This easy keto Sugar Free Lemon Mug Cake is low carb, nut free, gluten free, and a single serving for perfect portion control! Just 3 grams net carbs!
Easy Keto Lemon Mug Cake
There is just something about tangy lemon flavor that feels like hope in dessert form. Bright. Fresh. Clean. Even in the dead of winter here in New England, the smell of lemon instantly reminds me that spring will come again.
This Sugar-Free Lemon Mug Cake is one of those recipes I keep coming back to year after year, (first published in March 2015)—especially when I want a single serving sweet treat without leftovers calling my name from the counter.
It’s also one of the easiest recipes the next time you are craving a lemon dessert!
It’s:
Low carb and keto diet friendly
Gluten free, grain free, and nut free
Made with coconut flour (not almond flour)
A true single serving with built-in perfect portion control
Just 3 net carbs per serving
It’s the easiest way to satisfy a sweet tooth without blowing your goals.
Why Lemon Has Always Been My Go-To
I’m a lemon lover—always have been.
Lemon in my water, lemon in my seltzer and in lemon recipes as much as possible.
When my throat feels scratchy or sore, I’ve literally taken the juice of an entire lemon as a quick shot. It might sound intense, but it works better for me than anything else I’ve tried. Lemon has always symbolized healing, freshness, and getting back on track—especially during cold, snowy months.
This mug cake was born out of that same mindset: something comforting, simple, and supportive.
The Testing Behind This Recipe
Before this recipe ever went live, I tested it four different times.
Coconut flour only
Coconut flour with flaxseed
One egg vs two eggs
More lemon juice vs less lemon juice
I was looking for fluffy texture, not rubbery. Moist, not dry. Lemon-forward but not overpowering.
This version is the winner.
Even if you think you don’t like coconut—trust me—the coconut flavor is not noticeable here. The lemon is the star. My youngest, who hates coconut in every form, absolutely loved this.
Using coconut flour is essential here. Almond flour cannot be swapped evenly—the texture will not work.
Coconut Flour & Allergies: Let’s Clear This Up
I get this question almost daily.
Is coconut a tree nut?
Botanically speaking, coconut is actually a fruit (a drupe, like a peach with a pit). While the FDA classifies coconut as a tree nut for labeling purposes, it is not a botanical nut.
My own son was diagnosed with a peanut and tree nut allergy at age two. He has safely eaten coconut for years without issue.
That said, if you have allergies, always check with your allergist.
The American College of Allergy, Asthma & Immunology explains that while coconut reactions are possible, most people with tree nut allergies tolerate coconut just fine.
Why This Is the Perfect Mug Cake
This is one of those low carb mug cakes that actually works:
Uses a microwave-safe mug or small ramekin
No fancy equipment
No leftover cake sitting on the counter
Ready in about 1 minute of cooking time
It’s ideal for anyone following a low-carb lifestyle, ketogenic diet, or anyone simply wanting better portion control.
When you’re looking for a quick and easy, low carb dinner you can get on the table for the family in under 30 minutes, these easy keto lemon chicken piccata meatballs should be on your menu!
Low Carb Chicken Piccata Meatballs
Just 15 minutes of prep time and about 6–8 minutes per side of cooking time is all it takes to make these low carb chicken piccata meatballs, and they are always a huge hit with my family.
This is one of those easy weeknight dinner recipes that feels special enough to serve guests, yet simple enough for busy weeknights.
These tender chicken meatballs are made with lean ground chicken, formed in a large mixing bowl, then quickly browned in a large skillet over medium heat before finishing in a rich, buttery lemon butter piccata sauce.
The sauce is zesty, bright, and perfectly balanced with fresh lemon juice, lemon zest, briny capers, and a splash of chicken stock or low sodium chicken broth.
This recipe is:
Keto friendly
Gluten-free
Nut-free
Just 2 net carbs per serving
Even family members not following a low carb or keto calorie diet love these meatballs. Serve them over zucchini noodles, spaghetti squash, or cauliflower mash for a complete low carb meal, or alongside green beans sautéed in olive oil.
If you’re feeding non-keto eaters, they’re delicious with egg noodles or even a slice of crusty bread to soak up the extra sauce.
Similar to my classic chicken piccata recipe, this version skips the extra steps of dredging chicken cutlets in flour and egg wash. Instead, the chicken meatballs are mixed once, rolled with wet hands or a cookie scoop, and cooked in a single pan—less mess, less cleanup, and maximum flavor.
Why You’ll Love These Chicken Piccata Meatballs
One-pan recipe using a large skillet
5–7 minutes to brown, then finished in sauce
Made with exact ingredients you likely already have
Perfect for meal prep and stores well in an airtight container
Reheats beautifully the next time you need a quick meal
The meatballs stay incredibly tender, and the sauce thickens just enough to cling to every bite without becoming heavy or gummy.
What is Glucomannan?
For this piccata sauce, I chose to use glucomannan powder instead of xanthan gum as a thickener. I’ve used glucomannan before in recipes like my keto Salisbury steak gravy, and it works beautifully in buttery sauces.
Glucomannan is a natural, water-soluble dietary fiber made from the root of the konjac plant. It’s the same fiber used to make shirataki noodles (also known as Miracle noodles) and has been used for generations in Japanese cooking.
Before discovering glucomannan, I often used xanthan gum, but many people find xanthan gum can become gel-like or slimy, especially if too much is added. Glucomannan thickens sauces smoothly and evenly, giving this lemon butter sauce a silky texture without clumping.
It has become a staple in my low carb kitchen, especially for sauces, gravies, and creamy dishes.
What can I Replace Glucomannan with?
If you don’t have glucomannan on hand, you can substitute xanthan gum using the same amount listed in the recipe. Be sure to whisk it in slowly and avoid over-thickening.
Can the Piccata Sauce Be Made Dairy-Free?
Yes! This friendly chicken piccata meatballs recipe can easily be made dairy-free.
To do so:
Replace the heavy cream with full-fat coconut milk or coconut cream
Keep the lemon juice, capers, and chicken broth the same
The result is still rich and flavorful, with a subtle background creaminess that works beautifully with the zesty lemon.
What can I swap Pork Rinds with?
The pork rinds help bind the meatball ingredients and keep them moist, but there are several easy swaps:
These Low Carb Chicken Piccata Meatballs are the perfect dish when you want something comforting, quick, and full of flavor without spending hours in the kitchen. Whether you’re serving them over veggie noodles or alongside a simple side, they’re proof that low carb dinners can still feel indulgent and satisfying.
Mix the egg with dry seasonings, lemon zest, pork rind crumbs, and fresh parsley together in a large bowl. Once combined, mix in the chicken.
Use a large cookie scoop to make 24 meatballs. Place them on a parchment lined baking sheet pan.
Heat the avocado oil in a large cast iron skillet over medium high heat. Place half the meatballs into the skillet and cook until browned. Remove, keep warm, then continue with remaining meatballs and remove. Please note, meatballs will not be fully cooked at this point.
Sauce
To the same skillet you cooked the meatballs in, pour in all the sauce ingredients and bring to a simmer while scraping bits from bottom of skillet. Cook about 5-8 minutes until sauce thickens. Option to thicken quicker is to add gluocamannan.
Once sauce is thickened to your liking, nestle the meatballs back in the sauce. Spoon sauce over the meatballs and cook about 5-8 minutes to finish cooking meatballs through. Internal temperature should be 165 degrees F.
When ready to serve, squirt some lemon juice and fresh chopped parsley over the meatballs.
Notes
Net carbs; 2 grams per servingThis post was first published in February 2022.Serving size is 4 meatballsMidlife Macros™ Approved!
This Easy Low Carb, Sugar Free Keto High Protein Everything Bagels are Gluten Free, Keto, made in under 30 minutes and perfect for anyone on a low carb diet, ketogenic diet or looking to increase your daily protein! These are also almond flour free made with simple ingredients!
You Can Enjoy a Bagel and Still Lose Weight (Even in Midlife)
I’ve got some news for you, friends — you can enjoy a bagel and still lose weight, even in midlife. Yes, really.
This low carb everything bagel recipe has been on my blog since 2015, and it’s still one of my most-loved recipes because it proves something I’ve been teaching for years: it’s not about cutting foods out forever — it’s about making smarter versions that actually work for your body.
Each bagel has about 134 calories and just 1.6 grams of net carbs, making it a fantastic option if you’re following a keto diet, low carb lifestyle, or my Midlife Macro Method™ approach.
And unlike many store-bought “keto bagels” filled with fillers and questionable ingredients, these are made with simple, real ingredients like coconut flour, flaxseed, sour cream, eggs, and everything bagel seasoning.
If you’re new around here, welcome. If you’ve been with me for years, you already know this truth:
Sugar and refined carbs are the real problem — not fat.
The real issue is the combo of sugar + refined carbs + fat, especially in ultra-processed foods. That combination wrecks blood sugar, appetite control, and hormones — particularly for women in perimenopause and menopause.
Fat itself has gotten a bad rap for decades, and yes, some of my recipes are intentionally higher in fat. That’s not a mistake — it’s strategic.
I shared the very real struggles I’ve had, you can read about them here. While it hasn’t been easy as far as what I’ve wanted to accomplish, it has been a learning experience. All the ways I know my body has changed and how to do things a bit differently to see results I want to see.
How My Body (and My Approach) Has Changed Over the Years
I’ve shared openly about my struggles over the years, and if you’ve followed my journey, you know this hasn’t been linear or easy.
I started sharing my sugar-free journey over 14 years ago in 2011, and the way I ate back then looks very different from how I eat today. The principles are the same, but my body has changed — especially in midlife — and my strategy had to change too.
