Learn how to make 2-ingredient cream cheese pancakes with just eggs and cream cheese in 5 minutes! These pancakes are a fantastic low carb alternative to classic pancakes without all the sugar.

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Pancakes are a popular breakfast staple, but our 2-ingredient cream cheese pancakes take things to a whole new level! Recipes with simple ingredients and directions are a favorite in our household, and this pancake recipe is no exception. Combining eggs and cream cheese incredibly makes the perfect American-style pancake that’s lightly browned on the outside and light and fluffy within.

Easy 2-Ingredient Cream Cheese Pancakes

There’s now a scrumptious answer to your pancake cravings, and the best part is that these keto pancakes can be made in less than 10 minutes! With a prep time of just 2 minutes and a cook time of 5 minutes, there’s no excuse not to make a delicious breakfast in the morning. To make a larger batch of pancakes, simply increase the ingredients, and if you want to boost the flavor, a drop of vanilla extract works wonders.

Finding low-carb alternatives to classic recipes can be tough, but our 2-ingredient pancakes are the ideal low carb match to their traditional counterpart. With less than 2g of net carbs per serving, these pancakes are a guilt-free, keto-friendly addition to a weekday morning or weekend brunch with friends. Easy to make and even easier to enjoy, our keto pancake recipe is one you’ll keep returning to time and time again.

The Two Ingredients

• Eggs: A couple of eggs are the magic behind our fluffy keto pancakes. They help the pancakes rise, have a beautiful sandy color, and have a light final texture. Two medium-sized eggs are needed, and there’s no need to separate the yolks and whites as both parts are beneficial for the color and texture of the pancakes.
• Cream Cheese: Cream cheese is such a versatile ingredient, especially for keto cooking, as it contains minimal carbs and a velvet texture. Once blended with the eggs, the cream cheese thickens the mixture, creating a batter that’s perfect for pouring into a lightly greased skillet.

How To Make 2-Ingredient Pancakes

All you need to make a batch of tasty keto pancakes is 2-ingredients, a blender or food processor, and less than 10 minutes. These pancakes are delicious alone, or they can be elevated in flavor by adding a few drops of vanilla extract to the batter.

Want a low carb syrup to top off the pancakes? Try my homemade keto maple syrup.

1. Combine the eggs and cream cheese in a blender or food processor, pulsing thoroughly until both ingredients are well incorporated. The batter should thicken as you pulse the ingredients together.

2. Heat a non-stick skillet or griddle over medium heat, lightly greasing the pan with butter or cooking spray so the pancakes don’t stick and can be flipped easily.
3. Once the skillet is hot, pour small portions of the batter onto the skillet, forming pancake shapes. Adjust the pancake size to your personal preference, remembering the larger the pancake, the less the mixture will make.
4. Cook the pancakes for around 2-3 minutes on one side until bubbles form on the surface, then flip them quickly but gently with a spatula.

5. Fry the other side for an additional 1-2 minutes until the pancakes are cooked through and take on a gorgeous golden brown color.
6. Once browned, remove the pancakes from the skillet and serve them warm as they are or with your favorite low-carb keto pancake toppings!

Frequently Asked Questions

Recipe

This easy Matcha Chia Pudding is made with 3 key ingredients and has just 1.2g net carbs! It’s perfect as a made-ahead quick breakfast or snack—low-carb + keto, gluten-free, vegetarian, vegan, and paleo.

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Easy Matcha Chia Pudding

Chia seeds are packed full of fiber and healthy fats, and they’re the star of the show in our keto matcha chia pudding. A teaspoon of matcha powder creates a stunning jade-color pudding with earthy flavor notes that bounce off the subtle sweetness of almond milk and Erythritol. Although it’s called a pudding, this recipe is ideal for a quick and satisfying breakfast on the go, as it can be made ahead of time and stored in the refrigerator for 3-4 days.

Our keto matcha chia pudding recipe is highly customizable, so feel free to get bold and play around with flavors! For additional sweetness, add more Erythritol, or for a floral hit of vanilla, include a few drops of quality vanilla extract into the chia mixture. As for toppings, the world is your oyster! Nuts and seeds provide crunchy texture and a boost of healthy fats, while low-carb fruit adds sweetness and beautiful pops of color.

This chia pudding has 1.2g of net carbs per serving, and since it’s free from animal-derived ingredients, it’s vegan in addition to being keto-friendly. Our recipe takes a handful of minutes to prepare, but for the best results, it’s worth giving the keto chia pudding a minimum of 2 hours to set or preferably leaving it overnight to achieve the best texture.

Ingredients You’ll Need

• Almond milk (unsweetened): Almond milk is light in color and flavor, making it the ideal liquid of choice to soak the chia seeds. Matcha is the predominant flavor of this pudding, so using subtly flavored nut milk means there aren’t too many bold, contrasting flavors to take away from the earthiness of the matcha powder.
• Chia seeds: Making chia pudding would be impossible without using chia seeds! Both whole and ground chia seeds can be used to make this pudding, but if you’re not the biggest fan of the texture chia seeds adopt once they’ve been soaked, I’d advise using ground chia for a smoother result.
• Matcha powder: Along with a vibrant green color, matcha powder also has a grassy, earthy flavor that’s elevated by the sweetness of Erythritol. Matcha powder has a strong taste, so only a small amount is needed to transform the chia seeds into a jade-green pudding fit for the whole family.
• Sugar-free sweetener (optional): Adding sweetness to the chia pudding is optional, but it does make for a tastier result. Erythritol is the perfect keto sweetener to use as it has a similar taste to sugar and doesn’t have the typically artificial sweet taste many other sweeteners tend to have.
• Sliced almonds or berries (optional): Once set and removed from the refrigerator, our keto matcha chia pudding looks like a showstopper, but adding a tasty topping takes things up a level! Sprinkling some flaked almonds, shredded coconut, grated dark chocolate, or fresh berries over the top of the pudding adds a pop of inviting color and introduces new flavors and textures to go alongside the chia seeds.

How To Make Matcha Chia Pudding

Creating this easy matcha chia pudding takes only 5 minutes with simple ingredients and basic kitchen equipment. The hardest part is waiting for the pudding to set in the refrigerator before you can dive in! Giving the seeds plenty of time to soak up all the delicious flavors of the other ingredients means you’ll be left with a decadent pudding you won’t believe contains just over 1g of net carbs per serving.

1. Mix the ingredients: In a bowl, add the unsweetened almond milk, chia seeds, matcha powder, and Erythritol together and mix.
2. Whisk the mixture: Whisk well to make sure everything is well incorporated and there aren’t any lumps of matcha powder.

3. Rest and whisk again: Set the mixture aside for about 5 minutes, allowing the seeds to start soaking up the liquid. Then, whisk the ingredients again to make sure the seeds are evenly distributed and aren’t clumped together.
4. Cover and refrigerate: Cover the bowl with plastic wrap or a kitchen towel and refrigerate the chia pudding for a minimum of 2 hours, preferably overnight. This allows the chia seeds to absorb the liquid and form a thick pudding consistency.
5. Stir the pudding: Once the pudding has chilled in the refrigerator, give it a thorough stir to separate any clumps of chia and ensure a smooth texture.
6. Adjust the sweetness: Give the pudding a taste and adjust the sweetness to your liking, adding more Erythritol slowly so you don’t make the pudding too sweet.
7. Serve the pudding: Serve the keto matcha chia pudding as it is in bowls or jars and optionally garnish with sliced almonds and blueberries.

Frequently Asked Questions

Recipe

Make your own Keto Chocolate Bars at home with 3 ingredients in less than 10 minutes! They are perfectly crunchy, chewy, and delicious plain or with your favorite mixed nuts added in. Gluten-free, vegetarian, and vegan-friendly.

