found online as most stores don't carry it.
Miracle or Shirataki Rice- Miracle rice is made from kojac root. The Glucomannan fiber is extracted from the Konjac root and mixed with water and limewater. This creates a gelatinous substance called konnyaku which is made into noodle-like or rice-like substances. These can find these in the produce section at Walmart and online. It has 3 grams of carbs for 3 ounces.
How to Make Easy Stuffed Peppers
To view exact measurements, print recipe, see nutritional values, please scroll to the bottom of this blog post to view the recipe card.
Cut off the tops of the peppers and remove the seeds and the membranes; set the tops aside. Rub the peppers inside and out with the oil, then sprinkle the insides with the salt.
Place the peppers cut side down, on a rimmed baking sheet pan. Bake until tender, 15-20 minutes.
Meanwhile, make the filling. Cut around the stems of the reserved pepper tops to remove them. Dice the tops and set aside.
Heat the oil in a large skillet over medium heat. Add the ground chicken and cook, stirring often to crumble it, until nicely browned, about 8 minutes. Remove from the pan and set aside.
Add the butter to the skillet, still over medium heat. Add the diced pepper tops, onions, and garlic and saute until the vegetables are soft and translucent, about 5 minutes.
Stir in the rice, green chiles, marinara sauce, cumin, oregano, salt and pepper. Cook until the rice is tender. Stir in the cooked chicken and ½ cup of the cheese, if using.
Nestle the cooked peppers, cut side up, in a medium baking dish. Evenly spoon the meat mixture into the peppers. If desired, spread a spoonful of sauce over the top of the peppers.
Cover and bake until heated through, about 20 minutes in a preheated oven. If using cheese, uncover, top with remaining ½ cup of cheese, and bake until the cheese is melted, about 5 minutes. Garnish with parsley, if desired and serve immediately.
How to Store Stuffed Peppers
Store leftover in an airtight container in the refrigerator for up to two days or wrap in parchment, then aluminum foil, seal in a plastic bag and freeze for up to 3 months.
Defrost frozen peppers in the refrigerator overnight then reheat on a rimmed baking sheet in a preheated 350 degree oven for 20-30 minutes.
FAQs
Can I change the ground chicken for ground beef?
Yes you can swap the ground chicken for ground beef in this stuffed pepper recipe.
Can I use mozzarella cheese instead of cheddar?
Sure, you can swap the cheddar cheese for mozzarella cheese if you prefer.
Can I use ground Italian sausage?
Yes, Italian sausage with the casing removed can be used in place of the ground chicken.
Can I use this for meal prep?
This is a great meal for meal prep! Simply prepare, cook and cool then package into half or whole servings in containers to store in the fridge or freezer.
Cut off the tops of the peppers and remove the seeds and the membranes; set the tops aside. Rub the peppers inside and out with the oil, then sprinkle the insides with the salt. Place the peppers cut side down, on a rimmed baking sheet pan. Bake until tender, 15-20 minutes.
Meanwhile, make the filling. Cut around the stems of the reserved pepper tops to remove them. Dice the tops and set aside.
Heat the oil in a large skillet over medium heat. Add the ground chicken and cook, stirring often to crumble it, until nicely browned, about 8 minutes. Remove from the pan and set aside.
Add the butter to the skillet, still over medium heat. Add the diced pepper tops, onions, and garlic and saute until the vegetables are soft and translucent, about 5 minutes.
Stir in the rice, green chiles, marinara sauce, cumin, oregano, salt and pepper. Cook until the rice is tender. Stir in the cooked chicken and ½ cup of the cheese, if using.
Nestle the cooked peppers, cut side up, in a medium baking dish. Evenly spoon the filling into the peppers. If desired, spread a spoonful of sauce over the filling in each pepper. Cover and bake until heated through, about 20 minutes. If using cheese, uncover, top with remaining ½ cup of cheese, and bake until the cheese is melted, about 5 minutes. Garnish with parsley, if desired and serve immediately.
Store leftover in an airtight container in the refrigerator for up to two days or wrap in parchment, then aluminum foil, seal in a plastic bag and freeze for up to 3 months. Defrost frozen peppers in the refrigerator overnight then reheat on a rimmed baking sheet in a preheated 350 degree oven for 20-30 minutes.
Notes
If you choose to enjoy the whole stuffed pepper, here is the nutritional information:1 whole stuffed pepperCalories: 362Fat: 26 gProtein: 22 gCarbs: 14 gDietary Fiber: 5gNet Carbs: 9g
These Keto Classic thumbprint cookies are made gluten free, low carb, nut free and sugar free and taste just like traditional thumbprint cookies! Just 2 g net carbs per serving for delicious low carb cookies! Perfect for the holiday season whether you follow a keto diet, low carb diet or just looking to reduce your regular sugar intake.
Sugar Free Low Carb Thumbprint Cookies
The classic thumbprint keto cookies are made with a simple keto sugar cookie dough and are filled with either sugar-free raspberry jam or sugar free chocolate chips.
The name thumbprint comes from the classic method of using your thumb to make a "well" in the center of the cookie for the filling.
Alternately you can also use a rounded half teaspoon to make that small well in each of the cookie dough balls, but it's of course more fun to use your thumb! They taste like a soft, pillowy cloud of buttery sugar cookie dough! I adapted this keto cookie recipe from my Sugar Free Sugar Cookies!
Keto Nut Free Flour Options
Making keto friendly recipes without nut flours can be very challenging. My goal has always been to make recipes my whole family can enjoy, but since my youngest son has a tree nut allergy, I've had to work really hard on adapting with nut free keto flour replacements.
Each of these nut free keto flours below can be difficult to work with, but I have perfected them in my recipes. While each of these is not an easy one to one swap with something like almond flour or even with each other, there are ways to work around their absorbency.
Coconut Flour- Coconut flour is the most absorbent of all nut free keto flours. It is not a tree nut, it is a drupe, like a peach with a pit. While some people do have allergies to coconut and tree nuts, there are some like my son that can easily use coconut flour without issue. It is not a tree nut.
Only about one third or even one fourth of a cup is equal to about 1 cup of almond flour, sesame flour and sunflower seed flour. Doubling the eggs and liquids in a recipe swap with coconut flour is important so your end baked good isn't dry.
Sesame Flour- Sesame flour can be used, almost evenly when replacing almond flour in a recipe. The difficult part is that in some recipes you may need less almond flour as opposed to sesame, it's all in the look and texture of the batter.