After having my third child about 20 years ago, weight loss became harder, but it was still doable. As long as I tracked my food and stayed disciplined, I could lose weight. Back then, I could even enjoy small amounts of whole wheat flour, honey, or natural sweeteners without major issues.
Then came blogging full-time.
You know the drill…
“Just a bite to test.”
“One more taste for texture.”
“It’s my job, right?”
Those little bites add up.
The weight didn’t really creep up until I started writing my cookbook. It happened slowly and sneakily — a pound here, another pound there — until suddenly I was 10 pounds heavier by the time summer rolled around.
I truly believed I could just exercise it off.
Wrong.
Did. Not. Budge.
For months, I did everything I thought I should be doing — exercising more, eating “healthy,” staying busy — and nothing worked. If you’re in midlife and nodding your head right now, you know exactly how discouraging that feels.
What Midlife Taught Me About Food, Fat, and Satisfaction
As I’ve gotten older — and through years of recipe testing, coaching women, and paying attention to my own body — I’ve learned a lot.
First, gluten is no longer something my body tolerates, which is why you’ll notice my recipes are now entirely gluten-free. That wasn’t a trend decision — it was a health decision.
Second, I learned that satisfaction matters more than restriction.
What actually keeps me full, energized, and stable is:
Healthy fats like extra virgin olive oil, avocado oil, coconut oil
Adequate protein
Low carb, whole-food ingredients that don’t spike blood sugar
This is exactly why my approach evolved into what I now teach as the Midlife Macro Method™ — a strategy that emphasizes higher protein, moderate fat, and controlled carbs, instead of the very high-fat keto approach that stopped working for me in midlife.
So yes — many of my recipes still include fat, but now they’re balanced with protein and purpose, not excess.
Why You Don’t Have to Give Up Bread (Yes, Even Bagels)
One thing I want you to hear loud and clear:
You do NOT have to avoid bread forever when you make it low carb and blood-sugar friendly.
This keto bagel recipe is a perfect example.
These bagels are NOT made using a fathead dough base which often uses almond flour, mozzarella cheese, cream cheese, eggs, baking powder, and everything bagel seasoning.
BUT these still bake up with a chewy texture, hold their shape beautifully, and store well in an airtight container for the week — making them perfect for meal prep.
I’ve tested this recipe every which way:
Swapping sour cream for heavy cream (too soft)
More flaxseed meal, less coconut flour (not great flavor)
More coconut flour, less protein (wrong texture)
This version is the best balance of taste, texture, and satisfaction I’ve found.
Will it taste like a white flour, sugar-laden bakery bagel?
No — and it’s not meant to.
But for a low carb bagel recipe that supports midlife weight loss, stable energy, and fullness, these absolutely deliver.
The Perfect High-Protein, Low Carb Breakfast
Slice one of these bagels, toast it, add a little butter, and top it with:
A fried or scrambled egg
Some bacon or sausage
And you’ve got a high-protein, low carb breakfast that keeps you full for hours — without blood sugar crashes or cravings.
These bagels make 12 per batch, which makes them ideal for busy weeks, breakfast sandwiches, or even bagel bites.
Low carb doesn’t mean deprived.
Healthy fats don’t need to be feared.
And midlife doesn’t mean you’re broken — it means your body needs a smarter strategy.
This recipe has stood the test of time for a reason.
In a stand mixer with the paddle attachment add the eggs and sour cream and blend until combined well.
In a large mixing bowl whisk the flaxseed, salt, baking powder, coconut flour and protein powder together.
Slowly pour the dry ingredients into the wet in the stand mixer until incorporated.
In a small bowl whisk the seasonings together for the topping. Set aside.
Grease two 6 capacity doughnut pans liberally.
Sprinkle about 1/4 teaspoon of the seasonings directly into each section.
Pour batter evenly into each.
Evenly sprinkle the rest of the seasoning mixture onto the batter of each bagel.
Bake bagels for 25 minutes until golden brown.
Cool slightly then remove from pan. Keep refrigerated until ready to toast and serve with your favorite toppings, or make a breakfast sandwich with a fried egg, and bacon!
Video
Notes
This recipe was first published in January of 2015 and updated with a video in 2017. Midlife Macros Approved!
When most people hear the word biscotti, they immediately think of something sweet — a crunchy cookie meant for morning coffee or dessert. But savory biscotti deserve just as much attention, especially if you follow a low-carb lifestyle or keto diet and want something crunchy that isn’t another cracker.
My first savory biscotti is still very popular, my Savory Cheddar Herb Keto Biscotti which uses almond flour and cheddar and is crispy and delicious!
But for my new Italian Stracciatella soup I made for Christmas, I did not want to use a cheddar keto almond biscotti recipe. Since my youngest son has a tree nut allergy I also did not want to use almond flour.
That’s why these are nut free using sunflower seed flour, but feel free to swap with almond flour if you don’t have any nut allergies like us.
These savory Parmesan Gruyère biscotti are one of my new favorite homemade biscotti recipes to make during the holiday season, serve alongside keto soup, or add to a charcuterie platter.
They’re crisp, deeply flavorful, and completely different from traditional biscotti made with wheat flour, or a sweet biscotti using sugar substitute, vanilla extract, or almond extract.
Why Savory Biscotti?
Traditional biscotti are twice-baked cookies made with wheat flour, and usually sweetened with sugar, and nuts, often whole almonds or dark chocolate chips.
They’re delicious, but not ideal if you’re focused on weight loss, managing blood sugar, or following low-carb diets or want a savory biscotti with soup.
Savory biscotti flip the script.
They give you:
A crunchy texture
A sturdy dipper for soup
A crisp cookie–style snack without sweetness
Something satisfying to pair with savory meals
And when made correctly, they’re just as crunchy and satisfying as the real thing.
Naturally Low Carb — No “Keto Tricks”
One thing I love about this recipe is that it doesn’t rely on gimmicks or an AI generated picture. The biscotti you see in these pictures are exactly how they will turn out for you and exactly what I served to my family on Christmas day.
These biscotti are naturally low carb and fit easily into a keto diet because of the ingredients themselves — not because of substitutions that try to mimic sugar or flour.
There’s:
No wheat flour
No all purpose flour
No sugar substitute
No vanilla extract or almond extract
Instead, the structure comes from:
Sunflower seed meal
Large eggs
Parmesan cheese
Gruyère cheese
That combination creates a crunchy texture that holds up beautifully after the first bake and the second bake — which is the hardest thing about making low-carb biscotti the first time.
What Makes This Low-Carb Biscotti Recipe Work
Many low-carb biscotti recipes fall short because they:
Soften too quickly
Crumble when sliced
Lose crunch after cooling
Taste overly eggy
This recipe avoids those issues by:
Using sunflower seed meal instead of almond flour or coconut flour
Baking twice at the right oven temperature
Cooling properly before slicing into thick slices with a serrated knife
The result is a biscotti that actually feels like a crunchy snack, not a compromise.
The Importance of the First Bake and Second Bake
Biscotti are defined by their baking method.
First Bake
The first bake sets the dough into a firm log. This is done on a prepared baking sheet lined with parchment paper, using a baking tray large enough to allow airflow.
After the first bake:
The log must cool slightly
This makes slicing easier
Prevents crumbling when cutting
Using a serrated knife or sharp knife on a cutting board gives clean slices to the cool logs without breaking the biscotti.
Second Bake (Where the Magic Happens)
The second bake is what creates the crisp cookie texture.
Each slice is laid cut-side down and baked again until dry and golden. This removes moisture and creates that satisfying crunch that makes biscotti perfect for:
Soup dipping
Crunchy snacks
Serving alongside morning coffee or a cup of coffee and my father tells me even dipped in wine (yes — savory biscotti still work!)
Savory Biscotti vs Traditional Biscotti
Traditional biscotti are often sweet and include:
Wheat flour
Whole almonds
Sugar or monk fruit sweetener
Vanilla extract or almond extract
Savory biscotti skip all of that.
Instead, they shine because of:
Parmesan cheese
Garlic powder
Black pepper
Herbs
They’re meant to complement savory foods, not dessert.
Perfect for Soup, Snacks, and Entertaining
I originally created this recipe to serve alongside my new keto Italian Stracciatella soup, but can be enjoyed with any soup you like, especially brothy soups like:
French onion chicken soup- my new recipe will be coming soon!
Store biscotti in a glass airtight container or wrapped in aluminum foil
Keep at room temperature
Avoid refrigerating (adds moisture)
If they soften:
Reheat uncovered in a 325°F oven for 7–10 minutes
Cool completely before serving
This restores the crispness every time.
Low-Carb Lifestyle Friendly
These biscotti fit beautifully into a low-carb lifestyle because they:
Are filling without being heavy
Pair well with protein-rich meals
Don’t trigger cravings the way sweet snacks can
They’re proof that you don’t need sugar substitutes or sweet flavors to enjoy baked goods on a keto diet.
Great for the Holiday Season (and Beyond)
During the holiday season, it’s easy to feel like low-carb eating has to pause. Recipes like this remind us that:
Crunchy snacks don’t have to be off-plan
Homemade biscotti can be savory and still just as delicious
You can enjoy festive foods without compromising your health goals
Whether you serve these for the first time or make them part of your regular rotation, they’re a recipe I think you’ll come back to again and again, at least for us, these are on the weekly menu.
These low-carb savory biscotti prove that homemade biscotti don’t have to be sweet to be satisfying, and that crunchy snacks absolutely have a place in a keto-friendly kitchen. If you’re looking for something different, something elegant, and something that actually works — this is it.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together: Sunflower seed meal, Baking powder, Garlic powder, Onion powder, Thyme, Parsley, Black pepper, Salt.
