Taco Casserole

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CARB TACO CASSEROLE

INGREDIENTS:

  • 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.)
  • 1 medium-large onion, chopped small
  • 2 T olive oil, divided
  • 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.)
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 T Kalyn’s Taco Seasoning Mix (See note)
  • 1 tsp. salt (or to taste)
  • 2 cups + 1 cup grated Mexican Blend Cheese (Use less cheese if you prefer; we wanted it cheesy!)
  • DIRECTIONS:

    1. Dump the Ro-Tel tomatoes into a colander placed in the sink and let them drain while you prep other ingredients.
    1. Heat oven to 375F/190C and spray a large casserole dish with olive oil or non-stick spray. (I used an oval-shaped dish that was 11″ long and 8″ wide at the widest point.)
    1. Chop the onion, heat 1 tablespoon olive oil in a large frying pan, and cook onion until it’s cooked through and starting to get some color.
    1. Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there’s no water in the bottom of the pan, about 3-4 minutes.
    1. Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.
    1. Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it’s browned, breaking apart with a turner as it cooks. Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two.
    1. Stir in the cauliflower rice, season with salt to taste, and cook until it’s heated through.
    1. Turn off heat and stir in 2 cups grated Mexican blend cheese.
    1. Transfer mixture to the casserole dish and top with another cup of grated Mexican Blend.
    1. Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.
    1. Serve hot, with things like salsa, green tabasco sauce , Sour Cream, Guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.
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Keto~Ham and Broccoli, Three Cheese Casserole

Ingredients

  • 2 pounds broccoli florets
  • 3 tablespoons olive oil
  • sea salt and pepper
  • 10 ounces ham steak, cubed
  • 1/2 cup heavy cream
  • 1/4 cup chicken stock
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • 4 ounces cream cheese
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 400°
  2. Layer broccoli in a large casserole dish. Drizzle with olive oil and sprinkle with a little salt and pepper.
  3. Roast broccoli for 15-20 minutes.
  4. While the broccoli is roasting, combine heavy cream, chicken stock, 1 cup cheddar cheese, mozzarella cheese, cream cheese and garlic in a medium sauce pan over medium-low heat. Stir frequently.
  5. Once the broccoli is done, top with cubed ham. Pour cheese sauce over top and mix everything together.
  6. Sprinkle remaining 1 cup of cheddar cheese over top.
  7. Bake for an additional 15 minutes.

Notes

Low Carb Three Cheese Ham and Broccoli Casserole

Net Carbs per serving – 5.25g

Nutrition

  • Calories: 338
  • Fat: 26g
  • Carbohydrates: 7.8g
  • Fiber: 2.5g
  • Protein: 21g
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Slow Cooker Breakfast( Keto)

slow cooker breakfast

Mom’s Slow Cooker Breakfast Bake

Servings: 12

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber

Ingredients:

  • 2 lbs. ground sausage
  • 4 cups cheddar cheese
  • 12 large eggs
  • ½ cup chopped sweet red pepper
  • ½ cup chopped onion
  • 1 tsp salt
  • ½ cup heavy cream
  • ½ tsp freshly ground black pepper
  • 1 package of bacon

Steps:

  1. In a skillet, cook bacon to crisp, cool, then crumble and set aside.
  2. Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
  3. In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
  4. In a slow cooker, add sausage mixture to the bottom.
  5. Then top with 2 cups of cheese.
  6. Then top with bacon.
  7. Then top with egg mixture.
  8. Then top with 2 cups of cheese once more.
  9. Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.        

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Berry Cream Cheese Ambrosia(Keto)

cream cheese ambrosia

Prep Time: 15 minutes | Total Time: 15 minutes

Nutritional Facts: 3/6g Net Carbs| 494 Calories | 47g Fat | 3/6g Carbs | 7g Protein | 0g Fiber

Ingredients:

  • 1 package cherry gelatin, prepared and chopped (yes chopped) or 3 sugar-free cups of cherry jello
  • 3 cups, roughly chopped mixed berries (chopped strawberries, blueberries and/or raspberries)
  • 1 cup heavy cream
  • 6 oz, cubed room temperature organic cream cheese
  • 1 tsp vanilla extract
  • 4 packets Splenda Naturals or 1 tbsp Steviva Blend

Steps:

  1. In a chilled bowl (add to the freezer for about 5 minutes), add heavy cream, then use a hand mixer for 3-5 minutes until it becomes whipped cream and can make peaks.
  2. Add sweetener and vanilla and whip again. Add cream cheese and blend for another couple minutes until smooth (or mostly smooth).
  3. Gently fold in the mixed berries.
  4. Now gently fold in the gelatin.
  5. Enjoy!
Amanda C. Hughes

Keto Chocolate Cake Donuts

Keto Classic Chocolate Cake Donuts

Ingredients

For Donuts

  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/2 tsp vanilla extract
  • 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour

Glaze:

  • 1/4 cup powdered Swerve Sweetener
  • 1 tbsp cocoa powder
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1 1/2 to 2 tbsp water

Instructions

Donuts:

  1. Preheat the oven to 325F and grease a donut pan very well.
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Glaze:

  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  2. Add enough water until the glaze thins out and is of a “dippable” consistency, without being too watery.
  3. Dip the top of each donut into the glaze and let set, about 30 minutes.

Recipe Notes

How many donuts you get depends on the size of your donut pan. You will likely get 8 to 10 donuts.

A FEW TIPS ON MAKING COCONUT FLOUR DONUTS:

  • Don’t skimp on the eggs! Coconut flour won’t rise without them. I have had no luck as yet making coconut flour baked goods without eggs.
  • You really can’t substitute any other flour in this recipe.
  • Grease your pan well. I think this USA Donut Pan works best. It’s so non-stick, the donuts practically fall right out!

Nutrition Facts

Amount Per Serving (1 donut) Calories 123Calories from Fat 83 % Daily Value*Total Fat 9.2g14%Total Carbohydrates 4.68g2% Dietary Fiber 2.67g11%Protein 4.43g9% * Percent Daily Values are based on a 2000 calorie diet. Recipe Carolyn

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