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Thanks to our keto chocolate bars, finding a low-carb snack as delicious and satisfying as traditional chocolate is no longer a mission! Our recipe includes only 3 ingredients, with a couple of optional extras to make the chocolate bars even tastier. Effortless recipes that result in decadent treats are always a winner, and our chocolate bar recipe fits the bill, taking a mere 5 minutes to prepare and just 2 minutes to melt everything down on the stove.

Easy Keto Chocolate Bars

Most of us experience cravings, with chocolate being high on the cravings list for many! Our keto chocolate bars promise to curb cravings with the perfect combination of crunch and chew so you can feed your soul and stick to your keto lifestyle. Also vegetarian and vegan friendly, our keto chocolate bar recipe can be whipped up at a moment’s notice when friends pop by unexpectedly or you need a last-minute gift for a loved one.

In true keto style, these bars are low in carbs, with each serving containing 2.3g of net carbohydrates. This means you can dive in and enjoy a guilt-free, delicious treat at any time of day and know you won’t affect your keto diet. Once you’ve familiarized yourself and made our recipe a few times, don’t be afraid to experiment with different toppings for the chocolate bars, tailoring them to your preference.

Keto Chocolate Bar Ingredients

• Unsweetened Chocolate: The star of the show and the base of our chocolate bars is unsweetened chocolate. Once melted and incorporated with the other ingredients, the chocolate can be formed into thin bar shapes and left to firm up in the refrigerator. Quality chocolate with a high cocoa content is ideal for maximizing flavor in this recipe, ensuring a deep, warm chocolate taste with each bite.
• Almond Butter: Looser in texture and more subtly flavored than peanut butter, almond butter is another vital ingredient for keto chocolate bars. Almond butter helps bring a slight bit of chew to the chocolate bars, creating a moreish texture and a delicate nutty undertone. Use almond butter that’s 100% nuts, without any added sugars or syrups, to keep carbs low and maintain a true almond taste.
• Keto Maple Syrup: Keto maple syrup can either be made at home with a handful of basic ingredients, or it can be purchased from a store or online. Check out my easy keto maple syrup recipe here. Unlike traditional maple syrup, which is full of sugar, keto maple syrup still has a burnt sugar, almost caramel taste, but without the huge hit of carbohydrates. As our chocolate bars contain no added sugar, keto maple syrup brings sweetness to balance the bitterness of the unsweetened chocolate.
• Coconut Oil (optional): Our keto chocolate bars are perfect with unsweetened chocolate, almond butter, and keto syrup, but adding coconut oil is a great idea if you have any to hand. Once the coconut oil has melted into the other ingredients, it makes the molten chocolate mixture gorgeously glossy, resulting in chocolate bars with a light sheen and chewy texture.
• Nuts and Seeds (optional): A generous amount of mixed nuts and seeds added to the melted chocolate brings crunch and texture once the bars have set. Nuts and chocolate have been enjoyed together as a classic flavor combination, and our bars are elevated with warm, nutty flavors and crunchy seeds.

How To Make Keto Chocolate Bars

These keto chocolate bars can go from the kitchen to the table in next to no time, with the refrigerator or freezer doing most of the hard work! A handful of ingredients, a few minutes, and basic kitchen equipment are all that’s needed to bring these chocolate bars to life. Once they’ve firmed up, you’ll be left with a slab of chocolate you can slice, serve, and enjoy with the entire family.

1. Line an 8×8-inch baking dish with baking paper and set it aside. This is what we’ll be pouring the chocolate mixture into later.
2. Using a microwave-safe bowl or a pan on the stovetop, combine the unsweetened chocolate, almond butter, keto maple syrup, and optional coconut oil. Melt the mixture until it’s well combined, with no visible chunks of chocolate or almond butter.

3. Optionally, add your mixed nuts or seeds to the chocolate mixture and stir until everything is well incorporated.

4. Pour the chocolate mixture into the lined baking dish and spread it out using a spatula, ensuring the nuts and seeds are evenly dispersed.
5. Refrigerate or freeze the chocolate bars until the entire tray is firm.
6. Once the chocolate has set and firmed up, slice the mixture into chocolate bars.

Recipe Variations

Keto Vanilla Chocolate Bars: Adding a few drops of quality vanilla extract to the molten chocolate mixture lightens the flavor of the unsweetened chocolate and brings a subtle floral flavor profile. Only a small amount of vanilla is needed to bring another level of sweetness to the chocolate bars, helping them taste a little more like traditional sweet chocolate.

Peanut Butter Chocolate Bars: Peanut butter can be used in place of almond butter if you don’t have any in your storecupboard. The combination of peanut butter and chocolate is a classic flavor that never fails.

Sunflower Chocolate Bars (Nut-Free): If you need to make a nut-free batch of bars, opt for sunflower seed butter. Free from nuts and still loose in texture like almond butter, sunflower seed butter is a tasty alternative that is able to do just as good a job as almond butter, with a slightly more unique flavor.

Nut Butter Swirl Topping: When giving gifts made from the kitchen, it’s always worth putting in a little extra effort! Create a stunning nut butter swirl by pouring the chocolate mixture into a tray, dotting small amounts of a nut or seed butter of your choice around the entire chocolate slab. Then, take a knife and gently swirl the blobs of nut butter around the tray, creating a gorgeous ripple effect that will put a smile on anyone’s face.

Frequently Asked Questions

How To Store Keto Chocolate Bars?

Our keto chocolate bars are best stored in an airtight container in the refrigerator where they can remain firm and crisp. They may begin to soften or melt if left in a warm environment, so the refrigerator is the best option for keeping them crunchy and delicious.

Which Chocolate Is Lowest in Carbs?

Dark chocolate with a high cocoa percentage tends to be lower in carbs than milk or white chocolate. Low cocoa chocolate usually contains a high volume of sugar and sometimes additional sweetness, too, making it a poor choice for those living a keto lifestyle.

How Many Carbs Are In Keto Chocolate Bars?

Our keto chocolate bars contain 2.3g of net carbs per serving, making them a fantastic addition for anyone following a keto diet. As they are also plant-based with no animal-derived ingredients, these chocolate bars are perfect for vegans to enjoy, too.

Recipe

These Chocolate Fat Bombs couldn’t be easier to make with just 3 simple ingredients. Pecans and dark chocolate are a match made in heaven! Make a big batch of these fat bomb truffles and store them in a zip-lock bag in your freezer to satisfy your chocolate cravings.

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Our chocolate pecan fat bomb truffles are the perfect answer when chocolate cravings hit and you want to stay on track with your keto lifestyle. Made from four simple ingredients and taking just 5 minutes to prep, you’ll always have time to make a batch of these delicious keto truffles. Sweet, decadent, and low-carb, our fat bomb truffles provide the ideal hit of sweetness and crunch to envelop the tastebuds in silky, dark chocolate.

Pecans and dark chocolate are a classic match and our favorite way to enjoy these truffles, but other nuts, such as almonds and hazelnuts, work great, too. One of the joys of simple recipes is the flavor combinations you can make by simply swapping out a couple of ingredients. Add a few drops of vanilla for a light floral sweetness or almond extract for a boost of nutty flavor.

Making a big batch of our keto truffles is ideal as they can be stored in a zip-lock bag in the freezer, ready to go whenever you need homemade edible gifts for loved ones or a healthy addition to movie night. With 1.7g of net carbs per serving, these fat-bomb truffles are the perfect option for those living a keto lifestyle, and they’re a great fit for vegans and coeliacs as they are plant-based and gluten-free.