Add wet ingredients: Eggs, Parmesan, Gruyère. Mix until a thick dough forms. The dough should hold together easily.
Transfer dough to the prepared baking sheet. Shape into a log about 10 inches long and 3 inches wide.
Bake for 20–22 minutes, until firm and lightly golden. Remove from oven and let cool 10 minutes.
Using a serrated knife, slice into ¾-inch thick biscotti.
Lay biscotti slices cut-side down on the baking sheet. Bake 12–15 minutes total, flipping halfway, until crisp and golden. Let cool completely — they crisp more as they cool.
Store in an aluminum foil or airtight container at room temperature for up to 2–3 days. Freeze up to 3 months.
To re-crisp: bake uncovered at 325°F for 7–10 minutes, then cool.
This easy Keto Italian Stracciatella soup takes under 25 minutes to prep and cook and the payoff is a comforting high protein soup with just 1 gram net carbs!
Italian Egg Drop Soup (Stracciatella alla Romana)
If you’ve ever searched for Italian egg drop soup, chances are you were actually looking for Stracciatella alla Romana — a traditional Italian soup made with hot broth, eggs, and grated Parmigiano Reggiano that form delicate “little shreds” as they cook.
The Italian word stracciatella literally means little shreds, referring to the soft strands of egg that form when the egg mixture is gently stirred into simmering stock.
This classic Italian soup is often described as the Italian version of egg drop soup, and while it shares similarities with traditional egg drop soup, it has its own rich history and distinctly Italian flavor profile.
This is one of the easiest soups you can make, yet it feels elegant enough for a holiday meal, special occasion, or light lunch any time of year.
All the nutritional information is on the printable recipe card at the bottom of this page.
What Is Stracciatella alla Romana?
Stracciatella alla Romana originates from Rome and has long been a staple Italian soup served as a primo piatto — the first course of a meal. Traditionally, it’s made with:
Hot chicken broth or chicken stock
A whisked egg mixture
Grated Parmigiano Reggiano
Black pepper
As the eggy mixture is poured into simmering stock using a gentle circular motion, it creates delicate strands of egg that float through the broth. The result is a delicious soup that’s light, nourishing, and incredibly comforting.
Unlike Chinese egg soups or traditional egg drop soup that may include soy sauce or cornstarch, Italian stracciatella relies on quality ingredients and technique rather than thickeners.
Why This Italian Egg Drop Soup Is Perfect for a Ketogenic Diet
If you follow a ketogenic diet, low carb lifestyle, or simply want a high protein, nourishing meal, this soup checks all the boxes.
This low carb stracciatella soup fits beautifully into a keto diet, especially when you want something warm and satisfying without heaviness. It’s also perfect during colder months, holiday meals, or anytime your digestion needs something gentle.
A Light Holiday Meal or Easy Weeknight Dinner
This soup is traditionally served as part of a holiday meal, especially at Christmas or Easter, but it’s equally perfect for:
A light lunch
A simple side dish
A starter before a more hearty soup or main course
An easy meal when you don’t feel like cooking
Because it comes together so quickly, it’s often considered one of the easiest soups in Italian cooking.
Why Escarole Works So Well in This Soup
While classic Stracciatella alla Romana is often made without vegetables, adding escarole turns it into a slightly more substantial Italian-style egg drop soup while keeping it light.
Escarole:
Adds color and texture
Wilts beautifully in hot broth
Keeps the soup low carb
Makes it feel more filling without adding starch
In this version, escarole transforms the soup into something that can stand on its own, especially for those following a ketogenic diet or seeking a high-protein, nutrient-dense option.
The Importance of Gentle Simmering
One of the most important steps in this recipe is maintaining a gentle simmer. You do not want a rolling boil.
Why?
A rolling boil breaks the delicate strands of egg
Gentle heat creates soft, silky ribbons
Texture is everything in egg soups
Think of it as coaxing the egg mixture into the broth rather than forcing it.
This turns it into a satisfying high-protein meal while keeping the Italian flavors intact.
Why This Low Carb Stracciatella Soup Is Timeless
There’s a reason Stracciatella alla Romana has endured for generations. It’s simple, nourishing, and endlessly adaptable.
Whether you’re serving it as part of a holiday meal, enjoying it as a light lunch, or turning it into a comforting easy meal on a busy weeknight, this Italian egg drop soup never disappoints.
It’s proof that sometimes the most delicious soup comes from the simplest ingredients — hot broth, eggs, cheese, and a little patience.
A Christmas Day Memory I’ll Never Forget
I served this Italian egg drop soup on Christmas Day as the first course for my family, and it turned out to be one of those quiet, unexpected moments that stays with you.
My Dad is Sicilian, and food has always been more than just food in our family — it’s memory, tradition, and love passed down through generations.
When I brought this Stracciatella alla Romana to the table, my dad immediately recognized it. He told me he hadn’t had this soup in years — not since his mom passed away.
As soon as he took the first spoonful, his face lit up.
He said it tasted just like the soup his mother used to make — simple, comforting, and familiar in the best way. My mom loved it too, especially how light and lemony it was, and how perfect it felt as a first course before the rest of our Christmas meal.
What made that moment even more meaningful for me is realizing that this soup is naturally low carb and ketogenic — exactly as it was originally made. Long before anyone talked about low carb or keto diets, Italian home cooking relied on simple, nourishing ingredients like broth, eggs, and cheese. No fillers. Just real food.
This soup didn’t need to be “adapted” or “made keto.” It already was.
That’s something I love sharing — especially with women who think eating low carb means giving up traditional, comforting foods. Sometimes the most supportive, blood-sugar-friendly meals are the ones our grandparents were already making.
Serving this soup on Christmas Day reminded me why I love cooking and sharing recipes so much. Sometimes it’s not about creating something new. Sometimes it’s about honoring what’s always worked — and passing it on.
Storage Tips
Store leftovers in individual airtight containerin the refrigerator for easy lunches
This classic Roman-style soup features delicate egg ribbons cooked gently in broth with Parmesan, lemon, and plenty of escarole for body and color. It’s traditionally served as a light first course, especially for holiday meals. It can easily be turned into a satisfying entrée with the addition of chicken.
Here are the best and most delicious top 20 low carb keto recipes of 2025!
If you’ve been following a keto diet or low-carb diet, you already know that eating this way is no longer about boring meals or sacrificing flavor.
The best keto recipes and low-carb recipes today focus on simple ingredients, real food, high protein, and meals the whole family will actually enjoy.
Whether you’re eating this way for weight loss, blood sugar balance, or simply because you feel better on a ketogenic diet or low carb diet, these low-carb keto recipes prove you don’t need added sugar, white bread, or fast food to enjoy comfort food favorites.
This list of my Top 20 Best Delicious Low Carb Keto Recipes of 2025 includes:
Easy keto meals for busy weeknights
Keto-friendly desserts for your sweet tooth
High-protein breakfasts, breads, and comfort food classics
Recipes with clearly listed grams of carbs, grams of net carbs, and grams of protein, as well as grams of healthy fats
The best part? These are all recipes made with real ingredients, designed to fit into real life — whether you’re meal prepping, cooking for your family, or just trying to stay consistent.
If you love Chinese food takeout but want a healthier version, this Sugar Free Keto General Tso Chicken delivers all the flavor without the sugar or soy-laden sauces. This recipe tastes like the real thing, yet it’s completely keto-friendly and perfect for a quick weeknight dinner.
Made with simple ingredients, this dish skips added sugar and keeps carbs low while packing in 45 grams of protein per serving. It’s a great alternative to fast food and works beautifully for meal prep.
This Keto Coconut Flour Bread is one of the most popular low-carb bread recipes for a reason. The texture closely resembles soft wheat bread, making it ideal for sandwiches, toast, or even grilled cheese with cheddar cheese or mozzarella cheese.
Perfect for anyone following a ketogenic diet with nut allergies, this loaf uses coconut flour instead of almond flour and is made with simple ingredients you can find at the grocery store.
This Quick 2-Minute Keto English Muffin is a game changer for breakfast. With just 3 grams of net carbs, it looks and tastes shockingly close to traditional English muffins made with white bread.
Perfect for a healthy breakfast, breakfast sandwiches, or even as a base for eggs and crispy bacon, this easy recipe fits perfectly into a busy low-carb lifestyle.
This Keto High Protein Lemon Pudding is light, refreshing, and perfect after a hearty meal. With 18 grams of protein, just 4 grams of carbs, and only 11 grams of fat, it’s a lighter dessert option that still feels indulgent.
It’s dairy-free and made without cottage cheese, protein powder, or almond flour — proof that keto desserts can come in many different ways.
These No Bake Keto Blueberry Cheesecake Bars are a family favorite. Creamy, rich, and perfectly portioned, they satisfy cravings without kicking you out of ketosis.
With just 5 grams of net carbs, these bars are an excellent keto-friendly dessert for entertaining or meal prep. Made with cream cheese and simple ingredients, they’re comfort food without guilt.
This Cottage Cheese Sheet Pan Lasagna is everything you love about Italian comfort food without the carb overload. Made on a baking sheet in under 30 minutes, it’s a perfect weeknight dinner.
With just 4 grams of net carbs and an impressive 39 grams of protein, this dish proves low-carb meals can be hearty, satisfying, and full of flavor.
Missing oatmeal on a keto diet? This Sugar Free Keto Oatmeal is warm, filling, and incredibly comforting — especially on cold mornings.