If a recipe calls for 1 cup of almond flour, I'd suggest using just ½ cup of sesame flour, mix the batter and if it looks too wet, add just ¼ cup more until it looks combined but not wet and sticky.
Sunflower Seed Flour- Sunflower seeds can be ground in your own blender or food processor if you prefer as it is less expensive than buying it already ground. If you process too much, you will end up with sunflower seed butter.
When using sunflower seeds, the natural chlorophyl will turn baked goods green when the recipe has baking soda or baking powder in it. Often you can equally swap sunflower seed flour with the same amount of almond flour in most recipes.
Keto Sweeteners
There are quite a few low carb powdered or confectioners sweeteners out on the market, but there are only a couple I would recommend.
The most popular one that many low carb keto bloggers use and myself included, is from Swerve. There is nice and fine and works well in so many recipes. It is only 70% as sweet as sugar so keep that in mind.
The next confectioners low carb sweetener I have been using more recently is from Sweetleaf, called Better than Sugar. The powdered combines erythritol and stevia and has just as much sweetness as sugar. It is just as fine as the Swerve brand.
Place your butter, sweetener, vanilla extract and egg in a stand mixer or large mixing bowl and use an electric hand mixer to combine well.
In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.
Line a large baking sheet pan with parchment paper.
Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into small balls. Place balls about 2 inches apart on baking tray. Once all balls are made, use your thumb or a rounded ½ teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.
Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add ½ teaspoon of your filling of choice.
Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don't melt together enough, simply use a toothpick to swirl the chips together.
How to Store Low-Carb Thumbprint Cookies
These keto thumbprint cookies will stay fresh and moist if kept in the refrigerator for up to 5 days. If left out on the counter, they will be good for 2 days before drying out. You can also freeze these smaller portions, in an airtight container for up to a month.
Place your butter, sweetener, vanilla extract and egg in a stand mixer or large bowl and use an electric hand mixer to combine well.
In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.
Line a large baking sheet pan with parchment paper.
Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into a ball. Place balls about 2 inches apart on sheet pan. Once all balls are made, use your thumb or a rounded ½ teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.
Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add ½ teaspoon of your filling of choice. Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don't melt together enough, simply use a toothpick to swirl the chips together.
Storage
Once cooled, you can keep them on the counter for 2-3 days, but they will stay fresher and soft and moist, if you keep them stored in an airtight container in the refrigerator for up to 7 days. You can also freeze for up to a month.
Notes
The nutrition info above does not include any jam or chocolate in the center. Each thumbprint needs only ½ teaspoon of any filling of choice. You will need 3 tablespoons of any filling of choice to fill 18 thumbprint cookies.Net Carbs with sugar free strawberry jam= 2gNet Carbs with Lily's sugar free chocolate=2gNet Carbs for 1 cookie, no filling: 1gThis recipe was first published in December 2020.
This Keto Turkey Pot Pie is the perfect family recipe for leftover turkey or even leftover chicken! It's the ultimate comfort food made gluten free, low carb, and nut free, making it an easy turkey pot pie to serve to guests with allergies! Just 7 net carbs per serving!
Easy Keto Turkey Pot Pie Recipe
This turkey pot pie recipe is one of the easiest ones you'll find!
No need to make a pie crust and a top layer. Just top this homemade turkey pot pie with these easy keto low carb drop biscuit topping !
This delicious pot pie recipe makes life a whole lot easier with minimal effort to feed a family with leftovers your Thanksgiving or Christmas turkey!
Of course if you would prefer a keto pie crust, use my delicious keto flaky crust, double it though, it you want a bottom and top crust for this recipe.
How to Make Keto Turkey Pot Pie or Keto Chicken Pot Pie Recipe
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to view the printable recipe card.
I adapted this recipe from one I made years ago that was gluten free, but not low carb. The filling was easily adapted without potatoes and the biscuits were delicious but not low carb. Feel free if you're not low carb to check out my first Turkey or Chicken Pot Pie recipe.
Place celery, carrots and broth in a large pot and bring to a boil. Cover and simmer until tender, about 10 minutes.
Place oil and onion into a large skillet and cook over medium heat until onion is tender, 4-5 minutes.
Sprinkle coconut flour over the onion then add in the heavy cream. Stir together until mixed. Add in the broth, carrots and celery into the skillet.
Sprinkle xanthan gum over the vegetables and broth in the skillet. Bring to a boil, reduce to medium low and continue to stir until mixture starts to thicken, about 10 minutes.
Once thickened, turn off heat and add in turkey and Italian seasoning, taste and adjust salt and pepper if needed.
Pour into a 9 by 13 baking casserole dish. Preheat oven to 375 degrees while you make the biscuits.
Keto Drop Biscuits
In a large bowl whisk flour and dry seasonings together.
Stir in the melted butter until combined, work out clumps.
Stir in eggs, fresh herbs and cheese. Make large 6 free form mounds and drop on top of the filling of the pot pie.
Bake 20-25 minutes or until biscuits are golden brown.
FAQs
Can I make this with a bottom crust?
Yes you can make this with a keto pie crust, just use a 9 or 10 inch pie plate or cast-iron skillet and pre-bake the pie crust before adding filling.
How to Store
Cover the pot pie with aluminum foil or plastic wrap and place in the fridge for up to 3 days.
How to Reheat
for best results, reheat the pot pie covered, in a preheated 350 degree oven for 30 minutes. You can also microwave individual pieces in a microwave-safe bowl for a minute but it's better using the oven.
How to Freeze
Bake, cool and cover with plastic wrap then aluminum foil and freeze for up to two months.
Anyway, regardless if you're low carb or not, this recipe is delicious and a great way to use up leftover turkey or chicken.
Adding in a few simple ingredients and pantry items you most likely have in your kitchen, nothing fancy here folks, and you've got a winning recipe the whole family will devour!
Honestly I think it's even better the next day!
It's simple, it's nutritious, it's comforting and it uses leftovers! How could you not love a recipe like that?
Unless of course you're not eating turkey on Thanksgiving? Well, then try it with ham? Ham pot pie? Maybe? Maybe not. I'm not quite sold on that, but I have made with with leftover chicken breast and it's just as good!
Place celery, carrots and broth in a large pot and bring to a boil. Cover and simmer until tender, about 10 minutes.