Chocolate Fat Bomb Ingredients

• Chocolate: Our keto truffles wouldn’t fit their title if they didn’t contain chocolate! To keep carbs to a minimum, opt for sugar-free chocolate with the strength of cocoa solids that fit your tastebuds. A higher cocoa percentage will result in a deeper, robust chocolate flavor, while a lower percentage has a closer taste to traditional milk chocolate.
• Pecan Nut Halves: Pecan nuts have a natural, sweet, earthy flavor that combines well with the intense chocolate notes of the truffles. Using pecan nut halves in their entirety provides a mouthwatering crunch and stunning aesthetic, with the warm-colored nuts offsetting the darkness of the sugar-free chocolate.
• Avocado Oil: The mild flavor of avocado oil is one reason we choose to use it in our truffle recipe. Once melted with the chopped chocolate, avocado oil transforms the mixture with a glossy, velvet finish. Opting for quality avocado oil means you’ll be far more likely to taste mild grassy notes instead of the bitter flavor often found with low-quality avocado oil.
• Sea Salt Flakes: Creating balance in recipes is key, and sea salt flakes are a savory savior in our fat bombs! Begin by adding a small pinch of sea salt flakes to taste, which will provide a mouthwatering salty contrast to the decadent nature of the truffles.

How To Make Chocolate Pecan Fat Bomb Truffles

Our keto chocolate pecan fat bomb truffles can be whipped up in 5 minutes and left to chill in the freezer for 60 minutes to harden and transform into individual chocolates. You don’t need any fancy kitchen equipment, just a microwave-safe bowl and molds for the truffles. Once you’ve made this recipe, feel free to get creative and experiment with different flavor combinations.

1. Melt the chocolate: Chop the chocolate into smaller pieces and place it in a double-boiler over low heat. Stir the chocolate until it melts into a smooth cream. You can also melt the chocolate in a microwave-safe bowl for 30-45 seconds, stirring the mixture until it becomes lusciously smooth.
2. Add oil and salt: Add the avocado oil and pinch of sea salt flakes to the chocolate mixture, combining everything gently until you’re left with a smooth, glossy mixture.
3. Pour into molds and add pecans: Pour the chocolate mixture into molds, filling them halfway and adding pieces of pecan on the top.
4. Transfer to freezer: Finish with a tiny pinch of salt flakes and transfer the truffles to the freezer for a minimum of an hour. Once set, the truffles can be popped out of their molds and stored in a sealed container.

Frequently Asked Questions

Recipe

Learn how to make Keto Teriyaki Chicken with simple ingredients and a homemade teriyaki sauce. It’s one of the best chicken recipes to satisfy your take-out cravings and can be served with cauliflower rice or shirataki noodles.

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This keto teriyaki chicken combines succulent chicken drumsticks with a rich, sticky, flavorful marinade made with soy sauce, sesame oil, garlic, and ginger. Chicken is a kitchen staple for many, being the ideal base for a variety of dishes. Our teriyaki chicken brings vibrant flavor combinations together, creating a delicious component to go alongside steamed veggies or cauliflower rice.

The bold flavors in this dish transform the chicken into tender, juicy drumsticks coated in a sweet and slightly nutty glaze. Garnishing the drumsticks with finely sliced green onions and sesame seeds echoes the flavors within the recipe, adding even more texture and depth of flavor. Our mouthwatering keto teriyaki chicken recipe takes a mere 10 minutes to prepare and around 40 minutes to cook, so you can have a speedy but delicious dinner on the table in less than an hour.

Enjoying low-carb meals is possible by making clever ingredient choices to keep carbs low and flavors high. Incorporating garlic, ginger, sesame oil, and soy sauce into the recipe elevates the flavor notes without increasing carbs, so you can savor every single guilt-free bite. Our recipe serves 4, and any leftovers can be placed in a bowl, covered, and kept in the refrigerator for a couple of days.

Ingredients

• Chicken Drumsticks: Chicken drumsticks form the base of our recipe, as they absorb flavors well and create an immersive eating experience the entire family will love. It’s possible to use different cuts of chicken for this recipe if you don’t have drumsticks to hand, but keep an eye on the cooking time, as chicken strips will likely cook far quicker than dense drumsticks.
• Soy Sauce: Soy sauce has an incredibly salty flavor that’s the perfect match for apple cider vinegar, erythritol, garlic, and ginger. Along with helping loosen the texture of the marinade, soy sauce brings a wonderful deep color and rich, salty taste. Coconut aminos are a great replacement if you’re looking for a soy-free option for the chicken.
• Water: A little water has the power to create magic in the kitchen, and in our chicken recipe, water is the key ingredient that helps loosen the marinade so all of the ingredients can coat the chicken well.
• Sesame Oil: The wonderful nuttiness of sesame oil is welcomed in this recipe, as it brings slight warmth and earthiness to combat the fierceness of minced garlic and ginger. Using oil in the marinate also means the chicken will cook well in the oven, with the skin becoming lightly browned and crispy.
• Apple Cider Vinegar: The sharp tanginess of apple cider vinegar makes it the perfect ingredient to combat the overall sweetness of teriyaki chicken. Along with a sour hit, the apple cider vinegar balances the flavors and loosens the marinade too.
• Erythritol: Sweetness is key when creating a teriyaki glaze, and to keep things keto, erythritol is our sweetener of choice. Erythritol doesn’t have an artificial taste, so only its light, subtle sweetness can be noticed in this recipe.
• Garlic: minced garlic has punchy flavors and an inviting smell that transforms the flavorful glaze. Garlic is sweet and bold, especially when used fresh, but incorporated with a range of other ingredients and heated in the oven, it becomes a delicate flavor the glaze would be lost without.
• Ginger: Fiery ginger elevates the sticky teriyaki sauce by adding a hit of intensity and heat. There’s no chili in this recipe, so minced ginger has the role of bringing warmth to the chicken, keeping tastebuds awake and excited for each bite.
• Sesame Seeds (Garnish): Garnishing dishes is a chance to add a final boost of texture and flavor, with sesame seeds being an ideal option. Echoing the nuttiness of sesame oil, sesame seeds provide a slight crunch and an inviting appearance against the sticky teriyaki glaze.
• Green Onions (Garnish): Along with sesame seeds, finely chopping a couple of green onions is another stunning way to garnish the chicken drumsticks. In addition to the contrasting flecks of forest green against the deep brown of the glaze, green onions bring welcomed freshness and crunch.

How To Make Keto Teriyaki Chicken

Several ingredients are needed to make our keto teriyaki chicken, but each is an important component in creating a deliciously sticky glaze and succulent chicken. With a preparation time of 10 minutes and a cooking time of 40 minutes, dinner can be on the table in less than an hour, providing the perfect window to clean up the kitchen and set the table. Our teriyaki chicken is perfect to be served alongside seasonal greens or keto noodles.

1. Preheat the oven to 400°F (200°C) and grab a small mixing bowl to make the marinade. Combine soy sauce, water, sesame oil, apple cider vinegar, Erythritol, minced garlic, and minced ginger to create the teriyaki sauce.
2. Place the chicken drumsticks in a large zip-lock bag or shallow dish before pouring half of the teriyaki sauce over the chicken. Make sure each drumstick is well-coated, and move the bag or dish into the refrigerator so the chicken can marinate for at least 30 minutes.

3. Line a baking sheet with parchment paper and place a wire rack on top. Remove the chicken from the refrigerator and arrange the marinated drumsticks on the wire rack, leaving a little space between each one.
4. Bake the drumsticks in the preheated oven for around 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the skin becomes slightly brown and crispy.
5. While the chicken is baking, pour the remaining teriyaki sauce into a small saucepan, simmering it on low heat until it thickens to a glaze consistency.
6. Once the chicken is cooked, brush each drumstick with the thickened teriyaki sauce and garnish with sesame seeds and finely chopped green onions.