This low-carb breakfast cereal delivers the texture and flavor you love without spiking carb intake, making it a great option for a healthy breakfast that keeps you full.
These 3-Ingredient Cottage Cheese Protein Waffles are one of the easiest keto breakfast ideas you’ll ever make. No flours, no fuss, and ready in under 10 minutes.
Two waffles deliver 25 grams of protein with just 2 grams of total carbs, making them ideal for weight loss and blood sugar balance.
This Sugar Free Keto Carnivore Ice Cream is rich, creamy, and shockingly close to traditional ice cream. Made without added sugar and no ice cream maker required, it’s perfect for anyone craving comfort food.
Directions are included for both no-churn and Ninja Creami methods, making it versatile and easy.
These High Protein Cottage Cheese Bagels may be one of the most impressive keto breads you’ll ever make. Chewy, satisfying, and perfect for breakfast or lunch, they contain just 4 total grams of carbs and 18 grams of protein.
They’re great topped with cream cheese, smoked salmon, or even used for breakfast sandwiches.
This Cinnamon Swirl Cottage Cheese Cloud Bread feels indulgent while staying ultra low carb. With just 1 gram of total carbs per slice, it’s perfect for anyone who misses sweet breads on a ketogenic diet.
The soft texture and warm cinnamon flavor make it ideal for breakfast or dessert.
This Sugar Free Lemon Cream Pie is a show-stopper dessert. With a flaky low-carb crust and creamy lemon filling, it’s a dessert even non-keto eaters love.
Perfect for holidays or special occasions, it’s proof that keto-friendly recipes don’t have to feel restrictive.
This is hands-down one of the easiest keto bread recipes you’ll ever make. With just 1 gram of carbs per slice and 10 grams of protein, this cottage cheese bread is nut-free, flour-free, and gluten-free.
It’s real sandwich bread — perfect for the whole family.
This 90-Second Keto Bread is ideal when you want something fast. Made in the microwave with just five ingredients, it tastes like an English muffin and delivers 10 grams of protein with only 3 grams of net carbs.
This Lemon Cottage Cheese Fluff is light, creamy, and refreshing. Made with just five ingredients, it’s an easy dessert that helps curb a sweet tooth without sugar.
This Cottage Cheese Cloud Bread delivers just 1 gram of carbohydrates per slice with 9 grams of protein. Soft, fluffy, and versatile, it works for sandwiches, toast, or snacks.
These Mini Keto Cottage Cheese Cheesecakes are perfectly portioned and incredibly satisfying. Each slice has 10 grams of protein and just 3 grams of carbs, making them ideal for weight loss or portion control.
Taking the top spot for 2025, this Keto Cottage Cheese Strawberry Mousse is thick, creamy, and bursting with fresh flavor. With 9 grams of protein and just 4 grams of net carbs, it’s the perfect keto-friendly dessert to share with family and friends.
The best keto recipes of 2025 focus on balance: high protein, lower fat when needed, and real ingredients that support long-term success. Whether you’re cooking for weight loss, managing carb intake, or simply want delicious low-carb meals, these recipes prove keto can be sustainable and enjoyable.
Save this list, bookmark your favorites, and try something new next time you’re planning meals. Your future self will thank you.
If you’re an email subscriber to my free email list, you will receive this as an ebook on January 1st. If you’re not an email subscriber, subscribe here and you will receive this top 20 list as an ebook in your welcome email.
Here are 10 simple healthy tips for not only enjoying your New Year’s eve party, but help you stick to your healthy eating habits with simple sustainable changes to stay aligned with your health goals to meet your body’s needs.
This blog post was first shared in 2012 and updated in December 2025!
New Year’s Eve is almost here—and for many of us, it’s a great time to celebrate, reflect, and enjoy the people we love. It’s also a time of year filled with finger foods, sugary drinks, late nights, and the “I’ll start fresh tomorrow” mindset.
But here’s the truth I’ve learned over the years—both personally and through coaching thousands of women:
You don’t need to choose between enjoying the celebration and protecting your overall health.
There is no perfect time to be “on” or “off” a healthy lifestyle. The healthiest way forward is learning how to make small changes, take small steps, and practice healthy habits that support your body—even during celebrations.
That’s exactly what these tips are about.
These are not rules. They’re simple tips to help you enjoy your New Year’s Eve celebration, protect your mental health, support your physical health, and head into the coming year feeling confident—not defeated.
And this year, I’m also weaving in my 1-1-1 Method from my book Good, Better, Best—a simple way to stay grounded at any party without tracking, stress, or guilt.
1. Start New Year’s Eve Day with Intention
One of the best ways to enjoy a party later is to take care of yourself earlier.
Some form of physical activity—even low-impact exercises like walking or stretching
A few minutes of sunshine or fresh air
This supports cardiovascular health, improves sleep quality later that night, and helps regulate blood sugar so you’re not arriving at the party ravenous.
This isn’t about restriction—it’s about giving your body what it needs so you feel grounded and energized.
2. Use the 1-1-1 Method for Appetizers
This is where most people get stuck.
Appetizers are designed for grazing, and grazing is exactly what leads to weight gain and loss of awareness.
Instead:
Take 1 plate
Put 1 serving of each appetizer you want
Eat for 30–60 minutes, then stop
Once your plate is done, you’re done.
Then walk away from food and do something else. This is how you shut down the toddler brain that keeps asking, “Can I have more?”
3. Always Sit or Stand Still When Eating
Mindless eating happens when food is paired with distraction.
Make it a rule:
No eating while hovering over the table
No constant picking while chatting
This single habit improves portion control, digestion, and awareness — a simple way to support a healthy weight.
4. Be Picky—Your Body Deserves Better
This tip has stood the test of time for a reason.
If it’s not delicious… skip it.
There’s no need to waste calories, energy, or digestion on “so-so” snacks. Being selective helps you enjoy food more and prevents overeating later.
This mindset is a cornerstone of a healthier lifestyle and helps reduce the cycle of guilt and overindulgence.
5. Be Selective With Your Choices
Be picky.
If it’s not delicious, it’s not worth it.
This protects your enjoyment, your digestion, and your mindset — and it helps you feel satisfied with less food, not more.
6. Repeat the 1-1-1 Method for the Main Meal
When it’s time for the entrée:
One plate
One serving
One eating window
No seconds. No hovering. No “just a bite.”
This structure is incredibly effective for blood sugar control, digestion, and stress management.
7. Watch Sugary Drinks & Alcohol
Sugary drinks and excess alcohol are often the biggest drivers of:
Overeating
Poor sleep quality
Increased cravings
Alternate drinks with water or a non-alcoholic beverageto stay hydrated and grounded.
8. Keep Food Out of Reach Once You’re Done
Environment matters.
Once your plate is finished, physically move away from the food area. Distance reduces temptation and supports mindful choices without willpower.
This helps prevent the “sugar spiral” that can last all night.
Remember: One Night Does Not Define Your Health
There is always another meal.
There is always a next day.
There is always another opportunity to care for your body.
Healthy living is built on small steps, not all-or-nothing thinking.
Your 1-1-1 Method is powerful because it:
Creates boundaries without restriction
Stops grazing
Calms the toddler brain
Supports consistency during social events
My new book Good Better Best goes into calming that toddler brain in you and getting back into the drivers seat for your health.
There’s also a QR code in the book with free access to my Toddler Brain Workshop. I hope these helpful tips provide you plenty of ways to have sustainable lifestyle changes and to create your healthiest year ahead! Happy New Year!
This recipe is a keto high protein cottage cheese sugar free cinnamon roll and is great recipe whether you are on a keto diet, low carb diet or just looking to increase your daily protein intake. These easy keto cinnamon rolls are incredibly soft and delicious with 15 grams protein!
Cinnamon rolls are one of those recipes I will never stop experimenting with.
They’re comforting, nostalgic, and always feel like a special treat. Over the years, my keto low-carb cinnamon rolls made with fathead dough have been one of the most popular recipes on SugarFreeMom.com — and for good reason. They’re rich, soft, and incredibly satisfying.
But as I’ve moved into midlife, my focus around food has shifted.
I don’t just want low carb anymore.
I want more protein, better blood sugar balance, and recipes that help me feel satisfied without relying on massive amounts of cheese or extremely high fat.
That’s exactly why these Cottage Cheese Cinnamon Rolls exist and frankly the best cinnamon rolls that are high in protein and totally delicious.
Why I Created a High-Protein Cinnamon Roll Dough
My original fathead dough keto cinnamon roll recipe is sliced into 12 rolls and provide about 6 grams of protein and 19 grams of fat per roll. They use mozzarella cheese and cream cheese to create that classic stretchy, chewy dough — and they are absolutely delicious.
But many women, especially in midlife, tell me:
They don’t feel great eating large amounts of cheese
Very high-fat meals don’t always keep them full
They want more protein per serving
They’re looking for better balance, not just keto macros
I felt the same way.
So I set out to create a low carb cinnamon rolls dough that:
Does not rely on mozzarella cheese
Uses cottage cheese instead
Provides significantly more protein
Still delivers a soft, comforting cinnamon roll texture
Fits into a low-carb or ketogenic diet
Feels better for a midlife body
After many rounds of testing (and yes — plenty of trial and error), this version finally delivered the texture, flavor, and macros I was looking for.
How These Cinnamon Rolls Are Different from Fathead Dough
These are not just a minor variation — they are a different approach to cinnamon rolls.
These rolls are larger and more filling, but the fat content is very comparable to fathead dough — the big difference is the protein increase. All nutritional information is at the bottom of this page on the printable recipe card.