Place oil and onion into a large skillet and cook over medium heat until onion is tender, 4-5 minutes.
Sprinkle coconut flour over the onion then add in the heavy cream. Stir together until mixed. Add in the broth, carrots and celery into the skillet.
Sprinkle xanthan gum over the vegetables and broth in the skillet. Bring to a boil, reduce to medium low and continue to stir until mixture starts to thicken, about 10 minutes.
Once thickened, turn off heat and add in turkey and seasonings, taste and adjust salt and pepper if needed.
Pour into a 9 by 13 baking dish. Preheat oven to 375 degrees while you make the biscuits.
Keto Drop Biscuits
In a large bowl whisk flour and dry seasonings together.
Stir in the melted butter until combined, work out clumps.
Stir in eggs, fresh herbs and cheese. Make large 6 free form mounds and drop on top of pot pie.
Bake 20-25 minutes or until biscuits are golden brown.
Notes
Net Carbs: 7gThis recipe was first published in November 2018 and updated with video in November 2020.
This homemade keto gravy is an easy make ahead brown gravy to enjoy for your holiday meal! Less than 1 net carbs per serving!
Is Traditional Gravy Keto Friendly?
Homemade gravy is often made using turkey drippings and a thickening agent, like regular flour.
If you are gluten free and following a keto diet, regular gravy and even store-bought gravy will be high in carbs and gluten.
But no worries because a delicious low-carb gravy is very easy to make using keto thickeners and meat drippings.
This is a really good gravy that is gluten-free gravy, as well being a keto-friendly gravy recipe that can be enjoyed whether you follow a low-carb diet or ketogenic diet.
Low Carb Gravy Recipe
The basic ingredients for low carb or keto recipes you will see online for a delicious gravy often uses almond flour, turkey pan drippings, and either chicken broth, beef broth or bone broth.
I have used coconut flour to make a rue and that does work but I didn't want to include any flours in this easy keto gravy recipe.
The only problem with wanting to make ahead gravy before turkey day is that no one wants to cook a whole turkey before Thanksgiving, right?
The best thing about our creamy gravy recipe is that it takes a short cut by using chicken wings and vegetables to make a delicious chicken stock and uses simple ingredients plus once secret ingredient to thicken the gravy.
After you cook the chicken wings you can freeze the meat from the chicken wings for another fast meal.
How to Make the Best Keto Gravy
To view the exact measurements, print this delicious recipe and see the nutritional information, please scroll to the bottom of this page to view the recipe card.
Season the chicken wings with salt and pepper. Place on parchment lined baking tray or roasting pan with the garlic (drizzled in a little oil) and roast for about 1 hour, or until golden.
Cooking times of the wings will depend on the size of them. Remove the garlic after 30 minutes.
Add the wings, garlic, carrots, celery, herbs, onion, and water to a large Dutch oven or stock pot. Over medium-high heat, Bring to a boil then simmer for 2 hours until nice and fragrant.
Remove the wings, allow to cool and shred the meat for another recipe. (You can place this back on a baking tray to crisp up if you like and use for tacos.)
Strain the remaining stock by smashing up the veggies and pushing through mesh strainer to get the veggies juices into the stock. Allow the stock to cool and skim off any fat.
If baking before the big day place in the fridge. If making way in advance, place in a ziplock bag in the freezer. Then defrost day before or defrost in microwave on the day. You should have about 4 cups of stock left.
On the Day you Serve Gravy
Add the 4 cups stock to a medium saucepan along with the red wine, butter, balsamic (or coconut aminos) and Dijon.
Bring to a boil over medium heat, then reduce to medium-low heat and cook for about 20 mins to concentrate it. Add glucomannan powder (or xanthan) to thicken.
I ended up with 1 cup gravy after boiling. Serving size is ¼ cup.
Note: as it cools it will get thicker. If it thickens and cools too much just place back on the heat to warm through and it will thin down. Taste and adjust seasoning to taste.
Place cooled gravy in an airtight container in the Fridge for up to 3 days or freezer for 2 months.
Xanthan Gum versus Glucomannan Powder
If it's an unfamiliar ingredient to you, let me explain why it's such a great option. Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant.
This fiber is the same ingredient used to make Miracle noodles or Shiritayaki noodles.
It's been used for a very long time in Japanese cooking as a thickener. Before I discovered it, I was using xantham gum as a thickener for my gravy, but it gets somewhat goopy and a bit to gel-like.
Many people don't like the slimy texture that can often happen if you use too much xanthan gum. I'd recommend trying glucomannan if you're not a fan of xanthan, it's definitely a must in my keto kitchen!
FAQs for Low Carb Gravy
Can I use a whole chicken instead of wings?
You could use any bone in chicken you like instead of wings, you could even use turkey thighs, turkey breasts or drumsticks as well.
Can I use Tapioca Starch instead of glucomannan?
Tapioca starch does thicken but it is a higher carb than glucomannan and many of my clients in my 6 week sugar detox course have better results when they do not ingest tapioca starch.
Can I use corn starch to thicken?
Yes corn starch can also be used to thicken but I avoid corn starch as it is a genetically modified organism and is also higher carb than glucomannan.
Season the chicken wings with salt and pepper. Place on parchment lined baking tray with the garlic (drizzled in a little oil) and roast for about 1 hour, or until golden. Cooking times of the wings will depend on the size of them, should be done in about 35-45 minutes. Remove the garlic after 30 minutes.
Add the wings, garlic, carrots, celery, herbs, onion, and water to a large Dutch oven or stock pot. Bring to boil then simmer for 2 hours until nice and fragrant. Remove the wings, allow to cool and shred the meat for another recipe. (You can place this back on a baking tray to crisp up if you like for tacos.)
Strain the remaining stock by smashing up the veggies and pushing through all the goodness of the veggies juices into the stock. Allow the stock to cool and skim off any fat. If baking before the big day place in the fridge. If making way in advance, place in a ziplock bag in the freezer. Then defrost day before or defrost in microwave on the day. You should have about 4 cups of stock left.
On the Day
Add the 4 cups stock to a pan along with the red wine, butter, balsamic (or coconut aminos) and Dijon.
Bring to a boil, then reduce to medium heat and cook for about 20 mins to concentrate it. Add glucomannan powder (or xanthan) to thicken. Note: as it cools it will get thicker. If it thickens and cools too much just place back on the heat to warm through and it will thin down. Taste and adjust seasoning to taste. I ended up with 1 cup gravy. Serving size is ¼ cup.