7. Serve the keto teriyaki chicken drumsticks hot, garnished, and alongside a green salad or keto-friendly noodles.

Recipe Variations

Keto Teriyaki Chicken With Chilli: Adding a sprinkling of dried chili flakes to the teriyaki marinade intensifies the heat of the chicken for those who love a kick of spice. Garnish with thinly sliced fresh red chili for a gorgeous pop of scarlet color and a final layer of punchy heat.

Keto Teriyaki Tofu: Making this recipe suitable for vegetarians can easily be done by substituting the chicken for firm tofu. When using tofu, the entire recipe can be completed on the stovetop in a large saucepan, taking a fraction of the time. Once you’ve pressed a block of firm tofu, grate it to create shredded tofu that will absorb the flavors like a sponge!

Keto Teriyaki Shredded Chicken: Leftovers are a favorite in our household, and they make my time in the kitchen far easier, too. If you have a couple of drumsticks left over from dinner, try shredding the chicken off the bone and using the meat in another recipe, such as a stir fry or cold salad alongside leafy greens and keto croutons.

Frequently Asked Questions

How Many Carbs Are In Keto Teriyaki Chicken?

Our keto teriyaki chicken recipe contains 3.1g of net carbs per serving, making it a low-carb, keto-friendly option. Using erythritol to sweeten the sauce and avoiding including sugar in the recipe helps keep carbs to a minimum.

Is Teriyaki Sauce High In Carbs?

Traditional teriyaki sauce contains sweetness from brown sugar, honey, or sake, which all contain carbohydrates. Using keto-friendly sweeteners helps keep our recipe low in carbs but bold in flavor.

Is Teriyaki Chicken Gluten Free?

Soy sauce is the only ingredient in our teriyaki chicken recipe that isn’t gluten-free. This is easy to combat, however, by simply switching out regular soy sauce and replacing it with a gluten-free alternative.

Recipe

Sauteed spinach and mushrooms in butter are SO delicious, with just 4 ingredients + 15 minutes. The perfect side dish, vegetarian meal, or light breakfast.

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Simple dishes have a way of comforting the soul, and our sautéed spinach and mushrooms definitely hit the spot. Any mushrooms can be used in this recipe, though brown mushrooms like cremini or baby bella mushrooms work perfectly. This skillet is ideal as a side for meat or fish, or it can be used as a tasty vegetarian course served alongside freshly steamed vegetables.

In our house, this sautéed spinach and mushroom dish is commonly added to eggs to either make flavorful omelets or scrambled eggs. This is a quickfire recipe with only 5 minutes of preparation time and 10 minutes of cooking time. With 4.4g of net carbs per serving, our simple but tasty recipe will become a favorite, no matter the time of day!

With some love, simple ingredients can become something wonderful, and our spinach and mushroom skillet is a fine example of this. Melted butter adds richness to the mushrooms as they soak up the creamy golden liquid. When united with fresh, minced garlic, the smell in the kitchen ignites the senses, getting mouths watering and stomachs rumbling.

Ingredients You’ll Need

• Butter: Cooking the mushrooms in oil is possible, but it doesn’t result in the creamy decadence of butter. A couple of spoonfuls of butter, melted in a hot pan, provides the ideal base for the mushrooms to bask and become gloriously soft.
• Brown Mushrooms: Brown mushrooms are the star ingredient in this dish, and they need to be finely sliced before uniting with melted butter. Once they begin cooking, mushrooms cook down substantially, releasing their juices and adopting a softer texture. Don’t be surprised by how much the volume of mushrooms decreases over the cooking time!
• Garlic: Garlic and mushrooms are a classic flavor combination, and this dish wouldn’t be the same without a strong hit of sweet garlic. Dried garlic can be used if you don’t have any fresh garlic in the kitchen, though begin by adding a small amount, as dried garlic can have a more pungent flavor.
• Fresh Spinach: Emerald green spinach leaves bring more than just color to this recipe. They lighten the dish with freshness and a silky texture that’s perfect alongside the softened, garlic-infused mushrooms.
• Sea Salt and Black Pepper: Season the sautéed spinach and mushrooms with sea salt and black pepper to taste. Seasoning brings welcomed balance to the dish, allowing the flavors to harmoniously meld together for a delicious meal.
• Red Pepper Flakes (Optional): An optional sprinkling of red pepper flakes brings a little heat and fire to the spinach and mushrooms for a boost of contrasting flavor. Add a small amount of red pepper flakes at a time to ensure the heat isn’t too much and other flavors don’t get pushed into the background.
• Fresh Parsley Garnish (Optional): Garnishing dishes is a way of adding a final touch of beauty and personality. Freshly chopped parsley is perfect for this dish, matching the earthy flavors of the brown mushrooms and providing a pop of light grassy green.

How To Make Sautéed Spinach and Mushrooms

Our keto sautéed spinach and mushrooms is a versatile dish, able to be enjoyed alone, as a side, or incorporated into dishes with other ingredients. This simple recipe takes just 5 minutes to prepare and requires little effort and a mere 10 minutes of cooking on the stovetop. It’s easy to bulk this dish up with seasonal vegetables and a couple of eggs to create a filling and satisfying midweek supper.

1. Melt the butter: Heat a large cast iron skillet or pan over medium heat and melt the butter.
2. Sauté the mushrooms: Add the sliced mushrooms to the skillet and sauté the mushrooms for around 5 minutes, until they start to soften and release their moisture into the pan.
3. Add garlic: Add minced garlic to the skillet and sauté for another 1-2 minutes, until the smell of warmed garlic perfumes the kitchen.
4. Add spinach: Add fresh spinach to the skillet and cook for 3-5 minutes until the spinach wilts down. Stir occasionally to help soften the spinach and combine all of the ingredients.
5. Add seasonings: Season with salt and pepper, adding a dash of red pepper flakes if you want additional heat.
6. Continue cooking: Cook everything for an additional 1-2 minutes, allowing the flavors to meld together.
7. Serve and garnish: Remove the skillet from the heat, transfer everything into a serving dish, and garnish with fresh parsley.

Recipe Variations

Sautéed Spinach and Mushrooms with Bacon: Spinach and mushrooms are a heavenly match but united with diced chunks of bacon, they become infused with a rich, salty, meat flavor. Before cooking the spinach and mushrooms, cut a few slices of bacon into small chunks and fry until cooked. Set the bacon aside and continue the recipe as normal, adding the meaty chunks back into the skillet to warm through before serving.

Vegan Sautéed Spinach and Mushrooms: Switching out butter for oil is the only change needed to make this keto recipe suitable for vegans. By using a non-dairy fat source to cook the mushrooms and spinach, the recipe becomes suited to those following a plant-based lifestyle.

Sautéed Spinach and Mushrooms with Chili: Our sautéed spinach and mushroom dish is flavored with garlic and simple seasoning, but a few slices of fresh chili have the power to add heat and color to the skillet. Frequent hits of chili alongside the silky spinach and mushrooms provide the perfect balance of heat and spice for those who enjoy a boost of fire in their food!

Frequently Asked Questions

How Do You Keep Sautéed Spinach and Mushrooms from Getting Soggy?

During the cooking process, mushrooms release water, which can make them a little soggy instead of firm. If your skillet becomes watery as the mushrooms are heated, tip a little of the liquid away and turn up the heat so additional liquid cooks off and the mushrooms become lightly caramelized and brown.