Why This Recipe Makes 8 Rolls
This dough is more substantial and protein-dense than fathead dough, which is why I slice the batch into 8 rolls instead of 12.
I tested multiple portion sizes, and cutting them into 8 rolls:
Preserves the soft cinnamon roll texture
Keeps the swirl intact
Makes each roll feel satisfying and substantial
Delivers 15 grams of protein per roll
Keeps fat similar to fathead dough, not higher
While these rolls are larger, they’re also more filling — and for me, that’s a win in midlife.
Yes, This Dough Is Sticky — and That’s Normal
I want to be very honest here, because honesty builds trust.
This cinnamon roll dough is sticky.
That is intentional and unavoidable when you’re working with:
Cottage cheese
Protein powder
Coconut flour
A low-carb, gluten-free dough
This is not bread flour.
This is not all purpose flour.
This is not traditional cinnamon roll dough.
Because of that, this dough requires:
Rolling between parchment paper
A little patience
Lightly wetting your fingers if needed
Gentle handling
I tested this recipe many times — adjusting coconut flour, sunflower seed flour, butter, protein powder, and even xanthan gum — until I found the sweet spot where the dough:
Rolls without cracking
Holds together
Bakes beautifully
Has the best texture
Once baked, the result is:
Soft cinnamon rolls
A tender cinnamon swirl
Golden brown tops
Incredible flavor
The process is slightly different, but the payoff is worth it.
Why Cottage Cheese Works So Well in Cinnamon Rolls
Cottage cheese is having a moment — and for good reason.
It’s:
Naturally high in protein
Lower in fat than mozzarella cheese
Supportive of blood sugar balance
Great for low-carb cinnamon rolls
Easy to blend smooth in a food processor
Using cottage cheese instead of mozzarella cheese means:
Less heavy, cheesy flavor
A more bread-like interior
More protein without dramatically increasing fat
Better digestion for many people
This makes these cinnamon rolls especially appealing if:
You don’t want to eat large amounts of cheese
You enjoy cottage cheese bread-style recipes
You’re focused on protein in midlife
You want a low-carb cinnamon roll that feels better in your body
Why Protein Matters More in Midlife
As women age, protein becomes even more important.
Higher protein supports:
Muscle maintenance
Satiety
Blood sugar balance
Fewer cravings later in the day
That’s why I love that these cinnamon rolls provide:
15 grams of protein per roll
Low net carbs
Similar fat to fathead dough
A more balanced macro profile
These aren’t just a treat — they can fit into a protein-forward breakfast or a balanced meal.
Ingredient & Dietary Notes
These cinnamon rolls:
Are low carb and keto friendly
Are gluten free
Do not use wheat flour, bread flour, or all-purpose flour
Preheat oven to 350°F (175°C). Line an 8-inch baking dish with parchment paper or grease well. Set aside.
Add the cottage cheese, eggs, butter, and vanilla extract to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Add the sunflower seed meal, coconut flour, protein powder, baking powder, xanthan gum, salt, and powdered sweetener to the food processor and Mix until a soft, slightly sticky dough forms.Let the dough rest for 5–10 minutes. This allows the coconut flour and protein powder to fully absorb moisture and will make the dough easier to handle.The dough will be sticky — this is normal.
Place the dough between two sheets of parchment paper. Lightly dust the bottom parchment with a small amount of coconut flour if needed. Roll the dough into a large rectangle, about ¼-inch thick (approximately 9 x 12 inches). If the dough sticks, lightly wet your fingers or dust the parchment with a pinch of coconut flour.
Spread the prepared cinnamon filling evenly over the rolled dough, leaving a small border along one long edge. Using the parchment paper to help lift, slowly and carefully roll the dough into a log, starting from the long edge. Wet fingers to help dough separate from the parchment.
Use a sharp knife to slice the log into 8 even rolls. Place the cinnamon rolls cut-side up into the prepared baking dish.
Bake for 22–25 minutes, or until the tops are lightly golden and the rolls are set. Allow the rolls to cool for 5–10 minutes before adding any glaze. Serve warm and enjoy.
These Low Carb Sugar-Free Keto Sparkling Champagne Cupcakes are the perfect finger food dessert for any party, but especially on New Year’s Eve! Just 2 g net carbs!
Sparkling Sugar Free Champagne Cupcakes
It’s the day after Christmas and I’m sure with all the feasting and indulging, desserts may be the last thing on your mind. But we all know that the holidays aren’t officially over until New Year’s Day!
Whatever your plan for New Year’s Eve, this keto champagne cupcake recipe is the one you need to make for any special occasion, but especially to ring in the new year!
Making recipes without sugar, gluten and low carb is always challenging, but it’s something I am committed to doing in my own life and for my family.
For me personally it’s a way to keep sugar and carb cravings away when I abstain from all forms of refined sugars. I’ve just found it to be a better way for me to live a life of food freedom rather than moderating sugar and dealing with constant cravings and weight gain.
The first time I made it through a holiday without giving in to everything was in 2006. I haven’t gone back to white refined sugar since and I’ve been gluten free since 2012.
According to Cronometer, the app I use, 4 ounces of Prosecco, Sparkling wine, has 2.9 grams of carbs and 83 calories. So it is definitely keto friendly and can be enjoyed.
For our keto sparkling champagne cupcakes, we use 3 ounces for the whole recipe with 12 cupcakes. Each cupcake, not including the buttercream frosting, has 4 grams of total carbs or 2 grams net carbs.
Keto Vanilla Cupcakes
This recipe can easily be adapted from cupcakes to just a vanilla cake or champagne cake if you prefer. You can leave out the champagne and use unsweetened vanilla almond milk or another non-dairy milk in its place.
I had visions of this festive dessert in my head for weeks before even Christmas came! There’s certainly no shame or guilt in ending the year with a perfect treat like these luscious, keto sparkling bubbly champagne cupcakes!
Keto Finger Foods
Obviously being that these do, in fact, have real champagne, I envisioned these cupcakes to be more for the adults than the children. I’ve added some notes below for substitutions if you are making these for kids.
I brought these to my hair salon for all the ladies working and they couldn’t believe they were sugar-free, low carb and gluten free! Always awesome when people who don’t normally eat sugar-free can’t tell the difference!
Looking for some wonderful finger foods for your New Year’s Eve party? I’ve got a bunch!
Any kind of champagne will work in this recipe. I used Prosecco because we had it in the house.
If you want to make this nonalcoholic, simply switch out the champagne for sparkling cider or even sparkling water will work.
You could leave any sparkling beverage or bubbly champagne and use heavy cream instead, but the alcohol bakes off when cooking the cupcakes in the oven.
Can I Swap out the Sugar Free Sweeteners?
I combine two kinds of low carb sweeteners to help alleviate any aftertaste. I recommend sticking with a powdered low carb sweetener for this recipe.
If you don’t have liquid stevia or prefer not to use it and you don’t have Swerve, increase your choice of sugar free sweetener to at least a cup.
You do need the protein powder it helps make the texture more like traditional fluffy cupcakes and helps with it being less crumbly. You could sub egg white protein powder, but I haven’t tested it out to know how the texture would compare.
The hint of champagne gives these cupcakes a nice, light airy texture, but you really can’t taste the champagne flavor in them.
They are the perfect way to ring in the new year with family and friends!
I hope you’re ending the year with the ones you love and may you have a fantastic year ahead of you!
Place the first 5 ingredients into a stand mixer with the paddle attachment and blend on medium speed or use a large mixing bowl and hand electric mixer, until well combined. Set aside.
Whisk the remaining dry ingredients together in a medium bowl.
Pour the dry into the wet ingredients in the bowl of a stand mixer or bowl with electric mixer and blend until smooth.
Place cupcake liners into a 12 capacity muffin pan.
Spray each cupcake liner with olive oil or coconut oil cooking spray.
Divide cupcake batter, a little more than half way up for each muffin cup.
Bake for 20 minutes or until they bounce bake to the touch.
Allow to cool completely before adding any creamy frosting using a piping bag or tool.
Enjoy!
Storage: Place cupcakes in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition Information on recipe card below does not include homemade buttercream frosting or cream cheese frosting if you prefer to use that. Net Carbs: 2gThis recipe was first published in December 2016 and updated with video in 2020.
If you’ve been stuck or stalled in your weight loss efforts, and tired of quick fixes, or just ready for a reset that’s rooted in real food, sustainable habits, and deep support, then this 21 day weight loss challenge for you!
21-Day Reset for 2026
The 21-Day Reset Challenge inside the Sugar Free Mom Tribe starts January 7, and it’s designed to help you reset your daily routine, improve energy levels, stabilize blood sugar, and create healthy habits that actually support long-term weight management — not just rapid weight loss that comes back.
This is not a crash diet.
This is not about perfection.
This is about building a healthy lifestyle you can maintain for your entire life.
What Is the 21-Day Reset Challenge?
The 21-Day Reset is a weight loss program and lifestyle change built on whole foods, balanced nutrition, and deep community support.
Whether your goal is fat loss, better overall health, improved fitness levels, or finally breaking free from sugar cravings, this challenge meets you where you are and adapts to your individual needs.
Inside the Sugar Free Mom Tribe, this challenge focuses on sustainable weight loss through five foundational pillars that work together to support:
Balanced blood sugar
Healthy calorie intake
Muscle mass preservation
Improved energy levels
Better long-term weight management
The 5 Pillars of the 21-Day Reset
1. Morning Sunlight: The Daily Hormone Reset
Getting morning sunlight is one of the most underrated habits for better health.