Serve all over your favorite keto dinner!
Storage: Airtight container in Fridge for up to 3 days or freezer for 2 months.
This keto pumpkin no bake cheesecake recipe is perfectly portioned into mini cheesecakes for easy entertaining! Whether you are following a keto diet or low carb diet or just looking to reduce your sugar, these are just 4 grams of net carbs per serving!
Mini Keto No Bake Cheesecakes
A no bake dessert will always win out for me over a baked one when it comes to holidays and hosting a large group of people.
This no bake keto cheesecake recipe could be made as a whole traditional cheesecake if you prefer, but making them into a mini sized sugar-free cheesecake makes for easy portion control, easy serving and overall just an easy dessert recipe.
I have quite a few low carb cheesecake recipes on my blog that can be enjoyed this Thanksgiving as well as traditional Thanksgiving recipes! Some are no bake recipes and others are for baked cheesecake.
Pumpkin pie spice or use a combination of cinnamon, nutmeg and ginger.
Gelatin- this will help keep the structure of the no bake cheesecake filling
Hot water
Directions
Whip the cream using an electric mixer until nice and firm with stiff peaks. Set aside.
Add the gelatin and hot water to a small bowl and mix to combine. If it doesn’t melt, place in the microwave for 10 seconds.
In a clean bowl whip the softened cream cheese, sweetener, pumpkin puree, vanilla and spices with an electric mixer until smooth.
Add the whisked heavy cream and blend until just combined. Stir through the melted gelatin.
Spoon the cheesecake filling over the bases in the pie pan, cover and chill at least 4 hours or, even better, overnight in the fridge. You can also place in the freezer if you need them sooner or want them firmer.
When ready to serve, make the caramel.
How to Make the Sugar Free Cheesecake Topping
Sugar Free Caramel
Allulose -if you can't buy this or find it, please use my recipe for Keto Simple Syrup to replace the liquid Allulose. I would not recommend using a granular sweetener or even confectioners as they tend to crystalize.
Add the allulose and butter to a pan. Melt on a medium heat for 2.5 - 3 minutes until golden.
Add the cream, you may like to move for a second off the heat to stop it spitting, then cook for about 2 more minutes on a low heat until thick.
Turn off the heat and stir through the salt and chopped peans.
Allow the caramel to cool a little, then spoon over the cheesecakes to serve.
If at any point the caramel sets too thick you can simply reheat again in the pan or warm in the microwave.
FAQs
Can I change the Almond Flour Crust?
Yes, you can swap out the almond flour for sunflower seed flour to make it nut free and you can replace the pecans with sunflower seeds or pumpkin seeds. I also have a no bake chocolate pie crust that would work for this recipe.
Can I make this dairy free?
Yes you can make this no bake cheesecake filling dairy free by swapping the heavy cream with canned coconut milk.
Replace the cream cheese with dairy free cream cheese.
Can I replace the Allulose?
You can replace the Allulose with another sweetener, but I would caution you to use granular sweetener as it will crystalize your caramel topping.
Here is my sweetener guide and conversion chart to help you with sweetener options.
I would recommend making my Keto Simple syrup to replace liquid Allulose.
Can I make this nut free?
Yes you can make this easy keto dessert nut free. See notes above for swapping the almond flour crust.
The cheesecake filling is already nut free and you can make the caramel sauce, just leave out the added pecans.
Can I make this ahead?
Yes absolutely you can make the crust and filling ahead and store in the refrigerator for up to 3 days. Wait to make the caramel until the day you plan to serve them.
How to Store No Bake Cheesecake?
Place mini cheesecakes in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 2 months.
Place the pecans in a high speed blender and process until fine. Mix blended pecans with almond flour. Transfer to a bowl and add the butter, sweetener and vanilla, Mix until like fine sand.
Whip the cream using an electric mixer until nice and firm. Set aside. Add the gelatin and hot water to a small bowl and mix to combine. If it doesn’t melt, place in the microwave for 10 seconds.
In a clean bowl whip the cream cheese, sweetener, pumpkin puree, vanilla and spices with an electric mixer until smooth. Add the whisked heavy cream and blend until just combined. Stir through the melted gelatin.
Spoon the cheesecake filling over the bases, cover and chill at least 4 hours or, even better, overnight in the fridge. You can also place in the freezer if you need them sooner or want them firmer. When ready to serve, make the caramel.
Caramel
Add the allulose and butter to a pan. Melt on a medium heat for 2.5 - 3 minutes until golden.
Add the cream, you may like to move for a second off the heat to stop it spitting, then cook for approx. 2 more minutes on a low heat until thick. Turn off the heat and stir through the salt and chopped peans.
Allow the caramel to cool a little then spoon over the cheesecakes to serve. If at any point the caramel sets too thick you can simply reheat again in the pan or warm in the microwave.
This easy mini sweet peppers are stuffed with a delicious cream cheese mixture and topped with smoked salmon for a perfect appetizer for game day or finger foods for any party! Perfect whether on a keto diet or low carb diet with Just 2 total carbs per serving!
Cream Cheese Stuffed Mini Peppers
Looking for a ready in 5 minute healthy keto snack or tasty appetizer with simple ingredients?
When it comes to entertaining I am all about easy recipes and these tasty peppers are a delicious appetizer to serve to the even non low carb friends and family in your life.
These Low Carb Smoked Salmon Cream Cheese Mini Bell Peppers are no bake, ready in quick time, perfect as keto appetizers for the Super Bowl game night or simply having a batch on hand in the fridge for snacking.
How to Make Keto Stuffed Mini Pepper Recipe
To see exact measurements, print recipe and view the nutrition information please scroll to the bottom of the blog post to view the recipe card.
Ingredients
Mini red bell peppers or yellow and orange
Cream cheese (or cream cheese with chives)
Pro Tip: Make sure your cream cheese is room temperatureas it will be easier to fill your raw mini peppers.
Slice peppers in half lengthwise, remove the stalk and de-seed.
Add ½ tablespoon cream cheese to pepper halves, followed by avocado and top with smoked salmon and black pepper.
To Serve: Optional - squeeze fresh lemon juice over each filled pepper.
Variations for Keto Stuffed Peppers
Kind of peppers
You can use any kinds of peppers you like. You can swap sweet bell mini peppers with jalapeno peppers for a spicy but easy appetizer. You can also vary the size of your peppers and choose something like Romano peppers that are sweet like Bell peppers.