Why Do Sautéed Mushrooms Taste So Good?

As mushrooms hit a hot pan, they immediately start releasing their juices and take on the flavors of everything else in the skillet. When sautéed over a higher heat, mushrooms begin to caramelize, becoming sweet and decadent.

How Many Carbs Are In Sautéed Mushrooms and Spinach?

Our sautéed mushrooms and spinach recipe contains 4.4g of net carbs per serving, making it ideal for those following a keto lifestyle. Using low-carb ingredients such as butter means carbs are kept to a minimum, and spinach, mushrooms, and garlic take center stage.

Recipe

A slice of easy low carb keto cornbread is the perfect side for your chili and soups. Made with almond flour and ground flaxseed. Just 1.5g net carbs!

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I always feel that bread tastes better in the Fall than in any other season. I know it sounds odd, but maybe it has to do with all the stews and soups that we are rediscovering as soon as the temperature drops, so if you think about it, it does make (just a bit of) sense.

This recipe is for anyone who might be missing cornbread while eating low-carb. Without using cornmeal or high-carb flour, you can still get the perfect cornbread texture and taste!

As the weather starts to get cooler it’s the perfect time explore hearty recipes, and there’s no better bake to delve into than our keto cornbread. With a light crumb and delicate flavor, this low-carb cornbread is the ideal addition to chilis, stews, soups, and casseroles the cold season typically brings. Forget kneading and proving for hours; this keto cornbread recipe can be prepped in just 10 minutes and baked in 30!

Almond and coconut flour alongside ground flaxseed form the base of the bread, keeping things low-carb. By avoiding cornmeal and regular wheat flour, this cornbread has just 1.5g of net carbs per serving. It’s delicious paired with practically any dish you can serve in a bowl, but it’s also scrumptious when sliced thickly and enjoyed with a slathering of quality butter.

All of the ingredients to make the cornbread are familiar, affordable, and common, so you may have every single one at home already! Reinventing recipes to cater to the keto lifestyle doesn’t have to be difficult. In fact, with some basic ingredient swaps, most traditional recipes can be transformed into low-carb delights, just like cornbread.

Low-Carb Cornbread Ingredients

• Almond Flour: Subtly sweet with a dense texture, almond flour plays a key role in forming the base of the cornbread dough. Unlike typical wheat flour, almond flour is gluten-free, so there’s no need to knead (excuse the pun!) or prove the dough to activate the gluten within.
• Ground Flaxseed: Flaxseeds work as a fantastic binding ingredient as once they come into contact with liquid, they swell and adopt a thick texture. They are a vital part of the success of our keto cornbread, as they bind everything together, creating a bread loaf able to be sliced well, confidently holding its texture.
• Coconut Flour: As with almond flour, coconut flour is also gluten-free with a gentle, sweet undertone of flavor. Only a small amount of coconut flour is needed to thicken the mixture and bring a slightly sweet edge, which offsets the saltiness of the cheddar cheese.
• Baking Powder: A key component of making bake rise is using a raising agent, and baking powder is the hero in our recipe. A little baking powder goes a long way, so be sure to only use the recommended amount to dodge the unpleasant, soapy flavor too much baking powder can bring.
• Eggs: Eggs are an integral part of the keto lifestyle for many since they are low-carb, packed with healthy fats, and delicious in both sweet and savory dishes. Our keto cornbread calls for 5 medium-sized eggs, which help to bind the dough and create an appetizing sandy-toned loaf of bread.
• Cheddar Cheese: Cheese and bread have been partners in the kitchen for a long time, but what about incorporating cheese inside the bread dough itself? The result is a beautifully balanced cheesy flavor with each bite that doesn’t overpower the other ingredients but instead brings a deep, rich, savory edge.
• Butter: Butter is the ideal addition of fat to our recipe as it has a magical way of making anything it comes into contact with delectable and rich. If you’d prefer to use a different fat source that’s a little lighter than butter, vegetable oil and ghee can also work well.
• Heavy Cream: Lightening the texture and flavor of the cornbread is heavy cream. Adding a small amount of heavy cream to the dough helps create a softer end texture that’s crumbly but also fluffy once pulled freshly out of the oven.
• Apple Cider Vinegar: Vinegar has a strong, pungent taste, but apple cider vinegar adopts more of a tangy, zingy, fresh flavor that cuts through the richness of the heavy cream and butter. A dash of apple cider vinegar in our cornbread also helps improve the final texture.
• Sea Salt: Seasoning is essential for creating balanced dishes that are full of flavor. Adding a sprinkling of sea salt to the dough enhances the bread and offsets the sweetness of the almond and coconut flour.

How To Make Keto Cornbread

Making keto cornbread is the work of moments, with the oven doing most of the magic in just 30 minutes! An electric whisk will help make things even easier, though it’s not essential to use any additional equipment if you don’t have a mixer to hand. After combining basic ingredients and letting the oven do the hard work, you’ll be left with a keto cornbread loaf that you won’t even know is gluten-free and low in carbs.

Storage Tip

Homemade bread doesn’t contain the preservatives and additives that keep store-bought bread fresh for several days. It’s possible to stop the cornbread from going stale quickly by storing it in a sealed tub in a cool place. This will keep it far fresher so you can enjoy it for the next 4-5 days alongside your favorite comforting dishes.

1. Prep oven and dish: Preheat the oven to 359°F (180°C) and grease a 10” skillet or 9”x5” baking dish.
2. Combine dry ingredients and cheese: In a medium-sized bowl, combine the almond and coconut flour, ground flaxseeds, baking powder, and a pinch of salt before folding in ¼ cup of the shredded cheddar cheese.

3. Combine wet ingredients: Take a different mixing bowl and beat the eggs with an electric or hand mixer until they are fluffy and pale yellow. Add the butter, heavy cream, and apple cider vinegar into the bowl and briefly whisk again for a few seconds to combine the ingredients.
4. Make the cornbread mixture: Add the flour mixture to the eggs and cream, whisking until everything is well combined. Don’t panic if your dough seems loose and liquid, as it will transform from the heat of the oven.

5. Transfer to the dish and bake: Pour the mixture into the prepared baking dish or skillet, topping it with the remaining cheddar cheese. Pop the dish into the oven and bake for around 30 minutes, until a skewer inserted into the loaf comes out clean.
6. Cool, slice, and serve: Allow the bread to cool fully before removing it from the pan to slice and serve.

Recipe Variations

Keto Chili Cornbread: It’s hard to find an ingredient with the kick of heat chili brings. Adding some dried chili flakes into the dough before putting the bread in the oven will result in warm heat with each slice, awakening the tastebuds and creating a perfect palette of fiery, dense cornbread.

Keto Garlic And Onion Cornbread: Adding bold, savory flavors to our keto cornbread is a breeze by sprinkling in some dried garlic and onion. This elevates the flavor of the bread, making it a tasty addition to a heartwarming soup or stew.

Frequently Asked Questions

Why Does My Cornbread Come Out Crumbly?

A few things can make cornbread come out crumbly from the oven, including overmixing and not allowing the bread to cool before removing it from the baking dish. When combining the cornbread mixture, be sure to only whisk until the ingredients are combined. There’s no need to spend several minutes whisking, and this can negatively affect the end texture of the loaf. As there’s no gluten in our keto cornbread, it’s wise to let the bread cool fully before slicing, letting the bread become firmer as it cools.

How Do You Make Cornbread Less Dry?

Eggs, butter, and heavy cream all work to create a moist keto cornbread texture, but if you find yours is a little dry, you may have overbaked the loaf. The bread needs to be cooked until a skewer comes out clean, and once you’ve reached this point – remove it from the oven! Leaving the cornbread to sit in a warm oven can remove the moisture within, creating a crumbly, dry texture.