This simple daily routine helps:
Regulate your circadian rhythm
Improve sleep quality
Support healthy cortisol levels
Balance hormones like insulin and melatonin
Better hormone balance means better blood sugar control, fewer cravings, and more stable energy levels throughout the day. This habit alone can be life-changing — and it’s free.
Release excess water weight caused by inflammation and water retention
Meals are built around whole foods, lean proteins, leafy greens, healthy fats like olive oil, and nutrient-rich foods that keep you satisfied.
3. Prioritize Protein at Every Meal
Protein is essential for:
Preserving lean muscle mass
Supporting fat loss instead of muscle loss
Improving satiety
Maintaining strength and fitness levels
We focus on a mix of lean proteins, and moderate fat such as:
Skinless chicken
Turkey breast
Egg whites and whole eggs
Fish and seafood
Protein helps prevent muscle loss while eating in a caloric deficit, supports steady progress, and reduces cravings — especially late in the day.
4. Track Your Macros: Data Is Empowerment
Tracking your food intake doesn’t mean obsession — it means awareness.
You’ll learn:
How many daily calories your body actually needs
What portion control looks like for your goals
How different food groups affect your energy, blood sugar, and hunger
This is not one-size-fits-all. Your calorie intake, serving size, and macro balance will be adjusted based on your fitness goals, lifestyle, and health needs.
5. Your Pillar, Your Choice
This final pillar is personalized.
You choose one area to focus on for the 21 days:
Daily movement or regular exercise
Resistance training
Improving sleep
Intermittent fasting
Reducing dairy
Reducing processed foods
Nothing is mandatory. This pillar is about realistic goals and choosing what will give you the best results.
What You’ll Experience in 21 Days
✔ Reduced sugar cravings
✔ Balanced blood sugar
✔ Steady, sustainable fat loss
✔ Improved energy levels
✔ Better digestion and less bloating
✔ Clearer thinking and mental clarity
✔ New habits you can maintain for life
This challenge is not about losing “as much weight as possible” in three weeks — it’s about creating habits that work long after the challenge ends.
Community Support Makes the Difference
Inside the Sugar Free Mom Tribe, you are never doing this alone.
You’ll receive:
Weekly live Zoom coaching with me
Additional Zoom accountability sessions
Optional private Facebook community
Encouragement, education, and real-life support
Research consistently shows that people who participate in supportive group programs have better long-term outcomes for weight loss, blood pressure, and blood sugar control.
Do I have to follow a keto diet?
No. This challenge focuses on whole foods and blood sugar balance. You can choose low carb, keto, or moderate carb depending on what works best for you.
Do I have to buy a meal plan?
No. You can create your own meals using whole foods and proper portion control.
Optional a 7 day,21 day and 28 day eating plans that provides you shopping lists to make it easier for you.
Can I do this if I have a medical condition?
Always consult your doctor before starting any dietary change, especially if you have a medical condition.
Do I have to be on Facebook for this challenge?
No. All coaching is done on Zoom. The Facebook group is optional for additional community support.
The Power of Community
Studies have shown that being part of a supportive group can significantly enhance weight loss and maintenance efforts.
A study published in the American Journal of Hypertension found that peer support groups can lead to significant reductions in blood pressure and improve health outcomes.
While results will vary depending on the amount of weight you need to lose, many women have seen incredible results from mental clarity, improved gut health, less inflammation, water retention gone, joint pain gone and of course excess pounds gone!
“I’ve lost 12 pounds and 11.5 inches. My A1C went from 7.5 to 6.7. My doctor just cut my blood pressure medicine in half. Joining this group is the best thing I could have done for my health.” – Ann
“I have lost a total of 16 pounds & 12.25 inches since the 5-day sugar detox. My joints don’t hurt anymore, I’m not as tired, and I’m not constantly hungry or consumed by snacking after dinner.” – Kim
Perfect if you want to focus just on the 21-day reset.
Ready to Reset?
If you’re ready to stop chasing quick fixes and start building a healthy lifestyle rooted in real food, balanced nutrition, and sustainable habits — this challenge is for you.
The 21-Day Reset Challenge starts January 7.
Your next chapter begins with one small, intentional step.
If you’re following a keto diet or low-carb diet during the holiday season, this Easy Low Carb Cranberry Salsa is about to become one of your favorite go-to recipes.
It’s fresh, colorful, bursting with sweet flavors and savory flavors, and best of all — it requires just 7 simple ingredients and no cooking at all.
When it comes to holiday meals, especially Thanksgiving dinner, Christmas gatherings, and holiday parties, appetizers often get overlooked.
Between the turkey, sides, and desserts, the oven is usually working overtime. That’s why I love having a no-cook keto appetizer like this one ready to go.
This recipe delivers everything you want in a healthy cranberry sauce–style appetizer: bright flavor, festive color, and a refreshing contrast to heavier dishes — all without added sugar, sugar alcohols, or complicated prep.
Why You’ll Love This Easy Cranberry Salsa
This is not a traditional cranberry sauce, and that’s what makes it special.
Instead of a cooked, canned version loaded with sugar or corn syrup, this fresh cranberry salsa uses whole berries, fresh herbs, citrus, and a natural sweetener to balance the tartness.
Here’s why it works so well:
No cooking required — perfect when your oven is full
Made in minutes using a food processor
Naturally sugar-free cranberry sauce–style recipe
Keto-friendly sauce with very low g net carbs
Works for low-glycemic, South Beach Diet, and low-carb meal plans
Easy to customize based on taste buds
A beautiful perfect addition to any thanksgiving table
If you’re a big cranberry fan like I am, you’ll appreciate how this recipe highlights the natural brightness of cranberries without masking them with excess sweetness.
How to Make Easy Low Carb Cranberry Salsa
You’ll need a food processor, a cutting board, and about 10 minutes.
Step-by-Step Summary of the Steps
Add whole cranberries to a food processor and pulse just until chopped — do not puree.
Transfer to a bowl.
Stir in green onions, cilantro, jalapeño, lemon juice, sea salt, and sweetener.
Cover in an airtight container.
Refrigerate for at least 3 hours or overnight for best flavor.
That’s it.
The flavors continue to develop the longer it rests, making it ideal for make-ahead holiday meals.
Fresh Cranberries vs. Canned Version
Most people grew up with canned cranberry sauce, and while it’s nostalgic, it’s also packed with sugar and offers very little nutritional value.
This homemade cranberry sauce alternative keeps the cranberries raw, which preserves their texture and gives this salsa its signature pop.
You can find fresh cranberries at the grocery store throughout the fall and winter months. If you’re using frozen cranberries, simply thaw them to room temperature and drain off any excess liquid before starting.
Ingredient Notes & Flavor Options
This recipe uses simple ingredients you may already have on hand, but there’s also room to adjust based on preference.
I prefer monk fruit or a low-carb sweetener like lemon stevia for a clean taste and low glycemic index. Start small and adjust — cranberry recipes always benefit from tasting and tweaking.
It’s also a great way to use up leftover cranberry sauce ideas — though I doubt you’ll have leftovers for long.
Storage Tips
Store this healthy cranberry sauce–style salsa in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making it even better the next day.
Nutrition & Diet Notes
This recipe fits beautifully into a keto lifestyle, low-carb journey, and even weight-loss focused plans thanks to its low calorie count and minimal carbohydrates.
Very low net carbs
Naturally low glycemic index
Supports weight loss goals when paired with protein and fat
No raw honey, no refined sugar, and no artificial fillers
As always, nutritional information is provided as a courtesy and is not medical advice.
Can I make this ahead of time?
Yes! In fact, it tastes better after sitting for a few hours or overnight.
Can I use orange instead of lemon?
Absolutely. Try fresh orange zest or a tiny splash of juice for a sweeter profile.
Is this like traditional cranberry sauce?
Not exactly — this is fresher, brighter, and more versatile, closer to a cranberry relish or salsa than a keto cranberry sauce recipe.
Can I add chia seeds?
You can, but I prefer the texture without them.
Whether you’re serving it at Thanksgiving, Christmas, or a New Year’s gathering, this is a great option for anyone wanting a flavorful, keto-friendly appetizer that everyone — low carb or not — will enjoy.
Scroll to the bottom of the page for the complete printable recipe card, ingredient amounts, and serving size details.
This Easy Low Carb Cranberry Salsa proves that holiday food doesn’t need to be complicated, sugar-loaded, or stressful. With just a handful of ingredients and no cooking required, it’s one of the easiest ways to bring something fresh, festive, and beautiful to the table.
If you’re looking for a delicious dessert that feels festive, nostalgic, and indulgent—but still fits a low carb dessert, keto baking, or lower calorie diet lifestyle—these Sugar Free Low Carb Keto Cranberry Crumb Bars are truly a little miracle.
Sugar Free Low Carb Keto Cranberry Crumb Bars (Perfect for the Holiday Season)
This recipe was tested twice (because that’s how I roll 😉), and the second bake confirmed it: these cranberry crumb bars are absolutely perfect as written.
They have the perfect balance of tart cranberry flavor, buttery crumb topping, and just enough sweetness to satisfy without overwhelming your taste buds.
Add a dollop of sugar-free whipped cream on top, keep them chilled, and you’ve got a holiday dessert that rivals traditional cheesecake bars or classic cranberry desserts—without the sugar crash.
These bars are best kept refrigerated, which actually improves the better texture as they fully set. The result is a firm but tender bar with a slight jiggle in the center when freshly baked, similar to what you’d look for in a traditional cheesecake, but in crumb bar form.
Why Cranberry Desserts Are a Great Way to Celebrate the Holidays
Cranberries are synonymous with the holiday season, and for good reason. Their naturally tart cranberries flavor pairs beautifully with warm spices, vanilla extract, citrus zest, and buttery crusts.