Cheese options
There are so many kinds of cheese you could include in filling these stuffed mini peppers. You could add other shredded cheeses over the top if cooking the stuffed peppers, like using shredded mozzarella.
Cooked Stuffed Peppers versus Raw Mini Peppers
If you're not a fan of raw mini peppers, simply cook them first for about 15 minutes at 400 degrees F to soften, then add some optional fillings.
Cooked ground beef mixed with taco seasoning and cream cheese, top with cheddar cheese then place back in the oven to melt cheese for about 5 minutes.
Sprinkle some chopped green onions and enjoy! You could also throw them in the air fryer to soften the raw peppers before adding filling ingredients.
I'd drizzle a little olive oil inside the peppers, cook for about 8-10 minutes in the air fryer then add ground meat, cream cheese and some kind of gooey cheese you prefer.
Italian sausage is also a delicious option. You could also add some cauliflower rice to the ground meat mixture to make it more hearty.
Storage Instructions
Prepare your stuffed peppers recipe on a lined baking sheet pan then cover with plastic wrap or place them in an airtight container in fridge for 1 day.
Meal Prep
You can definitely make these a day ahead of time, but If you want to keep them nice and crisp, just prep the mini peppers and do not add cream cheese filling.
Freeze
I do not recommend freezing raw mini peppers with cream cheese mixture. Any cooked stuffed peppers would be fine to freeze in an airtight container for up to 1 month.
Low Carb Keto Smoked Salmon and Cream Cheese Snacking Peppers
Looking for a ready in 5 minute healthy keto snack? These Low Carb Smoked Salmon + Cream Cheese Snacking Peppers are no bake, ready in quick time and perfect for packing into a lunchbox, for Super Bowl game night or simply having a batch on hand in the fridge for if you’re a bit peckish.
Prep Time 10minutes
Servings 5servings @ 2 stuffed halves
Calories 79kcal
Author Jo Harding
Ingredients
5minipeppers
5tablespoonscream cheese(or cream cheese with chives)
If you're looking for a way to stay keto and low carb through Thanksgiving, this eBook for purchase will be just what you need! Tried and true family favorites made low carb and keto!
Low Carb Keto Thanksgiving Recipes
Are you just starting on a low carb diet and not sure how to navigate the holidays? If Thanksgiving has you concerned, I'm here to share, you can most certainly maintain a low carb diet even through the holidays.
Being prepared with fabulous recipes that are equally as delicious as traditional gluten and sugar counterparts and no guilt!
This Thanksgiving eBook has all you need to create a wonderful meal for yourself and your family.
If you're not hosting one of these recipe will surely be wonderful to take to your host as an option to help with their meal planning, allowing you to still enjoy yourself without feeling tempted to eat something higher carb.
The 30 Day Sugar Elimination Diet
The 30 Day Sugar Elimination Diet
My new book is due to release in just a few weeks! Preordering is the best way to guarantee you get a copy when it releases on December 6th!
My new book, The 30-Day Sugar Elimination Diet, includes everything you need to go sugar-free for one full month. It's a program to help you detox from sugar, eliminate cravings for sugar and carbs, balance your blood sugar to feel better and lose weight.
I tell you how to prepare for the plan, stock your kitchen and cook tasty meals that will leave you 100% satisfied all while weaning yourself off of sugar and without the nasty withdrawal symptoms!
Inside, you'll find recipes for breakfasts, lunches and dinners, along with suggestions for snacks and sugar-free treats if you want them. Detailed shopping lists tell you everything you to buy. Detoxing from sugar couldn't be simpler!
You can choose the diet track that suits your needs, keto or low-carb, both are interchangeable and easy to follow.
These decadent Pumpkin No Bake Cheesecake is nut free, gluten free, low carb, keto and sugar free! Whether you're on a keto diet or low carb diet, this is just 5 grams of net carbs per serving and will definitely satisfy your sweet tooth!
Keto No-Bake Cheesecake
Although Pumpkin Pie is traditional for Thanksgiving, sometimes easy wins out and this no bake keto cheesecake recipe today is easy because no baking is required!
I like to make my life easier and I do like to bake dessert, but I'd rather bang out a beautiful no bake keto dessert recipe to make all my friends and family think I slaved in the kitchen all day when I really didn't.
I like an easy dessert recipe that requires little effort, but no one will know and all that they will say is how amazing and incredible the dessert is they are inhaling. Not to mention their utter shock when you tell them it contains no sugar, no gluten, and it's actually low carb too! Ha!
Traditional cheesecake versus Keto-Friendly Cheesecake
Regular cheesecake you can buy at the store or many you see online are filled with regular sugar and usually wheat flour if there's a crust. Carbs are high and are definitely not keto friendly.
If you're looking to eat less sugar this year making a sugar-free cheesecake will be a great thing for you because you really won't notice any difference.
This keto no-bake cheesecake recipe almost failed on me.
I kind of forgot to add the gelatin that I needed in order to make this set properly. Well to be honest I did actually make this without the gelatin the first time I tried this.
And then I placed it in the fridge to set, went back to check on it an hour later and it was mush. AND then I remembered what I forgot! Never too late I thought, I will not be defeated today! I had all ready had a failed recipe I could not salvage this morning and was determined to not waste all my ingredients on this one.
So I scooped off all the luscious pumpkin sugar free cheesecake batter that was mush, plopped it back into my food processor. Prepared the gelatin needed, re-blended it all.
I had to make another keto cheesecake crust because it was not salvageable, but in the end, Success!!
How to Make No Bake Cheesecake
To view exact measurements, print recipe and see nutritional information, please scroll to the bottom of this blog post to view the recipe card.
Can I swap the liquid stevia for monk fruit sweetener?
I would not recommend using granulated sweetener as the cheesecake filling will be gritty. For the best texture please use any low carb powdered sweetener you prefer.
Can I make this an almond flour crust instead?
You can replace the sesame seeds with almond flour if you prefer.
Can I use low fat cream cheese instead of full fat cream cheese?
You can use low fat cream cheese if you prefer.
Can I use graham crackers for the crust?
I would not recommend using graham crackers as they are full of sugar and will spike blood sugar.
Can I swap the butter with coconut oil?
Yes you can swap butter with coconut oil in the crust recipe.