How Many Carbs Are In Keto Cornbread?

Our keto cornbread recipe contains 1.5g of net carbs per serving. By using gluten-free keto flour such as almond and coconut flour, carbs are kept low while the texture of the bread remains fluffy with a golden outer crumb.

Recipe

Make this delicious keto stuffed pepper soup recipe with ground beef, green pepper, tomato and the secret ingredient: zucchini. Only 10 minutes of prep!

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If you love stuffed peppers and could have them any day of the week, we’ve got good news for you. This is the keto soup version of your favorite meal that you can whip up with a few simple ingredients full of flavor. I used grated zucchini to substitute the rice that would normally go into this soup. Another option would be cauliflower rice, which woud work just as well when in season.

Stuffed peppers are a love affair for many, but recipes are typically laden with carbohydrates like rice and starchy veggies. Our keto stuffed pepper soup recipe is a welcomed twist to such a popular dish, and with clever ingredient substitutes, carbohydrates are kept to a minimum with next to no effort. Our soup version takes just 10 minutes to prep and 30 minutes to cook, making it the ideal nutritious meal when time is low but hunger levels are high!

Grated zucchini acts as the perfect rice replacement in the soup, bringing vibrant color and a delicate fresh taste to offset the rich ground beef. Packed full of protein, our keto stuffed pepper soup is a satisfying dish the whole family will fall in love with. Simple ingredients can be transformed into something special, and this soup is a testament to that. Dried mint echoes the freshness of the zucchini, while olive oil, sea salt, and cracked black pepper bring familiar flavor notes.

Soup is often seen as an appetizer or light summer supper, but our recipe is full of rich flavors and textures and seasoned fragrantly with dried herbs, making it satisfying and filling. When you’re next wondering what to whip up on a late weekday evening, let this recipe be the savior you can always fall back on, going from saucepan to table in under an hour.

Stuffed Pepper Soup Ingredients

• Ground Beef: Sautéed ground beef is where the hearty depth of this soup comes from. Not only does beef provide a satisfying hit of protein, but it also brings a robust flavor that forms the perfect base for the soup. Using olive oil to sauté the beef and onions brings out the rich flavor within the meat that can be tasted with every spoonful.
• Zucchini: Light, fresh, and subtly flavored, grated zucchini bulks up the soup, acting as a low-carb replacement for rice. If you find the zucchini is a little watery when grating, pat it lightly with some kitchen towel before adding it to the saucepan with the other ingredients.
• Red Onion: Onion is often a common ingredient to kickstart savory recipes. For our stuffed pepper soup, half a small red onion is enough to bring an earthy sweetness that unites the richness of the ground beef and olive oil.
• Green Bell Pepper: Continuing with vibrant vegetables, a diced green bell pepper brings texture and yet more color to this dish. It’s possible to use red or yellow pepper, but green bell peppers contain less sugar, leaving the sweetness of the dish in the hands of red onion and tender beef instead.
• Crushed Tomatoes: Soup needs liquid ingredients, and in this case, crushed tomatoes and stock is what transforms everything into a luscious, textured soup. Half a cup is what our keto soup needs, and as crushed tomatoes tend to be finely diced, tomato remains a subtle background flavor.
• Vegetable Stock: A good quality keto-friendly vegetable stock helps turn the saucepan of ingredients into soup while adding a salty, savory hit. Using stock in place of cream or milk keeps calories lower and also ensures the soup isn’t too thick, rich, or calorically dense.
• Olive Oil: Olive oil is such a versatile ingredient and it truly finds a home with this stuffed pepper soup. Pouring a drizzle of olive oil in the saucepan before sautéeing the beef and onion helps prevent anything from sticking to the pan and also makes the ground beef glossy and tender.
• Mint: A teaspoon of dried mint may seem like a forgettable ingredient, but a dash of dried herbs creates a deep layer of earthiness, not to mention a mouthwatering fragrance! Dried thyme and oregano can both be used in place of mint if you don’t have any in the kitchen.
• Sea Salt: Seasoning is a key part of bringing flavors together and creating a balanced dish. A sprinkling of sea salt into the pan while the onions and beef are cooking helps release water from the onions and create a tasty base for the soup.
• Black Pepper: Black pepper has a mild kick that’s kept in the background of our soup. Instead of being a predominant flavor, black pepper works together with sea salt to create a well-seasoned and balanced soup with a hint of warmth.

How To Make Keto Stuffed Pepper Soup

Whipping up a batch of keto stuffed pepper soup is effortless and will feed you and the family in less than an hour. Storecupboard staples such as dried mint, olive oil, stock, and simple vegetables create a delicious and wholesome meal to warm you from the inside out.

1. In a saucepan, heat the olive oil and sauté the ground beef, onion, salt, and black pepper for 5 minutes until the onion has begun to soften and the beef has started browning.
2. While waiting for the onion and beef to cook, grate the zucchini before adding it to the saucepan along with the chopped green bell pepper. Cook for a further 5 minutes, allowing the ingredients to meld together, creating a chunky soup base.

3. Pour the crushed tomatoes and vegetable stock into the pan, seasoning with the dried mint. Continue cooking the soup for around 20 minutes, adding a splash of water if needed. Season to taste and serve hot with some chunky homemade keto bread like my cornbread, white bread, or dinner rolls.

Recipe Variations

Vegan Stuffed Pepper Soup: The only non-vegan ingredient in our keto stuffed pepper recipe is ground beef! Therefore, making our recipe suitable for vegans and vegetarians is easy, by simply omitting the beef and using a protein replacement such as tofu. The tofu will soak up all the flavors of the soup well, just like beef, but be sure to use firm tofu as this will hold its shape well, even when cooked.

Keto Stuffed Pepper Soup With Meat Broth: Our pepper soup is all about deep, warm, rich flavors. It’s simple to add an even more robust, meaty flavor by substituting the vegetable stock with meat broth or beef stock. Doing so echoes the flavors of ground beef and results in a hearty soup meat eaters will love.

Keto Cheesy Stuffed Pepper Soup: Nothing says comfort food like cheese, and adding a grating of hard cheese over the soup creates an oozy topping that will melt naturally with the heat of the freshly served soup.

Frequently Asked Questions

How Many Carbs Are In Keto Stuffed Pepper Soup?

Our keto stuffed pepper soup recipe contains only 3.5g of net carbs per serving. This doesn’t include eating the soup with keto bread or similar, so be sure to choose low-carb options to stay on track. The same goes for any ingredient changes, as different foods may alter the total carbs of the dish.

Can You Make Stuffed Pepper Soup Without Meat?

Making stuffed pepper soup without meat is, of course, possible! For keto vegetarians, using an ingredient such as firm tofu is ideal for absorbing the flavors of the soup and making sure it’s both satisfying and filling.

How Do You Neutralize Bitterness In Soup?

Neutralizing bitterness can be done by adding a little sugar. For keto dishes, however, it’s best to avoid adding sugar as this will increase total carbs, so instead, use a little ground garlic or onion, which should help counteract any bitterness.

Recipe

These keto ham and cheese chaffles combine savory ham with LOTS of gooey cheese! Perfect for breakfast with just 5 minutes of prep and 2.3g of net carbs.

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We are introducing the irresistible combination of savory ham and gooey cheese with our Keto Ham and Cheese Chaffles! These crispy waffle-like treats are packed with flavor and protein, making them the perfect low-carb option for breakfast, brunch, or any time of day. With just a handful of ingredients and a simple waffle maker, you can whip up a batch of these delicious chaffles in no time. Enjoy them on their own or with your favorite keto-friendly toppings for a satisfying meal that will keep you energized and satisfied.