While most cranberry recipes rely on cups of brown sugar or corn syrup, this version uses simple ingredients and a sugar-free cranberry sauce made right on the stovetop.
If you’ve ever found yourself with leftover cranberry sauce after Thanksgiving or Christmas, you already know how versatile cranberries can be.
From whole berry cranberry sauce to baked bars like these, cranberries are a perfect way to create festive treats that don’t derail your health goals.
These keto cranberry crumb bars are also a wonderful alternative to heavier desserts like pies or layered cheesecakes. They’re rich, yes—but not overwhelming. One bar feels satisfying without needing a second (although I won’t judge if you do).
Tested, Tweaked, and Truly Perfect
The first time I baked these bars, I experimented by adding dollops of cream cheese mixture on top of the crumb topping. While they were delicious, the second test proved that it’s not needed at all.
The bars hold their structure beautifully without it, and the cranberry filling really shines on its own.
That said, if you love a more cheesecake-style finish, adding small dollops of cream cheese to the topping is totally optional. I personally prefer them without—it keeps the recipe simpler and lets that bright cranberry flavor take center stage.
This recipe uses no electric mixer or hand mixer, just a large bowl, a mixing bowl, and a saucepan over medium heat. A food processor isn’t necessary either, which makes this a very approachable bake—even during the busiest time of year.
A Low Carb Dessert That Doesn’t Feel like “Diet” food
One of the things I love most about these bars is that they don’t taste like a compromise. There’s no weird aftertaste, no gritty texture, and no feeling like you’re missing out.
The crumb topping is buttery and crisp, the filling is tangy and smooth, and the crust holds together beautifully once chilled.
Unlike many low-carb dessert recipes, this one doesn’t rely on overly processed ingredients or complicated steps. You’re working with pantry staples like unsalted butter, vanilla extract, lemon juice, and fresh cranberries you can easily find at the grocery store during the holidays.
And yes—these are naturally gluten free, grain free, and nut-free if you use sunflower seed flour instead of almond flour. They’re perfect for sharing at holiday gatherings where dietary needs vary.
Texture, Storage, and Serving Tips
Once baked, these bars need time to cool and set properly. Letting them cool at room temperature for about an hour, then covering with plastic wrap and refrigerating for several hours (or overnight) gives you the cleanest slices and the best texture.
Because these bars are best kept chilled, they’re an excellent make-ahead holiday dessert. In fact, I think they taste even better the next day once everything has had time to meld together.
Or anything cranberry-forward during the holidays…
…this recipe deserves a spot in your rotation.
With just 3 g net carbs per serving, these bars fit beautifully into a keto lifestyle while still feeling indulgent. They’re a great example of how keto baking can be both festive and satisfying.
Optional Ingredient Notes & Swaps
Sunflower seed flour vs almond flour: Either works well. Use almond flour if there are no nut allergies, or sunflower seed flour for a nut-free option.
Fresh cranberries: Fresh or frozen both work. No need to thaw frozen cranberries first.
Cream cheese dollops: Optional. Not needed, but can be added if you prefer a more cheesecake-style topping.
These Sugar Free Low Carb Keto Cranberry Crumb Bars are everything I want in a holiday dessert: simple, festive, satisfying, and nourishing without excess sugar. They’re proof that you don’t need brown sugar, white flour, or complicated techniques to create something truly special.Whether you’re baking for Christmas, New Year’s, or just because you love cranberry desserts, this recipe is a great way to enjoy the season without guilt.
Preheat oven to 350 degrees F. Line an 8 by 8 baking dish with parchment paper.
Mix the crust ingredients together in a bowl, reserve about 1/2 cup for topping. Add the reserved topping to a small bowl with the ground cinnamon and 2 tablespoons low carb brown sugar sweetener.
Make the cranberry filling by adding all ingredients into a saucepan on the stove over medium heat. Bring to a boil and simmer about 10-12 minutes until it thickens and reduces. Stirring constantly. Pour over crust.
Add the reserved crumb topping over the top.
Bake for 18- 20 minutes until golden. Cool for about an hour then refrigerate to set before slicing, 3-4 hours or overnight.
This Sugar-Free Low Carb Keto Nut-Free Bread Pudding is a cozy, timeless dessert that also doubles as a make-ahead breakfast or brunch recipe. It’s rich, comforting, and made without refined sugar, almond flour, or gluten — making it perfect for anyone following a keto diet, low-carb lifestyle, or simply looking for healthier comfort foods the whole family will enjoy.
Low Carb Bread Pudding: A Classic Dessert Made Keto
Traditional bread pudding is a timeless dessert, often made with a loaf of bread, milk or heavy cream, eggs, and table sugar to create a soft, custardy texture. As the bread pudding bakes in a preheated oven, the custard thickens and the top becomes perfectly golden brown.
While delicious, traditional bread pudding relies heavily on refined carbs and simple sugar, which can spike blood sugar and leave you feeling sluggish.
This low carb bread pudding recipe keeps everything you love — the creamy custard mixture, warm cinnamon flavor, and soft bread cubes — while using smart ingredient swaps to create a keto-friendly dessert that won’t derail your goals.
This is one of those low-carb desserts that feels indulgent but still aligns with intentional eating, especially in midlife when blood sugar balance, and protein matter more than ever.
What Makes This the Best Keto Bread Pudding Recipe
This recipe checks all the boxes:
Sugar-free bread pudding with a clean sugar swap
Nut-free (no almond flour needed)
Gluten-free
Keto desserts friendly
Made with healthy fats
Works as a low carb dessert, breakfast, or brunch
Loved by the whole family
The base of this recipe is my nut-free coconut flour bread, which is cut into 1-inch cubes and left out to dry overnight. Using stale bread is key for best results because it absorbs the rich cream mixture without falling apart.
Easy Keto Bread: The Perfect Base
We start with my gluten-free, nut-free, keto coconut flour bread, baked in a loaf pan. This bread recipe does need to be made ahead of time, which actually makes this bread pudding an excellent make-ahead recipe.
Why Dry the Bread?
After baking, allow the bread to cool completely, then cut it into bread pieces or bread cubes. Spread them out on a baking sheet pan and leave uncovered at room temperature overnight.
Dry bread is essential because:
It soaks up the egg mixture evenly
Prevents a soggy center
Creates a creamy interior with a golden top
This step alone is what separates an okay bread pudding from the best bread pudding.
The Custard Mixture: Rich, Creamy & Sugar-Free
The heart of any bread pudding recipe is the custard. In a large mixing bowl, you’ll whisk together:
Eggs (your egg mixture)
Heavy cream, coconut milk, or unsweetened almond milk
Baking sheet pans– You will need a large sheet pan to cut the bread up in cubes and allow it to sit out on the counter overnight to dry.
Vegetable peeler-This is optional and not necessary but I use a vegetable peeler for shaving chocolate over my sugar free whipped cream to make this bread pudding look a bit more fancy to serve.
Christmas Morning & Make-Ahead Convenience
This recipe has become one of our favorite Christmas morning bread pudding traditions. It’s a great way to enjoy something special without standing in the kitchen all morning.
Make It Ahead
Assemble the night before
Cover with plastic wrap
Refrigerate overnight
Bake fresh in the morning
It also tastes incredible the next day, making leftovers a win.
This easy keto bread pudding proves that you don’t have to give up classic comfort foods to eat well. With smart swaps, thoughtful preparation, and exact measurements, you get a delicious dessert that supports your goals.Whether you’re serving it for brunch, a holiday morning, or as a cozy dessert, this Sugar-Free Low Carb Keto Nut-Free Bread Pudding is a recipe your family will ask for again and again.
Prepare my coconut flour bread the day before you plan to make this bread pudding. You'll have 14 slices of bread but only need 8 slices for this recipe. Once baked and cooled, slice bread into 1 inch cubes and lay on a baking sheet to dry overnight on the counter. If you don't have time for this step, you can toast the cubes in a 350 degree oven for 5-10 minutes to dry the bread out.
Grease a 9 by 13 baking dish. Preheat oven to 350 degrees F. Pour the dried cubed bread into the greased dish.
In a bowl stir together the remaining ingredients and pour over the cubed bread.
If adding in optional toppings, sprinkle those all over the bread. If not using optional toppings skip this step.
Mix together the melted butter and allulose sweetener or choice sweetener and pour all over the bread.
Bake for 40-45 minutes or until center is set and bread is browned.
Notes
Optional cranberries and chocolate chunks not included in nutritional info.Net Carbs: 1g per servingThis recipe was first published in Jan 2020.
This easy keto peanut brittle recipe tastes like traditional, and has just a few simple ingredients. I’ve got you covered when it comes to which sugar substitute is best to produce the perfect peanut brittle every time! Just 1 gram net carbs per serving!
The Best Keto Peanut Brittle
The holiday season is often when you see amazing recipes being shared that are often family favorites passed down from generations.
The typical peanut brittle mixture is a very easy recipe that often uses white sugar, corn syrup, butter, vanilla extract and baking soda.
I don’t have a peanut brittle recipe passed down from my grandmother, but when I received a beautiful hand-written recipe from Angie’s grandmother, I was inspired to get in the kitchen and make a sugar-free, keto, low carb peanut brittle recipe.
Angie took my 6 week online Sugar Detox course back in 2020, then became an alumni member and is now my assistant in the Sugar Free Mom Tribe Community! She’s allowed me to transform her grandma’s cherished recipe so that anyone on a ketogenic diet or low carb diet can enjoy it too!