How do I store this?
You can cover the entire cheesecake right in its pie pan with plastic wrap and store in the fridge for up to 5 days or you can cut into individual slices and place in an airtight container in the freezer for up to 2 months.
Ketogenic or Low Carb Meal Plans sent right to your email each week!
Low-Carb, Keto and Fasting Meal Plans
The meals that we feature on my website and in our menu plans are made for families.
If you're following a low carb or ketogenic diet and you're doing it alone, the meals here are made for you!
All of these recipes use whole food ingredients and are easy to make for any busy weeknight.
Recipes that require a bit more time are scheduled for the weekend, and even desserts making during the week, a bit easier. You're family will never complain eating these recipes because they don't taste like diet food in the least!
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership.
It's the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, or start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
Low Carb Meal Planincludes breakfast, lunch, dinner, and snacks with 40 net grams of carbs or less per day.
Keto Meal Planincludes breakfast, lunch, dinner, and snacks with 20 net grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 TOTAL carbs per day
Here's a glimpse of just a few recipes that are on our meal plan this next week ahead!
This easy keto lasagna recipe tastes just like the real thing! This low carb lasagna recipe has just 5 total carbs per serving with 14 g protein! This is a classic lasagna recipe the whole family will enjoy!
Keto-Friendly Lasagna Recipe
Favorite comfort food in my house growing up was always a cheesy lasagna. When I decided to follow a keto diet, I knew I needed to turn my Mom's high-carb lasagna and my favorite Italian comfort food into a keto lasagna, but still keep the flavors of traditional lasagna.
Regular lasagna uses refined pasta and is very high in carbs if you are following a keto lifestyle. It's also too high in carbs for many following a low carb diet and will definitely spike blood sugar.
To make my lasagna keto, swapping the traditional white flour pasta for a lower carb option was the key.
Is Tomato Sauce Keto Friendly?
Tomatoes can be enjoyed on a keto diet.
The key to be able to enjoy tomatoes is the amount you enjoy. One tomato, 100 grams or 1 medium tomato has 3.9 grams of total carbs.
Most often you are not eating a whole tomato in most recipes, like my Keto Hot Brown sandwiches that have just one slice on it, which is only 25 grams or about 1 total carb for that slice. So tomatoes are keto friendly.
Tomato sauce varies in carb content depending on the brand and what other ingredients they add to the sauce. Most jarred or canned sauces have about 6 total carbs for ½ cup.
The brand I like when I don't want to make my own homemade low carb marinara sauce, is the brand Rao's which has just 3 grams of total carbs in ½ cup.
Either of these options are keto friendly and can be enjoyed whether on a low carb diet or ketogenic diet.
Low-Carb Lasagna Recipes
I have a few options to take the place of lasagna noodles in my low carb recipes you can choose from.
Cook ground beef in oil in a large skillet over medium-high heat until browned completely. You can drain excess fat from your ground beef before adding remaining ingredients if you prefer.
Add garlic, salt and pepper and 1 cup tomato sauce. Set aside ground beef mixture.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
To assemble in a 9 by 13 casserole dish:
In a large baking dish, lay 4 egg wraps to cover the bottom of the pan. Spread half the cheese mixture over the wraps.
Spread half the meat sauce over the ricotta mixture.
Lay more 4 more wraps over the layers of meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of 4 wraps.
Top with 1 cup pasta sauce and 1 cup mozzarella cheese.
Bake 30 minutes covered with aluminum foil, then uncover for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
Garnish with fresh chopped parsley for serving and grated parmesan cheese if desired.
Low Carb Sides to Serve with Keto Lasagna
A simple salad is always a refreshing option when it comes to a hearty lasagna. My Arugula Salad would be delicious and easy to serve with this or my Cucumber Salad would also be wonderful.
FAQs
Can I replace egg wraps with something else?
Yes, if you don't want to make my egg noodle/wraps or can't find the egg white wraps in your local grocery store, you can easily swap with deli meat. You could use turkey slices or deli chicken slices or even deli ham.
Can I replace ground beef with ground chicken?
Yes you can replace the ground beef with ground chicken or ground turkey or even ground pork or ground sausage.
Can I make this dairy free?
Yes you can make this lasagna dairy free, I did it for my daughter!
I replaced the ricotta with Kite Hill dairy free ricotta cheese. I replaced the mozzarella with Violife Dairy Free Mozzarella.
My daughter has no problem with Parmesan cheese, but to replace that, I would recommend nutritional yeast as a good dairy free substitute.
Storage and Reheat Instructions
Once cooled, store leftovers in an airtight container in the fridge for 3-4 days or freezer for you to 3 months.
Cook ground beef in oil in a large skillet until browned completely. You can drain excess fat from your ground beef before adding remaining ingredients if you prefer. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
To assemble in a 9 by 13 casserole dish:
Lay 4 egg wraps to cover the bottom of the dish. Spread half the cheese mixture over the wraps.
Spread half the meat mixture over the cheese mixture.
Lay more 4 more wraps and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of 4 wraps.
Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
This Easy Sugar-Free Low Carb Keto Cheesecake recipe is a thick, creamy and satisfying, sugar free dessert for your low carb diet or keto diet! Just 3 total carbs for a keto friendly, grain free, gluten free, delicious traditional cheesecake!
Baked versus No Bake Cheesecake
Baking a really good cheesecake takes a bit of prep time, but the outcome is well worth it, especially if you are on a ketogenic diet and miss this classic dessert.
This is a great recipe for entertaining family and friends that might not be following a sugar free diet because this tastes like the real thing!
You really can't beat a thick, dense, creamy cheesecake and it is one of the easiest low-carb desserts around. The thicker the texture makes for the best cheesecake, in in my opinion.
I don't want a fluffy and light texture when it comes to a classic cheesecake. Cheesecake Mousse is another story but for regular cheesecake, it's got to be dense.
When you finish eating your slice you are s.a.t.i.s.f.i.e.d. in all the right ways, but the most important thing is, you won't spike your blood sugar so it won't cause you to crash hours later or lead to sugar cravings.
This keto cheesecake will not disappoint you. If in the past you've made other sugar free, low carb cheesecakes and felt they were just ok, you will never need another cheesecake recipe after trying this one. I promise you.
You can totally change it up by adding sugar free chia jam or different extracts in the mixture.