Deliciously salty and gooey with a dreamy combination of mozzarella and cheddar, our keto ham and cheese chaffle recipe is one to bookmark! A perfect blend of familiar flavors transforms into a waffle-inspired dish, ideal to be enjoyed at any time of day. Our chaffle recipe is simple and fuss-free, so you can have four steamy, hot, melty chaffles on the table in under 20 minutes.

Ham and cheese is a classic combination, but it’s given a modern spin with the help of a trusty waffle maker. This low-carb, satisfying keto snack can easily be turned into a meal by pairing it with some seasonal vegetables and cauliflower rice, or the chaffles can be wrapped in cellophane and enjoyed as a quick breakfast on the go.

Our keto ham and cheese chaffles contain 1.3g of net carbs per serving, so you don’t have to worry about veering off your keto lifestyle. You can savor each satisfying mouthful and taste subtle hints of garlic and onion alongside the tender squares of ham and stringy, cheesy goodness from the mozzarella and cheddar cheese.

Ham and Cheese Chaffle Ingredients

• Mozzarella Cheese: Mozzarella is commonly used on pizza as it becomes deliciously stringy once melted, and that’s exactly why it’s one of our cheeses of choice for the chaffles. A full cup of shredded mozzarella is needed to make four chaffles, and alongside its salty flavor, it also brings a lightness to the overall texture of the chaffles.
• Almond Flour: In similarity to a classic waffle recipe, a batter is needed to create a mixture suitable to be poured into a waffle maker and solidified once cooked. Almond flour is low in carbs, mild in flavor, and has an impressive versatility. It’s a star ingredient for thickening the chaffle mixture, allowing the cheese, ham, and seasoning to be incorporated evenly throughout.
• Eggs: Alongside almond flour, eggs are needed to create the base of the batter for this dish. Two eggs are needed to bind the ingredients together, thickening the texture and allowing the combination of ingredients to firm up as they cook in the waffle maker.
• Ham: Diced pieces of high-quality ham are a huge part of what makes chaffles so delectable and adored by everyone who eats them. Taking a fraction of the time to prepare and cook, chaffles are a key recipe for those short on time, and using ham provides a hit of texture and flavor in just one kitchen-friendly ingredient.
• Cheddar Cheese: The combination of mozzarella and cheddar units a stretchy texture with an abundance of traditional cheesy flavors. The creaminess of mozzarella creates pockets of oozy golden cheese throughout the chaffles, with streaks of cheddar laced throughout the diced pieces of ham.
• Garlic Powder: Simple herbs and spices in the pantry have the power to infuse meals with a variety of flavors. A small sprinkling of garlic powder is enough to add body to the chaffles, ensuring they don’t simply become a salty waffle-like dish and instead have a balanced garlic sweetness.
• Onion Powder: Pairing perfectly with garlic powder is onion powder, a savory savior in recipes where flavor needs to be boosted, but cooking time and ingredients are limited. Thinly sliced fresh onion would work in these chaffles, but using onion powder saves time and results in a mild onion flavor that doesn’t overpower the cheese and ham.
• Salt and Pepper: The final ingredient for our keto ham and cheese chaffles is seasoning in the form of salt and pepper. Season the batter to taste, remembering the cheese and ham are both naturally salty, so you shouldn’t need to add much to balance the overall flavor.

How To Make Keto Ham and Cheese Chaffles

When time is short, but you want to whip up a satisfying and filling dish, there’s no better recipe to turn to than these ham and cheese chaffles. All you need is a handful of simple ingredients, a waffle maker, and less than 20 minutes to make 4 of these beauties. The result will be a mouthwatering keto snack to fill your stomach and boost you through the day.

1. Preheat waffle maker: Preheat your waffle maker according to the manufacturer’s instructions.
2. Prep the batter: Combine the shredded mozzarella cheese, almond flour, eggs, garlic powder, onion powder, salt, and pepper in a large bowl, mixing until well combined.
3. Add ham and cheddar: Dice the ham and add to the batter along with the shredded cheddar cheese until both are evenly distributed throughout.

4. Transfer to waffle maker: Use non-stick cooking spray to lightly grease the waffle maker, and add ¼ of the batter onto the center of the waffle maker before closing the lid. Cook each chaffle for 4-5 minutes or until they become golden brown and crispy.
5. Remove chaffe and let it cool: Gently remove the chaffle from the waffle maker, being careful to set it aside softly as it may initially be fragile until it cools.

6. Repeat using all the batter: Repeat the process with the remaining batter until you have successfully created four individual chaffles. Serve them warm with an optional garnish of fresh herbs such as parsley or coriander.

Recipe Variations

Spicy Keto Ham and Cheese Chaffles: Add a sprinkling of cayenne pepper, hot paprika, or chili powder to the chaffle batter to create a spicy flavor variation. For an even more intense hit of spice, sprinkle fresh chili over the chaffles as a hot and colorful addition.

Keto Tuna Melt Chaffle: Replacing the diced ham with canned tuna results in a tuna melt chaffle with the perfect balance of tender tuna and molten cheese. Break up any large chunks of tuna and flake it into the batter to ensure it’s evenly dispersed throughout.

Keto Cheese and Onion Chaffle: When you have slightly more time to spend in the kitchen, try making a cheese and onion chaffle recipe. Sauteéing half a diced onion and allowing it to soften for a few minutes before adding it to the batter means you won’t be left with a pungent, acrid raw onion taste in the final chaffles.

Frequently Asked Questions

Can You Make Egg-Free Chaffles?

It’s possible to make egg-free, vegan chaffles by combining flaxseed meal, water, herbs, seasoning, almond flour, and dairy-free cheese. The outcome should be a thick batter suitable for use in a waffle maker, but the mixture won’t have the stringy texture of mozzarella if omitting it for a plant-based alternative.

What Are Chaffles Made From?

Simple chaffle recipes are made from cheese and eggs, but our version incorporates a few additional ingredients to create a denser, more satisfying, and flavorful dish. Chaffles are an ideal recipe to make if you want to experiment in the kitchen and use up ingredients in the fridge, such as cheese, meat, or vegetables.

How Do You Keep A Chaffle Crispy?

Cooking the chaffles in a little cooking spray in the waffle maker should help them achieve a crispy texture. The batter should be thick when being poured into the waffle maker which can also help result in a firmer texture that’s easy to crispen up during cooking.

Recipe

This low carb Keto Tiramisu tastes just like the classic Italian dessert but without the carbs! Made with layers of coffee-infused almond and coconut flour sponge cake and creamy mascarpone cheese filling. Delizioso! 

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We finally made a creamy, coffee-infused Keto Tiramisu! This low-carb twist on the classic Italian dessert brings together layers of light sponge cake soaked in rich coffee syrup, creamy mascarpone cheese filling, and a dusting of cocoa powder.

Each bite is a heavenly balance of flavors and textures that will transport you straight to dessert paradise. Plus, it’s guilt-free, so you can savor every spoonful without any worries. Treat yourself and your loved ones to this decadent yet keto-friendly sweet—it’s sure to become a favorite at any gathering!

Finally, we have mastered an Italian classic: keto tiramisu! Our low-carb coffee creation layers freshly brewed coffee-soaked cake with mascarpone and cream cheese. This decadent delight is low in carbs and takes just 10 minutes to cook. It’s the perfect showstopper for any table, with the power to make mouths water at a single glance.