Angie’s Grandmother’s Peanut Brittle
Tools needed:
Candy thermometer– I actually used an instant read meat thermometer and I find it easier to use than a true candy thermometer. Hubby uses it all the time for grilling meats but works great for candy too.
Tip #1: Choose your keto sweeteners carefully and consider what you prefer; smooth texture not grittiness or some crystallization and no chewiness.
Tip #2: Buy a thermometer if you don’t have one. Guessing on whether the color is dark enough is a risk you take without a thermometer. If you go past the point of no return you could risk having brittle that takes burnt.
Tip #3: Keep the brittle refrigerated until ready to serve to ensure it will be nice and crisp with perfect snap. The longer it sits out on the counter, it can tend to soften a bit.
Top pic uses Swerve granular, Bottom pic uses Allulose granular
Keto-Friendly Sweeteners
I tested my low-carb version using 4 different sugar alternatives and I’m sharing my favorite, but of course, you can absolutely choose which keto sweetener you prefer.
Swerve granular sweetener (Erythritol)– My first attempt was using Swerve since I have a lot of it in my pantry and love it for many of my low carb keto recipes.
Unfortunately, it formed a lot of crystallization which we did not enjoy. In fact, I threw it away as no one wanted to eat it. The light color in the above picture is using Swerve.
It worked well, but does have a bit of chewy texture. Still has the crack to it, but after chewing the brittle you do feel the chewiness in your teeth.
The bottom brittle in the above picture with the nice golden brown color is using granular Allulose.
Swerve granular plus Allulose liquid combination– I tried combining these two together and the result was a fail.
This did not work at all to harden. In fact it stayed soft like a caramel even after freezing it.
Better than Sugar Confectioners ( Erythritol plus stevia)–
Produced a perfect sweetness, perfect brittle, still does have some crystallization, but not as bad as using the Swerve.
The darker brittle on the left of the picture below is using this sweetener.
My favorite was using the granular Allulose because I think it’s nice and smooth, no grittiness and I don’t mind the bit of chew. It’s also not as sweet and the Better than Sugar.
My hubby liked the Better than Sugar because he says it had less grittiness, no chewiness and has the perfect sweetness.
Left brittle using Better than Sugar, right brittle using Allulose granular
FAQs
Are peanuts keto friendly?
Some people following a keto diet may decide peanuts should not be eaten since they are a legume and legumes are usually high in carbs and not keto friendly.
There are many people who enjoy peanuts and follow a keto diet and can easily enjoy a serving of peanut butter or a serving of peanuts and still stay in ketosis, I am one of them.
Ketosis is a metabolic state, so how peanuts will effect you and your blood glucose or your ability to stay in ketosis can only be determined by testing it out on yourself.
Can I use other nuts besides peanuts?
Yes, if you’re not a fan of peanuts, you can really use any nuts of your choice. I tried this with pecans and it was lovely. Macadamia, almonds, really any nut you like can work.
Can I use unsalted peanuts?
Yes, if you prefer unsalted nuts are fine. I prefer the salted as it gives the brittle a nice salty and sweet bite!
How do I store this easy keto brittle?
Store in an airtight container in the fridge for up to a month. You can also freeze for up to 6 months.
What about Monk Fruit sweetener?
I did not test with monk fruit but usually it contains erythritol and monk fruit like the blend from Better than sugar so I would guess you would have similar results.
Can I make caramel sauce with this recipe for brittle?
Actually no, this recipe wouldn’t work if you want a creamy caramel sauce. You would need to add heavy cream to this recipe. Here’s my easy keto recipe for Caramel Sauce.
Is this the same as toffee?
Yes, pretty much is the same in texture as keto toffee.
How do I figure out the right size pieces for the serving?
Here’s a great tip: measure the length and width of your hardened brittle then do your best to break it in half.
Once in half, you need to break off 12 small pieces.
Then do the same for the other half, breaking off 12 of the same sized pieces as best you can. You’ll end up with 24 small pieces and one serving is 2 pieces.
In a small saucepan, add the butter, sweetener and salt. Stir together and bring to a boil over medium heat.
Once boiling reduce heat to low and stir constantly. The color will change to a dark brown, continue to stir until it reaches 300 degrees using a thermometer.
Turn heat off, add vanilla extract, caramel extract and vanilla stevia and stir together. Add baking soda, stir together then add nuts.
Pour the mixture on the baking sheet pan and spread the nuts in an even layer.
Allow to set on counter for 30 minutes then you should be able to break it into pieces. You can also refrigerate to set.
Storage: Best if kept in the fridge.
Notes
1 serving is 2 pieces which equals 1 net carb. This recipe was first published in December 2022.
This delicious no bake keto eggnog cheesecake is a simple recipe, made without baking, without a water bath, and without turning on the oven — yet it delivers a creamy texture, clean slices, and that classic eggnog flavor everyone loves this time of year.
Why You’ll Love This Keto Eggnog Cheesecake
If you love eggnog during the holiday season but don’t love the sugar crash that comes with traditional store-bought eggnog desserts, this no-bake sugar-free keto eggnog cheesecake is for you.
Even better? This version is lighter, higher in protein, and more midlife-macro friendly than traditional bake cheesecakes.
No oven, no water bath, no cracking
Made in a food processor or blender
Lower fat than classic cheesecake
Naturally gluten-free and low carb
Perfect festive treat for holiday dinner or Christmas gatherings
Clean slices that hold their shape beautifully
This is one of those best things to make when you want something impressive but easy.
Eggnog Flavor Without Traditional Store-Bought Eggnog
Traditional eggnog is loaded with:
Brown sugar
Heavy cream
Corn syrup
Instead, this keto eggnog cheesecake recipe gets its flavor from:
This makes it a true festive treat that looks just as good as it tastes.
Storage Tips
Store in an airtight container in the refrigerator up to 5 days
Can be frozen (without whipped cream topping)
Best texture when fully chilled overnight
Can this eggnog cheesecake be made without a crust?
Yes! This cheesecake sets up beautifully without a crust.
Simply pour the filling into a parchment-lined springform pan or pie dish and chill as directed. It becomes a great option if you want a lower-calorie or lighter holiday dessert.
Can I make mini cheesecakes?
Yes! Pour into mini cheesecake molds or jars and chill.
What can I use instead of gelatin?
Gelatin is what gives this no-bake cheesecake its clean slices, but if you don’t want to use it:
You can substitute agar-agar, following package directions (note: texture will be slightly firmer)
Or skip gelatin entirely and serve this as a cheesecake mousse or layered dessert in jars
Without gelatin, the cheesecake will be softer and spoonable rather than sliceable.
Can I swap the cottage cheese for something else?
Yes. If you prefer not to use cottage cheese, you can substitute:
Full-fat ricotta cheese (very similar texture, slightly richer)
Or Greek yogurt for a lighter version (expect a softer set)
Keep in mind that cottage cheese gives this cheesecake its higher protein and Midlife Macro–friendly balance, so swapping will slightly change the nutrition and texture.
Does this taste like cottage cheese?
No. Once blended smooth with cream cheese and spices, the cottage cheese becomes completely creamy and neutral — no cottage cheese flavor at all.
Can I make this ahead of time?
Absolutely. This cheesecake is actually best made the day before serving, giving it plenty of time to fully set and develop flavor.
Can I swap the sugar-free sweetened condensed milk for sugar-free eggnog?
You can, but it’s important to know that my recipe for sugar-free eggnog is much thinner than sugar-free sweetened condensed milk. The condensed milk adds both sweetness and thickness, which helps this no-bake cheesecake set up firmly.
If you replace it with eggnog, the cheesecake will be softer and more pudding-like unless you increase the gelatin slightly or reduce other liquids.
For best results and clean slices, I recommend sticking with the sweetened condensed milk. If you do use eggnog, consider serving it as a cheesecake mousse or dessert cups rather than a sliceable cheesecake.
This easy eggnog cheesecake recipe is proof that you don’t need traditional ingredients or a complicated process to create one of your favorite holiday desserts.
It’s creamy, festive, lower carb, and made with simple ingredients — a perfect keto dessert for the holiday spirit without sacrificing your goals.
If you try it, I’d love to hear what you think — this one is already a family favorite in our house.
Place all the crust ingredients into a large mixing bowl or food processor and process to combine. Spread crust batter into the bottom of the spring form pan and pat down until it's level. Set in fridge.
No Bake Cheesecake
Boil the water then add the gelatin and stir until dissolved. Set aside to cool.
Add the cream cheese and cottage cheese to a food processor or a large bowl using an electric mixer, blend together. Pour in the sugar free condensed milk, sweeteners, spices and blend until combined. Taste and adjust sweetener if needed.
Drizzle in the cooled gelatin and blend until incorporated. Set aside.
Assemble
Spread the cheesecake batter onto the crust, cover with plastic wrap and refrigerate 6-8 hours or overnight.
Remove the spring form when you are ready to decorate with topping.
Topping
Place the fresh cranberries in a small bowl and stir to coat with sweetener. Set aside.
Place the heavy whipping cream in a stand mixer with the vanilla stevia or sweetener of choice and using the whisk attachment, whip until stiff peaks. Place into a pastry bag with the star tip or piping tool and cover the edges of the cheesecake with whipped cream adding cranberries and fresh rosemary twigs around edges.
Storage
Place in the fridge until ready to serve for up to 5 days.
Notes
This cheesecake makes 10 servings. One slice has 5 g net carbs. If you decide to make this without the crust, the nutrition info will change to: 145 calories, 4g total carbs, 7g protein, 11g fat, 0.1g fiber, so net carbs will be 3.9g.