In my process of testing this recipe using different amounts of ingredients to get the texture I was seeking, even the first attempts were devoured by my family. They weren't as good as this one, but they weren't complaining.
Combine all ingredients into a stand mixer or large bowl and use an electric hand mixer until you have no clumps and a smooth texture.
Grease an 8 inch springform pan and pour the cheesecake filling into the pan. Even off the top then wrap the bottom of the pan with aluminum foil.
Make a water bath by placing the springform pan into a larger pan. Fill the roasting pan with hot water, until half way up the sides of the pan.
Bake for 45 minutes in the center of the oven. Turn off oven, do not open oven door. Let the cheesecake stay in the oven for 1 hour.
Top Tip: The key to not getting the cheesecake to crack is allowing it to sit in the oven in step number 5, don't be tempted to open the door, just be patient.
Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap. Refrigerate for 2-3 hours or overnight.
When you are ready to serve, use a sharp knife to loosen edges of the cake then release clasp of springform pan.
I decided to skip the crust, but you can certainly use this Easy Keto Pie Crust recipe if you prefer.
Update 4/2018: I made this recipe for company and by accident I added 1 cup of sour cream instead of using ½ cup as in my original recipe. It came out even better and thicker and creamier and I just had to adjust the recipe because of it.
It didn't change the carb count at all. It only changed the calories from 363 per serving to what you now see below. Also the slices are LARGE! You may not even be able to finish one piece.
The original recipe was for 8 servings, but it really is too much so I changed the amount to 12 servings. If you decide that is too small and want 8 servings your calories will be 380 and your carbs will be 4grams as opposed to what you see below.
You can certainly swap out the sweeteners I used with whatever sweetener you prefer. I combine Swerve and stevia in my recipes because they balance each other out well.
Swerve can tend to have a cooling effect so I just use a small amount and some people say stevia is bitter, but the vanilla stevia is really not bitter, it's the best choice here.
Feel free to use at least ½ cup of sweetener of choice if you like just a small amount of sweetness for your desserts.
Use up to a full cup if you want to have a sweeter cheesecake. Here is my Sweetener Guide & Conversion Chart to help you decide on how much to use of other sweeteners.
Finding a sugar replacement is really a personal preference and you may need to try a few different keto-friendly sweetener before deciding on the one you want to use most often in dessert recipes.
Storage
Place individual slices in an airtight container in the fridge for up to 5 days or freezer for up to 1 month. You can also just cover the entire cheesecake with parchment paper or plastic wrap.
Ketogenic or Low Carb and Intermittent Fasting Meal Plans sent right to your email each week!
Low-Carb, Keto and Fasting Meal Plans
We have 3 types of meal plans for whether you are following a low carb diet, ketogenic diet or ketogenic diet with intermittent fasting. Each meal plan provides you breakfast, lunch, dinner and snacks and creates a weekly shopping list for you.
If you don't like any of the recipes you can easily swap them out for something else and the shopping list will adjust for you.
Each week you can change which meal plan you try. Just head to your personal settings and switch out to try any of the other meal plan options we have. We send out our meal plans on Friday mornings so be sure to change your settings by Thursday each week.
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership.
It's the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, or start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 40 net grams of carbs or less per day.
Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 20 net grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 TOTAL carbs per day.
Here's a glimpse of just a few recipes that are on our meal plan this next week ahead!
This Low Carb Cornbread recipe is grain free, gluten free, almond flour free, made without actual corn or cornmeal and tastes just like traditional cornbread. If you're on a keto diet, one piece has just 1 g net carbs!
Easy Keto Cornbread
When I think of Thanksgiving I always think about bread, but nowadays I mean keto bread!
I grew up in an Italian household and while we always celebrated with most of the traditional classic recipes, Italian bread always was preferred than any other.
In fact, I rarely remember a Thanksgiving that real cornbread, and definitely not sweet cornbread, was ever served. We always preferred soft Rolls or Italian Buns.
Once I met my husband that changed and I fell in love with the soft texture of that cornbread batter, but crisp exterior of this classic southern cornbread.
Being that we recently moved out of a city like neighborhood about 30 minutes away to the "woods" in a country setting, it is only fitting that this experience would bring abut many obstacles for my children.
However being that we have just moved into our country home, the inspired story I bring you today is all about getting my kids to learn how to de-clutter their stuff as they have had to unpack and organize their rooms.
Not an easy task if you have hoarders in the house. Apparently and I say this in love, all my kids and hubby are hoarders. Can't seem to part with anything. Big problem for sure especially with the holiday of Christmas soon upon us!
I've been working on them as well as myself and making 3 piles: Giveaway/Donate, Trash, Keep.
So far we still have boxes in each bedroom. A little at a time while still "living" and doing day to day tasks is what it's all about. One box at a time. One decision at a time.
One giant step for mom in helping her kids see what's really important and what's not and how you can bless others by giving away the things you no longer need or want.
I hope you too are inspired to de-clutter before the holidays!
Optional: ¼ teaspoon liquid stevia or ½ cup Swerve granulated sweetener
Instructions
Preheat oven to 350 degrees F.
Grease an 8 by 8 baking dish or a cast iron skillet.
In a stand mixer or mixing bowl, whisk or blend on low the wet ingredients; eggs, milk and butter.
In another bowl whisk the dry ingredients; flour, salt, baking soda, optional stevia and corn extract together.
Pour this into the stand mixer on low or stir to combine.
Once mixed, add the cheese and stir to combine well.
Pour into baking dish and bake 40-45 minutes until golden brown.
Allow to cool slightly before serving.
Storage: airtight container on the counter for up to 5 days.
FAQs for the Best Keto Cornbread
Do I have to use a cast-iron skillet?
No, you can use any dish you like but the cast iron holds heat the best and gives the crisp exterior that glass or metal pans will not provide.
Do I need to use sweet corn extract?
If you want a corn flavor, the extract is needed. I highly recommend buying this Sweet Corn Extract for this recipe and any time you are making a low carb recipe that needs the flavor of corn without the carbs.
Can I turn this recipe into keto cornbread muffins?
It's optional, but if you prefer sweet cornbread that yes add some. If you don't like stevia, use whatever sweetener you prefer that would equal about ¼ cup of sugar sweetness. Here's my Sweetener Guide & Conversion Chart.
How do I store this savory cornbread?
Store in an airtight container on the counter for up to 5 days.
Keto Cornbread Stuffing
This recipe today is all about easy.