Light and fluffy keto vanilla sponge provides a feathery texture against the cool smoothness of mascarpone and cream. When dipped in coffee, the cake absorbs the rich, dark flavor notes, providing a delicious contrast to the silky cream cheese. Guilt-free yet rich, our keto tiramisu is a dessert you’ll want to serve each week as it’s so simple to make yet full of flavor, texture, and sweetness.

By baking a cake layer from low-carb ingredients, this classic dessert can be made into a keto dish effortlessly. Thick mascarpone cheese and powdered Erythritol promise a sweet cloud of decadence between each layer of coffee-soaked sponge cake. In less than an hour, you can be diving into a generous slice of keto tiramisu without any worries about breaking away from your lifestyle.

Keto Tiramisu Ingredients

For the Cake Layer

• Eggs: Eggs help bring rise to the cake, allowing it to gain volume so clear layers can be distinguished between the thick cream and cheese filling. The eggs and whites need to be separated to maximize the airiness of the cake so it remains light and airy and doesn’t become dense and claggy.
• Almond Flour: Mildly nutty with a dense, sandy texture and light color, almond flour is one of our flour options for the cake layer. It provides a subtle sweetness, which, alongside vanilla extract, helps form a classic sponge cake flavor.
• Coconut Flour: Coconut flour is our other flour option, as it has a wonderful texture and delicate coconut flavor that’s enough to infuse the cake without making the coconut flavor overwhelming. 
• Granulated Sugar Substitute: Traditional sponge recipes are sweet thanks to the addition of sugar, but to keep things low-carb, we opt for granulated Erythritol instead. This means the cake layer is still beautifully sweet, but it doesn’t contain a large amount of carbs.
• Baking Powder: Along with eggs, baking powder also helps give the cake rise. A sprinkling of baking powder incorporated into the cake batter is enough to boost the cake’s volume, helping create a light and delicate result.
• Vanilla Extract: Vanilla is a classic ingredient in traditional sponge cake, and we include it in our keto tiramisu in the form of vanilla extract. Just a teaspoon of vanilla extract adds sweet notes to the cake, echoing the vanilla that’s also present in the cream layer.
• Cream of Tartar: The cream of tartar works in unity with baking powder to create an airy cake texture. Once placed in a hot oven, the cake will rise and develop a delicate, fluffy texture that will gently crumble with every mouthful. 

For the Coffee Soaking Liquid

• Strong Brewed Coffee: To emulate the classic coffee infusion in a tiramisu, the cake layer needs to be dipped in fresh coffee. A cooled, strong-brewed coffee is enough for the keto sponge cake to bathe in, absorbing the robust coffee flavor.

For the Filling

• Mascarpone Cheese: Sticking with the classic Italian tiramisu, we use mascarpone as the main ingredient for the creamy, sweet filling. Be sure to use mascarpone that’s free from added sugars or syrups, as these can add unwanted carbohydrates. Leave the cheese out of the fridge for a little while before using it to make it easier to whip the filling together.
• Heavy Cream: The texture is key in a tiramisu, with clear layers bringing different flavors to the dish. Heavy cream helps cut through the slight tanginess of mascarpone cheese, so all that’s left is a dreamy, sweet cream filling.
• Powdered Sugar Substitute: We rely on powdered Erythritol to sweeten the cream filling, making it decedent and heavenly sweet without any added sugar. Using Erythritol in its powdered form means any lumps or bits of sweetener are limited, and the filling is silky smooth instead.
• Vanilla Extract: A splash of vanilla extract infuses the cream with a subtle hint of vanilla, echoing the key flavor of the sponge cake layer. The vanilla helps give the cream a boost of flavor, as plain mascarpone and heavy cream don’t have a considerable amount of flavor.

To Garnish

• Unsweetened Cocoa Powder: A fine dusting of unsweetened cocoa powder over the final layer of tiramisu gives it the traditional Italian finish. The thin layer of chocolate-flavored dust works magic with the coffee-infused sponge, creating a classic coffee and chocolate flavor combination.

How To Make Keto Tiramisu

Making our keto tiramisu takes less than an hour. Creating each of the layers from scratch means you have better control over the ingredients, and it’s effortless to create this dessert with just 2g of net carbs per serving. As this recipe makes enough tiramisu to serve 10, any leftovers can be stored in the refrigerator and enjoyed over the following couple of days.

1. Prep oven and baking pan: Preheat the oven to 350°F (175°C) and line a 9×9-inch square baking pan with baking paper.
2. Separate eggs and beat egg whites: Separate the egg yolks and whites into different mixing bowls, beating the egg whites with cream of tartar until stiff peaks are formed.
3. Add sweetener and vanilla: Add your granulated sweetener and vanilla to the egg yolks, beating them until they become pale and fluffy.

4. Fold in the flour: Gently fold almond flour, coconut flour, and baking powder into the egg yolk mixture until well combined.
5. Fold in the egg whites: Carefully fold the whipped egg whites into the sponge batter until no streaks remain. Try to be as gentle as possible to avoid whipping the air out of the whites.

6. Transfer to baking pan and bake: Pour the sponge batter into the prepared baking pan, spreading it out evenly. Bake it for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the sponge cake cool and prep coffee: Once the cake has cooled completely, set it aside and place the cooled coffee in a shallow dish.

8. Prepare the tiramisu filling: In a mixing bowl, beat the mascarpone cheese and heavy cream with powdered sweetener and vanilla extract until it becomes smooth and creamy.
9. Slice the sponge cake and dip in coffee: Slice the cooled cake into lady finger cookie shapes, dipping each cake piece into the coffee, ensuring they are moistened but not soggy.

10. Start building the tiramisu: Create a layer of soaked sponge pieces in the bottom of a serving dish to form the base of the tiramisu.
11. Add the filling and final layer: Spread half of the mascarpone filling over the cake layer, repeating the process with another layer of soaked cake pieces and the remaining mascarpone filling.
12. Dust with topping, slice, and serve: Before serving, dust the top with unsweetened cocoa powder, slice, and serve chilled.

Recipe Variations

Individual Keto Tiramisu Ramekins: Making a large dish of keto tiramisu is never a bad idea, and any leftovers can be stored easily in the refrigerator. For special occasions such as birthday gatherings or dinner parties, it’s always fun to serve food in smaller portions so guests can continue mingling and eating at the same time. Instead of layering the tiramisu in one large tray, use a silicone cupcake mold or similar to create a small, individual tiramisu.

Keto Strawberry Tiramisu: Thinly slicing strawberries and layering them between the sponge cake and cream not only creates a pretty effect but also gives a boost of sweet flavor and additional texture. Any thinly sliced berries would work, but strawberry and cream are a classic flavor combination destined to be united in dishes.

Keto Tiramisu with Almond Cream: A drop of almond essence in place of vanilla extract in the cream creates a sweet, nutty flavor. Vanilla works perfectly, but as almond flour is a key ingredient in the cake, it tastes delicious combined with an almond-infused cream.

Frequently Asked Questions

Is Tiramisu High in Carbs?

Traditional tiramisu contains ingredients such as wheat flour and sugar, making it considerably high in carbohydrates. Our keto tiramisu replaces these ingredients with Erythritol, coconut flour, and almond flour, which helps keep carbs low without missing out on any flavor.

Why Is My Tiramisu Falling Apart?

A tiramisu might be falling apart as a cause of over-soaking the cake layer in coffee. Although the goal is for the cake to absorb coffee, leaving it in liquid for too long can cause it to become soggy and unable to hold its shape.

How Do You Fix Crumbly Mascarpone?

Overmixing mascarpone cheese can cause it to become crumbly. If this is what you’re experiencing when making the cream filling, add a little more cream to the mixture, which should help the texture so you can achieve a silky creamy filling.

Recipe