And while you will be surprised that actually no corn or cornmeal is present in this recipe, it does in fact taste just like southern-style cornbread. Soft center, crumbly and crispy around the edges.
A fancy, show stopper, sugar-free keto pumpkin cake roll that everyone will love! This is a keto nut free, gluten free cake roll that you can easily master at home! A perfect fall dessert and Just 3 grams net carbs per serving!
Easy Keto Pumpkin Roll Recipe
It's pumpkin season, so I’m kicking off with a classic pumpkin recipe - a delicious Keto Pumpkin Roll filled with a luscious pumpkin cream cheese filling. It's made with coconut flour, not almond flour, for those who have tree nut allergies in the family like I do.
I hope this keto gluten-free Pumpkin Roll starts your pumpkin baking season off to a good start!
The fall season is never complete without some new keto pumpkin recipes and this one is spectacular! Your friends and family will be quite impressed when they see this beauty and once they taste it, they will all be in shock that it's sugar free!
Sugar Free Pumpkin Cream Cheese Filling
I prefer this pumpkin cream cheese filling to buttercream, but you could easily swap the filling with whatever you like.
The filling is adapted from my keto pumpkin mousse recipe and makes this low carb pumpkin roll nice and light and creamy. Use a good quality cream cheese like Philadelphia. It’s thicker and will make for a stiffer mousse.
The pumpkin roll is nut-free too. If you prefer a sugar free chocolate cake roll I've got this one you will love! If you do not have pumpkin pie spice, use cinnamon, ginger, nutmeg, and cloves or make my easy pumpkin spice recipe.
How To Prevent Cake Cracks
There’s a few tricks to prevent keto roll cakes from cracking.
Use both psyllium husk powder and xanthan gum together. As there is pure pumpkin puree in the base without these, your roll won’t be pliable enough to roll.
I made one solely using psyllium husk and also one just using xanthan gum, but you need both together to prevent cracking.
These are essential to keep the structure of the roll shape.
For best results, wait 10 minutes before you roll this pumpkin roll cake. It needs to cool slightly out of the oven, but still should be warm. Too little or too long and it will crack.
When you start to roll it away from you using the paper, put one hand underneath and one on top to encourage it round very carefully. The edge of the parchment nearest to you can be rolled ups it goes inside as you roll it. Don’t wrap it too tight either or it will crack.
How To Make Keto Pumpkin Roll
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to see the recipe card.
Preheat your oven to 375 degrees F. Line a baking sheet (10 x 14 inches) with a piece of parchment paper and grease with soft butter. Set aside.
Mix the dry ingredients together in a large mixing bowl. Set aside.
In a stand mixer (or using a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the remaining ingredients and blend until combined.
Slowly pour in the dry ingredients into the wet and blend until incorporated.
Spread batter onto the lined baking pan and smooth with a spatula.
Bake for 20 minutes.
Place another baking sheet pan the same size with a sheet of parchment on top (use the bottom of the pan without a lip) and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
WAIT 9 - 10 MINUTES and then while it's still warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour while you prepare the filling.
Sugar Free Pumpkin Cream Cheese Icing
In a medium mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand whisk until smooth. Option to use a KitchenAid or stand mixer.
In a clean bowl, whisk the cream until thick. Fold the cream through the cream cheese mixture using a spatula until combined. (This will make the filling thicker and stiffer then simply just blending altogether at once.)
Taste and adjust sweetener to your liking. Chill the cream cheese frosting in the fridge for at least 30 minutes while the rest of the cake chills.
Unroll the sponge cake, making sure the parchment is underneath. Spread over half the filling leaving ¾ inch at the edges so it doesn’t overspill as you roll.
Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 - 2 hours.
Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice and serve.
If your roll cracks a little, don’t worry, the extra filling on top will hide it! Tastes good all the same!
Swapping Low Carb Sweeteners
Just use my Sweetener Guide and Conversion Chart if you'd like to swap out any of the sweeteners I used in this recipe. It gives you all the natural sweeteners I use and how much to use of each kind so it is very simple to make swaps.
Storage
Cover with plastic wrap and place cake in the fridge for 4 days or 3 months in an airtight container in the freezer.
Keto Pumpkin Roll with Pumpkin Cream Cheese Filling
It’s pumpkin season, so I’m kicking off with a classic pumpkin recipe - a Keto Pumpkin Roll filled with a luscious pumpkin cream cheese filling. I hope this Keto Pumpkin Roll starts your pumpkin baking season off to a good start!
Line a baking sheet (10 x 14 inches) with parchment paper and grease with soft butter. Set aside.
Mix the dry ingredients together in a bowl. Set aside.
In a stand mixer (or using a hand mixer) add the eggs and whisk for 2 minutes until really fluffy. Add rest of the wet ingredients and blend until combined.
Slowly pour in the dry ingredients into the wet and blend until incorporated.
Spread batter onto the lined baking pan and smooth with a spatula.
Bake for 20 minutes.
Place another baking pan the same size with a sheet of parchment on top (use the bottom of the pan without a lip) and flip over. Allow to cool for 1 minute and peel off the top parchment paper.
WAIT 9 - 10 MINUTES and then whilst warm, gently roll the sponge away from you (starting at the short side) with the parchment paper. Cover with a clean tea towel to fully cool for about 1 hour whilst you prepare the filling.
FILLING
In a mixing bowl, add the cream cheese, pumpkin puree, salt, pumpkin spice, stevia and vanilla and blend using a hand whisk until smooth. Option to use a KitchenAid or stand mixer.
In a clean bowl, whisk the cream until thick. Fold the cream through the cream cheese mix using a spatula until combined. (This will make the filling thicker and stiffer than simply just blending altogether at once.)
Taste and adjust sweetener to your liking. Chill in the fridge for at least 30 minutes whilst the rest of the cake chills.
Unroll the sponge, making sure the parchment is underneath. Spread over half the filling leaving ¾ inch at the edges so it doesn’t overspill as you roll.
Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill covered with parchment or a clean tea towel for 1 - 2 hours. Top with the rest of the chilled pumpkin cream filling and option to dust with pumpkin spice. Slice + serve.
If your roll cracks a little, don’t worry, the extra filling on top will hide it! Tastes good all the same!
Storage: Fridge for 4 days or 3 months wrapped in the freezer.
Notes
Net Carbs 3gThis recipe was first published in October 2021.
